' 
 | Pr ; ¥ . a “ ep Hy 
 ra ; Dik 9 sae 
 
 OS aie imate a ti a yl ; 
 
 thar 
 YY 
 
 
 
 
 
 
 
 
 
 
 
 
 
 aw. (~\) wh AG 
 omer? 
 
 
 
 
 
 
 
 

 

 

 
 
 
 
 
 2 7 
 
 HL The Principles wherewith they abound. 
 | Iv. The Tims, Abe and ne le eek fuit | 
 
 | | Remarks upon each’ Chapter; wherein their Nacure 
 
 AX RS of Sieatites and Mechanifm. 
 
 ¢ By M: Lovis. LEMERT, Regent-Doétor a af ek | 
 
 Ome) NDON, bbyinecdt for Andrew Bell at the Crois 
 
 
 
 
 
 
 
 
 
 
 TRE Ast [: SEI} 
 FC OODSI 
 
 In GENERAL. 
 
 I: The Difference and Choice which ought + to . ‘ 
 be made of each Sort iri particular. | 0° | | 
 II. Bee Good and Il Effects produced. ae me 
 them. 
 
 -And,.. 
 
 With. 
 To hich are added 
 
 “and Ufes aré‘explained, according to the Pringle g 
 
 
 
 Written in French, 
 
 ‘Faculty of Phyfick at Parity and .of the Cy, of 
 ~Royal of Sciencess . » . vee ¢ 
 
 
 
 me 1 8 se Enlil, ~ 
 
 
 
 Keysand Bible in Coralill? «7068. 
 
 
 

 
 
 
 eeeceities aeoei 
 ey eee 
 i 5! a 
 
 ‘The Approbation of tlic Dean sinh Doctors Re: 
 » gent of the Faculty of Phyfick, in,the Univer- 
 
 
 
 written Dottor Regent, and Dean of the Faculty of 
 
 
 
 
 
 
 
 
 os 
 
 ~*~ ~Phyfick m the Univerpity of Paris, do Certify, That I have 
 read a Bode Diililed, A Treatile of Foods, &c. Writ by M: 
 
 
 
 | pai i ee of the faid Faculty of the Academy Royal 
 of Sciences 5 wherein I haye met with nothing but what is good for — 
 the Prefervation of Health, in refpect-to the Ufe of Foods, the 
 Good and IIL Efetts of which, the Author has Explained, accord- 
 ing to the moft received Principles of this Age 5 and im purfuance to 
 the Fudgment of A. le..Moine, le Rat, de Beleftre, de la Car- 
 liere, Vernage, and le Clerc, Nominated before by me to perufe 
 the {aid Book, I do, ‘with the good Leave of the Society, allow it 
 foall be Printed. Lae: bos ool) al SE 
 
 January'r2, 1702." De FARCY,: Deaz. i 
 
 © i ay 
 
 
 
 f 
 ' 
 : 
 j 
 ; 
 
 An Extra&t of the Regiftry of the Academy Royal 
 Of Sciences. —-elSs sts date | 
 ‘bdo | Janviavy 255, L70Qsieeee ee oe } 
 Milian de Hamel, Homberg, and Morin, who were Nomi- 
 VE nated to perufe the Work of Ad. Lemery, Jntituled, A Trea- . 
 tife of Foods, &c. having given an Account that they found the’ 
 fame was writ Methodically, and handfomly enough, according to 
 the béft. Principles of Natural Philofopny and re 5 and very ine | , 
 Aruktive to all that have a regard to their Health: The Society 
 upon their Report, have thought the.Printing of it will be Ufefils) 
 and even agreeable to the Publick: In Teftumonysmbereof, J base 
 
 
 
 
 
 
 ij 
 
 Signed this Certificates... : 
 
 ones At monaghan 
 
 At Paris, Jan.26. 1762. © 
 
 ; Sag i r A ; 
 _RONTENELLE, 
 ' Secretary. tothe Royal Acadeiny of Sciences. 
 
 > RY NE oeiten van 
 
Ps > Ld Bin dol) hee 7 at Py oe tsa ee A ode ek AL ORS Ry eile ot Cg ee EN ert yt 
 p> ean me nae Ain rpadne Goren k in Ter det a. APRN nie Mc We ala cee IA, Mey Sys gies she tN 
 z a hort ie Arce ech ae ee a ys ee aie, ate = oF ; 
 Spel ay Ns 7 ee ; 
 ‘ Sus x , 
 
 
 
 
 
 f “Phyfiian in Or vibe ‘y to the 
 
 — Dauphin snd Dutchefs of - 
 - Burguady,, Regent-Dottor, 
 
 a _ and Dean of the Faculty of 
 
 awe ck in Paris. 
 
 a [iwould bebut avery fmall 
 
 Inftance of my Acknow- 
 
 | ledgements, that I thould de- 
 ‘ dicate the firft Book T publifh - 
 
 to You; bur Duty, and my 
 
 > own Honour, engage me to 
 ) make You a Tender of it: Tt 
 ' is under Your Care I have 
 
 A 3 “made 
 

 
 
 
 
 
 Your f Llogy, and juftifies ours 
 
 Hopes cf Your.advanecing in 
 
 aot am Sonftient oa f Sucentee in oo 
 committing it to Your Pro: 
 : eee : Te s for . 
 decide the’ Fate | of it: dist 
 — Glory enough for me to fol- 
 
 . low the Sentiments of thofe. — 
 “who are honoured with the — 
 * Confidence ofa King who is _ 
 as found in his Judgments, asa 
 he is fuccefsful in his Projects: | 
 _ His chufing of You to the — 
 ~~ Pot You are in, makes up ‘ 
 
 You, Sir, to’ “a 
 
 
 
 the Honours,which your Me- — 
 
 rit makes us forefee will arife _ 
 in Your Behalf: Favour me 
 then with Your Acceptance + 
 of this firft Tribute of my | 
 Labours, as a a fingere mark of | 
 
 
 
 
 
 
 
* 
 
 
 
 the. inviolable Application,. 
 
 - and profound Refpect, wath 
 
 which I hs 
 
 oSIR, 
 
 ‘Tour Mol. Humble, 
 And Moft Obedient Servant 
 
 mere  LEMER Y. 
 
 | 
 

 

 
 HE Machine af Man’s Boi, a. 
 to be eonfidered as a wonderful — 
 Cones of feveral forts of Parts, which 
 bythe mutual help they afford one another. 
 concur all together to perform and fupport 
 
 the Life of this Compofition. Each of 
 
 thefe parts, baving a confiderable Motion, 
 undergo a continual difperfion of their fub- 
 
 ‘fiance, and confequently, fland in abfo- 
 
 ‘lute need of Foods, to repair and reftore 
 them. Inthe mean time, if Foods contri- 
 bute fo neceffarily, to the prefervation of 
 _ Eife and Health 5, they alfo produce the 
 
 - greatest part of thofe Diftempers, to which 
 
 we are fubjeét, and many times, by the ill 
 -nfe of them, caufe even Death it felf. All 
 
 phigh pris sf tect we may eafily fee, 
 | that 
 
 Ste 
 

 
 
 
 
 
 
 | haa ie ean) oi a our we 2, ik 
 eh fis chiefly ,in a Knowledge. of fusing | 
 Foods to every Conjtitution, as it beft 
 agrees. withit; and fo the Knowledge we 
 ought to be moft delve irous ao, fae fs es 
 oT. ee’ . i. bets 
 
 
 
 Several’ pet fav lath e thie’ “4 
 phe but fome of them have been fo 3 
 large and prolix, that there is no Reader, “ 
 a. ; ese never fo much bent upon it, but — 
 -. spuft be dafhed, in confidering only the 
 length of the Work : Others have handled ie 
 with fo much barenne(s and brevity, that you 
 can [earce meet With balf the Things there, 
 which ought to be in. Befides, asmoft of 
 _ thefe Authors have written at 4 time, 1 where> 
 in Peripatetick qualities only, were thought — 
 — fufficient for explaining the Phanomenas — 
 of Nature; their Books are in this. Age, 
 looked upon to be no longer of ufe, fens 
 words hee will not ee WAVE INE Ay 
 
 a * i Neh 
 
 “gThefe Sr oe belasl me to fall : 
 apon this ‘important Subjeét.” Lam far — 
 Fi attempting to fay, that J have perfetbe 
 fy accomplifhed my Defign ; this on ‘f 
 
 i a aime 
 
 
 
 fie eo 
 

 
 
 
 
 | Work, and run the rifque of falling under 
 
 a m iffortune fo common, with many Au- a 
 
 thors, who’ have obtained | no other Commen- 
 | dations, than what they have lavifhed apt 
 : theinfelves i in their Prefaces. Befides, 
 
 | bave too great a regard for the P ublick,. ing 
 attempt to give Judgment in my “oon 
 1 pos before I pave heard theirs. 
 
 sid re watered " nt Method, in ae 
 | the Chapters of this ‘Treatife. Ifrft free. 
 
 | of the Kinds and Choice, that ought to be 
 | made of Foods: ‘Then fhewthe good and bad 
 
 | Effetts of them, the Chymical Principles 
 | they contain, and thofe they abound with 5 
 | and laftly, the Time, Ag and Conftitution, 
 | they agree with,  Pifanellus ix bis Trea 
 | tife of Foods, has very near obferved the 
 | fame method, and it. is of bim that I have 
 
 
 
 borrowed it ; however, Ihave made fome 
 Alterations shereiii which I thought to be 
 
 ; neceffary.” In fhort, i «the only thing 
 
 Tbave taken out of that Author, and any 
 ame may eafily ey how little like we are 
 
 ia (0, one i, Wsogae in Pec hing elfe, and 
 
 | bet to anticipate too ad in fev Ses my ow” 
 
 iis phi 2 aie A Mi tas i Me. 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 ofp in the way hw our explaining. the | 
 ers and Preberiek a ce 2 ee 
 vot pit at ihe he ee ary Oy ag 
 fa Remarks, which make up the Prin- 
 cipal and Greateft part of thas Work. ey 
 a have endeavoured to make them both inftrum 
 Give and agreeable; and I have omitted 
 nothing, at leaft fo far as I was able, of 
 | what i is molt pesuliar, imnrefpeeb to the.Nia- , 
 ture and ufe of Food. 1 have by Chymical - 
 tere 2 ind Mechanical Reafons, unfolded the 
 hes “Gauls and Vertues which I have attrin 
 
 
 
 
 
 wees buted to it, and ufed my mt moft Endea- 
 ox. wours, to render my Explications clear ond 
 
 Pee _ intelligible. At the end of thefe Remarks, | 
 Lhave given theg tymology of moft part 
 
 of the Foods: Several of them are very 
 
 good, bat others it may be, do not altoze- 
 
 ther oy like truth: But \as 6 Gbied | | 
 
 ik od them f jor no other end. than a little to die | 
 
 Hee a vert the Reader, ad to inform him, with 
 what divers Authors have Writ, one have 
 * © applied themfelves to this kind of Learns oid 
 
 J will by no means warrant them. aie 
 
 
 
 
 6. Ms  . 
 
a bibs divided this Work into 5 Three. fe i 
 
 teak In the firft, I treat of Foods, 
 
 made of Vegetables or Plants. In the Sen | 
 
 cond, of thofe which Animals afford us, 
 and. the laft is aTreatife of Drinkables, 
 As there is no other Mineral, but your 
 
 + ett: ss 
 
 common Salt, that is ufed i in Food, Ihave 
 
 | not put that into a‘particular Clafs, ‘but at 
 «the end oft the Fifi rae Ih allie Pe , 
 
 tables. 
 
 os Mea! pie ge 1 al whey. & Be pike a 
 
 “7 ie in Cig aaa is this Work, 
 made a Kind of preliminary Difewwfey 
 
 | wherei ein you bave 4 general Idea of Bolas. 33 
 of. fy Jomething firft of the Air, and fhew 
 
 the ¢ Zteat Benefits it produces inns. I af- 
 -terwards proceed to _folid and liquid Foods, 
 
 i and explain a great many things, the Know- 
 
 A of which, may be of good ufe, and 
 _ not only neceffary for the Prefervation of 
  Hlealth, but. alfo for the better under 
 pais, g. ios ie? on ee, in 
 pa Book. 
 
 I ane emore Bias, iti my fof 
 to treat a. mes nes which are m o 
 he eT a ee among 
 
 
 
“and Drags, that are commonly made 1 
 
 far diftant Countries, 
 
 
 

 
 
 
 
 
 
 
 be “Contained in this B ) ° kK. Ce 
 4 Nh i a ) : “ ae i N , “ sis ; f * ae *: 2 | 
 
 ¥ a 
 
 24 bi ae ie 
 
 
 
 
 
 
 ae 
 
 Ka Foul made of Vegetables, or Plants 4 
 
 Bee 
 
 Chap. ab, aa) F GSrhotpitie @ a Page 7 . 
 
 Chap. iL XT Of Rasberries Daas 
 ; Chap. HL. - Mee growing upon pried 
 
 ee fae: caf ufpes Q- 
 
 fie Chap. IV. Of Goosbervies, growing Grape-wife on 
 
 ee ay  Bufhes that ane lak iz 
 
 Chap. ° as OF Cherries 12 
 
 i ~ Cha ap. VI; Of Apricochs Siar ie min: TAY 
 
 f | “ee ap. VII. Of Peaches — Hee oe ee ee te 
 
 aa XU : OF Plumbs . Me 8 Rs ee 
 
 
 
 7 i x se os BY 
 ie ‘3 3 
 | ‘a Chap. 
 
 = ia de ¥. ss ge tet ee Nee 
 
 
 

 
 
 
 dis 
 
 RA aM ‘y 
 
 wig eh 
 my - 
 
 7 
 
 i 
 
 A 
 
 és ae a Ne ag 
 AL ‘4 Ore 
 
 aha, XV. 
 
 Sony XVL ne 
 
 Chap, XVII. 
 Chap. XVIII... 
 Chap. XIX. 
 Chap. XX, 
 
 ~ Chap. SX 
 
 ~ Chap. xxii. 
 
 ~. Chap. aaa = 
 “a Cha , XXV 
 
 Chap. LVI. 
 78 
 
 OF Me dlars “ See re 
 Ge Nuts ‘ 7 aor eo re 
 +, OF Fife So eal 1 4p 
 , Of Almonds ae aa. 
 
 cab Es Facey age a 3 
 pup OF Chefuate ; ; x vr a 
 - ‘Of OL veties.. ©. Glee ef een 
 . Of Dates 5 gts te “ 
 “Of Capers: ig” Sarena bee 
 
 “e Of Peafe. f ’ >) Leas 
 . Of French, or Kini Beats Y 64 
 | oes oe eae ae 624 
 X. “Of Rice, ete ae, Sean 
 ‘Of Crotty, tees ae 
 “Of Miller > Wee eee 
 
 Of fer: an 
 
 
 
 Of es Fee 4 ee ie 
 
 Of Citrons asl ata aes iS 
 Of Grapes. 3) ea 
 Of. Hidiceeies Cs eee 
 Of the. Die at or Sorb- Apple ae 
 
 Of Beans ee a * ee ae 
 
 Of Ange? staan ee eae 
 : 2 fh eee by 
 OF Bread. e 3 Rar aie O84 
 
 OF Burrage and Balle Beye hy 
 
 Of Mint eae a 
 
 Of Sorrel — ne " gasibare 
 
 Of Barnes ge fe, 85 
 
 Of Parfley oe ae oe ad Sane 
 
 Of Tarragon Pe eee | 
 , i ew Chie : 
 
 ‘ of ae j 
 

 
 : SUA SEOR SS eel se caine 
 ite eg a i 
 ad iiie rege om ; 
 
 ~ T Table of Chapters, ; 
 
 OF Chervil ee a ae ae Be i? 2 
 ‘ of Mareen, ie ee 
 + Of Thyme, or Time Meh lal’ > da 
 OF Creffes gD a ee! oa 
 OF Spdge ee iG 
 Of Swine-Bread 77 
 “Of Porters 50 
 Of Mufrooms = - J00 
 Of fall Red Heros 103 
 - Of Radifpes © 04. 
 Of a Turnep ae aOk.. 
 Of Rampions f o 106 | 
 xh Of Navews, or Rapes - gers 
 a OF Parfnipgs i ee whee 
 ~. Of Carots - Z a9 
 Of Saxifrage,or His an 110 
 ce OF Skirret, or ie he ee 
 Of Onions i Miles he a 
 Re Oak |). ay oe aye 
 Tees OF Width td. me uy 
 Pineda ee iG 
 AES i acy ae 
 ae Of Nutmeg : ItQg 
 | Chap. LXXXIl. — Of Ginger — Oe ie 0 Wane 
 | Chap. LXXXIIL OfCoves 1220 
 Chap. LXxxIV. Of Cinamon OE 3 be 
 “Chap. LXxxV, Of Ceriander feed. 125 
 Chap. LxxxVE, Of Pepper — Poh Bre ss F-*) 
 | Chap. LXxXxVII. OfSugar = i (sti(itié‘é‘i 
 ee DXXXvill, Eid Salr % hee RO aE 
 
 
 

 
 ‘ Se uss HG ix eer es 
 : Re: Se aK 
 
 a A “ Tak leo a <i 
 
 
 
 | es XXVIIL 
 Chap. XXIX. 
 
 Chap. XXX, 
 
 Chap. 
 Chap. XXAI. 
 Chay XXXII. 
 Chap. XXxI1Y. 
 Chap. XXXV. 
 
 Chap. XXXVI. 
 Chap. XXXVII. 
 
 Chap. fee Ill. Of a ae 
 
 
 
 oie of Fs sae 4s Aisle. 
 : : fone i oo 
 
 We Na Of Flog ve, 3 P 
 | Of the ie ia- Boar 
 
 Of the Milk 
 Of Checfe ve ; 
 
 ae? Of Gap eae =. 4 i es 
 | Cy Pid beens. 
 
 | OfaPartridge 7 KE ts 
 
 ey Of Basco we! oa 
 
 Of a Quail — 
 Of Thrufhes 
 
 . Of the Orne i 
 XXXI. 
 
 Of Honey 
 
 Cape Soe 
 
 
 
 oe Lamb 
 Of Sheep 
 Of the Kid 
 
 Of the Roe- Bick, of Wile Roe a n 
 “ON OF Fallamadeeh) (RNG 
 
 fae WOOP the Sage i ho oh 
 ; Of the Hare ~ 
 
 66} 
 
 Of the oer 
 Of Butter 
 
 Of Chickens . iss : 
 
 Of the. ase Cok 
 
 Grades Te ee eae 
 
 i, Gaetie ee ta 
 Of Gnatfnappers s 2 
 Of the L ok ake 
 
 Of the Starling 
 
 Of the pe and P. Riders : 
 Of Moorhens ° Binet J 
 Of the Weodeock and ae : 
 
 Of Eves . 
 
 Of a Pike im, : wa 24 | 
 

 
 
 Chap 
 ~ Chap Lh 
 
 
 
 230 
 
 | : lhe 23 
 
 J Tit a Of Tench Cmieme sy aga) 
 XL : OPE Uae ee a 2356 
 RAV. Ofthe Baruos” S237 
 XLV. Of the Cnceain 238 
 
 ip. XLVI. = Of the Smelt. © 239 
 . XLVI. Ofthe Lamprey 240 
 
 . XLVHI. - Of the Salmon” Pt, Zar 
 
 » XLIX. 
 OIL 
 cabing 
 
 Chap. Ly. 
 § Chap. . 
 i: Chap. ivi. 
 | Ghap. LVI 
 i Bab. LVI: 
 § Chap. LIX: 
 7 ahape Lx. 
 Chap. LXI. 
 Chap. Lx. 
 
 : | lahat 
 
 LXVIL 
 
 Chap. LXVMl,. 
 
 
 
 Chap. LXIX. 
 aaa ‘LXX; 
 
 Of theW. biting e242" 
 Of Mackerel 244. 
 
 MOP spirgemer ty oF Zag 
 
 Of treating BA | aS 
 . Of the Pilchard is ah a Gig BaS: 
 
 Of Anchovis oye rate ey 
 Of the Plaife and Finke 249 
 OF the Bret Flat-fifh, and 
 
 . “Burt ee ERIE 
 Of the Sales 252 
 Of the Turhor ae A ieee 
 
 te OF the QuaviverrStardragena54 ) 
 
 Ofthe Roach 255. 
 Of the Shad | 256 
 
 — Of the Protuback or Re 2 
 Oo the Cod ~ ae ‘i 
 Ofthe Barbel “ _ 260 
 Of the Tunny! cmt 
 
 Of AMufcles 263. 
 ay, Oifters - 264, . 
 yf Crabs PUR? A206 
 “Of Frogs 269 
 Of. the Tortoife ‘waned . 
 
