







 
   
     
       
         Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.
         Via rectam ad vitam longam. Part 1
         Venner, Tobias, 1577-1660.
      
       
         
           1620
        
      
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         A14328
         STC 24643
         ESTC S101771
         99837574
         99837574
         1906
         
           
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         (EEBO-TCP ; phase 1, no. A14328)
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             Via recta ad vitam longam, or A plaine philosophical discourse of the nature, faculties, and effects, of all such things, as by way of nourishments, and dieteticall obseruations, make for the preseruation of health with their iust applications vnto euery age, constitution of bodie, and time of yeare. Wherein also, by way of introduction, the nature and choice of habitable places, with the true vse of our famous bathes of Bathe is perspicuously demonstrated. By To: Venner, Doctor of Physicke, at Bathe in the spring, and fall, and at other times in the burrough of North-Petherton neere to the ancient hauen-towne of Bridgewater in Somerset-shire.
             Via rectam ad vitam longam. Part 1
             Venner, Tobias, 1577-1660.
          
           [4], 195, [9] p.
           
             Printed by Edward Griffin for Richard Moore, and are to be sold at his shop in St Dunstans church-yard in Fleet-street,
             London :
             1620.
          
           
             Errata on verso of 2C2.
             Reproduction of original in the Central Library (Bristol, Eng.).
          
        
      
    
     
       
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         eng
      
       
         
           Hygiene -- Early works to 1800.
           Bath (England) -- Description and travel -- Early works to 1800.
        
      
    
     
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             VIA
             RECTA
             AD
             Vitam
             longam
             ,
             OR
             A
             PLAINE
             PHILOSOPHICAL
             DISCOVRSE
             OF
             THE
             Nature
             ,
             faculties
             ,
             and
             effects
             ,
             of
             all
             such
             things
             ,
             as
             by
             way
             of
             nourishments
             ,
             and
             Dieteticall
             obseruations
             ,
             make
             for
             the
             preseruation
             of
             Health
             ,
             with
             their
             iust
             applications
             vnto
             euery
             age
             ,
             constitution
             of
             bodie
             ,
             and
             time
             of
             YEARE
             .
          
        
         
           WHEREIN
           ALSO
           ,
           BY
           WAY
           OF
           Introduction
           ,
           the
           Nature
           and
           Choise
           of
           Habitable
           Places
           ,
           with
           the
           true
           vse
           of
           our
           famous
           BATHES
           of
           BATHE
           is
           perspicuously
           demonstrated
           .
        
         
           BY
           To
           :
           VENNER
           ,
           Doctor
           of
           Physicke
           ,
           at
           Bathe
           in
           the
           Spring
           ,
           and
           Fall
           ,
           and
           at
           other
           times
           in
           the
           Burrough
           of
           North-Petherton
           neere
           to
           the
           ancient
           Hauen-Towne
           of
           BRIDGEWATER
           in
           Somerset-shire
           .
        
         
           LONDON
           Printed
           by
           
             Edward
             Griffin
          
           for
           
             Richard
             Moore
             ,
          
           and
           are
           to
           be
           sold
           at
           his
           shop
           in
           St
           Dunstans
           Church-yard
           in
           Fleet-street
           ,
           1620.
           
        
      
       
         
         
         
           TO
           THE
           RIGHT
           HONORABLE
           ,
           FRANCIS
           ,
           LORD
           VERVLAM
           ,
           LORD
           High
           Chancellour
           of
           England
           ,
           &c.
           
        
         
           
             Right
             Honorable
             ,
          
        
         
           I
           Often
           meditating
           with
           my self
           ,
           to
           whom
           I
           should
           (
           according
           to
           the
           ancient
           and
           well
           approued
           custome
           of
           the
           best
           learned
           of
           all
           ages
           )
           consecrate
           these
           my
           labours
           ,
           I
           at
           length
           resolued
           ,
           in
           testimonie
           ,
           of
           my
           deuoted
           affections
           to
           your
           Honour
           ,
           as
           also
           in
           regard
           of
           the
           worthines
           and
           vtilitie
           of
           the
           subiect
           (
           which
           is
           the
           Dieteticall
           part
           of
           Physicke
           ,
           that
           for
           preseruation
           of
           health
           appertaines
           to
           all
           men
           ,
           but
           to
           none
           ,
           as
           I
           suppose
           ,
           more
           then
           to
           your
           Honour
           ,
           who
           vnder
           his
           Maiestie
           ,
           doth
           cheifly
           weild
           the
           state
           of
           our
           Reipublique
           )
           
           to
           commit
           them
           to
           your
           Honours
           protection
           .
           Whereunto
           ,
           your
           benigne
           Nature
           ,
           excellent
           learning
           ,
           and
           singular
           respect
           towards
           learned
           men
           ,
           haue
           not
           a
           litle
           also
           encouraged
           me
           .
           If
           the
           worke
           shall
           yeeld
           any
           manner
           of
           delight
           or
           profit
           to
           your
           Honour
           ,
           I
           haue
           my
           ayme
           and
           contentment
           .
           The
           God
           of
           Heauen
           grant
           you
           a
           long
           and
           healthy
           life
           ,
           with
           a
           prosperous
           fruition
           of
           your
           Place
           and
           Dignities
           ,
           to
           his
           Glory
           ,
           your
           owne
           Comfort
           ,
           and
           the
           Good
           of
           his
           Maiesties
           subiects
           .
           Thus
           referring
           both
           my self
           ,
           and
           this
           worke
           to
           your
           fauourable
           acceptance
           ,
           I
           in
           all
           obseruance
           humbly
           rest
        
         
           
             At
             your
             Honours
             seruice
             and
             command
             ,
             TOBIAS
             VENNER
             .
          
        
      
    
     
       
         
         
           OF
           THE
           NATVRE
           AND
           CHOISE
           OF
           HABITABLE
           PLACES
           .
        
         
           
             Whether
             a
             temperate
             aire
             be
             the
             best
             and
             wholsomest
             for
             the
             preseruation
             of
             life
             ?
          
           
             SEeing
             that
             ,
             for
             the
             continuance
             of
             life
             and
             health
             ,
             there
             is
             so
             great
             respect
             to
             be
             had
             of
             the
             ayre
             (
             for
             without
             it
             we
             can
             scarcely
             liue
             a
             moment
             of
             time
             )
             and
             place
             of
             habitation
             ,
             as
             of
             the
             meats
             we
             eat
             ;
             I
             therefore
             thought
             it
             meete
             to
             expresse
             ,
             by
             way
             of
             Introduction
             ,
             the
             knowledge
             of
             those
             things
             that
             demonstrate
             the
             salubritie
             of
             habitable
             places
             ,
             which
             is
             expended
             cheifely
             in
             three
             things
             ;
             in
             purnesse
             of
             the
             aire
             ,
             qualitie
             of
             the
             soyle
             and
             situation
             ,
             and
             wholsomnes
             of
             the
             water
             :
             from
             which
             euery
             man
             may
             easily
             gather
             and
             conceiue
             of
             the
             healthfulnes
             of
             his
             habitation
             .
             And
             first
             as
             concerning
             the
             ayre
             ,
             that
             is
             the
             best
             and
             wholsomest
             to
             preserue
             life
             ,
             which
             is
             subtile
             ,
             bright
             ,
             and
             cleare
             ,
             not
             mixt
             with
             any
             grosse
             moisture
             ,
             or
             corrupted
             with
             filthy
             or
             noysome
             vapors
             ,
             which
             also
             with
             calme
             &
             pleasant
             winds
             (
             for
             great
             &
             boisterous
             winds
             are
             to
             the
             lungs
             ,
             eyes
             ,
             and
             eares
             
             hurtfull
             )
             is
             gently
             moued
             :
             for
             such
             aire
             is
             in
             substance
             pure
             ,
             in
             qualities
             temperate
             ,
             and
             therefore
             most
             wholsome
             .
             But
             the
             aire
             that
             is
             infected
             with
             corrupt
             &
             filthy
             vapors
             ,
             euaporating
             or
             breathing
             out
             of
             standing
             pooles
             ,
             channels
             ,
             or
             other
             impure
             places
             ,
             or
             which
             is
             so
             shut
             vp
             with
             hills
             or
             mountaines
             ,
             that
             it
             cannot
             be
             freely
             perflated
             and
             purified
             with
             the
             winds
             ,
             is
             not
             fit
             for
             preferuing
             of
             health
             ;
             like
             as
             neither
             that
             ,
             which
             is
             affected
             with
             too
             much
             heat
             or
             cold
             ,
             or
             suffereth
             often
             and
             suddaine
             mutations
             .
             For
             as
             a
             pure
             ,
             cleare
             and
             temperate
             aire
             is
             good
             for
             euery
             age
             and
             constitution
             :
             euen
             so
             impure
             ,
             grosse
             ,
             cloudie
             and
             intemperate
             aire
             is
             to
             euery
             age
             and
             constitution
             hurtfull
             .
             Therefore
             touching
             the
             knowledge
             of
             the
             goodnes
             of
             the
             aire
             ,
             it
             must
             be
             considered
             that
             it
             be
             not
             vaporous
             ,
             moi●…
             ,
             or
             putride
             ,
             not
             too
             hot
             or
             too
             cold
             ,
             not
             ouer-moist
             ,
             or
             dry
             :
             for
             a
             vaporous
             ,
             cloudy
             ,
             grosse
             or
             putride
             aire
             doth
             cause
             theumes
             ,
             annoy
             the
             lungs
             ,
             corrupt
             the
             humors
             ,
             infect
             
             the
             heart
             ,
             deiect
             the
             spirits
             ,
             and
             subuert
             the
             habit
             of
             the
             whole
             bodie
             .
          
           
             Aire
             too
             hot
             doth
             relaxe
             the
             ioints
             ,
             resolue
             the
             humors
             ,
             and
             spirits
             ,
             cast
             downe
             the
             strength
             ,
             greatly
             weaken
             the
             
             concoction
             ,
             with
             all
             other
             functions
             of
             the
             vegetall
             facultie
             ,
             because
             it
             dissolueth
             and
             draweth
             out
             the
             naturall
             heat
             .
             Moreouer
             it
             maketh
             the
             colour
             yellow
             ,
             because
             it
             corrupteth
             the
             bloud
             which
             rubifieth
             the
             colour
             ,
             and
             causeth
             choler
             to
             exceede
             other
             humors
             .
             Last
             of
             all
             ,
             it
             heateth
             the
             heart
             with
             an
             vnnaturall
             heat
             ,
             it
             dissolueth
             ,
             wasteth
             ,
             and
             consumeth
             the
             humors
             ,
             and
             causeth
             them
             to
             putrifie
             ,
             and
             flow
             to
             the
             concauities
             and
             weake
             parts
             of
             the
             bodie
             ;
             and
             therefore
             it
             is
             not
             agreeable
             to
             healthy
             bodies
             :
             Notwithstanding
             it
             is
             auaileable
             for
             ouer
             cold
             ,
             moist
             ,
             hydropicke
             ,
             and
             paraliticke
             bodies
             ,
             and
             such
             as
             are
             affected
             with
             the
             crampe
             proceeding
             of
             too
             much
             cold
             and
             moistu●…e
             .
          
           
             But
             aire
             temperately
             hot
             doth
             maintaine
             the
             naturall
             heat
             ,
             confirme
             the
             strength
             ,
             and
             maketh
             all
             the
             operations
             
             of
             the
             bodie
             more
             liuely
             :
             it
             is
             very
             comfortable
             and
             agreeable
             to
             euery
             constitution
             .
          
           
           
             Aire
             too
             cold
             is
             of
             a
             congelatiue
             power
             ,
             and
             therefore
             
             weakneth
             the
             sinewes
             ,
             and
             greatly
             hurteth
             the
             braine
             ,
             breedeth
             catarrhes
             ,
             and
             *
             asthmaes
             ,
             and
             extinguisheth
             the
             naturall
             heat
             ,
             especially
             in
             weake
             bodies
             ,
             by
             congealing
             the
             substantiall
             moisture
             thereof
             ,
             and
             consequently
             it
             being
             not
             able
             to
             actuate
             as
             it
             ought
             ,
             putrifieth
             .
             It
             is
             lesse
             hurtfull
             ,
             nay
             sometimes
             profitable
             to
             bodies
             that
             are
             exceeding
             hot
             :
             and
             to
             sound
             bodies
             it
             is
             more
             conuenient
             and
             agreable
             then
             aire
             that
             is
             ouer
             hot
             .
          
           
             But
             aire
             meanely
             cold
             is
             healthfull
             ,
             because
             it
             impelleth
             the
             naturall
             heate
             into
             the
             inner
             parts
             ,
             and
             so
             causeth
             a
             strong
             digestion
             ,
             prouoketh
             the
             appetite
             and
             maketh
             all
             the
             hidden
             operations
             of
             nature
             more
             effectuall
             :
             For
             such
             a
             coldnesse
             is
             proportionably
             contrary
             to
             the
             naturall
             heate
             ,
             by
             reason
             whereof
             ,
             the
             naturall
             and
             genuine
             heate
             is
             by
             an
             Antiperistasis
             fortified
             ,
             and
             the
             digestion
             ,
             which
             is
             the
             roote
             of
             life
             ,
             confirmed
             .
          
           
             Aire
             too
             moist
             ,
             such
             as
             is
             commonly
             in
             marish
             &
             low
             
             places
             ,
             is
             to
             all
             bodies
             most
             hurtfull
             ,
             because
             it
             too
             much
             lenifieth
             and
             moistneth
             the
             bodie
             ,
             and
             filleth
             it
             with
             excrementall
             humors
             ,
             and
             causeth
             distillations
             ,
             the
             very
             roote
             almost
             of
             all
             diseases
             of
             the
             braine
             and
             sinewes
             ,
             as
             cramps
             ,
             palsies
             &c.
             with
             paines
             in
             the
             ioints
             ;
             and
             to
             speake
             all
             in
             a
             word
             ,
             a
             generall
             torpiditie
             both
             of
             minde
             and
             bodie
             .
          
           
             But
             that
             aire
             which
             is
             meanely
             moist
             ,
             especially
             in
             the
             
             summer
             time
             ,
             is
             agreable
             to
             most
             complexions
             ;
             for
             it
             maketh
             a
             good
             colour
             ,
             softneth
             the
             skin
             ,
             and
             openeth
             the
             pores
             ,
             whereby
             is
             caused
             the
             better
             difflation
             ,
             and
             discussion
             of
             vaporous
             superfluities
             ;
             but
             yet
             it
             somewhat
             maketh
             the
             humors
             prone
             to
             putrefaction
             .
             This
             aire
             verily
             is
             very
             agreable
             to
             bodies
             of
             a
             dry
             constitution
             ,
             but
             vnto
             other
             ,
             by
             reason
             that
             it
             soone
             causeth
             putrefaction
             of
             humors
             ,
             it
             is
             far
             lesse
             conuenient
             .
          
           
             A
             dry
             aire
             is
             contrary
             vnto
             this
             ,
             and
             it
             is
             most
             agreable
             to
             moist
             constitutions
             .
             
          
           
             Now
             these
             things
             ,
             which
             I
             haue
             hitherto
             declared
             ,
             concerning
             the
             election
             of
             aire
             ,
             being
             considered
             ,
             it
             doth
             
             plainely
             appeare
             ,
             that
             of
             the
             same
             a
             temperate
             mediocritie
             in
             caliditie
             ,
             frigiditie
             ,
             humiditie
             ,
             and
             siccitie
             ,
             as
             much
             as
             possibly
             may
             be
             ;
             besides
             the
             lucide
             and
             cleare
             substance
             of
             it
             ,
             is
             for
             the
             preseruation
             of
             health
             to
             be
             desired
             ,
             because
             such
             aire
             doth
             cause
             and
             conserue
             the
             health
             of
             the
             inhabitants
             .
             For
             nothing
             verily
             causeth
             the
             bodie
             more
             liuely
             and
             iocunde
             ,
             and
             lesse
             dull
             and
             vnapt
             about
             the
             voluntarie
             and
             animall
             motions
             ,
             then
             to
             liue
             in
             a
             pure
             ,
             cleare
             ,
             and
             temperate
             aire
             ,
             which
             hath
             in
             it
             no
             mixture
             of
             any
             filthy
             or
             offensiue
             vapour
             .
             And
             there
             are
             two
             things
             that
             doe
             plainely
             manifest
             the
             wholsomnes
             of
             such
             aire
             ,
             as
             first
             ,
             places
             
             free
             from
             very
             low
             valleys
             ,
             and
             moores
             ,
             and
             foggie
             mistes
             in
             the
             night
             ;
             then
             the
             bodies
             of
             the
             inhabitants
             ,
             as
             an
             acute
             wit
             ,
             a
             sound
             and
             liuely
             colour
             ,
             a
             stable
             integritie
             of
             the
             head
             ,
             quicke
             sight
             ,
             perfect
             hearing
             ,
             sound
             smelling
             ,
             cleare
             voice
             ,
             and
             no
             difficultie
             of
             breathing
             ,
             or
             vnlustinesse
             of
             the
             limmes
             :
             For
             by
             these
             signes
             the
             wholsomnesse
             of
             the
             aire
             is
             approued
             ,
             and
             by
             the
             contrary
             the
             offensiue
             and
             noisome
             breath
             thereof
             is
             detected
             .
          
           
             But
             seeing
             that
             it
             is
             not
             euery
             mans
             lot
             to
             liue
             in
             a
             pure
             and
             healthy
             aire
             ,
             and
             such
             is
             the
             necessitie
             of
             the
             aire
             ,
             that
             euen
             for
             a
             moment
             of
             time
             it
             cannot
             be
             eschewed
             ,
             it
             must
             needs
             follow
             ,
             that
             from
             it
             our
             bodies
             receiue
             very
             great
             alterations
             :
             Wherefore
             the
             euillnesse
             of
             the
             aire
             being
             knowne
             ,
             and
             the
             alteration
             which
             it
             maketh
             in
             our
             bodies
             considered
             ,
             it
             may
             be
             easie
             in
             our
             meat
             ,
             drinke
             ,
             exercise
             &c.
             to
             obiect
             the
             contray
             ,
             which
             may
             much
             hinder
             ,
             infringe
             ,
             and
             attemper
             the
             action
             and
             power
             of
             the
             aire
             ;
             but
             yet
             I
             counsell
             all
             such
             as
             are
             truly
             generous
             ,
             that
             they
             make
             their
             habitations
             ,
             so
             much
             as
             may
             be
             ,
             remote
             from
             low
             ,
             fennie
             ,
             and
             moorish
             places
             ;
             for
             the
             health
             of
             the
             bodie
             ought
             to
             be
             preferred
             before
             any
             pecuniarie
             profits
             .
          
        
         
           
           
             Whether
             the
             habitation
             that
             is
             somewhat
             eminent
             ,
             be
             for
             health
             the
             best
             approued
             ?
          
           
             WIth
             good
             reason
             did
             our
             Auncestors
             build
             their
             houses
             towards
             the
             South
             and
             the
             North
             ,
             because
             through
             the
             northerne
             windowes
             ,
             the
             north
             winde
             might
             in
             the
             summer
             passe
             in
             to
             coole
             the
             bloomie
             aire
             in
             them
             ,
             and
             that
             the
             sunne
             ,
             which
             rectifieth
             the
             aire
             ,
             might
             through
             the
             southerne
             windowes
             in
             the
             winter
             enter
             into
             euery
             roome
             .
             For
             otherwise
             they
             cannot
             haue
             the
             benigne
             and
             sweet
             aspect
             of
             the
             sunne
             and
             the
             pleasant
             and
             healthfull
             blasts
             of
             the
             North
             winde
             at
             those
             distinct
             times
             of
             the
             yeare
             .
             But
             they
             did
             ,
             for
             the
             most
             part
             euilly
             set
             them
             (
             more
             regarding
             their
             commoditie
             then
             health
             )
             in
             deepe
             and
             crooked
             places
             ,
             because
             in
             such
             places
             they
             cannot
             be
             freely
             perflated
             and
             purified
             with
             the
             winds
             .
             Neither
             is
             that
             house
             or
             place
             of
             ha●…itation
             to
             be
             commended
             ,
             that
             lyeth
             open
             to
             the
             West
             ,
             because
             it
             is
             perpetually
             subiect
             to
             the
             moist
             and
             excrementall
             blasts
             of
             the
             West
             winde
             .
             But
             in
             mine
             opinion
             those
             houses
             and
             habitations
             are
             best
             ,
             which
             are
             somewhat
             eminently
             situated
             on
             pure
             &
             firme
             
             ground
             ,
             far
             off
             from
             low
             ,
             marish
             ,
             or
             other
             filthy
             places
             ,
             (
             for
             there
             the
             aire
             is
             for
             the
             most
             part
             temperate
             ,
             subtile
             and
             pure
             ,
             seldome
             infected
             with
             vaporous
             blasts
             )
             hauing
             springs
             or
             brookes
             of
             pure
             water
             neere
             adioyning
             ,
             lying
             open
             to
             the
             South
             and
             East
             ,
             with
             hills
             (
             which
             may
             somewhat
             hinder
             and
             keepe
             backe
             the
             vaporous
             West
             winde
             ,
             and
             the
             sharpe
             North
             winde
             in
             the
             winter
             )
             a
             little
             remote
             on
             the
             West
             and
             North
             side
             ,
             hauing
             windowes
             looking
             not
             onely
             towards
             the
             South
             and
             North
             for
             the
             reasons
             aforesaid
             ,
             but
             also
             ,
             so
             much
             as
             may
             be
             ,
             towards
             the
             East
             ,
             because
             the
             sunne
             in
             the
             beginning
             of
             the
             day
             ,
             arising
             vpon
             them
             ,
             doth
             excellently
             clarifie
             ,
             and
             purge
             the
             aire
             of
             them
             ,
             and
             is
             all
             the
             day
             after
             better
             exposed
             to
             the
             most
             wholesome
             blasts
             of
             the
             East
             winde
             .
             But
             here
             aduertisement
             must
             be
             giuen
             ,
             that
             the
             Easterne
             windowes
             or
             casements
             ,
             
             be
             not
             set
             open
             ,
             before
             the
             Sunne
             hath
             somewhat
             purged
             the
             aire
             ,
             and
             dissipated
             the
             clowds
             ,
             especially
             in
             moyst
             seasons
             :
             for
             the
             morning
             aire
             ,
             by
             reason
             of
             the
             coldnesse
             and
             moysture
             of
             the
             night
             ,
             is
             grosse
             and
             impure
             ,
             very
             hurtfull
             to
             them
             that
             haue
             weake
             braines
             ,
             &
             subiect
             vnto
             rheumes
             ,
             vntill
             it
             be
             illustrated
             by
             the
             presence
             of
             the
             Sunne
             ,
             and
             purified
             by
             his
             heat
             and
             splendor
             .
          
           
             And
             heere
             I
             would
             not
             ,
             that
             the
             Reader
             should
             so
             conceiue
             me
             ,
             as
             that
             I
             iudge
             the
             West-winde
             ,
             to
             be
             at
             no
             time
             wholsome
             :
             verily
             ,
             I
             thinke
             nothing
             lesse
             ,
             for
             it
             is
             somtimes
             wholsome
             enough
             ,
             as
             if
             in
             the
             time
             of
             its
             blowing
             ,
             the
             aire
             be
             bright
             and
             cleere
             ,
             especially
             if
             it
             blow
             in
             the
             declining
             of
             the
             day
             ,
             and
             the
             beginning
             of
             the
             night
             :
             for
             then
             it
             is
             the
             purer
             and
             lesse
             grosse
             ,
             by
             reason
             of
             the
             presence
             of
             the
             Sunne
             in
             the
             west
             part
             ,
             which
             attenuateth
             the
             blasts
             of
             it
             .
             Wherefore
             I
             doe
             conclude
             ,
             that
             in
             an
             house
             ,
             to
             the
             end
             it
             may
             be
             perflable
             ,
             it
             is
             expedient
             to
             haue
             windowes
             on
             euery
             side
             ,
             which
             may
             ,
             
               ad
               placitum
               ,
            
             bee
             opened
             and
             shut
             vp
             againe
             .
          
        
         
           
             Why
             are
             those
             that
             inhabit
             eminent
             places
             in
             a
             free
             and
             open
             aire
             ,
             of
             a
             more
             long
             and
             healthy
             life
             ,
             and
             also
             of
             a
             more
             acute
             ,
             generous
             ,
             and
             magnificent
             minde
             ,
             then
             those
             that
             inhabit
             crooked
             ,
             low
             ,
             and
             marish
             places
             ?
          
           
             THis
             question
             consisteth
             of
             two
             parts
             :
             the
             reason
             of
             the
             first
             is
             ,
             because
             the
             aire
             in
             eminent
             and
             open
             places
             ,
             both
             by
             reason
             of
             the
             continuall
             motion
             of
             it
             ,
             as
             also
             of
             the
             firme
             solidity
             of
             the
             earth
             ,
             is
             more
             subtill
             and
             pure
             ,
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             inhabitants
             ,
             are
             euen
             to
             extreme
             old
             age
             ,
             seene
             to
             enioy
             very
             good
             and
             perfect
             health
             .
          
           
             But
             in
             crooked
             ,
             low
             ,
             and
             marish
             places
             ,
             for
             such
             verily
             are
             the
             spirits
             ,
             as
             is
             the
             aire
             which
             is
             inspirated
             :
             the
             Inhabitants
             are
             sickly
             ,
             and
             haue
             turbid
             and
             obfuscated
             spirits
             ,
             by
             reason
             of
             the
             grosnesse
             and
             impurity
             of
             the
             aire
             .
             For
             ,
             impure
             ,
             grosse
             ,
             and
             intemperate
             aire
             doth
             corrupt
             the
             spirits
             
             and
             humours
             :
             from
             whence
             proceede
             infinite
             diseases
             ,
             and
             vntimely
             old
             age
             .
             Therefore
             eminent
             Regions
             ,
             because
             they
             are
             with
             pure
             windes
             freely
             perflated
             ,
             are
             more
             healthy
             ,
             then
             low
             and
             marish
             places
             ,
             and
             in
             them
             men
             liue
             not
             onely
             more
             healthfully
             ,
             but
             also
             longer
             ,
             and
             from
             hence
             it
             was
             ,
             that
             
               Plato
            
             wrote
             ,
             that
             hee
             euer
             found
             the
             longest
             liuers
             in
             high
             and
             temperate
             Regions
             .
          
           
             Therefore
             hee
             that
             desireth
             to
             liue
             a
             long
             and
             healthy
             life
             ,
             must
             dwell
             in
             an
             eminent
             and
             champion
             countrey
             ,
             or
             at
             least
             ,
             in
             a
             place
             that
             is
             free
             from
             muddie
             and
             waterish
             impurities
             :
             for
             it
             is
             impossible
             ,
             that
             a
             man
             should
             liue
             long
             and
             healthily
             in
             a
             place
             ,
             where
             the
             spirits
             are
             with
             impure
             aire
             daily
             affected
             .
             Wherefore
             I
             counsell
             them
             ,
             that
             wish
             to
             enjoy
             true
             health
             ,
             and
             a
             firme
             state
             of
             body
             ,
             to
             take
             speciall
             care
             that
             they
             liue
             not
             in
             waterish
             places
             ,
             or
             in
             a
             grosse
             ,
             corrupt
             ,
             and
             filthy
             aire
             ,
             or
             otherwise
             subiect
             to
             vaporous
             blasts
             ,
             which
             annoy
             the
             spirits
             ,
             breede
             rheumes
             ,
             and
             are
             very
             pernicious
             to
             the
             lungs
             .
          
           
             Now
             the
             reason
             of
             the
             second
             is
             euident
             ,
             by
             that
             which
             hath
             beene
             shewed
             concerning
             the
             former
             :
             for
             those
             that
             liue
             in
             eminent
             and
             champion
             countries
             ,
             by
             reason
             of
             the
             tenuitie
             ,
             puritie
             ,
             and
             wholsomnesse
             of
             the
             aire
             in
             such
             places
             ,
             haue
             cleare
             ,
             pure
             ,
             and
             subtill
             spirits
             ,
             from
             whence
             it
             commeth
             ,
             that
             they
             are
             witty
             ,
             nimble
             ,
             magnanimous
             ,
             &
             
               alta
               petentes
               .
            
             But
             the
             contrary
             is
             seene
             in
             low
             and
             marish
             places
             ,
             for
             there
             ,
             the
             Inhabitants
             ,
             by
             reason
             of
             the
             euilnesse
             of
             the
             aire
             ,
             haue
             grosse
             and
             earthy
             spirits
             ,
             whereof
             it
             is
             ,
             that
             they
             are
             for
             the
             most
             *
             part
             men
             ,
             
               humum
               tantum
               sapientes
               ,
            
             dull
             ,
             sluggish
             ,
             sordid
             ,
             sensuall
             ,
             plainely
             irreligious
             ,
             or
             perhaps
             some
             of
             them
             ,
             which
             is
             a
             little
             worse
             ,
             religious
             in
             shew
             ,
             externall
             honest
             men
             ,
             deceiptfull
             ,
             malicious
             ,
             disdainefull
             .
             Wherefore
             ,
             seeing
             that
             the
             diuersity
             of
             spirits
             ,
             and
             differences
             of
             wits
             and
             manners
             ,
             doe
             so
             much
             proceede
             from
             the
             condition
             and
             nature
             of
             the
             aire
             ,
             I
             doe
             here
             againe
             aduertise
             all
             such
             as
             are
             ingenious
             ,
             generous
             ,
             and
             desirous
             of
             perfection
             ,
             both
             in
             minde
             and
             body
             ,
             that
             they
             endeauour
             by
             all
             meanes
             ,
             to
             liue
             in
             a
             pure
             and
             healthy
             aire
             ,
             and
             so
             seldomly
             
             as
             may
             bee
             ,
             frequent
             places
             ,
             where
             the
             aire
             is
             wont
             to
             be
             infected
             with
             vaporous
             impurities
             .
          
        
         
           
             Whether
             fountaine
             water
             ,
             in
             goodnesse
             and
             wholsomnesse
             ,
             excell
             other
             waters
             ?
          
           
             THat
             water
             is
             esteemed
             to
             bee
             the
             best
             and
             wholsomest
             ,
             which
             is
             most
             cleare
             and
             thin
             ,
             pure
             in
             taste
             and
             smell
             ,
             altogether
             clean
             from
             any
             impure
             ,
             terrene
             ,
             or
             other
             dreggy
             mixture
             .
             And
             such
             is
             ,
             before
             all
             other
             ,
             fountaine
             water
             ,
             if
             it
             rise
             in
             a
             pure
             ,
             high
             ,
             and
             open
             place
             ,
             and
             that
             against
             the
             East
             ,
             for
             then
             it
             is
             the
             better
             depurated
             with
             the
             morning
             Sunne
             ,
             and
             pure
             orientall
             windes
             .
             Of
             fountaine
             waters
             ,
             those
             that
             rise
             against
             the
             North
             ,
             because
             they
             haue
             not
             the
             radiant
             aspect
             of
             the
             Sunne
             ,
             which
             purifieth
             the
             waters
             ,
             are
             least
             commendable
             ,
             for
             they
             are
             not
             easily
             concocted
             ,
             they
             weaken
             the
             stomacke
             ,
             and
             cause
             fluctuations
             ,
             and
             flatuousnesse
             in
             the
             body
             .
             But
             there
             are
             some
             fountaine
             waters
             ,
             not
             to
             be
             allowed
             for
             alimentary
             vses
             ,
             and
             such
             are
             those
             ,
             which
             rise
             from
             sulphurous
             ,
             bituminous
             ,
             or
             metalline
             places
             ,
             or
             which
             are
             carried
             thorow
             like
             veines
             of
             the
             earth
             ,
             because
             they
             receiue
             an
             vnpleasant
             sauor
             and
             smell
             ,
             and
             also
             an
             euill
             quality
             from
             those
             things
             that
             they
             issue
             from
             ,
             or
             runne
             thorow
             .
          
           
             Next
             vnto
             fountaine
             water
             in
             goodnesse
             ,
             is
             raine-water
             ,
             so
             it
             fall
             not
             in
             a
             boysterous
             or
             troublesome
             aire
             ;
             for
             the
             Sunne
             ,
             from
             all
             waters
             and
             humid
             places
             ,
             draweth
             vp
             the
             thinner
             and
             purer
             portion
             resolued
             into
             vapours
             ,
             which
             is
             the
             matter
             of
             raine
             to
             come
             .
             Notwithstanding
             ,
             the
             goodnesse
             therof
             doth
             alter
             according
             to
             the
             diuers
             parts
             of
             the
             yeere
             ;
             for
             that
             is
             the
             best
             ,
             which
             falleth
             from
             the
             middle
             
             of
             the
             Spring
             ,
             to
             the
             middle
             of
             Autumne
             ,
             because
             in
             those
             seasons
             ,
             the
             aire
             is
             for
             the
             most
             part
             pure
             ,
             seldomly
             corrupted
             with
             noysome
             vapours
             ,
             which
             defile
             the
             raine-waters
             .
             And
             there
             are
             some
             ,
             to
             whose
             opinion
             a
             man
             may
             easily
             ,
             without
             errour
             subscribe
             ,
             which
             thinke
             ,
             that
             such
             raine-water
             is
             not
             inferiour
             in
             goodnesse
             to
             fountaine
             water
             .
             
             But
             the
             waters
             which
             fall
             with
             great
             tempests
             of
             winds
             ,
             haile
             ,
             thunder
             ,
             and
             lightnings
             ,
             are
             ,
             by
             reason
             of
             many
             confused
             vapors
             and
             exhalations
             collected
             in
             the
             aire
             ,
             impurer
             ,
             and
             therfore
             not
             so
             well
             to
             be
             approoued
             for
             the
             health
             of
             mans
             body
             .
          
           
             Riuer
             water
             hath
             the
             third
             place
             of
             goodnes
             ,
             both
             by
             
             reason
             the
             action
             of
             the
             Sunne
             vpon
             it
             ,
             as
             also
             because
             that
             by
             motion
             ,
             it
             becommeth
             thinner
             ,
             except
             it
             bee
             polluted
             by
             the
             mixture
             of
             other
             things
             ,
             as
             it
             commeth
             to
             passe
             in
             riuers
             ,
             that
             runne
             thorow
             marish
             places
             ,
             or
             neere
             vnto
             populous
             Townes
             or
             Cities
             :
             for
             then
             ,
             by
             reason
             of
             all
             manner
             of
             filth
             running
             ,
             or
             cast
             into
             them
             ,
             they
             become
             very
             corrupt
             and
             vnwholsome
             .
             Therefore
             where
             the
             Inhabitants
             through
             the
             want
             of
             most
             wholsome
             fountaines
             ,
             are
             constrained
             to
             make
             vse
             of
             riuer
             water
             ,
             let
             them
             take
             especiall
             care
             ,
             lest
             insteede
             of
             that
             which
             is
             wholsome
             ,
             they
             take
             that
             which
             is
             corrupt
             and
             very
             offensiue
             to
             the
             health
             of
             their
             bodies
             :
             Wherfore
             let
             them
             make
             choyse
             of
             that
             riuer
             water
             ,
             which
             is
             not
             subiect
             to
             the
             aforesayd
             hurts
             ;
             but
             runneth
             with
             a
             full
             streame
             vpon
             grauell
             ,
             pebble-stones
             ,
             rockes
             ,
             or
             pure
             earth
             :
             for
             that
             water
             ,
             by
             reason
             of
             the
             purity
             of
             the
             place
             ,
             motion
             ,
             and
             radiant
             splendor
             of
             the
             Sun
             ,
             is
             thinner
             ,
             sweeter
             ,
             and
             therefore
             more
             pure
             ,
             and
             wholsomer
             ,
             and
             in
             my
             opinion
             ,
             it
             is
             doubtfull
             ,
             whether
             fountaine
             waters
             surpasse
             in
             goodnesse
             such
             riuer
             waters
             .
             But
             if
             the
             riuer
             waters
             shall
             not
             be
             cleere
             ,
             but
             slimie
             and
             muddie
             ,
             and
             the
             same
             ,
             for
             want
             of
             better
             waters
             ,
             necessarily
             vsed
             ,
             as
             in
             many
             low
             and
             marish
             places
             ,
             then
             let
             them
             be
             kept
             so
             long
             in
             some
             vessell
             ,
             till
             that
             the
             grosse
             part
             rest
             and
             settle
             in
             the
             bottome
             ,
             for
             by
             this
             meanes
             ,
             the
             thin
             and
             purer
             part
             of
             the
             water
             may
             be
             taken
             and
             vsed
             ,
             and
             the
             grosser
             cast
             away
             .
          
           
             Well-water
             is
             iudged
             inferiour
             to
             the
             former
             ,
             in
             purity
             and
             wholsomnesse
             ,
             not
             onely
             because
             it
             is
             voyd
             of
             motion
             ,
             
             but
             also
             because
             it
             is
             not
             illustrated
             of
             the
             Sun
             ;
             notwithstanding
             ,
             if
             the
             Well
             bee
             digged
             in
             pure
             earth
             ,
             and
             the
             mouth
             open
             to
             the
             aire
             ,
             not
             shut
             vp
             in
             a
             darke
             obscure
             place
             ,
             not
             beset
             with
             a
             filthy
             bottome
             ,
             but
             a
             pure
             ,
             grauely
             ,
             
             or
             rocky
             ,
             then
             the
             water
             ,
             especially
             if
             it
             be
             often
             drawen
             ,
             is
             very
             good
             and
             wholsome
             .
          
           
             And
             heere
             vnderstand
             ,
             that
             the
             waters
             that
             are
             drawen
             
             thorow
             pumps
             ,
             because
             they
             are
             shut
             vp
             from
             the
             aire
             ,
             are
             worse
             then
             other
             Well-waters
             ,
             for
             they
             more
             quickly
             putrifie
             ,
             and
             acquire
             an
             ill
             quality
             .
             The
             like
             may
             bee
             said
             of
             
             Cisternewaters
             .
             Neither
             are
             the
             waters
             which
             are
             carried
             throw
             pipes
             of
             lead
             ,
             so
             wholsome
             as
             they
             are
             supposed
             to
             be
             ,
             not
             onely
             because
             they
             are
             shut
             vp
             from
             the
             aire
             ,
             but
             also
             because
             they
             are
             thought
             to
             acquire
             an
             vnwholsome
             quality
             from
             the
             lead
             :
             they
             are
             troublesome
             to
             the
             stomacke
             ,
             and
             ponderous
             to
             all
             the
             bowels
             ;
             but
             these
             hurts
             in
             their
             boyling
             ,
             are
             well
             remooued
             .
          
           
             All
             standing
             waters
             ,
             as
             of
             pooles
             ,
             motes
             ,
             and
             of
             pits
             ,
             
             which
             in
             low
             and
             marish
             places
             ,
             are
             very
             vsuall
             ,
             are
             most
             vnwholsome
             ,
             and
             altogether
             (
             as
             pestiferous
             )
             to
             bee
             auoyded
             and
             eschewed
             ,
             for
             in
             that
             they
             are
             standing
             ,
             or
             creeping
             with
             a
             very
             slow
             pace
             ,
             the
             parching
             heat
             of
             the
             Sunne
             often
             working
             vpon
             them
             ,
             doth
             more
             mightily
             pierce
             to
             the
             bottome
             ,
             and
             so
             leauing
             the
             grosser
             part
             ,
             draweth
             vp
             the
             thinner
             ,
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             waters
             appeare
             muddy
             ,
             and
             of
             a
             leadish
             colour
             ,
             corrupted
             both
             in
             smell
             and
             taste
             .
             Waters
             that
             are
             taken
             neere
             vnto
             the
             sea-shores
             ,
             
             or
             armes
             of
             the
             same
             ,
             are
             for
             the
             most
             part
             corrupt
             ,
             and
             of
             a
             stinking
             smell
             ,
             and
             vnpleasant
             sauour
             ,
             and
             therefore
             naught
             and
             vnwholsome
             for
             mans
             body
             .
          
        
         
           
             Whether
             Snow
             waters
             be
             in
             goodnesse
             matchable
             to
             riuer
             water
             ?
          
           
             NO
             ,
             and
             the
             reason
             is
             ,
             because
             that
             while
             the
             snow
             is
             ingendred
             ,
             the
             thinner
             part
             of
             the
             matter
             ,
             is
             (
             as
             it
             were
             )
             pressed
             forth
             of
             the
             cold
             ,
             and
             conuerted
             into
             clowds
             ,
             the
             grosser
             part
             remaineth
             ,
             and
             is
             turned
             into
             snow
             :
             wherof
             it
             commeth
             ,
             that
             snow-waters
             are
             grosse
             and
             ouer
             cold
             ,
             and
             therfore
             hurtful
             to
             mans
             bodie
             ;
             for
             they
             cause
             rheumes
             ,
             and
             greatly
             hurt
             the
             sinewes
             .
             Moreouer
             ,
             they
             breed
             spleneticke
             
             passions
             ,
             by
             causing
             the
             spleene
             to
             grow
             great
             ,
             they
             confound
             the
             breast
             and
             liuer
             ,
             cause
             asthma's
             ,
             and
             fill
             the
             stomacke
             with
             flateous
             crudities
             :
             wherefore
             the
             vse
             therof
             ,
             especially
             in
             elder
             yeeres
             ,
             doth
             vndoubtedly
             induce
             exitiall
             affects
             to
             the
             sinewes
             ,
             ioynts
             and
             bowels
             .
             But
             snow
             water
             is
             ,
             of
             some
             in
             these
             daies
             ,
             greatly
             esteemed
             of
             ,
             to
             coole
             and
             extinguish
             thirst
             .
             Perhaps
             ,
             in
             hot
             countries
             ,
             and
             in
             hot
             seasons
             ,
             it
             may
             bee
             for
             some
             bodies
             agreeable
             ;
             but
             in
             our
             northerne
             countries
             ,
             it
             is
             at
             no
             hand
             to
             be
             allowed
             ,
             except
             to
             such
             as
             are
             impensiuely
             hot
             ;
             for
             it
             is
             onely
             profitable
             to
             a
             stomacke
             that
             estuateth
             with
             heat
             .
          
        
         
           
             Whether
             in
             waters
             that
             are
             naturally
             warme
             ,
             which
             wee
             call
             hot
             Bathes
             ,
             it
             be
             healthfull
             for
             healthy
             men
             to
             bathe
             ?
          
           
             WAters
             naturally
             hot
             ,
             and
             of
             a
             medicinable
             faculty
             ,
             such
             as
             are
             our
             famous
             bathes
             of
             
               Bathe
               ,
            
             are
             of
             singular
             force
             ,
             not
             onely
             against
             diseases
             gotten
             by
             cold
             ,
             or
             proceeding
             from
             a
             cold
             and
             moyst
             cause
             ,
             but
             also
             bring
             in
             time
             of
             health
             ,
             exceeding
             comfort
             and
             profit
             ,
             to
             all
             cold
             ,
             moyst
             ,
             and
             corpulent
             bodies
             :
             for
             they
             open
             the
             pores
             ,
             resolue
             ,
             attenuate
             ,
             digest
             ,
             consume
             ,
             and
             draw
             forth
             superfluities
             ,
             and
             withall
             ,
             strongly
             heat
             and
             dry
             the
             whole
             habit
             of
             the
             body
             .
             They
             are
             of
             excellent
             efficacie
             against
             all
             diseases
             of
             the
             head
             and
             sinewes
             ,
             proceeding
             of
             a
             cold
             and
             moyst
             cause
             ,
             or
             of
             a
             cold
             only
             ,
             or
             moyst
             only
             ,
             as
             rheumes
             ,
             palsies
             ,
             epilepsies
             ,
             lethargies
             ,
             apoplexies
             ,
             cramps
             ,
             deafnesse
             ,
             forgetfulnesse
             ,
             trembling
             ,
             or
             weaknesse
             of
             any
             member
             ,
             aches
             and
             swellings
             of
             the
             ioynts
             ,
             &c.
             
             They
             also
             greatly
             profit
             windie
             and
             hydropicke
             bodies
             ,
             the
             paine
             and
             swelling
             of
             any
             part
             of
             the
             bodie
             ,
             so
             that
             it
             proceede
             not
             from
             an
             hot
             cause
             ,
             the
             sluggish
             &
             lumpish
             heauinesse
             of
             the
             bodie
             ,
             numnesse
             of
             any
             member
             ,
             paine
             in
             the
             loynes
             ,
             the
             gout
             ,
             especially
             the
             Sciatica
             ,
             cold
             tumors
             of
             the
             milt
             and
             liuer
             ,
             the
             yellow
             Iaundice
             in
             a
             bodie
             plethoricke
             or
             phleg●…aticke
             .
             
             They
             are
             also
             very
             profitable
             for
             them
             that
             haue
             their
             lungs
             annoyed
             with
             much
             moisture
             ,
             because
             they
             consume
             and
             drie
             vp
             that
             moisture
             :
             and
             to
             make
             slender
             such
             bodies
             as
             are
             too
             grosse
             ,
             there
             is
             nothing
             more
             effectuall
             then
             the
             often
             vse
             of
             these
             waters
             .
             Wherefore
             let
             those
             that
             feare
             obesitie
             ,
             that
             is
             ,
             would
             not
             waxe
             grosse
             ,
             be
             carefull
             to
             come
             often
             to
             our
             Bathes
             :
             for
             by
             the
             often
             vse
             of
             them
             ,
             according
             as
             the
             learned
             Physition
             shall
             direct
             ,
             they
             may
             not
             onely
             preserue
             their
             health
             ,
             but
             also
             keepe
             their
             bodies
             from
             being
             vnseemingly
             corpulent
             .
             They
             are
             also
             singularly
             profitable
             to
             women
             ,
             for
             they
             helpe
             them
             of
             barrennesse
             ,
             and
             of
             all
             diseases
             and
             imperfections
             of
             the
             matrice
             ,
             proceeding
             of
             a
             cold
             and
             moyst
             cause
             .
             They
             also
             cure
             all
             diseases
             of
             the
             skin
             ,
             as
             scabs
             ,
             itch
             ,
             old
             sores
             &c.
             
             All
             which
             to
             be
             true
             ,
             we
             daily
             finde
             with
             admiration
             to
             the
             exceeding
             great
             comfort
             of
             many
             ,
             who
             with
             deplored
             diseases
             ,
             and
             most
             miserable
             bodies
             resort
             to
             our
             baths
             in
             Bathe
             ,
             and
             are
             there
             ,
             by
             the
             helpe
             of
             wholsome
             physicke
             and
             vertue
             of
             the
             Baths
             ,
             through
             the
             blessing
             of
             Almighty
             God
             ,
             recouered
             to
             their
             former
             health
             .
             But
             hot
             bathes
             ,
             to
             bodies
             naturally
             hot
             and
             dry
             ,
             are
             generally
             hurtfull
             ,
             and
             so
             much
             the
             more
             ,
             as
             the
             bodie
             is
             drier
             
             and
             the
             bathe
             hotter
             ,
             because
             it
             distempereth
             and
             consumeth
             the
             very
             habit
             of
             the
             bodie
             ,
             and
             maketh
             it
             carraine-like
             leane
             .
             Wherefore
             seeing
             that
             naturall
             bathes
             are
             not
             indifferently
             agreable
             to
             euery
             constitution
             ,
             I
             doe
             aduise
             that
             not
             any
             one
             goe
             into
             them
             rashly
             ,
             or
             vpon
             an
             approperous
             iudgement
             ,
             but
             that
             he
             be
             first
             aduised
             by
             some
             faithfull
             ,
             iudicious
             and
             expert
             Physition
             ,
             and
             to
             him
             expose
             the
             state
             of
             his
             bodie
             ,
             whereby
             he
             may
             vnderstand
             ,
             whether
             or
             no
             it
             may
             be
             expedient
             for
             him
             to
             attempt
             the
             same
             .
             And
             whereas
             in
             Bathe
             there
             are
             diuers
             bathes
             ,
             and
             they
             differing
             in
             their
             heate
             ,
             he
             must
             also
             from
             the
             learned
             Physition
             be
             directed
             in
             which
             to
             bathe
             ;
             neither
             must
             he
             onely
             vnderstand
             which
             Bathe
             to
             vse
             ,
             as
             most
             conuenient
             for
             his
             present
             state
             of
             bodie
             ,
             but
             also
             when
             and
             how
             often
             to
             vse
             the
             same
             .
             Besides
             this
             ,
             he
             must
             (
             according
             as
             his
             
             state
             of
             bodie
             shall
             require
             )
             be
             purged
             before
             he
             enter
             into
             the
             bathe
             ,
             and
             be
             also
             directed
             in
             other
             things
             how
             to
             order
             himselfe
             ,
             before
             he
             goe
             into
             the
             bathe
             ,
             while
             he
             is
             in
             the
             bathe
             ,
             and
             after
             that
             he
             is
             come
             out
             of
             the
             bathe
             ,
             and
             when
             he
             leaueth
             the
             bathe
             .
             And
             must
             also
             ,
             in
             the
             intermitting
             times
             of
             bathing
             and
             sweating
             ,
             take
             such
             physicke
             ,
             as
             his
             disease
             and
             present
             state
             of
             bodie
             shall
             require
             .
             The
             neglect
             of
             all
             these
             ,
             or
             of
             some
             of
             them
             ,
             either
             through
             ignorance
             or
             voluntarie
             wilfulnes
             ,
             may
             be
             the
             cause
             that
             some
             that
             take
             great
             paines
             to
             come
             to
             the
             bathes
             ,
             are
             not
             by
             them
             healed
             of
             their
             infirmities
             ,
             but
             oftentimes
             neuer
             returne
             to
             their
             homes
             againe
             ;
             or
             if
             they
             doe
             ;
             it
             is
             most
             commonly
             with
             new
             diseases
             ,
             and
             the
             olde
             worse
             then
             euer
             they
             were
             :
             Whereas
             many
             of
             a
             generous
             and
             religious
             vnderstanding
             ,
             vsing
             the
             true
             helpes
             of
             physicke
             with
             the
             bathes
             ,
             are
             of
             their
             diseases
             perfectly
             cured
             .
             And
             here
             I
             exhort
             the
             Physitions
             ,
             in
             regard
             that
             the
             Bathes
             ,
             which
             proceed
             from
             Sulphur
             ,
             or
             from
             it
             ,
             take
             their
             chiefest
             vertue
             and
             strength
             (
             as
             our
             Bathes
             in
             
               Bathe
            
             doe
             )
             doe
             weaken
             and
             subuert
             the
             stomacke
             ,
             especially
             of
             some
             bodies
             ,
             that
             they
             haue
             an
             honest
             care
             to
             corroborate
             the
             same
             by
             such
             meanes
             as
             shall
             be
             best
             fitting
             for
             the
             present
             estate
             of
             the
             bodie
             .
             Here
             also
             I
             aduertise
             such
             as
             in
             the
             declining
             or
             fall
             of
             the
             yeare
             ,
             which
             we
             call
             the
             Autumne
             ,
             shall
             for
             the
             health
             of
             their
             bodies
             repaire
             to
             our
             Bathes
             ,
             that
             they
             deferre
             not
             their
             comming
             till
             the
             middle
             of
             September
             or
             after
             ,
             as
             many
             ignorantly
             doe
             ;
             but
             that
             they
             rather
             be
             there
             by
             the
             end
             of
             August
             ,
             that
             they
             may
             haue
             the
             commoditie
             of
             the
             Bathes
             before
             the
             aire
             grow
             to
             be
             too
             cold
             for
             bathing
             in
             hot
             Bathes
             ,
             as
             commonly
             it
             is
             in
             October
             ,
             especially
             toward
             the
             end
             thereof
             :
             for
             if
             they
             shall
             make
             vse
             of
             the
             Bathes
             when
             the
             aire
             is
             cold
             and
             moist
             ,
             or
             very
             inclinable
             thereunto
             ,
             they
             shall
             receiue
             (
             the
             pores
             of
             the
             bodie
             being
             open
             by
             reason
             of
             the
             efficacie
             of
             the
             Bathe
             )
             farre
             greater
             hurt
             then
             commoditie
             .
             But
             perhaps
             some
             out
             of
             an
             ignorant
             timorousnes
             will
             obiect
             ,
             that
             to
             come
             to
             the
             Bathes
             at
             the
             end
             of
             August
             is
             too
             soone
             vpon
             the
             Dogge-dayes
             .
             
             Herein
             they
             are
             more
             scrupulous
             ,
             then
             iudicious
             ;
             but
             to
             yeeld
             them
             satisfaction
             ,
             I
             answer
             ,
             besides
             the
             alteration
             of
             seasons
             from
             their
             ancient
             temperature
             ,
             in
             this
             decrepit
             age
             of
             the
             world
             ,
             that
             though
             the
             middle
             part
             of
             the
             day
             ,
             about
             the
             beginning
             of
             September
             ,
             shall
             be
             hot
             ;
             yet
             the
             mornings
             and
             euenings
             ,
             which
             are
             the
             times
             for
             bathing
             ,
             are
             rather
             cold
             or
             declining
             to
             a
             temperature
             ,
             and
             the
             heat
             of
             the
             day
             following
             vpon
             bathing
             ,
             is
             that
             which
             we
             specially
             respect
             for
             the
             health
             of
             our
             Patients
             ,
             for
             whom
             we
             approue
             the
             vse
             of
             the
             Bathes
             .
             And
             verily
             ,
             whosoeuer
             shall
             but
             consider
             the
             great
             variablenes
             ,
             and
             inconstant
             disposition
             of
             the
             Spring
             ,
             from
             its
             ancient
             temperature
             ,
             especially
             of
             later
             yeares
             ,
             must
             (
             in
             my
             opinion
             )
             confesse
             ,
             that
             the
             moneth
             of
             September
             is
             most
             commonly
             ,
             in
             regard
             of
             the
             disposition
             of
             the
             aire
             ,
             so
             fit
             for
             bathing
             in
             hot
             Bathes
             ,
             as
             any
             in
             the
             Spring
             .
             Wherefore
             such
             as
             for
             the
             health
             of
             their
             bodies
             repaire
             to
             our
             Bathes
             ,
             shall
             ,
             if
             they
             be
             there
             by
             the
             end
             of
             August
             ,
             receiue
             a
             double
             commoditie
             :
             For
             first
             ,
             they
             shall
             haue
             the
             whole
             moneth
             of
             September
             very
             conuenient
             for
             bathing
             ,
             and
             physicke
             also
             ,
             as
             shall
             be
             occasion
             ,
             yea
             and
             part
             of
             October
             ,
             as
             the
             disposition
             of
             the
             aire
             shall
             permit
             :
             next
             ,
             sufficient
             time
             for
             their
             returne
             to
             their
             homes
             ,
             before
             the
             aire
             grow
             too
             cold
             ,
             or
             the
             weather
             distempered
             :
             for
             to
             expose
             their
             bodies
             to
             trauell
             in
             foule
             and
             intemperate
             weather
             ,
             vpon
             the
             vse
             of
             the
             Bathes
             ,
             induceth
             ,
             (
             the
             pores
             being
             open
             )
             besides
             feuerous
             distemperatures
             and
             ventosities
             ,
             oftentimes
             very
             great
             and
             dolorous
             affects
             of
             the
             braine
             ,
             breast
             ,
             sinewes
             ,
             and
             ioynts
             .
             Thus
             much
             I
             thought
             fitting
             to
             aduise
             concerning
             the
             vse
             of
             our
             Bathes
             ,
             and
             the
             rather
             that
             such
             as
             preposterously
             vse
             them
             ,
             may
             not
             erroniously
             detract
             from
             the
             admirable
             vertues
             of
             them
             .
          
           
             Now
             I
             will
             in
             one
             thing
             giue
             my
             aduise
             to
             the
             Gouernors
             of
             the
             place
             ,
             in
             which
             I
             shall
             nothing
             doubt
             of
             their
             vnanimous
             assent
             ,
             as
             also
             of
             the
             approbation
             of
             all
             truly
             generous
             and
             religious
             Gentlemen
             and
             Gentlewomen
             ,
             that
             shall
             for
             the
             health
             of
             their
             bodies
             resort
             thither
             ,
             
             which
             is
             ,
             that
             the
             immodest
             custome
             of
             men
             and
             women
             promiscuously
             at
             one
             time
             going
             into
             the
             Bathes
             ,
             may
             be
             reformed
             ,
             which
             (
             in
             my
             iudgement
             )
             may
             with
             no
             lesse
             fitnes
             ,
             then
             decencie
             easily
             be
             effected
             .
             For
             whereas
             there
             are
             foure
             publique
             Bathes
             for
             strangers
             to
             bathe
             in
             ,
             (
             of
             which
             the
             Kings
             Bathe
             is
             the
             hottest
             ,
             and
             it
             is
             for
             largenes
             and
             efficacie
             a
             kingly
             Bathe
             indeed
             :
             next
             vnto
             it
             for
             efficacie
             of
             heat
             is
             the
             hot
             Bathe
             ,
             and
             the
             Bathe
             that
             is
             adioyning
             to
             the
             Kings
             Bathe
             now
             called
             the
             Queenes
             Bathe
             :
             these
             two
             Bathes
             are
             neere
             of
             one
             temperature
             .
             The
             Crosse
             Bathe
             is
             for
             heat
             the
             mildest
             ;
             it
             is
             very
             temperately
             warme
             :
             the
             vse
             of
             this
             Bathe
             may
             ,
             by
             the
             aduise
             of
             a
             discreet
             Physition
             ,
             sometimes
             be
             very
             profitably
             admitted
             euen
             to
             hot
             and
             drie
             bodies
             )
             I
             would
             ;
             that
             men
             onely
             vse
             the
             Kings
             Bathe
             one
             day
             ,
             and
             women
             another
             ,
             that
             all
             occasion
             of
             offence
             might
             thereby
             be
             remoued
             :
             and
             because
             the
             Crosse
             Bathe
             ,
             and
             Hot
             Bathe
             are
             neere
             togither
             ,
             I
             would
             that
             the
             day
             that
             men
             vse
             the
             Crosse
             Bathe
             ,
             women
             vse
             the
             Hot
             Bathe
             ,
             and
             the
             day
             that
             women
             vse
             the
             Crosse
             Bathe
             ,
             men
             vse
             the
             Hot
             Bathe
             :
             which
             order
             may
             be
             likewise
             obserued
             in
             the
             vse
             of
             the
             Kings
             Bathe
             ,
             and
             of
             the
             other
             adioyning
             to
             it
             .
             For
             by
             this
             meanes
             such
             as
             please
             ,
             or
             rather
             shall
             be
             so
             aduised
             by
             their
             Physition
             ,
             may
             without
             all
             offence
             ,
             vse
             one
             Bathe
             or
             another
             euery
             day
             .
          
           
             But
             perhaps
             some
             will
             obiect
             against
             me
             ,
             that
             they
             came
             far
             ,
             and
             with
             great
             expense
             to
             seeke
             their
             health
             at
             the
             Bathes
             ,
             and
             therefore
             that
             I
             doe
             them
             great
             wrong
             to
             seeke
             to
             barthem
             of
             the
             vse
             of
             the
             Kings
             Bath
             euery
             second
             day
             .
          
           
             To
             whom
             I
             answer
             ;
             that
             not
             the
             immoderate
             and
             preposterous
             vse
             of
             the
             Bathes
             ,
             (
             for
             that
             is
             pernicious
             )
             but
             the
             tempestiue
             and
             moderate
             vse
             of
             them
             doth
             acquire
             their
             health
             :
             for
             to
             vse
             the
             Kings
             Bathe
             oftner
             then
             euery
             second
             day
             ,
             and
             to
             sweat
             2
             ,
             or
             3
             houres
             vpon
             the
             bathing
             ,
             as
             shall
             by
             the
             aduise
             of
             the
             learned
             Physition
             be
             thought
             meete
             ,
             for
             the
             particular
             state
             and
             constitution
             of
             the
             bodie
             ,
             besides
             other
             fitting
             courses
             of
             physicke
             ,
             is
             more
             ,
             if
             you
             rightly
             weigh
             the
             great
             heat
             and
             efficacie
             of
             the
             Bathe
             ,
             
             then
             in
             any
             state
             or
             constitution
             of
             bodie
             can
             be
             well
             allowed
             ,
             except
             perhaps
             in
             a
             few
             ,
             that
             shall
             be
             of
             a
             very
             cold
             and
             moist
             temperature
             ,
             for
             whom
             there
             may
             be
             a
             toleration
             .
             Now
             by
             that
             which
             I
             haue
             written
             of
             our
             Bathes
             of
             
               Bathe
               ,
            
             it
             may
             plainely
             vnto
             all
             men
             appeare
             ,
             of
             what
             excellent
             efficacie
             they
             are
             ,
             if
             they
             be
             rightly
             and
             iudiciously
             vsed
             :
             and
             seeing
             that
             in
             the
             true
             vse
             of
             them
             ,
             there
             are
             many
             things
             ,
             as
             I
             haue
             partly
             before
             touched
             ,
             to
             be
             considered
             ;
             I
             doe
             therefore
             againe
             aduise
             all
             such
             as
             are
             respectiue
             of
             their
             health
             ,
             that
             they
             enterprise
             not
             the
             vse
             of
             them
             without
             the
             counsell
             of
             some
             honest
             and
             learned
             Physition
             ;
             which
             if
             they
             doe
             ,
             the
             
               incommodum
            
             may
             be
             
               maius
               commodo
               .
            
          
           
             And
             so
             I
             conclude
             this
             Introduction
             .
          
        
      
       
         
         
           OF
           THE
           DIVERS
           kindes
           of
           Bread.
           SECT
           .
           I.
           
        
         
           
             Whether
             Bread
             that
             is
             made
             of
             the
             middle
             and
             purest
             part
             of
             the
             meale
             not
             separated
             ,
             be
             the
             best
             and
             wholsomest
             ?
          
           
             AMong
             the
             things
             which
             serue
             for
             meate
             ,
             I
             may
             with
             very
             good
             right
             giue
             the
             first
             place
             vnto
             bread
             ,
             for
             it
             is
             the
             simplest
             nourishment
             ,
             and
             to
             our
             nature
             very
             familiar
             :
             if
             it
             be
             well
             made
             and
             prepared
             ,
             the
             nourishment
             which
             it
             yeeldeth
             is
             very
             substantiall
             and
             exceeding
             good
             .
             But
             the
             vertue
             and
             goodnes
             of
             the
             bread
             is
             to
             be
             taken
             from
             the
             nature
             of
             the
             graine
             ,
             and
             manner
             of
             preparation
             .
             Concerning
             the
             preparation
             ,
             I
             will
             onely
             touch
             it
             a
             litle
             hereafter
             ,
             where
             I
             will
             shew
             the
             properties
             ,
             that
             ought
             to
             be
             in
             the
             best
             and
             wholsomest
             bread
             .
             And
             whereas
             there
             are
             diuers
             sorts
             of
             graine
             wherewith
             bread
             may
             be
             made
             ,
             yet
             we
             most
             chiefly
             vse
             three
             ,
             Wheat
             ,
             Rie
             ,
             and
             Barly
             ,
             for
             we
             neuer
             vse
             Beanes
             ,
             or
             Otes
             ,
             except
             in
             a
             very
             great
             scarcitie
             of
             the
             former
             .
             For
             Bread
             made
             of
             Beanes
             is
             very
             dry
             ,
             by
             reason
             whereof
             it
             is
             brittle
             ,
             vnpleasant
             ,
             and
             hard
             to
             digest
             ,
             it
             can
             in
             no
             wise
             be
             wholsome
             ,
             for
             it
             filleth
             the
             bodie
             full
             of
             winde
             ,
             and
             is
             voide
             of
             any
             good
             alimentall
             iuyce
             .
             Of
             Oates
             in
             Wales
             ,
             and
             some
             of
             the
             Northerne
             Shires
             of
             England
             ,
             they
             make
             bread
             ,
             
             especially
             in
             manner
             of
             Cakes
             ,
             which
             kinde
             of
             bread
             is
             of
             light
             digestion
             ,
             but
             windie
             ,
             and
             yeeldeth
             a
             weake
             nourishment
             to
             the
             bodie
             :
             while
             it
             is
             new
             ,
             it
             is
             meetly
             pleasant
             ,
             
             but
             after
             a
             few
             dayes
             it
             waxeth
             dry
             and
             vnsauoury
             :
             it
             is
             a
             bread
             of
             light
             nourishment
             ,
             and
             (
             in
             my
             opinion
             )
             not
             agreable
             for
             men
             ,
             especially
             for
             such
             as
             haue
             not
             bin
             from
             their
             youth
             accustomed
             thereunto
             .
             But
             these
             and
             the
             like
             sorts
             of
             bread
             ,
             I
             separate
             from
             this
             Treatise
             ,
             both
             because
             that
             in
             regard
             of
             our
             great
             plenty
             of
             Wheat
             ,
             Rie
             ,
             and
             Barley
             ,
             it
             is
             lawfull
             euen
             for
             our
             poore
             people
             to
             make
             of
             them
             ,
             or
             of
             the
             mingling
             of
             them
             ,
             bread
             abundantly
             ;
             as
             also
             ,
             because
             that
             other
             sorts
             of
             bread
             are
             with
             vs
             growne
             out
             of
             vse
             ,
             wherefore
             of
             these
             onely
             will
             I
             entreat
             .
             Of
             these
             three
             ,
             the
             bread
             which
             is
             made
             of
             Wheat
             is
             by
             reason
             of
             its
             moderate
             temperature
             ,
             the
             best
             and
             worthiest
             of
             praise
             ,
             for
             it
             is
             easily
             digested
             ,
             and
             very
             strongly
             nourisheth
             the
             bodie
             ;
             but
             it
             is
             purer
             or
             impurer
             ,
             according
             to
             the
             finenes
             or
             coursenes
             of
             the
             flower
             whereof
             it
             is
             made
             .
             For
             of
             the
             meale
             there
             are
             foure
             parts
             :
             
               Pollen
               ,
               Simila
               ,
               Secundarium
               ,
            
             and
             
               Furfures
               .
            
          
           
             
               Pollen
            
             is
             the
             purest
             part
             of
             the
             meale
             ,
             that
             is
             ,
             the
             finest
             part
             of
             the
             flower
             ;
             of
             this
             is
             made
             the
             whitest
             and
             purest
             bread
             ,
             very
             profitable
             for
             thin
             ,
             weake
             ,
             loose
             ,
             and
             extenuated
             bodies
             ;
             but
             not
             so
             commendable
             for
             those
             that
             are
             healthy
             and
             strong
             ,
             and
             therefore
             if
             any
             such
             vse
             it
             ,
             they
             are
             more
             curious
             then
             iudicious
             .
          
           
             
               Simila
            
             is
             that
             part
             of
             the
             meale
             ,
             which
             is
             the
             meane
             betweene
             the
             finest
             part
             of
             the
             flower
             and
             the
             coursest
             ,
             which
             is
             called
             
               Secundarium
            
             of
             this
             togither
             .
             With
             the
             finest
             part
             of
             the
             flower
             is
             made
             the
             wholsomest
             and
             best
             nourishing
             bread
             ,
             and
             it
             is
             in
             greatest
             vse
             among
             the
             better
             sort
             of
             people
             .
          
           
             
               Secundarium
            
             is
             that
             part
             of
             the
             meale
             ,
             whereof
             yeoman-bread
             is
             made
             ,
             which
             some
             call
             second
             bread
             .
             This
             bread
             
             because
             it
             hath
             in
             it
             the
             finer
             part
             of
             the
             bran
             ,
             doth
             not
             giue
             to
             the
             bodie
             so
             great
             nor
             so
             good
             nourishment
             as
             the
             former
             ;
             but
             it
             quickly
             descendeth
             from
             the
             stomacke
             ,
             and
             maketh
             the
             bodie
             soluble
             ,
             and
             therefore
             sometimes
             good
             for
             such
             as
             are
             wont
             to
             be
             costiue
             ;
             and
             if
             a
             quantitie
             of
             Rie
             flower
             be
             added
             to
             it
             ,
             there
             will
             be
             made
             of
             them
             both
             
             an
             yeoman-bread
             ,
             for
             strong
             and
             healthy
             bodies
             very
             conuenient
             .
          
           
             Bread
             made
             onely
             of
             the
             brannie
             part
             of
             the
             meale
             ,
             
             which
             the
             poorest
             sort
             of
             people
             vse
             ,
             especially
             in
             time
             of
             dearth
             and
             necessitie
             ,
             giueth
             a
             very
             bad
             and
             excrementall
             nourishment
             to
             the
             bodie
             :
             it
             is
             well
             called
             
               panis
               ca●…icarius
               ,
            
             because
             it
             is
             more
             fit
             for
             dogs
             then
             for
             men
             .
             But
             if
             the
             grossest
             part
             of
             the
             bran
             be
             separated
             by
             a
             Searce
             ,
             and
             Rie
             flower
             ,
             or
             else
             Barley
             flower
             and
             Rie
             flower
             togither
             be
             added
             to
             that
             which
             is
             sifted
             from
             the
             grossest
             bran
             ,
             there
             will
             be
             made
             a
             browne
             houshold
             bread
             agreable
             enough
             
             for
             labourers
             .
             Sometimes
             onely
             the
             grosser
             part
             of
             the
             bran
             is
             by
             a
             Searse
             separated
             from
             the
             meale
             ,
             and
             a
             bread
             made
             of
             that
             which
             is
             sifted
             ,
             called
             in
             some
             places
             ,
             
               One
               way
               bread
               ,
            
             wholsome
             enough
             ,
             and
             with
             some
             in
             very
             familiar
             vse
             :
             it
             nourisheth
             lesse
             then
             that
             which
             is
             made
             of
             purer
             flower
             ;
             but
             by
             reason
             of
             some
             part
             of
             the
             bran
             which
             is
             conteined
             in
             it
             ,
             it
             doth
             sooner
             descend
             and
             moue
             the
             belly
             ,
             for
             there
             is
             a
             kinde
             of
             abstersiue
             facultie
             in
             the
             braine
             :
             wherefore
             ,
             for
             those
             that
             are
             healthy
             ,
             and
             yet
             subiect
             to
             costiuenesse
             ,
             and
             also
             for
             such
             as
             would
             not
             waxe
             grosse
             ,
             it
             is
             most
             profitable
             .
          
           
             In
             time
             of
             scarsitie
             of
             corne
             ,
             bread
             is
             also
             wont
             to
             be
             made
             of
             the
             whole
             meale
             ,
             from
             which
             the
             bran
             is
             not
             separated
             ,
             and
             it
             is
             well
             called
             
               panis
               confusaneus
               ,
            
             because
             all
             
             the
             meale
             ,
             no
             part
             thereof
             being
             by
             sifting
             taken
             away
             ,
             goeth
             into
             the
             making
             of
             the
             bread
             :
             this
             bread
             speedily
             descendeth
             and
             yet
             it
             is
             troublesome
             to
             the
             stomack
             ,
             and
             filleth
             the
             belly
             with
             excrements
             .
          
           
             Bread
             made
             of
             Rie
             is
             in
             wholesomnes
             much
             inferiour
             
             to
             that
             which
             is
             made
             of
             wheat
             :
             it
             is
             cold
             ,
             heauy
             ,
             and
             hard
             to
             digest
             ,
             and
             by
             reason
             of
             the
             massiuenes
             thereof
             ,
             very
             burdensome
             to
             the
             stomacke
             .
             It
             breedeth
             a
             clammie
             ,
             tough
             ,
             and
             melancholicke
             iuyce
             ;
             it
             is
             most
             meete
             for
             rusticke
             labourers
             ,
             for
             such
             by
             reason
             of
             their
             great
             trauaile
             ,
             haue
             commonly
             very
             strong
             stomacks
             .
             Rie
             in
             diuers
             places
             is
             mixed
             with
             wheat
             ,
             and
             a
             kinde
             of
             bread
             made
             
             of
             them
             ,
             called
             
               Messeling
               bread
               ,
            
             which
             is
             wholesomer
             
             then
             that
             which
             is
             made
             of
             Rie
             ,
             for
             it
             is
             lesse
             obstructiue
             ,
             nourisheth
             better
             ,
             and
             lesse
             filleth
             the
             bodie
             with
             excrements
             .
          
           
             Some
             vse
             to
             make
             bread
             ,
             especially
             in
             the
             times
             of
             scarsitie
             ,
             of
             Rie
             and
             Barley
             mixed
             togither
             ;
             but
             this
             kinde
             of
             bread
             is
             more
             excrementall
             then
             the
             former
             ,
             yet
             better
             then
             that
             which
             is
             onely
             made
             of
             Barley
             :
             for
             Barley
             bread
             is
             lesse
             nourishing
             then
             Rie
             bread
             ;
             it
             is
             cold
             and
             dry
             ,
             hard
             
             of
             concoction
             ,
             and
             breedeth
             not
             a
             tough
             iuyce
             ,
             but
             rather
             somewhat
             clensing
             ,
             and
             therefore
             it
             hath
             speedier
             distribution
             through
             the
             bodie
             ,
             then
             Rie
             bread
             hath
             ;
             but
             it
             giueth
             a
             dry
             and
             excrementall
             nourishment
             to
             the
             bodie
             ,
             filleth
             it
             with
             winde
             ,
             and
             greatly
             hurteth
             the
             stomacke
             .
          
        
         
           
             How
             many
             properties
             ought
             there
             to
             be
             in
             the
             best
             and
             wholsomest
             Bread
             ?
          
           
             
             SEuen
             :
             The
             first
             is
             that
             it
             be
             made
             of
             the
             best
             wheat
             ;
             for
             according
             to
             the
             difference
             of
             the
             wheat
             ,
             is
             tho
             goodnes
             or
             badnes
             of
             the
             bread
             .
             That
             wheat
             is
             best
             which
             is
             of
             yellow
             colour
             ,
             of
             a
             close
             and
             compacted
             substance
             ,
             cleane
             ,
             weighty
             ,
             and
             so
             hard
             ,
             that
             it
             will
             not
             easily
             be
             broken
             betweene
             the
             teeth
             :
             contrary
             to
             this
             is
             that
             which
             is
             of
             a
             laxe
             and
             open
             substance
             ,
             such
             as
             is
             commonly
             growen
             in
             low
             and
             vliginous
             places
             .
             And
             if
             wheat
             that
             hath
             all
             the
             aforesaid
             properties
             cannot
             conueniently
             be
             had
             ,
             yet
             let
             it
             be
             such
             as
             is
             of
             an
             hard
             compacted
             substance
             ,
             and
             weighty
             :
             for
             it
             is
             generally
             to
             be
             obserued
             in
             euery
             kinde
             of
             wheat
             ,
             that
             the
             better
             and
             wholsomer
             bread
             is
             alwaies
             made
             of
             the
             weightier
             and
             more
             compacted
             wheat
             ,
             and
             the
             wo●…ser
             of
             that
             which
             is
             more
             light
             and
             open
             .
          
           
             The
             second
             propertie
             is
             ,
             that
             it
             be
             fitly
             leauened
             ;
             for
             the
             leauen
             causeth
             the
             bread
             to
             be
             of
             thin
             parts
             ,
             by
             reason
             
             whereof
             ,
             it
             is
             more
             easily
             digested
             ,
             and
             breedeth
             better
             
             humors
             .
             But
             the
             leauen
             must
             be
             fitly
             proportioned
             ,
             because
             common
             experience
             proueth
             in
             mens
             stomacks
             ,
             that
             bread
             much
             leauened
             is
             of
             heauy
             digestion
             ,
             and
             of
             no
             commendable
             nourishment
             .
             All
             the
             ancient
             Physitions
             deemed
             vnleauened
             bread
             to
             be
             very
             vnwholesome
             ,
             because
             it
             is
             of
             hard
             digestion
             and
             breedeth
             obstructiue
             humors
             .
             Howbeit
             we
             daily
             proue
             that
             no
             bread
             is
             lighter
             of
             digestion
             ,
             or
             giueth
             better
             nourishment
             to
             the
             bodie
             ,
             then
             our
             manchet
             ,
             which
             is
             made
             of
             fine
             flower
             of
             wheat
             ,
             hauing
             in
             it
             no
             leauen
             ,
             but
             in
             steede
             thereof
             a
             little
             barme
             .
             But
             by
             this
             I
             reiect
             not
             the
             vse
             of
             leauen
             ,
             to
             the
             making
             either
             of
             manchet
             bread
             or
             of
             greater
             loaues
             ,
             as
             a
             thing
             very
             profitable
             and
             good
             ;
             but
             I
             leaue
             it
             as
             a
             thing
             indifferent
             ,
             and
             euery
             good
             housewife
             to
             her
             owne
             custome
             herein
             :
             onely
             I
             aduertise
             ,
             that
             the
             leauen
             and
             barme
             be
             fitly
             proportioned
             .
             And
             by
             the
             former
             rule
             of
             the
             ancient
             Physitions
             ,
             all
             sorts
             of
             cakes
             ,
             simnels
             ,
             wafers
             ,
             fritters
             ,
             pancakes
             ,
             and
             such
             like
             ,
             are
             to
             be
             reiected
             ,
             if
             they
             bee
             not
             well
             corrected
             with
             some
             other
             good
             ingrediences
             .
          
           
             The
             third
             propertie
             is
             ,
             that
             it
             be
             temperately
             seasoned
             
             with
             salt
             ,
             for
             bread
             ouer
             sweat
             is
             of
             hard
             digestion
             ,
             and
             breedeth
             obstructiue
             humors
             ,
             and
             bread
             ouer
             salt
             is
             a
             dryer
             ,
             and
             breedeth
             aduste
             and
             melancholicke
             humors
             .
             But
             that
             which
             consisteth
             in
             a
             meane
             betweene
             both
             ,
             is
             pleasant
             to
             the
             taste
             and
             more
             acceptable
             to
             the
             stomacke
             .
          
           
             The
             fourth
             propertie
             is
             ,
             that
             it
             be
             light
             ,
             and
             somewhat
             
             open
             ,
             and
             such
             ,
             although
             it
             be
             great
             in
             shew
             ,
             yet
             it
             is
             of
             small
             weight
             ,
             and
             therefore
             easily
             digested
             ,
             and
             easily
             distributed
             from
             the
             stomacke
             .
          
           
             The
             fift
             propertie
             is
             ,
             that
             it
             be
             very
             well
             wrought
             and
             
             laboured
             with
             the
             hands
             and
             brake
             ,
             and
             not
             ouer-liquored
             ,
             as
             many
             negligent
             and
             slothfull
             seruants
             oftentimes
             doe
             ,
             to
             saue
             that
             labour
             ;
             for
             then
             it
             is
             heauy
             to
             the
             stomacke
             ,
             and
             breedeth
             clammie
             and
             naughty
             iuyce
             .
          
           
             The
             sixth
             propertie
             is
             ,
             that
             it
             be
             well
             baked
             ;
             for
             bread
             
             that
             is
             ill
             baked
             ,
             whether
             too
             much
             or
             too
             litle
             ,
             is
             of
             ill
             
             digestion
             ,
             of
             ill
             distribution
             ,
             and
             therefore
             very
             troublesome
             to
             the
             stomacke
             .
          
           
             The
             last
             propertie
             is
             ,
             that
             it
             be
             not
             eaten
             ouer
             new
             ,
             as
             while
             it
             is
             hot
             ,
             nor
             when
             it
             is
             stale
             and
             growne
             dry
             .
             It
             must
             
             not
             be
             eaten
             hot
             ,
             because
             it
             will
             fluctuate
             in
             the
             stomacke
             ,
             slowly
             descend
             ,
             oppilate
             ,
             and
             abundantly
             breede
             winde
             in
             the
             bowels
             ,
             by
             reason
             of
             a
             vaporous
             humiditie
             that
             is
             in
             it
             while
             it
             is
             hot
             ,
             which
             in
             cooling
             euaporateth
             :
             and
             because
             it
             furneth
             vpward
             ,
             it
             causeth
             drowsinesse
             ,
             confoundeth
             the
             senses
             ,
             and
             very
             greatly
             hurteth
             the
             braine
             it selfe
             .
             Wherefore
             bread
             while
             it
             is
             hot
             ,
             although
             it
             be
             to
             some
             mens
             pallats
             very
             pleasant
             and
             acceptable
             ,
             yet
             it
             is
             to
             the
             bodie
             vnprofitable
             ,
             because
             it
             breedeth
             flatulent
             and
             obstructiue
             humors
             .
             In
             like
             manner
             ,
             bread
             that
             is
             stale
             and
             growne
             dry
             ,
             because
             it
             hath
             lost
             his
             naturall
             temperature
             ,
             is
             vnprofitable
             ;
             for
             it
             is
             hardly
             digested
             ,
             and
             yeeldeth
             litle
             nourishment
             ,
             and
             the
             same
             not
             good
             ,
             but
             melancholick
             .
             Wherefore
             it
             followeth
             ,
             that
             the
             bread
             ought
             not
             to
             be
             too
             olde
             ,
             nor
             too
             new
             :
             and
             to
             auoide
             all
             the
             aforesaid
             discommodities
             ,
             I
             hold
             ;
             that
             the
             bread
             ought
             to
             be
             kept
             the
             space
             of
             24
             houres
             ,
             or
             at
             least
             one
             night
             in
             some
             cold
             place
             after
             the
             baking
             ,
             before
             it
             be
             eaten
             ;
             and
             also
             that
             it
             be
             not
             aboue
             two
             or
             three
             dayes
             olde
             in
             the
             summer
             ,
             especially
             if
             it
             be
             made
             in
             the
             forme
             of
             manchet
             or
             smaller
             loaues
             ;
             nor
             aboue
             foure
             or
             fiue
             dayes
             olde
             in
             the
             winter
             ;
             for
             by
             how
             much
             more
             it
             is
             dryed
             and
             indurated
             ,
             by
             so
             much
             the
             worse
             it
             nourisneth
             ,
             and
             is
             of
             harder
             concoction
             .
          
        
         
           
             Whether
             Bisket
             Bread
             yeeld
             to
             the
             bodie
             any
             profitable
             nourishment
             .
          
           
             BIsket
             bread
             is
             onely
             profitable
             for
             the
             phlegmaticke
             ,
             and
             them
             that
             haue
             crude
             and
             moist
             stomacks
             ,
             and
             that
             desire
             to
             grow
             leane
             ,
             because
             it
             is
             a
             very
             great
             dryer
             ;
             and
             therefore
             let
             such
             as
             are
             cholericke
             and
             melancholicke
             
             beware
             how
             they
             vse
             it
             .
             The
             like
             may
             be
             said
             of
             the
             crust
             of
             bread
             ;
             for
             it
             is
             also
             very
             hardly
             digested
             ,
             and
             breedeth
             choler
             adust
             and
             melancholike
             humors
             .
             Wherefore
             let
             the
             vtmost
             and
             harder
             part
             of
             the
             crust
             be
             chipped
             away
             ,
             of
             which
             let
             such
             as
             are
             by
             nature
             cholericke
             and
             melancholicke
             haue
             speciall
             care
             .
             But
             it
             is
             good
             for
             the
             phlegmaticke
             ,
             &
             for
             such
             as
             haue
             ouer-moist
             stomacks
             ,
             and
             yet
             healthy
             ,
             and
             desirous
             to
             grow
             leane
             ,
             to
             eat
             crusts
             after
             meat
             ,
             the
             very
             superficiall
             and
             burnt
             part
             of
             them
             onely
             chipped
             away
             ,
             because
             they
             presse
             downe
             the
             meate
             ,
             and
             strengthen
             the
             mouth
             of
             the
             stomacke
             ,
             by
             drying
             vp
             the
             superfluous
             moisture
             of
             it
             .
          
        
      
       
         
         
           OF
           THE
           DIVERS
           kindes
           of
           Drinke
           .
           SECT
           .
           II.
           
        
         
           
             Whether
             it
             be
             wholsome
             for
             northerne
             people
             ,
             that
             inhabit
             cold
             countries
             ,
             to
             drinke
             water
             at
             their
             meales
             ,
             in
             steed
             of
             Beere
             ?
          
           
             ALthough
             Water
             bee
             the
             most
             ancient
             drinke
             ,
             and
             to
             those
             that
             inhabit
             hot
             countries
             ,
             profitable
             and
             familiar
             ,
             by
             reason
             of
             the
             parching
             heat
             of
             the
             ambient
             aire
             ,
             which
             doth
             exceedingly
             heat
             ,
             inflame
             ,
             and
             dry
             their
             bodies
             ;
             yet
             to
             such
             as
             inhabit
             cold
             countries
             ,
             and
             especially
             not
             accustomed
             therunto
             ,
             nor
             the
             constitution
             impensiuely
             hot
             ,
             requiring
             and
             forcing
             the
             same
             ,
             it
             is
             by
             the
             contrarie
             ,
             in
             no
             wise
             agreeable
             :
             for
             it
             doth
             very
             greatly
             deiect
             their
             appetite
             ,
             destroy
             the
             naturall
             heat
             ,
             and
             ouerthrow
             the
             strength
             of
             the
             stomacke
             ,
             and
             consequently
             ,
             confounding
             the
             concoction
             ,
             is
             the
             cause
             of
             crudities
             ,
             fluctuations
             ,
             and
             windinesse
             in
             the
             bodie
             .
          
        
         
           
             What
             ,
             in
             generall
             are
             the
             commodities
             of
             wine
             ?
          
           
             MAnie
             and
             singular
             are
             the
             commodities
             of
             wine
             :
             for
             it
             is
             of
             it selfe
             ,
             the
             most
             pleasant
             liquour
             of
             all
             other
             ,
             and
             was
             made
             from
             the
             beginning
             to
             exhilarate
             the
             heart
             of
             man.
             It
             is
             a
             great
             encreaser
             of
             the
             vitall
             spirits
             ,
             and
             a
             wonderfull
             restorer
             of
             all
             powers
             and
             actions
             of
             the
             bodie
             :
             it
             verie
             greatly
             helpeth
             concoction
             ,
             distribution
             ,
             and
             nutrition
             ,
             
             mightily
             strengtheneth
             the
             naturall
             heat
             ,
             openeth
             obstructions
             ,
             discusseth
             windinesse
             ,
             taketh
             away
             sadnesse
             ,
             and
             other
             hurts
             of
             melancholy
             ,
             induceth
             boldnesse
             and
             pleasant
             behauiour
             ,
             sharpeneth
             the
             wit
             ,
             abundantly
             reuiueth
             feeble
             spirits
             ,
             excellently
             amendeth
             the
             coldnesse
             of
             old
             age
             ,
             and
             correcteth
             the
             tetrick
             qualities
             which
             that
             age
             is
             subiect
             vnto
             ;
             and
             to
             speake
             all
             in
             a
             word
             ,
             it
             maketh
             a
             man
             more
             couragious
             and
             liuely
             ,
             both
             in
             minde
             and
             body
             .
             These
             are
             in
             generall
             the
             commodities
             of
             wine
             ,
             which
             are
             so
             to
             be
             vnderstood
             ,
             as
             that
             a
             meane
             and
             frugality
             bee
             had
             in
             the
             vse
             of
             it
             ,
             notintemperancie
             and
             drunkennesse
             ;
             otherwise
             what
             can
             be
             more
             hurtfull
             then
             wine
             ,
             seeing
             that
             the
             same
             immoderately
             taken
             ,
             destroyeth
             the
             life
             and
             prosperous
             
             health
             ,
             disturbeth
             the
             reason
             ,
             dulleth
             the
             vnderstanstanding
             ,
             confoundeth
             the
             memorie
             ,
             causeth
             the
             lethargie
             ,
             palsie
             ,
             trembling
             of
             the
             hands
             ,
             and
             a
             generall
             weaknesse
             of
             the
             sinewes
             .
             Wherefore
             let
             wine
             bee
             moderately
             vsed
             ,
             that
             neither
             distillation
             ,
             nor
             inflammation
             ,
             nor
             exiccation
             ,
             or
             drunkennesse
             follow
             ;
             for
             if
             it
             be
             taken
             beyond
             measure
             ,
             it
             will
             not
             be
             a
             remedie
             and
             confort
             for
             the
             strength
             ,
             but
             rather
             a
             poyson
             and
             vtter
             ouerthrow
             .
             But
             seeing
             that
             there
             are
             diuers
             sorts
             of
             wine
             ,
             and
             the
             same
             not
             indifferently
             agreeable
             to
             euerie
             age
             and
             constitution
             ,
             I
             will
             therefore
             (
             that
             euery
             man
             may
             make
             choyse
             of
             those
             wines
             that
             are
             best
             agreeable
             for
             him
             )
             speake
             of
             the
             particular
             differences
             of
             them
             ,
             according
             to
             their
             seuerall
             qualities
             ,
             especially
             of
             such
             wines
             ,
             as
             with
             vs
             are
             most
             vsuall
             .
          
           
             White-wine
             and
             Rhenish-wine
             ,
             doe
             least
             of
             all
             wines
             
             heat
             and
             nourish
             the
             bodie
             ,
             they
             consist
             of
             a
             thin
             and
             penetrating
             substance
             ,
             wherefore
             they
             are
             quickly
             concocted
             ,
             and
             very
             speedily
             distributed
             into
             all
             parts
             of
             the
             body
             ,
             and
             therefore
             they
             lesse
             annoy
             the
             head
             ,
             then
             any
             other
             vrine
             .
             They
             cut
             and
             attenuate
             grosse
             humors
             ,
             prouoke
             vrine
             ,
             and
             cleanse
             the
             bloud
             by
             the
             reines
             .
             They
             moysten
             the
             bodie
             ,
             and
             canse
             sleepe
             ,
             mitigate
             the
             paines
             of
             the
             head
             ,
             proceeding
             from
             a
             great
             heat
             of
             the
             stomacke
             ,
             but
             especially
             the
             Rhenish
             wine
             .
             They
             are
             most
             accommodate
             for
             
             those
             that
             are
             young
             ,
             for
             hot
             constitutions
             ,
             for
             hot
             countries
             ,
             and
             for
             the
             hot
             times
             of
             the
             yeere
             ,
             and
             for
             those
             that
             would
             bee
             leane
             and
             slender
             :
             They
             are
             lesse
             hurtfull
             ,
             for
             such
             as
             are
             feuorous
             ,
             then
             other
             wines
             are
             ;
             but
             being
             well
             mixed
             with
             water
             ,
             they
             are
             very
             profitable
             for
             all
             hot
             distemperatures
             .
             It
             is
             verie
             expedient
             to
             drinke
             White-wine
             or
             Rhenish-wine
             in
             the
             morning
             fasting
             ,
             and
             also
             a
             little
             before
             dinner
             and
             supper
             ,
             with
             a
             limmon
             *
             macerated
             therein
             ,
             and
             the
             iuyce
             pressed
             forth
             ,
             especially
             for
             them
             that
             haue
             hot
             and
             drie
             stomackes
             ,
             or
             are
             subiect
             to
             obstructions
             of
             the
             stomacke
             ,
             of
             the
             mesaraicke
             veines
             ,
             of
             the
             liuer
             ,
             and
             of
             the
             reines
             :
             for
             it
             greatly
             refresheth
             an
             hot
             and
             dry
             stomacke
             ,
             stirreth
             vp
             the
             appetite
             ,
             cleanseth
             away
             the
             sl
             mie
             superfluities
             of
             the
             stomacke
             ,
             mesaraicke
             veines
             ,
             and
             other
             obstructiue
             matter
             in
             the
             passages
             ,
             by
             way
             of
             vrine
             .
             But
             it
             is
             very
             hurtfull
             to
             drinke
             White-wine
             or
             Rhenish-wine
             with
             meat
             ,
             or
             at
             the
             meales
             ,
             or
             presently
             after
             meale
             ;
             except
             for
             such
             as
             are
             affected
             with
             too
             much
             astriction
             of
             the
             stomacke
             ,
             because
             they
             deturbe
             the
             meats
             from
             the
             stomacke
             ,
             
             before
             they
             are
             concocted
             ,
             and
             so
             cause
             them
             to
             passe
             crude
             and
             indigested
             ,
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             whole
             bodie
             doth
             greatly
             abound
             with
             flateous
             crudities
             .
          
           
             White
             and
             Rhenish
             wines
             are
             very
             pernicious
             for
             such
             as
             are
             rheumaticke
             ,
             and
             subiect
             to
             fluxion
             of
             humors
             into
             the
             ioynts
             ,
             or
             other
             parts
             of
             the
             body
             ,
             and
             therfore
             let
             such
             very
             carefully
             eschew
             the
             vse
             of
             them
             .
          
           
             Claret
             wine
             is
             very
             neere
             of
             a
             temperate
             nature
             ,
             and
             
             somewhat
             of
             an
             astringent
             faculty
             ,
             as
             the
             sauour
             of
             it
             doth
             plainely
             shew
             :
             it
             breedeth
             good
             humours
             ,
             greatly
             strengtheneth
             the
             stomacke
             ,
             quencheth
             thirst
             ,
             stirreth
             vp
             the
             appetite
             ,
             helpeth
             the
             concoction
             ,
             and
             exhilarateth
             the
             heart
             ,
             it
             is
             most
             profitable
             for
             them
             that
             are
             of
             an
             hot
             constitution
             ,
             for
             young
             men
             ,
             and
             for
             them
             that
             haue
             hot
             stomackes
             ,
             which
             it
             doth
             excellently
             refresh
             .
             But
             it
             greatly
             offendeth
             them
             that
             are
             of
             a
             cold
             and
             moyst
             constitution
             ,
             that
             abound
             with
             crude
             humours
             ,
             and
             that
             are
             subiect
             to
             
             distillations
             from
             the
             braine
             ,
             especially
             if
             it
             bee
             taken
             immoderately
             ,
             or
             not
             with
             meat
             :
             for
             it
             ,
             being
             taken
             with
             excesse
             ,
             or
             out
             of
             meale
             ,
             is
             of
             all
             wines
             (
             in
             regard
             of
             the
             rheumaticke
             nature
             of
             it
             )
             the
             most
             pernicious
             :
             and
             therefore
             let
             such
             as
             are
             subiect
             to
             cold
             and
             rheumaticke
             diseases
             ,
             beware
             how
             they
             vse
             it
             .
             But
             verily
             ,
             it
             being
             moderately
             taken
             at
             meales
             ,
             it
             is
             for
             temperate
             bodies
             ,
             so
             as
             it
             be
             a
             pure
             and
             quicke
             wine
             ,
             scarsely
             inferiour
             to
             any
             of
             the
             regall
             wines
             of
             
               France
               :
            
             and
             for
             such
             as
             are
             inclined
             vnto
             heat
             ,
             so
             they
             are
             not
             much
             subiect
             vnto
             rheumes
             ,
             excelleth
             both
             them
             ,
             and
             all
             other
             :
             for
             it
             notably
             rectifieth
             the
             stomack
             ,
             and
             wonderfully
             comforteth
             the
             same
             ,
             breedeth
             most
             healthfull
             bloud
             ,
             and
             acceptable
             to
             the
             heart
             .
             It
             is
             of
             all
             wines
             the
             best
             for
             cholericke
             bodies
             ,
             and
             the
             worst
             for
             phlegmaticke
             .
          
           
             Sacke
             is
             compleatly
             hot
             in
             the
             third
             degree
             ,
             and
             of
             thin
             
             parts
             ,
             and
             therefore
             it
             doth
             vehemently
             and
             quickly
             heat
             the
             bodie
             :
             wherefore
             the
             much
             and
             vntimely
             vse
             of
             it
             ,
             doth
             ouer-heat
             the
             liuer
             ,
             inflame
             the
             bloud
             ,
             and
             exciccate
             the
             radicall
             humour
             in
             leane
             and
             dry
             bodies
             :
             wherefore
             to
             them
             that
             are
             young
             ,
             and
             all
             such
             as
             are
             of
             an
             hot
             and
             dry
             temperature
             ,
             it
             is
             greatly
             hurtfull
             .
             But
             if
             it
             bee
             moderately
             taken
             of
             them
             ,
             for
             whom
             it
             is
             agreeable
             ,
             it
             maketh
             the
             stomacke
             strong
             to
             digest
             ,
             helpeth
             the
             distribution
             of
             the
             meats
             vnto
             all
             parts
             of
             the
             body
             ,
             concocteth
             crude
             humours
             ,
             and
             consumeth
             the
             excrementall
             ;
             and
             to
             speake
             all
             in
             a
             word
             ,
             it
             mightily
             strengtheneth
             all
             the
             powers
             and
             faculties
             of
             the
             bodie
             .
             It
             is
             most
             accommodate
             for
             old
             men
             ,
             for
             grosse
             men
             ,
             for
             stomackes
             that
             are
             weake
             ,
             and
             full
             of
             cold
             and
             crude
             humours
             ,
             and
             for
             all
             that
             are
             of
             a
             cold
             constitution
             ,
             and
             also
             for
             cold
             countries
             ,
             and
             for
             the
             cold
             and
             moyst
             seasons
             of
             the
             yeere
             .
             It
             is
             cheifely
             to
             bee
             drunken
             after
             the
             eating
             of
             meats
             of
             grosse
             substance
             ,
             and
             such
             as
             consist
             of
             an
             excrementall
             moysture
             ,
             as
             Porke
             ,
             fresh
             fish
             ,
             &c.
             
