VIA RECTA AD Vitam longam, OR A PLAIN PHILOSOPHICAL DISCOURSE OF THE Nature, faculties, and effects, of all such things, as by way of nourishments, and dietetical observations, make for the preservation of Health, with their just applications unto every age, constitution of body, and time of YEAR.  
WHEREIN ALSO, BY WAY OF Introduction, the Nature and Choice of Habitable Places, with the true use of our famous BATHS of bath is perspicuously demonstrated.  
BY To: VENNER, Doctor of Physic, at bath in the Spring, and Fall, and at other times in the Burrow of North-Petherton near to the ancient Haven-towne of BRIDGEWATER in Somerset-shire.  
LONDON Printed by Edward Griffin for Richard Moor, and are to be sold at his shop in St Dunstan's Churchyard in Fleetstreet, 1620.   

TO THE RIGHT HONOURABLE, FRANCIS, LORD VERULAM, LORD High Chancellor of England, etc.  
Right Honourable,  
I Often meditating with myself, to whom I should (according to the ancient and well approved custom of the best learned of all ages) consecreate these my labours, I at length resolved, in testimony, of my devoted affections to your Honour, as also in regard of the worthiness and utility of the subject (which is the dietetical part of Physic, that for preservation of health appertains to all men, but to none, as I suppose, more than to your Honour, who under his Majesty, doth chiefly wield the state of our Reipublique) to commit them to your Honour's protection. Whereunto, your benign Nature, excellent learning, and singular respect towards learned men, have not a little also encouraged me. If the work shall yield any manner of delight or profit to your Honour, I have my aim and contentment. The God of Heaven grant you a long and healthy life, with a prosperous fruition of your Place and Dignities, to his Glory, your own Comfort, and the Good of his Majesty's subjects. Thus referring both myself, and this work to your favourable acceptance, I in all observance humbly rest  
At your Honour's service and command, TOBIAS VENNER.   

OF THE NATURE AND CHOICE OF HABITABLE PLACES.  

Whether a temperate air be the best and wholsomest for the preservation of life?  
SEeing that, for the continuance of life and health, there is so great respect to be had of the air (for without it we can scarcely live a moment of time) and place of habitation, as of the meats we eat; I therefore thought it meet to express, by way of Introduction, the knowledge of those things that demonstrate the salubrity of habitable places, which is expended chiefly in three things; in purnesse of the air, quality of the soil and situation, and wholesomeness of the water: from which every man may easily gather and conceive of the healthfulness of his habitation. And first as concerning the air, that is the best and wholsomest to preserve life, which is subtle, bright, and clear, not mixed with any gross moisture, or corrupted with filthy or noisome vapours, which also with calm & pleasant winds (for great & boisterous winds are to the lungs, eyes, and ears hurtful) is gently moved: for such air is in substance pure, in qualities temperate, and therefore most wholesome. But the air that is infected with corrupt & filthy vapours, evaporating or breathing out of standing pools, channels, or other impure places, or which is so shut up with hills or mountains, 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 sudden mutations. For as a pure, clear and temperate air is good for every age and constitution: even so impure, gross, cloudy and intemperate air is to every age and constitution hurtful. Therefore touching the knowledge of the goodness of the air, it must be considered that it be not vaporous, moi●…, or putrid, not too hot or too cold, not over-moist, or dry: for a vaporous, cloudy, gross or putrid air doth cause theumes, annoy the lungs, corrupt the humours, infect 
Aire vaporous, gross, or putrid,  the heart, deject the spirits, and subvert the habit of the whole body.  
Aire too hot doth relax the joints, resolve the humours, and spirits, cast down the strength, greatly weaken the 
Aire too hot.  concoction, with all other functions of the vegetal faculty, because it dissolveth and draweth out the natural heat. Moreover it maketh the colour yellow, because it corrupteth the blood which rubifieth the colour, and causeth choler to exceed other humours. Last of all, it heateth the heart with an unnatural heat, it dissolveth, wasteth, and consumeth the humours, and causeth them to putrify, and flow to the concavities and weak parts of the body; and therefore it is not agreeable to healthy bodies: Notwithstanding it is available for over cold, moist, hydropicke, and paraliticke bodies, and such as are affected with the cramp proceeding of too much cold and moistu●…e.  
But air temperately hot doth maintain the natural heat, confirm the strength, and maketh all the operations 
Temperate air.  of the body more lively: it is very comfortable and agreeable to every constitution.  
Aire too cold is of a congelative power, and therefore 
Aire intemporately cold.  weakeneth the sinews, and greatly hurteth the brain, breedeth catarrhs, and 
* Astl 〈◊〉 is a disease when the lungs are so stopped & clogged with phlegm, as that they cannot dilate themselves: by reason whereof a man cannot breathe but with wheasing, panting, etc. Aire meanly cold.  asthmaes, and extinguisheth the natural heat, especially in weak bodies, by congealing the substantial moisture thereof, and consequently it being not able to actuate as it ought, putrifieth. It is less hurtful, nay sometimes profitable to bodies that are exceeding hot: and to sound bodies it is more convenient and agreeable than air that is over hot.  
But air meanly cold is healthful, because it impelleth the natural heat into the inner parts, and so causeth a strong digestion, provoketh the appetite and maketh all the hidden operations of nature more effectual: For such a coldness is proportionably contrary to the natural heat, by reason whereof, the natural and genuine heat is by an Antiperistasis fortified, and the digestion, which is the root of life, confirmed.  
Aire too moist, such as is commonly in marish & low 
Aire too moist.  places, is to all bodies most hurtful, because it too much lenifieth and moisteneth the body, and filleth it with excremental humours, and causeth distillations, the very root almost of all diseases of the brain and sinews, as cramps, palsies etc. with pains in the joints; and to speak all in a word, a general torpiditie both of mind and body.  
But that air which is meanly moist, especially in the 
Aire indifferently moist.  summer time, is agreeable to most complexions; for it maketh a good colour, softeneth the skin, and openeth the pores, whereby is caused the better difflation, and discussion of vaporous superfluities; but yet it somewhat maketh the humours prone to putrefaction. This air verily is very agreeable to bodies of a dry constitution, but unto other, by reason that it soon causeth putrefaction of humours, it is far less convenient.  
A dry air is contrary unto this, and it is most agreeable to moist constitutions. 
A dry Air.   
Now these things, which I have hitherto declared, concerning the election of air, being considered, it doth plainly appear, that of the same a temperate mediocrity in calidity, frigidity, humidity, and siccity, as much as possibly may be; besides the lucid and clear substance of it, is for the preservation of health to be desired, because such air doth cause and conserve the health of the inhabitants. For nothing verily causeth the body more lively and jocund, and less dull and unapt about the voluntary and animal motions, then to live in a pure, clear, and temperate air, which hath in it no mixture of any filthy or offensive vapour. And there are two things that do plainly manifest the wholesomeness of such air, as first, places 
What things declare the wholesomeness of the a●…re.  free from very low valleys, and moors, and foggy mists in the night; then the bodies of the inhabitants, as an acute wit, a sound and lively colour, a stable integrity of the head, quick sight, perfect hearing, sound smelling, clear voice, and no difficulty of breathing, or unlustiness of the limbs: For by these signs the wholesomeness of the air is approved, and by the contrary the offensive and noisome breath thereof is detected.  
But seeing that it is not every man's lot to live in a pure and healthy air, and such is the necessity of the air, that even for a moment of time it cannot be eschewed, it must needs follow, that from it our bodies receive very great alterations: Wherefore the evillnesse of the air being known, and the alteration which it maketh in our bodies considered, it may be easy in our meat, drink, exercise etc. to object the contrary, which may much hinder, infringe, and attemper the action and power of the air; but yet I counsel 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 body ought to be preferred before any pecuniary profits.   

Whether the habitation that is somewhat eminent, be for health the best approved?  
WIth good reason did our Ancestors build their houses towards the South and the North, because through the northern windows, the north wind might in the summer pass in to cool the bloomie air in them, and that the sun, which rectifieth the air, might through the southern windows in the winter enter into every room. For otherwise they cannot have the benign and sweet aspect of the sun and the pleasant and healthful blasts of the North wind at those distinct times of the year. But they did, for the most part evilly set them (more regarding their commodity then health) in deep 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 lieth open to the West, because it is perpetually subject to the moist and excremental blasts of the West wind. But in mine opinion those houses and habitations are best, which are somewhat eminently situated on pure & firm 
What place for habitation is best.  ground, far off from low, marish, or other filthy places, (for there the air is for the most part temperate, subtle and pure, seldom infected with vaporous blasts) having springs or brooks of pure water near adjoining, lying open to the South and East, with hills (which may somewhat hinder and keep back the vaporous West wind, and the sharp North wind in the winter) a little remote on the West and North side, having windows looking not only towards the South and North for the reasons aforesaid, but also, so much as may be, towards the East, because the sun in the beginning of the day, arising upon them, doth excellently clarify, and purge the air of them, and is all the day after better exposed to the most wholesome blasts of the East wind. But here advertisement must be given, that the Eastern windows or casements, be not set open, before the Sun hath somewhat purged the air, and dissipated the clouds, especially in moist seasons: for the morning air, by reason of the coldness and moisture of the night, is gross and impure, very hurtful to them that have weak brains, & subject unto rheums, until it be illustrated by the presence of the Sun, and purified by his heat and splendour.  
And here I would not, that the Reader should so conceive me, as that I judge the west-wind, to be at no time wholesome: verily, I think nothing less, for it is sometimes wholesome enough, as if in the time of its blowing, the air be bright and clear, especially if it blow in the declining of the day, and the beginning of the night: for than it is the purer and less gross, by reason of the presence of the Sun in the west part, which attenuateth the blasts of it. Wherefore I do conclude, that in an house, to the end it may be perflable, it is expedient to have windows on every side, which may, ad placitum, be opened and shut up again.   

Why are those that inhabit eminent places in a free and open air, of a more long and healthy life, and also of a more acute, generous, and magnificent mind, than those that inhabit crooked, low, and marish places?  
THis question consisteth of two parts: the reason of the first is, because the air in eminent and open places, both by reason of the continual motion of it, as also of the firm solidity of the earth, is more subtle and pure, whereby it cometh to pass, that the inhabitants, are even to extreme old age, seen to enjoy very good and perfect health.  
But in crooked, low, and marish places, for such verily are the spirits, as is the air which is inspirated: the Inhabitants are sickly, and have turbid and obfuscated spirits, by reason of the grossness and impurity of the air. For, impure, gross, and intemperate air doth corrupt the spirits and humours: from whence proceed infinite diseases, and untimely old age. Therefore eminent Regions, because they are with pure winds freely perflated, are more healthy, then low and marish places, and in them men live not only more healthfully, but also longer, and from hence it was, that Plato wrote, that he ever found the longest livers in high and temperate Regions.  
Therefore he that desireth to live a long and healthy life, must dwell in an eminent and champion country, or at least, in a place that is free from muddy and waterish impurities: for it is impossible, that a man should live long and healthily in a place, where the spirits are with impure air daily affected. Wherefore I counsel them, that wish to enjoy true health, and a firm state of body, to take special care that they live not in waterish places, or in a gross, corrupt, and filthy air, or otherwise subject to vaporous blasts, which annoy the spirits, breed rheums, and are very pernicious to the lungs.  
Now the reason of the second is evident, by that which hath been showed concerning the former: for those that live in eminent and champion countries, by reason of the tenuity, purity, and wholesomeness of the air in such places, have clear, pure, and subtle spirits, from whence it cometh, that they are witty, nimble, magnanimous, & alta petentes. But the contrary is seen in low and marish places, for there, the Inhabitants, by reason of the evilness of the air, have gross and earthy spirits, whereof it is, that they are for the most 
* For some have their natures rectified by education.  part men, humum tantum sapientes, dull, sluggish, sordid, sensual, plainly irreligious, or perhaps some of them, which is a little worse, religious in show, external honest men, deceitful, malicious, disdainful. Wherefore, seeing that the diversity of spirits, and differences of wits and manners, do so much proceed from the condition and nature of the air, I do here again advertise all such as are ingenious, generous, and desirous of perfection, both in mind and body, that they endeavour by all means, to live in a pure and healthy air, and so seldomly as may be, frequent places, where the air is wont to be infected with vaporous impurities.   

Whether fountain water, in goodness and wholesomeness, excel other waters?  
THat water is esteemed to be the best and wholsomest, which is most clear and thin, pure in taste and smell, altogether clean from any impure, terrene, or other dreggy mixture. And such is, before all other, fountain water, if it rise in a pure, high, and open place, and that against the East, for than it is the better depurated with the morning Sun, and pure oriental winds. Of fountain waters, those that rise against the North, because they have not the radiant aspect of the Sun, which purifieth the waters, are least commendable, for they are not easily concocted, they weaken the stomach, and cause fluctuations, and flatuousnesse in the body. But there are some fountain waters, not to be allowed for alimentary uses, and such are those, which rise from sulphurous, bituminous, or metalline places, or which are carried thorough like veins of the earth, because they receive an unpleasant savour and smell, and also an evil quality from those things that they issue from, or run thorough.  
Next unto fountain water in goodness, is rainwater, so it fall not in a boisterous or troublesome air; for the Sun, from all waters and humid places, draweth up the thinner and purer portion resolved into vapours, which is the matter of rain to come. Notwithstanding, the goodness thereof doth alter according to the diverse parts of the year; for that is the best, which falleth from the middle 
Rain water alt●…reth in goodness, according to the times of the year.  of the Spring, to the middle of Autumn, because in those seasons, the air is for the most part pure, seldomly corrupted with noisome vapours, which defile the raine-waters. And there are some, to whose opinion a man may easily, without error subscribe, which think, that such rainwater is not inferior in goodness to fountain water. But the waters which fall with great tempests of winds, hail, thunder, and lightnings, are, by reason of many confused vapours and exhalations collected in the air, impurer, and therefore not so well to be approved for the health of man's body.  
River water hath the third place of goodness, both by 
River-water.  reason the action of the Sun upon it, as also because that by motion, it becometh thinner, except it be polluted by the mixture of other things, as it cometh to pass in rivers, that run thorough marish places, or near unto populous Towns or Cities: for then, by reason of all manner of filth running, or cast into them, they become very corrupt and unwholesome. Therefore where the Inhabitants through the want of most wholesome fountains, are constrained to make use of river water, let them take especial care, lest instead of that which is wholesome, they take that which is corrupt and very offensive to the health of their bodies: Wherefore let them make choice of that river water, which is not subject to the aforesaid hurts; but runneth with a full stream upon gravel, pebble-stones, rocks, or pure earth: for that water, by reason of the purity of the place, motion, and radiant splendour of the Sun, is thinner, sweeter, and therefore more pure, and wholesomer, and in my opinion, it is doubtful, whether fountain waters surpass in goodness such river waters. But if the river waters shall not be clear, but slimy and muddy, and the same, for want of better waters, necessarily used, as in many low and marish places, then let them be kept so long in some vessel, till that the gross part rest and settle in the bottom, for by this means, the thin and purer part of the water may be taken and used, and the grosser cast away.  
Wellwater is judged inferior to the former, in purity and wholesomeness, not only because it is void of motion, 
Wellwater.  but also because it is not illustrated of the Sun; notwithstanding, if the Well be digged in pure earth, and the mouth open to the air, not shut up in a dark obscure place, not beset with a filthy bottom, but a pure, gravely, or rocky, than the water, especially if it be often drawn, is very good and wholesome.  
And here understand, that the waters that are drawn 
Pump and Cistern waters.  thorough pumps, because they are shut up from the air, are worse than other Well-waters, for they more quickly putrify, and acquire an ill quality. The like may be said of 
Waters carried thorough pipes of lead.  Cisternewaters'. Neither are the waters which are carried throw pipes of lead, so wholesome as they are supposed to be, not only because they are shut up from the air, but also because they are thought to acquire an unwholesome quality from the lead: they are troublesome to the stomach, and ponderous to all the bowels; but these hurts in their boiling, are well removed.  
All standing waters, as of pools, motes, and of pits, 
Standing waters.  which in low and marish places, are very usual, are most unwholesome, and altogether (as pestiferous) to be avoided and eschewed, for in that they are standing, or creeping with a very slow pace, the parching heat of the Sun often working upon them, doth more mightily pierce to the bottom, and so leaving the grosser part, draweth up the thinner, whereby it cometh to pass, that the waters appear muddy, and of a leadish colour, corrupted both in smell and taste. Waters that are taken near unto the seashores, 
Waters near the seashores.  or arms of the same, are for the most part corrupt, and of a stinking smell, and unpleasant savour, and therefore naught and unwholesome for man's body.   

Whether Snow waters be in goodness matchable to river water?  
NO, and the reason is, because that while the snow is engendered, the thinner part of the matter, is (as it were) pressed forth of the cold, and converted into clouds, the grosser part remaineth, and is turned into snow: whereof it cometh, that snow-waters are gross and over cold, and therefore hurtful to man's body; for they cause rheums, and greatly hurt the sinews. Moreover, they breed spleneticke passions, by causing the spleen to grow great, they confound the breast and liver, cause asthmas, and fill the stomach with flateous crudities: wherefore the use thereof, especially in elder years, doth undoubtedly induce exitial affects to the sinews, joints and bowels. But snow water is, of some in these days, greatly esteemed of, to cool and extinguish thirst. Perhaps, in hot countries, and in hot seasons, it may be for some bodies agreeable; but in our northern countries, it is at no hand to be allowed, except to such as are impensively hot; for it is only profitable to a stomach that estuateth with heat.   

Whether in waters that are naturally warm, which we call hot Baths, it be healthful for healthy men to bathe?  
Waters' naturally hot, and of a medicinable faculty, such as are our famous baths of bath, are of singular force, not only against diseases gotten by cold, or proceeding from a cold and moist cause, but also bring in time of health, exceeding comfort and profit, to all cold, moist, and corpulent bodies: for they open the pores, resolve, attenuate, digest, consume, and draw forth superfluities, and withal, strongly heat and dry the whole habit of the body. They are of excellent efficacy against all diseases of the head and sinews, proceeding of a cold and moist cause, or of a cold only, or moist only, as rheums, palsies, epilepsies, lethargies, apoplexies, cramps, deafness, forgetfulness, trembling, or weakness of any member, aches and swellings of the joints, etc. They also greatly profit windy and hydropicke bodies, the pain and swelling of any part of the body, so that it proceed not from an hot cause, the sluggish & lumpish heaviness of the body, numbness of any member, pain in the loins, the gout, especially the Sciatica, cold tumours of the milt and liver, the yellow jaundice in a body plethoric or phleg●…aticke. They are also very profitable for them that have their lungs annoyed with much moisture, because they consume and dry up that moisture: and to make slender such bodies as are too gross, there is nothing more effectual than the often use of these waters. Wherefore let those that fear obesitie, that is, would not wax gross, be careful to come often to our Baths: for by the often use of them, according as the learned Physician shall direct, they may not only preserve their health, but also keep their bodies from being unseemingly corpulent. They are also singularly profitable to women, for they help them of barrenness, and of all diseases and imperfections of the matrice, proceeding of a cold and moist cause. They also cure all diseases of the skin, as scabs, itch, old sores etc. All which to be true, we daily find with admiration to the exceeding great comfort of many, who with deplored diseases, and most miserable bodies resort to our baths in bath, and are there, by the help of wholesome physic and virtue of the Baths, through the blessing of Almighty God, recovered to their former health. But hot baths, to bodies naturally hot and dry, are generally hurtful, and so much the more, as the body is drier 
Hot Baths hurtful to hot and dry bodies.  and the bathe hotter, because it distempereth and consumeth the very habit of the body, and maketh it carraine-like lean. Wherefore seeing that natural baths are not indifferently agreeable to every constitution, I do advice that not any one go into them rashly, or upon an approperous judgement, but that he be first advised by some faithful, judicious and expert Physician, and to him expose the state of his body, whereby he may understand, whether or no it may be expedient for him to attempt the same. And whereas in bath there are diverse baths, and they differing in their heat, he must also from the learned Physician be directed in which to bathe; neither must he only understand which bath to use, as most convenient for his present state of body, but also when and how often to use the same. Besides this, he must (according as his state of body shall require) be purged before he enter into the bathe, and be also directed in other things how to order himself, before he go into the bathe, while he is in the bathe, and after that he is come out of the bathe, and when he leaveth the bathe. And must also, in the intermitting times of bathing and sweeting, take such physic, as his disease and present state of body shall require. The neglect of all these, or of some of them, either through ignorance or voluntary wilfulness, may be the cause that some that take great pains to come to the baths, are not by them healed of their infirmities, but oftentimes never return to their homes again; or if they do; it is most commonly with new diseases, and the old worse than ever they were: Whereas many of a generous and religious understanding, using the true helps of physic with the baths, are of their diseases perfectly cured. And here I exhort the Physicians, in regard that the Baths, which proceed from Sulphur, or from it, take their chiefest virtue and strength (as our Baths in bath do) do weaken and subvert the stomach, especially of some bodies, that they have an honest care to corroborate the same by such means as shall be best fitting for the present estate of the body. Here also I advertise such as in the declining or fall of the year, which we call the Autumn, shall for the health of their bodies repair to our Baths, that they defer not their coming till the middle of September or after, as many ignorantly do; but that they rather be there by the end of August, that they may have the commodity of the Baths before the air grow to be too cold for bathing in hot Baths, as commonly it is in October, especially toward the end thereof: for if they shall make use of the Baths when the air is cold and moist, or very inclinable thereunto, they shall receive (the pores of the body being open by reason of the efficacy of the bath) far greater hurt than commodity. But perhaps some out of an ignorant timorousness will object, that to come to the Baths at the end of August is too soon upon the Dog-days. Herein they are more scrupulous, then judicious; but to yield 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 evenings, which are the times for bathing, are rather cold or declining to a temperature, and the heat of the day following upon bathing, is that which we specially respect for the health of our Patients, for whom we approve the use of the Baths. And verily, whosoever shall but consider the great variableness, and inconstant disposition of the Spring, from its ancient temperature, especially of later years, must (in my opinion) confess, that the month of September is most commonly, in regard of the disposition of the air, so fit for bathing in hot Baths, as any in the Spring. Wherefore such as for the health of their bodies repair to our Baths, shall, if they be there by the end of August, receive a double commodity: For first, they shall have the whole month of September very convenient for bathing, and physic also, as shall be occasion, yea and part of October, as the disposition of the air shall permit: next, sufficient time for their return to their homes, before the air grow too cold, or the weather distempered: for to expose their bodies to travel in foul and intemperate weather, upon the use of the Baths, induceth, (the pores being open) besides feverous distemperatures and ventosities, oftentimes very great and dolorous affects of the brain, breast, sinews, and joints. Thus much I thought fitting to advise concerning the use of our Baths, and the rather that such as preposterously use them, may not erroneously detract from the admirable virtues of them.  
Now I will in one thing give my advice to the Governors of the place, in which I shall nothing doubt of their unanimous 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 custom of men and women promiscuously at one time going into the Baths, may be reform, which (in my judgement) may with no less fitness, than decency easily be effected. For whereas there are four public Baths for strangers to bathe in, (of which the King's bath is the hottest, and it is for largeness and efficacy a kingly bath indeed: next unto it for efficacy of heat is the hot bath, and the bath that is adjoining to the King's bath now called the Queen's bath: these two Baths are near of one temperature. The Cross bath is for heat the mildest; it is very temperately warm: the use of this bath may, by the advice of a discreet Physician, sometimes be very profitably admitted even to hot and dry bodies) I would; that men only use the King's bath one day, and women another, that all occasion of offence might thereby be removed: and because the Cross bath, and Hot bath are near together, I would that the day that men use the Cross bath, women use the Hot bath, and the day that women use the Cross bath, men use the Hot bath: which order may be likewise observed in the use of the King's bath, and of the other adjoining to it. For by this means such as please, or rather shall be so advised by their Physician, may without all offence, use one bath or another every day.  
But perhaps some will object against me, that they came far, and with great expense to seek their health at the Baths, and therefore that I do them great wrong to seek to barthem of the use of the King's Bath every second day.  
To whom I answer; that not the immoderate and preposterous use of the Baths, (for that is pernicious) but the tempestive and moderate use of them doth acquire their health: for to use the King's bath oftener than every second day, and to sweat 2, or 3 hours upon the bathing, as shall by the advice of the learned Physician be thought meet, for the particular state and constitution of the body, besides other fitting courses of physic, is more, if you rightly weigh the great heat and efficacy of the bath, then in any state or constitution of body 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 have written of our Baths of bath, it may plainly unto all men appear, of what excellent efficacy they are, if they be rightly and judiciously used: and seeing that in the true use of them, there are many things, as I have partly before touched, to be considered; I do therefore again advise all such as are respective of their health, that they enterprise not the use of them without the counsel of some honest and learned Physician; which if they do, the incommodum may be maius commodo.  
And so I conclude this Introduction.    

OF THE DIVERS kinds of Bread. SECT. I.  

Whether Bread that is made of the middle and purest part of the meal not separated, be the best and wholsomest?  
AMong the things which serve for meat, I may with very good right give the first place unto bread, for it is the simplest nourishment, and to our nature very familiar: if it be well made and prepared, the nourishment which it yieldeth is very substantial and exceeding good. But the virtue and goodness of the bread is to be taken from the nature of the grain, and manner of preparation. Concerning the preparation, I will only touch it a little hereafter, where I will show the properties, that aught to be in the best and wholsomest bread. And whereas there are diverse sorts of grain wherewith bread may be made, yet we most chiefly use three, Wheat, Rye, and Barley, for we never use Beans, or Oats, except in a very great scarcity of the former. For Bread made of Beanes is very dry, by reason whereof it is brittle, unpleasant, and hard to digest, it can in no wise be wholesome, for it filleth the body full of wind, and is void of any good alimental juice. Of Oats in Wales, and some of the Northern Shires of England, they make bread, 
Bread of Beanes and Oats.  especially in manner of Cakes, which kind of bread is of light digestion, but windy, and yieldeth a weak nourishment to the body: while it is new, it is meetly pleasant, but after a few days it waxeth dry and unsavoury: it is a bread of light nourishment, and (in my opinion) not agreeable for men, especially for such as have not been 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, Rye, and Barley, it is lawful even for our poor people to make of them, or of the mingling of them, bread abundantly; as also, because that other sorts of bread are with us grown out of use, wherefore of these only 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 body; but it is purer or impurer, according to the fineness or coarseness of the flower whereof it is made. For of the meal there are four parts: Pollen, Simila, Secundarium, and Furfures.  
Pollen is the purest part of the meal, that is, the finest part of the flower; of this is made the whitest and purest bread, very profitable for thin, weak, loose, and extenuated bodies; but not so commendable for those that are healthy and strong, and therefore if any such use it, they are more curious than judicious.  
Simila is that part of the meal, which is the mean between the finest part of the flower and the coursest, which is called Secundarium of this together. With the finest part of the flower is made the wholsomest and best nourishing bread, and it is in greatest use among the better sort of people.  
Secundarium is that part of the meal, whereof yeoman-bread is made, which some call second bread. This bread 
Second Bread.  because it hath in it the finer part of the bran, doth not give to the body so great nor so good nourishment as the former; but it quickly descendeth from the stomach, and maketh the body soluble, and therefore sometimes good for such as are wont to be costive; and if a quantity of Rye flower be added to it, there will be made of them both an yeoman-bread, for strong and healthy bodies very convenient.  
Bread made only of the brannie part of the meal, 
Brown Bread.  which the poorest sort of people use, especially in time of dearth and necessity, giveth a very bad and excremental nourishment to the body: 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 Rye flower, or else Barley flower and Rye flower together be added to that which is sifted from the grossest bran, there will be made a brown household bread agreeable enough 
On●… way Bread.  for labourers. Sometimes only the grosser part of the bran is by a Searse separated from the meal, and a bread made of that which is sifted, called in some places, One way bread, wholesome enough, and with some in very familiar use: it nourisheth less than that which is made of purer flower; but by reason of some part of the bran which is contained in it, it doth sooner descend and move the belly, for there is a kind of abstersive faculty in the brain: wherefore, for those that are healthy, and yet subject to costiveness, and also for such as would not wax gross, it is most profitable.  
In time of scarcity of corn, bread is also wont to be made of the whole meal, from which the bran is not separated, and it is well called panis confusaneus, because all 
Panis confusaneus.  the meal, 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 stomach, and filleth the belly with excrements.  
Bread made of Rye is in wholesomeness much inferior 
Rye Bread.  to that which is made of wheat: it is cold, heavy, and hard to digest, and by reason of the massivenes thereof, very burdensome to the stomach. It breedeth a clammy, tough, and melancholic juice; it is most meet for rustic labourers, for such by reason of their great travail, have commonly very strong stomaches. Rye in diverse places is mixed with wheat, and a kind of bread made of them, called Messeling bread, which is wholesomer 
Messeling Bread.  than that which is made of Rye, for it is less obstructive, nourisheth better, and less filleth the body with excrements.  
Some use to make bread, especially in the times of scarcity, of Rye and Barley mixed together; but this kind of bread is more excremental than the former, yet better than that which is only made of Barley: for Barley bread is less nourishing then Rye bread; it is cold and dry, hard 
Barley Bread.  of concoction, and breedeth not a tough juice, but rather somewhat cleansing, and therefore it hath speedier distribution through the body, than Rye bread hath; but it giveth a dry and excremental nourishment to the body, filleth it with wind, and greatly hurteth the stomach.   

How many properties ought there to be in the best and wholsomest Bread?  

I.  Seven: The first is that it be made of the best wheat; for according to the difference of the wheat, is though goodness or badness of the bread. That wheat is best which is of yellow colour, of a close and compacted substance, clean, weighty, and so hard, that it will not easily be broken between the teeth: contrary to this is that which is of a lax and open substance, such as is commonly grown in low and uliginous places. And if wheat that hath all the aforesaid properties cannot conveniently be had, yet let it be such as is of an hard compacted substance, and weighty: for it is generally to be observed in every kind of wheat, that the better and wholesomer bread is always made of the weightier and more compacted wheat, and the wo●…ser of that which is more light and open.  
The second property is, that it be fitly leavened; for the leaven causeth the bread to be of thin parts, by reason 
2.  whereof, it is more easily digested, and breedeth better humours. But the leaven must be fitly proportioned, because common experience proveth in men's stomaches, that bread much leavened is of heavy digestion, and of no commendable nourishment. All the ancient Physicians deemed unleavened bread to be very unwholesome, because it is of hard digestion and breedeth obstructive humours. Howbeit we daily prove that no bread is lighter of digestion, or giveth better nourishment to the body, than our manchet, which is made of fine flower of wheat, having in it no leaven, but in steed thereof a little barm. But by this I reject not the use of leaven, to the making either of manchet bread or of greater loaves, as a thing very profitable and good; but I leave it as a thing indifferent, and every good housewife to her own custom herein: only I advertise, that the leaven and barm be fitly proportioned. And by the former rule of the ancient Physicians, all sorts of cakes, simnels, wafers, fritters, pancakes, and such like, are to be rejected, if they be not well corrected with some other good ingrediences.  
The third property is, that it be temperately seasoned 
3.  with salt, for bread over sweat is of hard digestion, and breedeth obstructive humours, and bread over salt is a dryer, and breedeth adust and melancholic humours. But that which consisteth in a mean between both, is pleasant to the taste and more acceptable to the stomach.  
The fourth property is, that it be light, and somewhat 
4.  open, and such, although it be great in show, yet it is of small weight, and therefore easily digested, and easily distributed from the stomach.  
The fifth property is, that it be very well wrought and 
5.  laboured with the hands and brake, and not over-liquored, as many negligent and slothful servants oftentimes do, to save that labour; for than it is heavy to the stomach, and breedeth clammy and naughty juice.  
The sixth property is, that it be well baked; for bread 
6.  that is ill baked, whether too much or too little, is of ill digestion, of ill distribution, and therefore very troublesome to the stomach.  
The last property is, that it be not eaten over new, as while it is hot, nor when it is stale and grown dry. It must 
7.  not be eaten hot, because it will fluctuate in the stomach, slowly descend, oppilate, and abundantly breed wind in the bowels, by reason of a vaporous humidity that is in it while it is hot, which in cooling evaporateth: and because it furneth upward, it causeth drowsiness, confoundeth the senses, and very greatly hurteth the brain itself. Wherefore bread while it is hot, although it be to some men's palates very pleasant and acceptable, yet it is to the body unprofitable, because it breedeth flatulent and obstructive humours. In like manner, bread that is stale and grown dry, because it hath lost his natural temperature, is unprofitable; for it is hardly digested, and yieldeth little nourishment, and the same not good, but melancholic. Wherefore it followeth, that the bread ought not to be too old, nor too new: and to avoid all the aforesaid discommodities, I hold; that the bread ought to be kept the space of 24 hours, or at least one night in some cold place after the baking, before it be eaten; and also that it be not above two or three days old in the summer, especially if it be made in the form of manchet or smaller loaves; nor above four or five days old in the winter; for by how much more it is dried and indurated, by so much the worse it nourisneth, and is of harder concoction.   

Whether Biscuit Bread yield to the body any profitable nourishment.  
Biscuit bread is only profitable for the phlegmatic, and them that have crude and moist stomaches, and that desire to grow lean, because it is a very great dryer; and therefore let such as are choleric and melancholic beware how they use it. The like may be said of the crust of bread; for it is also very hardly digested, and breedeth choler adust and melancholic humours. Wherefore let the utmost and harder part of the crust be chipped away, of which let such as are by nature choleric and melancholic have special care. But it is good for the phlegmatic, & for such as have over-moist stomaches, and yet healthy, and desirous to grow lean, to eat crusts after meat, the very superficial and burnt part of them only chipped away, because they press down the meat, and strengthen the mouth of the stomach, by drying up the superfluous moisture of it.    

OF THE DIVERS kinds of Drink. SECT. II.  

Whether it be wholesome for northern people, that inhabit cold countries, to drink water at their meals, in steed of Beer?  
ALthough Water be the most ancient drink, and to those that inhabit hot countries, profitable and familiar, by reason of the parching heat of the ambient air, which doth exceedingly heat, inflame, and dry their bodies; yet to such as inhabit cold countries, and especially not accustomed thereunto, nor the constitution impensively hot, requiring and forcing the same, it is by the contrary, in no wise agreeable: for it doth very greatly deject their appetite, destroy the natural heat, and overthrow the strength of the stomach, and consequently, confounding the concoction, is the cause of crudities, fluctuations, and windiness in the body.   