 A gail 
 i G pat 
 Peet th, Bb 
 5 eerie 
 We 
 
 er Part: 
 
 
 

 
 A Tableof Chapters. = 
 PAR Tie 
 Of Drinkebles 
 
 Chap. J F Water 
 
 Chap. VI. Of Beer 
 
 Chap. VII. Of Brandy, and hot igus 
 Chap. VIII. a Chocolate 
 
 Chap. Ix. OfCoffee | ae 
 Chap. xX. @ Tea " aR Se cae 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ‘In GENERAL. 
 
 3 
 
 ‘wf our Body, deferves the Name of Food ; 
 i and according to this Definition, the Air ought 
 “to be looked upon as real Food, and that which. 
 ra moft of all neceflary for us. In fhort, there 
 ‘is no Body but muft be fenfi ble, of the indif- 
 ‘penli ible need’ we have of it every Moment, for 
 ithe Prefervation of our Life and Health. This 
 Food is of great ufetous: Inthe firft place, it 
 _necelarily concurs to: effect the too alternative 
 ‘Motions of Breathing, and to caufe the Blood to 
 circulate’ in the Lungs: Secondly, the faline, ni- 
 ‘trous, and volatile particles of the Air which 
 
 ‘Breathing, or that of Foods, and are clofely 
 mixed therewith, divide and ‘attenuate tts grofs 
 Parts, preferve its Fluidity, and make this Li- 
 : Auor fitter to-circulate in all the parts of the Boe 
 ‘dy: Thirdly, the Air, by its elaftick Particle 
 ‘communicates a certain ofcillating Motion, of 
 Phiveriag, to our Humours, which being vigo- 
 woufly preffed’ ‘together by. the Bowels, or the 
 J external paits of the Body, are quickly redu- 
 | ed to their priftine State ; Laftly, the Air does 
 ot only animate al] our Liquors, but ’tis alf@ 
 ery likely, that it ferves for the Generation. 
 a 3 ‘ 
 
 SC ee wee OY oy ae eee On, : pee rie Bea 
 ¥ ey oer Py Nie ee 8 SUR a RCA he kl j ~ : 
 i $ tal ah a ‘ oh eee he i é 
 " H Z el Bie v » : 
 , ‘ / . 
 4 y ¥ 
 bid ¢ y tiie pe 
 oO ‘ 
 ’ a0). 
 } 
 Ds 
 * 
 ere 
 a 
 
 Wery thing that: is proper fie cay 
 m6 Ble Decays of the folid or fluid parts of © 
 
 have been letinto the Blood, either by way of — 
 
= Ks 
 * oes sett ae 
 ses 
 
 ee 
 
 e FS 
 
 SBligd peal it wees 
 
 oi attenuated and divided, by ‘way of Fermenta-_ 
 
 M ° ns Sous x ; 5% 
 attemper the over-violent operation of the fharp @], 
 Salts of this Liquor by its ropy parts: But the 
 
 
 
 "¥ fi nas 
 
 
 
 
 
 
 
 
 
 
 
 ee ae ae 
 
 them. Liquids are uféd for the quenching of — 
 Thirft, aa 
 
 more at large of Liquids, in the Treatife of © 
 Drinkables.3!..« \ Snare eee tT ha 
 
 f 
 
 folid Foods, the Ma{s of Blood'is become sharper © 
 than it was before, not only becaufe a part of its 
 oily and balfamick Principles have been ufed, in / 
 arder to the recruiting of the folid Parts, but al-~ 
 {o becaufe the reft of thefe Principles having been 
 
 tion, it’s no longer ina condition {ufficiently to 
 
 falival 
 
 t 
 > 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ofe Finds i 4S Scat 
 
 ceeds immediately from the Blood, being then 
 
 « of the Stomach more than. ordinary, puts the 
 -Soulin mind of the need which the Body has of 
 
 } a light Impreflion 5 but as its fharpnefs doth 
 continually increafe’ more and more in propor- 
 tion to that of the Blood, it operates at length 
 - with fo much Violence, that Hunger becomes 
 
 fame be  fatisfied ; becaufe» the Humours are 
 _then rarified to that degree, that being no lon- 
 “ger able to circulate as before, they caufe an 
 
 4 oe wherein they are contained. 
 
 If we coniider this way of unfolding the caufe 
 ay Hunger, we may ecalily underftand, why 
 young ‘People, and thefe of an hot and bilious 
 | Conftitution, whofe Parts are. much diffipated, 
 and Humours confiderably agitated, do oftner 
 ‘than others praceive. the need they have of Vie 
 auals. we ichins 
 
 _ Some pretend, ‘that Men roy live fix or feven 
 Days without the ufe of folid Foods: Pliny alfo 
 aflures us, that fome have lived eleven Days : 
 
 lived a whole Year without eating ; but chefe 
 are things fo extraordinary, that we muft pafs 
 them over inthis place. Thereareindced fome 
 Animals that can fub{ilt feveral Months without 
 eating, either becaufe their Humours are but a 
 | little agitated and thin, or becaufe the Pores of 
 their Skins are very clofe ; or laftly, becaufe 
 they are in a deep Sleep for a great while, as 
 eae fays ‘of the Dormont. — 
 
 ~———- Pinguior illo 
 OT. cmpore i quome nil ni if ‘foranns. alit. 
 
 ine ene which as every Body knows, pro- 
 
 _ €enfible of this fharpnefs, and pricking the Fibres” 
 
 Food. This -Juice does at firft but caufe a fmall | 
 _ degree of Hunger,: becaufe it makes hitherto but. 
 
 -infupportable, and even mortal, ‘without the 
 
 ‘extraordinary heat in the Parts, and break the 
 
 They tell us feveral Stories of Perfgns that have 
 
 a4 on 
 
 iit 
 
being not much difjerfed, neither dotheyftand 
 in need_of any great matter to repair them, but »_ 
 we muff not from thence conclude that a Man 
 muft live as long withouteating asthefeAnimals, 
 
 _ themfelves Nourifhing, that appeafe Hunger for — 
  fome time ;.fuch as Tobacco finoaked, which — 
 caufing a great déal of Spitting, carries away 
 part of the Humour that caufes Hunger: Thefe — 
 Drugs do indeed help People to bear Hunger . 
 
 longer, but yet they cannot hinder the ftrength 
 
 _ It may be eafily apprehended, thatia allfuch 
 
 Cafes, the folid and fluid parts of thefe Animals 
 
 of your Body afterwards from decaying. = 
 _ A Stomach, provided it be moderate, contrie — 
 bates to Health, aid isa good fign ofit; not 
 only becaufe it leads us to feck for the Food we © 
 are in nced of, but al‘o becaufe, when we have 
 an Appetite, the Digeftion is more eafy. In 
 fhort, this fharpifh or acid Juice, which, byprick= ~ 
 ing the fides of the Stomach,caufes unger, Oper 
 rates afterwards upon the Foods, and helps to_ 
  confume them in the Stomach, as we thail fet — 
 forth more at large inits proper place. 9) 9 7 
 _ Buton the contrary, when the Stomach is any 
 
 ra 
 
 es 
 
 + 
 > 
 14 
 
 
 
 
 
 
 
 
 
 
 becaufe he differs from them in all Refpects.. 5 
 . There are certain Drugs which are not-in © 
 
 oa 
 
 ways aliercd, all the parts of the Body feels the 4 
 
 Effects of it, and very dangerous Difeafes’ fol- 
 
 low. The Stomach is fometimes very weak, 
 
 fometimes exceflive, and. at other times depras: — 
 
 ved. . : 
 
 Now in the firft Cafe, the ferment ofthe Sto- 
 mach not being. pungent enough, and at the — 
 fame time vifcous and glewy, is fofarfromex+ 
 
 Then they fall infeafibly into a languifhing State 
 and Decay, becaufe the Mafs of Blood wanting 
 the Spirits and nourifhing Juices, and being not 
 
 fufficrently recruited, docs but weakly ferment. © 
 
 If 
 
 citing a Perfon to feck for Food, that it caufes — 
 a loathing thereof, and even hinders Digeftion : — 
 
He 
 
 Po SOP Foods in'Generdl. 
 | © It happens alfo very often, that we have not. 
 {an univerfal loathing of all forts of Foods, but 
 | only fome ; infomuch, that many can neither 
 look upon nor fmell to them, without being di- 
 | fturbed: This Averfion ts fometimes natural, 
 | and no other reafon can be given for it, unlefs 
 it be that thefe Foods, by a certain Configura- 
 } tion of the parts, which is unknown to us, and 
 _ which very jaftly may be called a fecret Antipa- 
 | thy to the parts of our Bodies, excite adifagree- 
 {| able /mpreffion in us, from whencearifes a ftrong 
 § Averfion tothem: This Averfinn at other times 
 } proceeds froma lefs Canfe:. ror example, fome 
 } that haveeaten Vidualsill dreft, which though 
 _ in its kind was before pleafing to the Pallate, 
 grows afterwards fo loathfom, that they cannot 
  tafte of it, though never fo well dreft 5 the rea- 
 fon that may be given for itis, that the Spirits 
 having in the beginning received difagreeable 
 _ Impreflions from thefe Foods, they leave the 
 - fame in the Brain, which reviving, and as it 
 _ were awakning again, as foon as thefe Foods are 
 | feen, finelr, or tafted, another time, the Spirits 
 are violently agitated, and: refufe to receive 
 them. = P 
 
 } ‘ In the next place, where hunger is great, the 
 _ Juices which are in the Stomach, are fo fharp, 
 - pungent, and fo roughly grate upon the Fibres 
 - of chat part, that it will make People to:eat con- 
  tinually, without being fatisfied: But it ufually — 
 _ happens inthis bad cafe, that the §:omach being 
 _ overcharged with Food, they bring up what 
 | they eat, es in the Canine Appetite, fo called, 
 - becanfe thofe ‘who are troubled therewith, vo- 
 mit like Dogs, after they have eattoomuch. 
 _ Laftly, the Appetite 1s depraved, when peo- 
 _ plehave a relifh of nothing but bad things, as 
 Coals, Clay, Eirth, and many more which they 
 ~prefer before good Feod ; this oftner happens — 
 to Maidens, and Women, than Men: It’s ufn- 
 
 
 
 } 
 
 idk ainriaay SG ae Ws ally 
 
 a aa eae 
 
: - ally ) 
 _ fome Obfructions, wrought in the lower patt of 
 the Belly, which afterwards caufes a great 
 
 
 
 Of Foods in Gene FALSE SY 
 caufed by the ftoppage of their Terms, or 
 
 change in all the Liquors of the Body, and par- — ) 
 
 _ ticularly, in the Fermentation of the Stomach, 4 
 © the which, by its depravednefs, does fo afft | 
 
 viz, . Oil, Salt, Earth and Water, and fo the — 
 
 ae tion, than better Foods. 
 
 the Fibres of that part, thatit entertains’ the il] 7 
 things we have {poken of, with more fatisfa> 
 
 " All Food confifts of four forts of Principles, | 
 
 difference that is between onefort of Food and 
 
 another, confifts exa@ly in the Conjunction, and — 7 
 different proportion, there is between thefe 
 
 fame Principles, as we fhalixmore ‘clearly thew, 
 
 when we come to explain the Effeds of fome 
 
 Foods. be | ae 
 In the firft place, Food is either Simple or 
 
 - Medicinal; the firft nourifhes.and reftores the — 
 
 parts,and keeps them up in the fameftate,asBread 
 
 - does: The other nourifhes indeed, but at the 
 
 fame time, altersthe prefent and aétualdifpofi- 
 tion of our Body, as Lettice does; and fo there 
 
 are fome Foods, which befides their Nourifhing | 
 
 vertue, arealfo aftringent, opening, thickning, ~ 
 attenuating, good to provoke Urine, Womens  ~ 
 Terms, and fo forth: Info much, thata Phy- — 
 fitian ought to apply himfelf, very much to the 
 
 ‘Knowledge of them, that fo he may prefcribe 1 
 
 them right, according to the particular Aile- — 
 mentofeach Perfon. Plain and Medicinal Foods, 
 differ no otherwife, faving thatinthefirft, the — 
 Principles are found in a juft proportion and 
 
 connection one with another, but that in the ~ 
 
 other, fome of thefe Principles are predominant, 7 
 ~~ Secondly, Food proves more or lefS agreeable 
 tothe Tafte, as its parts are more or lefS fubtil, 
 and apt to pafs lightly over the Nervous gee | 
 a ek 
 
 
 

 
 
 
 ee. By Feeds in Cound’? 
 i : of the T ongue: We fhall hereafter, bs more 
 
 Re particular, asto the taftes of them. 
 
 | WE hirdly, Food is eafie or hard, of Digeftion, 
 
 } sits Principles are more or lefs united. For 
 
 a Example, foft and moift Foods, without being 
  vifcous,; and that contain a fufficient quantity 
 of volatile and exalted parts, are eafie of Di- 
 _ geftion; but on the contrary, thofe that are 
 + hard and clofe, and abound ‘in dull, grofs, and 
 } Earthy parts, are not digefted without much 
 
 “Te ‘difficulty, 
 
 pRourthiy, Bither the Food produces nice ? 
 
 a Buicas that is good Humours, that are well at- 
 
 _ tempered, or elfe bad Juice, and fhar pand overs 
 
 _ agitated Hmnours; or jlaftly, fuch as are far 
 enough from that wholfome Mediocrity we have 
 ia eo of. 
 
 _-Fifthly, Iv’s the more or lefs eafily diftributed 
 na the parts, as ’tis more or lefs endued with 
 ee phlegmatick, | volatile, and exalted particles, 
 _ that ferve as a vehicle to it. For Example, 
 Sparagrafs is eafily fpent, beaale it confifts. of 
 } much ellential Salt; on the contrary, Beans and 
 | Peafe fometimes caufe Wind and Obftr uctions, 
 _ by reafon of fome vifcous, glewy, and grofs 
 
 i parts, which thefe Pulfe contain. 
 
 Sixthly, Food is more or lefs Nourifhing, ac« 
 cording as it abounds more in thofe parts that 
 Pr  saye Oily, Balfamick, and apt to ftick to the fo- 
 
 did parts, and according as there is more refem- 
 
 blance between the contextures of its parts, and 
 
 ‘that’ of our Bodies; and ’tis by reafon of this 
 Difpofition in the parts, that Bread is a Food, 
 that fuits us beft, as Hay does Horfes, and other 
 Foods, other Animals. 
 
 ‘Each Food, hath alfo a_ peculiar tafte, 
 ba meneredy ’tis known, and coveted, or loath- 
 _ ed; this tafte, may likewife make way 
 for us toconjecture, what Princip'es it contains, 
 an compofit tion of them, and the Effects they 
 
 \ 
 
 are | 
 
 a ee 
 

 
 
 
 
 
 of Paid in rere Ai " ie ay 
 
 ‘are eapt to produce. - We may fay, that all thefe 
 taites have their Origin only from Salt,-and — 
 that they do not differ one from another, ‘but up: a 
 on the Account, that ue Salt is vatioufly upited : 
 with other Principles, and differs alfo of itfelf. 
 
 In fhort, thofé Bodies that are wholly divefted 
 
 of Salt, are infipid: There are a great many oo 
 forts of tafles, which maybe reduced to Fight, 
 viz. bitter, acid, Mar, fat preth,,’ harhh, as 
 
 {weet and oily. 
 
 The pitter tafte is produce ed by. the harp ae 
 ) Salts found there, half. embarafled, and. kept un- 
 der by the Oily parts; in fo much, ‘that ‘they re- 
 tain but half their ftrength only, for i Fl ‘they. had 
 
 had the whole, they would not caufe bitternels, 
 
 but fharpnefs: Thete are 4 great many fyweet — 
 things, as Honey in particular, which being too 
 much boiled, grow bitter 5 the reafon of” which 
 is, becaufe their Salts, while: they are boiling, oS 
 ‘become fharper than they were, and freethem- 
 
 felves alittle fromthe ropy parts: that incumber 
 
 them. Bitters, very near produce” the fame 
 
 ha 
 
 EffeAs as tharp things, tho’ not with fo much 
 
 force. ig 
 ~ An Acid tafte, is canted by a salt a3 the fame 
 
 Nature; this Salt.ulually operates upon us, by 
 coagulating and thickniug the Liquors of our 
 Bodies: But it ought to be taken in Goal wan= 
 tity, forotherwife, it mult produce areal iffo- oh 
 
 lution. 
 
 pillage ; end fometimes alfo by their rs 
 Salts which oo their rough and — unev 
 
 ae 
 
 quors. 
 
 4 
 
 a” 
 > 
 
 
 
 The fharp tafte, is ‘fometimes ithe, by Aad 
 Salts, that are much agitated, which rudely 
 prick, andin many places, that which tops their. 
 

 
 
 
 
 
 
 
 
 
 ce un Salts confilts of an Acid Liquor, incorpora- 
 ted with fome earthy Matrice, or rather, is 
 |. nothing elfe but a compofitionof Acid and Al- 
 | kali.” In fhort, if you mix the fpirit of Salt, 
 which isan Acid, withthe Salt of Tartar, which 
 _ is an Alkali, you'll makea Salt like that of Bay- 
 _ Salt: Salts produce midling Effects, between 
 _ thofe of Acidsand Alkali. 
 
 } fe) act Bier o is 
 
 | Rough and harfh taftes, are produced by grofs 
 _ Acids, united in fuch a manner, with the Earthy . 
 | parct, that thefe Acids roughly enough prick the 
 _ Fibres of the Tongue, and the Earthy parts, at. 
 the fame time, {wallowing up the moiftures of 
 that part, bind it up, and make it to be ftip- 
 tick. Roughand harfhBodies, are apt to pre- 
 _ ¢ipitate fharpand bitter things,‘to qualifie their 
 | Operation, and give a greater confiftence 
 ' to the Humoursof ourBodies 
 __ Sweets are compofed of Acids, but fuch as are 
 - fo much incumbered with oily and ropy parts, 
 that they can do no more, than gently tickle . 
 _ with their fubtiller points, the Fibres of the 
 | Fongue.Sweet Bodies,are proper for qualifie the 
 |. fharp Humours on that fall the Lungs and other 
 | parts, a littleto cut thedull and vifcous Flegm, 
 _ and to produce feveral other the like Effets. 
 | QOily Bodies, contain very little Salt, and 
 many Oily parts, which iliding over all the 
 Tongue, make but flight impreffions. there; 
 Oily, as well as fweet things, are good to quali- 
 . fie the over-violent Agitation of fharp and pun- 
 * gentHumours. .- ,, — he p 
 _ Indeed, we pretend todo no more here, than . 
 | t0 give a rough Jdea of the taltes we fpeak, 
 every one of which is fubdivided into feverat 
 | others, whe havea different dif{pofition of parts, 
 and alfo. produce particular Effects. For Ex- 
 ample, Honey is not fweet after the fame man- 
 --nérvas Milk is, nor Mild as Sugar, andfoen. 
 
 
 
 
 
 
 
 Of Foodsin General. 
 