             
          
           
             Some
             affect
             to
             drinke
             Sacke
             with
             sugar
             ,
             and
             some
             with
             out
             ,
             and
             vpon
             no
             other
             ground
             ,
             as
             I
             thinke
             ,
             but
             that
             ,
             as
             it
             is
             best
             pleasing
             to
             their
             palletes
             .
             I
             will
             speake
             what'I
             deeme
             
             thereof
             ,
             and
             I
             thinke
             I
             shall
             well
             satisfie
             such
             as
             are
             iudicious
             .
             Sacke
             taken
             by
             it selfe
             ,
             is
             very
             hot
             and
             very
             penetratiue
             ,
             being
             taken
             with
             sugar
             ,
             the
             heat
             is
             both
             some-what
             allayed
             ,
             and
             the
             penetratiue
             quality
             thereof
             also
             retardated
             .
             Wherefore
             let
             this
             be
             the
             conclusion
             :
             Sacke
             taken
             by
             it selfe
             ,
             without
             any
             mixture
             of
             sugar
             ,
             is
             best
             for
             them
             that
             haue
             cold
             stomackes
             ,
             and
             subiect
             to
             the
             obstructions
             of
             it
             ,
             and
             of
             the
             mesaraicke
             veines
             .
             But
             for
             them
             that
             are
             free
             from
             such
             obstructions
             ,
             and
             feare
             lest
             that
             the
             drinking
             of
             Sacke
             ,
             by
             reason
             of
             the
             penetratiue
             faculty
             of
             it
             ,
             might
             distemper
             the
             liuer
             ,
             it
             is
             best
             to
             drink
             it
             with
             sugar
             ,
             and
             so
             I
             leaue
             euerie
             man
             that
             vnderstandeth
             his
             owne
             state
             of
             bodie
             ,
             to
             bee
             his
             owne
             director
             heerein
             .
          
           
             Malmesey
             is
             in
             operation
             very
             hot
             ,
             and
             by
             reason
             that
             
             it
             is
             sweet
             ,
             it
             nourisheth
             very
             much
             ,
             and
             therefore
             the
             vse
             of
             it
             is
             exceeding
             profitable
             for
             old
             ,
             cold
             ,
             weake
             ,
             and
             decayed
             bodies
             ,
             for
             it
             mightily
             che●…isheth
             the
             naturall
             heat
             ,
             and
             fortifieth
             all
             the
             powers
             of
             the
             bodie
             .
             It
             is
             conuenient
             for
             all
             cold
             bodies
             ;
             but
             for
             such
             as
             are
             hot
             ,
             it
             is
             greatly
             hurtfull
             ,
             because
             it
             is
             very
             easily
             conuerted
             into
             red
             choler
             .
             It
             killeth
             wormes
             in
             children
             ,
             by
             a
             certaine
             naturall
             and
             hidden
             property
             ,
             if
             they
             drinke
             it
             fasting
             .
          
           
             Muskadell
             is
             euen
             in
             all
             respects
             equall
             to
             Malmesey
             ,
             
             and
             therefore
             if
             that
             bee
             wanting
             ,
             this
             may
             well
             supply
             the
             turne
             :
             the
             vse
             of
             it
             is
             good
             for
             old
             and
             cold
             bodies
             ;
             but
             very
             hurtfull
             to
             such
             as
             are
             of
             an
             hot
             temperature
             .
          
           
             Bastard
             is
             in
             vertue
             somewhat
             like
             to
             Muskadell
             ,
             and
             
             may
             also
             insteed
             therof
             be
             vsed
             :
             it
             is
             in
             goodnesse
             so
             much
             inferiour
             to
             Muskadell
             ,
             as
             the
             same
             is
             to
             Malmesey
             ,
             the
             vse
             thereof
             is
             likewise
             hurtfull
             to
             young
             and
             hot
             bodies
             .
          
           
             Canarie-wine
             ,
             which
             beareth
             the
             name
             of
             the
             Ilands
             
             from
             whence
             it
             is
             brought
             ,
             is
             of
             some
             termed
             a
             Sacke
             ,
             with
             this
             adiunct
             
               sweet
               ,
            
             but
             yet
             very
             improperly
             ,
             for
             it
             differeth
             not
             onely
             from
             Sacke
             ,
             in
             sweetnesse
             and
             pleasantnesse
             of
             taste
             ,
             but
             also
             in
             colour
             and
             consistence
             ,
             for
             it
             is
             not
             so
             white
             in
             colour
             as
             Sacke
             ,
             nor
             so
             thin
             in
             substance
             ;
             wherefore
             it
             is
             more
             nutritiue
             then
             Sacke
             ,
             and
             lesse
             penetratiue
             .
             
             It
             is
             best
             agreeable
             to
             cold
             constitutions
             ,
             &
             for
             old
             bodies
             ,
             so
             that
             they
             bee
             not
             too
             impensiuely
             cholericke
             ,
             for
             it
             is
             a
             wine
             that
             will
             quickly
             inflame
             ,
             and
             therefore
             very
             hurtfull
             vnto
             hot
             and
             cholerick
             bodies
             ,
             especially
             if
             they
             be
             young
             .
          
           
             Tent
             is
             a
             grosse
             nutritiue
             wine
             ,
             and
             is
             very
             quickly
             concocted
             
             into
             bloud
             ,
             but
             the
             same
             is
             oppilatiue
             ,
             and
             therfore
             it
             is
             very
             hurtfull
             for
             such
             as
             are
             subiect
             to
             obstructions
             .
             It
             is
             fit
             for
             them
             that
             are
             extenuated
             and
             weake
             ,
             and
             stand
             in
             neede
             of
             much
             nourishment
             ,
             and
             the
             same
             somewhat
             astrictiue
             .
          
           
             Greeke
             wine
             ,
             which
             is
             of
             a
             blackish
             red
             colour
             ,
             is
             of
             a
             very
             temperate
             nature
             ,
             hotter
             then
             Claret
             ,
             and
             sweeter
             ,
             yet
             
             with
             some
             pleasing
             sharpnesse
             adioyning
             ,
             it
             breedeth
             very
             good
             bloud
             ,
             reuiueth
             the
             spirits
             ,
             comforteth
             the
             stomack
             and
             liuer
             ,
             and
             exceedingly
             cheereth
             and
             strengtheneth
             the
             heart
             .
             For
             aged
             people
             ,
             and
             all
             such
             as
             are
             naturally
             of
             a
             weake
             state
             of
             body
             ,
             it
             is
             most
             profitable
             .
          
           
             Wine
             of
             Orleance
             is
             stronger
             then
             any
             other
             French
             wine
             ,
             and
             very
             pleasant
             withall
             in
             taste
             :
             it
             is
             for
             goodnesse
             
             scarsely
             ,
             or
             not
             at
             all
             ,
             inferiour
             to
             Muskadell
             :
             It
             is
             hurtfull
             to
             the
             cholericke
             ,
             and
             all
             such
             as
             haue
             hot
             liuers
             and
             weak
             braines
             ,
             for
             it
             doth
             quickly
             ouer
             heat
             the
             liuer
             ,
             and
             assault
             the
             head
             .
             But
             for
             other
             bodies
             ,
             especially
             if
             they
             encline
             to
             a
             cold
             constitution
             ,
             and
             for
             cold
             and
             weake
             stomackes
             ,
             there
             is
             not
             a
             better
             wine
             ,
             if
             there
             be
             so
             good
             .
             For
             it
             doth
             not
             onely
             comfort
             the
             stomacke
             ,
             help
             the
             concoction
             ,
             and
             viuifie
             the
             spirits
             ,
             by
             reason
             of
             a
             generous
             heat
             in
             it
             ,
             but
             also
             furthereth
             the
             distribution
             of
             the
             meats
             ,
             and
             consequently
             a
             good
             nutrition
             through
             the
             mediocrity
             of
             its
             substance
             .
             It
             is
             very
             hurtfull
             to
             them
             that
             are
             young
             ,
             and
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             ;
             but
             to
             the
             aged
             and
             phlegmaticke
             very
             profitable
             .
          
           
             There
             are
             also
             other
             French
             wines
             (
             would
             to
             God
             they
             
             were
             so
             common
             as
             Claret
             )
             which
             for
             pleasantnesse
             of
             taste
             ,
             mediocrity
             of
             colour
             ,
             substance
             and
             strength
             ,
             doe
             for
             most
             bodies
             ,
             for
             ordinary
             vse
             with
             meats
             ,
             far
             excell
             other
             wines
             :
             such
             are
             cheifly
             
               Uin
               de
               Coussy
               ,
            
             and
             
               d'Hai
               ,
            
             which
             to
             
             the
             Kings
             and
             Peeres
             of
             
               France
            
             are
             in
             very
             familiar
             vse
             .
             They
             norably
             comfort
             the
             stomacke
             ,
             help
             the
             concoction
             and
             distribution
             of
             the
             meats
             ,
             and
             offend
             not
             the
             head
             with
             vaporous
             fumes
             .
             They
             are
             Regall
             Wines
             indeede
             ,
             and
             very
             conuenient
             for
             euery
             season
             ,
             age
             ,
             and
             constitution
             ,
             so
             they
             might
             be
             had
             .
          
           
             Red
             wine
             is
             of
             an
             austere
             sharpe
             taste
             ,
             of
             an
             astringent
             
             faculty
             ,
             and
             therefore
             onely
             good
             for
             physicke
             vses
             ,
             to
             stop
             cholericke
             vomitings
             ,
             and
             fluxes
             of
             the
             belly
             .
             There
             are
             also
             other
             sorts
             of
             wines
             ,
             altering
             according
             to
             the
             diuers
             nature
             of
             the
             vine
             ,
             soyle
             and
             aire
             ,
             whose
             differences
             may
             by
             their
             colour
             ,
             taste
             and
             consistence
             ,
             easily
             bee
             discerned
             .
             And
             heere
             I
             would
             haue
             you
             generally
             to
             obserue
             in
             the
             vse
             of
             wines
             ,
             that
             those
             wines
             ,
             which
             are
             more
             milde
             ,
             temperate
             ,
             and
             least
             assaulting
             the
             head
             ,
             are
             more
             wholsome
             for
             the
             body
             :
             and
             those
             more
             hurtfull
             ,
             that
             are
             strong
             ,
             acute
             and
             vaporous
             ,
             especially
             if
             there
             bee
             not
             a
             meane
             in
             the
             vse
             of
             them
             ,
             and
             a
             respect
             also
             of
             the
             age
             ,
             complexion
             ,
             and
             time
             of
             the
             yeere
             .
          
           
             Moreouer
             ,
             it
             is
             to
             be
             vnderstood
             ,
             that
             wines
             differ
             very
             
             much
             ,
             according
             to
             their
             age
             :
             for
             wines
             that
             are
             new
             ,
             are
             vnwholsome
             ,
             and
             the
             more
             new
             ,
             the
             more
             vnwholsome
             ,
             for
             they
             haue
             in
             them
             little
             heat
             ,
             and
             consist
             of
             a
             grosse
             and
             excrementall
             substance
             ;
             wherefore
             they
             doe
             not
             help
             ,
             but
             much
             hinder
             the
             concoction
             and
             distribution
             ,
             cause
             fluctuations
             in
             the
             body
             ,
             and
             cholick-torments
             ,
             and
             abundantly
             breede
             obstructions
             of
             the
             liuer
             ,
             milt
             and
             reines
             .
             But
             their
             superfluous
             and
             excrementall
             moysture
             is
             ,
             in
             processe
             of
             time
             ,
             concocted
             and
             ouercome
             of
             the
             heat
             ,
             and
             then
             they
             become
             more
             hot
             ,
             more
             pure
             ,
             and
             much
             more
             wholsome
             .
          
           
             And
             heere
             it
             is
             to
             be
             obserued
             ,
             that
             all
             wines
             haue
             not
             
             the
             same
             time
             of
             continuance
             ;
             for
             there
             are
             some
             ,
             which
             by
             reason
             of
             the
             weaknesse
             of
             their
             heat
             ,
             cannot
             long
             bee
             kept
             ,
             as
             Whitewine
             ,
             Rhenish
             wine
             ,
             and
             Claret
             ;
             for
             these
             ,
             and
             such
             like
             ,
             doe
             in
             six
             or
             seuen
             moneths
             ,
             or
             within
             ,
             according
             to
             the
             smalnesse
             of
             them
             ,
             attaine
             vnto
             the
             height
             
             of
             their
             goodnesse
             ;
             and
             after
             a
             yeere
             ,
             doe
             begin
             to
             decline
             ,
             and
             lose
             much
             of
             their
             goodnesse
             ,
             especially
             the
             smaller
             sort
             of
             them
             .
             But
             the
             stronger
             sorts
             of
             wines
             ,
             as
             Sacke
             ,
             Muskadell
             ,
             Malmesey
             ,
             &c.
             are
             best
             ,
             when
             they
             are
             two
             are
             three
             yeares
             old
             :
             for
             these
             ,
             by
             reason
             of
             their
             strong
             heat
             ,
             doe
             a
             long
             time
             reserue
             their
             perfect
             vigor
             .
             And
             as
             these
             wines
             ,
             being
             too
             new
             ,
             are
             vnwholsome
             ,
             so
             bee
             they
             also
             ,
             if
             they
             be
             too
             old
             ,
             as
             when
             they
             haue
             passed
             foure
             or
             fiue
             yeeres
             ,
             because
             they
             heat
             beyond
             measure
             ;
             for
             the
             older
             they
             grow
             ,
             the
             more
             heat
             they
             acquire
             ,
             and
             in
             processe
             of
             time
             ,
             the
             siccitie
             of
             them
             is
             correspondent
             to
             their
             heat
             .
             Wherefore
             such
             wines
             ,
             are
             rather
             meerely
             to
             bee
             reputed
             among
             medicaments
             ,
             then
             aliments
             ,
             because
             they
             haue
             a
             farre
             greater
             faculty
             of
             altering
             the
             bodie
             vnto
             heat
             and
             siccity
             ,
             then
             they
             haue
             of
             nourishing
             .
             The
             vse
             of
             them
             ,
             especially
             
             if
             it
             be
             often
             ,
             is
             hurtfull
             to
             the
             sinewes
             ,
             and
             an
             enemy
             to
             procreation
             ,
             because
             they
             dry
             vp
             the
             geniture
             ,
             perturbe
             the
             vnderstanding
             ,
             and
             by
             reason
             of
             their
             tart
             and
             vehement
             fumes
             ,
             affect
             the
             membranes
             of
             the
             braine
             with
             a
             cruell
             pungitiue
             paine
             .
             They
             are
             only
             ,
             in
             the
             way
             of
             physicke
             ,
             good
             for
             weake
             and
             moyst
             bodies
             ,
             that
             are
             decayed
             of
             their
             naturall
             heat
             .
             Wherefore
             wines
             that
             are
             ouer
             old
             ,
             or
             too
             new
             ,
             are
             to
             bee
             eschewed
             ;
             for
             those
             doe
             too
             much
             heat
             ,
             and
             these
             doe
             nothing
             at
             all
             ,
             so
             long
             as
             they
             bee
             new
             ,
             and
             are
             so
             farre
             away
             from
             helping
             the
             concoction
             ,
             as
             that
             euen
             themselues
             are
             with
             difficulty
             digested
             .
             It
             remaineth
             therefore
             ,
             that
             neither
             the
             wine
             which
             is
             too
             new
             ,
             nor
             that
             which
             is
             too
             old
             ,
             but
             that
             which
             is
             a
             meane
             betweene
             both
             ,
             to
             be
             the
             most
             wholsome
             .
          
           
             But
             whereas
             it
             hath
             beene
             sayd
             before
             ,
             that
             new
             wines
             
             breede
             obstructions
             ,
             it
             is
             not
             so
             generally
             to
             bee
             taken
             ,
             as
             that
             all
             new
             wines
             doe
             breede
             obstructions
             ;
             but
             that
             is
             to
             be
             vnderstood
             of
             the
             must
             of
             sweeter
             wines
             ,
             which
             haue
             in
             them
             no
             mixture
             of
             nitrous
             or
             biting
             lees
             ,
             for
             such
             verily
             doe
             breede
             grosse
             ,
             flateous
             ,
             and
             obstructiue
             humors
             .
             But
             those
             wines
             ,
             of
             which
             sort
             are
             White
             and
             Rhenish
             wines
             ,
             that
             haue
             in
             them
             any
             mixture
             of
             nitrous
             lees
             ,
             are
             so
             farre
             
             off
             ,
             from
             breeding
             obstructions
             ,
             as
             that
             nothing
             can
             be
             more
             contrary
             to
             their
             nature
             ,
             because
             ●…hey
             prouoke
             vrine
             ,
             and
             strongly
             moue
             to
             stoole
             ,
             which
             they
             performe
             especially
             through
             the
             acrimonie
             of
             the
             lees
             ,
             and
             also
             through
             the
             aboundance
             of
             winde
             ,
             which
             they
             breede
             .
             Wherefore
             those
             new
             wines
             alone
             are
             drunke
             without
             hurt
             ,
             or
             with
             least
             ,
             which
             consist
             of
             a
             thin
             substance
             with
             nitrous
             lees
             ,
             of
             which
             sort
             ,
             as
             I
             haue
             said
             ,
             are
             White
             and
             Rhenish
             wines
             ,
             and
             these
             by
             reason
             of
             their
             qualitie
             of
             cooling
             ,
             
             moistning
             ,
             and
             of
             mouing
             the
             belly
             ,
             may
             be
             good
             for
             young
             men
             that
             haue
             hot
             stomacks
             ,
             and
             such
             as
             are
             cholericke
             by
             constitution
             ;
             but
             are
             very
             hurtfull
             for
             olde
             men
             ,
             and
             such
             as
             are
             phlegmaticke
             ,
             so
             long
             as
             they
             are
             new
             and
             not
             perfectly
             purged
             from
             their
             dregs
             .
             Very
             well
             therefore
             said
             
               Galen
               ,
            
             that
             must
             or
             new
             wine
             hath
             no
             other
             vse
             ,
             but
             to
             moue
             the
             belly
             ,
             which
             facultie
             if
             it
             want
             ,
             it
             is
             extreamely
             ill
             and
             hurtfull
             to
             the
             bodie
             .
          
        
         
           
             How
             many
             precepts
             ought
             there
             to
             be
             obserued
             in
             the
             exhibiting
             of
             pure
             wine
             in
             respect
             of
             the
             age
             .
          
           
             FIue
             :
             The
             first
             is
             ,
             that
             it
             be
             not
             giuen
             vnto
             children
             ,
             for
             this
             will
             be
             as
             if
             you
             should
             adde
             fire
             vnto
             fire
             :
             for
             they
             being
             of
             hot
             and
             moist
             temperature
             ,
             would
             thereby
             become
             ouer
             hot
             ,
             and
             their
             heads
             also
             filled
             with
             vapors
             ,
             whereof
             ensue
             many
             euills
             ,
             and
             sometimes
             the
             falling
             sicknesse
             .
             The
             second
             is
             ,
             that
             it
             be
             not
             giuen
             to
             youths
             ,
             as
             from
             14
             yeares
             of
             age
             vnto
             25
             ;
             for
             wine
             is
             vnto
             them
             most
             repugnant
             ;
             because
             it
             doth
             aboue
             measure
             heate
             their
             hastie
             ,
             hot
             ,
             and
             agitating
             nature
             ,
             and
             extimulate
             them
             (
             like
             madde
             men
             )
             vnto
             enormious
             and
             outragious
             actions
             .
             The
             third
             is
             ,
             that
             it
             be
             very
             moderately
             giuen
             ,
             and
             that
             not
             too
             often
             vnto
             young
             men
             ,
             as
             from
             25
             yeares
             of
             age
             vnto
             35
             ,
             and
             that
             it
             be
             also
             of
             the
             smaller
             sorts
             of
             wines
             ,
             as
             Claret
             &c
             :
             especially
             if
             they
             are
             of
             hot
             constitution
             :
             for
             otherwise
             it
             will
             make
             them
             prone
             vnto
             wrath
             and
             vnlawfull
             desires
             ,
             dull
             the
             wit
             ,
             and
             confound
             the
             memorie
             .
             The
             
             uforth
             is
             ,
             that
             it
             be
             more
             liberally
             giuen
             vnto
             them
             that
             are
             in
             their
             manhood
             and
             constant
             age
             ,
             as
             from
             35
             yeares
             vnto
             50
             :
             and
             let
             such
             ,
             when
             they
             are
             past
             forty
             yeares
             of
             age
             ,
             begin
             to
             make
             much
             of
             the
             vse
             of
             wine
             ;
             and
             yet
             if
             they
             be
             of
             hot
             constitutions
             ,
             let
             them
             abstaine
             from
             the
             stronger
             sorts
             of
             wines
             ,
             especially
             from
             the
             often
             vse
             of
             them
             ,
             because
             they
             will
             be
             offensiue
             vnto
             the
             head
             and
             sinewes
             .
             The
             fifth
             is
             ,
             that
             it
             be
             giuen
             with
             a
             liberall
             hand
             vnto
             olde
             men
             ,
             and
             that
             also
             of
             the
             stronger
             sorts
             of
             wines
             ,
             especially
             when
             they
             are
             in
             the
             latter
             part
             of
             old
             age
             ,
             as
             from
             60
             yeares
             vpward
             vnto
             the
             end
             of
             their
             life
             .
             For
             vnto
             old
             men
             there
             come
             foure
             excellent
             commodities
             ,
             by
             the
             vse
             of
             pure
             wine
             .
             The
             first
             and
             greatest
             
             commoditie
             ,
             seeing
             that
             they
             are
             cold
             ,
             and
             for
             the
             most
             part
             almost
             without
             good
             alimentall
             bloud
             ,
             is
             because
             it
             greatly
             correcteth
             the
             coldnes
             of
             their
             age
             ,
             and
             bringeth
             them
             vnto
             a
             better
             temperature
             of
             heat
             ,
             with
             increase
             of
             bloud
             .
             The
             second
             ,
             because
             it
             expelleth
             sadnes
             and
             melancholy
             ,
             whereunto
             that
             age
             is
             most
             subiect
             .
             The
             third
             is
             ,
             because
             it
             maketh
             them
             to
             sleepe
             well
             ,
             which
             by
             reason
             of
             the
             siccitie
             of
             the
             braine
             ,
             and
             paucitie
             of
             vapors
             ,
             many
             olde
             men
             oftentimes
             want
             .
             The
             fourth
             and
             last
             commoditie
             is
             ,
             because
             it
             remoueth
             obstructions
             ,
             whereunto
             they
             are
             very
             subiect
             .
             To
             conclude
             ,
             as
             pure
             wine
             is
             most
             vnmeete
             and
             hurtfull
             for
             children
             and
             such
             as
             are
             young
             :
             so
             for
             olde
             men
             it
             is
             most
             conuenient
             and
             wholesome
             .
          
        
         
           
             Whether
             the
             vse
             of
             Wine
             mixed
             with
             water
             be
             fit
             for
             all
             times
             and
             profitable
             for
             all
             bodies
             ?
          
           
             IT
             hath
             beene
             a
             very
             ancient
             and
             profitable
             custome
             to
             mixe
             wine
             with
             water
             in
             the
             hot
             seasons
             of
             the
             yeare
             ;
             for
             the
             wine
             by
             reason
             of
             the
             subtilitie
             of
             it
             ,
             doth
             facilitate
             the
             penetration
             of
             the
             water
             ,
             and
             carrieth
             the
             same
             ,
             which
             otherwise
             is
             of
             an
             obtuse
             operation
             ,
             vnto
             all
             the
             parts
             ,
             at
             what
             time
             as
             they
             shall
             neede
             to
             be
             cooled
             and
             
             moistned
             .
             And
             from
             hence
             it
             is
             that
             wine
             much
             alayed
             with
             water
             doth
             better
             quench
             thirst
             then
             water
             alone
             .
             But
             it
             is
             not
             profitable
             for
             all
             times
             ;
             for
             in
             the
             winter
             ,
             by
             reason
             of
             the
             cold
             and
             moist
             constitution
             of
             that
             season
             ,
             pure
             wine
             is
             rather
             to
             be
             vsed
             .
             Neither
             is
             it
             conuenient
             for
             all
             bodies
             ;
             for
             to
             olde
             men
             ,
             to
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             of
             a
             cold
             temperature
             ,
             or
             haue
             weake
             stomacks
             ,
             the
             vse
             thereof
             is
             hurtfull
             ,
             as
             may
             be
             gathered
             ,
             by
             that
             which
             I
             haue
             before
             spoken
             of
             the
             vse
             of
             water
             .
          
           
             But
             wine
             diluted
             is
             good
             for
             young
             men
             ,
             for
             such
             as
             are
             cholericke
             ,
             and
             are
             of
             an
             hot
             constitution
             ,
             for
             hot
             countries
             ,
             
             and
             the
             hot
             seasons
             of
             the
             yeare
             ,
             especially
             in
             the
             summer
             ;
             for
             then
             by
             reason
             of
             the
             parching
             heat
             ,
             wine
             alayed
             ,
             that
             is
             to
             say
             ,
             thin
             small
             waterish
             ,
             and
             in
             no
             wise
             strong
             ,
             is
             to
             be
             drunken
             .
             By
             all
             which
             ,
             it
             is
             apparant
             ,
             that
             foure
             things
             are
             to
             be
             considered
             in
             the
             vse
             of
             wine
             mixed
             with
             
             water
             :
             the
             country
             ,
             the
             time
             of
             the
             yeare
             ,
             the
             temperature
             of
             the
             bodie
             ,
             and
             the
             age
             :
             for
             it
             is
             more
             or
             lesse
             to
             be
             alayed
             ,
             according
             as
             the
             country
             ,
             the
             season
             of
             the
             yeare
             ,
             the
             age
             ,
             and
             temperature
             of
             the
             bodie
             shall
             be
             hotter
             or
             colder
             .
             Wherevnto
             you
             may
             also
             adde
             ,
             that
             the
             nature
             of
             the
             wine
             is
             also
             to
             be
             respected
             ,
             because
             it
             is
             more
             or
             lesse
             to
             be
             diluted
             according
             to
             the
             efficacie
             &
             strength
             of
             it
             .
             But
             that
             the
             vnlearned
             may
             not
             be
             deceiued
             in
             the
             manner
             of
             mixing
             wine
             with
             water
             ,
             I
             will
             set
             downe
             some
             particular
             formes
             thereof
             ,
             which
             I
             would
             haue
             to
             be
             vnderstood
             of
             the
             smaller
             wines
             ,
             of
             wihch
             sort
             are
             the
             White
             ,
             the
             Rhenish
             ,
             and
             the
             Claret
             ,
             because
             they
             more
             auaile
             for
             quenching
             the
             thirst
             ,
             and
             cooling
             of
             the
             bodie
             .
             For
             bodies
             therefore
             of
             an
             hot
             and
             dry
             temperature
             in
             cold
             countries
             ,
             and
             in
             the
             summer
             season
             ,
             let
             three
             parts
             of
             water
             be
             
             mingled
             with
             one
             of
             wine
             ;
             or
             if
             the
             time
             be
             very
             hot
             ,
             &
             the
             thirst
             molestious
             ,
             and
             the
             bodie
             also
             youthfull
             ,
             and
             strong
             ,
             foure
             parts
             of
             water
             may
             be
             mingled
             with
             one
             of
             wine
             .
             But
             for
             such
             hot
             and
             drie
             bodies
             in
             hot
             countries
             ,
             and
             in
             the
             hot
             seasons
             of
             the
             yeare
             ,
             the
             wine
             is
             so
             to
             be
             diluted
             ,
             that
             onely
             a
             very
             litle
             smacke
             of
             the
             wine
             be
             perceiued
             .
             
             For
             such
             a
             mixture
             taketh
             away
             the
             hurts
             of
             the
             water
             ,
             and
             sufficiently
             helpeth
             the
             distribution
             of
             it
             into
             the
             bodie
             ,
             for
             quenching
             the
             thirst
             and
             moistning
             the
             dryed
             parts
             .
             But
             verily
             for
             them
             that
             inhabit
             cold
             countries
             ,
             and
             are
             of
             a
             meane
             temperature
             ,
             it
             is
             best
             in
             the
             summer
             season
             to
             mingle
             an
             equall
             portion
             of
             water
             and
             wine
             ;
             or
             if
             the
             time
             be
             very
             hot
             ,
             and
             the
             age
             youthfull
             and
             strong
             ,
             they
             may
             take
             two
             parts
             of
             water
             to
             one
             of
             wine
             :
             for
             that
             which
             is
             ouer-much
             alayed
             or
             mixed
             with
             water
             ,
             except
             it
             be
             for
             necessities
             sake
             ,
             as
             in
             a
             feuerous
             distemperature
             ,
             is
             to
             Northerne
             people
             hurtfull
             ,
             because
             it
             doth
             too
             much
             diminish
             their
             naturall
             heat
             ,
             hinder
             the
             digestion
             ,
             and
             breede
             inflations
             ,
             and
             collicke
             torments
             .
             Wherefore
             wine
             not
             much
             ,
             but
             meanely
             diluted
             ,
             is
             to
             our
             Country
             men
             ,
             for
             the
             most
             part
             ,
             in
             time
             of
             health
             and
             heat
             agreable
             ,
             because
             it
             doth
             best
             temper
             their
             humors
             ,
             penetrate
             and
             coole
             the
             parts
             of
             the
             bodie
             ,
             and
             assist
             the
             naturall
             heat
             ,
             against
             the
             ambient
             heat
             of
             the
             aire
             :
             I
             say
             ,
             in
             time
             of
             health
             ,
             because
             the
             bowels
             burning
             with
             a
             feuerous
             distemperature
             ,
             it
             is
             lawfull
             ,
             yea
             very
             expedient
             ,
             to
             mingle
             6
             ,
             7
             ,
             or
             8
             parts
             of
             water
             with
             one
             of
             wine
             ,
             especially
             if
             the
             bodie
             shall
             bee
             youthfull
             ,
             and
             of
             an
             hot
             temperature
             ,
             that
             the
             vehement
             heat
             ,
             which
             otherwise
             will
             quickly
             subuert
             the
             state
             of
             the
             bodie
             ,
             may
             be
             extinguished
             .
             But
             for
             them
             that
             are
             cold
             by
             temperature
             ,
             or
             well
             stricken
             in
             yeares
             ,
             pure
             wine
             is
             in
             time
             of
             health
             more
             conuenient
             ,
             as
             I
             haue
             before
             shewed
             .
             And
             in
             any
             feuerous
             distemperature
             ,
             they
             may
             not
             in
             the
             mingling
             togither
             of
             water
             and
             wine
             ,
             to
             alay
             their
             thirst
             ,
             take
             aboue
             foure
             ,
             or
             at
             the
             most
             fiue
             parts
             of
             water
             to
             one
             of
             wine
             ,
             least
             that
             the
             hurts
             which
             water
             is
             likely
             to
             bring
             to
             such
             bodies
             ,
             should
             be
             greater
             then
             the
             commoditie
             of
             cooling
             and
             quenching
             the
             thirst
             ,
             as
             may
             be
             gathered
             by
             that
             which
             I
             haue
             afore
             declared
             of
             the
             vse
             of
             water
             .
             And
             here
             vnderstand
             ,
             that
             wines
             of
             a
             thicke
             consistence
             are
             not
             
             to
             be
             diluted
             ,
             because
             they
             are
             fulsome
             to
             the
             stomacke
             ,
             and
             by
             reason
             of
             the
             subtilitie
             of
             the
             water
             ,
             become
             more
             vaporous
             ,
             and
             offensiue
             to
             the
             head
             .
             Now
             by
             that
             which
             
             hath
             beene
             said
             of
             wines
             ,
             it
             may
             easily
             be
             collected
             ,
             that
             it
             is
             conuenient
             for
             temperate
             bodies
             ,
             and
             chiefly
             for
             olde
             men
             ,
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             of
             a
             cold
             temperature
             ,
             and
             for
             the
             cold
             seasons
             of
             the
             yeare
             .
             But
             to
             young
             men
             ,
             that
             haue
             hot
             constitutions
             ,
             and
             aboue
             all
             others
             to
             the
             cholericke
             ,
             in
             whom
             the
             liuer
             is
             ouer
             hot
             ,
             and
             in
             the
             hot
             seasons
             of
             the
             yeare
             ,
             it
             is
             very
             hurtfull
             ,
             especially
             if
             it
             be
             strong
             .
             And
             it
             is
             also
             hurtfull
             to
             them
             that
             haue
             weake
             braines
             ,
             and
             feeble
             sinewes
             ;
             and
             therefore
             all
             such
             must
             either
             forbeare
             wine
             ,
             or
             vse
             it
             very
             moderately
             ,
             and
             well
             tempered
             with
             water
             in
             hot
             seasons
             .
          
        
         
           
             Whether
             it
             be
             expedient
             for
             health
             to
             be
             drunke
             with
             wine
             once
             or
             twise
             in
             a
             moneth
             ?
          
           
             O
             How
             impudently
             would
             our
             drunken
             potisuges
             vaunt
             themselues
             ,
             if
             for
             the
             health
             of
             the
             bodie
             ,
             I
             should
             approue
             the
             cus●…ome
             of
             being
             drunke
             once
             or
             twise
             in
             a
             moneth
             !
             Verily
             ,
             it
             hath
             bin
             written
             and
             affirmed
             by
             some
             of
             the
             ancient
             Physitions
             ,
             and
             approued
             as
             a
             thing
             wholsome
             :
             because
             drunkennesse
             obserued
             in
             manner
             aforesaid
             (
             for
             often
             drunkennesse
             they
             did
             condemne
             )
             doth
             (
             as
             they
             say
             )
             by
             inducing
             sleepe
             ,
             alleuiate
             and
             make
             quiet
             the
             animall
             powers
             ,
             prouoke
             vomiting
             ,
             vrine
             ,
             and
             sweat
             :
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             weake
             and
             troubled
             spirits
             ,
             through
             immoderate
             cares
             and
             perturbations
             ,
             are
             reviued
             ,
             and
             pacified
             ,
             and
             the
             euill
             humors
             not
             onely
             eiected
             from
             the
             stomacke
             ,
             but
             also
             expelled
             from
             all
             parts
             of
             the
             bodie
             .
             But
             this
             their
             assertion
             ,
             as
             it
             is
             most
             vngodly
             ,
             so
             it
             is
             vnto
             the
             health
             of
             the
             bodie
             most
             pernicious
             :
             for
             drunkennesse
             spoyleth
             the
             stomacke
             ,
             maketh
             the
             bloud
             waterish
             ,
             hurteth
             the
             braine
             ,
             dulleth
             the
             senses
             ,
             destroyeth
             the
             vnderstanding
             ,
             debilitateth
             the
             sinewes
             ,
             and
             su
             buerteth
             the
             powers
             of
             all
             the
             bodie
             .
             Wherefore
             seeing
             that
             all
             drunkennesse
             is
             euill
             ,
             and
             hurtfull
             to
             the
             true
             health
             of
             the
             bodie
             ,
             and
             that
             the
             disease
             is
             pernicious
             ,
             which
             doth
             cheifly
             distemper
             the
             place
             of
             vnderstanding
             ;
             
             they
             erred
             very
             grossely
             ,
             that
             thought
             drunkennesse
             profitable
             once
             or
             twise
             a
             moneth
             .
             Neither
             are
             their
             reasons
             of
             such
             validitie
             ,
             as
             that
             they
             should
             perswade
             any
             to
             a
             custome
             no
             lesse
             hurtfull
             to
             the
             minde
             then
             to
             the
             bodie
             .
             For
             the
             animall
             powers
             defatigated
             ,
             or
             otherwise
             disturbed
             ,
             may
             be
             holpen
             with
             a
             safer
             ,
             better
             ,
             and
             a
             more
             godly
             remedie
             ,
             then
             by
             an
             vnquiet
             and
             turbulent
             sleepe
             ,
             caused
             by
             meanes
             of
             drunkennesse
             :
             for
             drunkards
             verily
             doe
             not
             enioy
             sweet
             and
             quiet
             sleepe
             ,
             whereby
             the
             animall
             powers
             are
             truly
             refreshed
             .
             In
             like
             manner
             ,
             to
             procure
             vomiting
             ,
             vrine
             ,
             and
             sweat
             ,
             by
             meanes
             of
             drunkennesse
             ,
             as
             it
             is
             wicked
             ,
             so
             it
             is
             also
             beastly
             .
             Moreouer
             by
             a
             remedie
             of
             this
             kinde
             ,
             the
             hurt
             is
             farre
             greater
             then
             the
             helpe
             ;
             for
             drunkennesse
             ,
             besides
             that
             it
             doth
             extinguish
             the
             light
             of
             the
             vnderstanding
             ,
             causeth
             the
             Apoplexie
             ,
             and
             such
             other
             like
             diseases
             of
             the
             braine
             ,
             and
             oftentimes
             a
             sudden
             suffocation
             .
             In
             a
             word
             ,
             it
             doth
             by
             much
             more
             hurt
             all
             the
             parts
             and
             faculties
             of
             the
             bodie
             ,
             then
             any
             way
             helpe
             by
             euacuation
             of
             superfluities
             ,
             as
             the
             barbarous
             Authors
             pretend
             for
             their
             assertion
             :
             for
             infinite
             are
             the
             hurts
             that
             drunkennesse
             bringeth
             vnto
             mans
             bodie
             .
             Well
             therefore
             was
             
               Androcides
            
             wont
             to
             say
             vnto
             
               Alexander
               ,
            
             being
             about
             to
             drinke
             wine
             ,
             that
             he
             might
             beware
             of
             excesse
             ,
             
               O
               Rex
               memor
               sis
               te
               terrae
               sanguinem
               bibere
               .
            
             But
             here
             I
             will
             not
             denie
             ,
             but
             that
             it
             may
             be
             very
             lawfull
             and
             expedient
             ,
             for
             
             them
             that
             are
             wont
             to
             be
             wearied
             with
             great
             cares
             and
             labours
             ,
             to
             drinke
             sometimes
             vntill
             they
             be
             merry
             and
             pleasant
             ;
             but
             not
             drunken
             :
             for
             in
             obseruing
             such
             a
             rule
             ,
             the
             aforesaid
             crapulentall
             hurts
             are
             not
             induced
             ,
             but
             the
             spirits
             and
             the
             whole
             bodie
             ,
             are
             thereby
             so
             recreated
             ,
             refreshed
             ,
             and
             renewed
             ,
             as
             that
             the
             next
             day
             ,
             they
             doe
             more
             ingenuously
             vndertake
             ,
             and
             more
             readily
             execute
             their
             accustomed
             businesses
             .
          
        
         
           
           
             Whether
             Beere
             be
             more
             wholesome
             then
             Ale
             ?
          
           
             BEere
             that
             is
             too
             bitter
             of
             the
             hop
             (
             as
             many
             to
             saue
             malt
             are
             wont
             to
             make
             it
             )
             is
             of
             a
             fuming
             nature
             ,
             and
             therefore
             it
             engendreth
             rheumes
             and
             distillations
             ,
             hurteth
             the
             sinewes
             ,
             offendeth
             the
             sight
             ,
             and
             causeth
             the
             head-ach
             ,
             by
             filling
             the
             ventricles
             of
             the
             braine
             with
             troublesome
             vapors
             :
             whereof
             not
             onely
             the
             internall
             ,
             but
             also
             the
             externall
             senses
             ,
             are
             very
             much
             disturbed
             and
             hurted
             :
             and
             therefore
             such
             Beere
             is
             worse
             then
             Ale
             ,
             notwithstanding
             the
             obstructiue
             facultie
             of
             it
             .
             But
             if
             Beere
             be
             not
             made
             too
             bitter
             ,
             but
             that
             it
             haue
             in
             the
             making
             of
             it
             a
             proportionable
             quantitie
             of
             hops
             ,
             and
             that
             it
             be
             not
             drunke
             before
             the
             bitter
             force
             of
             the
             hop
             be
             throughly
             spent
             and
             consumed
             ,
             it
             is
             farre
             more
             wholesome
             then
             Ale
             :
             because
             the
             manifold
             force
             and
             efficacie
             of
             hops
             ,
             doe
             manisestly
             declare
             the
             wholsomnes
             and
             excellencie
             of
             Beere
             ;
             for
             hopps
             doe
             not
             onely
             remoue
             obstructions
             of
             the
             liuer
             ,
             spleene
             ,
             and
             kidneies
             ,
             and
             cleanseth
             the
             bloud
             from
             all
             corrupt
             humors
             ,
             causing
             the
             same
             to
             come
             forth
             with
             the
             vrine
             ,
             which
             it
             prouoketh
             ;
             but
             also
             ,
             maketh
             the
             bodie
             soluble
             ,
             by
             excreting
             forth
             of
             yellow
             cholericke
             humors
             .
             Wherefore
             seeing
             that
             hops
             doe
             as
             well
             make
             Beere
             a
             kinde
             of
             medicinable
             drinke
             ,
             to
             preserue
             the
             powers
             and
             faculties
             of
             the
             bodie
             ,
             and
             to
             purge
             and
             cleanse
             the
             bloud
             ,
             as
             a
             common
             and
             daily
             drinke
             to
             extinguish
             thirst
             ,
             I
             may
             very
             well
             conclude
             ,
             that
             it
             is
             much
             better
             and
             wholsomer
             then
             Ale
             ,
             especially
             for
             such
             as
             be
             cholericke
             ,
             and
             haue
             
             hot
             stomacks
             ,
             and
             that
             are
             subiect
             to
             obstructions
             of
             the
             melt
             ,
             liuer
             ,
             and
             kidneies
             .
             But
             Ale
             is
             in
             the
             winter
             season
             in
             greatest
             vse
             ,
             because
             it
             cooleth
             lesse
             then
             Beere
             ,
             as
             most
             men
             thinke
             ;
             but
             it
             doth
             not
             by
             any
             other
             reason
             lesse
             coole
             ,
             (
             there
             being
             an
             equall
             proportion
             of
             malt
             in
             them
             both
             )
             but
             because
             it
             hath
             not
             such
             a
             penetratiue
             power
             as
             
             Beere
             hath
             :
             I
             know
             that
             many
             are
             of
             opinion
             ,
             that
             Beere
             (
             in
             regard
             of
             the
             hot
             and
             dry
             qualitie
             of
             the
             hop
             )
             is
             in
             
             operation
             hotter
             then
             Ale
             :
             but
             by
             their
             leaue
             ,
             if
             the
             Beere
             be
             kept
             vntouched
             ,
             till
             the
             bitternesse
             thereof
             be
             worne
             out
             ,
             I
             suppose
             it
             to
             be
             in
             operation
             colder
             then
             Ale
             ,
             both
             in
             regard
             of
             the
             penetratiue
             facultie
             of
             it
             ;
             as
             also
             because
             it
             expelleth
             choler
             both
             by
             stoole
             and
             vrine
             .
             Ale
             by
             reason
             of
             the
             grossenes
             of
             the
             substance
             of
             it
             ,
             breedeth
             grosse
             humors
             ,
             and
             in
             that
             respect
             it
             is
             more
             nourishing
             then
             Beere
             ,
             and
             therefore
             more
             profitable
             for
             loose
             and
             extenuated
             bodies
             ,
             and
             such
             as
             desire
             to
             grow
             fat
             ;
             but
             by
             reason
             of
             the
             obstructiue
             nature
             thereof
             ,
             it
             is
             very
             hurtfull
             to
             the
             phlegmaticke
             ,
             to
             such
             as
             are
             grosse
             ,
             and
             full
             of
             humors
             .
             Now
             by
             that
             which
             hath
             beene
             said
             ,
             it
             may
             easily
             
             be
             discerned
             ,
             whether
             Beere
             more
             causeth
             rheumes
             ,
             &
             distillations
             ,
             then
             Ale
             ?
             Many
             are
             of
             opinion
             that
             it
             doth
             ,
             which
             is
             true
             ,
             if
             it
             be
             made
             too
             bitter
             of
             the
             hop
             ,
             or
             drunke
             while
             the
             bitternesse
             remaineth
             ;
             for
             the
             more
             bitter
             it
             be
             drunken
             ,
             the
             more
             it
             filleth
             and
             stuffeth
             the
             head
             ,
             and
             hurteth
             the
             same
             .
             But
             if
             it
             be
             kept
             till
             the
             bitternesse
             be
             consumed
             ,
             it
             is
             so
             farre
             away
             from
             breeding
             of
             rheumes
             ,
             as
             that
             it
             is
             rather
             good
             to
             preuent
             them
             by
             remouing
             obstructions
             ,
             the
             principall
             cause
             of
             rheumes
             and
             distillations
             .
          
        
         
           
             How
             many
             properties
             ought
             there
             to
             be
             in
             the
             best
             and
             wholesomest
             Beere
             ?
          
           
             SIX
             :
             The
             first
             is
             that
             it
             be
             not
             sowre
             ,
             or
             of
             any
             other
             vnpleasant
             sauour
             ,
             for
             such
             is
             hurtfull
             to
             the
             stomacke
             .
             The
             second
             is
             ,
             that
             it
             be
             cleare
             and
             thin
             :
             for
             that
             which
             is
             not
             cleare
             and
             well
             defecated
             ,
             aboundantly
             increaseth
             grosse
             ,
             flateous
             ,
             and
             pituitous
             humors
             ,
             and
             so
             consequently
             impinguateth
             the
             bodie
             to
             the
             vtter
             subuersion
             of
             it
             :
             for
             it
             obstructeth
             the
             bowels
             ,
             causeth
             the
             stone
             and
             strangurie
             ,
             by
             filling
             the
             passages
             of
             the
             vrine
             with
             grosse
             ,
             faeculent
             ,
             &
             slimie
             humors
             ,
             breedeth
             winde
             ,
             and
             maketh
             the
             breath
             short
             and
             painefull
             .
             The
             third
             is
             ,
             that
             it
             be
             very
             well
             boyled
             :
             for
             that
             which
             is
             not
             well
             boyled
             is
             fulsome
             to
             
             the
             stomacke
             ,
             and
             puffeth
             vp
             the
             bodie
             with
             windie
             humors
             .
             The
             fourth
             is
             ,
             that
             it
             be
             olde
             and
             purged
             from
             his
             dregs
             ;
             for
             such
             is
             of
             a
             penetrating
             nature
             ,
             of
             good
             iuyce
             ,
             not
             windie
             ,
             and
             acceptable
             to
             the
             stomack
             ,
             both
             for
             concoction
             and
             distribution
             .
             But
             that
             which
             is
             new
             ,
             causeth
             the
             same
             hurts
             ,
             which
             the
             grosse
             and
             not
             well
             concocted
             doth
             .
             And
             verily
             this
             propertic
             is
             in
             Beere
             much
             to
             be
             regarded
             ;
             for
             if
             it
             be
             not
             drunke
             till
             the
             bitte●…nesse
             of
             the
             hop
             be
             well
             consumed
             ,
             it
             doth
             nothing
             lesse
             then
             offend
             the
             braine
             and
             sinewes
             with
             vaporous
             fumes
             ;
             but
             it
             doth
             the
             better
             penetrate
             and
             quench
             the
             thirst
             :
             and
             therefore
             stale
             Beere
             is
             chiefly
             to
             be
             desired
             in
             the
             summer
             ,
             and
             it
             is
             a
             drinke
             (
             beleeue
             me
             )
             for
             all
             constitutions
             ,
             but
             especially
             
             for
             the
             cholericke
             and
             melancholicke
             most
             wholsome
             .
             But
             here
             by
             the
             way
             it
             is
             to
             be
             considered
             ,
             that
             as
             Beere
             very
             new
             is
             vnwholesome
             ,
             so
             is
             that
             also
             which
             is
             too
             olde
             ,
             as
             when
             it
             is
             growne
             soure
             ,
             for
             it
             very
             much
             hurteth
             the
             stomacke
             ,
             the
             liuer
             ,
             and
             the
             braine
             .
             Therefore
             they
             greatly
             erre
             ,
             that
             keepe
             Beere
             till
             it
             be
             two
             ,
             three
             ,
             or
             foure
             yeares
             olde
             :
             for
             it
             is
             most
             hurtfull
             to
             the
             bodie
             ,
             and
             pernicious
             to
             the
             vnderstanding
             .
             But
             Beere
             of
             a
             middle
             age
             ,
             as
             from
             one
             or
             two
             moneths
             olde
             ,
             vnto
             fiue
             or
             six
             ,
             according
             to
             the
             strength
             of
             it
             ,
             is
             the
             best
             and
             wholsomest
             .
             And
             if
             in
             that
             space
             ,
             it
             shall
             onely
             chance
             to
             acquire
             somewhat
             a
             sowre
             smacke
             ,
             it
             is
             not
             therefore
             of
             all
             men
             to
             be
             refused
             :
             for
             vnto
             cholericke
             bodies
             because
             it
             represseth
             the
             acrimonie
             of
             choler
             ,
             and
             also
             to
             all
             them
             (
             by
             reason
             of
             the
             penetrating
             force
             which
             it
             obteyneth
             )
             that
             are
             subiect
             to
             the
             obstructions
             of
             the
             stomack
             ,
             mesaraicke
             veines
             ,
             spleene
             ,
             liuer
             ,
             lungs
             and
             reines
             it
             is
             most
             profitable
             .
             And
             if
             such
             as
             haue
             the
             stone
             ,
             or
             are
             subiect
             to
             the
             obstructions
             of
             the
             reines
             ,
             doe
             daily
             vse
             such
             Beere
             ,
             it
             will
             be
             impossible
             ,
             so
             that
             they
             erre
             not
             in
             other
             things
             ,
             that
             they
             should
             euer
             be
             vexed
             with
             the
             stone
             ,
             or
             any
             other
             great
             and
             painfull
             obstruction
             of
             the
             reines
             .
             The
             fift
             is
             ,
             that
             it
             be
             of
             an
             indifferent
             strength
             ,
             not
             too
             strong
             nor
             too
             small
             ,
             because
             each
             excesse
             is
             hurtfull
             .
             For
             that
             Beere
             which
             is
             of
             a
             middle
             
             strength
             ,
             doth
             heat
             that
             state
             of
             bodie
             which
             is
             ouer
             cold
             ,
             refrigerateth
             that
             which
             is
             too
             hot
             ,
             and
             preserueth
             the
             temperate
             .
             But
             that
             which
             is
             stronger
             then
             a
             meane
             ,
             is
             more
             meete
             for
             cold
             and
             moist
             bodies
             ,
             especially
             in
             the
             cold
             seasons
             of
             the
             yeare
             :
             and
             that
             which
             is
             weaker
             ,
             for
             hot
             and
             and
             drie
             bodies
             ,
             especially
             in
             the
             spring
             and
             summer
             :
             for
             such
             bodies
             require
             much
             cooling
             and
             moistning
             ,
             which
             small
             Beere
             ,
             because
             that
             it
             litle
             differeth
             from
             the
             nature
             of
             water
             ,
             doth
             best
             effect
             ;
             but
             it
             is
             rheumaticke
             ,
             and
             impensiuely
             hurtfull
             to
             cold
             constitutions
             :
             For
             you
             must
             vnderstand
             ,
             that
             Beere
             by
             how
             much
             the
             stronger
             it
             is
             ,
             by
             so
             much
             the
             neerer
             it
             commeth
             vnto
             the
             nature
             of
             wine
             ,
             and
             by
             how
             much
             the
             smaller
             ,
             by
             so
             much
             the
             neerer
             it
             approcheth
             vnto
             the
             nature
             of
             water
             .
             Wherefore
             seeing
             that
             there
             is
             great
             difference
             to
             be
             found
             in
             Beere
             ,
             according
             to
             the
             strength
             and
             smalnes
             of
             it
             ,
             it
             becommeth
             euery
             man
             to
             haue
             speciall
             respect
             of
             his
             owne
             state
             and
             temper
             of
             bodie
             ,
             that
             thereby
             he
             may
             make
             vse
             of
             that
             which
             shall
             be
             best
             agreeing
             vnto
             his
             nature
             .
             And
             here
             I
             aduise
             all
             such
             as
             respect
             their
             owne
             good
             ,
             that
             they
             drinke
             not
             Beere
             that
             is
             very
             strong
             ,
             but
             in
             steed
             of
             wine
             ;
             (
             for
             if
             it
             be
             stale
             ,
             well
             depurated
             from
             dregs
             ,
             and
             throughly
             boyled
             ,
             it
             is
             in
             operation
             most
             like
             vnto
             wine
             )
             because
             the
             often
             vse
             of
             it
             ,
             is
             very
             greatly
             hurtfull
             to
             the
             integritie
             both
             of
             minde
             and
             bodie
             .
             And
             here
             I
             admonish
             our
             common
             ale-pot
             drunkards
             ,
             that
             it
             is
             worse
             to
             be
             drunke
             with
             Ale
             or
             
             Beere
             ,
             then
             with
             Wine
             ;
             for
             the
             drunkennesse
             endureth
             longer
             ,
             to
             the
             vtter
             ruine
             of
             the
             braine
             and
             vnderstanding
             ,
             by
             reason
             that
             the
             fumes
             and
             vapors
             of
             the
             Ale
             or
             Beere
             that
             ascend
             to
             the
             head
             ,
             are
             more
             grosse
             ,
             and
             therefore
             cannot
             be
             so
             soone
             resolued
             ,
             as
             those
             that
             rise
             vp
             of
             wine
             :
             and
             by
             the
             same
             reason
             I
             conclude
             ,
             that
             it
             is
             worst
             of
             all
             to
             be
             drunke
             of
             Ale.
             The
             sixt
             and
             last
             propertie
             is
             ,
             that
             the
             malte
             whereof
             the
             Beere
             is
             made
             ,
             be
             full
             of
             pure
             corne
             ,
             as
             of
             Barly
             or
             Oates
             ,
             for
             then
             the
             drinke
             made
             thereof
             must
             needs
             be
             the
             better
             .
             And
             here
             it
             may
             be
             demanded
             ,
             whether
             Beere
             made
             onely
             of
             barly
             malte
             ,
             be
             better
             and
             
             wholesomer
             ,
             then
             that
             which
             is
             made
             of
             barly
             and
             oaten
             
             malte
             in
             equall
             portions
             mixed
             togither
             ,
             or
             of
             two
             or
             three
             parts
             of
             barly
             malte
             with
             one
             of
             oaten
             .
             To
             which
             I
             answer
             ,
             that
             whereas
             the
             end
             of
             the
             vse
             of
             drinkeis
             fourefold
             :
             1.
             
             To
             quench
             the
             thirst
             .
             2.
             
             To
             temper
             the
             natur●…ll
             heat
             .
             3.
             
             To
             moisten
             the
             inward
             parts
             .
             4.
             
             To
             help
             the
             concoction
             and
             distribution
             of
             the
             meats
             ,
             that
             Beere
             made
             of
             barly
             and
             oaten
             maltemixed
             togither
             ,
             doth
             more
             effectually
             accomplish
             the
             first
             three
             without
             any
             manner
             of
             hinderance
             vnto
             the
             fourth
             ,
             and
             is
             also
             of
             a
             more
             liuely
             taste
             ,
             if
             it
             be
             kept
             vntouched
             ,
             till
             that
             it
             hath
             gotten
             a
             sufficient
             stalenes
             :
             whereupon
             I
             may
             well
             affirme
             ,
             that
             Beere
             made
             of
             barly
             and
             oaten
             malt
             mingled
             togither
             is
             better
             ,
             then
             that
             which
             is
             made
             of
             barly
             malte
             alone
             ,
             especially
             in
             the
             hot
             seasons
             of
             the
             yeare
             :
             and
             verily
             for
             hot
             and
             dry
             bodies
             ,
             it
             is
             at
             all
             times
             much
             more
             conuenient
             ,
             because
             it
             receiueth
             a
             singular
             cooling
             qualitie
             from
             the
             Oate
             .
          
        
         
           
             Whether
             Cyder
             and
             Perrie
             are
             for
             common
             vse
             wholsome
             and
             profitable
             drinkes
             ?
          
           
             CYder
             and
             Perrie
             are
             vsuall
             drinks
             where
             fruits
             doe
             abound
             :
             they
             are
             cold
             in
             operation
             ,
             and
             better
             or
             worse
             ,
             according
             to
             the
             fruits
             whereof
             they
             are
             made
             .
             In
             respect
             of
             the
             coldnesse
             of
             them
             ,
             they
             are
             good
             for
             such
             as
             haue
             hot
             stomacks
             or
             hot
             liuers
             ,
             and
             by
             reason
             of
             a
             very
             pleasing
             sharpe
             taste
             which
             they
             haue
             ,
             if
             they
             be
             drunke
             after
             they
             be
             foure
             or
             fiue
             moneths
             olde
             ,
             they
             are
             of
             a
             notable
             penetrating
             facultie
             ,
             and
             doe
             greatly
             helpe
             the
             weaknesse
             of
             the
             stomacke
             ,
             and
             distemperature
             of
             it
             ,
             proceeding
             of
             a
             hot
             cause
             :
             for
             they
             excite
             the
             appetite
             ,
             temper
             the
             drinesse
             of
             the
             humors
             and
             inward
             parts
             ,
             asswage
             the
             thirst
             ,
             and
             very
             greatly
             represse
             the
             ebullition
             of
             choler
             .
             Moreouer
             ,
             by
             reason
             of
             their
             penetrable
             power
             ,
             they
             prouoke
             vrine
             ,
             and
             open
             the
             obstructions
             of
             the
             stomocke
             ,
             mesaraicke
             veines
             ,
             milt
             ,
             liuer
             ,
             and
             reines
             .
             They
             are
             wholsome
             
             for
             hot
             and
             dry
             bodies
             ,
             namely
             ,
             for
             the
             cholericke
             ,
             but
             especially
             the
             atrabilaricke
             .
             Yet
             they
             are
             not
             good
             to
             be
             vsed
             as
             common
             drinke
             with
             meats
             except
             of
             them
             that
             haue
             very
             dry
             stomacks
             ,
             and
             subiect
             to
             too
             much
             astriction
             of
             the
             same
             ,
             because
             they
             cause
             the
             mea●…s
             too
             speedily
             to
             descend
             from
             the
             stomacke
             ;
             and
             besides
             that
             ,
             the
             much
             and
             often
             vse
             of
             them
             is
             very
             hur●…full
             to
             the
             liuer
             ,
             which
             by
             ouer-cooling
             ,
             it
             doth
             so
             enfeeble
             ,
             and
             dispoliate
             of
             its
             sanguifying
             facultie
             ,
             that
             the
             colour
             of
             the
             face
             becommeth
             pale
             and
             riueled
             ,
             and
             the
             skin
             oftentimes
             polluted
             with
             a
             white
             spottie
             deformitie
             ,
             through
             an
             ill
             habit
             of
             the
             parts
             ,
             acquired
             by
             the
             too
             often
             vse
             of
             them
             .
             Moreouer
             ,
             the
             much
             and
             often
             vse
             of
             these
             drinks
             doe
             exceedingly
             weaken
             the
             braine
             and
             reines
             ,
             whereupon
             rheumes
             and
             seminall
             fluxions
             ,
             aches
             of
             the
             joynts
             ,
             weaknes
             of
             the
             limmes
             and
             backe
             doe
             very
             quickly
             ensue
             .
             They
             are
             best
             to
             be
             taken
             for
             whom
             they
             are
             agreable
             ,
             in
             an
             emptie
             stomacke
             ,
             as
             mornings
             fasting
             ,
             and
             about
             an
             houre
             or
             two
             before
             meale
             ,
             for
             then
             they
             better
             remoue
             the
             obstructions
             ,
             and
             attemper
             the
             drynesse
             of
             the
             parts
             .
             Onely
             those
             that
             are
             
               atrabilary
               ,
            
             which
             abound
             with
             choler
             adust
             ,
             because
             their
             stomacks
             are
             very
             dry
             ,
             where-from
             ,
             for
             the
             most
             part
             the
             meats
             doe
             very
             slowly
             ,
             and
             that
             not
             without
             some
             difficultie
             descend
             ,
             may
             very
             profitably
             drinke
             a
             draught
             or
             two
             thereof
             at
             their
             meales
             .
             But
             let
             the
             phlegmaticke
             ,
             and
             
             such
             as
             are
             of
             cold
             constitutions
             ,
             or
             subiect
             vnto
             the
             windie
             collick
             ,
             altogither
             eschew
             the
             vse
             of
             these
             drinks
             ,
             because
             they
             abundantly
             opplete
             their
             bodies
             with
             waterish
             ,
             crude
             ,
             and
             windie
             humors
             ,
             with
             a
             suddaine
             labefaction
             of
             the
             liuer
             .
             They
             are
             meliorated
             ,
             by
             putting
             to
             them
             sugar
             ,
             nutmeg
             ,
             and
             especially
             ginger
             ,
             which
             cheifely
             correcteth
             their
             crude
             and
             windie
             qualitie
             .
             Of
             these
             two
             sorts
             of
             drinks
             ,
             
               caeteris
               paribus
               ,
            
             Perrie
             for
             pleasantnes
             and
             goodnes
             hath
             the
             precedencie
             ,
             which
             in
             taste
             is
             like
             vnto
             a
             small
             Rhenish
             wine
             ,
             from
             which
             it
             differeth
             but
             litle
             in
             operation
             .
             But
             you
             must
             vnderstand
             that
             these
             drinks
             while
             they
             be
             new
             ,
             are
             very
             hurtfull
             ,
             because
             they
             consist
             of
             
             much
             excrementall
             moysture
             ,
             which
             abundantly
             filleth
             the
             bodie
             with
             crude
             and
             flateous
             humours
             .
             But
             after
             that
             ,
             the
             excrementall
             superfluity
             of
             them
             ,
             by
             processe
             of
             time
             ,
             is
             concocted
             and
             absumed
             ,
             which
             in
             fower
             or
             fiue
             moneths
             ,
             will
             very
             well
             come
             to
             passe
             ,
             the
             vse
             of
             them
             (
             as
             may
             be
             very
             profitable
             to
             coole
             ,
             to
             moysten
             ,
             I
             haue
             shewed
             and
             to
             open
             obstructions
             .
          
        
         
           
             Whether
             Metheglin
             and
             Meath
             are
             wholsome
             for
             euerie
             age
             and
             constitution
             of
             bodie
             ?
          
           
             MEtheglin
             is
             a
             very
             strong
             kinde
             of
             drinke
             ,
             made
             of
             two
             parts
             of
             water
             ,
             and
             one
             of
             hony
             ,
             boyled
             together
             and
             scummed
             very
             cleane
             ,
             and
             if
             Rosemary
             ,
             Hyssop
             ,
             Time
             ,
             Orgaine
             ,
             and
             Sage
             ,
             be
             first
             well
             boyled
             in
             the
             water
             ,
             wherof
             you
             make
             the
             Metheglin
             ,
             it
             will
             bee
             the
             better
             .
             And
             afterwards
             ,
             when
             you
             boyle
             the
             same
             water
             with
             honey
             ,
             if
             you
             also
             boyle
             in
             it
             a
             quantity
             of
             *
             ginger
             ,
             three
             or
             foure
             wambles
             about
             ,
             after
             that
             it
             is
             cleane
             scummed
             ,
             or
             el
             hang
             the
             ginger
             sliced
             thin
             in
             a
             linnen
             bag
             ,
             by
             a
             thred
             ,
             in
             the
             barrell
             ,
             wherein
             you
             put
             the
             Metheglin
             ,
             it
             will
             be
             much
             the
             better
             ,
             and
             a
             drinke
             exceeding
             wholsome
             in
             the
             winter-season
             ,
             especially
             for
             old
             folkes
             ,
             and
             such
             as
             bee
             phlegmaticke
             ,
             and
             haue
             feeble
             sinewes
             ,
             cold
             stomacks
             and
             troubled
             with
             the
             cough
             .
             For
             besides
             the
             singular
             facultie
             that
             it
             hath
             ,
             of
             heating
             the
             bodie
             ,
             it
             hath
             also
             a
             very
             speciall
             abstersorie
             propertie
             ,
             for
             the
             remoouing
             of
             fleame
             ,
             residing
             and
             sticking
             in
             the
             stomack
             ,
             braine
             and
             sinewie
             parts
             :
             It
             is
             best
             in
             the
             mornings
             fasting
             .
             But
             it
             is
             not
             good
             for
             such
             as
             are
             hot
             by
             constitution
             ,
             nor
             in
             the
             hot
             seasons
             of
             the
             yeere
             ,
             because
             it
             ouermuch
             heateth
             the
             bodie
             ,
             and
             is
             very
             quickly
             turned
             into
             red
             choler
             ,
             and
             therefore
             let
             such
             as
             are
             cholericke
             ,
             beware
             how
             they
             vse
             it
             .
             If
             in
             their
             old
             age
             ,
             cold
             fleame
             shall
             somewhat
             abound
             in
             their
             stomacks
             ,
             then
             sometimes
             mornings
             fasting
             ,
             a
             small
             draught
             thereof
             may
             bee
             profitable
             for
             them
             .
             It
             must
             not
             bee
             drunke
             while
             it
             is
             new
             ,
             for
             then
             ,
             because
             it
             is
             not
             fined
             from
             the
             dregs
             ,
             nor
             the
             crudities
             
             thereof
             digested
             ,
             it
             is
             very
             windie
             and
             troublesome
             to
             the
             belly
             .
             But
             after
             that
             it
             hath
             well
             purged
             it selfe
             ,
             and
             setled
             in
             the
             vessell
             three
             or
             fowre
             moneths
             ,
             and
             made
             as
             afore
             described
             ,
             there
             is
             not
             for
             very
             cold
             ,
             old
             and
             phlegmaticke
             bodies
             ,
             especially
             in
             the
             cold
             seasons
             of
             the
             yeere
             a
             better
             drinke
             ,
             as
             by
             the
             properties
             thereof
             aboue
             shewed
             ,
             may
             be
             collected
             .
          
           
             Meath
             or
             Mead
             ,
             is
             like
             to
             Metheglin
             ,
             the
             cheefest
             difference
             is
             ,
             that
             it
             is
             not
             so
             hot
             in
             operation
             ;
             for
             Meath
             is
             
             made
             of
             one
             part
             of
             hony
             ,
             and
             foure
             times
             so
             much
             of
             pure
             water
             ,
             or
             more
             ,
             and
             boyled
             till
             no
             scum
             doth
             remaine
             .
             This
             is
             a
             drinke
             of
             excellent
             operation
             ,
             very
             profitable
             to
             
             all
             bodies
             ,
             from
             the
             beginning
             of
             April
             ,
             to
             the
             beginning
             or
             middle
             of
             September
             ,
             for
             the
             preseruing
             of
             health
             ,
             to
             be
             taken
             in
             an
             empty
             stomacke
             ,
             for
             it
             cleanseth
             the
             breast
             and
             lungs
             ,
             causeth
             an
             easie
             expectoration
             ,
             prouoketh
             and
             procureth
             vrine
             abundantly
             ,
             and
             maketh
             the
             belly
             soluble
             .
             If
             hyssop
             ,
             time
             ,
             pellitory
             of
             the
             wall
             ,
             parsley-roots
             and
             fennell
             roots
             be
             first
             well
             boyled
             in
             the
             water
             ,
             wherof
             you
             make
             the
             Meath
             ,
             and
             ginger
             also
             boyled
             ,
             or
             hanged
             in
             the
             barrell
             ,
             as
             I
             haue
             afore
             shewed
             in
             the
             making
             of
             Metheglin
             ,
             it
             will
             bee
             of
             a
             more
             effectuall
             operation
             ,
             for
             the
             purposes
             aforesayd
             ,
             and
             a
             drinke
             beleeue
             me
             ,
             beyond
             all
             other
             ,
             profitable
             for
             them
             that
             are
             subiect
             to
             the
             obstructions
             of
             the
             breast
             ,
             and
             reines
             of
             the
             back
             .
             But
             it
             must
             not
             be
             drunken
             vntill
             the
             crudities
             therof
             be
             concocted
             ,
             and
             the
             dregs
             setled
             in
             the
             bottom
             ,
             which
             in
             a
             moneth
             will
             be
             well
             effected
             .
          
           
             Thus
             much
             concerning
             the
             sorts
             of
             drinkes
             ,
             which
             are
             in
             common
             vse
             among
             vs
             :
             there
             are
             also
             sundry
             other
             sorts
             made
             for
             our
             necessities
             ,
             as
             
               Aqua
               vi●…ae
               ,
               Rosa
               solis
               ,
            
             Cynamon-water
             ,
             Hypocras
             ,
             &c.
             of
             all
             which
             ,
             because
             they
             are
             to
             be
             vsed
             as
             medicines
             ,
             I
             will
             not
             speake
             particularly
             :
             onely
             of
             the
             first
             of
             them
             ,
             because
             that
             vpon
             any
             necessity
             ,
             it
             is
             in
             greatest
             vse
             and
             request
             among
             vs
             ,
             I
             will
             for
             the
             vse
             of
             such
             ,
             who
             now
             and
             then
             need
             such
             a
             comfortable
             drink
             ,
             breefly
             intreat
             .
          
        
         
           
           
             Whether
             
               Aqua
               vitae
            
             be
             good
             and
             agreeable
             for
             all
             bodies
             .
          
           
             
               Aqua
               vitae
            
             hath
             his
             denomination
             ,
             in
             that
             it
             recouereth
             and
             maintaineth
             life
             :
             The
             common
             manner
             of
             making
             it
             ,
             is
             to
             distill
             it
             out
             of
             the
             lees
             of
             wine
             ,
             or
             of
             the
             lees
             of
             strong
             ale
             and
             wine
             together
             ,
             by
             adding
             thereto
             licorise
             ,
             Annis-seeds
             and
             graines
             ;
             but
             this
             common
             vendible
             
               Aqua
               vitae
               ,
            
             both
             in
             regard
             of
             the
             grosse
             substances
             ,
             from
             whence
             it
             ariseth
             ,
             as
             also
             of
             the
             rude
             manner
             of
             preparing
             and
             distilling
             it
             ,
             may
             more
             rightly
             bee
             named
             
               Aqua
               mortis
               ,
            
             the
             water
             of
             death
             ;
             for
             it
             causeth
             more
             hurt
             ,
             then
             commodity
             to
             them
             that
             vse
             it
             :
             wherefore
             I
             will
             here
             describe
             an
             easie
             manner
             for
             the
             making
             of
             an
             
               Aqua
               vitae
               ,
            
             yet
             very
             effectuall
             for
             them
             that
             neede
             such
             a
             comfortable
             drinke
             .
          
           
             Take
             of
             the
             tops
             of
             Rosemarie
             ,
             of
             Sage
             ,
             of
             Marioram
             ,
             of
             Orgaine
             ,
             of
             Time
             ,
             of
             Wormewood
             ,
             of
             Speremints
             ,
             of
             Balme
             ,
             of
             each
             one
             handfull
             ,
             of
             Ginger
             scraped
             cleane
             one
             ounce
             ,
             of
             Nutmegs
             and
             Cynamon
             of
             each
             halfe
             an
             ounce
             ,
             of
             Cloues
             ,
             Mace
             ,
             Pepper
             and
             Graines
             ,
             of
             each
             a
             quarter
             of
             an
             ounce
             ,
             of
             Galingale
             roots
             sliced
             one
             ounce
             ,
             of
             Raisins
             of
             the
             Sun
             cut
             thorow
             the
             middle
             one
             pound
             ,
             of
             Fennell-seedes
             and
             Annis-seedes
             of
             each
             two
             ounces
             ,
             of
             Liquorice
             scraped
             clean
             and
             cut
             into
             thin
             slices
             ,
             halfe
             a
             pound
             :
             bruize
             the
             Spices
             and
             Seedes
             a
             little
             ,
             and
             breake
             the
             hearbes
             betweene
             your
             hands
             ,
             then
             put
             all
             together
             into
             a
             gallon
             or
             two
             of
             Muskadell
             ,
             Sacke
             ,
             or
             such
             like
             strong
             wine
             ,
             and
             so
             let
             them
             infuse
             in
             an
             Lymbeck-pot
             close
             stopped
             ,
             fowre
             and
             twenty
             howres
             vpon
             hot
             embers
             ,
             and
             the
             next
             morning
             distill
             them
             with
             a
             very
             temperate
             fire
             ,
             and
             take
             especiall
             care
             ,
             that
             the
             head
             of
             your
             Lymbecke
             be
             kept
             cold
             continually
             with
             fresh
             water
             ,
             and
             that
             the
             bottome
             therof
             be
             fast
             luted
             ,
             that
             none
             of
             the
             vapours
             breath
             forth
             .
             Out
             of
             a
             gallon
             of
             liquor
             ,
             you
             may
             draw
             a
             quart
             of
             excellent
             
               Aqua
               vitae
               .
            
             And
             if
             then
             to
             the
             feces
             in
             the
             pot
             ,
             you
             will
             adde
             a
             gallon
             of
             strong
             ale
             ,
             or
             lees
             of
             wine
             ,
             or
             of
             them
             both
             ,
             
             with
             halfe
             a
             pound
             of
             Liquorise
             ,
             foure
             ounces
             of
             Anis-seeds
             ,
             and
             an
             ounce
             of
             Graines
             ,
             and
             distill
             it
             againe
             ,
             you
             shall
             draw
             an
             
               Aqua
               vitae
               ,
            
             good
             for
             your
             families
             and
             poore
             neighbours
             in
             their
             necessities
             .
          
           
             Now
             to
             the
             question
             I
             answer
             ,
             that
             for
             the
             most
             part
             there
             is
             not
             any
             water
             in
             vse
             ,
             which
             can
             better
             fortifie
             life
             ,
             and
             hinder
             the
             comming
             on
             of
             old
             age
             ,
             then
             the
             aforesayd
             
               Aqua
               vitae
               :
            
             for
             it
             very
             greatly
             comforteth
             a
             weak
             stomack
             ,
             expelleth
             winde
             ,
             putteth
             off
             all
             melancholike
             passions
             ,
             preserueth
             the
             humors
             from
             corruption
             ,
             and
             excellently
             preuaileth
             against
             swounding
             ;
             for
             by
             reason
             of
             a
             notable
             penetrable
             power
             that
             it
             hath
             ,
             it
             quickly
             goeth
             vnto
             the
             heart
             ,
             and
             wonderfully
             raiseth
             vp
             faint
             and
             feeble
             spirits
             .
             But
             the
             vse
             thereofis
             not
             alike
             wholsome
             ,
             and
             good
             for
             all
             bodies
             ;
             
             for
             vnto
             them
             that
             are
             leane
             ,
             and
             of
             a
             dry
             nature
             ,
             and
             in
             the
             summer
             ,
             it
             is
             very
             pernicious
             ,
             because
             it
             drieth
             vp
             ,
             and
             (
             as
             it
             were
             )
             scorcheth
             their
             inward
             parts
             ,
             especially
             the
             liuer
             ,
             and
             destroyeth
             the
             naturall
             moysture
             :
             But
             to
             old
             men
             ,
             to
             grosse
             and
             moyst
             bodies
             ,
             it
             is
             very
             profitable
             ,
             for
             it
             fortifieth
             their
             stomacks
             ,
             concocteth
             excrementall
             humours
             ,
             discusseth
             winde
             ,
             and
             defendeth
             them
             from
             the
             lethargie
             ,
             apoplexie
             ,
             and
             other
             cold
             diseases
             ,
             vnto
             which
             ,
             by
             reason
             of
             their
             moyst
             habit
             of
             body
             ,
             they
             are
             very
             subiect
             .
             Wherefore
             the
             moderate
             vse
             thereof
             is
             to
             hee
             permitted
             vnto
             cold
             and
             phlegmaticke
             bodies
             ,
             especially
             in
             cold
             and
             moyst
             seasons
             ,
             to
             wit
             ,
             vpon
             the
             taking
             of
             much
             meat
             ,
             or
             when
             the
             stomack
             shall
             be
             vexed
             and
             distended
             with
             wind
             ,
             the
             quantity
             of
             a
             spoonefull
             or
             two
             at
             a
             time
             ,
             well
             sweetned
             with
             sugar
             ,
             that
             it
             may
             the
             lesse
             affect
             the
             braine
             and
             nostrils
             ,
             or
             cause
             any
             hurt
             to
             the
             liuer
             ,
             through
             its
             feruent
             and
             penetrating
             heat
             .
             If
             it
             bee
             taken
             with
             an
             equall
             portion
             of
             wormewood
             water
             ,
             as
             a
             spoonfull
             or
             two
             of
             the
             one
             ,
             and
             so
             of
             the
             other
             ,
             with
             sugar
             also
             in
             it
             ,
             it
             exceedingly
             comforteth
             the
             stomacke
             ,
             helpeth
             the
             concoction
             ,
             and
             discusseth
             winde
             ,
             without
             causing
             any
             manner
             of
             hurt
             to
             the
             liuer
             :
             and
             being
             taken
             in
             this
             manner
             after
             a
             great
             meale
             ,
             or
             whensoeuer
             the
             stomacke
             shall
             be
             ill-affected
             ,
             by
             reason
             of
             windinesse
             
             of
             otherwise
             ,
             it
             is
             not
             onely
             good
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             cold
             by
             constitution
             ,
             but
             agreeable
             also
             and
             wholsome
             for
             all
             other
             bodies
             .
             But
             if
             such
             as
             are
             impensiuely
             hot
             and
             dry
             in
             their
             state
             of
             bodie
             ,
             stand
             in
             neede
             of
             the
             helpe
             thereof
             in
             the
             like
             cases
             ,
             I
             aduise
             them
             to
             take
             two
             or
             three
             parts
             of
             wormewood
             water
             ,
             and
             one
             of
             
               Aquavitae
               ,
            
             mingled
             with
             sugar
             ,
             and
             so
             they
             may
             securely
             and
             profitably
             vse
             it
             .
          
        
      
       
         
         
           OF
           THE
           FLESH
           OF
           Beasts
           and
           Fowles
           .
           SECT
           .
           III.
           
        
         
           
             Whether
             all
             Beasts
             and
             Fowles
             ,
             are
             for
             goodnesse
             of
             meat
             ,
             more
             wholsome
             being
             young
             ,
             then
             when
             they
             are
             growen
             vnto
             fuller
             age
             ?
          
           
             BEfore
             I
             answer
             to
             the
             question
             ,
             you
             must
             vnderstand
             ,
             that
             wee
             make
             foure
             differences
             in
             the
             age
             of
             beasts
             ,
             that
             is
             to
             say
             ,
             the
             time
             of
             sucking
             ,
             of
             yought
             ,
             of
             middle
             age
             ,
             of
             old
             age
             .
          
           
             Now
             to
             the
             question
             ,
             I
             answer
             negatiuely
             ,
             for
             those
             beasts
             or
             fowles
             ,
             that
             haue
             by
             nature
             moyst
             flesh
             ,
             are
             for
             goodnesse
             of
             meat
             more
             wholsom
             ,
             when
             they
             are
             growen
             to
             fuller
             age
             ,
             then
             when
             they
             are
             sucking
             ,
             or
             very
             young
             ,
             because
             that
             then
             they
             are
             ouer
             moyst
             ,
             and
             of
             an
             excrementall
             ,
             slimie
             ,
             and
             phlegmaticke
             iuyce
             ,
             which
             as
             they
             encrease
             in
             age
             ,
             is
             much
             wasted
             and
             dried
             away
             :
             wherfore
             Hoggrels
             ,
             and
             young
             Weathers
             ,
             are
             for
             goodnesse
             of
             meat
             better
             &
             more
             wholsome
             ,
             then
             sucking
             Lambs
             :
             &
             it
             is
             the
             like
             also
             of
             Porke
             ;
             notwithstanding
             ,
             that
             rosting
             Pigs
             are
             of
             mostmen
             greatly
             desired
             ,
             and
             for
             some
             certaine
             bodies
             very
             profitable
             .
             For
             verily
             ,
             these
             kindes
             of
             beasts
             ,
             that
             are
             naturally
             moyst
             ,
             are
             when
             they
             are
             young
             ,
             wholsome
             enough
             ,
             yea
             ,
             very
             profitable
             in
             the
             summer-season
             ,
             for
             cholerick
             and
             dry
             bodies
             ,
             because
             they
             yeeld
             a
             moyst
             nourishment
             ,
             which
             doth
             well
             temper
             and
             amend
             the
             dry
             temperature
             ,
             or
             rather
             ,
             the
             vntemperate
             drinesse
             of
             such
             bodies
             .
             To
             all
             other
             bodies
             ,
             especially
             such
             as
             are
             cold
             and
             
             moyst
             ,
             they
             are
             exceedingly
             hurtfull
             ,
             because
             a
             very
             moyst
             kinde
             of
             food
             ,
             doth
             in
             them
             increase
             a
             very
             moyst
             distemperature
             ,
             and
             quickly
             maketh
             the
             same
             altogether
             sickly
             .
             But
             those
             Beasts
             or
             Fowles
             ,
             whose
             flesh
             is
             naturally
             dry
             ,
             are
             best
             when
             they
             are
             young
             and
             sucking
             ,
             for
             then
             their
             drinesse
             is
             attempered
             ,
             with
             the
             moysture
             of
             their
             youngnesse
             .
             And
             by
             how
             much
             the
             younger
             they
             are
             ,
             by
             so
             much
             the
             moyster
             they
             are
             ,
             and
             consequently
             of
             easier
             concoction
             ,
             and
             also
             of
             better
             iuyce
             ,
             after
             that
             they
             haue
             once
             attained
             vnto
             perfection
             of
             flesh
             .
             Wherefore
             Kids
             and
             Calues
             are
             ,
             for
             goodnesse
             of
             meat
             ,
             better
             then
             Goats
             and
             Oxen
             ,
             and
             the
             like
             is
             also
             to
             be
             sayd
             of
             Pigeons
             ,
             Fawnes
             ,
             &c.
             
             And
             those
             verily
             ,
             that
             are
             of
             a
             meane
             temper
             and
             consistence
             of
             flesh
             ,
             are
             for
             good
             nourishment
             the
             best
             ,
             and
             not
             onely
             in
             their
             young
             ,
             but
             also
             in
             their
             full
             and
             middle
             age
             ,
             very
             wholsome
             and
             agreeable
             for
             all
             bodies
             .
             Such
             are
             Capons
             ,
             Turkies
             ,
             Phesants
             ,
             &c.
             
             But
             generally
             ,
             all
             beasts
             and
             birds
             ,
             that
             are
             of
             the
             fourth
             age
             before
             mentioned
             ,
             whether
             they
             bee
             naturally
             dry
             or
             moyst
             ,
             are
             naught
             and
             vnwholsome
             ;
             for
             they
             are
             tough
             ,
             of
             a
             very
             hard
             concoction
             ,
             and
             breed
             an
             euill
             and
             melancholike
             iuyce
             ;
             yet
             they
             are
             good
             enough
             for
             robustious
             and
             rusticke
             bodies
             .
          
        
         
           
             Whether
             flesh
             that
             is
             corned
             and
             seasoned
             with
             salt
             ,
             be
             wholsomer
             then
             that
             which
             is
             unsalted
             ?
          
           
             I
             Answer
             ,
             that
             flesh
             which
             is
             poudred
             ,
             or
             seasoned
             with
             salt
             ,
             for
             the
             space
             of
             one
             ,
             two
             ,
             three
             ,
             foure
             ,
             or
             fiuedaies
             ,
             according
             as
             the
             nature
             of
             the
             flesh
             ,
             the
             complexion
             of
             the
             eater
             ,
             and
             the
             time
             of
             the
             yeere
             shall
             require
             ,
             is
             farre
             more
             wholsome
             then
             that
             which
             is
             fresh
             and
             vnsalted
             :
             because
             ,
             the
             salt
             doth
             purifie
             the
             flesh
             ,
             and
             make
             it
             the
             more
             sauoury
             by
             drying
             vp
             and
             consuming
             the
             watery
             and
             excrementall
             moysture
             of
             it
             .
             And
             this
             is
             not
             to
             bee
             vnderstood
             of
             all
             sorts
             of
             flesh
             ,
             but
             of
             the
             grosser
             kindes
             ,
             as
             of
             beefe
             ,
             porke
             ,
             &c
             :
             for
             such
             are
             wont
             ,
             and
             onely
             ought
             to
             bee
             sprinkled
             ,
             seasoned
             ,
             and
             conserued
             with
             salt
             .
             And
             I
             haue
             ,
             not
             without
             
             good
             reasen
             before
             limited
             the
             time
             for
             seasoning
             of
             flesh
             with
             salt
             ,
             according
             as
             the
             nature
             of
             the
             flesh
             ,
             the
             complexion
             of
             the
             eater
             ,
             and
             the
             time
             of
             yeare
             shall
             require
             ,
             because
             the
             flesh
             which
             is
             very
             grosse
             and
             moist
             ,
             requireth
             a
             longer
             salting
             ,
             that
             the
             superfluous
             moisture
             thereof
             may
             be
             the
             better
             exsiccated
             .
             A
             complexion
             hot
             and
             dry
             doth
             require
             moister
             meats
             ;
             but
             a
             cold
             and
             moist
             constitution
             requireth
             dryer
             :
             to
             the
             one
             therefore
             a
             shorter
             ,
             to
             the
             other
             a
             longer
             time
             of
             salting
             the
             meats
             is
             best
             agreable
             .
             And
             in
             respect
             of
             the
             time
             of
             the
             yeare
             ,
             it
             is
             sufficient
             in
             the
             Spring
             and
             Summer
             to
             haue
             it
             powdred
             a
             day
             or
             two
             ;
             in
             the
             Autumne
             for
             the
             space
             of
             two
             or
             three
             dayes
             ;
             and
             in
             the
             Winter
             foure
             or
             fiue
             dayes
             at
             most
             ,
             because
             mans
             bodie
             at
             that
             time
             ,
             by
             reason
             of
             the
             cold
             constitution
             of
             the
             season
             ,
             doth
             more
             abound
             with
             superfluities
             .
             But
             the
             flesh
             which
             is
             longer
             preserued
             in
             salt
             ,
             or
             brine
             ,
             or
             after
             that
             it
             is
             salted
             ,
             hanged
             vp
             to
             dry
             neere
             the
             fire
             ,
             which
             we
             commonly
             call
             ,
             Martimasse
             beefe
             ,
             doth
             loose
             his
             puritie
             ,
             and
             is
             of
             very
             hard
             digestion
             :
             it
             breedeth
             cholericke
             and
             melancholicke
             humors
             ,
             very
             apt
             for
             adustion
             ,
             especially
             that
             which
             is
             hauged
             vp
             to
             dry
             ,
             and
             therefore
             it
             is
             to
             such
             as
             be
             cholericke
             and
             melancholick
             ,
             though
             for
             the
             most
             part
             well
             pleasing
             to
             their
             pallats
             ,
             most
             hurtfull
             .
             I
             leaue
             it
             onely
             as
             conuenientfor
             labouring
             men
             ,
             and
             such
             as
             haue
             very
             strong
             stomacks
             ,
             or
             like
             to
             haue
             their
             meat
             commend
             their
             drinke
             .
          
        
         
           
             Why
             is
             that
             flesh
             which
             is
             meanely
             or
             competently
             fat
             ,
             more
             whole
             some
             and
             more
             nourishing
             then
             that
             which
             is
             very
             fat
             ,
             or
             leane
             ?
          
           
             THe
             reason
             is
             ,
             because
             that
             flesh
             which
             is
             ouer-fat
             is
             hurtfull
             to
             the
             stomacke
             ,
             by
             causing
             a
             nauseatiue
             disposition
             ,
             and
             yeeldeth
             litle
             nourishment
             ,
             and
             the
             same
             not
             good
             but
             excrementall
             :
             for
             it
             is
             quickly
             conuerted
             into
             flegme
             ,
             choler
             ,
             and
             putrid
             vapors
             .
             And
             flesh
             that
             is
             leane
             is
             of
             a
             dry
             substance
             ,
             hard
             of
             concoction
             ,
             and
             of
             litle
             and
             
             ill
             nourishment
             .
             But
             flesh
             that
             is
             meanely
             fat
             ,
             is
             the
             best
             and
             easiest
             of
             concoction
             ;
             for
             it
             giueth
             purest
             nourishment
             ,
             and
             is
             most
             agreable
             to
             the
             stomacke
             .
             And
             here
             by
             the
             way
             obserue
             ,
             that
             of
             flesh
             the
             whitest
             is
             the
             best
             ;
             for
             by
             how
             much
             it
             doth
             in
             colour
             degerate
             from
             whitenesse
             ,
             by
             so
             much
             it
             is
             of
             worse
             iuyce
             .
          
        
         
           
             Whether
             Kids
             flesh
             be
             better
             then
             Lambe
             ?
             And
             whether
             Lambe
             then
             Mutton
             ?
          
           
             THe
             Arabian
             Physitions
             preferre
             Kids
             flesh
             before
             all
             other
             flesh
             ;
             because
             (
             as
             they
             say
             )
             it
             is
             of
             a
             more
             temperate
             nature
             ,
             and
             breedeth
             pure
             bloud
             ,
             which
             is
             in
             a
             meane
             betweene
             hot
             and
             cold
             ,
             subtile
             and
             grosse
             .
             
               Ysaac
            
             saith
             ,
             that
             sucking
             Kids
             are
             for
             taste
             ,
             nourishment
             ,
             and
             digestion
             better
             then
             other
             ;
             whose
             opinion
             I
             approue
             ,
             because
             the
             milke
             giueth
             and
             maintaineth
             in
             them
             an
             excellent
             moisture
             :
             wherefore
             their
             flesh
             is
             singularly
             good
             for
             hot
             ,
             dry
             ,
             and
             extenuated
             bodies
             ,
             and
             for
             them
             that
             haue
             weake
             stomacks
             ,
             and
             are
             from
             some
             long
             sicknes
             vpon
             a
             recouerie
             to
             health
             ,
             so
             they
             eat
             it
             rosted
             .
             But
             by
             reason
             that
             it
             somewhat
             aboundeth
             with
             an
             excrementall
             moisture
             ,
             it
             is
             hurtfull
             for
             the
             aged
             ,
             and
             such
             as
             are
             phlegmaticke
             ,
             and
             that
             haue
             cold
             and
             moist
             stomacks
             .
             For
             although
             Kids
             flesh
             be
             deemed
             to
             be
             temperately
             hot
             and
             moist
             in
             the
             first
             degree
             ;
             yet
             it
             is
             more
             moist
             then
             hot
             ,
             and
             withall
             somewhat
             slimie
             :
             wherefore
             to
             their
             opinion
             concerning
             the
             goodnes
             of
             Kids
             flesh
             aboue
             all
             other
             ,
             I
             see
             no
             reason
             why
             I
             should
             yeeld
             my
             subscription
             ;
             for
             I
             thinke
             Veale
             to
             be
             for
             goodnes
             and
             wholsomnes
             of
             meat
             ,
             rather
             superiour
             ,
             then
             ●…ny
             way
             inferiour
             vnto
             it
             ,
             as
             shall
             be
             hereafter
             shewed
             .
             But
             howsoeuer
             it
             be
             to
             an
             Arabian
             stomacke
             ,
             or
             whether
             the
             Kids
             of
             Arabia
             be
             in
             substance
             lesse
             moist
             and
             slimie
             ,
             then
             ours
             ,
             as
             it
             is
             very
             likely
             ,
             I
             suppose
             Kids
             flesh
             to
             be
             somewhat
             better
             then
             Lambe
             :
             for
             Lambe
             by
             reason
             of
             much
             viscous
             humiditie
             in
             it
             ,
             increaseth
             crude
             and
             phlegmaticke
             humors
             .
             Wherefore
             it
             is
             not
             so
             wholsome
             in
             the
             
             winter
             ,
             and
             former
             part
             of
             the
             spring
             ,
             as
             it
             is
             from
             the
             latter
             end
             of
             the
             spring
             vnto
             the
             beginning
             of
             Autumne
             ,
             in
             which
             space
             (
             by
             reason
             that
             the
             aire
             is
             commonly
             hot
             and
             dry
             )
             such
             moist
             flesh
             is
             best
             agreable
             vnto
             mans
             bodie
             .
             It
             is
             most
             profitable
             for
             them
             that
             are
             by
             constitution
             hot
             and
             dry
             ,
             and
             that
             abound
             with
             adust
             and
             cholericke
             humors
             ;
             but
             it
             is
             not
             conuenient
             for
             olde
             men
             ,
             or
             for
             them
             that
             are
             phlegmaticke
             ,
             especially
             the
             much
             vse
             of
             it
             ;
             for
             by
             reason
             of
             the
             much
             moisture
             which
             it
             hath
             ,
             it
             repleteth
             their
             stomacks
             with
             crude
             and
             phlegmatick
             humors
             .
             Lambe
             of
             two
             or
             three
             moneths
             old
             is
             the
             best
             ;
             for
             the
             younger
             it
             is
             ,
             the
             moreit
             aboundeth
             with
             a
             crude
             superfluous
             moisture
             ;
             and
             if
             it
             be
             well
             rosted
             ,
             it
             giueth
             the
             better
             nourishment
             ,
             because
             the
             most
             part
             of
             the
             crude
             superfluities
             in
             it
             ,
             are
             by
             the
             force
             and
             esficacie
             of
             the
             fire
             ,
             well
             wasted
             and
             digested
             .
             Lambes
             that
             are
             weaned
             ,
             and
             afterwards
             fatted
             ,
             are
             wholsomer
             for
             meat
             then
             when
             they
             were
             sucking
             ,
             because
             their
             flesh
             doth
             lesse
             abound
             with
             superfluous
             moisture
             ;
             and
             if
             they
             haue
             their
             feeding
             in
             hilly
             pastures
             ,
             they
             yeeld
             the
             purer
             nourishment
             ,
             and
             are
             a
             very
             good
             meat
             ,
             for
             those
             that
             haue
             weake
             stomacks
             ,
             or
             liue
             a
             studious
             kinde
             of
             life
             .
             The
             flesh
             of
             Hogrells
             and
             young
             Weathers
             is
             a
             right
             wholsome
             and
             temperate
             meat
             ,
             it
             breedeth
             very
             good
             bloud
             ,
             and
             is
             easily
             digested
             :
             it
             is
             better
             then
             Lambe
             ,
             for
             it
             yeeldeth
             a
             more
             pure
             and
             substantiall
             nourishment
             ,
             and
             is
             conuenient
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             .
             The
             flesh
             of
             elder
             sheepe
             is
             not
             so
             wholesome
             ,
             for
             it
             is
             of
             a
             dryer
             nature
             ,
             of
             harder
             concoction
             ,
             and
             of
             worser
             iuyce
             .
             It
             is
             
             conuenient
             for
             labouring
             men
             ,
             and
             such
             as
             haue
             good
             stomacks
             to
             digest
             .
             Of
             Mutton
             therefore
             that
             is
             the
             best
             ,
             which
             is
             of
             an
             yeare
             or
             two
             olde
             ,
             or
             thereabout
             ;
             and
             if
             it
             be
             of
             a
             young
             Weather
             ,
             it
             is
             best
             of
             all
             ,
             for
             it
             is
             of
             a
             very
             temperate
             nature
             ,
             of
             an
             easie
             concoction
             ,
             and
             of
             pure
             ,
             firme
             ,
             and
             copious
             nourishment
             .
          
        
         
           
           
             Whether
             Veale
             for
             goodnes
             of
             nourishment
             be
             better
             then
             Beefe
             ?
          