What, in general are the commodities of wine?  
Many and singular are the commodities of wine: for it is of itself, the most pleasant liquor of all other, and was made from the beginning to exhilarate the heart of man. It is a great increaser of the vital spirits, and a wonderful restorer of all powers and actions of the body: it very greatly helpeth concoction, distribution, and nutrition, mightily strengtheneth the natural heat, openeth obstructions, discusseth windiness, taketh away sadness, and other hurts of melancholy, induceth boldness and pleasant behaviour, sharpeneth the wit, abundantly reuiueth feeble spirits, excellently amendeth the coldness of old age, and correcteth the tetrick qualities which that age is subject unto; and to speak all in a word, it maketh a man more courageous and lively, both in mind and body. These are in general the commodities of wine, which are so to be understood, as that a mean and frugality be had in the use of it, notintemperancie and drunkenness; otherwise what can be more hurtful than wine, seeing that the same immoderately taken, destroyeth the life and prosperous 
The discommodities of wine immoderately taken.  health, disturbeth the reason, dulleth the understanstanding, confoundeth the memory, causeth the lethargy, palsy, trembling of the hands, and a general weakness of the sinews. Wherefore let wine be moderately used, that neither distillation, nor inflammation, nor exiccation, or drunkenness follow; for if it be taken beyond measure, it will not be a remedy and comfort for the strength, but rather a poison and utter overthrow. But seeing that there are diverse sorts of wine, and the same not indifferently agreeable to every age and constitution, I will therefore (that every man may make choice of those wines that are best agreeable for him) speak of the particular differences of them, according to their several qualities, especially of such wines, as with us are most usual.  
White-wine and Rhenish-wine, do least of all wine's 
Whitewine and Rhenish wine.  heat and nourish the body, 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 less annoy the head, than any other urine. They cut and attenuate gross humours, provoke urine, and cleanse the blood by the reins. They moisten the body, and cause sleep, mitigate the pains of the head, proceeding from a great heat of the stomach, 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 year, and for those that would be lean and slender: They are less hurtful, for such as are fevorous, than other wines are; but being well mixed with water, they are very profitable for all hot distemperatures. It is very expedient to drink White-wine or Rhenish-wine in the morning fasting, and also a little before dinner and supper, with a limmon 
* A little sugar may be al●…o added thereto, as is hereafter showed; but it is more medicinable, in ●…egard of the penetrative faculty of it, if it be taken without sugar.  macerated therein, and the juice pressed forth, especially for them that have hot and dry stomaches, or are subject to obstructions of the stomach, of the mesaraicke veins, of the liver, and of the reins: for it greatly refresheth an hot and dry stomach, stirreth up the appetite, cleanseth away the sl mie superfluities of the stomach, mesaraicke veins, and other obstructive matter in the passages, by way of urine. But it is very hurtful to drink White-wine or Rhenish-wine with meat, or at the meals, or presently after meal; except for such as are affected with too much astriction of the stomach, because they deturbe the meats from the stomach, 
White and Rhenish wines, whether good to be taken with meat, or after meal?  before they are concocted, and so cause them to pass crude and indigested, whereby it cometh to pass, that the whole body doth greatly abound with flateous crudities.  
White and Rhenish wines are very pernicious for such as are rheumatic, and subject to fluxion of humours into the joints, or other parts of the body, and therefore let such very carefully eschew the use of them.  
Claret wine is very near of a temperate nature, and 
Claret wine.  somewhat of an astringent faculty, as the savour of it doth plainly show: it breedeth good humours, greatly strengtheneth the stomach, quencheth thirst, stirreth up 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 have hot stomaches, which it doth excellently refresh. But it greatly offendeth them that are of a cold and moist constitution, that abound with crude humours, and that are subject to distillations from the brain, especially if it be taken immoderately, or not with meat: for it, being taken with excess, or out of meal, is of all wines (in regard of the rheumatic nature of it) the most pernicious: and therefore let such as are subject to cold and rheumatic diseases, beware how they use it. But verily, it being moderately taken at meals, it is for temperate bodies, so as it be a pure and quick wine, scarcely inferior to any of the regal wines of France: and for such as are inclined unto heat, so they are not much subject unto rheums, excelleth both them, and all other: for it notably rectifieth the stomach, and wonderfully comforteth the same, breedeth most healthful blood, and acceptable to the heart. It is of all wines the best for choleric bodies, and the worst for phlegmatic.  
Sack is completely hot in the third degree, and of thin 
Sack.  parts, and therefore it doth vehemently and quickly heat the body: wherefore the much and untimely use of it, doth overheat the liver, inflame the blood, and exciccate the radical humour in lean and dry bodies: wherefore to them that are young, and all such as are of an hot and dry temperature, it is greatly hurtful. But if it be moderately taken of them, for whom it is agreeable, it maketh the stomach strong to digest, helpeth the distribution of the meats unto all parts of the body, concocteth crude humours, and consumeth the excremental; and to speak all in a word, it mightily strengtheneth all the powers and faculties of the body. It is most accommodate for old men, for gross men, for stomaches that are weak, 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 moist seasons of the year. It is chiefly to be drunken after the eating of meats of gross substance, and such as consist of an excremental moisture, as Pork, fresh fish, etc. 
Whether S●…cke be best, to be taken with sugar, or without?   
Some affect to drink Sack with sugar, and some with out, and upon no other ground, as I think, but that, as it is best pleasing to their palletes. I will speak what'I deem thereof, and I think I shall well satisfy such as are judicious. Sack taken by itself, is very hot and very penetrative, being taken with sugar, the heat is both somewhat allayed, and the penetrative quality thereof also retardated. Wherefore let this be the conclusion: Sack taken by itself, without any mixture of sugar, is best for them that have cold stomaches, and subject to the obstructions of it, and of the mesaraicke veins. But for them that are free from such obstructions, and fear lest that the drinking of Sack, by reason of the penetrative faculty of it, might distemper the liver, it is best to drink it with sugar, and so I leave every man that understandeth his own state of body, to be his own director herein.  
Malmsey is in operation very hot, and by reason that 
Malmsey.  it is sweet, it nourisheth very much, and therefore the use of it is exceeding profitable for old, cold, weak, and decayed bodies, for it mightily che●…isheth the natural heat, and fortifieth all the powers of the body. It is convenient for all cold bodies; but for such as are hot, it is greatly hurtful, because it is very easily converted into red choler. It killeth worms in children, by a certain natural and hidden property, if they drink it fasting.  
Muskadel is even in all respects equal to Malmsey, 
Muskadel.  and therefore if that be wanting, this may well supply the turn: the use of it is good for old and cold bodies; but very hurtful to such as are of an hot temperature.  
Bastard is in virtue somewhat like to Muskadel, and 
Bastard.  may also instead thereof be used: it is in goodness so much inferior to Muskadel, as the same is to Malmsey, the use thereof is likewise hurtful to young and hot bodies.  
Canarie-wine, which beareth the name of the Lands 
Canary wine,  from whence it is brought, is of some termed a Sack, with this adjunct sweet, but yet very improperly, for it differeth not only from Sack, in sweetness and pleasantness of taste, but also in colour and consistence, for it is not so white in colour as Sack, nor so thin in substance; wherefore it is more nutritive than Sack, and less penetrative. It is best agreeable to cold constitutions, & for old bodies, so that they be not too impensively choleric, for it is a wine that will quickly inflame, and therefore very hurtful unto hot and choleric bodies, especially if they be young.  
Tent is a gross nutritive wine, and is very quickly concocted 
Tent.  into blood, but the same is oppilative, and therefore it is very hurtful for such as are subject to obstructions. It is fit for them that are extenuated and weak, and stand in need of much nourishment, and the same somewhat astrictive.  
Greek wine, which is of a blackish red colour, is of a very temperate nature, hotter than Claret, and sweeter, yet 
Greek wine.  with some pleasing sharpness adjoining, it breedeth very good blood, reuiueth the spirits, comforteth the stomach and liver, and exceedingly cheereth and strengtheneth the heart. For aged people, and all such as are naturally of a weak state of body, it is most profitable.  
Wine of Orleans is stronger than any other French wine, and very pleasant withal in taste: it is for goodness 
Wine of Orleans.  scarcely, or not at all, inferior to Muskadel: It is hurtful to the choleric, and all such as have hot livers and weak brains, for it doth quickly over heat the liver, and assault the head. But for other bodies, especially if they incline to a cold constitution, and for cold and weak stomaches, there is not a better wine, if there be so good. For it doth not only comfort the stomach, help the concoction, and vivify 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 hurtful to them that are young, and that are of an hot and choleric temperature; but to the aged and phlegmatic very profitable.  
There are also other French wines (would to God they 
Vin de Coussy, and d' Hai, Regal wines.  were so common as Claret) which for pleasantness of taste, mediocrity of colour, substance and strength, do for most bodies, for ordinary use with meats, far excel other wines: such are chiefly Uin the Coussy, and d'Hai, which to the Kings and Peers of France are in very familiar use. They norably comfort the stomach, help the concoction and distribution of the meats, and offend not the head with vaporous fumes. They are Regal Wines indeed, and very convenient for every season, age, and constitution, so they might be had.  
Red wine is of an austere sharp taste, of an astringent 
Red wine.  faculty, and therefore only good for physic uses, to stop choleric vomitings, and fluxes of the belly. There are also other sorts of wines, altering according to the diverse nature of the vine, soil and air, whose differences may by their colour, taste and consistence, easily be discerned. And here I would have you generally to observe in the use of wines, that those wines, which are more mild, temperate, and least assaulting the head, are more wholesome for the body: and those more hurtful, that are strong, acute and vaporous, especially if there be not a mean in the use of them, and a respect also of the age, complexion, and time of the year.  
Moreover, it is to be understood, that wines differ very 
Wines differ in goodness according to their age.  much, according to their age: for wines that are new, are unwholesome, and the more new, the more unwholesome, for they have in them little heat, and consist of a gross and excremental substance; wherefore they do not help, but much hinder the concoction and distribution, cause fluctuations in the body, and cholick-torments, and abundantly breed obstructions of the liver, milt and reins. But their superfluous and excremental moisture is, in process of time, concocted and overcome of the heat, and then they become more hot, more pure, and much more wholesome.  
And here it is to be observed, that all wines have not 
Why all wines ●…aue not the same time of continuance.  the same time of continuance; for there are some, which by reason of the weakness of their heat, cannot long be kept, as Whitewine, Rhenish wine, and Claret; for these, and such like, do in six or seven months, or within, according to the smallness of them, attain unto the height of their goodness; and after a year, do begin to decline, and lose much of their goodness, especially the smaller sort of them. But the stronger sorts of wines, as Sack, Muskadel, Malmsey, etc. are best, when they are two are three years old: for these, by reason of their strong heat, do a long time reserve their perfect vigour. And as these wines, being too new, are unwholesome, so be they also, if they be too old, as when they have passed four or five years, because they heat beyond measure; for the older they grow, the more heat they acquire, and in process of time, the siccity of them is correspondent to their heat. Wherefore such wines, are rather merely to be reputed among medicaments, than aliments, because they have a far greater faculty of altering the body unto heat and siccity, than they have of nourishing. The use of them, especially 
Wines too old are very hurtful.  if it be often, is hurtful to the sinews, and an enemy to procreation, because they dry up the geniture, perturb the understanding, and by reason of their tart and vehement fumes, affect the membranes of the brain with a cruel pungitive pain. They are only, in the way of physic, good for weak and moist bodies, that are decayed of their natural heat. Wherefore wines that are over old, or too new, are to be eschewed; for those do too much heat, and these do nothing at all, so long as they be new, and are so far away from helping the concoction, as that even themselves 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 mean between both, to be the most wholesome.  
But whereas it hath been said before, that new wines 
Whether all n●…w wines do breed obstructions?  breed obstructions, it is not so generally to be taken, as that all new wines do breed obstructions; but that is to be understood of the must of sweeter wines, which have in them no mixture of nitrous or biting lees, for such verily do breed gross, flateous, and obstructive humours. But those wines, of which sort are White and Rhenish wines, that have in them any mixture of nitrous lees, are so far off, from breeding obstructions, as that nothing can be more contrary to their nature, because ●…hey provoke urine, and strongly move to stool, which they perform especially through the acrimony of the lees, and also through the abundance of wind, which they breed. Wherefore those new wines alone are drunk without hurt, or with least, which consist of a thin substance with nitrous lees, of which sort, as I have said, are White and Rhenish wines, and these by reason of their quality of cooling, 
What new wines not perfectly depurated, may without hurt be drunken, and of what bodies?  moistening, and of moving the belly, may be good for young men that have hot stomaches, and such as are choleric by constitution; but are very hurtful for old men, and such as are phlegmatic, 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 use, but to move the belly, which faculty if it want, it is extremely ill and hurtful to the body.   

How many precepts ought there to be observed in the exhibiting of pure wine in respect of the age.  
Five: The first is, that it be not given unto children, for this will be as if you should add fire unto fire: for they being of hot and moist temperature, would thereby become over hot, and their heads also filled with vapours, whereof ensue many evils, and sometimes the falling sickness. The second is, that it be not given to youths, as from 14 years of age unto 25; for wine is unto them most repugnant; because it doth above measure heat their hasty, hot, and agitating nature, and extimulate them (like mad men) unto enormous and outrageous actions. The third is, that it be very moderately given, and that not too often unto young men, as from 25 years of age unto 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 unto wrath and unlawful desires, dull the wit, and confound the memory. The uforth is, that it be more liberally given unto them that are in their manhood and constant age, as from 35 years unto 50: and let such, when they are passed forty years of age, begin to make much of the use of wine; and yet if they be of hot constitutions, let them abstain from the stronger sorts of wines, especially from the often use of them, because they will be offensive unto the head and sinews. The fifth is, that it be given with a liberal hand unto old men, and that also of the stronger sorts of wines, especially when they are in the latter part of old age, as from 60 years upward unto the end of their life. For unto old men there come four excellent commodities, by the use of pure wine. The first and greatest 
Four principal commodities come unto the aged by the use of pure wine.  commodity, seeing that they are cold, and for the most part almost without good alimental blood, is because it greatly correcteth the coldness of their age, and bringeth them unto a better temperature of heat, with increase of blood. The second, because it expelleth sadness and melancholy, whereunto that age is most subject. The third is, because it maketh them to sleep well, which by reason of the siccity of the brain, and paucity of vapours, many old men oftentimes want. The fourth and last commodity is, because it removeth obstructions, whereunto they are very subject. To conclude, as pure wine is most unmeet and hurtful for children and such as are young: so for old men it is most convenient and wholesome.   

Whether the use of Wine mixed with water be fit for all times and profitable for all bodies?  
IT hath been a very ancient and profitable custom to mix wine with water in the hot seasons of the year; for the wine by reason of the subtility of it, doth facilitate the penetration of the water, and carrieth the same, which otherwise is of an obtuse operation, unto all the parts, at what time as they shall need to be cooled and moistened. And from hence it is that wine much allayed 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 used. Neither is it convenient for all bodies; for to old men, to the phlegmatic, and such as are of a cold temperature, or have weak stomaches, the use thereof is hurtful, as may be gathered, by that which I have before spoken of the use of water.  
But wine diluted is good for young men, for such as are choleric, and are of an hot constitution, for hot countries, 
Wine allayed with water, for whom profitable.  and the hot seasons of the year, especially in the summer; for then by reason of the parching heat, wine allayed, that is to say, thin small waterish, and in no wise strong, is to be drunken. By all which, it is apparent, that four things are to be considered in the use of wine mixed with 
Four things to be considered in the use of wines diluted.  water: the country, the time of the year, the temperature of the body, and the age: for it is more or less to be allayed, according as the country, the season of the year, the age, and temperature of the body shall be hotter or colder. Whereunto you may also add, that the nature of the wine is also to be respected, because it is more or less to be diluted according to the efficacy & strength of it. But that the unlearned may not be deceived in the manner of mixing wine with water, I will set down some particular forms thereof, which I would have to be understood of the smaller wines, of wihch sort are the White, the Rhenish, and the Claret, because they more avail for quenching the thirst, and cooling of the body. For bodies therefore of an hot and dry temperature in cold countries, and in the summer season, let three parts of water be 
The manner of mixing wine with water for every temperature of body.  mingled with one of wine; or if the time be very hot, & the thirst molestious, and the body also youthful, and strong, four parts of water may be mingled with one of wine. But for such hot and dry bodies in hot countries, and in the hot seasons of the year, the wine is so to be diluted, that only a very little smack of the wine be perceived. For such a mixture taketh away the hurts of the water, and sufficiently helpeth the distribution of it into the body, for quenching the thirst and moistening the dried parts. But verily for them that inhabit cold countries, and are of a mean temperature, it is best in the summer season to mingle an equal portion of water and wine; or if the time be very hot, and the age youthful and strong, they may take two parts of water to one of wine: for that which is overmuch allayed or mixed with water, except it be for necessity's sake, as in a feverous distemperature, is to Northern people hurtful, because it doth too much diminish their natural heat, hinder the digestion, and breed inflations, and colic torments. Wherefore wine not much, but meanly diluted, is to our Country men, for the most part, in time of health and heat agreeable, because it doth best temper their humours, penetrate and cool the parts of the body, and assist the natural heat, against the ambient heat of the air: I say, in time of health, because the bowels burning with a feverous distemperature, it is lawful, yea very expedient, to mingle 6, 7, or 8 parts of water with one of wine, especially if the body shall be youthful, and of an hot temperature, that the vehement heat, which otherwise will quickly subvert the state of the body, may be extinguished. But for them that are cold by temperature, or well stricken in years, pure wine is in time of health more convenient, as I have before showed. And in any feverous distemperature, they may not in the mingling together of water and wine, to allay their thirst, take above four, or at the most five parts of water to one of wine, lest that the hurts which water is likely to bring to such bodies, should be greater than the commodity of cooling and quenching the thirst, as may be gathered by that which I have afore declared of the use of water. And here understand, that wines of a thick consistence are not 
Why wines of a gross substance ought not to be dilut●…d?  to be diluted, because they are fulsome to the stomach, and by reason of the subtility of the water, become more vaporous, and offensive to the head. Now by that which hath been said of wines, it may easily be collected, that it is convenient for temperate bodies, and chiefly for old men, for the phlegmatic, and such as are of a cold temperature, and for the cold seasons of the year. But to young men, that have hot constitutions, and above all others to the choleric, in whom the liver is over hot, and in the hot seasons of the year, it is very hurtful, especially if it be strong. And it is also hurtful to them that have weak brains, and feeble sinews; and therefore all such must either forbear wine, or use it very moderately, and well tempered with water in hot seasons.   

Whether it be expedient for health to be drunk with wine once or twice in a month?  
O How impudently would our drunken potisuges vaunt themselves, if for the health of the body, I should approve the cus●…ome of being drunk once or twice in a month! Verily, it hath been written and affirmed by some of the ancient Physicians, and approved as a thing wholesome: because drunkenness observed in manner aforesaid (for often drunkenness they did condemn) doth (as they say) by inducing sleep, alleviate and make quiet the animal powers, provoke vomiting, urine, and sweat: whereby it cometh to pass, that the weak and troubled spirits, through immoderate cares and perturbations, are revived, and pacified, and the evil humours not only ejected from the stomach, but also expelled from all parts of the body. But this their assertion, as it is most ungodly, so it is unto the health of the body most pernicious: for drunkenness spoileth the stomach, maketh the blood waterish, hurteth the brain, dulleth the senses, destroyeth the understanding, debilitateth the sinews, and so buerteth the powers of all the body. Wherefore seeing that all drunkenness is evil, and hurtful to the true health of the body, and that the disease is pernicious, which doth chiefly distemper the place of understanding; they erred very grossly, that thought drunkenness profitable once or twice a month. Neither are their reasons of such validity, as that they should persuade any to a custom no less hurtful to the mind then to the body. For the animal pours defatigated, or otherwise disturbed, may be holpen with a safer, better, and a more godly remedy, then by an unquiet and turbulent sleep, caused by means of drunkenness: for drunkards verily do not enjoy sweet and quiet sleep, whereby the animal powers are truly refreshed. In like manner, to procure vomiting, urine, and sweat, by means of drunkenness, as it is wicked, so it is also beastly. Moreover by a remedy of this kind, the hurt is far greater than the help; for drunkenness, besides that it doth extinguish the light of the understanding, causeth the Apoplexy, and such other like diseases of the brain, and oftentimes a sudden suffocation. In a word, it doth by much more hurt all the parts and faculties of the body, than any way help by evacuation of superfluities, as the barbarous Authors pretend for their assertion: for infinite are the hurts that drunkenness bringeth unto man's body. Well therefore was Androcides wont to say unto Alexander, being about to drink wine, that he might beware of excess, O Rex memor sis te terrae sanguinem bibere. But here I will not deny, but that it may be very lawful and expedient, for 
To drink ad hilaritat●…m, whether lawful and profitable.  them that are wont to be wearied with great cares and labours, to drink sometimes until they be merry and pleasant; but not drunken: for in observing such a rule, the aforesaid crapulentall hurts are not induced, but the spirits and the whole body, are thereby so recreated, refreshed, and renewed, as that the next day, they do more ingenuously undertake, and more readily execute their accustomed businesses.   

Whether Beer be more wholesome than Ale?  
Beer that is too bitter of the hop (as many to save malt are wont to make it) is of a fuming nature, and therefore it engendereth rheums and distillations, hurteth the sinews, offendeth the sight, and causeth the headache, by filling the ventricles of the brain with troublesome vapours: whereof not only the internal, but also the external senses, are very much disturbed and hurted: and therefore such Beer is worse than Ale, notwithstanding the obstructive faculty of it. But if Beer be not made too bitter, but that it have in the making of it a proportionable quantity of hops, and that it be not drunk before the bitter force of the hop be throughly spent and consumed, it is far more wholesome than Ale: because the manifold force and efficacy of hops, do manisestly declare the wholesomeness and excellency of Beer; for hopps do not only remove obstructions of the liver, spleen, and kidneys, and cleanseth the blood from all corrupt humours, causing the same to come forth with the urine, which it provoketh; but also, maketh the body soluble, by excreting forth of yellow choleric humours. Wherefore seeing that hops do as well make Beer a kind of medicinable drink, to preserve the powers and faculties of the body, and to purge and cleanse the blood, as a common and daily drink to extinguish thirst, I may very well conclude, that it is much better and wholesomer than Ale, especially for such as be choleric, and have 
For whom Beer is better than Ale.  hot stomaches, and that are subject to obstructions of the melt, liver, and kidneys. But Ale is in the winter season in greatest use, because it cooleth less than Beer, as most men think; but it doth not by any other reason less cool, (there being an equal proportion of malt in them both) but because it hath not such a penetrative power as 
Whether Beer be colder in operation then Ale?  Beer hath: I know that many are of opinion, that Beer (in regard of the hot and dry quality of the hop) is in operation hotter than Ale: but by their leave, if the Beer be kept untouched, till the bitterness thereof be worn out, I suppose it to be in operation colder than Ale, both in regard of the penetrative faculty of it; as also because it expelleth choler both by stool and urine. Ale by reason of the grossness of the substance of it, breedeth gross humours, and in that respect it is more nourishing than Beer, and therefore more profitable for lose and extenuated bodies, and such as desire to grow fat; but by reason of the obstructive nature thereof, it is very hurtful to the phlegmatic, to such as are gross, and full of humours. Now by that which hath been said, it may easily 
Whether Beer breeds rheums more than Ale?  be discerned, whether Beer more causeth rheums, & distillations, than Ale? Many are of opinion that it doth, which is true, if it be made too bitter of the hop, or drunk while the bitterness 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 bitterness be consumed, it is so far away from breeding of rheums, as that it is rather good to prevent them by removing obstructions, the principal cause of rheums and distillations.   

How many properties ought there to be in the best and wholesomest Beer?  
SIX: The first is that it be not sour, or of any other unpleasant savour, for such is hurtful to the stomach. The second is, that it be clear and thin: for that which is not clear and well defecated, abundantly increaseth gross, flateous, and pituitous humours, and so consequently impinguateth the body to the utter subversion of it: for it obstructeth the bowels, causeth the stone and strangury, by filling the passages of the urine with gross, feculent, & slimy humours, breedeth wind, and maketh the breath short and painful. The third is, that it be very well boiled: for that which is not well boiled is fulsome to the stomach, and puffeth up the body with windy humours. The fourth is, that it be old and purged from his dregs; for such is of a penetrating nature, of good juice, not windy, and acceptable to the stomach, both for concoction and distribution. But that which is new, causeth the same hurts, which the gross and not well concocted doth. And verily this propertic is in Beer much to be regarded; for if it be not drunk till the bitte●…nesse of the hop be well consumed, it doth nothing less than offend the brain and sinews with vaporous fumes; but it doth the better penetrate and quench the thirst: and therefore stale Beer is chiefly to be desired in the summer, and it is a drink (believe me) for all constitutions, but especially 
Stale Beer most wholesome in the summer season.  for the choleric and melancholic most wholesome. But here by the way it is to be considered, that as Beer very new is unwholesome, so is that also which is too old, as when it is grown sour, for it very much hurteth the stomach, the liver, and the brain. Therefore they greatly err, that keep Beer till it be two, three, or four years old: for it is most hurtful to the body, and pernicious to the understanding. But Beer of a middle age, as from one or two months old, unto five or six, according to the strength of it, is the best and wholsomest. And if in that space, it shall only chance to acquire somewhat a sour smack, it is not therefore of all men to be refused: for unto choleric bodies because it represseth the acrimony of choler, and also to all them (by reason of the penetrating force which it obtaineth) that are subject to the obstructions of the stomach, mesaraicke veins, spleen, liver, lungs and reins it is most profitable. And if such as have the stone, or are subject to the obstructions of the reins, do daily use such Beer, it will be impossible, so that they err not in other things, that they should ever be vexed with the stone, or any other great and painful obstruction of the reins. The fifth is, that it be of an indifferent strength, not too strong nor too small, because each excess is hurtful. For that Beer which is of a middle strength, doth heat that state of body which is over cold, refrigerateth that which is too hot, and preserveth the temperate. But that which is stronger than a mean, is more meet for cold and moist bodies, especially in the cold seasons of the year: and that which is weaker, for hot and and dry bodies, especially in the spring and summer: for such bodies require much cooling and moistening, which small Beer, because that it little differeth from the nature of water, doth best effect; but it is rheumatic, and impensively hurtful to cold constitutions: For you must understand, that Beer by how much the stronger it is, by so much the nearer it cometh unto the nature of wine, and by how much the smaller, by so much the nearer it approacheth unto the nature of water. Wherefore seeing that there is great difference to be found in Beer, according to the strength and smallness of it, it becometh every man to have special respect of his own state and temper of body, that thereby he may make use of that which shall be best agreeing unto his nature. And here I advice all such as respect their own good, that they drink not Beer that is very strong, but in steed of wine; (for if it be stale, well depurated from dregs, and throughly boiled, it is in operation most like unto wine) because the often use of it, is very greatly hurtful to the integrity both of mind and body. And here I admonish our common alepot drunkards, that it is worse to be drunk with Ale or 
Drunkenness with Ale or Beer worse than with wine.  Beer, then with Wine; for the drunkenness endureth longer, to the utter ruin of the brain and understanding, by reason that the fumes and vapours of the Ale or Beer that ascend to the head, are more gross, and therefore cannot be so soon resolved, as those that rise up of wine: and by the same reason I conclude, that it is worst of all to be drunk of Ale. The sixth and last property is, that the malt whereof the Beer is made, be full of pure corn, as of Barley or Oats, for then the drink made thereof must needs be the better. And here it may be demanded, whether Beer made only of barley malt, be better and wholesomer, then that which is made of barley and oaten 
Whether Beer made only of barley malt be better and wholesomer than that which is made of barley and oaten malt mingled together? A fourfold end of the use of drink.  malt in equal portions mixed together, or of two or three parts of barley malt with one of oaten. To which I answer, that whereas the end of the use of drinkeis' fourfold: 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 Beer made of barley and oaten maltemixed together, doth more effectually accomplish the first three without any manner of hindrance unto the fourth, and is also of a more lively taste, if it be kept untouched, till that it hath gotten a sufficient stalenes: whereupon I may well affirm, that Beer made of barley and oaten malt mingled together is better, then that which is made of barley malt alone, especially in the hot seasons of the year: and verily for hot and dry bodies, it is at all times much more convenient, because it receiveth a singular cooling quality from the Oat.   

Whether Cider and Perrie are for common use wholesome and profitable drinks?  
Cider and Perrie are usual drinks where fruits do abound: they are cold in operation, and better or worse, according to the fruits whereof they are made. In respect of the coldness of them, they are good for such as have hot stomaches or hot livers, and by reason of a very pleasing sharp taste which they have, if they be drunk after they be four or five months old, they are of a notable penetrating faculty, and do greatly help the weakness of the stomach, and distemperature of it, proceeding of a hot cause: for they excite the appetite, temper the dryness of the humours and inward parts, assuage the thirst, and very greatly repress the ebullition of choler. Moreover, by reason of their penetrable power, they provoke urine, and open the obstructions of the stomocke, mesaraicke veins, milt, liver, and reins. They are wholesome for hot and dry bodies, namely, for the choleric, but especially the atrabilaricke. Yet they are not good to be used as common drink with meats except of them that have very dry stomaches, and subject to too much astriction of the same, because they cause the mea●…s too speedily to descend from the stomach; and besides that, the much and often use of them is very hur●…full to the liver, which by overcooling, it doth so enfeeble, and dispoliate of its sanguifying faculty, that the colour of the face becometh pale and riveled, and the skin oftentimes polluted with a white spottie deformity, through an ill habit of the parts, acquired by the too often use of them. Moreover, the much and often use of these drinks do exceedingly weaken the brain and reins, whereupon rheums and seminal fluxions, aches of the joints, weakness of the limbs and back do very quickly ensue. They are best to be taken for whom they are agreeable, in an empty stomach, as morning's fasting, and about an hour or two before meal, for than they better remove the obstructions, and attemper the dryness of the parts. Only those that are atrabilary, which abound with choler adust, because their stomaches are very dry, wherefrom, for the most part the meats do very slowly, and that not without some difficulty descend, may very profitably drink a draught or two thereof at their meals. But let the phlegmatic, and 
Cider and Perie very hurtful unto cold bodies, and such as are troubled with the wind colic.  such as are of cold constitutions, or subject unto the windy colic, altogether eschew the use of these drinks, because they abundantly opplete their bodies with waterish, crude, and windy humours, with a sudden labefaction of the liver. They are meliorated, by putting to them sugar, nutmeg, and especially ginger, which chiefly correcteth their crude and windy quality. Of these two sorts of drinks, caeteris paribus, Perrie for pleasantness and goodness hath the precedency, which in taste is like unto a small Rhenish wine, from which it differeth but little in operation. But you must understand that these drinks while they be new, are very hurtful, because they consist of much excremental moisture, which abundantly filleth the body with crude and flateous humours. But after that, the excremental superfluity of them, by process of time, is concocted and absumed, which in four or five months, will very well come to pass, the use of them (as may be very profitable to cool, to moisten, I have showed and to open obstructions.   

Whether Metheglin and Meath are wholesome for every age and constitution of body?  
MEtheglin is a very strong kind of drink, made of two parts of water, and one of honey, boiled together and scummed very clean, and if Rosemary, Hyssop, Time, Organ, and Sage, be first well boiled in the water, whereof you make the Metheglin, it will be the better. And afterwards, when you boil the same water with honey, if you also boil in it a quantity of 
* As to every gallon of water, one ounce of ginger, scraped clean and sliced.  ginger, three or four wambles about, after that it is clean scummed, or el hang the ginger sliced thin in a linen bag, by a thread, in the barrel, wherein you put the Metheglin, it will be much the better, and a drink exceeding wholesome in the winter-season, especially for old folks, and such as be phlegmatic, and have feeble sinews, cold stomaches and troubled with the cough. For besides the singular faculty that it hath, of heating the body, it hath also a very special abstersorie property, for the removing of phlegm, residing and sticking in the stomach, brain and sinewy parts: It is best in the morning's fasting. But it is not good for such as are hot by constitution, nor in the hot seasons of the year, because it overmuch heateth the body, and is very quickly turned into red choler, and therefore let such as are choleric, beware how they use it. If in their old age, cold phlegm shall somewhat abound in their stomaches, than sometimes mornings fasting, a small draught thereof may be profitable for them. It must not be drunk while it is new, for then, because it is not fined from the dregs, nor the crudities thereof digested, it is very windy and troublesome to the belly. But after that it hath well purged itself, and settled in the vessel three or four months, and made as afore described, there is not for very cold, old and phlegmatic bodies, especially in the cold seasons of the year a better drink, as by the properties thereof above showed, may be collected.  
Meath or Mead, is like to Metheglin, the chiefest difference is, that it is not so hot in operation; for Meath is 
Meath.  made of one part of honey, and four times so much of pure water, or more, and boiled till no scum doth remain. This is a drink of excellent operation, very profitable to 
According to the strength you desire to have it, or as the temperature of the body shall require.  all bodies, from the beginning of April, to the beginning or middle of September, for the preserving of health, to be taken in an empty stomach, for it cleanseth the breast and lungs, causeth an easy expectoration, provoketh and procureth urine abundantly, and maketh the belly soluble. If hyssop, time, pellitory of the wall, parsley-roots and fennel roots be first well boiled in the water, whereof you make the Meath, and ginger also boiled, or hanged in the barrel, as I have afore showed in the making of Metheglin, it will be of a more effectual operation, for the purposes aforesaid, and a drink believe me, beyond all other, profitable for them that are subject to the obstructions of the breast, and reins of the back. But it must not be drunken until the crudities thereof be concocted, and the dregs settled in the bottom, which in a month will be well effected.  
Thus much concerning the sorts of drinks, which are in common use among us: there are also sundry other sorts made for our necessities, as Aqua vi●…ae, Rosa solis, Cynamon-water, Hippocras, etc. of all which, because they are to be used as medicines, I will not speak particularly: only of the first of them, because that upon any necessity, it is in greatest use and request among us, I will for the use of such, who now and then need such a comfortable drink, briefly entreat.   

Whether Aqua vitae be good and agreeable for all bodies.  
Aqua vitae hath his denomination, in that it recovereth and maintaineth life: The common manner of making it, is to distil it out of the lees of wine, or of the lees of strong ale and wine together, by adding thereto licorise, Annisseeds and grains; but this common vendible Aqua vitae, both in regard of the gross substances, from whence it ariseth, as also of the rude manner of preparing and distilling it, may more rightly be named Aqua mortis, the water of death; for it causeth more hurt, than commodity to them that use it: wherefore I will here describe an easy manner for the making of an Aqua vitae, yet very effectual for them that need such a comfortable drink.  
Take of the tops of Rosemary, of Sage, of Marjoram, of Organ, of Time, of Wormwood, of Speremints, of Balm, of each one handful, of Ginger scraped clean one ounce, of Nutmegs and Cinnamon of each half an ounce, of Cloves, Mace, Pepper and Grains, of each a quarter of an ounce, of Galingale roots sliced one ounce, of Raisins of the Sun cut thorough the middle one pound, of Fennell-seedes and Annis-seedes of each two ounces, of Liquorice scraped clean and cut into thin slices, half a pound: bruise the Spices and Seeds a little, and break the herbs between your hands, than put all together into a gallon or two of Muskadel, Sack, or such like strong wine, and so let them infuse in an Lymbeck-pot close stopped, four and twenty hours upon hot embers, and the next morning distil them with a very temperate fire, and take especial care, that the head of your Limbeck be kept cold continually with fresh water, and that the bottom thereof 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 add a gallon of strong ale, or lees of wine, or of them both, with half a pound of Liquorise, four ounces of Anisseeds, and an ounce of Grains, and distil it again, you shall draw an Aqua vitae, good for your families and poor neighbours in their necessities.  
Now to the question I answer, that for the most part there is not any water in use, which can better fortify life, and hinder the coming on of old age, than the aforesaid Aqua vitae: for it very greatly comforteth a weak stomach, expelleth wind, putteth off all melancholic passions, preserveth the humours from corruption, and excellently prevaileth against swooning; for by reason of a notable penetrable power that it hath, it quickly goeth unto the heart, and wonderfully raiseth up faint and feeble spirits. But the use thereofis not alike wholesome, and good for all bodies; 
Aqua vitae very hu●…tfull unto dry bodies.  for unto them that are lean, and of a dry nature, and in the summer, it is very pernicious, because it drieth up, and (as it were) scorcheth their inward parts, especially the liver, and destroyeth the natural moisture: But to old men, to gross and moist bodies, it is very profitable, for it fortifieth their stomaches, concocteth excremental humours, discusseth wind, and defendeth them from the lethargy, apoplexy, and other cold diseases, unto which, by reason of their moist habit of body, they are very subject. Wherefore the moderate use thereof is to he permitted unto cold and phlegmatic bodies, especially in cold and moist seasons, to wit, upon the taking of much meat, or when the stomach shall be vexed and distended with wind, the quantity of a spoonful or two at a time, well sweetened with sugar, that it may the less affect the brain and nostrils, or cause any hurt to the liver, through its fervent and penetrating heat. If it be taken with an equal portion of wormwood water, as a spoonful or two of the one, and so of the other, with sugar also in it, it exceedingly comforteth the stomach, helpeth the concoction, and discusseth wind, without causing any manner of hurt to the liver: and being taken in this manner after a great meal, or whensoever the stomach shall be ill-affected, by reason of windiness of otherwise, it is not only good for the phlegmatic, and such as are cold by constitution, but agreeable also and wholesome for all other bodies. But if such as are impensively hot and dry in their state of body, stand in need of the help thereof in the like cases, I advice them to take two or three parts of wormwood water, and one of Aquavitae, mingled with sugar, and so they may securely and profitably use it.    

OF THE FLESH OF Beasts and Fowls. SECT. III.  

Whether all Beasts and Fowls, are for goodness of meat, more wholesome being young, then when they are grown unto fuller age?  
BEfore I answer to the question, you must understand, that we make four differences in the age of beasts, that is to say, the time of sucking, of youth, of middle age, of old age.  
Now to the question, I answer negatively, for those beasts or fowls, that have by nature moist flesh, are for goodness of meat more wholesome, when they are grown to fuller age, then when they are sucking, or very young, because that then they are over moist, and of an excremental, slimy, and phlegmatic juice, which as they increase in age, is much wasted and dried away: wherefore Hoggrels, and young Wethers, are for goodness of meat better & more wholesome, then sucking Lambs: & it is the like also of Pork; notwithstanding, that roasting Pigs are of mostmen greatly desired, and for some certain bodies very profitable. For verily, these kinds of beasts, that are naturally moist, are when they are young, wholesome enough, yea, very profitable in the summer-season, for choleric and dry bodies, because they yield a moist nourishment, which doth well temper and amend the dry temperature, or rather, the untemperate dryness of such bodies. To all other bodies, especially such as are cold and moist, they are exceedingly hurtful, because a very moist kind of food, doth in them increase a very moist distemperature, and quickly maketh the same altogether sickly. But those Beasts or Fowls, whose flesh is naturally dry, are best when they are young and sucking, for then their dryness is attempered, with the moisture of their youngness. And by how much the younger they are, by so much the moister they are, and consequently of easier concoction, and also of better juice, after that they have once attained unto perfection of flesh. Wherefore Kids and Calves are, for goodness of meat, better than Goats and Oxen, and the like is also to be said of Pigeons, Fawns, etc. And those verily, that are of a mean temper and consistence of flesh, are for good nourishment the best, and not only in their young, but also in their full and middle age, very wholesome and agreeable for all bodies. Such are Capons, Turkeys, Pheasants, etc. But generally, all beasts and birds, that are of the fourth age before mentioned, whether they be naturally dry or moist, are naught and unwholesome; for they are tough, of a very hard concoction, and breed an evil and melancholic juice; yet they are good enough for robustious and rustic bodies.   

Whether flesh that is corned and seasoned with salt, be wholesomer than that which is unsalted?  
I Answer, that flesh which is powdered, or seasoned with salt, for the space of one, two, three, four, or fivedaies, according as the nature of the flesh, the complexion of the eater, and the time of the year shall require, is far more wholesome than that which is fresh and unsalted: because, the salt doth purify the flesh, and make it the more savoury by drying up and consuming the watery and excremental moisture of it. And this is not to be understood of all sorts of flesh, but of the grosser kinds, as of beef, pork, &c: for such are wont, and only ought to be sprinkled, seasoned, and conserved with salt. And I have, 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 year shall require, because the flesh which is very gross 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 drier: to the one therefore a shorter, to the other a longer time of salting the meats is best agreeable. And in respect of the time of the year, it is sufficient in the Spring and Summer to have it powdered a day or two; in the Autumn for the space of two or three days; and in the Winter four or five days at most, because man's body at that time, by reason of the cold constitution of the season, doth more abound with superfluities. But the flesh which is longer preserved in salt, or brine, or after that it is salted, hanged up to dry near the fire, which we commonly call, Martimasse beef, doth lose his purity, and is of very hard digestion: it breedeth choleric and melancholic humours, very apt for adustion, especially that which is hauged up to dry, and therefore it is to such as be choleric and melancholic, though for the most part well pleasing to their palates, most hurtful. I leave it only as convenientfor labouring men, and such as have very strong stomaches, or like to have their meat commend their drink.   

Why is that flesh which is meanly or competently fat, more whole some and more nourishing then that which is very fat, or lean?  
THe reason is, because that flesh which is overfat is hurtful to the stomach, by causing a nauseative disposition, and yieldeth little nourishment, and the same not good but excremental: for it is quickly converted into phlegm, choler, and putrid vapours. And flesh that is lean is of a dry substance, hard of concoction, and of little and ill nourishment. But flesh that is meanly fat, is the best and easiest of concoction; for it giveth purest nourishment, and is most agreeable to the stomach. And here by the way observe, that of flesh the whitest is the best; for by how much it doth in colour degerate from whiteness, by so much it is of worse juice.   

Whether Kid's flesh be better than Lamb? And whether Lamb then Mutton?  
THe Arabian Physicians prefer Kids flesh before all other flesh; because (as they say) it is of a more temperate nature, and breedeth pure blood, which is in a mean between hot and cold, subtle and gross. Ysaac saith, that sucking Kids are for taste, nourishment, and digestion better than other; whose opinion I approve, because the milk giveth and maintaineth in them an excellent moisture: wherefore their flesh is singularly good for hot, dry, and extenuated bodies, and for them that have weak stomaches, and are from some long sickness upon a recovery to health, so they eat it roasted. But by reason that it somewhat aboundeth with an excremental moisture, it is hurtful for the aged, and such as are phlegmatic, and that have cold and moist stomaches. For although Kid's flesh be deemed to be temperately hot and moist in the first degree; yet it is more moist than hot, and withal somewhat slimy: wherefore to their opinion concerning the goodness of Kid's flesh above all other, I see no reason why I should yield my subscription; for I think Veal to be for goodness and wholesomeness of meat, rather superior, then ●…ny way inferior unto it, as shall be hereafter showed. But howsoever it be to an Arabian stomach, or whether the Kids of Arabia be in substance less moist and slimy, then ours, as it is very likely, I suppose Kid's flesh to be somewhat better than Lamb: for Lamb by reason of much viscous humidity in it, increaseth crude and phlegmatic humours. Wherefore it is not so wholesome in the winter, and former part of the spring, as it is from the latter end of the spring unto the beginning of Autumn, in which space (by reason that the air is commonly hot and dry) such moist flesh is best agreeable unto man's body. It is most profitable for them that are by constitution hot and dry, and that abound with adust and choleric humours; but it is not convenient for old men, or for them that are phlegmatic, especially the much use of it; for by reason of the much moisture which it hath, it repleteth their stomaches with crude and phlegmatic humours. Lamb of two or three months old is the best; for the younger it is, the moreit aboundeth with a crude superfluous moisture; and if it be well roasted, it giveth 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. Lambs that are weaned, and afterwards fatted, are wholesomer for meat then when they were sucking, because their flesh doth less abound with superfluous moisture; and if they have their feeding in hilly pastures, they yield the purer nourishment, and are a very good meat, for those that have weak stomaches, or live a studious kind of life. The flesh of Hogrells and young Weathers is a right wholesome and temperate meat, it breedeth very good blood, and is easily digested: it is better than Lamb, for it yieldeth a more pure and substantial nourishment, and is convenient for every season, age, and temperature. The flesh of elder sheep is not so wholesome, for it is of a drier nature, of harder concoction, and of worse juice. It is 
Mutton.  convenient for labouring men, and such as have good stomaches to digest. Of Mutton therefore that is the best, which is of an year or two old, or thereabout; and if it be of a young Wether, it is best of all, for it is of a very temperate nature, of an easy concoction, and of pure, firm, and copious nourishment.   