 
 Of Foods inGeneral = 
 
 If you would live well, and without being ine 
 commodeéd, you muft take fpecial ¢are, to keep 
 always within the bounds of modetation; and 
 éat_ no. more Food, than you havéoccafion for 
 your fubfiftence. [t’s not poffibleto determine 
 the quantity every one ought totake; forthofe 
 who are weak and nice, ought not to eat fo 
 muuch, as thofe that are ftrong, and ufed to much 
 —exercife; and that quantity which for thefelaft, 
 may be very moderate, would be too much bya 
 
 
 
 
 
 
 
 
 deal, for the other. EL eae 
 If cherefore, it’s very good, and even indif-) — 
 
 penfably neceilary for all fortsofConftitutions, 
 in order tothe prefervation of Life and Health,to 
 take their Food moderately ; it’s alfo very dan= 
 - gerous to ¢at toexcefs, be it more orlefs. In 
 ‘fhort, too ftrit Diet by no means agrees ~ 
 with Perfons in health, bécaufe it inflamestheit ~ 
 Hunrours, makes way for the {pirituous parts to 
 flyaway, and weakéns much; and hence it is, © 
 that Aypocratés fays in thé Fifth Sé@ion of the | 
 Fifth, Aphorifm, that there is many times more ~ 
 danger,in obferving largeandexadtDiets, thanin 
 but a little more than will fuftain you.Indeed,diet © 
 is very good and neceflary for fick People, be- © 
 caufe they fhould avoid as much asmay be, by © 
 the digeftion of the Foods, to diftrat Nature, — 
 which is entirely taken upin digefting and ex- 
 pelling the Morbifick Humour, In the mean — 
 _ time, there is no need of obferving fucharegular © 
 diet, in Cronical Diftempers, where People’s 
  ftrength being wafted through the length of 7 
 the Diftemper, ftand in need of recruiting. =» 7 
 As to what wécall excefs, in oppofition fo — 
 diet, that is when People eat‘ too much Viétuals; — 
 the Inconveniencies arifing therefrom, are well — 
 known, fince’tisa very common vice : Itmakés © 
 People heavy and ftupid, caufes Crudities and — 
 Obitructions; and we may even fay, that moft 7 
 Difeafes have bad their primary origin hina: | 
 tele : Me i ence © 
 
 Ag “y 
 
" y, 
 
 
 
 La . 
 _ fon, that it grew into a Proverb, that Intempeé- 
 - vance was the Mother of Phyfitians, and that 
 Gluttony deftroyed more Men than the Sword. 
 Plato, in order to prove the [ntemperance of a 
 certain City, fays, itimployed and bred feve- 
 yal Phyficians: And Aypecrafes in the 17. Apho- 
 
 _ People take more Food, that nature can, bear, 
  itcaufes ficknefS, and that that is known by the 
 me Cure: 7 OE pt Ra Ok 
 Among Foods that are ufed, fome require 
  dtefling, as the Fleth of four footed Animals, 
 _ Fowls, and feveral Fifhes: There are others’ 
 } which we eat as Nature has prepared them, fuch' 
 _ asripe Fruits, Oifters, ec. Foods are dreft and 
 feafoned different ways; they are particularly 
 eook’d Three ways, vz. by Frying, Roafting, 
 
 ‘without them, we fhould find it difficult, to di- 
 geft the greateft part of the Foods we eat, and 
 each of thefe ways, may more particularly agree 
 
 wefhallexplainitelfewhere | 
 - As for the feafoning of things, that is fome- 
 times neceflary, in order to promote the dige- 
 _ fting of Foods, and diftributing them into the 
 parts; but we fhould have no other end in it, 
 
 commonly as tis practifed, with a defign only to 
 » give our Foodsa nicer and more attractive gut, 
 ~ and to promote eating, even at atime when we 
 _ ftand leaft in need of it. This muft bea perni- 
 | cious cuftom, becaufe it caufes extraordinary 
 _ Fermentations in us, that communicates very 
 
 _ time, corrupts them. So do we find, thofe who 
 ii | Keep great Tables, and live delicioufly, heal-, 
 i | thier, ‘and live longer than others?’ Nay, ras 
 ot 1 ther do not thofe who content the:mfelves with, 
 
 AG | eg plaue 
 
 CMa ayia So ah Mer aN one hes ke Re Ot Ne ‘ Maatl! AY perm! 0 
 arg Neen east heii we ' } } 
 Sg nes CGR eRe) eee a BN. oy aa ae OES 
 ie fy ype 1 Sot , g 7 a H a A Sf. i : a bet) ¥ 
 nase x vs te hae a hy ; ae 
 , Up 2000s In Greneraln. | 
 
 hence, and therefore ’tis not without good rea- 
 
 _ ‘and Boiling, all which are very wholfome, fince 
 
 than this, and not do it to that excefs, and 
 
 _ much fharpnef$ to our Humours, and in a little 
 
 rif of the Second Section, fays, than when 
 
 with fome Couftitutions, mote than others, as 
 

 
 
 
 _ plain Foods, and feafon them no farther than is — 
 - fpects, than the others? Diogenes the Cynick, ~ 
 : ~ accufed Men of folly, who made long Prayersto 
 
 the Gods for the prefervation of their Healths, — 
 
 cst a thing faid he, which wasin theirown pow- — 
 
 er) and who as-foon as they had done, wallow- — 
 
 ‘ed themfelves in all forts of Debauches, = itt 
 
 é 
 
 Several Nations in antient times, prefcribed ~ 
 - mo certain time for eating, and took no Victu- ~ 
 
 als, but when they found themfelves hungry. 
 
 - We cannot abfolutely determine the Hours, and — 
 
 _ how many meals weought to eat a day: Appe- — 
 
 tite and habit, ought to decide this matter; for — 
 ‘example, thofe whi have been ufed totwoor — 
 three Meals a day, at certain Hours, and find 
 themfelves well upon it, ought to purfue this’ 
 
 
 
 way of living, till fome thing caufesthem to 
 
 change it. However, we may fay in general, q 
 
 that the moft univerfally received cuftom, and 
 -fuch as fuits us beft, is tomake two meals a day, — 
 viz. Dinner, and Supper. Several People, ~ 
 ~ efpecially Children and old Folks, add two more, — 
 
 which are peti and Beayer, and the reafon — 
 is, becanfe Childrén being by the great Fermen- — 
 tation of their Humours, fubjeét to diflipate the © 
 
 fame much, and ftanding in need of recruiting 
 
 more than others, and old Peopleeating but — 
 
 little at every meal, ought to do it the oftner. — 
 
 It’s a great difputeamong Phyficians, whether — 
 in general, we ought to eat more at Night, or 
 inthe Morning.  Hypecrates, Celfus and Galen, 
 
 ” pretend tis more wholfometo make {mall Din- 
 
 ners, and large Suppers, than otherwife 
 ‘the contrary; andthe reafon Galen'gives, is that © 
 
 . Foods are fooner and more perfectly digefted, © 
 while we areaflcep, than waking; and that the 
 
 fpace between Supper and Dinner, is double of | 
 that between Dinner and Supper. ae 
 i: | Mite 
 
 a 
 
 
 

 
 a eee 
 
 xiii ‘ 
 
 
 
 
 
 
 
 Aguas and aie oe pr retend oe ony, 
 pond would haveus eat moreyat Dinner, than at — 
 _ Supper 3. and the School of Salerzum, feems t TO a 
 “Se oh the fame cs by theft two V erfes. 
 
 | : me he Lae Bee: magnd cana + Romucho firm maxima ie 
 i Br ive fis is notte iets i t tibi coeia. brevis. 
 
 L wt ae for my. prt, T think that thofe ate arein 
 a good Health, may eat as much at oneofthe 
 ee Meals, they make a day, asat the other ; 
 and even a little moreat Supper, than Dinner, 
 provided they do not exceed the. bounds of Mo- | 
 _ deration ; the reafon is, that a Man who is in 
 | Po eood Health, 1s capable. of. bearing this fmall 
 I - ftvegolarity: But yet lam of Opinion, that ’tis 
 } generally more wholfome, for thofe efpecially, 
 | who are ofa weak and tender Conititution, to 
 gat lefs at’ Supper, than at Dinner. Yet it is, 
 not becaufe I am not of Galen’s mind, that Foods 
 inthe Stomach, are at leaft as well digefted when . 
 “we fleép, as when we are awake. tn fhort, | 
 - Foods, when weareafleep, float lefS in the Sto-_ 
 yoach, and the Animal Funétions being, I may | 
 fay, at reft, the Animal Sririts glidé more abun- 
 Boe into the Channels, appointed tor the Na- 
 ural and Vital Fun¢tions, from whence it fol- 
 - lows, that they muftbe better done: But this — 
 _ yeafon is not fufficient to determine us abfolutely, 
 -to eat more at Supper, than at Dinner. In 
 _ fhort, we ought to €at Victuals, only with ade- x 
 . 4ign to repair J r the Decays of the parts of the Boe 
 ~ dy, and fo fhould. proportion, as much as in us 
 ea the quantity of our Food, with the watte of 
 our parts: But we walte lefs after Supper, to 
 _ Dinner time, than we do from Dianer, to Sup- 
 _ pertimne: For tho’ the fpace between Supper and 
 Dinner were double, to that. between Dinner 
 and Supper, we do however ufe.a great part of - 
 eg this. tine, In fleep and reff, when we Waite a 
 b ond 
 

 
 ‘ fully ; and Cardan fays upon this occafiop, tha 
 
 _ that lived to ‘be'a Hundred years old, who des 
 _¢lared to him, that they had always made it a 
 
 _ Dithes ata Meal; for befidés, that this will make 
 
 
 
 . 
 
 a 
 " 
 sty 
 
 Susial 
 ny 
 B ¢ 
 : 5 pms 
 a, 
 oy al 7 ¢ 
 
 
 
 
 ay. 
 
 es PR Nai pee ON ae ; be aca (fe: & 
 
 Sanit 
 
 great deal lefs, than when awake, or in motion. — 
 It’s eafie to prove this Trnth. cer") Shs Ganee 
 
 : ae Fon 
 
 i ‘ 
 
 | ‘Tt follows, according ‘to, the explication we — 
 
 have given of Hunger, that it mufkincreafe in — 
 
 ____- proportion to the wafte we {uftain in our Bodies, 
 
 and’ that it isa very manifeft Sign of it: This — 
 being allowed of, there is hardly nd body but has 
 
  obferved, that all the Night while he fleeps, and 
 
 - even for fomé time after he awakes in'the Morn- 
 
 _ ing, heina manner feelsno hunger, tho’ it may ~ 
 
 - be fometimes, Ten or Eteven hours fince he Sup- 
 
 - ped. Moreover we find, that thofe who fleep, — 
 
 when not ufed to it, after Dinner, are not fo — 
 
 hungry at Supper, as ifthey had not flept. We — 
 nd alfo, that thofe who fpend ‘all the Night — 
 without fleep, or do not fleep as much as they — 
 were wont to do, or have broken fleeps only,” 
 
 are foongr and more hungry thanothers, 
  Laftly, Experience teaches us fufficiently, that — 
 it is more wholfomie to Sup lightly, than plenti- — 
 
 hhehad feen and confered with feveral Perfons; 
 
 role to eat little at Night. In thort, how many 
 ill'effects do we find of eating large Suppers,!~ 
 
 and thereafon 8, becaufe the folid parts having 
 
 but little heed of being recruited, in time of 
 
 fleeping’; the Mafs of the Blood remains a great ~ 
 
 
 
 a ap aaa 
 
 : 
 
 while incumbéred’ with the weight of the vif? — 
 cousand grofs parts of the Stomach, which hina 
 
 der it to Circulate,as eafily as before,and fend too ~ 
 
 great a quantity of Yapours into the Brain, caufe 
 Obftructions in the {mall Conduits, as alfo, hea- 
 vinefs and difficulty of Breathing, © 9 
 As tor the Method 'to be prefcribed, concern- 
 ing Foods, you muft not in the firft place, give _ 
 your felf a Loofe, in eating of feveral forts of © 
 
 us always €at more thanis neceflary, icdi@ppens’ 
 

 
 a? al; ‘that thefe ei Eagdse Hinder the aie ee 
 | gefting of one: nother. Secondly, we onght al- 
 | ways at the beginning of Meals; to eat thofe 
 }| Foods that are moft liquid, and edfie of Digeftion 
 | and then: the harder forts; to theend that the 
 
 _ firft having an eafie pailage through the Sto- 
 
 | mach, and going into the Milky Veins, may 
 . make the way lear, for thofe that follaw, which 
 | are tocontinue longer in the Stomach. ahd En- 
 |. trails. Laftly, we areto fhini evety thing, that 
 | inay obftruct the digefting of Foods ; fuchasim- 
 |. thoderate Heat, and too violent Exercife, which 
 ie ‘diffipates the Spirits too much ; too much drink= - 
 ee Ang; which caufes the Victuals to float in the Sto- . 
 
 mack, and fleeping prefently after eating: For 
 though mary People do better digeft their Vidu- 
 
 | als when afleep, than awake; however, "tis ne- 
 
  ceffary we fhould for fome time after Meals; 
 
 -tonverfe with our Friends, about fome agree- 
 
 ~ able things, and to take a few tutns, that fo we | 
 
 “may recall the natural heat; and put it in action, : 
 from whence we have this Verfe. 3 
 
 oft Conan fabs, ant paffis le ‘mtabis 
 
 We fhould alfo, during the time of digetiing 
 our Viatuals, forbear too ferious Applications 
 of Mind ; and‘in a Word, any thing that is apt 
 to caufe violent Diftra@tions in the Animal Spi- 
 _ Tits, and to hinder the natural heat from conti- 
 “nuing the work it hath begun. , 
 
 Food, before it is fit to recruit the folid: parts 
 of our Bodies, is prepared feveral ways, and 
 
 i undergoes various changes : It’s at firft cut, divi-: 
 
 ded and chewed by the Teeth ; after which, the 
 falivar Glands; which are numerous enough, 
 ” and whoft excretory Channels difcharge thems 
 felyés intd the Mouth, afford a liquot which 
 ferves i6 Water the Food, and to bring it into 
 the fori Of a ane : iat it is in this State: 
 
 2 if 
 
the different parts of the Foods, and ferves to — 
 — menftrnate the fame, in fo much, that they have © 
 
 to our Conftitution, as we fhall fhew hereafter. 9) 
 Indeed, it may happen in the cafe of great @| 
 ‘Hunger, and of Sicknefs, that the Salivary Juice 9) 
 
 of the Stomach, proves to be fuch as Isrepre= 
 
 it goes down the Throat into the 
 
 _\ + Inthe firft place, the Salivary Liquors which 
 continually fupple the Glands of the Stomach; — 
 this Liquor hath been the occafion of great dif- — 
 _ “putes among feveral Phyficians, who have taken © 
 
 ~ muft be fuch as could diflolve the greateft part 
 _of the Foods wetake ; others have thought, that | 
 
 confidered, they would be foon found to be de- 7 
 | feétive; for in the firft place, it is not neceflary. 
 “we fhould attribute fo greatan Acidity, to the | 
 
 ~ Salivary Juice of the Stomach, in order to make 
 
 
 
 
 
 
 
 
 
 
 
 Whey < 
 RA 
 th. a oh 
 
 
 
 
 
 Stomach ~ 
 
 where by a Fermentation eanfed ia the partsfof it, 
 
 _ Afh-coloured Liquor, called. the Chyle: There” 
 
 are feveral Caufes, that concur to -éffect this — 
 “changes (os rea 2. ee 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 -upon them, to determine the particular. Nature | 
 ofit. Some pretended it was Acid, and even © 
 that its acidity, was prevalent enough, fince it 
 
 this Juice not only contains Acid parts, but al- | 
 fo Salt, Alkaline and Sulphurous ones, @c. by © 
 the help of which, it’s proper for attenuating © 
 
 not ftuck to give it the Name of the univerfal | 
 Diffolvent, or the Alkaeft, which Vanbelmont fo 
 
 But if thefe two O pinions ‘were never. fo little | 
 
 out the nature of. Digeftion. . Ia hort, this” 
 Juice would operate as much upon the fides of | 
 the Stomach, as. upon the Foeds, and caufe’ 
 prickings, and confiderable Inflamations in that 7) 
 “part: Yet we are not bound to believe, that 9) 
 Foods are diflolved in the Stomach, in the fame 7 
 “manner as Mettle, is by Aqua-fortis. Nature | 
 ‘acts by thofe ways that are ‘Gentle and Suitable 7) 
 
 fented § 
 
 4 ‘ 
 { 
 

 
 rome sh me RT Nas ye 
 
 a) OF Foods j in gt oan. pg cite 
 
 A Seated. to us; but this does not come to. 0 pal, 
 
 % » When it operates in itsownnaturalway. 
 
 | As for the fecond Opinion, 1 think it is unne- 
 ' ceflary. to have recourfe to the miultiplicity. of 
 
 } acid, faltifh, alkaline and fulphurous Particles, in, 
 
 i order to underftand how Food is digefted. The 
 
 | - Salivary Liquor, operates chiefly by its Watry 
 _ parts, which fteep the Foods in the Stomach, _ 
 
 e and thereby put their own Salts upon acing ; 5; in 
 ' the fame manner, asa little Leaven mixed with 
 
 | Ee Dausb, helps Fermentation. It’s alfo for the | 
 
 ; fame Reafon, that fome Remains of the laft Meal, 
 that fticks in the Wrinkles of the inward Mem- 
 
 " brane of the Stomach, and grows eager therein, 
 by mixing itfelf with frefh Food, may ferve to 
 agi Digetion. 5.0). Is. ‘ 
 
 _. The fecond Caufe, which concurs to digeft 
 Food in the Stomach, isthe heat, which noton- —— 
 y proceeds from the Bowels in the lower part of | 
 the Belly, but alfo from’ the Execrements con- 
 - tainedi in thofe parts: This fweet andtemperate 
 _ heat, does very near produce the fame Effects up- 
 
 : on Food, as thatof the Dung Chymifts make 
  ufe, in order to the Digeftion of many forts of 
 See 
 
 ¢ Laftly, the Mufcles of the Midrif and Abdo- 
 men, by their repeated Compreflions, Diftill a 
 great quantity of Liquor from the Glands of the 
 
 _ Stomach, and more.and more divide and attenu- 
 
 t _atethe parts of the Food. | 
 When the Chyle has been fufficiently wrought, 
 and perfected in the Stomach, it defcends into the 
 1 Seas where it obtains a new degree of Per- 
 fection, byits meeting with the Pancreatick Juice 
 and Biles: Thefe Liquors coming to mix there- 
 with, help to make it more fluid, attenuate it - 
 anew, and precipitate its erofs” parts 5 after 
 1 which, it eafily gets into the Milky Veins, ‘which 
 J eonvey it into the adjacent SRN ENGEE where 
 } tis fteeped anew by the L sa ge which draws 
 Qe ae 
 
 Cee oy s 
 
 
 

 
 “ -_ 
 
 ~ufe, as we fhall endeavour to prove. 
 
 Gelly, and does not differ from the Chyle, faving |” 
 
 
 
 Poets ris * 
 | Saal “ ee 
 ee. 
 
 rs a] 
 
 ee 
 are * 
 
 4 : . res E 
 
 We may by a Mechanical folution, dift 
 
 
 
 . 
 
 % 
 
 i 
 
 cous and grofs parts. It’s of the confiftence of 
 
 
 
 
 that having circulated for fome time, with the 4 
 Sanguine Liquor, It’s a little more refined than 7 
 
 ; 
 ~~ 
 * 
 
 the other... However, there is mtoré réafon to 
 
 call it Chyle, than Blood, fince if {till retainsa 
 
 _chylous Contiftence, and a Whitifi Colour, and. 
 
 hath not yet acquired the true Characteriftick of 
 Blood, which confifts in g ftrong Attenuation of — 
 

 
 i ake oe that provtuces the Red Colour, as yee 
 
 i fore ebferved.  y 
 
 “ Now befides the parts already mentioned; we ~ 
 
 _ may: alfo obferve two forts of Serofities, in the — 
 
 . Liquor of the Veins and Arteries; the one which 
 
 is purely Watry, and fluid throughout the whole 
 
 - Mafs5 the other which is Oily and Balfamick, 
 and being put upon thefire, is ealily congealed : 
 
 This: daft ferous part, may be called the moft 
 
 fubtil, and moft refined part of the Chyle. — 
 By this Mechanical Solution, you may fee, 
 
 Eb 
 3 
 
 the Veflels. ° On the contrary, the parts of the 
 Chyle being vifcousand glewy, may eafily ftick 
 “to,’and ‘incorporate with thofe fame Velicles, 
 
 ~ and there lofe their Motion, Moreover, it’s ob= 
 | ferved, that all the folid parts of our Body, are 
 
 naturally ofa Whitifh Colour, that the"Juices 
 extracted from them, are very like unto the 
 pele, and that they are Red, but only fuperfi- 
 ‘cially. For Example, ifyou wath the Liver well 
 “in hot Water, it wi lofeits Red Colour, and 
 wbecome Whitifh, which by the way, does give 
 us a farther Reafon to believe, that the Blood 
 
 
 
 
 
 
 
 
 perfons are full of Blood, and that fat People 
 ~ have not fo much ofit, and the reafon perhaps 
 ds, becaufe the Chyle i in the firft, fooner turns 
 _ into Blood, by reafon of the greater Fermentation 
 “ait undergoes, which renders it unfit to Nourifh 
 the folid parts: On the contrary, the Chyle in 
 
 the other, being fubject only toa moderate Fer- 
 ‘mentation, ftill retainsmore ofits chylous Confift- 
 ence, which makes it quickly forfake the Liquor 
 
 _ with which it circulated, in order to unite inal] © 
 yoid places, with the folid parts, to which ’tis 
 
 : convey’d. i a thor, for the better onderftanding 
 
 fs how | 
 
 : es not properly, yield Nourifhment to any 
 : Moreover, it’sobferved, that many lean — 
 
 | i that the Blood confifting of thin parts, that are — | 
 much agitated, is not fitfor condenfing the Fibres 
 of the parts, inorder to the Novrifhing them in 
 

 
 
 ace eh: Re en baeie) See * trial 
 
 a pie. Ls 
 
 ey Of Foods m Genera, 
 
 
 
 as how the chylous parts yeild Nodeitinientt you 
 
 _ snuft know, that the Chyle according to its. dife 
 
 ferent Degrees of Attenuation, doth more or lefs 
 
 eafily pafs thro’ the Pores of the different parts 
 of the Body ; info much, that in one condition, 
 
 Pea: proper for nourifhing the Flefh; in another 
 
 the Sinews, in a Third the Grifles, ‘in a Fourth: 
 
 the Bones, andfoon. 
 It may perhaps be objefted againit me, that 
 
 ‘laffign no Office to the Blood, fince the Chyle 
 
 contributes alone to the Nourifhment: of: the 
 parts. ue 
 I anfwer, that ‘the parts of the Blood, have 
 feveral ufes, firft, they digeft, and quickly | 
 bring thechylous partstoa perfection; as before 
 