           
             VEale
             ,
             if
             it
             be
             competently
             fat
             ,
             is
             pleasant
             to
             the
             taste
             ,
             and
             easily
             digested
             ;
             it
             is
             very
             nutritiue
             ,
             and
             the
             nourishment
             thereof
             is
             exceeding
             good
             .
             For
             hot
             and
             dry
             bodies
             ,
             for
             those
             that
             are
             weake
             ,
             and
             giuen
             to
             a
             studious
             kinde
             of
             life
             ,
             it
             is
             farre
             better
             then
             Beefe
             .
             Moreouer
             Veale
             is
             a
             more
             odo●…iferous
             flesh
             then
             any
             other
             ,
             and
             in
             this
             respect
             it
             is
             far
             before
             Kids
             flesh
             ,
             and
             not
             behinde
             it
             in
             any
             other
             ;
             but
             rather
             (
             in
             my
             opinion
             )
             it
             shall
             as
             well
             for
             pleasantnesse
             of
             taste
             ,
             and
             goodnesse
             of
             iuyce
             ,
             as
             for
             sweetnes
             of
             sauour
             haue
             the
             precedencie
             of
             Kids
             flesh
             .
             And
             I
             belecue
             that
             if
             those
             Arabick
             Physitions
             had
             euer
             tasted
             of
             our
             Veale
             ,
             they
             would
             without
             any
             scruple
             ,
             haue
             giuen
             vnto
             it
             the
             preheminence
             .
             But
             you
             must
             not
             vnderstand
             this
             my
             assertion
             of
             all
             Veale
             indifferently
             ,
             for
             it
             must
             not
             be
             too
             young
             ,
             nor
             leane
             ;
             for
             if
             it
             be
             too
             young
             ,
             then
             it
             is
             ouer
             moist
             ,
             crude
             ,
             and
             excrementitiall
             ;
             and
             if
             it
             be
             leane
             ,
             then
             it
             is
             not
             so
             nutritiue
             ,
             nor
             so
             acceptable
             to
             the
             taste
             and
             stomacke
             .
             But
             if
             it
             be
             of
             the
             age
             betweene
             one
             and
             two
             moneths
             ,
             and
             competently
             fat
             ,
             then
             it
             is
             of
             an
             excellent
             temperament
             ,
             and
             nutriture
             ,
             and
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             exceeding
             all
             quadrupedall
             creatures
             .
             And
             although
             Veale
             be
             for
             all
             bodies
             conuenient
             ,
             yet
             for
             those
             that
             are
             hot
             and
             dry
             ,
             by
             reason
             of
             the
             pure
             and
             pleasant
             moisture
             thereof
             ,
             it
             is
             most
             profitable
             .
             The
             flesh
             of
             Steeres
             ,
             which
             we
             commonly
             call
             Steere-beefe
             ,
             and
             so
             also
             of
             Heifers
             ,
             is
             of
             
             a
             firmer
             substance
             then
             Veale
             ,
             it
             giueth
             to
             the
             bodie
             much
             good
             and
             substantiall
             nourishment
             ,
             and
             therefore
             for
             them
             that
             are
             healthy
             ,
             and
             of
             a
             sound
             slate
             of
             bodie
             ,
             it
             is
             not
             inferiour
             vnto
             Veale
             ,
             though
             it
             be
             not
             altogither
             of
             so
             pure
             a
             temperature
             ,
             and
             nourishment
             .
             Beefe
             of
             Oxen
             that
             are
             of
             middle
             age
             ,
             is
             for
             goodnes
             of
             iuyce
             ,
             and
             easinesse
             of
             concoction
             next
             vnto
             it
             :
             it
             is
             agreable
             enough
             for
             young
             men
             that
             are
             of
             perfect
             health
             ,
             and
             for
             any
             that
             
             haue
             good
             stomacks
             ,
             and
             are
             of
             a
             firme
             habitude
             of
             bodie
             .
             But
             Beefe
             of
             older
             Oxen
             is
             of
             a
             very
             hard
             and
             gro●…e
             substance
             ,
             it
             is
             very
             hardly
             digested
             ,
             and
             breedeth
             a
             thick
             ,
             grosse
             ,
             and
             melancholike
             bloud
             ,
             which
             by
             reason
             of
             the
             difficult
             distribution
             of
             it
             ,
             causeth
             obstructions
             ,
             especially
             of
             the
             spleene
             ,
             and
             melancholicke
             diseases
             :
             and
             therefore
             to
             melancholicke
             bodies
             it
             is
             most
             hurtfull
             .
             But
             to
             rusticke
             men
             ,
             that
             labour
             painfully
             in
             the
             fields
             ,
             and
             for
             those
             that
             inhabit
             cold
             countries
             ,
             whose
             concoctiue
             facultie
             is
             commonly
             strong
             ,
             it
             is
             very
             agreable
             ;
             for
             by
             reason
             of
             their
             great
             labour
             ,
             and
             strong
             internall
             heat
             ,
             they
             will
             too
             soone
             resolue
             the
             iuyce
             of
             lighter
             meats
             .
             But
             to
             those
             that
             liue
             a
             delicate
             or
             studious
             kinde
             of
             life
             ,
             it
             is
             very
             hurtfull
             .
             Now
             by
             this
             that
             hath
             bin
             declared
             ,
             it
             may
             plainely
             appeare
             ,
             that
             those
             hurts
             that
             are
             of
             
               Galen
            
             in
             his
             third
             booke
             of
             the
             faculties
             of
             nourishments
             attributed
             vnto
             Beefe
             ,
             ought
             to
             be
             vnderstood
             of
             old
             Beefe
             ,
             which
             in
             truth
             is
             vnsauourie
             ,
             tough
             ,
             and
             of
             very
             hard
             concoction
             .
             Bulls
             Beefe
             is
             of
             a
             rancke
             and
             vnpleasant
             taste
             ,
             of
             a
             thick
             grosse
             
             and
             corrupt
             iuyce
             ,
             and
             of
             a
             very
             hard
             digestion
             .
             I
             commend
             it
             vnto
             poore
             hard
             labourers
             ,
             and
             to
             them
             that
             desire
             to
             looke
             big
             ,
             and
             to
             liue
             basely
             .
          
        
         
           
             Whether
             Swines
             flesh
             be
             no
             lesse
             wholesome
             ,
             then
             it
             was
             estimated
             to
             be
             ,
             by
             most
             of
             the
             ancient
             Physitions
             ?
          
           
             SWines
             flesh
             ,
             because
             of
             the
             strong
             and
             aboundant
             nourishment
             that
             it
             yeeldeth
             ,
             as
             also
             of
             the
             likenes
             that
             it
             hath
             vnto
             mans
             flesh
             both
             in
             fauour
             and
             taste
             ,
             is
             of
             
               Galen
            
             and
             other
             of
             the
             ancient
             Physitions
             ,
             commended
             aboue
             all
             other
             kinds
             of
             flesh
             in
             nourishing
             the
             bodie
             .
             But
             in
             my
             opinion
             ,
             the
             choise
             of
             flesh
             ,
             is
             rather
             to
             be
             taken
             ,
             from
             an
             odoriferous
             pleasantnes
             of
             the
             same
             ,
             laudable
             substance
             ,
             good
             temperature
             ,
             easie
             concoction
             ,
             and
             goodnes
             of
             iuyce
             that
             it
             breedeth
             ,
             then
             from
             the
             strongnes
             of
             nourishment
             that
             it
             giueth
             ,
             or
             the
             aforesaid
             similitude
             .
             In
             respect
             of
             all
             which
             ,
             Veale
             ,
             Mutton
             ,
             and
             many
             other
             kinds
             of
             flesh
             
             
             
             
             
             are
             to
             be
             preferred
             before
             porke
             .
             I
             confesse
             that
             porke
             is
             to
             most
             peoples
             pallats
             very
             pleasing
             ,
             and
             that
             it
             ,
             so
             it
             be
             well
             digested
             ,
             yeeldeth
             vnto
             the
             bodie
             much
             and
             firme
             nourishment
             ;
             but
             it
             is
             with
             difficultie
             digested
             ,
             and
             the
             nourishment
             thereof
             is
             too
             moist
             ,
             grosse
             ,
             glutinous
             ,
             and
             obstructiue
             .
             Wherefore
             I
             will
             here
             aduertise
             all
             pallat-pleasers
             ,
             that
             they
             shall
             sooner
             surfet
             ,
             and
             that
             more
             dangerously
             ,
             with
             porke
             ,
             then
             with
             any
             other
             flesh
             :
             &
             that
             pork
             is
             good
             and
             wholsome
             for
             bodies
             that
             be
             young
             ,
             strong
             ,
             and
             exercised
             in
             great
             labour
             ,
             and
             not
             disposed
             to
             oppilations
             ,
             for
             the
             cholericke
             ,
             and
             them
             that
             desire
             to
             be
             fat
             .
             And
             of
             such
             ,
             must
             
               Galen
            
             and
             other
             Physitions
             ,
             that
             haue
             so
             greatly
             written
             in
             the
             commendation
             of
             Porke
             be
             vnderstood
             .
             And
             in
             very
             deede
             ,
             hot
             ,
             healthy
             ,
             and
             strong
             bodies
             ,
             that
             vndergoe
             great
             labours
             ,
             require
             (
             for
             the
             conseruation
             of
             their
             strengths
             )
             much
             firme
             and
             durable
             nourishment
             ,
             such
             as
             Porke
             ,
             in
             regard
             of
             the
             grosse
             substance
             of
             it
             ,
             doth
             very
             effectually
             suppeditate
             .
             But
             seeing
             that
             Porke
             is
             of
             hard
             digestion
             ,
             and
             in
             substance
             more
             grosse
             then
             conuenient
             ,
             it
             is
             not
             good
             for
             them
             that
             be
             aged
             ,
             that
             are
             grosse
             ,
             that
             haue
             weake
             stomacks
             ,
             or
             that
             lead
             a
             sitting
             or
             studious
             kinde
             of
             life
             .
             For
             in
             such
             bodies
             it
             causeth
             obstructions
             of
             the
             mesaraicke
             veines
             ,
             liuer
             ,
             and
             reines
             ,
             the
             gowte
             and
             dropsie
             ,
             especially
             if
             they
             shall
             be
             cold
             and
             moist
             by
             constitution
             :
             for
             vnto
             such
             ,
             is
             Porke
             very
             greatly
             hurtfull
             ,
             because
             in
             them
             it
             is
             wholy
             conuerted
             into
             crude
             and
             phlegmatick
             humors
             .
             Wherefore
             let
             such
             as
             are
             phlegmaticke
             ,
             aged
             ,
             or
             subiect
             vnto
             obstructions
             ,
             or
             haue
             weake
             stomacks
             ,
             altogither
             absteine
             from
             the
             vse
             of
             Porke
             .
             There
             is
             great
             difference
             in
             Porke
             according
             to
             the
             age
             of
             it
             :
             the
             best
             is
             that
             which
             is
             of
             the
             age
             from
             six
             moneths
             vnto
             a
             yeare
             ,
             and
             not
             ouer
             fat
             :
             for
             then
             it
             aboundeth
             more
             with
             superfluous
             moisture
             ,
             nourisheth
             lesse
             ,
             and
             is
             more
             fulsome
             to
             the
             stomacke
             .
          
           
             Bacon
             is
             not
             good
             for
             them
             that
             haue
             weake
             stomacks
             :
             
             For
             it
             is
             of
             hard
             digestion●…
             ,
             &
             breedeth
             dust
             and
             cholericke
             humors
             .
             But
             for
             strong
             laboring
             men
             ,
             and
             them
             that
             
             haue
             good
             stomacks
             ,
             it
             is
             conuenient
             enough
             .
             A
             Gammond
             of
             Bacon
             is
             of
             the
             same
             nature
             ,
             but
             not
             so
             good
             ,
             for
             
             it
             is
             of
             harder
             digestion
             ,
             and
             the
             best
             vertue
             that
             it
             hath
             ,
             is
             to
             commend
             a
             cup
             of
             wine
             vnto
             the
             pallat
             .
          
           
             Brawne
             is
             in
             no
             wise
             an
             wholesome
             meat
             ,
             for
             it
             is
             of
             
             hard
             digestion
             ,
             and
             breedeth
             grosse
             and
             tough
             humors
             :
             If
             it
             be
             young
             ,
             it
             is
             the
             better
             ,
             for
             then
             it
             is
             the
             more
             tender
             and
             of
             easier
             concoction
             ;
             yet
             neuerthelesse
             in
             regard
             of
             the
             crude
             grosenesse
             of
             it
             ,
             it
             breedeth
             ill
             iuyce
             in
             the
             body
             .
             It
             is
             commonly
             eaten
             at
             dinner
             before
             other
             meats
             ,
             which
             custome
             is
             very
             preposterous
             ,
             for
             it
             letteth
             the
             good
             concoction
             and
             distribution
             of
             other
             meats
             .
             And
             because
             it
             is
             a
             meat
             of
             grosse
             iuyce
             and
             hard
             concoction
             ,
             we
             commonly
             vse
             to
             drinke
             a
             draught
             of
             strong
             wine
             or
             ale
             ,
             presently
             after
             the
             eating
             of
             it
             ,
             to
             helpe
             the
             digestion
             ,
             but
             good
             wine
             is
             badly
             bestowed
             vpon
             such
             a
             meat
             ,
             for
             howsoeuerit
             may
             heate
             and
             comfort
             the
             stomacke
             ,
             yet
             it
             can
             neuer
             cause
             that
             meat
             to
             be
             conuerted
             into
             good
             nutriment
             .
          
           
             But
             it
             is
             worthy
             of
             enquirie
             ,
             whether
             sucking
             pigs
             ,
             that
             are
             of
             most
             men
             greatly
             desired
             ,
             which
             we
             commonly
             call
             
             Rosting
             Pigs
             ,
             yeeld
             good
             and
             wholsome
             nourishment
             to
             the
             bodie
             ?
             The
             flesh
             of
             rosting
             Pigs
             is
             very
             moist
             and
             excrementitiall
             ;
             yet
             very
             pleasant
             to
             the
             taste
             ,
             and
             easily
             digested
             :
             it
             is
             very
             wholsome
             for
             all
             cholericke
             and
             dry
             bodies
             ,
             because
             the
             iuyce
             that
             is
             bred
             thereof
             doth
             excellently
             temper
             the
             ouer-much
             heat
             of
             cholericke
             bloud
             ,
             and
             very
             profitably
             moisten
             the
             inward
             parts
             .
             But
             for
             the
             aged
             ,
             and
             those
             that
             are
             phlegmaticke
             ,
             and
             cold
             by
             constitution
             ,
             it
             is
             greatly
             hurtfull
             :
             for
             by
             reason
             of
             the
             ouer-much
             moisture
             of
             it
             ,
             it
             breedeth
             in
             them
             abundance
             of
             crude
             and
             phlegmatick
             humors
             .
             And
             verily
             for
             the
             same
             cause
             there
             is
             not
             a
             better
             and
             wholsomer
             meate
             for
             hot
             and
             dry
             bodies
             ;
             but
             in
             regard
             of
             the
             ouer-moist
             and
             slimie
             nature
             of
             it
             ,
             a
             cup
             of
             good
             wine
             will
             doevery
             well
             with
             it
             ,
             as
             Claret
             ,
             for
             such
             as
             are
             hot
             and
             dry
             by
             constitution
             ;
             but
             for
             other
             ,
             Sacke
             is
             best
             agreeing
             with
             it
             .
          
        
         
           
           
             Whether
             Venison
             of
             Fallow
             Deere
             be
             wholesomer
             then
             that
             of
             Red
             Deere
             ?
             And
             whether
             the
             flesh
             of
             Conies
             be
             better
             then
             them
             both
             ?
          
           
             VEnison
             ,
             whether
             it
             be
             of
             Fallow
             Deere
             ,
             or
             of
             Red
             ,
             is
             of
             hard
             digestion
             ,
             and
             of
             ill
             iuyce
             ;
             for
             it
             engendreth
             grosse
             melancholicke
             bloud
             ,
             which
             quickly
             causeth
             obstructions
             of
             the
             liuer
             and
             milt
             .
             Wherefore
             let
             such
             as
             haue
             weake
             stomacks
             ,
             and
             those
             also
             that
             are
             by
             constitution
             melancholicke
             ,
             or
             subiect
             to
             obstructions
             eschew
             the
             vse
             of
             it
             .
             It
             was
             verily
             a
             good
             inuention
             for
             amending
             of
             the
             noisomnesse
             of
             Venison
             ,
             to
             drinke
             Claret
             wine
             plentifully
             with
             it
             ,
             because
             that
             wine
             causeth
             it
             to
             be
             the
             better
             digested
             ,
             and
             is
             also
             of
             a
             contrary
             nature
             to
             the
             humor
             that
             Venison
             most
             of
             all
             breedeth
             .
             Both
             kindes
             of
             flesh
             are
             of
             a
             dry
             temperature
             ,
             and
             therefore
             the
             fatter
             the
             flesh
             is
             ,
             the
             better
             it
             is
             (
             especially
             to
             eat
             it
             cold
             ,
             because
             that
             then
             the
             fatnes
             of
             it
             ,
             is
             not
             so
             fulsome
             to
             the
             stomacke
             as
             when
             it
             is
             hot
             )
             for
             the
             siccitie
             of
             it
             being
             amended
             by
             the
             fat
             ,
             is
             reduced
             vnto
             a
             certaine
             mediocritie
             in
             such
             flesh
             .
             And
             if
             they
             be
             well
             hunted
             before
             they
             be
             killed
             ,
             their
             flesh
             is
             the
             wholsomer
             ,
             for
             by
             often
             and
             long
             coursing
             of
             them
             ,
             their
             bloud
             becommeth
             more
             thin
             and
             subtill
             ,
             and
             the
             euill
             humors
             dissipated
             ,
             by
             reason
             whereof
             ,
             the
             flesh
             is
             more
             easily
             digested
             ,
             and
             yeeldeth
             better
             nourishment
             .
             The
             younger
             and
             the
             fatter
             Deere
             are
             to
             be
             chosen
             ,
             because
             they
             are
             of
             a
             moister
             temperature
             ,
             and
             consequently
             of
             a
             softer
             substance
             ,
             of
             easier
             concoction
             ,
             and
             of
             wholsomer
             nourishment
             .
             For
             if
             they
             be
             olde
             ,
             or
             Jeane
             ,
             they
             are
             of
             a
             very
             hard
             concoction
             ,
             troublesome
             to
             the
             stomacke
             ,
             and
             vnwholesome
             for
             the
             bodie
             ,
             because
             they
             breed
             an
             earthie
             and
             melancholicke
             bloud
             .
             I
             iudge
             the
             flesh
             of
             Fallow
             Deere
             to
             be
             wholesomer
             then
             of
             the
             Red
             ,
             for
             it
             is
             of
             a
             better
             sauour
             and
             not
             of
             so
             grosse
             and
             hard
             a
             substance
             ,
             and
             therefore
             of
             easier
             concoction
             ,
             and
             of
             wholsomer
             iuyce
             .
             Some
             doe
             suppose
             venison
             of
             Fallow
             Deere
             to
             be
             of
             a
             middle
             nature
             
             betweeene
             the
             flesh
             of
             Red
             Deere
             and
             of
             Wethers
             ;
             for
             after
             their
             iudgement
             ,
             it
             is
             by
             so
             much
             moyster
             ,
             softer
             and
             easier
             of
             concoction
             then
             the
             flesh
             of
             Stags
             ,
             as
             it
             is
             drier
             ,
             harder
             ,
             and
             of
             more
             difficult
             concoction
             ,
             then
             the
             flesh
             of
             Weathers
             :
             which
             opinion
             ,
             because
             it
             hath
             some
             probabilitie
             ,
             I
             will
             not
             much
             contradict
             :
             onely
             I
             thinke
             that
             there
             is
             a
             neerer
             paritie
             of
             nature
             betweene
             the
             flesh
             of
             Fallow
             Deere
             ,
             and
             of
             the
             Red
             ,
             then
             there
             is
             betweene
             that
             of
             Fallow
             Deere
             ,
             and
             of
             Weathers
             :
             for
             in
             all
             respects
             ,
             
               caeter
               is
               paribus
               ,
            
             both
             for
             tendernesse
             of
             substance
             ,
             easinesse
             of
             concoction
             ,
             pleasantnesse
             and
             goodnesse
             of
             iuyce
             ,
             the
             flesh
             of
             Weathers
             doth
             farre
             excell
             it
             ,
             although
             some
             ,
             by
             reason
             of
             the
             scarsitie
             of
             Venison
             ,
             may
             otherwise
             deeme
             .
          
           
             To
             the
             second
             question
             I
             answer
             ,
             that
             a
             little
             fat
             Cony
             ,
             is
             for
             goodnesse
             and
             wholsomnesse
             of
             meat
             ,
             better
             then
             a
             great
             Bucke
             ,
             for
             although
             Venison
             be
             of
             some
             greatly
             estimated
             and
             desired
             ;
             yet
             notwithstanding
             the
             raritie
             and
             caritie
             of
             it
             ,
             Rabbets
             are
             of
             a
             farre
             more
             excellent
             nourishment
             ,
             and
             for
             goodnesse
             of
             meat
             ,
             but
             little
             inferiour
             to
             the
             Capon
             :
             for
             they
             giue
             vnto
             the
             bodie
             a
             most
             wholsome
             ,
             cleane
             ,
             firme
             ,
             and
             temperate
             nutriture
             .
             They
             are
             very
             easily
             concocted
             ,
             and
             are
             good
             for
             euery
             age
             ,
             &
             temperature
             of
             body
             ,
             especially
             for
             the
             sick
             ,
             and
             such
             as
             lead
             a
             studious
             ,
             or
             delicate
             course
             of
             life
             .
          
        
         
           
             Whether
             Hares
             are
             so
             profitable
             for
             meat
             ,
             as
             they
             are
             delightfull
             for
             hunting
             ?
          
           
             HAres
             flesh
             is
             of
             a
             very
             dry
             temper
             ,
             of
             a
             hard
             digestion
             ,
             and
             breedeth
             melancholy
             more
             then
             any
             other
             flesh
             :
             wherefore
             it
             is
             not
             for
             the
             goodnesse
             of
             the
             flesh
             ,
             that
             Hares
             are
             so
             often
             hunted
             ,
             but
             for
             recreation
             and
             exercising
             of
             the
             bodie
             :
             for
             it
             maketh
             a
             very
             dry
             ,
             thicke
             ,
             and
             melancholike
             bloud
             .
             The
             younger
             are
             better
             then
             other
             ,
             by
             reason
             that
             the
             naturall
             siccity
             of
             the
             flesh
             is
             somwhat
             attempered
             ,
             by
             the
             moysture
             of
             the
             age
             .
             And
             by
             the
             same
             reason
             ,
             the
             fattest
             are
             also
             best
             .
             They
             are
             scarcely
             commendable
             for
             
             any
             age
             or
             constitution
             ;
             but
             most
             offensiue
             to
             them
             that
             be
             aged
             ,
             that
             are
             of
             a
             melancholike
             temperature
             ,
             or
             that
             lead
             a
             studious
             kinde
             of
             life
             .
          
        
         
           
             Why
             is
             Goats
             flesh
             accounted
             unwholsome
             ,
             seeing
             that
             Kid
             is
             of
             a
             very
             commendable
             nourishment
             ,
             as
             hath
             beene
             shewed
             ?
          
           
             THe
             wholsomnesse
             of
             Kids
             flesh
             ,
             is
             in
             regard
             of
             the
             youngnesse
             of
             it
             ;
             for
             as
             Kids
             grow
             to
             be
             Goats
             ,
             their
             flesh
             acquireth
             a
             stinking
             sauour
             ,
             and
             is
             also
             of
             a
             very
             tough
             and
             clammie
             substance
             :
             wherefore
             it
             is
             vnpleasant
             to
             the
             taste
             ,
             hurtfull
             to
             the
             stomack
             ,
             and
             breedeth
             a
             clammie
             ,
             and
             fleamie
             nourishment
             ;
             yet
             in
             the
             end
             of
             the
             Spring
             ,
             and
             the
             beginning
             of
             Summer
             ,
             they
             are
             better
             for
             meat
             ,
             then
             at
             other
             times
             :
             for
             then
             ,
             by
             reason
             of
             the
             great
             plenty
             of
             young
             sprigs
             and
             shoots
             ,
             which
             yeeld
             vnto
             them
             fittest
             nourishment
             ,
             they
             are
             fatter
             ,
             and
             consequently
             of
             tenderer
             substance
             ,
             of
             easier
             concoction
             ,
             and
             of
             better
             nourishment
             .
             There
             are
             also
             diuers
             other
             kindes
             of
             flesh
             ,
             which
             poore
             people
             in
             time
             of
             scarsitie
             ,
             are
             oftentimes
             constrained
             to
             make
             vse
             of
             :
             but
             because
             they
             are
             altogether
             vnwholsome
             ,
             and
             alienate
             from
             the
             taste
             of
             wholsome
             meats
             ,
             I
             will
             let
             them
             passe
             ;
             onely
             I
             maruell
             ,
             why
             frogs
             and
             snailes
             ,
             are
             with
             some
             people
             ,
             and
             in
             some
             count●…ies
             ,
             in
             great
             account
             ,
             and
             iudged
             wholsome
             food
             ,
             whereas
             indeed
             they
             haue
             in
             them
             nothing
             else
             ,
             but
             a
             cold
             ,
             grosse
             ,
             slimie
             ,
             and
             excrementall
             iuyce
             :
             wherfore
             I
             conclude
             ,
             that
             they
             are
             altogether
             vnwholsome
             ,
             and
             that
             the
             custome
             of
             eating
             such
             meat
             is
             naught
             ,
             and
             that
             they
             haue
             verie
             corrupt
             stomacks
             ,
             that
             desire
             such
             corrupt
             meats
             .
          
           
             And
             thus
             much
             of
             the
             flesh
             of
             beasts
             .
             Now
             I
             will
             entreat
             of
             fowles
             ,
             and
             first
             of
             such
             as
             are
             tame
             .
          
        
         
           
           
             Whether
             doth
             the
             Capon
             ,
             for
             goodnesse
             and
             wholsomnesse
             of
             flesh
             ,
             excell
             all
             other
             domesticke
             Fowles
             ?
          
           
             THe
             Capon
             being
             fat
             and
             not
             old
             ,
             is
             generally
             for
             all
             
             bodies
             ,
             and
             in
             all
             respects
             ,
             for
             wholsomnesse
             of
             meat
             ,
             the
             best
             of
             all
             Fowles
             :
             for
             it
             is
             easily
             digested
             ,
             and
             acceptable
             to
             the
             stomacke
             ,
             and
             maketh
             much
             ,
             good
             ,
             firme
             ,
             and
             temperate
             nourishment
             ,
             almost
             altogether
             free
             from
             excrement
             .
          
           
             Hens
             ,
             if
             they
             be
             young
             ,
             and
             meanely
             fat
             ,
             are
             also
             of
             easie
             
             concoction
             ,
             and
             of
             very
             good
             and
             excellent
             nourishment
             ,
             euen
             equall
             to
             the
             Capon
             ;
             but
             the
             nourishment
             which
             they
             make
             ,
             is
             not
             altogether
             so
             strong
             .
             To
             conclude
             ,
             Hens
             and
             Capons
             deserue
             one
             and
             the
             same
             praise
             of
             breeding
             good
             and
             perfect
             bloud
             .
             They
             are
             very
             agreeable
             for
             euery
             season
             ,
             age
             ,
             and
             constitution
             .
          
           
             Chickens
             ,
             both
             for
             pleasantnesse
             of
             iuyce
             ,
             and
             easinesse
             of
             concoction
             ,
             are
             verie
             gratefull
             to
             the
             stomacke
             ;
             for
             
             there
             is
             not
             any
             flesh
             of
             lighter
             digestion
             ,
             or
             more
             agreeable
             with
             all
             natures
             .
             They
             giue
             a
             pure
             and
             light
             nourishment
             ,
             and
             therefore
             they
             are
             best
             for
             them
             that
             liue
             a
             daintie
             kinde
             of
             life
             ,
             for
             weake
             stomacks
             ,
             for
             them
             that
             be
             sick
             ,
             or
             weake
             ,
             and
             sickly
             by
             nature
             .
             They
             are
             the
             best
             ,
             that
             
             are
             growen
             somewhat
             great
             (
             especially
             the
             Pullets
             )
             because
             they
             are
             somewhat
             of
             a
             firmer
             nourishment
             ;
             but
             the
             male
             ones
             ,
             which
             are
             called
             Cockrels
             ,
             when
             they
             are
             growen
             
             big
             ,
             are
             not
             so
             good
             ,
             and
             the
             greater
             they
             are
             ,
             by
             reason
             of
             their
             salacitie
             ,
             the
             worser
             they
             are
             ,
             because
             they
             are
             of
             harder
             concoction
             ,
             and
             not
             of
             so
             pleasant
             and
             well
             sauouring
             iuyce
             :
             wherefore
             their
             stones
             are
             taken
             from
             them
             ,
             and
             afterwards
             ,
             
             as
             they
             grow
             in
             good
             plight
             of
             bodie
             ,
             their
             flesh
             is
             of
             all
             Fowles
             the
             best
             and
             wholsomest
             for
             Students
             ,
             and
             such
             as
             liue
             delicately
             ,
             or
             are
             by
             nature
             weake
             and
             sickly
             :
             for
             it
             is
             verie
             easily
             digested
             ,
             and
             yeeldeth
             much
             ,
             temperate
             ,
             and
             excellent
             nourishment
             .
             
          
           
             The
             flesh
             of
             Turkies
             ,
             is
             of
             a
             temperate
             nature
             ,
             of
             pleasant
             
             
             
             
             
             taste
             ,
             not
             of
             hard
             concoction
             ,
             of
             much
             ,
             good
             ,
             and
             firme
             nourishment
             ,
             agreeable
             to
             euerie
             age
             and
             constitution
             .
             If
             the
             legs
             and
             hinder
             parts
             of
             them
             were
             ,
             for
             easinesse
             of
             concoction
             ,
             and
             goodnesse
             of
             meat
             ,
             answerable
             to
             the
             breast
             and
             fore
             part
             ,
             and
             the
             fat
             also
             proportionable
             to
             the
             flesh
             in
             goodnesse
             ,
             they
             were
             scarsely
             inferiour
             to
             the
             Capon
             ;
             but
             the
             fat
             is
             grosser
             ,
             and
             of
             worser
             concoction
             ,
             then
             of
             any
             other
             Fowle
             ,
             verie
             offensiue
             to
             the
             stomacke
             ,
             and
             hurtfull
             to
             such
             as
             haue
             the
             gout
             ,
             or
             subiect
             vnto
             a
             defluxion
             of
             humors
             .
             But
             although
             the
             sat
             bee
             not
             commendable
             ,
             yet
             the
             flesh
             of
             the
             fat
             Turkie
             is
             best
             ,
             and
             most
             wholsome
             ,
             because
             it
             is
             of
             easier
             concoction
             ,
             and
             of
             more
             pure
             and
             temperate
             nourishment
             .
             They
             are
             to
             bee
             chosen
             from
             the
             age
             of
             six
             moneths
             ,
             vnto
             a
             yeere
             and
             halfe
             ,
             but
             they
             of
             eight
             ,
             nine
             ,
             or
             ten
             moneths
             old
             ,
             are
             the
             best
             ;
             for
             it
             they
             be
             vnder
             the
             age
             of
             six
             moneths
             ,
             then
             their
             flesh
             is
             too
             crude
             and
             excrementitiall
             ;
             but
             most
             of
             all
             hurtfull
             vnto
             moyst
             and
             full
             bodies
             ,
             and
             such
             as
             are
             subiect
             vnto
             the
             falling
             downe
             of
             humours
             into
             the
             legs
             and
             feet
             .
             And
             if
             they
             bee
             aboue
             a
             yeere
             and
             halfe
             old
             ,
             then
             their
             flesh
             is
             of
             harder
             substance
             ,
             and
             consequently
             of
             more
             difficult
             concoction
             ,
             and
             of
             worser
             nourishment
             :
             and
             therefore
             most
             vnfit
             for
             weake
             stomacks
             and
             infirme
             bodies
             .
          
           
             The
             flesh
             of
             Pecocks
             is
             of
             hard
             substance
             ,
             of
             euill
             temperament
             
             and
             nutriment
             :
             for
             it
             is
             hot
             and
             drie
             ,
             digested
             with
             difficultie
             ,
             and
             breedeth
             a
             thicke
             and
             drie
             melancholike
             bloud
             :
             wherfore
             it
             is
             a
             conuenient
             meat
             for
             them
             that
             haue
             strong
             stomacks
             ,
             and
             that
             vse
             great
             labour
             ,
             for
             it
             yeeldeth
             vnto
             such
             a
             strong
             and
             fit
             nourishment
             .
             They
             are
             best
             to
             be
             eaten
             in
             the
             winter
             ,
             and
             if
             after
             that
             they
             bee
             killed
             ,
             they
             be
             hanged
             in
             a
             cold
             place
             ,
             three
             or
             foure
             dayes
             ,
             or
             longer
             ,
             if
             it
             be
             in
             a
             cold
             and
             dry
             season
             ,
             the
             hardnesse
             of
             their
             flesh
             ,
             which
             is
             more
             then
             of
             any
             other
             Fowle
             ,
             will
             be
             somewhat
             amended
             .
             Those
             that
             are
             very
             young
             ,
             and
             not
             aboue
             a
             yeere
             old
             ,
             are
             the
             best
             :
             for
             as
             they
             are
             of
             a
             more
             soft
             and
             tenderer
             substance
             :
             so
             also
             they
             are
             of
             easier
             concoction
             ,
             and
             of
             wholsomer
             iuyce
             .
             They
             are
             verie
             hurtfull
             
             to
             the
             melancholike
             ,
             and
             to
             such
             as
             liue
             an
             easie
             kinde
             of
             life
             .
          
           
             Pigeons
             are
             of
             an
             hot
             temperature
             &
             of
             easie
             concoction
             :
             
             they
             breed
             an
             inflamed
             bloud
             ,
             and
             extimulate
             carnall
             lust
             :
             wherefore
             they
             are
             not
             commendable
             for
             those
             that
             be
             cholericke
             ,
             or
             enclined
             vnto
             feuors
             :
             they
             are
             good
             for
             old
             men
             ,
             and
             verie
             wholsome
             for
             them
             that
             bee
             phlegmaticke
             ;
             but
             being
             boyled
             ,
             they
             are
             wholsome
             enough
             for
             all
             hot
             and
             cholericke
             bodies
             ,
             because
             the
             heat
             of
             them
             is
             tempered
             by
             the
             moysture
             of
             the
             water
             .
             They
             are
             most
             conuenient
             for
             cold
             seasons
             .
             It
             is
             verie
             good
             ,
             when
             you
             eat
             them
             rosted
             ,
             to
             stuffe
             them
             with
             soure
             grapes
             ,
             or
             vnripe
             goose-berries
             ,
             and
             to
             eat
             with
             them
             the
             soure
             grapes
             or
             berries
             ,
             in
             manner
             of
             a
             sauce
             ,
             with
             butter
             &
             a
             little
             vineger
             also
             ,
             if
             it
             shall
             not
             be
             sharp
             enough
             of
             the
             berries
             ,
             because
             the
             sowre
             grapes
             or
             goose-berries
             ,
             doe
             excellently
             qualifie
             and
             temper
             the
             heat
             of
             them
             :
             and
             being
             this
             way
             vsed
             ,
             they
             are
             also
             the
             more
             agreeable
             for
             hot
             and
             dry
             bodies
             .
             The
             eating
             of
             Pigeons
             in
             time
             of
             the
             plague
             is
             much
             commended
             ,
             because
             they
             are
             thought
             to
             make
             a
             man
             safe
             from
             infection
             :
             which
             thing
             verily
             is
             not
             repugnant
             to
             reason
             ,
             for
             they
             breed
             a
             strong
             ,
             hot
             ,
             and
             somewhat
             a
             thicke
             bloud
             .
             They
             are
             best
             to
             be
             eaten
             ,
             when
             they
             are
             almost
             readie
             to
             flie
             ,
             and
             before
             their
             heads
             be
             pulled
             off
             ,
             let
             them
             bloud
             with
             a
             knife
             vpon
             the
             inner
             side
             of
             the
             wings
             ,
             for
             by
             that
             meanes
             their
             vehement
             heat
             will
             be
             somewhat
             abated
             .
             The
             old
             Doues
             ,
             both
             for
             their
             very
             great
             heat
             and
             drinesse
             ,
             and
             also
             for
             their
             hardnesse
             of
             digestion
             ,
             are
             to
             be
             eschewed
             .
          
        
         
           
             Whether
             doth
             the
             Phesant
             ,
             for
             sweetnesse
             and
             wholsomnesse
             ,
             excell
             all
             other
             wilde
             and
             syluestriall
             birds
             ?
             And
             whether
             the
             Teale
             all
             other
             water
             fowle
             ?
          
           
             THe
             Phesant
             is
             in
             all
             qualities
             temperate
             ,
             of
             easie
             concoction
             ,
             and
             comfortable
             to
             the
             stomacke
             ,
             and
             of
             much
             and
             excellent
             nourishment
             ,
             very
             profitable
             for
             euery
             age
             and
             constitution
             .
             For
             sweetnesse
             and
             pleasantnesse
             
             of
             taste
             ,
             it
             excelleth
             all
             other
             Fowle
             ,
             and
             for
             nourishment
             ,
             is
             of
             a
             meane
             betweene
             the
             Capon
             and
             the
             Partridge
             :
             verily
             ,
             for
             goodnesse
             and
             pleasantnesse
             of
             flesh
             ,
             it
             may
             of
             all
             syluestriall
             Fowle
             ,
             well
             challenge
             the
             first
             place
             at
             tables
             ,
             for
             it
             giueth
             a
             most
             perfect
             and
             temperate
             nourishment
             to
             them
             that
             be
             healthy
             ,
             and
             to
             the
             weake
             ,
             sickly
             ,
             or
             that
             are
             vpon
             a
             recouery
             vnto
             health
             ,
             there
             is
             not
             so
             profitable
             a
             flesh
             ,
             for
             it
             is
             very
             delightsome
             to
             a
             weake
             stomacke
             ,
             and
             quickly
             ,
             by
             reason
             of
             the
             pure
             and
             restauratiue
             nourishment
             ,
             which
             it
             giueth
             ,
             repaireth
             weake
             and
             feeble
             strengths
             :
             wherefore
             ,
             for
             bodies
             that
             are
             naturally
             leane
             ,
             weake
             ,
             or
             extenuated
             by
             long
             sicknesse
             ,
             it
             is
             farre
             better
             then
             the
             flesh
             of
             any
             other
             Fowle
             .
          
           
             Next
             to
             the
             Phesant
             ,
             for
             goodnesse
             of
             meat
             ,
             is
             the
             Partridge
             ,
             
             so
             it
             bee
             young
             :
             for
             the
             flesh
             of
             old
             Partridges
             ,
             is
             neither
             to
             the
             pallat
             ,
             nor
             stomacke
             ,
             very
             welcome
             ,
             especially
             if
             they
             be
             not
             fat
             ,
             for
             it
             is
             of
             a
             very
             dry
             temperature
             ,
             of
             hard
             concoction
             ,
             and
             of
             a
             dry
             and
             melancholike
             nourishment
             :
             wherefore
             they
             are
             in
             no
             wise
             conuenient
             for
             the
             melancholike
             ,
             or
             such
             as
             are
             subiect
             to
             costiuenesse
             .
             But
             the
             flesh
             of
             them
             that
             be
             young
             ,
             is
             of
             a
             laudable
             temper
             ,
             of
             easie
             concoction
             ,
             and
             very
             acceptable
             to
             the
             stomacke
             ,
             it
             yeeldeth
             verie
             good
             nourishment
             ,
             which
             impinguateth
             the
             bodie
             ,
             helpeth
             the
             memorie
             encreaseth
             seede
             ,
             and
             exciteth
             
               Venus
               :
            
             They
             are
             conuenient
             for
             euery
             age
             and
             constitution
             ;
             especially
             for
             them
             that
             haue
             moyst
             stomacks
             ,
             that
             are
             subiect
             to
             fluxes
             ,
             and
             that
             are
             
               in
               statu
               conualescentiae
               .
            
             The
             young
             ones
             ,
             that
             are
             taken
             euen
             as
             they
             are
             readie
             to
             flie
             ,
             and
             afterwards
             fatted
             ,
             are
             the
             best
             ,
             for
             they
             make
             a
             pure
             and
             excellent
             nourishment
             .
             They
             are
             onely
             hurtfull
             to
             Country-men
             ,
             because
             they
             breede
             in
             them
             the
             Asthmatick
             passion
             ,
             which
             is
             a
             short
             and
             painful
             fetching
             of
             breath
             ,
             by
             reason
             whereof
             they
             will
             not
             be
             able
             to
             vndergoe
             their
             vsuall
             labours
             .
             Whe●…fore
             ,
             when
             they
             shall
             chance
             to
             meet
             with
             a
             Couie
             of
             young
             Partridges
             ,
             they
             were
             much
             better
             to
             bestow
             them
             vpon
             such
             ,
             for
             whom
             they
             are
             conuenient
             ,
             then
             to
             aduenture
             (
             notwithstanding
             their
             strong
             stomacks
             )
             
             the
             eating
             of
             them
             ,
             seeing
             that
             there
             is
             in
             their
             flesh
             ,
             such
             an
             hidden
             and
             perilous
             antipathie
             vnto
             their
             bodies
             .
          
           
             Quailes
             are
             not
             for
             goodnesse
             and
             pleasantnesse
             of
             meat
             ,
             
             so
             wholsome
             as
             they
             are
             accompted
             ,
             for
             they
             haue
             in
             their
             flesh
             much
             moyst
             and
             excrementall
             iuyce
             ,
             by
             reason
             wherof
             they
             quickly
             putrifie
             in
             the
             stomacke
             ,
             and
             make
             a
             bad
             nourishment
             .
             But
             they
             are
             corrected
             ,
             by
             baking
             them
             well
             seasoned
             with
             pepper
             ,
             cloues
             ,
             and
             salt
             .
             Some
             haue
             iudged
             them
             ,
             by
             reason
             of
             their
             great
             moysture
             ,
             to
             bee
             onely
             profitable
             for
             melancholike
             bodies
             ;
             but
             their
             colour
             and
             taste
             ,
             prooue
             their
             nourishment
             to
             be
             rather
             quickly
             conuerted
             into
             melancholy
             ;
             except
             you
             wil
             ,
             that
             their
             flesh
             haue
             a
             certain
             kind
             of
             force
             against
             melancholy
             ,
             by
             reason
             of
             a
             great
             desire
             ,
             that
             these
             birds
             haue
             to
             feed
             vpon
             Hellebor
             ,
             which
             is
             a
             purger
             of
             melancholy
             .
             But
             yet
             for
             all
             this
             ,
             you
             shall
             not
             haue
             my
             assent
             ,
             that
             they
             are
             good
             for
             melancholike
             bodies
             ,
             because
             the
             
               incommodum
            
             will
             be
             
               maius
               ,
               commodo
               ,
            
             as
             by
             that
             which
             shall
             be
             by
             and
             by
             shewed
             ,
             may
             be
             collected
             .
             In
             my
             opinion
             ,
             they
             are
             best
             agreeable
             to
             them
             that
             bee
             cholericke
             ,
             and
             most
             hurtfull
             to
             the
             aged
             ,
             and
             to
             all
             cold
             ,
             moyst
             ,
             phlegmatick
             ,
             &
             paralitick
             bodies
             .
             Some
             there
             are
             ,
             that
             affirme
             Quailes
             ,
             by
             reason
             of
             some
             maglignity
             in
             their
             nature
             ,
             to
             be
             worse
             then
             any
             other
             fowle
             ,
             and
             scarcely
             wholsome
             for
             meate
             ,
             which
             malignity
             they
             acquire
             by
             feeding
             vpon
             Hellebor
             ,
             which
             they
             greatly
             desire
             ,
             and
             other
             venomous
             seedes
             :
             and
             
               Plinie
            
             writeth
             ,
             that
             they
             alone
             ,
             of
             all
             liuing
             creatures
             besides
             man
             ,
             suffer
             the
             falling
             sicknesse
             .
             Wherof
             they
             conclude
             ,
             that
             the
             vse
             of
             them
             engendereth
             the
             cramp
             ,
             a
             trembling
             of
             the
             limbes
             ,
             and
             falling
             sicknesse
             .
             To
             that
             which
             others
             haue
             studiously
             obserued
             concerning
             the
             nature
             of
             these
             birds
             ,
             I
             may
             well
             assent
             ,
             seeing
             that
             euen
             the
             verie
             colour
             ,
             temperature
             ,
             and
             sauor
             of
             their
             flesh
             doe
             confirme
             the
             same
             .
             But
             there
             are
             few
             (
             I
             think●…
             )
             that
             would
             feare
             to
             incurre
             the
             aforesayd
             hurts
             ,
             by
             eating
             of
             them
             ,
             if
             they
             might
             haue
             them
             .
             Indeede
             the
             scarsitie
             of
             them
             vpholdeth
             their
             reputation
             ,
             and
             the
             hurts
             that
             come
             by
             the
             seldome
             eating
             of
             them
             are
             not
             sensible
             ,
             but
             to
             the
             
             curious
             Indagator
             and
             Obseruer
             of
             things
             ;
             but
             if
             they
             had
             their
             fill
             of
             them
             ,
             as
             they
             haue
             of
             any
             other
             common
             flesh
             ,
             they
             would
             out
             of
             their
             experience
             esteeme
             of
             them
             ,
             no
             better
             then
             they
             do
             deserue
             .
             But
             to
             preuent
             and
             amend
             ,
             in
             some
             measure
             ,
             the
             naughty
             nature
             of
             them
             ,
             it
             shall
             bee
             good
             to
             nourish
             them
             some
             time
             in
             a
             conuenient
             place
             ,
             with
             good
             and
             wholsome
             seedes
             ,
             and
             afterwards
             to
             bake
             them
             ,
             as
             aforesayd
             .
          
           
             Railes
             are
             of
             light
             digestion
             ,
             and
             of
             wholsome
             nourishment
             ,
             
             they
             are
             good
             for
             cuery
             age
             and
             constitution
             ,
             especially
             for
             them
             that
             be
             phlegmaticke
             .
          
           
             The
             flesh
             of
             Turtle-Doues
             is
             of
             a
             dry
             temperature
             ,
             and
             
             therefore
             if
             they
             be
             old
             ,
             it
             is
             of
             hard
             concoction
             ,
             and
             breedeth
             a
             naughty
             melancholike
             bloud
             .
             But
             the
             flesh
             of
             them
             that
             be
             young
             ,
             and
             not
             aboue
             a
             yeere
             old
             ,
             is
             acceptable
             to
             the
             taste
             ,
             of
             easie
             concoction
             ,
             and
             of
             very
             good
             nourishment
             ,
             but
             most
             profitable
             for
             moyst
             and
             phlegmatick
             bodies
             .
             It
             is
             thought
             to
             haue
             an
             excellent
             propertie
             of
             comforting
             the
             braine
             ,
             and
             quickning
             the
             wit.
             
          
           
             The
             Black-Bird
             or
             Owsle
             that
             is
             fat
             ,
             is
             greatly
             commended
             
             for
             pleasantnesse
             of
             taste
             ,
             lightnesse
             of
             digestion
             ,
             and
             goodnesse
             of
             nourishment
             .
          
           
             The
             Thrush
             that
             is
             of
             a
             darke
             reddish
             colour
             ,
             is
             of
             the
             same
             nature
             :
             they
             are
             best
             in
             the
             winter
             ,
             and
             are
             conuenient
             
             for
             euery
             age
             and
             constitution
             of
             bodie
             ,
             especially
             for
             the
             phlegmaticke
             .
          
           
             Larkes
             are
             of
             a
             delicate
             taste
             in
             eating
             ,
             light
             of
             digestion
             ,
             
             and
             of
             good
             nourishment
             ,
             they
             are
             good
             for
             all
             constitution●…
             ,
             but
             best
             for
             the
             phlegmaticke
             .
          
           
             Woodcocks
             are
             of
             easie
             concoction
             ,
             and
             of
             indifferent
             
             good
             nourishment
             .
             Some
             iudge
             them
             to
             approch
             somewhat
             neere
             vnto
             the
             nature
             of
             the
             Partridge
             ,
             and
             therefore
             is
             of
             them
             called
             the
             rusticke
             Partridge
             ;
             but
             the
             flesh
             of
             the
             Woodcocke
             is
             more
             excrementall
             then
             of
             the
             Partridge
             ,
             more
             inclining
             to
             melancholy
             ,
             and
             of
             a
             more
             ingratefull
             fauour
             .
          
           
             The
             Snite
             ,
             for
             goodnesse
             of
             meat
             ,
             is
             inferiour
             to
             the
             
             
             Woodcocke
             ,
             for
             he
             is
             of
             a
             more
             vnpleasant
             sauour
             ,
             of
             harder
             concoction
             ,
             and
             giueth
             to
             the
             bodie
             a
             more
             excrementall
             and
             melancholicke
             nourishment
             .
             Both
             the
             Snite
             and
             Woodcocke
             are
             least
             of
             all
             profitable
             for
             them
             that
             be
             melancholicke
             .
          
           
             Heathcocks
             are
             of
             much
             ,
             and
             laudable
             nourishment
             ,
             
             and
             also
             of
             easie
             concoction
             :
             they
             are
             conuenient
             for
             euery
             age
             ,
             and
             temperature
             of
             bodie
             .
          
           
             Feildfares
             are
             of
             a
             dry
             and
             melancholick
             substance
             ,
             and
             
             therefore
             neither
             for
             concoction
             ,
             taste
             or
             nourishment
             commendable
             .
          
           
             Sparrowes
             are
             of
             an
             hot
             temperature
             ,
             of
             hard
             concoction
             ,
             
             and
             of
             euill
             iuyce
             ,
             especially
             if
             they
             be
             eaten'rosted
             ,
             for
             then
             they
             make
             a
             dry
             ,
             cholericke
             ,
             and
             melancholicke
             nourishment
             .
             But
             being
             boyled
             in
             broth
             ,
             they
             become
             wholesome
             ,
             and
             the
             broth
             restoratiue
             .
          
           
             Linnets
             are
             both
             for
             lightnes
             of
             digestion
             ,
             and
             goodnes
             
             of
             meat
             better
             then
             Sparrowes
             .
          
           
             The
             Crane
             is
             of
             an
             hard
             and
             fibrous
             substance
             ,
             and
             of
             a
             
             cold
             and
             dry
             temperature
             :
             wherefore
             the
             flesh
             is
             of
             very
             ill
             and
             melancholicke
             iuyce
             ,
             of
             very
             hard
             concoction
             ,
             and
             of
             much
             more
             excrement
             then
             nutriment
             .
             After
             that
             he
             is
             killed
             and
             exenterated
             ,
             it
             is
             good
             to
             hang
             him
             vp
             a
             day
             or
             two
             before
             he
             be
             eaten
             ,
             for
             by
             that
             meanes
             ,
             the
             flesh
             will
             be
             the
             moretender
             ,
             and
             lesse
             vnwholesome
             .
          
           
             The
             Bustard
             ,
             if
             he
             be
             leane
             ,
             is
             in
             temperament
             ,
             excrement
             ,
             
             and
             euilnes
             of
             iuyce
             very
             like
             vnto
             the
             Crane
             .
             But
             being
             fat
             ,
             and
             kept
             without
             meat
             a
             day
             or
             two
             before
             he
             be
             killed
             to
             expulse
             his
             ordure
             ,
             and
             then
             exenterated
             ,
             and
             hanged
             as
             the
             crane
             ,
             and
             afterwards
             baked
             ,
             well
             seasoned
             with
             pepper
             ,
             cloues
             and
             salte
             ,
             is
             for
             them
             that
             haue
             strong
             stomacks
             a
             good
             ,
             fit
             ,
             and
             well
             nourishing
             meat
             .
          
           
             The
             Heron
             is
             of
             a
             very
             hard
             and
             fibrous
             substance
             ,
             it
             is
             
             hardly
             digested
             ,
             and
             breedeth
             an
             ill
             melancholicke
             bloud
             .
             Moreouer
             the
             flesh
             is
             of
             a
             fishie
             sauour
             ,
             which
             in
             flesh
             ,
             is
             a
             note
             of
             greatest
             prauitie
             .
             But
             the
             young
             Heronshowes
             
             are
             with
             some
             accounted
             a
             very
             dainty
             dish
             :
             indeed
             they
             
             are
             of
             a
             more
             tender
             flesh
             ,
             and
             consequently
             of
             lighter
             digestion
             ,
             and
             better
             nourishment
             ,
             if
             there
             be
             any
             good
             in
             them
             at
             all
             ;
             but
             I
             leaue
             them
             and
             commend
             them
             vnto
             such
             as
             are
             delighted
             with
             meats
             of
             strange
             and
             noysome
             taste
             .
          
           
             The
             Byttour
             is
             also
             of
             hard
             concoction
             ,
             of
             euill
             taste
             ,
             
             and
             also
             of
             vnprofitable
             and
             excrementall
             iuyce
             .
          
           
             The
             Storke
             is
             of
             hard
             substance
             ,
             of
             a
             wilde
             sauour
             ,
             and
             
             of
             very
             naughty
             iuyce
             :
             for
             he
             feedeth
             vpon
             venemous
             wormes
             &c
             ,
             which
             he
             taketh
             vp
             out
             of
             the
             waters
             :
             and
             therefore
             let
             him
             be
             excluded
             from
             tables
             .
          
           
             The
             Seagull
             is
             to
             be
             reiected
             as
             all
             other
             kindes
             of
             flesh
             of
             a
             fishie
             sauour
             :
             for
             he
             is
             of
             a
             very
             ill
             iuyce
             ,
             and
             is
             not
             
             onely
             vnpleasant
             ,
             but
             also
             very
             offensiue
             to
             the
             stomacke
             .
          
           
             Teale
             ,
             for
             pleasantnes
             and
             wholesomnes
             of
             meat
             excelleth
             
             all
             other
             water-fowle
             :
             for
             it
             is
             easily
             digested
             ,
             acceptable
             to
             the
             stomacke
             ,
             and
             the
             nourishment
             which
             it
             giueth
             is
             very
             commendable
             and
             good
             ,
             lesse
             excrementall
             ,
             then
             of
             any
             other
             water-fowle
             .
             It
             is
             conuenient
             for
             euery
             age
             and
             constitution
             ,
             and
             commendable
             also
             euen
             for
             them
             ,
             that
             be
             weake
             and
             sickly
             ,
             and
             so
             is
             not
             any
             other
             water-fowle
             .
          
           
             The
             Radge
             is
             next
             vnto
             Teale
             in
             goodnes
             :
             But
             yet
             
             there
             is
             great
             difference
             in
             the
             nourishment
             which
             they
             make
             ;
             for
             that
             which
             commeth
             of
             the
             Radge
             ,
             is
             much
             more
             excrementall
             then
             that
             of
             the
             Teale
             .
             Neither
             is
             the
             Radge
             so
             pleasant
             to
             the
             taste
             ,
             nor
             by
             much
             ,
             so
             acceptable
             to
             the
             stomack
             ,
             as
             is
             the
             Teale
             .
          
           
             Plouer
             is
             ofsome
             reputed
             a
             dainty
             meat
             ,
             and
             very
             wholsome
             ;
             but
             they
             which
             so
             iudge
             ,
             are
             much
             deceiued
             :
             for
             
             it
             is
             of
             slow
             digestion
             ,
             increaseth
             melancholy
             ,
             and
             yeeldeth
             litle
             good
             nourishment
             to
             the
             bodie
             .
             The
             like
             may
             be
             said
             of
             the
             Lapwincke
             .
             But
             the
             Plouer
             for
             goodnes
             of
             meat
             shall
             haue
             the
             precedence
             ,
             and
             be
             next
             to
             the
             Radge
             .
             
          
           
             Wigeon
             and
             Curlew
             are
             of
             hard
             digestion
             ,
             and
             of
             a
             dry
             and
             melancholicke
             nourishment
             :
             they
             are
             good
             for
             them
             
             that
             liue
             neere
             to
             moores
             ,
             and
             that
             haue
             no
             better
             meat
             .
          
           
           
             The
             flesh
             of
             the
             Fenducke
             or
             Moore-hen
             seemeth
             for
             
             the
             fatnes
             of
             it
             commendable
             ;
             but
             it
             is
             of
             hard
             concoction
             ,
             and
             of
             grosse
             and
             excrementall
             iuyce
             .
             Those
             that
             are
             healthy
             ,
             and
             haue
             strong
             stomacks
             ,
             may
             boldly
             eat
             thereof
             ;
             but
             I
             wish
             other
             to
             beware
             of
             it
             .
          
           
             Ducks
             ,
             whether
             tame
             or
             wilde
             ,
             are
             in
             no
             wise
             commendable
             ;
             for
             they
             chiefely
             feede
             vpon
             the
             very
             filth
             ,
             and
             excrementall
             
             vermine
             of
             the
             earth
             .
             The
             flesh
             of
             them
             is
             neither
             for
             smell
             or
             taste
             commendable
             :
             it
             is
             fulsome
             and
             vnacceptable
             to
             the
             stomacke
             ,
             and
             filleth
             the
             bodie
             with
             obscure
             and
             naughty
             humors
             .
             The
             flesh
             of
             domesticke
             or
             tame
             Ducks
             ,
             giueth
             much
             ,
             grosse
             ,
             and
             somewhat
             an
             hot
             nourishment
             ,
             but
             very
             excrementall
             .
             The
             flesh
             of
             the
             wilde
             ones
             is
             of
             a
             colder
             temper
             ,
             &
             not
             so
             excrementall
             :
             they
             are
             onely
             conuenient
             for
             strong
             and
             rusticke
             bodies
             .
             But
             the
             Ducklings
             that
             are
             well
             fed
             with
             wholsome
             graine
             ,
             
             are
             of
             lighter
             digestion
             ,
             more
             gratefull
             to
             the
             taste
             ,
             and
             of
             wholesomer
             nourishment
             ;
             yet
             let
             olde
             men
             ,
             and
             such
             as
             are
             phlegmaticke
             ,
             or
             haue
             weake
             stomacks
             ,
             beware
             how
             they
             vse
             them
             .
          
           
             The
             flesh
             of
             stuble
             Geese
             is
             of
             very
             hard
             concoction
             ,
             of
             
             an
             ingratefull
             sauour
             ,
             and
             of
             grosse
             ,
             melancholicke
             ,
             and
             excrementall
             iuyce
             .
             But
             the
             young
             Geese
             ,
             which
             are
             commonly
             called
             greene
             Geese
             ,
             are
             of
             lighter
             concoction
             ,
             of
             better
             taste
             ,
             and
             of
             wholesomer
             iuyce
             ,
             especially
             if
             they
             
             be
             fatted
             with
             wholesome
             graine
             .
             They
             are
             best
             agreable
             to
             cholericke
             bodies
             ;
             but
             they
             are
             not
             good
             meate
             for
             olde
             men
             ,
             for
             them
             that
             be
             cold
             and
             moist
             by
             constitution
             ,
             or
             haue
             weake
             stomacks
             .
          
           
             The
             Swan
             in
             digestion
             and
             nutriment
             ,
             is
             very
             like
             vnto
             
             the
             Goose
             ;
             but
             as
             he
             is
             greater
             then
             the
             Goose
             ,
             so
             is
             he
             also
             of
             a
             more
             heauy
             ,
             grosser
             ,
             and
             more
             difficult
             substance
             to
             be
             digested
             .
             He
             yeeldeth
             best
             nourishment
             being
             baked
             and
             well
             seasoned
             with
             pepper
             ,
             cloues
             ,
             and
             salt
             .
             It
             is
             a
             strong
             melancholicke
             meat
             ,
             and
             therefore
             conuenient
             for
             them
             that
             vse
             great
             labours
             ,
             and
             haue
             strong
             stomacks
             ;
             but
             not
             for
             them
             that
             be
             aged
             ,
             or
             liue
             a
             restfull
             and
             delicate
             
             course
             of
             life
             .
             Thus
             much
             of
             Fowle
             .
             Other
             also
             there
             are
             ,
             which
             (
             because
             they
             areseldome
             in
             vse
             )
             I
             omit
             :
             and
             for
             them
             therefore
             let
             this
             suffice
             ,
             that
             there
             is
             no
             small
             difference
             betweene
             those
             that
             liue
             in
             marish
             places
             ,
             lakes
             ,
             or
             standing
             pooles
             ,
             and
             them
             that
             wander
             and
             feede
             vpon
             hills
             ,
             or
             other
             dry
             places
             :
             for
             according
             to
             the
             nature
             and
             temperature
             of
             the
             places
             ,
             the
             flesh
             not
             onely
             of
             Fowle
             ,
             but
             also
             of
             beast
             ,
             is
             either
             competently
             dry
             ,
             and
             free
             of
             excrements
             ,
             and
             easie
             to
             be
             digested
             ;
             or
             moist
             and
             excrementitiall
             ,
             and
             hard
             to
             be
             digested
             .
          
        
         
           
             Whether
             the
             parts
             of
             Beasts
             and
             Fowles
             ,
             besides
             the
             flesh
             ,
             as
             the
             Braine
             ,
             the
             liuer
             ,
             the
             heart
             &c.
             giue
             good
             and
             profitable
             nourishment
             to
             the
             bodie
             ?
          
           
             The
             braine
             is
             phlegmatick
             ,
             and
             breedeth
             a
             cold
             grosse
             nourishment
             :
             by
             reason
             of
             the
             fulsomnes
             of
             it
             ,
             it
             is
             
             soone
             offensiue
             to
             the
             stomacke
             ,
             causeth
             lothsomnes
             ,
             and
             ouerthroweth
             the
             appetite
             .
             It
             is
             best
             agreable
             to
             those
             that
             are
             cholericke
             ,
             that
             are
             young
             ,
             and
             haue
             hot
             stomacks
             ;
             but
             to
             olde
             men
             ,
             and
             such
             as
             are
             phlegmaticke
             ,
             it
             is
             very
             hurtfull
             :
             pepper
             is
             the
             best
             correctorie
             for
             it
             .
             The
             braines
             of
             those
             beasts
             or
             fowles
             that
             are
             of
             a
             dry
             temperature
             ,
             especially
             if
             they
             liue
             in
             hilly
             and
             dry
             places
             ,
             are
             for
             nourishment
             the
             best
             ,
             because
             there
             is
             not
             in
             them
             ,
             that
             plenty
             of
             excrementall
             moisture
             ,
             as
             there
             is
             in
             the
             braines
             of
             them
             that
             are
             of
             moist
             complexions
             .
             The
             braines
             of
             Calues
             ,
             Conies
             ,
             Hares
             ,
             Woodcocks
             ,
             and
             Snites
             are
             in
             greatest
             vse
             and
             account
             ;
             but
             the
             Conies
             braine
             is
             for
             temperature
             the
             wholsomest
             .
             The
             braine
             of
             the
             Hare
             is
             said
             to
             be
             good
             against
             the
             trembling
             ,
             and
             shaking
             of
             the
             limmes
             :
             I
             know
             not
             whether
             by
             reason
             of
             the
             siccitie
             of
             it
             ,
             or
             of
             any
             hidden
             proprietie
             ;
             but
             seeing
             that
             the
             Hare
             is
             of
             a
             very
             melancholicke
             and
             timerous
             nature
             ,
             I
             thinke
             the
             braine
             of
             any
             beast
             or
             fowle
             of
             a
             dry
             temperature
             ,
             to
             be
             so
             good
             ,
             if
             not
             better
             ,
             against
             any
             paralytick
             or
             trembling
             infirmitie
             of
             the
             limmes
             ,
             as
             the
             braine
             of
             an
             Hare
             .
          
           
           
             The
             Eyes
             are
             of
             a
             cold
             and
             moist
             temperature
             ,
             of
             light
             
             digestion
             ;
             but
             by
             reason
             of
             the
             pituitous
             fatnes
             of
             them
             ,
             they
             are
             fulsome
             and
             offensiue
             to
             the
             stomacke
             .
             They
             make
             an
             ill
             and
             excrementall
             nourishment
             :
             they
             are
             best
             agreable
             to
             such
             as
             haue
             hot
             and
             cholericke
             stomacks
             ,
             but
             but
             to
             the
             phlegmatick
             ,
             and
             them
             that
             haue
             cold
             stomacks
             ,
             they
             are
             very
             noysome
             .
             The
             Eyes
             of
             a
             Calfe
             are
             the
             best
             .
          
           
             The
             Eares
             are
             of
             hard
             digestion
             ,
             and
             of
             very
             little
             nourishment
             ;
             
             for
             they
             consist
             of
             nothing
             else
             but
             gristle
             and
             skin
             .
          
           
             Marrow
             is
             much
             more
             laudable
             then
             the
             braine
             ;
             for
             it
             
             is
             sweeterand
             pleasanter
             ,
             of
             a
             firmer
             substance
             ,
             and
             of
             an
             hot
             and
             moist
             temperature
             .
             It
             maketh
             much
             ,
             good
             ,
             and
             pure
             nourishment
             :
             it
             increaseth
             the
             geniture
             ,
             and
             excellently
             sustaineth
             ,
             and
             restoreth
             the
             vitall
             moisture
             .
             Moreouer
             ,
             it
             mollifieth
             the
             passages
             of
             the
             throat
             ,
             and
             lenifieth
             the
             asperitie
             of
             it
             ,
             and
             delighteth
             the
             stomacke
             ,
             so
             that
             it
             be
             moderately
             taken
             ;
             but
             if
             it
             be
             immoderately
             vsed
             ,
             it
             mollifieth
             ,
             and
             relaxeth
             the
             stomacke
             ,
             taketh
             away
             the
             appetite
             ,
             and
             induceth
             a
             disposition
             to
             vomit
             .
          
           
             The
             tongue
             is
             of
             a
             spongie
             &
             temperate
             substance
             ,
             of
             easie
             
             concoction
             ,
             and
             of
             good
             nourishment
             ,
             especially
             about
             the
             roote
             :
             for
             there
             the
             flesh
             is
             sweetest
             .
             It
             is
             an
             wholesome
             meat
             for
             euery
             age
             and
             constitution
             .
          
           
             The
             maw
             and
             bellies
             of
             beasts
             are
             of
             an
             hard
             ,
             skinnie
             ,
             
             and
             tough
             substance
             ,
             they
             are
             hardly
             digested
             ,
             and
             yeeld
             a
             cold
             and
             grosse
             nourishment
             :
             yet
             some
             are
             well
             pleased
             with
             a
             fat
             tripe
             ,
             and
             account
             it
             a
             very
             good
             meat
             :
             and
             indeed
             so
             it
             is
             for
             them
             that
             be
             giuen
             to
             great
             labours
             ,
             and
             that
             haue
             hot
             and
             strong
             stomacks
             ;
             for
             in
             such
             kinde
             of
             men
             ,
             it
             is
             not
             much
             to
             be
             regarded
             ,
             how
             wholsome
             the
             meat
             be
             ,
             so
             it
             fill
             the
             belly
             ,
             and
             conserue
             the
             strength
             .
             But
             to
             them
             that
             lead
             a
             studious
             kinde
             of
             life
             ,
             that
             are
             by
             constitution
             phlegmaticke
             ,
             and
             melancholicke
             ,
             or
             haue
             weake
             stomacks
             ,
             a
             tripe
             though
             fat
             ,
             is
             very
             offensiue
             :
             for
             beside
             that
             it
             is
             of
             hard
             digestion
             ,
             and
             of
             ill
             iuyce
             ,
             it
             is
             of
             an
             vnpleasant
             smell
             and
             taste
             :
             and
             therefore
             noysome
             to
             the
             stomacke
             .
          
           
           
             The
             Gysard
             or
             Maw
             of
             Fowles
             ,
             as
             of
             the
             Goose
             ,
             Hen
             ,
             
             &c.
             is
             likewise
             of
             hard
             digestion
             ,
             and
             of
             no
             commendable
             nourishment
             .
          
           
             The
             winges
             of
             Fowles
             that
             are
             young
             and
             fat
             ,
             are
             of
             
             easie
             concoction
             ,
             and
             of
             wholesome
             iuyce
             ;
             but
             of
             such
             as
             are
             olde
             and
             leane
             ,
             they
             are
             of
             a
             hard
             digestion
             ,
             and
             of
             a
             dry
             and
             melancholicke
             nourishment
             .
          
           
             The
             liuers
             of
             beasts
             ,
             that
             are
             full
             growne
             ,
             are
             of
             ill
             nourishment
             ,
             for
             they
             are
             hardly
             digested
             ,
             slowly
             distributed
             ,
             
             and
             breed
             grosse
             humors
             .
             But
             the
             liuers
             of
             them
             that
             be
             sucking
             are
             better
             ,
             for
             they
             haue
             a
             moister
             temperature
             :
             and
             therefore
             they
             are
             of
             easier
             concoction
             and
             distribution
             ,
             of
             pleasanter
             taste
             ,
             and
             of
             better
             iuyce
             .
             But
             they
             are
             not
             good
             for
             them
             that
             haue
             weake
             stomacks
             ,
             or
             subiect
             to
             the
             obstructions
             thereof
             ,
             or
             of
             the
             liuer
             ,
             melt
             ,
             or
             mesaraick
             veines
             .
             The
             liuers
             of
             fowles
             ,
             as
             of
             a
             Goose
             ,
             Phesant
             ,
             Hen
             ,
             Capon
             ,
             Turkey
             &c.
             are
             of
             a
             good
             temperature
             ,
             of
             pleasant
             taste
             ,
             of
             easie
             concoction
             ,
             and
             of
             much
             and
             commendable
             nourishment
             ,
             especially
             the
             liuers
             of
             Hens
             ,
             Capons
             ,
             Caponets
             ,
             and
             Pullets
             ,
             which
             if
             the
             meat
             wherewith
             they
             be
             fatted
             ,
             be
             tempered
             with
             milke
             ,
             then
             their
             liuers
             are
             of
             an
             excellent
             temperature
             and
             nourishment
             .
             They
             are
             conuenient
             for
             euery
             age
             and
             temperature
             of
             bodie
             .
          
           
             The
             Heart
             is
             somewhat
             of
             an
             hard
             substance
             ,
             and
             therefore
             it
             is
             not
             very
             easily
             digested
             ;
             but
             when
             it
             is
             well
             digested
             ,
             
             it
             maketh
             a
             durable
             and
             commendable
             nourishment
             .
             The
             heart
             of
             a
             fat
             Calfe
             is
             for
             pleasantnes
             of
             taste
             ,
             easinesse
             of
             concoction
             ,
             goodnes
             of
             temperature
             ,
             and
             salubritie
             of
             iuyce
             ,
             the
             best
             .
          
           
             The
             Lights
             are
             of
             light
             digestion
             ,
             and
             of
             litle
             nourishment
             ,
             and
             the
             same
             not
             good
             but
             phlegmaticke
             .
             
          
           
             The
             Melt
             is
             altogither
             vnwholesome
             for
             meat
             ;
             for
             it
             
             is
             hard
             of
             digestion
             ,
             and
             breedeth
             a
             very
             bad
             and
             melancholicke
             bloud
             ,
             and
             therefore
             to
             be
             reiected
             .
          
           
             The
             Kidneies
             are
             in
             no
             wise
             commendable
             ,
             but
             for
             the
             
             fat
             annexed
             vnto
             them
             ,
             for
             otherwise
             they
             are
             of
             very
             ill
             iuyce
             ,
             of
             vnpleasant
             taste
             ,
             and
             of
             hard
             concoction
             .
             The
             
             kidney
             of
             Veale
             ,
             by
             reason
             of
             the
             pleasantnes
             and
             tendernesse
             of
             it
             ,
             is
             farre
             more
             nutritiue
             ,
             and
             more
             wholesome
             then
             of
             any
             other
             flesh
             .
             The
             kidneies
             of
             beasts
             that
             are
             full
             growne
             ,
             especially
             if
             they
             be
             of
             big
             stature
             ,
             are
             of
             no
             good
             nourishment
             ,
             for
             they
             are
             of
             very
             hard
             concoction
             ,
             and
             of
             a
             rancke
             and
             naughty
             iuyce
             .
          
           
             The
             Vdders
             of
             beasts
             are
             not
             easily
             digested
             ,
             they
             make
             a
             grosse
             phlegmatick
             bloud
             :
             wherefore
             they
             are
             not
             good
             
             for
             them
             that
             liue
             at
             ease
             ,
             for
             the
             phlegmatick
             ,
             nor
             any
             that
             haue
             weake
             stomacks
             ,
             or
             subiect
             to
             obstructions
             .
             Being
             well
             digested
             ,
             they
             nourish
             much
             ,
             and
             therefore
             they
             are
             a
             conuenient
             meat
             for
             them
             that
             haue
             good
             stomacks
             ,
             and
             a
             strong
             naturall
             heat
             to
             digest
             .
             The
             vdders
             of
             Cowes
             are
             for
             pleasantnes
             of
             taste
             ,
             and
             goodnesse
             of
             nourishment
             the
             best
             .
          
           
             The
             feete
             of
             Beasts
             doe
             giue
             a
             cold
             and
             clammie
             nourishment
             ,
             
             which
             quickly
             stoppeth
             vp
             the
             veines
             .
             
               Galen
            
             commendeth
             the
             feete
             of
             Swine
             ;
             but
             Calues
             feete
             and
             the
             feete
             of
             ros●…ing
             Pigs
             are
             of
             easiest
             concoction
             ,
             and
             of
             purest
             nourishment
             :
             They
             are
             very
             good
             for
             dry
             bodies
             ,
             because
             in
             an
             hot
             stomacke
             they
             digest
             well
             ,
             nourish
             much
             ,
             and
             they
             moisten
             the
             solide
             parts
             ,
             not
             with
             a
             light
             ,
             but
             a
             clammie
             and
             good
             nourishment
             :
             and
             for
             the
             same
             cause
             ,
             the
             vse
             of
             them
             (
             especially
             of
             Calues
             feete
             )
             is
             very
             profitable
             in
             consumptions
             and
             rupture
             of
             veines
             ;
             but
             there
             must
             be
             good
             heede
             taken
             ,
             that
             they
             bee
             exactly
             boyled
             ,
             euen
             vntill
             that
             (
             by
             reason
             of
             tendernesse
             )
             one
             part
             is
             dissolued
             from
             another
             :
             for
             else
             they
             are
             of
             harder
             concoction
             ,
             and
             not
             of
             so
             good
             nourishment
             .
             They
             are
             very
             hurtfull
             vnto
             moyst
             and
             phlegmaticke
             bodies
             ,
             and
             such
             as
             are
             subiect
             vnto
             the
             Gout
             and
             winde
             collicke
             .
             The
             feete
             of
             a
             Bullocke
             or
             Heifer
             ,
             which
             we
             commonly
             call
             Neats
             feete
             ,
             tenderly
             sodden
             ,
             and
             layed
             in
             souce
             ,
             and
             afterwards
             eaten
             cold
             ,
             are
             accounted
             very
             good
             meat
             ;
             and
             so
             they
             are
             for
             a
             cholericke
             stomacke
             ,
             because
             they
             make
             a
             cold
             and
             tough
             nourishment
             ,
             alwaies
             foreseene
             ,
             that
             they
             be
             
             eaten
             before
             other
             meat
             .
             But
             to
             them
             that
             haue
             cold
             stomacks
             ,
             although
             they
             may
             be
             well
             liking
             vnto
             them
             ,
             they
             are
             in
             no
             wise
             agreable
             .
          
        
      
       
         
           OF
           FISH
           .
           SECT
           .
           IV.
           
        
         
           
             Whether
             the
             much
             and
             often
             use
             and
             eating
             of
             Fish
             be
             unwholesome
             ,
             and
             hurtfull
             to
             the
             health
             of
             the
             bodie
             ?
          
           
             IT
             is
             ,
             because
             fish
             increaseth
             much
             grosse
             slimio
             and
             superfluous
             flegme
             ,
             which
             residing
             and
             corrupting
             in
             the
             bodie
             ,
             causeth
             difficultie
             of
             breathing
             ,
             the
             goute
             ,
             the
             stone
             ,
             the
             leprie
             ,
             the
             scuruie
             ,
             and
             other
             foule
             and
             troublesome
             affects
             of
             the
             skin
             .
             Wherefore
             I
             aduise
             those
             men
             that
             are
             much
             delighted
             with
             the
             vse
             of
             fish
             ,
             that
             they
             be
             very
             carefull
             in
             the
             
             choise
             of
             it
             ,
             as
             that
             it
             be
             not
             of
             a
             clammie
             ,
             slimie
             ,
             neither
             of
             a
             very
             grosse
             or
             hard
             substance
             ,
             nor
             oppleted
             with
             much
             fat
             (
             for
             all
             fat
             is
             of
             it selfe
             ill
             and
             noysome
             to
             the
             slomack
             ;
             but
             of
             fish
             it
             is
             worst
             )
             neither
             of
             ill
             smell
             ,
             and
             vnpleasant
             sauour
             .
             Wherefore
             of
             Sea-fish
             ,
             that
             is
             best
             which
             swimmeth
             in
             a
             pure
             sea
             ,
             and
             is
             tossed
             and
             hoysed
             with
             windes
             ,
             and
             surges
             :
             for
             by
             reason
             of
             continuall
             agitation
             ,
             it
             becommeth
             of
             a
             purer
             ,
             and
             lesse
             slimie
             substance
             ,
             and
             consequently
             of
             easier
             concoction
             ,
             and
             of
             purer
             iuyce
             .
             And
             for
             the
             same
             cause
             ,
             the
             fish
             that
             is
             taken
             neere
             to
             a
             shore
             that
             is
             neither
             earthy
             nor
             slimie
             ,
             but
             rockie
             and
             stonie
             ,
             is
             also
             best
             :
             for
             the
             fish
             that
             abides
             in
             a
             slimie
             shore
             ,
             is
             of
             harder
             digestion
             ,
             and
             of
             a
             more
             slimie
             and
             excrementall
             substance
             .
             The
             fish
             also
             that
             betaketh
             it selfe
             from
             the
             Sea
             into
             the
             mouthes
             or
             entries
             of
             great
             riuers
             ,
             and
             so
             swimmeth
             towards
             the
             fresh
             waters
             ,
             doth
             quickly
             become
             better
             
             or
             worse
             :
             for
             if
             they
             be
             caried
             in
             slimie
             and
             muddie
             riuers
             ,
             they
             forthwith
             loose
             much
             of
             their
             goodnes
             ;
             but
             if
             in
             pure
             ,
             grauely
             ,
             and
             stonie
             riuers
             ,
             then
             the
             farther
             off
             they
             be
             remoued
             from
             the
             Sea
             ,
             the
             better
             they
             are
             :
             for
             by
             reason
             that
             the
             water
             is
             contrary
             to
             their
             course
             ,
             they
             are
             the
             better
             clensed
             from
             their
             slimie
             superfluities
             .
             Of
             fresh
             water
             fish
             also
             that
             is
             best
             ,
             which
             is
             bred
             in
             pure
             ,
             stonie
             ,
             or
             grauely
             riuers
             running
             swiftly
             .
             For
             that
             which
             is
             taken
             in
             muddie
             waters
             ,
             in
             standing
             pooles
             ,
             in
             fennes
             ,
             motes
             and
             ditches
             ,
             by
             reason
             of
             the
             impuritie
             of
             the
             place
             ,
             and
             water
             ,
             is
             vnwholesome
             ;
             for
             it
             breedeth
             a
             very
             slimie
             and
             excrementall
             nourishment
             ,
             very
             greatly
             hurtfull
             vnto
             them
             that
             are
             subiect
             to
             the
             goute
             ,
             and
             stone
             ,
             and
             obstructions
             of
             the
             breast
             .
             Thus
             much
             in
             generall
             concerning
             the
             choise
             of
             fish
             .
             Now
             I
             will
             breifely
             speake
             of
             the
             particular
             kindes
             of
             fish
             that
             are
             most
             common
             and
             in
             greatest
             vse
             ,
             and
             first
             of
             Sea-fish
             .
          
           
             The
             Sole
             is
             somewhat
             of
             an
             hard
             substance
             ,
             and
             yet
             of
             
             easie
             concoction
             ,
             and
             free
             from
             excrement
             ,
             in
             respect
             of
             other
             fish
             .
             For
             whitenes
             and
             puritie
             of
             substance
             ,
             pleasantnes
             of
             taste
             ,
             and
             goodnes
             of
             iuyce
             ,
             it
             far
             excelleth
             all
             other
             Sea
             fish
             ;
             and
             therefore
             may
             well
             be
             termed
             the
             Sea-Capon
             .
             The
             Sole
             verily
             is
             to
             be
             reckoned
             among
             the
             meats
             of
             primest
             note
             ;
             and
             for
             such
             as
             are
             infirme
             and
             sicke
             ,
             
               Non
               magis
               expetitus
               quam
               salutaris
               cibus
               .
            
          
           
             The
             Plaice
             is
             pleasant
             to
             the
             pallate
             ,
             easily
             digested
             ,
             and
             
             in
             the
             iudgement
             of
             some
             men
             a
             good
             fish
             ;
             but
             in
             my
             opinion
             ,
             it
             giueth
             a
             watrish
             and
             excrementall
             nourishment
             ,
             especially
             if
             it
             be
             not
             well
             growne
             to
             a
             substantiall
             thickne●…
             .
             It
             is
             best
             agreable
             to
             them
             that
             are
             by
             constitution
             cholericke
             ;
             but
             to
             the
             phlegmaticke
             it
             is
             very
             hurtfull
             ,
             because
             it
             aboundeth
             with
             a
             phlegmaticke
             iuyce
             .
             The
             Dabbe
             
             or
             little
             Plaice
             is
             of
             the
             same
             nature
             ,
             but
             more
             excrementall
             .
             
          
           
             The
             Flounder
             is
             in
             taste
             ,
             digestion
             ,
             and
             nourishment
             like
             vnto
             the
             Plaice
             ,
             especially
             if
             he
             be
             young
             .
             *
             Some
             deeme
             this
             fish
             not
             so
             pleasant
             in
             taste
             ,
             nor
             so
             good
             in
             
             nourishment
             ,
             as
             the
             Plaise
             ,
             but
             by
             their
             leaue
             ,
             if
             it
             be
             growne
             to
             a
             good
             thicknes
             
               (
               nam
               quo
               grandior
               eò
               melior
               )
            
             by
             reason
             of
             a
             firmer
             substance
             which
             it
             acquireth
             )
             I
             rather
             thinke
             that
             it
             giueth
             a
             better
             then
             a
             worse
             nourishment
             ,
             because
             it
             lesse
             aboundeth
             with
             a
             slimie
             superfluitie
             .
          
           
             The
             Gurnard
             is
             of
             harder
             digestion
             ,
             then
             any
             of
             the
             former
             :
             some
             are
             red
             ,
             and
             some
             grey
             :
             in
             respect
             of
             the
             
             colour
             ,
             there
             is
             litle
             difference
             ,
             if
             there
             be
             any
             ,
             the
             red
             is
             the
             better
             :
             both
             giue
             a
             good
             nourishment
             ,
             and
             nothing
             slimie
             :
             and
             therefore
             they
             are
             much
             better
             for
             them
             that
             are
             phlegmatick
             ,
             then
             the
             Plaice
             ,
             or
             Flounder
             .
          
           
             The
             Whiting
             ,
             notwithstanding
             that
             it
             is
             vnsauourie
             ,
             and
             nourisheth
             very
             litle
             ,
             is
             of
             some
             greatly
             desired
             ,
             and
             
             commended
             :
             verily
             it
             is
             easily
             digested
             ,
             and
             the
             nourishment
             which
             it
             maketh
             ,
             although
             it
             be
             litle
             ,
             yet
             it
             is
             good
             ,
             and
             very
             litle
             excrementall
             .
          
           
             The
             Breame
             is
             somewhat
             acceptable
             to
             the
             pallate
             ,
             of
             
             easie
             digestion
             ,
             and
             of
             meetly
             good
             nourishment
             ,
             somwhat
             excrementall
             .
             It
             is
             best
             agreable
             for
             cholericke
             bodies
             ,
             and
             worst
             for
             phlegmaticke
             .
             Some
             loue
             to
             eat
             the
             eyes
             of
             the
             Breame
             ;
             but
             they
             are
             very
             excrementitiall
             ;
             and
             so
             also
             are
             the
             eyes
             of
             any
             other
             fish
             .
          
           
             Shad
             and
             Mackrell
             are
             both
             sweet
             in
             taste
             ,
             and
             soft
             in
             substance
             ;
             yet
             not
             very
             wholsome
             ,
             for
             they
             quickly
             induce
             
             a
             loathing
             noy
             somnes
             to
             the
             stomacke
             ,
             and
             breed
             an
             excrementall
             nourishment
             .
             They
             are
             conuenient
             for
             labouring
             men
             ,
             and
             for
             them
             that
             haue
             strong
             stomacks
             .
          
           
             Dogge
             fish
             and
             Hake
             are
             neere
             of
             a
             nature
             ,
             not
             of
             hard
             
             concoction
             ;
             but
             yet
             scarcely
             of
             laudable
             nourishment
             ,
             for
             they
             increase
             somewhat
             crude
             and
             watrish
             humors
             .
          
           
             Codfish
             for
             whitenes
             of
             colour
             ,
             and
             moderate
             hardnes
             ,
             and
             friabilitie
             of
             substance
             is
             commended
             :
             it
             is
             easily
             digested
             ,
             
             and
             yeeldeth
             a
             meetly
             strong
             nourishment
             ,
             and
             not
             very
             excrementall
             .
          
           
             The
             Haddocke
             is
             pleasant
             to
             the
             taste
             :
             it
             is
             in
             nature
             
             somewhat
             like
             vnto
             the
             Cod
             ;
             but
             it
             is
             of
             lighter
             concoction
             ,
             and
             not
             of
             so
             firme
             and
             durable
             nourishment
             .
          
           
           
             Mullet
             is
             a
             fish
             somewhat
             of
             an
             hard
             substance
             ;
             yet
             if
             
             it
             be
             taken
             in
             a
             grauelly
             and
             stonie
             shore
             ,
             is
             not
             of
             hard
             digestion
             ,
             is
             of
             pleasant
             taste
             ,
             and
             of
             meetly
             nourishment
             .
             But
             if
             it
             bee
             taken
             in
             a
             muddie
             or
             slimie
             water
             ,
             it
             is
             not
             so
             easily
             digested
             ,
             is
             hurtfull
             to
             the
             stomacke
             ,
             and
             breedeth
             grosse
             and
             excrementall
             humours
             .
             Of
             Mullets
             ,
             the
             lesser
             are
             best
             ,
             for
             they
             are
             of
             easier
             concoction
             ,
             and
             of
             better
             iuyce
             .
          
           
             The
             Base
             is
             in
             goodnesse
             of
             iuyce
             inferiour
             to
             the
             Mullet
             ,
             for
             it
             is
             of
             harder
             concoction
             ,
             and
             breedeth
             a
             more
             
             grosse
             and
             slimie
             nourishment
             .
             Both
             Mullet
             and
             Base
             are
             agreeable
             for
             them
             that
             are
             of
             hot
             temperature
             ,
             and
             haue
             strong
             stomacks
             .
          
           
             Sammon
             is
             ranked
             with
             the
             best
             sort
             of
             fish
             ,
             it
             is
             very
             
             pleasant
             to
             the
             taste
             ,
             and
             not
             very
             hard
             to
             bee
             digested
             ,
             it
             maketh
             a
             good
             nourishment
             ,
             in
             consistence
             ,
             neither
             clammie
             nor
             grosse
             ;
             but
             yet
             it
             quickly
             oppresseth
             a
             weake
             stomacke
             :
             wherefore
             let
             such
             as
             are
             infirme
             ,
             or
             haue
             weake
             stomacks
             ,
             so
             carefully
             moderate
             their
             appetites
             ,
             as
             that
             the
             iucunditie
             of
             it
             ,
             entice
             them
             not
             to
             a
             perilous
             and
             nauseatiue
             fulnesse
             .
             The
             belly
             is
             to
             be
             chosen
             before
             any
             other
             part
             ,
             because
             it
             is
             tenderer
             ,
             and
             of
             a
             more
             sweet
             and
             pleasanter
             taste
             .
             The
             eyes
             of
             a
             Sammon
             are
             farre
             wholsomer
             then
             the
             eyes
             of
             any
             other
             fish
             .
          
           
             The
             young
             Sammon
             ,
             or
             Sammon
             .
             Peale
             ,
             is
             farre
             better
             
             then
             that
             which
             is
             greater
             ,
             or
             fuller
             growen
             :
             for
             it
             is
             of
             a
             softer
             and
             whiter
             substance
             ,
             of
             a
             pleasanter
             relish
             ,
             of
             easier
             concoction
             ,
             more
             acceptable
             and
             agreeable
             to
             the
             stomacke
             ,
             and
             of
             very
             good
             and
             wholsome
             nourishment
             .
             The
             salted
             Sammon
             loseth
             much
             of
             his
             goodnesse
             and
             pleasantnesse
             of
             taste
             ,
             and
             is
             therefore
             for
             wholsomnesse
             of
             meat
             ,
             very
             much
             inferiour
             to
             the
             fresh
             .
          
           
             Turbut
             or
             Birt
             is
             meetly
             pleasant
             to
             the
             taste
             ,
             and
             if
             it
             
             be
             well
             digested
             ,
             it
             maketh
             a
             good
             and
             firme
             nourishment
             :
             it
             is
             somewhat
             of
             an
             hard
             substance
             ,
             and
             therefore
             not
             easily
             digested
             .
             It
             is
             a
             verie
             good
             meat
             for
             such
             as
             are
             healthy
             and
             haue
             strong
             stomacks
             ;
             but
             for
             the
             aged
             ,
             for
             them
             that
             
             be
             phlegmaticke
             ,
             and
             that
             haue
             weake
             stomacks
             ,
             it
             is
             verie
             in
             conuenient
             and
             hurtfull
             .
          
           
             Sturgion
             is
             a
             verie
             acceptable
             dish
             ,
             and
             best
             welcome
             at
             
             tables
             .
             It
             may
             be
             much
             doubted
             ,
             whether
             it
             be
             so
             greatly
             esteemed
             for
             the
             rarenesse
             of
             it
             ,
             or
             for
             the
             goodnesse
             of
             meat
             ,
             or
             for
             that
             it
             is
             pleasant
             to
             the
             pallat
             ,
             and
             induceth
             withall
             a
             smoothing
             delectation
             to
             the
             gullet
             .
             I
             will
             plainly
             deliuer
             my
             opinion
             ,
             whatsoeuer
             the
             sensuall
             Pallatist
             shall
             deeme
             .
             The
             flesh
             of
             the
             Sturgion
             ,
             is
             of
             it selfe
             ,
             of
             a
             whitish
             ,
             and
             meetly
             pure
             substance
             ,
             and
             consequently
             of
             laudable
             nourishment
             ,
             if
             it
             were
             not
             intermixed
             with
             a
             grosse
             and
             nauseatiue
             fat
             ,
             by
             reason
             whereof
             it
             is
             not
             easily
             digested
             ,
             and
             is
             quickly
             offensiue
             to
             the
             stomacke
             ,
             and
             maketh
             a
             grosse
             and
             clammie
             nourishment
             .
             Wherefore
             let
             such
             as
             are
             aged
             ,
             and
             that
             haue
             cold
             and
             weake
             stomacks
             ,
             carefully
             refraine
             the
             vse
             of
             it
             .
             It
             is
             most
             accommodate
             for
             the
             hot
             season
             of
             the
             yeere
             .
             The
             little
             or
             young
             Sturgion
             ,
             is
             farre
             wholsomer
             then
             the
             greater
             ,
             for
             he
             is
             of
             tenderer
             substance
             ,
             of
             pleasanter
             taste
             ,
             of
             easier
             concoction
             ,
             and
             of
             good
             nourishment
             ,
             if
             you
             separate
             most
             of
             the
             fat
             ,
             which
             subuerteth
             the
             stomacke
             ,
             and
             breedeth
             a
             grosse
             and
             clammie
             humor
             .
             The
             belly
             of
             the
             Sturgion
             is
             ,
             euen
             as
             of
             the
             Sammon
             ,
             to
             be
             preferred
             before
             the
             other
             parts
             .
             The
             Sturgion
             ,
             not
             onely
             which
             is
             great
             and
             full
             growen
             ,
             but
             that
             also
             which
             is
             little
             ,
             and
             somewhat
             tender
             by
             age
             ,
             is
             verie
             hurtfull
             vnto
             them
             ,
             that
             are
             troubled
             with
             rheumes
             ,
             and
             articular
             greefes
             .
          
           
             The
             Hallibut
             is
             a
             big
             fish
             ,
             and
             of
             great
             accompt
             :
             it
             is
             of
             
             a
             white
             ,
             and
             somewhat
             of
             an
             hard
             substance
             ,
             and
             therfore
             not
             easily
             digested
             ;
             but
             it
             is
             very
             pleasant
             to
             the
             taste
             ,
             and
             for
             goodnesse
             of
             meat
             not
             inferiour
             to
             the
             Sturgion
             .
             The
             belly
             part
             ,
             euen
             as
             of
             the
             Sturgion
             ,
             is
             the
             best
             .
             It
             is
             a
             conuenient
             meat
             for
             young
             men
             ,
             and
             for
             hot
             cholericke
             bodies
             ;
             but
             for
             old
             men
             ,
             for
             the
             phlegmatick
             ,
             and
             them
             that
             haue
             weake
             stomacks
             it
             is
             very
             hurtfull
             .
          
           
             Dorie
             is
             for
             substance
             of
             flesh
             almost
             of
             a
             meane
             consistence
             ,
             
             yet
             not
             very
             delectable
             to
             the
             pallat
             It
             giueth
             a
             meetly
             good
             nourishment
             ;
             but
             it
             is
             not
             good
             ,
             especially
             
             the
             much
             eating
             of
             it
             ,
             for
             them
             that
             bee
             phlegmaticke
             ,
             or
             haue
             weake
             stomackes
             ,
             or
             that
             are
             subiect
             to
             the
             gout
             and
             stone
             ,
             because
             it
             breedeth
             somewhat
             a
             grosse
             and
             plegmaticke
             iuyce
             .
          
           
             The
             Allowes
             is
             taken
             in
             the
             same
             places
             that
             Sammon
             
             is
             ,
             it
             is
             meetly
             pleasant
             to
             the
             taste
             ,
             yeeldeth
             much
             ,
             and
             somewhat
             a
             thicke
             nourishment
             ,
             yet
             not
             ill
             ,
             so
             it
             bee
             well
             concocted
             in
             the
             stomacke
             ;
             but
             it
             is
             of
             hard
             concoction
             ,
             wherefore
             it
             is
             hurtfull
             to
             them
             that
             haue
             weake
             stomacks
             ,
             and
             that
             are
             by
             constitution
             phlegmaticke
             and
             melancholike
             .
             The
             Allowes
             that
             tarrieth
             ,
             and
             is
             taken
             in
             sweet
             waters
             ,
             is
             wholsomer
             then
             that
             of
             the
             sea
             ,
             for
             it
             is
             fatter
             ,
             of
             tenderer
             substance
             ,
             of
             easier
             concoction
             ,
             and
             of
             better
             sauour
             .
          
           
             The
             Guilthead
             or
             Goldine
             is
             whiter
             ,
             and
             not
             altogether
             
             of
             so
             hard
             a
             substance
             as
             the
             Allowes
             ,
             and
             therefore
             it
             is
             of
             easier
             concoction
             ,
             and
             also
             of
             better
             nourishment
             .
             The
             Guilthead
             is
             not
             in
             season
             ,
             but
             in
             the
             winter
             ,
             for
             then
             he
             is
             sweeter
             in
             taste
             ,
             then
             at
             any
             other
             time
             ,
             and
             is
             conuenient
             for
             euery
             age
             and
             temperature
             of
             body
             .
          
           
             The
             Calaminarie
             ,
             the
             Cuttle-fish
             ,
             and
             Poure-Cuttle
             ,
             
             are
             euen
             of
             one
             and
             the
             same
             nature
             ,
             they
             are
             of
             hard
             concoction
             ,
             and
             fill
             the
             bodie
             with
             crude
             and
             grosse
             humors
             .
             They
             may
             in
             want
             of
             better
             meat
             ,
             serue
             for
             Mariners
             ,
             and
             rusticall
             bodies
             ,
             who
             through
             the
             strength
             of
             their
             stomackes
             and
             great
             labour
             ,
             are
             able
             to
             conuert
             any
             grosse
             meat
             into
             good
             nourishment
             .
             The
             small
             ones
             excell
             the
             great
             ,
             because
             they
             are
             of
             a
             more
             tender
             flesh
             ,
             and
             are
             with
             lesse
             disficulty
             digested
             ,
             They
             are
             all
             hurtful
             to
             them
             that
             haue
             weake
             sinewes
             ,
             and
             subject
             to
             the
             palsie
             .
          
           
             The
             Wolfe-fish
             is
             of
             a
             cold
             and
             moyst
             temperature
             ,
             of
             
             pleasant
             taste
             ,
             and
             of
             easie
             concoction
             .
             It
             breedeth
             a
             cold
             ,
             thin
             ,
             and
             waterish
             iuyce
             ,
             and
             therefore
             let
             such
             as
             are
             phlegmaticke
             and
             rheumaticke
             ,
             perpetually
             shun
             the
             vse
             of
             it
             .
          
           
             The
             Lumpe
             or
             Lompe
             ,
             is
             a
             fish
             so
             named
             from
             his
             shape
             
             and
             likenesse
             ,
             and
             is
             in
             taste
             agreeable
             to
             the
             name
             ;
             it
             is
             of
             hard
             concoction
             ,
             and
             of
             grosse
             and
             excrementall
             iuyce
             .
          
           
             The
             Conger
             is
             a
             long
             round
             fish
             ,
             in
             shape
             like
             vnto
             a
             
             
             great
             Eele
             ,
             and
             is
             therefore
             called
             the
             Conger-Eele
             :
             It
             yeeldeth
             a
             grosse
             and
             excrementall
             nourishment
             ,
             as
             the
             common
             Eele
             doth
             .
             It
             is
             a
             meat
             ,
             notwithstanding
             that
             it
             is
             to
             most
             mens
             pallats
             well
             pleasing
             ,
             conuenient
             only
             for
             such
             as
             haue
             strong
             stomacks
             ,
             and
             that
             are
             of
             a
             firme
             state
             of
             bodie
             .
             To
             the
             phlegmaticke
             ,
             to
             them
             that
             haue
             weake
             stomacks
             ,
             or
             subiect
             to
             the
             dropsie
             ,
             gout
             ,
             and
             stone
             ,
             it
             is
             verie
             hurtfull
             .
          