Whether Veal for goodness of nourishment be better than Beef?  
VEale, if it be competently fat, is pleasant to the taste, and easily digested; it is very nutritive, and the nourishment thereof is exceeding good. For hot and dry bodies, for those that are weak, and given to a studious kind of life, it is far better than Beef. Moreover Veal is a more odo●…iferous flesh than any other, and in this respect it is far before Kid's flesh, and not behind it in any other; but rather (in my opinion) it shall as well for pleasantness of taste, and goodness of juice, as for sweetness of savour have the precedency of Kid's flesh. And I believe that if those Arabic Physicians had ever tasted of our Veal, they would without any scruple, have given unto it the pre-eminence. But you must not understand this my assertion of all Veal indifferently, for it must not be too young, nor lean; for if it be too young, than it is over moist, crude, and excrementitiall; and if it be lean, than it is not so nutritive, nor so acceptable to the taste and stomach. But if it be of the age between one and two months, and competently fat, than it is of an excellent temperament, and nutriture, and for every season, age, and temperature exceeding all quadrupedall creatures. And although Veal be for all bodies convenient, yet for those that are hot and dry, by reason of the pure and pleasant moisture thereof, it is most profitable. The flesh of Steers, which we commonly call Steere-beefe, and so also of Heifers, is of 
Steere or Hei●…er Beef.  a firmer substance than Veal, it giveth to the body much good and substantial nourishment, and therefore for them that are healthy, and of a sound slate of body, it is not inferior unto Veal, though it be not altogether of so pure a temperature, and nourishment. Beef of Oxen that are of middle age, is for goodness of juice, and easiness of concoction next unto it: it is agreeable enough for young men that are of perfect health, and for any that have good stomaches, and are of a firm habitude of body. But Beef of older Oxen is of a very hard and gro●…e substance, it is very hardly digested, and breedeth a thick, gross, and melancholic blood, which by reason of the difficult distribution of it, causeth obstructions, especially of the spleen, and melancholic diseases: and therefore to melancholic bodies it is most hurtful. But to rustic men, that labour painfully in the fields, and for those that inhabit cold countries, whose concoctive faculty is commonly strong, it is very agreeable; for by reason of their great labour, and strong internal heat, they will too soon resolve the juice of lighter meats. But to those that live a delicate or studious kind of life, it is very hurtful. Now by this that hath been declared, it may plainly appear, that those hurts that are of Galen in his third book of the faculties of nourishments attributed unto Beef, aught to be understood of old Beef, which in truth is unsavoury, tough, and of very hard concoction. Bull's Beef is of a rank and unpleasant taste, of a thick gross 
Bull's Beef.  and corrupt juice, and of a very hard digestion. I commend it unto poor hard labourers, and to them that desire to look big, and to live basely.   

Whether Swine's flesh be no less wholesome, than it was estimated to be, by most of the ancient Physicians?  
Swine's flesh, because of the strong and abundant nourishment that it yieldeth, as also of the likeness that it hath unto man's flesh both in favour and taste, is of Galen and other of the ancient Physicians, commended above all other kinds of flesh in nourishing the body. But in my opinion, the choice of flesh, is rather to be taken, from an odoriferous pleasantness of the same, laudable substance, good temperature, easy concoction, and goodness of juice that it breedeth, then from the strongnes of nourishment that it giveth, or the aforesaid similitude. In respect of all which, Veal, Mutton, and many other kinds of flesh are to be preferred before pork. I confess that pork is to most people's palates very pleasing, and that it, so it be well digested, yieldeth unto the body much and firm nourishment; but it is with difficulty digested, and the nourishment thereof is too moist, gross, glutinous, and obstructive. Wherefore I will here advertise all pallat-pleasers, that they shall sooner surfeit, and that more dangerously, with pork, then with any other flesh: & that pork is good and wholesome for bodies that be young, strong, and exercised in great labour, and not disposed to oppilations, for the choleric, and them that desire to be fat. And of such, must Galen and other Physicians, that have so greatly written in the commendation of Pork be understood. And in very deed, hot, healthy, and strong bodies, that undergo great labours, require (for the conservation of their strengths) much firm and durable nourishment, such as Pork, in regard of the gross substance of it, doth very effectually suppeditate. But seeing that Pork is of hard digestion, and in substance more gross than convenient, it is not good for them that be aged, that are gross, that have weak stomaches, or that lead a sitting or studious kind of life. For in such bodies it causeth obstructions of the mesaraicke veins, liver, and reins, the gout and dropsy, especially if they shall be cold and moist by constitution: for unto such, is Pork very greatly hurtful, because in them it is wholly converted into crude and phlegmatic humours. Wherefore let such as are phlegmatic, aged, or subject unto obstructions, or have weak stomaches, altogether abstain from the use of Pork. There is great difference in Pork according to the age of it: the best is that which is of the age from six months unto a year, and not over fat: for than it aboundeth more with superfluous moisture, nourisheth less, and is more fulsome to the stomach.  
Bacon is not good for them that have weak stomaches: 
Bacon.  For it is of hard digestion●…, & breedeth dust and choleric humours. But for strong labouring men, and them that have good stomaches, it is convenient enough. A Gammond of Bacon is of the same nature, but not so good, for 
Gammond of Bacon.  it is of harder digestion, and the best virtue that it hath, is to commend a cup of wine unto the palate.  
Brawn is in no wise an wholesome meat, for it is of 
Brawn.  hard digestion, and breedeth gross and tough humours: If it be young, it is the better, for than it is the more tender and of easier concoction; yet nevertheless in regard of the crude grossness of it, it breedeth ill juice in the body. It is commonly eaten at dinner before other meats, which custom is very preposterous, for it letteth the good concoction and distribution of other meats. And because it is a meat of gross juice and hard concoction, we commonly use to drink a draught of strong wine or ale, presently after the eating of it, to help the digestion, but good wine is badly bestowed upon such a meat, for howsoeverit may heat and comfort the stomach, yet it can never cause that meat to be converted into good nutriment.  
But it is worthy of enquiry, whether sucking pigs, that are of most men greatly desired, which we commonly call 
Roasting Pigs.  Roasting Pigs, yield good and wholesome nourishment to the body? The flesh of roasting Pigs is very moist and excrementitiall; yet very pleasant to the taste, and easily digested: it is very wholesome for all choleric and dry bodies, because the juice that is bred thereof doth excellently temper the overmuch heat of choleric blood, and very profitably moisten the inward parts. But for the aged, and those that are phlegmatic, and cold by constitution, it is greatly hurtful: for by reason of the overmuch moisture of it, it breedeth in them abundance of crude and phlegmatic humours. And verily for the same cause there is not a better and wholesomer meat for hot and dry bodies; but in regard of the over-moist and slimy 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, Sack is best agreeing with it.   

Whether Venison of Fallow Deer be wholesomer than that of Red Deer? And whether the flesh of Coneys be better than them both?  
VEnison, whether it be of Fallow Deer, or of Red, is of hard digestion, and of ill juice; for it engendereth gross melancholic blood, which quickly causeth obstructions of the liver and milt. Wherefore let such as have weak stomaches, and those also that are by constitution melancholic, or subject to obstructions eschew the use of it. It was verily a good invention for amending of the noisomeness of Venison, to drink Claret wine plentifully with it, because that wine causeth it to be the better digested, and is also of a contrary nature to the humour that Venison most of all breedeth. Both kinds 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 fatness of it, is not so fulsome to the stomach as when it is hot) for the siccity of it being amended by the fat, is reduced unto a certain mediocrity in such flesh. And if they be well hunted before they be killed, their flesh is the wholesomer, for by often and long coursing of them, their blood becometh more thin and subtle, and the evil humours dissipated, by reason whereof, the flesh is more easily digested, and yieldeth better nourishment. The younger and the fatter Deer are to be chosen, because they are of a moister temperature, and consequently of a softer substance, of easier concoction, and of wholesomer nourishment. For if they be old, or Jeane, they are of a very hard concoction, troublesome to the stomach, and unwholesome for the body, because they breed an earthy and melancholic blood. I judge the flesh of Fallow Deer to be wholesomer than of the Red, for it is of a better savour and not of so gross and hard a substance, and therefore of easier concoction, and of wholesomer juice. Some do suppose venison of Fallow Deer to be of a middle nature between the flesh of Red Deer and of Weathers; for after their judgement, it is by so much moister, softer and easier of concoction than the flesh of Stags, as it is drier, harder, and of more difficult concoction, than the flesh of Weathers: which opinion, because it hath some probability, I will not much contradict: only I think that there is a nearer parity of nature between the flesh of Fallow Deer, and of the Red, then there is between that of Fallow Deer, and of Weathers: for in all respects, caeter is paribus, both for tenderness of substance, easiness of concoction, pleasantness and goodness of juice, the flesh of Weathers doth far excel it, although some, by reason of the scarcity of Venison, may otherwise deem.  
To the second question I answer, that a little fat Coney, is for goodness and wholesomeness of meat, better than a great Buck, for although Venison be of some greatly estimated and desired; yet notwithstanding the rarity and caritie of it, Rabbits are of a far more excellent nourishment, and for goodness of meat, but little inferior to the Capon: for they give unto the body a most wholesome, clean, firm, and temperate nutriture. They are very easily concocted, and are good for every 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 delightful for hunting?  
Hare's flesh is of a very dry temper, of a hard digestion, and breedeth melancholy more than any other flesh: wherefore it is not for the goodness of the flesh, that Hares are so often hunted, but for recreation and exercising of the body: for it maketh a very dry, thick, and melancholic blood. The younger are better than other, by reason that the natural siccity of the flesh is somewhat attempered, by the moisture of the age. And by the same reason, the fattest are also best. They are scarcely commendable for any age or constitution; but most offensive to them that be aged, that are of a melancholic temperature, or that lead a studious kind of life.   

Why is Goat's flesh accounted unwholesome, seeing that Kid is of a very commendable nourishment, as hath been showed?  
THe wholesomeness of Kid's flesh, is in regard of the youngness of it; for as Kids grow to be Goats, their flesh acquireth a stinking savour, and is also of a very tough and clammy substance: wherefore it is unpleasant to the taste, hurtful to the stomach, and breedeth a clammy, and phlegmy 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 yield unto them fittest nourishment, they are fatter, and consequently of tenderer substance, of easier concoction, and of better nourishment. There are also diverse other kinds of flesh, which poor people in time of scarcity, are oftentimes constrained to make use of: but because they are altogether unwholesome, and alienate from the taste of wholesome meats, I will let them pass; only I marvel, why frogs and snails, are with some people, and in some count●…ies, in great account, and judged wholesome food, whereas indeed they have in them nothing else, but a cold, gross, slimy, and excremental juice: wherefore I conclude, that they are altogether unwholesome, and that the custom of eating such meat is naught, and that they have very corrupt stomaches, that desire such corrupt meats.  
And thus much of the flesh of beasts. Now I will entreat of fowls, and first of such as are tame.   

Whether doth the Capon, for goodness and wholesomeness of flesh, excel all other domestic Fowls?  
THe Capon being fat and not old, is generally for all 
Capon.  bodies, and in all respects, for wholesomeness of meat, the best of all Fowls: for it is easily digested, and acceptable to the stomach, and maketh much, good, firm, and temperate nourishment, almost altogether free from excrement.  
Hens, if they be young, and meanly fat, are also of easy 
Hens.  concoction, and of very good and excellent nourishment, even equal to the Capon; but the nourishment which they make, is not altogether so strong. To conclude, Hens and Capons deserve one and the same praise of breeding good and perfect blood. They are very agreeable for every season, age, and constitution.  
Chickens, both for pleasantness of juice, and easiness of concoction, are very grateful to the stomach; for 
Chickens.  there is not any flesh of lighter digestion, or more agreeable with all natures. They give a pure and light nourishment, and therefore they are best for them that live a dainty kind of life, for weak stomaches, for them that be sick, or weak, and sickly by nature. They are the best, that 
Pullet's.  are grown somewhat great (especially the Pullet's) because they are somewhat of a firmer nourishment; but the male ones, which are called Cockerels, when they are grown 
Cockerels.  big, are not so good, and the greater they are, by reason of their salacitie, the worse they are, because they are of harder concoction, and not of so pleasant and well savouring juice: wherefore their stones are taken from them, and afterwards, 
Caponets.  as they grow in good plight of body, their flesh is of all Fowls the best and wholsomest for Students, and such as live delicately, or are by nature weak and sickly: for it is very easily digested, and yieldeth much, temperate, and excellent nourishment. 
Ginnies, or Tu●…k. es.   
The flesh of Turkeys, is of a temperate nature, of pleasant taste, not of hard concoction, of much, good, and firm nourishment, agreeable to every age and constitution. If the legs and hinder parts of them were, for easiness of concoction, and goodness of meat, answerable to the breast and fore part, and the fat also proportionable to the flesh in goodness, they were scarcely inferior to the Capon; but the fat is grosser, and of worse concoction, then of any other Fowl, very offensive to the stomach, and hurtful to such as have the gout, or subject unto a defluxion of humours. But although the sat be not commendable, yet the flesh of the fat Turkey is best, and most wholesome, because it is of easier concoction, and of more pure and temperate nourishment. They are to be chosen from the age of six months, unto a year and half, but they of eight, nine, or ten months old, are the best; for it they be under the age of six months, than their flesh is too crude and excrementitiall; but most of all hurtful unto moist and full bodies, and such as are subject unto the falling down of humours into the legs and feet. And if they be above a year and half old, than their flesh is of harder substance, and consequently of more difficult concoction, and of worse nourishment: and therefore most unfit for weak stomaches and infirm bodies.  
The flesh of Peacocks is of hard substance, of evil temperament 
Peacocks.  and nutriment: for it is hot and dry, digested with difficulty, and breedeth a thick and dry melancholic blood: wherefore it is a convenient meat for them that have strong stomaches, and that use great labour, for it yieldeth unto such a strong and fit nourishment. They are best to be eaten in the winter, and if after that they be killed, they be hanged in a cold place, three or four days, or longer, if it be in a cold and dry season, the hardness of their flesh, which is more than of any other Fowl, will be somewhat amended. Those that are very young, and not above a year old, are the best: for as they are of a more soft and tenderer substance: so also they are of easier concoction, and of wholesomer juice. They are very hurtful to the melancholic, and to such as live an easy kind of life.  
Pigeons are of an hot temperature & of easy concoction: 
Pigeons.  they breed an inflamed blood, and extimulate carnal lust: wherefore they are not commendable for those that be choleric, or inclined unto fevors: they are good for old men, and very wholesome for them that be phlegmatic; but being boiled, they are wholesome enough for all hot and choleric bodies, because the heat of them is tempered by the moisture of the water. They are most convenient for cold seasons. It is very good, when you eat them roasted, to stuff them with sour grapes, or unripe goose-berries, and to eat with them the sour grapes or berries, in manner of a sauce, with butter & a little vinegar also, if it shall not be sharp enough of the berries, because the sour grapes or goose-berries, do excellently qualify and temper the heat of them: and being this way used, 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 thick blood. They are best to be eaten, when they are almost ready to fly, and before their heads be pulled off, let them blood with a knife upon the inner side of the wings, for by that means their vehement heat will be somewhat abated. The old Doves, both for their very great heat and dryness, and also for their hardness of digestion, are to be eschewed.   

Whether doth the Pheasant, for sweetness and wholesomeness, excel all other wild and syluestriall birds? And whether the Teal all other water fowl?  
THe Pheasant is in all qualities temperate, of easy concoction, and comfortable to the stomach, and of much and excellent nourishment, very profitable for every age and constitution. For sweetness and pleasantness of taste, it excelleth all other Fowl, and for nourishment, is of a mean between the Capon and the Partridge: verily, for goodness and pleasantness of flesh, it may of all syluestriall Fowl, well challenge the first place at tables, for it giveth a most perfect and temperate nourishment to them that be healthy, and to the weak, sickly, or that are upon a recovery unto health, there is not so profitable a flesh, for it is very delightsome to a weak stomach, and quickly, by reason of the pure and restaurative nourishment, which it giveth, repaireth weak and feeble strengths: wherefore, for bodies that are naturally lean, weak, or extenuated by long sickness, it is far better than the flesh of any other Fowl.  
Next to the Pheasant, for goodness of meat, is the Partridge, 
Partridge.  so it be young: for the flesh of old Partridges, is neither to the palate, nor stomach, very welcome, especially if they be not fat, for it is of a very dry temperature, of hard concoction, and of a dry and melancholic nourishment: wherefore they are in no wise convenient for the melancholic, or such as are subject to costiveness. But the flesh of them that be young, is of a laudable temper, of easy concoction, and very acceptable to the stomach, it yieldeth very good nourishment, which impinguateth the body, helpeth the memory increaseth seed, and exciteth Venus: They are convenient for every age and constitution; especially for them that have moist stomaches, that are subject to fluxes, and that are in statu convalescentiae. The young ones, that are taken even as they are ready to fly, and afterwards fatted, are the best, for they make a pure and excellent nourishment. They are only hurtful to Countrymen, because they breed in them the Asthmatick passion, which is a short and painful fetching of breath, by reason whereof they will not be able to undergo their usual labours. Whe●…fore, when they shall chance to meet with a Covey of young Partridges, they were much better to bestow them upon such, for whom they are convenient, then to adventure (notwithstanding their strong stomaches) the eating of them, seeing that there is in their flesh, such an hidden and perilous antipathy unto their bodies.  
Quails are not for goodness and pleasantness of meat, 
Quails.  so wholesome as they are accounted, for they have in their flesh much moist and excremental juice, by reason whereof they quickly putrify in the stomach, and make a bad nourishment. But they are corrected, by baking them well seasoned with pepper, cloves, and salt. Some have judged them, by reason of their great moisture, to be only profitable for melancholic bodies; but their colour and taste, prove their nourishment to be rather quickly converted into melancholy; except you will, that their flesh have a certain kind of force against melancholy, by reason of a great desire, that these birds have to feed upon Hellebor, which is a purger of melancholy. But yet for all this, you shall not have my assent, that they are good for melancholic bodies, because the incommodum will be maius, commodo, as by that which shall be by and by showed, may be collected. In my opinion, they are best agreeable to them that be choleric, and most hurtful to the aged, and to all cold, moist, phlegmatic, & paralytic bodies. Some there are, that affirm Quails, by reason of some maglignity in their nature, to be worse than any other fowl, and scarcely wholesome for meat, which malignity they acquire by feeding upon Hellebor, which they greatly desire, and other venomous seeds: and Pliny writeth, that they alone, of all living creatures besides man, suffer the falling sickness. Whereof they conclude, that the use of them engendereth the cramp, a trembling of the limbs, and falling sickness. To that which others have studiously observed concerning the nature of these birds, I may well assent, seeing that even the very colour, temperature, and savour of their flesh do confirm the same. But there are few (I think●…) that would fear to incur the aforesaid hurts, by eating of them, if they might have them. Indeed the scarcity of them upholdeth their reputation, and the hurts that come by the seldom eating of them are not sensible, but to the curious Indagator and Observer of things; but if they had their fill of them, as they have of any other common flesh, they would out of their experience esteem of them, no better than they do deserve. But to prevent and amend, in some measure, the naughty nature of them, it shall be good to nourish them some time in a convenient place, with good and wholesome seeds, and afterwards to bake them, as aforesaid.  
Rails are of light digestion, and of wholesome nourishment, 
Rails.  they are good for cuery age and constitution, especially for them that be phlegmatic.  
The flesh of Turtle-doves is of a dry temperature, and 
Turtle-Dou●…s.  therefore if they be old, it is of hard concoction, and breedeth a naughty melancholic blood. But the flesh of them that be young, and not above a year old, is acceptable to the taste, of easy concoction, and of very good nourishment, but most profitable for moist and phlegmatic bodies. It is thought to have an excellent property of comforting the brain, and quickening the wit.  
The Blackbird or Owsle that is fat, is greatly commended 
Blackbirds.  for pleasantness of taste, lightness of digestion, and goodness of nourishment.  
The Thrush that is of a dark reddish colour, is of the same nature: they are best in the winter, and are convenient 
Thrush.  for every age and constitution of body, especially for the phlegmatic.  
Larks are of a delicate taste in eating, light of digestion, 
Larks.  and of good nourishment, they are good for all constitution●…, but best for the phlegmatic.  
Woodcocks are of easy concoction, and of indifferent 
Woodcocks.  good nourishment. Some judge them to approach somewhat near unto the nature of the Partridge, and therefore is of them called the rustic Partridge; but the flesh of the Woodcock is more excremental then of the Partridge, more inclining to melancholy, and of a more ingrateful favour.  
The Snite, for goodness of meat, is inferior to the 
Snites.  Woodcock, for he is of a more unpleasant savour, of harder concoction, and giveth to the body a more excremental and melancholic nourishment. Both the Snite and Woodcock are lest of all profitable for them that be melancholic.  
Heathcocks are of much, and laudable nourishment, 
Heathcocks.  and also of easy concoction: they are convenient for every age, and temperature of body.  
Feildfares are of a dry and melancholic substance, and 
Feildfares.  therefore neither for concoction, taste or nourishment commendable.  
Sparrows are of an hot temperature, of hard concoction, 
Sparrows.  and of evil juice, especially if they be eaten'rosted, for than they make a dry, choleric, and melancholic nourishment. But being boiled in broth, they become wholesome, and the broth restorative.  
Linnets are both for lightness of digestion, and goodness 
Linnets.  of meat better than Sparrows.  
The Crane is of an hard and fibrous substance, and of a 
Crane.  cold and dry temperature: wherefore the flesh is of very ill and melancholic juice, of very hard concoction, and of much more excrement than nutriment. After that he is killed and exenterated, it is good to hang him up a day or two before he be eaten, for by that means, the flesh will be the moretender, and less unwholesome.  
The Bustard, if he be lean, is in temperament, excrement, 
Bustard.  and evilness of juice very like unto 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, cloves and salt, is for them that have strong stomaches a good, fit, and well nourishing meat.  
The Heron is of a very hard and fibrous substance, it is 
Heron.  hardly digested, and breedeth an ill melancholic blood. Moreover the flesh is of a fishie savour, which in flesh, is a note of greatest pravity. But the young Heronshowes 
Heronshow.  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 leave them and commend them unto such as are delighted with meats of strange and noisome taste.  
The Byttour is also of hard concoction, of evil taste, 
Byttour.  and also of unprofitable and excremental juice.  
The Stork is of hard substance, of a wild savour, and 
Storke.  of very naughty juice: for he feedeth upon venomous worms &c, which he taketh up out of the waters: and therefore let him be excluded from tables.  
The Seagull is to be rejected as all other kinds of flesh of a fishie savour: for he is of a very ill juice, and is not 
Seagull.  only unpleasant, but also very offensive to the stomach.  
Teal, for pleasantness and wholesomeness of meat excelleth 
Teal.  all other waterfowl: for it is easily digested, acceptable to the stomach, and the nourishment which it giveth is very commendable and good, less excremental, then of any other waterfowl. It is convenient for every age and constitution, and commendable also even for them, that be weak and sickly, and so is not any other waterfowl.  
The Raged is next unto Teal in goodness: But yet 
Raged.  there is great difference in the nourishment which they make; for that which cometh of the Raged, is much more excremental than that of the Teal. Neither is the Raged so pleasant to the taste, nor by much, so acceptable to the stomach, as is the Teal.  
Plover is ofsome reputed a dainty meat, and very wholesome; but they which so judge, are much deceived: for 
Plover.  it is of slow digestion, increaseth melancholy, and yieldeth little good nourishment to the body. The like may be said of the Lapwincke. But the Plover for goodness of meat shall have the precedence, and be next to the Raged. 
Lapwincke.   
Widgeon and Curlew are of hard digestion, and of a dry and melancholic nourishment: they are good for them 
Wigeen. Curlew.  that live near to moors, and that have no better meat.  
The flesh of the Fenducke or Moorehen seemeth for 
Fenducke or Moorehen,  the fatness of it commendable; but it is of hard concoction, and of gross and excremental juice. Those that are healthy, and have strong stomaches, may boldly eat thereof; but I wish other to beware of it.  
Ducks, whether tame or wild, are in no wise commendable; for they chiefly feed upon the very filth, and excremental 
Ducks,  vermin of the earth. The flesh of them is neither for smell or taste commendable: it is fulsome and unacceptable to the stomach, and filleth the body with obscure and naughty humours. The flesh of domestic or tame Ducks, giveth much, gross, and somewhat an hot nourishment, but very excremental. The flesh of the wild ones is of a colder temper, & not so excremental: they are only convenient for strong and rustic bodies. But the Ducklings that are well fed with wholesome grain, 
Ducklings.  are of lighter digestion, more grateful to the taste, and of wholesomer nourishment; yet let old men, and such as are phlegmatic, or have weak stomaches, beware how they use them.  
The flesh of stubble Geese is of very hard concoction, of 
Goose.  an ingrateful savour, and of gross, melancholic, and excremental juice. But the young Geese, which are commonly called green Geese, are of lighter concoction, of better taste, and of wholesomer juice, especially if they 
Green Geese.  be fatted with wholesome grain. They are best agreeable to choleric bodies; but they are not good meat for old men, for them that be cold and moist by constitution, or have weak stomaches.  
The Swan in digestion and nutriment, is very like unto 
Swan.  the Goose; but as he is greater than the Goose, so is he also of a more heavy, grosser, and more difficult substance to be digested. He yieldeth best nourishment being baked and well seasoned with pepper, cloves, and salt. It is a strong melancholic meat, and therefore convenient for them that use great labours, and have strong stomaches; but not for them that be aged, or live a restful and delicate course of life. Thus much of Fowl. Other also there are, which (because they areseldome in use) I omit: and for them therefore let this suffice, that there is no small difference between those that live in marish places, lakes, or standing pools, and them that wander and feed upon hills, or other dry places: for according to the nature and temperature of the places, the flesh not only of Fowl, but also of beast, is either competently dry, and free of excrements, and easy to be digested; or moist and excrementitiall, and hard to be digested.   

Whether the parts of Beasts and Fowls, besides the flesh, as the Brain, the liver, the heart etc. give good and profitable nourishment to the body?  
The brain is phlegmatic, and breedeth a cold gross nourishment: by reason of the fulsomness of it, it is 
Brain.  soon offensive to the stomach, causeth loathsomeness, and overthroweth the appetite. It is best agreeable to those that are choleric, that are young, and have hot stomaches; but to old men, and such as are phlegmatic, it is very hurtful: pepper is the best correctory for it. The brains of those beasts or fowls that are of a dry temperature, especially if they live in hilly and dry places, are for nourishment the best, because there is not in them, that plenty of excremental moisture, as there is in the brains of them that are of moist complexions. The brains of Calves, Coneys, Hares, Woodcocks, and Snites are in greatest use and account; but the Coney's brain is for temperature the wholsomest. The brain of the Hare is said to be good against the trembling, and shaking of the limbs: I know not whether by reason of the siccity of it, or of any hidden propriety; but seeing that the Hare is of a very melancholic and timorous nature, I think the brain of any beast or fowl of a dry temperature, to be so good, if not better, against any paralytic or trembling infirmity of the limbs, as the brain of an Hare.  
The Eyes are of a cold and moist temperature, of light 
Eyes.  digestion; but by reason of the pituitous fatness of them, they are fulsome and offensive to the stomach. They make an ill and excremental nourishment: they are best agreeable to such as have hot and choleric stomaches, but but to the phlegmatic, and them that have cold stomaches, they are very noisome. The Eyes of a Calf are the best.  
The Ears are of hard digestion, and of very little nourishment; 
Ears.  for they consist of nothing else but gristle and skin.  
Marrow is much more laudable than the brain; for it 
Marrow.  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 vital moisture. Moreover, it mollifieth the passages of the throat, and lenifieth the asperity of it, and delighteth the stomach, so that it be moderately taken; but if it be immoderately used, it mollifieth, and relaxeth the stomach, taketh away the appetite, and induceth a disposition to vomit.  
The tongue is of a spongy & temperate substance, of easy 
Tongue.  concoction, and of good nourishment, especially about the root: for there the flesh is sweetest. It is an wholesome meat for every age and constitution.  
The maw and bellies of beasts are of an hard, skinnie, 
The maw and belli●… of beasts.  and tough substance, they are hardly digested, and yield a cold and gross 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 given to great labours, and that have hot and strong stomaches; for in such kind of men, it is not much to be regarded, how wholesome the meat be, so it fill the belly, and conserve the strength. But to them that lead a studious kind of life, that are by constitution phlegmatic, and melancholic, or have weak stomaches, a tripe though fat, is very offensive: for beside that it is of hard digestion, and of ill juice, it is of an unpleasant smell and taste: and therefore noisome to the stomach.  
The Gysard or Maw of Fowls, as of the Goose, Hen, 
Gysarde of fowls.  etc. is likewise of hard digestion, and of no commendable nourishment.  
The wings of Fowls that are young and fat, are of 
Wings.  easy concoction, and of wholesome juice; but of such as are old and lean, they are of a hard digestion, and of a dry and melancholic nourishment.  
The livers of beasts, that are full grown, are of ill nourishment, for they are hardly digested, slowly distributed, 
Liver.  and breed gross humours. But the livers of them that be sucking are better, for they have a moister temperature: and therefore they are of easier concoction and distribution, of pleasanter taste, and of better juice. But they are not good for them that have weak stomaches, or subject to the obstructions thereof, or of the liver, melt, or mesaraick veins. The livers of fowls, as of a Goose, Pheasant, Hen, Capon, Turkey etc. are of a good temperature, of pleasant taste, of easy concoction, and of much and commendable nourishment, especially the livers of Hens, Capons, Caponets, and Pullet's, which if the meat wherewith they be fatted, be tempered with milk, than their livers are of an excellent temperature and nourishment. They are convenient for every age and temperature of body.  
The Heart is somewhat of an hard substance, and therefore it is not very easily digested; but when it is well digested, 
Heart.  it maketh a durable and commendable nourishment. The heart of a fat Calf is for pleasantness of taste, easiness of concoction, goodness of temperature, and salubrity of juice, the best.  
The Lights are of light digestion, and of little nourishment, and the same not good but phlegmatic. 
Lights.   
The Melt is altogether unwholesome for meat; for it 
Melt.  is hard of digestion, and breedeth a very bad and melancholic blood, and therefore to be rejected.  
The Kidneys are in no wise commendable, but for the 
Kidneys.  fat annexed unto them, for otherwise they are of very ill juice, of unpleasant taste, and of hard concoction. The kidney of Veal, by reason of the pleasantness and tenderness of it, is far more nutritive, and more wholesome then of any other flesh. The kidneys of beasts that are full grown, especially if they be of big stature, are of no good nourishment, for they are of very hard concoction, and of a rank and naughty juice.  
The Udders of beasts are not easily digested, they make a gross phlegmatic blood: wherefore they are not good 
Vdder●….  for them that live at ease, for the phlegmatic, nor any that have weak stomaches, or subject to obstructions. Being well digested, they nourish much, and therefore they are a convenient meat for them that have good stomaches, and a strong natural heat to digest. The udders of Cows are for pleasantness of taste, and goodness of nourishment the best.  
The feet of Beasts do give a cold and clammy nourishment, 
Feet.  which quickly stoppeth up the veins. Galen commendeth the feet of Swine; but Calf's feet and the feet of ros●…ing Pigs are of easiest concoction, and of purest nourishment: They are very good for dry bodies, because in an hot stomach they digest well, nourish much, and they moisten the solid parts, not with a light, but a clammy and good nourishment: and for the same cause, the use of them (especially of Calf's feet) is very profitable in consumptions and rupture of veins; but there must be good heed taken, that they be exactly boiled, even until that (by reason of tenderness) one part is dissolved from another: for else they are of harder concoction, and not of so good nourishment. They are very hurtful unto moist and phlegmatic bodies, and such as are subject unto the Gout and wind colic. The feet of a Bullock or Heifer, which we commonly call Neat's feet, tenderly sodden, and laid in souse, and afterwards eaten cold, are accounted very good meat; and so they are for a choleric stomach, because they make a cold and tough nourishment, always foreseen, that they be eaten before other meat. But to them that have cold stomaches, although they may be well liking unto them, they are in no wise agreeable.    

OF FISH. SECT. IV.  