 Ae 
 
 _ noted: Secondly, they make ufe of them as a 
 . Vehicle; and laftly, they concur with the Airy 
 
 parc in the ates of the Aaimal Spi 
 
 oe ~ ee X ‘ a; , 1 % a t 5 fog > 
 - t. r yO Ce 
 } { : (ee My 
 2 <a as es e , ng 4 J aN Pile 
 ed ‘ yess A : ae 
 . ‘ r 5 >’ i - Fa a 
 : 1 A F ~ 
 * “MAN 1 a“ * ae \ 
 « : A 
 { it, : ' AoW 
 + ‘4 ¥ 
 a ‘ s 4 
 . 4 1 , > ey Sa), & ae 
 ay ‘ : 
 . 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 Body ufually produces Leaves, Stalks, 
 ® and Flowers: It confiftsin all j its parts 
 OL Pipes « or Channels; the one COn=. 
 ail ng thofe Juices which are neceffary for the - 
 egetation of the Plant. and ferye for Veins and — 
 | Arteries, by conveying the Juice to the top of. 
 
 ipon as it were the Lungs of the Plant; they 
 jare called Traces by the. Tuftrions Malpighi, 
 who was the firft difeoverer of this admirable 
 |ftructure, - Thefé two forts of Velfels are united - 
 lin the Stalks, aud difperfed in the Reots and’ 
 |Branches 5 they do nor immediate} ly joint with: 
 jone another, Dut leavedntervals between; that ec 
 are filled with many final! ee which r ective i 
 a Mee seer? ito them: Bs) “the F pe. Cs. 
 | 2 e We = 
 
 a 
 oh, 8 
 x 7 
 
 PL ANT is. oreatice! Baie ‘to, What 6 ti 
 which. a Root and Seed is eflential.this Rely i> ; re 
 
 |the Plant, and back again to the very Root; 5g) —- 
 |the others : are full of Air, and ought: to be looked ay 
 

 
 owe ni sang a Rect: ‘is ‘effential 1 to a. . Plant = 
 
 i anaaed! no Plant can live or grow without i ath 
 ~ fince °tis ‘that which firft receives the Juices of 
 the Earth, ‘and makes them fit’ to be fent into. 
 the other: parts, We do not fay the fame thing, 
 in refpect to Stalks, Leaves, Flowers, and Fruits.; 
 _ for we find Plants that want fome of thefe parts, 
 
 ig and yet ceafe not to grow and live. For Ex- 
 
 _ ample, Sow-bread, and fome forts ‘of Mufbrooms. 
 ~ have neither’ Stalks nor Leaves; other Plants 
 ~ there are which bear no Flowers, as Fern, Mai- 
 —den-hair, Polypody, &c. ‘As for the Seed, that 
 _ we look upon as effential to the Plant as the Root: 
 : vis, tho? it be not” always fo difcernible. . There. 
 -, are feveral forts of A/offes and Mufbrooms, vas 
 ~ well as many Plants that grow in the bottom of 
 the Sea, whofe Seed we-do-not know; showever. 
 we do not conclude from thence, that they have” 
 ~ none, but only that their Seed. is fo {mall that 
 _ it cannot ‘be difcerned 5 or elfe that this fame 
 Seed is fo flightly joined - to the body of the Plant, 
 ‘that the leaft Wind or Agitation feparates the. 
 fame from it;. and hence it is that when we 
 come to fearch the Plant we find none of it; 
 ~ this Opinion i is very well grounded. -In the firft 
 _ place, fince ’tis certain that thofe kinds of Plants: 
 whofe Seeds we have difcover’d, proceed alfo 
 from Seed, ’tis to be preftimed with good reafon, 
 ~ that thofe - Plants whofe Seeds we have not yet | 
 ~ difcover’d, yet mult proceed from them. Since 
 the Author of Nature always acts by the moft 
 “plain Methods, ahd that that fame. is moft 
 natural and lels fubject to change, as we thal 
 prove hereafter. In the next’ place, what can 
 we conceive of the fucceflive produétion of every | 
 - Plant? fhall we fay it proceeds from a fortni- 
 ~ tous conjunction of fome Principles which meet. 
 together and form this'admirable frame. For 
 befides, that we cannot well comprehend how 
 pure Chance can in fucha rte i and with iol 
 | “muc 
 
 a 
 

 
 
 
 shue 
 | Parts, 
 
 "grow every Gear. Hs ley anal i Ae ay 
 
 
 
 
 
 s Creation having produced the firft Plant of each 
 
 Wes the fame kind of Plant, in fuch amanner, that 
 all future. Generations were no more than the 
 
 
 
 | ~ the firft hoot. Having gone ‘thus far, » it will 
 | beno hard matter for us to conceive how all 
 
 | en + that matter is diviftble ad Infinitum, befides ’tis 
 
 e before your Eyes in Seed diffected. For in- 
 pai ina Bean, wherein the Radicula repre- 
 _ fents the root of the Plant in little, and where 
 
 _ Manner. age; 
 
 Lege We ¢onclade, then, that all Plants proceed 
 
 , from Seed ; and we do. not only compare thefe 
 Seeds to fmall Eggs, but alfo the Life and Nou- 
 
 © rifhment of Plants to thofe of Animals. In 
 
 ~ are but Embrios, where all the parts are couched 
 ' within a very {mall compafs, the Sap, which is 
 
 + withthe moiftures and farinous part of the Seed, 
 | extends and unfolds thofe fmall parts in the 
 | fame manner as the “nourifhing Juice hatches 
 ae: of Animals. As to the Life and Nou- 
 /Filiment of Plants, they proceed from the Juice 
 p contained 1 in their Pipes, that by, the means of 
 a B2 Poi the 
 
 
 
 
 
 
 
 Art” Aa 4, Ve Gok. a feeak number of” oD 
 which {0 indifpenfibly ftand in need of | 
 one another, - for. the fupport of the vegetable — 
 pe Liteas We cannot imagine, . if. this Principle | BE Sly 
 |? pp adeitted, why new ADRES, of Plants do ee ia 
 
 __~- Ips belt therefore we fhould have. recourfe to. 4) 
 | -aclearer and more certain Caufe, viz. to the 
 ine Author of Nature, who in. the beginning of the — 
 
 | . kind, lodged therein all the Veins or Roots of — 
 | ~ explications or unfolding of the production of, 
 aXe thefe Shoots or Germs might have been compre~ 
 
  hended in one only, fince ReafondiGatestous 
 
 Ce eafie to be underftood, that each Germ contains 
 | in little all the parts of a Plant, as you may fee - 
 
 ae may difcern’ all the other parts in the fame 
 
 13 fhort, the Germs both of the one and-the other, 
 
 |; an intermixture of the humidity of the Earth © 
 
 
 

 
 ah. 
 es th fa 
 heigle rae aindh TA none Bee t af Ja 
 tions: hereof, filtrates athwart the different 
 ‘parts o! For: ‘Example, that which is moft 
 is pure” and” fine, ferves to nourifh the Flowers, 
 ‘and. Fruits, that which isnot fo, fapplies ' ‘the 
 Branches, Leaves, and Root; ‘the molt grofs 3 
 and earthy ferves for the Bark, the moft Oily 
 ei for Gum and Rofin, juft the fame : as we find it 
 in Animals, » where the'Food they’ receive into 
 - the ftomach, paffes afterwards into the Blood, 
 circulates in the Veffels, and purfuing its dif- 
 ferent degree of attenuation, ferves. to nourifh 
 the different parts of the Body. We may alfo 
 add, that as thefe Aliments are fubje& to various - 
 . -altetations, according to the differeft parts of 
 "tee > _ the Body wherein they. are, fo the Roots give the 
 _ firft formation to the Juice they immediately re- 
 : ceive from the Earth, after which the Stalks pre- | 
 pare it for the. Leaves, and the Leaves for the 
 eae ‘which may be alfo confider’d@as the 
 Bowels defign’d for the Seed,., as the Tefticles of 
 eal ‘Women are appointed for containing the — 
 Boasye by the Arad BS ‘Animals: are multi 
 plied. a a 
 ee Belo ercral Plants are fed by ithe ‘Gane atte. 
 aitich they receive from the Earth, yet they 
 “have very different Vertues, Taft, ,_and Smell 5". 
 and this proceeds from the natural difpofi tion of : 
 ‘their Pipes or Conduits, which admit but of © 
 “part of the Juice of the Earth that molt agrees © 
 with them $ or becaufe this Juice in the Pipes: is 
 {ubject to different fermentations and ‘workings — 
 that much alter it. The particular difpofition ~ 
 ‘of the Pipes of a Plant is in like manner the ~ 
 ~ Gaufe why one requires one Climate, and,gne- — 
 ther fort another Climate; one the Sun, OTe a 
 other 1 thie Shade & one noe and the anhen : 
 ah 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ne, was not known; 
 
 ‘Temperance and F 
 
 ftre, Men made ‘ule of | 
 fuch as were eafily pr epared ; a 
 ther Plants which the Ez rth le 
 with, 2 abe 7 
 of h Afaanerr is: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 not take upon me.to demonttrate in this place 
 
 
 
 1 ibe, preferréd before all others, becang they are 
 | lighter, eafier of digeltion, ‘and produce more 
 “temperate Humours; and for that reafon out 
 | firft Parents, who lived upon this fort of Ali- 
 | ment were, much hailer thanwe; they were fo 
 fayoury to them, as falted and feafoned Meats 
 are now to us, which. we order a thoufand 
 " ways, and are for the moft part injurious to our 
 
 health, becaufe they excite violent fermenta- 
 tions in us, Which corrupt our humours, where- 
 
 by the folid parts of the Body lofe their recurring 
 
 They ge a to call He Colles Age, 
 cee befides that Men. were. better and» more - 
 | Vertuous than ‘they. are now, which yer I fhall. 
 
 
 
 age 
 
 ~ they. were alfo more {trong and robuft, lived . 
 longer, and were fobjed to lefS. Difeafes than... 
 » it may be faid that the Food 
 
 Gallic Plants afford - us, are in fome meafure to. 
 
 ee C. OSETERC 
 

 
 i: a : 
 
 2 
 find out fuch a' multitude of different Foods 
 which were unknown to our Anceftors, that we — 
 have introduced a Cloud of Difeafes which they ae 
 ay knew nothing a a 2%, . 
 
 . Should be Plants, feeing that Mankind were oa 
 ver fo hail and vigorous as in thofe firft Ages, 
 
 ‘3 
 
 
 
 
 
 
 
 pated PRs ae aes we tener bis Ne 
 it. ftra Ise, fince we ‘have ‘taken “he pains’ “to 
 
 “Here a Conjecture may be eades ‘ “that f it eke 
 
 as if the Food which the God of Nature de= 
 
 figned for us, and what beft agreed with: Us” 
 
 : 
 
 wherein they made ufe of them ; ‘moreover, wer | 
 find in Plants thofe things that. are not. only 
 
 Neceflary: for Life and Health, but alfo that 
 plants are delicious and pleafant : Laftly, we 
 
 find that Horfes, Beeves, and Elephants live up-- i 
 
 _ -* on nothing but Plants, and that thefe Animals 
 are large, fat, very ftrong, and rarely. out of 
 order, which is a plain evidence that thefe Ali- , 
 ments are very wholfom. — Py mee cn ne 
 
 - There area great many forts of Plants thas 
 are ufed for Food, the Fruits of fome are only 
 
 in efteem, « the: Roots of: others; fome afford » 
 
 good edible Flowers, and others Seed, while — 
 
 ~ many aré valued for their Stalks and "tender 
 Map wdpor ise as you may fee i in, Snot following yw 
 
 ters. fae ¢ Ue ia. 3 aes te ae ee et: aie 
 
 : 
 
 un z 
 i ee 
 
 
 

 
 
 
 
 
 
 
 
 
 
 Mivstapoon vai to * 
 
 OfSTRAWBERRIES 
 
 prsbeeeies Difirns i 
 
 gn atere Cube 3 y 
 thers grow 
 
 B yited frit are’ 
 
 Wr a alta 
 
 Ag vy ay 4 
 
 ie. iture 0 sf iStspberiies 4S: not: vibad; fey 
 ne seed bs injury, unlefs mie fhould be taken in: 
 too great quantity. 2 a 
 + They contain much’ Riiiteginst ant effential Salt, | “ 
 ick a {mall quantity of fine Oil. : 
 ‘They agree very well in hot pao with The ine 
 - young People that are ofa Cholerick and San- Be a 
 
 Coujtiti 
 as: ae ey: ing ith ter 
 
 phi a REMARKS. - fit ithe 
 
 ar HE beieeise fmell that exhales from Sameberiel, fo 
 Ri, plainly thews that the volatile or effential Salts con- 
 tained therein, are attenuated, diffolved, and exalt their 
 Sulphur, and are united thereunto ia fach a manner, that, 
 apa afterwards convey’d, to the Nerves of the Smell, 
 they lightly prick and as it were tickle them, and it is this 
 railing up of the Sulphurous parts of the Siramoerrics that 
 | renders them of a vinous and agreeable tafte. ° 
 - Strawherries are moiftning and cooling, becaufe they 
 contain many Phiegmatick parts, that are proper to ex- 
 Ps: ta | Bs ek 7s pend 
 
 i 
 - 
 
 a6 
 
 
 

 
 aric tated S 
 rat their ‘dion, or Motion. “The effential — 
 ‘a | it a Stramberries, may a alfo ) contribut to. 4 
 ~ prodiice tI | el effeéts of thickning the Humours a little ; | 
 and: thereby moderating the rapid motions of their infenfi- 
 ble: parts. “They pretend that Strawberries, are a Cordial, 3 
 «Sand refift Poifon, and that probably, becaufe they. arecom= 
 as - pofed of fome oretty volatile and exalted Principles : ae 
 i. ble to ftrengthen the hear andl toy ‘keep the liguuids of the * 
 aS Body i in a juft fluidity. ; = 
 “Sitaiwbers | "They make avery pleafant patel ot svameritaly ly a 
 DS: Wink. ter, and Sugar, called Straw berry-Wine, and is much ufed 
 ey ae during the great heats of Summer; it cools, moiftens . 
 ‘and quenches thirft: Wild Strawberries have fometimes 
 a fharpith tafte, becaulé the Sun not having fo much in. 
 . Auence upon them as upon Garden Strawberries, by reafon 
 . - “of the fhade of the Trees, their Oily. and Saline Principles . 
 | ‘have not been raifed enough, nor fufficiently united one 
 “with another, fo as to produce fuch a pleafant ‘and agrec 
 _ able tafteas Garden Strawberries have. Wa, 
 Biymology, Strawberries, in Latine Fraga, is derived bom Frigrarey 
 a ae to fmell well 5 becaule ae pee a ptr: & eo ae ar 
 
 
 
 
 
 
 
 
 
 
 
 
 Pe MAIN)", 
 
 Ree aE : ipee Vili 
 ei. Y q Sie Ph 
 has ae zi a » & 
 © * 
 * % 
 4 
 i a“ " 
 ! 
 : 
 
 
 
 ; = OF Reser “i re ue = An 4 o be 
 
 ue SHERE, are “two yey om ‘Rakeoke coms q 
 monly ufed, az. the White, and the Red ; 
 ou t ought to choofe thofe that are large, “fall of 
 ik eet and vinous Jnice, and pleafant to the tafte, 
 | and finell. 
 Good.efi: They are Tee a. moiftning and eal ne 
 fe8is. ture, Cordial, and fortifie the Stomach, theyll — 
 ced fweeten your. breath, and purifie the blood, and 
 are reckon’d to. be “Anifeorbistick, and Aritine» 
 | _.. phretick. | | 
 Meffels. ~ They eafily corrpt in the Stomach, if theg 
 a continue any time there. 
 Principles. They contain a-pretty quantity ‘of fine Oil, 
 rauch effential Salt, and Phlegm. Patt 
 
 | Bi r . 
 
 
 
 Ss 
 
 They 
 

 
 
 
 and fit pe ye Tag 
 Hy. 274 Cone 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 iiss "4 R ie. ae ‘ 
 in mn a. AB a ae Me Sel Fy ae 3 2 m WR Ata aa fa ia 
 Raiberrysis a kind o a Cultivated Muibers, ABR Me 
 bigger than a ‘Strawberry, a dittle nay; fome. Pe gs 
 
 ite, ‘but. oftner Red, and made up of a umber ‘of 
 s faftned to one another, = . 
 t nd fell proceed Feenrt ate ties 
 fome vily parts a little refined, Bas, 
 Nerves of the. pein and Snel : 
 
 3 in- the mean 
 oifter a more sheds Ne ‘than the 
 mpaét in their parts, for which reafon 
 ‘a the bi ie planc if they continue | ag JENN oo 
 
 hey make a. fort. of Liquor of Rasberries athingtiat hashert 
 ordinaty Water, called Rasberry.Wine, much ufed in Wine. 
 ‘the heat of Summer ; and the fame: is-as pleafant as that path ca ae ee 
 ‘of Stramberry.Wine, and endued with the jike Vertues. : 
 - Rasberry-Flomers are-made ule: of againit St. Aushony’ s Rasberry: 
 Le Fire,, and inflammations in the Eyes: Flowers, 
 As for the Leaves and the Tops.of is Shrats, they are Leaves, 
 Be ee a deteffive and aftringent Nature, and they are made 4% Tops. 
 | ne ‘of again ft Garg garifms in the Mouth and the Gums. . 
 Rasberry, id Latine Framboefia, comes from Fraprare, to Eymology. 
 ~ Gel well, becaule it has a’ ‘pleafanc finell, as well as the ~ f 
 | Stramberty. © The Rasberry-Bulb in Lacine "they call Rubus 3 
 deus, becaule ‘tis a kind ot a Briar that formerly g srew in 
 neaL, pie Pees Mount: dhe Mi Ce , 
 
 
 
 
 
 es CHAP. 
 o Goosberses that 5 64 upon aa Paes, 
 
 THERE | are two Pore of them, the one Kinds 
 owhiich grows upon wild prickly Goosberry- 
 — Bufhes, and the other upon Garden or Cultivated | 
 a "Thott that grow wild are the moft com-** 
 fi | mon, oe: 
 
 
 

 
 Poe tcc in’ pres or eat the! ripe 
 
 « so (off the Trees, Choofe the Jargeft, plumpelt, 
 
 and beft taftedones. 
 
 Céad ef  Goosberries create an Oe ot they are a ae ‘wid 
 
 feds. aftringent and cooling Nature, they ftop Loofe- 
 
 ., 
 \ : 
 om 
 
 nefs and fpitting of Blood, quench thirft, and 2 
 
 are good for People in Feavers, mixed with their © 
 
 Suppings ; they refift Poifon, and hinder the No-. 2 
 
 bler parts from Corrupting. 
 
 7 effeds. They are not good for Melancholy aperfine. 3 : 
 
 ‘they fometimes incommode the Stomach, prick 
 and contract it a Tittle too much, ‘efpecially ee 
 ‘they aregreen. ewe 
 
 y: 
 
 | Principles. “They have a ereat deal of Oil, ‘effential salt, ” 
 ee sid ot and Phlegm in them; Blo are very good in — 
 
 “hot. weather: for pe ronne Bi 
 | Perfons. 
 
 REMARKS. one ie 
 
 ous” bens hie ? 17 
 
 2 ee * i i 
 < Pam 8 ix * S ‘a 
 +). to A Ser M4 
 
 of an acid tafte; becaufe the acid Salt contiin’d there- . | 
 
 G OOSB ERRIES in the eh are green, aia i : 
 
 in in a large proportion, is not yet incumbred with Sul- 
 
  phurs, . and thus it can operate - upon the Nerves of the 
 
 _ Tongue very powerfully 5 3 infomuch that this Salt being, at . 
 
 that time united with nothing cife but fome proportion of — 
 
 Earth, excites an aftringent and ftiptick fénfation; where- 
 
 rifes, and by the help of fermentation unites it felf with 
 
 ~ , the Salts, and divefts them partly of their firength’; then. 
 
 it is that Goosberries are ripe when they have a “fweer 
 {mell, and“ yellowifh colour. From whence we may con. 
 clude, that the more ripe Goosberries are, they are fo much 
 
 the lefS aftringents and fo when you havea mind to have’ 
 Goosberriés preferved, the green are to be yreferred be- 
 
 fore thofe that are ripe. 
 