           
             Lampreyes
             are
             of
             some
             greatly
             esteemed
             ,
             but
             very
             vnworthily
             ,
             for
             they
             are
             partly
             of
             the
             nature
             of
             Eeles
             ;
             yet
             
             somewhat
             wholsomer
             ,
             because
             they
             are
             not
             of
             so
             clammie
             and
             so
             grosse
             a
             substance
             .
             They
             are
             pleasant
             to
             the
             taste
             ,
             but
             not
             easily
             concocted
             .
             They
             giue
             much
             nourishment
             ;
             but
             the
             same
             somewhat
             clammie
             and
             tough
             :
             wherefore
             they
             are
             not
             fit
             for
             them
             that
             haue
             weake
             stomackes
             ,
             or
             are
             subiect
             to
             obstructions
             .
             They
             also
             encrease
             melancholy
             ,
             and
             are
             verie
             hurtfull
             to
             such
             as
             are
             troubled
             with
             the
             gout
             ,
             and
             that
             haue
             weake
             sinewes
             .
             The
             small
             Lampreyes
             are
             better
             then
             the
             great
             ,
             for
             they
             are
             not
             of
             so
             tough
             substance
             ,
             and
             therefore
             of
             easier
             concoction
             ,
             and
             of
             wholsomer
             nourishment
             .
          
           
             Thornbacke
             is
             a
             fish
             of
             moyst
             substance
             ,
             of
             grosse
             ,
             excrementall
             ,
             
             and
             putrid
             iuyce
             :
             whereby
             it
             commeth
             to
             passe
             ,
             that
             it
             is
             a
             meat
             of
             ill
             smell
             ,
             vnpleasant
             sauour
             ,
             vnwholsome
             nourishment
             ,
             noysome
             to
             the
             stomacke
             .
             The
             vse
             thereof
             breedeth
             cold
             diseases
             ,
             and
             the
             Epilepsie
             verie
             speedily
             ,
             if
             it
             bee
             eaten
             hot
             :
             which
             noysome
             quality
             doth
             (
             as
             I
             thinke
             )
             in
             cooling
             ,
             somewhat
             euaporate
             ,
             and
             sooner
             arise
             being
             eaten
             hot
             ,
             for
             that
             it
             is
             so
             moyst
             a
             fish
             ,
             and
             full
             of
             superfluitie
             .
             It
             is
             a
             meat
             onely
             fit
             for
             hard
             labouring
             men
             .
          
           
             The
             Tuine
             ,
             Porpuise
             ,
             and
             such
             like
             great
             and
             bestiall
             
             fishes
             ,
             are
             of
             verie
             hard
             digestion
             ,
             noysome
             to
             the
             stomack
             ,
             and
             of
             a
             verie
             grosse
             ,
             excrementall
             and
             naughty
             iuyce
             .
          
           
             Herrings
             are
             somewhat
             pleasant
             to
             the
             taste
             ,
             yet
             not
             very
             
             wholsome
             ,
             at
             it
             is
             often
             prooued
             by
             them
             ,
             who
             through
             eating
             offresh
             Herring
             quickly
             surfet
             ,
             and
             fall
             into
             feuers
             .
             
             The
             salt
             or
             pickled
             Herring
             ,
             is
             of
             harder
             concoction
             ,
             and
             giueth
             a
             saltish
             and
             vnprofitable
             nourishment
             .
             They
             are
             good
             for
             them
             that
             want
             better
             meat
             .
          
           
             The
             Pilchard
             is
             of
             like
             nature
             to
             the
             Herring
             ;
             but
             ,
             as
             it
             
             is
             of
             pleasanter
             taste
             ,
             so
             it
             also
             sooner
             cloyeth
             the
             stomacke
             with
             a
             nauseatiue
             fulnesse
             .
          
           
             Red
             Herrings
             and
             Sprats
             giue
             a
             very
             bad
             and
             adusted
             
             nourishment
             ,
             they
             are
             onely
             good
             to
             excite
             thirst
             ,
             and
             to
             make
             the
             drinke
             very
             acceptable
             to
             the
             pallat
             and
             throat
             .
             They
             are
             hurtfull
             to
             them
             that
             are
             by
             constitution
             cholericke
             and
             melancholike
             .
          
           
             Anchoua's
             ,
             the
             famous
             meat
             of
             Drunkards
             ,
             and
             of
             them
             
             that
             desire
             to
             haue
             their
             drinke
             oblectate
             the
             pallate
             ,
             doe
             nourish
             nothing
             at
             all
             ,
             but
             a
             naughtie
             cholericke
             bloud
             :
             they
             excite
             the
             appetite
             ,
             and
             by
             reason
             of
             their
             saltish
             acrimonie
             ,
             are
             also
             thought
             to
             cleanse
             phlegme
             from
             the
             stomacke
             and
             intestines
             .
             Wherefore
             they
             may
             be
             conuenient
             for
             the
             phlegmaticke
             ;
             but
             in
             my
             opinion
             ,
             the
             speciall
             good
             propertie
             that
             they
             haue
             ,
             if
             it
             be
             good
             ,
             is
             to
             commend
             a
             cup
             of
             wine
             to
             the
             pallat
             ,
             and
             are
             therefore
             chiefly
             profitable
             for
             Vintners
             .
          
           
             In
             shell-fish
             it
             is
             to
             be
             obserued
             ,
             that
             some
             are
             of
             soft
             substance
             ,
             
             and
             are
             easily
             digested
             ,
             some
             of
             hard
             substance
             ,
             and
             with
             more
             difficulty
             concocted
             ;
             but
             are
             of
             firmer
             and
             better
             nourishment
             .
          
           
             Of
             all
             shell-fish
             ,
             Oysters
             are
             of
             a
             very
             moyst
             and
             soft
             substance
             ,
             
             and
             therefore
             easily
             digested
             ,
             and
             least
             offend
             the
             stomacke
             ,
             except
             they
             be
             taken
             ,
             as
             wee
             commonly
             say
             ,
             against
             stomacke
             :
             and
             by
             reason
             of
             the
             saltnesse
             of
             their
             iuyce
             ,
             they
             also
             make
             the
             belly
             soluble
             ;
             but
             they
             giue
             a
             light
             ,
             salt
             ,
             &
             phlegmatick
             nourishment
             :
             and
             therfore
             they
             are
             not
             only
             very
             hurtfull
             vnto
             them
             that
             be
             phlegmatick
             ,
             also
             vnto
             all
             such
             as
             haue
             cold
             and
             weak
             stomacks
             ,
             because
             in
             them
             they
             abundantly
             encrease
             fleame
             .
             Vnto
             cholerick
             bodies
             ,
             and
             such
             as
             haue
             strong
             stomacks
             ,
             they
             are
             agreeable
             .
             They
             must
             be
             eaten
             with
             pepper
             and
             vinegar
             ,
             and
             a
             cup
             of
             good
             Claret
             ,
             or
             Sacke
             ,
             drunke
             presently
             after
             them
             :
             
             for
             then
             they
             will
             bee
             the
             better
             digested
             in
             the
             stomacke
             ,
             and
             not
             so
             soone
             conuerted
             into
             fleame
             .
             Onions
             also
             sliced
             in
             the
             vinegar
             ,
             and
             eaten
             with
             them
             ,
             is
             an
             excellent
             correctorie
             for
             the
             same
             purpose
             ,
             if
             they
             shall
             not
             be
             offensiue
             vnto
             the
             head
             of
             him
             that
             eateth
             them
             .
             But
             why
             are
             
             Oysters
             vsually
             eaten
             a
             little
             before
             meale
             ,
             and
             that
             with
             one
             way
             bread
             ?
             For
             two
             respects
             ,
             as
             I
             coniecture
             :
             the
             first
             is
             ,
             by
             reason
             of
             their
             subductorie
             qualitie
             concerning
             the
             belly
             ,
             which
             also
             is
             holpen
             with
             one-way-bread
             :
             The
             second
             is
             ,
             because
             that
             through
             their
             saltnesse
             ,
             they
             excite
             the
             appetite
             .
          
           
             Among
             shell-fish
             ,
             Muskels
             are
             of
             grossest
             iuyce
             ,
             and
             of
             worst
             nourishment
             ,
             and
             most
             noysome
             to
             the
             stomacke
             .
             
             They
             aboundantly
             breede
             fleame
             ,
             and
             grosse
             humors
             ,
             and
             dispose
             the
             bodie
             vnto
             feuers
             :
             wherefore
             I
             aduise
             all
             such
             as
             are
             respectiue
             of
             their
             health
             ,
             vtterly
             to
             abandon
             the
             vse
             of
             them
             .
          
           
             Cockles
             are
             not
             so
             noysome
             as
             Muskels
             ,
             for
             they
             are
             of
             
             lighter
             concoction
             ,
             and
             of
             better
             nourishment
             ;
             yet
             no
             laudable
             meat
             for
             such
             as
             lead
             a
             studious
             or
             easie
             kinde
             of
             life
             ,
             or
             haue
             weake
             stomacks
             .
          
           
             The
             Crab
             is
             not
             easily
             digested
             ,
             it
             giueth
             much
             grosse
             
             and
             phlegmaticke
             nourishment
             :
             it
             is
             a
             meat
             best
             agreeing
             with
             tho●…e
             that
             are
             of
             a
             cholericke
             temperature
             ,
             and
             that
             haue
             hot
             stomacks
             .
             But
             to
             old
             men
             ,
             to
             them
             that
             be
             phlegmaticke
             ,
             and
             all
             such
             as
             haue
             weake
             stomacks
             ,
             &
             are
             subiect
             to
             oppilations
             of
             the
             breast
             ,
             distillations
             from
             the
             head
             ,
             or
             are
             otherwise
             wont
             to
             bee
             affected
             in
             the
             head
             ,
             it
             is
             verie
             hurtfull
             .
             The
             fresh
             water
             Crab
             is
             wholsomer
             then
             the
             Sea-C●…ab
             ,
             and
             that
             also
             of
             the
             sea
             ,
             is
             the
             wholsomer
             if
             it
             bee
             but
             taken
             out
             of
             the
             fresh
             waters
             .
          
           
             The
             Lobster
             is
             not
             also
             easily
             digested
             ,
             and
             therefore
             i●…
             
             quickly
             offendeth
             a
             weake
             stomacke
             :
             But
             being
             well
             digested
             ,
             it
             giueth
             much
             good
             and
             firme
             nourishment
             ;
             but
             the
             same
             is
             of
             an
             hot
             and
             ebullient
             nature
             :
             and
             therfore
             it
             maketh
             a
             great
             propensitie
             vnto
             venereall
             embracements
             .
             I
             aduise
             young
             men
             ,
             and
             such
             especially
             as
             are
             cholerick
             ,
             and
             
             that
             are
             of
             hot
             temperature
             ,
             to
             refraine
             the
             often
             vse
             of
             them
             :
             for
             vnto
             hot
             natures
             they
             are
             hurtfull
             ,
             and
             greatly
             offend
             the
             head
             .
          
           
             Pranes
             and
             Shrimps
             are
             of
             one
             and
             the
             same
             nature
             :
             for
             goodnesse
             of
             meat
             ,
             they
             excell
             all
             other
             shell-fish
             :
             they
             are
             
             of
             a
             very
             good
             temperature
             and
             substance
             ,
             of
             a
             most
             sweet
             and
             pleasant
             taste
             ,
             not
             of
             hard
             concoction
             ,
             and
             of
             excellent
             nourishment
             .
             By
             reason
             of
             their
             moyst
             and
             calorificall
             nature
             ,
             they
             proritate
             Venus
             :
             they
             are
             conuenient
             for
             euery
             age
             ,
             and
             constitution
             of
             bodie
             ,
             with
             this
             proviso
             ,
             that
             the
             stomacke
             be
             not
             weake
             .
          
           
             Of
             fresh
             water
             fish
             the
             Trout
             is
             most
             commended
             ;
             it
             is
             somewhat
             of
             a
             cold
             and
             moyst
             temper
             ,
             of
             an
             indifferent
             
             soft
             and
             friable
             substance
             ,
             of
             pleasant
             taste
             ,
             of
             easie
             concoction
             ,
             and
             of
             good
             and
             wholsome
             iuyce
             .
             It
             yeeldeth
             somewhat
             a
             cold
             nutriment
             ,
             very
             profitable
             for
             them
             that
             haue
             their
             liuer
             and
             bloud
             hotter
             then
             is
             conuenient
             :
             and
             therefore
             it
             is
             with
             good
             reason
             permitted
             vnto
             them
             that
             are
             sicke
             of
             hot
             feuers
             .
             The
             Trout
             is
             a
             commendable
             meate
             for
             euery
             age
             ,
             and
             constitution
             of
             bodie
             ;
             except
             for
             the
             phlegmaticke
             that
             haue
             very
             cold
             and
             moyst
             stomacks
             .
          
           
             The
             Pike
             is
             somewhat
             of
             firme
             and
             hard
             substance
             ,
             and
             therefore
             a
             litle
             harder
             of
             concoction
             then
             the
             Trout
             :
             
             it
             is
             a
             meat
             pleasant
             to
             the
             taste
             ,
             and
             giueth
             much
             and
             pure
             ●…ourishment
             .
             It
             is
             agreable
             vnto
             all
             bodies
             ,
             especially
             to
             them
             that
             be
             young
             ,
             and
             such
             as
             are
             by
             constitution
             cholericke
             .
             The
             Pikrell
             is
             the
             young
             Pike
             :
             It
             is
             of
             easier
             concoction
             ,
             and
             for
             pleasantnes
             of
             ●…aste
             and
             goodnesse
             of
             
             iuyce
             ,
             it
             may
             (
             in
             my
             iudgement
             )
             precede
             the
             Trout
             ,
             and
             as
             well
             be
             permitted
             vnto
             those
             that
             be
             sicke
             ;
             which
             must
             onely
             be
             vnderstood
             of
             the
             riuer
             Pikrell
             :
             for
             that
             which
             is
             taken
             out
             of
             Meeres
             or
             other
             muddie
             waters
             ,
             is
             somewhat
             excrementall
             ,
             and
             of
             hard
             concoction
             .
          
           
             The
             Perch
             is
             also
             somewhat
             of
             hard
             substance
             ,
             of
             good
             
             nourishment
             ,
             yet
             a
             litle
             inferiour
             to
             that
             of
             the
             Pikrell
             ,
             or
             Pike
             ,
             by
             reason
             of
             some
             viscositie
             in
             it
             .
             And
             if
             the
             Perch
             
             be
             taken
             out
             of
             a
             muddie
             or
             foule
             place
             ,
             the
             nourishment
             which
             it
             maketh
             will
             bee
             the
             more
             clammie
             and
             excrementall
             .
          
           
             The
             Carpe
             is
             of
             a
             sweet
             and
             exquisite
             taste
             ;
             but
             the
             
             nourishment
             which
             it
             maketh
             ,
             is
             not
             answerable
             to
             the
             taste
             of
             it
             ,
             which
             if
             it
             were
             ,
             it
             might
             well
             be
             numbred
             among
             the
             fishes
             of
             primest
             note
             .
             It
             giueth
             somewhat
             a
             slimie
             ,
             phlegmatick
             and
             excrementall
             nourishment
             ,
             and
             quickly
             satiateth
             the
             s●…omacke
             ,
             especially
             if
             it
             be
             taken
             out
             of
             impure
             and
             muddie
             waters
             :
             wherefore
             let
             such
             as
             be
             phlegmatick
             ,
             vtterly
             eschew
             the
             eating
             of
             it
             .
          
           
             The
             Barbell
             is
             of
             a
             soft
             and
             moyst
             substance
             ,
             of
             easie
             
             concoction
             ,
             not
             of
             very
             pleasant
             taste
             ,
             or
             good
             nourishment
             ;
             but
             somewhat
             muddie
             and
             excrementall
             .
             The
             greater
             Barbels
             for
             goodnes
             of
             meat
             excell
             the
             lesser
             ,
             because
             their
             superfluous
             moy
             sture
             is
             by
             their
             age
             somewhat
             amended
             .
             The
             bowels
             or
             entralls
             of
             them
             are
             to
             be
             abiected
             ,
             as
             most
             offensiue
             and
             troublesome
             to
             the
             belly
             .
          
           
             The
             Tench
             is
             vnwholsome
             ,
             and
             of
             hard
             concoction
             :
             
             it
             is
             a
             muddie
             and
             excrementall
             fish
             ,
             vnpleasant
             to
             the
             taste
             ,
             noy
             some
             to
             the
             stomacke
             ,
             and
             filleth
             the
             bodie
             with
             grosse
             and
             slimie
             humors
             :
             Notwithstanding
             it
             is
             a
             meate
             conuenient
             enough
             ,
             for
             labouring
             men
             and
             them
             that
             haue
             strong
             stomacks
             .
          
           
             The
             Gudgion
             and
             other
             such
             litle
             fishes
             are
             of
             pleasant
             
             taste
             ,
             of
             easie
             concoction
             ,
             and
             of
             good
             nourishment
             ;
             but
             the
             same
             litle
             ,
             and
             by
             reason
             of
             the
             tenuitie
             of
             it
             nothing
             durable
             .
          
           
             Eeles
             are
             very
             pleasant
             to
             the
             taste
             ;
             but
             they
             are
             of
             hard
             
             digestion
             ,
             of
             a
             slimie
             ,
             grosse
             ,
             and
             phlegmatick
             iuyce
             ,
             and
             soone
             noy
             some
             to
             the
             stomack
             .
             They
             breed
             obstructions
             ,
             because
             they
             make
             a
             grosse
             and
             glutinous
             nourishment
             :
             they
             are
             most
             hurtfull
             vnto
             them
             that
             are
             subiect
             to
             the
             stone
             ,
             and
             goute
             ,
             and
             obstructions
             of
             the
             breast
             .
             The
             Eeles
             that
             liue
             and
             are
             taken
             in
             pure
             and
             grauelly
             waters
             ,
             are
             of
             farre
             better
             nourishment
             then
             such
             as
             liue
             in
             meeres
             ,
             and
             pooles
             ,
             or
             any
             other
             impure
             places
             :
             and
             those
             I
             commend
             
             vnto
             them
             that
             delight
             to
             eat
             Eeles
             ,
             and
             that
             are
             more
             addicted
             to
             their
             pallate
             ,
             then
             to
             their
             health
             :
             for
             although
             those
             Eeles
             that
             liue
             in
             purer
             waters
             ,
             lose
             much
             of
             their
             slimiesuperfluitie
             ;
             yet
             they
             are
             neuer
             of
             pure
             &
             good
             iuyce
             ,
             or
             profitable
             to
             the
             stomacke
             ;
             much
             lesse
             those
             that
             liue
             in
             muddie
             and
             filthy
             waters
             .
             Wherefore
             they
             are
             not
             commendable
             for
             any
             age
             ,
             or
             temperature
             ;
             but
             they
             are
             most
             hurtfull
             to
             them
             that
             be
             aged
             ,
             phlegmatick
             ,
             or
             subiect
             to
             obstructions
             .
             The
             rosted
             or
             broyled
             Eele
             is
             far
             wholesomer
             then
             the
             boyled
             ,
             because
             the
             fire
             exhausteth
             ,
             and
             consumeth
             much
             of
             the
             slimie
             ,
             and
             excrementall
             moysture
             that
             is
             in
             it
             .
             And
             by
             the
             like
             reason
             the
             powdred
             Eele
             is
             wholsomer
             then
             the
             fresh
             ,
             especially
             for
             them
             that
             be
             phlegmaticke
             ,
             although
             it
             be
             not
             so
             taken
             of
             many
             ,
             that
             are
             sweet
             and
             dainty
             mouthed
             .
             To
             conclude
             ,
             Eeles
             whether
             fresh
             or
             salt
             ,
             are
             onely
             a
             conuenient
             meat
             for
             poore
             hard
             labourers
             ,
             for
             them
             that
             haue
             very
             strong
             stomacks
             ,
             or
             that
             haue
             an
             indulgent
             respect
             to
             their
             pallate
             ,
             and
             appetite
             .
          
           
             The
             Puffin
             is
             neither
             fish
             nor
             flesh
             ,
             but
             a
             mixt
             bodie
             of
             
             both
             :
             for
             it
             liueth
             altogither
             in
             the
             water
             ,
             and
             yet
             hath
             feathers
             ,
             and
             flyeth
             as
             other
             fowles
             doe
             .
             Whether
             they
             be
             eaten
             fresh
             or
             powdred
             ,
             they
             are
             of
             an
             odious
             smell
             ,
             of
             a
             naughty
             taste
             ,
             of
             vnwholesome
             nourishment
             ,
             and
             very
             noy
             some
             to
             the
             stomacke
             .
             Yet
             great
             drinkers
             esteeme
             well
             of
             the
             powdred
             Puffin
             ,
             because
             it
             prouoketh
             them
             to
             drinke
             ,
             which
             is
             the
             best
             facultie
             it
             hath
             :
             but
             marke
             the
             end
             of
             such
             ,
             and
             you
             shall
             commonly
             see
             them
             ,
             euen
             in
             their
             firme
             and
             constant
             age
             ,
             to
             haue
             turgid
             ,
             and
             stroutingout
             bellies
             ,
             and
             a
             dropsey
             to
             be
             the
             vpshot
             of
             all
             their
             outragious
             drinkings
             .
          
        
         
           
             Whether
             fresh
             fish
             be
             more
             wholesome
             ,
             then
             salt
             fish
             ?
          
           
             ALthough
             some
             kinde
             of
             fish
             ,
             as
             Eeles
             ,
             and
             such
             like
             ,
             which
             quickly
             induce
             a
             nauseatiue
             fulnesse
             to
             the
             stomacke
             a
             litle
             salted
             ,
             be
             better
             then
             the
             same
             fresh
             ,
             because
             the
             salt
             taketh
             away
             the
             fulsomenes
             of
             it
             ,
             and
             so
             maketh
             it
             
             more
             acceptable
             to
             the
             stomacke
             .
             Yet
             fish
             of
             long
             salting
             ,
             (
             as
             is
             our
             common
             salt
             fish
             )
             is
             vnwholesome
             ,
             &
             much
             inferiour
             vnto
             fresh
             fish
             .
             For
             fresh
             fish
             is
             of
             farre
             lighter
             digestion
             ,
             and
             maketh
             a
             moist
             and
             purer
             nourishment
             ,
             and
             is
             in
             some
             measure
             ,
             for
             the
             most
             part
             of
             it
             ,
             wholesome
             for
             all
             bodies
             ,
             especially
             such
             as
             are
             hot
             ,
             dry
             ,
             and
             cholericke
             .
             But
             salt
             fish
             contrariwise
             is
             of
             hard
             concoction
             ,
             breedeth
             adust
             humors
             ,
             exiccateth
             the
             bodie
             ,
             and
             is
             hurtfull
             to
             most
             bodies
             ,
             especially
             to
             them
             ,
             that
             be
             cholericke
             and
             melancholicke
             .
             Moreouer
             ,
             if
             it
             be
             much
             eaten
             ,
             it
             hurteth
             the
             sight
             ,
             and
             causeth
             itch
             and
             scabbinesse
             by
             reason
             of
             the
             sharpe
             biting
             ,
             and
             burnt
             humors
             which
             it
             ingendreth
             .
             It
             doth
             best
             agree
             with
             the
             phlegmaticke
             ,
             so
             the
             stomacke
             be
             strong
             .
          
        
      
       
         
           Of
           Egges
           and
           Milke
           .
           SECT
           .
           V.
           
        
         
           
             Why
             doe
             Eggs
             giue
             a
             more
             speedy
             ,
             more
             pure
             ,
             and
             more
             plentifull
             nourishment
             ,
             then
             any
             other
             kinde
             of
             simple
             meat
             ?
          
           
             EGgs
             doe
             not
             only
             speedily
             &
             purely
             nourish
             ,
             by
             reason
             of
             the
             tenuitie
             of
             their
             substance
             ,
             and
             excellent
             a
             ëriall
             temperament
             ,
             but
             also
             ,
             and
             that
             very
             plentifully
             ,
             because
             of
             an
             aptnes
             that
             they
             haue
             in
             their
             substance
             to
             be
             assimilated
             ,
             and
             agglutinated
             to
             the
             parts
             of
             the
             bodie
             :
             and
             that
             by
             reason
             of
             a
             certaine
             analogie
             or
             likenes
             that
             they
             haue
             with
             mans
             nature
             :
             for
             their
             whole
             substance
             ,
             by
             reason
             of
             their
             naturall
             vicinitie
             vnto
             bloud
             ,
             is
             easily
             conuerted
             into
             the
             substance
             of
             the
             bodie
             .
             But
             this
             must
             not
             be
             vnderstood
             of
             all
             the
             egge
             ,
             but
             of
             the
             yolke
             onely
             :
             for
             the
             white
             is
             of
             a
             glutinous
             ,
             
             cold
             and
             phlegmaticke
             nature
             ,
             and
             consequently
             altogither
             of
             bad
             and
             excrementall
             nourishment
             .
             But
             the
             yolke
             is
             temperately
             hot
             and
             moyst
             ,
             of
             good
             iuyce
             ,
             without
             excrement
             ,
             and
             the
             bloud
             bred
             thereof
             is
             firme
             ,
             pure
             ,
             and
             full
             of
             spirit
             ,
             very
             greatly
             corroborating
             the
             heart
             .
             Wherefore
             eggs
             are
             not
             onely
             a
             most
             accommodate
             meat
             in
             time
             of
             health
             ,
             but
             also
             very
             worthy
             to
             be
             preferred
             before
             any
             other
             ,
             in
             the
             decay
             of
             the
             threefold
             *
             substance
             of
             the
             bodie
             .
             Neither
             must
             this
             be
             vnderstood
             of
             all
             kinds
             of
             Eggs
             ,
             but
             of
             Hen
             Eggs
             onely
             ,
             and
             the
             same
             also
             new
             .
             For
             the
             eggs
             of
             Ducks
             ,
             Geese
             ,
             Turkeys
             &c.
             are
             of
             grosse
             substance
             ,
             of
             ill
             smell
             ,
             of
             vnpleasant
             taste
             ,
             of
             hard
             concoction
             ,
             and
             fulsome
             to
             the
             stomacke
             .
             But
             eggs
             receiue
             great
             alteration
             ,
             according
             to
             their
             dressing
             and
             preparation
             :
             for
             those
             that
             are
             potched
             are
             best
             and
             wholsomest
             ,
             and
             next
             vnto
             them
             are
             those
             that
             are
             sodden
             in
             the
             shells
             ;
             but
             those
             that
             are
             rosted
             ,
             or
             fryed
             are
             not
             so
             good
             ,
             because
             the
             heat
             of
             the
             fire
             consumeth
             their
             aeriall
             moysture
             .
             But
             which
             way
             soeuer
             they
             be
             dressed
             ,
             there
             must
             be
             care
             taken
             that
             they
             be
             not
             made
             hard
             :
             for
             then
             they
             are
             oppilatiue
             ,
             of
             hard
             digestion
             ,
             of
             slow
             distribution
             ,
             and
             of
             vnwholesome
             nourishment
             .
             Neither
             must
             they
             be
             eaten
             rere
             ,
             that
             is
             to
             say
             ,
             litle
             more
             then
             through
             hot
             ,
             named
             in
             Latine
             
               Oua
               sorbilia
               ,
            
             (
             except
             in
             the
             way
             of
             physicke
             to
             leuigate
             and
             make
             cleare
             the
             throat
             and
             breast
             ,
             and
             to
             ease
             the
             greifes
             of
             the
             reines
             and
             passages
             of
             vrine
             made
             with
             grauell
             )
             because
             through
             their
             ouer-much
             softnes
             and
             cruditie
             ,
             they
             quickly
             weaken
             and
             subuert
             the
             stomacke
             .
             But
             they
             must
             be
             in
             a
             meane
             betweene
             rere
             and
             hard
             ,
             which
             are
             called
             
               Oua
               tremula
               :
            
             and
             they
             must
             be
             eaten
             before
             other
             meat
             ,
             because
             they
             are
             quickly
             digested
             ,
             quickly
             descend
             from
             the
             stomacke
             ,
             and
             speedily
             nourish
             ,
             especially
             if
             a
             draught
             of
             
             Claret
             wine
             betaken
             after
             them
             .
             And
             if
             any
             man
             desire
             a
             light
             nourishing
             ,
             and
             comfortable
             breakfast
             ,
             I
             know
             none
             better
             then
             a
             couple
             of
             potched
             eggs
             ,
             seasoned
             with
             a
             litle
             salt
             ,
             and
             a
             few
             cornes
             of
             pepper
             also
             ,
             with
             a
             drop
             or
             two
             of
             vinegar
             ,
             if
             the
             stomacke
             be
             weake
             ,
             and
             supped
             
             off
             warme
             ,
             eating
             therewithall
             a
             litle
             bread
             and
             butter
             ,
             and
             drinking
             after
             a
             good
             draught
             of
             pure
             .
             Claret
             wine
             .
             This
             is
             an
             excellent
             breakfast
             ,
             and
             very
             comfortable
             for
             them
             that
             haue
             weake
             stomacks
             .
             Eggs
             moderately
             vsed
             are
             accommodate
             for
             euery
             age
             ,
             and
             constitution
             ,
             especially
             for
             the
             elder
             sort
             of
             people
             ,
             and
             such
             as
             want
             bloud
             ;
             but
             soonest
             offensiue
             to
             the
             cholerick
             and
             sanguine
             ,
             for
             whom
             in
             hot
             seasons
             they
             are
             not
             conuenient
             .
          
        
         
           
             Whether
             Milke
             doe
             giue
             vnto
             all
             bodies
             a
             good
             and
             healthy
             nourishment
             .
          
           
             MIlke
             is
             moiste
             in
             the
             second
             degree
             ,
             and
             more
             enclined
             vnto
             cold
             then
             vnto
             heat
             ;
             it
             is
             of
             easie
             digestion
             ,
             of
             much
             and
             good
             nourishment
             :
             it
             impinguateth
             and
             causeth
             the
             bodie
             to
             waxe
             grosse
             ,
             and
             for
             amending
             of
             a
             dry
             constitution
             ,
             and
             for
             them
             that
             are
             extenuated
             by
             long
             sicknes
             ,
             or
             are
             in
             a
             consumption
             ,
             it
             is
             by
             reason
             of
             the
             excellent
             moistning
             ,
             cooling
             and
             nourishing
             facultie
             of
             it
             ,
             of
             singular
             efficacie
             .
             But
             notwithstanding
             that
             milke
             is
             of
             light
             digestion
             ,
             and
             of
             much
             and
             wholesome
             nutriture
             :
             yet
             it
             is
             not
             good
             for
             all
             bodies
             ;
             not
             for
             them
             that
             are
             subiect
             
             to
             windinesse
             of
             the
             stomacke
             and
             belly
             ,
             or
             that
             haue
             impure
             ,
             weake
             ,
             and
             ill-affected
             stomacks
             ,
             because
             it
             increaseth
             winde
             ,
             and
             is
             by
             reason
             of
             the
             differing
             nature
             of
             the
             parts
             thereof
             (
             for
             it
             consisteth
             of
             a
             threefold
             substance
             ,
             as
             shall
             be
             hereafter
             shewed
             )
             in
             a
             weake
             ,
             or
             ill-affected
             stomacke
             ,
             soone
             corrupted
             and
             coagulated
             :
             nor
             for
             them
             that
             are
             phlegmatick
             ,
             grosse
             ,
             and
             full
             of
             moyst
             humors
             ,
             or
             subiect
             to
             obstructions
             ,
             because
             it
             maketh
             them
             more
             to
             abound
             with
             crude
             ,
             grosse
             ,
             and
             phlegmatick
             humors
             .
             But
             being
             boyled
             and
             eaten
             with
             sugar
             ,
             pepper
             ,
             and
             other
             spice
             ,
             it
             is
             lesse
             windie
             and
             more
             agreable
             for
             such
             bodies
             .
             Now
             by
             this
             which
             I
             haue
             breifely
             shewed
             ,
             concerning
             the
             nature
             of
             milke
             ,
             it
             may
             plainely
             appeare
             ,
             that
             the
             vse
             of
             it
             ,
             is
             best
             agreable
             for
             the
             hot
             seasons
             of
             the
             yeare
             ,
             for
             young
             men
             ,
             and
             especially
             for
             hot
             and
             dry
             cholericke
             bodies
             :
             
             because
             it
             doth
             much
             refresh
             them
             with
             an
             excellent
             cooling
             and
             moystning
             nourishment
             :
             and
             that
             it
             is
             most
             hurtfull
             to
             the
             aged
             ,
             to
             them
             that
             be
             phlegmaticke
             ,
             and
             that
             are
             subiect
             to
             cold
             diseases
             ,
             by
             reason
             of
             the
             abundance
             of
             grosse
             and
             phlegmatick
             humors
             ,
             which
             it
             breedeth
             in
             such
             bodies
             .
             Wherefore
             the
             vse
             of
             milke
             is
             very
             hurtfull
             vnto
             them
             that
             are
             subiect
             to
             winde
             ,
             to
             rheumes
             ,
             to
             cold
             diseases
             of
             the
             head
             and
             sinewes
             ,
             to
             the
             Gout
             ,
             and
             dropsie
             in
             generall
             ,
             the
             stone
             or
             any
             obstruction
             of
             the
             reines
             and
             bladder
             ,
             obstructions
             of
             the
             breast
             ,
             liuer
             ,
             melt
             ,
             stomacke
             ,
             and
             mesaraicke
             veines
             .
             And
             therefore
             not
             so
             much
             as
             the
             drinking
             ofa
             draught
             of
             milke
             in
             the
             morning
             fasting
             ,
             as
             it
             cōmeth
             warme
             from
             the
             Cow
             is
             to
             be
             approued
             vnto
             them
             that
             are
             of
             acold
             constitution
             ,
             or
             any
             way
             subiect
             to
             obstructions
             ;
             whereas
             for
             them
             that
             are
             hot
             and
             dry
             by
             constitution
             ,
             a
             large
             draught
             is
             very
             good
             and
             profitable
             ,
             for
             it
             sweetly
             cooleth
             ,
             moystneth
             ,
             and
             refresheth
             the
             dry
             and
             thirstie
             parts
             of
             the
             bodie
             ,
             and
             also
             expurgeth
             the
             sharpe
             and
             cholericke
             humors
             by
             stoole
             .
             Wherefore
             the
             drinking
             of
             milke
             not
             onely
             in
             the
             morning
             fasting
             ,
             as
             it
             commeth
             from
             the
             Cow
             ,
             but
             also
             at
             any
             other
             time
             of
             the
             day
             ,
             so
             that
             it
             be
             taken
             in
             an
             empty
             stomacke
             ,
             is
             to
             hot
             ,
             leane
             ,
             and
             dry
             bodies
             greatly
             profitable
             .
             But
             because
             that
             milke
             is
             apt
             to
             corrupt
             and
             coagulate
             in
             the
             stomacke
             ,
             you
             must
             take
             with
             it
             a
             little
             sugar
             ;
             or
             if
             you
             desire
             to
             haue
             it
             more
             soluble
             ,
             pure
             honie
             :
             but
             sugar
             is
             better
             for
             them
             that
             are
             by
             constitution
             cholericke
             ;
             for
             by
             this
             meanes
             it
             will
             neither
             corrupt
             ,
             nor
             coagulate
             in
             the
             stomacke
             .
             And
             if
             you
             also
             cause
             a
             few
             Speremints
             to
             be
             put
             into
             the
             vessell
             whereinto
             
             the
             Cow
             is
             milked
             ,
             or
             otherwise
             steeped
             one
             houre
             or
             two
             in
             the
             milke
             that
             you
             purpose
             to
             drinke
             ,
             the
             milke
             will
             be
             much
             the
             more
             agreeing
             with
             the
             stomack
             ,
             and
             not
             so
             apt
             to
             coagulate
             .
          
           
             Milke
             that
             is
             kept
             till
             it
             waxe
             somewhat
             sowre
             is
             not
             vnto
             all
             bodies
             hurtfull
             :
             for
             the
             drinking
             of
             it
             is
             ,
             in
             the
             hot
             seasons
             of
             the
             yeare
             profitable
             for
             them
             that
             haue
             hot
             ,
             dry
             and
             cholerick
             stomacks
             ,
             especially
             if
             the
             head
             thereof
             be
             
             taken
             away
             ,
             because
             it
             greatly
             cooleth
             and
             extinguisheth
             the
             raging
             heat
             and
             acrimonie
             of
             choler
             .
             But
             you
             must
             
             absteine
             after
             the
             drinking
             of
             milke
             ,
             from
             other
             meats
             or
             drinks
             ,
             or
             any
             violent
             stirring
             of
             the
             bodie
             (
             all
             which
             will
             cause
             it
             quickly
             to
             corrupt
             or
             coagulate
             in
             the
             stomacke
             )
             vntill
             it
             shall
             be
             digested
             in
             the
             stomacke
             ,
             which
             in
             an
             houres
             space
             may
             be
             well
             effected
             ,
             Neither
             may
             you
             sleep
             within
             an
             houre
             after
             the
             taking
             of
             it
             ,
             because
             it
             will
             make
             the
             head
             heauy
             by
             repleating
             it
             with
             vapors
             .
             And
             whosoeuer
             shall
             vse
             to
             drinke
             milke
             ,
             because
             that
             it
             is
             hurtfull
             to
             the
             gummes
             and
             teeth
             ;
             for
             the
             one
             it
             maketh
             flaccide
             ,
             and
             the
             other
             subiect
             to
             putrefaction
             ;
             must
             haue
             speciall
             regard
             to
             wash
             his
             mouth
             presently
             after
             the
             drinking
             of
             it
             ,
             with
             wine
             ,
             or
             strong
             beere
             ,
             and
             also
             to
             rub
             the
             teeth
             and
             gums
             with
             a
             dry
             cloth
             ,
             for
             the
             clensing
             away
             the
             sliminesse
             of
             the
             milke
             ,
             and
             for
             strengthning
             the
             gummes
             and
             teeth
             .
          
           
             But
             of
             milke
             ,
             there
             is
             great
             difference
             according
             to
             the
             kindes
             of
             it
             .
             Cowes
             milke
             for
             sound
             and
             healthfull
             bodies
             
             is
             best
             ,
             for
             it
             is
             fattest
             and
             thickest
             ,
             and
             consequently
             .
             of
             most
             nourishment
             :
             next
             vnto
             it
             ,
             for
             grossenes
             ,
             is
             sheeps
             milke
             .
             But
             for
             bodies
             that
             are
             with
             long
             sicknes
             extenuated
             ,
             or
             are
             in
             a
             consumption
             ,
             womans
             milke
             is
             best
             ,
             because
             it
             is
             most
             familiar
             vnto
             mans
             bodie
             ,
             and
             euen
             of
             like
             nature
             .
             And
             next
             vnto
             it
             is
             Goates
             milke
             ,
             because
             it
             is
             of
             meane
             consistence
             ,
             for
             it
             is
             not
             so
             fat
             and
             thicke
             as
             Cowes
             milke
             ,
             and
             therefore
             breedeth
             not
             obstructions
             in
             the
             entrals
             as
             that
             doth
             ;
             nor
             so
             thin
             as
             Asses
             milke
             ,
             which
             also
             in
             consumptions
             is
             much
             commended
             :
             wherefore
             the
             nourishment
             which
             it
             maketh
             is
             of
             a
             middle
             nature
             betweene
             them
             both
             .
             But
             Asses
             milke
             appertaineth
             rather
             vnto
             physicke
             then
             vnto
             meat
             ,
             for
             it
             is
             of
             a
             thin
             and
             watrish
             substance
             ,
             of
             a
             penetrating
             ,
             cooling
             and
             detersiue
             facultie
             ,
             by
             reason
             whereof
             ,
             it
             is
             of
             singular
             efficacie
             in
             consumptions
             .
             of
             the
             lungs
             .
          
           
             Milke
             ,
             notwithstanding
             that
             it
             seemeth
             to
             be
             wholy
             of
             one
             substance
             ,
             yet
             it
             is
             compact
             of
             three
             seuerall
             parts
             ,
             of
             
             Creame
             ,
             Curds
             ,
             and
             Whey
             ,
             The
             first
             is
             the
             very
             head
             or
             
             flower
             of
             the
             milke
             :
             it
             is
             of
             a
             temperate
             qualitie
             ,
             hot
             and
             moyst
             in
             the
             first
             degree
             ;
             it
             is
             pleasant
             to
             the
             pallate
             ,
             and
             very
             good
             for
             the
             asperitie
             and
             siccitie
             of
             the
             stomacke
             ;
             but
             it
             is
             somewhat
             of
             a
             grosse
             nourishment
             ,
             and
             by
             reason
             of
             the
             vnctuositie
             of
             it
             ,
             quickly
             cloyeth
             the
             stomacke
             ,
             relaxeth
             and
             weakneth
             the
             retentiue
             facultie
             thereof
             ,
             and
             is
             easily
             conuerteted
             into
             phlegme
             ,
             and
             vaporous
             fumes
             .
             Wherefore
             it
             is
             hurtfull
             to
             them
             that
             be
             phlegmaticke
             ,
             that
             haue
             weake
             stomacks
             ,
             to
             olde
             men
             ,
             and
             such
             as
             are
             subiect
             vnto
             rheumes
             ,
             especially
             in
             the
             cold
             and
             moyst
             seasons
             of
             the
             yeare
             ;
             but
             vnto
             hot
             cholericke
             bodies
             ,
             and
             young
             men
             that
             haue
             strong
             stomacks
             ,
             it
             is
             (
             especially
             in
             the
             hot
             seasons
             of
             the
             yeare
             )
             no
             lesse
             conuenient
             then
             delightsome
             :
             and
             verily
             with
             strawberries
             and
             sugar
             ,
             it
             is
             for
             them
             ,
             for
             whom
             it
             is
             conuenient
             ,
             a
             very
             delicate
             and
             wholesome
             dish
             .
             And
             whosoeuer
             he
             be
             that
             delighteth
             to
             eat
             a
             dish
             of
             creame
             ,
             let
             him
             not
             be
             parsimonious
             of
             sugar
             ,
             for
             that
             is
             the
             best
             correctorie
             for
             it
             .
          
           
             Butter
             that
             is
             made
             thereof
             is
             of
             like
             temperature
             ,
             it
             is
             
             of
             a
             moystning
             ,
             mollifying
             ,
             maturatiue
             ,
             and
             resolutiue
             facultie
             :
             if
             it
             be
             fresh
             and
             new
             ,
             and
             well
             tasted
             ,
             it
             is
             very
             wholesome
             ,
             especially
             in
             the
             mornings
             fasting
             ,
             for
             hot
             and
             dry
             bodies
             :
             it
             giueth
             a
             light
             and
             dissipable
             nourishment
             ;
             it
             is
             good
             for
             the
             asperitie
             and
             siccitie
             of
             the
             throat
             ,
             and
             for
             a
             dry
             cough
             .
             But
             the
             too
             much
             vse
             thereof
             weakneth
             the
             stomacke
             ,
             and
             causeth
             the
             same
             to
             abound
             with
             a
             crude
             phlegmaticall
             humor
             .
             Wherefore
             the
             much
             vse
             of
             it
             ,
             is
             not
             good
             for
             them
             that
             be
             phlegmaticke
             ;
             but
             for
             such
             ,
             salt
             butter
             is
             more
             conuenient
             ,
             because
             it
             is
             lesse
             phlegmaticke
             .
          
           
             The
             cruddie
             part
             of
             the
             milke
             is
             of
             an
             heauy
             ,
             grosse
             ,
             and
             phlegmaticke
             substance
             ,
             and
             of
             the
             like
             nature
             is
             Cheese
             ;
             
             for
             it
             is
             of
             hard
             digestion
             ,
             and
             ingendreth
             ill
             humors
             and
             oppilations
             .
             And
             although
             it
             be
             the
             propertie
             of
             all
             Cheese
             to
             breed
             grosse
             and
             oppilating
             humors
             ;
             yet
             it
             altereth
             much
             according
             to
             the
             newnes
             or
             oldnes
             of
             it
             .
             For
             that
             which
             is
             new
             ,
             is
             of
             a
             cold
             ,
             moyst
             ,
             grosse
             ,
             and
             flateous
             substance
             :
             
             wherefore
             for
             an
             hot
             and
             cholericke
             stomacke
             it
             is
             somewhat
             profitable
             ;
             but
             for
             them
             that
             be
             phlegmatick
             or
             haue
             cold
             stomacks
             ,
             it
             is
             greatly
             hurtfull
             .
             Olde
             hard
             Cheese
             is
             altogither
             vnwholesome
             ,
             for
             it
             is
             of
             very
             hard
             digestion
             ,
             troublesome
             to
             the
             stomacke
             ,
             breedeth
             choler
             adult
             ,
             maketh
             the
             belly
             costiue
             ,
             and
             is
             infinitely
             hurtfull
             vnto
             hot
             and
             dry
             bodies
             .
             Both
             sorts
             doe
             very
             greatly
             breed
             the
             collicke
             ,
             yliacke
             ,
             and
             nephriticke
             passions
             .
             But
             that
             which
             is
             a
             meane
             betwixt
             both
             ,
             so
             that
             it
             haue
             also
             all
             the
             other
             properties
             of
             good
             Cheese
             ,
             and
             especially
             that
             it
             be
             not
             tart
             of
             the
             rennet
             ,
             is
             far
             wholsomer
             ;
             for
             it
             is
             more
             pleasant
             to
             the
             pallate
             ,
             more
             acceptable
             to
             the
             stomack
             ,
             and
             maketh
             a
             durable
             and
             meetly
             good
             nourishment
             ;
             yet
             the
             frequent
             and
             too
             much
             vse
             of
             it
             ,
             breedeth
             obstructions
             ,
             and
             is
             offensiue
             to
             a
             weake
             stomacke
             .
             Wherefore
             it
             behooueth
             him
             that
             loueth
             Cheese
             and
             his
             health
             too
             ,
             to
             be
             mindfull
             of
             that
             prouerbiall
             versicle
             :
             
               Caseus
               est
               sanus
               ,
               quem
               dat
               auara
               manus
               .
            
             Cheese
             is
             best
             for
             them
             that
             lead
             a
             studious
             or
             generous
             course
             of
             life
             ,
             to
             be
             eaten
             after
             other
             meat
             ,
             and
             that
             in
             litle
             quantitie
             ;
             for
             being
             thus
             vsed
             ,
             it
             bringeth
             two
             commodities
             .
             First
             ,
             it
             taketh
             away
             satietie
             ,
             &
             strengthneth
             the
             stomacke
             ,
             by
             shutting
             vp
             the
             orifice
             thereof
             .
             Secondly
             ,
             
             it
             preuenteth
             the
             floting
             of
             the
             meat
             ,
             which
             greatly
             hindereth
             and
             disturbeth
             the
             concoction
             ,
             by
             depressing
             it
             into
             the
             bottome
             of
             the
             stomacke
             ,
             which
             is
             the
             cheife
             place
             of
             digestion
             .
             Rosted
             cheese
             is
             more
             meete
             to
             entise
             a
             mouse
             ,
             or
             rat
             into
             a
             trap
             ,
             then
             to
             be
             receiued
             into
             the
             bodie
             ;
             for
             it
             corrupteth
             the
             meats
             in
             the
             stomack
             ,
             breedeth
             adust
             cholericke
             humors
             ,
             and
             sendeth
             vp
             from
             the
             stomacke
             putrid
             vapors
             ,
             and
             noysome
             fumes
             ,
             which
             greatly
             offend
             the
             head
             and
             corrupt
             the
             breath
             .
             To
             conclude
             ,
             the
             much
             eating
             of
             Cheese
             is
             onely
             conuenient
             for
             rustick
             people
             ,
             and
             such
             as
             haue
             very
             strong
             stomacks
             ,
             and
             that
             also
             vse
             great
             exercise
             .
          
           
             Whey
             is
             cold
             &
             moyst
             ,
             of
             an
             abstersiue
             &
             lax●…tiue
             facultie
             :
             
             wherfore
             it
             is
             of
             excellent
             efficacie
             against
             adustion
             of
             humors
             ,
             &
             obstructions
             of
             the
             entrals
             ,
             it
             quencheth
             thirst
             ,
             
             and
             euacuateth
             choler
             &
             melancholie
             by
             stoole
             :
             &
             therfore
             the
             liberall
             vse
             of
             it
             ,
             especially
             well
             clarified
             ,
             is
             very
             profitable
             in
             feuers
             proceeding
             of
             choler
             .
             The
             drinking
             of
             a
             large
             draught
             of
             whey
             mornings
             fasting
             ,
             from
             the
             beginning
             of
             May
             vnto
             the
             end
             of
             August
             ,
             is
             for
             all
             cholericke
             and
             melancholike
             bodies
             most
             wholsome
             ,
             for
             it
             qualifieth
             the
             heat
             of
             the
             stomacke
             and
             liuer
             ,
             bringeth
             the
             bodie
             to
             a
             good
             temperature
             ,
             abstergeth
             obstructiue
             humours
             in
             the
             stomacke
             and
             mesaraicke
             veines
             ,
             mundisieth
             the
             bowels
             ,
             and
             maketh
             the
             belly
             soluble
             :
             white
             whey
             ,
             which
             commeth
             by
             pressing
             of
             the
             curds
             together
             ,
             is
             not
             so
             thin
             and
             waterish
             as
             the
             former
             ,
             and
             therefore
             not
             so
             laxatiue
             :
             it
             giueth
             a
             cold
             and
             moyst
             nourishment
             ,
             very
             profitable
             vnto
             cholericke
             and
             dry
             bodies
             ;
             but
             hurtfull
             to
             the
             phlegmaticke
             .
             The
             like
             may
             be
             sayd
             of
             the
             whey
             that
             commeth
             in
             the
             making
             of
             butter
             ,
             commonly
             called
             butter-milke
             ,
             which
             if
             it
             bee
             vsed
             when
             itis
             growen
             a
             little
             sowre
             ,
             excellently
             represseth
             the
             sharpnesse
             of
             choler
             ,
             and
             is
             very
             good
             for
             cholericke
             fluxes
             .
             Of
             milke
             there
             are
             also
             diuers
             sorts
             of
             meats
             made
             ,
             which
             in
             a
             common
             appellation
             are
             termed
             white-meats
             :
             they
             are
             all
             ,
             more
             or
             lesse
             ,
             of
             a
             crude
             ,
             grosse
             ,
             and
             obstructiue
             faculty
             ,
             breeding
             winde
             ,
             fleame
             ,
             
             and
             obstructions
             ,
             especially
             of
             the
             breast
             :
             they
             are
             conuenient
             for
             young
             men
             ,
             for
             them
             that
             are
             by
             constitution
             cholericke
             ,
             and
             that
             haue
             hot
             and
             strong
             stomacks
             ;
             but
             to
             old
             men
             ,
             to
             them
             that
             be
             phlegmaticke
             and
             subiect
             vnto
             rheumes
             ,
             they
             are
             very
             hurtfull
             :
             they
             are
             more
             wholsome
             and
             lesse
             offensiue
             ,
             if
             they
             bee
             well
             seasoned
             with
             sugar
             ,
             and
             spice
             ;
             &c.
             
          
           
             But
             of
             all
             the
             sorts
             of
             white-meats
             ,
             that
             which
             is
             made
             
             of
             wheat
             decorticaced
             ,
             and
             boyled
             in
             milke
             ,
             commonly
             called
             Frumentie
             ,
             giueth
             the
             most
             and
             strongest
             nourishment
             ;
             but
             it
             is
             somewhat
             hard
             of
             concoction
             ,
             and
             of
             very
             slow
             distribution
             ,
             by
             reason
             whereof
             it
             causeth
             windinesse
             and
             obstructions
             .
             Wherefore
             it
             is
             not
             a
             conuenient
             meat
             for
             them
             that
             haue
             weake
             stomacks
             ,
             and
             such
             as
             liue
             at
             rest
             ,
             or
             are
             subiect
             to
             obstructions
             ,
             either
             of
             the
             bowels
             or
             reins
             .
             
             But
             for
             those
             that
             vse
             great
             labours
             ,
             and
             that
             haue
             strong
             stomacks
             ,
             it
             is
             very
             profitable
             .
             And
             being
             strained
             ,
             and
             spiced
             with
             cynamon
             ,
             it
             is
             a
             very
             good
             medicinable
             meat
             ,
             for
             such
             as
             are
             too
             laxatiue
             ,
             and
             subiect
             to
             fluxes
             and
             mordications
             of
             the
             bellie
             ,
             proceeding
             of
             choller
             :
             for
             it
             represseth
             the
             acrimonie
             of
             the
             cholericke
             humour
             ,
             and
             through
             the
             slow
             descension
             of
             it
             ,
             abateth
             the
             flux
             .
          
           
             There
             is
             also
             the
             like
             kinde
             of
             pottage
             ,
             and
             much
             like-likewise
             
             of
             the
             same
             nature
             ,
             made
             of
             Rice
             accurately
             *
             depilated
             and
             boyled
             in
             milk
             ;
             but
             it
             is
             of
             easier
             concoction
             ,
             lesse
             obstructiue
             ,
             and
             of
             better
             nourishment
             .
             Being
             well
             made
             and
             spiced
             with
             sugar
             and
             cynamon
             ,
             it
             is
             a
             temperate
             meat
             ,
             very
             pleasant
             ,
             easie
             of
             digestion
             ,
             and
             restoratiue
             .
          
           
             There
             are
             also
             other
             kindes
             of
             food
             made
             with
             Rice
             ,
             all
             which
             are
             somewhat
             of
             hard
             concoction
             ,
             and
             of
             an
             astringent
             facultie
             .
             They
             are
             conuenient
             for
             them
             that
             haue
             good
             stomacks
             ,
             and
             that
             vse
             to
             labour
             and
             exercise
             their
             bodies
             ;
             but
             to
             the
             aged
             ,
             and
             such
             as
             are
             molested
             with
             phlegme
             and
             obstructions
             very
             hurtfull
             .
          
           
             There
             are
             also
             certaine
             I●…nckets
             vsually
             made
             of
             milke
             ,
             
             especially
             in
             the
             summer
             season
             ,
             as
             of
             the
             best
             of
             the
             milke
             coagulated
             ,
             there
             is
             made
             a
             kinde
             of
             Iuncket
             ,
             called
             in
             most
             places
             a
             Fresh-Cheese
             ,
             which
             is
             very
             pleasant
             to
             the
             pallate
             ,
             and
             of
             easie
             concoction
             :
             it
             asswageth
             thirst
             ,
             mitigateth
             the
             ouer-much
             heat
             of
             the
             stomack
             ,
             and
             moy
             stneth
             the
             body
             ,
             and
             is
             therefore
             in
             the
             hot
             seasons
             of
             the
             yeere
             very
             profitable
             for
             such
             as
             are
             young
             ,
             and
             that
             are
             of
             an
             hot
             and
             dry
             temperature
             .
             But
             in
             them
             that
             are
             past
             their
             constant
             age
             (
             except
             they
             shall
             be
             impensiuely
             cholericke
             )
             and
             that
             haue
             cold
             stomacks
             ,
             it
             breedeth
             winde
             ,
             phlegme
             ,
             rheumes
             ,
             and
             obstructions
             ,
             especially
             of
             the
             breast
             :
             and
             therefore
             in
             no
             wise
             to
             be
             allowed
             to
             the
             aged
             or
             phlegmaticke
             .
             This
             ,
             or
             other
             iunckets
             ,
             or
             white-meats
             of
             like
             nature
             ,
             
             must
             be
             alwayes
             at
             meales
             first
             eaten
             ,
             or
             at
             banquets
             betweene
             meales
             ,
             when
             the
             stomacke
             is
             emptie
             :
             for
             being
             eaten
             after
             other
             meats
             ,
             or
             in
             the
             middle
             of
             meales
             ,
             they
             doe
             the
             sooner
             corrupt
             in
             the
             stomacke
             ,
             and
             breed
             more
             plenty
             
             of
             phlegmaticke
             and
             excrementall
             humours
             .
             How
             great
             therefore
             is
             the
             error
             of
             eating
             Custards
             in
             the
             middle
             ,
             or
             at
             the
             end
             of
             meales
             .
             To
             conclude
             ,
             Iunckets
             ,
             and
             all
             sorts
             of
             white-meats
             ,
             are
             more
             or
             lesse
             ,
             as
             I
             haue
             already
             sayd
             of
             a
             crude
             ,
             grosse
             ,
             and
             obstructiue
             faculty
             ,
             breeding
             plenty
             of
             phlegme
             :
             they
             are
             onely
             agreeable
             for
             them
             that
             haue
             good
             stomacks
             ,
             and
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             .
          
        
      
       
         
           Of
           Sauces
           and
           Spices
           .
           SECT
           .
           VI.
           
        
         
           
             Whether
             ,
             in
             the
             regiment
             of
             health
             ,
             the
             vse
             of
             sauces
             is
             to
             bee
             allowed
             ,
             as
             necessarie
             and
             wholsome
             ?
          
           
             ALthough
             that
             hunger
             be
             the
             best
             sauce
             for
             meat
             ,
             and
             thirst
             for
             drinke
             ,
             and
             that
             the
             best
             meanes
             to
             get
             them
             ,
             is
             exercise
             and
             abstinence
             for
             a
             time
             ;
             yet
             besides
             these
             naturall
             sauces
             ,
             there
             be
             other
             which
             be
             artificiall
             ,
             and
             some
             of
             them
             very
             profitable
             (
             such
             as
             are
             those
             that
             are
             of
             a
             delightsome
             sharp
             taste
             ,
             of
             a
             cutting
             ,
             penetrating
             ,
             attenuating
             ,
             and
             digesting
             faculty
             )
             because
             they
             comfort
             and
             strengthen
             the
             stomack
             ,
             disperse
             the
             crude
             superfluities
             of
             the
             same
             ,
             excite
             the
             appetite
             ,
             
             make
             the
             meat
             pleasant
             to
             the
             pallate
             ,
             and
             acceptable
             to
             the
             stomacke
             ,
             whereupon
             ensueth
             the
             better
             concoction
             ,
             and
             more
             profitable
             nutriment
             .
          
           
             The
             best
             and
             most
             common
             of
             all
             sauces
             is
             salt
             ,
             which
             is
             so
             necessarie
             for
             seasoning
             and
             preseruing
             of
             meats
             ,
             that
             we
             cannot
             well
             liue
             without
             it
             ,
             and
             therefore
             it
             hath
             beene
             a
             
             good
             obserued
             custome
             ,
             to
             set
             it
             first
             on
             the
             table
             with
             bread
             ,
             and
             with
             the
             same
             to
             take
             it
             last
             away
             .
             Salt
             is
             hot
             in
             the
             second
             degree
             ,
             and
             dry
             in
             the
             third
             :
             it
             is
             of
             a
             clensing
             ,
             digesting
             ,
             attenuating
             ,
             drying
             ,
             consuming
             ,
             and
             somewhat
             also
             of
             an
             astringent
             faculty
             .
             Well
             therefore
             may
             salt
             haue
             the
             first
             and
             cheefest
             place
             among
             sauces
             ,
             for
             beside
             that
             ,
             it
             maketh
             the
             meat
             sauoury
             and
             acceptable
             to
             the
             stomacke
             ,
             and
             exciteth
             the
             appetite
             ,
             by
             corrugating
             the
             mouth
             of
             the
             stomacke
             ,
             and
             titillating
             the
             pallate
             ,
             it
             also
             cutteth
             and
             attenuateth
             grosse
             and
             clammy
             humours
             ,
             preuenteteth
             and
             correcteth
             putrefaction
             ,
             by
             drying
             and
             consuming
             all
             crude
             and
             moyst
             superfluities
             ,
             confirmeth
             weake
             and
             loose
             parts
             ,
             and
             helpeth
             the
             concoction
             ,
             especially
             in
             a
             cold
             and
             moyst
             stomacke
             .
             But
             the
             too
             much
             vse
             of
             salt
             ,
             
             by
             reason
             that
             it
             is
             hot
             and
             dry
             ,
             of
             a
             sharp
             biting
             taste
             ,
             and
             drieth
             vp
             and
             consumeth
             all
             the
             humours
             of
             the
             bodie
             ,
             is
             very
             hurtfull
             ,
             especially
             vnto
             dry
             and
             leane
             bodies
             :
             for
             it
             annoyeth
             the
             stomacke
             ,
             exiccateth
             the
             liuer
             ,
             adureth
             the
             bloud
             ,
             dimmeth
             the
             sight
             ,
             diminisheth
             the
             geniture
             and
             spirits
             ,
             causeth
             itch
             and
             scabbinesse
             ,
             and
             in
             a
             word
             ,
             corrupteth
             and
             spoyleth
             the
             habit
             of
             the
             whole
             bodie
             ,
             making
             it
             soone
             old
             ,
             riueled
             ,
             and
             deformed
             .
          
           
             Vinegar
             is
             the
             second
             sort
             of
             sauce
             ,
             which
             is
             in
             common
             
             vse
             :
             it
             is
             iudged
             with
             a
             generall
             consent
             ,
             to
             bee
             dry
             in
             the
             second
             degree
             ;
             but
             concerning
             the
             other
             qualities
             ,
             there
             is
             great
             variance
             :
             for
             some
             attribute
             vnto
             it
             a
             cold
             quality
             ,
             because
             it
             cooleth
             and
             represseth
             heat
             ,
             and
             some
             an
             hot
             ,
             which
             may
             also
             be
             easily
             prooued
             ;
             but
             in
             my
             iudgement
             ,
             it
             is
             more
             cold
             then
             hot
             ,
             and
             so
             much
             the
             colder
             ,
             as
             it
             is
             made
             of
             the
             smaller
             wine
             .
             It
             prouoketh
             appetite
             ,
             as
             salt
             doth
             ,
             it
             vehemently
             penetrateth
             ,
             cutteth
             ,
             and
             attenuateth
             grosse
             humours
             ,
             by
             reason
             of
             the
             sharp
             tenuitie
             of
             it
             ,
             it
             strongly
             preserueth
             the
             humours
             from
             putrefaction
             ,
             by
             reason
             of
             the
             cooling
             and
             drying
             qualitie
             of
             it
             ,
             and
             therefore
             the
             vse
             of
             it
             ,
             in
             time
             of
             pestilence
             ,
             is
             very
             profitable
             .
             It
             also
             helpeth
             the
             soft
             and
             rheumaticke
             swellings
             of
             the
             gums
             .
             It
             agreeth
             best
             with
             the
             cholericke
             ,
             because
             it
             represseth
             
             their
             choler
             ,
             and
             worst
             with
             the
             melancholike
             ,
             because
             it
             encreaseth
             their
             distemperature
             .
             The
             much
             vse
             
             thereofis
             ,
             by
             reason
             of
             the
             cooling
             ,
             drying
             ,
             and
             also
             mordicant
             qualitie
             of
             it
             ,
             which
             it
             hath
             ,
             by
             reason
             of
             some
             heat
             ,
             which
             it
             still
             reserueth
             of
             the
             wine
             ,
             very
             hurtfull
             to
             the
             stomacke
             ,
             liuer
             ,
             lungs
             ,
             intestines
             ,
             matrice
             ,
             and
             sinewes
             :
             wherfore
             I
             aduise
             women
             ,
             and
             them
             that
             are
             leane
             ,
             that
             haue
             cold
             stomacks
             ,
             weake
             lungs
             ,
             and
             feeble
             sinewes
             ,
             carefully
             to
             eschew
             the
             much
             and
             often
             vse
             of
             it
             .
             And
             aboue
             all
             ,
             I
             with
             Maydens
             to
             forbeare
             the
             drinking
             of
             vinegar
             ,
             or
             eating
             of
             sops
             or
             tosts
             dipped
             therein
             ,
             to
             make
             them
             leane
             and
             low-coloured
             ,
             lest
             that
             by
             ouer-pearcing
             ,
             cooling
             ,
             and
             drying
             their
             liuer
             ,
             they
             acquire
             a
             big
             belly
             (
             I
             meane
             a
             dropsie
             )
             with
             a
             leane
             &
             ill-fauoured
             face
             .
             Vinegar
             that
             is
             made
             of
             White
             wine
             is
             more
             opening
             ,
             and
             that
             which
             is
             made
             of
             Claret
             more
             binding
             :
             wherefore
             White
             wine
             Vinegar
             is
             generally
             to
             be
             preferred
             ,
             and
             it
             is
             also
             much
             the
             better
             for
             the
             stomacke
             and
             spirits
             ,
             if
             it
             bee
             rubefied
             ,
             by
             maccrating
             the
             leaues
             of
             red
             roses
             in
             it
             ;
             but
             for
             them
             that
             haue
             loose
             
             stomacks
             ,
             Claret-wine-vinegar
             is
             most
             accommodate
             .
             The
             often
             or
             much
             vse
             of
             vinegar
             is
             greatly
             hurtfull
             to
             them
             that
             are
             of
             a
             melancholike
             temperature
             ,
             and
             to
             all
             such
             as
             are
             subiect
             to
             the
             Gout
             ,
             the
             Palsie
             ,
             or
             other
             affects
             of
             the
             sinewes
             .
          
           
             Verjuce
             which
             is
             made
             of
             soure
             or
             vnripe
             grapes
             ,
             or
             of
             
             crabs
             ,
             or
             other
             vnripe
             soure
             apples
             ,
             is
             like
             to
             vinegar
             in
             operation
             ,
             sauing
             that
             it
             is
             of
             a
             more
             cooling
             nature
             ,
             &
             therfore
             more
             agreeable
             for
             hot
             and
             cholericke
             bodies
             .
             It
             refresheth
             an
             hot
             stomack
             and
             liuer
             ,
             represseth
             cholericke
             fumes
             ,
             and
             raiseth
             vp
             the
             appetite
             ,
             deiected
             through
             much
             heat
             ,
             labour
             ,
             or
             exercise
             :
             wherefore
             it
             is
             very
             profitable
             for
             hot
             and
             cholericke
             bodies
             to
             be
             vsed
             in
             way
             of
             sauce
             ,
             and
             for
             hot
             and
             cholericke
             diseases
             ,
             in
             way
             of
             medicine
             ;
             but
             it
             is
             hurtfull
             to
             the
             aged
             ,
             and
             to
             all
             cold
             and
             phlegmaticke
             bodies
             .
             Eisell
             ,
             or
             the
             vinegar
             which
             is
             made
             of
             Cyder
             ,
             is
             also
             a
             good
             sauce
             :
             it
             is
             of
             a
             very
             penetrating
             nature
             ,
             and
             is
             like
             to
             Verjuce
             in
             operation
             ;
             but
             it
             is
             not
             so
             astringent
             ,
             nor
             altogether
             so
             cold
             .
          
           
           
           
           
           
           
             Mustard
             is
             a
             sauce
             in
             common
             vse
             with
             sundry
             meats
             ,
             
             both
             flesh
             and
             fish
             ,
             especially
             those
             of
             the
             grosser
             sort
             .
             It
             is
             hot
             in
             the
             fourth
             degree
             ,
             and
             is
             of
             a
             dissoluing
             ,
             attracting
             ,
             extenuating
             ,
             and
             dissipating
             faculty
             .
             It
             very
             strongly
             heateth
             the
             stomacke
             ,
             cutteth
             ,
             extenuateth
             ,
             and
             scattereth
             grosse
             and
             phlegmaticke
             humours
             ,
             openeth
             the
             obstructions
             of
             the
             breast
             ,
             helpeth
             the
             concoction
             and
             distribution
             of
             meats
             of
             grosse
             substance
             ,
             comforteth
             the
             stomack
             ,
             and
             drieth
             vp
             and
             consumeth
             the
             superfluous
             moysture
             in
             it
             .
             Moreouer
             ,
             it
             vehemently
             pearceth
             the
             braine
             ,
             and
             wonderfully
             purgeth
             it
             from
             superfluities
             :
             and
             therefore
             the
             vse
             of
             it
             is
             very
             profitable
             for
             them
             that
             bee
             subiect
             vnto
             cold
             diseases
             of
             the
             head
             and
             sinewes
             ,
             as
             the
             Epilepsie
             ,
             Lethargie
             and
             Palsie
             :
             for
             it
             openeth
             the
             passages
             ,
             and
             dissipateth
             and
             consumeth
             the
             humours
             oppilating
             the
             nerues
             :
             wherefore
             ,
             as
             it
             is
             a
             good
             sauce
             ,
             so
             is
             it
             also
             very
             medicinable
             .
             It
             is
             a
             most
             wholsome
             sauce
             for
             them
             that
             bee
             phlegmaticke
             ,
             and
             that
             haue
             cold
             and
             moyst
             stomacks
             ,
             especially
             in
             a
             cold
             and
             moyst
             season
             ;
             but
             the
             often
             and
             much
             vse
             thereof
             is
             hurtfull
             vnto
             cholericke
             and
             dry
             bodies
             .
          
           
             Orenges
             differ
             in
             their
             temperature
             ,
             according
             to
             the
             
             sweetnesse
             or
             sourenesse
             of
             their
             iuyce
             :
             for
             the
             sourer
             the
             iuyce
             is
             ,
             the
             colder
             it
             is
             ,
             and
             the
             more
             penetrating
             ;
             but
             yet
             with
             the
             greater
             astriction
             following
             :
             and
             the
             sweeter
             it
             is
             ,
             the
             more
             hot
             and
             lesse
             penetrating
             ,
             without
             any
             or
             little
             astriction
             concurring
             .
             The
             sweet
             Orenges
             are
             not
             fit
             for
             sauce
             ,
             because
             they
             subuert
             the
             appetite
             ,
             and
             cause
             loathsomnesse
             in
             the
             stomacke
             ;
             yet
             to
             such
             as
             are
             of
             a
             melancholike
             temperature
             ,
             they
             are
             ,
             by
             reason
             of
             their
             temperate
             heat
             and
             sweetnesse
             ,
             somewhat
             profitable
             .
             The
             soure
             Orenges
             are
             cold
             and
             dry
             in
             the
             second
             degree
             :
             they
             quench
             thirst
             ,
             excite
             the
             appetite
             ,
             and
             represse
             cholericke
             vomitings
             :
             they
             coarctate
             the
             breast
             ,
             and
             astringe
             the
             belly
             ,
             which
             are
             two
             pernicious
             properties
             :
             wherefore
             they
             are
             greatly
             hurtfull
             to
             the
             phlegmatick
             and
             melancholike
             ,
             and
             them
             that
             are
             straight
             chested
             .
             But
             sugar
             correcteth
             their
             aciditie
             ,
             and
             bringeth
             them
             to
             a
             better
             temperament
             .
             
             They
             are
             conuenient
             for
             hot
             &
             dry
             bodies
             ,
             so
             they
             be
             not
             affected
             with
             coarctation
             of
             the
             breast
             ,
             or
             astriction
             of
             the
             belly
             .
             Those
             that
             are
             of
             a
             meanetaste
             betweene
             both
             ,
             that
             is
             neither
             too
             sowre
             ,
             nor
             too
             sweet
             ,
             are
             cold
             in
             the
             first
             degree
             ,
             and
             temperately
             dry
             :
             they
             are
             best
             for
             sauce
             ,
             because
             they
             are
             more
             acceptable
             to
             the
             taste
             ,
             and
             more
             profitable
             to
             the
             stomacke
             .
             They
             are
             profitable
             in
             feuers
             ,
             to
             extinguish
             thirst
             ,
             and
             inhibit
             the
             putrefaction
             of
             the
             humors
             .
             Orenges
             sliced
             and
             sopped
             in
             Rose-water
             and
             sugar
             ,
             are
             very
             good
             to
             coole
             and
             refresh
             the
             stomacke
             in
             feuers
             ,
             and
             so
             they
             are
             also
             at
             other
             times
             ,
             for
             an
             hot
             and
             cholericke
             stomacke
             ;
             the
             pulpe
             ,
             or
             medullary
             substance
             of
             the
             Orenge
             is
             not
             good
             to
             bee
             eaten
             ,
             except
             of
             them
             that
             haue
             very
             hot
             and
             cholericke
             stomacks
             ,
             but
             the
             iuyce
             onely
             ,
             because
             it
             breedeth
             a
             crude
             and
             ill
             iuyce
             ,
             and
             is
             not
             easily
             digested
             .
             Therindes
             of
             Orenges
             are
             hot
             in
             the
             first
             degree
             ,
             and
             dry
             in
             the
             second
             ,
             being
             preserued
             in
             sugar
             ,
             and
             taken
             in
             small
             quantity
             after
             meat
             ,
             they
             very
             greatly
             comfort
             a
             weake
             stomacke
             .
          
           
             Limmons
             are
             like
             in
             nature
             vnto
             Orenges
             ,
             sauing
             that
             as
             
             they
             are
             sourer
             ,
             so
             are
             they
             colder
             &
             ore
             pearcing
             :
             wherfore
             the
             iuyce
             of
             them
             hath
             an
             admirable
             force
             ,
             of
             cutting
             ,
             penetrating
             ,
             extenuating
             ,
             and
             cooling
             :
             it
             stirrtth
             vp
             the
             appetite
             ,
             comforteth
             the
             stomacke
             ,
             restraineth
             vomiting
             ,
             and
             is
             therefore
             very
             good
             for
             them
             that
             haue
             nauseatiue
             stomacks
             .
             It
             mightily
             cutteth
             and
             attenuateth
             grosse
             humors
             ,
             asswageth
             thirst
             ,
             mitigateth
             the
             sharpnesse
             of
             choler
             ,
             and
             inhibiteth
             the
             encrease
             of
             it
             .
             It
             also
             excellently
             cooleth
             and
             refresheth
             an
             hot
             liuer
             ,
             corroborateth
             the
             heart
             ,
             and
             is
             of
             singular
             efficacie
             against
             acute
             and
             malignant
             feuers
             ,
             for
             it
             defendeth
             the
             humours
             from
             putrefaction
             ,
             and
             correcteth
             those
             that
             are
             putrified
             .
             There
             is
             not
             so
             pleasant
             a
             sauce
             to
             be
             found
             as
             this
             of
             the
             Limmon
             ,
             and
             it
             giueth
             a
             grace
             to
             all
             other
             sauces
             :
             it
             is
             sourer
             then
             vinegar
             ,
             more
             cooling
             and
             more
             pearcing
             ,
             free
             from
             any
             acrimonious
             or
             mordicant
             quality
             ,
             and
             therefore
             more
             delectable
             ,
             and
             more
             wholsome
             then
             it
             .
             It
             is
             for
             hot
             and
             cholerick
             stomacks
             ,
             the
             best
             
             sauce
             ,
             and
             against
             the
             vehemencie
             of
             choler
             there
             is
             not
             a
             better
             medicine
             ;
             for
             it
             mightily
             represseth
             ,
             and
             extinguisheth
             the
             feruent
             heat
             of
             it
             .
             It
             is
             hurtfull
             to
             them
             that
             be
             phlegmatick
             ,
             and
             also
             to
             the
             aged
             ,
             except
             choler
             shall
             happen
             to
             domineire
             in
             their
             stomacks
             .
          
           
             The
             Citron
             is
             like
             in
             nature
             to
             the
             Limmon
             ;
             but
             it
             is
             thought
             to
             haue
             a
             more
             speciall
             propertie
             ,
             against
             malignant
             ,
             
             and
             pestilentiall
             feuers
             ,
             and
             to
             comfort
             the
             heart
             .
             The
             rindes
             ,
             and
             also
             the
             white
             pulpe
             of
             Citrons
             ,
             and
             Limmons
             preserued
             ,
             doe
             comfort
             the
             stomacke
             ,
             helpe
             the
             concoction
             ,
             corroborate
             the
             heart
             ,
             and
             are
             very
             good
             against
             melancholy
             .
          
           
             Oliues
             ,
             if
             they
             be
             ripe
             ,
             are
             temperately
             hot
             ,
             they
             are
             eaten
             with
             salt
             ,
             of
             the
             inhabitants
             where
             they
             grow
             ;
             but
             they
             
             are
             neither
             good
             for
             sawce
             ,
             nor
             for
             meate
             ,
             for
             they
             weaken
             the
             stomacke
             ,
             and
             breed
             a
             putrible
             and
             vnwholsome
             nourishment
             .
             But
             the
             greene
             and
             vnripe
             Oliues
             are
             cold
             and
             dry
             ,
             of
             an
             astringent
             facultie
             ,
             and
             these
             are
             the
             Oliues
             ,
             which
             are
             vsually
             eaten
             with
             meate
             to
             excite
             the
             appetite
             .
             They
             are
             gathered
             while
             they
             be
             greene
             ,
             preserued
             in
             pickle
             ,
             and
             so
             transported
             .
             They
             excite
             the
             appetite
             ,
             clense
             phlegme
             from
             the
             stomacke
             ,
             corroborate
             the
             mouth
             of
             it
             ,
             and
             stay
             vomiting
             ;
             but
             they
             are
             hardly
             digested
             ,
             excite
             thirst
             ,
             breed
             grosse
             and
             melancholicke
             humors
             ,
             and
             being
             abundantly
             eaten
             ,
             they
             cause
             headach
             and
             make
             the
             belly
             cosliue
             ,
             especially
             those
             that
             are
             preserued
             onely
             in
             salt
             :
             wherefore
             they
             are
             not
             so
             wholsome
             a
             sawce
             as
             they
             are
             esleemed
             .
             They
             are
             preserued
             onely
             in
             salt
             or
             in
             a
             pickle
             of
             salt
             and
             vinegar
             .
             Those
             that
             are
             preserued
             in
             salt
             ,
             are
             hotter
             then
             the
             other
             ,
             for
             they
             are
             hot
             in
             the
             second
             degree
             ,
             and
             of
             greater
             force
             in
             clensing
             of
             phlegme
             from
             the
             stomacke
             :
             and
             therefore
             they
             are
             best
             for
             them
             that
             be
             phlegmaticke
             ;
             and
             worst
             for
             the
             cholericke
             .
             But
             those
             that
             are
             preserued
             in
             a
             pickle
             of
             vinegar
             and
             salt
             are
             of
             a
             more
             temperate
             nature
             ;
             they
             represse
             choler
             ,
             and
             stay
             vomiting
             more
             then
             the
             other
             doe
             ,
             and
             are
             conuenient
             for
             euery
             age
             and
             constitution
             ,
             especially
             for
             the
             cholericke
             ,
             
             and
             therefore
             they
             are
             to
             be
             preferred
             before
             them
             .
             But
             which
             way
             socuer
             they
             are
             preserued
             ,
             the
             greene
             or
             greenish
             Oliues
             are
             to
             be
             chosen
             ,
             and
             the
             yellowish
             or
             blackish
             rejected
             as
             abhominable
             for
             sawce
             or
             meate
             :
             for
             the
             yellow
             ones
             were
             too
             ripe
             before
             they
             were
             gathered
             ,
             and
             the
             blackish
             are
             putrified
             .
             The
             salt
             liquor
             or
             pickle
             ,
             wherein
             they
             are
             preserued
             ,
             is
             an
             excellent
             remedie
             against
             sof●…
             and
             flagging
             gummes
             ,
             and
             loose
             teeth
             ,
             if
             they
             be
             washed
             and
             rinsed
             therewith
             somewhat
             hot
             .
          
           
             Capers
             are
             very
             necessarie
             for
             the
             preseruation
             of
             health
             :
             they
             are
             preserued
             in
             vinegar
             ,
             or
             in
             salt
             ,
             or
             in
             a
             pickle
             or
             
             brine
             made
             of
             them
             both
             ,
             which
             is
             the
             best
             way
             :
             Being
             thus
             preserued
             ,
             they
             are
             hot
             in
             the
             first
             degree
             ,
             and
             dry
             in
             the
             second
             :
             they
             are
             of
             an
             abstersiue
             and
             opening
             facultie
             ,
             they
             giuevery
             litle
             nourishment
             ;
             but
             they
             excite
             the
             appetite
             ,
             notably
             clense
             away
             phlegme
             adhering
             to
             the
             stomack
             and
             guts
             ,
             kill
             wormes
             of
             the
             belly
             ,
             and
             open
             the
             obstructions
             of
             the
             liuer
             ,
             but
             especially
             of
             the
             melt
             :
             wherefore
             the
             often
             vse
             of
             them
             with
             meat
             is
             very
             profitable
             to
             phlegmaticke
             and
             melancholicke
             bodies
             ,
             to
             such
             as
             haue
             moyst
             and
             waterish
             stomacks
             ,
             that
             are
             short
             breathed
             ,
             that
             haue
             hard
             and
             ill
             spleenes
             ,
             and
             subiect
             vnto
             quartaine
             feuers
             .
             Before
             they
             be
             vsed
             ,
             the
             salt
             must
             be
             washed
             off
             cleane
             from
             them
             ,
             and
             they
             a
             litle
             while
             steeped
             in
             cleane
             water
             ,
             and
             after
             that
             eaten
             (
             as
             other
             sallads
             be
             )
             with
             vinegar
             ,
             and
             oyle
             also
             if
             it
             shall
             like
             the
             eater
             ;
             or
             if
             they
             be
             eaten
             with
             Oximell
             ,
             they
             will
             not
             onely
             be
             the
             more
             acceptable
             to
             the
             taste
             ,
             but
             more
             effectuall
             also
             for
             the
             purposes
             aforesaid
             .
          
           
             The
             young
             tender
             buds
             of
             Broome
             are
             in
             the
             spring
             
             time
             gathered
             and
             preserued
             in
             pickle
             ,
             in
             the
             same
             manner
             as
             Capersare
             :
             they
             excite
             the
             appetite
             ,
             and
             open
             the
             obstructions
             of
             the
             melt
             and
             liuer
             no
             lesse
             then
             Capers
             doe
             ,
             and
             are
             also
             very
             profitable
             in
             obstructions
             of
             the
             kidneys
             :
             wherefore
             they
             may
             well
             be
             vsed
             with
             meate
             as
             Capers
             are
             .
          
           
             Sampier
             is
             in
             the
             like
             manner
             preserued
             in
             pickle
             ,
             and
             
             
             eaten
             with
             meats
             :
             it
             is
             a
             very
             pleasant
             and
             familiar
             sauce
             ,
             well
             agreeing
             with
             mans
             bodie
             .
             It
             is
             hot
             and
             dry
             ,
             of
             an
             abstersiue
             and
             diureticke
             facultie
             :
             it
             exciteth
             the
             appetite
             ,
             comforteth
             the
             stomacke
             ,
             openeth
             the
             obstructions
             of
             the
             liuer
             ,
             melt
             ,
             and
             especially
             of
             the
             kidneys
             and
             bladder
             ,
             by
             prouoking
             vrine
             :
             wherefore
             it
             is
             a
             necessarie
             sauce
             ,
             for
             them
             that
             are
             subiect
             to
             the
             stone
             ,
             and
             conuenient
             for
             euery
             age
             and
             constitution
             of
             bodie
             .
          
           
             Radish
             is
             also
             vsed
             as
             sauce
             with
             meats
             ,
             but
             it
             is
             a
             very
             hard
             one
             ,
             and
             vnwholsome
             :
             it
             is
             hot
             and
             dry
             ,
             and
             of
             an
             
             extenuating
             facultie
             .
             Those
             that
             are
             very
             tart
             in
             taste
             ,
             are
             hot
             in
             the
             third
             degree
             ,
             and
             dry
             in
             the
             second
             .
             They
             are
             accounted
             the
             best
             ,
             that
             are
             cleare
             ,
             tender
             ,
             and
             tart
             in
             taste
             ,
             and
             so
             they
             are
             ,
             because
             they
             are
             of
             easier
             concoction
             ,
             and
             doe
             more
             delight
             the
             pallate
             .
             Some
             Physitions
             commend
             the
             eating
             of
             Radishes
             before
             meat
             ,
             because
             they
             excite
             the
             appetite
             ;
             and
             some
             after
             meate
             ,
             because
             (
             as
             they
             say
             )
             they
             helpe
             the
             concoction
             by
             depressing
             the
             meats
             ;
             
             but
             I
             constantly
             affirme
             ,
             howsoeuer
             they
             oblectate
             the
             pallate
             ,
             depresse
             the
             meats
             ,
             or
             excite
             the
             appetite
             ,
             that
             they
             are
             neither
             good
             before
             meat
             ,
             nor
             after
             meat
             ,
             nor
             togither
             with
             meat
             .
             They
             are
             not
             good
             to
             be
             eaten
             before
             meate
             ,
             for
             because
             that
             they
             are
             with
             much
             difficultie
             digested
             ,
             and
             make
             long
             stay
             in
             the
             stomacke
             ,
             they
             hinder
             both
             the
             descension
             and
             concoction
             of
             the
             meat
             that
             is
             taken
             after
             them
             ,
             and
             are
             also
             the
             cause
             of
             stinking
             belchings
             ,
             which
             are
             far
             greater
             hurts
             ,
             then
             the
             exciting
             of
             the
             appetite
             is
             a
             commoditie
             .
             Neither
             are
             they
             good
             to
             be
             eaten
             after
             meate
             ,
             for
             by
             reason
             of
             the
             hardnes
             of
             their
             substance
             ,
             they
             rather
             oppresse
             the
             stomacke
             ,
             then
             any
             way
             helpe
             the
             digestion
             ,
             breed
             windinesse
             ,
             and
             cause
             noysome
             belchings
             ,
             yea
             though
             they
             be
             taken
             (
             euen
             as
             we
             doe
             cheese
             )
             in
             small
             quantitie
             .
             But
             our
             vsuall
             manner
             in
             England
             is
             to
             eat
             them
             togither
             with
             meat
             as
             a
             sawce
             ,
             which
             is
             the
             worst
             way
             of
             all
             ;
             for
             being
             in
             such
             manner
             taken
             ,
             they
             greatly
             oppresse
             the
             stomacke
             ,
             ingender
             raw
             humors
             ,
             &
             aboundance
             of
             winde
             ,
             cause
             loathsomnes
             ,
             disturbe
             and
             hinder
             the
             concoction
             
             of
             the
             meate
             that
             is
             taken
             with
             them
             ,
             raise
             vp
             noysome
             fumes
             and
             most
             offensiue
             belchings
             ,
             which
             are
             very
             hurtfull
             to
             the
             eyes
             and
             head
             .
             Wherefore
             I
             conclude
             ,
             that
             they
             are
             vnwholesome
             any
             way
             to
             be
             eaten
             (
             especially
             for
             them
             that
             haue
             weake
             stomacks
             )
             except
             for
             them
             that
             be
             pallate-pleasers
             ,
             and
             that
             they
             are
             onely
             good
             to
             be
             vsed
             in
             the
             way
             of
             physicke
             :
             for
             they
             heat
             ,
             cut
             ,
             and
             attenuate
             grosse
             humors
             ,
             prouoke
             vrine
             ,
             and
             procure
             vomiting
             .
             And
             verily
             this
             their
             heating
             ,
             cutting
             ,
             attenuating
             and
             vomitorie
             
             facultie
             ,
             is
             the
             principall
             cause
             ,
             by
             working
             vpon
             the
             humors
             and
             meate
             in
             the
             stomacke
             ,
             that
             they
             breake
             ,
             or
             rather
             breed
             and
             raise
             vp
             so
             much
             winde
             ,
             and
             auoide
             it
             by
             belchings
             .
          
           
             Oyle
             Oliue
             ,
             which
             we
             commonly
             call
             Sallet
             Oyle
             ,
             if
             it
             
             be
             of
             the
             ripe
             Oliues
             is
             moderately
             hot
             ,
             and
             maketh
             the
             belly
             soluble
             ;
             but
             by
             reason
             of
             the
             vnctuous
             substance
             and
             nauseous
             sweetnesse
             of
             it
             ,
             it
             deiecteth
             the
             appetite
             ,
             anoyeth
             the
             stomacke
             ,
             impinguateth
             the
             liuer
             ,
             and
             increaseth
             the
             substance
             of
             it
             :
             wherefore
             it
             is
             in
             no
             wise
             to
             be
             vsed
             as
             a
             sauce
             with
             meats
             .
             But
             the
             Oyle
             that
             is
             made
             of
             the
             vnripe
             Oliues
             ,
             which
             is
             called
             Oyle
             Omphacine
             ,
             is
             not
             
             so
             grosse
             and
             fattie
             ,
             as
             the
             other
             ,
             and
             inclineth
             to
             a
             greenish
             colour
             :
             it
             is
             somewhat
             of
             a
             cooling
             and
             astringent
             facultie
             ,
             by
             reason
             whereof
             ,
             it
             strength●…eth
             the
             stomacke
             ,
             and
             represseth
             the
             too-much
             tenuitie
             ,
             and
             fluxibilitie
             of
             the
             bloud
             in
             cholericke
             and
             sanguine
             bodies
             :
             wherefore
             the
             vse
             of
             it
             for
             them
             that
             are
             healthy
             is
             very
             conuenient
             .
             Of
             Butter
             ,
             which
             is
             of
             great
             vse
             in
             sawces
             ,
             I
             haue
             spoken
             in
             the
             precedent
             section
             .
          
           
             Honie
             is
             hot
             and
             dry
             in
             the
             second
             degree
             ,
             and
             of
             an
             
             abstersiue
             and
             soluble
             facultie
             :
             wherefore
             it
             is
             very
             wholesome
             for
             them
             that
             be
             old
             ,
             for
             such
             as
             are
             phlegmaticke
             ,
             and
             of
             a
             cold
             and
             moyst
             constitution
             ,
             especially
             in
             the
             cold
             seasons
             of
             the
             yeare
             .
             It
             is
             very
             profitable
             for
             such
             as
             be
             asthmaticke
             or
             short
             breathed
             ,
             and
             that
             are
             subiect
             vnto
             rheumes
             ,
             so
             that
             they
             be
             not
             of
             a
             cholericke
             constitution
             ,
             because
             it
             doth
             notably
             clense
             and
             mundifie
             the
             
             breast
             ,
             and
             lungs
             ,
             of
             phlegmaticke
             and
             rheumaticke
             humors
             .
             Wherefore
             I
             wish
             all
             such
             as
             are
             of
             a
             phlegmatick
             
             constitution
             ,
             to
             accustome
             the
             eating
             of
             honie
             mornings
             fasting
             ,
             and
             to
             walke
             an
             houre
             after
             it
             ;
             but
             it
             must
             not
             be
             immoderately
             taken
             ,
             for
             ,
             not
             withstanding
             that
             it
             is
             of
             a
             clensing
             and
             opening
             facultie
             ;
             yet
             for
             all
             that
             ,
             if
             it
             be
             taken
             in
             too
             large
             a
             quantitie
             ,
             it
             will
             obstruct
             and
             cloy
             the
             stomacke
             ,
             because
             it
             consisteth
             of
             a
             grosse
             substance
             .
             But
             the
             vse
             of
             honie
             is
             hurtfull
             to
             them
             that
             are
             of
             hot
             complexion
             ,
             because
             it
             inflameth
             the
             bloud
             ,
             and
             is
             quickly
             (
             by
             
             reason
             of
             the
             acrimonie
             of
             it
             )
             conuerted
             into
             choler
             ;
             it
             is
             also
             hurtfull
             to
             such
             as
             abound
             with
             winde
             ,
             especially
             the
             crude
             and
             vnclarified
             honie
             ,
             because
             there
             is
             in
             it
             a
             windie
             and
             excrementall
             moysture
             .
             The
             way
             to
             clarifie
             it
             ,
             is
             to
             put
             vnto
             it
             a
             litle
             water
             ,
             and
             so
             to
             boyle
             it
             and
             scum
             it
             so
             
             long
             as
             any
             froth
             ariseth
             :
             for
             by
             this
             meanes
             the
             tartnesse
             and
             flatulent
             moysture
             of
             it
             ,
             is
             for
             the
             most
             part
             taken
             away
             ,
             and
             consequently
             becommeth
             a
             more
             wholesome
             medicinable
             nourishment
             .
             That
             is
             the
             best
             honie
             ,
             which
             is
             hard
             in
             the
             vessell
             and
             curded
             like
             sugar
             ,
             and
             which
             is
             
             also
             of
             a
             true
             and
             delectable
             sweetnes
             ,
             of
             good
             smell
             ,
             and
             of
             a
             cleare
             yellowish
             colour
             ;
             or
             if
             it
             shall
             be
             of
             a
             whitish
             colour
             ,
             so
             that
             none
             of
             the
             said
             notes
             of
             goodnesse
             be
             wanting
             in
             it
             ,
             it
             is
             neuer
             the
             worse
             .
             New
             honie
             is
             better
             then
             olde
             ,
             because
             some
             of
             the
             moysture
             of
             it
             is
             in
             continuance
             
             consumed
             ,
             whereupon
             it
             becommeth
             more
             dry
             ,
             and
             tarte
             in
             taste
             .
          
           
             Sugar
             is
             temperately
             hot
             and
             moyst
             ,
             of
             a
             detersiue
             facultie
             ,
             and
             good
             for
             the
             obstructions
             of
             the
             breast
             and
             
             lungs
             ;
             but
             it
             is
             not
             so
             strong
             in
             operation
             against
             phlegme
             as
             honie
             .
             And
             here
             it
             may
             be
             demanded
             whether
             Sugar
             or
             Honie
             be
             the
             better
             ?
             Wherevnto
             I
             answer
             ,
             that
             Sugar
             
             is
             generally
             more
             wholsome
             then
             Honie
             :
             for
             it
             is
             of
             a
             better
             temperature
             ,
             of
             pleasanter
             taste
             ,
             not
             so
             fulsome
             as
             Honie
             ,
             and
             therefore
             more
             acceptable
             to
             the
             stomack
             ,
             and
             consequently
             farre
             better
             for
             sauce
             ,
             and
             nourishment
             .
             It
             may
             be
             giuen
             in
             feuers
             ,
             because
             it
             doth
             not
             inflame
             the
             
             bodie
             ,
             nor
             so
             soone
             turne
             into
             choler
             as
             honie
             doth
             ;
             and
             to
             conclude
             all
             in
             a
             word
             ,
             Sugar
             agreeth
             with
             all
             ages
             ,
             and
             all
             complexions
             ;
             but
             contrariwise
             Honie
             anoyeth
             many
             ,
             especially
             those
             that
             are
             cholerick
             ,
             or
             full
             of
             winde
             in
             their
             bodies
             .
             Onely
             Honie
             is
             better
             for
             them
             that
             haue
             very
             cold
             and
             moyst
             stomacks
             ,
             and
             that
             haue
             their
             breasts
             stuffed
             with
             phlegme
             .
             Water
             and
             fine
             Sugar
             onely
             brewed
             togither
             ,
             is
             very
             good
             for
             hot
             ,
             cholericke
             ,
             and
             dry
             bodies
             ,
             that
             are
             affected
             with
             phlegme
             in
             their
             breast
             :
             for
             through
             the
             coldnes
             and
             moysture
             of
             it
             ,
             it
             excellently
             tempereth
             the
             heate
             and
             siccitie
             of
             the
             breast
             and
             stomack
             ,
             and
             cleareth
             them
             of
             phlegme
             .
             Sugar
             by
             how
             much
             the
             whiter
             it
             is
             ,
             by
             so
             much
             the
             purer
             and
             wholsomer
             it
             is
             ,
             which
             is
             euident
             by
             the
             making
             and
             refining
             of
             it
             .
             It
             is
             made
             much
             after
             the
             same
             manner
             and
             forme
             as
             white
             salt
             is
             .
             The
             Sugar
             is
             nothing
             else
             but
             the
             iuyce
             of
             certaine
             Canes
             or
             Reedes
             ,
             which
             is
             extracted
             by
             boyling
             them
             in
             water
             ,
             euen
             after
             the
             same
             manner
             and
             fashion
             as
             they
             doe
             Salt.
             This
             first
             extracted
             Sugar
             is
             grosse
             ,
             and
             of
             red
             colour
             :
             it
             is
             hot
             and
             dry
             ,
             somewhat
             tart
             in
             taste
             ,
             and
             of
             a
             detersiue
             facultie
             :
             by
             longer
             boyling
             ,
             it
             becommeth
             hard
             ,
             which
             we
             call
             Red
             Sugar
             Candie
             ,
             which
             is
             only
             good
             in
             glysters
             ,
             for
             to
             clense
             and
             irritate
             the
             expulsiue
             facultie
             .
             This
             grosse
             reddish
             
             Sugar
             is
             againe
             mixed
             with
             water
             ,
             and
             boyled
             ,
             and
             commeth
             to
             be
             of
             an
             whitish
             colour
             ,
             lesse
             hot
             ,
             more
             moyst
             ,
             and
             more
             acceptable
             to
             the
             taste
             and
             stomacke
             .
             This
             kinde
             of
             second
             Sugar
             ,
             we
             call
             common
             or
             kitchin
             Sugar
             .
             This
             being
             the
             third
             time
             diluted
             ,
             and
             decocted
             ,
             is
             of
             an
             excellent
             temperament
             ,
             most
             white
             ,
             and
             of
             a
             singular
             pleasant
             taste
             :
             this
             is
             the
             best
             ,
             purest
             ,
             and
             wholsomest
             Sugar
             ,
             which
             giueth
             a
             grace
             vnto
             whatsoeuer
             it
             be
             mixed
             .
             And
             this
             by
             
             rather
             boyling
             becommeth
             hard
             ,
             and
             of
             a
             resplendent
             white
             colour
             ,
             which
             we
             commonly
             call
             White
             Sugar
             Candie
             :
             this
             is
             the
             best
             Sugar
             for
             diseases
             of
             the
             breast
             ,
             
             for
             it
             is
             not
             altogither
             so
             hot
             as
             the
             other
             Sugar
             ,
             and
             is
             also
             somewhat
             of
             a
             more
             pure
             and
             subtile
             moysture
             .
             Wherefore
             it
             excellently
             asswageth
             and
             moystneth
             the
             asperitie
             
             and
             siccitie
             of
             the
             tongue
             ,
             mouth
             ,
             throat
             ,
             and
             winde-pipe
             ;
             and
             is
             very
             good
             for
             a
             dry
             cough
             ,
             and
             other
             infirmities
             of
             the
             lungs
             :
             it
             is
             most
             accommodate
             for
             all
             hot
             and
             dry
             constitutions
             .
          