Whether the much and often use and eating of Fish be unwholesome, and hurtful to the health of the body?  
IT is, because fish increaseth much gross slimio and superfluous phlegm, which residing and corrupting in the body, causeth difficulty of breathing, the gout, the stone, the lepry, the scurvy, and other foul and troublesome affects of the skin. Wherefore I advice those men that are much delighted with the use of fish, that they be very careful in the 
The choice of fish.  choice of it, as that it be not of a clammy, slimy, neither of a very gross or hard substance, nor oppleted with much fat (for all fat is of itself ill and noisome to the slomack; but of fish it is worst) neither of ill smell, and unpleasant savour. Wherefore of Sea-fish, that is best which swimmeth in a pure sea, and is tossed and hoist with winds, and surges: for by reason of continual agitation, it becometh of a purer, and less slimy substance, and consequently of easier concoction, and of purer juice. And for the same cause, the fish that is taken near to a shore that is neither earthy nor slimy, but rocky and stony, is also best: for the fish that abides in a slimy shore, is of harder digestion, and of a more slimy and excremental substance. The fish also that betaketh itself from the Sea into the mouths or entries of great rivers, and so swimmeth towards the fresh waters, doth quickly become better or worse: for if they be carried in slimy and muddy rivers, they forthwith loose much of their goodness; but if in pure, gravely, and stony rivers, than the farther off they be removed from the Sea, the better they are: for by reason that the water is contrary to their course, they are the better cleansed from their slimy superfluities. Of fresh water fish also that is best, which is bred in pure, stony, or gravely rivers running swiftly. For that which is taken in muddy waters, in standing pools, in fens, motes and ditches, by reason of the impurity of the place, and water, is unwholesome; for it breedeth a very slimy and excremental nourishment, very greatly hurtful unto them that are subject to the gout, and stone, and obstructions of the breast. Thus much in general concerning the choice of fish. Now I will briefly speak of the particular kinds of fish that are most common and in greatest use, and first of Sea-fish.  
The Sole is somewhat of an hard substance, and yet of 
Sole.  easy concoction, and free from excrement, in respect of other fish. For whiteness and purity of substance, pleasantness of taste, and goodness of juice, 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 infirm and sick, Non magis expetitus quam salutaris cibus.  
The Plaice is pleasant to the palate, easily digested, and 
Plaice.  in the judgement of some men a good fish; but in my opinion, it giveth a waterish and excremental nourishment, especially if it be not well grown to a substantial thickne●…. It is best agreeable to them that are by constitution choleric; but to the phlegmatic it is very hurtful, because it aboundeth with a phlegmatic juice. The Dabbe 
Dabbe.  or little Plaice is of the same nature, but more excremental. 
Flounder or Flooke.   
The Flounder is in taste, digestion, and nourishment like unto the Plaice, especially if he be young. 
* That are very tender mouthed.  Some deem this fish not so pleasant in taste, nor so good in nourishment, as the Plaise, but by their leave, if it be grown to a good thickness (nam quo grandior eò melior) by reason of a firmer substance which it acquireth) I rather think that it giveth a better than a worse nourishment, because it less aboundeth with a slimy superfluity.  
The Gurnard is of harder digestion, than any of the former: some are red, and some grey: in respect of the 
Gurnard.  colour, there is little difference, if there be any, the red is the better: both give a good nourishment, and nothing slimy: and therefore they are much better for them that are phlegmatic, than the Plaice, or Flounder.  
The Whiting, notwithstanding that it is unsavoury, and nourisheth very little, is of some greatly desired, and 
Whiteing.  commended: verily it is easily digested, and the nourishment which it maketh, although it be little, yet it is good, and very little excremental.  
The bream is somewhat acceptable to the palate, of 
bream.  easy digestion, and of meetly good nourishment, somewhat excremental. It is best agreeable for choleric bodies, and worst for phlegmatic. Some love to eat the eyes of the bream; but they are very excrementitiall; and so also are the eyes of any other fish.  
Shad and Mackerel are both sweet in taste, and soft in substance; yet not very wholesome, for they quickly induce 
Shad and Mackerel.  a loathing noy somnes to the stomach, and breed an excremental nourishment. They are convenient for labouring men, and for them that have strong stomaches.  
Dog fish and Hake are near of a nature, not of hard 
Dogge-fish and Hake.  concoction; but yet scarcely of laudable nourishment, for they increase somewhat crude and waterish humours.  
Codfish for whiteness of colour, and moderate hardness, and friabilitie of substance is commended: it is easily digested, 
Codfish,  and yieldeth a meetly strong nourishment, and not very excremental.  
The Haddock is pleasant to the taste: it is in nature 
Haddock.  somewhat like unto the Cod; but it is of lighter concoction, and not of so firm and durable nourishment.  
Mullet is a fish somewhat of an hard substance; yet if 
Mullet.  it be taken in a gravely and stony shore, is not of hard digestion, is of pleasant taste, and of meetly nourishment. But if it be taken in a muddy or slimy water, it is not so easily digested, is hurtful to the stomach, and breedeth gross and excremental humours. Of Mullets, the lesser are best, for they are of easier concoction, and of better juice.  
The Base is in goodness of juice inferior to the Mullet, for it is of harder concoction, and breedeth a more 
Base.  gross and slimy nourishment. Both Mullet and Base are agreeable for them that are of hot temperature, and have strong stomaches.  
Sammon is ranked with the best sort of fish, it is very 
Sammon.  pleasant to the taste, and not very hard to be digested, it maketh a good nourishment, in consistence, neither clammy nor gross; but yet it quickly oppresseth a weak stomach: wherefore let such as are infirm, or have weak stomaches, so carefully moderate their appetites, as that the iucunditie of it, entice them not to a perilous and nauseative fullness. 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 Salmon are far wholesomer than the eyes of any other fish.  
The young Salmon, or Sammon. Peale, is far better 
Sammonpeale.  than that which is greater, or fuller grown: for it is of a softer and whiter substance, of a pleasanter relish, of easier concoction, more acceptable and agreeable to the stomach, and of very good and wholesome nourishment. The salted Salmon loseth much of his goodness and pleasantness of taste, and is therefore for wholesomeness of meat, very much inferior to the fresh.  
Turbut or Birt is meetly pleasant to the taste, and if it 
Turbut.  be well digested, it maketh a good and firm nourishment: it is somewhat of an hard substance, and therefore not easily digested. It is a very good meat for such as are healthy and have strong stomaches; but for the aged, for them that be phlegmatic, and that have weak stomaches, it is very in convenient and hurtful.  
Sturgeon is a very acceptable dish, and best welcome at 
Sturgeon.  tables. It may be much doubted, whether it be so greatly esteemed for the rareness of it, or for the goodness of meat, or for that it is pleasant to the palate, and induceth withal a smoothing delectation to the gullet. I will plainly deliver my opinion, whatsoever the sensual Pallatist shall deem. The flesh of the Sturgeon, is of itself, of a whitish, and meetly pure substance, and consequently of laudable nourishment, if it were not intermixed with a gross and nauseative fat, by reason whereof it is not easily digested, and is quickly offensive to the stomach, and maketh a gross and clammy nourishment. Wherefore let such as are aged, and that have cold and weak stomaches, carefully refrain the use of it. It is most accommodate for the hot season of the year. The little or young Sturgeon, is far wholesomer than 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 subverteth the stomach, and breedeth a gross and clammy humour. The belly of the Sturgeon is, even as of the Salmon, to be preferred before the other parts. The Sturgeon, not only which is great and full grown, but that also which is little, and somewhat tender by age, is very hurtful unto them, that are troubled with rheums, and articular griefs.  
The halibut is a big fish, and of great account: it is of 
halibut.  a white, and somewhat of an hard substance, and therefore not easily digested; but it is very pleasant to the taste, and for goodness of meat not inferior to the Sturgeon. The belly part, even as of the Sturgeon, is the best. It is a convenient meat for young men, and for hot choleric bodies; but for old men, for the phlegmatic, and them that have weak stomaches it is very hurtful.  
Dorie is for substance of flesh almost of a mean consistence, 
Dorie.  yet not very delectable to the palate It giveth a meetly good nourishment; but it is not good, especially the much eating of it, for them that be phlegmatic, or have weak stomaches, or that are subject to the gout and stone, because it breedeth somewhat a gross and plegmaticke juice.  
The Allows is taken in the same places that Sammon 
Allows.  is, it is meetly pleasant to the taste, yieldeth much, and somewhat a thick nourishment, yet not ill, so it be well concocted in the stomach; but it is of hard concoction, wherefore it is hurtful to them that have weak stomaches, and that are by constitution phlegmatic and melancholic. The Allows that tarrieth, and is taken in sweet waters, is wholesomer than that of the sea, for it is fatter, of tenderer substance, of easier concoction, and of better savour.  
The Guilthead or Goldine is whiter, and not altogether 
Guilthead.  of so hard a substance as the Allows, and therefore it is of easier concoction, and also of better nourishment. The Guilthead is not in season, but in the winter, for than he is sweeter in taste, then at any other time, and is convenient for every age and temperature of body.  
The Calaminarie, the Cuttlefish, and Poure-Cuttle, 
Calaminarie, or Sea Cut, Cuttlefish, Poure-Cuttle  are even of one and the same nature, they are of hard concoction, and fill the body with crude and gross humours. They may in want of better meat, serve for Mariners, and rustical bodies, who through the strength of their stomaches and great labour, are able to convert any gross meat into good nourishment. The small ones excel the great, because they are of a more tender flesh, and are with less disficulty digested, They are all hurtful to them that have weak sinews, and subject to the palsy.  
The Wolfe-fish is of a cold and moist temperature, of 
The Wolsefish.  pleasant taste, and of easy concoction. It breedeth a cold, thin, and waterish juice, and therefore let such as are phlegmatic and rheumatic, perpetually shun the use of it.  
The Lump or Lump, is a fish so named from his shape 
Lompe-fish.  and likeness, and is in taste agreeable to the name; it is of hard concoction, and of gross and excremental juice.  
The Conger is a long round fish, in shape like unto a 
Conger.  great Eel, and is therefore called the Conger-Eele: It yieldeth a gross and excremental nourishment, as the common Eel doth. It is a meat, notwithstanding that it is to most men's palates well pleasing, convenient only for such as have strong stomaches, and that are of a firm state of body. To the phlegmatic, to them that have weak stomaches, or subject to the dropsy, gout, and stone, it is very hurtful.  
Lampreyes' are of some greatly esteemed, but very unworthily, for they are partly of the nature of Eels; yet 
Lamprey.  somewhat wholesomer, because they are not of so clammy and so gross a substance. They are pleasant to the taste, but not easily concocted. They give much nourishment; but the same somewhat clammy and tough: wherefore they are not fit for them that have weak stomaches, or are subject to obstructions. They also increase melancholy, and are very hurtful to such as are troubled with the gout, and that have weak sinews. The small Lampreyes' are better than the great, for they are not of so tough substance, and therefore of easier concoction, and of wholesomer nourishment.  
Thornbacke is a fish of moist substance, of gross, excremental, 
Thornback,  and putrid juice: whereby it cometh to pass, that it is a meat of ill smell, unpleasant savour, unwholesome nourishment, noisome to the stomach. The use thereof breedeth cold diseases, and the Epilepsy very speedily, if it be eaten hot: which noisome quality doth (as I think) in cooling, somewhat evaporate, and sooner arise being eaten hot, for that it is so moist a fish, and full of superfluity. It is a meat only fit for hard labouring men.  
The Tuine, Porpuise, and such like great and bestial 
Tuine, Porpuise, etc.  fishes, are of very hard digestion, noisome to the stomach, and of a very gross, excremental and naughty juice.  
Herrings are somewhat pleasant to the taste, yet not very 
Herrings.  wholesome, at it is often proved by them, who through eating offresh Herring quickly surfeit, and fall into fevers. The salt or pickled Herring, is of harder concoction, and giveth a saltish and unprofitable nourishment. They are good for them that want better meat.  
The Pilchard is of like nature to the Herring; but, as it 
P●…lchard.  is of pleasanter taste, so it also sooner cloyeth the stomach with a nauseative fullness.  
Red Herrings and Sprats give a very bad and adusted 
Red Herrings and Sprats,  nourishment, they are only good to excite thirst, and to make the drink very acceptable to the palate and throat. They are hurtful to them that are by constitution choleric and melancholic.  
Anchoua's, the famous meat of Drunkards, and of them 
Anchoua's.  that desire to have their drink oblectate the palate, do nourish nothing at all, but a naughty choleric blood: they excite the appetite, and by reason of their saltish acrimony, are also thought to cleanse phlegm from the stomach and intestines. Wherefore they may be convenient for the phlegmatic; but in my opinion, the special good property that they have, if it be good, is to commend a cup of wine to the palate, and are therefore chiefly profitable for Vintners.  
In shellfish it is to be observed, that some are of soft substance, 
Shellfish.  and are easily digested, some of hard substance, and with more difficulty concocted; but are of firmer and better nourishment.  
Of all shellfish, Oysters are of a very moist and soft substance, 
Oysters.  and therefore easily digested, and least offend the stomach, except they be taken, as we commonly say, against stomach: and by reason of the saltness of their juice, they also make the belly soluble; but they give a light, salt, & phlegmatic nourishment: and therefore they are not only very hurtful unto them that be phlegmatic, also unto all such as have cold and weak stomaches, because in them they abundantly increase phlegm. Unto choleric bodies, and such as have strong stomaches, they are agreeable. They must be eaten with pepper and vinegar, and a cup of good Claret, or Sack, drunk presently after them: for than they will be the better digested in the stomach, and not so soon converted into phlegm. Onions also sliced in the vinegar, and eaten with them, is an excellent correctory for the same purpose, if they shall not be offensive unto the head of him that eateth them. But why are 
Oysters, why ●…sually eaten before meal?  Oysters usually eaten a little before meal, and that with one way bread? For two respects, as I conjecture: the first is, by reason of their subductorie quality concerning the belly, which also is holpen with one-way-bread: The second is, because that through their saltness, they excite the appetite.  
Among shellfish, Muskels are of grossest juice, and of worst nourishment, and most noisome to the stomach. 
Muskels.  They abundantly breed phlegm, and gross humours, and dispose the body unto fevers: wherefore I advice all such as are respective of their health, utterly to abandon the use of them.  
Cockles are not so noisome as Muskels, for they are of 
Cockles.  lighter concoction, and of better nourishment; yet no laudable meat for such as lead a studious or easy kind of life, or have weak stomaches.  
The Crab is not easily digested, it giveth much gross 
Crab.  and phlegmatic nourishment: it is a meat best agreeing with tho●…e that are of a choleric temperature, and that have hot stomaches. But to old men, to them that be phlegmatic, and all such as have weak stomaches, & are subject to oppilations of the breast, distillations from the head, or are otherwise wont to be affected in the head, it is very hurtful. The fresh water Crab is wholesomer than the Sea-C●…ab, and that also of the sea, is the wholesomer if it be but taken out of the fresh waters.  
The Lobster is not also easily digested, and therefore i●… 
Lobster.  quickly offendeth a weak stomach: But being well digested, it giveth much good and firm nourishment; but the same is of an hot and ebullient nature: and therefore it maketh a great propensity unto venereal embracements. I advice young men, and such especially as are choleric, and that are of hot temperature, to refrain the often use of them: for unto hot natures they are hurtful, and greatly offend the head.  
Pranes and Shrimps are of one and the same nature: for goodness of meat, they excel all other shellfish: they are 
Pranes, and Shrimps.  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 moist and calorifical nature, they proritate Venus: they are convenient for every age, and constitution of body, with this proviso, that the stomach be not weak.  
Of fresh water fish the Trout is most commended; it is somewhat of a cold and moist temper, of an indifferent 
Fresh water fish. Trout.  soft and friable substance, of pleasant taste, of easy concoction, and of good and wholesome juice. It yieldeth somewhat a cold nutriment, very profitable for them that have their liver and blood hotter than is convenient: and therefore it is with good reason permitted unto them that are sick of hot fevers. The Trout is a commendable meat for every age, and constitution of body; except for the phlegmatic that have very cold and moist stomaches.  
The Pike is somewhat of firm and hard substance, and therefore a little harder of concoction than the Trout: 
Pike.  it is a meat pleasant to the taste, and giveth much and pure ●…ourishment. It is agreeable unto all bodies, especially to them that be young, and such as are by constitution choleric. The Pikrell is the young Pike: It is of easier concoction, and for pleasantness of ●…aste and goodness of 
Pikrell.  juice, it may (in my judgement) precede the Trout, and as well be permitted unto those that be sick; which must only be understood of the river Pikrell: for that which is taken out of Mere or other muddy waters, is somewhat excremental, and of hard concoction.  
The Perch is also somewhat of hard substance, of good 
Perch.  nourishment, yet a little inferior to that of the Pikrell, or Pike, by reason of some viscosity in it. And if the Perch be taken out of a muddy or foul place, the nourishment which it maketh will be the more clammy and excremental.  
The carp is of a sweet and exquisite taste; but the 
Carpe.  nourishment which it maketh, is not answerable to the taste of it, which if it were, it might well be numbered among the fishes of primest note. It giveth somewhat a slimy, phlegmatic and excremental nourishment, and quickly satiateth the s●…omacke, especially if it be taken out of impure and muddy waters: wherefore let such as be phlegmatic, utterly eschew the eating of it.  
The Barbell is of a soft and moist substance, of easy 
Barbell.  concoction, not of very pleasant taste, or good nourishment; but somewhat muddy and excremental. The greater Barbels for goodness of meat excel the lesser, because their superfluous moy stir is by their age somewhat amended. The bowels or entralls of them are to be abjected, as most offensive and troublesome to the belly.  
The Tench is unwholesome, and of hard concoction: 
Tench.  it is a muddy and excremental fish, unpleasant to the taste, noy some to the stomach, and filleth the body with gross and slimy humours: Notwithstanding it is a meat convenient enough, for labouring men and them that have strong stomaches.  
The Gudgeon and other such little fishes are of pleasant 
Gudgeon.  taste, of easy concoction, and of good nourishment; but the same little, and by reason of the tenuity of it nothing durable.  
Eels are very pleasant to the taste; but they are of hard 
Eels.  digestion, of a slimy, gross, and phlegmatic juice, and soon noy some to the stomach. They breed obstructions, because they make a gross and glutinous nourishment: they are most hurtful unto them that are subject to the stone, and gout, and obstructions of the breast. The Eels that live and are taken in pure and gravely waters, are of far better nourishment than such as live in meres, and pools, or any other impure places: and those I commend unto them that delight to eat Eels, and that are more addicted to their palate, then to their health: for although those Eels that live in purer waters, lose much of their slimiesuperfluitie; yet they are never of pure & good juice, or profitable to the stomach; much less those that live in muddy and filthy waters. Wherefore they are not commendable for any age, or temperature; but they are most hurtful to them that be aged, phlegmatic, or subject to obstructions. The roasted or broiled Eel is far wholesomer than the boiled, because the fire exhausteth, and consumeth much of the slimy, and excremental moisture that is in it. And by the like reason the powdered Eel is wholesomer than the fresh, especially for them that be phlegmatic, although it be not so taken of many, that are sweet and dainty mouthed. To conclude, Eels whether fresh or salt, are only a convenient meat for poor hard labourers, for them that have very strong stomaches, or that have an indulgent respect to their palate, and appetite.  
The Puffin is neither fish nor flesh, but a mixed body of 
Puffin.  both: for it liveth altogether in the water, and yet hath feathers, and flieth as other fowls do. Whether they be eaten fresh or powdered, they are of an odious smell, of a naughty taste, of unwholesome nourishment, and very noy some to the stomach. Yet great drinkers esteem well of the powdered Puffin, because it provoketh them to drink, which is the best faculty it hath: but mark the end of such, and you shall commonly see them, even in their firm and constant age, to have turgid, and stroutingout bellies, and a dropsy to be the upshot of all their outrageous drink.   

Whether fresh fish be more wholesome, than salt fish?  
ALthough some kind of fish, as Eels, and such like, which quickly induce a nauseative fullness to the stomach a little salted, be better than the same fresh, because the salt taketh away the fulsomeness of it, and so maketh it more acceptable to the stomach. Yet fish of long salting, (as is our common salt fish) is unwholesome, & much inferior unto fresh fish. For fresh fish is of far 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 choleric. But salt fish chose is of hard concoction, breedeth adust humours, exiccateth the body, and is hurtful to most bodies, especially to them, that be choleric and melancholic. Moreover, if it be much eaten, it hurteth the sight, and causeth itch and scabbiness by reason of the sharp biting, and burnt humours which it engendereth. It doth best agree with the phlegmatic, so the stomach be strong.    

Of Eggs and Milk. SECT. V.  

Why do Eggs give a more speedy, more pure, and more plentiful nourishment, than any other kind of simple meat?  
EGgs do not only speedily & purely nourish, by reason of the tenuity of their substance, and excellent a ëriall temperament, but also, and that very plentifully, because of an aptness that they have in their substance to be assimilated, and agglutinated to the parts of the body: and that by reason of a certain analogy or likeness that they have with man's nature: for their whole substance, by reason of their natural vicinity unto blood, is easily converted into the substance of the body. But this must not be understood of all the egg, but of the yolk only: for the white is of a glutinous, cold and phlegmatic nature, and consequently altogether of bad and excremental nourishment. But the yolk is temperately hot and moist, of good juice, without excrement, and the blood bred thereof is firm, pure, and full of spirit, very greatly corroborating the heart. Wherefore eggs are not only a most accommodate meat in time of health, but also very worthy to be preferred before any other, in the decay of the threefold 
* Of the blood, of the spirits, and of the flesh.  substance of the body. Neither must this be understood of all kinds of Eggs, but of Hen Eggs only, and the same also new. For the eggs of Ducks, Geese, Turkeys etc. are of gross substance, of ill smell, of unpleasant taste, of hard concoction, and fulsome to the stomach. But eggs receive great alteration, according to their dressing and preparation: for those that are potched are best and wholsomest, and next unto them are those that are sodden in the shells; but those that are roasted, or fried are not so good, because the heat of the fire consumeth their aerial moisture. But which way soever they be dressed, there must be care taken that they be not made hard: for than they are oppilative, of hard digestion, of slow distribution, and of unwholesome nourishment. Neither must they be eaten rear, that is to say, little more than through hot, named in Latin Oua sorbilia, (except in the way of physic to levigate and make clear the throat and breast, and to ease the griefs of the reins and passages of urine made with gravel) because through their overmuch softness and crudity, they quickly weaken and subvert the stomach. But they must be in a mean between rear and hard, which are called Oua tremula: and they must be eaten before other meat, because they are quickly digested, quickly descend from the stomach, and speedily nourish, especially if a draught of 
Claret wine best agreeing with eggs. A light and comfortable breakfast.  Claret wine betaken after them. And if any man desire a light nourishing, and comfortable breakfast, I know none better than a couple of potched eggs, seasoned with a little salt, and a few corns of pepper also, with a drop or two of vinegar, if the stomach be weak, and supped off warm, eating therewithal a little bread and butter, and drinking after a good draught of pure. Claret wine. This is an excellent breakfast, and very comfortable for them that have weak stomaches. Eggs moderately used are accommodate for every age, and constitution, especially for the elder sort of people, and such as want blood; but soon offensive to the choleric and sanguine, for whom in hot seasons they are not convenient.   

Whether Milk do give unto all bodies a good and healthy nourishment.  
Milk is moist in the second degree, and more inclined unto cold then unto heat; it is of easy digestion, of much and good nourishment: it impinguateth and causeth the body to wax gross, and for amending of a dry constitution, and for them that are extenuated by long sickness, or are in a consumption, it is by reason of the excellent moistening, cooling and nourishing faculty of it, of singular efficacy. But notwithstanding that milk is of light digestion, and of much and wholesome nutriture: yet it is not good for all bodies; not for them that are subject 
Milk not profitable for all bodies.  to windiness of the stomach and belly, or that have impure, weak, and ill-affected stomaches, because it increaseth wind, and is by reason of the differing nature of the parts thereof (for it consisteth of a threefold substance, as shall be hereafter showed) in a weak, or ill-affected stomach, soon corrupted and coagulated: nor for them that are phlegmatic, gross, and full of moist humours, or subject to obstructions, because it maketh them more to abound with crude, gross, and phlegmatic humours. But being boiled and eaten with sugar, pepper, and other spice, it is less windy and more agreeable for such bodies. Now by this which I have briefly showed, concerning the nature of milk, it may plainly appear, that the use of it, is best agreeable for the hot seasons of the year, for young men, and especially for hot and dry choleric bodies: because it doth much refresh them with an excellent cooling and moistening nourishment: and that it is most hurtful to the aged, to them that be phlegmatic, and that are subject to cold diseases, by reason of the abundance of gross and phlegmatic humours, which it breedeth in such bodies. Wherefore the use of milk is very hurtful unto them that are subject to wind, to rheums, to cold diseases of the head and sinews, to the Gout, and dropsy in general, the stone or any obstruction of the reins and bladder, obstructions of the breast, liver, melt, stomach, and mesaraicke veins. And therefore not so much as the drinking ofa draught of milk in the morning fasting, as it cometh warm from the Cow is to be approved unto them that are of acold constitution, or any way subject to obstructions; whereas for them that are hot and dry by constitution, a large draught is very good and profitable, for it sweetly cooleth, moisteneth, and refresheth the dry and thirsty parts of the body, and also expurgeth the sharp and choleric humours by stool. Wherefore the drinking of milk not only in the morning fasting, as it cometh from the Cow, but also at any other time of the day, so that it be taken in an empty stomach, is to hot, lean, and dry bodies greatly profitable. But because that milk is apt to corrupt and coagulate in the stomach, you must take with it a little sugar; or if you desire to have it more soluble, pure honey: but sugar is better for them that are by constitution choleric; for by this means it will neither corrupt, nor coagulate in the stomach. And if you also cause a few Speremints to be put into the vessel whereinto 
Sugar & Mints prevent the corruption, & coagulation of milk in the stomach,  the Cow is milked, or otherwise steeped one hour or two in the milk that you purpose to drink, the milk will be much the more agreeing with the stomach, and not so apt to coagulate.  
Milk that is kept till it wax somewhat sour is not unto all bodies hurtful: for the drinking of it is, in the hot seasons of the year profitable for them that have hot, dry and choleric stomaches, especially if the head thereof be taken away, because it greatly cooleth and extinguisheth the raging heat and acrimony of choler. But you must 
Cautions to be observed upon the drinking of milk.  abstain after the drinking of milk, from other meats or drinks, or any violent stirring of the body (all which will cause it quickly to corrupt or coagulate in the stomach) until it shall be digested in the stomach, which in an hour's space may be well effected, Neither may you sleep within an hour after the taking of it, because it will make the head heavy by repleating it with vapours. And whosoever shall use to drink milk, because that it is hurtful to the gums and teeth; for the one it maketh flaccid, and the other subject to putrefaction; must have special regard to wash his mouth presently after the drinking of it, with wine, or strong beer, and also to rub the teeth and gums with a dry cloth, for the cleansing away the sliminess of the milk, and for strengthening the gums and teeth.  
But of milk, there is great difference according to the kinds of it. Cow's milk for sound and healthful bodies 
The difference of milk according to the kinds of it.  is best, for it is fattest and thickest, and consequently. of most nourishment: next unto it, for grossness, is sheep's milk. But for bodies that are with long sickness extenuated, or are in a consumption, woman's milk is best, because it is most familiar unto man's body, and even of like nature. And next unto it is Goat's milk, because it is of mean consistence, for it is not so fat and thick as Cow's milk, and therefore breedeth not obstructions in the entrails as that doth; nor so thin as Ass' milk, which also in consumptions is much commended: wherefore the nourishment which it maketh is of a middle nature between them both. But Ass' milk appertaineth rather unto physic then unto meat, for it is of a thin and waterish substance, of a penetrating, cooling and detersive faculty, by reason whereof, it is of singular efficacy in consumptions. of the lungs.  
Milk, notwithstanding that it seemeth to be wholly of one substance, yet it is compact of three several parts, of 
Milk consisteth of three several parts, Cream.  Cream, Curds, and Whey, The first is the very head or flower of the milk: it is of a temperate quality, hot and moist in the first degree; it is pleasant to the palate, and very good for the asperity and siccity of the stomach; but it is somewhat of a gross nourishment, and by reason of the unctuosity of it, quickly cloyeth the stomach, relaxeth and weakeneth the retentive faculty thereof, and is easily converteted into phlegm, and vaporous fumes. Wherefore it is hurtful to them that be phlegmatic, that have weak stomaches, to old men, and such as are subject unto rheums, especially in the cold and moist seasons of the year; but unto hot choleric bodies, and young men that have strong stomaches, it is (especially in the hot seasons of the year) no less convenient than delightsome: and verily with strawberries and sugar, it is for them, for whom it is convenient, a very delicate and wholesome dish. And whosoever he be that delighteth to eat a dish of cream, let him not be parsimonious of sugar, for that is the best correctory for it.  
Butter that is made thereof is of like temperature, it is 
Butter,  of a moistening, mollifying, maturative, and resolutive faculty: if it be fresh and new, and well tasted, it is very wholesome, especially in the morning's fasting, for hot and dry bodies: it giveth a light and dissipable nourishment; it is good for the asperity and siccity of the throat, and for a dry cough. But the too much use thereof weakeneth the stomach, and causeth the same to abound with a crude phlegmatical humour. Wherefore the much use of it, is not good for them that be phlegmatic; but for such, salt butter is more convenient, because it is less phlegmatic.  
The cruddy part of the milk is of an heavy, gross, and phlegmatic substance, and of the like nature is Cheese; 
Cheese,  for it is of hard digestion, and engendereth ill humours and oppilations. And although it be the property of all Cheese to breed gross and oppilating humours; yet it altereth much according to the newness or oldness of it. For that which is new, is of a cold, moist, gross, and flateous substance: wherefore for an hot and choleric stomach it is somewhat profitable; but for them that be phlegmatic or have cold stomaches, it is greatly hurtful. Old hard Cheese is altogether unwholesome, for it is of very hard digestion, troublesome to the stomach, breedeth choler adult, maketh the belly costive, and is infinitely hurtful unto hot and dry bodies. Both sorts do very greatly breed the colic, yliacke, and nephriticke passions. But that which is a mean betwixt both, so that it have also all the other properties of good Cheese, and especially that it be not tart of the rennet, is far wholesomer; for it is more pleasant to the palate, more acceptable to the stomach, and maketh a durable and meetly good nourishment; yet the frequent and too much use of it, breedeth obstructions, and is offensive to a weak stomach. Wherefore it behooveth him that loveth Cheese and his health too, to be mindful of that proverbial versicle: Caseus est sanus, quem dat avara manus. Cheese is best for them that lead a studious or generous course of life, to be eaten after other meat, and that in little quantity; for being thus used, it bringeth two commodities. First, it taketh away satiety, & strengtheneth the stomach, by shutting up the orifice thereof. Secondly, 
Two commodities by eating of Cheese after most.  it preventeth the floating of the meat, which greatly hindereth and disturbeth the concoction, by depressing it into the bottom of the stomach, which is the chief place of digestion. Roasted cheese is more meet to entice a mouse, or rat into a trap, then to be received into the body; for it corrupteth the meats in the stomach, breedeth adust choleric humours, and sendeth up from the stomach putrid vapours, and noisome fumes, which greatly offend the head and corrupt the breath. To conclude, the much eating of Cheese is only convenient for rustic people, and such as have very strong stomaches, and that also use great exercise.  
Whey is cold & moist, of an abstersive & lax●…tiue faculty: 
Whey.  wherefore it is of excellent efficacy against adustion of humours, & obstructions of the entrails, it quencheth thirst, and evacuateth choler & melancholy by stool: & therefore the liberal use of it, especially well clarified, is very profitable in fevers proceeding of choler. The drinking of a large draught of whey mornings fasting, from the beginning of May unto the end of August, is for all choleric and melancholic bodies most wholesome, for it qualifieth the heat of the stomach and liver, bringeth the body to a good temperature, abstergeth obstructive humours in the stomach and mesaraicke veins, mundisieth the bowels, and maketh the belly soluble: white whey, which cometh by pressing of the curds together, is not so thin and waterish as the former, and therefore not so laxative: it giveth a cold and moist nourishment, very profitable unto choleric and dry bodies; but hurtful to the phlegmatic. The like may be said of the whey that cometh in the making of butter, commonly called buttermilk, which if it be used when itis grown a little sour, excellently represseth the sharpness of choler, and is very good for choleric fluxes. Of milk there are also diverse sorts of meats made, which in a common appellation are termed white-meats: they are all, more or less, of a crude, gross, and obstructive faculty, breeding wind, phlegm, 
White-meats.  and obstructions, especially of the breast: they are convenient for young men, for them that are by constitution choleric, and that have hot and strong stomaches; but to old men, to them that be phlegmatic and subject unto rheums, they are very hurtful: they are more wholesome and less offensive, if they be well seasoned with sugar, and spice; etc.  
But of all the sorts of white-meats, that which is made 
frumenty.  of wheat decorticaced, and boiled in milk, commonly called frumenty, giveth the most and strongest nourishment; but it is somewhat hard of concoction, and of very slow distribution, by reason whereof it causeth windiness and obstructions. Wherefore it is not a convenient meat for them that have weak stomaches, and such as live at rest, or are subject to obstructions, either of the bowels or reins. But for those that use great labours, and that have strong stomaches, it is very profitable. And being strained, and spiced with cinnamon, it is a very good medicinable meat, for such as are too laxative, and subject to fluxes and mordications of the belly, proceeding of choler: for it represseth the acrimony of the choleric humour, and through the slow descension of it, abateth the flux.  
There is also the like kind of pottage, and much like-likewise 
Rice-milke.  of the same nature, made of Rice accurately 
* For there is in the pill or bark of Rice, a caustic or burning quality, very pernicious to the body.  depilated and boiled in milk; but it is of easier concoction, less obstructive, and of better nourishment. Being well made and spiced with sugar and cinnamon, it is a temperate meat, very pleasant, easy of digestion, and restorative.  
There are also other kinds of food made with Rice, all which are somewhat of hard concoction, and of an astringent faculty. They are convenient for them that have good stomaches, and that use to labour and exercise their bodies; but to the aged, and such as are molested with phlegm and obstructions very hurtful.  
There are also certain I●…nckets usually made of milk, 
junkets.  especially in the summer season, as of the best of the milk coagulated, there is made a kind of juncket, called in most places a Fresh-Cheese, which is very pleasant to the palate, and of easy concoction: it assuageth thirst, mitigateth the overmuch heat of the stomach, and moy stneth the body, and is therefore in the hot seasons of the year 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 impensively choleric) and that have cold stomaches, it breedeth wind, phlegm, rheums, and obstructions, especially of the breast: and therefore in no wise to be allowed to the aged or phlegmatic. This, or other iunckets, or white-meats of like nature, 
A Caution concerning the eating of junkets.  must be always at meals first eaten, or at banquets between meals, when the stomach is empty: for being eaten after other meats, or in the middle of meals, they do the sooner corrupt in the stomach, and breed more plenty of phlegmatic and excremental humours. How great therefore is the error of eating Custards in the middle, or at the end of meals. To conclude, junkets, and all sorts of white-meats, are more or less, as I have already said of a crude, gross, and obstructive faculty, breeding plenty of phlegm: they are only agreeable for them that have good stomaches, and that are of an hot and choleric temperature.    

Of Sauces and Spices. SECT. VI  

Whether, in the regiment of health, the use of sauces is to be allowed, as necessary and wholesome?  
ALthough that hunger be the best sauce for meat, and thirst for drink, and that the best means to get them, is exercise and abstinence for a time; yet besides these natural sauces, there be other which be artificial, 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 stomach, disperse the crude superfluities of the same, excite the appetite, 
The commodities of Sauce.  make the meat pleasant to the palate, and acceptable to the stomach, whereupon ensueth the better concoction, and more profitable nutriment.  
The best and most common of all sauces is salt, which is so necessary for seasoning and preserving of meats, that we cannot well live without it, and therefore it hath been a good observed custom, 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 cleansing, digesting, attenuating, drying, consuming, and somewhat also of an astringent faculty. Well therefore may salt have the first and chiefest place among sauces, for beside that, it maketh the meat savoury and acceptable to the stomach, and exciteth the appetite, by corrugating the mouth of the stomach, and titillating the palate, it also cutteth and attenuateth gross and clammy humours, preventeteth and correcteth putrefaction, by drying and consuming all crude and moist superfluities, confirmeth weak and loose parts, and helpeth the concoction, especially in a cold and moist stomach. But the too much use of salt, 
The discommodities of the too much use of salt.  by reason that it is hot and dry, of a sharp biting taste, and drieth up and consumeth all the humours of the body, is very hurtful, especially unto dry and lean bodies: for it annoyeth the stomach, exiccateth the liver, adureth the blood, dimmeth the sight, diminisheth the geniture and spirits, causeth itch and scabbiness, and in a word, corrupteth and spoileth the habit of the whole body, making it soon old, riveled, and deformed.  
Vinegar is the second sort of sauce, which is in common 
Vinegar.  use: it is judged with a general consent, to be dry in the second degree; but concerning the other qualities, there is great variance: for some attribute unto it a cold quality, because it cooleth and represseth heat, and some an hot, which may also be easily proved; but in my judgement, it is more cold than hot, and so much the colder, as it is made of the smaller wine. It provoketh appetite, as salt doth, it vehemently penetrateth, cutteth, and attenuateth gross humours, by reason of the sharp tenuity of it, it strongly preserveth the humours from putrefaction, by reason of the cooling and drying quality of it, and therefore the use of it, in time of pestilence, is very profitable. It also helpeth the soft and rheumatic swellings of the gums. It agreeth best with the choleric, because it represseth their choler, and worst with the melancholic, because it increaseth their distemperature. The much use 
The discommodities of the overmuch use of vinegar.  thereofis, by reason of the cooling, drying, and also mordicant quality of it, which it hath, by reason of some heat, which it still reserveth of the wine, very hurtful to the stomach, liver, lungs, intestines, matrice, and sinews: wherefore I advice women, and them that are lean, that have cold stomaches, weak lungs, and feeble sinews, carefully to eschew the much and often use of it. And above all, I with Maidens to forbear the drinking of vinegar, or eating of sops or toasts dipped therein, to make them lean and low-coloured, lest that by over-pearcing, cooling, and drying their liver, they acquire a big belly (I mean a dropsy) with a lean & ill-favoured 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 stomach and spirits, if it be rubefied, by maccrating the leaves of red roses in it; but for them that have loose 
Rose-vinegar.  stomaches, Claret-wine-vinegar is most accommodate. The often or much use of vinegar is greatly hurtful to them that are of a melancholic temperature, and to all such as are subject to the Gout, the Palsy, or other affects of the sinews.  
Verjuice which is made of sour or unripe grapes, or of 
Verjuice.  crabs, or other unripe sour apples, is like to vinegar in operation, saving that it is of a more cooling nature, & therefore more agreeable for hot and choleric bodies. It refresheth an hot stomach and liver, represseth choleric fumes, and raiseth up the appetite, dejected through much heat, labour, or exercise: wherefore it is very profitable for hot and choleric bodies to be used in way of sauce, and for hot and choleric diseases, in way of medicine; but it is hurtful to the aged, and to all cold and phlegmatic bodies. Eisell, or the vinegar which is made of Cider, is also a good sauce: it is of a very penetrating nature, and is like to Verjuice in operation; but it is not so astringent, nor altogether so cold.  
Mustard is a sauce in common use with sundry meats, 
Mustard.  both flesh and fish, especially those of the grosser sort. It is hot in the fourth degree, and is of a dissolving, attracting, extenuating, and dissipating faculty. It very strongly heateth the stomach, cutteth, extenuateth, and scattereth gross and phlegmatic humours, openeth the obstructions of the breast, helpeth the concoction and distribution of meats of gross substance, comforteth the stomach, and drieth up and consumeth the superfluous moisture in it. Moreover, it vehemently pierceth the brain, and wonderfully purgeth it from superfluities: and therefore the use of it is very profitable for them that be subject unto cold diseases of the head and sinews, as the Epilepsy, Lethargy and Palsy: for it openeth the passages, and dissipateth and consumeth the humours oppilating the nerves: wherefore, as it is a good sauce, so is it also very medicinable. It is a most wholesome sauce for them that be phlegmatic, and that have cold and moist stomaches, especially in a cold and moist season; but the often and much use thereof is hurtful unto choleric and dry bodies.  
Oranges differ in their temperature, according to the 
Oranges.  sweetness or sourness of their juice: for the sourer the juice 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 less penetrating, without any or little astriction concurring. The sweet Oranges are not fit for sauce, because they subvert the appetite, and cause loathsomeness in the stomach; yet to such as are of a melancholic temperature, they are, by reason of their temperate heat and sweetness, somewhat profitable. The sour Oranges are cold and dry in the second degree: they quench thirst, excite the appetite, and repress choleric vomitings: they coarctate the breast, and astringe the belly, which are two pernicious properties: wherefore they are greatly hurtful to the phlegmatic and melancholic, and them that are strait chested. But sugar correcteth their acidity, and bringeth them to a better temperament. They are convenient 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 between both, that is neither too sour, 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 stomach. They are profitable in fevers, to extinguish thirst, and inhibit the putrefaction of the humours. Oranges sliced and sopped in Rose-water and sugar, are very good to cool and refresh the stomach in fevers, and so they are also at other times, for an hot and choleric stomach; the pulp, or medullary substance of the Orange is not good to be eaten, except of them that have very hot and choleric stomaches, but the juice only, because it breedeth a crude and ill juice, and is not easily digested. Therindes of Oranges are hot in the first degree, and dry in the second, being preserved in sugar, and taken in small quantity after meat, they very greatly comfort a weak stomach.  
Limmons are like in nature unto Oranges, saving that as 
Limmons.  they are sourer, so are they colder & o'er piercing: wherefore the juice of them hath an admirable force, of cutting, penetrating, extenuating, and cooling: it stirrtth up the appetite, comforteth the stomach, restraineth vomiting, and is therefore very good for them that have nauseative stomaches. It mightily cutteth and attenuateth gross humours, assuageth thirst, mitigateth the sharpness of choler, and inhibiteth the increase of it. It also excellently cooleth and refresheth an hot liver, corroborateth the heart, and is of singular efficacy against acute and malignant fevers, 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 giveth a grace to all other sauces: it is sourer than vinegar, more cooling and more piercing, free from any acrimonious or mordicant quality, and therefore more delectable, and more wholesome than it. It is for hot and choleric stomaches, the best sauce, and against the vehemency of choler there is not a better medicine; for it mightily represseth, and extinguisheth the fervent heat of it. It is hurtful to them that be phlegmatic, and also to the aged, except choler shall happen to domineire in their stomaches.  
The Citron is like in nature to the Limmon; but it is thought to have a more special property, against malignant, 
Citrons.  and pestilential fevers, and to comfort the heart. The rinds, and also the white pulp of Citrons, and Limmons preserved, do comfort the stomach, help the concoction, corroborate the heart, and are very good against melancholy.  
Olives, if they be ripe, are temperately hot, they are eaten with salt, of the inhabitants where they grow; but they 
Olives.  are neither good for sauce, nor for meat, for they weaken the stomach, and breed a putrible and unwholesome nourishment. But the green and unripe Olives are cold and dry, of an astringent faculty, and these are the Olives, which are usually eaten with meat to excite the appetite. They are gathered while they be green, preserved in pickle, and so transported. They excite the appetite, cleanse phlegm from the stomach, corroborate the mouth of it, and stay vomiting; but they are hardly digested, excite thirst, breed gross and melancholic humours, and being abundantly eaten, they cause headache and make the belly coslive, especially those that are preserved only in salt: wherefore they are not so wholesome a sauce as they are esleemed. They are preserved only in salt or in a pickle of salt and vinegar. Those that are preserved in salt, are hotter than the other, for they are hot in the second degree, and of greater force in cleansing of phlegm from the stomach: and therefore they are best for them that be phlegmatic; and worst for the choleric. But those that are preserved in a pickle of vinegar and salt are of a more temperate nature; they repress choler, and stay vomiting more than the other do, and are convenient for every age and constitution, especially for the choleric, and therefore they are to be preferred before them. But which way socuer they are preserved, the green or greenish Olives are to be chosen, and the yellowish or blackish rejected as abominable for sauce or meat: for the yellow ones were too ripe before they were gathered, and the blackish are putrified. The salt liquor or pickle, wherein they are preserved, is an excellent remedy against sof●… and flagging gums, and loose teeth, if they be washed and rinsed therewith somewhat hot.  
Capers are very necessary for the preservation of health: they are preserved in vinegar, or in salt, or in a pickle or 
Capers.  brine made of them both, which is the best way: Being thus preserved, they are hot in the first degree, and dry in the second: they are of an abstersive and opening faculty, they givevery little nourishment; but they excite the appetite, notably cleanse away phlegm adhering to the stomach and guts, kill worms of the belly, and open the obstructions of the liver, but especially of the melt: wherefore the often use of them with meat is very profitable to phlegmatic and melancholic bodies, to such as have moist and waterish stomaches, that are short breathed, that have hard and ill spleens, and subject unto quartan fevers. Before they be used, the salt must be washed off clean from them, and they a little while steeped in clean water, and after that eaten (as other salads be) with vinegar, and oil also if it shall like the eater; or if they be eaten with Oximell, they will not only be the more acceptable to the taste, but more effectual also for the purposes aforesaid.  
The young tender buds of Broome are in the spring 
Buds of Broome.  time gathered and preserved in pickle, in the same manner as Capersare: they excite the appetite, and open the obstructions of the melt and liver no less than Capers do, and are also very profitable in obstructions of the kidneys: wherefore they may well be used with meat as Capers are.  
Sampire is in the like manner preserved in pickle, and 
Sampire.  eaten with meats: it is a very pleasant and familiar sauce, well agreeing with man's body. It is hot and dry, of an abstersive and diuretic faculty: it exciteth the appetite, comforteth the stomach, openeth the obstructions of the liver, melt, and especially of the kidneys and bladder, by provoking urine: wherefore it is a necessary sauce, for them that are subject to the stone, and convenient for every age and constitution of body.  
Radish is also used as sauce with meats, but it is a very hard one, and unwholesome: it is hot and dry, and of an 
Radish.  extenuating faculty. 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 clear, tender, and tart in taste, and so they are, because they are of easier concoction, and do more delight the palate. Some Physicians commend the eating of Radishes before meat, because they excite the appetite; and some after meat, because (as they say) they help the concoction by depressing the meats; 
Radish neither good before meat, nor after meat, nor together with meat.  but I constantly affirm, howsoever they oblectate the palate, depress the meats, or excite the appetite, that they are neither good before meat, nor after meat, nor together with meat. They are not good to be eaten before meat, for because that they are with much difficulty digested, and make long stay in the stomach, 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, than the exciting of the appetite is a commodity. Neither are they good to be eaten after meat, for by reason of the hardness of their substance, they rather oppress the stomach, than any way help the digestion, breed windiness, and cause noisome belchings, yea though they be taken (even as we do cheese) in small quantity. But our usual manner in England is to eat them together with meat as a sauce, which is the worst way of all; for being in such manner taken, they greatly oppress the stomach, engender raw humours, & abundance of wind, cause loathsomeness, disturb and hinder the concoction of the meat that is taken with them, raise up noisome fumes and most offensive belchings, which are very hurtful to the eyes and head. Wherefore I conclude, that they are unwholesome any way to be eaten (especially for them that have weak stomaches) except for them that be pallate-pleasers, and that they are only good to be used in the way of physic: for they heat, cut, and attenuate gross humours, provoke urine, and procure vomiting. And verily this their heating, cutting, attenuating and vomitorie 
Why Radishes breed much windiness & belchings.  faculty, is the principal cause, by working upon the humours and meat in the stomach, that they break, or rather breed and raise up so much wind, and avoid it by belchings.  
Oil Olive, which we commonly call Salad Oil, if it 
Oil.  be of the ripe Olives is moderately hot, and maketh the belly soluble; but by reason of the unctuous substance and nauseous sweetness of it, it dejecteth the appetite, anoyeth the stomach, impinguateth the liver, and increaseth the substance of it: wherefore it is in no wise to be used as a sauce with meats. But the Oil that is made of the unripe Olives, which is called Oil Omphacine, is not 
Oil Om●…hacine.  so gross and fatty, as the other, and inclineth to a greenish colour: it is somewhat of a cooling and astringent faculty, by reason whereof, it strength●…eth the stomach, and represseth the toomuch tenuity, and fluxibilitie of the blood in choleric and sanguine bodies: wherefore the use of it for them that are healthy is very convenient. Of Butter, which is of great use in sauces, I have spoken in the precedent section.  
Honey is hot and dry in the second degree, and of an 
Honey,  abstersive and soluble faculty: wherefore it is very wholesome for them that be old, for such as are phlegmatic, and of a cold and moist constitution, especially in the cold seasons of the year. It is very profitable for such as be asthmaticke or short breathed, and that are subject unto rheums, so that they be not of a choleric constitution, because it doth notably cleanse and mundify the breast, and lungs, of phlegmatic and rheumatic humours. Wherefore I wish all such as are of a phlegmatic 
The eating of Honey mornings fasting very profitable for phlegmatic bodies,  constitution, to accustom the eating of honey mornings fasting, and to walk an hour after it; but it must not be immoderately taken, for, not withstanding that it is of a cleansing and opening faculty; yet for all that, if it be taken in too large a quantity, it will obstruct and cloy the stomach, because it consisteth of a gross substance. But the use of honey is hurtful to them that are of hot complexion, because it inflameth the blood, and is quickly (by 
Honey for whom unwholesome.  reason of the acrimony of it) converted into choler; it is also hurtful to such as abound with wind, especially the crude and unclarified honey, because there is in it a windy and excremental moisture. The way to clarify it, is to put unto it a little water, and so to boil it and scum it so 
Clarified Honey.  long as any froth ariseth: for by this means the tartness and flatulent moisture of it, is for the most part taken away, and consequently becometh a more wholesome medicinable nourishment. That is the best honey, which is hard in the vessel and curdled like sugar, and which is 
Notes of the best Honey.  also of a true and delectable sweetness, of good smell, and of a clear yellowish colour; or if it shall be of a whitish colour, so that none of the said notes of goodness be wanting in it, it is never the worse. New honey is better than old, because some of the moisture of it is in continuance 
New Honey why better then old.  consumed, whereupon it becometh more dry, and tart in taste.  
Sugar is temperately hot and moist, of a detersive faculty, and good for the obstructions of the breast and 
Sugar.  lungs; but it is not so strong in operation against phlegm as honey. And here it may be demanded whether Sugar or Honey be the better? Whereunto I answer, that Sugar 
Whether Sugar be wholesomer than Honey.  is generally more wholesome than Honey: for it is of a better temperature, of pleasanter taste, not so fulsome as Honey, and therefore more acceptable to the stomach, and consequently far better for sauce, and nourishment. It may be given in fevers, because it doth not inflame the body, nor so soon turn into choler as honey doth; and to conclude all in a word, Sugar agreeth with all ages, and all complexions; but chose Honey anoyeth many, especially those that are choleric, or full of wind in their bodies. Only Honey is better for them that have very cold and moist stomaches, and that have their breasts stuffed with phlegm. Water and fine Sugar only brewed together, is very good for hot, choleric, and dry bodies, that are affected with phlegm in their breast: for through the coldness and moisture of it, it excellently tempereth the heat and siccity of the breast and stomach, and cleareth them of phlegm. Sugar by how much the whiter it is, by so much the purer and wholesomer it is, which is evident by the making and refining of it. It is made much after the same manner and form as white salt is. The Sugar is nothing else but the juice of certain Canes or Reeds, which is extracted by boiling them in water, even after the same manner and fashion as they do Salt. This first extracted Sugar is gross, and of red colour: it is hot and dry, somewhat tart in taste, and of a detersive faculty: by longer boiling, it becometh hard, which we call Red Sugar Candie, which is only good in glisters, for to cleanse and irritate the expulsive faculty. This gross reddish 
Red Sugar Candie.  Sugar is again mixed with water, and boiled, and cometh to be of an whitish colour, less hot, more moist, and more acceptable to the taste and stomach. This kind of second Sugar, we call common or kitchen 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 giveth a grace unto whatsoever it be mixed. And this by 
The best Sugar.  rather boiling becometh hard, and of a resplendent white colour, which we commonly call White Sugar Candie: this is the best Sugar for diseases of the breast, 
White Sugar Candie.  for it is not altogether so hot as the other Sugar, and is also somewhat of a more pure and subtle moisture. Wherefore it excellently assuageth and moisteneth the asperity and siccity of the tongue, mouth, throat, and windpipe; 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 diverse kinds of mixed sauces devised & composed 
Compound sauces.  by the skill of Cooks, to oblectate the palate and throat, to excite the appetite, and to add a grace unto bad meats, which of ingurgitating belly-gods are greatly esteemed. But I advice all such as are respective of their health, to refrain the use of all confused saucs; or to be very circumspect, not only in the use of them, because they allure the stomach to a gluttonous taking of meat; but also in the choice of them: for they only are wholesome, that are somewhat of a sour taste, by putting to them a convenient quantity of vinegar, veriuce, or of the juice of Oranges or Limmons. But let temperate men, and such as are studious of their health, content themselves with the simpler kinds of sauces, because they are for the stomach and health of the body most convenient.   