 The faid eflential Salt wherewith Goosberries Mehokid | 
 
 is the caule of the principal effe&s wrought by them.’ In 
 fhort, they would not create an Appetite, were it not that 
 this Salt lightly pricks the little Fibers of ‘the Stomach; the 
 would not cool and be good for People fick of Fevers, an 
 
 be endued with the: dike Vercors * but becaulg this Salt 
 
 by. 
 
 as afterwards the little Oil contain’d in: the Goosberries, — 
 which before was kept'back by paffive Principles,gets loofes, 
 

 
 Ip “by finparting” AN Tittle more eb titel a to the ‘Homouts, ? 
 Ros their vic ent andimpetuons motion, 2 ee 
 Goosberries are not good for Melancholy Perfons, becaule : 
 “they. increale acid Humours. Jn them, _ which they are ale a 
 ready in commoded with in too great a degree. _ | ae 
 A (Ghoshery. in Latin’ is called ‘Uva Crips,” ‘Becanf: it’ $ Eyymology. 
 “like a Grape, avid hairge? 2/4 28 
 | >It was alfo called Groffalaria fi implici sino, a cute fruflus. 
 grollty becaufe the skin of this Fruit isa little thick, and 
 | ehat It grows in ‘ahaa or ued Seni and 1 not Grape- 7 
 ‘Bales ae ‘ 
 
 
 
 
 
 ‘ 
 
 Ponoko wary. 
 
 | of Goosberries which grow rei and” 4 
 % avy bia oles aa fe LCi 
 
 fe 
 
 ry THERE are “two Holts of Gosbervies which Difference 
 
 BL grow like Grapes in Bunches, one is Red, | 
 and the other White ; thefe lat are not fo com- 
 
 “mon as the other, ‘they have very near the fame 
 
 | tafte, both the one and the other ought to be Choice. 
 
 chofen, when ripe, large, round, foft, fhining, 
 
 full of Juice,of a fharpith tafte,and good fell. 
 
 The Red and White Goosberries are cooling, Good Ef- 
 moderate the heat of the Bile, and other Hu- feds. 
 ‘mours, ‘contract the Stomacha little, and refift 
 
 -Poifon. Some People by the frequent eating of JU effetts. 
 
 - Goosberries, have found fome little prickings’in © 
 their Stomachs; and this over-fharpnefs of Goof 
 berries iS ‘allay’. by mixing a little Sugar with 
 them, whereby they will be qualify’, and re- 
 
 dred lefShurtful 
 
 *  Goosberries contain a Little Oil in them, and S 1 Prinsiples. 
 great deal of effential Salt and Phlegm. 
 
 ‘They are good in Summer. time, for young Time, Age, 
 Cholerick People, and fich as are troubled with and Cone. 
 too ek ‘and no cainig ihe : : aie 
 
 i 
 
 gs Eee. 
 . 
 
 
 
 REMARKS. 
 
12 
 
 REMARKS 
 | HE vabusbintie which grow. ‘in pints 7 called d 
 “Latine Ribes, are little round Fruit, about the big- ‘ 
 
 
 
 
 ay aaa of Foods. fe . 
 
 nef ‘of Funiper Berries, they grow upon a Shrub WET: well, ‘1 
 known, and ace much ufed in Foadss ” : 
 Thedharpith tafte of Goosberries proceeds. frou ‘the acids: 
 
 extended by a fufficient quantity of Phlegm; befides, “tis. 
 
 Salts contained plentifully in them, which areloofned and “ 
 
 by the Sulphurous parts, which bind up and embara{S the . 
 
 Sweete - 
 
 Meats. 
 
 Goosberry- 
 Wine. 
 
 Syap- 
 
 Goosberry- 
 Leaves. 
 
 Kinds, | 
 
 Choice. 
 
 Good € 
 feds. I 
 
 this'acid: Salt that renders Goosberries cooling, and- ‘proper ) 
 
 Water, and vive it them to drink who are e fick of ished? L 
 
 for allaying the heat of the Bile. y 
 Sugar taken with Goosberries allays their’ ‘over-fharpne®, 
 
 acids of Goosberries.. They make very good Sweetmeats of i 
 Goosberries, as allo a Liquor of them, with Water and Sus 
 gar, called Goosberry-Wine, ufed i in the height of SumTET 
 to cool and moiften the Body. , 
 
 They likewife make a Syrup oP. ithe}. much’ wed? in” 
 Phyfick, as alfo in Food; the fame being cooling, moift- 
 ning, and very agtecable to the taftes they mingle it with . 
 
 
 
 
 
 Goosberry Leaves are ibe wer La a med 4 
 CELA Po Maigie praronmy 
 
 OUR Cy: SEER a os % 
 
 EOE Cherries. ne 
 
 ere are feveral forts of Cherries s : fick Red 7. 
 
 ones, of a fharpifh tafte, and. the moft 
 common of any; fecondly, Red, White or Black 
 Cherries, that are bigger than the ‘other, and of 
 amore compacted Pulp, called a hard Cherry ; 
 and laftly, there are {mall wild black Cherries ~ 
 with a long ftalk, pleafant juice, which dies a - 
 black or purple. [he Cherries ought to ie 4 
 chofen when ripe, juicy, big, plump, and well _ 
 tafted. ! ¥ 
 They keep the Body open, quench thirft, pools 
 create an appetite, area ‘Cordial, and: refift 
 Poifon. ‘They provoke Urine, and are reputed. 
 
 ix NG — 5, 
 
 a aes re 
 
 end for the Difeafes of the Head, © The Stones 
 
 > ate 
 
 } 
 

 
 
 
 
 
 | the Kidneys and Bladder when taken inwardly. 
 
 boa hey likewife make ufe of. them for Pains in the 
 
 Hea 5 arifi ing froma} Feaver. Ad bid: aa: 
 | ©: Cherries eafily corrupt in the Geach ei vr fis, : 
 -alfo caufo esata) and Chollick; “they have. more, 
 
 Pe egm in nth vem thai any other Principle, a little: Prins. 
 bi da littl 4 elfential Salt. aS nce , 
 ol y are good for young biliou Perfons i 
 
 hot weather; but old Men,» and ifuch: as, are and Con- 
 
 | P blegmnatick peer to abftain from them. es Be ution, 
 
 Pee i ee ; a Pete iat i 
 Fe Wooked | upon 10 bet pr ‘oper | “for fe stot TS a. Sek 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ips 5 ‘3 ° 
 
 r Hey n never fiw ay. Carries at Caolees before that Fa- 
 
 4s mous Battle wherein Lucullus defeated, the Great 
 é caanbeidiser. This Conqueror brought fome of themfrom 
 a City of Pontus, called Cerafus, and now Cherrifonda, from: halk 5): 
 the firft of which Cherries were denominated. ‘This Eruic 
 ~~ will not grow every where; there has been great pains ta. 
 ken to Cultivate the Cherry-qTres | in Ey LIP bucit would never aia 
 - Stow and bear Fruit there... . 
 Cherries are much ufed inthe heat of Summer ; the firft | 
 mentioned by us are the bef for tafte, and Mens Healtnse 
 ~ not only by reafon of their fharpifh tafte, which creates an 
 “ appetite, but alfo becaufe they are moifter, and of aneafier — 
 “| + digetion And indeed it may be reckon’d a great misfor- 
 ‘tune in fome Countries, efpecially to the Peafants and 
 Poor, whenit proves 2. fearce year for Cherries, becaufea - 
 ~~ pound of them, and a. ag of bread will ealily tabi them ! 
 _ without Wines ee VL eck 
 Cherries are of a maificing) and doling Na tite, | becaufe 
 “they contift of very watry ,and phlegmatick parts, which. 
 ‘ate proper to allay the violent motions of the Liquors; _ 
 "they likewife quench thirft, becaufe thefe watry parts dif-- 
 - folve, and take away the fharp Salts that are the Caufe. 
 thereof. Laftly, ‘they keep the Body open, by dilating the 
 ~ grofs. Humogrs centain’d in: the youd and driving them 
 ~ out. : 
 ” Cherries confift bs a Subftance that is ‘not very compact . 
 and clofe in its parts, and therefore they eafily corrupe in 
 the Stomach; they alfo contain a little vifcous and acid 
 ge which pricking, the fides of the Entrails, and co- 
 ming to be rarified by the heat : the pen , caufesChollick « 
 | aa | uo: 
 ” ® : Shey 
 
 | o 
 
 
 
 in Time, een a 
 
ae. “i ’ 
 
 Choice, - 
 
 Coit e 
 feds, ys 
 
 to be good to allay the heat of Feavers; they | 
 
 a effes, 
 
 e: Princes 
 
 Time, Age, 
 and’ Con- 
 flitution. 
 
 
 
 
 4 Oe Been f{ Pods. OO 
 A Teeatifecof, Boeds. "Faas 
 
 They. make very good Sweet. Meats of Cherries cy tee . 
 Dives them, and thefe moiften and cool much, - and 
 may be given People in Feavers. . 
 The Cherries muft be dried for the better. keeping of 
 _ them, but then they thrink up, becaule my are a 
 oR the a aie nase his a them foft. or ae 
 
 
 
 = “CHAP VL mc ae | 
 ° 108 Apriccks. * ph ne 
 
 
 
 : “Here are hee forts of 4 arin the frit + of 
 4 which are pulpy, almoit round grow: ‘as 
 asa fall Peach, flat. on the fi des 5 one of. 
 hich is of a dark Red, and the other Yellowith. 
 The pulp is tender, ‘pleafant, ‘and of a good 
 ~ fmell: It contains a very hard» and flat Stone, 
 wherein there is a bitter Kernel: The fecond 
 _ differs from the firft, in that they are of amore - 
 whitith Colour, and that the Kernel is {weet. 
 _ Laftly, the third are fmaller than the others, but 
 not fo well tafted, and of a yellowifh, colour. 
 Thee laft.grow upon a Tree that is not Culti-— 
 vated like the reft.. In'chufing your. Apricocks, i 
 » take thofe that are © pulpy, portint well coloured, | 
 and well tafted. | 
 i» They : moiften, create an Appetite, erorcke ’ 
 eidrines are a Cordial, Pectoral, and promote 
 Spitele. An Infufion of Apracocks i is looked upon 
 
 
 
 
 
 alfo fay that the Kernel of an ue erk Kills the 4 
 Worms. 
 
 Apricocks fill the Stone with wind, and. ea- ; 
 fily corrup there; and therefore they ought to” 
 . be moderately taken. * i 
 
 They contain an indifferent quantity of Oil” 
 and eflential Salt, and much Phlegm.. | 
 
 They are good i in hot weather So young Bea: | 
 ple that have good Stomachs, and of a bilions © 
 
 and fanguine Si wk | 4 
 
 REMARKS 
 

 
 
 
 [2 7. Pricoein Tatine are ee “Armenitea, from Armenia, Bs bi i : 
 ~ £X becaule they were at firft brought from Armenia to =" m . 
 "Rome. The Greeks gave them the Name of Bericocia, and 
 _ the Latins Pracoci4, that is s early ripe Fruits, becaufe fit to | 
 “be gath-red betore Peaches, which do not ripen before 42- 
 :  bumin, and of which they were reckoned to bea Species. 
 __ Apricocks are Fruits of an ag greeable tafte, and uled more 
 i. F toc Pleafure than Health 3 they cool and moiften, becaufe 
 * _ they contain much Phlegm, jntermixt with a great quan- 
 tity of acid effential Salt, and fit to allay the violent mo- 
 Sotion of the, Liquors, yet they create an Appetite,” becaufe 
 & this acid Salt lightly pricks the fides of the Stomach. — 
 Ae, Jn the mean time People ought to be cautious of this 
 fort of Food, which contains a vifcous and thick Juice, and 
 | “fometimes at the very firft paflages,caufes Wind, and crude 
 ‘Humours. 9 
 
 } _. They preferve meitocks, to render ew more “pees ing to Apricots ; 
 
 the tafte, and that chey may keep the longer. . Being thus preferv'd. 
 __ ordered, they are the lefs obnoxious, becaufe their vi(cous | 
 ee “Phlegm is rarified by the Sugar and Boiling.” They: are 
 -alfo more Pe€toral than raw Apricocks ; for befides the’ oily 
 i and embarafing parts naturally contained i in them, the Su- 
 - gar wherewith they are preferved, fupplies them with 
 _ other qualities proper to allay the fharpnefs of the Breaft. — 
 * TheKernel of an Apricock ftone has this 1 in common with all 
 _ biter that it kills the Worms. 
 - You, may extraét an Oil out of diem good for noite 
 in ni wise for Set and ae the Piles. 
 
 their Vere 
 Y mes. 
 
 | PP 0 : re H A pri vi 
 pe Ay é as of Peaches. * ; 
 
 
 
 
 
 * te 
 
 rou Rie to beter fick | as are of 2 an Hoe 
 agreeable {mell, foft pulp, juicy, vinous, 
 | well coloured, full ripe, and that are not eafily 
 ‘ apliga from the ftone. ~ 
 They help a ftinking breath, proceeding from G ood Ef. 
 ~ corrupt matter exhaling fron) the Stomach ; feds. 
 they cool, moiften, and are a little wa oa 
 
 ea i | 5 AS 
 
 \ 
 

 
 Pr ite, Se 
 aie 16. ae ae 
 Ora, ae a ok 
 | IIE feds. 
 
 d moift fubftance, © 
 
 
 
 ” principles. 
 ‘Time, Age, 
 and Con- - 
  ftimution. | 
 
 ee: 
 
 ... jours arifing fcom the vifcous Phlegm contained therein. — 
 
 eR 
 
 Ss 
 Can 
 an) 
 © 
 eal 
 ar 
 a 
 GQ 
 ~~ 
 | Dee 
 ae 
 rate 
 sab) 
 Ss 
 o? 
 be] 
 S 
 ry 
 23 
 — 
 = 
 a 
 ee 
 © 
 “<j 
 @ 
 ad 
 F 
 i@)) 
 ra) 
 poe) 
 ay 
 roe 
 ey 
 — 
 O* 
 vt 
 =) 
 oD 
 “De 
 nA * 
 oS 
 cas] 
 < 
 
 Peaches ‘They ufually mix a little Sugar with Peaches 
 
 preferved. eat them, this makes them the more wholfom, for the Su-_ 
 
 - preferve Peaches imorder to make them more agreeable to 
 thé tafte. 0 V3 tM eY Sg ae nee ar emer 
 
 Aa | 
 “ey 
 iS 
 Sse ¥: 
 = 
 Soot 
 s 
 =. 
 = 
 E 
 FS) 
 st 
 > 
 tt a 
 ios 
 a 
 ‘© 
 on 
 } 
 3 
 a) 
 ct 
 O. 
 ce 
 og 
 = 
 = 
 o 
 ee 
 = 
 Bis 
 
 \ 
 
 2 & 8 
 

 
 
 nOil a AT enetal Kernel oF 
 “ you may orce out of it an the Peach, 
 ~ accounted good. pe ‘noife in the Hars. Js Oth, Si 
 he ee of its, sae Salts, rarifiesand eg-@ | Saw he 
 } by their Me Podping 3 in the i 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ee see pee ee ee alfo, ufed for warmed 
 
 ney are purgative,, andopening. ad Lee? 
 
 re called Perfica Mala, ecanle Ihe of a Peach, 
 ght out ay tee Wie Sb a Mi | Pomeliey, x 
 
 Ds ‘Hath Ae ae aie he ts - deferibe! tole Kinds, a 
 all the different forts tee ore th which are al. is Bs) 
 ae innumerable ; there are thofe Mat are 
 
 Phy 
 
 ; i Ane Acok. eh ase talte, he the taoasl 
 where they grow. Thus fomeare large, {mall _ 
 or middle fized; others round, oval, or ob- 
 long; fome {weet, fharp, or harth, and accounted be 
 ‘more or lefS fo, according, to the Places from 
 ‘whence they are brought. Of all the forts of 
 Plumbs, ‘thofe are the beft in their kind, which Chole, 
 ‘have a tender and fine Skin, are {weet, of ce ae : 
 pleafant tafte;, and laftly, that are trefh gather’d, 
 
 and before Sun-rifing. 
 |*. They are of a moiftning, cooling, foftninig Good ef- 
 | ae laxative Nature ;\ they agate thirft, and fects. 
 ; create amt Appetite, 
 | Thofe that have a weak Stomach; and cannot Evil ¢} 
 | aly digeft their Food, ought not to eat Plumbs, feil:. 
 for they do much weaken j it; befides, they pro- 
 | duce a quantity of grofs and Phlegmatick Hua 
 | mors, and therefore they are not good for Aged ; Be 
 and Decre pid Perfons, and fuch as are full of 
 | : ONE" r Flymps 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
  Brniples : Pins gan ain a . : 
 | ‘Time, Age, Salt and Phlegm;, he are Pei in. hot be 
 on oe for young People ‘that a are of 2 bilio usa 
 « guing Contato ; 
 
 Sg 
 
 
 
 A Ss there: are a great ‘many’ : different. kin 
  £¥ there are fome of very pleafant tafte, — 
 othe, belt. of Qualities Tables 
 -greeable a talte that they 
 ee: dine | ‘in relpeét to the effe 
 that are commonly ufed fo: 
 ie age ~ Taxative and foftni 
 le Saaaae - ate ftiptick and ha 
 | 7 “gent, good to ft 
 
 
 
 od nefs, and V ting. | 
 
 -Thefe two forts are ufed in Ph fick For Example, ‘the | 
 
 pulp of the black Damafcene is the chief Ingredient of a 
 
 age ee Purging Electuary. The Ascacia Nofiras.is. nothing ele 
 
  Noftras, » but the thickned Juice of the Wild Plumb, This laf is” 
 
 _, made ule of upon fuch Occafions where you would bind the 
 
 id Body. Thefe two contrary effeéts proceed from “the | 
 
 3 different difpotition of the Principles whereof ¢ each of thefe - 
 
 aie oan truss: are compofed. As for thole which are harfh, we 
 
 have room to conjegture, that the acid Salts are united to ; 
 
 Earthy Particles, fit to confime the fuperfluous meiftures; 7 
 
 a which relax and debilitate the Parts. Then forthe other, | 
 
 ‘which are of a more agreeable tafte, the acid Salts are - 
 
 more at liberty, and float in too great a quantity of Phlegm, 7 
 
 for which reafon thefe Plumbs are foftning and laxative, and 
 
 - therefore ‘are not good for thofe who have a weal Sto- 
 "mach, and are fullof Phiegm. ho betle goa 
 
 Plumbs They make good Comfits of feveral fore oF Piehs. they 
 
 preferved. are alfo dried in an Oven, and then they are called Prunes : 
 
 Pruyes, they alfo ought to make choice of fuch as are dew, tender, © 
 
 foft, and of a good ait ag. have. staule the pred 
 
 Venbiies as Plumes. een, ae i? é 
 
 
 
 
 
 
 
 
 
 
 
a 
 
 
 
 fo fi y y different math: Be ie Kits ‘ Has 
 si poflible to defcribe. them. allt” ay aie 
 
 r form, bignefs, colour and 
 e are nee alfo. that have fomething - 
 in them, and that proceeds from the 
 ade upon Apple-Trees, You ought to Choke, 
 uch Apples as are plump, good coloured, 
 ed,:and above all,jfullripe. 9 6 | me 
 are Pectoral, caufe Spitting, open? the Good ef) apt 
 and sordial aud Cooling. — uae Seis. 
 at all good for thofe ba Aes 
 - Boil’d Apples are to be pre- 
 e thofe that are raw, becaufe they 
 recon 30 oe 
 them contain much Phleem, Oil, 
 eflential Salt. 
 _. They are wholfom at all Sines fon young Bi- Time, Age, — 
 ous Perfons, pecanthoy, Fone ae fich as and Confti- 
 
 ave a ee ae ° | veh tution. pel 
 » EE tries: eed 
 
 Pples. ate ge very well known, and much ufed for ; 
 ed “Food ; the Apples commonly made ule of, and fuch ee 
 as are well ‘tafted, moiftning and cooling, are Pettoral, — 
 and open the. Body, becaule they contain an Oily and ‘ 
 ~ Phlegmatick Juice within them fit to produce thefe good 
 effeéts. They are not at ail proper for thofe that have a 
 | weak Stomach, becaufe this Juice does but weaken ic fill 
 pathe more. 
 Boiled .4pples are to be preferred before raw ones, ber 
 caule boiling takes away the undigefted moifture that is 
 in them, which makes them adittle windy, 
 | Apples which are kept all the Winter are better than the 
 Tied becaule they haye a longer time for the over-raw 
 £32 moifuge 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Meffeds, 
 
 ? Py inciplese 
 
 
 
 
 
 : PA sane! 
 i ahh if 
 i eh 
 
 | 
 iP 
 i 
 
 
 

 
 
 
 
 
 ~ Mountainous- places 
 eae nowever they: may | 
 Laie te for: fome diforders in t 
 , * aftringent things are very g 
 Ate ay 1 They make a very deliciou 
 
 S “ples, called Apple-gelly, and the fame 
 eo ee. pebiirels aay much ufed, 
 Apple in Latin is called. ‘Malin & Ms i 
 
 Bong caufe this Fruit is eae ufed oe see and Health- 
 
 
 
 Perio Here are Seren ae ii Pears 1s well $0 
 Cloltgs i Apples, that differ in form, bigne 
 Jour, tafte, and fmell; the belt are thof th 
 ea are fweet, full TIPE, | plump, and that: ae nei 
 - harfh nor ftiptick. — coe as ips 
 eee ee Pears create an appetite, ae (srlife th 
 fils: mach; thofe that are of a harfh or four tafte, 
 
 -are more aftringent than ‘the Fa) and fitte cS 
 ai to ftopa loofenefs. a 
 “ Meffets.  Thofe that are Tabied to, ‘the Cholick ought d 
 ee a net to ufe Pears, neither ought they to be eaten ® 
 ye before other Vietuals: ~ 
 Principles. They contain much Oil, andeteatiel Salt, . 
 zime, “ge, "They {uit at all times to any Age and Conftitu- ¥ 
 i Con pe hee ree be ri ht! ufed.: / 
 1HL10776 bd Fe 
 
 REMARKS. 
 