           
             There
             are
             diuers
             kinds
             of
             mixt
             sauces
             deuised
             &
             composed
             
             by
             the
             skill
             of
             Cookes
             ,
             to
             oblectate
             the
             pallate
             and
             throat
             ,
             to
             excite
             the
             appetite
             ,
             and
             to
             adde
             a
             grace
             vnto
             bad
             meats
             ,
             which
             of
             ingurgitating
             belly-gods
             are
             greatly
             esteemed
             .
             But
             I
             aduise
             all
             such
             as
             are
             respectiue
             of
             their
             health
             ,
             to
             refraine
             the
             vse
             of
             all
             confused
             saucs
             ;
             or
             to
             be
             very
             circumspect
             ,
             not
             onely
             in
             the
             vse
             of
             them
             ,
             because
             they
             allure
             the
             stomacke
             to
             a
             gluttenous
             taking
             of
             meate
             ;
             but
             also
             in
             the
             choise
             of
             them
             :
             for
             they
             onely
             are
             wholsome
             ,
             that
             are
             somewhat
             of
             a
             soure
             taste
             ,
             by
             putting
             to
             them
             a
             conuenient
             quantitie
             of
             vinegar
             ,
             veriuce
             ,
             or
             of
             the
             iuyce
             of
             Orenges
             or
             Limmons
             .
             But
             let
             temperate
             men
             ,
             and
             such
             as
             are
             studious
             of
             their
             health
             ,
             content
             themselues
             with
             the
             simpler
             kinds
             of
             sauces
             ,
             because
             they
             are
             for
             the
             stomacke
             and
             health
             of
             the
             bodie
             most
             conuenient
             .
          
        
         
           
             Whether
             Cinnamon
             be
             the
             best
             and
             wholesomest
             of
             all
             spices
             ?
          
           
             CInnamon
             is
             hot
             and
             dry
             in
             the
             third
             degree
             ,
             and
             of
             an
             excellent
             aromaticall
             substance
             :
             for
             fragrancie
             of
             smell
             and
             iucunditie
             of
             taste
             ,
             it
             excelleth
             all
             other
             spices
             :
             it
             strengthneth
             the
             stomacke
             ,
             preuenteth
             and
             correcte●…h
             putrefaction
             of
             humors
             ,
             resisteth
             poysons
             ,
             exceedingly
             comforteth
             the
             principall
             parts
             ,
             especially
             the
             heart
             and
             liuer
             ,
             and
             reviueth
             the
             spirits
             .
             It
             also
             openeth
             obstructions
             ,
             and
             strengthneth
             the
             retentiue
             facultie
             of
             all
             the
             parts
             ,
             by
             drying
             vp
             and
             consuming
             the
             crude
             and
             excrementall
             moysture
             .
             It
             is
             conuenient
             for
             all
             bodies
             ,
             especially
             for
             them
             that
             are
             of
             cold
             and
             moyst
             temperature
             ,
             and
             that
             haue
             weake
             stomacks
             ;
             but
             the
             ouer-much
             vse
             of
             it
             ,
             is
             hurtfull
             to
             such
             as
             are
             by
             constitution
             cholericke
             .
             Of
             one
             pound
             of
             Cinnamon
             grossely
             bearen
             ,
             a
             pound
             of
             
             white
             Sugar
             ,
             a
             gallon
             of
             Sacke
             ,
             and
             a
             quart
             of
             Rosewater
             ,
             
             steeped
             togither
             24
             houres
             ,
             is
             drawne
             by
             distillation
             ,
             a
             water
             of
             singular
             efficacie
             against
             sowning
             ,
             debilitie
             of
             the
             spirits
             ,
             and
             principall
             parte
             .
             Wherefore
             I
             wish
             euery
             man
             ,
             that
             is
             respectiue
             of
             his
             health
             and
             life
             ,
             especially
             such
             as
             are
             of
             weake
             nature
             ,
             neuer
             to
             be
             without
             it
             ,
             and
             to
             take
             now
             and
             then
             a
             spoonfull
             or
             two
             ,
             especially
             when
             occasion
             shall
             instant
             the
             vse
             of
             it
             .
          
           
             Next
             vnto
             Cinnamon
             ,
             for
             goodnes
             and
             aromaticall
             
             substance
             ,
             are
             Cloues
             :
             they
             are
             hot
             and
             dry
             in
             the
             third
             degree
             ,
             they
             are
             not
             of
             so
             penetrating
             a
             force
             as
             Cinnamon
             ,
             but
             more
             drying
             ;
             they
             consume
             ,
             and
             dissolue
             crude
             and
             windie
             humors
             ,
             comfort
             ,
             and
             corroborate
             all
             the
             principall
             parts
             of
             the
             bodie
             ,
             especially
             the
             stomack
             ,
             &
             heart
             ,
             excite
             Venus
             ,
             helpe
             the
             concoction
             ,
             discusse
             winde
             ,
             make
             the
             breath
             sweet
             ,
             stay
             vomiting
             ,
             and
             fluxes
             of
             the
             belly
             proceeding
             of
             a
             cold
             cause
             ,
             or
             weaknes
             of
             the
             retentiue
             facultie
             :
             And
             as
             they
             are
             very
             good
             for
             a
             weake
             ,
             cold
             ,
             and
             windie
             stomacke
             ,
             so
             are
             they
             also
             for
             a
             liuer
             collapsed
             by
             cold
             .
             They
             are
             very
             profitable
             for
             the
             aged
             ,
             for
             such
             as
             are
             phlegmaticke
             ,
             and
             subiect
             to
             rheumes
             ,
             especially
             in
             the
             winter
             ;
             but
             the
             often
             and
             much
             vse
             of
             them
             is
             hurtfull
             vnto
             cholericke
             and
             dry
             bodies
             .
          
           
             Nutmeg
             and
             Mace
             are
             of
             one
             and
             the
             same
             facultie
             :
             
             they
             are
             hot
             and
             dry
             in
             the
             second
             degree
             ,
             somewhat
             of
             an
             astringent
             facultie
             :
             they
             strengthen
             the
             stomacke
             ,
             especially
             the
             Mace
             :
             they
             comfort
             the
             braine
             and
             animall
             faculties
             ,
             especially
             the
             Nutmeg
             :
             they
             stay
             seminall
             fluxes
             ,
             and
             are
             good
             for
             cold
             vterine
             affects
             ,
             especially
             the
             Nutmeg
             :
             they
             discusse
             winde
             ,
             and
             inhibit
             fluxes
             of
             the
             belly
             ,
             proceeding
             from
             a
             cold
             cause
             or
             weaknes
             of
             the
             retentiue
             facultie
             .
             They
             are
             good
             for
             olde
             ,
             cold
             ,
             and
             phlegmaticke
             bodies
             ;
             but
             the
             much
             vse
             of
             them
             ,
             by
             reason
             of
             their
             dry
             temperature
             ,
             and
             astrictiue
             facultie
             ,
             is
             hurtfull
             to
             cholerick
             and
             melancholick
             constitutions
             ,
             and
             them
             that
             haue
             costiue
             bellies
             .
             
          
           
             Nutmegs
             preserued
             in
             Sugar
             ,
             as
             soone
             as
             they
             be
             taken
             
             from
             the
             tree
             ,
             are
             of
             a
             very
             pleasant
             and
             delightsome
             taste
             ,
             and
             of
             most
             profitable
             vse
             ,
             for
             comforting
             of
             the
             stomack
             and
             braine
             ,
             to
             be
             eaten
             now
             and
             then
             ,
             especially
             in
             the
             mornings
             fasting
             ,
             and
             presently
             after
             meales
             :
             and
             because
             they
             are
             of
             a
             lesse
             drying
             and
             binding
             facultie
             ;
             they
             are
             very
             good
             for
             euery
             state
             and
             constitution
             of
             bodie
             .
             Wherefore
             I
             aduise
             all
             those
             that
             haue
             weake
             stomacks
             ,
             and
             that
             liue
             a
             studious
             kinde
             of
             life
             ,
             neuer
             to
             be
             without
             them
             ,
             that
             they
             may
             take
             of
             them
             at
             their
             pleasure
             .
          
           
             All
             the
             sorts
             of
             Pepper
             are
             hot
             and
             dry
             in
             the
             height
             of
             
             the
             third
             degree
             ,
             if
             not
             in
             the
             beginning
             of
             the
             fourth
             :
             they
             are
             of
             an
             heating
             ,
             and
             resoluing
             facultie
             :
             they
             excite
             the
             appetite
             ,
             comfort
             the
             stomacke
             ,
             helpe
             the
             concoction
             ,
             and
             all
             cold
             diseases
             of
             the
             breast
             and
             stomacke
             ,
             by
             concocting
             ,
             dissipating
             ,
             exiccating
             ,
             and
             expelling
             crude
             and
             flatuous
             humors
             :
             they
             also
             strongly
             heat
             the
             sinewes
             and
             muscles
             ,
             and
             all
             cold
             parts
             .
             The
             round
             blacke
             Pepper
             is
             in
             greatest
             vse
             for
             sauce
             and
             seasonings
             of
             meats
             .
             It
             must
             be
             moderately
             vsed
             ,
             for
             otherwise
             ,
             by
             reason
             of
             the
             acrimonious
             heat
             that
             it
             hath
             ,
             it
             will
             quickly
             inflame
             the
             bowels
             ,
             adure
             the
             bloud
             ,
             and
             consume
             the
             genitall
             seede
             .
             By
             reason
             of
             the
             tenuitie
             of
             its
             substance
             ,
             it
             must
             be
             but
             grossely
             beaten
             ,
             that
             the
             heat
             thereof
             may
             longer
             continue
             and
             operate
             in
             the
             stomacke
             :
             for
             being
             smally
             beaten
             ,
             it
             will
             make
             lesser
             stay
             in
             the
             stomacke
             ,
             and
             mesaraick
             veines
             ,
             and
             by
             reason
             of
             the
             penetrating
             force
             of
             it
             ,
             sooner
             ouer-heat
             and
             dry
             the
             liuer
             ,
             prouoke
             vrine
             ,
             in
             flame
             the
             bloud
             ,
             and
             the
             reines
             .
             It
             is
             a
             spice
             ,
             most
             conuenient
             for
             cold
             ,
             moist
             ,
             and
             grosse
             meats
             ,
             for
             cold
             and
             moist
             seasons
             ,
             for
             the
             aged
             ,
             for
             the
             phlegmaticke
             ,
             for
             them
             that
             haue
             cold
             ,
             weake
             ,
             and
             windie
             stomacks
             ,
             and
             that
             are
             subiect
             to
             distillations
             .
             But
             to
             hot
             ,
             cholericke
             ,
             and
             dry
             bodies
             ,
             the
             much
             or
             often
             vse
             thereof
             is
             very
             hurtfull
             ,
             especially
             in
             hot
             and
             dry
             seasons
             .
          
           
             Ginger
             is
             the
             roote
             of
             a
             certaine
             plant
             growing
             in
             Barbarie
             
             and
             other
             hot
             countries
             :
             being
             greene
             and
             newly
             digged
             vp
             ,
             it
             is
             hot
             in
             the
             third
             degree
             ,
             and
             moyst
             in
             the
             first
             ;
             but
             when
             it
             is
             growne
             dry
             ,
             because
             that
             the
             moysture
             
             of
             it
             is
             consumed
             ,
             it
             is
             dry
             in
             the
             second
             degree
             ,
             if
             not
             in
             the
             third
             :
             it
             is
             of
             an
             heating
             and
             digesting
             quality
             ;
             but
             it
             heateth
             with
             a
             more
             durable
             heat
             then
             pepper
             doth
             ,
             and
             therefore
             it
             is
             more
             conuenient
             for
             a
             cold
             and
             moyst
             stomacke
             ,
             for
             which
             it
             is
             of
             singular
             efficacie
             ,
             it
             discusseth
             winde
             ,
             helpeth
             the
             digestion
             ,
             and
             consumeth
             crude
             and
             phlegmaticke
             humours
             .
             It
             is
             very
             profitable
             for
             the
             aged
             ,
             such
             as
             are
             phlegmaticke
             ,
             and
             full
             of
             crude
             ,
             flatulent
             moysture
             in
             their
             stomacks
             ,
             especially
             in
             cold
             and
             moyst
             seasons
             ;
             but
             the
             vse
             of
             it
             is
             not
             so
             good
             in
             hot
             seasons
             ,
             nor
             for
             them
             that
             are
             by
             constitution
             cholericke
             ,
             because
             the
             often
             and
             much
             vse
             of
             it
             will
             enflame
             ,
             and
             distemper
             hot
             and
             dry
             bodies
             .
          
           
             The
             greene
             roots
             preserued
             ,
             which
             wee
             commonly
             call
             greene
             ginger
             ,
             or
             ginger
             condite
             ,
             are
             of
             pleasant
             taste
             ,
             very
             
             good
             to
             be
             eaten
             often
             times
             ,
             especially
             mornings
             fasting
             ,
             of
             them
             that
             haue
             weake
             stomacks
             ,
             and
             bad
             memories
             ,
             and
             that
             are
             subiect
             vnto
             rheumes
             :
             for
             they
             greatly
             comfort
             the
             stomacke
             and
             head
             ,
             and
             are
             also
             very
             accommodate
             for
             all
             the
             purposes
             aforesayd
             .
             Wherefore
             the
             vse
             of
             them
             is
             for
             old
             men
             and
             Students
             most
             profitable
             .
             They
             also
             increase
             the
             geniture
             .
             They
             are
             preserued
             two
             wayes
             ,
             either
             in
             a
             syrupe
             of
             sugar
             ,
             or
             couered
             ouer
             and
             incrustated
             according
             
             to
             art
             with
             sugar
             ,
             which
             wee
             commonly
             call
             Candied
             Ginger
             :
             this
             is
             best
             for
             them
             that
             be
             very
             phlegmatick
             ,
             and
             rheumatick
             ,
             and
             that
             haue
             very
             cold
             and
             moyst
             stomacks
             ,
             because
             they
             are
             of
             a
             more
             exiccating
             nature
             ;
             but
             the
             Ginger
             that
             is
             preserued
             in
             syrupe
             ,
             is
             more
             conuenient
             for
             all
             other
             bodies
             ,
             and
             for
             the
             two
             purposes
             last
             aboue
             recited
             ,
             because
             it
             drieth
             not
             ,
             as
             the
             candied
             ginger
             doth
             ,
             but
             is
             rather
             hot
             and
             moyst
             in
             quality
             ,
             by
             reason
             of
             a
             substantiall
             moysture
             ,
             that
             it
             receiueth
             from
             the
             syrupe
             ,
             wherein
             it
             is
             preserued
             .
             The
             roots
             that
             are
             preserued
             in
             syrupe
             ,
             while
             they
             be
             fresh
             ,
             greene
             ,
             and
             full
             of
             iuyce
             ,
             are
             of
             soft
             and
             tender
             substance
             ,
             and
             of
             a
             most
             pleasant
             taste
             :
             whereby
             you
             may
             detect
             the
             fraud
             of
             them
             ,
             that
             boyle
             the
             dry
             Ginger
             ,
             to
             make
             it
             soft
             ,
             and
             afterward
             put
             it
             into
             a
             syrupe
             ,
             and
             sell
             it
             
             for
             greene
             condite
             Ginger
             :
             for
             it
             is
             somewhat
             blackish
             ,
             tough
             ,
             and
             hard
             in
             biting
             ,
             and
             not
             so
             delectable
             in
             taste
             .
          
           
             Saffron
             is
             hot
             in
             the
             second
             degree
             ,
             and
             dry
             in
             the
             first
             :
             
             the
             moderate
             vse
             of
             it
             ,
             wonderfully
             refresheth
             ,
             comforteth
             ,
             strengthneth
             ,
             and
             exhilarateth
             the
             heart
             ,
             for
             there
             is
             so
             great
             societie
             betwixt
             it
             and
             the
             heart
             ,
             that
             it
             is
             without
             delay
             carried
             thither
             ,
             and
             for
             that
             cause
             it
             is
             mixed
             with
             all
             cardiacall
             medicines
             .
             It
             expelleth
             and
             preserueth
             from
             all
             pestilentiall
             infections
             ,
             it
             openeth
             the
             obstructions
             of
             the
             liuer
             and
             gall
             ,
             and
             is
             therefore
             good
             against
             the
             yellow
             Iaundise
             :
             it
             prouoketh
             the
             menstruall
             courses
             ,
             and
             birth
             ,
             and
             therfore
             women
             with
             childe
             must
             carefully
             shun
             the
             vse
             of
             it
             :
             it
             also
             dilateth
             the
             breast
             ,
             openeth
             the
             obstruction
             of
             the
             lungs
             ,
             and
             is
             for
             them
             that
             bee
             short
             and
             thicke
             breathed
             ,
             the
             last
             and
             greatest
             remedie
             .
             But
             if
             it
             bee
             not
             moderately
             vsed
             ,
             and
             that
             in
             very
             small
             quantity
             at
             a
             time
             ,
             it
             is
             hurtfull
             and
             dangerous
             :
             for
             it
             causeth
             the
             head-ach
             ,
             and
             offendeth
             the
             braine
             and
             senses
             ,
             by
             sending
             vp
             sharpe
             fumes
             :
             it
             also
             deiecteth
             the
             appetite
             ,
             and
             causeth
             faintnesse
             ,
             by
             too
             much
             relaxing
             the
             hearr
             ,
             and
             pouring
             out
             the
             spirits
             .
          
        
      
       
         
         
           OF
           FRVITS
           ,
           ROOTS
           ,
           and
           HEARBES
           ,
           that
           serue
           for
           meat
           ,
           and
           are
           vsually
           eaten
           .
           SECT
           .
           VII
           .
        
         
           
             Whether
             new
             fruits
             eaten
             raw
             ,
             yeeld
             any
             wholsome
             or
             prositable
             nourishment
             to
             the
             bodie
             ?
          
           
             ALthough
             all
             new
             fruits
             that
             abound
             with
             moysture
             ,
             as
             most
             doe
             ,
             may
             seeme
             to
             be
             iudged
             vnwhosome
             to
             be
             eaten
             raw
             ,
             by
             reason
             that
             they
             fill
             the
             body
             with
             crude
             and
             waterish
             humours
             ,
             that
             dispose
             the
             bloud
             vnto
             putrefaction
             ;
             yet
             the
             moderate
             and
             tempestiue
             vse
             of
             them
             ,
             may
             be
             very
             good
             and
             profitable
             ,
             for
             such
             as
             vse
             to
             heat
             and
             dry
             their
             bodies
             with
             great
             labour
             and
             exercise
             ,
             for
             all
             hot
             constitutions
             ,
             especially
             for
             the
             cholericke
             ,
             because
             they
             extinguish
             thirst
             ,
             coole
             and
             moysten
             the
             body
             ,
             and
             represse
             the
             vehement
             heat
             and
             ebullition
             of
             choler
             .
             But
             to
             the
             phlegmatick
             ,
             and
             such
             as
             haue
             crude
             stomacks
             ,
             all
             raw
             fruits
             ,
             especially
             those
             that
             abound
             with
             moysture
             ,
             are
             greatly
             hurtfull
             ,
             as
             heereafter
             shall
             bee
             particularly
             demonstrated
             .
          
           
             And
             here
             ,
             before
             I
             begin
             to
             discourse
             of
             alimentary
             simples
             ,
             I
             will
             aduertise
             the
             Reader
             somwhat
             ,
             for
             his
             better
             vnderstanding
             ,
             concerning
             the
             fouredegrees
             of
             qualities
             ,
             that
             
             Physicians
             constitute
             and
             define
             to
             be
             in
             Simples
             :
             as
             those
             are
             sayd
             to
             be
             hot
             or
             cold
             ,
             &c.
             in
             the
             first
             degree
             ,
             that
             alter
             a
             temperate
             bodie
             ;
             yet
             if
             they
             be
             hot
             or
             cold
             ,
             &c.
             but
             in
             the
             beginning
             of
             the
             degree
             (
             for
             euery
             degree
             hath
             so
             ample
             a
             
             latitude
             ,
             that
             in
             euery
             one
             we
             constitute
             three
             stations
             ,
             and
             therefore
             of
             those
             things
             that
             are
             in
             the
             first
             degree
             ,
             some
             are
             sayd
             to
             be
             in
             the
             beginning
             of
             the
             degree
             ,
             some
             in
             the
             middle
             ,
             and
             some
             in
             the
             end
             )
             they
             doe
             not
             so
             euidently
             alter
             ,
             but
             that
             some
             consideratiue
             examination
             is
             needfull
             for
             discerning
             of
             the
             alteration
             .
             In
             the
             second
             degree
             are
             those
             that
             doe
             so
             manifestly
             alter
             ,
             as
             that
             there
             is
             no
             more
             neede
             of
             examination
             ,
             or
             coniecture
             ,
             for
             vnderstanding
             of
             the
             alteration
             :
             &
             of
             this
             sort
             are
             hony
             &
             figs
             for
             heat
             ,
             and
             lettuce
             for
             coldnesse
             and
             moystnesse
             ,
             &c.
             
             Of
             the
             third
             degree
             are
             those
             that
             doe
             strongly
             alter
             ,
             as
             Hyssop
             ,
             Time
             ,
             Cloues
             ,
             Sacke
             ,
             if
             it
             bee
             not
             new
             :
             and
             in
             the
             same
             degree
             you
             shall
             finde
             Time
             to
             exceede
             Hyssop
             in
             heat
             .
             Of
             the
             fourth
             degree
             are
             those
             ,
             that
             doe
             very
             greatly
             and
             vehemently
             alter
             ,
             such
             as
             in
             heating
             ,
             are
             of
             a
             burning
             force
             ,
             and
             in
             cooling
             of
             a
             stupefying
             .
             Wherefore
             that
             may
             bee
             sayd
             to
             be
             hot
             or
             cold
             ,
             &c.
             in
             the
             first
             degree
             ,
             which
             is
             but
             slenderly
             perceiued
             of
             the
             gustatiue
             sense
             :
             that
             in
             the
             second
             ,
             which
             is
             very
             manifestly
             perceiued
             :
             that
             in
             the
             third
             ,
             which
             is
             so
             strongly
             perceiued
             ,
             as
             that
             it
             somewhat
             offendeth
             the
             sense
             :
             and
             that
             in
             the
             fourth
             ,
             which
             very
             greatly
             affecteth
             and
             annoyeth
             both
             the
             sence
             and
             bodie
             .
             And
             thus
             much
             concerning
             the
             vnderstanding
             of
             the
             foure
             degrees
             in
             the
             primary
             qualities
             of
             Simples
             .
             And
             now
             because
             that
             all
             fruits
             ,
             roots
             ,
             and
             hearbes
             ,
             haue
             for
             the
             most
             part
             some
             medicinable
             facultie
             ,
             and
             are
             also
             oftentimes
             offensiue
             vnto
             man
             ,
             because
             they
             engender
             crude
             ,
             grosse
             ,
             and
             flatulent
             humours
             ,
             I
             will
             particularly
             write
             of
             such
             as
             be
             in
             vse
             among
             vs
             in
             
               England
               ,
            
             declaring
             their
             hurtfull
             qualities
             with
             their
             good
             ,
             and
             how
             they
             may
             be
             rightly
             vsed
             ,
             and
             of
             whom
             ,
             with
             most
             profit
             ,
             and
             least
             hurt
             :
             And
             first
             of
             all
             of
             Apples
             ,
             because
             of
             all
             fruits
             they
             are
             most
             plentifull
             among
             vs.
             
          
           
             Apples
             are
             of
             a
             cold
             and
             moyst
             temperature
             ,
             abounding
             
             with
             a
             superfluous
             ,
             crude
             ,
             and
             windie
             moysture
             :
             yet
             more
             ,
             or
             lesse
             ,
             according
             to
             the
             different
             kindes
             of
             them
             :
             for
             there
             are
             many
             and
             sundry
             sorts
             of
             Apples
             ,
             whose
             diuers
             
             natures
             and
             faculties
             ,
             may
             by
             the
             difference
             of
             their
             substance
             and
             taste
             bee
             best
             knowne
             and
             described
             .
             For
             those
             apples
             that
             are
             of
             a
             solid
             substance
             ,
             giue
             a
             more
             plentifull
             and
             durable
             nourishment
             ;
             but
             they
             are
             more
             hardly
             digested
             ,
             and
             more
             slowly
             distributed
             .
             Those
             that
             are
             of
             a
             soft
             substance
             ,
             are
             easily
             digested
             ,
             and
             distributed
             ;
             but
             they
             giue
             a
             thin
             ,
             waterish
             ,
             and
             excrementall
             nourishment
             .
             But
             those
             that
             are
             of
             a
             mixt
             substance
             ,
             that
             is
             ,
             neither
             too
             hard
             ,
             nor
             too
             soft
             ,
             are
             both
             for
             concoction
             ,
             and
             also
             for
             nutriment
             the
             best
             .
             Now
             ,
             as
             concerning
             the
             taste
             :
             some
             apples
             are
             sweet
             ,
             some
             soure
             ,
             some
             of
             a
             middle
             taste
             ,
             both
             sweet
             and
             soure
             .
             The
             sweet
             apples
             are
             not
             so
             cold
             as
             the
             other
             be
             ,
             but
             are
             rather
             hot
             in
             the
             first
             degree
             :
             wherfore
             they
             yeeld
             more
             nourishment
             then
             other
             apples
             doe
             ,
             and
             the
             same
             not
             so
             moyst
             ;
             but
             they
             are
             not
             so
             pleasant
             to
             the
             taste
             ,
             nor
             so
             acceptable
             to
             the
             stomacke
             .
             The
             soure
             apples
             are
             cooling
             ,
             and
             therefore
             they
             yeeld
             little
             nourishment
             ,
             and
             the
             same
             cold
             and
             crude
             ;
             but
             the
             raw
             iuyce
             of
             them
             ,
             by
             reason
             that
             it
             is
             of
             a
             cooling
             ,
             cutting
             ,
             and
             penetrating
             faculty
             ,
             with
             some
             small
             astriction
             also
             adioyning
             ,
             is
             good
             for
             an
             hot
             cholericke
             stomacke
             ,
             because
             it
             mightily
             represseth
             the
             feruent
             acrimonie
             of
             choler
             .
             But
             those
             apples
             that
             bee
             of
             a
             middle
             taste
             ,
             that
             is
             ,
             such
             as
             are
             both
             sweet
             and
             soure
             ,
             are
             for
             pleasantnesse
             of
             taste
             ,
             acceptablenesse
             to
             the
             stomacke
             ,
             goodnesse
             of
             iuyce
             ,
             and
             wholsomnesse
             of
             nourishment
             ,
             beside
             their
             medicinable
             quality
             against
             melancholie
             ,
             and
             melancholike
             affects
             ,
             the
             best
             and
             wholsomest
             :
             for
             they
             attemper
             the
             siccity
             of
             that
             humour
             ,
             and
             corroborate
             the
             heart
             by
             their
             comfortable
             sauour
             ,
             and
             the
             stomacke
             ,
             by
             their
             light
             astrictory
             faculty
             .
             Such
             are
             our
             Queene-apples
             and
             Russelings
             ,
             as
             the
             principallest
             ,
             and
             next
             our
             Rosiars
             ,
             Pearemaines
             and
             Pippins
             ,
             Deusans
             ,
             &c.
             
             There
             are
             also
             some
             Apples
             that
             are
             insipid
             ,
             or
             without
             taste
             :
             they
             are
             of
             a
             waterish
             substance
             ,
             altogether
             vnpleasant
             to
             the
             stomack
             ,
             and
             vnprofitable
             for
             meat
             .
             All
             apples
             generally
             are
             vnwholsome
             in
             the
             regiment
             of
             health
             ,
             to
             bee
             eaten
             raw
             ,
             or
             before
             they
             be
             full
             ripe
             ,
             or
             soone
             after
             they
             be
             gathered
             ,
             except
             
             of
             them
             that
             haue
             hot
             cholericke
             stomacks
             ,
             because
             they
             engender
             crude
             ,
             waterish
             ,
             and
             flatulent
             humors
             ;
             but
             if
             they
             bee
             baked
             ,
             or
             rosted
             ,
             by
             reason
             that
             their
             flatuous
             cruditie
             is
             by
             the
             heat
             consumed
             ,
             they
             become
             more
             digestible
             ,
             more
             wholsome
             ,
             more
             pleasant
             to
             the
             taste
             ,
             and
             more
             acceptable
             to
             the
             stomacke
             .
             Apples
             may
             bee
             eaten
             raw
             with
             least
             detriment
             in
             the
             winter
             ,
             and
             all
             the
             yeere
             following
             ,
             according
             to
             the
             durablenesse
             of
             them
             (
             for
             they
             doe
             soonest
             rot
             ,
             that
             are
             of
             soft
             substance
             ,
             by
             reason
             that
             
             they
             haue
             greatest
             store
             of
             moysture
             ,
             and
             those
             are
             longer
             kept
             which
             are
             of
             harder
             substance
             ,
             because
             there
             is
             in
             them
             lesse
             store
             of
             moysture
             :
             for
             the
             aboundance
             of
             excrementall
             moysture
             is
             the
             cause
             why
             they
             putrifie
             )
             because
             by
             that
             time
             they
             lose
             much
             of
             their
             waterish
             and
             excrementall
             moysture
             .
             And
             they
             are
             best
             to
             bee
             eaten
             last
             after
             meat
             ,
             because
             they
             confirme
             the
             stomacke
             ,
             make
             good
             digestion
             ,
             especially
             in
             a
             cholericke
             stomacke
             .
             And
             they
             are
             also
             good
             to
             bee
             eaten
             at
             going
             to
             bed
             ,
             of
             them
             that
             haue
             hot
             and
             cholericke
             stomacks
             ,
             or
             that
             are
             distempered
             by
             drinking
             much
             wine
             ,
             or
             other
             strong
             drinke
             ,
             because
             they
             coole
             the
             stomacke
             ,
             and
             represse
             the
             vapours
             that
             ascend
             to
             the
             head
             .
             Wherefore
             I
             conclude
             ,
             that
             apples
             are
             most
             conuenient
             for
             young
             men
             ,
             for
             them
             that
             be
             cholericke
             ,
             and
             that
             haue
             hot
             strong
             stomacks
             ;
             but
             to
             old
             men
             ,
             to
             them
             that
             be
             phlegmaticke
             ,
             that
             haue
             cold
             and
             weake
             stomacks
             ,
             and
             that
             are
             subiect
             to
             aches
             of
             the
             sinewes
             and
             ioynts
             ,
             they
             are
             very
             hurtfull
             ,
             especially
             if
             they
             be
             eaten
             raw
             .
          
           
             Peares
             are
             much
             of
             the
             nature
             of
             Apples
             ,
             and
             of
             the
             
             same
             temperature
             ;
             but
             they
             are
             somewhat
             of
             a
             binding
             qualitv
             ,
             especially
             those
             that
             be
             of
             an
             harsh
             and
             soure
             taste
             .
             The
             difference
             of
             them
             must
             be
             discerned
             by
             their
             taste
             and
             substance
             ,
             euen
             as
             of
             Apples
             .
             Those
             are
             the
             best
             ,
             which
             are
             of
             a
             pleasánt
             soure
             sweet
             taste
             :
             for
             they
             comfort
             the
             heart
             ,
             the
             stomacke
             ,
             and
             asswage
             thirst
             .
             Peares
             make
             a
             waterish
             and
             corrupt
             bloud
             ,
             and
             engender
             the
             windie
             collick
             :
             wherefore
             they
             are
             very
             hurtfull
             to
             the
             aged
             ,
             to
             them
             that
             be
             phlegmatick
             ,
             that
             haue
             colst
             stomacks
             ,
             and
             that
             are
             subiect
             to
             the
             windie
             collick
             ;
             but
             they
             are
             wholsome
             enough
             ,
             
             or
             at
             leastwise
             lesse
             hurtfull
             for
             hot
             ,
             dry
             and
             cholericke
             bodies
             ,
             especially
             if
             they
             eat
             them
             not
             immoderately
             .
             They
             are
             most
             hurtfull
             to
             bee
             eaten
             before
             meat
             ,
             because
             they
             binde
             the
             belly
             ,
             especially
             those
             that
             bee
             somewhat
             soure
             ,
             and
             fill
             the
             stomacke
             with
             crude
             and
             flatulent
             humours
             .
             They
             are
             best
             to
             bee
             eaten
             after
             meat
             ,
             because
             they
             fortifie
             the
             digestion
             ,
             represse
             the
             ascending
             of
             superfluous
             vapors
             to
             the
             head
             ,
             by
             strengthning
             and
             shutting
             vp
             the
             mouth
             of
             the
             stomacke
             ,
             and
             by
             reason
             of
             their
             compressiue
             faculty
             ,
             being
             eaten
             after
             meat
             ,
             they
             make
             the
             belly
             soluble
             ,
             and
             helpe
             the
             subduction
             of
             excrements
             .
             Baked
             Peares
             are
             much
             wholsomer
             then
             raw
             ,
             and
             more
             agreeable
             to
             euery
             age
             and
             constitution
             ,
             especially
             to
             the
             phlegmaticke
             :
             they
             are
             acceptable
             to
             the
             taste
             and
             stomacke
             ,
             easily
             digested
             ,
             and
             giue
             a
             good
             and
             wholsome
             nutriment
             .
          
           
             Peare-Wardons
             ,
             in
             regard
             of
             the
             solidnesse
             of
             their
             
             substance
             ,
             may
             bee
             longest
             kept
             :
             they
             are
             of
             all
             sorts
             of
             Peares
             the
             best
             and
             who
             som●…st
             .
             They
             are
             not
             to
             be
             eaten
             raw
             ,
             because
             that
             ,
             in
             regard
             of
             the
             duritie
             of
             their
             substance
             ,
             they
             are
             very
             hardly
             digested
             ,
             and
             breede
             a
             crude
             and
             flatulent
             humour
             ;
             yet
             they
             may
             be
             to
             an
             hot
             and
             cholericke
             stomacke
             well
             liking
             and
             agreeable
             ,
             especially
             after
             the
             drinking
             of
             much
             strong
             wine
             or
             beere
             ,
             because
             by
             sigillating
             the
             mouth
             of
             the
             stomacke
             ,
             and
             also
             by
             reason
             of
             their
             cold
             and
             crude
             substance
             ,
             they
             represse
             and
             infrigidate
             the
             hot
             fumes
             that
             vaporate
             to
             the
             head
             .
             But
             being
             baked
             or
             rosted
             ,
             they
             are
             a
             delicate
             meat
             ,
             and
             not
             onely
             good
             for
             them
             that
             be
             healthy
             ,
             but
             also
             for
             such
             as
             be
             sickly
             ,
             or
             sicke
             ,
             because
             they
             are
             very
             pleasant
             to
             the
             taste
             ,
             and
             acceptable
             to
             the
             stomacke
             ,
             easily
             digested
             ,
             greatly
             comfort
             and
             refresh
             a
             weake
             stomacke
             ,
             and
             giue
             vnto
             the
             bodie
             very
             good
             and
             wholsome
             nutriment
             .
          
           
             Quince-Pearea
             are
             of
             a
             verie
             hard
             and
             wooddish
             substance
             :
             
             as
             they
             are
             very
             vnacceptable
             to
             the
             taste
             and
             stomacke
             :
             so
             they
             giue
             vnto
             the
             bodie
             a
             verie
             vnwholsome
             and
             earthie
             nourishment
             .
             They
             are
             onely
             good
             for
             them
             that
             affect
             strange
             varieties
             ,
             and
             that
             doe
             loue
             with
             great
             
             expence
             ,
             to
             metamorphize
             meats
             of
             bad
             iuyce
             .
          
           
             Quinces
             are
             cold
             and
             dry
             ,
             and
             of
             a
             binding
             faculty
             ,
             they
             
             a●…e
             good
             to
             stay
             vomitings
             ,
             and
             all
             kindes
             of
             fluxes
             .
             Those
             that
             are
             a
             little
             sweet
             are
             not
             so
             cold
             ,
             nor
             so
             binding
             ,
             as
             those
             that
             be
             soure
             :
             for
             the
             soure
             ones
             are
             cold
             and
             dry
             in
             the
             second
             degree
             ,
             and
             of
             a
             strong
             binding
             facultie
             .
             To
             be
             eaten
             raw
             ,
             they
             are
             no
             better
             then
             raw
             Beefe
             ,
             for
             they
             are
             of
             verie
             hard
             concoction
             ,
             of
             vnpleasant
             taste
             ,
             and
             of
             most
             vnwholsome
             nourishment
             .
             But
             the
             iuyce
             of
             raw
             Quinces
             taken
             by
             it selfe
             ,
             or
             with
             a
             little
             sugar
             ,
             especially
             of
             the
             soure
             ones
             ,
             may
             be
             very
             good
             for
             an
             hot
             and
             cholericke
             stomacke
             ,
             for
             cholericke
             vomitings
             and
             fluxes
             ,
             and
             for
             cardiacall
             paines
             of
             the
             stomacke
             ,
             because
             it
             quencheth
             the
             thirst
             ,
             and
             mightily
             represseth
             the
             acrimonie
             of
             choler
             .
             Quinces
             baked
             with
             Sugar
             ,
             Cynamon
             ,
             &c.
             or
             preserued
             ,
             are
             pleasant
             ,
             wholsome
             ,
             and
             comfortable
             ,
             especially
             to
             bee
             eaten
             after
             meales
             ,
             because
             they
             helpe
             the
             digestion
             ,
             by
             closing
             and
             shutting
             vp
             the
             mouth
             of
             the
             stomacke
             ,
             and
             represse
             the
             ascending
             of
             superfluous
             vapours
             to
             the
             head
             .
             Being
             taken
             before
             meales
             ,
             they
             binde
             the
             bellie
             ,
             and
             after
             meales
             ,
             if
             they
             be
             taken
             in
             too
             large
             a
             quantitie
             ,
             they
             loose
             and
             mollifie
             the
             same
             ,
             by
             a
             forceable
             depressing
             of
             the
             meats
             :
             and
             therefore
             some
             commend
             the
             much
             vse
             of
             them
             after
             meales
             ,
             for
             such
             as
             are
             commonly
             costiue
             ;
             but
             they
             greatly
             erre
             ,
             because
             by
             reason
             of
             their
             compressiue
             and
             depressiue
             force
             ,
             they
             protrude
             and
             driue
             downe
             the
             meats
             from
             the
             stomack
             ,
             before
             they
             be
             digested
             .
             The
             Cotiniate
             ,
             
             or
             Marmalade
             made
             of
             Quinces
             ,
             if
             it
             be
             well
             and
             accurately
             done
             ,
             is
             verie
             delectable
             to
             the
             taste
             and
             stomack
             ,
             it
             comforteth
             the
             heart
             ,
             and
             wonderfully
             refresheth
             a
             weake
             stomacke
             ,
             and
             maketh
             it
             strong
             to
             retaine
             the
             meat
             ,
             vntill
             it
             be
             perfectly
             digested
             ,
             and
             is
             also
             verie
             good
             and
             profitable
             for
             the
             staying
             of
             all
             kindes
             of
             fluxes
             ,
             both
             of
             the
             bellie
             and
             other
             parts
             .
             Quinces
             baked
             ,
             or
             preserued
             ,
             or
             the
             Cotiniate
             made
             of
             them
             ,
             taken
             in
             a
             moderate
             quantitie
             ,
             are
             verie
             good
             and
             wholsome
             for
             all
             ages
             and
             bodies
             ,
             especially
             by
             reason
             of
             their
             comfortatiue
             &
             astrictiue
             facultie
             ,
             
             for
             them
             that
             haue
             weake
             and
             loose
             stomacks
             ;
             except
             for
             such
             as
             are
             wont
             to
             be
             costiue
             ,
             or
             affected
             with
             too
             much
             astriction
             of
             the
             stomacke
             ;
             for
             whom
             by
             reason
             of
             their
             astringent
             facultie
             they
             are
             not
             conuenient
             .
          
           
             The
             iuicie
             substance
             of
             the
             Pomegranet
             is
             wholesome
             and
             profitable
             for
             the
             stomacke
             ,
             and
             therefore
             good
             to
             be
             
             eaten
             ,
             notwithstanding
             that
             it
             yeeldeth
             a
             thin
             and
             small
             nourishment
             .
             Some
             Pomegranets
             are
             sweet
             ,
             some
             soure
             ,
             and
             some
             of
             a
             middle
             sauour
             ,
             both
             sweet
             and
             soure
             .
             The
             sweet
             ones
             are
             not
             cold
             as
             the
             rest
             ,
             but
             rather
             hot
             in
             the
             first
             degree
             ,
             and
             temperately
             moyst
             :
             they
             clense
             the
             mouth
             of
             the
             stomacke
             ,
             moysten
             the
             breast
             and
             spirituall
             parts
             ,
             and
             make
             the
             belly
             soluble
             ;
             but
             they
             breede
             winde
             ,
             and
             in
             a
             cholerick
             stomacke
             ,
             they
             are
             quickly
             conuerted
             into
             choler
             .
             In
             feuers
             (
             by
             reason
             of
             their
             heat
             and
             flateousnes
             )
             they
             are
             not
             to
             be
             admitted
             .
             They
             are
             most
             conuenient
             for
             them
             that
             are
             of
             a
             melancholick
             temperature
             ,
             &
             most
             hurtfull
             to
             the
             cholerick
             .
             The
             soure
             ones
             are
             cold
             in
             the
             second
             degree
             ,
             and
             of
             a
             stiptick
             facultie
             :
             they
             are
             more
             medicinable
             ,
             &
             more
             fit
             for
             physicke
             vses
             ,
             then
             the
             other
             sorts
             are
             :
             they
             quench
             thirst
             ,
             extinguish
             the
             burning
             heat
             of
             choler
             ,
             corroborate
             the
             mouth
             of
             the
             stomacke
             ,
             stay
             fluxes
             and
             cholericke
             vomitings
             ,
             inhibit
             the
             ascending
             of
             vapors
             to
             the
             head
             ,
             and
             are
             very
             profitable
             in
             acute
             feuers
             ,
             and
             the
             Cardiacall
             Passion
             proceeding
             of
             choler
             .
             By
             reason
             of
             their
             acerbitie
             ,
             they
             are
             soone
             offen
             siue
             to
             the
             sinewes
             ,
             teeth
             ,
             and
             gummes
             ;
             but
             the
             sourenes
             of
             them
             is
             well
             mitigated
             with
             sugar
             ,
             or
             the
             soure
             may
             be
             eaten
             togither
             with
             the
             sweet
             ,
             for
             so
             the
             one
             doth
             correct
             the
             hurts
             of
             the
             other
             .
             They
             are
             good
             for
             an
             hot
             stomacke
             and
             liuer
             ,
             and
             therefore
             very
             conuenient
             for
             them
             that
             are
             of
             a
             cholericke
             temperature
             ;
             but
             for
             a
             cold
             stomacke
             ,
             and
             especially
             for
             them
             that
             be
             olde
             and
             phlegmatick
             they
             are
             very
             hurtfull
             ,
             because
             they
             constringe
             and
             coarctate
             the
             breast
             .
             The
             Pomegranets
             that
             are
             of
             a
             middle
             taste
             are
             almost
             of
             the
             same
             force
             and
             efficacie
             :
             they
             are
             not
             altogither
             so
             cold
             ,
             nor
             so
             binding
             ,
             by
             reason
             whereof
             they
             are
             more
             plersant
             
             to
             the
             taste
             ,
             and
             more
             acceptable
             to
             the
             stomack
             ,
             and
             therefore
             more
             fit
             for
             vse
             in
             time
             of
             health
             .
             They
             are
             best
             to
             be
             taken
             after
             meales
             to
             strengthen
             the
             mouth
             of
             the
             stomacke
             ,
             and
             to
             stop
             the
             rising
             vp
             of
             vapors
             ,
             especially
             in
             them
             that
             haue
             hot
             stomacks
             .
             They
             are
             also
             good
             to
             be
             eaten
             in
             the
             way
             of
             physick
             about
             foure
             houres
             after
             meals
             ,
             or
             in
             the
             morning
             fasting
             ,
             of
             them
             that
             haue
             hot
             stomacks
             ,
             and
             also
             weake
             a●…d
             subiect
             to
             vomiting
             through
             the
             distemperance
             of
             choler
             :
             for
             they
             haue
             a
             small
             abstersion
             ,
             with
             some
             astriction
             and
             refrigeration
             ;
             by
             reason
             whereof
             they
             purifie
             and
             corroborate
             the
             stomacke
             ,
             preuent
             the
             corruption
             of
             the
             meat
             ,
             quench
             thirst
             ,
             and
             extinguish
             the
             heat
             of
             choler
             .
             Wherefore
             the
             vse
             of
             them
             is
             most
             profitable
             for
             them
             that
             are
             cholericke
             ,
             and
             that
             haue
             hot
             stomacks
             and
             liuers
             ,
             and
             most
             hurtfull
             to
             them
             that
             be
             phlegmaticke
             ,
             or
             that
             haue
             cold
             stomacks
             .
             The
             rinds
             ,
             kernels
             ,
             and
             flowers
             of
             Pomegranets
             are
             all
             of
             a
             binding
             nature
             ,
             and
             of
             much
             vse
             in
             physicke
             .
          
           
             Peaches
             and
             Aprecocks
             are
             of
             one
             and
             the
             same
             nature
             :
             they
             are
             cold
             and
             moyst
             in
             the
             second
             degree
             :
             they
             yeeld
             
             a
             cold
             ,
             crude
             and
             vnwholsome
             nourishment
             ;
             they
             ingender
             winde
             ,
             make
             the
             bloud
             waterish
             ,
             and
             subiect
             to
             putrefaction
             .
             They
             are
             more
             hurtfull
             to
             be
             eaten
             after
             other
             meats
             then
             before
             ;
             for
             if
             they
             be
             eaten
             after
             other
             meats
             ,
             they
             ,
             floting
             in
             the
             higher
             parts
             of
             the
             stomacke
             ,
             are
             both
             quickly
             corrupted
             ,
             and
             doe
             also
             corrupt
             the
             other
             meats
             ;
             but
             being
             eaten
             before
             other
             meats
             ,
             they
             excite
             the
             appetite
             ,
             quench
             thirst
             ,
             and
             by
             reason
             of
             their
             moyst
             and
             slippery
             substance
             ,
             easily
             and
             quickly
             descend
             ,
             and
             also
             cause
             the
             mea●…s
             that
             are
             taken
             after
             them
             to
             passe
             downe
             the
             sooner
             .
             Wherefore
             it
             is
             not
             good
             to
             eat
             them
             ,
             but
             when
             the
             stomacke
             is
             empty
             ;
             and
             by
             reason
             of
             the
             corruptiblenes
             of
             their
             substance
             ,
             a
             good
             draught
             of
             Sacke
             ,
             or
             such
             like
             strong
             wine
             must
             be
             sent
             presently
             after
             them
             to
             digest
             and
             correct
             their
             crude
             and
             flateous
             moysture
             .
             But
             I
             hold
             it
             best
             for
             such
             as
             respect
             their
             health
             ,
             and
             can
             subiect
             their
             appetite
             ,
             vtterly
             to
             eschew
             the
             vse
             of
             these
             and
             such
             like
             
             horarie
             and
             quickly
             perishing
             fruits
             ,
             that
             fill
             the
             bodie
             with
             crude
             ,
             phlegmaticall
             ,
             and
             corruptible
             humors
             .
             They
             are
             conuenient
             ,
             or
             lesse
             hurtfull
             for
             young
             men
             that
             haue
             hot
             and
             strong
             stomacks
             ,
             and
             for
             such
             as
             are
             of
             a
             cholerick
             and
             sanguine
             temperature
             ;
             but
             for
             olde
             men
             ,
             for
             them
             that
             be
             phlegmaticke
             ,
             and
             that
             haue
             weake
             stomacks
             ,
             and
             subiect
             to
             winde
             ,
             they
             are
             very
             hurtfull
             .
          
           
             Medlars
             and
             Seruices
             are
             of
             one
             and
             the
             same
             nature
             :
             they
             are
             cold
             and
             dry
             in
             the
             second
             degree
             ,
             and
             of
             an
             
             astringent
             facultie
             :
             wherefore
             they
             must
             not
             be
             eaten
             before
             ,
             but
             after
             meats
             ,
             in
             like
             manner
             as
             all
             other
             things
             ought
             that
             are
             of
             a
             binding
             facultie
             to
             close
             vp
             and
             corroborate
             the
             stomacke
             :
             and
             they
             must
             be
             moderately
             eaten
             ,
             for
             otherwise
             they
             will
             oppresse
             the
             stomacke
             ,
             hinder
             the
             concoction
             ,
             and
             engender
             a
             cold
             ,
             grosse
             ,
             and
             melancholicke
             iuyce
             .
             But
             in
             case
             of
             binding
             they
             are
             best
             to
             be
             eaten
             before
             meat
             ,
             or
             at
             any
             other
             time
             when
             the
             stomack
             is
             empty
             :
             they
             strongly
             represse
             choler
             ,
             and
             stop
             cholericke
             vomitings
             and
             egestions
             .
             They
             are
             not
             fit
             for
             meat
             ,
             vntill
             by
             keeping
             they
             become
             soft
             and
             tender
             ;
             but
             the
             iuyce
             of
             them
             (
             being
             greene
             and
             hard
             )
             is
             very
             profitable
             for
             physicke
             vses
             ,
             when
             as
             their
             is
             much
             neede
             of
             binding
             .
             Medlars
             and
             Seruice
             berries
             are
             conuenient
             for
             young
             men
             that
             haue
             strong
             stomacks
             ,
             for
             them
             that
             be
             ouer
             laxatiue
             ,
             or
             subiect
             to
             vomiting
             ,
             and
             that
             are
             by
             constitution
             cholericke
             ;
             but
             to
             olde
             men
             ,
             to
             them
             that
             are
             of
             a
             phlegmaticke
             or
             melancholicke
             temperature
             ,
             and
             that
             are
             commonly
             costiue
             ,
             they
             are
             very
             hurtfull
             .
          
           
             The
             vnripe
             Mulberies
             are
             cold
             and
             dry
             almost
             in
             the
             
             third
             degree
             and
             doe
             mightily
             binde
             :
             they
             are
             profitable
             for
             medicine
             ,
             but
             not
             for
             meate
             .
             The
             ripe
             and
             new
             gathered
             Mulberries
             are
             moyst
             in
             the
             second
             degree
             ,
             they
             are
             also
             cooling
             ,
             notwithstanding
             the
             
               modicum
            
             of
             heate
             in
             them
             ,
             and
             a
             litle
             binding
             ,
             which
             is
             euident
             by
             their
             taste
             .
             They
             are
             acceptable
             to
             the
             stomacke
             ,
             but
             they
             yeeld
             litle
             nourishment
             ;
             they
             excite
             the
             appetite
             ,
             represse
             choler
             ,
             and
             by
             reason
             of
             their
             much
             moysture
             ,
             greatly
             moysten
             the
             inward
             
             parts
             ,
             quench
             thirst
             ,
             helpe
             the
             asperitie
             of
             the
             throat
             ,
             quickly
             descend
             from
             the
             stomacke
             ,
             and
             make
             the
             belly
             soluble
             .
             They
             must
             be
             taken
             ,
             by
             reason
             of
             the
             moysture
             and
             slipperinesse
             of
             their
             substance
             ,
             before
             meat
             ,
             or
             at
             any
             other
             time
             when
             the
             stomacke
             is
             empty
             ;
             for
             they
             are
             quickly
             corrupted
             ,
             and
             are
             offensiue
             to
             the
             stomacke
             ,
             vnlesse
             they
             speedily
             descend
             :
             and
             therefore
             they
             are
             not
             good
             to
             be
             taken
             after
             meat
             ,
             because
             the
             meat
             will
             hinder
             their
             passage
             .
             And
             for
             the
             same
             cause
             they
             are
             very
             hurtfull
             for
             them
             that
             haue
             impure
             stomacks
             ,
             for
             in
             such
             ,
             they
             greatly
             engender
             winde
             ,
             and
             increase
             crude
             and
             corruptible
             humors
             .
             They
             are
             conuenient
             for
             an
             hot
             season
             ,
             for
             young
             men
             ,
             for
             such
             as
             are
             of
             a
             cholericke
             and
             sanguine
             temperature
             ;
             but
             hurtfull
             for
             olde
             men
             ,
             and
             them
             that
             be
             phlegmaticke
             .
          
           
             The
             greene
             and
             ripe
             Figs
             are
             hot
             and
             moyst
             in
             the
             first
             
             degree
             :
             the
             dry
             or
             barrell
             Figs
             are
             hot
             and
             dry
             in
             the
             second
             degree
             ,
             and
             withall
             somewhat
             sharpe
             and
             biting
             .
             They
             are
             of
             an
             abstersiue
             and
             diureticke
             facultie
             ;
             they
             are
             easily
             digested
             ,
             and
             do
             nourish
             more
             then
             other
             Autumne
             fruits
             .
             They
             are
             best
             to
             be
             eaten
             in
             the
             morning
             fasting
             ,
             and
             at
             any
             other
             time
             when
             the
             stomacke
             is
             empty
             ;
             for
             so
             they
             breed
             the
             better
             iuyce
             ,
             and
             are
             the
             more
             medicinable
             for
             clensing
             of
             the
             breast
             and
             lungs
             ,
             which
             is
             a
             speciall
             vertue
             that
             Figs
             haue
             :
             being
             taken
             after
             meate
             ,
             or
             before
             the
             stomacke
             be
             empty
             ,
             especially
             the
             new
             ripe
             Figs
             ;
             they
             quickly
             corrupt
             in
             the
             stomacke
             ,
             and
             fill
             the
             bodie
             with
             crude
             and
             flatulent
             humors
             .
             The
             new
             ripe
             Figs
             doe
             giue
             a
             more
             moyst
             and
             flateous
             nourishment
             ,
             then
             the
             dry
             ones
             doe
             ,
             which
             puffeth
             vp
             the
             ●…esh
             ,
             and
             filleth
             the
             belly
             with
             winde
             ;
             and
             yet
             by
             their
             windinesse
             they
             little
             offend
             ,
             because
             they
             quickly
             descend
             and
             make
             the
             belly
             soluble
             ,
             by
             reason
             wherof
             the
             winde
             that
             they
             breed
             doth
             soone
             passe
             away
             ;
             and
             in
             this
             respect
             ,
             they
             are
             lesse
             hurtfull
             then
             other
             Autnmne
             fruicts
             .
             They
             cheifly
             annoy
             their
             stomacks
             that
             are
             subiect
             to
             the
             winde
             collicke
             :
             and
             therefore
             it
             is
             good
             for
             such
             to
             refraine
             the
             vse
             of
             them
             .
             
             The
             dry
             barrell
             Figs
             are
             of
             a
             stronger
             clensing
             ,
             cutting
             ,
             extenuating
             ,
             resoluing
             ,
             and
             concocting
             facultie
             ,
             and
             therefore
             more
             effectuall
             for
             clensing
             of
             phlegme
             from
             the
             breast
             and
             stomacke
             ,
             and
             for
             olde
             infirmities
             of
             the
             lungs
             .
             They
             engender
             cholericke
             and
             siticulous
             humors
             ;
             and
             therefore
             they
             are
             very
             hurtfull
             to
             the
             bowels
             that
             are
             inflamed
             ,
             or
             full
             of
             choler
             .
             The
             much
             vse
             of
             them
             ,
             not
             only
             because
             they
             engender
             ebullient
             humors
             ,
             but
             also
             by
             reason
             of
             their
             propertie
             of
             carrying
             forth
             corrupt
             humors
             ,
             that
             reside
             in
             the
             bodie
             ,
             vnto
             the
             skin
             ,
             causeth
             itching
             ,
             and
             scabbinesse
             ,
             and
             oftentimes
             also
             the
             lowsie
             euill
             .
             They
             are
             conuenient
             and
             wholsome
             for
             them
             that
             be
             olde
             ,
             that
             be
             phlegmatick
             ,
             that
             are
             subiect
             to
             obstructions
             of
             the
             breast
             ,
             and
             for
             cold
             and
             moyst
             seasons
             ;
             but
             to
             the
             cholerick
             ,
             and
             them
             that
             haue
             hot
             liuers
             they
             are
             hurtfull
             ,
             especially
             the
             often
             and
             immoderate
             vse
             of
             them
             .
          
           
             The
             greene
             and
             ripe
             Dates
             are
             hot
             and
             moyst
             in
             the
             
             first
             degree
             ;
             but
             if
             they
             be
             olde
             their
             heat
             is
             increased
             ,
             and
             moysture
             abated
             .
             The
             soft
             ,
             moyst
             ,
             and
             sweet
             ones
             are
             to
             be
             chosen
             ,
             because
             they
             giue
             a
             more
             restoratiue
             and
             comfortable
             nourishment
             .
             Those
             that
             are
             somewhat
             soure
             and
             of
             an
             vnpleasant
             taste
             are
             more
             binding
             ,
             and
             altogither
             vnprofitable
             for
             nourishment
             ;
             and
             so
             are
             also
             those
             that
             are
             ouer
             dry
             or
             putrified
             .
             All
             Dates
             are
             of
             an
             astringent
             facultie
             ,
             they
             yeeld
             a
             grosse
             ,
             clammie
             ,
             and
             an
             impinguating
             nourishment
             ,
             by
             reason
             whereof
             they
             are
             very
             good
             for
             such
             as
             are
             in
             a
             consumption
             ,
             or
             haue
             weake
             liuers
             ,
             or
             subiect
             vnto
             any
             fluxe
             ,
             or
             waste
             .
             But
             by
             reason
             of
             their
             grosse
             and
             obstructiue
             iuyce
             ,
             they
             are
             hurtfull
             to
             such
             as
             are
             subiect
             to
             obstructions
             ,
             especially
             of
             the
             liuer
             and
             spleene
             .
             They
             must
             be
             boyled
             in
             broths
             ,
             or
             added
             vnto
             other
             physicall
             confections
             ,
             that
             are
             made
             to
             strengthen
             &c
             :
             for
             to
             be
             eaten
             they
             are
             not
             fit
             for
             any
             age
             or
             constitution
             ,
             because
             they
             breede
             winde
             ,
             offend
             the
             head
             ,
             and
             corrupt
             the
             teeth
             .
             Moreouer
             the
             greene
             and
             ripe
             Dates
             doe
             fill
             the
             bodie
             with
             crude
             humors
             ;
             and
             the
             dry
             ones
             are
             of
             hard
             concoction
             ,
             cause
             gnawings
             in
             the
             stomacke
             ,
             
             and
             doe
             breede
             a
             iuyce
             which
             is
             quickly
             conuerted
             into
             choler
             .
          
           
             There
             are
             diuers
             sorts
             of
             Plums
             ,
             both
             of
             the
             garden
             ,
             and
             also
             of
             the
             field
             ,
             and
             of
             sundry
             colours
             ,
             and
             of
             very
             different
             
             faculties
             .
             The
             greene
             and
             ripe
             ones
             of
             what
             sort
             soeuer
             they
             are
             ,
             doe
             coole
             and
             moysten
             ,
             and
             fill
             the
             bodie
             with
             crude
             and
             corruptible
             humors
             ;
             yet
             some
             are
             more
             wholsome
             ,
             or
             at
             least
             lesse
             hurtfull
             then
             other
             :
             they
             may
             best
             be
             distinguished
             by
             their
             taste
             :
             for
             some
             are
             sweete
             ,
             some
             soure
             ,
             and
             some
             of
             a
             middle
             taste
             ,
             both
             sweet
             &
             soure
             .
             The
             sweet
             Plums
             doe
             giue
             more
             nourishment
             then
             the
             rest
             ,
             and
             doe
             more
             loose
             the
             belly
             ;
             but
             by
             reason
             of
             their
             ouer-much
             moysture
             (
             for
             they
             are
             completely
             moyst
             in
             the
             third
             degree
             )
             they
             relaxe
             and
             weaken
             the
             stomacke
             ,
             and
             for
             the
             same
             reason
             also
             the
             nourishment
             which
             they
             yeeld
             is
             nothing
             good
             at
             all
             ,
             but
             excrementall
             .
             They
             are
             most
             hurtfull
             to
             them
             that
             be
             phlegmatick
             ,
             and
             are
             only
             conuenient
             for
             those
             that
             would
             moysten
             and
             keepe
             their
             bodies
             soluble
             ;
             for
             by
             their
             excessiue
             moysture
             and
             slipperinesse
             ,
             they
             doe
             moysten
             the
             bodie
             ,
             and
             mollifie
             the
             belly
             .
             But
             they
             must
             be
             eaten
             before
             meales
             ,
             or
             when
             the
             stomacke
             is
             empty
             ;
             for
             if
             they
             be
             eaten
             after
             meales
             ,
             as
             our
             manner
             is
             to
             eat
             them
             ,
             or
             before
             that
             the
             meat
             is
             descended
             from
             the
             stomacke
             ,
             they
             spoyle
             the
             concoction
             ,
             and
             fill
             vp
             the
             stomacke
             with
             crude
             and
             corruptible
             humors
             .
          
           
             The
             soure
             and
             harsh
             Plums
             ,
             as
             Bullasis
             and
             other
             that
             
             grow
             wilde
             ,
             and
             also
             the
             vnripe
             Plums
             ,
             of
             what
             sort
             soe-euer
             ,
             whiles
             they
             are
             sharpe
             and
             soure
             ,
             are
             cold
             &
             binding
             ,
             and
             the
             more
             harsh
             they
             are
             ,
             the
             more
             binding
             :
             they
             quench
             thirst
             ,
             excite
             the
             appetite
             ,
             binde
             the
             belly
             ,
             represse
             choler
             ,
             and
             extinguish
             the
             burning
             heat
             of
             it
             ;
             but
             they
             are
             not
             meete
             for
             meat
             ,
             esp●…cially
             those
             that
             are
             harsh
             ,
             because
             they
             yeeld
             to
             the
             bodie
             litle
             or
             no
             nourishment
             at
             all
             ,
             and
             are
             by
             reason
             of
             their
             astriction
             ,
             and
             duritie
             of
             substance
             very
             hurtfull
             to
             the
             breast
             and
             stomacke
             ;
             yet
             neuerthelesse
             the
             moderate
             vse
             of
             them
             may
             be
             ,
             as
             Physicke
             ,
             
             very
             profitable
             to
             a
             cholericke
             stomacke
             .
             The
             iuyce
             of
             them
             ,
             especially
             of
             Sloes
             boyled
             with
             a
             small
             quantitie
             of
             Sugar
             ,
             and
             so
             kept
             ,
             is
             of
             excellent
             efficacie
             for
             stopping
             of
             the
             laske
             and
             bloudy
             flixe
             ,
             and
             all
             other
             issues
             of
             bloud
             whatsoeuer
             .
             The
             Plums
             that
             are
             of
             a
             middle
             rellish
             ,
             such
             as
             are
             our
             Damsons
             &c.
             are
             the
             best
             
             and
             wholsomest
             :
             they
             are
             cold
             and
             moyst
             in
             the
             second
             degree
             ,
             they
             are
             more
             acceptable
             to
             the
             taste
             and
             stomack
             ,
             and
             yeeld
             (
             although
             little
             ,
             yet
             )
             better
             nourishment
             then
             the
             rest
             :
             they
             excite
             the
             appetite
             ,
             quench
             thirst
             ,
             represse
             choler
             ,
             and
             somewhat
             also
             loose
             the
             belly
             :
             they
             must
             also
             be
             eaten
             before
             meales
             ,
             or
             when
             the
             stomacke
             is
             empty
             .
             These
             ,
             as
             also
             all
             other
             sorts
             of
             Plums
             ,
             are
             best
             for
             them
             that
             are
             young
             ,
             that
             are
             by
             constitution
             cholerick
             ,
             and
             that
             haue
             hot
             and
             strong
             stomacks
             ;
             but
             to
             them
             that
             are
             olde
             ,
             that
             are
             phlegmaticke
             ,
             that
             haue
             weake
             and
             cold
             stomacks
             ,
             and
             that
             are
             subiect
             to
             the
             winde
             collicke
             ,
             they
             are
             very
             hurtfull
             ,
             because
             they
             breede
             waterish
             and
             flatulent
             humors
             .
             Plums
             stewed
             and
             eaten
             with
             Sugar
             are
             somewhat
             wholsomer
             then
             the
             raw
             ones
             ,
             and
             more
             conuenient
             for
             the
             stomacke
             .
          
           
             Dryed
             Plums
             ,
             which
             are
             commonly
             called
             Prunes
             ,
             are
             
             wholsomer
             and
             more
             pleasant
             to
             the
             stomacke
             ,
             then
             the
             greene
             and
             dry
             Plums
             :
             they
             yeeld
             much
             better
             nourishment
             ,
             and
             such
             as
             cannot
             easily
             putrifie
             ,
             by
             reason
             that
             their
             crude
             and
             superfluous
             moysture
             is
             dryed
             vp
             and
             consumed
             .
             The
             Dammaske
             and
             Spanish
             Prunes
             are
             the
             best
             ,
             because
             they
             are
             the
             sweetest
             :
             being
             boyled
             in
             broths
             they
             loose
             the
             belly
             and
             excrete
             out
             choler
             :
             being
             stewed
             and
             eaten
             betweene
             or
             before
             meales
             ,
             they
             are
             most
             pleasant
             to
             the
             taste
             ,
             excellently
             refresh
             a
             weake
             stomacke
             ,
             and
             doe
             also
             mollifie
             the
             belly
             .
             They
             are
             most
             conuenient
             for
             them
             that
             are
             of
             a
             cholericke
             and
             sanguine
             constitution
             .
             French
             Prunes
             ,
             and
             all
             such
             as
             are
             somewhat
             soure
             in
             taste
             ,
             are
             also
             somewhat
             of
             a
             binding
             ,
             and
             not
             of
             a
             soluble
             facultie
             .
          
           
             Grapes
             ,
             for
             that
             they
             are
             pleasant
             to
             the
             taste
             ,
             and
             also
             
             
             nourish
             much
             ,
             may
             haue
             the
             preheminence
             among
             the
             Autumne
             fruicts
             .
             As
             they
             are
             diuers
             in
             taste
             ,
             so
             are
             they
             also
             in
             qualitie
             :
             for
             sweet
             Grapes
             are
             hot
             in
             the
             first
             degree
             ,
             and
             moyst
             in
             the
             second
             :
             they
             nourish
             most
             ,
             and
             most
             of
             all
             make
             the
             bodie
             soluble
             ;
             but
             the
             nourishment
             which
             commeth
             of
             them
             is
             ouer-moyst
             and
             windie
             ,
             which
             troubleth
             the
             belly
             ,
             and
             puffeth
             vp
             the
             whole
             bodie
             .
             Soure
             Grapes
             are
             cold
             and
             moyst
             ,
             they
             quench
             thirst
             ,
             and
             mightily
             extinguish
             the
             ouer
             much
             heate
             of
             the
             stomacke
             and
             liuer
             ,
             represse
             the
             sharpnesse
             of
             choler
             ,
             and
             cholericke
             vomitings
             ,
             excite
             the
             appetite
             ,
             and
             strengthen
             the
             stomacke
             that
             is
             weakned
             through
             the
             distemperance
             of
             choler
             .
             They
             are
             hurtfull
             to
             euery
             age
             and
             constitution
             ,
             except
             to
             them
             that
             are
             young
             ,
             and
             of
             an
             hot
             and
             cholericke
             temperature
             .
             The
             Grapes
             that
             are
             harsh
             in
             taste
             ,
             either
             by
             nature
             ,
             or
             (
             as
             all
             Grapes
             are
             of
             what
             sort
             soeuer
             )
             before
             they
             be
             ripe
             ,
             are
             very
             cold
             and
             astringent
             :
             the
             iuyce
             of
             them
             is
             onely
             profitable
             in
             the
             way
             of
             physicke
             to
             coole
             ,
             and
             to
             represse
             cholericke
             vomitings
             and
             egestions
             .
             Those
             Grapes
             that
             are
             of
             a
             soure
             sweet
             taste
             ,
             are
             for
             temperature
             and
             facultie
             in
             a
             meane
             betweene
             the
             soure
             and
             the
             sweet
             :
             they
             excite
             the
             appetite
             ,
             coole
             the
             heat
             of
             the
             stomack
             and
             liuer
             ,
             quench
             thirst
             ,
             represse
             the
             heat
             of
             choler
             ,
             and
             excrete
             it
             thorow
             the
             belly
             .
             But
             all
             Grapes
             that
             are
             newly
             gathered
             ,
             and
             eaten
             raw
             ,
             doe
             yeeld
             vnto
             the
             bodie
             an
             ouer-moyst
             and
             excrementall
             nourishment
             ,
             they
             trouble
             the
             belly
             ,
             fill
             the
             stomacke
             with
             winde
             ,
             and
             inflate
             the
             melt
             ,
             especially
             if
             they
             be
             immoderately
             eaten
             .
             But
             of
             all
             the
             sorts
             of
             Grapes
             ,
             the
             soure
             and
             austere
             in
             taste
             are
             for
             meat
             the
             worst
             :
             for
             such
             kinde
             of
             Grapes
             doe
             very
             much
             hinder
             the
             concoction
             of
             the
             stomacke
             ,
             and
             engender
             a
             cold
             and
             raw
             iuyce
             ,
             which
             is
             seldome
             or
             neuer
             conuerted
             into
             good
             bloud
             .
             The
             sweet
             Grapes
             ,
             and
             such
             also
             as
             are
             a
             little
             soure
             ,
             being
             thorow
             ripe
             ,
             are
             lesse
             hurtfull
             :
             for
             their
             iuyce
             is
             hotter
             ,
             and
             is
             easilier
             dispersed
             through
             the
             liuer
             ,
             and
             veines
             .
             And
             if
             they
             be
             kept
             two
             or
             three
             dayes
             after
             they
             be
             gathered
             ,
             and
             then
             eaten
             ,
             they
             doe
             nourish
             the
             
             better
             ,
             and
             are
             the
             lesse
             windie
             ,
             and
             troublesome
             to
             the
             belly
             ,
             by
             reason
             that
             some
             part
             of
             their
             superfluous
             moysture
             is
             in
             that
             space
             consumed
             .
             But
             in
             the
             eating
             of
             Grapes
             this
             Caution
             must
             be
             obserued
             ,
             that
             neither
             the
             skins
             ,
             nor
             the
             kernels
             or
             stones
             in
             them
             be
             swallowed
             
             downe
             ,
             but
             onely
             the
             succulent
             pulpe
             ,
             because
             they
             are
             vnprofitable
             to
             the
             bodie
             :
             for
             by
             reason
             of
             their
             duritie
             and
             siccitie
             of
             substance
             ,
             they
             offend
             the
             stomack
             ,
             receiue
             no
             alteration
             in
             the
             bodie
             at
             all
             ,
             or
             very
             litle
             ,
             and
             also
             hinder
             the
             concoction
             and
             distribution
             of
             the
             medulline
             part
             of
             the
             Grape
             thorow
             the
             bodie
             ,
             which
             is
             only
             nourishing
             .
             It
             is
             best
             earing
             of
             them
             when
             the
             stomacke
             is
             empty
             ,
             and
             not
             after
             meat
             ;
             for
             if
             they
             be
             eaten
             vpon
             a
             full
             stomacke
             ,
             they
             spoyle
             the
             concoction
             ,
             abundantly
             breedewinde
             ,
             and
             fill
             vp
             the
             stomacke
             with
             crude
             and
             corruptible
             humors
             .
             They
             are
             ,
             so
             they
             be
             moderately
             eaten
             ,
             conuenient
             for
             euery
             constitution
             and
             age
             ,
             except
             for
             the
             phlegmaticke
             ,
             and
             them
             that
             are
             olde
             ;
             for
             in
             these
             they
             excessiuely
             increase
             cold
             ,
             crude
             ,
             and
             flatulent
             humors
             ,
             which
             vitiate
             the
             bloud
             ,
             cause
             rheumes
             ,
             inflate
             the
             melt
             ,
             and
             disturbe
             the
             belly
             .
             But
             Grapes
             boyled
             in
             butter
             ,
             and
             sops
             of
             bread
             added
             thereto
             ,
             and
             Sugar
             also
             ,
             if
             they
             be
             somewhat
             soure
             ,
             are
             a
             very
             pleasant
             meat
             ,
             and
             agreable
             for
             euery
             age
             and
             constitution
             :
             for
             they
             are
             lesse
             windie
             ,
             more
             acceptable
             to
             the
             stomacke
             ,
             and
             yeeld
             more
             and
             better
             nourishment
             to
             the
             bodie
             .
          
           
             Of
             Grapes
             dryed
             through
             the
             heat
             of
             the
             Sunne
             are
             
             made
             Raysons
             :
             the
             greatest
             ,
             sweetest
             ,
             and
             fattest
             are
             the
             best
             and
             wholsomest
             ,
             and
             those
             we
             commonly
             call
             Raisons
             of
             the
             Sunne
             :
             for
             they
             are
             of
             the
             greatest
             and
             fairest
             Grapes
             .
             They
             are
             hot
             in
             the
             first
             degree
             ,
             and
             moyst
             in
             the
             second
             :
             they
             yeeld
             to
             the
             bodie
             much
             nourishment
             ,
             and
             the
             same
             very
             good
             ,
             for
             there
             is
             in
             them
             no
             ill
             iuyce
             at
             all
             .
             They
             are
             passing
             good
             for
             the
             liuer
             ,
             and
             as
             it
             were
             by
             Nature
             appropriated
             to
             that
             part
             :
             they
             concoct
             raw
             humors
             ,
             and
             by
             reason
             of
             their
             lenifying
             and
             detersiue
             facultie
             ,
             clense
             phlegme
             from
             the
             stomacke
             and
             lungs
             ,
             leuigate
             
             the
             roughnesse
             of
             the
             winde-pipe
             ;
             and
             are
             therefore
             very
             good
             for
             the
             cough
             ,
             and
             other
             infirmities
             of
             the
             breast
             :
             they
             doe
             also
             a
             little
             mollifie
             and
             loose
             the
             belly
             ;
             but
             the
             stones
             in
             them
             must
             be
             taken
             forth
             ,
             which
             by
             reason
             of
             their
             astringent
             qualitie
             ,
             and
             duritie
             of
             substance
             ,
             are
             offensiue
             to
             the
             breast
             and
             stomack
             .
             They
             are
             very
             wholsome
             and
             good
             for
             euery
             season
             ,
             euery
             age
             and
             constitution
             .
             The
             lesser
             and
             common
             sort
             of
             Raisins
             are
             not
             so
             sweet
             in
             taste
             ,
             but
             haue
             rather
             a
             little
             pleasing
             sourenesse
             adioyned
             to
             them
             ,
             by
             meanes
             whereof
             they
             are
             more
             gratefull
             to
             the
             stomacke
             ;
             but
             they
             yeeld
             lesse
             nourishment
             to
             the
             bodie
             ,
             and
             by
             reason
             of
             a
             small
             astriction
             that
             is
             in
             them
             ,
             they
             are
             not
             so
             profitable
             for
             the
             breast
             ;
             but
             for
             the
             same
             cause
             ,
             they
             are
             more
             conuenient
             for
             them
             that
             are
             too
             soluble
             ,
             or
             subiect
             to
             fluxes
             ,
             through
             the
             weaknesse
             of
             theretentiue
             faculty
             .
          
           
             The
             small
             Raisins
             of
             Corinth
             ,
             which
             we
             commonly
             call
             
             Currants
             ,
             are
             much
             vsed
             in
             meats
             ,
             and
             that
             for
             good
             cause
             :
             for
             beside
             their
             pleasantnes
             in
             taste
             ,
             they
             excite
             the
             appetite
             ,
             strengthen
             the
             stomack
             ,
             comfort
             and
             refresh
             weak
             bodies
             ,
             and
             are
             profitable
             for
             the
             melt
             .
             They
             are
             verie
             good
             and
             wholsome
             for
             euerie
             season
             ,
             age
             ,
             and
             constitution
             .
          
           
             All
             the
             kindes
             of
             Cherries
             are
             generally
             of
             a
             cold
             and
             
             moyst
             temperature
             ;
             they
             breede
             winde
             in
             the
             stomacke
             ,
             and
             fill
             the
             bodie
             with
             crude
             and
             putrible
             humours
             .
             But
             some
             are
             farre
             more
             wholsome
             then
             other
             :
             the
             best
             principallest
             are
             those
             that
             are
             of
             a
             red
             colour
             ,
             and
             and
             of
             a
             soure
             sweet
             taste
             ,
             for
             they
             delight
             the
             pallate
             ,
             excite
             the
             appetite
             ,
             and
             are
             more
             acceptable
             to
             the
             stomacke
             :
             they
             doe
             moderately
             coole
             ,
             quench
             thirst
             ,
             attemper
             the
             heat
             of
             the
             stomacke
             and
             liuer
             ,
             represse
             choler
             ,
             and
             giue
             to
             the
             body
             a
             more
             commendable
             iuyce
             .
             Being
             preserued
             ,
             they
             are
             a
             most
             choyce
             medicinable
             nourishment
             :
             and
             being
             boyled
             with
             butter
             ,
             slices
             of
             bread
             and
             sugar
             betweene
             two
             dishes
             ,
             they
             delight
             the
             pallate
             ,
             excite
             the
             appetite
             ,
             and
             yeeld
             a
             good
             and
             wholsome
             nourishment
             ,
             especially
             for
             hot
             and
             dry
             bodies
             .
             The
             distilled
             water
             of
             
             these
             ,
             and
             also
             of
             the
             soure
             ones
             ,
             is
             very
             good
             in
             feuers
             and
             inward
             inflammations
             .
             The
             Cherries
             that
             bee
             very
             sweet
             ,
             doe
             deiect
             the
             appetite
             ,
             relax
             the
             stomacke
             ,
             and
             engender
             grosse
             and
             phlegmaticke
             humours
             .
             Those
             that
             are
             soure
             ,
             doe
             giue
             vnto
             the
             body
             no
             nourishment
             at
             all
             ;
             but
             they
             excite
             the
             appetite
             ,
             cut
             grosse
             and
             clammie
             humours
             in
             the
             stomacke
             ,
             represse
             the
             heat
             of
             choler
             ,
             and
             are
             onely
             good
             for
             an
             hot
             cholericke
             stomacke
             .
             Cherries
             must
             bee
             eaten
             fresh
             and
             newly
             gathered
             ,
             because
             they
             quickly
             corrupt
             ,
             and
             that
             not
             insteed
             of
             meat
             ,
             but
             for
             quenching
             of
             thirst
             ,
             and
             attempering
             the
             heat
             of
             the
             stomacke
             and
             liuer
             ;
             and
             for
             the
             same
             purposes
             they
             must
             not
             be
             eaten
             after
             meales
             ,
             as
             our
             common
             preposterous
             vse
             is
             to
             eat
             them
             ;
             but
             when
             the
             stomacke
             is
             emptie
             ,
             as
             an
             houre
             or
             two
             before
             meales
             ,
             because
             they
             prowoke
             appetite
             ,
             quickly
             descend
             from
             the
             stomacke
             ,
             and
             make
             the
             belly
             soluble
             .
             They
             are
             conuenient
             for
             them
             that
             are
             young
             ,
             and
             for
             such
             as
             are
             of
             a
             cholerick
             temperature
             ;
             but
             hurtfull
             to
             the
             aged
             ,
             and
             them
             that
             abound
             with
             phlegme
             .
          
           
             The
             greene
             and
             vnripe
             Goose
             berries
             are
             cold
             and
             dry
             
             in
             the
             second
             degree
             ,
             and
             of
             an
             astringent
             faculty
             :
             the
             iuyce
             of
             them
             is
             vsed
             in
             diuers
             sauces
             for
             meat
             ,
             insteed
             of
             verjuce
             ,
             which
             maketh
             them
             not
             onely
             pleasant
             to
             the
             taste
             ,
             but
             also
             very
             profitable
             to
             such
             as
             abound
             with
             choler
             ,
             and
             are
             afflicted
             with
             hot
             ,
             burning
             ,
             and
             malignant
             feuers
             :
             for
             it
             extinguisheth
             the
             vehement
             heat
             of
             choler
             ,
             verie
             greatly
             resisteth
             the
             corruption
             of
             humours
             ,
             and
             labefaction
             of
             the
             vitall
             and
             naturall
             parts
             .
             The
             Goose-berries
             that
             are
             indifferently
             ripe
             ,
             are
             cold
             in
             the
             first
             degree
             ,
             and
             moyst
             in
             the
             second
             ,
             &
             are
             lesse
             binding
             ,
             then
             when
             they
             are
             altogether
             greene
             and
             vnripe
             .
             They
             are
             of
             a
             pleasant
             soure
             taste
             ,
             and
             therefore
             being
             boyled
             betweene
             two
             dishes
             ,
             with
             butter
             ,
             sops
             of
             bread
             and
             sugar
             ,
             or
             as
             those
             that
             are
             skilfull
             in
             Cookerie
             can
             best
             tell
             ,
             they
             make
             a
             most
             excellent
             and
             delightsome
             sauce
             for
             most
             kindes
             of
             meats
             ,
             which
             yeeldeth
             to
             the
             bodie
             somewhat
             a
             cold
             and
             small
             nourishment
             ;
             but
             it
             exciteth
             the
             appetite
             ,
             quencheth
             thirst
             ,
             represseth
             choler
             ,
             
             and
             addeth
             a
             singular
             grace
             vnto
             the
             meats
             ,
             and
             a
             correctorie
             relish
             also
             vnto
             such
             as
             are
             hot
             and
             dry
             ,
             or
             fulsome
             in
             taste
             .
             Being
             eaten
             raw
             ,
             they
             are
             very
             hurtfull
             to
             a
             cold
             and
             weake
             stomacke
             ,
             and
             for
             them
             that
             are
             aged
             ,
             because
             they
             encrease
             cold
             and
             crude
             humours
             :
             contrariwise
             they
             are
             profitable
             to
             an
             hot
             stomacke
             ,
             because
             they
             excite
             the
             appetite
             deiected
             by
             ouermuch
             heat
             ,
             and
             greatly
             coole
             the
             inflammations
             both
             of
             the
             stomacke
             and
             liuer
             :
             they
             are
             also
             verie
             good
             for
             women
             with
             childe
             ,
             because
             they
             helpe
             their
             picarie
             affections
             ,
             and
             notably
             preserue
             them
             from
             abortion
             .
             But
             if
             they
             are
             immoderately
             eaten
             ,
             they
             exasperate
             and
             lode
             the
             stomacke
             ,
             binde
             the
             belly
             ,
             and
             inhibit
             all
             fluxes
             ,
             except
             they
             happen
             to
             be
             taken
             into
             a
             cold
             stomack
             ,
             for
             then
             they
             oftentimes
             rather
             oppresse
             and
             trouble
             the
             same
             by
             some
             manner
             of
             flux
             .
             To
             conclude
             ,
             they
             are
             so
             much
             profitable
             to
             the
             cholericke
             and
             sanguine
             ,
             as
             they
             are
             hurtfull
             to
             the
             melancholike
             and
             phlegmaticke
             .
             The
             Goose-berries
             that
             be
             throughly
             or
             ouer-ripe
             ,
             are
             not
             ,
             by
             reason
             of
             their
             fulsome
             sweetnesse
             ,
             vsed
             in
             sauces
             ,
             neither
             are
             they
             any
             way
             good
             to
             bee
             eaten
             ,
             for
             they
             fill
             the
             stomacke
             and
             whole
             bodie
             with
             grosse
             ,
             crude
             ,
             and
             corruptible
             humours
             .
          
           
             Ribes
             ,
             which
             with
             vs
             are
             commonly
             knowen
             by
             the
             name
             of
             Red
             Currants
             ,
             are
             deemed
             to
             bee
             of
             the
             same
             nature
             
             that
             Goose-berries
             are
             .
             Indeede
             there
             is
             a
             great
             parity
             of
             nature
             betweeene
             the
             ripe
             Ribes
             ,
             and
             the
             Goose-berries
             that
             are
             a
             little
             ripe
             ;
             but
             betweene
             the
             ripe
             Goose-berries
             ,
             and
             the
             ripe
             Ribes
             ,
             there
             is
             no
             comparison
             to
             bee
             made
             at
             all
             :
             for
             whereas
             the
             ripe
             Goose-berries
             consist
             of
             a
             very
             grosse
             and
             fulsome
             substance
             ,
             the
             Ribes
             are
             of
             a
             most
             pleasant
             and
             profitable
             iuyce
             .
             They
             are
             cold
             in
             the
             first
             degree
             ,
             and
             moyst
             in
             the
             second
             ,
             with
             a
             little
             siccity
             also
             concurring
             :
             they
             delight
             the
             pallate
             ,
             excite
             the
             appetite
             ,
             quench
             thirst
             ,
             coole
             the
             inflammations
             of
             the
             stomacke
             and
             liuer
             ,
             and
             wonderfully
             refresh
             and
             strengthen
             the
             stomacke
             ,
             that
             is
             debilitated
             with
             heat
             :
             they
             also
             stay
             cholericke
             vomitings
             ,
             helpe
             the
             Cardialgicke
             paines
             of
             the
             stomacke
             ,
             and
             
             excellently
             represse
             all
             cholericke
             excretions
             and
             exhalations
             .
             Wherefore
             they
             are
             very
             profitable
             for
             them
             that
             are
             young
             ,
             and
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             ;
             but
             they
             are
             greatly
             hurtfull
             to
             the
             aged
             ,
             to
             all
             cold
             constitutions
             ,
             and
             to
             such
             as
             are
             subiect
             to
             obstructions
             of
             the
             breast
             .
             The
             Rob
             ,
             that
             is
             ,
             the
             iuyce
             of
             the
             berries
             boyled
             with
             a
             third
             part
             ,
             or
             somewhat
             more
             of
             sugar
             added
             vnto
             it
             ,
             
             till
             it
             become
             thicke
             ,
             and
             so
             preserued
             ,
             is
             for
             all
             the
             aforesayd
             purposes
             preferred
             before
             the
             raw
             berries
             themselues
             ,
             except
             for
             such
             as
             are
             of
             a
             very
             cholericke
             and
             ardent
             temperature
             .
          
           
             Barberies
             are
             of
             the
             same
             nature
             and
             force
             that
             the
             Ribes
             are
             ,
             and
             so
             is
             also
             the
             Conserue
             ,
             or
             rather
             the
             Rob
             that
             is
             
             made
             of
             them
             ,
             which
             is
             in
             very
             common
             vse
             against
             hot
             ,
             burning
             and
             cholericke
             distemperatures
             .
          
           
             Raspis
             or
             Framboise
             being
             ripe
             ,
             are
             cold
             in
             the
             first
             degree
             ,
             
             and
             temperately
             moyst
             with
             a
             small
             astriction
             adioyned
             ,
             especially
             if
             they
             be
             not
             ouer-ripe
             :
             they
             are
             of
             good
             and
             laudable
             iuyce
             ,
             they
             comfort
             a
             weake
             and
             queasie
             stomacke
             ;
             but
             not
             so
             well
             as
             the
             Strawberie
             doth
             ,
             for
             they
             oftentimes
             corrupt
             in
             the
             stomacke
             :
             they
             also
             quench
             thirst
             ,
             asswage
             the
             inflammations
             of
             the
             throte
             ,
             stomacke
             ,
             and
             liuer
             ,
             and
             coole
             the
             heat
             of
             vrine
             .
             They
             may
             bee
             eaten
             by
             themselues
             ,
             or
             with
             White-wine
             ,
             Claret
             ,
             or
             Sacke
             ;
             or
             if
             there
             be
             neede
             of
             cooling
             with
             Rose
             ,
             or
             Violet-water
             and
             Sugar
             .
             They
             are
             good
             for
             them
             that
             are
             young
             ,
             and
             for
             hot
             and
             dry
             bodies
             ;
             but
             hurtfull
             to
             the
             phlegmaticke
             and
             aged
             ,
             and
             all
             such
             as
             haue
             cold
             and
             weake
             stomacks
             .
          
           
             Stawberies
             are
             for
             pleasantnesse
             of
             taste
             ,
             acceptablenesse
             
             to
             the
             stomacke
             ,
             and
             goodnesse
             of
             iuyce
             ,
             to
             bee
             preferred
             before
             the
             Framboise
             :
             being
             full
             ripe
             ,
             they
             are
             cold
             and
             moyst
             in
             the
             first
             degree
             ,
             with
             a
             little
             siccitie
             also
             adioyned
             .
             The
             great
             red
             garden
             Strawberies
             are
             the
             best
             and
             wholsomest
             :
             the
             nourishment
             which
             they
             yeeld
             ,
             is
             little
             and
             thin
             ,
             yet
             commendable
             and
             good
             .
             They
             are
             very
             delightsome
             to
             the
             taste
             ,
             and
             acceptable
             to
             the
             stomacke
             :
             they
             excite
             the
             appetite
             ,
             quench
             thirst
             ,
             represse
             the
             ebullient
             acrimonie
             
             and
             fluxions
             of
             bloud
             and
             choler
             ,
             and
             excellently
             coole
             the
             inflammations
             of
             the
             stomacke
             and
             liuer
             .
             Being
             eaten
             before
             they
             be
             full
             ripe
             ,
             they
             are
             ,
             by
             reason
             of
             their
             earthie
             substance
             ,
             quickly
             offensiue
             to
             the
             stomacke
             .
             In
             case
             of
             cooling
             ,
             they
             may
             be
             well
             eaten
             with
             Rose
             ,
             Violet
             ,
             or
             Borage-water
             and
             sugar
             :
             otherwise
             ,
             with
             White-wine
             ,
             Claret
             ,
             or
             Sacke
             and
             Sugar
             ,
             as
             the
             temperature
             and
             disposition
             of
             the
             body
             shall
             require
             .
             The
             distilled
             water
             of
             them
             drunk
             with
             sugar
             ,
             is
             very
             good
             for
             such
             as
             haue
             cholericke
             stomacks
             ,
             or
             inflamed
             liuers
             ,
             to
             be
             taken
             when
             the
             stomacke
             is
             empty
             :
             it
             is
             also
             good
             against
             the
             cardiacall
             passions
             ,
             because
             it
             reuiueth
             the
             spirits
             ,
             and
             maketh
             the
             heart
             merry
             ,
             and
             likewise
             against
             the
             obstructions
             of
             the
             kidneyes
             ,
             because
             it
             prouoketh
             vrine
             ,
             &
             tempers
             the
             heat
             of
             the
             reines
             .
             These
             ,
             as
             also
             the
             Framboise
             ,
             are
             with
             vs
             very
             vsually
             eaten
             ,
             with
             the
             fattest
             and
             best
             part
             of
             milke
             ,
             and
             sugar
             ,
             which
             way
             of
             eating
             them
             ,
             is
             very
             fit
             and
             commendable
             for
             hot
             and
             cholericke
             bodies
             ;
             but
             abundantly
             hurtfull
             for
             such
             as
             haue
             cold
             stomacks
             ,
             and
             all
             that
             are
             by
             constitution
             phlegmaticke
             .
             There
             may
             also
             be
             made
             of
             Strawberies
             ,
             a
             Conserue
             ,
             or
             rather
             a
             Rob
             ,
             as
             I
             haue
             aforeshewed
             of
             Ribes
             ,
             very
             profitable
             to
             all
             the
             purposes
             aforesayd
             .
          
           
             The
             wilde
             or
             voluntary
             Srawberies
             ,
             that
             I
             may
             so
             terme
             them
             ,
             are
             not
             so
             good
             as
             those
             that
             are
             manured
             in
             gardens
             ,
             because
             they
             consist
             of
             a
             more
             terrene
             nature
             ,
             by
             reason
             whereof
             ,
             as
             also
             of
             their
             stipticke
             asperity
             ,
             they
             soone
             offend
             the
             stomacke
             ;
             yet
             vnto
             such
             as
             abound
             with
             sharpe
             choler
             in
             their
             stomacks
             ,
             they
             are
             very
             medicinable
             and
             good
             :
             for
             they
             wonderfully
             asswage
             and
             represse
             the
             acrimonious
             heat
             of
             choler
             .
             To
             conclude
             ,
             Strawberies
             are
             in
             all
             respects
             conuenient
             and
             good
             for
             them
             that
             are
             young
             ,
             that
             are
             of
             a
             cholericke
             and
             sanguine
             temperature
             ;
             but
             very
             hurtfull
             to
             the
             phlegmaticke
             ,
             to
             them
             that
             haue
             cold
             stomacks
             ,
             and
             that
             are
             subiect
             to
             the
             palsey
             ,
             and
             other
             affects
             of
             the
             sinewes
             .
          
           
             Whorts
             ,
             or
             Whortle-beries
             ,
             are
             cold
             in
             the
             latter
             end
             of
             
             the
             second
             degree
             ,
             and
             dry
             also
             ,
             with
             a
             manifest
             astriction
             ,
             
             or
             binding
             quality
             .
             They
             may
             with
             vs
             very
             well
             supply
             the
             vse
             of
             Myrtils
             ,
             especially
             if
             they
             bee
             not
             too
             ripe
             ,
             or
             when
             they
             are
             but
             beginning
             to
             be
             ripe
             :
             they
             are
             conuenient
             for
             an
             hot
             stomack
             ,
             they
             quench
             thirst
             ,
             bind
             the
             belly
             ,
             stay
             vomiting
             ,
             cure
             the
             bloudy
             flix
             proceeding
             of
             choler
             ,
             help
             the
             cholericke
             passion
             ,
             which
             is
             a
             vehement
             purging
             of
             choler
             vpwards
             and
             downewards
             ,
             and
             in
             a
             word
             ,
             they
             are
             of
             admirable
             force
             against
             the
             great
             heat
             and
             feruent
             ebullition
             of
             choler
             .
             But
             they
             are
             greatly
             offensiue
             to
             them
             that
             haue
             weake
             ,
             cold
             ,
             and
             phlegmatick
             stomacks
             :
             for
             in
             such
             ,
             they
             are
             so
             farre
             from
             binding
             the
             belly
             ,
             or
             staying
             of
             fluxes
             ,
             as
             that
             they
             rather
             trouble
             the
             same
             ,
             through
             their
             colde
             and
             crude
             quality
             .
             In
             some
             places
             ,
             the
             people
             vse
             to
             eat
             the
             Wortles
             in
             creame
             and
             milke
             ,
             which
             way
             of
             eating
             them
             is
             most
             hurtfull
             ,
             except
             for
             such
             as
             are
             young
             ,
             and
             that
             haue
             hot
             and
             cholericke
             stomacks
             .
             The
             iuyce
             of
             the
             berries
             ,
             boyle●…
             with
             a
             third
             part
             of
             sugar
             added
             vnto
             it
             ,
             till
             it
             become
             thicke
             ,
             which
             the
             Apothecaries
             call
             Rob
             ,
             and
             so
             kept
             ,
             is
             of
             very
             good
             force
             and
             efficacie
             for
             the
             purposes
             aforesayd
             ,
             and
             is
             ,
             by
             reason
             that
             the
             cold
             and
             raw
             qualitie
             therof
             is
             in
             the
             boyling
             exhausted
             ,
             to
             bee
             preferred
             in
             all
             things
             ,
             before
             the
             raw
             berries
             themselues
             ,
             except
             for
             them
             that
             haue
             very
             hot
             and
             burning
             stomacks
             .
          
           
             The
             common
             Hedge
             ,
             or
             Hasell
             nut
             ,
             especially
             if
             they
             
             be
             dry
             ,
             are
             of
             an
             earthy
             and
             vnprofitable
             substance
             :
             they
             are
             hard
             of
             concoction
             ,
             and
             because
             they
             very
             slowly
             passe
             thorow
             the
             belly
             ,
             they
             are
             troublesome
             ,
             and
             hurtfull
             to
             the
             stomacke
             :
             they
             also
             breede
             the
             cough
             ,
             and
             are
             very
             pernicious
             to
             the
             lungs
             :
             they
             are
             onely
             conuenient
             for
             rusticall
             bodies
             .
             Those
             that
             are
             newly
             gathered
             ,
             are
             wholsomer
             then
             the
             dry
             :
             for
             by
             reason
             that
             they
             are
             of
             more
             moyst
             and
             softer
             substance
             ,
             they
             are
             more
             easily
             concocted
             ,
             &
             do
             not
             altogether
             so
             much
             oppresse
             the
             stomack
             .
             But
             I
             wish
             such
             as
             haue
             weak
             stomacks
             ,
             &
             that
             are
             studious
             of
             their
             health
             ,
             seldom
             or
             neuer
             to
             eat
             them
             ,
             because
             they
             breed
             phlegme
             ,
             violate
             the
             lungs
             ,
             and
             soone
             offend
             the
             stomack
             and
             belly
             ,
             by
             their
             windie
             and
             cloying
             substance
             .
          