Whether Cinnamon be the best and wholesomest of all spices?  
CInnamon is hot and dry in the third degree, and of an excellent aromatical substance: for fragrancy of smell and iucunditie of taste, it excelleth all other spices: it strengtheneth the stomach, preventeth and correcte●…h putrefaction of humours, resisteth poisons, exceedingly comforteth the principal parts, especially the heart and liver, and reviveth the spirits. It also openeth obstructions, and strengtheneth the retentive faculty of all the parts, by drying up and consuming the crude and excremental moisture. It is convenient for all bodies, especially for them that are of cold and moist temperature, and that have weak stomaches; but the overmuch use of it, is hurtful to such as are by constitution choleric. Of one pound of Cinnamon grossly bearen, a pound of white Sugar, a gallon of Sack, and a quart of Rosewater, 
Cinnamon water.  steeped together 24 hours, is drawn by distillation, a water of singular efficacy against swooning, debility of the spirits, and principal part. Wherefore I wish every man, that is respective of his health and life, especially such as are of weak nature, never to be without it, and to take now and then a spoonful or two, especially when occasion shall instant the use of it.  
Next unto Cinnamon, for goodness and aromatical 
Cloves.  substance, are Cloves: 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 dissolve crude and windy humours, comfort, and corroborate all the principal parts of the body, especially the stomach, & heart, excite Venus, help the concoction, discuss wind, make the breath sweet, stay vomiting, and fluxes of the belly proceeding of a cold cause, or weakness of the retentive faculty: And as they are very good for a weak, cold, and windy stomach, so are they also for a liver collapsed by cold. They are very profitable for the aged, for such as are phlegmatic, and subject to rheums, especially in the winter; but the often and much use of them is hurtful unto choleric and dry bodies.  
Nutmeg and Mace are of one and the same faculty: 
Nutmegs and Mace.  they are hot and dry in the second degree, somewhat of an astringent faculty: they strengthen the stomach, especially the Mace: they comfort the brain and animal faculties, especially the Nutmeg: they stay seminal fluxes, and are good for cold uterine affects, especially the Nutmeg: they discuss wind, and inhibit fluxes of the belly, proceeding from a cold cause or weakness of the retentive faculty. They are good for old, cold, and phlegmatic bodies; but the much use of them, by reason of their dry temperature, and astrictive faculty, is hurtful to choleric and melancholic constitutions, and them that have costive bellies. 
Nutmegs condited.   
Nutmegs preserved in Sugar, as soon as they be taken from the tree, are of a very pleasant and delightsome taste, and of most profitable use, for comforting of the stomach and brain, to be eaten now and then, especially in the morning's fasting, and presently after meals: and because they are of a less drying and binding faculty; they are very good for every state and constitution of body. Wherefore I advice all those that have weak stomaches, and that live a studious kind of life, never 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 
Pepper.  the third degree, if not in the beginning of the fourth: they are of an heating, and resolving faculty: they excite the appetite, comfort the stomach, help the concoction, and all cold diseases of the breast and stomach, by concocting, dissipating, exiccating, and expelling crude and flatuous humours: they also strongly heat the sinews and muscles, and all cold parts. The round black Pepper is in greatest use for sauce and seasonings of meats. It must be moderately used, for otherwise, by reason of the acrimonious heat that it hath, it will quickly inflame the bowels, adure the blood, and consume the genital seed. By reason of the tenuity of its substance, it must be but grossly beaten, that the heat thereof may longer continue and operate in the stomach: for being smally beaten, it will make lesser stay in the stomach, and mesaraick veins, and by reason of the penetrating force of it, sooner overheat and dry the liver, provoke urine, in flame the blood, and the reins. It is a spice, most convenient for cold, moist, and gross meats, for cold and moist seasons, for the aged, for the phlegmatic, for them that have cold, weak, and windy stomaches, and that are subject to distillations. But to hot, choleric, and dry bodies, the much or often use thereof is very hurtful, especially in hot and dry seasons.  
Ginger is the root of a certain plant growing in Barbary 
Ginger.  and other hot countries: being green and newly digged up, it is hot in the third degree, and moist in the first; but when it is grown dry, because that the moisture 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 convenient for a cold and moist stomach, for which it is of singular efficacy, it discusseth wind, helpeth the digestion, and consumeth crude and phlegmatic humours. It is very profitable for the aged, such as are phlegmatic, and full of crude, flatulent moisture in their stomaches, especially in cold and moist seasons; but the use of it is not so good in hot seasons, nor for them that are by constitution choleric, because the often and much use of it will inflame, and distemper hot and dry bodies.  
The green roots preserved, which we commonly call green ginger, or ginger condite, are of pleasant taste, very 
Green Ginger.  good to be eaten often times, especially mornings fasting, of them that have weak stomaches, and bad memories, and that are subject unto rheums: for they greatly comfort the stomach and head, and are also very accommodate for all the purposes aforesaid. Wherefore the use of them is for old men and Students most profitable. They also increase the geniture. They are preserved two ways, either in a syrup of sugar, or covered over and incrustated according 
Candied Ginger.  to art with sugar, which we commonly call Candied Ginger: this is best for them that be very phlegmatic, and rheumatic, and that have very cold and moist stomaches, because they are of a more exiccating nature; but the Ginger that is preserved in syrup, is more convenient for all other bodies, and for the two purposes last above recited, because it drieth not, as the candied ginger doth, but is rather hot and moist in quality, by reason of a substantial moisture, that it receiveth from the syrup, wherein it is preserved. The roots that are preserved in syrup, while they be fresh, green, and full of juice, are of soft and tender substance, and of a most pleasant taste: whereby you may detect the fraud of them, that boil the dry Ginger, to make it soft, and afterward put it into a syrup, and sell it for green 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: 
Saffron.  the moderate use of it, wonderfully refresheth, comforteth, strengtheneth, and exhilarateth the heart, for there is so great society betwixt it and the heart, that it is without delay carried thither, and for that cause it is mixed with all cardiacal medicines. It expelleth and preserveth from all pestilential infections, it openeth the obstructions of the liver and gall, and is therefore good against the yellow jaundice: it provoketh the menstrual courses, and birth, and therefore women with child must carefully shun the use of it: it also dilateth the breast, openeth the obstruction of the lungs, and is for them that be short and thick breathed, the last and greatest remedy. But if it be not moderately used, and that in very small quantity at a time, it is hurtful and dangerous: for it causeth the headache, and offendeth the brain and senses, by sending up sharp fumes: it also dejecteth the appetite, and causeth faintness, by too much relaxing the hearr, and pouring out the spirits.    

OF FRVITS, ROOTS, and HERBS, that serve for meat, and are usually eaten. SECT. VII.  