 > 
 Ohi BOM 4 
 

 
 at parts, ' 
 liquors, and to- a a 
 hat weaken the a 
 
 
 
 ‘ea harth tafte are more | 
 becaule Lane pe is ot ia 
 
 zy 
 
 
 
 
 
 
 
 Wind, it even the Cholick j i fon fome Peri 
 : ‘To render Pears the ealier of digeftion, t 
 and mix-a little Sugar with them, whereby 
 ae more wholfom, eccordisg. to that Line, 
 
 
 
 ey er eh : 
 
 ‘3 
 
 they are ren 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 o ot f: 
 
 oA e ff oh es 
 | Cra greven ftontsbum, rele sant Pyva cole graven : 
 
 
 
 ears onght fot. to be. eaten bef ‘ore ee Viduals, 6 Pill 4 
 caute they may continue too long in the firft paflages, caufe 
 es is ne and fo hinder other Foods taken after- 
 
 ' The Ke sie of a Pear are good for killing the Worms, Peateicer- 
 and to Pench patrefadtion. nels. 
 
 Pours in’ Latin were called Dora, @ Pyramid, becaule ericleg Yo 
 we one end like a Pyramid. 
 ‘ile- -Pear-Tree in Greck . ‘is called dynes ‘rom? 
 bb abyeecy C0 frangle, becanfe the chewiug the Fruit 
 Tree cidfes ‘Up the Fibres of the Mouth and Throat _ 
 ch ay or ee as af a Man was lke: ‘to be ftrangled 
 
 GHAR Xt 
 OF Fig eG 
 
 ¢ “i Bet te are feve hy forts of ys that ier in Differen- 
  f form, bignefs,. colour, and tafte ; what- 
 a OUEL kiad they be, you muft chooie fuch ‘as are 
  foft, jaicy, and of a good talte, thofe that have - 
 ia be aud ge slicate Coat are more ealily di- | 
 a 2. , % i gefted 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 - garifms of them for ‘Diftempers i in the Throat 
 
 and Mouth, and they are alfo outwardly ap- 
 plied’ for to foften, _digelt a 
 
 }Tation- syst a iis i 
 
 Hf effets. 
 
 2 be eaten. till. the ‘Skin i is taken of 1 
 i are full ripe. 3 ce: ¢ 
 
 o ‘ nda humours inthe breaft; they are likewife . 
 looked upon.to be good againft the Stonein the 
 
 ~-caufes Winds and Crudities, and therefore ’tis” 
 
 
 
 ‘They are very nourifhing, quench t irft 
 
 Kidneys, and to refift Poifon : They make Gar- 
 
 
 
 ee haften fuppu- 
 
 The. vaonederste ates of. ‘this. Pe “yfually | 
 
 _ pernicious to thofe that arefubje@ to the Cho- ie 
 
 Principles. 
 Time, Age, 
 and Cone . 
 - flitution. 
 
 as HE Fig is a very delicious Fruit uled at the "Tables. 
 
 - -Grofis, and Groffz, and laftty, when fully ripe Ficus. It 
 grows to the bignefs and in the form of anordinary Pear, 
 
 lick, it alfo very often caufes the Bloody- -flux. ” 
 It contains a fmall quantity of Oil, otentiah 3 
 
 ‘Salt, and much Phiegm. It agrees with bah ta 
 
 ‘Age and Pie tise provided i it he ripe. es 
 
 RHE. M. A RK fs asi Ae or Cee 
 
 
 
 ofthe beft Quality ; when they are aboilt the big- 
 nefs ofa Pea, they arein Latin named Groffulus; when 
 they are grown larger, yet not fullripe, they are named — 
 
 
 
 ‘Tho’ the Fig-Tree be cultivated i in temperate Climates, 6 | 
 yet the Figs there produced are not to be compared with ~ 
 
 _ thofe growing in Laguedoc, Provence, ‘and other warm 
 
 Countries ; for the goodnefs of Figs confifting in a per- 
 fect union of Sulphurs ald “yalts which produce a fogared: 
 ahd . very pleaiant, tates: Aaah €afie to imagine, sthat ) 
 thofe produced in thefe warm Countries receive a larger 
 quantity of Sulphurs and refined Salts; feeing {uch Places — 
 
 fhore abound in thefe Principles than temperates ones doy 
 to which we may alfo add, ‘that the heat of the Sun, which : 
 is more powerful in thofe parts, digefts, tipens and more © 
 
 attenuates the parts of thefe Fruits, and gives: them 4 
 ~ more delicious tafte. 
 
 Figs allay the fharp Humours of the Breaft, nourifh daa “ 
 moiften much, becaufe they contain a vilconus. “7 oily } juice, * 
 fit to embarals the fharp Salts that prick the Breait, and 
 to repair the folid parts that have, been difipated, ‘by con- 
 genfing and congealing the famé in all their own {mall - 
 wacuitics, In the mean time this juice produces feveral 
 
 i 
 

 
 n Nabe: tn fhe frk lace it eae the a hard A ae: 
 digeftion, by the delne(s and groinels oftheir parts; then 
 it cautes Wind, ‘and the Cholick, by bein: rarified i inthe | 
 | Bowels by the ‘heat of the Body; and la(tly, it very ofteni en 
 _occafions the Bloody-flux; for growing eager by its long 
 continuance in the eects it corrodes and ulcerates thofe 
 J parts. se 
 They ary Figs inan Oren, Bey when they. are. dried, 
 “they are in Latin called’ Carice, or Ficus paffey they are 
 _ much ufed in Phyfick, and Foods; they are ealier of di- 
 -geftion than others, becaufe by this manner of ordering — 
 emathey are divefted of a good partof their vifcous Phlegm, 
 ae India- Figs are fo called, becaufe they come from a Tree Figs of 
 “that growsin the Indies near Goa; they are in fhape like India. 
 our Figs, with this difference, that they are as red as 
 blood both within and without; they are {weet, and good Vertue. 
 to eat, yet do not tafte fo welll as thofe that grow in Eu- 
 : rope. hefe Figshave very near the fame Vertues as the 
 eae and the bark of their eg ferves to make Stuffs 
 29) é $2 § 
 A we in ‘Latin, Ficus, 4 ov ‘aby to Produce and Gene- e- Eymalogy 
 | Fate, becaeltiphe Big-tree multiplies apace. 
 
 
 
 ae . me a A P. x | av 
 ke oY Of Quinces. ” Whi ata ae 
 
 “Here are ¢ Three Kinds We Ouinces the rirt Kinds, 
 of which are Small, very Odoriferous, 
 aDaviy. Green at firit, then turning a little upon 
 the Yellow, when they have attained to their full 
 _Ripenefs; the Second are larger, not fo Odori- 
 _ ferous, iefs Do why, of a foft Pulp, and pale Co- 
 Jour; the third are thofe which grow on the 
 wild Quince tree ; they are more bacaward than 
 the others, finaller, and lefs ufed; they grow in 
 Rocky Places: You fhould ma ke choice of the Choice. 
 Firll fort as having more Vertue, and a better | 
  Talte; but they ought to be full Ripe. 
 
 They cherifh the Heart, fortify the Stomach, Good of 
 _ ftep Lodfnels, and Bleeding at the Nofe ; ; they feds» 
 “help Digeltion, prevent Drunkennels, and are 
 “em : Quitices, 
 
 
 

 
 
 
 
 
 ees tis proper, bende eat them. 
 them be well Boyled, and mixa little Sy 
 cit - then ; by which | Management, they’ 
 : Betas ‘ ‘ood Effedts, an a Reg ee zo 
 Principles, They. contain, much acid Salt, Oylan Ph eg 
 Time, ége,_ They agree at all Times, to any Age and Con- | 
 and C0ite, “ftitution, er ree akg tae and tas 
 ‘ausion. ken moderately. ee i A 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 2 (ene are Fruits ae are not aie are or Food, but | 
 alfo much for Phyfick. They have fo pleafant and” 
 .. ftronga fmell, efpecially the fmaller: ones, that they 
 -caufe many Peoples Heads to ‘ach, which fhews they confift 4 
 of fome very volatile and excited. Principles. When they q 
 are green they have fuch a harfh and ftiptick tafte, that” 
 you cannot poffibly endure them in your mouth; but_as 
 they ‘ripen, fo they gradually grow fweet, yet when: fall | 
 ripe, they ftill retain a certain harfh tafte, which cannot ~ 
 be removed but by the boiling of them,and therefore Qui 
 Bat, ces are but little eat, unlelS chey be well polled. ae 
 The rough and harth tafte of green Suinces Cae 7 
 “from the fridt union there is between their. Salts and Sul-: 
 -_pburs with the terreftrial Parts} for their attive Principles © 
 fenfibly difengage themfelves by the fermentation. of the © 
 - Earthy parts which do detain “em. Lattly,. when full ripe, | 
 they retain a harfh tafie, becaule thefe fame earthy parts — 
 are in fuch a manner united to the faline Principles, tha. ¥ 
 _they ftill: retain enough for the effecting 1 4 
 and harfh tafte. 4 
 * - Quinces fortifie the Stomach, help Dig action: “is 1G q 
 ~ nefs,-and Bleeding at the Note, beca tle. they contain a © 
 " thick earthy Juices, proper for thickning of thofe Liquors © 
 that were too thin, much agitated, and to {wallow up the 3 
 faperfluous moifture that debilitates® the Fibres of the | 
 parts. They are looked upon ‘to be godd to- Prevent — 
 Drunkennefs; their grofs parts ferviag to precipitate the 7 
 Vanours of the Wine, or other Spiriracus Liquors, and hin- © 
 dring them to flie up into the Heads it’s faid if taken © 
 beforé Meals they bind, and if after, they loofen the Body, 7 
 However, 1 am of opinion, that let them. be’ taken when, — 
 they will, they are more of a binding than loofening Na. ~ 
 tare, It’s allo {aid they are Bers against Povlon, and a A . 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 vided themfelves with ftore of Quinces, that in cafe they 
 ' fhould be wounded with poifoned Arrows, they might the 
 
 “much te this Remedy. cae 
 ies ‘When @Quinces are raw, they: contai na ‘vileous and grofs 
 eee which fermenting in the Stomach and Bowels, there 
 _ caule Wind and Cholick. They preferve Quinces with Su- 
 2 er and thereby they make them more wholfom. ” 
 
 ey ehey likewife make feveral Stomachical Compofitions of 
 ie | Quinces, fuch as Quiddeny, Quince-Syrrops, and divers alae 
 4 ‘that ferve as well in Health, asin sicknefs. 
 ‘Quinces were brought to Rome, out of ‘Syria, and are 
 
 
 
 Fs Quince-Tree was brought to Gr CEE 
 
 bs vered with a: kind of Cotton or downy fubZance. is 
 
 k tod ae ‘< i Oe BY, 4 
 t im : " sy ia 
 
 (CHAR. XUL- 
 
 OF Pomegranates, - 
 
 “nates 5 the Firft are Sharp, the Second 
 
 : Pine a RR beers ee went to ss Sos Africans, pro- C 
 
 ' more eafily be Cured, tho’ f fhould ap for’ my part troft — 
 
 Quinces 
 
 Preferved. 
 
 Eymolog 9, 
 - aalled C§donia, from Cydona Town of e andia, from whence — Je Ss 
 
 They were alo called Mala Cotonea, beta they are co- 
 
 “Here are Three general Kinds of Pomegra- Kinds, 
 
 fsaee and the Third Vinous, being a Medium Choice. 
 
 “between both : You are to chufe fach Pomegra- 
 Mates as are large, full of Grains, Ripe, Juicy, and 
 well Tafted. - 
 
 1 
 t 
 t 
 i 
 
 ie ‘The Sweet Biberraraes allay. the fharp-Hu- Good ef 
 ie mours of the Breaft, fto» Coughs, Cool and Moi- feits. 
 
  ften the fharp ones fortifi¢ the Heart, hinder Vo- 
 ” mitting and Loofnefs, create an Appetite, keep 
 down Choler, and allay aFever: hey are more 
 valued in Phyfick than the other Kinds, and fick 
 f Perfuns are ordered to fuck the Grains of them. 
 
 The Sweet Ones create Wind ; and as forthe 7 effels 
 
 tharper fort, they are injurious to the Breait, as 
 well as to the Teeth and Gums. 
 
 The {weet Onescontain much Sulphur,Phlegm, rrinciples 
 
 and a middling quantity of acid Salt: The Vi- 
 _ nous Ones contain muchracid Salt, Phlegm and 
 Oil; 
 

 
 
 
 
 
 
 
 
 ae | - Aa ; Sige: Sage: °/ : ‘ , 7. Yy “ei ar i 
 ‘a6e 3A Treatile of Foodssa ase 
 - Oyl: And Laftly, The fhar er fort have much — 
 
 : Time, Age, 
 _ end Cons 
 ’ flétusion, — 
 
 pee are Fruits well known, 
 
 Food; the difference of tafte we find between the three 
 
 de ACESS Pipe ah 
 
 aoe 
 
 Oyl. 
 
 ag. eS a ey RESP Aan sme oh ee TON 
 
 ' The Sweet and Vinous Pomegranates, at all 
 Times, fuit every Age and Conftitution, provi- — 
 ded they be moderately ufed: The fharp Ones — 
 are wholefom in hot Weather, for Young Bilious — 
 People ; but they are hurtful to Old Folks, be- 
 
 - caufe they bind up and prick the Breaft, and — 
 “make thofe Perfons to breathe more difficultly, — 
 who do it already with Pain enough, = | 
 
 
 
 
 STUN SATS: Oe) 
 
 a Bas Ai os aN rn ‘ 
 Raa eae ? e 3 
 
 +“ 
 
 nd an indifferent quantity of 
 Vie ete ee ee 
 
 Tx 
 afd 
 ey 
 Pg 
 
 * 
 
 
 
 
 a 
 
 and ‘ made ufe. of jie 
 
 _ more for pleafure and to cteate an Appetite than for 
 
 kinds of Pomegranates, arifes in thofe that arefweet from 
 
 \ Aumours. 
 
 Experi- 
 ence, 
 
 Explana- 
 b207. 
 
 the oily parts, being there in greater plenty than the Salt « 
 
 ones, from which laft they take away all their acidity, by — 
 
 encumbering of thems whereas in thofe thatare fharp, the | 
 
 Salts are to be found in a far greater quantity than the ~ 
 
 oily Principles, and deeply Impre(s their acidity. Laftly, 
 thofe that are vinous have a {weet and’ pungent tafte, 
 
 becaufe theif oily and faline Principles meet there in a juit — 
 
 proportion, fo that the acids being not entirely fwallowed 
 
 up by the oily parts, ftill retain vertue enough to tickle — | 
 
 the little Nervous Fibres of the Tongue with their fubs — 
 
 tiler points. 
 
 The {weet Pomegranates allay the tharp Humours ofthe 
 
 Breaft, moiften and cool by their watry and fulphurous — 
 parts, which are fit to diffufe and entbara{s the fharp Salts, 
 
 and to calm their over-violent motion: the fharp ones are — 
 aftringent, good for Inflamations and Fevers, by thickning 
 
 and a little coagulating of the Liquors by their acid Salts; 
 
 as allo by keeping under thofe fharp and exalted Salts,which — 
 
 excite an extraordinary fermentation and boiling in the 
 _ Sour Pomegranates incommode the Breaft, Teeth and 
 ums, by pricking thofe partstoo mich, > Nee gas 
 
 3 
 
 Its faid that four Pomegranates will become {weet, if 
 
 you put Urine that has ftood for fome time, Human Ors — 
 
 dure, or Swines Dung about the Root of the Tree that 
 bears them. If this be true, *tis becaufe the volatile Salts 
 
 and, exalted Sulphurs’ which thefe things plentifully con- 
 -tain, are diftributed into the whole Plant, aud uniting — 
 
 oa WS 
 

 
 
 
 
 
 
 | lag the widi/ePete Pomegranates, take a great part of 
 : age fharpne& a RAVE CGE bre | 
 | Pomegranate. slowers. Hep! ‘Loofenels, -Ronping ‘of the. F Tomer Be 
 ; Reins, Spitting o of Blood, and is good for Ruptures. 
 
 yi ‘The: Rind of | the Pomegranate is in Latin» called Rind of 
 : Malicorin m, i. e. the Hide of the Apple, becaufe t¢ Pome. 
 | this Rind is as. hard asLeather. It’s alfo named Sidium, 874”ate. . 
 Se ne Feilds. of Sidon, where formerly they grew in — 
 re at numbers. It has the | fame vertue with the Flower. _ 
 
 | The Seed of the Pomeg sranate is aftringent, or uled | in Seed. 
 
 | 1 sétions. a 
 
 | The Sea-Pomepranate i ig'a hard Body: and meena: that ‘Sea-Pome- 
 | gtows. on the Rocks, ri, ins colour and: fhape like a 87avates. 
 
 f ‘Pomegranate. 
 
 | Pomegranates in Latin are called Mala punica, 4 puniceo Evymology, 
 | golore, from their red Colour. — - They are alfo named 
 
 | Granata, a granis, becaufe they €ontain a great quantity 
 
 } of Grains ; orelfe 4 Granatenft in Flifpaniis regno, becaule, 
 
 : they grow in pote ort in ithe = Sa of Granada 
 
 ) in Chest Seca ‘ ne | 
 
 
 
 
 
 
 
 
 
 dally CHARS xv.) 
 2 ae € a OF Melons. | 
 
 Melon see to beofa ary ‘leafint fh finell, Kinds. 
 g and exguifite tafte, frefh gathered, and 
 fipe enough ; the Pulp fhould be tender, foft, 
 ‘delicate, reddifh or yellowifh: In a word, tis 
 the Tafte only that makesa differencerbetween 
 good and bad Avelons. | 
 ~ It cools and moilftens, quenches Thirf, and Good f= 
 “creates an Appetite: ’Tis faid, That the frequent felts. 
 “Ufe of this Fruit will prevent the Stone in the 
 Bladder and Kidneys. 
 