           
           
             Filberds
             are
             wholsomer
             then
             the
             common
             Hasell
             Nuts
             ,
             
             for
             they
             consist
             of
             a
             better
             substance
             ,
             and
             although
             they
             are
             also
             hardly
             digested
             ,
             yet
             they
             are
             profitable
             for
             the
             liuer
             ,
             especially
             if
             they
             be
             eaten
             with
             Raysons
             :
             the
             immoderate
             vse
             of
             them
             induceth
             the
             self
             same
             hurts
             ,
             that
             the
             common
             Hasell
             Nuts
             doe
             .
             Those
             that
             haue
             their
             skins
             red
             ,
             are
             the
             right
             Ponticke
             Nuts
             ,
             and
             are
             both
             for
             pleasantnesse
             of
             iuyce
             ,
             and
             facilitie
             of
             concoction
             ,
             the
             best
             Filberds
             .
             The
             greene
             ones
             ,
             that
             are
             but
             lately
             gathered
             ,
             are
             by
             reason
             of
             some
             moysture
             in
             their
             substance
             ,
             much
             wholsomer
             then
             the
             drie
             :
             for
             the
             drie
             Nuts
             are
             hot
             and
             drie
             in
             the
             first
             degree
             ,
             and
             in
             the
             same
             ,
             more
             drie
             then
             hot
             ;
             and
             beside
             that
             they
             are
             with
             greater
             digested
             ;
             they
             also
             breed
             very
             much
             choler
             .
          
           
             The
             dry
             Walnuts
             ,
             or
             Walsh
             nuts
             ,
             are
             hot
             and
             dry
             in
             the
             second
             degree
             :
             they
             are
             of
             hard
             digestion
             ,
             and
             of
             an
             
             astringent
             facultie
             :
             they
             increase
             choler
             ,
             offend
             the
             stomacke
             ,
             hurt
             the
             breast
             ,
             and
             cause
             the
             cough
             .
             Those
             that
             in
             keeping
             become
             oylie
             and
             rancke
             in
             taste
             ,
             are
             to
             be
             reiected
             ,
             as
             vtterly
             naught
             and
             vnwholsome
             ;
             for
             they
             are
             of
             an
             hot
             exulcerating
             facultie
             :
             they
             altogither
             breed
             choler
             ,
             and
             very
             greatly
             anoy
             the
             breast
             ,
             stomacke
             ,
             head
             ,
             throat
             ,
             tongue
             ,
             and
             pallate
             .
             The
             dry
             Walnuts
             are
             onely
             good
             for
             robustious
             bodies
             ,
             and
             for
             such
             as
             respect
             not
             wherewith
             they
             fill
             themselues
             .
             Those
             that
             are
             newly
             gathered
             are
             farre
             wholsomer
             then
             the
             dry
             ;
             for
             they
             are
             somewhat
             of
             a
             moyst
             temperature
             ,
             and
             of
             a
             more
             commendable
             substance
             ;
             by
             reason
             whereof
             they
             are
             more
             pleasant
             to
             the
             taste
             ,
             more
             acceptable
             to
             the
             stomacke
             ,
             and
             of
             wholsomer
             iuyce
             .
             But
             they
             are
             also
             hurtfull
             to
             them
             that
             are
             streit
             chested
             ,
             and
             that
             are
             subiect
             to
             the
             cough
             ,
             or
             other
             affects
             of
             the
             lungs
             .
             The
             great
             Royall
             Walnut
             doth
             for
             wholsomnes
             ,
             in
             all
             respects
             far
             exceed
             the
             rest
             .
          
           
             Chestnuts
             are
             hot
             in
             the
             first
             degree
             and
             dry
             in
             the
             second
             :
             being
             well
             digested
             ,
             they
             yeeld
             a
             substantiall
             thicke
             
             nourishment
             ;
             yet
             for
             all
             that
             ,
             they
             are
             not
             approued
             for
             meat
             ,
             except
             in
             the
             time
             of
             penurie
             ,
             or
             for
             strong
             rusticall
             
             bodies
             ,
             because
             they
             are
             of
             hard
             concoction
             ,
             and
             of
             slow
             and
             painfull
             distribution
             :
             they
             also
             abundantly
             ingender
             winde
             ,
             binde
             the
             belly
             ,
             and
             offend
             the
             head
             .
             Being
             rosted
             vnder
             the
             hot
             imbers
             ,
             or
             boyled
             ,
             and
             so
             eaten
             with
             salt
             and
             sugar
             ,
             they
             are
             not
             so
             hard
             of
             digestion
             ,
             they
             more
             easily
             descend
             ,
             and
             are
             lesse
             windie
             ;
             yet
             they
             make
             the
             bodie
             costiue
             .
          
           
             The
             kernels
             of
             this
             fruict
             are
             hot
             in
             the
             first
             degree
             ,
             and
             
             moyst
             in
             the
             second
             :
             they
             yeeld
             to
             the
             bodie
             much
             good
             and
             substantiall
             nourishment
             ,
             and
             are
             also
             of
             a
             concocting
             ,
             lenifying
             ,
             and
             clensing
             facultie
             .
             They
             diminish
             and
             take
             away
             the
             corruption
             of
             humors
             ,
             and
             also
             giue
             vnto
             the
             bodie
             a
             good
             restoratiue
             iuyce
             ;
             but
             they
             are
             not
             altogither
             easie
             of
             digestion
             ,
             and
             they
             also
             offend
             the
             stomacke
             through
             their
             acrimonie
             ,
             if
             they
             be
             too
             plentifully
             eaten
             .
             The
             newest
             and
             the
             whitest
             are
             the
             best
             .
             They
             must
             be
             eaten
             with
             Honie
             ,
             or
             Sugar
             :
             they
             are
             best
             for
             the
             phlegmaticke
             ,
             and
             them
             that
             be
             olde
             ,
             with
             honie
             :
             for
             them
             that
             are
             young
             ,
             and
             that
             are
             of
             a
             cholericke
             and
             hot
             temperature
             ,
             with
             sugar
             ;
             but
             they
             must
             first
             be
             macerated
             the
             space
             of
             an
             houre
             in
             warme
             water
             ,
             and
             then
             eaten
             ;
             for
             by
             that
             meanes
             ,
             they
             are
             more
             easily
             concocted
             ,
             and
             despose
             all
             their
             offensiue
             acrimonie
             .
             They
             are
             of
             much
             vse
             in
             physicall
             compositions
             ,
             especially
             for
             diseases
             of
             the
             breast
             ;
             they
             are
             of
             excellent
             efficacie
             against
             an
             olde
             cough
             ,
             the
             asthmaticke
             passion
             ,
             and
             consumption
             of
             the
             lungs
             :
             for
             they
             mundifie
             the
             lungs
             from
             phlegme
             ,
             represse
             the
             vlcers
             of
             them
             ,
             expectorate
             the
             putrilaginous
             matter
             ,
             and
             viscous
             humors
             of
             the
             same
             ;
             and
             repaire
             the
             strengths
             .
             They
             are
             conuenient
             in
             cold
             seasons
             of
             the
             yeare
             ,
             for
             the
             phlegmaticke
             ,
             and
             them
             that
             be
             aged
             ;
             and
             also
             for
             such
             as
             are
             young
             in
             affects
             of
             the
             breast
             ,
             being
             taken
             with
             Sugar
             .
          
           
             Pistach
             or
             Fisticke
             Nuts
             are
             of
             an
             aromaticall
             sauour
             ,
             
             and
             doe
             for
             wholsomnes
             exceede
             all
             other
             Nuts
             .
             The
             kernels
             of
             them
             are
             much
             of
             the
             same
             efficacie
             and
             vse
             in
             physick
             ,
             as
             be
             those
             of
             the
             Pine
             Apple
             ;
             but
             they
             are
             somewhat
             
             of
             an
             hotter
             temperature
             :
             the
             newer
             they
             are
             ,
             the
             better
             and
             wholsomer
             they
             are
             :
             the
             best
             way
             to
             eat
             them
             is
             with
             Rose-sugar
             ,
             their
             skins
             being
             first
             pilled
             off
             ,
             and
             mace●…ated
             the
             space
             of
             foure
             or
             fiue
             houres
             or
             more
             in
             Rose-water
             .
             They
             strengthen
             the
             stomacke
             and
             liuer
             ,
             yeeld
             to
             the
             bodie
             a
             good
             impinguating
             nourishment
             ,
             by
             reason
             whereof
             they
             are
             very
             good
             for
             bodies
             that
             are
             consumed
             ,
             and
             haue
             lost
             their
             strengths
             :
             they
             excite
             Venus
             ,
             by
             increasing
             the
             geniture
             ,
             and
             fortifying
             the
             reines
             .
             They
             also
             open
             the
             oppilations
             of
             the
             liuer
             ,
             and
             mesataicke
             veines
             ,
             mundifie
             the
             reines
             ,
             and
             asswage
             their
             paine
             .
             They
             are
             good
             against
             the
             shortnes
             of
             breath
             ,
             for
             they
             remoue
             the
             obstructions
             of
             the
             breast
             ,
             by
             clensing
             forth
             superfluous
             and
             putrid
             humors
             that
             adhere
             to
             the
             lights
             &
             chest
             :
             for
             which
             cause
             ,
             as
             also
             by
             reason
             of
             their
             restoratiue
             force
             ,
             they
             are
             very
             greatly
             commended
             ,
             for
             those
             that
             haue
             the
             phthisicke
             ,
             or
             consumption
             of
             the
             lungs
             .
             They
             are
             very
             wholsome
             and
             good
             for
             them
             that
             be
             aged
             ,
             and
             for
             such
             as
             are
             of
             a
             phlegmaticke
             temperature
             ;
             but
             not
             so
             conuenient
             ,
             but
             rather
             hurtfull
             to
             them
             that
             be
             young
             ,
             and
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             ,
             because
             in
             such
             they
             distemper
             the
             bloud
             ,
             and
             being
             much
             eaten
             ,
             oftentimes
             procure
             the
             vertiginous
             euill
             .
          
           
             Sweet
             Almonds
             haue
             in
             them
             a
             good
             medicinable
             nourishment
             :
             
             they
             are
             of
             an
             opening
             ,
             concocting
             ,
             and
             clensing
             facultie
             ,
             whereby
             they
             are
             very
             medicinable
             to
             the
             breast
             and
             lungs
             .
             Those
             are
             best
             to
             be
             eaten
             which
             are
             somewhat
             newly
             gathered
             ,
             for
             they
             are
             of
             a
             good
             temperature
             in
             heat
             and
             moysture
             ,
             and
             of
             wholsome
             and
             pure
             iuyce
             ;
             and
             they
             the
             worst
             ,
             which
             are
             ouer-much
             withered
             ;
             for
             the
             dryer
             they
             are
             ,
             of
             worse
             temperature
             they
             are
             ,
             of
             lesser
             and
             worse
             nourishment
             ,
             of
             harder
             concoction
             ,
             and
             more
             offensiue
             to
             the
             stomacke
             ,
             through
             their
             slower
             descension
             .
             They
             are
             als●…
             eaten
             in
             the
             summer
             ,
             before
             they
             be
             thorow
             ripe
             ,
             when
             as
             they
             abound
             with
             a
             milkie
             ●…uyce
             ;
             at
             which
             time
             they
             are
             very
             pleasant
             to
             the
             taste
             ,
             but
             they
             yeeld
             a
             grosse
             nourishment
             ,
             &
             do
             likewise
             slowly
             descend
             :
             
             wherefore
             it
             is
             good
             to
             eat
             not
             onely
             these
             ,
             but
             also
             the
             ripe
             and
             dry
             Almonds
             with
             Sugar
             and
             Raysous
             ,
             to
             cause
             them
             more
             lightly
             to
             descend
             ,
             and
             with
             lesse
             offence
             to
             the
             stomacke
             .
             The
             Almonds
             that
             are
             not
             fully
             ripe
             ,
             are
             onely
             conuenient
             ,
             for
             them
             that
             are
             young
             ,
             and
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             :
             those
             that
             haue
             their
             full
             ripenes
             ,
             and
             reserued
             all
             the
             yeare
             ,
             so
             that
             they
             waxe
             not
             too
             dry
             ,
             or
             in
             their
             colour
             and
             substance
             vitiated
             ,
             are
             conuenient
             and
             good
             for
             euery
             season
             ,
             age
             ,
             and
             constitu●…ion
             .
             There
             is
             drawne
             out
             of
             sweet
             Almonds
             blanched
             ,
             and
             beaten
             very
             small
             ,
             with
             some
             conuenient
             liquor
             ,
             as
             barley-water
             ,
             and
             a
             litle
             Rose-water
             ,
             or
             such
             like
             ,
             a
             white
             iuyce-like
             milke
             ,
             which
             with
             Sugar
             Candie
             also
             put
             to
             it
             ,
             maketh
             a
             most
             pleasant
             ,
             delectable
             and
             wholsome
             drinke
             for
             weake
             and
             sickly
             persons
             ,
             especially
             for
             such
             as
             are
             extenuated
             
             through
             a
             seuerous
             distemperature
             :
             for
             it
             giueth
             a
             pure
             ,
             thin
             ,
             and
             moystning
             nourishment
             ,
             which
             by
             reason
             that
             it
             is
             easily
             distributed
             ,
             very
             speedily
             moystneth
             ,
             comforteth
             ,
             and
             refresheth
             the
             whole
             bodie
             ,
             mi●…igateth
             the
             heate
             of
             choler
             ,
             and
             procureth
             sleepe
             .
             Wherefore
             it
             is
             very
             profitably
             giuen
             in
             hot
             feuers
             to
             coole
             and
             moysten
             ,
             and
             to
             those
             also
             that
             haue
             the
             pleuresie
             ,
             and
             spet
             vp
             filthy
             matter
             :
             for
             there
             is
             in
             it
             also
             a
             concocting
             and
             lenifying
             facultie
             ,
             by
             reason
             whereof
             ,
             it
             is
             very
             medicinable
             to
             the
             breast
             and
             lungs
             .
             It
             is
             also
             good
             for
             those
             that
             are
             troubled
             with
             a
             cholericke
             laske
             ,
             or
             bloudy
             flixe
             ,
             especially
             being
             aromatized
             with
             a
             little
             Cinnamon
             .
             To
             conclude
             ,
             it
             is
             a
             drinke
             very
             profitable
             ,
             not
             onely
             in
             sicknes
             ,
             but
             also
             in
             health
             ,
             for
             all
             hot
             ,
             cholericke
             and
             dry
             bodies
             ,
             for
             students
             ,
             for
             them
             that
             are
             too
             vigilant
             ,
             and
             all
             such
             as
             are
             subiect
             to
             infirmities
             of
             the
             breast
             and
             lungs
             ,
             to
             be
             taken
             at
             going
             to
             bed
             ,
             and
             also
             at
             any
             other
             time
             ,
             so
             the
             stomacke
             be
             empty
             ,
             especially
             in
             hot
             and
             drie
             seasons
             of
             the
             yeare
             .
             It
             is
             only
             not
             conuenient
             for
             the
             phlegmaticke
             .
          
           
             Many
             phantasticall
             people
             doe
             greatly
             delight
             to
             eat
             
             of
             the
             earthly
             excrescences
             called
             Mushrums
             ;
             whereof
             some
             are
             venemous
             ,
             and
             the
             best
             of
             them
             vnwholsome
             for
             
             meat
             :
             for
             they
             corrupt
             the
             humors
             ,
             and
             giue
             to
             the
             bodie
             a
             phlegmaticke
             ,
             earthie
             ,
             and
             windie
             nourishment
             ,
             or
             rather
             detriment
             .
             Wherefore
             they
             are
             conuenient
             for
             no
             season
             ,
             age
             ,
             or
             temperature
             .
          
           
             All
             the
             kinds
             of
             Melons
             or
             Pompions
             are
             of
             a
             cold
             nature
             ,
             with
             plenty
             of
             moysture
             :
             they
             haue
             also
             a
             certaine
             
             clensing
             qualitie
             ,
             by
             meanes
             whereof
             ,
             they
             are
             medicinable
             to
             the
             reines
             ;
             and
             that
             clensing
             qualitie
             is
             more
             in
             their
             seede
             ,
             then
             in
             the
             pulpe
             :
             for
             which
             cause
             the
             seeds
             are
             very
             profitable
             for
             them
             that
             are
             troubled
             with
             the
             stone
             ,
             or
             strangurie
             .
             They
             are
             plesant
             to
             the
             taste
             ,
             but
             they
             giue
             to
             the
             bodie
             litle
             nourishment
             ,
             &
             the
             same
             scarsely
             good
             ,
             but
             rather
             crude
             ,
             and
             putrible
             .
             They
             also
             breede
             winde
             ,
             and
             gripings
             of
             the
             belly
             :
             and
             therefore
             those
             that
             are
             subiect
             to
             the
             chollicke
             ,
             and
             that
             haue
             great
             spleenes
             ,
             must
             carefully
             eschew
             them
             .
             They
             are
             conuenient
             for
             hot
             and
             strong
             bodies
             ;
             but
             very
             hurtfull
             to
             the
             aged
             ,
             and
             to
             them
             that
             are
             of
             a
             phlegmaticke
             and
             melancholicke
             temperature
             .
          
           
             Cucumbers
             are
             of
             a
             very
             cold
             and
             moyst
             temperature
             ,
             
             euen
             in
             the
             third
             degree
             ,
             especially
             their
             moyst
             qualitie
             .
             They
             yeeld
             vnto
             the
             bodie
             a
             cold
             ,
             crude
             ,
             and
             waterish
             nourishment
             :
             wherefore
             the
             vse
             of
             them
             in
             manner
             of
             a
             sallet
             with
             peper
             and
             vinegar
             ,
             notwithstanding
             that
             many
             desire
             them
             with
             a
             wonderfull
             delight
             ,
             is
             to
             be
             reiected
             ,
             except
             of
             them
             that
             haue
             very
             hot
             stomacks
             ;
             for
             to
             such
             the
             moderate
             vse
             of
             them
             ,
             by
             reason
             of
             their
             cooling
             &
             moystning
             qualitie
             ,
             may
             be
             sometimes
             very
             good
             and
             profitable
             :
             for
             they
             quench
             thirst
             ,
             greatly
             coole
             the
             burning
             heat
             of
             the
             stomacke
             and
             liuer
             ,
             and
             represse
             choler
             .
             Those
             Cucumbers
             must
             be
             chosen
             ,
             which
             are
             greene
             ,
             and
             not
             yet
             ripe
             ;
             for
             when
             they
             be
             ripe
             and
             yellow
             ,
             they
             are
             fulsome
             and
             vnfit
             to
             be
             eaten
             .
             The
             greene
             and
             vnripe
             Cucumbers
             preserued
             in
             a
             pickle
             of
             vinegar
             and
             salt
             ,
             are
             much
             
             better
             then
             those
             that
             are
             eaten
             greene
             and
             vnpickled
             :
             for
             they
             are
             of
             far
             better
             taste
             ,
             and
             not
             of
             so
             crude
             and
             waterish
             substance
             .
             They
             excite
             the
             appetite
             ,
             and
             are
             a
             very
             
             profitable
             sauce
             for
             hot
             and
             drie
             bodies
             .
             Cucumbers
             are
             onely
             conuenient
             for
             hot
             and
             cholericke
             bodies
             ,
             and
             most
             hurtfull
             to
             the
             phlegmaticke
             ,
             and
             them
             that
             haue
             cold
             and
             moist
             stomacks
             .
             The
             seeds
             are
             also
             very
             medicinable
             ,
             as
             those
             of
             the
             Melons
             :
             they
             are
             cold
             and
             also
             moist
             ,
             but
             nothing
             so
             much
             as
             the
             fruict
             :
             they
             haue
             an
             opening
             ,
             clensing
             ,
             and
             diureticke
             facultie
             .
             Wherefore
             the
             emulsion
             of
             these
             seeds
             ,
             that
             is
             ,
             the
             milkie
             substance
             of
             them
             ,
             as
             also
             of
             those
             of
             the
             Melon
             ,
             extracted
             with
             some
             conuenient
             liquor
             ,
             as
             we
             doe
             from
             Almonds
             ,
             is
             of
             singular
             efficacie
             against
             sicknesses
             proceeding
             of
             heat
             ,
             especially
             for
             the
             breast
             ,
             lungs
             ,
             and
             reines
             that
             are
             inflamed
             ,
             for
             the
             strangurie
             ,
             sharpnes
             of
             vrine
             and
             exulceration
             of
             the
             bladder
             .
          
           
             Gourds
             are
             cold
             and
             moist
             in
             the
             second
             degree
             ;
             they
             
             are
             neuer
             eaten
             raw
             ,
             because
             that
             then
             they
             greatly
             offend
             the
             stomacke
             ;
             but
             sodden
             ,
             or
             baked
             ,
             and
             that
             way
             neither
             ,
             but
             of
             the
             poorer
             sort
             of
             people
             :
             for
             they
             are
             of
             a
             waterish
             and
             insipid
             substance
             ,
             and
             doe
             breed
             in
             the
             bodie
             naughtie
             ,
             cold
             ,
             crude
             and
             ●…atulent
             humors
             :
             and
             therefore
             they
             greatly
             hurt
             cold
             and
             phlegmaticke
             bodies
             ,
             and
             such
             as
             are
             subiect
             to
             the
             collicke
             and
             iliacke
             passions
             .
             They
             are
             onely
             conuenient
             for
             them
             that
             are
             of
             an
             hot
             and
             cholericke
             temperature
             :
             for
             they
             quench
             thirst
             ,
             and
             coole
             the
             immoderate
             heat
             of
             the
             stomacke
             and
             liuer
             .
             The
             seeds
             of
             this
             fruit
             prouoke
             vrine
             ,
             and
             alay
             the
             sharpnes
             of
             it
             :
             and
             therefore
             they
             may
             very
             profitably
             be
             vsed
             with
             the
             former
             seeds
             in
             obstructions
             and
             distemperatures
             of
             the
             reines
             and
             bladder
             .
          
           
             The
             greene
             and
             vnripe
             Beanes
             are
             cold
             and
             moist
             in
             
             the
             first
             degree
             :
             they
             yeeld
             to
             the
             bodie
             a
             crude
             ,
             grosse
             ,
             and
             excrementall
             nourishment
             ,
             and
             fill
             the
             stomacke
             and
             belly
             with
             winde
             :
             they
             cause
             drowsinesse
             ,
             and
             dull
             the
             senses
             ,
             both
             inward
             and
             outward
             ,
             especially
             the
             sight
             ,
             and
             make
             them
             pursie
             ,
             that
             doe
             often
             or
             immoderately
             eat
             them
             .
             The
             windie
             and
             ill
             qualitie
             of
             them
             is
             much
             remoued
             ,
             if
             they
             be
             sodden
             with
             Orgaine
             and
             Parsely
             ,
             and
             afterwards
             eaten
             ,
             buttered
             and
             seasoned
             with
             salt
             and
             store
             
             of
             pepper
             :
             for
             pepper
             is
             a
             speciall
             correctorie
             for
             all
             grosse
             and
             windie
             meats
             .
             They
             are
             best
             agreable
             for
             them
             that
             haue
             hot
             and
             strong
             stomacks
             ,
             and
             most
             hurtfull
             to
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             troubled
             with
             the
             collicke
             .
             Beanes
             that
             are
             almost
             or
             fully
             ripe
             ,
             are
             ,
             both
             by
             reason
             of
             the
             hardnes
             of
             their
             skins
             ,
             as
             also
             of
             the
             grossenes
             of
             their
             substance
             ,
             by
             much
             ,
             of
             harder
             concoction
             ,
             and
             worse
             nourishment
             ,
             and
             the
             drie
             ones
             are
             worst
             of
             all
             .
             They
             are
             meat
             only
             for
             plough-men
             ,
             and
             such
             as
             are
             accustomed
             to
             an
             hard
             and
             course
             kinde
             of
             foode
             .
          
           
             Pease
             are
             in
             their
             substance
             much
             like
             vnto
             Beanes
             ,
             and
             eaten
             after
             the
             same
             manner
             ;
             but
             they
             are
             far
             wholsomer
             
             then
             Beanes
             ;
             for
             they
             are
             lesse
             windie
             ,
             and
             by
             much
             ,
             of
             purer
             iuyce
             ,
             not
             breeding
             so
             grosse
             and
             excrementall
             humors
             .
             There
             are
             three
             sorts
             of
             Pease
             common
             with
             vs
             :
             the
             white
             Pease
             ,
             the
             gray
             Pease
             ,
             and
             the
             greene
             Pease
             .
             The
             two
             first
             are
             vsually
             eaten
             greene
             before
             they
             be
             ripe
             ,
             being
             first
             boyled
             ,
             then
             buttered
             ,
             salted
             ,
             and
             peppered
             :
             they
             are
             very
             delightsome
             to
             the
             pallat
             ,
             easily
             digested
             ,
             and
             yeeld
             a
             good
             nourishment
             to
             the
             bodie
             .
             Wherefore
             they
             are
             euen
             at
             the
             richest
             tables
             ,
             not
             vnworthily
             rancked
             with
             the
             best
             and
             choisest
             meats
             .
             They
             are
             conuenient
             for
             all
             bodies
             ,
             except
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             abound
             with
             crudities
             ,
             or
             are
             much
             molested
             with
             the
             winde
             ;
             but
             they
             are
             most
             appropriate
             for
             the
             cholericke
             ,
             and
             such
             as
             are
             in
             their
             youthly
             and
             constant
             age
             .
             The
             drie
             Pease
             as
             they
             consist
             of
             an
             harder
             substance
             ,
             so
             they
             are
             of
             harder
             concoction
             ,
             and
             of
             dryer
             and
             much
             worse
             nourishment
             ;
             notwithstanding
             they
             are
             a
             meat
             somewhat
             pleasant
             to
             the
             taste
             ,
             and
             conuenient
             enough
             for
             them
             that
             haue
             strong
             stomacks
             .
             There
             is
             wont
             to
             be
             made
             of
             the
             white
             Pease
             boyled
             a
             kind
             of
             pottage
             ,
             and
             also
             of
             the
             greene
             ;
             but
             that
             is
             not
             so
             good
             ,
             which
             we
             call
             Pease-pottage
             ;
             this
             kinde
             of
             meat
             is
             most
             vsed
             in
             Lent
             ,
             and
             in
             the
             winter
             season
             vpon
             fasting
             dayes
             .
             That
             which
             is
             made
             with
             the
             husks
             or
             skins
             remayning
             in
             it
             ,
             is
             not
             good
             ,
             but
             for
             rusticks
             ,
             vnto
             whose
             stomacks
             the
             grossest
             and
             hardest
             kinds
             of
             meat
             are
             best
             agreable
             .
             But
             
             if
             the
             Pease
             be
             streined
             after
             that
             they
             be
             boyled
             ,
             and
             so
             the
             husks
             which
             are
             of
             harder
             concoction
             ,
             and
             hurtfull
             to
             the
             stomacke
             kept
             backe
             ,
             and
             then
             seasoned
             with
             salt
             and
             pepper
             ,
             and
             a
             litle
             butter
             also
             added
             thereunto
             ,
             it
             is
             a
             meate
             of
             meetly
             good
             nourishment
             ,
             and
             the
             more
             commendable
             ,
             because
             it
             maketh
             the
             belly
             soluble
             ,
             and
             deoppilateth
             or
             vnstoppeth
             the
             veines
             .
          
           
             Artichocks
             are
             hot
             and
             drie
             in
             the
             height
             of
             the
             first
             degree
             ,
             
             if
             not
             in
             the
             beginning
             of
             the
             second
             ,
             and
             full
             of
             cholericke
             iuyce
             .
             The
             best
             are
             those
             that
             are
             young
             ,
             and
             tender
             :
             for
             when
             their
             flowers
             be
             out
             ,
             they
             are
             lesse
             pleasant
             in
             taste
             ,
             of
             harder
             concoction
             ,
             and
             of
             an
             ill
             and
             melancholicke
             iuyce
             ,
             especially
             when
             their
             flowers
             begin
             to
             shed
             .
             They
             are
             vnwholsome
             to
             be
             eaten
             raw
             ,
             though
             some
             doe
             accustome
             so
             to
             eat
             them
             ,
             being
             very
             young
             ,
             with
             pepper
             and
             salt
             ,
             because
             they
             offend
             the
             stomacke
             ,
             hinder
             the
             concoction
             ,
             and
             breed
             ill
             iuyce
             .
             But
             being
             boyled
             ,
             and
             eaten
             with
             butter
             ,
             pepper
             ,
             and
             a
             litle
             vinegar
             ,
             they
             are
             accounted
             a
             dainty
             dish
             ,
             and
             restoratiue
             ,
             being
             very
             pleasant
             to
             the
             taste
             ,
             acceptable
             to
             the
             stomacke
             ,
             and
             powerfull
             for
             the
             exciting
             of
             Venus
             .
             But
             they
             are
             somewhat
             windie
             ,
             and
             oftentimes
             offensiue
             to
             the
             head
             especially
             of
             such
             as
             are
             of
             a
             cholericke
             temperature
             :
             wherefore
             it
             is
             not
             good
             for
             such
             to
             eat
             too
             liberally
             of
             them
             .
             They
             are
             best
             agreeable
             to
             them
             that
             are
             of
             a
             cold
             temperature
             ;
             but
             hurtfull
             to
             none
             ,
             so
             the
             vse
             be
             moderate
             .
          
           
             Coleworts
             or
             Cole
             are
             much
             vsed
             to
             be
             eaten
             ,
             especially
             
             the
             Cabbage
             Cole
             :
             there
             is
             in
             the
             iuyce
             of
             Cole
             a
             certaine
             nitrous
             or
             salt
             qualitie
             ,
             whereby
             it
             mightily
             clenseth
             ;
             but
             the
             whole
             substance
             or
             bodie
             of
             Coleworts
             or
             Cabbage
             is
             of
             a
             binding
             and
             drying
             facultie
             ,
             because
             it
             leaueth
             in
             the
             decoction
             ,
             the
             salt
             qualitie
             ,
             which
             lyeth
             in
             the
             iuyce
             and
             waterie
             part
             thereof
             .
             Cole
             or
             Cabbage
             is
             of
             hard
             concoction
             ,
             and
             hurtfull
             to
             the
             mouth
             of
             the
             stomacke
             :
             it
             breedeth
             a
             grosse
             and
             melancholicke
             bloud
             ,
             increaseth
             winde
             ,
             hurteth
             the
             sight
             ,
             and
             causeth
             troublesome
             dreames
             .
             But
             if
             it
             be
             boyled
             a
             while
             ,
             and
             that
             water
             cast
             away
             ,
             and
             afterwards
             
             boyled
             in
             the
             broth
             of
             fat
             flesh
             ,
             it
             becommeth
             more
             acceptable
             to
             the
             stomacke
             ,
             and
             farre
             lesse
             hurtfull
             to
             the
             bodie
             .
             The
             top
             leaues
             and
             heads
             of
             Cole
             that
             are
             but
             a
             litle
             closed
             ,
             which
             we
             commonly
             call
             Puffe-cole
             ,
             are
             the
             best
             and
             wholsomest
             :
             for
             by
             reason
             that
             they
             are
             by
             the
             heat
             of
             the
             Sunne
             better
             concocted
             ,
             they
             are
             of
             tenderer
             substance
             ,
             of
             easier
             concoction
             ,
             of
             pleasanter
             taste
             ,
             and
             of
             better
             nourishment
             .
             But
             the
             great
             ,
             hard
             ,
             and
             compacted
             heads
             of
             Cole
             ,
             commonly
             called
             Cabbage
             ,
             which
             are
             most
             desired
             of
             the
             common
             sort
             of
             people
             ,
             are
             ,
             by
             reason
             of
             much
             indigested
             matter
             in
             them
             ,
             of
             hardest
             concoction
             ,
             and
             of
             worser
             nourishment
             .
             They
             are
             onely
             conuenient
             for
             such
             as
             haue
             strong
             stomacks
             ,
             and
             that
             vse
             great
             labour
             :
             for
             vnto
             robustious
             and
             rusticke
             people
             nothing
             is
             hurtfull
             that
             filleth
             the
             belly
             .
             Cole
             or
             Cabbage
             is
             best
             to
             be
             eaten
             in
             the
             cold
             seasons
             of
             the
             yeare
             ;
             but
             the
             young
             leaues
             or
             buds
             of
             Cole
             are
             also
             in
             the
             spring
             time
             commendable
             .
             The
             vse
             of
             Cole
             or
             Cabbage
             is
             not
             conuenient
             for
             them
             that
             are
             aged
             ,
             that
             lead
             a
             studious
             kinde
             of
             life
             ,
             that
             haue
             weake
             stomacks
             ,
             that
             are
             of
             a
             melancholicke
             temperature
             ,
             or
             troubled
             with
             winde
             .
          
           
             Carrots
             are
             moderately
             hot
             ,
             and
             something
             moyst
             :
             
             Parseneps
             temperately
             hot
             ,
             and
             more
             drie
             then
             moyst
             :
             they
             are
             vsed
             to
             be
             eaten
             first
             sodden
             ,
             then
             buttered
             &c
             ,
             and
             the
             Carrots
             are
             oftentimes
             eaten
             with
             flesh
             .
             They
             are
             pleasant
             to
             the
             taste
             ,
             and
             somewhat
             of
             hard
             concoction
             ,
             especially
             the
             Parsnep
             .
             Parsneps
             giue
             to
             the
             bodie
             much
             good
             and
             substantiall
             nourishment
             ;
             but
             the
             nourishment
             which
             commeth
             of
             the
             Carrot
             is
             not
             much
             ,
             and
             the
             same
             not
             so
             thicke
             and
             substantiall
             :
             they
             neither
             binde
             nor
             loose
             the
             belly
             ,
             for
             they
             are
             of
             an
             indifferent
             distribution
             ;
             but
             the
             Carrot
             is
             somewhat
             more
             easily
             distributed
             ,
             then
             the
             Parsenep
             :
             they
             are
             both
             somewhat
             windie
             and
             also
             venerious
             ,
             especially
             the
             Parsenep
             .
             Their
             flatulent
             qualitie
             ,
             and
             slownesse
             of
             concoction
             is
             somewhat
             remoued
             ,
             if
             they
             be
             well
             and
             exquisitely
             boyled
             ,
             and
             afterwards
             dressed
             with
             butter
             ,
             vinegar
             ,
             and
             pepper
             .
             They
             are
             conuenient
             
             for
             euery
             ageand
             constitution
             ;
             except
             for
             the
             phlegmatick
             ,
             and
             them
             that
             are
             entred
             within
             the
             limits
             of
             old
             age
             ,
             or
             are
             much
             subiect
             to
             the
             winde-collicke
             ,
             or
             obstructions
             of
             the
             stomack
             and
             mesarick
             veines
             ;
             and
             to
             such
             the
             Parsnep
             is
             more
             disagreeing
             then
             the
             Carrot
             .
          
           
             Turneps
             and
             Nauewes
             are
             iudged
             to
             bee
             all
             one
             in
             temperature
             
             and
             vertues
             :
             thy
             are
             moderately
             hot
             and
             moyst
             ;
             but
             I
             suppose
             the
             Nauewe
             to
             be
             a
             little
             drier
             then
             the
             Turnep
             .
             Being
             well
             dressed
             ,
             they
             are
             pleasant
             to
             the
             taste
             ,
             acceptable
             to
             the
             stomacke
             ,
             easily
             concocted
             ,
             and
             engender
             meetly
             good
             nourishment
             ,
             somewhat
             phlegmaticke
             ;
             but
             very
             flatulent
             .
             The
             often
             and
             much
             vse
             of
             them
             is
             hurtfull
             to
             the
             stomacke
             ,
             filleth
             and
             puffeth
             vp
             the
             body
             with
             crude
             ,
             pituitous
             ,
             and
             flateous
             humours
             ,
             which
             breedeth
             obstructions
             in
             the
             veines
             and
             pores
             ,
             and
             annoyeth
             the
             sinewes
             .
             But
             the
             crude
             and
             windie
             qualitie
             of
             them
             is
             well
             corrected
             ,
             if
             they
             be
             first
             a
             while
             boyled
             in
             water
             ,
             and
             afterwards
             in
             the
             broth
             of
             fat
             flesh
             ,
             and
             then
             eaten
             with
             plenty
             of
             pepper
             ,
             &c.
             
             They
             are
             conuenient
             for
             euery
             age
             and
             temperature
             ,
             except
             for
             them
             that
             are
             very
             phlegmaticke
             ,
             or
             often
             vexed
             with
             the
             winde
             .
          
           
             Skirret
             ,
             or
             Skirwort
             roots
             ,
             are
             an
             excellent
             medicinable
             
             meat
             ,
             they
             are
             vsually
             eaten
             boyled
             with
             vinegar
             ,
             salt
             ,
             and
             a
             little
             oyle
             ,
             after
             the
             manner
             of
             a
             Sallad
             :
             they
             are
             also
             dressed
             after
             other
             fashions
             ,
             according
             to
             the
             skill
             of
             the
             Cooke
             ,
             and
             the
             desire
             of
             the
             Eater
             .
             They
             are
             moderately
             hot
             ,
             and
             somewhat
             moyst
             :
             they
             delight
             the
             pallate
             ,
             excite
             the
             appetite
             ,
             and
             are
             easily
             concocted
             :
             they
             comfort
             the
             stomacke
             ,
             and
             giue
             ,
             though
             not
             much
             ,
             yet
             commendable
             nourishment
             :
             they
             also
             prouoke
             vrine
             ,
             open
             obstructions
             ,
             and
             are
             with
             all
             of
             a
             venerous
             windiefacultie
             .
             They
             are
             good
             for
             euery
             age
             and
             constitution
             .
          
           
             Potato
             roots
             are
             of
             a
             temperate
             qualitie
             ,
             and
             of
             strong
             
             nourishing
             parts
             :
             the
             nutriment
             which
             they
             yeeld
             is
             ,
             though
             somewhat
             windie
             ,
             verie
             substantiall
             ,
             good
             and
             restoratiue
             ,
             surpassing
             the
             nourishment
             of
             all
             other
             roots
             or
             fruits
             .
             They
             are
             diuersly
             dressed
             and
             prepared
             ,
             according
             to
             euery
             
             mans
             taste
             and
             liking
             :
             Somevse
             to
             eat
             them
             ,
             being
             rosted
             in
             the
             embers
             ,
             sopped
             in
             wine
             ,
             which
             way
             is
             specially
             good
             :
             but
             in
             what
             manner
             soeuer
             they
             be
             dressed
             ,
             they
             are
             very
             pleasant
             to
             the
             taste
             ,
             and
             doe
             wonderfully
             comfort
             ,
             nourish
             ,
             and
             strengthen
             the
             bodie
             ,
             and
             they
             are
             very
             wholsome
             and
             good
             for
             euery
             age
             and
             constitution
             ,
             especially
             for
             them
             that
             be
             past
             their
             consistent
             age
             .
          
           
             Iringo-roots
             are
             hot
             and
             dry
             in
             the
             second
             degree
             ,
             with
             
             a
             tenuity
             of
             substance
             :
             they
             strengthen
             the
             stomacke
             and
             liuer
             ,
             discusse
             winde
             ,
             and
             are
             of
             excellent
             efficacie
             for
             all
             infirmities
             of
             the
             kidneyes
             ,
             both
             cleansing
             and
             strengthning
             them
             .
             The
             roots
             condited
             ,
             or
             preserued
             with
             sugar
             ,
             doe
             exceedingly
             refresh
             and
             comfort
             the
             bodie
             ,
             and
             restore
             the
             naturall
             moysture
             .
             They
             are
             very
             greatly
             auailable
             for
             old
             and
             aged
             people
             ,
             and
             for
             such
             as
             are
             weake
             by
             nature
             ,
             refreshing
             and
             restoring
             the
             one
             ,
             and
             amending
             the
             defects
             of
             nature
             in
             the
             other
             .
          
           
             Galicke
             is
             hot
             and
             dry
             in
             the
             fourth
             degree
             :
             it
             yeeldeth
             to
             the
             bodie
             no
             nourishment
             at
             all
             ,
             it
             engendereth
             a
             naughty
             
             and
             sharpe
             cholericke
             bloud
             :
             and
             therefore
             such
             as
             are
             of
             hot
             complexion
             ,
             must
             carefully
             abstaine
             from
             it
             ,
             especially
             in
             hot
             seasons
             .
             Yet
             it
             is
             good
             for
             them
             that
             are
             colde
             and
             moyst
             by
             constitution
             ,
             and
             that
             abound
             with
             phlegmaticke
             ,
             grosse
             ,
             and
             clammie
             humours
             ,
             for
             it
             heateth
             the
             bodie
             exceedingly
             ,
             helpeth
             the
             concoction
             ,
             digesteth
             and
             consumeth
             crude
             and
             raw
             humours
             ,
             dissolueth
             winde
             ,
             atrenuateth
             and
             maketh
             thin
             ,
             thicke
             and
             grosse
             humors
             ,
             cutteth
             such
             as
             are
             tough
             and
             clammie
             ,
             digesteth
             and
             consumeth
             them
             .
             Also
             it
             killeth
             wormes
             ,
             prouokes
             vrine
             ,
             excites
             Venus
             ,
             opens
             obstructions
             ,
             helps
             the
             cough
             ,
             &
             paines
             of
             the
             breast
             proceeding
             of
             colde
             ,
             and
             likewise
             the
             winde-collicke
             .
             It
             is
             also
             an
             enemy
             to
             all
             cold
             poysons
             ,
             and
             to
             the
             bitings
             of
             venomous
             beasts
             ,
             a
             remedie
             to
             such
             as
             are
             constrained
             to
             take
             naughty
             corrupt
             drinkes
             or
             meats
             ,
             and
             a
             Preseruatiue
             against
             contagious
             and
             pestilent
             aire
             ,
             and
             therefore
             not
             vnfitly
             termed
             ,
             
               The
               Country-mans
               Treacle
               .
            
             But
             if
             it
             be
             often
             or
             immoderately
             eaten
             ,
             it
             causeth
             head-ach
             ,
             
             and
             hurteth
             the
             sight
             .
             Being
             moderately
             taken
             ,
             it
             is
             conuenient
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             past
             their
             constant
             age
             ,
             especially
             in
             cold
             seasons
             ;
             but
             it
             is
             altogether
             hurtfull
             to
             young
             men
             ,
             and
             to
             such
             as
             are
             of
             hot
             constitution
             ;
             and
             it
             is
             at
             all
             times
             and
             seasons
             ,
             hurtfull
             to
             women
             with
             childe
             ,
             and
             to
             them
             that
             giue
             sucke
             ,
          
           
             Onions
             are
             in
             their
             temperature
             and
             faculties
             much
             
             like
             vnto
             Garlicke
             ,
             but
             not
             so
             extreme
             hot
             ,
             they
             are
             also
             more
             delightsome
             to
             the
             pallate
             ,
             and
             more
             acceptable
             to
             the
             stomacke
             .
             They
             helpe
             the
             appetite
             ,
             extenuate
             grosse
             and
             viscous
             humours
             ,
             prouoke
             vrine
             ,
             and
             remooue
             loathsomnesse
             of
             the
             stomacke
             ,
             and
             other
             hurts
             that
             come
             by
             meats
             or
             drinks
             of
             euill
             quality
             .
             Being
             eaten
             raw
             ,
             they
             nourish
             not
             at
             all
             ,
             and
             are
             very
             hurtfull
             to
             those
             that
             are
             cholericke
             ;
             but
             good
             for
             such
             as
             are
             full
             of
             raw
             and
             phlegmaticke
             humours
             .
             But
             if
             they
             be
             sliced
             and
             macerated
             a
             while
             in
             water
             before
             they
             be
             eaten
             ,
             their
             acrimonious
             and
             hurtfull
             qualitie
             is
             thereby
             something
             diminished
             ,
             and
             they
             become
             more
             sweet
             and
             pleasant
             to
             the
             taste
             ,
             and
             are
             a
             sauce
             good
             ,
             euen
             for
             the
             cholericke
             ,
             especially
             if
             there
             be
             any
             superfluity
             of
             moysture
             in
             the
             stomacke
             :
             for
             they
             notably
             stirre
             vp
             appetite
             to
             meat
             ,
             comfort
             the
             slomacke
             ,
             and
             cause
             good
             concoction
             .
             But
             being
             too
             often
             ,
             or
             immoderately
             eaten
             raw
             ,
             they
             engender
             ill
             and
             corruptible
             humours
             in
             the
             stomacke
             ,
             inflame
             the
             bloud
             ,
             cause
             drowsinesse
             and
             the
             head
             ach
             ,
             hurt
             the
             sight
             ,
             confound
             the
             memorie
             ,
             disturbe
             and
             dull
             the
             vnderstanding
             .
             Being
             sodden
             ,
             especially
             in
             the
             broth
             of
             good
             flesh
             ,
             and
             so
             eaten
             with
             conuenient
             sauce
             ,
             as
             butter
             ,
             vinegar
             ,
             and
             a
             little
             pepper
             ,
             they
             depose
             all
             their
             hurt
             ,
             and
             become
             somwhat
             nutritiue
             ,
             and
             are
             accommodate
             ,
             not
             onely
             for
             phlegmatick
             persons
             ,
             but
             also
             for
             all
             other
             ,
             so
             the
             vse
             be
             moderate
             .
             Wherefore
             being
             vsed
             in
             pottage
             ,
             or
             othewise
             boy
             led
             for
             sauces
             ,
             they
             are
             not
             hurtfull
             ,
             but
             wholsome
             and
             comfortable
             to
             the
             stomacke
             .
             Onions
             are
             hurtfull
             to
             hot
             temperatures
             ,
             and
             to
             them
             that
             be
             young
             ;
             but
             profitable
             to
             such
             as
             are
             of
             a
             contrary
             temperament
             and
             age
             .
          
           
           
             Scallions
             and
             Chibols
             are
             much
             of
             the
             nature
             of
             Onions
             :
             
             they
             are
             delightsome
             to
             the
             pallate
             ,
             and
             vsually
             eaten
             with
             vinegar
             at
             the
             beginning
             of
             meales
             ,
             for
             exciting
             the
             appetite
             ,
             and
             comforting
             the
             stomacke
             that
             is
             deiected
             by
             ouer-much
             heat
             ,
             they
             helpe
             the
             concoction
             ,
             correct
             the
             euilnesse
             of
             bad
             meats
             .
             But
             the
             immoderate
             vse
             of
             them
             is
             hurtfull
             ,
             euen
             as
             of
             onions
             .
             Such
             as
             desire
             to
             eat
             them
             in
             Sallads
             ,
             I
             aduise
             ,
             especially
             if
             they
             be
             of
             hot
             constitutions
             ,
             that
             they
             take
             with
             them
             Lettuce
             ,
             Sorrell
             ,
             and
             Purselane
             ,
             that
             the
             heat
             of
             them
             ,
             may
             by
             the
             colde
             and
             moysture
             of
             these
             be
             attempered
             .
             They
             are
             not
             good
             for
             young
             bodies
             ,
             nor
             the
             often
             or
             much
             vse
             ,
             for
             any
             that
             are
             of
             hot
             temperature
             :
             they
             are
             best
             agreeable
             for
             cold
             constitutions
             ,
             and
             for
             such
             as
             vndergoe
             great
             labour
             ,
             and
             exercise
             of
             body
             .
          
           
             Leekes
             are
             hot
             in
             the
             third
             degree
             ,
             and
             dry
             in
             the
             second
             ,
             
             and
             of
             an
             attenuating
             and
             abstersiue
             facultie
             ;
             yet
             very
             vnwholsome
             :
             for
             they
             engender
             a
             naughty
             melancholike
             bloud
             ,
             breede
             winde
             ,
             and
             replete
             the
             head
             with
             melancholike
             fumes
             ,
             which
             hurt
             the
             sight
             ,
             and
             cause
             troublesome
             and
             fearefull
             dreames
             :
             they
             are
             also
             ,
             by
             reason
             of
             their
             acrimonie
             ,
             very
             hurtfull
             to
             the
             stomacke
             and
             sinewes
             ,
             especially
             being
             eaten
             raw
             .
             Being
             boyled
             ,
             they
             are
             lesse
             hurtfull
             ,
             by
             reason
             that
             they
             lose
             much
             of
             their
             sharpnesse
             ,
             and
             make
             the
             body
             a
             little
             soluble
             ;
             and
             yet
             being
             so
             vsed
             ,
             they
             yeeld
             to
             the
             body
             no
             good
             nourishment
             at
             all
             .
             They
             are
             not
             conuenient
             for
             any
             age
             ,
             season
             ,
             or
             temperature
             ,
             especially
             for
             the
             cholericke
             and
             melancholike
             ;
             but
             are
             a
             meat
             onely
             allowable
             for
             rusticke
             and
             robustious
             persons
             .
          
           
             Ciues
             ,
             or
             Chiues
             ,
             are
             of
             a
             mixt
             nature
             betweene
             the
             Onion
             
             and
             the
             Leeke
             ,
             participating
             of
             them
             both
             ,
             as
             may
             be
             gathered
             ,
             both
             by
             their
             smell
             and
             taste
             :
             they
             attenuate
             ,
             or
             make
             thin
             ,
             open
             ,
             and
             prouoke
             vrine
             ;
             yet
             ingender
             hot
             and
             grosse
             vapours
             ,
             which
             are
             hurtfull
             to
             the
             eyes
             and
             braine
             .
             They
             worke
             all
             the
             effects
             that
             the
             Leeke
             doth
             ,
             but
             not
             altogether
             so
             hurtfully
             :
             wherefore
             they
             are
             lesse
             offensiue
             ,
             and
             more
             wholsome
             for
             the
             pot
             ,
             then
             Leekes
             .
          
           
           
             Lettuce
             is
             cold
             and
             moyst
             in
             the
             second
             degree
             :
             it
             is
             of
             
             easie
             concoction
             ,
             of
             meetly
             good
             nourishment
             ,
             and
             of
             a
             soluble
             faculty
             ,
             especially
             if
             it
             be
             boyled
             .
             It
             hath
             this
             commendation
             ,
             that
             of
             all
             hearbs
             ,
             it
             breedeth
             least
             euill
             iuyce
             ,
             and
             that
             it
             is
             with
             least
             offence
             eaten
             raw
             .
             The
             nourishment
             that
             it
             yeeldeth
             ,
             is
             not
             much
             in
             quantitity
             ;
             but
             it
             notably
             cooleth
             a
             hot
             stomacke
             ,
             and
             helpeth
             it
             when
             it
             is
             troubled
             with
             choler
             :
             it
             quencheth
             thirst
             ,
             preserueth
             the
             bloud
             from
             distemperature
             ,
             causeth
             sleepe
             ,
             asswageth
             paine
             of
             the
             head
             ,
             proceeding
             of
             heat
             ,
             and
             is
             very
             profitable
             for
             Nurses
             that
             are
             of
             an
             hot
             and
             dry
             temperature
             :
             for
             whereas
             ,
             through
             heat
             and
             drinesse
             ,
             they
             grow
             barraine
             and
             dry
             of
             milke
             ,
             it
             increaseth
             milke
             ,
             by
             tempering
             the
             heat
             and
             siccity
             of
             their
             bodies
             .
             But
             in
             bodies
             that
             are
             naturally
             cold
             ,
             it
             doth
             not
             encrease
             milke
             at
             all
             ,
             but
             is
             rather
             an
             hinderance
             thereunto
             .
             This
             hearb
             is
             much
             vsed
             in
             Sallads
             in
             the
             summer
             time
             ,
             with
             vinegar
             and
             sugar
             ,
             and
             that
             not
             vnworthily
             ,
             for
             it
             procureth
             appetite
             to
             meat
             ,
             and
             tempereth
             the
             heat
             of
             the
             stomacke
             and
             liuer
             .
             Some
             vse
             to
             eat
             oyle
             also
             with
             it
             in
             their
             sallads
             ,
             which
             is
             not
             good
             ,
             especially
             if
             it
             be
             not
             a
             true
             Oyle
             Omphacine
             :
             for
             Lettuces
             and
             Oyle
             eaten
             together
             ,
             
             doe
             very
             greatly
             weaken
             and
             relax
             the
             stomacke
             ;
             but
             for
             the
             same
             reason
             ,
             it
             may
             very
             profitably
             be
             admitted
             to
             them
             ,
             that
             are
             affected
             with
             ouer-much
             astriction
             of
             the
             stomacke
             .
             It
             was
             vsed
             in
             ancient
             times
             ,
             to
             be
             eaten
             onely
             at
             the
             end
             of
             supper
             ,
             for
             repressing
             the
             vapours
             that
             come
             of
             intemperate
             eating
             and
             drinking
             ,
             and
             for
             procuring
             of
             sleepe
             :
             
               Moderata
               enim
               veterum
               erant
               prandia
               ,
               coenae
               verò
               crapulae
               &
               ingluuiei
               dedicatae
               .
            
             But
             in
             these
             dayes
             ,
             it
             is
             commonly
             eaten
             at
             the
             beginning
             of
             meales
             :
             In
             my
             iudgement
             ,
             it
             may
             well
             be
             eaten
             at
             both
             these
             times
             ,
             to
             the
             health
             of
             the
             body
             :
             for
             being
             taken
             at
             the
             beginning
             of
             meale
             ,
             it
             doth
             stirre
             vp
             the
             appetite
             ,
             which
             oftentimes
             is
             deiected
             by
             ouermuch
             heat
             ,
             and
             eaten
             after
             ,
             or
             at
             the
             end
             of
             our
             meales
             ,
             it
             defendeth
             the
             head
             from
             superfluous
             and
             offensiue
             vapors
             ,
             by
             reason
             that
             it
             cooleth
             and
             inhibiteth
             the
             rising
             vp
             of
             them
             from
             the
             stomacke
             into
             the
             head
             .
             But
             the
             often
             and
             
             much
             vse
             of
             Lettuce
             ,
             doth
             weaken
             the
             stomacke
             ,
             and
             infringe
             
             the
             naturall
             heat
             ,
             dimme
             the
             sight
             ,
             by
             incrassating
             the
             animal
             spirits
             ,
             and
             hindreth
             procreation
             ,
             
               Semen
               ,
               e●…sque
               matoriam
               ,
               infrigidando
               ,
               ac
               extinguendo
               ,
            
             and
             maketh
             the
             body
             lumpish
             .
             The
             vse
             of
             Lettuce
             is
             very
             hurtfull
             to
             phlegmaticke
             and
             melancholike
             bodies
             ;
             but
             it
             becommeth
             lesse
             hurtfull
             vnto
             them
             and
             all
             other
             ,
             that
             are
             not
             by
             constitution
             impensiuely
             hot
             ,
             if
             Mints
             be
             eaten
             with
             it
             ;
             or
             if
             it
             bee
             boyled
             and
             eaten
             with
             vinegar
             and
             pepper
             :
             for
             Mints
             doe
             excellently
             correct
             the
             colde
             and
             crude
             moysture
             of
             Lettuce
             ,
             and
             corroborate
             the
             stomacke
             ;
             and
             being
             boyled
             ,
             it
             is
             more
             easily
             concocted
             ,
             and
             yeeldeth
             to
             the
             body
             more
             ,
             and
             better
             nourishment
             .
             But
             whether
             it
             bee
             eaten
             raw
             ,
             or
             boyled
             ,
             as
             the
             constitution
             of
             the
             body
             shall
             re-require
             ,
             this
             is
             certaine
             ,
             that
             there
             cannot
             be
             found
             any
             simple
             medicinable
             meat
             ,
             wherewith
             sleepe
             may
             be
             procured
             ,
             and
             the
             vnquietnesse
             of
             the
             spirits
             ,
             and
             heat
             of
             choler
             appeased
             ,
             as
             with
             it
             .
             It
             is
             of
             all
             hearbes
             ,
             the
             best
             and
             wholsosomest
             for
             hot
             seasons
             ,
             for
             young
             men
             ,
             and
             them
             that
             abound
             with
             choler
             ,
             and
             also
             for
             the
             Sanguine
             ,
             and
             such
             as
             haue
             hot
             stomacks
             .
             It
             cannot
             bee
             spoken
             with
             how
             great
             efficacie
             ,
             it
             doth
             ,
             being
             eaten
             with
             vinegar
             ,
             extinguish
             the
             burning
             heat
             of
             the
             stomacke
             .
          
           
             Purselane
             is
             cold
             in
             the
             third
             degree
             ,
             and
             moyst
             in
             the
             
             second
             :
             it
             is
             much
             vsed
             to
             bee
             eaten
             raw
             in
             sallads
             in
             the
             summer-season
             :
             it
             cooleth
             an
             hot
             stomacke
             ,
             prouoketh
             appetite
             ,
             quencheth
             thirst
             ,
             helpeth
             the
             inflammations
             of
             the
             liuer
             and
             kidneyes
             ,
             and
             also
             of
             the
             head
             and
             eyes
             ,
             by
             extinguishing
             the
             raging
             heat
             of
             choler
             ,
             and
             allaying
             the
             distemperature
             of
             the
             bloud
             .
             In
             a
             word
             ,
             being
             eaten
             with
             vinegar
             ,
             it
             is
             of
             admirable
             force
             against
             the
             burning
             heat
             of
             the
             stomacke
             ,
             against
             cholericke
             vomitings
             ,
             and
             inflammations
             of
             all
             the
             inward
             parts
             .
             But
             the
             often
             and
             too
             much
             vse
             of
             it
             ,
             weakneth
             the
             stomacke
             ,
             and
             hurteth
             the
             sight
             .
             It
             is
             also
             boyled
             ,
             and
             eaten
             with
             oyle
             ,
             salt
             ,
             and
             vinegar
             ,
             in
             manner
             of
             a
             sallad
             ,
             and
             then
             it
             is
             of
             easier
             concoction
             ;
             but
             the
             nourishment
             that
             commeth
             of
             it
             ,
             being
             eaten
             either
             raw
             ,
             or
             
             boyled
             ,
             is
             very
             little
             ,
             cold
             ,
             grosse
             ,
             and
             moyst
             ,
             which
             vnto
             the
             phlegmaticke
             ,
             to
             the
             aged
             ,
             and
             to
             such
             as
             haue
             cold
             stomacks
             ,
             is
             greatly
             hurtfull
             ;
             but
             very
             greatly
             profitable
             to
             cholericke
             ,
             and
             also
             to
             the
             sanguine
             ,
             and
             all
             such
             as
             haue
             hot
             stomacks
             ,
             or
             any
             way
             subiect
             to
             inflammations
             of
             the
             
             inward
             parts
             .
             If
             it
             be
             preserued
             in
             a
             pickle
             made
             of
             vinegar
             and
             salt
             ,
             as
             is
             vsually
             done
             for
             Sampier
             ,
             it
             becommeth
             a
             very
             wholsome
             sauce
             for
             euery
             season
             ,
             age
             ,
             and
             constitution
             :
             for
             so
             it
             rather
             heateth
             then
             cooleth
             the
             stomacke
             ,
             and
             by
             reason
             of
             an
             abstersiue
             faculty
             ,
             which
             by
             that
             meanes
             it
             acquireth
             ,
             purgeth
             the
             stomacke
             of
             grosse
             and
             putrid
             humours
             .
          
           
             Sea-Purselane
             is
             moderately
             hot
             ,
             and
             full
             of
             indigested
             
             moysture
             :
             the
             leaues
             thereof
             are
             boyled
             ,
             and
             preserued
             in
             Pickle
             ,
             as
             Capers
             or
             Sampier
             are
             ,
             and
             eaten
             in
             the
             same
             manner
             at
             tables
             :
             they
             excite
             the
             appetite
             ,
             and
             are
             pleasant
             to
             the
             taste
             .
          
           
             Prick-madam
             is
             of
             a
             watery
             substance
             ,
             and
             colde
             in
             the
             
             third
             degree
             :
             it
             is
             vsed
             for
             a
             pot
             hearbe
             ,
             and
             also
             in
             sallads
             in
             the
             summer-season
             ,
             in
             which
             it
             hath
             a
             pleasant
             taste
             :
             it
             is
             of
             singular
             force
             against
             the
             heart-burne
             ,
             and
             all
             inward
             inflammations
             .
             It
             is
             very
             wholsome
             for
             the
             cholericke
             ,
             and
             such
             as
             are
             young
             ,
             and
             haue
             hot
             stomacks
             ;
             but
             not
             conuenient
             for
             the
             phlegmaticke
             ,
             and
             them
             that
             be
             aged
             .
          
           
             Spinage
             ,
             or
             Spinach
             ,
             is
             colde
             in
             the
             first
             degree
             ,
             and
             euidently
             
             moyst
             almost
             in
             the
             second
             :
             it
             is
             commonly
             vsed
             in
             brothes
             or
             pottage
             ,
             and
             in
             sallads
             also
             ,
             when
             it
             is
             young
             and
             tender
             .
             It
             is
             also
             boyled
             ,
             and
             eaten
             ,
             being
             prepared
             with
             butter
             ,
             vinegar
             ,
             &c.
             but
             it
             soone
             weakneth
             the
             stomacke
             ,
             encreaseth
             winde
             ,
             and
             waterish
             humours
             ,
             and
             yeeldeth
             to
             the
             body
             little
             or
             no
             nourishment
             at
             all
             :
             it
             maketh
             the
             belly
             soluble
             ,
             moderately
             cooleth
             the
             lungs
             ,
             represseth
             choler
             ,
             lenifieth
             the
             asperity
             of
             the
             throte
             and
             winde
             pipe
             ,
             and
             is
             good
             for
             the
             breast
             that
             is
             affected
             with
             immoderate
             heat
             .
             It
             is
             hurtfull
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             haue
             cold
             stomacks
             ;
             but
             conuenient
             for
             the
             cholericke
             ,
             and
             them
             that
             haue
             hot
             stomacks
             .
          
           
           
             Blites
             ,
             or
             Bleets
             ,
             and
             Orach
             ,
             are
             neere
             of
             one
             nature
             
             and
             facultie
             :
             the
             Bleete
             is
             cold
             and
             moyst
             in
             the
             second
             degree
             :
             Orach
             is
             cold
             in
             the
             first
             ,
             and
             moyst
             in
             the
             second
             :
             they
             are
             reputed
             among
             the
             number
             of
             pot-hearbes
             ,
             and
             are
             in
             some
             places
             eaten
             boyled
             ,
             as
             other
             sallad-hearbes
             are
             :
             the
             onely
             good
             property
             in
             them
             is
             this
             ,
             that
             they
             make
             the
             belly
             somewhat
             soluble
             ,
             for
             they
             are
             of
             themselues
             vnsauoury
             ,
             of
             a
             crude
             and
             waterish
             substance
             ,
             and
             therefore
             of
             little
             or
             no
             nourishment
             at
             all
             .
             They
             weaken
             and
             annoy
             the
             stomacke
             ,
             especially
             in
             such
             as
             are
             phlegmaticke
             ,
             they
             are
             onely
             allowable
             for
             cholericke
             and
             dry
             bodies
             .
          
           
             There
             are
             three
             sorts
             of
             Beets
             ,
             the
             white
             ,
             the
             red
             ,
             and
             
             the
             darke
             greene
             :
             the
             last
             is
             not
             to
             bee
             reputed
             among
             alimentarie
             simples
             .
             The
             white
             Beete
             is
             a
             common
             Pot-hearbe
             ,
             it
             is
             colde
             in
             the
             first
             degree
             ,
             and
             moyst
             in
             the
             second
             :
             the
             other
             kinds
             are
             somewhat
             dry
             ,
             &
             all
             of
             them
             abstersiue
             ,
             by
             reason
             that
             they
             haue
             a
             certaine
             salt
             &
             nitrous
             qualitie
             ioyned
             with
             them
             ;
             but
             the
             white
             Beete
             least
             of
             all
             .
             The
             white
             &
             red
             Beets
             being
             eaten
             ,
             boyled
             in
             the
             same
             manner
             ,
             as
             Lettuces
             are
             ,
             doe
             quickly
             descend
             ,
             open
             the
             obstructions
             of
             the
             liuer
             and
             spleene
             ,
             and
             make
             the
             belly
             soluble
             .
             They
             yeeld
             to
             the
             body
             very
             little
             nourishment
             ,
             and
             being
             much
             eaten
             ,
             they
             are
             offensiue
             to
             the
             stomacke
             ;
             but
             the
             red
             Beete
             is
             to
             bee
             preferred
             before
             the
             other
             .
             The
             broths
             or
             pottage
             wherein
             they
             bee
             boyled
             ,
             are
             good
             for
             such
             as
             are
             wont
             to
             be
             costiue
             ,
             or
             subiect
             to
             obstructions
             of
             the
             liuer
             and
             spleene
             ;
             but
             the
             leaues
             themselues
             eaten
             ,
             are
             onely
             conuenient
             for
             such
             as
             haue
             strong
             stomacks
             .
             The
             leaues
             of
             the
             great
             red
             Beete
             ,
             or
             Romane
             Beet
             boyled
             ,
             and
             eaten
             with
             butter
             ,
             or
             oyle
             ,
             vinegar
             ,
             and
             pepper
             is
             a
             most
             
             pleasant
             and
             delicate
             sallad
             ,
             or
             meat
             .
             But
             what
             excellent
             and
             dainty
             meat
             might
             bee
             made
             of
             the
             red
             and
             beautifull
             root
             ,
             which
             is
             to
             bee
             preferred
             before
             the
             leaues
             ,
             aswell
             in
             beauty
             ,
             as
             in
             goodnesse
             ;
             I
             leaue
             to
             such
             as
             are
             expert
             in
             Cookery
             ,
             assuring
             them
             that
             they
             may
             make
             therof
             many
             and
             diuers
             dishes
             delightfull
             to
             the
             eye
             ,
             pleasant
             to
             the
             taste
             ,
             and
             wholsome
             to
             the
             body
             .
          
           
           
             Mercurie
             is
             much
             vsed
             among
             other
             pot-hea●…bes
             :
             it
             
             is
             moderately
             hot
             and
             drie
             ,
             and
             of
             an
             abstersiue
             facultie
             :
             it
             maketh
             the
             belly
             soluble
             ,
             &
             euacuateth
             choler
             ,
             phlegme
             ,
             and
             waterish
             humors
             .
             It
             is
             very
             good
             to
             be
             vsed
             in
             broths
             or
             pottage
             ,
             for
             such
             as
             are
             costiue
             and
             subiect
             to
             obstructions
             .
          
           
             Mallowes
             are
             are
             also
             numbred
             among
             the
             pot-herbes
             :
             
             the
             best
             and
             wholsomest
             of
             them
             is
             the
             curled
             Mallow
             ,
             called
             of
             the
             vulgar
             sort
             ,
             French
             Mallowes
             ,
             and
             next
             to
             them
             the
             common
             Mallow
             :
             they
             are
             a
             litle
             hot
             ,
             and
             of
             a
             moist
             and
             slimie
             substance
             :
             they
             are
             not
             good
             to
             be
             eaten
             boyled
             ,
             as
             Lettuce
             and
             some
             other
             herbes
             are
             ,
             because
             they
             
             engender
             a
             grosse
             and
             slimie
             iuyce
             ,
             which
             is
             very
             offensiue
             to
             the
             stomacke
             ,
             inducing
             loathsomnes
             ,
             by
             weakning
             and
             relaxing
             the
             same
             ;
             but
             being
             vsed
             in
             broths
             or
             pottage
             ,
             they
             make
             the
             belly
             soluble
             ,
             and
             are
             lesse
             hurtfull
             to
             the
             stomacke
             .
             They
             are
             profitable
             for
             such
             as
             are
             wont
             to
             be
             costiue
             ,
             and
             affected
             with
             too
             much
             astriction
             of
             the
             stomacke
             .
             They
             are
             for
             physicke
             vses
             of
             singular
             efficacie
             in
             all
             obstructions
             and
             inflammations
             of
             the
             reines
             and
             bladder
             .
          
           
             Sorell
             is
             cold
             and
             drie
             in
             the
             second
             degree
             ,
             and
             because
             it
             is
             soure
             ,
             it
             cutteth
             and
             extenuateth
             tough
             &
             grosse
             
             humors
             :
             it
             exciteth
             the
             appetite
             ,
             quencheth
             thirst
             ,
             cooleth
             an
             hot
             stomacke
             ,
             mitigateth
             the
             inflammations
             of
             the
             liuer
             ,
             openeth
             the
             obstructions
             thereof
             ,
             and
             is
             very
             profitable
             in
             all
             hot
             and
             pestilentiall
             feuers
             ;
             for
             it
             strongly
             represseth
             choler
             ,
             and
             marueilously
             preserueth
             the
             humors
             from
             putrefaction
             .
             Wherefore
             in
             the
             time
             of
             pestilence
             ,
             or
             any
             euill
             constitution
             of
             the
             aire
             ,
             to
             preuent
             infection
             ,
             it
             is
             good
             oftentimes
             ,
             especially
             mornings
             fasting
             ,
             to
             chew
             the
             leaues
             of
             Sorell
             ,
             and
             sucke
             downe
             the
             iuyce
             .
             And
             this
             proueth
             that
             Greene-sauce
             is
             not
             onely
             good
             to
             procure
             appetite
             ,
             to
             coole
             an
             hot
             stomacke
             ,
             and
             to
             temper
             the
             heat
             of
             the
             liuer
             ,
             but
             also
             wholsome
             against
             contagion
             .
             The
             like
             may
             be
             said
             of
             the
             iuyce
             hereof
             ,
             which
             maketh
             a
             very
             profitable
             and
             pleasant
             sauce
             for
             many
             meats
             ,
             especially
             
             in
             hot
             seasons
             .
             A
             posset
             made
             of
             the
             iuyce
             hereof
             with
             some
             midling
             Ale
             or
             Beere
             ,
             is
             very
             good
             for
             such
             as
             are
             troubled
             with
             any
             hot
             ague
             ,
             or
             inward
             inflammation
             ,
             for
             it
             exceedingly
             cooleth
             the
             bodie
             ,
             and
             quencheth
             thirst
             .
             A
             syrupe
             made
             of
             the
             iuyce
             hereof
             ,
             is
             of
             excellent
             efficacie
             in
             all
             hot
             and
             pestilentiall
             feuers
             ,
             and
             a
             present
             remedie
             in
             all
             fluxes
             ,
             especially
             of
             bloud
             .
             The
             leaues
             sodden
             and
             eaten
             in
             manner
             of
             a
             spinnach
             tart
             ,
             or
             otherwise
             ,
             loosneth
             the
             belly
             ,
             and
             doth
             attemper
             and
             coole
             the
             bloud
             exceedingly
             .
             The
             young
             and
             tender
             leaues
             are
             good
             in
             sallads
             with
             other
             herbes
             ,
             especially
             with
             *
             Lettuce
             and
             Mints
             ,
             the
             mixture
             of
             which
             three
             doe
             make
             a
             very
             wholsome
             and
             delicate
             sallade
             .
             Sorell
             is
             good
             in
             hot
             seasons
             for
             such
             as
             are
             young
             ,
             for
             the
             cholericke
             ,
             and
             the
             sanguine
             ;
             but
             hurtfull
             to
             the
             melancholicke
             .
          
           
             Endiue
             and
             Succorie
             ,
             because
             they
             are
             much
             like
             in
             operation
             ,
             I
             ioyne
             them
             togither
             .
             Succor●…e
             is
             completely
             cold
             in
             the
             first
             degree
             ,
             and
             drie
             in
             the
             second
             :
             Endiue
             is
             cold
             in
             the
             first
             degree
             ,
             and
             whilest
             it
             is
             young
             ,
             it
             is
             rather
             moist
             then
             drie
             ,
             and
             is
             much
             like
             to
             Lettuce
             in
             taste
             and
             efficacie
             .
             They
             are
             somewhat
             astringent
             to
             the
             stomacke
             ;
             but
             by
             reason
             that
             they
             be
             something
             bitter
             ,
             they
             doe
             also
             clense
             and
             open
             ,
             especially
             the
             obstructions
             of
             the
             liuer
             and
             gall
             :
             they
             represse
             choler
             ,
             and
             are
             excellent
             ,
             aswell
             in
             meat
             as
             medicine
             ,
             for
             an
             hot
             stomacke
             and
             liuer
             .
             The
             young
             and
             tender
             leaues
             and
             stems
             ,
             which
             are
             best
             for
             meat
             ,
             because
             they
             are
             in
             taste
             more
             pleasant
             ,
             and
             lesse
             offensiue
             to
             a
             weake
             stomacke
             ,
             are
             eaten
             either
             raw
             in
             sallads
             with
             Mints
             and
             other
             like
             herbes
             ,
             which
             way
             they
             are
             wholsome
             for
             an
             hat
             stomacke
             ;
             or
             boyled
             and
             afterwards
             eaten
             with
             oyle
             and
             vinegar
             in
             manner
             of
             a
             sallade
             ,
             and
             so
             they
             are
             lesse
             offensiue
             to
             a
             cold
             and
             weake
             stomacke
             :
             for
             to
             be
             eaten
             raw
             ,
             they
             are
             very
             hurtfull
             to
             them
             that
             haue
             cold
             and
             weake
             stomacks
             ,
             and
             that
             are
             subiect
             to
             distillations
             .
             They
             are
             also
             uery
             wholsome
             to
             be
             boyled
             in
             broths
             :
             but
             what
             way
             soeuer
             they
             be
             vsed
             ,
             they
             temper
             the
             heat
             of
             the
             stomacke
             and
             liuer
             ,
             clense
             the
             bloud
             ,
             singularly
             open
             
             the
             obstructions
             of
             the
             liuer
             ,
             and
             strengthen
             the
             same
             ,
             especially
             Succorie
             :
             for
             among
             medicinable
             nourishments
             there
             is
             none
             that
             doth
             so
             greatly
             delight
             the
             liuer
             ,
             and
             profit
             it
             being
             inflamed
             ,
             and
             by
             reason
             of
             siccitie
             obstructed
             ,
             as
             Succorie
             doth
             .
             They
             are
             not
             good
             for
             the
             aged
             ;
             but
             very
             profitable
             for
             such
             as
             are
             young
             ,
             for
             the
             cholericke
             ,
             sanguine
             ,
             and
             them
             that
             haue
             hot
             stomacks
             .
          
           
             Dandelion
             is
             like
             in
             temperature
             and
             effect
             to
             Succorie
             :
             
             it
             is
             good
             to
             be
             vsed
             in
             pottage
             ,
             or
             boyled
             whole
             in
             broths
             ,
             or
             eaten
             in
             sallads
             ,
             and
             is
             effectuall
             for
             those
             things
             ,
             for
             which
             Succorie
             is
             .
          
           
             Borage
             and
             Buglosse
             are
             hot
             and
             moist
             in
             the
             first
             degree
             :
             they
             purifie
             the
             bloud
             ,
             expell
             melancholy
             ,
             and
             haue
             
             a
             speciall
             propertie
             of
             comforting
             and
             exhilarating
             the
             heart
             .
             Whereby
             it
             appeareth
             that
             the
             custome
             of
             putting
             or
             macerating
             them
             ,
             especially
             the
             flowers
             and
             freshest
             leaues
             ,
             In
             wine
             ,
             is
             very
             good
             ,
             and
             cheifely
             to
             be
             frequented
             of
             students
             ,
             and
             such
             as
             are
             subiect
             to
             melancholy
             :
             they
             are
             also
             good
             in
             broths
             for
             such
             as
             are
             weake
             ,
             sad
             ,
             and
             melancholicke
             .
             The
             flowers
             are
             very
             good
             in
             sallads
             ,
             and
             the
             conserue
             made
             of
             them
             doth
             performe
             all
             the
             aforesaid
             things
             with
             greater
             force
             and
             efficacie
             .
             The
             leaues
             boyled
             and
             eaten
             in
             manner
             of
             a
             Spinnach
             tart
             ,
             or
             otherwise
             ,
             are
             very
             wholsome
             ;
             for
             they
             engender
             good
             humors
             ,
             and
             make
             the
             bodie
             soluble
             .
             They
             are
             good
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             .
             Lang
             de
             beuf
             is
             in
             all
             things
             
             of
             like
             operation
             with
             Borage
             and
             Buglosse
             .
          
           
             Burnet
             is
             drie
             in
             the
             end
             of
             the
             second
             degree
             ,
             if
             not
             
             in
             the
             beginning
             of
             the
             third
             ,
             and
             hot
             in
             the
             first
             :
             it
             is
             very
             astringent
             ,
             and
             therefore
             effectuall
             to
             stop
             the
             laske
             ,
             and
             all
             fluxes
             of
             bloud
             ,
             and
             to
             represse
             cholericke
             vomitings
             ,
             being
             boyled
             in
             broths
             for
             the
             purpose
             ,
             or
             vsed
             any
             other
             way
             .
             It
             is
             also
             very
             effectuall
             against
             the
             plague
             ,
             and
             other
             affects
             of
             the
             heart
             ,
             as
             sowning
             ,
             and
             the
             trembling
             thereof
             ,
             especially
             being
             macerated
             in
             wine
             ,
             and
             the
             same
             drunken
             :
             for
             the
             leaues
             being
             put
             into
             wine
             ,
             especially
             
             Claret
             ,
             yeeld
             vnto
             it
             not
             onely
             an
             excellent
             relish
             in
             drinking
             ,
             
             but
             also
             maketh
             it
             much
             more
             comfortable
             to
             the
             heart
             and
             spirits
             :
             it
             notably
             strengthneth
             the
             stomacke
             ,
             expelleth
             melancholy
             ,
             and
             maketh
             the
             heart
             merry
             .
             Burnet
             is
             good
             for
             euery
             age
             ,
             season
             ,
             and
             temperature
             ,
             especially
             for
             the
             aged
             ,
             and
             such
             as
             are
             subiect
             to
             melancholie
             .
          
           
             Cinquefoyle
             is
             dry
             in
             the
             second
             degree
             ,
             and
             hot
             in
             the
             beginning
             of
             the
             first
             :
             it
             hath
             an
             astringent
             and
             consolidating
             
             facultie
             ,
             and
             therefore
             very
             profitable
             to
             be
             vsed
             when
             there
             is
             neede
             of
             binding
             ,
             as
             in
             fluxes
             &c.
             
             It
             is
             a
             very
             good
             pot-herbe
             for
             such
             as
             are
             too
             laxatiue
             ,
             of
             what
             age
             or
             constitution
             soeuer
             they
             are
             of
             ;
             but
             if
             there
             be
             no
             neede
             of
             binding
             ,
             it
             is
             not
             conuenient
             for
             the
             aged
             ,
             nor
             for
             such
             as
             are
             of
             a
             melancholicke
             temperature
             .
          
           
             Strawberrie
             leaues
             are
             in
             temperature
             and
             facultie
             much
             like
             vnto
             Cinquefoyle
             .
             
          
           
             Violets
             are
             temperately
             cold
             and
             moist
             :
             they
             are
             good
             for
             all
             inflammations
             ,
             especially
             of
             the
             lungs
             ,
             for
             the
             hoarsenes
             of
             the
             breast
             ,
             and
             asperitie
             of
             the
             winde-pipe
             :
             they
             extinguish
             thirst
             ,
             temper
             the
             sharpnes
             of
             choler
             ,
             mitigate
             the
             burning
             heat
             of
             feuers
             ,
             and
             coole
             the
             inflammations
             of
             the
             liuer
             ,
             kidneies
             ,
             and
             bladder
             .
             The
             greene
             and
             freshest
             leaues
             of
             Violets
             boyled
             in
             broths
             or
             possets
             with
             other
             cooling
             herbes
             ,
             as
             the
             young
             and
             tender
             buds
             or
             leaues
             of
             Endiue
             ,
             Succorie
             ,
             Lettuce
             &c.
             are
             very
             good
             to
             coole
             ,
             moisten
             ,
             and
             make
             the
             bodie
             soluble
             ,
             to
             auoide
             choler
             ,
             and
             to
             bring
             the
             parts
             inflamed
             to
             a
             good
             temperature
             .
             The
             flowers
             are
             to
             be
             preferred
             before
             the
             leaues
             ,
             for
             by
             reason
             of
             their
             sweet
             and
             pleasant
             smell
             ,
             they
             are
             also
             very
             comfortable
             to
             the
             spirits
             .
             These
             and
             also
             the
             flowers
             of
             Borage
             ,
             and
             of
             the
             Rose
             ,
             are
             with
             good
             auctoritie
             vsed
             
             in
             sallads
             ;
             for
             they
             please
             a
             weake
             stomacke
             ,
             comfort
             the
             heart
             ,
             temper
             and
             purifie
             the
             bloud
             ,
             expell
             sadnes
             ,
             and
             are
             enemies
             to
             melancholy
             .
             Of
             Violet
             flowers
             with
             sugar
             ,
             there
             is
             made
             a
             Conserue
             ,
             and
             also
             a
             Syrupe
             ,
             most
             effectuall
             for
             all
             the
             purposes
             aforesaid
             .
             There
             is
             likewise
             made
             of
             Violets
             and
             Sugar
             ,
             certaine
             Plates
             ,
             called
             ,
             Violet
             Tables
             ,
             
             which
             are
             very
             pleasant
             to
             the
             taste
             ,
             and
             comfortable
             to
             the
             heart
             and
             spirits
             .
          
           
             All
             the
             sorts
             of
             Roses
             haue
             in
             them
             diuers
             and
             sundry
             
             faculties
             ,
             because
             they
             doe
             consist
             of
             diuers
             parts
             :
             for
             there
             are
             in
             them
             both
             earthie
             ,
             waterie
             ,
             and
             aerie
             parts
             ;
             which
             notwithstanding
             are
             not
             in
             all
             Roses
             after
             one
             sort
             :
             for
             in
             one
             kinde
             these
             excell
             ,
             in
             another
             those
             .
             As
             in
             the
             White
             ,
             Damaske
             ,
             and
             Muske
             Roses
             ,
             moyst
             ,
             aerie
             ,
             and
             spirituall
             parts
             are
             predominant
             ,
             by
             reason
             whereof
             they
             are
             more
             forceable
             to
             make
             the
             belly
             soluble
             ;
             but
             this
             their
             solutiue
             facultie
             lyeth
             altogither
             in
             the
             iuyce
             of
             them
             ,
             and
             not
             in
             the
             distilled
             water
             .
             The
             iuyce
             of
             the
             Damaske
             Rose
             doth
             moue
             to
             stoole
             ,
             more
             then
             of
             the
             White
             ;
             but
             most
             effectually
             of
             the
             Muske
             Rose
             :
             yet
             the
             Damaske
             Rose
             is
             for
             goodnes
             ,
             and
             pleasantnes
             of
             smell
             fittest
             for
             medicine
             ,
             or
             meat
             ,
             and
             therefore
             is
             more
             commonly
             vsed
             .
             In
             the
             Red
             Roses
             ,
             earthie
             parts
             are
             predominant
             ,
             and
             by
             reason
             that
             they
             are
             of
             a
             more
             earthie
             substance
             ,
             they
             are
             also
             of
             a
             drying
             and
             binding
             qualitie
             ,
             yet
             not
             without
             certaine
             moisture
             adioyned
             while
             they
             be
             fresh
             ,
             which
             they
             loose
             when
             they
             be
             dryed
             :
             and
             for
             this
             cause
             their
             iuyce
             is
             of
             an
             abstersiue
             and
             solutiue
             facultie
             ,
             and
             their
             infusion
             doth
             also
             make
             the
             bodie
             soluble
             ,
             yet
             not
             so
             much
             as
             of
             the
             others
             aforesaid
             .
             But
             all
             the
             Roses
             haue
             a
             predominant
             cold
             temperature
             in
             the
             first
             degree
             :
             being
             dryed
             and
             their
             moisture
             gone
             ,
             they
             doe
             binde
             and
             drie
             ,
             and
             likewise
             coole
             ,
             but
             not
             so
             much
             as
             when
             they
             are
             fresh
             .
             The
             sweet
             and
             pleasant
             smell
             of
             Roses
             is
             very
             comfortable
             to
             all
             the
             senses
             ,
             spirits
             ,
             and
             principall
             parts
             of
             the
             bodie
             ,
             and
             so
             is
             the
             distilled
             water
             of
             them
             ,
             which
             doth
             also
             gently
             temper
             and
             coolethe
             inward
             parts
             .
             The
             same
             being
             put
             into
             iunketting
             dishes
             ,
             sauces
             and
             such
             like
             other
             things
             ,
             giueth
             vnto
             them
             a
             delectable
             and
             comfortable
             taste
             .
             The
             Syrupe
             made
             of
             the
             infusion
             of
             Roses
             ,
             called
             of
             the
             Apothecaries
             ,
             Syrupe
             of
             Roses
             laxatiue
             ,
             is
             a
             most
             singular
             and
             gentle
             loosening
             medicine
             ;
             for
             it
             proiecteth
             not
             onely
             those
             excrements
             which
             sticke
             to
             the
             bowels
             ,
             but
             also
             carrieth
             
             downewards
             out
             of
             the
             stomacke
             and
             mesaraicke
             veines
             ,
             raw
             ,
             phlegmatick
             and
             cholericke
             humors
             ,
             and
             also
             alayeth
             the
             extremitie
             of
             heat
             in
             agues
             and
             burning
             feuers
             .
             The
             vse
             thereof
             is
             profitable
             to
             make
             the
             belly
             loose
             and
             soluble
             ,
             and
             may
             bee
             taken
             at
             all
             times
             ,
             and
             of
             all
             sorts
             of
             
             people
             both
             old
             and
             young
             ,
             except
             of
             such
             as
             haue
             weake
             and
             moyst
             stomacks
             ;
             for
             by
             reason
             of
             the
             relaxing
             facultie
             thereof
             ,
             it
             maketh
             the
             stomacke
             more
             slacke
             and
             weake
             .
             The
             Conserue
             of
             Red
             Roses
             comforteth
             the
             heart
             and
             liuer
             ,
             strengthneth
             a
             weake
             stomacke
             that
             is
             moyst
             and
             raw
             ,
             and
             stayeth
             all
             fluxes
             both
             in
             men
             and
             women
             :
             It
             is
             passing
             good
             to
             be
             vsed
             of
             students
             ,
             especially
             at
             their
             going
             to
             bed
             ,
             who
             for
             the
             most
             part
             haue
             weake
             stomacks
             ,
             and
             subiect
             vnto
             Rheumes
             ,
             Coughs
             and
             Consumptions
             :
             for
             it
             is
             of
             a
             notable
             abstersiue
             ,
             consolidatiue
             ,
             and
             confortatiue
             facultie
             .
             Roses
             boyled
             in
             cleane
             water
             vntill
             they
             be
             very
             
             tender
             ,
             and
             afterwards
             with
             a
             competent
             quantitie
             of
             sugar
             preserued
             ,
             are
             so
             well
             for
             goodnes
             ,
             as
             pleasantnes
             of
             taste
             ,
             to
             be
             preferred
             before
             the
             crude
             or
             raw
             Conserue
             ,
             especially
             for
             such
             as
             haue
             very
             weake
             and
             feeble
             stomacks
             .
             The
             like
             may
             be
             said
             of
             Sugar-Roset
             ,
             which
             is
             very
             delightsome
             
             to
             the
             pallat
             ,
             and
             comfortable
             to
             the
             stomacke
             :
             it
             strengthneth
             the
             heart
             ,
             and
             remoueth
             the
             trembling
             thereof
             ,
             comforteth
             the
             braine
             ,
             and
             is
             ,
             by
             reason
             of
             its
             clensing
             and
             consolidating
             facultie
             ,
             of
             singular
             efficacie
             in
             consumptions
             of
             the
             lungs
             .
             The
             vse
             of
             it
             is
             most
             profitable
             for
             them
             that
             haue
             weake
             and
             crude
             stomacks
             ,
             or
             are
             affected
             with
             superfluous
             moysture
             in
             the
             lungs
             ,
             and
             subiect
             to
             consumptions
             .
          
           
             Gillowflowers
             some
             are
             in
             colour
             white
             ,
             some
             purple
             ,
             and
             some
             yellow
             .
             As
             they
             are
             in
             beauty
             ,
             and
             sweetnes
             ,
             so
             
             they
             are
             in
             vertue
             and
             wholsomnes
             ;
             but
             the
             yellow
             Gillowflowers
             are
             of
             greatest
             efficacie
             .
             They
             are
             somewhat
             of
             an
             hot
             and
             drie
             temperature
             :
             they
             notably
             comfort
             the
             heart
             ,
             delight
             the
             braine
             ,
             and
             senses
             ,
             and
             reviue
             the
             spirits
             .
             They
             may
             be
             preserued
             in
             Sugar
             in
             the
             same
             manner
             as
             we
             doe
             Roses
             ,
             and
             so
             they
             are
             good
             against
             pestilentiall
             infections
             ,
             
             the
             palsey
             ,
             crampe
             ,
             and
             such
             like
             infirmities
             of
             the
             braine
             and
             sinewes
             .
             The
             same
             flowers
             infused
             in
             vinegar
             ,
             and
             set
             in
             the
             sunne
             for
             certaine
             dayes
             ,
             as
             we
             do
             for
             making
             of
             Rose-vinegar
             ,
             doe
             make
             a
             very
             pleasant
             and
             comfortable
             vinegar
             ,
             good
             to
             be
             vsed
             in
             time
             of
             contagious
             sicknesses
             ,
             and
             very
             profitable
             at
             all
             times
             for
             such
             as
             haue
             feeble
             spirits
             ,
             and
             that
             are
             subiect
             vnto
             sownings
             ,
             as
             well
             smelled
             vnto
             ,
             as
             eaten
             as
             a
             sauce
             with
             meats
             .
          
           
             The
             flowers
             of
             Marigold
             are
             temperately
             hot
             ,
             and
             
             somewhat
             drie
             with
             all
             :
             they
             strengthen
             and
             comfort
             the
             heart
             ,
             and
             expell
             any
             noysome
             infection
             :
             wherefore
             the
             vse
             of
             them
             in
             pottage
             or
             broths
             is
             very
             commendable
             .
             They
             are
             of
             no
             lesse
             force
             ,
             being
             dryed
             ,
             and
             so
             kept
             all
             the
             winter
             for
             the
             same
             purpose
             .
             They
             are
             very
             wholsome
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             ,
             sauing
             for
             the
             cholericke
             ,
             and
             sanguine
             ,
             that
             are
             much
             subiect
             to
             inflammations
             .
             The
             leaues
             of
             Marigold
             are
             in
             no
             respect
             like
             to
             the
             flowers
             in
             vertue
             and
             operation
             :
             the
             onely
             propertie
             that
             they
             haue
             is
             to
             mollifie
             the
             belly
             ,
             and
             procure
             solublenes
             ,
             being
             vsed
             as
             a
             pot
             hearbe
             .
          
           
             Asparagus
             or
             Sperage
             is
             hot
             in
             the
             beginning
             of
             the
             first
             
             degree
             ,
             and
             temperately
             moist
             :
             the
             first
             and
             tender
             sprouts
             thereof
             boyled
             ,
             and
             afterwards
             seasoned
             with
             oyle
             ,
             vinegar
             ,
             salt
             and
             pepper
             ,
             and
             eaten
             in
             manner
             of
             a
             sallade
             ,
             are
             pleasant
             to
             the
             taste
             ,
             acceptable
             to
             the
             stomacke
             ,
             easily
             concocted
             ,
             and
             yeeld
             to
             the
             bodie
             a
             moist
             and
             wholsome
             nourishment
             :
             they
             also
             gently
             loose
             the
             belly
             ,
             open
             the
             obstructions
             of
             the
             liuer
             and
             melt
             ,
             clense
             the
             breast
             ,
             excite
             Venus
             ,
             and
             are
             good
             for
             obstructions
             of
             the
             kidneys
             and
             bladder
             .
             They
             must
             not
             be
             eaten
             cold
             ,
             for
             then
             they
             are
             nauseous
             to
             the
             stomacke
             :
             and
             if
             the
             first
             water
             wherein
             they
             are
             boyled
             ,
             be
             cast
             away
             ,
             and
             they
             againe
             sodden
             in
             fresh
             ,
             or
             rather
             in
             the
             broth
             of
             flesh
             ,
             they
             depose
             all
             their
             bitternes
             ,
             and
             become
             more
             pleasant
             to
             the
             taste
             ,
             and
             more
             comfortable
             to
             the
             stomacke
             .
             They
             are
             good
             for
             euery
             age
             and
             temperature
             ,
             especially
             for
             old
             men
             ,
             and
             such
             as
             are
             subiect
             to
             obstructions
             .
          
           
           
             The
             buds
             or
             first
             sprouts
             of
             the
             Hop
             which
             come
             forth
             
             in
             the
             spring
             ,
             are
             good
             while
             they
             be
             tender
             to
             be
             boyled
             and
             eaten
             with
             oyle
             and
             vinegar
             in
             manner
             of
             a
             sallade
             ,
             as
             those
             of
             Asparagus
             are
             :
             they
             are
             hot
             and
             moist
             in
             the
             first
             degree
             ,
             they
             are
             pleasant
             to
             the
             taste
             ,
             and
             of
             very
             pure
             and
             wholsome
             iuyce
             :
             they
             doe
             effectually
             open
             the
             obstructions
             of
             the
             bowels
             ,
             especially
             of
             the
             liuer
             ,
             and
             by
             a
             certaine
             singular
             prerogatiue
             ,
             mundifie
             &
             purge
             the
             bloud
             ,
             both
             in
             opening
             and
             procuring
             of
             vrine
             ,
             and
             likewise
             in
             making
             the
             bodie
             soluble
             ,
             auoyding
             thereby
             the
             super
             fluities
             of
             choler
             ,
             and
             melancholy
             .
             Wherefore
             the
             vse
             of
             them
             is
             in
             the
             spring
             time
             most
             accommodate
             for
             euery
             age
             and
             constitution
             ,
             especially
             for
             the
             cholericke
             and
             melancholicke
             .
          
           
             Parsley
             is
             hot
             and
             drie
             in
             the
             second
             degree
             :
             it
             is
             among
             
             the
             pot-hearbes
             the
             cheifest
             ,
             and
             in
             such
             frequent
             vse
             that
             no
             meat
             is
             thought
             to
             be
             well
             dressed
             without
             it
             ,
             and
             no
             table
             to
             be
             well
             set
             forth
             ,
             if
             euen
             the
             dishes
             themselues
             be
             not
             adorned
             therewith
             .
             In
             sauces
             it
             is
             very
             pleasant
             to
             the
             taste
             ,
             and
             comfortable
             to
             the
             stomacke
             :
             to
             broths
             it
             likewise
             giueth
             a
             pleasant
             and
             delightsome
             relish
             :
             it
             exciteth
             the
             appetite
             ,
             discusseth
             winde
             ,
             mundi●…ieth
             the
             stomacke
             ,
             prouoketh
             vrine
             ,
             openeth
             all
             obstructions
             of
             the
             inward
             parts
             ,
             especially
             of
             the
             liuer
             ,
             reines
             ,
             and
             matrice
             .
             The
             roots
             haue
             likewise
             an
             opening
             and
             dissoluing
             facultie
             :
             wherefore
             the
             vse
             of
             them
             in
             broths
             is
             very
             wholsome
             and
             good
             ;
             for
             besides
             their
             medicinable
             qualitie
             ,
             they
             make
             the
             broth
             delightfull
             to
             the
             taste
             ,
             and
             very
             agreable
             to
             the
             stomacke
             .
             Parsley
             eaten
             raw
             is
             not
             altogither
             of
             laudable
             nourishment
             ;
             for
             it
             breedeth
             a
             cholericke
             bloud
             ,
             and
             is
             hardly
             digested
             :
             wherefore
             it
             is
             good
             to
             eat
             it
             but
             in
             small
             quantitie
             ,
             and
             that
             togither
             with
             Lettuce
             ,
             and
             such
             other
             like
             cooling
             hearbes
             .
             But
             being
             boyled
             ,
             and
             so
             any
             way
             vsed
             ,
             it
             is
             of
             better
             taste
             ,
             of
             easier
             concoction
             ,
             and
             of
             farre
             more
             laudable
             nourishment
             .
             Raw
             Parsley
             is
             hurtfull
             to
             the
             cholericke
             ;
             but
             being
             boyled
             ,
             it
             is
             wholsome
             and
             conuenient
             for
             euery
             age
             ,
             season
             ,
             and
             temperature
             .
             Women
             with
             childe
             
             may
             not
             be
             bold
             in
             the
             vse
             of
             Parsley
             ;
             for
             by
             reason
             of
             its
             opening
             and
             relaxing
             facultie
             ,
             it
             may
             proue
             dangerous
             vnto
             them
             .
          