Whether new fruits eaten raw, yield any wholesome or profitable nourishment to the body?  
ALthough all new fruits that abound with moisture, as most do, may seem to be judged unwhosome to be eaten raw, by reason that they fill the body with crude and waterish humours, that dispose the blood unto putrefaction; yet the moderate and tempestive use of them, may be very good and profitable, for such as use to heat and dry their bodies with great labour and exercise, for all hot constitutions, especially for the choleric, because they extinguish thirst, cool and moisten the body, and repress the vehement heat and ebullition of choler. But to the phlegmatic, and such as have crude stomaches, all raw fruits, especially those that abound with moisture, are greatly hurtful, as hereafter shall be particularly demonstrated.  
And here, before I begin to discourse of alimentary simples, I will advertise the Reader somewhat, for his better understanding, concerning the fouredegrees of qualities, that 
Four degrees in the qualities of Simples.  Physicians constitute and define to be in Simples: as those are said to be hot or cold, etc. in the first degree, that alter a temperate body; yet if they be hot or cold, etc. but in the beginning of the degree (for every degree hath so ample a latitude, that in every one we constitute three stations, and therefore of those things that are in the first degree, some are said to be in the beginning of the degree, some in the middle, and some in the end) they do not so evidently alter, but that some considerative examination is needful for discerning of the alteration. In the second degree are those that do so manifestly alter, as that there is no more need of examination, or conjecture, for understanding of the alteration: & of this sort are honey & figs for heat, and lettuce for coldness and moistness, etc. Of the third degree are those that do strongly alter, as Hyssop, Time, Cloves, Sack, if it be not new: and in the same degree you shall find Time to exceed Hyssop in heat. Of the fourth degree are those, that do very greatly and vehemently alter, such as in heating, are of a burning force, and in cooling of a stupefying. Wherefore that may be said to be hot or cold, etc. in the first degree, which is but slenderly perceived of the gustative sense: that in the second, which is very manifestly perceived: that in the third, which is so strongly perceived, as that it somewhat offendeth the sense: and that in the fourth, which very greatly affecteth and annoyeth both the sense and body. And thus much concerning the understanding of the four degrees in the primary qualities of Simples. And now because that all fruits, roots, and herbs, have for the most part some medicinable faculty, and are also oftentimes offensive unto man, because they engender crude, gross, and flatulent humours, I will particularly write of such as be in use among us in England, declaring their hurtful qualities with their good, and how they may be rightly used, and of whom, with most profit, and least hurt: And first of all of Apples, because of all fruits they are most plentiful among us.  
Apples are of a cold and moist temperature, abounding 
Apples.  with a superfluous, crude, and windy moisture: yet more, or less, according to the different kinds of them: for there are many and sundry sorts of Apples, whose diverse natures and faculties, may by the difference of their substance and taste be best known and described. For those apples that are of a solid substance, give a more plentiful 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 give a thin, waterish, and excremental nourishment. But those that are of a mixed 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 sour, some of a middle taste, both sweet and sour. The sweet apples are not so cold as the other be, but are rather hot in the first degree: wherefore they yield more nourishment than other apples do, and the same not so moist; but they are not so pleasant to the taste, nor so acceptable to the stomach. The sour apples are cooling, and therefore they yield little nourishment, and the same cold and crude; but the raw juice of them, by reason that it is of a cooling, cutting, and penetrating faculty, with some small astriction also adjoining, is good for an hot choleric stomach, because it mightily represseth the fervent acrimony of choler. But those apples that be of a middle taste, that is, such as are both sweet and sour, are for pleasantness of taste, acceptableness to the stomach, goodness of juice, and wholesomeness of nourishment, beside their medicinable quality against melancholy, and melancholic affects, the best and wholsomest: for they attemper the siccity of that humour, and corroborate the heart by their comfortable savour, and the stomach, by their light astrictory faculty. Such are our Queene-apples and Russelings, as the principallest, and next our Rosiars, Pearemaines and Pippins, Deusans, etc. There are also some Apples that are insipid, or without taste: they are of a waterish substance, altogether unpleasant to the stomach, and unprofitable for meat. All apples generally are unwholesome in the regiment of health, to be eaten raw, or before they be full ripe, or soon after they be gathered, except of them that have hot choleric stomaches, because they engender crude, waterish, and flatulent humours; but if they be baked, or roasted, by reason that their flatuous crudity is by the heat consumed, they become more digestible, more wholesome, more pleasant to the taste, and more acceptable to the stomach. Apples may be eaten raw with least detriment in the winter, and all the year following, according to the durableness of them (for they do soon rot, that are of soft substance, by reason that 
Why some apples putrify sooner than other?  they have greatest store of moisture, and those are longer kept which are of harder substance, because there is in them less store of moisture: for the abundance of excremental moisture is the cause why they putrify) because by that time they lose much of their waterish and excremental moisture. And they are best to be eaten last after meat, because they confirm the stomach, make good digestion, especially in a choleric stomach. And they are also good to be eaten at going to bed, of them that have hot and choleric stomaches, or that are distempered by drinking much wine, or other strong drink, because they cool the stomach, and repress the vapours that ascend to the head. Wherefore I conclude, that apples are most convenient for young men, for them that be choleric, and that have hot strong stomaches; but to old men, to them that be phlegmatic, that have cold and weak stomaches, and that are subject to aches of the sinews and joints, they are very hurtful, especially if they be eaten raw.  
Pears are much of the nature of Apples, and of the 
Pears.  same temperature; but they are somewhat of a binding qualitv, especially those that be of an harsh and sour taste. The difference of them must be discerned by their taste and substance, even as of Apples. Those are the best, which are of a pleasánt sour sweet taste: for they comfort the heart, the stomach, and assuage thirst. Pears make a waterish and corrupt blood, and engender the windy colic: wherefore they are very hurtful to the aged, to them that be phlegmatic, that have colst stomaches, and that are subject to the windy colic; but they are wholesome enough, or at leastwise less hurtful for hot, dry and choleric bodies, especially if they eat them not immoderately. They are most hurtful to be eaten before meat, because they bind the belly, especially those that be somewhat sour, and fill the stomach with crude and flatulent humours. They are best to be eaten after meat, because they fortify the digestion, repress the ascending of superfluous vapours to the head, by strengthening and shutting up the mouth of the stomach, and by reason of their compressive faculty, being eaten after meat, they make the belly soluble, and help the subduction of excrements. Baked Pears are much wholesomer than raw, and more agreeable to every age and constitution, especially to the phlegmatic: they are acceptable to the taste and stomach, easily digested, and give a good and wholesome nutriment.  
Peare-Wardons, in regard of the solidness of their 
Wardons.  substance, may be longest kept: they are of all sorts of Pears 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 breed a crude and flatulent humour; yet they may be to an hot and choleric stomach well liking and agreeable, especially after the drinking of much strong wine or beer, because by sigillating the mouth of the stomach, and also by reason of their cold and crude substance, they repress and infrigidate the hot fumes that vaporate to the head. But being baked or roasted, they are a delicate meat, and not only good for them that be healthy, but also for such as be sickly, or sick, because they are very pleasant to the taste, and acceptable to the stomach, easily digested, greatly comfort and refresh a weak stomach, and give unto the body very good and wholesome nutriment.  
Quince-Pearea are of a very hard and wooddish substance: 
Quince-Peares.  as they are very unacceptable to the taste and stomach: so they give unto the body a very unwholesome and earthy nourishment. They are only good for them that affect strange varieties, and that do love with great expense, to metamorphize meats of bad juice.  
Quinces are cold and dry, and of a binding faculty, they 
Quinces.  a●…e good to stay vomitings, and all kinds of fluxes. Those that are a little sweet are not so cold, nor so binding, as those that be sour: for the sour ones are cold and dry in the second degree, and of a strong binding faculty. To be eaten raw, they are no better then raw Beef, for they are of very hard concoction, of unpleasant taste, and of most unwholesome nourishment. But the juice of raw Quinces taken by itself, or with a little sugar, especially of the sour ones, may be very good for an hot and choleric stomach, for choleric vomitings and fluxes, and for cardiacal pains of the stomach, because it quencheth the thirst, and mightily represseth the acrimony of choler. Quinces baked with Sugar, Cinnamon, etc. or preserved, are pleasant, wholesome, and comfortable, especially to be eaten after meals, because they help the digestion, by closing and shutting up the mouth of the stomach, and repress the ascending of superfluous vapours to the head. Being taken before meals, they bind the belly, and after meals, if they be taken in too large a quantity, they lose and mollify the same, by a forceable depressing of the meats: and therefore some commend the much use of them after meals, for such as are commonly costive; but they greatly err, because by reason of their compressive and depressive force, they protrude and drive down the meats from the stomach, before they be digested. The Cotiniate, 
Marmalade.  or Marmalade made of Quinces, if it be well and accurately done, is very delectable to the taste and stomach, it comforteth the heart, and wonderfully refresheth a weak stomach, and maketh it strong to retain the meat, until it be perfectly digested, and is also very good and profitable for the staying of all kinds of fluxes, both of the belly and other parts. Quinces baked, or preserved, or the Cotiniate made of them, taken in a moderate quantity, are very good and wholesome for all ages and bodies, especially by reason of their comfortative & astrictive faculty, for them that have weak and loose stomaches; except for such as are wont to be costive, or affected with too much astriction of the stomach; for whom by reason of their astringent faculty they are not convenient.  
The juicy substance of the Pomegranet is wholesome and profitable for the stomach, and therefore good to be 
Pomegranet.  eaten, notwithstanding that it yieldeth a thin and small nourishment. Some Pomegranates are sweet, some sour, and some of a middle savour, both sweet and sour. The sweet ones are not cold as the rest, but rather hot in the first degree, and temperately moist: they cleanse the mouth of the stomach, moisten the breast and spiritual parts, and make the belly soluble; but they breed wind, and in a choleric stomach, they are quickly converted into choler. In fevers (by reason of their heat and flateousnes) they are not to be admitted. They are most convenient for them that are of a melancholic temperature, & most hurtful to the choleric. The sour ones are cold in the second degree, and of a styptic faculty: they are more medicinable, & more fit for physic uses, than the other sorts are: they quench thirst, extinguish the burning heat of choler, corroborate the mouth of the stomach, stay fluxes and choleric vomitings, inhibit the ascending of vapours to the head, and are very profitable in acute fevers, and the cardiacal Passion proceeding of choler. By reason of their acerbity, they are soon offensiue to the sinews, teeth, and gums; but the sourness of them is well mitigated with sugar, or the sour may be eaten together with the sweet, for so the one doth correct the hurts of the other. They are good for an hot stomach and liver, and therefore very convenient for them that are of a choleric temperature; but for a cold stomach, and especially for them that be old and phlegmatic they are very hurtful, because they constringe and coarctate the breast. The Pomegranates that are of a middle taste are almost of the same force and efficacy: they are not altogether so cold, nor so binding, by reason whereof they are more plersant to the taste, and more acceptable to the stomach, and therefore more fit for use in time of health. They are best to be taken after meals to strengthen the mouth of the stomach, and to stop the rising up of vapours, especially in them that have hot stomaches. They are also good to be eaten in the way of physic about four hours after meals, or in the morning fasting, of them that have hot stomaches, and also weak a●…d subject to vomiting through the distemperance of choler: for they have a small abstersion, with some astriction and refrigeration; by reason whereof they purify and corroborate the stomach, prevent the corruption of the meat, quench thirst, and extinguish the heat of choler. Wherefore the use of them is most profitable for them that are choleric, and that have hot stomaches and livers, and most hurtful to them that be phlegmatic, or that have cold stomaches. The rinds, kernels, and flowers of Pomegranates are all of a binding nature, and of much use in physic.  
Peaches and Aprecocks are of one and the same nature: they are cold and moist in the second degree: they yield 
Peaches and Aprecocks,  a cold, crude and unwholesome nourishment; they engender wind, make the blood waterish, and subject to putrefaction. They are more hurtful to be eaten after other meats then before; for if they be eaten after other meats, they, floating in the higher parts of the stomach, are both quickly corrupted, and do also corrupt the other meats; but being eaten before other meats, they excite the appetite, quench thirst, and by reason of their moist and slippery substance, easily and quickly descend, and also cause the mea●…s that are taken after them to pass down the sooner. Wherefore it is not good to eat them, but when the stomach is empty; and by reason of the corruptiblenes of their substance, a good draught of Sack, or such like strong wine must be sent presently after them to digest and correct their crude and flateous moisture. But I hold it best for such as respect their health, and can subject their appetite, utterly to eschew the use of these and such like horarie and quickly perishing fruits, that fill the body with crude, phlegmatical, and corruptible humours. They are convenient, or less hurtful for young men that have hot and strong stomaches, and for such as are of a choleric and sanguine temperature; but for old men, for them that be phlegmatic, and that have weak stomaches, and subject to wind, they are very hurtful.  
Medlars and Services are of one and the same nature: they are cold and dry in the second degree, and of an 
Medlars and Se●…uices.  astringent faculty: wherefore they must not be eaten before, but after meats, in like manner as all other things ought that are of a binding faculty to close up and corroborate the stomach: and they must be moderately eaten, for otherwise they will oppress the stomach, hinder the concoction, and engender a cold, gross, and melancholic juice. But in case of binding they are best to be eaten before meat, or at any other time when the stomach is empty: they strongly repress choler, and stop choleric vomitings and egestions. They are not fit for meat, until by keeping they become soft and tender; but the juice of them (being green and hard) is very profitable for physic uses, when as their is much need of binding. Medlars and Service berries are convenient for young men that have strong stomaches, for them that be over laxative, or subject to vomiting, and that are by constitution choleric; but to old men, to them that are of a phlegmatic or melancholic temperature, and that are commonly costive, they are very hurtful.  
The unripe Mulberries are cold and dry almost in the 
Mulber●…ies.  third degree and do mightily bind: they are profitable for medicine, but not for meat. The ripe and new gathered Mulberries are moist in the second degree, they are also cooling, notwithstanding the modicum of heat in them, and a little binding, which is evident by their taste. They are acceptable to the stomach, but they yield little nourishment; they excite the appetite, repress choler, and by reason of their much moisture, greatly moisten the inward parts, quench thirst, help the asperity of the throat, quickly descend from the stomach, and make the belly soluble. They must be taken, by reason of the moisture and slipperiness of their substance, before meat, or at any other time when the stomach is empty; for they are quickly corrupted, and are offensive to the stomach, unless 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 hurtful for them that have impure stomaches, for in such, they greatly engender wind, and increase crude and corruptible humours. They are convenient for an hot season, for young men, for such as are of a choleric and sanguine temperature; but hurtful for old men, and them that be phlegmatic.  
The green and ripe Figs are hot and moist in the first 
Figgs.  degree: the dry or barrel Figs are hot and dry in the second degree, and withal somewhat sharp and biting. They are of an abstersive and diuretic faculty; they are easily digested, and do nourish more than other Autumn fruits. They are best to be eaten in the morning fasting, and at any other time when the stomach is empty; for so they breed the better juice, and are the more medicinable for cleansing of the breast and lungs, which is a special virtue that Figs have: being taken after meat, or before the stomach be empty, especially the new ripe Figs; they quickly corrupt in the stomach, and fill the body with crude and flatulent humours. The new ripe Figs do give a more moist and flateous nourishment, than the dry ones do, which puffeth up the ●…esh, and filleth the belly with wind; and yet by their windiness they little offend, because they quickly descend and make the belly soluble, by reason whereof the wind that they breed doth soon pass away; and in this respect, they are less hurtful than other Autnmne fruits. They chiefly annoy their stomaches that are subject to the wind colic: and therefore it is good for such to refrain the use of them. The dry barrel Figs are of a stronger cleansing, cutting, extenuating, resolving, and concocting faculty, and therefore more effectual for cleansing of phlegm from the breast and stomach, and for old infirmities of the lungs. They engender choleric and siticulous humours; and therefore they are very hurtful to the bowels that are inflamed, or full of choler. The much use of them, not only because they engender ebullient humours, but also by reason of their property of carrying forth corrupt humours, that reside in the body, unto the skin, causeth itching, and scabbiness, and oftentimes also the lousy evil. They are convenient and wholesome for them that be old, that be phlegmatic, that are subject to obstructions of the breast, and for cold and moist seasons; but to the choleric, and them that have hot livers they are hurtful, especially the often and immoderate use of them.  
The green and ripe Dates are hot and moist in the 
Dates.  first degree; but if they be old their heat is increased, and moisture abated. The soft, moist, and sweet ones are to be chosen, because they give a more restorative and comfortable nourishment. Those that are somewhat sour and of an unpleasant taste are more binding, and altogether unprofitable for nourishment; and so are also those that are over dry or putrified. All Dates are of an astringent faculty, they yield a gross, clammy, and an impinguating nourishment, by reason whereof they are very good for such as are in a consumption, or have weak livers, or subject unto any flux, or waste. But by reason of their gross and obstructive juice, they are hurtful to such as are subject to obstructions, especially of the liver and spleen. They must be boiled in broths, or added unto other physical confections, that are made to strengthen &c: for to be eaten they are not fit for any age or constitution, because they breed wind, offend the head, and corrupt the teeth. Moreover the green and ripe Dates do fill the body with crude humours; and the dry ones are of hard concoction, cause gnawings in the stomach, and do breed a juice which is quickly converted into choler.  
There are diverse sorts of Plums, both of the garden, and also of the field, and of sundry colours, and of very different 
Plums.  faculties. The green and ripe ones of what sort soever they are, do cool and moisten, and fill the body with crude and corruptible humours; yet some are more wholesome, or at least less hurtful than other: they may best be distinguished by their taste: for some are sweet, some sour, and some of a middle taste, both sweet & sour. The sweet Plums do give more nourishment than the rest, and do more lose the belly; but by reason of their overmuch moisture (for they are completely moist in the third degree) they relax and weaken the stomach, and for the same reason also the nourishment which they yield is nothing good at all, but excremental. They are most hurtful to them that be phlegmatic, and are only convenient for those that would moisten and keep their bodies soluble; for by their excessive moisture and slipperiness, they do moisten the body, and mollify the belly. But they must be eaten before meals, or when the stomach is empty; for if they be eaten after meals, as our manner is to eat them, or before that the meat is descended from the stomach, they spoil the concoction, and fill up the stomach with crude and corruptible humours.  
The sour and harsh Plums, as Bullasis and other that 
Wild Plums.  grow wild, and also the unripe Plums, of what sort soeever, whiles they are sharp and sour, are cold & binding, and the more harsh they are, the more binding: they quench thirst, excite the appetite, bind the belly, repress choler, and extinguish the burning heat of it; but they are not meet for meat, esp●…cially those that are harsh, because they yield to the body little or no nourishment at all, and are by reason of their astriction, and duritie of substance very hurtful to the breast and stomach; yet nevertheless the moderate use of them may be, as Physic, very profitable to a choleric stomach. The juice of them, especially of Sloes boiled with a small quantity of Sugar, and so kept, is of excellent efficacy for stopping of the laske and bloody flux, and all other issues of blood whatsoever. The Plums that are of a middle relish, such as are our Damsons etc. are the best 
Damsons.  and wholsomest: they are cold and moist in the second degree, they are more acceptable to the taste and stomach, and yield (although little, yet) better nourishment than the rest: they excite the appetite, quench thirst, repress choler, and somewhat also loose the belly: they must also be eaten before meals, or when the stomach is empty. These, as also all other sorts of Plums, are best for them that are young, that are by constitution choleric, and that have hot and strong stomaches; but to them that are old, that are phlegmatic, that have weak and cold stomaches, and that are subject to the wind colic, they are very hurtful, because they breed waterish and flatulent humours. Plums stewed and eaten with Sugar are somewhat wholesomer than the raw ones, and more convenient for the stomach.  
Dried Plums, which are commonly called Prunes, are 
Prunes.  wholesomer and more pleasant to the stomach, than the green and dry Plums: they yield much better nourishment, and such as cannot easily putrify, by reason that their crude and superfluous moisture is dried up and consumed. The Damask and Spanish Prunes are the best, because they are the sweetest: being boiled in broths they lose the belly and excrete out choler: being stewed and eaten between or before meals, they are most pleasant to the taste, excellently refresh a weak stomach, and do also mollify the belly. They are most convenient for them that are of a choleric and sanguine constitution. French Prunes, and all such as are somewhat sour in taste, are also somewhat of a binding, and not of a soluble faculty.  
Grapes, for that they are pleasant to the taste, and also 
Grapes.  nourish much, may have the pre-eminence among the Autumn fruits. As they are diverse in taste, so are they also in quality: for sweet Grapes are hot in the first degree, and moist in the second: they nourish most, and most of all make the body soluble; but the nourishment which cometh of them is over-moyst and windy, which troubleth the belly, and puffeth up the whole body. Sour Grapes are cold and moist, they quench thirst, and mightily extinguish the over much heat of the stomach and liver, repress the sharpness of choler, and choleric vomitings, excite the appetite, and strengthen the stomach that is weakened through the distemperance of choler. They are hurtful to every age and constitution, except to them that are young, and of an hot and choleric temperature. The Grapes that are harsh in taste, either by nature, or (as all Grapes are of what sort soever) before they be ripe, are very cold and astringent: the juice of them is only profitable in the way of physic to cool, and to repress choleric vomitings and egestions. Those Grapes that are of a sour sweet taste, are for temperature and faculty in a mean between the sour and the sweet: they excite the appetite, cool the heat of the stomach and liver, quench thirst, repress the heat of choler, and excrete it thorough the belly. But all Grapes that are newly gathered, and eaten raw, do yield unto the body an over-moyst and excremental nourishment, they trouble the belly, fill the stomach with wind, and inflate the melt, especially if they be immoderately eaten. But of all the sorts of Grapes, the sour and austere in taste are for meat the worst: for such kind of Grapes do very much hinder the concoction of the stomach, and engender a cold and raw juice, which is seldom or never converted into good blood. The sweet Grapes, and such also as are a little sour, being thorough ripe, are less hurtful: for their juice is hotter, and is easilier dispersed through the liver, and veins. And if they be kept two or three days after they be gathered, and then eaten, they do nourish the better, and are the less windy, and troublesome to the belly, by reason that some part of their superfluous moisture is in that space consumed. But in the eating of Grapes this Caution must be observed, that neither the skins, nor the kernels or stones in them be swallowed 
A caution concerning the eating of Grapes.  down, but only the succulent pulp, because they are unprofitable to the body: for by reason of their duritie and siccitie of substance, they offend the stomach, receive no alteration in the body at all, or very little, and also hinder the concoction and distribution of the medulline part of the Grape thorough the body, which is only nourishing. It is best ear-ring of them when the stomach is empty, and not after meat; for if they be eaten upon a full stomach, they spoil the concoction, abundantly breedewinde, and fill up the stomach with crude and corruptible humours. They are, so they be moderately eaten, convenient for every constitution and age, except for the phlegmatic, and them that are old; for in these they excessively increase cold, crude, and flatulent humours, which vitiate the blood, cause rheums, inflate the melt, and disturb the belly. But Grapes boiled in butter, and sops of bread added thereto, and Sugar also, if they be somewhat sour, are a very pleasant meat, and agreeable for every age and constitution: for they are less windy, more acceptable to the stomach, and yield more and better nourishment to the body.  
Of Grapes dried through the heat of the Sun are 
Raisins.  made Raisins: the greatest, sweetest, and fattest are the best and wholsomest, and those we commonly call Raisins of the Sun: for they are of the greatest and fairest Grapes. They are hot in the first degree, and moist in the second: they yield to the body much nourishment, and the same very good, for there is in them no ill juice at all. They are passing good for the liver, and as it were by Nature appropriated to that part: they concoct raw humours, and by reason of their lenifying and detersive faculty, cleanse phlegm from the stomach and lungs, levigate the roughness of the windpipe; and are therefore very good for the cough, and other infirmities of the breast: they do also a little mollify and lose the belly; but the stones in them must be taken forth, which by reason of their astringent quality, and duritie of substance, are offensive to the breast and stomach. They are very wholesome and good for every season, every age and constitution. The lesser and common sort of Raisins are not so sweet in taste, but have rather a little pleasing sourness adjoined to them, by means whereof they are more grateful to the stomach; but they yield less nourishment to the body, 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 convenient for them that are too soluble, or subject to fluxes, through the weakness of theretentive faculty.  
The small Raisins of Corinth, which we commonly call 
Currant.  Currants, are much used in meats, and that for good cause: for beside their pleasantness in taste, they excite the appetite, strengthen the stomach, comfort and refresh weak bodies, and are profitable for the melt. They are very good and wholesome for every season, age, and constitution.  
All the kinds of Cherries are generally of a cold and 
Cherries.  moist temperature; they breed wind in the stomach, and fill the body with crude and putrible humours. But some are far more wholesome than other: the best principallest are those that are of a red colour, and and of a sour sweet taste, for they delight the palate, excite the appetite, and are more acceptable to the stomach: they do moderately cool, quench thirst, attemper the heat of the stomach and liver, repress choler, and give to the body a more commendable juice. Being preserved, they are a most choice medicinable nourishment: and being boiled with butter, slices of bread and sugar between two dishes, they delight the palate, excite the appetite, and yield a good and wholesome nourishment, especially for hot and dry bodies. The distilled water of these, and also of the sour ones, is very good in fevers and inward inflammations. The Cherries that be very sweet, do deject the appetite, relax the stomach, and engender gross and phlegmatic humours. Those that are sour, do give unto the body no nourishment at all; but they excite the appetite, cut gross and clammy humours in the stomach, repress the heat of choler, and are only good for an hot choleric stomach. Cherries must be eaten fresh and newly gathered, because they quickly corrupt, and that not instead of meat, but for quenching of thirst, and attempering the heat of the stomach and liver; and for the same purposes they must not be eaten after meals, as our common preposterous use is to eat them; but when the stomach is empty, as an hour or two before meals, because they prowoke appetite, quickly descend from the stomach, and make the belly soluble. They are convenient for them that are young, and for such as are of a choleric temperature; but hurtful to the aged, and them that abound with phlegm.  
The green and unripe Goose berries are cold and dry 
Gooseberries.  in the second degree, and of an astringent faculty: the juice of them is used in diverse sauces for meat, instead of verjuce, which maketh them not only pleasant to the taste, but also very profitable to such as abound with choler, and are afflicted with hot, burning, and malignant fevers: for it extinguisheth the vehement heat of choler, very greatly resisteth the corruption of humours, and labefaction of the vital and natural parts. The Goose-berries that are indifferently ripe, are cold in the first degree, and moist in the second, & are less binding, then when they are altogether green and unripe. They are of a pleasant sour taste, and therefore being boiled between two dishes, with butter, sops of bread and sugar, or as those that are skilful in Cookery can best tell, they make a most excellent and delightsome sauce for most kinds of meats, which yieldeth to the body somewhat a cold and small nourishment; but it exciteth the appetite, quencheth thirst, represseth choler, and addeth a singular grace unto the meats, and a correctory relish also unto such as are hot and dry, or fulsome in taste. Being eaten raw, they are very hurtful to a cold and weak stomach, and for them that are aged, because they increase cold and crude humours: chose they are profitable to an hot stomach, because they excite the appetite dejected by overmuch heat, and greatly cool the inflammations both of the stomach and liver: they are also very good for women with child, because they help their picarie affections, and notably preserve them from abortion. But if they are immoderately eaten, they exasperated and load the stomach, bind the belly, and inhibit all fluxes, except they happen to be taken into a cold stomach, for than they oftentimes rather oppress and trouble the same by some manner of flux. To conclude, they are so much profitable to the choleric and sanguine, as they are hurtful to the melancholic and phlegmatic. The Goose-berries that be throughly or over-ripe, are not, by reason of their fulsome sweetness, used in sauces, neither are they any way good to be eaten, for they fill the stomach and whole body with gross, crude, and corruptible humours.  
Ribs, which with us are commonly known by the name of Red Currants, are deemed to be of the same nature 
Ribs.  that Goose-berries are. Indeed there is a great parity of nature between the ripe Ribs, and the Goose-berries that are a little ripe; but between the ripe Goose-berries, and the ripe Ribs, there is no comparison to be made at all: for whereas the ripe Goose-berries consist of a very gross and fulsome substance, the Ribs are of a most pleasant and profitable juice. They are cold in the first degree, and moist in the second, with a little siccity also concurring: they delight the palate, excite the appetite, quench thirst, cool the inflammations of the stomach and liver, and wonderfully refresh and strengthen the stomach, that is debilitated with heat: they also stay choleric vomitings, help the Cardialgicke pains of the stomach, and excellently repress all choleric excretions and exhalations. Wherefore they are very profitable for them that are young, and that are of an hot and choleric temperature; but they are greatly hurtful to the aged, to all cold constitutions, and to such as are subject to obstructions of the breast. The Rob, that is, the juice of the berries boiled with a third part, or somewhat more of sugar added unto it, 
The Rob of Ribs.  till it become thick, and so preserved, is for all the aforesaid purposes preferred before the raw berries themselves, except for such as are of a very choleric and ardent temperature.  
Barberies are of the same nature and force that the Ribs are, and so is also the Conserve, or rather the Rob that is 
Barberies.  made of them, which is in very common use against hot, burning and choleric distemperatures.  
Raspis or Framboise being ripe, are cold in the first degree, 
Raspis, or Framboise.  and temperately moist with a small astriction adjoined, especially if they be not over-ripe: they are of good and laudable juice, they comfort a weak and queasy stomach; but not so well as the Strawberry doth, for they oftentimes corrupt in the stomach: they also quench thirst, assuage the inflammations of the throat, stomach, and liver, and cool the heat of urine. They may be eaten by themselves, or with White-wine, Claret, or Sack; or if there be need of cooling with Rose, or Violet-water and Sugar. They are good for them that are young, and for hot and dry bodies; but hurtful to the phlegmatic and aged, and all such as have cold and weak stomaches.  
Stawberies are for pleasantness of taste, acceptableness 
Strawberries.  to the stomach, and goodness of juice, to be preferred before the Framboise: being full ripe, they are cold and moist in the first degree, with a little siccity also adjoined. The great red garden Strawberries are the best and wholsomest: the nourishment which they yield, is little and thin, yet commendable and good. They are very delightsome to the taste, and acceptable to the stomach: they excite the appetite, quench thirst, repress the ebullient acrimony and fluxions of blood and choler, and excellently cool the inflammations of the stomach and liver. Being eaten before they be full ripe, they are, by reason of their earthy substance, quickly offensive to the stomach. In case of cooling, they may be well eaten with Rose, Violet, or Borage-water and sugar: otherwise, with White-wine, Claret, or Sack 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 have choleric stomaches, or inflamed livers, to be taken when the stomach is empty: it is also good against the cardiacal passions, because it reuiueth the spirits, and maketh the heart merry, and likewise against the obstructions of the kidneys, because it provoketh urine, & tempers the heat of the reins. These, as also the Framboise, are with us very usually eaten, with the fattest and best part of milk, and sugar, which way of eating them, is very fit and commendable for hot and choleric bodies; but abundantly hurtful for such as have cold stomaches, and all that are by constitution phlegmatic. There may also be made of Strawberries, a Conserve, or rather a Rob, as I have aforeshewed of Ribs, very profitable to all the purposes aforesaid.  
The wild or voluntary Srawberies, that I may so term 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 styptic asperity, they soon offend the stomach; yet unto such as abound with sharp choler in their stomaches, they are very medicinable and good: for they wonderfully assuage and repress the acrimonious heat of choler. To conclude, Strawberries are in all respects convenient and good for them that are young, that are of a choleric and sanguine temperature; but very hurtful to the phlegmatic, to them that have cold stomaches, and that are subject to the palsy, and other affects of the sinews.  
Whorts, or Whortle-beries, are cold in the latter end of 
Whorts.  the second degree, and dry also, with a manifest astriction, or binding quality. They may with us very well supply the use of myrtles, especially if they be not too ripe, or when they are but beginning to be ripe: they are convenient for an hot stomach, they quench thirst, bind the belly, stay vomiting, cure the bloody flux proceeding of choler, help the choleric passion, which is a vehement purging of choler upwards and downwards, and in a word, they are of admirable force against the great heat and fervent ebullition of choler. But they are greatly offensive to them that have weak, cold, and phlegmatic stomaches: for in such, they are so far from binding the belly, or staying of fluxes, as that they rather trouble the same, through their cold and crude quality. In some places, the people use to eat the Wortles in cream and milk, which way of eating them is most hurtful, except for such as are young, and that have hot and choleric stomaches. The juice of the berries, boyle●… with a third part of sugar added unto it, till it become thick, which the Apothecaries call Rob, and so kept, is of very good force and efficacy for the purposes aforesaid, and is, by reason that the cold and raw quality thereof is in the boiling exhausted, to be preferred in all things, before the raw berries themselves, except for them that have very hot and burning stomaches.  
The common Hedge, or Hasell nut, especially if they 
Hasell-nuts.  be dry, are of an earthy and unprofitable substance: they are hard of concoction, and because they very slowly pass thorough the belly, they are troublesome, and hurtful to the stomach: they also breed the cough, and are very pernicious to the lungs: they are only convenient for rustical bodies. Those that are newly gathered, are wholesomer than the dry: for by reason that they are of more moist and softer substance, they are more easily concocted, & do not altogether so much oppress the stomach. But I wish such as have weak stomaches, & that are studious of their health, seldom or never to eat them, because they breed phlegm, violate the lungs, and soon offend the stomach and belly, by their windy and cloying substance.  
filberts are wholesomer than the common Hasell Nuts, 
filberts.  for they consist of a better substance, and although they are also hardly digested, yet they are profitable for the liver, especially if they be eaten with Raisins: the immoderate use of them induceth the self same hurts, that the common Hasell Nuts do. Those that have their skins red, are the right Pontic Nuts, and are both for pleasantness of juice, and facility of concoction, the best filberts. The green ones, that are but lately gathered, are by reason of some moisture in their substance, much wholesomer than the dry: for the dry Nuts are hot and dry in the first degree, and in the same, more dry than hot; and beside that they are with greater digested; they also breed very much choler.  
The dry Walnuts, or Welsh nuts, are hot and dry in the second degree: they are of hard digestion, and of an 
Walnuts.  astringent faculty: they increase choler, offend the stomach, hurt the breast, and cause the cough. Those that in keeping become oily and rank in taste, are to be rejected, as utterly naught and unwholesome; for they are of an hot exulcerating faculty: they altogether breed choler, and very greatly annoy the breast, stomach, head, throat, tongue, and palate. The dry Walnuts are only good for robustious bodies, and for such as respect not wherewith they fill themselves. Those that are newly gathered are far wholesomer than the dry; for they are somewhat of a moist temperature, and of a more commendable substance; by reason whereof they are more pleasant to the taste, more acceptable to the stomach, and of wholesomer juice. But they are also hurtful to them that are strait chested, and that are subject to the cough, or other affects of the lungs. The great Royal Walnut doth for wholesomeness, in all respects far exceed the rest.  
Chestnuts are hot in the first degree and dry in the second: being well digested, they yield a substantial thick 
Chestnuts.  nourishment; yet for all that, they are not approved for meat, except in the time of penury, or for strong rustical bodies, because they are of hard concoction, and of slow and painful distribution: they also abundantly engender wind, bind the belly, and offend the head. Being roasted under the hot imbers, or boiled, and so eaten with salt and sugar, they are not so hard of digestion, they more easily descend, and are less windy; yet they make the body costive.  
The kernels of this fruit are hot in the first degree, and 
Pineapple or Nut.  moist in the second: they yield to the body much good and substantial nourishment, and are also of a concocting, lenifying, and cleansing faculty. They diminish and take away the corruption of humours, and also give unto the body a good restorative juice; but they are not altogether easy of digestion, and they also offend the stomach through their acrimony, if they be too plentifully eaten. The newest and the whitest are the best. They must be eaten with Honey, or Sugar: they are best for the phlegmatic, and them that be old, with honey: for them that are young, and that are of a choleric and hot temperature, with sugar; but they must first be macerated the space of an hour in warm water, and then eaten; for by that means, they are more easily concocted, and despose all their offensive acrimony. They are of much use in physical compositions, especially for diseases of the breast; they are of excellent efficacy against an old cough, the asthmaticke passion, and consumption of the lungs: for they mundify the lungs from phlegm, repress the ulcers of them, expectorate the putrilaginous matter, and viscous humours of the same; and repair the strengths. They are convenient in cold seasons of the year, for the phlegmatic, and them that be aged; and also for such as are young in affects of the breast, being taken with Sugar.  
Pistach or Fistic Nuts are of an aromatical savour, 
Fistic Nuts.  and do for wholesomeness exceed all other Nuts. The kernels of them are much of the same efficacy and use in physic, as be those of the Pine Apple; but they are somewhat of an hotter temperature: the newer they are, the better and wholesomer they are: the best way to eat them is with Rose-sugar, their skins being first peeled off, and mace●…ated the space of four or five hours or more in Rose-water. They strengthen the stomach and liver, yield to the body a good impinguating nourishment, by reason whereof they are very good for bodies that are consumed, and have lost their strengths: they excite Venus, by increasing the geniture, and fortifying the reins. They also open the oppilations of the liver, and mesataicke veins, mundify the reins, and assuage their pain. They are good against the shortness of breath, for they remove the obstructions of the breast, by cleansing forth superfluous and putrid humours that adhere to the lights & chest: for which cause, as also by reason of their restorative force, they are very greatly commended, for those that have the phthisicke, or consumption of the lungs. They are very wholesome and good for them that be aged, and for such as are of a phlegmatic temperature; but not so convenient, but rather hurtful to them that be young, and that are of an hot and choleric temperature, because in such they distemper the blood, and being much eaten, oftentimes procure the vertiginous evil.  
Sweet Almonds have in them a good medicinable nourishment: 
Almonds.  they are of an opening, concocting, and cleansing faculty, 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 moisture, and of wholesome and pure juice; and they the worst, which are overmuch withered; for the dryer they are, of worse temperature they are, of lesser and worse nourishment, of harder concoction, and more offensive to the stomach, through their slower descension. They are als●… eaten in the summer, before they be thorough ripe, when as they abound with a milky ●…uyce; at which time they are very pleasant to the taste, but they yield a gross nourishment, & do likewise slowly descend: wherefore it is good to eat not only these, but also the ripe and dry Almonds with Sugar and Raysous, to cause them more lightly to descend, and with less offence to the stomach. The Almonds that are not fully ripe, are only convenient, for them that are young, and that are of an hot and choleric temperature: those that have their full ripeness, and reserved all the year, so that they wax not too dry, or in their colour and substance vitiated, are convenient and good for every season, age, and constitu●…ion. There is drawn out of sweet Almonds blanched, and beaten very small, with some convenient liquor, as barleywater, and a little Rose-water, or such like, a white ivyce-like milk, which with Sugar Candie also put to it, maketh a most pleasant, delectable and wholesome drink for weak and sickly persons, especially for such as are extenuated 
Almond milk.  through a severous distemperature: for it giveth a pure, thin, and moistening nourishment, which by reason that it is easily distributed, very speedily moisteneth, comforteth, and refresheth the whole body, mi●…igateth the heat of choler, and procureth sleep. Wherefore it is very profitably given in hot fevers to cool and moisten, and to those also that have the pleurisy, and spit up filthy matter: for there is in it also a concocting and lenifying faculty, by reason whereof, it is very medicinable to the breast and lungs. It is also good for those that are troubled with a choleric laske, or bloody flux, especially being aromatized with a little Cinnamon. To conclude, it is a drink very profitable, not only in sickness, but also in health, for all hot, choleric and dry bodies, for students, for them that are too vigilant, and all such as are subject to infirmities of the breast and lungs, to be taken at going to bed, and also at any other time, so the stomach be empty, especially in hot and dry seasons of the year. It is only not convenient for the phlegmatic.  
Many fantastical people do greatly delight to eat 
Mushrums.  of the earthly excrescences called Mushrums; whereof some are venomous, and the best of them unwholesome for meat: for they corrupt the humours, and give to the body a phlegmatic, earthy, and windy nourishment, or rather detriment. Wherefore they are convenient for no season, age, or temperature.  
All the kinds of Melons or Pompions are of a cold nature, with plenty of moisture: they have also a certain 
Melons.  cleansing quality, by means whereof, they are medicinable to the reins; and that cleansing quality is more in their seed, then in the pulp: for which cause the seeds are very profitable for them that are troubled with the stone, or strangury. They are pleasant to the taste, but they give to the body little nourishment, & the same scarcely good, but rather crude, and putrible. They also breed wind, and gripings of the belly: and therefore those that are subject to the colic, and that have great spleens, must carefully eschew them. They are convenient for hot and strong bodies; but very hurtful to the aged, and to them that are of a phlegmatic and melancholic temperature.  
Cucumbers are of a very cold and moist temperature, 
Cucumbers.  even in the third degree, especially their moist quality. They yield unto the body a cold, crude, and waterish nourishment: wherefore the use of them in manner of a salad with pepper and vinegar, notwithstanding that many desire them with a wonderful delight, is to be rejected, except of them that have very hot stomaches; for to such the moderate use of them, by reason of their cooling & moistening quality, may be sometimes very good and profitable: for they quench thirst, greatly cool the burning heat of the stomach and liver, and repress choler. Those Cucumbers must be chosen, which are green, and not yet ripe; for when they be ripe and yellow, they are fulsome and unfit to be eaten. The green and unripe Cucumbers preserved in a pickle of vinegar and salt, are much 
Pickled Cucumbers.  better than those that are eaten green and unpickled: 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 dry bodies. Cucumbers are only convenient for hot and choleric bodies, and most hurtful to the phlegmatic, and them that have cold and moist stomaches. The seeds are also very medicinable, as those of the Melons: they are cold and also moist, but nothing so much as the fruit: they have an opening, cleansing, and diuretic faculty. Wherefore the emulsion of these seeds, that is, the milky substance of them, as also of those of the Melon, extracted with some convenient liquor, as we do from Almonds, is of singular efficacy against sicknesses proceeding of heat, especially for the breast, lungs, and reins that are inflamed, for the strangury, sharpness of urine and exulceration of the bladder.  
Gourds are cold and moist in the second degree; they 
Gourds.  are never eaten raw, because that then they greatly offend the stomach; 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 do breed in the body naughty, cold, crude and ●…atulent humours: and therefore they greatly hurt cold and phlegmatic bodies, and such as are subject to the colic and iliacke passions. They are only convenient for them that are of an hot and choleric temperature: for they quench thirst, and cool the immoderate heat of the stomach and liver. The seeds of this fruit provoke urine, and allay the sharpness of it: and therefore they may very profitably be used with the former seeds in obstructions and distemperatures of the reins and bladder.  
The green and unripe Beans are cold and moist in 
Beanes.  the first degree: they yield to the body a crude, gross, and excremental nourishment, and fill the stomach and belly with wind: they cause drowsiness, and dull the senses, both inward and outward, especially the sight, and make them pursy, that do often or immoderately eat them. The windy and ill quality of them is much removed, if they be sodden with Organ and Parsely, and afterwards eaten, buttered and seasoned with salt and store of pepper: for pepper is a special correctory for all gross and windy meats. They are best agreeable for them that have hot and strong stomaches, and most hurtful to the phlegmatic, and such as are troubled with the colic. Beans that are almost or fully ripe, are, both by reason of the hardness of their skins, as also of the grossness of their substance, by much, of harder concoction, and worse nourishment, and the dry ones are worst of all. They are meat only for ploughmen, and such as are accustomed to an hard and coarse kind of food.  
Pease are in their substance much like unto Beanes, and eaten after the same manner; but they are far wholesomer 
Pease.  than Beans; for they are less windy, and by much, of purer juice, not breeding so gross and excremental humours. There are three sorts of Pease common with us: the white Pease, the grey Pease, and the green Pease. The two first are usually eaten green before they be ripe, being first boiled, then buttered, salted, and peppered: they are very delightsome to the palate, easily digested, and yield a good nourishment to the body. Wherefore they are even at the richest tables, not unworthily ranked with the best and choicest meats. They are convenient for all bodies, except for the phlegmatic, and such as abound with crudities, or are much molested with the wind; but they are most appropriate for the choleric, and such as are in their youthly and constant age. The dry 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 convenient enough for them that have strong stomaches. There is wont to be made of the white Pease boiled a kind of pottage, and also of the green; but that is not so good, which we call Pease-pottage; this kind of meat is most used in Lent, and in the winter season upon fasting days. That which is made with the husks or skins remaining in it, is not good, but for rustics, unto whose stomaches the grossest and hardest kinds of meat are best agreeable. But if the Pease be strained after that they be boiled, and so the husks which are of harder concoction, and hurtful to the stomach kept back, and then seasoned with salt and pepper, and a little butter also added thereunto, it is a meat of meetly good nourishment, and the more commendable, because it maketh the belly soluble, and deoppilateth or unstoppeth the veins.  
Artichokes are hot and dry in the height of the first degree, 
A●…ichocks.  if not in the beginning of the second, and full of choleric juice. The best are those that are young, and tender: for when their flowers be out, they are less pleasant in taste, of harder concoction, and of an ill and melancholic juice, especially when their flowers begin to shed. They are unwholesome to be eaten raw, though some do accustom so to eat them, being very young, with pepper and salt, because they offend the stomach, hinder the concoction, and breed ill juice. But being boiled, and eaten with butter, pepper, and a little vinegar, they are accounted a dainty dish, and restorative, being very pleasant to the taste, acceptable to the stomach, and powerful for the exciting of Venus. But they are somewhat windy, and oftentimes offensive to the head especially of such as are of a choleric 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 hurtful to none, so the use be moderate.  
Coleworts or Cole are much used to be eaten, especially 
Coleworts or Cabbage Cole.  the Cabbage Cole: there is in the juice of Cole a certain nitrous or salted quality, whereby it mightily cleanseth; but the whole substance or body of Coleworts or Cabbage is of a binding and drying faculty, because it leaveth in the decoction, the salt quality, which lieth in the juice and watery part thereof. Cole or Cabbage is of hard concoction, and hurtful to the mouth of the stomach: it breedeth a gross and melancholic blood, increaseth wind, hurteth the sight, and causeth troublesome dreams. But if it be boiled a while, and that water cast away, and afterwards boiled in the broth of fat flesh, it becometh more acceptable to the stomach, and far less hurtful to the body. The top leaves and heads of Cole that are but a little closed, which we commonly call Puffe-cole, are the best and wholsomest: for by reason that they are by the heat of the Sun 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 worse nourishment. They are only convenient for such as have strong stomaches, and that use great labour: for unto robustious and rustic people nothing is hurtful that filleth the belly. Cole or Cabbage is best to be eaten in the cold seasons of the year; but the young leaves or buds of Cole are also in the spring time commendable. The use of Cole or Cabbage is not convenient for them that are aged, that lead a studious kind of life, that have weak stomaches, that are of a melancholic temperature, or troubled with wind.  
Carrots are moderately hot, and something moist: 
Carrots and Parseneps.  Parseneps temperately hot, and more dry than moist: they are used 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 give to the body much good and substantial nourishment; but the nourishment which cometh of the Carrot is not much, and the same not so thick and substantial: they neither bind nor lose the belly, for they are of an indifferent distribution; but the Carrot is somewhat more easily distributed, than the Parsenep: they are both somewhat windy and also venereous, especially the Parsenep. Their flatulent quality, and slowness of concoction is somewhat removed, if they be well and exquisitely boiled, and afterwards dressed with butter, vinegar, and pepper. They are convenient for every ageand constitution; except for the phlegmatic, and them that are entered within the limits of old age, or are much subject to the winde-collicke, or obstructions of the stomach and mesarick veins; and to such the Parsnep is more disagreeing then the Carrot.  
Turnips and Navewes are judged to be all one in temperature 
Turnips, and Navewes.  and virtues: thy are moderately hot and moist; but I suppose the Navewe to be a little drier than the Turnip. Being well dressed, they are pleasant to the taste, acceptable to the stomach, easily concocted, and engender meetly good nourishment, somewhat phlegmatic; but very flatulent. The often and much use of them is hurtful to the stomach, filleth and puffeth up the body with crude, pituitous, and flateous humours, which breedeth obstructions in the veins and pores, and annoyeth the sinews. But the crude and windy quality of them is well corrected, if they be first a while boiled in water, and afterwards in the broth of fat flesh, and then eaten with plenty of pepper, etc. They are convenient for every age and temperature, except for them that are very phlegmatic, or often vexed with the wind.  
Skirret, or Skirwort roots, are an excellent medicinable 
Skirret-roots.  meat, they are usually eaten boiled with vinegar, salt, and a little oil, after the manner of a Salad: they are also dressed after other fashions, according to the skill of the Cook, and the desire of the Eater. They are moderately hot, and somewhat moist: they delight the palate, excite the appetite, and are easily concocted: they comfort the stomach, and give, though not much, yet commendable nourishment: they also provoke urine, open obstructions, and are with all of a venerous windiefacultie. They are good for every age and constitution.  
Potato roots are of a temperate quality, and of strong 
Potatoes.  nourishing parts: the nutriment which they yield is, though somewhat windy, very substantial, good and restorative, surpassing the nourishment of all other roots or fruits. They are diversely dressed and prepared, according to every man's taste and liking: Someuse to eat them, being roasted in the embers, sopped in wine, which way is specially good: but in what manner soever they be dressed, they are very pleasant to the taste, and do wonderfully comfort, nourish, and strengthen the body, and they are very wholesome and good for every age and constitution, especially for them that be past their consistent age.  
Iringo-roots are hot and dry in the second degree, with 
Iringo-roots,  a tenuity of substance: they strengthen the stomach and liver, discuss wind, and are of excellent efficacy for all infirmities of the kidneys, both cleansing and strengthening them. The roots condited, or preserved with sugar, do exceedingly refresh and comfort the body, and restore the natural moisture. They are very greatly available for old and aged people, and for such as are weak 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 yieldeth to the body no nourishment at all, it engendereth a naughty 
Garlic,  and sharp choleric blood: and therefore such as are of hot complexion, must carefully abstain from it, especially in hot seasons. Yet it is good for them that are cold and moist by constitution, and that abound with phlegmatic, gross, and clammy humours, for it heateth the body exceedingly, helpeth the concoction, digesteth and consumeth crude and raw humours, dissolveth wind, atrenuateth and maketh thin, thick and gross humours, cutteth such as are tough and clammy, digesteth and consumeth them. Also it killeth worms, provokes urine, excites Venus, opens obstructions, helps the cough, & pains of the breast proceeding of cold, and likewise the winde-collicke. It is also an enemy to all cold poisons, and to the bitings of venomous beasts, a remedy to such as are constrained to take naughty corrupt drinks or meats, and a Preseruative against contagious and pestilent air, and therefore not unfitly termed, The Countryman's Treacle. But if it be often or immoderately eaten, it causeth headache, and hurteth the sight. Being moderately taken, it is convenient for the phlegmatic, and such as are past their constant age, especially in cold seasons; but it is altogether hurtful to young men, and to such as are of hot constitution; and it is at all times and seasons, hurtful to women with child, and to them that give suck,  
Onions are in their temperature and faculties much 
Onions.  like unto Garlic, but not so extreme hot, they are also more delightsome to the palate, and more acceptable to the stomach. They help the appetite, extenuate gross and viscous humours, provoke urine, and remove loathsomeness of the stomach, and other hurts that come by meats or drinks of evil quality. Being eaten raw, they nourish not at all, and are very hurtful to those that are choleric; but good for such as are full of raw and phlegmatic humours. But if they be sliced and macerated a while in water before they be eaten, their acrimonious and hurtful quality is thereby something diminished, and they become more sweet and pleasant to the taste, and are a sauce good, even for the choleric, especially if there be any superfluity of moisture in the stomach: for they notably stir up 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 stomach, inflame the blood, cause drowsiness and the head ach, hurt the sight, confound the memory, disturb and dull the understanding. Being sodden, especially in the broth of good flesh, and so eaten with convenient sauce, as butter, vinegar, and a little pepper, they depose all their hurt, and become somewhat nutritive, and are accommodate, not only for phlegmatic persons, but also for all other, so the use be moderate. Wherefore being used in pottage, or otherwise boy led for sauces, they are not hurtful, but wholesome and comfortable to the stomach. Onions are hurtful 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: 
Scallions and Chibols.  they are delightsome to the palate, and usually eaten with vinegar at the beginning of meals, for exciting the appetite, and comforting the stomach that is dejected by overmuch heat, they help the concoction, correct the evilness of bad meats. But the immoderate use of them is hurtful, even as of onions. Such as desire to eat them in Salads, I advice, especially if they be of hot constitutions, that they take with them Lettuce, Sorrell, and Purslane, that the heat of them, may by the cold and moisture of these be attempered. They are not good for young bodies, nor the often or much use, for any that are of hot temperature: they are best agreeable for cold constitutions, and for such as undergo great labour, and exercise of body.  
Leeks are hot in the third degree, and dry in the second, 
Leeks.  and of an attenuating and abstersive faculty; yet very unwholesome: for they engender a naughty melancholic blood, breed wind, and replete the head with melancholic fumes, which hurt the sight, and cause troublesome and fearful dreams: they are also, by reason of their acrimony, very hurtful to the stomach and sinews, especially being eaten raw. Being boiled, they are less hurtful, by reason that they lose much of their sharpness, and make the body a little soluble; and yet being so used, they yield to the body no good nourishment at all. They are not convenient for any age, season, or temperature, especially for the choleric and melancholic; but are a meat only allowable for rustic and robustious persons.  
Cives, or Chives, are of a mixed nature between the Onion 
Cives.  and the Leek, participating of them both, as may be gathered, both by their smell and taste: they attenuate, or make thin, open, and provoke urine; yet engender hot and gross vapours, which are hurtful to the eyes and brain. They work all the effects that the Leek doth, but not altogether so hurtfully: wherefore they are less offensive, and more wholesome for the pot, than Leeks.  
Lettuce is cold and moist in the second degree: it is of 
Lettuce.  easy concoction, of meetly good nourishment, and of a soluble faculty, especially if it be boiled. It hath this commendation, that of all herbs, it breedeth least evil juice, and that it is with least offence eaten raw. The nourishment that it yieldeth, is not much in quantitity; but it notably cooleth a hot stomach, and helpeth it when it is troubled with choler: it quencheth thirst, preserveth the blood from distemperature, causeth sleep, assuageth pain 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 dryness, they grow barren and dry of milk, it increaseth milk, by tempering the heat and siccity of their bodies. But in bodies that are naturally cold, it doth not increase milk at all, but is rather an hindrance thereunto. This herb is much used in Salads in the summer time, with vinegar and sugar, and that not unworthily, for it procureth appetite to meat, and tempereth the heat of the stomach and liver. Some use to eat oil also with it in their salads, which is not good, especially if it be not a true Oil Omphacine: for Lettuces and Oil eaten together, 
Lettuces eaten with oil in salads, to what bodies only convenient.  do very greatly weaken and relax the stomach; but for the same reason, it may very profitably be admitted to them, that are affected with overmuch astriction of the stomach. It was used in ancient times, to be eaten only at the end of supper, for repressing the vapours that come of intemperate eating and drinking, and for procuring of sleep: Moderata enim veterum erant prandia, coenae verò crapulae & inglwiei dedicatae. But in these days, it is commonly eaten at the beginning of meals: In my judgement, it may well be eaten at both these times, to the health of the body: for being taken at the beginning of meal, it doth stir up the appetite, which oftentimes is dejected by overmuch heat, and eaten after, or at the end of our meals, it defendeth the head from superfluous and offensive vapours, by reason that it cooleth and inhibiteth the rising up of them from the stomach into the head. But the often and much use of Lettuce, doth weaken the stomach, and infringe 
The hurts that come to the body, by the too much use of L●…ttuce.  the natural heat, dim the sight, by incrassating the animal spirits, and hindereth procreation, Semen, e●…sque matoriam, infrigidando, ac extinguendo, and maketh the body lumpish. The use of Lettuce is very hurtful to phlegmatic and melancholic bodies; but it becometh less hurtful unto them and all other, that are not by constitution impensively hot, if Mints be eaten with it; or if it be boiled and eaten with vinegar and pepper: for Mints do excellently correct the cold and crude moisture of Lettuce, and corroborate the stomach; and being boiled, it is more easily concocted, and yieldeth to the body more, and better nourishment. But whether it be eaten raw, or boiled, as the constitution of the body shall re-require, this is certain, that there cannot be found any simple medicinable meat, wherewith sleep may be procured, and the unquietness of the spirits, and heat of choler appeased, as with it. It is of all herbs, the best and wholsosomest for hot seasons, for young men, and them that abound with choler, and also for the Sanguine, and such as have hot stomaches. It cannot be spoken with how great efficacy, it doth, being eaten with vinegar, extinguish the burning heat of the stomach.  
Purslane is cold in the third degree, and moist in the 
Purslane.  second: it is much used to be eaten raw in salads in the summer-season: it cooleth an hot stomach, provoketh appetite, quencheth thirst, helpeth the inflammations of the liver and kidneys, and also of the head and eyes, by extinguishing the raging heat of choler, and allaying the distemperature of the blood. In a word, being eaten with vinegar, it is of admirable force against the burning heat of the stomach, against choleric vomitings, and inflammations of all the inward parts. But the often and too much use of it, weakeneth the stomach, and hurteth the sight. It is also boiled, and eaten with oil, salt, and vinegar, in manner of a salad, and then it is of easier concoction; but the nourishment that cometh of it, being eaten either raw, or boiled, is very little, cold, gross, and moist, which unto the phlegmatic, to the aged, and to such as have cold stomaches, is greatly hurtful; but very greatly profitable to choleric, and also to the sanguine, and all such as have hot stomaches, or any way subject to inflammations of the 
Purslane preserved in pickle, a very wholesome Sau●…e.  inward parts. If it be preserved in a pickle made of vinegar and salt, as is usually done for Sampire, it becometh a very wholesome sauce for every season, age, and constitution: for so it rather heateth than cooleth the stomach, and by reason of an abstersive faculty, which by that means it acquireth, purgeth the stomach of gross and putrid humours.  
Sea-Purselane is moderately hot, and full of indigested 
Sea-Purselane.  moisture: the leaves thereof are boiled, and preserved in Pickle, as Capers or Sampire 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 cold in the 
Prick-madam  third degree: it is used for a pot herb, and also in salads 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 wholesome for the choleric, and such as are young, and have hot stomaches; but not convenient for the phlegmatic, and them that be aged.  
spinach, or Spinach, is cold in the first degree, and evidently 
spinach.  moist almost in the second: it is commonly used in broths or pottage, and in salads also, when it is young and tender. It is also boiled, and eaten, being prepared with butter, vinegar, etc. but it soon weakeneth the stomach, increaseth wind, and waterish humours, and yieldeth 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 throat and wind pipe, and is good for the breast that is affected with immoderate heat. It is hurtful for the phlegmatic, and such as have cold stomaches; but convenient for the choleric, and them that have hot stomaches.  
Blites, or Bleets, and Orach, are near of one nature 
Blites and Orach.  and faculty: the Bleete is cold and moist in the second degree: Orach is cold in the first, and moist in the second: they are reputed among the number of potherbs, and are in some places eaten boiled, as other sallad-hearbes are: the only good property in them is this, that they make the belly somewhat soluble, for they are of themselves unsavoury, of a crude and waterish substance, and therefore of little or no nourishment at all. They weaken and annoy the stomach, especially in such as are phlegmatic, they are only allowable for choleric and dry bodies.  
There are three sorts of Beets, the white, the red, and 
Beets.  the dark green: the last is not to be reputed among alimentary simples. The white Beete is a common Pot-hearbe, it is cold in the first degree, and moist in the second: the other kinds are somewhat dry, & all of them abstersive, by reason that they have a certain salt & nitrous quality joined with them; but the white Beete lest of all. The white & red Beets being eaten, boiled in the same manner, as Lettuces are, do quickly descend, open the obstructions of the liver and spleen, and make the belly soluble. They yield to the body very little nourishment, and being much eaten, they are offensive to the stomach; but the red Beete is to be preferred before the other. The broths or pottage wherein they be boiled, are good for such as are wont to be costive, or subject to obstructions of the liver and spleen; but the leaves themselves eaten, are only convenient for such as have strong stomaches. The leaves of the great red Beete, or Roman Beet boiled, and eaten with butter, or oil, vinegar, and pepper is a most 
The great red Roman Beet.  pleasant and delicate salad, or meat. But what excellent and dainty meat might be made of the red and beautiful root, which is to be preferred before the leaves, aswell in beauty, as in goodness; I leave to such as are expert in Cookery, assuring them that they may make thereof many and diverse dishes delightful to the eye, pleasant to the taste, and wholesome to the body.  
Mercury is much used among other pot-hea●…bes: it 
Mercury.  is moderately hot and dry, and of an abstersive faculty: it maketh the belly soluble, & evacuateth choler, phlegm, and waterish humours. It is very good to be used in broths or pottage, for such as are costive and subject to obstructions.  
Mallows are are also numbered among the potherbs: 
Mallows.  the best and wholsomest of them is the curled Mallow, called of the vulgar sort, French Mallows, and next to them the common Mallow: they are a little hot, and of a moist and slimy substance: they are not good to be eaten boiled, as Lettuce and some other herbs are, because they 
Mallows very hurtful to the stomach.  engender a gross and slimy juice, which is very offensive to the stomach, inducing loathsomeness, by weakening and relaxing the same; but being used in broths or pottage, they make the belly soluble, and are less hurtful to the stomach. They are profitable for such as are wont to be costive, and affected with too much astriction of the stomach. They are for physic uses of singular efficacy in all obstructions and inflammations of the reins and bladder.  
Sorrel is cold and dry in the second degree, and because it is sour, it cutteth and extenuateth tough & gross 
Sorrel.  humours: it exciteth the appetite, quencheth thirst, cooleth an hot stomach, mitigateth the inflammations of the liver, openeth the obstructions thereof, and is very profitable in all hot and pestilential fevers; for it strongly represseth choler, and marvelously preserveth the humours from putrefaction. Wherefore in the time of pestilence, or any evil constitution of the air, to prevent infection, it is good oftentimes, especially mornings fasting, to chew the leaves of Sorrel, and suck down the juice. And this proveth that Greensauce is not only good to procure appetite, to cool an hot stomach, and to temper the heat of the liver, but also wholesome against contagion. The like may be said of the juice hereof, which maketh a very profitable and pleasant sauce for many meats, especially in hot seasons. A posset made of the juice hereof with some middling Ale or Beer, is very good for such as are troubled with any hot ague, or inward inflammation, for it exceedingly cooleth the body, and quencheth thirst. A syrup made of the juice hereof, is of excellent efficacy in all hot and pestilential fevers, and a present remedy in all fluxes, especially of blood. The leaves sodden and eaten in manner of a spinnach tart, or otherwise, loosneth the belly, and doth attemper and cool the blood exceedingly. The young and tender leaves are good in salads with other herbs, especially with 
* For the one doth correct the siccity, the other the frigidity of the Sorrel. Endive and Succory.  Lettuce and Mints, the mixture of which three do make a very wholesome and delicate salad. Sorrel is good in hot seasons for such as are young, for the choleric, and the sanguine; but hurtful to the melancholic.  
Endive and Succory, because they are much like in operation, I join them together. Succor●…e is completely cold in the first degree, and dry in the second: Endive is cold in the first degree, and whilst it is young, it is rather moist then dry, and is much like to Lettuce in taste and efficacy. They are somewhat astringent to the stomach; but by reason that they be something bitter, they do also cleanse and open, especially the obstructions of the liver and gall: they repress choler, and are excellent, aswell in meat as medicine, for an hot stomach and liver. The young and tender leaves and stems, which are best for meat, because they are in taste more pleasant, and less offensive to a weak stomach, are eaten either raw in salads with Mints and other like herbs, which way they are wholesome for an hat stomach; or boiled and afterwards eaten with oil and vinegar in manner of a salad, and so they are less offensive to a cold and weak stomach: for to be eaten raw, they are very hurtful to them that have cold and weak stomaches, and that are subject to distillations. They are also very wholesome to be boiled in broths: but what way soever they be used, they temper the heat of the stomach and liver, cleanse the blood, singularly open the obstructions of the liver, and strengthen the same, especially Succory: for among medicinable nourishments there is none that doth so greatly delight the liver, and profit it being inflamed, and by reason of siccity obstructed, as Succory doth. They are not good for the aged; but very profitable for such as are young, for the choleric, sanguine, and them that have hot stomaches.  
Dandelion is like in temperature and effect to Succory: 
Dandelion.  it is good to be used in pottage, or boiled whole in broths, or eaten in salads, and is effectual for those things, for which Succory is.  
Borage and bugloss are hot and moist in the first degree: they purify the blood, expel melancholy, and have 
Borage and bugloss.  a special property of comforting and exhilarating the heart. Whereby it appeareth that the custom of putting or macerating them, especially the flowers and freshest leaves, In wine, is very good, and chiefly to be frequented of students, and such as are subject to melancholy: they are also good in broths for such as are weak, sad, and melancholic. The flowers are very good in salads, and the conserve made of them doth perform all the aforesaid things with greater force and efficacy. The leaves boiled and eaten in manner of a Spinnach tart, or otherwise, are very wholesome; for they engender good humours, and make the body soluble. They are good for every season, age, and temperature. Lang de beuf is in all things 
Lang de beuf  of like operation with Borage and bugloss.  
Burnet is dry in the end of the second degree, if not 
Burnet.  in the beginning of the third, and hot in the first: it is very astringent, and therefore effectual to stop the laske, and all fluxes of blood, and to repress choleric vomitings, being boiled in broths for the purpose, or used any other way. It is also very effectual against the plague, and other affects of the heart, as swooning, and the trembling thereof, especially being macerated in wine, and the same drunken: for the leaves being put into wine, especially 
The excellent virtues of Burnet in wine.  Claret, yield unto it not only an excellent relish in drinking, but also maketh it much more comfortable to the heart and spirits: it notably strengtheneth the stomach, expelleth melancholy, and maketh the heart merry. Burnet is good for every age, season, and temperature, especially for the aged, and such as are subject to melancholy.  
Cinquefoyle is dry in the second degree, and hot in the beginning of the first: it hath an astringent and consolidating 
Cinquefoyle.  faculty, and therefore very profitable to be used when there is need of binding, as in fluxes etc. It is a very good pot-herbe for such as are too laxative, of what age or constitution soever they are of; but if there be no need of binding, it is not convenient for the aged, nor for such as are of a melancholic temperature.  
Strawberrie leaves are in temperature and faculty much like unto Cinquefoyle. 
Strawberrie leaves. Violets.   
Violets are temperately cold and moist: they are good for all inflammations, especially of the lungs, for the hoarseness of the breast, and asperity of the windpipe: they extinguish thirst, temper the sharpness of choler, mitigate the burning heat of fevers, and cool the inflammations of the liver, kidneys, and bladder. The green and freshest leaves of Violets boiled in broths or possets with other cooling herbs, as the young and tender buds or leaves of Endive, Succory, Lettuce etc. are very good to cool, moisten, and make the body soluble, to avoid choler, and to bring the parts inflamed to a good temperature. The flowers are to be preferred before the leaves, 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 authority used 
The flowers of Violets, of Borage, and of the Rose are very wholesome in Salads.  in salads; for they please a weak stomach, comfort the heart, temper and purify the blood, expel sadness, and are enemies to melancholy. Of Violet flowers with sugar, there is made a Conserve, and also a Syrup, most effectual for all the purposes aforesaid. There is likewise made of Violets and Sugar, certain Plates, called, Violet Tables, which are very pleasant to the taste, and comfortable to the heart and spirits.  
All the sorts of Roses have in them diverse and sundry 
Roses.  faculties, because they do consist of diverse parts: for there are in them both earthy, watery, and airy parts; which notwithstanding are not in all Roses after one sort: for in one kind these excel, in another those. As in the White, Damask, and Musk Roses, moist, airy, and spiritual parts are predominant, by reason whereof they are more forceable to make the belly soluble; but this their solutive faculty lieth altogether in the juice of them, and not in the distilled water. The juice of the Damask Rose doth move to stool, more than of the White; but most effectually of the Musk Rose: yet the Damask Rose is for goodness, and pleasantness of smell fittest for medicine, or meat, and therefore is more commonly used. In the Red Roses, earthy parts are predominant, and by reason that they are of a more earthy substance, they are also of a drying and binding quality, yet not without certain moisture adjoined while they be fresh, which they lose when they be dried: and for this cause their juice is of an abstersive and solutive faculty, and their infusion doth also make the body soluble, yet not so much as of the others aforesaid. But all the Roses have a predominant cold temperature in the first degree: being dried and their moisture gone, they do bind and dry, and likewise cool, 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 principal parts of the body, 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, giveth unto them a delectable and comfortable taste. The Syrup made of the infusion of Roses, called of the Apothecaries, Syrup of Roses laxative, is a most singular and gentle loosening medicine; for it proiecteth not only those excrements which stick to the bowels, but also carrieth downwards out of the stomach and mesaraicke veins, raw, phlegmatic and choleric humours, and also allayeth the extremity of heat in agues and burning fevers. The use thereof is profitable to make the belly loose and soluble, and may be taken at all times, and of all sorts of 
Sy●…upe of Roses laxat●…e not good for such as have weak and moist stomaches. Conserve of Red Roses.  people both old and young, except of such as have weak and moist stomaches; for by reason of the relaxing faculty thereof, it maketh the stomach more slack and weak. The Conserve of Red Roses comforteth the heart and liver, strengtheneth a weak stomach that is moist and raw, and stayeth all fluxes both in men and women: It is passing good to be used of students, especially at their going to bed, who for the most part have weak stomaches, and subject unto Rheums, Coughs and Consumptions: for it is of a notable abstersive, consolidative, and confortative faculty. Roses boiled in clean water until they be very 
Roses preserved.  tender, and afterwards with a competent quantity of sugar preserved, are so well for goodness, as pleasantness of taste, to be preferred before the crude or raw Conserve, especially for such as have very weak and feeble stomaches. The like may be said of Sugar-Roset, which is very delightsome 
Sugar Roset.  to the palate, and comfortable to the stomach: it strengtheneth the heart, and removeth the trembling thereof, comforteth the brain, and is, by reason of its cleansing and consolidating faculty, of singular efficacy in consumptions of the lungs. The use of it is most profitable for them that have weak and crude stomaches, or are affected with superfluous moisture in the lungs, and subject to consumptions.  
Gillowflowers some are in colour white, some purple, and some yellow. As they are in beauty, and sweetness, so 
Gillowflowers.  they are in virtue and wholesomeness; but the yellow Gillowflowers are of greatest efficacy. They are somewhat of an hot and dry temperature: they notably comfort the heart, delight the brain, and senses, and revive the spirits. They may be preserved in Sugar in the same manner as we do Roses, and so they are good against pestilential infections, the palsy, cramp, and such like infirmities of the brain and sinews. The same flowers infused in vinegar, and set in the sun for certain days, as we do for making of Rose-vinegar, do make a very pleasant and comfortable vinegar, good to be used in time of contagious sicknesses, and very profitable at all times for such as have feeble spirits, and that are subject unto sownings, as well smelled unto, as eaten as a sauce with meats.  
The flowers of Marigold are temperately hot, and 
Marigold.  somewhat dry with all: they strengthen and comfort the heart, and expel any noisome infection: wherefore the use of them in pottage or broths is very commendable. They are of no less force, being dried, and so kept all the winter for the same purpose. They are very wholesome for every season, age, and temperature, saving for the choleric, and sanguine, that are much subject to inflammations. The leaves of Marigold are in no respect like to the flowers in virtue and operation: the only property that they have is to mollify the belly, and procure solublenes, being used as a pot herb.  
Asparagus or Sperage is hot in the beginning of the first 
Asparagus.  degree, and temperately moist: the first and tender sprouts thereof boiled, and afterwards seasoned with oil, vinegar, salt and pepper, and eaten in manner of a salad, are pleasant to the taste, acceptable to the stomach, easily concocted, and yield to the body a moist and wholesome nourishment: they also gently lose the belly, open the obstructions of the liver and melt, cleanse the breast, excite Venus, and are good for obstructions of the kidneys and bladder. They must not be eaten cold, for than they are nauseous to the stomach: and if the first water wherein they are boiled, be cast away, and they again sodden in fresh, or rather in the broth of flesh, they depose all their bitterness, and become more pleasant to the taste, and more comfortable to the stomach. They are good for every age and temperature, especially for old men, and such as are subject to obstructions.  
The buds or first sprouts of the Hop which come forth 
Hop-buds.  in the spring, are good while they be tender to be boiled and eaten with oil and vinegar in manner of a salad, 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 wholesome juice: they do effectually open the obstructions of the bowels, especially of the liver, and by a certain singular prerogative, mundify & purge the blood, both in opening and procuring of urine, and likewise in making the body soluble, avoiding thereby the super fluities of choler, and melancholy. Wherefore the use of them is in the spring time most accommodate for every age and constitution, especially for the choleric and melancholic.  
Parsley is hot and dry in the second degree: it is among 
Parsley.  the potherbs the chiefest, and in such frequent use that no meat is thought to be well dressed without it, and no table to be well set forth, if even the dishes themselves be not adorned therewith. In sauces it is very pleasant to the taste, and comfortable to the stomach: to broths it likewise giveth a pleasant and delightsome relish: it exciteth the appetite, discusseth wind, mundi●…ieth the stomach, provoketh urine, openeth all obstructions of the inward parts, especially of the liver, reins, and matrice. The roots have likewise an opening and dissolving faculty: wherefore the use of them in broths is very wholesome and good; for besides their medicinable quality, they make the broth delightful to the taste, and very agreeable to the stomach. Parsley eaten raw is not altogether of laudable nourishment; for it breedeth a choleric blood, and is hardly digested: wherefore it is good to eat it but in small quantity, and that together with Lettuce, and such other like cooling herbs. But being boiled, and so any way used, it is of better taste, of easier concoction, and of far more laudable nourishment. Raw Parsley is hurtful to the choleric; but being boiled, it is wholesome and convenient for every age, season, and temperature. Women with child may not be bold in the use of Parsley; for by reason of its opening and relaxing faculty, it may prove dangerous unto them.  
Alexander's are of an attenuating, and abstergent faculty, more hot and biting in taste then Parsley: they discuss 
Alexander's.  wind, open the obstructions of the liver and melt, and provoke urine more effectually than Parsley doth. The young leaves and little tender stems boiled, and eaten, seasoned with vinegar, in the beginning of the spring, are pleasant to the taste, acceptable to the stomach, and of wholesome nourishment. The same being also preserved in a pickle of vinegar and salt, are a very wholesome sauce with meats, exciting the appetite, cleansing and comforting the stomach, and removing oppilations. They are convenient for every age and constitution, especially for the phlegmatic, and such as are subject to obstructions.  
Penieroyall or Organie is hot and driein the third degree, 
Penieroyall or Organie.  and of an excellent extenuating, dissolving, mundifying, and corroborating faculty: It is very good for such as have squamish & watery stomaches; for it notably strengtheneth the same, helpeth the concoction, and assuageth the pains both of the stomach, and also of the belly proceeding of crude and flatulent humours: It also provoketh urine, cleanseth the lungs, and mundifieth the breast from gross and thick humours. In a word, it is of all pot herbs the best and wholsomest; for it is of such an excellent smell, and delectable savour, that it maketh every thing wherein, or wherewith it is boiled no less wholesome, then savoury. It is good at all times, and for all sorts of people, especially in the Spring, Winter, and Autumn, and for the phlegmatic, melancholic, and such as are aged.  
Hyssop is for smell and taste, but little inferior unto Organie: it is hot and dry in the third degree, and also of 
Hyssop.  an excellent attenuating and mundifying faculty: it is comfortable to the head and stomach, and passing good for an old cough, and shortness of breath: for it notably purgeth and mundifieth the breast and lungs from gross and phlegmatic humours. It is at all times, especially in the spring and winter, most expedient and profitable for the aged, the phlegmatic, and all such as abound with cold and rheumatic humours.  
Time is a very aromatical and comfortable herb, hot 
Time.  and dry in the third degree, and of a discussing and mundifying faculty: it is very comfortable to a weak stomach, and of singular and excellent efficacy against the windiness of it, the Colic Iliacke, and nephriticke passions, the cough, shortness of breath, melancholy, and obstructions of the matrice. The herb dried and decocted, or made into powder, and so any way used, is of far greater efficacy, then when it is green, for all the purposes aforesaid. The use of Time is most appropriate for the phlegmatic, and the melancholic; and being timely and moderately used, convenient for every age and constitution.  
Savoury is hot and dry in the third degree, of an attenuating, 
Savaury.  discussing, and mundefying faculty: it comforteth and strengtheneth the stomach that is weak, and prone to vomit, helpeth the digcstion, discusseth wind, comforteth the brain, quickeneth the sight, cleanseth the breast, and passages of urine. The herb dried and used, as I have said of Time is of greater efficacy, then when it is green: in a word, it is altogether of like virtue with Time, especially good for all such as abound with cold and phlegmatic humours.  
Mint is hot and dry in the beginning of the third degree, 
Mints.  whereof are diverse kinds, but two only appertaining to meat, and they also most fragrant in savour, that is the red garden Mint, and the Speare-Mint, and of these two, the Speare-Mint is the more excellent, both for savour and virtue. The fragrant smell of them doth very greatly comfort the brain and spirits, stir up the senses, especially the memory, and make the heart cheerful: Wherefore I advice all such as lead a studious kind of life, to smell oftentimes unto them. They do marvellously corroborate a cooled and weak stomach, stay the hicket, and vomiting, and looseness of the belly, dry up and consume crude and superfluous humours in the stomach, excite the appetite, and cause good digestion: in a word, they are of all herbs, the wholsomest for the stomach, and to it most acceptable. They are passing good in salads, for they give 
Mints very wholesome in salads.  unto them a very pleasant, odoriferous, and comfortable relish; but they must be mingled with Lettuce, and other cooling herbs, for otherwise, by reason of their heat, they will quickly offend an hot stomach and liver. They inhibit the crudling of milk in the stomach, and therefore it is good to macerate them a while in milk, that is to be drunken, for fear lest that it should cruddle or wax sou●…e in the stomach. They notably strengthen the seminal vessels, incrassate and make fruitful the geniture, especially the red garden Mint: wherefore it is of special and singular use in all seminal fluxes. They are also of singular use in the Stone and Strangury, being boiled in wine, or possets for the purpose, and also in broths: for besides that, they dissolve and consume the crudities of the stomach, and strengthen the same, they also purge the reins, and urinal passages, of gross and slimy humours. The juice of Mints, taken with the juice of a sour Pomegranet, or with some other competent thing for the purpose, effectually stayeth vomiting, and scouring in the choleric passion, and also the effusion of blood, from the inward parts. Mints boiled in White wine with a little vinegar added thereto, and the mouth washed therewith, helpeth the ill savour of the mouth, and putrefaction of the gums. The dry powder of Mints, taken with warm milk, is a very good medicine for worms in children, or old folks. The powder of Mint●…, is also of singular efficacy against crudity, and rawness of the stomach, and effectual also for most of the purposes aforesaid. The often use of Mints is hurtful to hot and dry bodies; but very profitable to the aged, phlegmatic, and melancholic.  
As Mints are appropriate to the stomach: so balm 
balm, and Basill,  and Basill are to the heart. balm is hot and dry in the second degree, and Basill is likewise hot in the second degree; but hath a superfluous moisture adjoined with it. They are singular good (especially Balm) for the heart and infirmities thereof, for they strengthen the vital spirits, expel all melancholy and sadness, and make the heart merry. balm is also good for a moist and cold stomach, to help the concoction, stay vomiting, and to open the obstructions of the brain. It is an herb greatly to be esteemed of Students, for by a special property, it driveth away heaviness of mind, sharpeneth the understanding, and increaseth memory. Wherefore it is good to be used in b●…oths, or eaten by itself in manner of a salad, with oil and vinegar, and sometimes also with Lettuce, Purslane, and other herbs. Basill I deem to be rather fit for medicine, then for meat, because it is of ill juice, of hard concoction, offensive to the stomach, filling both it and the belly with wind: and being much eaten, it is also very hurtful to the sight. But yet it is worthy to be esteemed for the sweet savour thereof, which is very comfortable to the heart, and good also for the head, so the brain be not weak, for it causeth headache in such as have weak brains, by reason of the strong savour which it hath, especially being often smelled untc. balm is good in salads and broths, for every age and constitution, especially for the phlegmatic and melancholic; but Basill not convenient for any.  
Marjorame is hot and dry in the beginning of the third 
Marjorame.  degree: it is of thin parts, and of a digesting faculty: this herb is passing good in broths, or salads, for it comforteth the stomach, and helpeth the concoction thereof, corroborateth the liver, and is good for the obstructi●…ns of it: it also comforteth the hea●…t, but especially the brain quickeneth the sight, and is of marvelous efficacy against all cold infirmities of the head. Moreover, it provoketh urine, and discusseth wind with much efficacy. The Herb dried, and made into powder, and any way taken, doth notably comfort a cold and windy stomach, help the digestion, strengthen the brain, prevent convulsions, and all infirmities of the sinews and brain, proceeding of a cold and moist cause. In a word, it is an herb worthy to be much esteemed of all persons, even for the pleasant smell of it, which to the heart and head is very comfortable. The use of Marjorame is not good for hot and choleric bodies; but for the phlegmatic, and such as have cold stomaches, and over-moyst and weak brains, it is marvelous good and convenient.  
Betovie is hot and dry in the second degree: it hath a 
Betovie.  cutting and attenuating faculty: It taketh away obstructions of all the inward parts: in a word, the virtues of it are innumerable; but it is chiefly good for the brain and sinews, and all infirmities proceeding from the imbecility of them. The use of it, in broths, or otherwise, is good for every age, season, and temperature, but chiefly for such as have weak and feeble brains.  
Sage is a most wholesome herb, hot and dry in the beginning 
Sage.  of the third degree, and of an astrictive faculty. It helpeth the concoction, and discusseth wind, singularly comforteth the head and brain, quickeneth all the senses, especially the memory, and strengtheneth the sinews. Wherefore the use of it is exceeding good for such, as are subject to the palsy, or trembling of the hands, and all other affects of the sinews and brain upon a moist cause. It may be eaten in salads, or any other way used; but in sauces with meats of moist substance, it is of singular profit, for it exciteth the appetite, and correcteth the superfluous moisture of the meat. The often chewing of it in the mouth, is very profitable to the sinews and teeth, for it strengtheneth the one, and preserveth the other from putrefaction. The use of Sage is very good for women with child, especially such as are subject to abortion. And out of it may be extracted &c, for women that are barren, a remedy of excellent efficacy, to make them fruitful and apt to conceive; but yet not convenient for all that are childless. Sage, especially the much and frequent use thereof, is hurtful in hot and dry seasons, and to lean and dry bodies; but very profitable to the phlegmatic, to the aged, and to such as have over-moyst and weak brains.  
Rosemary, is in virtue and quality, much like unto 
Rosemary.  Sage, for it is both hot and dry, and also astringent: the use thereof is very profitable, for it correcteth the superfluous moisture of meats, corroborateth and raiseth up a cold and weak stomach, discusseth wind, sweeteneth the breath, comforteth the heart, brain, and sinews, quickeneth the senses and memory, and strengtheneth the sinewy parts. Wherefore it is good against the rheum, and all infirmities of the head, brain, and sinews, proceeding of a cold and moist cause. The Conferue made of the flowers of Rosemary, and also of Sage, which I wish to be often used of Students, especially mornings fasting, and sometimes after meal, doth greatly delight the brain, revive the spirits, quicken the senses, comfort the heart, and maketh it merry. Rosemary is most accommodate for cold and moist seasons, for the aged, phlegmatic, and rheumatic.  
Costmary and Maudlin are hot and dry in the second degree, they are good for a cold stomach and liver, and 
Costmary & Maudlin.  provokè urine: the smell of them is comfortable to the brain. 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 vessel, and Ale tunned thereunto, as is ufually done in the making of Sage Ale, it maketh a pleasant drink, and very comfortable to the stomach, brain, and sinews. They are good for the aged and phlegmatic; but hurtful to such as are young, and of an hot and choleric temperature.  
tansy is hot and dry in the beginning of the third degree: it strengtheneth the sinews, and is very profitable to 
tansy.  the stomach, for it concocteth and scoureth downwards crude and phlegmatic humours, which adhere and cleave thereunto. From hence may be gathered, that Tansies in the spring-time, are very wholesome, and good for the stomach, for the clean sing away of phlegm bred therein, by the use of fish in the Lent-season. And here many may see their error detected, that for the making of Tansies, do confusedly use to give only unto them a delightful green colour, beside the juice of tansy, the juice of other herbs, perhaps altogether unwholesome, or at leastwise unfit for the purpose. But if any please to add to the making of Tansies, the juice of Sorrell, they shall willingly have my assent, especially if they make them for such as are of a choleric temperature. The seed of tansy is of singular force against worms, for in what sort soever it be taken, it killeth and expelleth them. tansy is convenient for the phlegmatic, and the aged; but hurtful to young and choleric bodies.  
Clarie is hot and dry in the third degree: the only use 
Clarie,  thereof is for the imbecility of the reins, and for stopping of seminal fluxions, for which it is very profitable, being boiled in broths, or any other way used.  
Rocket and Tarragon are near of one nature and quality, 
Rocket and Tarragon.  hot and dry in the third degree; but Tarragon, in regard of the aromatical and cardiacal savour of it, is to be preferred before Rocket. Among all herbs of an acrimonious savour, and that are used insallads, they may have the pre-eminence, especially Tarragon, for by reason of its aromatical and cardiacal quality, it is much more comfortable to the stomach, heart and head, than Rocket is. They cut and extenuate phlegm in the stomach, excite the appetite, and help the concoction. They are good in salads, but not alone, but joined with Lettuce, Purslane, and such cold herbs, for the qualifying of their acrimonious heat: otherwise being eaten alone, they distemper the liver, and cause headache. Wherefore the best way to makesallads, is to mingle hot herbs and cold together, except you will make them of purpose to cool or heat, as the nature of the stomach, and temperature of body shall require. Rocket and Tarragon are convenient for the aged and phlegmatic, not not for the choleric, and such as are of hot temperature.  
Town-cresses, or as the vulgar sot do pronounce, 
Town Cress●…, or Town Ka●…se,  Towne-karse, is more biting in taste then Rocket or Tarragon, and therefore more hot and dry. It is eaten with other salad herbs; but what way soever it be used, it notably heateth a cold stomach and liver, cutteth and attenuateth gross humours, mundifieth the lungs, helpeth the Asthmaticke, openeth and strengtheneth the melt, and is well near as good, and as effectual against the Scurvy, as Scurvy grass. It may not be eaten in salads, but in small quantity, and that with Lettuce, and other cold herbs; for it will quickly offend the stomach, distemper the liver, inflame the blood, and annoy the head. Water Cress or Karsse is altogether of like nature and faculty, as 
Water Karsse.  Towne-Karsse is, and is also very effectual against the stone. They are good for the phlegmatic, aged, and such as are subject to obstructions.  
Auens are hot in the end of the first degree, and dry in the end of the second, with a kind of scouring, or cleansing 
Auens.  quality: they are very wholesome in pottage or physical broths, though they make them look black: for they cleanse away such things as adhere to the entrails, and are good against crudity or rawness of the stomach, windiness of the belly or sides, stopping of the liver, and clottered blood in any inward part of the body, especially being decocted in wine. The roots of Auens are in the Autumn and Winter very profitable in physical broths, or other decoctions, for all the purposes aforesaid. They are good for every season, age, and temperature, saving only for the choleric which are free from wind, and obstructions of the entrailes.  
Filipendula is hot and dry even in the third degree, of 
Filipendula.  an opening and cleansing quality, and yet with some little astriction adjoined. Although this herb be in physical uses chiefly profitable for the stone and strangury, yet I thought it meet, because it is common in gardens, not here to omit it. Wherefore such as are subject to the stone and strangury, may to their ease and comfort use the herb in their pottage, broths, or possets.  
chervil is of a temperate heat, and moderate dryness: 
chervil.  it is an herb exceeding good and wholesome, very pleasant to the taste, delightsome to the stomach, and comfortable to the spirits and senses. It may be used in pottage, broths, and salads etc. In salads with other herbs it is most acceptable, by reason that it giveth unto them a very pleasant and delicate relish; but for salads, the seeds while they are green, or the round tufts ór heads which contain the seed, do far excel the leaves, which for pleasantness of taste, sweetness of smell, and wholesomeness for every age and temperature, do also excel all other salad herbs. And to be eaten by themselves as a salad, with Oil omphacine, vinegar, and pepper, they exceed any other salad for a cold and feeble stomach. The roots of chervil boiled, and after dressed, as the cunning Cook best knoweth, or only eaten in manner of a salad with 
Roots of chervil exceeding, wholesome.  oil and vinegar, are singularly good and wholesome for weak and aged people, and for such as are dull and without courage: for they delight the stomach, rejoice and comfort the heart, increase strength, excite Venus, and depel old age.  
Wormwood is hot and dry in the end of the second 
Wormwood.  degree: it hath a cleansing faculty with some astriction adjoined: it is marvelous profitable to a weak stomach that is troubled with choler; for it cleanseth it through its bitterness, and by reason of the binding quality, it also strengtheneth, and comforteth the stomach. Moreover it is good against windiness, and griping pains of the stomach and belly: it strengtheneth the liver, and riddeth it of obstruction, and the blood of putrefaction, cleansing by urine, naughty choleric and superfluous humours. It also helpeth the spleen when it is overcharged or filled with gross feculent blood, by causing it to pass downward by the stool, together with the excrements. Wherefore in regard of the great commodity that Wormwood bringeth to the stomach and liver that are weak and oppressed through the redundancy of choler or melancholy, I advice all those in whom those humours exceed their limits, to eat oftentimes the young and tender tops, or leaves of Wormwood in salads with other herbs; but specially to drink mornings fasting, and sometimes also before meals a draught of Wormwood wine, or Beer, or in want of them, of white wine or stale beer, wherein a few branches of Wormwood have for certain hours been infused: and I assure them that they shall find great commodity thereby; for it will cleanse the stomàcke, liver, gall, and spleen, 
The wholesomeness of Wormwood wine or beer, and for whom it is most convenient.  discuss windiness, cause them to have a good appetite to meat, to be free from worms, the laundice, and other diseases proceeding of choler. Hence it may appear, that those, who, being of a phlegmatic or moist temperature, do for the weakness and windiness of their stomaches, make often use of Wormwood beer, or of the herb infused therein, as aforesaid, are much deceived, except that choler or melancholy shall accidentally happen to abound in their stomaches, because Wormwood is first and chiefly good for the choleric, next for the melancholic, and is now and then also convenient for the sanguine, because the sanguine constitution is very apt to grow choleric; but for the phlegmatic it is nothing at all available, unless that choler or melancholy shall happen to offend their stomaches through obstructions of the gall or melt: and for such in regard of the weakness and windiness of their stomaches, Wormwood wine, or the herb infused in wine, as aforesaid, is far more convenient than any Absinthiarie beer.  
The seeds of Fen●…ell are hot in the end of the second degree, and dry in the beginning of the same: the green 
Fennell.  branches are less hot and dry. The sweet Fennell doth so far exceed the common in virtue and goodness, as it doth in pleasantness of taste: it comforteth a cold stomach, discusse●…h wind, provoketh urine, and hath a singular property, of sharpening the sight. It is also very good to be used of Nurses, for it increaseth passing good and wholesome milk. The roots are also very good in broths or other decoctions for the same intents, especially for the obstructions and pains of the kidneys. But the seeds are of greatest force for breaking of wind, for comforting the stomach, and assuaging the pains of it, for corroborating the brain, and preserving the sight. To conclude, the branches, seeds, and roots of Fennell are very good for the head, the lungs, the liver, and the kidneys: for they both open, and corroborate those parts. The young tender branches are very good in salads, and they are likewise, being preserved in a pickle of vinegar and salt, very wholesome to be eaten as a sauce with meat in the winter season. The round tufts or heads of Fennell, which contain the seed, are exceeding wholesome to be eaten; but there are commonly bred in them little worms of a greenish colour, 
A caution concerning the eating of the round tufts or heads of Fennell.  which are very venomous to the brain and senses: wherefore I advice: that the said tufts or heads be opened, and the worms carefully shaken off, and afterwards washed clean and macerated a while in cold water, and so eaten in manner of a salad, either by it self, or with other herbs: they are of an excellent confortative nature, and do notably discuss wind, and open the obstructions of the liver, breast, and brain. The green seeds whilst they be tender, and of a yellowish colour, are also passing pleasant and wholesome to be eaten in manner of a salad, or otherwise, for all the purposes aforesaid. Fennell is very wholesome and agreeable for every season, age, and temperature, especially for the phlegmatiake, and such as are troubled with the wind.  
Anise seeds and Careway seeds are answerable to Fennell seeds in operation and virtues: they discuss wind, 
Anise seeds, and Careway seeds.  comfort the stomach, and help the concoction. They are very wholesome to be eaten any manner of way, especially for such as have weak stomaches, and that are much subject unto wind. But in meats I prefer the Carewaies' before either Anise or Fennel seeds, because they are more acceptable to the stomach, and more delightsome to the taste.  
Coriander seeds are of many people much used for the wind, but with very great error, I doubt not: for the 
Coriander seeds.  herb itself, which beareth the seed is of a very noisome and venomous quality, whereof the seed in some measure doth participate. For if it be indiscreetly used, and not well corrected of that filthy and malignant quality, which it receiveth from the herb, it hurteth the sight, and perverteth the understanding. The best way to prepare the seeds for correcting their hurtful quality, and so to make them wholesome and fit both for meat and medicine, is to infuse them 24 hours at the least, in white wine vinegar, then to take them and dry them, and so to keep them for their use. Being thus prepared, they discuss wind, exiccate crude humours, strengthen the mouth of the stomach, and repress the ascending of vapors to the head. They are very convenient for cold, phlegmatic and rheumatic bodies.    