 It’s windy, and fometimes caufes great Pains in effeds, 
 -/the lower part of the Belly ; and therefore ’tis not 
 good for thofe.who are fubject to the Cholick : 
 ‘It’s obferved alfo, that the Ufe of thefe Azelons 
 caufes Bloody-fluxes and Fevers, but more efpe- 
 ely Quartan Agues. ‘ 
 

 
 
 | Ee Via Mee gs ad Phlegm, Oyl, an 
 es and Volatile Salt, in <a Sa ; 
 Time, Age, It agrees in hot ‘Weather, with young. peed 
 
 
 
 
 
 $ 
 dnd Con- fons. that. have a ‘good Stomach, | and are of a 
 | Hee hot and bilious Conftitution ; but ’tis pernicious 
 —toold People, and to thofe that are a ee 
 and seal RS Sian’ 
 
 “x 
 eae 
 
 
 
 bin: Sintlaaas Ps 
 
 pa HE ee fell and aide ps of the Melon, 
 indicate that a part ofits volatile fubftances are fo 
 far freed from grofs Principles, as to form an agreeable 
 impreffion upon the Nerves of the Tongue and Se 
 Thefe qualities, which are the chief graces of this Fruit, 
 ‘are to be met with in a larger degree in the Melons that 
 grow in hot Se that in thofe that are in’ cold one 
 _ ‘Thé Reafon is, becaufe the heat of the Sun in hot Cli-” 
 - mates has a greatet force, and is more powerful in exciting: 
 an internal fermentation, whereby the Principles of the 7 
 Melons are raifed up, and feparate themfelves from the 
 grofs Matters wherewith they are embaraflede 
 The quantity of the Phlegm with which the Melon. as i 
 bounds, renders it cooling. and moiftning, becaufe it ex- ‘ 
 tends thofePrinciples that are fharp and much agitated from _ 
 ‘the MafS of Blood, and difuniting: the fame, hinders them 
 from ating with: fo much violence as before. This fame : 
  Phiegm filled with an acid Sale, yet creates an appetite, bya : 
 ; pricking a little the fides of the Stomach. ie 
 . As for thofe Pains and other Inconveniencies caufed byt 
 : the Melon in the lower parts of the Belly, they proceed © 
 from a vigcous and acid Juice contained therein, which © 
 makes fo much the more impreffion, fince by its vifcofity 
 ic remains firmly fixed to the Parts, and which by fer-— 
 menting and growing. more and more eager, waits and 
 corrupts the Aliments that. pafs thro’ thofe -places; and ~ 
 thefe Aliments being afterwards conveyed. into the Mas. 
 of Blood, ferment i it different ways,and fo bid! different 
 Feavers. ie 4 
 | Moreover ’tis pee gros humidity that renders he Me. 
 lon hard of digeftion, and therefore you ought to drink | 
 “Wine when you eat this Fruit ; for the Wine. ae t 
 * this vifcofity, hinders it to produce fuch ill eifeéts. 
 The Melon. The Seed of the Melon’ is one of the four grartd cold 
 “Seeds. Seeds, it is very lenitive, and they Been an anodine On 
 Fimoleey one of it. 
 Yimo08y. = The Melon in Latine is called Melo a wilrer, an apple, 
 : becaufe in eps | ‘tis hke Ameo 168 eae CHAP, 
 
 
 
 

 
 
 
 
 ee for youre 7 
 onftitution 5 lea 
 
 
 
 
 erfons of an ho and bilior 
 ak and tender People, that 
 mach, or are of a apiueemick Temper, ‘ought 
 abf from them. beset baie 
 
 
 
 
 
 
 
 
 
 
 i times green. hele Fruits moiften much, becaufe they 
 contain a vifCous and thick Juice, very fit to qualifie the 
 -ever-violent motion of the Humours. In the mean time, 
 “this Juice makes them hard of digeftion, becaufe they con- 
 “tinue long in the Stomach, and that their parts cannot be 
 e disjoined without. dificulty 5 and therefore. they ought al. 
 ways to be well drefs’d and ordered 
 . that fo this vifcous Phlegm wherewit 
 _ be the better digefted ; you may allo mix fonie oth 
 with them to help digeftion, fuch as Onions, Salt, 
 pane other things of the like Nature. 
 
 - We find a “number of Seed in Cucumbers, which con- 
 “tain a {weet oily Kernel, agreeable enough to the Yafte : 
 this. ‘Seed is one of the four grand Cold Seeds, and much 
 
 fed by Phyficians in Emuifions. It’s alfo very qualifying, 
 oretrelhing, and moiftning. “Tt works likewile by lirine. 
 
 
 
 
 
 
 
 
 Pepper, 
 
 A Wild 
 
 i ‘ \Ueumbers Ee rete in fale os Eno: tether are” 
 ee -ufually yellowifh, fometimes white, and at other 
 
 ae Age, 
 and Coit 
 
 
 
 before they are eaten, © 
 h they abound, may 
 ‘things 
 
 C ucumber= 
 

 
 z mol te WM ai ap call 
 wi ry -vatura quaft Ruruincr, caufe th 
 crooked « a 
 
 ay Cee a tee e 
 
 cond likea Flagon, thick, round, and bellied ; 
 
 light, ‘and with a white and foft Pulp. 
 
 Good ef» All the Kinds of Pumpkins are Cooling, Moi- 
 ftening, allay fharp. Humours, and quench Thirft. © 
 effets. They are hard to be Digefted, weaken the | 
 
 feits. 
 
 Stoinachy and caufe Wind and Cholick. 
 Princip: ee Puraphins contain much Phlegm, a a middling 
 _ quantity of Effential Salt, and a little Oy). 
 
 lious People, but. Perfons ofa cold and phleg- 
 meer Ck Conftization ought to abitain from. them. 
 
 an ¥ 
 
 * hem y RRS 
 
 Es differ from « one another only in outward. 
 Fr oxetye The Firft is Cylindrical, and extraor- 
 dinary both as to Length and Bignefs the Se- ” 
 and the laft of the fhape of ai Bottle, with a ied 
 
 _ Paunch, and a narrow Neck; and: contains alfo 
 
 na ibeawiaeyy Seeds than the otherKinds + Your. 
 Choice. Pumpkins ought to be tender, frefh gathered, q 
 
 ‘They agree in hot Weather with Young Bi- 4 
 
 
 
 
 
 
 
 
 
 
 
et, 
 
 
 
 @ Gourds. oe oy 
 
 
 
 
 5 Pp” ipkins a : to be eaten; and they alfo he 
 
 > tak out, and that they are dried ; they grow eafily in. 
 
 umours ; becaufe they contain a great many dulland vi 
 ous parts, as we have obferved) and {uch as are proper to | 
 roduce thefe good Effefts ; Thefe fame parts render the — 
 ees of difficult digeftion, weaken the Stomach, and 
 a fe Wind andsCholick. Mie dB Sat J : aeptartie ne 
 _. They ufually mix the Pumpkins with fome~Aromatick 
 | Herbs, fuch as Parfley, Onions, Muftard, Pepper, and {eve- 
 ral other fharp and volatile things, fic to attenuate the 
 _vifcous Phlegm of this Fruitin the Stomach. ~ : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 re agate ee 
 Tae 
 
 s 
 
 They preferve Pumpkins with) Sugar, in order to make 
 ' them more pleafing to the tafte, and more wholfom. In 
 | fhort, they rarifie their grofs fubftance by boiling them 
 > well 5 and befides, the Sugar, wherewith they are mixed, 
 fives them a little fort of pricking quality, that makes 
 them lefs infipid to the tafte, and more eafie of digeftion. 
  Preferved Pumpkins may. be uled in Diftempers of the 
 _ Breaft, in order to allay the fharpnefles that are there. 
 Pumpkins contain a great manySeeds, which are flat, Pumrkin- 
 oblong, covered with a hard Rind that isa little Woody, Seed, and 
 \whitith or grayifh., Under this there is a fmall fweet 01. 
 and very pleafant Kernel, which contains a great deal of 
 Oil that may be eafily prefled out of it, and is proper to 
 ’ foften the Skin, and make it more {mooth. The Seed of 
 the Pumpkin is one of the Four Grand Cold Seeds ; it’s Pe- 
 ~ oral, works by Urine, cools and moiftens much. | 
 Pumpkin in Latine is called Cucurbita, quafi Curvata, be- 
  caufe the Plant is naturally crooked, if it be not fuppurted. 
 oe 8 ; ie ae hg oi 
 
 Pumpkins 
 preserved. 
 
 Erymolog y 
 
 
 
 
 
 | a ‘ idan re Of Gourds. eo tr a | 
 
 . OU are to chufe fch as ate big pulpy, cz; 
 Lig fe > Choice. 
 4 firm, whitifh or reddifh, and of a fweet ie 
 and agreeable Tafte. | 
 
 | : The 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “G rhe ae of 1M 
 | ee | oe the herpeens Of. "A imo 
 oe ands qualifies the over-violent : 
 oe amour.” ee, ie 2 a oe 
 “Meffeés. The Gourd caules ‘Wind, and breeds 008 q 
 Humours. | ta 4 
 
 Principles. > dt contains a ttle Oil, Ach Phiegm, al di “4 
 
 ne jadifferent quantity of Salt. or ae . 
 Time, Age, \t agrees in hot Weather with Young Biliou 
 | pots People, but Old Folks, and fuch as are of : 
 EE > eal Conttitution, ‘Tender al d Phlegmati k 
 
 ee 
 
 “aap bie to abftain from | it. b. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Teta ¢ ER Ske eat sad es ‘a 
 
 “curds or Outed are Catraet in Nae they | are. 
 hes ‘very large Fruits, with a hard Rind, ~ and © within | 
 . contain a Pulp that j is like enough to that of a Cucumber ‘ 
 the inner part whereof is ofa foft Subftance, wherein jena % 
 Seeds. — will find oblong, large, black. ruddy or red Seah, coved 
 eae with a hard Skin. y 
 1 i peas re te Seed of the Gourd i is ‘one a the Four Grand Cold 
 
 < 1 Ei 
 
 
 
 Beare and Decqionsae Pk ae 
 » The Gourds do very ‘near contain te se Prods 
 ‘as Cucumbers, and Pumpkins, .and the ordering» and’ 
 ~~ contexture of their Parts are alike, and Vertues the fame 
 We fhall not explain here the manner how they produce ; 
 ek their good or ill effedts, fince we have done that already, — 
 Re agek desea tt" {peaking of the other two in the foregoing Chapters.» 
 Gourds of It’s faid that the Gourds of Egypt are incomparably bige 
 Egypt. ger and larger than thole ot Europe; Bellonius alfo affures 
 m us that there are fome of them fo heavy, that a Camel 
 cannot carry above five or fix. _Thefe Gourds contain a~ 
 _ Liquor, which they mix with a little Rofewater and Sug gary 
 _ and thereof make a very pleafant and cooling Drink. + | 
 Gourd in Latin is called Citrullus, @ Citreo colore, becaufe . 
 “When it is Fas its an is, 3 Bi ¢ colour ofa ee al 
 
 
 
“a 7S SF ee i Rorten ss a aty rte eOaiy Sees eo Ate e saree. By 
 RR I ee ne ee i Bae ges 
 
 ! Me re Me eebe A f O; nae Lh ey re Jeet 
 
 ‘even 44 ie iy Fae ae, 2 ae a: ; : 
 5 Pe ews.) eee Fon a on He : | 
 3) ; Pos PAaan 3 
 
 oe a9 : 
 
 
 
 
 
 
 
 
 ie: a : ee ig i, BES 
 Wate a Tagamet OP ERE Be ee Se 
 i e cA ie ish ae Pag ad na : re) 3 - < 
 PAC OND raicair 
 eee “OL Orangery ig 
 
 Keep to our Author : They make ufe of thefe _ 
 
 { 
 
 are new, full of Juice, of an agreeable fmell, - 
 
 __ The Rind of the bitter Orange is much ufed Good ef: 
 
 in Foods and Phyfick, and they make Zefts (or fe4s 
 what we call Orange-peel) of ltmedtaag Stamacs 
 
 chical, exhilarates the Heart, and refrefhes the - 
 Brain ; it promotes Women’s Terms, revives 
 the Mafs of Blood, ‘and creates an Appetite ;. 
 they alfo do preferve the Rind of the Sweet. 
 Orange , but”tis not fo Stomachical as the other. 
 
 \ 
 
 _ The Juice of the {weet and bitter Orange cools, 
 moiftens, allays Fevers, fortifies the Heart, and 
 
 creates an Appetite. rag 
 _ The Rind of the bitter Orange heats much, i effedls. 
 and caufes a ftrong Agitation ia the Humours, | 
 when ufed to excefs, e. 
 
 . The Juice of the fweet Orange; immoderately 
 
 taken, weakens the Stomach, and canfes ‘Wind. 
 
 As for the Juice of the bitter Orange, it fome- 
 
 times incommodes the Stomach and Breait,’ by 
 
 a little too rough pricking of thofe parts. 
 
 The Rind of the bitter Orange contains much Prineizhes: , : 
 
 Db The 
 
 ~ 
 
 | 
 exalted Oil, and volatile Salt. - 
 “ ies : 
 
The Time, 
 — Age and 
 
 Contin 
 
 Harte 
 
 1 A 
 
 - fo much with thefe Principles. 
 
 
 
 — A Treatife of Foe 
 
 be — 
 ; 
 
 “The Rind of the {weet Orange es not abound 
 
 The Juice of the bitter Orange entaing much. 
 
 : Phlegmt and effential Salt, and a little Oil. 
 
 ‘The Juice. of the fweet Orange contains, He 
 
 | Phlegm, an indifferent quanitityy of Oil, and of 
 acid. effential Salt. 4 
 ‘The Rinds of the feet’ antl Bitter. One a 
 
 agree at all times, to all forts of Ages, to Per- 
 fons that havea weak § tomach, and thofe of a. 
 
 hs phlegmatick and melancholy “Conftitution. As” 
 
 i for the Juice of thefe Fruits, it is very good i in 
 
 “hot Weather for bilious Perfons,and thofe whofe - 
 
 ze ‘Humours are too harp, and. too much oad tag f 
 
 Oranges. 
 
 f. i. 
 
 REMARKS 
 
 Ee. 208 
 
 Ov are brought from feveral Parts ; the. ‘belt ae a 
 
 the moft in efteem for a good tafte, are thofe. which | 
 
 - grow in hot Countries ; not only becaufe the Soil of thofe 
 
 ‘Places, having ftore of exalted Sulphur, and volatile Salts 
 in it, communicates a great quantity of the fame.to thefe 
 
 _ Fruits, and-gives them an agreeable Smell. But becaufe 
 the heat of the Sun there digefts,- and more compleatly ; : 
 
 vipens their Juice, and gives them a more delicious tafte. » 
 
 The Juice of the bitter. Orange is fharp, becaufé it con.) 
 tains much acid Salt in it, and that this Salt isa little 
 - embarafs’d with the Ropy Parts, which is the Reafonthat , 7 
 
 — it communicates almoft all its acidity to the little Nervous : 4 
 Fibres of the Tongue. As for the Juice of Sweet Oranges, ! 7 
 
 as it contains lefs Salt than thet of the bitter one, and’ 
 that this Salt is kept under by a great quantity of Oily, ; 
 parts, it’s eafie to be underftood, that it can make but a. 
 light ‘impreffion on the Parts it totiches. 
 
 The Juice of the {weet Orange, and that allo of the bit.” 
 ter one, produce almoft the fame Effeéts, as we have ob- ~ 
 ferved. However, in Medicinal things they prefer the. 
 Juice of the bitter Orange before the other, for cooling, — 
 and moiftning, and mitigating Feavers; becaufe this Juice 
 
 has more of the acid in it, and can more eafily thicken the — 1 | 
 
 over-thined Liquors, allay their violent Motions, and keep 
 down thofe fharp Humours that throw them into an tase 
 ordinary fermentation. ai 
 
 They prefs out the Juice of the biter Grange, and mix. a § 
 
 ing the eos ‘with a little te and Water, make a very ~ 
 b * pleafant © 
 
 ~t a 
 Lo | 
 
 
 
 Y 4 
 
 ‘y 
 

 
 E 
 
 of the Rind which is moft outward, 
 
 ‘Vertue to ‘this Rind. | 
 
 as alfo with thofe that have a weak Stomach, 
 and do et eafily digelt their Food. 
 
 «OF the C Orange-Flower, pies 
 
 Fe tic Drink of it, which may. -be given t to thofe that a are mi He 
 Feaverifh, in the hot itera baad pak Di ues 
 As for the. making of Orange- Peel, they: nee that part eels oe 
 
 aE eS a “tis nae foe 
 which contains the exalted -Principl: 3, tha haces) 
 
 
 
 
 
 
 
 
 Orange in Latin is called. Aurantium, aa) biges ae Bae eh oe 
 cant the Rind of this Fruit is of a. yellowith. Coleurlike — 
 
 be Gold. It’s alfo for the fame eee called adie ae 2 
 i, ye as ee cn this Verle of ele aie 
 
 
 
 Pee H A P, xix, 
 | ne OF the rome Blower ‘ 
 
 FOU onght to Cate. fach. as are: obits Choice, 
 
 fair, of an agtecable finell, and: frefh 
 
 gathered. et 
 "They kill the. Ry orcs! chear Lae Heart and Good EF- . 
 
 _ Brain, help Women’s Terms, frengthen the feds. 
 
 Stomach, and aflift Digeftion. | 
 “ene immoderate* ufe of this hot owes ren- W effeds, 
 ders the Bile more fharp, and by that means 
 
 ig may, caufe different Difeafes. 
 
 It contains much exalted Oil, volatile Salt Principles. 
 
 and Phiegm: 
 
 ‘The Orange-Flower agrees at all times with Time Ate, ; 
 
 _aged, phlegmatick, and melancholy Perfons , and Cone 
 
 {titutions 
 
 REMARKS. 
 
 \HE Orauge-Flower is us’d in Food, and Phy fick 5 
 they Preferve it whole, and by diftilling, extraét 
 from it a Liquor of a very pleafant fmell, and much ufed 
 in Cordial, Hyfterick and Cephalick Potions. Its pleafaat 
 
 Smell Sadie from thofe Sulphurs and $g)ts contained 
 QD 2 
 
 therein, 
 
 o 
 
 \ 
 
i, .- NaS aan ee ae 
 Bee 4 ay ea >. sores 
 ae ne 
 
 
 
 
 
 
 eds AD apa abe es pelcraeel. eae he vena rn mix. 
 Seen oe enerenee: _ The Orange ‘Flower helps digettion by” ‘At$ Vo- 
 Boag ene - ~) Jatile Principles, wh’ ‘ch divide and attenuate the gro® parts . 
 bs rao _ of the Aliments, It alfo refrefhes the Heart and Brain, © 
 and helps Women's Te erms, becaufe the fame exalted Prin- 
 ciples revive the Mals of Blood, incréafe the quantity of — 
 the Spirits, and : rarifie the vifcous Juices which obfiruét the . 
 
 Courle of the > Menftruous eS ee ee 
 
 
 
 
 
 
 
 Oe oo Oe Of. Peeps > : 
 
 ane vA eOen ee - Ap tt ar Se BPRS aes 
 ou mutt ae fuch Lends as ‘are ‘ripe, 
 o ‘large, of an aromatick and pungent finell - 
 4nd tafte: They muft not be’ eaten when fre 4 
 ‘ Phshered from the Tree, but you ought to tarry’ 
 for fome time : The’ beft are thofe that come ; 
 ‘from hot Countries.” cs 
 “Their god ~The Rind of the Lene te Seued: ‘makes - 
 | efile the Breath fweet ; and being taken, inwardly 
 helps Digeftion : It relifts Poifon, fortifies the — 
 ~* Heart and Brain; and *tis preferved in the fame — 
 _Mmanner as they do that of the bitter Orange. i 
 ~The Juice of Lemon cools, quenches Thirft, 4 
 refifts Poifon, allays the over-violent motion of | 
 “ the Blood, and of other’ Humours, and i is good 
 for feverith Perfons, Seyi io 
 - UF feds — This Juice is hard of Digeftion,” caiek Wind 
 ; and Vapours ; and for, the Rind, it: heats: too 
 much when ufed to excefS.  _ 
 Principles. The Rind of the Lemon, and elpectalee the: 
 outermo{t part, contains much exalted Oil and 
 volatile Salt. 
 The Juice of Lemon abounds in acid Salt and 
 Phlegm,.but contains little Oil. : 
 Difference The Juice of Lemon agrees in hot Weather & 
 Time, Age, with young bilious Peoples its Peel agrees with © 
 See Folks at all times, provided it be ufed mode- 
 3 rately, 
 4 
 
 
 
 
 

 
 
 
 
 
 
 
 4 pet end” than 
 Spe ie aad the 
 | Baga *) : 
 
 
 
 
 
 “Lewes are > like pce of get wich ae ge 
 
 
 
 oe oe | 
 : . Nig ‘non malin Fabare -. hie tree 
 Be, Laurus ae ha 
 
 “It Fruit, as well as the Maree Wants contalns two parts. of 
 two different Vertues, I meanits Rind or Peel, and its 
 Jace. In fhort, one heats, and the other cools. It may 
 ~ jikewile be. faid that Lemon is much like unto the bitter 
 + Orange, by the effects ic produceth from its acid talte and 
 Bike ni and therefore “tis not neceflary { fhould here 
 
 “repeat what I have already faid of bitter Oranges. a 
 They. ufually mix the Juice of Zemon With Sugar, to 
 rig it-the more agreeable, and lefs liable to produce ill 
 effeéts. The Sugar upon this occafion operates fo, as to 
 bind up the ropy “particles or its Ou, the acids of the Le-_ 
 mon, and to hinder its pricking ‘the. Stomach, or the 
 
 other paris ‘of the Body too much. 
 
 of a bad Air. 
 it s Cordial, and refilts Poifon. 
 
 eds, from KtS ess, a Cedar, becaule the Lemon as well as ~ 
 ~ the Cedar} is very Odoriferous. 
 * There is another kind of Lemo nwhich is not tharp 
 | “tafted, but hath a fweetifh but iniipid aes It’s larger 
 than the other, and not fo Best Med 
 
 ee a 
 
 
 
 | OMSL 
 
 Be Poe A P.- XX. a 
 ©» OF Gitrens.. 
 
 ae “and Sowre ; the firft are little ufed, un- 
 “Tels it be for their Peel, which is prejerved ; 
 
 Bat the other is much fed.’ 
 Re | D. 3 | -MOd 
 
 
 
 an to. gk ne 
 Blood} and cee 
 
 ilate upon the Vertues of the Lemon, fince I fhould bug ~~ 
 
 “hey frequently make we of a even fuck round Lemmoax 
 with Cloves, to {nell lto, and to keep them from the effects fluck. wish 
 
 ~ Lemon- Seed ig “aled in Phy fick to kill a expell Worms, Lemmon- . 
 