           
             Alexanders
             are
             of
             an
             attenuating
             ,
             and
             abstergent
             facultie
             ,
             more
             hot
             and
             biting
             in
             taste
             then
             Parsley
             :
             they
             discusse
             
             winde
             ,
             open
             the
             obstructions
             of
             the
             liuer
             and
             melt
             ,
             and
             prouoke
             vrine
             more
             effectually
             then
             Parsley
             doth
             .
             The
             young
             leaues
             and
             litle
             tender
             stems
             boyled
             ,
             and
             eaten
             ,
             seasoned
             with
             vinegar
             ,
             in
             the
             beginning
             of
             the
             spring
             ,
             are
             pleasant
             to
             the
             taste
             ,
             acceptable
             to
             the
             stomacke
             ,
             and
             of
             wholesome
             nourishment
             .
             The
             same
             being
             also
             preserued
             in
             a
             pickle
             of
             vinegar
             and
             salt
             ,
             are
             a
             very
             wholsome
             sauce
             with
             meats
             ,
             exciting
             the
             appetite
             ,
             clensing
             and
             comforting
             the
             stomacke
             ,
             and
             remouing
             oppilations
             .
             They
             are
             conuenient
             for
             euery
             age
             and
             constitution
             ,
             especially
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             are
             subiect
             to
             obstructions
             .
          
           
             Penieroyall
             or
             Organie
             is
             hot
             and
             driein
             the
             third
             degree
             ,
             
             and
             of
             an
             excellent
             extenuating
             ,
             dissoluing
             ,
             mundifying
             ,
             and
             corroborating
             facultie
             :
             It
             is
             very
             good
             for
             such
             as
             haue
             squamish
             &
             waterie
             stomacks
             ;
             for
             it
             notably
             strengthneth
             the
             same
             ,
             helpeth
             the
             concoction
             ,
             and
             asswageth
             the
             paines
             both
             of
             the
             stomacke
             ,
             and
             also
             of
             the
             belly
             proceeding
             of
             crude
             and
             flatulent
             humors
             :
             It
             also
             prouoketh
             vrine
             ,
             clenseth
             the
             lungs
             ,
             and
             mundifieth
             the
             breast
             from
             grosse
             and
             thicke
             humors
             .
             In
             a
             word
             ,
             it
             is
             of
             all
             pot
             herbes
             the
             best
             and
             wholsomest
             ;
             for
             it
             is
             of
             such
             an
             excelient
             smell
             ,
             and
             delectable
             sauour
             ,
             that
             it
             maketh
             euery
             thing
             wherein
             ,
             or
             wherewith
             it
             is
             boyled
             no
             lesse
             wholsome
             ,
             then
             sauourie
             .
             It
             is
             good
             at
             all
             times
             ,
             and
             for
             all
             sorts
             of
             people
             ,
             especially
             in
             the
             Spring
             ,
             Winter
             ,
             and
             Autumne
             ,
             and
             for
             the
             phlegmaticke
             ,
             melancholicke
             ,
             and
             such
             as
             are
             aged
             .
          
           
             Hyssop
             is
             for
             smell
             and
             taste
             ,
             but
             little
             inferiour
             vnto
             Organie
             :
             it
             is
             hot
             and
             dry
             in
             the
             third
             degree
             ,
             and
             also
             of
             
             an
             excellent
             attenuating
             and
             mundifying
             faculty
             :
             it
             is
             comfortable
             to
             the
             head
             and
             stomacke
             ,
             and
             passing
             good
             for
             an
             old
             cough
             ,
             and
             shortnesse
             of
             breath
             :
             for
             it
             notably
             purgeth
             and
             mundifieth
             the
             breast
             and
             lungs
             from
             grosse
             
             and
             phlegmaticke
             humours
             .
             It
             is
             at
             all
             times
             ,
             especially
             in
             the
             spring
             and
             winter
             ,
             most
             expedient
             and
             profitable
             for
             the
             aged
             ,
             the
             phlegmaticke
             ,
             and
             all
             such
             as
             abound
             with
             colde
             and
             rheumaticke
             humours
             .
          
           
             Time
             is
             a
             very
             aromaticall
             and
             comfortable
             hearbe
             ,
             hot
             
             and
             dry
             in
             the
             third
             degree
             ,
             and
             of
             a
             discussing
             and
             mundifying
             faculty
             :
             it
             is
             very
             comfortable
             to
             a
             weake
             stomacke
             ,
             and
             of
             singular
             and
             excellent
             efficacie
             against
             the
             windinesse
             of
             it
             ,
             the
             Collicke
             Iliacke
             ,
             and
             nephriticke
             passions
             ,
             the
             cough
             ,
             shortnesse
             of
             breath
             ,
             melancholy
             ,
             and
             obstructions
             of
             the
             matrice
             .
             The
             hearbe
             dryed
             and
             decocted
             ,
             or
             made
             into
             powder
             ,
             and
             so
             any
             way
             vsed
             ,
             is
             of
             farre
             greater
             efficacie
             ,
             then
             when
             it
             is
             greene
             ,
             for
             all
             the
             purposes
             aforesayd
             .
             The
             vse
             of
             Time
             is
             most
             appropriate
             for
             the
             phlegmaticke
             ,
             and
             the
             melancholike
             ;
             and
             being
             timely
             and
             moderately
             vsed
             ,
             conuenient
             for
             euery
             age
             and
             constitution
             .
          
           
             Sauory
             is
             hot
             and
             dry
             in
             the
             third
             degree
             ,
             of
             an
             attenuating
             ,
             
             discussing
             ,
             and
             mundefying
             facultie
             :
             it
             comforteth
             and
             strengthneth
             the
             stomacke
             that
             is
             weake
             ,
             and
             prone
             to
             vomit
             ,
             helpeth
             the
             digcstion
             ,
             discusseth
             winde
             ,
             comforteth
             the
             braine
             ,
             quickneth
             the
             sight
             ,
             clenseth
             the
             breast
             ,
             and
             passages
             of
             vrine
             .
             The
             hearbe
             dryed
             and
             vsed
             ,
             as
             I
             haue
             sayd
             of
             Time
             is
             of
             greater
             efficacie
             ,
             then
             when
             it
             is
             greene
             :
             in
             a
             word
             ,
             it
             is
             altogether
             of
             like
             vertue
             with
             Time
             ,
             especially
             good
             for
             all
             such
             as
             abound
             with
             colde
             and
             phlegmaticke
             humours
             .
          
           
             Mint
             is
             hot
             and
             dry
             in
             the
             beginning
             of
             the
             third
             degree
             ,
             
             whereof
             are
             diuers
             kindes
             ,
             but
             two
             onely
             appertaining
             to
             meat
             ,
             and
             they
             also
             most
             fragant
             in
             sauour
             ,
             that
             is
             the
             red
             garden
             Mint
             ,
             and
             the
             Speare-Mint
             ,
             and
             of
             these
             two
             ,
             the
             Speare-Mint
             is
             the
             more
             excellent
             ,
             both
             for
             sauor
             and
             vertue
             .
             The
             fragrant
             smell
             of
             them
             doth
             very
             greatly
             comfort
             the
             braine
             and
             spirits
             ,
             stirre
             vp
             the
             senses
             ,
             especially
             the
             memorie
             ,
             and
             make
             the
             heart
             cheerefull
             :
             Wherefore
             I
             aduise
             all
             such
             as
             leade
             a
             studious
             kinde
             of
             life
             ,
             to
             smell
             oftentimes
             vnto
             them
             .
             They
             doe
             maruellously
             corroborate
             a
             cooled
             and
             weake
             stomacke
             ,
             stay
             the
             hicket
             ,
             and
             vomiting
             ,
             
             and
             loosenesse
             of
             the
             belly
             ,
             dry
             vp
             and
             consume
             crude
             and
             superfluous
             humours
             in
             the
             stomacke
             ,
             excite
             the
             appetite
             ,
             and
             cause
             good
             digestion
             :
             in
             a
             word
             ,
             they
             are
             of
             all
             hearbes
             ,
             the
             wholsomest
             for
             the
             stomacke
             ,
             and
             to
             it
             most
             acceptable
             .
             They
             are
             passing
             good
             in
             sallads
             ,
             for
             they
             giue
             
             vnto
             them
             a
             very
             pleasant
             ,
             odoriferous
             ,
             and
             comfortable
             relish
             ;
             but
             they
             must
             be
             mingled
             with
             Lettuce
             ,
             and
             other
             cooling
             hearbes
             ,
             for
             otherwise
             ,
             by
             reason
             of
             their
             heat
             ,
             they
             will
             quickly
             offend
             an
             hot
             stomacke
             and
             liuer
             .
             They
             inhibit
             the
             crudling
             of
             milke
             in
             the
             stomacke
             ,
             and
             therefore
             it
             is
             good
             to
             macerate
             them
             a
             while
             in
             milke
             ,
             that
             is
             to
             be
             drunken
             ,
             for
             feare
             lest
             that
             it
             should
             cruddle
             or
             wax
             sou●…e
             in
             the
             stomacke
             .
             They
             notably
             strengthen
             the
             seminall
             vessels
             ,
             incrassate
             and
             make
             fruitfull
             the
             geniture
             ,
             especially
             the
             red
             garden
             Mint
             :
             wherefore
             it
             is
             of
             speciall
             and
             singular
             vse
             in
             all
             seminall
             fluxes
             .
             They
             are
             also
             of
             singular
             vse
             in
             the
             Stone
             and
             Strangury
             ,
             being
             boyled
             in
             wine
             ,
             or
             possets
             for
             the
             purpose
             ,
             and
             also
             in
             broths
             :
             for
             besides
             that
             ,
             they
             dissolue
             and
             consume
             the
             crudities
             of
             the
             stomacke
             ,
             and
             strengthen
             the
             same
             ,
             they
             also
             purge
             the
             reines
             ,
             and
             vrinall
             passages
             ,
             of
             grosse
             and
             slimie
             humours
             .
             The
             iuyce
             of
             Mints
             ,
             taken
             with
             the
             iuyce
             of
             a
             soure
             Pomegranet
             ,
             or
             with
             some
             other
             competent
             thing
             for
             the
             purpose
             ,
             effectually
             stayeth
             vomiting
             ,
             and
             scowring
             in
             the
             cholericke
             passion
             ,
             and
             also
             the
             effusion
             of
             bloud
             ,
             from
             the
             inward
             parts
             .
             Mints
             boyled
             in
             White
             wine
             with
             a
             little
             vinegar
             added
             thereto
             ,
             and
             the
             mouth
             washed
             therwith
             ,
             helpeth
             the
             ill
             sauour
             of
             the
             mouth
             ,
             and
             putrefaction
             of
             the
             gums
             .
             The
             dry
             powder
             of
             Mints
             ,
             taken
             with
             warme
             milk
             ,
             is
             a
             very
             good
             medicine
             for
             wormes
             in
             children
             ,
             or
             olde
             folkes
             .
             The
             powder
             of
             Mint●…
             ,
             is
             also
             of
             singular
             efficacie
             against
             cruditie
             ,
             and
             rawnesse
             of
             the
             stomacke
             ,
             and
             effectuall
             also
             for
             most
             of
             the
             purposes
             aforesayd
             .
             The
             often
             vse
             of
             Mints
             is
             hurtfull
             to
             hot
             and
             dry
             bodies
             ;
             but
             very
             profitable
             to
             the
             aged
             ,
             phlegmaticke
             ,
             and
             melancholike
             .
          
           
             As
             Mints
             are
             appropriate
             to
             the
             stomacke
             :
             so
             Bawme
             
             and
             Basill
             are
             to
             the
             heart
             .
             Bawme
             is
             hot
             and
             dry
             in
             the
             
             second
             degree
             ,
             and
             Basill
             is
             likewise
             hot
             in
             the
             second
             degree
             ;
             but
             hath
             a
             superfluous
             moysture
             adioyned
             with
             it
             .
             They
             are
             singular
             good
             (
             especially
             Baulme
             )
             for
             the
             heart
             and
             infirmities
             thereof
             ,
             for
             they
             strengthen
             the
             vitall
             spirits
             ,
             expell
             all
             melancholy
             and
             sadnesse
             ,
             and
             make
             the
             heart
             merry
             .
             Bawme
             is
             also
             good
             for
             a
             moyst
             and
             colde
             stomacke
             ,
             to
             helpe
             the
             concoction
             ,
             stay
             vomiting
             ,
             and
             to
             open
             the
             obstructions
             of
             the
             braine
             .
             It
             is
             an
             hearbe
             greatly
             to
             bee
             esteemed
             of
             Students
             ,
             for
             by
             a
             speciall
             property
             ,
             it
             driueth
             away
             heauinesse
             of
             minde
             ,
             sharpneth
             the
             vnderstanding
             ,
             and
             encreaseth
             memory
             .
             Wherefore
             it
             is
             good
             to
             be
             vsed
             in
             b●…oths
             ,
             or
             eaten
             by
             it selfe
             in
             manner
             of
             a
             sallad
             ,
             with
             oyle
             and
             vinegar
             ,
             and
             sometimes
             also
             with
             Lettuce
             ,
             Purselane
             ,
             and
             other
             hearbes
             .
             Basill
             I
             deeme
             to
             bee
             rather
             fit
             for
             medicine
             ,
             then
             for
             meat
             ,
             because
             it
             is
             of
             ill
             iuyce
             ,
             of
             hard
             concoction
             ,
             offensiue
             to
             the
             stomack
             ,
             filling
             both
             it
             and
             the
             belly
             with
             winde
             :
             and
             being
             much
             eaten
             ,
             it
             is
             also
             very
             hurtfull
             to
             the
             sight
             .
             But
             yet
             it
             is
             worthy
             to
             be
             esteemed
             for
             the
             sweet
             sauour
             thereof
             ,
             which
             is
             very
             comfortable
             to
             the
             heart
             ,
             and
             good
             also
             for
             the
             head
             ,
             so
             the
             braine
             be
             not
             weake
             ,
             for
             it
             causeth
             head-ach
             in
             such
             as
             haue
             weake
             braines
             ,
             by
             reason
             of
             the
             strong
             sauour
             which
             it
             hath
             ,
             especially
             being
             often
             smelled
             vntc
             .
             Bawme
             is
             good
             in
             sallads
             and
             broths
             ,
             for
             euery
             age
             and
             constitution
             ,
             especially
             for
             the
             phlegmaticke
             and
             melancholike
             ;
             but
             Basill
             not
             conuenient
             for
             any
             .
          
           
             Marjorame
             is
             hot
             and
             dry
             in
             the
             beginning
             of
             the
             third
             
             degree
             :
             it
             is
             of
             thin
             parts
             ,
             and
             of
             a
             digesting
             faculty
             :
             this
             hearbe
             is
             passing
             good
             in
             broths
             ,
             or
             sallads
             ,
             for
             it
             comforteth
             the
             stomacke
             ,
             and
             helpeth
             the
             concoction
             therof
             ,
             corroborateth
             the
             liuer
             ,
             and
             is
             good
             for
             the
             obstructi●…ns
             of
             it
             :
             it
             also
             comforteth
             the
             hea●…t
             ,
             but
             especially
             the
             brain
             quickneth
             the
             sight
             ,
             and
             is
             of
             maruellous
             efficacie
             against
             all
             cold
             infirmities
             of
             the
             head
             .
             Moreouer
             ,
             it
             prouoketh
             vrine
             ,
             and
             discusseth
             winde
             with
             much
             efficacie
             .
             The
             Hearbe
             dryed
             ,
             and
             made
             into
             powder
             ,
             and
             any
             way
             taken
             ,
             doth
             notably
             comfort
             a
             cold
             and
             windy
             stomacke
             ,
             helpe
             the
             digestion
             ,
             
             strengthen
             the
             braine
             ,
             preuent
             convulsions
             ,
             and
             all
             infirmities
             of
             the
             sinewes
             and
             braine
             ,
             proceeding
             of
             a
             cold
             and
             moyst
             cause
             .
             In
             a
             word
             ,
             it
             is
             an
             hearbe
             worthy
             to
             be
             much
             esteemed
             of
             all
             persons
             ,
             euen
             for
             the
             pleasant
             smell
             of
             it
             ,
             which
             to
             the
             heart
             and
             head
             is
             very
             comfortable
             .
             The
             vse
             of
             Marjorame
             is
             not
             good
             for
             hot
             and
             cholericke
             bodies
             ;
             but
             for
             the
             phlegmaticke
             ,
             and
             such
             as
             haue
             cold
             stomacks
             ,
             and
             ouer-moyst
             and
             weake
             braines
             ,
             it
             is
             maruellous
             good
             and
             conuenient
             .
          
           
             Betouie
             is
             hot
             and
             dry
             in
             the
             second
             degree
             :
             it
             hath
             a
             
             cutting
             and
             attenuating
             facultie
             :
             It
             taketh
             away
             obstructions
             of
             all
             the
             inward
             parts
             :
             in
             a
             word
             ,
             the
             vertues
             of
             it
             are
             innumerable
             ;
             but
             it
             is
             cheefly
             good
             for
             the
             braine
             and
             sinewes
             ,
             and
             all
             infirmities
             proceeding
             from
             the
             imbecility
             of
             them
             .
             The
             vse
             of
             it
             ,
             in
             broths
             ,
             or
             otherwise
             ,
             is
             good
             for
             euery
             age
             ,
             season
             ,
             and
             temperature
             ,
             but
             cheefly
             for
             such
             as
             haue
             weake
             and
             feeble
             braines
             .
          
           
             Sage
             is
             a
             most
             wholsome
             hearbe
             ,
             hot
             and
             dry
             in
             the
             beginning
             
             of
             the
             third
             degree
             ,
             and
             of
             an
             astrictiue
             faculty
             .
             It
             helpeth
             the
             concoction
             ,
             and
             discusseth
             winde
             ,
             singularly
             comforteth
             the
             head
             and
             braine
             ,
             quickneth
             all
             the
             senses
             ,
             especially
             the
             memorie
             ,
             and
             strengthneth
             the
             sinewes
             .
             Wherefore
             the
             vse
             of
             it
             is
             exceeding
             good
             for
             such
             ,
             as
             are
             subiect
             to
             the
             palsie
             ,
             or
             trembling
             of
             the
             hands
             ,
             and
             all
             other
             affects
             of
             the
             sinewes
             and
             braine
             vpon
             a
             moyst
             cause
             .
             It
             may
             be
             eaten
             in
             sallads
             ,
             or
             any
             other
             way
             vsed
             ;
             but
             in
             sauces
             with
             meats
             of
             moyst
             substance
             ,
             it
             is
             of
             singular
             profit
             ,
             for
             it
             exciteth
             the
             appetite
             ,
             and
             correcteth
             the
             superfluous
             moysture
             of
             the
             meat
             .
             The
             often
             chewing
             of
             it
             in
             the
             mouth
             ,
             is
             very
             profitable
             to
             the
             sinewes
             and
             teeth
             ,
             for
             it
             strengthneth
             the
             one
             ,
             and
             preserueth
             the
             other
             from
             putrefaction
             .
             The
             vse
             of
             Sage
             is
             very
             good
             for
             women
             with
             childe
             ,
             especially
             such
             as
             are
             subiect
             to
             abortion
             .
             And
             out
             of
             it
             may
             be
             extracted
             &c
             ,
             for
             women
             that
             are
             barren
             ,
             a
             remedy
             of
             excellent
             efficacie
             ,
             to
             make
             them
             fruitfull
             and
             apt
             to
             conceiue
             ;
             but
             yet
             not
             conuenient
             for
             all
             that
             are
             childlesse
             .
             Sage
             ,
             especially
             the
             much
             and
             frequent
             vse
             therof
             ,
             is
             
             hurtfull
             in
             hot
             and
             dry
             seasons
             ,
             and
             to
             leane
             and
             dry
             bodies
             ;
             but
             very
             profitable
             to
             the
             phlegmaticke
             ,
             to
             the
             aged
             ,
             and
             to
             such
             as
             haue
             ouer-moyst
             and
             weake
             braines
             .
          
           
             Rosemary
             ,
             is
             in
             vertue
             and
             quality
             ,
             much
             like
             vnto
             
             Sage
             ,
             for
             it
             is
             both
             hot
             and
             dry
             ,
             and
             also
             astringent
             :
             the
             vse
             thereof
             is
             very
             profitable
             ,
             for
             it
             correcteth
             the
             superfluous
             moysture
             of
             meats
             ,
             corroborateth
             and
             raiseth
             vp
             a
             cold
             and
             weake
             stomacke
             ,
             discusseth
             winde
             ,
             sweetneth
             the
             breath
             ,
             comforteth
             the
             heart
             ,
             braine
             ,
             and
             sinewes
             ,
             quickneth
             the
             senses
             and
             memory
             ,
             and
             strengthneth
             the
             sinewie
             parts
             .
             Wherefore
             it
             is
             good
             against
             the
             rheume
             ,
             and
             all
             infirmities
             of
             the
             head
             ,
             braine
             ,
             and
             sinewes
             ,
             proceeding
             of
             a
             cold
             and
             moyst
             cause
             .
             The
             Conferue
             made
             of
             the
             flowers
             of
             Rosemarie
             ,
             and
             also
             of
             Sage
             ,
             which
             I
             wish
             to
             bee
             often
             vsed
             of
             Students
             ,
             especially
             mornings
             fasting
             ,
             and
             sometimes
             after
             meale
             ,
             doth
             greatly
             delight
             the
             braine
             ,
             reuiue
             the
             spirits
             ,
             quicken
             the
             senses
             ,
             comfort
             the
             heart
             ,
             and
             maketh
             it
             merry
             .
             Rosemary
             is
             most
             accommodate
             for
             colde
             and
             moyst
             seasons
             ,
             for
             the
             aged
             ,
             phlegmaticke
             ,
             and
             rheumaticke
             .
          
           
             Costmary
             and
             Maudline
             are
             hot
             and
             dry
             in
             the
             second
             degree
             ,
             they
             are
             good
             for
             a
             cold
             stomacke
             and
             liuer
             ,
             and
             
             prouokè
             vrine
             :
             the
             smell
             of
             them
             is
             comfortable
             to
             the
             braine
             .
             Costmary
             is
             also
             called
             Alecoast
             ,
             and
             it
             doth
             well
             answer
             to
             the
             name
             ,
             for
             if
             it
             be
             ste●…ped
             a
             while
             in
             Ale
             ,
             or
             put
             into
             a
             vessell
             ,
             and
             Ale
             tunned
             thereunto
             ,
             as
             is
             vfually
             done
             in
             the
             making
             of
             Sage
             Ale
             ,
             it
             maketh
             a
             pleasant
             drinke
             ,
             and
             very
             comfortable
             to
             the
             stomacke
             ,
             braine
             ,
             and
             sinewes
             .
             They
             are
             good
             for
             the
             aged
             and
             phlegmaticke
             ;
             but
             hurtfull
             to
             such
             as
             are
             young
             ,
             and
             of
             an
             hot
             and
             cholericke
             temperature
             .
          
           
             Tansie
             is
             hot
             and
             dry
             in
             the
             beginning
             of
             the
             third
             degree
             :
             it
             strengthneth
             the
             sinewes
             ,
             and
             is
             very
             profitable
             to
             
             the
             stomacke
             ,
             for
             it
             concocteth
             and
             scowreth
             downwards
             crude
             and
             phlegmaticke
             humors
             ,
             which
             adhere
             and
             cleaue
             thereunto
             .
             From
             hence
             may
             be
             gathered
             ,
             that
             Tansies
             in
             the
             spring-time
             ,
             are
             very
             wholsome
             ,
             and
             good
             for
             the
             stomacke
             ,
             
             for
             the
             clean
             sing
             away
             of
             phlegme
             bred
             therein
             ,
             by
             the
             vse
             of
             fish
             in
             the
             Lent-season
             .
             And
             heere
             many
             may
             see
             their
             errour
             detected
             ,
             that
             for
             the
             making
             of
             Tansies
             ,
             doe
             confusedly
             vse
             to
             giue
             onely
             vnto
             them
             a
             delightfull
             greene
             colour
             ,
             beside
             the
             iuyce
             of
             Tansie
             ,
             the
             iuyce
             of
             other
             hearbes
             ,
             perhaps
             altogether
             vnwholsome
             ,
             or
             at
             leastwise
             vnfit
             for
             the
             purpose
             .
             But
             if
             any
             please
             to
             adde
             to
             the
             making
             of
             Tansies
             ,
             the
             iuyce
             of
             Sorrell
             ,
             they
             shall
             willingly
             haue
             my
             assent
             ,
             especially
             if
             they
             make
             them
             for
             such
             as
             are
             of
             a
             cholericke
             temperature
             .
             The
             seede
             of
             Tansie
             is
             of
             singular
             force
             against
             wormes
             ,
             for
             in
             what
             sort
             soeuer
             it
             bee
             taken
             ,
             it
             killeth
             and
             expelleth
             them
             .
             Tansie
             is
             conuenient
             for
             the
             phlegmaticke
             ,
             and
             the
             aged
             ;
             but
             hurtfull
             to
             young
             and
             cholericke
             bodies
             .
          
           
             Clarie
             is
             hot
             and
             dry
             in
             the
             third
             degree
             :
             the
             onely
             vse
             
             thereof
             is
             for
             the
             imbecility
             of
             the
             reines
             ,
             and
             for
             stopping
             of
             seminall
             fluxions
             ,
             for
             which
             it
             is
             very
             profitable
             ,
             being
             boyled
             in
             broths
             ,
             or
             any
             other
             way
             vsed
             .
          
           
             Rocket
             and
             Tarragon
             are
             neere
             of
             one
             nature
             and
             quality
             ,
             
             hot
             and
             dry
             in
             the
             third
             degree
             ;
             but
             Tarragon
             ,
             in
             regard
             of
             the
             aromaticall
             and
             cardiacall
             sauour
             of
             it
             ,
             is
             to
             bee
             preferred
             before
             Rocket
             .
             Among
             all
             hearbs
             of
             an
             acrimonious
             sauour
             ,
             and
             that
             are
             vsed
             insallads
             ,
             they
             may
             haue
             the
             preheminence
             ,
             especially
             Tarragon
             ,
             for
             by
             reason
             of
             its
             aromaticall
             and
             cardiacall
             quality
             ,
             it
             is
             much
             more
             comfortable
             to
             the
             stomacke
             ,
             heart
             and
             head
             ,
             then
             Rocket
             is
             .
             They
             cut
             and
             extenuate
             phlegme
             in
             the
             stomacke
             ,
             excite
             the
             appetite
             ,
             and
             helpe
             the
             concoction
             .
             They
             are
             good
             in
             sallads
             ,
             but
             not
             alone
             ,
             but
             ioyned
             with
             Lettuce
             ,
             Purselane
             ,
             and
             such
             colde
             hearbes
             ,
             for
             the
             qualifying
             of
             their
             acrimonious
             heat
             :
             otherwise
             being
             eaten
             alone
             ,
             they
             distemper
             the
             liuer
             ,
             and
             cause
             head-ach
             .
             Wherefore
             the
             best
             way
             to
             makesallads
             ,
             is
             to
             mingle
             hot
             hearbes
             and
             colde
             together
             ,
             except
             you
             will
             make
             them
             of
             purpose
             to
             coole
             or
             heat
             ,
             as
             the
             nature
             of
             the
             stomacke
             ,
             and
             temperature
             of
             body
             shall
             require
             .
             Rocket
             and
             Tarragon
             are
             conuenient
             for
             the
             aged
             and
             phlegmaticke
             ,
             not
             not
             for
             the
             cholericke
             ,
             
             and
             such
             as
             are
             of
             hot
             temperature
             .
          
           
             Towne-Cresses
             ,
             or
             as
             the
             vulgar
             sott
             doe
             pronounce
             ,
             
             Towne-karse
             ,
             is
             more
             biting
             in
             taste
             then
             Rocket
             or
             Tarragon
             ,
             and
             therefore
             more
             hot
             and
             drie
             .
             It
             is
             eaten
             with
             other
             sallade
             hearbes
             ;
             but
             what
             way
             soeuer
             it
             be
             vsed
             ,
             it
             notably
             heateth
             a
             cold
             stomacke
             and
             liuer
             ,
             cutteth
             and
             attenuateth
             grosse
             humors
             ,
             mundifieth
             the
             lungs
             ,
             helpeth
             the
             Asthmaticke
             ,
             openeth
             and
             strengthneth
             the
             melt
             ,
             and
             is
             well
             neere
             as
             good
             ,
             and
             as
             effectuall
             against
             the
             Scuruie
             ,
             as
             Scuruie
             grasse
             .
             It
             may
             not
             be
             eaten
             in
             sallads
             ,
             but
             in
             small
             quantitie
             ,
             and
             that
             with
             Lettuce
             ,
             and
             other
             cold
             hearbes
             ;
             for
             it
             will
             quickly
             offend
             the
             stomacke
             ,
             distemper
             the
             liuer
             ,
             inflame
             the
             bloud
             ,
             and
             annoy
             the
             head
             .
             Water
             Cresse
             or
             Karsse
             is
             altogither
             of
             like
             nature
             and
             facultie
             ,
             as
             
             Towne-Karsse
             is
             ,
             and
             is
             also
             very
             effectuall
             against
             the
             stone
             .
             They
             are
             good
             for
             the
             phlegmaticke
             ,
             aged
             ,
             and
             such
             as
             are
             subiect
             to
             obstructions
             .
          
           
             Auens
             are
             hot
             in
             the
             end
             of
             the
             first
             degree
             ,
             and
             drie
             in
             the
             end
             of
             the
             second
             ,
             with
             a
             kinde
             of
             scowring
             ,
             or
             clensing
             
             qualitie
             :
             they
             are
             very
             wholsome
             in
             pottage
             or
             physicall
             broths
             ,
             though
             they
             make
             them
             looke
             blacke
             :
             for
             they
             clense
             away
             such
             things
             as
             adhere
             to
             the
             entrails
             ,
             and
             are
             good
             against
             cruditie
             or
             rawnesse
             of
             the
             stomacke
             ,
             windinesse
             of
             the
             belly
             or
             sides
             ,
             stopping
             of
             the
             liuer
             ,
             and
             clottered
             bloud
             in
             any
             inward
             part
             of
             the
             bodie
             ,
             especially
             being
             decocted
             in
             wine
             .
             The
             roots
             of
             Auens
             are
             in
             the
             Autumne
             and
             Winter
             very
             profitable
             in
             physicall
             broths
             ,
             or
             other
             decoctions
             ,
             for
             all
             the
             purposes
             aforesaid
             .
             They
             are
             good
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             ,
             sauing
             onely
             for
             the
             cholericke
             which
             are
             free
             from
             winde
             ,
             and
             obstructions
             of
             the
             entrailes
             .
          
           
             Filipendula
             is
             hot
             and
             drie
             euen
             in
             the
             third
             degree
             ,
             of
             
             an
             opening
             and
             clensing
             qualitie
             ,
             and
             yet
             with
             some
             litle
             astriction
             adioyned
             .
             Although
             this
             hearbe
             be
             in
             physicall
             vses
             cheifely
             profitable
             for
             the
             stone
             and
             strangurie
             ,
             yet
             I
             thought
             it
             meete
             ,
             because
             it
             is
             common
             in
             gardens
             ,
             not
             here
             to
             omit
             it
             .
             Wherefore
             such
             as
             are
             subiect
             to
             the
             stone
             
             and
             strangurie
             ,
             may
             to
             their
             ease
             and
             comfort
             vse
             the
             herbe
             in
             their
             pottage
             ,
             broths
             ,
             or
             possets
             .
          
           
             Cheruill
             is
             of
             a
             temperate
             heat
             ,
             and
             moderate
             drinesse
             :
             
             it
             is
             an
             hearbe
             exceeding
             good
             and
             wholsome
             ,
             very
             pleasant
             to
             the
             taste
             ,
             delightsome
             to
             the
             stomacke
             ,
             and
             comfortable
             to
             the
             spirits
             and
             senses
             .
             It
             may
             be
             vsed
             in
             pottage
             ,
             broths
             ,
             and
             sallads
             &c.
             
             In
             sallads
             with
             other
             hearbs
             it
             is
             most
             acceptable
             ,
             by
             reason
             that
             it
             giueth
             vnto
             them
             a
             very
             pleasant
             and
             delicate
             relish
             ;
             but
             for
             sallads
             ,
             the
             seeds
             while
             they
             are
             greene
             ,
             or
             the
             round
             tufts
             ór
             heads
             which
             conteine
             the
             seede
             ,
             doe
             farre
             excell
             the
             leaues
             ,
             which
             for
             pleasantnes
             of
             taste
             ,
             sweetnes
             of
             smell
             ,
             and
             wholsomnes
             for
             euery
             age
             and
             temperature
             ,
             do
             also
             excell
             all
             other
             sallade
             hearbes
             .
             And
             to
             be
             eaten
             by
             themselues
             as
             a
             sallade
             ,
             with
             Oyle
             omphacine
             ,
             vinegar
             ,
             and
             pepper
             ,
             they
             exceede
             any
             other
             sallade
             for
             a
             cold
             and
             feeble
             stomacke
             .
             The
             roots
             of
             Cheruill
             boyled
             ,
             and
             after
             dressed
             ,
             as
             the
             cunning
             Cooke
             best
             knoweth
             ,
             or
             onely
             eaten
             in
             manner
             of
             a
             sallade
             with
             
             oyle
             and
             vinegar
             ,
             are
             singularly
             good
             and
             wholsome
             for
             weake
             and
             aged
             people
             ,
             and
             for
             such
             as
             are
             dull
             and
             without
             courage
             :
             for
             they
             delight
             the
             stomacke
             ,
             reioyce
             and
             comfort
             the
             heart
             ,
             increase
             strength
             ,
             excite
             Venus
             ,
             and
             depell
             old
             age
             .
          
           
             Wormewood
             is
             hot
             and
             drie
             in
             the
             end
             of
             the
             second
             
             degree
             :
             it
             hath
             a
             clensing
             facultie
             with
             some
             astriction
             adioyned
             :
             it
             is
             marueilous
             profitable
             to
             a
             weake
             stomacke
             that
             is
             troubled
             with
             choler
             ;
             for
             it
             clenseth
             it
             through
             its
             bitternesse
             ,
             and
             by
             reason
             of
             the
             binding
             qualitie
             ,
             it
             also
             strengthneth
             ,
             and
             comforteth
             the
             stomacke
             .
             Moreouer
             it
             is
             good
             against
             windinesse
             ,
             and
             griping
             paines
             of
             the
             stomacke
             and
             belly
             :
             it
             strengthneth
             the
             liuer
             ,
             and
             riddeth
             it
             of
             obstruction
             ,
             and
             the
             bloud
             of
             putrefaction
             ,
             clensing
             by
             vrine
             ,
             naughtie
             cholericke
             and
             superfluous
             humors
             .
             It
             also
             helpeth
             the
             spleene
             when
             it
             is
             ouer-charged
             or
             filled
             with
             grosse
             feculent
             bloud
             ,
             by
             causing
             it
             to
             passe
             downeward
             by
             the
             stoole
             ,
             togither
             with
             the
             excrements
             .
             Wherefore
             in
             regard
             of
             the
             great
             commoditie
             that
             Wormewood
             bringeth
             
             to
             the
             stomacke
             and
             liuer
             that
             are
             weake
             and
             oppressed
             through
             the
             redundancie
             of
             choler
             or
             melancholy
             ,
             I
             aduise
             all
             those
             in
             whom
             those
             humors
             exceede
             their
             limits
             ,
             to
             eat
             oftentimes
             the
             young
             and
             tender
             tops
             ,
             or
             leaues
             of
             Wormwood
             in
             sallads
             with
             other
             hearbes
             ;
             but
             specially
             to
             drinke
             mornings
             fasting
             ,
             and
             sometimes
             also
             before
             meales
             a
             draught
             of
             Wormewood
             wine
             ,
             or
             Beere
             ,
             or
             in
             want
             of
             them
             ,
             of
             white
             wine
             or
             stale
             beere
             ,
             wherein
             a
             few
             branches
             of
             Wormewood
             haue
             for
             certaine
             houres
             bin
             infused
             :
             and
             I
             assure
             them
             that
             they
             shall
             finde
             great
             commoditie
             thereby
             ;
             for
             it
             will
             clense
             the
             stomàcke
             ,
             liuer
             ,
             gall
             ,
             and
             spleene
             ,
             
             discusse
             windinesse
             ,
             cause
             them
             to
             haue
             a
             good
             appetite
             to
             meat
             ,
             to
             be
             free
             from
             wormes
             ,
             the
             laundice
             ,
             and
             other
             diseases
             proceeding
             of
             choler
             .
             Hence
             it
             may
             appeare
             ,
             that
             those
             ,
             who
             ,
             being
             of
             a
             phlegmaticke
             or
             moist
             temperature
             ,
             doe
             for
             the
             weaknesse
             and
             windinesse
             of
             their
             stomacks
             ,
             make
             often
             vse
             of
             Wormewood
             beere
             ,
             or
             of
             the
             hearbe
             infused
             therein
             ,
             as
             aforesaid
             ,
             are
             much
             deceiued
             ,
             except
             that
             choler
             or
             melancholy
             shall
             accidentally
             happen
             to
             abound
             in
             their
             stomacks
             ,
             because
             Wormewood
             is
             first
             and
             cheifely
             good
             for
             the
             cholericke
             ,
             next
             for
             the
             melancholicke
             ,
             and
             is
             now
             and
             then
             also
             conuenient
             for
             the
             sanguine
             ,
             because
             the
             sanguine
             constitution
             is
             very
             apt
             to
             grow
             cholericke
             ;
             but
             for
             the
             phlegmaticke
             it
             is
             nothing
             at
             all
             auaileable
             ,
             vnlesse
             that
             choler
             or
             melancholy
             shall
             happen
             to
             offend
             their
             stomacks
             through
             obstructions
             of
             the
             gall
             or
             melt
             :
             and
             for
             such
             in
             regard
             of
             the
             weaknesse
             and
             windinesse
             of
             their
             stomacks
             ,
             Wormewood
             wine
             ,
             or
             the
             hearbe
             infused
             in
             wine
             ,
             as
             aforesaid
             ,
             is
             far
             more
             conuenient
             then
             any
             Absinthiarie
             beere
             .
          
           
             The
             seedes
             of
             Fen●…ell
             are
             hot
             in
             the
             end
             of
             the
             second
             degree
             ,
             and
             drie
             in
             the
             beginning
             of
             the
             same
             :
             the
             greene
             
             branches
             are
             lesse
             hot
             and
             drie
             .
             The
             sweet
             Fennell
             doth
             so
             far
             exceede
             the
             common
             in
             vertue
             and
             goodnes
             ,
             as
             it
             doth
             in
             pleasantnes
             of
             taste
             :
             it
             comforteth
             a
             cold
             stomacke
             ,
             discusse●…h
             winde
             ,
             prouoketh
             vrine
             ,
             and
             hath
             a
             singular
             propertie
             ,
             of
             sharpning
             the
             sight
             .
             It
             is
             also
             very
             good
             to
             be
             
             vsed
             of
             Nurses
             ,
             for
             it
             increaseth
             passing
             good
             and
             wholesome
             milke
             .
             The
             roots
             are
             also
             very
             good
             in
             broths
             or
             other
             decoctions
             for
             the
             same
             intents
             ,
             especially
             for
             the
             obstructions
             and
             paines
             of
             the
             kidneyes
             .
             But
             the
             seeds
             are
             of
             greatest
             force
             for
             breaking
             of
             winde
             ,
             for
             comforting
             the
             stomacke
             ,
             and
             asswaging
             the
             paines
             of
             it
             ,
             for
             corroborating
             the
             braine
             ,
             and
             preseruing
             the
             sight
             .
             To
             conclude
             ,
             the
             branches
             ,
             seeds
             ,
             and
             roots
             of
             Fennell
             are
             very
             good
             for
             the
             head
             ,
             the
             lungs
             ,
             the
             liuer
             ,
             and
             the
             kidneyes
             :
             for
             they
             both
             open
             ,
             and
             corroborate
             those
             parts
             .
             The
             young
             tender
             branches
             are
             very
             good
             in
             sallads
             ,
             and
             they
             are
             likewise
             ,
             being
             preserued
             in
             a
             pickle
             of
             vinegar
             and
             salt
             ,
             very
             wholsome
             to
             be
             eaten
             as
             a
             sauce
             with
             meat
             in
             the
             winter
             season
             .
             The
             round
             tufts
             or
             heads
             of
             Fennell
             ,
             which
             containe
             the
             seede
             ,
             are
             exceeding
             wholsome
             to
             be
             eaten
             ;
             but
             there
             are
             commonly
             bred
             in
             them
             litle
             wormes
             of
             a
             greenish
             colour
             ,
             
             which
             are
             very
             venemous
             to
             the
             braine
             and
             senses
             :
             wherefore
             I
             aduise
             :
             that
             the
             said
             tufts
             or
             heads
             be
             opened
             ,
             and
             the
             wormes
             carefully
             shaken
             off
             ,
             and
             afterwards
             washed
             cleane
             and
             macerated
             a
             while
             in
             cold
             water
             ,
             and
             so
             eaten
             in
             manner
             of
             a
             sallade
             ,
             either
             by
             it
             felfe
             ,
             or
             with
             other
             hearbes
             :
             they
             are
             of
             an
             excellent
             confortatiue
             nature
             ,
             and
             doe
             notably
             discusse
             winde
             ,
             and
             open
             the
             obstructions
             of
             the
             liuer
             ,
             breast
             ,
             and
             braine
             .
             The
             greene
             seeds
             whilest
             they
             be
             tender
             ,
             and
             of
             a
             yellowish
             colour
             ,
             are
             also
             passing
             pleasant
             and
             wholsome
             to
             be
             eaten
             in
             manner
             of
             a
             sallade
             ,
             or
             otherwise
             ,
             for
             all
             the
             purposes
             aforesaid
             .
             Fennell
             is
             very
             wholsome
             and
             agreable
             for
             euery
             season
             ,
             age
             ,
             and
             temperature
             ,
             especially
             for
             the
             phlegmatiake
             ,
             and
             such
             as
             are
             troubled
             with
             the
             winde
             .
          
           
             Anise
             seeds
             and
             Careway
             seeds
             are
             answerable
             to
             Fennell
             seeds
             in
             operation
             and
             vertues
             :
             they
             discusse
             winde
             ,
             
             comfort
             the
             stomacke
             ,
             and
             helpe
             the
             concoction
             .
             They
             are
             very
             wholsom
             to
             be
             eaten
             any
             maner
             of
             way
             ,
             especially
             for
             such
             as
             haue
             weake
             stomacks
             ,
             and
             that
             are
             much
             subiect
             vnto
             winde
             .
             But
             in
             meats
             I
             prefer
             the
             Carewaies
             before
             either
             Anise
             or
             Fennell
             seeds
             ,
             because
             they
             are
             more
             acceptable
             
             to
             the
             stomacke
             ,
             and
             more
             delightsome
             to
             the
             taste
             .
          
           
             Coriander
             seedes
             are
             of
             many
             people
             much
             vsed
             for
             the
             winde
             ,
             but
             with
             very
             great
             error
             ,
             I
             doubt
             not
             :
             for
             the
             
             hearbe
             it selfe
             ,
             which
             beareth
             the
             seede
             is
             of
             a
             very
             noysome
             and
             venemous
             qualitie
             ,
             whereof
             the
             seede
             in
             some
             measure
             doth
             participate
             .
             For
             if
             it
             be
             indiscreetly
             vsed
             ,
             and
             not
             well
             corrected
             of
             that
             filthy
             and
             malignant
             qualitie
             ,
             which
             it
             receiueth
             from
             the
             hearbe
             ,
             it
             hurteth
             the
             sight
             ,
             and
             peruerteth
             the
             vnderstanding
             .
             The
             best
             way
             to
             prepare
             the
             seedes
             for
             correcting
             their
             hurtfull
             qualitie
             ,
             and
             so
             to
             make
             them
             wholsome
             and
             fit
             both
             for
             meat
             and
             medicine
             ,
             is
             to
             infuse
             them
             24
             houres
             at
             the
             least
             ,
             in
             white
             wine
             vinegar
             ,
             then
             to
             take
             them
             and
             drie
             them
             ,
             and
             so
             to
             keepe
             them
             for
             their
             vse
             .
             Being
             thus
             prepared
             ,
             they
             discusse
             winde
             ,
             exiccate
             crude
             humors
             ,
             strengthen
             the
             mouth
             of
             the
             stomacke
             ,
             and
             represse
             the
             ascending
             of
             vapor's
             to
             the
             head
             .
             They
             are
             very
             conuenient
             for
             cold
             ,
             phlegmaticke
             and
             rheumaticke
             bodies
             .
          
        
      
       
         
         
           OF
           THE
           MANNER
           and
           Custome
           of
           Diet.
           SECT
           .
           VIII
           .
        
         
           
             Whether
             a
             precise
             and
             exquisite
             manner
             of
             Diet
             be
             best
             for
             the
             preseruation
             of
             health
             ?
          
           
             ALthough
             it
             be
             very
             certaine
             ,
             that
             a
             precise
             and
             exquisite
             manner
             of
             Diet
             be
             of
             greatest
             moment
             ,
             for
             the
             preseruation
             of
             health
             ,
             in
             such
             as
             are
             naturally
             infirme
             ,
             &
             not
             of
             a
             valetudinarie
             state
             of
             bodie
             ;
             yet
             we
             see
             by
             daily
             experience
             ,
             that
             such
             as
             are
             of
             an
             healthy
             and
             sound
             constitution
             ,
             if
             they
             alwayes
             obserue
             a
             precise
             and
             curious
             manner
             of
             liuing
             ,
             doe
             for
             the
             most
             part
             liue
             lesse
             healthily
             :
             and
             the
             reason
             is
             ,
             because
             they
             wholy
             addicting
             themselues
             to
             a
             curious
             and
             accurate
             kinde
             of
             Diet
             ,
             do
             suddenly
             vpon
             euery
             light
             cause
             ,
             and
             occasion
             of
             change
             ,
             incurre
             and
             fall
             into
             diuers
             diseases
             and
             distemperatures
             :
             wherefore
             a
             precise
             and
             exquisite
             custome
             of
             Diet
             is
             not
             conuenient
             for
             any
             ,
             but
             for
             weake
             and
             sickly
             bodies
             .
             But
             that
             you
             may
             know
             what
             manner
             of
             Diet
             is
             best
             for
             healthy
             men
             to
             obserue
             ,
             you
             must
             vnderstand
             that
             there
             is
             a
             threefold
             Diet
             ,
             Accurate
             or
             precise
             ,
             Vulgar
             or
             common
             ,
             and
             Subvulgar
             .
             
             An
             Accurate
             Diet
             is
             that
             ,
             when
             a
             man
             taketh
             his
             meats
             in
             a
             certaine
             measure
             ,
             order
             ,
             and
             number
             ,
             and
             at
             fixed
             times
             ,
             and
             they
             also
             such
             as
             are
             agreable
             to
             his
             nature
             and
             constitution
             of
             bodie
             ,
             
               nec
               latum
               vnguem
               ,
            
             as
             the
             saying
             is
             ,
             
               ab
               ea
               regula
               discedit
               .
            
             A
             vulgar
             Diet
             is
             opposite
             to
             the
             Accurate
             ,
             
             it
             is
             plaine
             and
             rude
             ,
             of
             no
             respect
             or
             consideration
             :
             for
             they
             which
             obserue
             this
             kinde
             of
             Diet
             ,
             do
             make
             no
             choise
             of
             meats
             ,
             no
             set
             or
             fixed
             time
             of
             eating
             :
             for
             sometimes
             they
             eat
             liquid
             meats
             ,
             sometimes
             hard
             ,
             sometimes
             grosse
             ,
             sometimes
             fine
             ,
             sometimes
             salt
             ,
             sometimes
             fresh
             ,
             sometimes
             temperate
             ,
             sometimes
             intemperate
             ,
             sometimes
             of
             euill
             iuyce
             ,
             and
             sometimes
             of
             good
             :
             sometimes
             they
             fill
             and
             glut
             themselues
             ,
             sometimes
             they
             rise
             with
             an
             appetite
             ,
             sometimes
             they
             eat
             twise
             ,
             sometimes
             thrise
             ,
             somtimes
             foure
             times
             or
             oftner
             in
             a
             day
             .
             A
             Subvulgar
             Diet
             is
             as
             it
             were
             a
             meane
             betweene
             the
             Accurate
             ,
             and
             Vulgar
             :
             for
             it
             is
             not
             so
             rude
             and
             plaine
             ,
             as
             the
             Vulgar
             ,
             nor
             so
             precise
             and
             exact
             ,
             as
             the
             Accurate
             :
             for
             they
             which
             obserue
             this
             Diet
             doe
             commonly
             eat
             at
             set
             and
             appointed
             times
             ,
             and
             that
             also
             with
             some
             respect
             and
             choise
             had
             of
             the
             meats
             .
             From
             this
             distinction
             of
             Diet
             I
             answer
             ,
             that
             a
             Subvulgar
             Diet
             is
             fittest
             for
             healthy
             men
             to
             obserue
             ;
             for
             they
             accustoming
             themselues
             to
             a
             meane
             and
             an
             indifferent
             kinde
             of
             Diet
             ,
             do
             far
             more
             safely
             ,
             and
             with
             much
             lesse
             perill
             sustaine
             the
             varietie
             and
             change
             of
             aire
             ,
             meats
             ,
             drinks
             &c
             ,
             which
             even
             by
             an
             inevitable
             necessitie
             are
             incident
             vnto
             vs
             in
             this
             life
             ,
             then
             they
             which
             obserue
             a
             precise
             and
             Accurate
             Diet.
             Neither
             doe
             they
             with
             such
             contrary
             meats
             ,
             and
             peruerse
             manner
             of
             liuing
             ,
             ouer-charge
             and
             oppugne
             Nature
             ,
             as
             those
             doe
             that
             vse
             a
             Vulgar
             Diet
             ,
             which
             is
             only
             fit
             for
             agresticke
             bodies
             ,
             for
             whom
             I
             write
             not
             these
             things
             .
          
        
         
           
             Whether
             it
             be
             good
             for
             the
             preseruation
             of
             health
             neuer
             to
             eat
             without
             acertaine
             appetite
             and
             desire
             ?
          
           
             SEeing
             that
             there
             is
             nothing
             that
             doth
             so
             greatly
             obtunde
             and
             weaken
             the
             natiue
             heat
             ,
             and
             extirpate
             health
             ,
             as
             a
             fastidious
             fulnes
             of
             the
             stomacke
             ,
             and
             that
             nothing
             doth
             so
             soone
             cause
             the
             same
             ,
             as
             when
             meats
             are
             taken
             without
             appetite
             and
             desire
             :
             I
             therefore
             aduise
             all
             such
             as
             are
             in
             health
             ,
             and
             that
             are
             desirous
             of
             the
             continuance
             of
             the
             same
             ,
             that
             they
             eat
             not
             vnlesse
             the
             appetite
             be
             certaine
             ,
             and
             the
             superiour
             intestines
             empty
             of
             the
             meats
             formerly
             receiued
             :
             
             for
             it
             is
             most
             hurtfull
             to
             the
             bodie
             to
             ingest
             nourishment
             vpon
             nourishment
             not
             digested
             ;
             for
             by
             such
             meanes
             the
             oeconomie
             of
             the
             stomacke
             is
             confounded
             ,
             and
             the
             coucoction
             ,
             which
             is
             the
             root
             of
             life
             ,
             consequently
             marred
             .
             It
             is
             a
             physicall
             axiome
             of
             perpetuall
             veritie
             ,
             that
             the
             imperfection
             or
             fault
             of
             a
             former
             concoction
             ,
             cannot
             be
             amended
             in
             the
             next
             :
             wherefore
             if
             the
             stomacke
             performe
             not
             his
             office
             ,
             there
             can
             neuer
             of
             crude
             chyle
             be
             made
             good
             bloud
             in
             the
             liuer
             ,
             neither
             of
             impure
             bloud
             any
             good
             assimilation
             in
             the
             parts
             .
             And
             therefore
             intemperate
             men
             ,
             which
             doe
             not
             giue
             time
             for
             the
             first
             concoction
             ,
             doe
             fill
             their
             bodies
             with
             vitious
             humors
             ,
             and
             waxe
             turgide
             and
             discoloured
             ,
             destroying
             first
             (
             by
             their
             intemperancle
             )
             the
             force
             and
             faculties
             of
             the
             stomacke
             ,
             next
             of
             the
             liuer
             ,
             and
             at
             length
             of
             the
             whole
             bodie
             .
             Wherefore
             it
             shall
             nothing
             profit
             a
             man
             to
             vse
             meats
             of
             good
             and
             wholsome
             iuyce
             ,
             except
             they
             be
             digested
             in
             the
             stomacke
             :
             for
             euen
             as
             ill
             humors
             are
             bred
             of
             these
             ,
             as
             of
             contrarie
             meats
             ,
             if
             they
             obteine
             not
             a
             good
             concoction
             in
             the
             stomacke
             .
             To
             conclude
             therefore
             ,
             seeing
             that
             a
             good
             concoction
             of
             the
             meats
             is
             a
             matter
             of
             so
             great
             moment
             for
             the
             preseruation
             of
             health
             ,
             I
             counsell
             all
             such
             as
             are
             truely
             respectiue
             of
             the
             same
             ,
             that
             they
             oppressenot
             their
             stomacks
             with
             vntimely
             ,
             or
             immoderate
             eating
             ,
             and
             before
             all
             things
             ,
             that
             they
             eschew
             and
             abhor
             a
             fastidious
             saturitie
             ,
             as
             a
             thing
             most
             iniurious
             to
             Nature
             ,
             and
             pernicious
             to
             the
             health
             of
             the
             bodie
             .
          
        
         
           
             Whether
             it
             be
             good
             to
             prouoke
             with
             Sauces
             an
             appetite
             to
             meats
             ,
             the
             stomacke
             being
             well
             and
             naturally
             affected
             ?
          
           
             IAnswer
             ,
             that
             it
             is
             better
             to
             fast
             and
             expect
             that
             hunger
             may
             excite
             an
             appetite
             ,
             then
             to
             irritate
             the
             same
             with
             sauces
             :
             for
             to
             a
             man
             liuing
             wisely
             and
             soberly
             ,
             salt
             with
             hunger
             ,
             is
             the
             best
             and
             wholsomest
             sauce
             .
             But
             when
             hunger
             in
             gluttonous
             persons
             excite
             not
             the
             appetite
             ,
             then
             the
             Cooke
             is
             put
             to
             his
             shifts
             by
             strange
             mixtures
             of
             things
             to
             
             consect
             a
             sauce
             ,
             which
             may
             repaire
             the
             pallate
             ,
             please
             the
             throat
             ,
             and
             excite
             the
             appetite
             .
             And
             from
             hence
             not
             simple
             diseases
             doe
             spring
             vp
             ,
             but
             inexplicable
             ,
             and
             multiforme
             ,
             exceeding
             oftentimes
             the
             Art
             of
             Physitions
             .
             For
             I
             would
             haue
             them
             to
             know
             ,
             that
             dolorous
             Gouts
             ,
             grauedinie
             of
             the
             head
             ,
             caliginousnes
             of
             the
             eyes
             ,
             tortures
             and
             dissolutions
             of
             the
             limmes
             ,
             trembling
             of
             the
             hands
             ,
             and
             many
             worse
             miseries
             then
             these
             ,
             are
             not
             apt
             to
             be
             bred
             by
             parsimonie
             ,
             and
             a
             phylosophicall
             diet
             ,
             but
             by
             an
             abundant
             plenitude
             ,
             occasioned
             by
             luxurious
             excesse
             .
             Wherefore
             my
             counsell
             is
             ,
             that
             meat
             expect
             an
             appetite
             ,
             and
             that
             the
             stomacke
             be
             by
             no
             meanes
             vntimely
             alliciated
             vnto
             meate
             ;
             for
             ,
             as
             I
             haue
             said
             in
             the
             former
             question
             ,
             it
             is
             the
             hurtfullest
             thing
             to
             the
             bodie
             ,
             to
             ingest
             meat
             vpon
             meat
             vndigested
             .
             But
             if
             the
             stomacke
             be
             ill
             affected
             ,
             as
             when
             it
             is
             by
             any
             distemperature
             ,
             or
             debilitie
             derected
             ,
             I
             then
             aucrre
             ,
             that
             it
             is
             lawfull
             ,
             yea
             very
             expedient
             ,
             to
             excite
             an
             appetite
             with
             conuenient
             sauces
             ,
             so
             as
             it
             be
             done
             with
             this
             caution
             ,
             that
             the
             stomacke
             be
             not
             by
             them
             stirred
             vp
             to
             the
             taking
             of
             more
             meate
             ,
             then
             it
             can
             well
             digest
             .
             And
             here
             I
             would
             haue
             such
             also
             as
             are
             healthy
             to
             know
             ,
             that
             I
             doe
             not
             so
             straitly
             restraine
             them
             from
             the
             vse
             of
             sauces
             ,
             neither
             that
             I
             am
             against
             sauces
             so
             morose
             (
             for
             although
             they
             allure
             vs
             to
             inordinate
             and
             immoderate
             eating
             ,
             yet
             the
             fault
             is
             rather
             to
             be
             attributed
             to
             our
             imprudencie
             ,
             and
             intemperancie
             ,
             then
             to
             the
             sauce
             )
             as
             that
             I
             doe
             altogither
             denie
             them
             to
             such
             as
             haue
             sound
             stomacks
             ,
             and
             appetites
             naturally
             good
             ,
             but
             affirme
             rather
             ,
             that
             some
             simple
             sauces
             (
             abandoning
             all
             strange
             and
             disordered
             mixtures
             )
             according
             as
             the
             temperature
             or
             state
             of
             the
             stomacke
             ,
             nature
             of
             the
             meate
             ,
             and
             time
             of
             yeare
             shall
             require
             ,
             so
             that
             they
             be
             soberly
             ,
             and
             not
             vntimely
             or
             gluttonously
             vsed
             ,
             may
             sometimes
             be
             allowed
             ,
             and
             that
             profitably
             ,
             not
             onely
             to
             such
             as
             haue
             weake
             and
             foeble
             stomacks
             ,
             but
             also
             to
             them
             that
             haue
             both
             stomacke
             and
             appetite
             healthfull
             and
             firme
             enough
             :
             for
             they
             cause
             the
             meats
             to
             be
             taken
             with
             greater
             delight
             ,
             and
             such
             as
             are
             eaten
             with
             delight
             ,
             are
             commonly
             best
             concocted
             .
             
             Of
             which
             sort
             are
             first
             ,
             as
             most
             common
             ,
             Vinegar
             ,
             Verjuce
             ,
             and
             Mustard
             ,
             next
             Orenges
             and
             Limmons
             ,
             and
             then
             Capers
             ,
             and
             Sampier
             ;
             for
             these
             two
             last
             ,
             because
             they
             haue
             greater
             force
             to
             excite
             the
             appetite
             ,
             then
             to
             nourish
             ,
             are
             also
             ranked
             among
             the
             sauces
             .
             And
             all
             these
             are
             not
             only
             good
             for
             exciting
             the
             appetite
             ,
             but
             oftentimes
             also
             very
             profitable
             for
             the
             stomacke
             it selfe
             ,
             and
             other
             parts
             :
             for
             vinegar
             attenuateth
             and
             cutteth
             grosse
             humours
             in
             the
             stomacke
             ,
             and
             represseth
             choler
             :
             Mustard
             ,
             by
             reason
             of
             the
             heating
             ,
             extenuating
             ,
             and
             resoluing
             faculty
             that
             it
             hath
             ,
             is
             very
             good
             for
             a
             cold
             stomacke
             and
             bteast
             ,
             which
             commonly
             are
             stuft
             with
             crude
             and
             phlegmaticke
             humours
             :
             Verjuce
             ,
             and
             the
             iuyce
             of
             Orenges
             and
             Limmons
             are
             exceeding
             profitable
             for
             an
             hot
             stomacke
             and
             liuer
             ,
             and
             therefore
             very
             wholsome
             for
             hot
             and
             cholericke
             bodies
             :
             Capers
             are
             very
             beneficiall
             to
             the
             spleene
             ,
             and
             Sampire
             to
             the
             kidneyes
             .
             At
             what
             time
             therefore
             it
             shall
             please
             any
             one
             ,
             or
             that
             it
             shall
             seeme
             good
             to
             helpe
             his
             appetite
             ,
             let
             him
             then
             ,
             according
             as
             the
             condition
             and
             constitution
             of
             his
             body
             shall
             require
             ,
             make
             choyce
             of
             one
             or
             another
             of
             the
             aforesayd
             sauces
             .
             As
             if
             the
             stomacke
             shall
             bee
             affected
             with
             grosse
             and
             tough
             humours
             ,
             then
             Vinegar
             is
             a
             good
             and
             profitable
             sauce
             :
             If
             the
             stomacke
             be
             stuft
             with
             cold
             ,
             crude
             ,
             and
             slimie
             humors
             ,
             Mustard
             :
             If
             the
             liuer
             or
             stomacke
             be
             of
             hot
             temperature
             ,
             or
             disposed
             to
             inflammations
             ,
             Verjuce
             ,
             the
             iuyce
             of
             Limmons
             ,
             Citrons
             ,
             or
             soure
             Orenges
             :
             If
             the
             spleene
             be
             subiect
             to
             obstructions
             ,
             Capers
             :
             If
             the
             kidneyes
             ,
             Sampire
             ,
             &c.
             
             But
             all
             strange
             and
             confused
             sauces
             ,
             especially
             such
             as
             are
             not
             of
             a
             comfortable
             pleasant
             sharpe
             relish
             ,
             which
             are
             made
             to
             oblectate
             the
             pallate
             ,
             abandon
             ,
             as
             hurtfull
             to
             the
             body
             ,
             and
             acceptable
             onely
             to
             lurching
             and
             deuouring
             Belly-gods
             .
             And
             heere
             I
             cannot
             but
             againe
             admonish
             all
             such
             as
             are
             studious
             of
             their
             health
             ,
             that
             they
             doe
             not
             ,
             by
             sauces
             ,
             or
             delicate
             and
             dainty
             meats
             ,
             prouoke
             their
             stomacks
             to
             excesse
             ;
             for
             meat
             ,
             by
             copious
             quantity
             ,
             oppressing
             the
             stomacke
             ,
             doth
             greatly
             weaken
             the
             naturall
             heat
             ,
             and
             subuert
             the
             digestiue
             faculty
             ;
             and
             therefore
             ,
             though
             it
             be
             of
             good
             
             iuyce
             ,
             because
             it
             cannot
             be
             concocted
             ,
             and
             euinced
             of
             nature
             ,
             filleth
             the
             body
             with
             crude
             and
             flatulent
             humours
             .
             Eat
             yee
             therefore
             without
             saciety
             ,
             and
             vse
             those
             meats
             with
             great
             sobriety
             ,
             that
             besides
             the
             satisfying
             of
             hunger
             ,
             doe
             induce
             appetite
             and
             delight
             .
          
        
         
           
             Whether
             meats
             much
             desired
             ,
             albeit
             not
             laudable
             ,
             are
             to
             be
             preferred
             and
             eaten
             ,
             before
             such
             as
             are
             better
             ,
             being
             not
             desired
             ?
          
           
             I
             Answer
             ,
             that
             the
             meats
             ,
             which
             are
             most
             desired
             ,
             though
             lesse
             good
             ,
             are
             to
             be
             preferred
             ,
             and
             rather
             eaten
             :
             the
             reason
             is
             ,
             because
             the
             meat
             which
             is
             desired
             ,
             and
             taken
             with
             delectation
             ,
             is
             more
             welcome
             to
             the
             stomacke
             ,
             more
             firmly
             detained
             ,
             and
             consequently
             ,
             better
             digested
             ;
             whereas
             the
             meat
             that
             is
             not
             desired
             ,
             nor
             taken
             with
             delectation
             ,
             but
             rather
             against
             stomacke
             ,
             is
             ,
             though
             it
             be
             of
             good
             and
             wholsome
             substance
             ,
             seldome
             well
             digested
             .
             But
             this
             is
             not
             so
             generally
             to
             be
             receiued
             ,
             as
             that
             euery
             kinde
             of
             meat
             desired
             ,
             ought
             to
             be
             preferred
             before
             better
             meat
             not
             desired
             :
             for
             if
             the
             meat
             desired
             be
             of
             very
             ill
             nature
             ,
             then
             it
             is
             rather
             to
             be
             eschewed
             .
             For
             example
             sake
             :
             if
             any
             of
             a
             sound
             and
             healthy
             body
             ,
             shall
             more
             desire
             Beefe
             ,
             Porke
             ,
             or
             Mutton
             ,
             then
             Capon
             ,
             Veale
             ,
             or
             other
             meats
             of
             like
             goodnesse
             ;
             Beefe
             ,
             Porke
             ,
             or
             Mutton
             ,
             are
             to
             be
             granted
             vnto
             him
             .
             But
             if
             there
             be
             very
             much
             difference
             betweene
             the
             meat
             ,
             which
             is
             desired
             ,
             and
             a
             better
             that
             is
             not
             desired
             ,
             that
             is
             ,
             if
             the
             meat
             desired
             ,
             be
             of
             a
             very
             naughty
             and
             ill
             property
             ,
             then
             it
             is
             not
             to
             be
             exhibited
             ,
             because
             it
             may
             bring
             much
             hurt
             to
             the
             body
             ,
             especially
             if
             in
             such
             case
             the
             appetite
             bee
             often
             yeelded
             vnto
             ,
             and
             the
             body
             not
             rustickly
             strong
             .
             Wherefore
             it
             must
             be
             regarded
             ,
             whether
             the
             appetite
             be
             enormous
             ,
             or
             too
             too
             irregular
             ,
             as
             it
             is
             ,
             when
             it
             desireth
             meats
             very
             hurtfull
             ,
             and
             to
             be
             rather
             abhorred
             ,
             then
             eaten
             :
             for
             then
             it
             is
             not
             to
             bee
             satisfied
             ,
             except
             sometimes
             in
             women
             with
             childe
             ,
             for
             feare
             of
             abortion
             .
             They
             therefore
             that
             liue
             licentiously
             ,
             and
             doenot
             onely
             satisfie
             their
             appetite
             ,
             without
             
             any
             respect
             had
             of
             the
             meats
             or
             drinkes
             that
             they
             desire
             ,
             but
             also
             doe
             much
             delight
             in
             their
             dissolute
             manner
             of
             
             liuing
             ,
             and
             doe
             deride
             others
             that
             obserue
             better
             order
             ,
             are
             heere
             to
             be
             admonished
             ,
             that
             they
             cease
             to
             take
             pleasure
             in
             an
             euill
             custome
             :
             for
             although
             they
             bee
             lusty
             and
             strong
             for
             the
             present
             ,
             and
             can
             for
             a
             time
             well
             digest
             ,
             suffer
             surfet
             ,
             and
             beare
             immoderate
             diet
             ,
             either
             by
             reason
             of
             their
             age
             ,
             or
             by
             reason
             of
             a
             firme
             constitution
             ,
             or
             by
             reason
             of
             custome
             ,
             and
             are
             not
             annoyed
             with
             any
             manifest
             malady
             ;
             yet
             let
             them
             be
             sure
             ,
             that
             time
             will
             hasten
             their
             punishment
             ,
             and
             that
             a
             riotous
             youth
             breedeth
             a
             miserable
             age
             ,
             full
             of
             paines
             and
             ●…oathsome
             maladies
             .
             But
             it
             seldom
             commeth
             to
             passe
             ,
             that
             those
             which
             lead
             a
             dissolute
             and
             disordered
             life
             ,
             all
             the
             time
             of
             their
             youth
             ,
             liue
             vntill
             they
             bee
             olde
             :
             for
             vnlesse
             they
             relinquish
             their
             euill
             manners
             ,
             and
             change
             the
             course
             of
             their
             life
             ,
             they
             are
             oftentimes
             vnawares
             afflicted
             with
             some
             violent
             disease
             ,
             and
             so
             end
             their
             dayes
             with
             miserable
             torture
             ,
             perhaps
             in
             the
             flower
             of
             their
             age
             ,
             when
             they
             would
             most
             gladly
             liue
             .
             Wherefore
             let
             all
             lewd
             and
             licentious
             persons
             know
             ,
             that
             it
             is
             farre
             better
             for
             them
             to
             relinquish
             their
             euill
             manners
             ,
             and
             change
             the
             course
             of
             their
             life
             ,
             while
             they
             bee
             young
             ,
             and
             by
             sober
             and
             temperate
             liuing
             ,
             to
             preserue
             their
             health
             ,
             then
             by
             surfet
             ,
             and
             all
             manner
             of
             disorder
             ,
             to
             make
             their
             bodies
             weake
             ,
             sickly
             ,
             deformed
             ,
             and
             odious
             both
             to
             God
             and
             man.
             
          
        
         
           
             How
             manythings
             ought
             such
             as
             are
             studious
             of
             their
             health
             ,
             specially
             to
             respect
             ,
             in
             electing
             meats
             conuenient
             for
             their
             nature
             and
             constitution
             ?
          
           
             THree
             ,
             the
             complexion
             of
             the
             body
             ,
             the
             quality
             or
             temperature
             of
             the
             meat
             ,
             and
             the
             substance
             of
             it
             .
             The
             complexion
             or
             temperature
             of
             the
             body
             ,
             is
             either
             temperate
             ,
             or
             intemperate
             :
             if
             it
             be
             temperate
             ,
             then
             meats
             of
             like
             temperate
             quality
             are
             conuenient
             ,
             for
             conseruation
             of
             the
             temperature
             :
             If
             it
             be
             lapsed
             or
             distempered
             ,
             then
             meats
             of
             a
             contrary
             quality
             ,
             agreeable
             to
             the
             lapse
             ,
             that
             it
             may
             bee
             
             reduced
             to
             a
             temperature
             ,
             are
             to
             be
             assumed
             .
             If
             therefore
             the
             lapse
             bee
             in
             heat
             ,
             meats
             and
             drinkes
             of
             cold
             quality
             agreeable
             to
             the
             lapse
             ;
             if
             in
             colde
             ,
             other
             in
             like
             manner
             of
             hot
             quality
             ,
             are
             to
             bee
             vsed
             .
             The
             like
             also
             is
             to
             bee
             done
             in
             lapses
             of
             drought
             and
             moysture
             .
             And
             if
             the
             lapse
             shall
             bee
             of
             diuers
             qualities
             composed
             ,
             a
             compound
             manner
             of
             reduction
             must
             also
             be
             obserued
             .
             But
             in
             making
             this
             reduction
             ,
             it
             is
             to
             be
             obserued
             ,
             that
             a
             colde
             constitution
             lapsed
             ,
             requireth
             a
             stronger
             quality
             reducing
             it
             ,
             then
             an
             hot
             ,
             because
             it
             is
             more
             remote
             from
             the
             beginnings
             of
             life
             .
             The
             like
             respect
             also
             ,
             in
             reducing
             a
             constitution
             lapsed
             ,
             is
             to
             bee
             had
             of
             the
             age
             .
             And
             heere
             it
             is
             also
             to
             bee
             noted
             ,
             that
             as
             some
             bodies
             are
             subiect
             to
             obstructions
             ,
             and
             some
             to
             immoderate
             fluxions
             :
             so
             are
             there
             also
             some
             meats
             ,
             that
             are
             of
             an
             attenuating
             and
             soluble
             faculty
             ,
             which
             are
             good
             for
             the
             former
             ;
             and
             some
             of
             an
             incrassating
             ,
             and
             an
             astringent
             ,
             conuenient
             for
             the
             latter
             ,
             so
             they
             bee
             moderately
             ,
             at
             times
             conuenient
             assumed
             .
             But
             if
             any
             shall
             eat
             meats
             ,
             that
             are
             not
             conuenient
             for
             his
             constitution
             and
             state
             of
             body
             ,
             by
             reason
             of
             a
             great
             desire
             ,
             that
             hee
             hath
             vnto
             such
             ,
             hee
             ought
             to
             take
             them
             with
             their
             correctories
             ;
             as
             vnto
             moyst
             and
             phlegmatick
             meats
             ,
             to
             adde
             things
             of
             contrary
             quality
             and
             substance
             :
             for
             by
             this
             means
             they
             will
             be
             made
             more
             agreeable
             to
             the
             body
             ,
             and
             so
             taken
             with
             lesse
             offence
             .
             Thirdly
             ,
             the
             substance
             of
             the
             meats
             ought
             to
             be
             considered
             ,
             for
             some
             meats
             are
             grosse
             ,
             and
             of
             hard
             substance
             ,
             some
             thin
             ,
             and
             of
             tender
             substance
             :
             these
             are
             conuenient
             for
             a
             weake
             stomacke
             ,
             those
             for
             a
             strong
             :
             for
             meats
             that
             consist
             of
             thin
             parts
             ,
             are
             in
             a
             strong
             stomacke
             ,
             by
             reason
             of
             the
             great
             heat
             of
             the
             same
             ,
             soone
             corrupted
             ,
             adusted
             ,
             and
             conuerted
             into
             choler
             :
             as
             for
             grosse
             and
             hard
             meats
             ,
             they
             doe
             greatly
             oppresse
             a
             weake
             stomacke
             ,
             and
             infringe
             the
             naturall
             heat
             .
             Wherefore
             the
             meat
             ,
             as
             touching
             the
             substance
             of
             it
             ,
             ought
             to
             bee
             correspondent
             to
             the
             concocting
             heat
             of
             the
             stomacke
             :
             and
             therefore
             to
             such
             as
             haue
             strong
             stomacks
             ,
             meats
             of
             strong
             nourishment
             ,
             and
             of
             slow
             digestion
             ,
             are
             most
             agreeable
             ;
             but
             to
             them
             that
             haue
             weake
             stomacks
             ,
             
             that
             liue
             at
             rest
             ,
             and
             are
             subiect
             to
             obstructions
             ,
             meats
             of
             lighter
             substance
             ,
             and
             of
             easier
             concoction
             ,
             are
             more
             accommodate
             .
             Besides
             the
             complexion
             of
             the
             body
             ,
             the
             temperature
             of
             the
             meat
             ,
             and
             the
             substance
             of
             it
             ,
             which
             are
             cheefly
             to
             be
             respected
             in
             the
             election
             of
             meats
             ,
             the
             age
             of
             the
             person
             ,
             custome
             of
             diet
             ,
             and
             time
             of
             the
             yeere
             ,
             ought
             not
             to
             be
             neglected
             ,
             in
             which
             euery
             one
             may
             easily
             direct
             himselfe
             .
          
        
         
           
             Whether
             the
             ordinary
             vse
             of
             two
             meales
             in
             a
             day
             ,
             be
             best
             for
             the
             preseruation
             of
             health
             ?
          
           
             I
             Answer
             ,
             omitting
             the
             precise
             obseruation
             of
             the
             time
             ,
             countrey
             ,
             and
             custome
             ,
             that
             the
             vse
             of
             two
             competent
             meales
             in
             a
             day
             ,
             
               viz.
            
             of
             Dinner
             and
             Supper
             ,
             is
             generally
             best
             for
             them
             that
             are
             within
             the
             limits
             of
             25
             ,
             &
             60
             yeeres
             ,
             leading
             a
             studious
             ,
             or
             sedentary
             kinde
             of
             life
             ,
             if
             they
             desire
             to
             auoyd
             crudity
             ,
             the
             originall
             of
             most
             diseases
             .
             But
             such
             as
             vse
             much
             exercise
             ,
             or
             are
             of
             an
             hot
             and
             cholericke
             temperature
             ,
             may
             eat
             oftner
             ,
             as
             three
             times
             in
             a
             day
             ,
             and
             that
             more
             largely
             at
             each
             meale
             ,
             for
             the
             restitution
             of
             the
             substantiall
             moysture
             ,
             which
             by
             reason
             of
             exercise
             ,
             and
             a
             strong
             naturall
             heat
             ,
             is
             much
             exhausted
             .
             Wherefore
             I
             aduise
             them
             ,
             not
             to
             bee
             altogether
             fasting
             till
             dinner
             ,
             but
             to
             breake
             their
             fast
             with
             this
             threefold
             caution
             ,
             that
             they
             finde
             their
             stomacks
             
             to
             be
             cleane
             and
             empty
             ,
             that
             the
             breake-fast
             be
             slender
             ,
             and
             that
             of
             meats
             of
             light
             digestion
             ,
             and
             that
             it
             be
             taken
             about
             foure
             houres
             before
             dinner
             .
             And
             heere
             I
             may
             not
             omit
             to
             aduertise
             all
             such
             as
             haue
             plethoricke
             and
             full
             bodies
             ,
             especially
             liuing
             at
             rest
             ,
             and
             which
             are
             of
             a
             phlegmaticke
             
             temperature
             ,
             that
             they
             not
             onely
             eschew
             the
             vse
             of
             breake-fasts
             ,
             but
             also
             oftentimes
             content
             themselues
             with
             one
             meale
             in
             a
             day
             :
             for
             by
             this
             meanes
             ,
             nature
             being
             for
             a
             time
             disburthened
             ,
             as
             it
             were
             ,
             of
             meats
             ,
             vseth
             all
             her
             power
             ,
             in
             digesting
             and
             expelling
             the
             reliques
             ,
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             ouer-plus
             of
             bloud
             is
             abated
             ,
             raw
             humours
             concocted
             ,
             all
             manner
             of
             excrements
             expelled
             ,
             
             and
             the
             whole
             body
             consequently
             ,
             reduced
             to
             a
             sound
             and
             healthy
             mediocrity
             .
             Heere
             it
             may
             bee
             demanded
             of
             such
             ,
             as
             for
             the
             health
             of
             their
             bodies
             ,
             can
             oftentimes
             bee
             contented
             with
             one
             meale
             a
             day
             ,
             whether
             it
             were
             better
             to
             take
             it
             at
             supper
             ,
             then
             at
             dinner
             .
             Whereunto
             I
             answer
             ,
             that
             
             at
             supper
             ,
             because
             in
             the
             night
             season
             ,
             and
             in
             sleep
             ,
             the
             spirits
             are
             more
             intense
             to
             concoction
             ,
             being
             not
             withdrawne
             vnto
             outward
             and
             animal
             actions
             ;
             yet
             with
             this
             prouiso
             ,
             that
             they
             sup
             not
             late
             ,
             for
             great
             and
             late
             suppers
             are
             very
             offensiue
             to
             the
             whole
             body
             ,
             especially
             to
             the
             head
             and
             eyes
             ,
             by
             reason
             of
             the
             multitude
             of
             vapours
             ,
             that
             ascend
             from
             the
             meats
             that
             haue
             been
             plentifully
             receiued
             .
             Wherfore
             they
             must
             ,
             after
             supper
             ,
             refraine
             from
             sleepe
             ,
             or
             lying
             downe
             ,
             three
             houres
             at
             the
             least
             ,
             and
             bee
             sometimes
             walking
             ,
             sometimes
             standing
             ,
             and
             sometimes
             sitting
             ,
             that
             the
             meats
             may
             be
             the
             better
             digested
             ,
             and
             passed
             from
             the
             stomacke
             ,
             the
             vapours
             in
             some
             measure
             consumed
             ,
             the
             eyes
             and
             the
             whole
             head
             consequently
             lesse
             annoyed
             .
             But
             if
             any
             shall
             erroniously
             accustome
             the
             vse
             of
             one
             meale
             in
             a
             day
             ,
             and
             shall
             then
             lurch
             and
             deuoure
             so
             much
             ,
             or
             more
             ,
             as
             may
             well
             serue
             for
             two
             competent
             refections
             ,
             as
             some
             ,
             that
             vsually
             make
             but
             one
             meale
             in
             a
             day
             ,
             are
             wont
             to
             doe
             ,
             I
             must
             tell
             them
             ,
             that
             two
             moderate
             refections
             were
             farre
             more
             commendable
             ,
             and
             better
             for
             their
             health
             ,
             then
             vnreasonable
             feeding
             and
             glutting
             of
             themselues
             at
             once
             ,
             whereby
             all
             the
             powers
             and
             faculties
             of
             the
             body
             are
             oppressed
             ,
             the
             stomacke
             weakned
             ,
             crudities
             and
             obstructions
             occasioned
             .
          
           
             Heere
             also
             may
             those
             demand
             ,
             that
             vsually
             make
             two
             
             meales
             a
             day
             ,
             what
             space
             of
             time
             ought
             to
             intercede
             the
             refections
             .
             Our
             vsuall
             time
             for
             dinner
             ,
             in
             all
             places
             ,
             is
             about
             eleuen
             of
             the
             clocke
             ;
             and
             for
             supper
             ,
             in
             most
             places
             ,
             about
             six
             ,
             according
             to
             which
             rule
             ,
             wee
             commonly
             sup
             about
             six
             houres
             after
             we
             haue
             dined
             ,
             allowing
             an
             houres
             space
             for
             a
             meale
             .
             I
             doe
             well
             approoue
             of
             the
             distance
             betweene
             the
             meales
             ,
             and
             also
             of
             the
             allowance
             of
             an
             houres
             space
             for
             a
             meale
             ;
             but
             if
             Students
             ,
             that
             may
             command
             the
             time
             ,
             
             and
             others
             also
             ,
             that
             lead
             a
             generous
             kinde
             of
             life
             ,
             shall
             alter
             the
             time
             for
             refection
             ,
             as
             to
             dine
             about
             ten
             ,
             and
             to
             sup
             about
             fiue
             ,
             or
             six
             ,
             according
             as
             their
             appetite
             ,
             strengths
             ,
             and
             disposition
             of
             body
             shall
             require
             ,
             they
             shall
             haue
             my
             better
             approbation
             ,
             and
             that
             for
             three
             reasons
             .
             The
             first
             is
             ,
             because
             it
             is
             not
             good
             to
             be
             so
             long
             fasting
             in
             the
             morning
             ,
             except
             for
             moyst
             and
             phlegmaticke
             bodies
             ,
             as
             aforesayd
             :
             for
             the
             stomacke
             being
             ouer-long
             empty
             ,
             attracteth
             from
             the
             intestines
             ,
             and
             other
             parts
             ,
             naughty
             fumes
             ,
             and
             putrid
             humours
             ,
             which
             doe
             not
             a
             little
             hurt
             both
             it
             and
             the
             head
             ,
             especially
             in
             such
             as
             are
             of
             a
             cholericke
             temperature
             .
             The
             second
             is
             ,
             because
             a
             larger
             time
             may
             be
             allowed
             ,
             as
             shall
             be
             requisite
             ,
             for
             the
             concoction
             and
             distribution
             of
             the
             meats
             receiued
             at
             dinner
             :
             for
             we
             ought
             not
             to
             cat
             againe
             ,
             if
             wee
             will
             be
             diligent
             obseruers
             of
             our
             health
             ,
             vntill
             the
             meat
             eaten
             before
             ,
             be
             first
             concocted
             ,
             and
             well
             auoyded
             out
             of
             the
             stomacke
             ,
             and
             the
             appetite
             thereupon
             certaine
             ,
             as
             it
             is
             formerly
             demonstrated
             .
             The
             third
             reason
             is
             ,
             that
             they
             ,
             who
             being
             subiect
             vnto
             rheumes
             ,
             hauing
             supped
             by
             six
             ,
             which
             order
             for
             Students
             is
             very
             well
             obserued
             in
             our
             Vniuersities
             ,
             will
             be
             the
             freer
             from
             nocturnall
             diseases
             and
             rheumes
             ,
             vnto
             which
             Students
             ,
             and
             such
             as
             liue
             a
             delicious
             ,
             easie
             ,
             and
             sitting
             kinde
             of
             life
             ,
             are
             most
             subiect
             :
             and
             others
             that
             are
             free
             from
             rheumes
             ,
             and
             nocturnall
             passions
             ,
             hauing
             supped
             by
             seuen
             ,
             will
             afterwards
             be
             the
             better
             disposed
             to
             rest
             ,
             for
             it
             is
             not
             requisite
             ,
             that
             they
             ,
             especially
             hauing
             dry
             braines
             ,
             should
             refraine
             lying
             downe
             to
             rest
             ,
             aboue
             an
             houre
             or
             two
             after
             supper
             ,
             which
             is
             onely
             conuenient
             to
             preuent
             obstructions
             .
             And
             this
             order
             of
             supping
             being
             obserned
             ,
             there
             will
             remaine
             a
             competent
             time
             ,
             both
             for
             one
             and
             the
             other
             ,
             before
             they
             goe
             to
             bed
             ,
             as
             the
             space
             of
             three
             or
             two
             houres
             ,
             for
             the
             meats
             in
             some
             measure
             to
             concoct
             ,
             and
             descend
             from
             the
             stomacke
             :
             for
             there
             is
             nothing
             more
             hurtfull
             to
             such
             as
             are
             subiect
             to
             rheumes
             and
             obstructions
             ,
             then
             to
             sleepe
             ,
             or
             lye
             downe
             within
             two
             or
             three
             houres
             ,
             euen
             after
             an
             ordinary
             and
             frugall
             meale
             ,
             because
             the
             vapours
             that
             then
             arise
             from
             the
             meats
             ,
             residing
             and
             concocting
             in
             the
             
             stomacke
             ,
             beside
             the
             inhibiting
             of
             the
             distribution
             of
             them
             ,
             are
             very
             offensiue
             to
             the
             head
             ,
             being
             not
             by
             conuenient
             watching
             ,
             and
             moderate
             motion
             of
             the
             body
             ,
             in
             some
             measure
             discussed
             .
             Thus
             much
             concerning
             the
             ordinary
             refections
             ,
             for
             such
             as
             are
             within
             the
             limits
             of
             25
             ,
             &
             60
             yeeres
             ,
             wherof
             euery
             one
             may
             make
             vse
             and
             application
             agreeable
             to
             his
             state
             of
             body
             ,
             and
             course
             of
             life
             .
             Now
             concerning
             the
             refections
             of
             others
             ,
             that
             are
             not
             within
             the
             aforesayd
             limits
             of
             yeeres
             ,
             a
             word
             or
             two
             breefly
             .
          
           
             They
             therefore
             that
             are
             past
             their
             declining
             age
             ,
             and
             entred
             within
             the
             limit
             of
             olde
             age
             ,
             as
             those
             bee
             ,
             that
             are
             past
             60
             ,
             or
             63
             yeeres
             of
             age
             ,
             may
             not
             precisely
             bee
             tyed
             to
             any
             fixed
             times
             for
             their
             refections
             ,
             but
             may
             eat
             three
             or
             foure
             times
             a
             day
             ,
             or
             oftner
             ,
             as
             their
             stomackes
             shall
             require
             ,
             a
             little
             at
             a
             time
             ,
             by
             reason
             of
             the
             imbecility
             of
             their
             digestiue
             faculty
             .
             Neither
             may
             children
             by
             any
             meanes
             bee
             tyed
             vnto
             fixed
             meales
             ,
             for
             they
             ,
             by
             reason
             of
             their
             great
             encrease
             of
             body
             ,
             continuall
             motions
             ,
             and
             dissipable
             substance
             through
             the
             pores
             ,
             require
             much
             and
             often
             nourishment
             .
             And
             those
             also
             that
             are
             in
             their
             youthfull
             age
             ,
             as
             from
             14
             ,
             to
             25
             ,
             being
             of
             hot
             and
             cholericke
             tempe●…ature
             ,
             both
             because
             they
             haue
             not
             attained
             vnto
             the
             Acme
             ,
             or
             full
             height
             of
             their
             growing
             ,
             as
             also
             by
             reason
             of
             their
             strong
             naturall
             heat
             ,
             require
             much
             nourishment
             ,
             and
             are
             not
             alwayes
             to
             be
             limited
             to
             two
             or
             three
             meales
             in
             a
             day
             .
             But
             such
             as
             are
             in
             their
             youthfull
             age
             ,
             hauing
             grosse
             bodies
             ,
             and
             of
             a
             phlegmaticke
             temperature
             ,
             may
             neuer
             exceede
             three
             meales
             in
             a
             day
             ,
             but
             rather
             oftentimes
             content
             themselues
             with
             two
             at
             the
             most
             ,
             that
             by
             this
             meanes
             ,
             their
             moyst
             and
             crude
             humours
             may
             be
             concocted
             and
             abated
             ,
             and
             their
             bodies
             kept
             within
             a
             laudable
             mediocrity
             .
             And
             heere
             I
             aduise
             all
             such
             as
             are
             solicitous
             of
             their
             health
             ,
             to
             obserue
             at
             their
             meales
             three
             things
             ,
             which
             I
             adde
             as
             an
             Appendix
             to
             that
             which
             hath
             beene
             spoken
             .
          
           
             The
             first
             is
             ,
             that
             putting
             aside
             all
             businesses
             ,
             and
             shaking
             off
             all
             serious
             cogitations
             ,
             they
             take
             their
             repast
             quietly
             
             and
             merily
             ,
             and
             not
             eat
             ,
             or
             come
             to
             their
             meat
             with
             a
             
             troubled
             or
             meditating
             minde
             ,
             for
             that
             will
             peruert
             the
             concoction
             ,
             and
             cause
             the
             meats
             to
             corrupt
             in
             the
             stomack
             ,
             by
             reason
             of
             the
             retracting
             of
             the
             spirits
             to
             the
             head
             .
             The
             second
             is
             ,
             that
             they
             giue
             the
             meat
             due
             preparation
             for
             the
             stomacke
             ,
             which
             is
             the
             exact
             chewing
             of
             it
             in
             the
             mouth
             :
             for
             the
             well
             chewing
             of
             the
             meat
             is
             a
             great
             furtherance
             to
             the
             well
             digesting
             of
             the
             same
             :
             and
             therefore
             they
             greatly
             erre
             ,
             that
             eat
             ouer
             greedily
             ,
             and
             snatch
             vp
             their
             meat
             hastily
             ,
             because
             it
             is
             both
             hurtfull
             and
             indecent
             .
             The
             third
             is
             ,
             that
             they
             reside
             not
             in
             the
             chaire
             of
             intemperance
             ,
             that
             is
             ,
             prolong
             not
             the
             time
             in
             eating
             and
             drinking
             superfluously
             ,
             but
             onely
             sit
             so
             long
             at
             meale
             ,
             as
             that
             they
             may
             giue
             vnto
             Nature
             a
             competent
             refection
             :
             for
             the
             ingestion
             of
             too
             much
             meat
             is
             burthensome
             and
             iniurious
             to
             all
             the
             bodie
             .
             But
             if
             they
             shall
             at
             any
             time
             exceed
             in
             eating
             and
             drinking
             ,
             they
             must
             make
             amends
             with
             a
             following
             parcitie
             ;
             as
             if
             the
             dinner
             shall
             be
             larger
             then
             ordinarie
             ,
             let
             the
             supper
             be
             the
             lesse
             ,
             or
             none
             at
             all
             :
             for
             there
             is
             no
             man
             ,
             albeit
             very
             carefull
             of
             his
             health
             ,
             which
             doth
             not
             in
             this
             now
             and
             then
             transcend
             his
             limits
             .
          
        
         
           
             Whether
             the
             eating
             of
             one
             or
             of
             diuers
             sorts
             of
             meats
             at
             a
             meale
             are
             alike
             profitable
             for
             the
             health
             of
             the
             bodie
             ?
          
           
             IT
             is
             a
             common
             receiued
             opinion
             ,
             that
             the
             eating
             of
             diuers
             sorts
             of
             meats
             at
             a
             meale
             ,
             is
             for
             such
             as
             desire
             to
             liue
             in
             health
             vtterly
             hurtfull
             ,
             and
             to
             be
             reiected
             :
             for
             by
             reason
             of
             the
             disparitie
             of
             their
             nature
             and
             substance
             ,
             they
             are
             seldome
             at
             once
             well
             concocted
             ,
             and
             distributed
             .
             Moreouer
             varietie
             and
             change
             of
             meats
             doe
             greatly
             please
             the
             pallat
             ,
             and
             are
             as
             it
             were
             a
             spur
             vnto
             satietie
             .
             The
             strong
             and
             healthy
             bodies
             of
             agresticke
             men
             ,
             which
             at
             their
             meales
             commonly
             vse
             but
             one
             simple
             kinde
             of
             foode
             ,
             doe
             seeme
             to
             approue
             this
             assertion
             ,
             and
             also
             the
             weake
             and
             valetudinarie
             
             state
             of
             many
             others
             that
             vse
             to
             feede
             on
             diuers
             dishes
             at
             one
             time
             .
             Contrariwise
             he
             that
             will
             consider
             and
             looke
             
             into
             the
             diuers
             constitution
             and
             fabricke
             of
             the
             parts
             of
             the
             bodie
             ,
             shall
             finde
             that
             varietie
             is
             much
             more
             agreable
             vnto
             it
             ,
             then
             singlenesse
             :
             for
             which
             cause
             doubtles
             ,
             varietie
             of
             meats
             as
             it
             is
             delightfull
             ,
             so
             also
             naturally
             to
             be
             desired
             ,
             and
             therefore
             more
             profitable
             .
             Wherefore
             he
             that
             in
             this
             case
             condemueth
             varietie
             ,
             seemeth
             also
             to
             reproue
             Nature
             ;
             especially
             ,
             because
             it
             putteth
             off
             a
             fastidious
             tendernes
             of
             the
             stomacke
             ,
             and
             exciteth
             the
             appetite
             ,
             and
             is
             also
             beneficiall
             for
             costiue
             bodies
             .
             Now
             from
             that
             which
             hath
             bin
             said
             ,
             it
             is
             apparant
             ,
             that
             the
             state
             of
             this
             controuersie
             consisteth
             in
             this
             ,
             that
             the
             vse
             of
             one
             sort
             of
             meat
             at
             a
             meale
             ,
             is
             in
             its
             nature
             more
             profitable
             ,
             and
             more
             safe
             ,
             in
             so
             much
             as
             concerneth
             the
             naturall
             actions
             of
             the
             stomacke
             and
             liuer
             ;
             but
             in
             regard
             of
             the
             variety
             of
             the
             parts
             and
             substance
             of
             the
             bodie
             ,
             varietie
             of
             meats
             is
             much
             more
             agreable
             ,
             and
             so
             on
             these
             grounds
             standeth
             the
             controuersie
             to
             be
             decided
             .
             In
             so
             much
             as
             the
             reasons
             of
             both
             opinions
             seeme
             to
             be
             of
             good
             force
             ,
             there
             must
             a
             meane
             and
             rule
             be
             found
             out
             ,
             that
             may
             direct
             when
             ,
             and
             how
             the
             one
             ,
             or
             the
             other
             ,
             that
             is
             ,
             one
             or
             d
             uers
             sorts
             of
             meats
             at
             a
             time
             ,
             may
             be
             in
             vse
             ,
             and
             necessarie
             :
             for
             neither
             alwayes
             ,
             neither
             to
             euery
             one
             ,
             neither
             of
             euery
             sort
             ,
             ought
             variety
             ,
             or
             singlenes
             of
             meats
             to
             be
             exhibited
             .
             For
             the
             manifestation
             therefore
             and
             solution
             of
             
             this
             matter
             ,
             it
             must
             be
             obserued
             ,
             that
             there
             are
             some
             kinds
             of
             meats
             that
             in
             nature
             and
             concoction
             differ
             litle
             ,
             and
             some
             much
             :
             Such
             as
             in
             nature
             and
             concoction
             differ
             litle
             ,
             may
             at
             one
             time
             be
             eaten
             of
             them
             that
             are
             in
             health
             ,
             so
             they
             be
             not
             immoderately
             ingested
             :
             for
             too
             much
             meat
             ,
             though
             it
             be
             of
             like
             nature
             ,
             of
             easie
             concoction
             ,
             and
             of
             good
             iuyce
             ,
             is
             offensiue
             to
             the
             stomacke
             ,
             and
             breedeth
             crudities
             .
             I
             say
             of
             them
             that
             are
             in
             health
             ;
             for
             to
             such
             as
             are
             sickly
             and
             infirme
             ,
             sundry
             meats
             at
             one
             time
             ,
             though
             they
             differ
             litle
             in
             nature
             and
             concoction
             ,
             are
             oftentimes
             troublesome
             and
             offensiue
             ,
             because
             their
             digestiue
             facultie
             is
             weake
             ,
             scarcely
             able
             to
             digest
             one
             simple
             kinde
             of
             meat
             .
             Wherefore
             it
             
             cannot
             be
             granted
             ,
             that
             meats
             ,
             which
             in
             substance
             and
             qualities
             differ
             much
             ,
             may
             at
             one
             time
             be
             assumed
             ,
             esp●…cially
             of
             them
             that
             haue
             weake
             stomacks
             ,
             without
             hurt
             ,
             according
             to
             the
             first
             assertion
             .
             But
             if
             they
             shall
             be
             neere
             of
             one
             substance
             ,
             although
             of
             differing
             kinde
             ,
             nor
             much
             disagreeing
             in
             qualities
             ,
             there
             is
             no
             let
             ,
             but
             that
             they
             may
             at
             once
             be
             concocted
             ,
             because
             the
             same
             heat
             ,
             and
             same
             time
             onely
             will
             suffice
             for
             the
             concoction
             of
             them
             .
             For
             the
             reason
             wherefore
             varietie
             in
             meats
             is
             hurtfull
             ,
             ariseth
             from
             the
             great
             inequalitie
             of
             their
             substance
             ,
             or
             from
             the
             contrarietie
             of
             qualities
             ,
             or
             from
             the
             facilitie
             of
             corruption
             of
             one
             ,
             with
             the
             disficultie
             of
             concoction
             with
             another
             ,
             not
             verily
             from
             varietie
             .
             As
             put
             the
             Case
             :
             What
             doth
             prohibit
             ,
             but
             that
             Veale
             ,
             Mutton
             ,
             Capon
             &c.
             may
             be
             eaten
             at
             one
             time
             ?
             Neither
             the
             inequalitie
             of
             their
             substance
             ,
             nor
             contrarietie
             of
             qualities
             ,
             and
             therefore
             they
             are
             without
             any
             offence
             ,
             with
             like
             labour
             concocted
             .
             The
             conclusion
             therefore
             may
             be
             ,
             that
             it
             is
             better
             to
             eat
             onely
             of
             one
             sort
             of
             meat
             at
             a
             meale
             ,
             then
             of
             sundry
             sorts
             ,
             that
             in
             substance
             and
             qualities
             differ
             much
             ;
             but
             if
             they
             shall
             be
             neere
             of
             a
             nature
             and
             qualitie
             ,
             or
             not
             much
             differing
             ,
             then
             varietie
             is
             to
             be
             preferred
             for
             the
             reasons
             before
             alleaged
             .
             Here
             I
             may
             not
             by
             the
             way
             ouer-passe
             without
             iust
             reproofe
             the
             
             eating
             of
             flesh
             and
             fish
             at
             one
             and
             the
             same
             meale
             without
             any
             respect
             :
             for
             the
             most
             part
             of
             fish
             and
             flesh
             doe
             in
             no
             wise
             accord
             ,
             but
             are
             of
             a
             very
             discrepant
             nature
             ,
             not
             able
             to
             be
             well
             concocted
             togither
             in
             the
             stomacke
             ,
             by
             reason
             whereof
             they
             daunt
             and
             ouerthrow
             the
             digestiue
             heat
             ,
             and
             fill
             the
             stomacke
             with
             discordant
             humors
             ,
             which
             oftentimes
             produce
             strange
             and
             dolorous
             symptoms
             .
             Wherefore
             my
             counsell
             is
             to
             all
             such
             as
             are
             studious
             of
             their
             health
             ,
             especially
             to
             them
             that
             haue
             weake
             stomacks
             ,
             that
             they
             ,
             eschew
             this
             euill
             custome
             ,
             and
             relinquish
             it
             to
             belly-gods
             ,
             and
             them
             that
             haue
             vnbrideled
             appetites
             ,
             who
             rather
             choose
             for
             a
             momentarie
             pleasing
             of
             their
             pallats
             ,
             to
             liue
             fettered
             with
             Gouts
             ,
             racked
             with
             Feuers
             ,
             and
             tormented
             with
             stones
             ,
             then
             by
             moderate
             and
             discreet
             feeding
             ,
             to
             acquire
             
             an
             happy
             ,
             sound
             ,
             and
             healthfull
             state
             of
             bodie
             .
             Now
             to
             that
             which
             is
             vrged
             against
             varietie
             of
             meats
             ,
             that
             it
             entiseth
             to
             repletion
             ,
             and
             sacietie
             ,
             conuinceth
             not
             this
             assertion
             ;
             for
             that
             is
             not
             the
             fault
             of
             Nature
             ,
             which
             is
             well
             pleased
             with
             a
             meane
             ,
             but
             of
             ignorance
             ,
             and
             indiscretion
             .
             Wherefore
             it
             was
             well
             said
             of
             
               Plato
               ,
            
             that
             there
             is
             danger
             in
             varietie
             ,
             for
             no
             other
             cause
             ,
             but
             for
             that
             we
             easily
             yeeld
             to
             pleasure
             and
             sensualitie
             .
             The
             offence
             therefore
             ,
             if
             the
             matter
             be
             rightly
             weighed
             ,
             commeth
             not
             from
             the
             meat
             ,
             but
             from
             our
             vnbrideled
             appetite
             .
             Neither
             is
             the
             example
             of
             agresticke
             people
             of
             any
             force
             :
             for
             the
             healthinesse
             and
             sound
             state
             of
             their
             bodies
             is
             not
             to
             be
             attributed
             to
             their
             plaine
             and
             simple
             foode
             ,
             but
             to
             their
             great
             accustomed
             labour
             and
             exercise
             .
             Varietie
             therefore
             of
             meats
             may
             offend
             with
             immoderation
             ,
             neuer
             with
             temperancie
             .
             Wherefore
             to
             conclude
             ,
             I
             aduise
             all
             such
             as
             are
             respectiue
             of
             their
             health
             ,
             especially
             that
             are
             of
             tender
             nature
             ,
             and
             state
             of
             bodie
             ,
             not
             to
             eat
             at
             one
             time
             meats
             greatly
             differing
             in
             nature
             and
             concoction
             ;
             for
             euery
             inequalitie
             of
             concoction
             ,
             is
             a
             
               praeludium
            
             of
             cruditie
             ,
             and
             corruption
             ,
             which
             the
             liuer
             cannot
             correct
             .
             Neither
             at
             any
             time
             sensually
             to
             oppresse
             and
             labefie
             the
             digestiue
             facultie
             of
             the
             stomack
             ,
             with
             too
             great
             varietie
             of
             meats
             ,
             although
             they
             differ
             not
             much
             in
             nature
             and
             concoction
             :
             for
             to
             feede
             vpon
             more
             then
             foure
             dishes
             euen
             at
             a
             geniall
             meale
             ,
             is
             somewhat
             immodest
             and
             excessiue
             .
          