OF THE MANNER and Custom of Diet. SECT. VIII.  

Whether a precise and exquisite manner of Diet be best for the preservation of health?  
ALthough it be very certain, that a precise and exquisite manner of Diet be of greatest moment, for the preservation of health, in such as are naturally infirm, & not of a valetudinary state of body; yet we see by daily experience, that such as are of an healthy and sound constitution, if they always observe a precise and curious manner of living, do for the most part live less healthily: and the reason is, because they wholly addicting themselves to a curious and accurate kind of Diet, do suddenly upon every light cause, and occasion of change, incur and fall into diverse diseases and distemperatures: wherefore a precise and exquisite custom of Diet is not convenient for any, but for weak and sickly bodies. But that you may know what manner of Diet is best for healthy men to observe, you must understand that there is a threefold Diet, Accurate or precise, Vulgar or common, and Subvulgar. 
Three sorts of Diet.  An Accurate Diet is that, when a man taketh his meats in a certain measure, order, and number, and at fixed times, and they also such as are agreeable to his nature and constitution of body, nec latum unguem, as the saying is, ab ea regula discedit. A vulgar Diet is opposite to the Accurate, it is plain and rude, of no respect or consideration: for they which observe this kind of Diet, do make no choice of meats, no set or fixed time of eating: for sometimes they eat liquid meats, sometimes hard, sometimes gross, sometimes fine, sometimes salt, sometimes fresh, sometimes temperate, sometimes intemperate, sometimes of evil juice, and sometimes of good: sometimes they fill and glut themselves, sometimes they rise with an appetite, sometimes they eat twice, sometimes thrice, sometimes four times or oftener in a day. A Subvulgar Diet is as it were a mean between the Accurate, and Vulgar: for it is not so rude and plain, as the Vulgar, nor so precise and exact, as the Accurate: for they which observe this Diet do commonly eat at set and appointed times, and that also with some respect and choice had of the meats. From this distinction of Diet I answer, that a Subvulgar Diet is fittest for healthy men to observe; for they accustoming themselves to a mean and an indifferent kind of Diet, do far more safely, and with much less peril sustain the variety and change of air, meats, drinks &c, which even by an inevitable necessity are incident unto us in this life, than they which observe a precise and Accurate Diet. Neither do they with such contrary meats, and perverse manner of living, over-charge and oppugn Nature, as those do that use a Vulgar Diet, which is only fit for agresticke bodies, for whom I write not these things.   

Whether it be good for the preservation of health never to eat without acertaine appetite and desire?  
SEeing that there is nothing that doth so greatly obtunde and weaken the native heat, and extirpate health, as a fastidious fullness of the stomach, and that nothing doth so soon cause the same, as when meats are taken without appetite and desire: I therefore advise all such as are in health, and that are desirous of the continuance of the same, that they eat not unless the appetite be certain, and the superior intestines empty of the meats formerly received: for it is most hurtful to the body to ingest nourishment upon nourishment not digested; for by such means the economy of the stomach is confounded, and the coucoction, which is the root of life, consequently marred. It is a physical axiom of perpetual verity, that the imperfection or fault of a former concoction, cannot be amended in the next: wherefore if the stomach perform not his office, there can never of crude chyle be made good blood in the liver, neither of impure blood any good assimilation in the parts. And therefore intemperate men, which do not give time for the first concoction, do fill their bodies with vicious humours, and wax turgid and discoloured, destroying first (by their intemperancle) the force and faculties of the stomach, next of the liver, and at length of the whole body. Wherefore it shall nothing profit a man to use meats of good and wholesome juice, except they be digested in the stomach: for even as ill humours are bred of these, as of contrary meats, if they obtain not a good concoction in the stomach. To conclude therefore, seeing that a good concoction of the meats is a matter of so great moment for the preservation of health, I counsel all such as are truly respective of the same, that they oppressenot their stomaches with untimely, or immoderate eating, and before all things, that they eschew and abhor a fastidious saturity, as a thing most injurious to Nature, and pernicious to the health of the body.   

Whether it be good to provoke with Sauces an appetite to meats, the stomach 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 living wisely and soberly, salt with hunger, is the best and wholsomest sauce. But when hunger in gluttonous persons excite not the appetite, than the Cook is put to his shifts by strange mixtures of things to consect a sauce, which may repair the palate, please the throat, and excite the appetite. And from hence not simple diseases do spring up, but inexplicable, and multiform, exceeding oftentimes the Art of Physicians. For I would have them to know, that dolorous Gouts, gravedinie of the head, caliginousnes of the eyes, tortures and dissolutions of the limbs, trembling of the hands, and many worse miseries than these, are not apt to be bred by parsimony, and a philosophical diet, but by an abundant plenitude, occasioned by luxurious excess. Wherefore my counsel is, that meat expect an appetite, and that the stomach be by no means untimely alliciated unto meat; for, as I have said in the former question, it is the hurtfullest thing to the body, to ingest meat upon meat undigested. But if the stomach be ill affected, as when it is by any distemperature, or debility derected, I then aucrre, that it is lawful, yea very expedient, to excite an appetite with convenient sauces, so as it be done with this caution, that the stomach be not by them stirred up to the taking of more meat, than it can well digest. And here I would have such also as are healthy to know, that I do not so straight restrain them from the use of sauces, neither that I am against sauces so morose (for although they allure us to inordinate and immoderate eating, yet the fault is rather to be attributed to our imprudency, and intemperancy, then to the sauce) as that I do altogether deny them to such as have sound stomaches, and appetites naturally good, but affirm rather, that some simple sauces (abandoning all strange and disordered mixtures) according as the temperature or state of the stomach, nature of the meat, and time of year shall require, so that they be soberly, and not untimely or gluttonously used, may sometimes be allowed, and that profitably, not only to such as have weak and foeble stomaches, but also to them that have both stomach and appetite healthful and firm 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, Verjuice, and Mustard, next Oranges and Limmons, and then Capers, and Sampire; for these two last, because they have 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 stomach itself, and other parts: for vinegar attenuateth and cutteth gross humours in the stomach, and represseth choler: Mustard, by reason of the heating, extenuating, and resolving faculty that it hath, is very good for a cold stomach and bteast, which commonly are stuffed with crude and phlegmatic humours: Verjuice, and the juice of Oranges and Limmons are exceeding profitable for an hot stomach and liver, and therefore very wholesome for hot and choleric bodies: Capers are very beneficial to the spleen, and Sampire to the kidneys. At what time therefore it shall please any one, or that it shall seem good to help his appetite, let him then, according as the condition and constitution of his body shall require, make choice of one or another of the aforesaid sauces. As if the stomach shall be affected with gross and tough humours, than Vinegar is a good and profitable sauce: If the stomach be stuffed with cold, crude, and slimy humours, Mustard: If the liver or stomach be of hot temperature, or disposed to inflammations, Verjuice, the juice of Limmons, Citrons, or sour Oranges: If the spleen be subject to obstructions, Capers: If the kidneys, Sampire, etc. But all strange and confused sauces, especially such as are not of a comfortable pleasant sharp relish, which are made to oblectate the palate, abandon, as hurtful to the body, and acceptable only to lurching and devouring Belly-gods. And here I cannot but again admonish all such as are studious of their health, that they do not, by sauces, or delicate and dainty meats, provoke their stomaches to excess; for meat, by copious quantity, oppressing the stomach, doth greatly weaken the natural heat, and subvert the digestive faculty; and therefore, though it be of good juice, because it cannot be concocted, and evinced of nature, filleth the body with crude and flatulent humours. Eat ye therefore without satiety, and use those meats with great sobriety, that besides the satisfying of hunger, do 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 less 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 stomach, more firmly detained, and consequently, better digested; whereas the meat that is not desired, nor taken with delectation, but rather against stomach, is, though it be of good and wholesome substance, seldom well digested. But this is not so generally to be received, as that every kind of meat desired, aught to be preferred before better meat not desired: for if the meat desired be of very ill nature, than it is rather to be eschewed. For example sake: if any of a sound and healthy body, shall more desire Beef, Pork, or Mutton, than Capon, Veale, or other meats of like goodness; Beef, Pork, or Mutton, are to be granted unto him. But if there be very much difference between 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, than it is not to be exhibited, because it may bring much hurt to the body, especially if in such case the appetite be often yielded unto, 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 hurtful, and to be rather abhorred, then eaten: for than it is not to be satisfied, except sometimes in women with child, for fear of abortion. They therefore that live licentiously, and doenot only satisfy their appetite, without any respect had of the meats or drinks that they desire, but also do much delight in their dissolute manner of 
An admonition for licentious livers.  living, and do deride others that observe better order, are here to be admonished, that they cease to take pleasure in an evil custom: for although they be lusty and strong for the present, and can for a time well digest, suffer surfeit, and bear immoderate diet, either by reason of their age, or by reason of a firm constitution, or by reason of custom, 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 pains and ●…oathsome maladies. But it seldom cometh to pass, that those which lead a dissolute and disordered life, all the time of their youth, live until they be old: for unless they relinquish their evil manners, and change the course of their life, they are oftentimes unawares afflicted with some violent disease, and so end their days with miserable torture, perhaps in the flower of their age, when they would most gladly live. Wherefore let all lewd and licentious persons know, that it is far better for them to relinquish their evil manners, and change the course of their life, while they be young, and by sober and temperate living, to preserve their health, then by surfeit, and all manner of disorder, to make their bodies weak, 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 convenient 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, than meats of like temperate quality are convenient, for conservation of the temperature: If it be lapsed or distempered, than meats of a contrary quality, agreeable to the lapse, that it may be reduced to a temperature, are to be assumed. If therefore the lapse be in heat, meats and drinks of cold quality agreeable to the lapse; if in cold, other in like manner of hot quality, are to be used. The like also is to be done in lapses of drought and moisture. And if the lapse shall be of diverse qualities composed, a compound manner of reduction must also be observed. But in making this reduction, it is to be observed, that a cold constitution lapsed, requireth a stronger quality reducing it, than an hot, because it is more remote from the beginnings of life. The like respect also, in reducing a constitution lapsed, is to be had of the age. And here it is also to be noted, that as some bodies are subject 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, convenient for the latter, so they be moderately, at times convenient assumed. But if any shall eat meats, that are not convenient for his constitution and state of body, by reason of a great desire, that he hath unto such, he ought to take them with their correctories; as unto moist and phlegmatic meats, to add things of contrary quality and substance: for by this means they will be made more agreeable to the body, and so taken with less offence. Thirdly, the substance of the meats ought to be considered, for some meats are gross, and of hard substance, some thin, and of tender substance: these are convenient for a weak stomach, those for a strong: for meats that consist of thin parts, are in a strong stomach, by reason of the great heat of the same, soon corrupted, adusted, and converted into choler: as for gross and hard meats, they do greatly oppress a weak stomach, and infringe the natural heat. Wherefore the meat, as touching the substance of it, aught to be correspondent to the concocting heat of the stomach: and therefore to such as have strong stomaches, meats of strong nourishment, and of slow digestion, are most agreeable; but to them that have weak stomaches, that live at rest, and are subject 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 chiefly to be respected in the election of meats, the age of the person, custom of diet, and time of the year, ought not to be neglected, in which every one may easily direct himself.   

Whether the ordinary use of two meals in a day, be best for the preservation of health?  
I Answer, omitting the precise observation of the time, country, and custom, that the use of two competent meals in a day, viz. of Dinner and Supper, is generally best for them that are within the limits of 25, & 60 years, leading a studious, or sedentary kind of life, if they desire to avoid crudity, the original of most diseases. But such as use much exercise, or are of an hot and choleric temperature, may eat oftener, as three times in a day, and that more largely at each meal, for the restitution of the substantial moisture, which by reason of exercise, and a strong natural heat, is much exhausted. Wherefore I advice them, not to be altogether fasting till dinner, but to break their fast with this threefold caution, that they find their stomaches 
A threefold caution to be observed in the use of break. fasts.  to be clean and empty, that the breakfast be slender, and that of meats of light digestion, and that it be taken about four hours before dinner. And here I may not omit to advertise all such as have plethoric and full bodies, especially living at rest, and which are of a phlegmatic 
The use sometimes of one meal in a day, for what bodies convenient.  temperature, that they not only eschew the use of breakfasts, but also oftentimes content themselves with one meal in a day: for by this means, nature being for a time disburdened, as it were, of meats, useth all her power, in digesting and expelling the relics, whereby it cometh to pass, that the ouer-plus of blood is abated, raw humours concocted, all manner of excrements expelled, and the whole body consequently, reduced to a sound and healthy mediocrity. here it may be demanded of such, as for the health of their bodies, can oftentimes be contented with one meal a day, whether it were better to take it at supper, then at dinner. Whereunto I answer, that 
Whether in eating one meal a day, were it better to take it at supper, then at dinner?  at supper, because in the night season, and in sleep, the spirits are more intense to concoction, being not withdrawn unto outward and animal actions; yet with this proviso, that they sup not late, for great and late suppers are very offensive to the whole body, especially to the head and eyes, by reason of the multitude of vapours, that ascend from the meats that have been plentifully received. Wherefore they must, after supper, refrain from sleep, or lying down, three hours at the least, and be sometimes walking, sometimes standing, and sometimes sitting, that the meats may be the better digested, and passed from the stomach, the vapours in some measure consumed, the eyes and the whole head consequently less annoyed. But if any shall erroneously accustom the use of one meal in a day, and shall then lurch and devour so much, or more, as may well serve for two competent refections, as some, that usually make but one meal in a day, are wont to do, I must tell them, that two moderate refections were far more commendable, and better for their health, then unreasonable feeding and glutting of themselves at once, whereby all the powers and faculties of the body are oppressed, the stomach weakened, crudities and obstructions occasioned.  
here also may those demand, that usually make two 
What space of time ought to intercede dinner and supper?  meals a day, what space of time ought to intercede the refections. Our usual time for dinner, in all places, is about eleven of the clock; and for supper, in most places, about six, according to which rule, we commonly sup about six hours after we have dined, allowing an hour's space for a meal. I do well approve of the distance between the meals, and also of the allowance of an hour's space for a meal; but if Students, that may command the time, and others also, that lead a generous kind of life, shall alter the time for refection, as to dine about ten, and to sup about five, or six, according as their appetite, strengths, and disposition of body shall require, they shall have 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 moist and phlegmatic bodies, as aforesaid: for the stomach being overlong empty, attracteth from the intestines, and other parts, naughty fumes, and putrid humours, which do not a little hurt both it and the head, especially in such as are of a choleric temperature. The second is, because a larger time may be allowed, as shall be requisite, for the concoction and distribution of the meats received at dinner: for we ought not to cat again, if we will be diligent observers of our health, until the meat eaten before, be first concocted, and well avoided out of the stomach, and the appetite thereupon certain, as it is formerly demonstrated. The third reason is, that they, who being subject unto rheums, having supped by six, which order for Students is very well observed in our Universities, will be the freer from nocturnal diseases and rheums, unto which Students, and such as live a delicious, easy, and sitting kind of life, are most subject: and others that are free from rheums, and nocturnal passions, having supped by seven, will afterwards be the better disposed to rest, for it is not requisite, that they, especially having dry brains, should refrain lying down to rest, above an hour or two after supper, which is only convenient to prevent obstructions. And this order of supping being obserned, there will remain a competent time, both for one and the other, before they go to bed, as the space of three or two hours, for the meats in some measure to concoct, and descend from the stomach: for there is nothing more hurtful to such as are subject to rheums and obstructions, then to sleep, or lie down within two or three hours, even after an ordinary and frugal meal, because the vapours that then arise from the meats, residing and concocting in the stomach, beside the inhibiting of the distribution of them, are very offensive to the head, being not by convenient 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 years, whereof every one may make use and application agreeable to his state of body, and course of life. Now concerning the refections of others, that are not within the aforesaid limits of years, a word or two briefly.  
They therefore that are past their declining age, and entered within the limit of old age, as those be, that are past 60, or 63 years of age, may not precisely be tied to any fixed times for their refections, but may eat three or four times a day, or oftener, as their stomaches shall require, a little at a time, by reason of the imbecility of their digestive faculty. Neither may children by any means be tied unto fixed meals, for they, by reason of their great increase of body, continual motions, and dissipable substance through the pores, require much and often nourishment. And those also that are in their youthful age, as from 14, to 25, being of hot and choleric tempe●…ature, both because they have not attained unto the Acme, or full height of their growing, as also by reason of their strong natural heat, require much nourishment, and are not always to be limited to two or three meals in a day. But such as are in their youthful age, having gross bodies, and of a phlegmatic temperature, may never exceed three meals in a day, but rather oftentimes content themselves with two at the most, that by this means, their moist and crude humours may be concocted and abated, and their bodies kept within a laudable mediocrity. And here I advice all such as are solicitous of their health, to observe at their meals three things, which I add as an Appendix to that which hath been spoken.  
The first is, that putting aside all businesses, and shaking off all serious cogitations, they take their repast quietly 
Three things to be obse●…ued at meals.  and merrily, and not eat, or come to their meat with a troubled or meditating mind, for that will pervert the concoction, and cause the meats to corrupt in the stomach, by reason of the retracting of the spirits to the head. The second is, that they give the meat due preparation for the stomach, 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 err, that eat over greedily, and snatch up their meat hastily, because it is both hurtful and indecent. The third is, that they reside not in the chair of intemperance, that is, prolong not the time in eating and drinking superfluously, but only sit so long at meal, as that they may give unto Nature a competent refection: for the ingestion of too much meat is burdensome and injurious to all the body. 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 than ordinary, let the supper be the less, or none at all: for there is no man, albeit very careful of his health, which doth not in this now and then transcend his limits.   

Whether the eating of one or of diverse sorts of meats at a meal are alike profitable for the health of the body?  
IT is a common received opinion, that the eating of diverse sorts of meats at a meal, is for such as desire to live in health utterly hurtful, and to be rejected: for by reason of the disparity of their nature and substance, they are seldom at once well concocted, and distributed. Moreover variety and change of meats do greatly please the palate, and are as it were a spur unto satiety. The strong and healthy bodies of agresticke men, which at their meals commonly use but one simple kind of food, do seem to approve this assertion, and also the weak and valetudinary state of many others that use to feed on diverse dishes at one time. chose he that will consider and look 
Reasons that make for variety of meats at meal.  into the diverse constitution and fabric of the parts of the body, shall find that variety is much more agreeable unto it, than singleness: for which cause doubtless, variety of meats as it is delightful, so also naturally to be desired, and therefore more profitable. Wherefore he that in this case condemueth variety, seemeth also to reprove Nature; especially, because it putteth off a fastidious tenderness of the stomach, and exciteth the appetite, and is also beneficial for costive bodies. Now from that which hath been said, it is apparent, that the state of this controversy consisteth in this, that the use of one sort of meat at a meal, is in its nature more profitable, and more safe, in so much as concerneth the natural actions of the stomach and liver; but in regard of the variety of the parts and substance of the body, variety of meats is much more agreeable, and so on these grounds standeth the controversy to be decided. In so much as the reasons of both opinions seem to be of good force, there must a mean and rule be found out, that may direct when, and how the one, or the other, that is, one or d verse sorts of meats at a time, may be in use, and necessary: for neither always, neither to every one, neither of every sort, ought variety, or singleness of meats to be exhibited. For the manifestation therefore and solution of 
The solution of the controversy.  this matter, it must be observed, that there are some kinds of meats that in nature and concoction differ little, and some much: Such as in nature and concoction differ little, 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 easy concoction, and of good juice, is offensive to the stomach, and breedeth crudities. I say of them that are in health; for to such as are sickly and infirm, sundry meats at one time, though they differ little in nature and concoction, are oftentimes troublesome and offensive, because their digestive faculty is weak, scarcely able to digest one simple kind 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 have weak stomaches, without hurt, according to the first assertion. But if they shall be near of one substance, although of differing kind, nor much disagreeing in qualities, there is no let, but that they may at once be concocted, because the same heat, and same time only will suffice for the concoction of them. For the reason wherefore variety in meats is hurtful, ariseth from the great inequality of their substance, or from the contrariety of qualities, or from the facility of corruption of one, with the disficultie of concoction with another, not verily from variety. As put the Case: What doth prohibit, but that Veal, Mutton, Capon etc. may be eaten at one time? Neither the inequality of their substance, nor contrariety of qualities, and therefore they are without any offence, with like labour concocted. The conclusion therefore may be, that it is better to eat only of one sort of meat at a meal, then of sundry sorts, that in substance and qualities differ much; but if they shall be near of a nature and quality, or not much differing, than variety is to be preferred for the reasons before alleged. Here I may not by the way overpass without just reproof the 
The eating of flesh and fish at one meal not wholesome for the body.  eating of flesh and fish at one and the same meal without any respect: for the most part of fish and flesh do in no wise accord, but are of a very discrepant nature, not able to be well concocted together in the stomach, by reason whereof they daunt and overthrow the digestive heat, and fill the stomach with discordant humours, which oftentimes produce strange and dolorous symptoms. Wherefore my counsel is to all such as are studious of their health, especially to them that have weak stomaches, that they, eschew this evil custom, and relinquish it to belly-gods, and them that have unbridled appetites, who rather choose for a momentary pleasing of their palates, to live fettered with Gouts, racked with Fevers, and tormented with stones, then by moderate and discreet feeding, to acquire an happy, sound, and healthful state of body. Now to that which is urged against variety of meats, that it enticeth to repletion, and satiety, convinceth not this assertion; for that is not the fault of Nature, which is well pleased with a mean, but of ignorance, and indiscretion. Wherefore it was well said of Plato, that there is danger in variety, for no other cause, but for that we easily yield to pleasure and sensuality. The offence therefore, if the matter be rightly weighed, cometh not from the meat, but from our unbridled appetite. Neither is the example of agresticke people of any force: for the healthiness and sound state of their bodies is not to be attributed to their plain and simple food, but to their great accustomed labour and exercise. Variety therefore of meats may offend with immoderation, never with temperancy. Wherefore to conclude, I advice all such as are respective of their health, especially that are of tender nature, and state of body, not to eat at one time meats greatly differing in nature and concoction; for every inequality of concoction, is a praeludium of crudity, and corruption, which the liver cannot correct. Neither at any time sensually to oppress and labefie the digestive faculty of the stomach, with too great variety of meats, although they differ not much in nature and concoction: for to feed upon more than four dishes even at a genial meal, is somewhat immodest and excessive.  
Here some may demand, whether bread, which is the very ground of our nourishment, be, to be always taken 
Whether bread ought to be taken with the meats in any suitable measure and proportion.  in any certain measure or quantity? Whereunto I briefly answer, that it is, in regard of the meats that are eaten with it, to be taken in a diverse measure and proportion: for the bread that we eat, aught to be double to the flesh, so much and half so much as of eggs, and threefold unto fish, especially of the moister sort, that the superfluous moisture of it, may by the siccity of the bread, be attempered. They err therefore that eat very little bread with their meats: for you shall find them to have tumid bodies, or at least, waterish and impure stomaches, by reason of windy crudities, wherewith they abound.   

Whether it be better to sup more liberally, then to dine?  
IT hath been a great question, whether the Supper should be greater than the Dinner; or chose, the Dinner greater than the Supper. But this doubt with certain 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 coldness of the night, and sleep ensuing do greatly help concoction, through the regression of the spirits and heat into the interior 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 meet, that the Supper should in some congruent measure, be greater than the Dinner, according as the time following, in both respects, is more fit and commodious for concoction. Great and weighty affairs either public or private, 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 meal, are commonly very unapt unto any labour or exercise, either of mind or body. And besides that, if they should eat much at Dinner, and afterwards by necessity of their place and calling, undergo any great or weighty business, they quickly subvert their state of body; and the reason is, because much meat doth first contract to the stomach the spirits, and almost the whole force of Nature, for the concocting of it, which serious meditations, or businesses of importance do afterwards divert to the head: whereby it cometh to pass, that the spirits can neither sufficiently assist the brain in contemplation, nor the stomach in concoction; but the meats in the stomach, by reason of this distraction, being destitute of sufficient heat, become raw, and fill the body with gross, putrid, and flatulent humours. And here I must advertise them that they err not in eating more liberally at Supper then at Dinner, as to fill themselves till their bellies strut, and that they can scarce breathe; for I mind not, nor in any oase approve such a large Supper, but a frugal rather; yet such in which is eaten more than at Dinner, for the reasons before alleged. But this (as I have said) is not so generally to be received, as that it may be expedient for every man to eat 
For whom it is not convenient to sup more liberally, then to dine.  more liberally at Supper, then at Dinner: for it is not convenient for gross and phlegmatic bodies, for fear of a sudden suffocation in sleep, or at least, of troublesome and painful sleep, which in them, by reason of the straightness of the passages, may through much phlegm, and a large Supper, often be occasioned. Neither for the same reason is it good for them to sup more liberally, that are very old, or subject to obstructions, or nocturnal diseases, for in such the distribution of then nourishment is commonly difficile, which always indicateth a slender Supper. Neither is it convenient for them to sup more liberally that are troubled with rheums, or any infirmity of the head, except there be a dry distemperature of the brain, because a full Supper repleteth the head with vapours. Therefore to conclude this question, in making a larger Dinner or Supper five things are remarkable: the concoction, the space between the meals, the businesses, the distribution, and the condition or state of the head. In respect of the concoction, of the space between the meals, and of businesses of great weight, it is better to sup more liberally then to dine, for the reasons before alleged. But in respect of a difficile distribution, it is better to dine more liberally then to sup, because a more easy and better distribution of the nourishment into every is made by day, when the body 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 have said, a dry distemperature of the brains, it is better to dine more liberally, then to sup, because the head will be less annoyed with the vapours that ascend from the stomach. And here by the way I advice all such as are subject to distillations from the head to forbear liquid meats at Supper, and to sup for the most part on roasted meats, because they are less vaporous; but for such as are wont, by reason of a dry brain, to pass the night without sleep, or competent rest, moist and sorbile meats, because they best refresh the brain, and procure sleep, are most profitable: and for the same reason, it is best for them to make a larger Supper, than Dinner, that the brain may more plentifully with vapours in the night season be refreshed.   

Whether it be better to begin, and also to end the meal with meat, then with drink?  
THis is a question worthy of consideration, because an orderly manner of eating and drinking at meals doth much concern the stomach, and the good concoction of the meats. And forasmuch as it is not good for all men to begin and end their meals alike, I advice all such as are respective of their health, to search out and consider throughly the nature and disposition of their stomach, for there is in it humour, or siccity, which will demonstrate in what manner it is best for them to begin and end their meals. Wherefore he that is studious of his health, aught to consider, whether his stomach be moist or dry, or of a mean betwixt both. If there be excess of moisture in the stomach, like as commonly is in them that be phlegmatic, then to begin the meal with drink, is very hurtful, because it weakeneth the stomach and liver, dejecteth the appetite, breedeth much wind and crudities: and it is also no less hurtful to end with drink, because it subverteth the concoction, and abundantly filleth the body with crude and flatulent humours. But if there be excess of dryness in the stomach, like as commonly is in such as be choleric, than it is good to begin the meal with drink, that the present thirst may be assuaged, the stomach moistened, and the appetite, which overmuch heat and dryness doth deject, excited: and it is also no less available to end with drink, both because, that whatsoever of the meat shall remain in the mouth of the stomach, may therewith be carried toward the bottom of the same, where the concoction is perfected; and also that thirst, seeing that they are by nature very thirsty, may be prevented. If the stomach shall be neither too moist, nor too dry, but of an indifferent temperature, then, I say, it is best to begin the meal with meat, but to end it with drink, to the end that no part of the meat may stick, or be at a stay about the mouth of the stomach, but may of it be carried into the ventricle, which is the bottom of the stomach, the very promptuary for the meats, and place of absolute concoction. And here I must advertise them that shut up their meal with drink, that they do it with a moderate draught, for to end the meal with much drink doth, by everting the concoction, cause eructations, and beget much wind and crudities. But those that are subject 
Wherewith it is best for them that be rheumatic to finish and shut up their meals.  unto rheums and distillations from the head, ought not in any wise, having not dry and thirsty stomaches, to shut up the meal with drink, and then also but with a very little quantity, because it increaseth rheumatic humours; for it is much better for them to take always some stypticke thing after meal (the which is likewise good, and far better than Beer, for hot and dry bodies, that are rheumatic) that may inhibit the ascending of vapours, by closing up the mouth of the stomach, as are, Quince preserved, the juice of Pomegranet of a middle favour, which is neither too sour, nor too sweet, and the Conserve made of Red Roses: the use of these upon meals is very profitable for all such as are subject unto rheums; but the Pomegranet is most agreeable to them that have hot, choleric, and thirsty stomaches. Now whereas it hath been showed, that it is expedient for some constitutions to begin their meals with drink, I must advertise 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 drink, and always taken in steed thereof, at the beginning of meal (except of them that are molested with rheums, or affected with crudities of the stomach; for unto such, liquid and potulentall meats are not profitable) because they are acceptable to the stomach, and do 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 observe in the use of drink?  
THe necessity and use of drink is first to preserve natural moisture: secondly, to make a good mixture, concoction, and distribution of the meats: all which, that they may be effected without inconveniences, three things must be regarded and observed in the use of drink. The first is, that it be taken moderately at meals, and that not at two or three great draughts, but by sundry little draughts: 
To drink little and often at meals, is better, then to drink much at once.  for abundance of drink at meals, marreth the concoction, both by causing the meats to fluctuate in the stomach, and also by weakening and relaxing the same: whereupon crude and phlegmatic humours are abundantly increased, and consequently rheums, fluxes, and many other inconveniences to the body and members. And the drink must be mixed with the meats, not by great, but by sundry little draughts: for great draughts, do weaken the stomach, infringe the natural heat, which then is in concoction, drive down the meat too hastily, and corrupt the whole body with over much moisture and crudity. Wherefore my counsel to them is, that are respective of their health, that they drink at their meals often and li●…le at a time, and also that they swallow down the drink not hastily, but leisurely: for the drink being mixed with the meats, by diverse little draughts leisurely taken, well tempereth them without annoyance, both for concoction, and also for distribution. For example's sake: with us to whom Beer is more agreeable for an ordinary drink, than 
A general rule for drinking at meals.  Wine, let this be a general rule for taking of drink at meals. Let the first draught be of an ordinary Beer for thirst sake: the second also of Beer for mixture of the meats: the third and fourth of wine, or in want thereof, of stronger Beer, for the better mixture, concoction, and distribution of the meats; and if it be a genial meal, or much larger than ordinary, another draught of wine is also allowable. Afterwards upon meats taken again, let there be assumed a draught of ordinary Beer, and therewith, or a little meat superassumed, according to the nature of the stomach, as is demonstrated in the precedent question, let the meal be concluded. But to this rule every one may not exactly betake himself; for of drinking at meals, no certain prescript can be constituted, because the drink is to be increased, and diminished, according to the temperature and disposition of the stomach in heat, & coldness, dryness, & moisture, looseness, or stipticknes; and also according to the temperature and substance of the meats. Wherefore you must consider whether the meat be correspondent to the stomach, or not: As whether a dry meat be taken into a dry stomach, or a moist: for if a dry meat be received into a dry stomach, than the drink is to be increased; but if it be received into a moist stomach, than the drink is to be taken in the same measure, as if both stomach and meat were of an indifferent temperature. In like manner the substance of the meat ought to be considered, whether it be gross, or thin: if gross, than a larger quantity of drink for the concocting and distributing of it is necessary: if thin, than a less portion will susfice. The like Indication may be taken from the disposition of the stomach, which if it be subject to laxity, than a less portion of drink; if to stypticitie, than a greater is to be assumed.  
The second thing that is to be observed in the use of drink is, that the drink be attempered to the temperature of the air, of the season, of the country, of the meats, and of the person receiving it: for by this means, the native heat will be the better moderated, and the body consequently preserved in a sound and healthy temperature.  
The third thing which, concerning the use of drink, those that are studious of their health ought to observe, is that they wholly betwixt dinner and supper, abstain from drink, excepting only a Dilutive draught, whereof I will hereafter speak, because it breedeth crudities, except necessity, as sometime in them that be choleric, or custom shall require it: the later of which, notwithstanding is vicious, and therefore by little and little to be relinquished.   

Whether the drinking of wine at meals only, between the eating, and not also before and after meal, be expedient and profitable for the body?  
THE wholesomeness of wine, in helping the concoction, nutrition, and exhilarating the spirits and heart, moderately taken at meal, as the temperature of the body, and time of year shall require, is so well and commonly known, as that it needeth not any demonstration. But whether it be expedient to drink wine presently before, and after meal, it is a matter not so evident. In my judgement, the whole determination of this doubt, is to be gathered from the nature of the wine, and from the temperature of the stomach, and disposition of the body that taketh it. For example sake; The drinking of wine before meal, is not convenient for them that are young, or for any that have hot stomaches, because it will distemper the liver, cause in flammations, and consequently, mar the concoction of the meats. But for old men, and all such as have cold stomaches, a little draught of Sack, or of any other wine of like nature, is very profitable before meals, because it discusseth windy crudities, exciteth the appetite, and fortifieth the natural heat for concoction; yet with this proviso, that they even forthwith go to their meal, for otherwise it will by evaporation 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 choicest sugar added thereto, especially if the Drinker be of a tender palate, to be very wholesome and good, as a preparative draught before meals, for all bodies (except for such as are subject to a defluxion of humours, or else abound with much moisture and crudity) especially for such as are subject to obstructions, because it cleanseth away slimy humours, adhering to the stomach, openeth the obstructions of the mesaraicke veins, of the milt, of the liver, and of the reins, exciteth the appetite, and erecteth the digestive faculty of the stomach. As concerning the drinking of wine immediately after meal, there are some that do altogether prohibit it, and not without good reason, becauseit hurteth the brain and sinews, by evaporating from the stomach; yet by their leave, a little draught of Sack, or of any other wine of like nature, may not be hurtful, but rather oftentimes very profitable to them that have cold and weak stomaches, so they be not affected with infirmities of the head and sinews, because it helpeth the concoction, by comforting the stomach, and repairing the natural heat. But the drinking of a great draught is in no wise expedient, because it subverteth the concoction, by causing the meat to pass from the stomach 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 drink between meals?  
I Answer, that it is very hurtful to drink between meals, so long as the meats that have been taken, remain undigested in the stomach, and not past the first concoction (except great thirst and siccity of the stomach and throat shall require it, and then only a little is to be taken, that the dryness may be somewhat mitigated) because it interrupteth and confoundeth the concoction, by disturbing the natural 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 stomach, which will be in three or four hours after the meal, it is good to drink one meetly large draught, of White or Rhenish Wine, or stale Beer, or of Sack, so the person that take it, be of a cold constitution, and so much the rather, if he be aged, and the season of the year also cold, to wash and cleanse out of the stomach, the relics of the meats, and to cause a more facile and speedy distribution, or passage of the meats concocted through the mesaraicke veins unto the liver. Wherefore, this drinking of Wine or Beer between meals, as the constitution of the body shall require, may well be termed both dilutive and dilative, and is good for all men, especially for such as are subject to obstructions of the stomach, and mesaraicke veins, that convey the alimentary chyle or juice, which cometh of the meats, concocted in the stomach to the liver, to be made blood.   

Whether the custom of drinking fasting in the mornings, and and like wise evenings, even at the time of going to bed, be to be approved and consented unto?  
THE custom of drinking in the morning's fasting, a large draught of White wine, of Rhenish wine, or of Beer, hath almost with all men so far prevailed, as that they judge it a principal means for the preservation of their health; whereas in very deed, it is, being without respect had of the state or constitution of the body, inconsiderately used, the occasion of much hurt and discommodity. For convelling therefore of this vain custom, I answer, that the drinking of a large draught fasting of the aforesaid Wines, or of stale Beer, if it shall be more agreeable to the body, is only good for them that are of an hot and dry constitution, or subject to obstructions, so they be not of a very cold and moist temperature, that the siccity of the stomach, may be mitigated, and any slimy or obstructive humour residing in it, in the liver, veins, or reins removed, and cleansed away: which the taking of a large draught fasting of stale Beer, or of one of the aforesaid wines, especially if a Limmon be macerated in it, as aforesaid, do notably perform. But this may not so generally be taken, as that it is allowable for every one that hath an hot and dry state of body, to drink a large draught mornings fasting, for it is not convenient for such as are very rheumatic, though they are of a dry temperature of body, because it will greatly increaser heumes; but to such, a small draught, to temper only the siccity of the stomach, is to be exhibited. And here it may be demanded, whether or no it be good to drink stronger wines fasting, as Muskadel, Malmsey, or such like: I know that it is utterly forbidden, as pernicious to the body, which I likewise aver, in respect of the younger sort of people; but for the aged, in whom the radical moisture and heat is decayed, I deem it to be very wholesome, especially in cold countries, and in the cold times of the year, because they are very comfortable and restorative: wherefore to drink mornings fasting, a draught of Muskadel or Malmsey, and also to eat toasts of fine manchet-bread sopped therein, is no bad break fast for old folks, as I suppose. Hence it may appear, that it is not altogether unwholesome, to drink strong winenext the heart, so there be respect had to the age, to the time, and to the country. As concerning the use of drinking, at the time of going to bed, I affirm that it is in no respect allowable, but for hot and choleric bodies, who commonly have dry and thirsty stomaches, to whom a little draught of Beer, and that also but of mean strength, for allaying only the siccity of the stomach, may be admitted. I say a little draught, because a large one may breed crudities in the stomach, offend the brain, and make it subject to distillations.  
The conclusion therefore is, that to drink mornings fasting, is very hurtful to the phlegmatic, and at the time of going to bed, for all bodies, except for them that have dry and thirsty stomaches, because it filleth their stomaches and veins with crudities, and the brain with superfluous vapours. Wherefore the custom of drinking, mornings and evenings, is to be refrained, except of them, for whom it is convenient, as aforesaid, and with great caution to be used of such, as are much subject unto rheums, 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 between these words, together with, must be taken away. pag. 25. lin. 33. for urine read wine. pag. 44 lin. 5. read thus at the imperfect parenthesis (as I have showed) may be very profitable to cool, to moisten, and to open obstructions. pag. 56. lin. 36. for dust read adust. pag. 81. lin. 32. after phlegmatic 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 leave out one and in the next line. pag. 131. lin. 13. after greater read difficultic. pag. 169 lin. 5. leave out not. pag. 184. lin. 32. after ought read at least.   

A Table directing to the principal things contained in this Treatise.  

A  
Air, the differences and properties thereof. pag. 1, 2, 3, 4.  
What things declare the wholesomeness of the Air. 4  
The morning Aire very hurtful to them that have weak brains, and subject unto Rheums. 6  
Ale, for what bodies more profitable than Beer, 39  
Ale very hurtful to phlegmatic and gross bodies, and such as are subject to obstructions. 16  
Alexanders. 157  
Almonds. 134  
Almond milk. 135  
Allows. 79  
Anehoua's. 81  
Aniseeds. 167  
Apples. 112  
Aprecocks. 118  
Appetite to meat, whether good to provoke with Sauces. 171. And whether it be good for the preservation of health never to eatwith out a certain appetite. 170  
Aqua vitae, the use and properties thereof. 46, 47  
Artichokes. 138  
Asparagus. 155  
Auens. 164   

B  
balm. 159  
Barbaries. 129  
Basill. 159  
Barbell. 84  
Base. 78  
Bacon. 56  
Bellies of beasts. 71  
Beanes. 137  
Beets. 148  
betony. 161  
Beef. 54  
Beer, whether more wholesome than Ale? 38. For what bodies more convenient then Ale. ibid. whether Beer breed rheums more than Ale?  
How many properties ought to be in the best and wholsomest Beer? 39  
Stale Beer most wholesome in the summer season. 40  
Whether Beer made only of Barley malt be better and wholesomer, then that which is made of barley & oaten malt mingled together. 42  
Birt. vide Turburt.  
Blites. 148  
Black birds. 66  
Borage. 151  
Bread, the diverse 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. Biscuit bread, and the crusts of bread, whether profitable to the body. 22. 23. Bread whether ought to be taken with the meats in a certain measure and proportion. 184  
Brawn. 57  
Brain of beasts and fowls. 70  
bream. 76  
Athreefold caution to be observed in the use of Breakfasts. 177  
buzzard. 67  
Butter. 91  
Buds of Brcome. 101  
Burnet. 151  
bugloss. 151  
Byttour. 68   

C  
Capon and Caponets. 61  
Calaminarie or Sea-Cut. 79  
carp. 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  
chervil. 165  
Citrons. 100  
Cinnamon. 106. Cinnamon water. ibid.  
Cives. 144  
Cinquefoylc. 152  
Cloves. 107  
clary. 163  
Cockerels. 61  
Conger. 79  
Cockles. 82  
Codfish. 76  
Coleworts, or Cabbage Cole. 138  
costmary. 162  
Coriander seeds. 168  
Conie and Rabbits. 59  
Crane. 67  
Crab. 82  
Cream. 90  
Curlew. 68  
Cuttlefish. 79  
Currants. 126  
Red Currants. vide Ribs.  
Cucumbers. 136. Pickled Cucumbers. ibid.  
Cider and Perrie, whether wholesome 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 preservation of health? 169  
Dinner and Supper what space of time ought to intercede? 178  
Doggefish. 76  
Dorie. 78  
A fourfold use of Drink. 42 To drink ad hilaritatem, whether lawful and profitable? 37  
In the use of Drink three things to be observed. 189. To drink little and often at meals is better than to drink much at once. ibid. A general rule for drinking at meals. 190. Drinking between meals whether healthful for the body? 192 Drinking mornings fasting and likewise evening at the time of going to bed, whether healthful and profitable for the body? 194  
Ducks and Ducklins'. 69   

E  
Eyes of beasts. 71  
Ears of beasts. ibid.  
Eels. 84  
Eggs. 86  
Eisell. 97  
Endive. 150   

F  
Fenducke. vide Moorehen.  
Feet of beasts. 73  
Fennell. 166  
Feildfares. 67  
Fish, whether the often use thereof be wholesome for the health of the body? 74  
Figgs. 120  
Filbords. 132  
Fistic nuts. 133  
Filipendula. 164  
Flesh of beasts & fowls being young, whether more wholesome, then when they are grown to fuller age? 49  
Flesh corned or seasoned with salt, whether more wholesome than unsalted? 50  
Flesh that is meanly fat, why more wholesome than that which is very fat or lean? 51  
Kid's flesh whether wholesomer than Lamb? 52  
Flounder, or Flooke. 75  
Framboise. 129  
Fresh fish whether more wholesome than salt fish. 85  
frumenty. 93  
New Fruits whether wholesome to be eaten raw? 110   

G  
Garlic. 141  
Ginnies. vide Turkeys.  
Ginger. 108. Green Ginger and candied Ginger. 109  
Gillowflowers. 154  
Goat's flesh. 60  
Goose. 69  
Green Geese. ibid.  
Gooseberries. 127  
Gourds. 137  
Grapes. 123  
Gurnard. 76  
Guilthead. 79  
Gudgeon. 84  
Gysards of Fowls. 72   

H  
Habitation that is somewhat eminent, whether best for health? 6  
Hares, whether so profitable for meat, as delightful for hunting? 59  
Hake. 76.  
Haddock. ibid.  
halibut. 78.  
Haselnnts. 131.  
Hens. 61.  
Heath cocks. 67.  
Heron and Heron-showe. 67.  
Heart of Beasts. 72.  
Herrings. 80.  
Honey. 103.  
Hop-buds. 156.  
Hyssop. 157.   

I  
Iringo-roots. 142.  
junkets. 94.   

K  
Kid's flesh. vide. Flesh.  
Kidneys of Beasts. 72.  
Water Karse. 164.   

L  
Lambe whether wholesomer than mutton? 53.  
Larks. 66.  
Lapwinke. 68  
Lamprey. 80.  
Lange-de beef. 151.  
Leeks. 144.  
Lettuce. 145. being eaten with oil insallades, for what bodies only convenient? 145.  
Livers of beasts and fowls. 72.  
Limmons. 99  
Lights of beasts. 72.  
Linnets. 67.  
Lobster. 82.  
Lump or Lomp-fish. 79.   

M  
Mackerel. 76.  
Marmalade. 116.  
Mallows. 149.  
Marigold. 156.  
Marrow. 71.  
Maw. vide. Bellies.  
Mace. 107.  
Maudlin. 162.  
Medlars. 119.  
Melons. 136.  
Mercury. 149.  
Metheglin & Meath, whether wholesome and profitable drinks for every age and constitution of body? 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 many things ought to be considered. in electing meats convenient for the constitution and state of the body? 175.  
The ordinary use of two Meals in a day, whether best for the preservation of health? 177.  
One Meal in a day for what bodies sometimes convenient? 177.  
Whether it be better to begin and also to end the Meal with meat then with drink? 187.  
Whether in eating one meal a day, it be better to take it at Dinner, then at Supper? 178.  
Three things to be observed at Meals. 181.  
Whether the eating of one or of diverse sorts of Meat at a Meal be alike profitable for the health of the body? ibid.  
Milk. 88 It consisteth of a threefold substance. 90.  
Mints. 158.  
Mushrooms. 135.  
Mustard. 98.  
Mullet. 77.  
Muskels. 82.  
Mutton. 52. 53.  
Mulberries. 119.   

N  
Navewes. 141.  
Nutmegs. 107. Nutmegs condited. ibid.   

O  
Oil olive. 103. Oil omphacine. ibid.  
Olives. 100  
Onions. 143.  
Oranges. 98.  
Orach. 148.  
Organ. 157.  
Oysters. 81. why they are usually eaten before meals? 82.   

P  
Parseley. 156.  
Partridge. 64.  
Parseneps. 140.  
Perrie. vide Cider.  
Pepper. 108.  
Pears. 114.  
Peaches. 118.  
Pease. 138. Peny royal. 157,  
Peacock. 62.  
Perch. 83. Pheasant. 63.  
Pilchard. 81.  
Pine apple. 133.  
Pigeons. 63.  
Pike and Pikerel. 83.  
Pistach. vide Fisticknut.  
Plover. 68  
Plaice. 75. Plums. 122.  
Pork. 55. 56. Roasting Pigs. 57  
Potato roots. 141.  
Porpuise. 80.  
Pomegranet. 177.  
Pompions, vide Melons.  
Pranes. 38.  
Prunes. 123. Prickmadam. 147.  
Puffin. 85.  
Pullet's. 61.  
Purslane. 146. 147.   

Q  
Quailes. 65.  
Quinces. 116. Quince pears. 115.   

R  
Rails. 66.  
Raged. 68  
Radish. 102.  
Ra●…pis. vide. Framboise.  
Rabbits, vide Coneys.  
Raisins, 125.  
Rice-milke. 94.  
Ribs. 128.  
Roasting pigs. 57  
Roses. 153. conserve of Red Roses 154. Rose sugar. vide Sugar Roset.  
Rosemary. 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 necessary in the regiment of health? 95.  
Sampire. 101.  
Saffron. 110.  
Sanorie. 158  
Sage. 161  
Scallions. 144  
service berries. 119  
Sea gull. 68  
Shad. 76  
Shrimps. 83  
Skirret roats. 141  
Snites. 66  
Sole. 75  
Sorrel. 149  
spinach. 147  
Speragevide Asparagiu,  
Sprats. 81.  
Sparrows. 67  
Sturgeon. 78  
Stork. 68  
Strawberries. 129  
Strawberrie leaves. 152  
Sugar, and whether wholesomer than Honey? 104  
Red Sugar, and white Sugar Candie. 105  
Sugar roset. 154  
Succory. 150  
Supper or the Dinner whether ought to be the larger? 185  
Swan. 69  
Swine's flesh vide Pork.   

T  
tansy, 162  
Tarragon. 163  
Teal. 68  
Tanch, 84  
Thrush. 66  
Thorn back. 80  
Time. 158  
Tongue of Beasts. 71.  
Trout. 83  
Tripes vide bellies of Beasts.  
Turkeys. 61  
Turtledove. 66  
Turbut. 77  
Tunie. 80  
Turnips. 141  
Town Cresses or Town Karse. 164   

V  
Venison of Fallow Deer whether wholesomer then of Red? 58  
Whether Veal, for goodness of nourishment excel all other flesh of quadrupedall creatures. 54  
Verivice. 97  
Violets. 152  
Vinegar. 96  
Udders of beasts. 73   

W  
Water, whether the drinking thereof be good for Northern people. 24  
Of the differences of Waters. 8. 9 10.  
Wardons. 115  
Wallnuts. 132  
Whiteing. 76  
White-meats. 93  
Whey. 92  
Whorts. 130  
Wine, the diversities, commodities, & faculties thereof. 25, 26, 27, 28, 29, 30. White, and Rhenish wines, whether good to be taken at meals or after meals? 26. For what bothey are most hurtful. ibid.  
New Wines, why unwholesome. 30 whether all new Wines breed obstructions. 31  
Wines too old very hurtful. ibid.  
Wine, whether good to be taken at meals only between the eating, and not also before and after meals. 191  
Four principal 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 observed in the use of pure wine in respect of the age? 32  
Wines of a gross substance ought not to be diluted. 35  
The manner of mixing wine with water for every temperature of body. 34  
Four things ought to be considered in the use of wines diluted. 34  
Wings of fowls. 72  
Widgeon. 68  
Wodcokcs. 66  
Wolfe-fish. 79  
Wormwood. 165  
The wholesomeness of Wo●…mewoodwine or beer. 166   
FINIS.