           
             Here
             some
             may
             demaund
             ,
             whether
             bread
             ,
             which
             is
             the
             very
             ground
             of
             our
             nourishment
             ,
             be
             ,
             to
             be
             alwayes
             taken
             
             in
             any
             certaine
             measure
             or
             quantitie
             ?
             Whereunto
             I
             breifly
             answer
             ,
             that
             it
             is
             ,
             in
             regard
             of
             the
             meats
             that
             are
             eaten
             with
             it
             ,
             to
             be
             taken
             in
             a
             diuers
             measure
             and
             proportion
             :
             for
             the
             bread
             that
             we
             eat
             ,
             ought
             to
             be
             double
             to
             the
             flesh
             ,
             so
             much
             and
             halfe
             so
             much
             as
             of
             eggs
             ,
             and
             threefold
             vnto
             fish
             ,
             especially
             of
             the
             moister
             sort
             ,
             that
             the
             superfluous
             moisture
             of
             it
             ,
             may
             by
             the
             siccitie
             of
             the
             bread
             ,
             be
             attempered
             .
             They
             erre
             therefore
             that
             eat
             very
             litle
             bread
             with
             their
             meats
             :
             for
             you
             shall
             finde
             them
             to
             haue
             tumide
             bodies
             ,
             or
             at
             least
             ,
             
             waterish
             and
             impure
             stomacks
             ,
             by
             reason
             of
             windie
             crudities
             ,
             wherewith
             they
             abound
             .
          
        
         
           
             Whether
             it
             be
             better
             to
             suppe
             more
             liberally
             ,
             then
             to
             dine
             ?
          
           
             IT
             hath
             bin
             a
             great
             question
             ,
             whether
             the
             Supper
             should
             be
             greater
             then
             the
             Dinner
             ;
             or
             contrariwise
             ,
             the
             Dinner
             greater
             then
             the
             Supper
             .
             But
             this
             doubt
             with
             certaine
             cautions
             may
             easily
             be
             discussed
             ;
             for
             neither
             the
             one
             ,
             nor
             the
             other
             may
             without
             limitation
             ,
             and
             distinction
             be
             affirmed
             .
             Wherefore
             I
             answer
             ,
             that
             it
             is
             more
             expedient
             for
             such
             as
             are
             healthy
             and
             strong
             to
             eat
             more
             at
             Supper
             ,
             then
             at
             Dinner
             ,
             and
             that
             for
             two
             reasons
             .
             The
             first
             ,
             because
             the
             coldnes
             of
             the
             night
             ,
             and
             sleepe
             ensuing
             doe
             greatly
             helpe
             concoction
             ,
             through
             the
             regression
             of
             the
             spirits
             and
             heat
             into
             the
             interiour
             parts
             .
             The
             second
             is
             ,
             because
             the
             time
             from
             Supper
             to
             breakfast
             ,
             or
             Dinner
             is
             much
             longer
             ,
             then
             from
             Dinner
             to
             Supper
             :
             and
             therefore
             it
             is
             very
             meete
             ,
             that
             the
             Supper
             should
             in
             some
             congruent
             measure
             ,
             be
             greater
             then
             the
             Dinner
             ,
             according
             as
             the
             time
             following
             ,
             in
             both
             respects
             ,
             is
             more
             fit
             and
             commodious
             for
             concoction
             .
             Great
             and
             weighty
             affaires
             either
             publicke
             or
             priuate
             ,
             and
             also
             serious
             meditatious
             may
             be
             a
             third
             reason
             in
             time
             of
             such
             occasions
             ,
             to
             eat
             more
             freely
             at
             Supper
             then
             at
             Dinner
             ;
             because
             men
             after
             a
             full
             meale
             ,
             are
             commonly
             very
             vnapt
             vnto
             any
             labour
             or
             exercise
             ,
             either
             of
             minde
             or
             bodie
             .
             And
             besides
             that
             ,
             if
             they
             should
             eat
             much
             at
             Dinner
             ,
             and
             afterwards
             by
             necessitie
             of
             their
             place
             and
             calling
             ,
             vndergo
             any
             great
             or
             weighty
             businesse
             ,
             they
             quickly
             subuert
             their
             state
             of
             bodie
             ;
             and
             the
             reason
             is
             ,
             because
             much
             meat
             doth
             first
             contract
             to
             the
             stomacke
             the
             spirits
             ,
             and
             almost
             the
             whole
             force
             of
             Nature
             ,
             for
             the
             concocting
             of
             it
             ,
             which
             serious
             meditations
             ,
             or
             businesses
             of
             importance
             doe
             afterwards
             diuert
             to
             the
             head
             :
             whereby
             it
             commeth
             to
             passe
             ,
             that
             the
             spirits
             can
             neither
             sufficiently
             assist
             the
             braine
             in
             contemplation
             ,
             nor
             the
             stomacke
             in
             concoction
             ;
             but
             the
             meats
             in
             the
             stomacke
             ,
             by
             reason
             of
             this
             
             distraction
             ,
             being
             destitute
             of
             sufficient
             heat
             ,
             become
             raw
             ,
             and
             fill
             the
             bodie
             with
             grosse
             ,
             putride
             ,
             and
             flatulent
             humors
             .
             And
             here
             I
             must
             aduertise
             them
             that
             they
             erre
             not
             in
             eating
             more
             liberally
             at
             Supper
             then
             at
             Dinner
             ,
             as
             to
             fill
             themselues
             till
             their
             bellies
             strout
             ,
             and
             that
             they
             can
             scarce
             breath
             ;
             for
             I
             minde
             not
             ,
             nor
             in
             any
             oase
             approue
             such
             a
             large
             Supper
             ,
             but
             a
             frugall
             rather
             ;
             yet
             such
             in
             which
             is
             eaten
             more
             then
             at
             Dinner
             ,
             for
             the
             reasons
             before
             alleaged
             .
             But
             this
             (
             as
             I
             haue
             said
             )
             is
             not
             so
             generally
             to
             be
             receiued
             ,
             as
             that
             it
             may
             be
             expedient
             for
             euery
             man
             to
             eat
             
             more
             liberally
             at
             Supper
             ,
             then
             at
             Dinner
             :
             for
             it
             is
             not
             conuenient
             for
             grosse
             and
             phlegmaticke
             bodies
             ,
             for
             feare
             of
             a
             suddaine
             suffocation
             in
             sleepe
             ,
             or
             at
             least
             ,
             of
             troublesome
             and
             painefull
             sleepe
             ,
             which
             in
             them
             ,
             by
             reason
             of
             the
             straitnesse
             of
             the
             passages
             ,
             may
             through
             much
             phlegme
             ,
             and
             a
             large
             Supper
             ,
             often
             be
             occasioned
             .
             Neither
             for
             the
             same
             reason
             is
             it
             good
             for
             them
             to
             sup
             more
             liberally
             ,
             that
             are
             very
             olde
             ,
             or
             subiect
             to
             obstructions
             ,
             or
             nocturnall
             diseases
             ,
             for
             in
             such
             the
             distribution
             of
             then
             nourishment
             is
             commonly
             difficile
             ,
             which
             alwayes
             indicateth
             a
             slender
             Supper
             .
             Neither
             is
             it
             conuenient
             for
             them
             to
             sup
             more
             liberally
             that
             are
             troubled
             with
             rheumes
             ,
             or
             any
             infirmitie
             of
             the
             head
             ,
             except
             there
             be
             a
             drie
             distemperature
             of
             the
             braine
             ,
             because
             a
             full
             Supper
             repleteth
             the
             head
             with
             vapors
             .
             Therefore
             to
             conclude
             this
             question
             ,
             in
             making
             a
             larger
             Dinner
             or
             Supper
             fiue
             things
             are
             remarkeable
             :
             the
             concoction
             ,
             the
             space
             betweene
             the
             meales
             ,
             the
             businesses
             ,
             the
             distribution
             ,
             and
             the
             condition
             or
             state
             of
             the
             head
             .
             In
             respect
             of
             the
             concoction
             ,
             of
             the
             space
             betweene
             the
             meales
             ,
             and
             of
             businesses
             of
             great
             weight
             ,
             it
             is
             better
             to
             sup
             more
             liberally
             then
             to
             dine
             ,
             for
             the
             reasons
             before
             alleaged
             .
             But
             in
             respect
             of
             a
             difficile
             distribution
             ,
             it
             is
             better
             to
             dine
             more
             liberally
             then
             to
             sup
             ,
             because
             a
             more
             easie
             and
             better
             distribution
             of
             the
             nourishment
             into
             euery
             is
             made
             by
             day
             ,
             when
             the
             bodie
             is
             in
             motion
             ,
             then
             by
             night
             ,
             when
             it
             is
             at
             rest
             .
             In
             like
             manner
             in
             all
             infirmities
             of
             the
             head
             ,
             except
             there
             be
             ,
             as
             I
             haue
             said
             ,
             a
             drie
             distemperature
             of
             the
             
             braines
             ,
             it
             is
             better
             to
             dine
             more
             liberally
             ,
             then
             to
             sup
             ,
             because
             the
             head
             will
             be
             lesse
             anoyed
             with
             the
             vapors
             that
             ascend
             from
             the
             stomacke
             .
             And
             here
             by
             the
             way
             I
             aduise
             all
             such
             as
             are
             subiect
             to
             distillations
             from
             the
             head
             to
             forbeare
             liquid
             meats
             at
             Supper
             ,
             and
             to
             sup
             for
             the
             most
             part
             on
             rosted
             meats
             ,
             because
             they
             are
             lesse
             vaporous
             ;
             but
             for
             such
             as
             are
             wont
             ,
             by
             reason
             of
             a
             drie
             braine
             ,
             to
             passe
             the
             night
             without
             sleepe
             ,
             or
             competent
             rest
             ,
             moist
             and
             sorbile
             meats
             ,
             because
             they
             best
             refresh
             the
             braine
             ,
             and
             procure
             sleepe
             ,
             are
             most
             profitable
             :
             and
             for
             the
             same
             reason
             ,
             it
             is
             best
             for
             them
             to
             make
             a
             larger
             Supper
             ,
             then
             Dinner
             ,
             that
             the
             braine
             may
             more
             plentifully
             with
             vapors
             in
             the
             night
             season
             be
             refreshed
             .
          
        
         
           
             Whether
             it
             be
             better
             to
             begin
             ,
             and
             also
             to
             end
             the
             meale
             with
             meat
             ,
             then
             with
             drinke
             ?
          
           
             THis
             is
             a
             question
             worthy
             of
             consideration
             ,
             because
             an
             orderly
             manner
             of
             eating
             and
             drinking
             at
             meales
             doth
             much
             concerne
             the
             stomacke
             ,
             and
             the
             good
             concoction
             of
             the
             meats
             .
             And
             forasmuch
             as
             it
             is
             not
             good
             for
             all
             men
             to
             begin
             and
             end
             their
             meales
             alike
             ,
             I
             aduise
             all
             such
             as
             are
             respectiue
             of
             their
             health
             ,
             to
             search
             out
             and
             consider
             throughly
             the
             nature
             and
             disposition
             of
             their
             stomacke
             ,
             for
             there
             is
             in
             it
             humor
             ,
             or
             siccitie
             ,
             which
             will
             demonstrate
             in
             what
             manner
             it
             is
             best
             for
             them
             to
             begin
             and
             end
             their
             meales
             .
             Wherefore
             he
             that
             is
             studious
             of
             his
             health
             ,
             ought
             to
             consider
             ,
             whether
             his
             stomacke
             be
             moist
             or
             drie
             ,
             or
             of
             a
             meane
             betwixt
             both
             .
             If
             there
             be
             excesse
             of
             moisture
             in
             the
             stomack
             ,
             like
             as
             commonly
             is
             in
             them
             that
             be
             phlegmatick
             ,
             then
             to
             begin
             the
             meale
             with
             drinke
             ,
             is
             very
             hurtfull
             ,
             because
             it
             weakneth
             the
             stomacke
             and
             liuer
             ,
             deiecteth
             the
             appetite
             ,
             breedeth
             much
             winde
             and
             crudities
             :
             and
             it
             is
             also
             no
             lesse
             hurtfull
             to
             end
             with
             drinke
             ,
             because
             it
             subuerteth
             the
             concoction
             ,
             and
             abundantly
             filleth
             the
             bodie
             with
             crude
             and
             flatulent
             humors
             .
             But
             if
             there
             be
             excesse
             of
             drynesse
             in
             the
             stomacke
             ,
             like
             as
             commonly
             is
             in
             such
             as
             be
             
             cholericke
             ,
             then
             it
             is
             good
             to
             begin
             the
             meale
             with
             drinke
             ,
             that
             the
             present
             thirst
             may
             be
             asswaged
             ,
             the
             stomack
             moistned
             ,
             and
             the
             appetite
             ,
             which
             ouer-much
             heat
             and
             drynes
             doth
             deiect
             ,
             excited
             :
             and
             it
             is
             also
             no
             lesse
             auayleable
             to
             end
             with
             drinke
             ,
             both
             because
             ,
             that
             whatsoeuer
             of
             the
             meat
             shall
             remaine
             in
             the
             mouth
             of
             the
             stomacke
             ,
             may
             therewith
             be
             carried
             toward
             the
             bottome
             of
             the
             same
             ,
             where
             the
             concoction
             is
             perfected
             ;
             and
             also
             that
             thirst
             ,
             seeing
             that
             they
             are
             by
             nature
             very
             thirstie
             ,
             may
             be
             preuented
             .
             If
             the
             stomacke
             shall
             be
             neither
             too
             moyst
             ,
             nor
             too
             drie
             ,
             but
             of
             an
             indifferent
             temperature
             ,
             then
             ,
             I
             say
             ,
             it
             is
             best
             to
             begin
             the
             meale
             with
             meat
             ,
             but
             to
             end
             it
             with
             drinke
             ,
             to
             the
             end
             that
             no
             part
             of
             the
             meat
             may
             sticke
             ,
             or
             be
             at
             a
             stay
             about
             the
             mouth
             of
             the
             stomacke
             ,
             but
             may
             of
             it
             be
             carried
             into
             the
             ventricle
             ,
             which
             is
             the
             bottome
             of
             the
             stomacke
             ,
             the
             very
             promptuarie
             for
             the
             meats
             ,
             and
             place
             of
             absolute
             concoction
             .
             And
             here
             I
             must
             aduertise
             them
             that
             shut
             vp
             their
             meale
             with
             drinke
             ,
             that
             they
             doe
             it
             with
             a
             moderate
             draught
             ,
             for
             to
             end
             the
             meale
             with
             much
             drinke
             doth
             ,
             by
             euerting
             the
             concoction
             ,
             cause
             eructations
             ,
             and
             beget
             much
             winde
             and
             crudities
             .
             But
             those
             that
             are
             subiect
             
             vnto
             rheumes
             and
             distillations
             from
             the
             head
             ,
             ought
             not
             in
             any
             wise
             ,
             hauing
             not
             drie
             and
             thirstie
             stomacks
             ,
             to
             shut
             vp
             the
             meale
             with
             drinke
             ,
             and
             then
             also
             but
             with
             a
             very
             litle
             quantitie
             ,
             because
             it
             increaseth
             rheumaticke
             humors
             ;
             for
             it
             is
             much
             better
             for
             them
             to
             take
             alwayes
             some
             stypticke
             thing
             after
             meale
             (
             the
             which
             is
             likewise
             good
             ,
             and
             farre
             better
             then
             Beere
             ,
             for
             hot
             and
             drie
             bodies
             ,
             that
             are
             rheumaticke
             )
             that
             may
             inhibit
             the
             ascending
             of
             vapors
             ,
             by
             closing
             vp
             the
             mouth
             of
             the
             stomack
             ,
             as
             are
             ,
             Quince
             preserued
             ,
             the
             iuyce
             of
             Pomegranet
             of
             a
             middle
             fauour
             ,
             which
             is
             neither
             too
             soure
             ,
             nor
             too
             sweet
             ,
             and
             the
             Conserue
             made
             of
             Red
             Roses
             :
             the
             vse
             of
             these
             vpon
             meales
             is
             very
             profitable
             for
             all
             such
             as
             are
             subiect
             vnto
             rheumes
             ;
             but
             the
             Pomegranet
             is
             most
             agreable
             to
             them
             that
             haue
             hot
             ,
             cholericke
             ,
             and
             thirstie
             stomacks
             .
             Now
             whereas
             it
             hath
             bin
             shewed
             ,
             that
             it
             is
             expedient
             for
             some
             constitutions
             to
             begin
             their
             meales
             
             with
             drinke
             ,
             I
             must
             aduertise
             the
             Reader
             ,
             that
             he
             take
             it
             with
             some
             limitation
             ,
             as
             that
             there
             be
             no
             broths
             or
             po●…age
             at
             table
             ,
             for
             if
             there
             be
             ,
             they
             are
             to
             be
             preferred
             before
             drinke
             ,
             and
             alwayes
             taken
             in
             steede
             thereof
             ,
             at
             the
             beginning
             of
             meale
             (
             except
             of
             them
             that
             are
             molested
             with
             rheumes
             ,
             or
             affected
             with
             crudities
             of
             the
             stomacke
             ;
             for
             vnto
             such
             ,
             liquid
             and
             potulentall
             meats
             are
             not
             profitable
             )
             because
             they
             are
             acceptable
             to
             the
             stomacke
             ,
             and
             doe
             as
             it
             were
             ,
             by
             reason
             of
             their
             liquiditie
             ,
             very
             fitly
             prepare
             the
             way
             for
             o●…her
             meats
             .
          
        
         
           
             How
             many
             things
             ought
             those
             that
             are
             studious
             of
             their
             health
             ,
             to
             obserue
             in
             the
             vse
             of
             drinke
             ?
          
           
             THe
             necessitie
             and
             vse
             of
             drinke
             is
             first
             to
             preserue
             naturall
             moysture
             :
             secondly
             ,
             to
             make
             a
             good
             mixture
             ,
             concoction
             ,
             and
             distribution
             of
             the
             meats
             :
             all
             which
             ,
             that
             they
             may
             be
             effected
             without
             inconueniences
             ,
             three
             things
             must
             be
             regarded
             and
             obserued
             in
             the
             vse
             of
             drinke
             .
             The
             first
             is
             ,
             that
             it
             be
             taken
             moderately
             at
             meales
             ,
             and
             that
             not
             at
             two
             or
             three
             great
             draughts
             ,
             but
             by
             sundry
             litle
             draughts
             :
             
             for
             abundance
             of
             drinke
             at
             meales
             ,
             marreth
             the
             concoction
             ,
             both
             by
             causing
             the
             meats
             to
             fluctuate
             in
             the
             stomack
             ,
             and
             also
             by
             weakning
             and
             relaxing
             the
             same
             :
             whereupon
             crude
             and
             phlegmaticke
             humors
             are
             abundantly
             increased
             ,
             and
             consequently
             rheumes
             ,
             fluxes
             ,
             and
             many
             other
             inconueniences
             to
             the
             bodie
             and
             members
             .
             And
             the
             drinke
             must
             be
             mixt
             with
             the
             meats
             ,
             not
             by
             great
             ,
             but
             by
             sundry
             litle
             draughts
             :
             for
             great
             draughts
             ,
             doe
             weaken
             the
             stomacke
             ,
             infringe
             the
             naturall
             heat
             ,
             which
             then
             is
             in
             concoction
             ,
             driue
             downe
             the
             meat
             too
             hastily
             ,
             and
             corrupt
             the
             whole
             bodie
             with
             ouer
             much
             moysture
             and
             cruditie
             .
             Wherefore
             my
             counsaile
             to
             them
             is
             ,
             that
             are
             respectiue
             of
             their
             health
             ,
             that
             they
             drinke
             at
             their
             meales
             often
             and
             li●…le
             at
             a
             time
             ,
             and
             also
             that
             they
             swallow
             downe
             the
             drinke
             not
             hastily
             ,
             but
             leasurely
             :
             for
             the
             drinke
             being
             mixt
             with
             the
             meats
             ,
             by
             diuers
             litle
             draughts
             leasurely
             taken
             ,
             well
             tempereth
             
             them
             without
             anoyance
             ,
             both
             for
             concoction
             ,
             and
             also
             for
             distribution
             .
             For
             examples
             sake
             :
             with
             vs
             to
             whom
             Beere
             is
             more
             agreable
             for
             an
             ordinarie
             drinke
             ,
             then
             
             Wine
             ,
             let
             this
             be
             a
             generall
             rule
             for
             taking
             of
             drinke
             at
             meales
             .
             Let
             the
             first
             draught
             be
             of
             an
             ordinarie
             Beere
             for
             thirst
             sake
             :
             the
             second
             also
             of
             Beere
             for
             mixture
             of
             the
             meats
             :
             the
             third
             and
             fourth
             of
             wine
             ,
             or
             in
             want
             thereof
             ,
             of
             stronger
             Beere
             ,
             for
             the
             better
             mixture
             ,
             concoction
             ,
             and
             distribution
             of
             the
             meats
             ;
             and
             if
             it
             be
             a
             geniall
             meale
             ,
             or
             much
             larger
             then
             ordinarie
             ,
             another
             draught
             of
             wine
             is
             also
             allowable
             .
             Afterwards
             vpon
             meats
             taken
             againe
             ,
             let
             there
             be
             assumed
             a
             draught
             of
             ordinarie
             Beere
             ,
             and
             therewith
             ,
             or
             a
             litle
             meat
             superassumed
             ,
             according
             to
             the
             nature
             of
             the
             stomacke
             ,
             as
             is
             demonstrated
             in
             the
             precedent
             question
             ,
             let
             the
             meale
             be
             concluded
             .
             But
             to
             this
             rule
             euery
             one
             may
             not
             exactly
             betake
             himselfe
             ;
             for
             of
             drinking
             at
             meales
             ,
             no
             certaine
             prescript
             can
             be
             constituted
             ,
             because
             the
             drinke
             is
             to
             be
             increased
             ,
             and
             diminished
             ,
             according
             to
             the
             temperature
             and
             disposition
             of
             the
             stomack
             in
             heat
             ,
             &
             coldnes
             ,
             drinesse
             ,
             &
             moysture
             ,
             loosenes
             ,
             or
             stipticknes
             ;
             and
             also
             according
             to
             the
             temperature
             and
             substance
             of
             the
             meats
             .
             Wherefore
             you
             must
             consider
             whether
             the
             meat
             be
             correspondent
             to
             the
             stomacke
             ,
             or
             not
             :
             As
             whether
             a
             drie
             meat
             be
             taken
             into
             a
             drie
             stomacke
             ,
             or
             a
             moyst
             :
             for
             if
             a
             drie
             meat
             be
             receiued
             into
             a
             drie
             stomacke
             ,
             then
             the
             drinke
             is
             to
             be
             increased
             ;
             but
             if
             it
             be
             receiued
             into
             a
             moyst
             stomacke
             ,
             then
             the
             drinke
             is
             to
             be
             taken
             in
             the
             same
             measure
             ,
             as
             if
             both
             stomack
             and
             meat
             were
             of
             an
             indifferent
             temperature
             .
             In
             like
             manner
             the
             substance
             of
             the
             meat
             ought
             to
             be
             considered
             ,
             whether
             it
             be
             grosse
             ,
             or
             thin
             :
             if
             grosse
             ,
             then
             a
             larger
             quantitie
             of
             drinke
             for
             the
             concocting
             and
             distributing
             of
             it
             is
             necessarie
             :
             if
             thin
             ,
             then
             a
             lesse
             portion
             will
             susfice
             .
             The
             like
             Indication
             may
             be
             taken
             from
             the
             disposition
             of
             the
             stomacke
             ,
             which
             if
             it
             be
             subiect
             to
             laxitie
             ,
             then
             a
             lesse
             portion
             of
             drinke
             ;
             if
             to
             stypticitie
             ,
             then
             a
             greater
             is
             to
             be
             assumed
             .
          
           
           
             The
             second
             thing
             that
             is
             to
             bee
             obserued
             in
             the
             vse
             of
             drinke
             is
             ,
             that
             the
             drinke
             be
             attempered
             to
             the
             temperature
             of
             the
             aire
             ,
             of
             the
             season
             ,
             of
             the
             countrey
             ,
             of
             the
             meats
             ,
             and
             of
             the
             person
             receiuing
             it
             :
             for
             by
             this
             meanes
             ,
             the
             natiue
             heat
             will
             bee
             the
             better
             moderated
             ,
             and
             the
             body
             consequently
             preserued
             in
             a
             sound
             and
             healthy
             temperature
             .
          
           
             The
             third
             thing
             which
             ,
             concerning
             the
             vse
             of
             drinke
             ,
             those
             that
             are
             studious
             of
             their
             health
             ought
             to
             obserue
             ,
             is
             that
             they
             wholly
             betwixt
             dinner
             and
             supper
             ,
             abstaine
             from
             drinke
             ,
             excepting
             onely
             a
             Dilutiue
             draught
             ,
             whereof
             I
             will
             heereafter
             speake
             ,
             because
             it
             breedeth
             crudities
             ,
             except
             necessity
             ,
             as
             sometime
             in
             them
             that
             bee
             cholericke
             ,
             or
             custome
             shall
             require
             it
             :
             the
             later
             of
             which
             ,
             notwithstanding
             is
             vicious
             ,
             and
             therefore
             by
             little
             and
             little
             to
             bee
             relinquished
             .
          
        
         
           
             Whether
             the
             drinking
             of
             wine
             at
             meales
             onely
             ,
             betweene
             the
             eating
             ,
             and
             not
             also
             before
             and
             after
             meale
             ,
             bee
             expedient
             and
             profitable
             for
             the
             body
             ?
          
           
             THE
             wholsomnesse
             of
             wine
             ,
             in
             helping
             the
             concoction
             ,
             nutrition
             ,
             and
             exhilarating
             the
             spirits
             and
             heart
             ,
             moderately
             taken
             at
             meale
             ,
             as
             the
             temperature
             of
             the
             body
             ,
             and
             time
             of
             yeere
             shall
             require
             ,
             is
             so
             well
             and
             commonly
             knowen
             ,
             as
             that
             it
             needeth
             not
             any
             demonstration
             .
             But
             whether
             it
             bee
             expedient
             to
             drinke
             wine
             presently
             before
             ,
             and
             after
             meale
             ,
             it
             is
             a
             matter
             not
             so
             euident
             .
             In
             my
             iudgement
             ,
             the
             whole
             determination
             of
             this
             doubt
             ,
             is
             to
             bee
             gathered
             from
             the
             nature
             of
             the
             wine
             ,
             and
             from
             the
             temperature
             of
             the
             stomacke
             ,
             and
             disposition
             of
             the
             body
             that
             taketh
             it
             .
             For
             example
             sake
             ;
             The
             drinking
             of
             wine
             before
             meale
             ,
             is
             not
             conuenient
             for
             them
             that
             are
             young
             ,
             or
             for
             any
             that
             haue
             hot
             stomacks
             ,
             because
             it
             will
             distemper
             the
             liuer
             ,
             cause
             in
             flammations
             ,
             and
             consequently
             ,
             marre
             the
             concoction
             of
             the
             meats
             .
             But
             for
             olde
             men
             ,
             and
             all
             such
             as
             haue
             colde
             stomacks
             ,
             a
             little
             draught
             of
             Sacke
             ,
             or
             of
             any
             other
             wine
             of
             like
             nature
             ,
             is
             very
             profitable
             before
             meales
             ,
             
             because
             it
             discusseth
             windy
             crudities
             ,
             exciteth
             the
             appetite
             ,
             and
             fortifieth
             the
             naturall
             heat
             for
             concoction
             ;
             yet
             with
             this
             prouiso
             ,
             that
             they
             euen
             forthwith
             goe
             to
             their
             meale
             ,
             for
             otherwise
             it
             will
             by
             euaporation
             greatly
             offend
             the
             head
             .
             But
             verily
             I
             suppose
             the
             drinking
             of
             White
             or
             Rhenish
             wine
             ,
             with
             a
             Limmon
             sliced
             and
             macerated
             therein
             ,
             and
             a
             little
             also
             of
             the
             choycest
             sugar
             added
             thereto
             ,
             especially
             if
             the
             Drinker
             bee
             of
             a
             tender
             pallate
             ,
             to
             bee
             very
             wholsome
             and
             good
             ,
             as
             a
             preparatiue
             draught
             before
             meales
             ,
             for
             all
             bodies
             (
             except
             for
             such
             as
             are
             subiect
             to
             a
             defluxion
             of
             humours
             ,
             or
             else
             abound
             with
             much
             moysture
             and
             crudity
             )
             especially
             for
             such
             as
             are
             subiect
             to
             obstructions
             ,
             because
             it
             cleanseth
             away
             slimie
             humours
             ,
             adhering
             to
             the
             stomacke
             ,
             openeth
             the
             obstructions
             of
             the
             mesaraicke
             veines
             ,
             of
             the
             milt
             ,
             of
             the
             liuer
             ,
             and
             of
             the
             reines
             ,
             exciteth
             the
             appetite
             ,
             and
             erecteth
             the
             digestiue
             faculty
             of
             the
             stomack
             .
             As
             concerning
             the
             drinking
             of
             wine
             immediately
             after
             meale
             ,
             there
             are
             some
             that
             do
             altogether
             prohibit
             it
             ,
             and
             not
             without
             good
             reason
             ,
             becauseit
             hurteth
             the
             braine
             and
             sinewes
             ,
             by
             euaporating
             from
             the
             stomacke
             ;
             yet
             by
             their
             leaue
             ,
             a
             little
             draught
             of
             Sacke
             ,
             or
             of
             any
             other
             wine
             of
             like
             nature
             ,
             may
             not
             be
             hurtfull
             ,
             but
             rather
             oftentimes
             very
             profitable
             to
             them
             that
             haue
             colde
             and
             weake
             stomacks
             ,
             so
             they
             bee
             not
             affected
             with
             infirmities
             of
             the
             head
             and
             sinewes
             ,
             because
             it
             helpeth
             the
             concoction
             ,
             by
             comforting
             the
             stomacke
             ,
             and
             repairing
             the
             naturall
             heat
             .
             But
             the
             drinking
             of
             a
             great
             draught
             is
             in
             no
             wise
             expedient
             ,
             because
             it
             subuerteth
             the
             concoction
             ,
             by
             causing
             the
             meat
             to
             passe
             from
             the
             stomacke
             indigested
             ,
             and
             greatly
             also
             offendeth
             the
             head
             with
             acute
             vapours
             .
          
        
         
           
             Whether
             it
             be
             profitable
             ,
             or
             in
             any
             sort
             necessary
             for
             such
             as
             are
             in
             health
             ,
             to
             drinke
             betweene
             meales
             ?
          
           
             I
             Answer
             ,
             that
             it
             is
             very
             hurtfull
             to
             drinke
             betweene
             meales
             ,
             so
             long
             as
             the
             meats
             that
             haue
             beene
             taken
             ,
             remaine
             vndigested
             in
             the
             stomacke
             ,
             and
             not
             past
             the
             first
             
             concoction
             (
             except
             great
             thirst
             and
             siccity
             of
             the
             stomacke
             and
             throte
             shall
             require
             it
             ,
             and
             then
             onely
             a
             little
             is
             to
             bee
             taken
             ,
             that
             the
             drinesse
             may
             bee
             somewhat
             mitigated
             )
             because
             it
             interrupteth
             and
             confoundeth
             the
             concoction
             ,
             by
             disturbing
             the
             naturall
             heat
             that
             is
             in
             working
             ,
             and
             consequently
             maketh
             the
             body
             to
             abound
             with
             crudities
             .
             But
             after
             that
             the
             meat
             is
             concocted
             and
             descended
             from
             the
             stomacke
             ,
             which
             will
             bee
             in
             three
             or
             foure
             houres
             after
             the
             meale
             ,
             it
             is
             good
             to
             drinke
             one
             meetly
             large
             draught
             ,
             of
             White
             or
             Rhenish
             Wine
             ,
             or
             stale
             Beere
             ,
             or
             of
             Sacke
             ,
             so
             the
             person
             that
             take
             it
             ,
             be
             of
             a
             colde
             constitution
             ,
             and
             so
             much
             the
             rather
             ,
             if
             hee
             bee
             aged
             ,
             and
             the
             season
             of
             the
             yeere
             also
             colde
             ,
             to
             wash
             and
             cleanse
             out
             of
             the
             stomacke
             ,
             the
             reliques
             of
             the
             meats
             ,
             and
             to
             cause
             a
             more
             facile
             and
             speedy
             distribution
             ,
             or
             passage
             of
             the
             meats
             concocted
             through
             the
             mesaraicke
             veines
             vnto
             the
             liuer
             .
             Wherefore
             ,
             this
             drinking
             of
             Wine
             or
             Beere
             betweene
             meales
             ,
             as
             the
             constitution
             of
             the
             body
             shall
             require
             ,
             may
             well
             bee
             termed
             both
             dilutiue
             and
             dilatiue
             ,
             and
             is
             good
             for
             all
             men
             ,
             especially
             for
             such
             as
             are
             subiect
             to
             obstructions
             of
             the
             stomacke
             ,
             and
             mesaraicke
             veines
             ,
             that
             conueigh
             the
             alimentary
             chyle
             or
             iuyce
             ,
             which
             commeth
             of
             the
             meats
             ,
             concocted
             in
             the
             stomacke
             to
             the
             liuer
             ,
             to
             be
             made
             bloud
             .
          
        
         
           
             Whether
             the
             custome
             of
             drinking
             fasting
             in
             the
             mornings
             ,
             and
             and
             like
             wise
             evenings
             ,
             even
             at
             the
             time
             of
             going
             to
             bed
             ,
             bee
             to
             be
             approoued
             and
             consented
             vnto
             ?
          
           
             THE
             custome
             of
             drinking
             in
             the
             mornings
             fasting
             ,
             a
             large
             draught
             of
             White
             wine
             ,
             of
             Rhenish
             wine
             ,
             or
             of
             Beere
             ,
             hath
             almost
             with
             all
             men
             so
             farre
             preuailed
             ,
             as
             that
             they
             iudge
             it
             a
             principall
             meanes
             for
             the
             preseruation
             of
             their
             health
             ;
             whereas
             in
             very
             deede
             ,
             it
             is
             ,
             being
             without
             respect
             had
             of
             the
             state
             or
             constitution
             of
             the
             body
             ,
             inconsiderately
             vsed
             ,
             the
             occasion
             of
             much
             hurt
             and
             discommodity
             .
             For
             conuelling
             therefore
             of
             this
             vaine
             custome
             ,
             I
             answer
             ,
             that
             the
             drinking
             of
             a
             large
             draught
             fasting
             of
             the
             aforesayd
             
             Wines
             ,
             or
             of
             stale
             Beere
             ,
             if
             it
             shall
             be
             more
             agreeable
             to
             the
             body
             ,
             is
             onely
             good
             for
             them
             that
             are
             of
             an
             hot
             and
             dry
             constitution
             ,
             or
             subiect
             to
             obstructions
             ,
             so
             they
             be
             not
             of
             a
             very
             cold
             and
             moyst
             temperature
             ,
             that
             the
             siccity
             of
             the
             stomacke
             ,
             may
             bee
             mitigated
             ,
             and
             any
             slimie
             or
             obstructiue
             humour
             residing
             in
             it
             ,
             in
             the
             liuer
             ,
             veines
             ,
             or
             reines
             remooued
             ,
             and
             cleansed
             away
             :
             which
             the
             taking
             of
             a
             large
             draught
             fasting
             of
             stale
             Beere
             ,
             or
             of
             one
             of
             the
             aforesayd
             wines
             ,
             especially
             if
             a
             Limmon
             be
             macerated
             in
             it
             ,
             as
             aforesayd
             ,
             doe
             notably
             performe
             .
             But
             this
             may
             not
             so
             generally
             be
             taken
             ,
             as
             that
             it
             is
             allowable
             for
             euery
             one
             that
             hath
             an
             hot
             and
             dry
             state
             of
             body
             ,
             to
             drink
             a
             large
             draught
             mornings
             fasting
             ,
             for
             it
             is
             not
             conuenient
             for
             such
             as
             are
             very
             rheumaticke
             ,
             though
             they
             are
             of
             a
             dry
             temperature
             of
             body
             ,
             because
             it
             will
             greatly
             encreaser
             heumes
             ;
             but
             to
             such
             ,
             a
             small
             draught
             ,
             to
             temper
             onely
             the
             siccity
             of
             the
             stomacke
             ,
             is
             to
             be
             exhibited
             .
             And
             heere
             it
             may
             bee
             demanded
             ,
             whether
             or
             no
             it
             bee
             good
             to
             drinke
             stronger
             wines
             fasting
             ,
             as
             Muskadell
             ,
             Malmsey
             ,
             or
             such
             like
             :
             I
             know
             that
             it
             is
             vtterly
             forbidden
             ,
             as
             pernicious
             to
             the
             body
             ,
             which
             I
             likewise
             auerre
             ,
             in
             respect
             of
             the
             younger
             sort
             of
             people
             ;
             but
             for
             the
             aged
             ,
             in
             whom
             the
             radicall
             moysture
             and
             heat
             is
             decayed
             ,
             I
             deeme
             it
             to
             bee
             very
             wholsome
             ,
             especially
             in
             colde
             countries
             ,
             and
             in
             the
             colde
             times
             of
             the
             yeere
             ,
             because
             they
             are
             very
             comfortable
             and
             restoratiue
             :
             wherefore
             to
             drinke
             mornings
             fasting
             ,
             a
             draught
             of
             Muskadell
             or
             Malmsey
             ,
             and
             also
             to
             eat
             tosts
             of
             fine
             manchet-bread
             sopped
             therein
             ,
             is
             no
             bad
             break
             fast
             for
             olde
             folkes
             ,
             as
             I
             suppose
             .
             Hence
             it
             may
             appeare
             ,
             that
             it
             is
             not
             altogether
             vnwholsome
             ,
             to
             drinke
             strong
             winenext
             the
             heart
             ,
             so
             there
             bee
             respect
             had
             to
             the
             age
             ,
             to
             the
             time
             ,
             and
             to
             the
             countrey
             .
             As
             concerning
             the
             vse
             of
             drinking
             ,
             at
             the
             time
             of
             going
             to
             bed
             ,
             I
             affirme
             that
             it
             is
             in
             no
             respect
             allowable
             ,
             but
             for
             hot
             and
             cholericke
             bodies
             ,
             who
             commonly
             haue
             dry
             and
             thirsty
             stomacks
             ,
             to
             whom
             a
             little
             draught
             of
             Beere
             ,
             and
             that
             also
             but
             of
             meane
             strength
             ,
             for
             allaying
             onely
             the
             siccity
             of
             the
             stomack
             ,
             may
             be
             admitted
             .
             I
             say
             a
             little
             draught
             ,
             because
             a
             large
             one
             may
             
             breede
             crudities
             in
             the
             stomacke
             ,
             offend
             the
             braine
             ,
             and
             make
             it
             subiect
             to
             distillations
             .
          
           
             The
             conclusion
             therefore
             is
             ,
             that
             to
             drinke
             mornings
             fasting
             ,
             is
             very
             hurtfull
             to
             the
             phlegmatick
             ,
             and
             at
             the
             time
             of
             going
             to
             bed
             ,
             for
             all
             bodies
             ,
             except
             for
             them
             that
             haue
             dry
             and
             thirsty
             stomacks
             ,
             because
             it
             filleth
             their
             stomacks
             and
             veines
             with
             crudities
             ,
             and
             the
             braine
             with
             superfluous
             vapours
             .
             Wherefore
             the
             custome
             of
             drinking
             ,
             mornings
             and
             euenings
             ,
             is
             to
             be
             refrained
             ,
             except
             of
             them
             ,
             for
             whom
             it
             is
             conuenient
             ,
             as
             aforesayd
             ,
             and
             with
             great
             caution
             to
             be
             vsed
             of
             such
             ,
             as
             are
             much
             subiect
             vnto
             rheumes
             ,
             though
             the
             temperature
             of
             their
             body
             shall
             require
             it
             .
          
        
         
           FINIS
           .
        
      
    
     
       
         
         
           ERRATA
           .
        
         
           PAg.
           9.
           lin
           .
           7.
           
             after
          
           reason
           
             read
          
           of
           .
           pag.
           12.
           lin
           .
           27.
           for
           an
           approperous
           
             read
          
           a
           preproperous
           .
           pag.
           18.
           lin
           .
           26.
           
             the
             full
             point
             that
             is
             betweene
             these
             words
             ,
          
           togither
           with
           ,
           
             must
             be
             taken
             away
             .
          
           pag.
           25.
           lin
           .
           33.
           
             for
          
           vrine
           
             read
          
           wine
           .
           pag.
           44
           lin
           .
           5.
           
             read
             thus
             at
             the
             imperfect
             parenthesis
          
           (
           as
           I
           haue
           shewed
           )
           may
           be
           very
           profitable
           to
           coole
           ,
           to
           moysten
           ,
           and
           to
           open
           obstructions
           .
           pag.
           56.
           lin
           .
           36.
           
             for
          
           dust
           
             read
          
           adust
           .
           pag.
           81.
           lin
           .
           32.
           
             after
          
           phlegmaticke
           
             read
          
           but.
           pag.
           109.
           lin
           .
           7.
           
             after
          
           aged
           
             read
          
           for
           .
           pag.
           109.
           lin
           .
           29.
           
             for
          
           the
           two
           purposes
           ,
           
             read
          
           the
           purpose
           .
           pag.
           126.
           lin
           .
           26.
           
             after
          
           best
           
             read
          
           and.
           
             and
             leaue
             out
          
           one
           and
           
             in
             the
             next
             line
             .
          
           pag.
           131.
           lin
           .
           13.
           
             after
          
           greater
           
             read
          
           difficultic
           .
           pag.
           169
           lin
           .
           5.
           
             leaue
             out
          
           not
           .
           pag.
           184.
           lin
           .
           32.
           
             after
          
           ought
           
             read
          
           at
           least
           .
        
      
       
         
         
           A
           Table
           directing
           to
           the
           principall
           things
           conteined
           in
           this
           Treatise
           .
        
         
           
             A
          
           
             
               AIre
               ,
               the
               differences
               and
               properties
               thereof
               .
            
             pag.
             1
             ,
             2
             ,
             3
             ,
             4.
             
          
           
             
               What
               things
               declare
               the
               wholsomnes
               of
               the
               Aire
               .
            
             4
          
           
             
               The
               morning
               Aire
               very
               hurtfull
               to
               them
               that
               haue
               weake
               braines
               ,
               and
               subiect
               vnto
               Rheumes
               .
            
             6
          
           
             
               Ale
               ,
               for
               what
               bodies
               more
               profitable
               then
               Beere
               ,
            
             39
          
           
             
               Ale
               very
               hurtfull
               to
               phlegmaticke
               and
               grosse
               bodies
               ,
               and
               such
               as
               are
               subiect
               to
               obstructions
               .
            
             16
          
           
             
               Alexanders
               .
            
             157
          
           
             
               Almonds
               .
            
             134
          
           
             
               Almond
               milke
               .
            
             135
          
           
             
               Allowes
               .
            
             79
          
           
             
               Anehoua's
               .
            
             81
          
           
             
               Anise-seeds
               .
            
             167
          
           
             
               Apples
               .
            
             112
          
           
             
               Aprecocks
               .
            
             118
          
           
             
               Appetite
               to
               meate
               ,
               whether
               good
               to
               prouoke
               with
               Sauces
               .
            
             171.
             
             
               And
               whether
               it
               be
               good
               for
               the
               preseruation
               of
               health
               neuer
               to
               eatwith
               out
               a
               certaine
               appetite
               .
            
             170
          
           
             
               Aqua
               vitae
               ,
               the
               vse
               and
               properties
               thereof
               .
            
             46
             ,
             47
          
           
             
               Artichocks
               .
            
             138
          
           
             
               Asparagus
               .
            
             155
          
           
             
               Auens
               .
            
             164
          
        
         
           
             B
          
           
             
               Bawme
               .
            
             159
          
           
             
               Barbaries
               .
            
             129
          
           
             
               Basill
               .
            
             159
          
           
             
               Barbell
               .
            
             84
          
           
             
               Base
               .
            
             78
          
           
             
               Bacon
               .
            
             56
          
           
             
               Bellies
               of
               beasts
               .
            
             71
          
           
             
               Beanes
               .
            
             137
          
           
             
               Beetes
               .
            
             148
          
           
             
               Betonie
               .
            
             161
          
           
             
               Beefe
               .
            
             54
          
           
             
               Beere
               ,
               whether
               more
               wholsome
               then
               Ale
               ?
            
             38.
             
             
               For
               what
               bodies
               more
               conuenient
               then
               Ale.
               ibid.
               whether
               Beere
               breede
               rheumes
               more
               then
               Ale
               ?
            
          
           
             
               How
               many
               properties
               ought
               to
               be
               in
               the
               best
               and
               wholsomest
               Beere
               ?
            
             39
          
           
             
               Stale
               Beere
               most
               wholsome
               in
               the
               summer
               season
               .
            
             40
          
           
             
               Whether
               Beere
               made
               only
               of
               Barley
               malt
               bee
               better
               and
               wholsomer
               ,
               then
               that
               which
               is
               made
               of
               barley
               &
               oaten
               malt
               mingled
               togither
               .
            
             42
          
           
             
               Birt
               .
               vide
               Turburt
               .
            
          
           
             
               Blites
               .
            
             148
          
           
             
               Blacke
               birds
               .
            
             66
          
           
             
               Borage
               .
            
             151
          
           
             
               Bread
               ,
               the
               diuers
               sorts
               thereof
               .
            
             17.
             18.
             19.
             20.
             
               what
               bread
               is
               the
               best
               and
               wholsomest
               .
            
             18.
             
             
               Se●…en
               properties
               
               in
               the
               best
               and
               wholsomest
               bread
               .
            
             20
             21.
             
             
               Bisket
               bread
               ,
               and
               the
               crusts
               of
               bread
               ,
               whether
               profitable
               to
               the
               bodie
               .
            
             22.
             23.
             
             
               Bread
               whether
               ought
               to
               be
               taken
               with
               the
               meats
               in
               a
               certaine
               measure
               and
               proportion
               .
            
             184
          
           
             
               Brawne
               .
            
             57
          
           
             
               Braine
               of
               beasts
               and
               fowles
               .
            
             70
          
           
             
               Breame
               .
            
             76
          
           
             
               Athreefold
               caution
               to
               be
               obserued
               in
               the
               vse
               of
               Breakefasts
               .
            
             177
          
           
             
               Bustarde
               .
            
             67
          
           
             
               Butter
               .
            
             91
          
           
             
               Buds
               of
               Brcome
               .
            
             101
          
           
             
               Burnet
               .
            
             151
          
           
             
               Buglosse
               .
            
             151
          
           
             
               Byttour
               .
            
             68
          
        
         
           
             C
          
           
             
               Capon
               and
               Caponets
               .
            
             61
          
           
             
               Calaminarie
               or
               Sea-Cut
               .
            
             79
          
           
             
               Carpe
               .
            
             84
          
           
             
               Capers
               .
            
             101
          
           
             
               Carrots
               .
            
             140
          
           
             
               Careway
               seeds
               .
            
             167
          
           
             
               Chickens
               .
            
             61
          
           
             
               Cheese
               .
            
             91.
             
             
               Two
               commodities
               by
               eating
               of
               Cheese
               after
               meat
               .
            
             92
          
           
             
               Cherries
               .
            
             126
          
           
             
               Chestnuts
               .
            
             132
          
           
             
               Chibols
               .
            
             144
          
           
             
               Cheruill
               .
            
             165
          
           
             
               Citrons
               .
            
             100
          
           
             
               Cinnamon
               .
            
             106.
             
             
               Cinnamon
               water
               .
               ibid.
               
            
          
           
             
               Ciues
               .
            
             144
          
           
             
               Cinquefoylc
               .
            
             152
          
           
             
               Cloues
               .
            
             107
          
           
             
               Clarie
               .
            
             163
          
           
             
               Cockrels
               .
            
             61
          
           
             
               Conger
               .
            
             79
          
           
             
               Cockles
               .
            
             82
          
           
             
               Codfish
               .
            
             76
          
           
             
               Coleworts
               ,
               or
               Cabbage
               Cole
               .
            
             138
          
           
             
               Costmarie
               .
            
             162
          
           
             
               Coriander
               seeds
               .
            
             168
          
           
             
               Conie
               and
               Rabbets
               .
            
             59
          
           
             
               Crane
               .
            
             67
          
           
             
               Crab.
            
             82
          
           
             
               Creame
               .
            
             90
          
           
             
               Curlew
               .
            
             68
          
           
             
               Cuttlefish
               .
            
             79
          
           
             
               Currants
               .
            
             126
          
           
             
               Red
               Currants
               .
               vide
               Ribes
               .
            
          
           
             
               Cucumbers
               .
            
             136.
             
             
               Pickled
               Cucumbers
               .
               ibid.
               
            
          
           
             
               Cyder
               and
               Perrie
               ,
               whether
               wholsome
               and
               profitable
               drinks
               ?
            
             42
          
        
         
           
             D
          
           
             
               Dabbe
               .
            
             75
          
           
             
               Dates
               .
            
             121
          
           
             
               Damsons
               .
            
             123
          
           
             
               Dandelion
               .
            
             151
          
           
             
               Three
               sorts
               of
               Diet
               ,
               and
               whether
               an
               exquisite
               Diet
               be
               best
               for
               the
               preseruation
               of
               health
               ?
            
             169
          
           
             
               Dinner
               and
               Supper
               what
               space
               of
               time
               ought
               to
               intercede
               ?
            
             178
          
           
             
               Doggefish
               .
            
             76
          
           
             
               Dorie
               .
            
             78
          
           
             
               A
               fourefold
               vse
               of
               Drinke
               .
            
             42
             
               To
               drinke
               ad
               hilaritatem
               ,
               whether
               lawfull
               and
               profitable
               ?
            
             37
          
           
           
             
               In
               the
               vse
               of
               Drinke
               three
               things
               to
               be
               obserued
               .
            
             189.
             
             
               To
               drinke
               litle
               and
               often
               at
               meales
               is
               better
               then
               to
               drinke
               much
               at
               once
               .
               ibid.
               A
               generall
               rule
               for
               drinking
               at
               meales
               .
            
             190.
             
             
               Drinking
               between
               meales
               whether
               healthfull
               for
               the
               bodie
               ?
            
             192
             
               Drinking
               mornings
               fasting
               and
               likewise
               euening
               at
               the
               time
               of
               going
               to
               bed
               ,
               whether
               healthfull
               and
               profitable
               for
               the
               bodie
               ?
            
             194
          
           
             
               Ducks
               and
               Ducklins
               .
            
             69
          
        
         
           
             E
          
           
             
               Eies
               of
               beasts
               .
            
             71
          
           
             
               Eares
               of
               beasts
               .
               ibid.
               
            
          
           
             
               Eeles
               .
            
             84
          
           
             
               Eggs.
            
             86
          
           
             
               Eisell
               .
            
             97
          
           
             
               Endiue
               .
            
             150
          
        
         
           
             F
          
           
             
               Fenducke
               .
               vide
               Moore-hen
               .
            
          
           
             
               Feete
               of
               beasts
               .
            
             73
          
           
             
               Fennell
               .
            
             166
          
           
             
               Feildfares
               .
            
             67
          
           
             
               Fish
               ,
               whether
               the
               often
               vse
               thereof
               be
               wholsome
               for
               the
               health
               of
               the
               bodie
               ?
            
             74
          
           
             
               Figgs
               .
            
             120
          
           
             
               Filbords
               .
            
             132
          
           
             
               Fisticke
               nuts
               .
            
             133
          
           
             
               Filipendula
               .
            
             164
          
           
             
               Flesh
               of
               beasts
               &
               fowles
               being
               young
               ,
               whether
               more
               wholsome
               ,
               then
               when
               they
               are
               growne
               to
               fuller
               age
               ?
            
             49
          
           
             
               Flesh
               corned
               or
               seasoned
               with
               salt
               ,
               whether
               more
               wholsome
               then
               vnsalted
               ?
            
             50
          
           
             
               Flesh
               that
               is
               meanely
               fat
               ,
               why
               more
               wholsome
               then
               that
               which
               is
               very
               fat
               or
               leane
               ?
            
             51
          
           
             
               Kids
               flesh
               whether
               wholsomer
               then
               Lambe
               ?
            
             52
          
           
             
               Flounder
               ,
               or
               Flooke
               .
            
             75
          
           
             
               Framboise
               .
            
             129
          
           
             
               Fresh
               fish
               whether
               more
               wholsome
               then
               salt
               fish
               .
            
             85
          
           
             
               Frumentie
               .
            
             93
          
           
             
               New
               Fruits
               whether
               wholsome
               to
               be
               eaten
               raw
               ?
            
             110
          
        
         
           
             G
          
           
             
               Garlicke
               .
            
             141
          
           
             
               Ginnies
               .
               vide
               Turkies
               .
            
          
           
             
               Ginger
               .
            
             108.
             
             
               Greene
               Ginger
               and
               canded
               Ginger
               .
            
             109
          
           
             
               Gillowflowers
               .
            
             154
          
           
             
               Goates
               flesh
               .
            
             60
          
           
             
               Goose.
            
             69
          
           
             
               Greene
               Geese
               .
               ibid.
               
            
          
           
             
               Gooseberries
               .
            
             127
          
           
             
               Gourds
               .
            
             137
          
           
             
               Grapes
               .
            
             123
          
           
             
               Gurnard
               .
            
             76
          
           
             
               Guilthead
               .
            
             79
          
           
             
               Gudgion
               .
            
             84
          
           
             
               Gysards
               of
               Fowles
               .
            
             72
          
        
         
           
             H
          
           
             
               Habitation
               that
               is
               somewhat
               eminent
               ,
               whether
               best
               for
               health
               ?
            
             6
          
           
             
               Hares
               ,
               whether
               so
               profitable
               for
               meat
               ,
               as
               delightfull
               for
               hunting
               ?
            
             59
          
           
           
             
               Hake
               .
            
             76.
             
          
           
             
               Haddocke
               .
               ibid.
               
            
          
           
             
               Hallibut
               .
            
             78.
             
          
           
             
               Haselnnts
               .
            
             131.
             
          
           
             
               Hens
               .
            
             61.
             
          
           
             
               Heath
               cocks
               .
            
             67.
             
          
           
             
               Heron
               and
               Heron-showe
               .
            
             67.
             
          
           
             
               Heart
               of
               Beasts
               .
            
             72.
             
          
           
             
               Herrings
               .
            
             80.
             
          
           
             
               Honie
               .
            
             103.
             
          
           
             
               Hop-buds
               .
            
             156.
             
          
           
             
               Hysop
               .
            
             157.
             
          
        
         
           
             I
          
           
             
               Iringo-roots
               .
            
             142.
             
          
           
             
               Iunkets
               .
            
             94.
             
          
        
         
           
             K
          
           
             
               Kids
               flesh
               .
               vide
               .
               Flesh.
               
            
          
           
             
               Kidneies
               of
               Beasts
               .
            
             72.
             
          
           
             
               Water
               Karse
               .
            
             164.
             
          
        
         
           
             L
          
           
             
               Lambe
               whether
               wholsomer
               then
               mutton
               ?
            
             53.
             
          
           
             
               Larkes
               .
            
             66.
             
          
           
             
               Lapwinke
               .
            
             68.
             
          
           
             
               Lamprey
               .
            
             80.
             
          
           
             
               Lange-de
               beefe
               .
            
             151.
             
          
           
             
               Leekes
               .
            
             144.
             
          
           
             
               Lettuce
               .
            
             145.
             
               being
               eaten
               with
               oyle
               insallades
               ,
               for
               what
               bodies
               onely
               conuenient
               ?
            
             145.
             
          
           
             
               Liuers
               of
               beasts
               and
               fowles
               .
            
             72.
             
          
           
             
               Limmons
               .
            
             99.
             
          
           
             
               Lights
               of
               beasts
               .
            
             72.
             
          
           
             
               Linnets
               .
            
             67.
             
          
           
             
               Lobster
               .
            
             82.
             
          
           
             
               Lumpe
               or
               Lomp-fish
               .
            
             79.
             
          
        
         
           
             M
          
           
             
               Mackrell
               .
            
             76.
             
          
           
             
               Marmalade
               .
            
             116.
             
          
           
             
               Mallowes
               .
            
             149.
             
          
           
             
               Marigold
               .
            
             156.
             
          
           
             
               Marrow
               .
            
             71.
             
          
           
             
               Maw
               .
               vide
               .
               Bellies
               .
            
          
           
             
               Mace.
            
             107.
             
          
           
             
               Maudline
               .
            
             162.
             
          
           
             
               Medlars
               .
            
             119.
             
          
           
             
               Melons
               .
            
             136.
             
          
           
             
               Mercurie
               .
            
             149.
             
          
           
             
               Metheglin
               &
               Meath
               ,
               whether
               wholsome
               and
               profitable
               drinks
               for
               euery
               age
               and
               constitution
               of
               bodie
               ?
            
             44.
             
          
           
             
               Meats
               much
               desired
               ,
               albeit
               not
               laudable
               ,
               whether
               they
               are
               to
               be
               preferred
               ,
               and
               eaten
               before
               such
               as
               are
               better
               being
               not
               desired
               ?
            
             174.
             
          
           
             
               How
               manie
               things
               ought
               to
               be
               considered
               .
               in
               electing
               meats
               conuenient
               for
               the
               constitution
               and
               state
               of
               the
               body
               ?
            
             175.
             
          
           
             
               The
               ordinary
               vse
               of
               two
               Meales
               in
               a
               day
               ,
               whether
               best
               for
               the
               preseruation
               of
               health
               ?
            
             177.
             
          
           
             
               One
               Meale
               in
               a
               day
               for
               what
               bodies
               sometimes
               conuenient
               ?
            
             177.
             
          
           
             
               Whether
               it
               be
               better
               to
               begin
               and
               also
               to
               end
               the
               Meale
               with
               meat
               then
               with
               drinke
               ?
            
             187.
             
          
           
             
               Whether
               in
               eating
               one
               meale
               a
               day
               ,
               it
               be
               better
               to
               take
               it
               at
               Dinner
               ,
               then
               at
               Supper
               ?
            
             178.
             
          
           
           
             
               Three
               things
               to
               be
               obserued
               at
               Meales
               .
            
             181.
             
          
           
             
               Whether
               the
               eating
               of
               one
               or
               of
               diuers
               sorts
               of
               Meat
               at
               a
               Meale
               be
               alike
               profitable
               for
               the
               health
               of
               the
               body
               ?
               ibid.
               
            
          
           
             
               Milke
               .
            
             88.
             
             
               It
               consisteth
               of
               a
               threefold
               substance
               .
            
             90.
             
          
           
             
               Mints
               .
            
             158.
             
          
           
             
               Mush-roomes
               .
            
             135.
             
          
           
             
               Mustard
               .
            
             98.
             
          
           
             
               Mullet
               .
            
             77.
             
          
           
             
               Muskels
               .
            
             82.
             
          
           
             
               Mutton
               .
            
             52.
             53.
             
          
           
             
               Mulberries
               .
            
             119.
             
          
        
         
           
             N
          
           
             
               Nauewes
               .
            
             141.
             
          
           
             
               Nutmegs
               .
            
             107.
             
             
               Nutmegs
               condited
               .
               ibid.
               
            
          
        
         
           
             O
          
           
             
               Oile
               oliue
               .
            
             103.
             
             
               Oile
               omphacine
               .
               ibid.
               
            
          
           
             
               Oliues
               .
            
             100.
             
          
           
             
               Onions
               .
            
             143.
             
          
           
             
               Orenges
               .
            
             98.
             
          
           
             
               Orach
               .
            
             148.
             
          
           
             
               Orgaine
               .
            
             157.
             
          
           
             
               Oysters
               .
            
             81.
             
               why
               they
               are
               vsually
               eaten
               before
               meales
               ?
            
             82.
             
          
        
         
           
             P
          
           
             
               Parseley
               .
            
             156.
             
          
           
             
               Partridge
               .
            
             64.
             
          
           
             
               Parseneps
               .
            
             140.
             
          
           
             
               Perrie
               .
               vide
               Cyder
               .
            
          
           
             
               Pepper
               .
            
             108.
             
          
           
             
               Peares
               .
            
             114.
             
          
           
             
               Peaches
               .
            
             118.
             
          
           
             
               Pease
               .
            
             138.
             
             
               Peny
               royall
               .
            
             157
             ,
          
           
             
               Pecock
               .
            
             62.
             
          
           
             
               Perch
               .
            
             83.
             
             
               Phesant
               .
            
             63.
             
          
           
             
               Pilchard
               .
            
             81.
             
          
           
             
               Pine
               apple
               .
            
             133.
             
          
           
             
               Pigeons
               .
            
             63.
             
          
           
             
               Pike
               and
               Pikerel
               .
            
             83.
             
          
           
             
               Pistach
               .
               vide
               Fisticknut
               .
            
          
           
             
               Plouer
               .
            
             68.
             
          
           
             
               Plaice
               .
            
             75.
             
             
               Plums
               .
            
             122.
             
          
           
             
               Porke
               .
            
             55.
             56.
             
             
               Rosting
               Pigs
               .
            
             57.
             
          
           
             
               Potatoe
               roots
               .
            
             141.
             
          
           
             
               Porpuise
               .
            
             80.
             
          
           
             
               Pomegranet
               .
            
             177.
             
          
           
             
               Pompions
               ,
               vide
               Melons
               .
            
          
           
             
               Pranes
               .
            
             38.
             
          
           
             
               Prunes
               .
            
             123.
             
             
               Prickmadam
               .
            
             147.
             
          
           
             
               Puffin
               .
            
             85.
             
          
           
             
               Pullets
               .
            
             61.
             
          
           
             
               Purselane
               .
            
             146.
             147.
             
          
        
         
           
             Q
          
           
             
               Quailes
               .
            
             65.
             
          
           
             
               Quinces
               .
            
             116.
             
             
               Quince
               peares
               .
            
             115.
             
          
        
         
           
             R
          
           
             
               Railes
               .
            
             66.
             
          
           
             
               Radge
               .
            
             68.
             
          
           
             
               Radish
               .
            
             102.
             
          
           
             
               Ra●…pis
               .
               vide
               .
               Framboise
               .
            
          
           
             
               Rabbets
               ,
               vide
               Conies
               .
            
          
           
             
               Raisons
               ,
            
             125.
             
          
           
             
               Rice-milke
               .
            
             94.
             
          
           
             
               Ribes
               .
            
             128.
             
          
           
             
               Rosting
               pigs
               .
            
             57.
             
          
           
             
               Roses
               .
            
             153.
             
               conserue
               of
               Red
               Roses
            
             154.
             
             
               Rose
               sugar
               .
               vide
               Sugar
               Roset
               .
            
          
           
           
             
               Rosemarie
               .
            
             162.
             
          
           
             
               Rocket
               .
            
             163.
             
          
        
         
           
             S
          
           
             
               Sack
               whether
               best
               to
               be
               taken
               with
               sugar
               or
               without
               ?
            
             27.
             
          
           
             
               Sammon
               and
               Sammonpeale
               ,
            
             77.
             
          
           
             
               Salt.
            
             95.
             
          
           
             
               Sauces
               ,
               and
               whether
               the
               use
               of
               them
               be
               necessarie
               in
               the
               regiment
               of
               health
               ?
            
             95.
             
          
           
             
               Sampier
               .
            
             101.
             
          
           
             
               Saffron
               .
            
             110.
             
          
           
             
               Sanorie
               .
            
             158
          
           
             
               Sage
               .
            
             161
          
           
             
               Scallions
               .
            
             144
          
           
             
               Scruice
               berries
               .
            
             119
          
           
             
               Sea
               gull
               .
            
             68
          
           
             
               Shad.
            
             76
          
           
             
               Shrimps
               .
            
             83
          
           
             
               Skirret
               roats
               .
            
             141
          
           
             
               Snites
               .
            
             66
          
           
             
               Sole
               .
            
             75
          
           
             
               Sorell
               .
            
             149
          
           
             
               Spinage
               .
            
             147
          
           
             
               Speragevide
               Asparagiu
               ,
            
          
           
             
               Sprats
               .
            
             81.
             
          
           
             
               Sparrowes
               .
            
             67
          
           
             
               Sturgeon
               .
            
             78
          
           
             
               Storke
               .
            
             68
          
           
             
               Strawberries
               .
            
             129
          
           
             
               Strawberrie
               leaues
               .
            
             152
          
           
             
               Sugar
               ,
               and
               whether
               wholsomer
               then
               Honie
               ?
            
             104
          
           
             
               Red
               Sugar
               ,
               and
               white
               Sugar
               Candie
               .
            
             105
          
           
             
               Sugar
               roset
               .
            
             154
          
           
             
               Succorie
               .
            
             150
          
           
             
               Supper
               or
               the
               Dinner
               whether
               ought
               to
               be
               the
               larger
               ?
            
             185
          
           
             
               Swan
               .
            
             69
          
           
             
               Swines
               flesh
               vide
               Porke
               .
            
          
        
         
           
             T
          
           
             
               Tansie
               ,
            
             162
          
           
             
               Tarragon
               .
            
             163
          
           
             
               Teale
               .
            
             68
          
           
             
               Tanch
               ,
            
             84
          
           
             
               Thrush
               .
            
             66
          
           
             
               Thorne
               backe
               .
            
             80
          
           
             
               Time.
            
             158
          
           
             
               Tongue
               of
               Beasts
               .
            
             71.
             
          
           
             
               Trout
               .
            
             83
          
           
             
               Tripes
               vide
               bellies
               of
               Beasts
               .
            
          
           
             
               Turkies
               .
            
             61
          
           
             
               Turtle-doue
               .
            
             66
          
           
             
               Turbut
               .
            
             77
          
           
             
               Tunie
               .
            
             80
          
           
             
               Turneps
               .
            
             141
          
           
             
               Towne
               Cresses
               or
               Towne
               Karse
               .
            
             164
          
        
         
           
             V
          
           
             
               Venison
               of
               Fallow
               Deere
               whether
               wholsomer
               then
               of
               Red
               ?
            
             58
          
           
             
               Whether
               Veale
               ,
               for
               goodnes
               of
               nourishment
               excell
               all
               other
               flesh
               of
               quadrupedall
               creatures
               .
            
             54
          
           
             
               Veriuice
               .
            
             97
          
           
             
               Violets
               .
            
             152
          
           
             
               Vinegar
               .
            
             96
          
           
             
               Udders
               of
               beasts
               .
            
             73
          
        
         
           
             W
          
           
             
               Water
               ,
               whether
               the
               drinking
               thereof
            
             
             
               be
               good
               for
               Northerne
               people
               .
            
             24
          
           
             
               Of
               the
               differences
               of
               Waters
               .
            
             8.
             9.
             10.
             
          
           
             
               Wardons
               .
            
             115
          
           
             
               Wallnuts
               .
            
             132
          
           
             
               Whiting
               .
            
             76
          
           
             
               White-meats
               .
            
             93
          
           
             
               Whey
               .
            
             92
          
           
             
               Whorts
               .
            
             130
          
           
             
               Wine
               ,
               the
               diuersities
               ,
               commodities
               ,
               &
               faculties
               thereof
               .
            
             25
             ,
             26
             ,
             27
             ,
             28
             ,
             29
             ,
             30.
             
             
               White
               ,
               and
               Rhenish
               wines
               ,
               whether
               good
               to
               be
               taken
               at
               meales
               or
               after
               meales
               ?
            
             26.
             
             
               For
               what
               bothey
               are
               most
               hurtfull
               .
               ibid.
               
            
          
           
             
               New
               Wines
               ,
               why
               unwholsome
               .
            
             30
             
               whether
               all
               new
               Wines
               breede
               obstructions
               .
            
             31
          
           
             
               Wines
               too
               old
               very
               hurtfull
               .
               ibid.
               
            
          
           
             
               Wine
               ,
               whether
               good
               to
               be
               taken
               at
               meales
               onely
               betweene
               the
               eating
               ,
               and
               not
               also
               before
               and
               after
               meales
               .
            
             191
          
           
             
               Foure
               principall
               commodities
               come
               to
               to
               the
               aged
               by
               the
               use
               of
               pure
               wine
            
             33.
             
             
               Whether
               the
               use
               of
               Wine
               mixed
               with
               water
               be
               fit
               for
               all
               times
               ,
               and
               profitable
               for
               all
               bodies
               .
            
             33
          
           
             
               How
               many
               precepts
               ought
               to
               be
               obserued
               in
               the
               use
               of
               pure
               wine
               in
               respect
               of
               the
               age
               ?
            
             32
          
           
             
               Wines
               of
               a
               grosse
               substance
               ought
               not
               to
               be
               diluted
               .
            
             35
          
           
             
               The
               manner
               of
               mixing
               wine
               with
               water
               for
               euery
               temperature
               of
               body
               .
            
             34
          
           
             
               Fower
               things
               ought
               to
               be
               considered
               in
               the
               use
               of
               wines
               diluted
               .
            
             34
          
           
             
               Wings
               of
               fowles
               .
            
             72
          
           
             
               Wigeon
               .
            
             68
          
           
             
               Wodcokcs
               .
            
             66
          
           
             
               Wolfe-fish
               .
            
             79
          
           
             
               Wormewood
               .
            
             165
          
           
             
               The
               wholsomnesse
               of
               Wo●…mewoodwine
               or
               beere
               .
            
             166
          
        
         
           FINIS
           .
        
         
         
      
       
         Notes, typically marginal, from the original text
         
           Notes for div A14328-e170
           
             Aire
             vaporous
             ,
             grosse
             ,
             or
             putride
             ,
          
           
             Aire
             too
             hot
             .
          
           
             Temperate
             aire
             .
          
           
             Aire
             intemporately
             cold
             .
          
           
             *
             
               Astl
            
             〈◊〉
             is
             a
             disease
             when
             y
             
               e
            
             lungs
             are
             so
             stopt
             &
             clogd
             with
             phlegme
             ,
             as
             that
             they
             cannot
             dilate
             themselues
             :
             by
             reason
             whereof
             a
             man
             cannot
             breath
             but
             with
             wheasing
             ,
             panting
             ,
             &c.
             
             Aire
             meanely
             cold
             .
          
           
             Aire
             too
             moist
             .
          
           
             Aire
             indifferently
             moist
             .
          
           
             A
             dry
             Aire
             .
          
           
             What
             things
             declare
             the
             wholsomnes
             of
             the
             a●…re
             .
          
           
             What
             place
             for
             habitation
             is
             best
             .
          
           
             *
             For
             some
             haue
             their
             natures
             rectified
             by
             education
             .
          
           
             Raine
             water
             alt●…reth
             in
             goodnesse
             ,
             according
             to
             the
             times
             of
             the
             yeere
             .
          
           
             Riuer-water
             .
          
           
             Well-water
             .
          
           
             Pump
             and
             Cisterne
             waters
             .
          
           
             Waters
             carried
             thorow
             pipes
             of
             lead
             .
          
           
             Standing
             waters
             .
          
           
             Waters
             neere
             the
             sea-shores
             .
          
           
             Hot
             Bathes
             hurtfull
             to
             hot
             and
             dry
             bodies
             .
          
        
         
           Notes for div A14328-e890
           
             Bread
             of
             Beanes
             and
             Oates
             .
          
           
             Second
             Bread.
             
          
           
             Browne
             Bread.
             
          
           
             On●…
             way
             Bread.
             
          
           
             Panis
             confusaneus
             .
          
           
             Rie
             Bread.
             
          
           
             Messeling
             Bread.
             
          
           
             Barley
             Bread.
             
          
           
             I.
             
          
           
             2.
             
          
           
             3.
             
          
           
             4.
             
          
           
             5.
             
          
           
             6.
             
          
           
             7.
             
          
        
         
           Notes for div A14328-e1380
           
             The
             discommodities
             of
             wine
             immoderatly
             taken
             .
          
           
             Whitewine
             and
             Rhenish
             wine
             .
          
           
             *
             A
             little
             sugar
             may
             be
             al●…o
             added
             therto
             ,
             as
             is
             hereafter
             shewed
             ;
             but
             it
             is
             more
             medicinable
             ,
             in
             ●…egard
             of
             the
             penetratiue
             faculty
             of
             it
             ,
             if
             it
             bee
             taken
             without
             sugar
             .
          
           
             White
             and
             Rhenish
             wines
             ,
             whether
             good
             to
             be
             taken
             with
             meat
             ,
             or
             after
             meale
             ?
          
           
             Claret
             wine
             .
          
           
             Sacke
             .
          
           
             Whether
             S●…cke
             be
             best
             ,
             to
             be
             taken
             with
             sugar
             ,
             or
             without
             ?
          
           
             Malmesey
             .
          
           
             Muskadell
             .
          
           
             Bastard
             .
          
           
             Canarie
             wine
             ,
          
           
             Tent.
             
          
           
             Greeke
             wine
             .
          
           
             Wine
             of
             Orleance
             .
          
           
             
               Vin
               de
               Coussy
               ,
            
             and
             
               d'
               Hai
               ,
            
             Regall
             wines
             .
          
           
             Red
             wine
             .
          
           
             Wines
             differ
             in
             goodnesse
             according
             to
             their
             age
             .
          
           
             Why
             all
             wines
             ●…aue
             not
             the
             same
             time
             of
             continuance
             .
          
           
             Wines
             too
             old
             are
             very
             hurtfull
             .
          
           
             Whether
             all
             n●…w
             wines
             do
             breed
             obstructions
             ?
          
           
             What
             new
             wines
             not
             perfectly
             depurated
             ,
             may
             without
             hurt
             be
             drunken
             ,
             and
             of
             what
             bodies
             ?
          
           
             Foure
             principall
             commodities
             come
             vnto
             the
             aged
             by
             the
             vse
             of
             pure
             wine
             .
          
           
             Wine
             alayed
             with
             water
             ,
             for
             whom
             profitable
             .
          
           
             Foure
             things
             to
             be
             considered
             in
             the
             vse
             of
             wines
             diluted
             .
          
           
             The
             manner
             of
             mixing
             wine
             with
             water
             for
             euery
             temperature
             of
             body
             .
          
           
             Why
             wines
             of
             a
             grosse
             substance
             ought
             not
             to
             be
             dilut●…d
             ?
          
           
             To
             drinke
             
               ad
               hilaritat●…m
               ,
            
             whether
             lawfull
             and
             profitable
             .
          
           
             For
             whom
             Beere
             is
             better
             then
             Ale.
             
          
           
             Whether
             Beere
             be
             colder
             in
             operation
             then
             Ale
             ?
          
           
             Whether
             Beere
             breeds
             rheumes
             more
             then
             Ale
             ?
          
           
             Stale
             Beere
             most
             wholesome
             in
             the
             summer
             season
             .
          
           
             Drunkennesse
             with
             Ale
             or
             Beere
             worse
             then
             with
             wine
             .
          
           
             Whether
             Beere
             made
             onely
             of
             barly
             malt
             be
             better
             and
             wholesomer
             then
             that
             which
             is
             made
             of
             barly
             and
             oaten
             malte
             mingled
             togither
             ?
             A
             fourefold
             end
             of
             the
             vse
             of
             drinke
             .
          
           
             Cyder
             and
             Perie
             very
             hurtfull
             vnto
             cold
             bodies
             ,
             and
             such
             as
             are
             troubled
             with
             y
             
               e
            
             winde
             collicke
             .
          
           
             *
             As
             to
             euery
             gallon
             of
             water
             ,
             one
             ounce
             of
             ginger
             ,
             scraped
             clean
             and
             sliced
             .
          
           
             Meath
             .
          
           
             According
             to
             the
             strength
             you
             desire
             to
             haue
             it
             ,
             or
             as
             the
             temperature
             of
             the
             body
             shall
             require
             .
          
           
             
               Aqua
               vitae
            
             very
             hu●…tfull
             vnto
             dry
             bodies
             .
          
        
         
           Notes for div A14328-e2560
           
             Mutton
             .
          
           
             Steere
             or
             Hei●…er
             Beefe
             .
          
           
             Bulls
             Beefe
             .
          
           
             Bacon
             .
          
           
             Gammond
             of
             Bacon
             .
          
           
             Brawne
             .
          
           
             Rosting
             Pigs
             .
          
           
             Capon
             .
          
           
             Hens
             .
          
           
             Chickens
             .
          
           
             Pullets
             .
          
           
             Cockrels
             .
          
           
             Caponets
             .
          
           
             Ginnies
             ,
             or
             Tu●…k
             .
             es
             .
          
           
             Pecocks
             .
          
           
             Pigeons
             .
          
           
             Partridge
             .
          
           
             Quailes
             .
          
           
             Railes
             .
          
           
             Turtle-Dou●…s
             .
          
           
             Black-Birds
             .
          
           
             Thrush
             .
          
           
             Larkes
             .
          
           
             Woodcocks
             .
          
           
             Snites
             .
          
           
             Heath-cocks
             .
          
           
             Feildfares
             .
          
           
             Sparrowes
             .
          
           
             Linnets
             .
          
           
             Crane
             .
          
           
             Bustard
             .
          
           
             Heron.
             
          
           
             Heronshow
             .
          
           
             Byttour
             .
          
           
             Storke
             .
          
           
             Seagull
             .
          
           
             Teale
             .
          
           
             Radge
             .
          
           
             Plouer
             .
          
           
             Lapwincke
             .
          
           
             Wigeen
             .
             Curlew
             .
          
           
             Fenducke
             or
             Moore-hen
             ,
          
           
             Ducks
             ,
          
           
             Ducklings
             .
          
           
             Goose.
             
          
           
             Greene
             Geese
             .
          
           
             Swan
             .
          
           
             Braine
             .
          
           
             Eyes
             .
          
           
             Eares
             .
          
           
             Marrow
             .
          
           
             Tongue
             .
          
           
             The
             maw
             and
             belli●…
             of
             beasts
             .
          
           
             Gysarde
             of
             fowles
             .
          
           
             Wings
             .
          
           
             Liuer
             .
          
           
             Heart
             .
          
           
             Lights
             .
          
           
             Melt
             .
          
           
             Kidneies
             .
          
           
             Vdder●…
             .
          
           
             Feete
             .
          
        
         
           Notes for div A14328-e4270
           
             The
             choise
             of
             fish
             .
          
           
             Sole
             .
          
           
             Plaice
             .
          
           
             Dabbe
             .
          
           
             Flounder
             or
             Flooke
             .
          
           
             *
             That
             are
             very
             tender
             mouthed
             .
          
           
             Gurnard
             .
          
           
             Whiting
             .
          
           
             Breame
             .
          
           
             Shad
             and
             Mackrell
             .
          
           
             Dogge-fish
             and
             Hake
             .
          
           
             Cod-fish
             ,
          
           
             Haddock
             .
          
           
             Mullet
             .
          
           
             Base
             .
          
           
             Sammon
             .
          
           
             Sammon-Peale
             .
          
           
             Turbut
             .
          
           
             Sturgion
             .
          
           
             Hallibut
             .
          
           
             Dorie
             .
          
           
             Allowes
             .
          
           
             Guilthead
             .
          
           
             Calaminarie
             ,
             or
             Sea
             Cut
             ,
             Cuttle-fish
             ,
             Poure-Cuttle
             
          
           
             The
             Wolsefish
             .
          
           
             Lompe-fish
             .
          
           
             Conger
             .
          
           
             Lamprey
             .
          
           
             Thornback
             ,
          
           
             Tuine
             ,
             Porpuise
             ,
             &c.
             
          
           
             Herrings
             .
          
           
             P●…lchard
             .
          
           
             Red
             Herrings
             and
             Sprats
             ,
          
           
             Anchoua's
             .
          
           
             Shell-fish
             .
          
           
             Oysters
             .
          
           
             Oysters
             ,
             why
             ●…sually
             eaten
             before
             meale
             ?
          
           
             Muskels
             .
          
           
             Cockles
             .
          
           
             Crab.
             
          
           
             Lobster
             .
          
           
             Pranes
             ,
             and
             Shrimps
             .
          
           
             Fresh
             water
             fish
             .
             Trout
             .
          
           
             Pike
             .
          
           
             Pikrell
             .
          
           
             Perch
             .
          
           
             Carpe
             .
          
           
             Barbell
             .
          
           
             Tench
             .
          
           
             Gudgion
             .
          
           
             Eeles
             .
          
           
             Puffin
             .
          
        
         
           Notes for div A14328-e5360
           
             *
             Of
             y
             
               e
            
             bloud
             ,
             of
             the
             spirits
             ,
             and
             of
             the
             flesh
             .
          
           
             Claret
             wine
             best
             agreeing
             with
             eggs
             .
             A
             light
             and
             comfortable
             breakfast
             .
          
           
             Milke
             not
             profitable
             for
             all
             bodies
             .
          
           
             Sugar
             &
             Mints
             preuent
             y
             
               e
            
             corruption
             ,
             &
             coagulation
             of
             milke
             in
             the
             stomacke
             ,
          
           
             Cautions
             to
             be
             obserued
             vpon
             the
             drinking
             of
             milke
             .
          
           
             The
             difference
             of
             milke
             according
             to
             the
             kinds
             of
             it
             .
          
           
             Milke
             consisteth
             of
             three
             seuerall
             parts
             ,
             Creame
             .
          
           
             Butter
             ,
          
           
             Cheese
             ,
          
           
             Two
             commodities
             by
             eating
             of
             Cheese
             after
             mest
             .
          
           
             Whey
             .
          
           
             White-meats
             .
          
           
             Frumentie
             .
          
           
             Rice-milke
             .
          
           
             *
             For
             there
             is
             in
             the
             pill
             or
             barke
             of
             Rice
             ,
             a
             causticke
             or
             burning
             qualitie
             ,
             very
             pernicious
             to
             the
             body
             .
          
           
             Iunckets
             .
          
           
             A
             Caution
             concerning
             the
             eating
             of
             Iunckets
             .
          
        
         
           Notes for div A14328-e5760
           
             The
             commodities
             of
             Sauce
             .
          
           
             The
             discommodities
             of
             the
             too
             much
             vse
             of
             salt
             .
          
           
             Vinegar
             .
          
           
             The
             discommodities
             of
             the
             ouermuch
             vse
             of
             vinegar
             .
          
           
             Rose-vinegar
             .
          
           
             Verjuce
             .
          
           
             Mustard
             .
          
           
             Orenges
             .
          
           
             Limmons
             .
          
           
             Citrons
             .
          
           
             Oliues
             .
          
           
             Capers
             .
          
           
             Buds
             of
             Broome
             .
          
           
             Sampier
             .
          
           
             Radish
             .
          
           
             Radish
             neither
             good
             before
             meat
             ,
             nor
             after
             meat
             ,
             nor
             togither
             with
             meat
             .
          
           
             Why
             Radishes
             breed
             much
             windinesse
             &
             belchings
             .
          
           
             Oyle
             .
          
           
             Oyle
             Om●…hacine
             .
          
           
             Honie
             ,
          
           
             The
             eating
             of
             Honie
             mornings
             fasting
             very
             profitable
             for
             phlegmatick
             bodies
             ,
          
           
             Honie
             for
             whom
             vnwholsome
             .
          
           
             Clarified
             Honie
             .
          
           
             Notes
             of
             the
             best
             Honie
             .
          
           
             New
             Honie
             why
             better
             then
             olde
             .
          
           
             Sugar
             .
          
           
             Whether
             Sugar
             be
             wholesomer
             then
             Honie
             .
          
           
             Red
             Sugar
             Candie
             .
          
           
             The
             best
             Sugar
             .
          
           
             White
             Sugar
             Candie
             .
          
           
             Compound
             sauces
             .
          
           
             Cinnamon
             water
             .
          
           
             Cloues
             .
          
           
             Nutmegs
             and
             Mace.
             
          
           
             Nutmegs
             condited
             .
          
           
             Pepper
             .
          
           
             Ginger
             .
          
           
             Greene
             Ginger
             .
          
           
             Candied
             Ginger
             .
          
           
             Saffron
             .
          
        
         
           Notes for div A14328-e6510
           
             Foure
             degrees
             in
             the
             qualities
             of
             Simples
             .
          
           
             Apples
             .
          
           
             Why
             some
             apples
             putrifie
             sooner
             then
             other
             ?
          
           
             Peares
             .
          
           
             Wardons
             .
          
           
             Quince-Peares
             .
          
           
             Quinces
             .
          
           
             Marmalade
             .
          
           
             Pomegranet
             .
          
           
             Peaches
             and
             Aprecocks
             ,
          
           
             Medlars
             and
             Se●…uices
             .
          
           
             Mulber●…ies
             .
          
           
             Figgs
             .
          
           
             Dates
             .
          
           
             Plums
             .
          
           
             Wilde
             Plums
             .
          
           
             Damsons
             .
          
           
             Prunes
             .
          
           
             Grapes
             .
          
           
             A
             caution
             concerning
             the
             eating
             of
             Grapes
             .
          
           
             Raysons
             .
          
           
             Currants
             .
          
           
             Cherries
             .
          
           
             Goose-beries
             .
          
           
             Ribes
             .
          
           
             The
             Rob
             of
             Ribes
             .
          
           
             Barberies
             .
          
           
             Raspis
             ,
             or
             Framboise
             .
          
           
             Strawberies
             .
          
           
             Whorts
             .
          
           
             Hasell-nuts
             .
          
           
             Filberds
             .
          
           
             Walnuts
             .
          
           
             Chestnuts
             .
          
           
             Pine-Apple
             or
             Nut.
             
          
           
             Fisticke
             Nuts
             .
          
           
             Almonds
             .
          
           
             Almond
             milke
             .
          
           
             Mushrums
             .
          
           
             Melons
             .
          
           
             Cucumbers
             .
          
           
             Pickled
             Cucumbers
             .
          
           
             Gourds
             .
          
           
             Beanes
             .
          
           
             Pease
             .
          
           
             A●…ichocks
             .
          
           
             Coleworts
             or
             Cabbage
             Cole
             .
          
           
             Carrots
             and
             Parseneps
             .
          
           
             Turneps
             ,
             and
             Navewes
             .
          
           
             Skirret-roots
             .
          
           
             Potatoes
             .
          
           
             Iringo-roots
             ,
          
           
             Garlicke
             ,
          
           
             Onions
             .
          
           
             Scallions
             and
             Chibols
             .
          
           
             Leekes
             .
          
           
             Ciues
             .
          
           
             Lettuce
             .
          
           
             Lettuces
             eaten
             with
             oyle
             in
             sallads
             ,
             to
             what
             bodies
             onely
             conuenient
             .
          
           
             The
             hurts
             that
             come
             to
             the
             body
             ,
             by
             the
             too
             much
             vse
             of
             L●…ttuce
             .
          
           
             Purselane
             .
          
           
             Purselane
             preserued
             in
             pickle
             ,
             a
             very
             wholsome
             Sau●…e
             .
          
           
             Sea-Purselane
             .
          
           
             Prick-madam
             
          
           
             Spinage
             .
          
           
             Blites
             and
             Orach
             .
          
           
             Beetes
             .
          
           
             The
             great
             red
             Romane
             Beet
             .
          
           
             Mercurie
             .
          
           
             Mallowes
             .
          
           
             Mallowes
             very
             hurtfull
             to
             the
             stomacke
             .
          
           
             Sorell
             .
          
           
             *
             For
             the
             one
             doth
             correct
             the
             siccitie
             ,
             the
             other
             the
             frigiditie
             of
             the
             Sorell
             .
             Endiue
             and
             Succorie
             .
          
           
             Dandelion
             .
          
           
             Borage
             and
             Buglosse
             .
          
           
             Lang
             de
             beuf
             
          
           
             Burnet
             .
          
           
             The
             excellent
             vertues
             of
             Burnet
             in
             wine
             .
          
           
             Cinquefoyle
             .
          
           
             Strawberrie
             leaues
             .
             Violets
             .
          
           
             The
             flowers
             of
             Violets
             ,
             of
             Borage
             ,
             and
             of
             the
             Rose
             are
             very
             wholesome
             in
             Sallads
             .
          
           
             Roses
             .
          
           
             Sy●…upe
             of
             Roses
             laxat●…e
             not
             good
             for
             such
             as
             haue
             weake
             and
             moist
             stomacks
             .
             Conserue
             of
             Red
             Roses
             .
          
           
             Roses
             preserued
             .
          
           
             Sugar
             Roset
             .
          
           
             Gillowflowers
             .
          
           
             Marigold
             .
          
           
             Asparagus
             .
          
           
             Hop-buds
             .
          
           
             Parsley
             .
          
           
             Alexanders
             .
          
           
             Penie-royall
             or
             Organie
             .
          
           
             Hyssop
             .
          
           
             Time.
             
          
           
             Sauaury
             .
          
           
             Mints
             .
          
           
             Mints
             very
             wholsome
             in
             sallads
             .
          
           
             Bawme
             ,
             and
             Basill
             ,
          
           
             Marjorame
             .
          
           
             Betouie
             .
          
           
             Sage
             .
          
           
             Rosemary
             .
          
           
             Costmary
             &
             Maudline
             .
          
           
             Tansie
             .
          
           
             Clarie
             ,
          
           
             Rocket
             and
             Tarragon
             .
          
           
             Towne
             Cress●…
             ,
             or
             Towne
             Ka●…se
             ,
          
           
             Water
             Karsse
             .
          
           
             Auens
             .
          
           
             Filipendula
             .
          
           
             Cheruill
             .
          
           
             Roots
             of
             Cheruill
             exceeding
             ,
             wholsome
             .
          
           
             Wormewood
             .
          
           
             The
             wholesomnesse
             of
             Wormewood
             wine
             or
             beere
             ,
             and
             for
             whom
             it
             is
             most
             conuenient
             .
          
           
             Fennell
             .
          
           
             A
             caution
             concerning
             the
             eating
             of
             the
             round
             tufts
             or
             heads
             of
             Fennell
             .
          
           
             Anise
             seeds
             ,
             and
             Careway
             seeds
             .
          
           
             Coriander
             seeds
             .
          
        
         
           Notes for div A14328-e8760
           
             Three
             sorts
             of
             Diet.
             
          
           
             An
             admonition
             for
             licentious
             liuers
             .
          
           
             A
             threefold
             caution
             to
             be
             obserued
             in
             the
             vse
             of
             break
             .
             fasts
             .
          
           
             The
             vse
             somtimes
             of
             one
             meale
             in
             a
             day
             ,
             for
             what
             bodies
             conuenient
             .
          
           
             Whether
             in
             eating
             one
             meale
             a
             day
             ,
             were
             it
             better
             to
             take
             it
             at
             supper
             ,
             then
             at
             dinner
             ?
          
           
             What
             space
             of
             time
             ought
             to
             intercede
             dinner
             and
             supper
             ?
          
           
             Three
             things
             to
             be
             obse●…ued
             at
             meales
             .
          
           
             Reasons
             that
             make
             for
             varietie
             of
             meats
             at
             meale
             .
          
           
             The
             solution
             of
             the
             controuersie
             .
          
           
             The
             eating
             of
             flesh
             and
             fish
             at
             one
             meale
             not
             wholsome
             for
             the
             bodie
             .
          
           
             Whether
             bread
             ought
             to
             be
             taken
             with
             y
             
               e
            
             meats
             in
             any
             sutable
             measure
             and
             proportion
             .
          
           
             For
             whom
             it
             is
             not
             convenient
             to
             sup
             more
             liberally
             ,
             then
             to
             dine
             .
          
           
             Wherewith
             it
             is
             best
             for
             them
             that
             be
             rheumaticke
             to
             finish
             and
             shut
             vp
             their
             meales
             .
          
           
             To
             drinke
             litle
             and
             often
             at
             meales
             ,
             is
             better
             ,
             then
             to
             drinke
             much
             at
             once
             .
          
           
             A
             generall
             rule
             for
             drinking
             at
             meales
             .
          
        
      
    
  