 Lemon in’ Latin is called Cisrum, 2 Kiress, which Etymology. 
 
 sHere are two forts of Citrens, viz. Sweet Kin oe | 
 

 
 é bee mh A | Yea i 
 
 y Groh 2 «Xen thould Chie Gan are ripe, good ator: 2 
 | ed, of a pleafant {mell, like that of a Lemon : 
 \- They. mutt not: de. eaten, as well as Lemon, 
 : Upon ‘their being firft gathered from the Tree. 
 Good. ah Citron-peel helps Digeftion, gives a good Sto- — 
 ot fe ~ mach, refifts Poifon, and atimatee the Mafs of , 
 Me Blood. and Spirits. | ; 
 The Juice of the four ivan weatly allays ie “ 
 ae heat of the Humours, creates an Appetite, ftops q 
 2 waa - Vomiting, promote Urine,diffolves the Stone in — 
 : the Kidneys and Bladder, Hrengthens the Heart, 
 _ sand refifts Poyfon, . % 
 | fleffeds. This Juice incommodes the Stomach, ‘aaules a 
 the Cholick, and fometimes very ftrongly pricks 
 _ the parts it touches ; but to ayoid this Incon- ~ 
 _Veniency, it ought to be mixed with Sugar, that — 
 foi it may be a little moderated i in its Operation. 4 
 - As for the Citron-peel or Rind, it produces the | 
 | fame Accidents with that of the Lemon. 4 
 Principles. — Citron-pe if contains. much exalted — Oil, and 
 _ volatile Salt. As for the Juice of Citron, it has — 
 much Phlegm and acid Salt, but little Oilin it. © 
 
 ‘ Time, dee The Juice of Citron agrees in hot Weather 
 | Rican? with young bilious People, and fuch whofe Hu- © 
  .mours are fharp, and too much agitated ; But © 
 it does not fuit old Men a all : Citron-peel well | 
 preferved, agrees at all times, with any ‘Age 
 or Conftitution, provided it be taken’ to na Pa 
 ee only and to oie! the is ene 
 
 
 
 REMARKS. 
 
 HE Tree that bears the Cheba, isa peak ‘ita a ‘se 
 _. Lemon-Tree, its Leaves and Flowers being alt : 
 
 ther like unto thofe of the true Lemon-Tree, and differs — 
 
 not from it any otherwife than in the fhape of its Pvaite) 4 
 which is’but a little rounder than the Lemon, < and ‘Whole ; 
 _ Rind is a littlethicker. i 
 The four Citron is not only like the Lemon in ny exter- 
 
 ral fhape, but alfo in its ie in toe Sea a of 
 them, and in its Vertues. 
 
 
 

 
 ne ‘They make of eubae. ‘ater: and fei of the ee are te 
 
 Citron, a Pleafant ‘Liquor, © : commonly called Lemonade, Lennie, a 
 4 It’s very cooling ; they alfo prepare a Syrup of the Juice 4 
 of the four. ‘Lemon, which is much ufed in Phytick. | 
 
 The Seeds of a Citrow are bitters and good, as we ll as Citron. 
 “thofe ot Lemon, to kill Worms, and fo Keep off a In- Seed. 
  gonveniencic of a bad Ai ne 
 ~ Cisrous in Latin are called’ Limones, a day, EMexdae. Eymoleg Joo 
 ‘pecaule the Citron. Tree in Colour is like a Meadow, or be- 
 *ecanle its Fruit shstors, it is Ripey’ has. a aun ioe 
 
 an Ue Beran a mae 
 | eine Ag w is Pp. “XXII 
 
 ai < : a “oF Gra pes. if 
 
 ae 3a of 0 
 
 
 
 3 "Here a are ke. or, of Pees Viz; the KMaeh | 
 sa _ White, the Red, and the Black; whe- 
 
 ther ofthe one or the other, you ought: to chufe Cheéce. 
 -fuch | as are of a fweet and agreeable Tafte. 
 
 _ Grapes open the Body, create an Appetite, Good. ef- 
 | ate very Nourifhing, excite Seed, and qualify feds. 
 Ea the fharp Humours of the Breaft. | 
 .. The too frequent ufe of Grapes brings the #2 effeds. 
 Cholick, and caufes Wind, which producesthe © 
 _ Spleen, ‘and great pains ‘that-arife therefrom. 
 | eb) bis, Fruit contains much Oil, Salt and Principles. 
 “i Phiegm. ps 
 
 They agree with every Age eid Conttituti- Time, Ages 
 
 *on,. provided they be not ufed to excels : How- ris Con 
 ever, old People ought to abftain from them,’ 
 _ for Grapes weaken them too much, and increafe 
 | the Detluxion which their Age too frequently 
 ers them to. : 
 
 
 
 REMARKS 
 
 ay are hefore it comes to that Maturity whereby it is rhe fi 
 made pleafant to t e.tafte, pa fies thro’ very different flare i i 
 
 fates 5 for at firft the fermentation of rhis Fruit being but Grape. 
 
 | egjak beginning, it appears harii and ftiptick, becaule “its 
 
 ___aétive Principles, and efpecially the Salts are kept under, 
 
 igh nes as it were ote down by the Earthy parts, ‘that they 
 
 | ; : D 4 cannot 
 
oer rig 
 
 Third ped Laftly, the fermentation continuing more and: more to @ 
 
 Grape ~ _ its oily parts, which before were fixed by the earthy ones, 3 
 phen ripe. to get the afcendant, and uniting clofely with the Salts, — 
 : ‘diveft them of one part of their a€ivity and force, and — 
 
 
 
 bikie cannot ee ‘the eee ae Tongue a — 
 
 ‘pleafant : manner. The Grape in this Circumftance isn more 4 
 _aftringent than in any other, by reafon of the Barthy — 
 parts” ‘that are joined a and united to its Ae, in the man- a 
 
 ner we have already mentioned. 
 
 tes The enh When the fermentation is grown ‘a y little fironger, the : 4 
 fae of the Salts infenfibly free themfelves from the Fetters which held — 
 and fixed them before, and now being no’ more fo ftri€ly — 
 
 ‘united to the Earthy parts, they can impart a good p 
 ce & 
 
 freed from the Earthy Principles. cae 
 
 of the attenuate and take away the Principles-of the Grape, caules 
 
 .  ceafe not to tickle the Nervous little Fibres ef the Tongue 
 
 by. its. moft fubtle points. The. Grape has then a fue ~ 
 ‘ gared end agreeable tafte, and is in its fullripenefs, The — 
 Principles ot this Fruit are alfo fubjeét to feveral other al- 
 terations ; when after the Grape has been prefled, they let 7 
 it ferment a-new to make Wine of thems We fhall fpeak 3 
 of this Fermentation, when we HONG. to Treat of Drink- q 
 
 ables. - 
 
 the excrements contained therein. . 
 
 " A’ Ripe Grape is Pe@oral, and very Nourithing. chy: its” 
 
 Oily and Balfamick parts. that are proper to qualifie the 
 
 fharp Salts that . prick the Breaft, and to unit with the: 4 
 
 folid parts that want FECrUitIN Ge 
 
 Young, Foxes grow’ very fat in Autumn; in thofe Places 4 
 
 wheré there are Vines, and their Flefh at this time is 
 
 tender, delicate, and good Meat. But it’s obfervable, — 
 
 that when the Viatage is over, and that thele little 
 Animals can find no more Grapes, they grow lean, and 
 their Flefh lofes the good favour it had before. There 
 
 are alfo many other Animals who gr aw. fat i in Grapestime, , 
 
 which fhews this Fruit is very Nourithing. 
 
 ‘The Grape contains a vitcous Phlegm, which fermenting 4 
 
 and rarifying its {elf in the Stomach and Entrails, caufes 
 
 Wind, and the Cholick, ange eA it fa a to be mv. ¥ 
 
 gerately ai? ee | (3 aa 
 
 of their acidity to thet: onguee” The Grape’ in this itate’ 
 is not fo aftringent as it was, tho’ it be fo ftill in fome — 
 —meafure; not only upon the : account of the acids it con- — 
 eee Talis, but: alfo becauie thefe fame acids are not Reh je + 
 
 The Ripe Grape, which before was ‘afttingent,. becomes 
 of a foftning and laxative Nature; the Reafon. whereof i 55° 
 that then it contains more watry Parts than at other — 
 times, and. that its oily principles being not detained "by ~ 
 other grofs principles, are alfo in’ a better” Condition to 
 loofen the Fibres of the Stomach and Bowels, and to dilate % 
 
 
 
 4! 
 

 
 
 
 
 ib rdry: Grapes i in. kas Rg! and xen: feb Prefer. DryGrapes. 2 
 ving of them, and they call them in Latin, Uve pala, or. | 
  Paffula, The large ones they named Uve Damafcene, and 
 
 the fmaller fort Uve Corinthiace. Dry Grapes) are more 
 
  wholfom -than. others, becaufe they are divefted of the 
 
 Ee -vitcous Phlegm which they had in thembefore. 
 
 They preferve green Grapes to make them more pleas ‘Green 
 
 Li fant,» and that they. may keep. them the longer. This Grapes 
  Comfit i is ‘cooliag, and moiftning. i ra : prelerveds 
 They alfo of the Juice of green Grapes, ‘Water and Su- 
 gar, make.a. cooling Drink, which is not ufed but in CXe 
 Nee cellive heats... ee a 3 
 ee When in the Spring they Prune the top ‘of the Vines ‘Liquor of 
 which are in the Sap, there-is.a Liquor which naturally pine Tops. 
 _ - diftills from them, that being drank, is opening, deterfive,... 
 Pa “and good for the Stone and Gravel, and it clears the Eyes 
 
 fo fight, if you wath the Eyes therewith. 
 
 (A Vine in Latin is called Vitis, a Vieo, fede, becaufe ’ tis Eyymologys 
 FE : pliable, and twifts if f {elf about the SLO. or Seed 
 
 ; pREe Begs) ts 5 oe 
 
 ie 
 
 
 
 he gop ee H A Pp XXII : 
 ha — . : be Of Mulbitries? é % : 
 
 Here are two forts of Mutberrics, the white Difference 
 
 
 
 ie and the black, the firft of which is not 
 Bie pied | in Foods ; as forthe other, they are much 
 in ufe : You ought to chuie fuch of them as Choice. 
 are big, plump, fullripe, gathered before Sun- 
 _ rifing, of a {weet and avreeable tafte, and fuch 
 i i as have not been injured by fome little Animals. 
 _ They are good to qualify the fharp Humours Good ef- 
 in the Brealt, to quench Thirft, to allay Eva- feds. 
 - euations upwards and downw ards, caufed by 
 fharp Humoars ; they creatg an Appetite, and 
 excite Spitting ; they are deter{ive and aitrin- 
 ~ gent before they. are ripe, and made ufe of in 
 » Gargarifins, for Diftempers. in the Throat. 
 ‘They are windy, and thofe that are fubject w offeds 
 “to the Cholick, ought not to make ufe of them. 
 — Malberries contain much Ou, aed aud Principles, 
 eflcntial Salt. ma 
 
 
 

 
 
 AS ERO, Ding Se a Caan Or 
 Ahh ae Aneta one a 
 i 1 
 
 
 
 ee Pant ae At ne ie y 4 
 b. rage. 4 
 Sa? cane *. 
 g bili- 
 a 
 pe aie a 4 \ 
 
 pops teen ey 
 eS Panes = 
 
 rn 
 
 ‘ pe ge, | Theya 
 a Stitution. . on nag oe 
 
 ‘ TORI. 
 Le ght sco gh RO 
 } i :¥ j nt tahoe <7: » 
 § Ny 
 
 
 
 TS I SRC A te 5) 
 
 : Original of : 
 — white Mul- 
 
 mien Me falubres 
 _ . afflates peraget, qui nigris prandia moris Boe 
 -Finiet, ante gravem, qua legerit, arbore folem. © .\ | 
 
 Eymology. "4 Mulberry in Latin is called Morum a ueuUeos, Niger, 
 | _ black, becaule’tis commonly black. ae AA! 
 
 ‘Fhe Bark and Root of the Mulberry-Tree is deterfive, and 
 
 
 
 2 CLA Bay, ae 
 | | Of ‘the Services or Sorb-Apple, iN 
 Choice. 
 
 OU onght to chufe fuch are big, full ripe, 
 a ee y well tafted, and of an agreeable fmell. 
 Gool ef  Sorb- Apples are aftringent, good to ftop Va- 
 felsa mitting, bleeding at the Nofe, and Diarrheas : ~ 
 They alfo createa good Stomach, 9s 
 
 i a 
 
 
 
 
 

 
 es and Medlars! be 430 Ne 
 
 a) Mv Feibenmbieccate site! seh the Sorb- Apple ius? Me pele 
 ces a quantity of grofs and tartarous PUMOUTS it 
 and ‘often-times caufes Gripes and the Cholick. , 
 ‘They contain much Oil, effential Salt, united 
 with fome. earthy parts, and Phiegm. 
 » They agree in the Winter with | young bilious Tiney st 
 “People, and thofe that have a weak i ena GP 
 Teh % . tasio Boi 
 ey afe them moderately. | 
 
 ae ni a RE M 4 R KS , Hees 
 
 i te ? 
 V Sgt a ie ar aia : 
 - . TH 5 “Sirbe Apples, do not ripen upon the Tieesas other , 
 
 SL Fruits do, but they oe be gathered in Autumn, 
 an {pread upon Straw, where after they have lain for 
 - fome time, they alter very much in their confiftence and 
 ~“tafte, for, from being hard, bitter, and unpleafant, they 
 
 become foft, fweet, and delicious. he <a 
 — Service- Apples are aftringent, becaufe they contain grofs 
 _and tartarous parts, which fix and embarafS the fharp and 
 “ over-thin Humours, that, cattle Diarrbeas, Smnnes,, and 
 EU Esa , | 
 ‘The immolderate ufe. ‘of this. Fruit is often | pernicious, 
 « ” becaufe that being endued with a -grofs and. earthy Juice, 
 as we have before obferved, it alfo produces many grofs: 
 Humours. | Befides, this, Juice continuing to ferment a 
 great while in the Stomach and Bowels, . ZTOWS eagery | 
 pricks the Fibres of thofe ee and cautles the Gripes, and 
 theCholick, = 3 
 Tf you extract the Juice of the sorb. pile, and leave it 
 /to ferment for fome time, it becomes vinous, and like — 
 Perry. -We fhall in the Place where’ we treat of Drinke _ 
 ables, fhew how this vinous tate is proditced. 
 The Sorb- Apple i in Latin is called Sorda, from idereto | 
 fwallow, becanie thefe ‘Fruits when sa are foft and eafie 
 to ihe edi oa 
 
 
 
 
 
 
 
 
 
 
 | a CHA P.: XXV. 
 - eo | OF Medlars. 
 
 : YOU are to chufe fiich as are Ege. full ripe, Cholce. a 
 paee, See.” with a pape Pulp, ¢ and {weet and agree- 
 , ble tafte, 
 ieee a a They 
 

 
 a ‘A rh : 
 Good cf hey prevent theca ‘Bép Loofetie®, 
 feis. : " firengthen the Stomach, and hinder Vomitting = 
 
 * fitions for ihe Belly, ud are opening, by Urine: 
 
 | They are alfo efteemed to be good for diminifh- a 
 ing and expel img the Stone” out of ‘the Kidneys i, 
 og and Bladder. eu a ne VES a 
 
 I effelts. _ Medlars eaten to excels do not ‘ei ly digett 5 = 
 they incamber the: mach, and hinder the di- ‘a 
 
 - geftion of other Aliments. BS pees aS ae 
 : Principle They contain much oil € tthy i 
 | Phicem.: > ee REO er Wen Sere 
 ‘Time, Age, © In Winter they? agree with young People, a 
 
 and Con- a bilious cohteage ae fach 4 as have a tweak Sto- 
 ftitution. © mach. Oe ae Pee. | 
 
 
 
 
 
 
 
 
 
 REMARKS. ata 
 . Here i is a 2 great Tikene& between Medlars, “and Ser-- 
 
 vite-A yas for both of them ripen in the fame 
 manner, and have very near the fame Vertues. Inthe — 
 _mean time Medlars, which contain principles that are more + @ 
 “united with the earthy. pars than sear apy are alfo more x 
 afirin:ent.  - 
 The riper Medlars are, the more they lofe their aftrine a 
 gent Vertue; the realon is, becaufe according to the  ~ 
 -- meafure they ripen, their Salts get the afcendant, and © — 
 free themfelves from the earthy parts that do detain them, 
 and that do not a little contribute to. their Pipi .99 8 
 Again, the Juice,of the MedJars when they are green, is 
 _. thicker and groffer than when they are ripe; aud laftly, 
 _ fitter to give a confiftency to the Liquors, and put a atop. 
 _ to their over-violent motion. — 
 Medlzr ~ The Leaves and Flowers of a Medlar are ‘aftringent and 
 Leaves,and deterfive, and are made ule of i in Gargarilms, for inflama- 
 ~ Flowers, tionsin the Throat. 3 
 Et tymolog y, The Medlarin Latin is ‘Glled Mefpilus, ‘ant alfe tricocctyi, 
 . quafi triofjum, becaufe they contained: but three eee 
 ‘tho’ ufually they have rue or “ee Bs 
 
 + 
 
 
 

 
 <a. mG are the chufe fuch. as ar large, vipe, Chote. 
 ve Toe frefh, and not rotten. | eA 
 Nuts kill the Worms, and are looked-n: pon 10 Good ef: 
 be good againft Poifon, to. provoke Wind and feds. 
 Sweat. From ‘dry Nuts: they extrac an Oil 
 which have the Vertue to clear, digeft, and forti- 
 f the Nerves. to expell. Wind, and to. cure the’? 
 ripes in Women newly lain i in. é 
 bt The ufe of Nis, efpecially dry ones, incom- jg offi 
 - mode the Throat, the Tongue, and the Pallate : 
 _ Nuts are alfo hard of Digeftion. . | 
 . lyre contain much Salt, Oil, and earthy Principles. 
 ats 
 : They agree. with old eb ote, and thofe of a Time, Age, 
 
 - phegnat and melancholy Conttitution. Vaile. 
 
 
 
 REMARKS. 
 
 NS tafte -weHl enough when. eee are e freth, be as 
 they grow old, fo they become oily, and alfo dif- 
 agreeable to the tafte, and prejudicial to Health.” Ia 
 » fhort, as they dry’ up, fo they lofe the watry moifture 
 ’ that ferves todiffufle the fharp Sait which is naturally to be 
 met with in Nuts, and whichafterwards growing more 
 " aGtive and pungent, produce many ill effects, by pricking * 
 the. Parts they comeat. 
 Dry Nuts are yet more hard of digeftion, becaufe their 
 Pulp i is become folid, compatt, aud {o united in its parts, 
 that it will not without. much omer ferment in the 
 Stomach. ay | 
 “A Nat is covered with two Rinds, the one, which is called Nius-foells. 
 the Husk, isasit were fle(hy, green, and ufed by Diers; the 
 other is hard and woody; thisis that which is next to the 
 Nut it felf, and they commonly call it the Shell; thefe two 
 Rinds are Sudorifick and drying ; they ufe the laft with 
 Sarfaparilla, and Cusiac, in Diet-Drinks. eae a 
 -Preferved Nuts are very agreeable and wholfom 3 they 4 
 - fortifie the Stomach, give a good Appetite, correét Stink. Preserve 
 ing Breaths, and provoke Seed, but they do not produce *“#* 
 » thofe ill effeéts which dry Nuts do, becaule the Sugar bath 
 oe pglayd and embaraffed their tharp Salt. 
 - oe They 
 
 
 
 aie 
 
 
 

 
 < “Anpidste a They. ‘take che tbrincipat ogiodiaat! an ‘the aioe . 
 Mithrida- uled by Méthridates againft Poifon to be sak to which a 4 
 tes, few other things were é added, Schone a 
 Dianucum ‘They alfo fay that Galen prepared his Diacaryon, ¢ or vig “a 
 
 of Galen. . nucum ofthe Juice of Nuts, with which he ania fome — 
 
 ‘ . sh to make the Compofition agreeable. ae ad ehge afta | 
 Bias The Nurtree and Nut are in Latin called, Nux, 3 Nocere, ra 
 
 8 NE hg hurt, and that for feveral Reafons : zt ‘Firft, becaufe’ the © 
 Nut. produces many ill effeéts,, as we have before obferv’d. © 
 
 SG “\ Seagal becaufe the finell of the Nut-Tree caufes the Head's ; 4 
 
 baat ach, and makes many People giddy; and laftly, becaufe —— 
 
 tis obferved ‘that Plants grow but indifferently underthe 
 
 - Shade of the NutTree 3 wherefore they are ufually plated 
 
 in remote of by-Places, pot to the followings tpas 
 
 } 3 ee y 
 ics glide, Me, fara ne ledam, (quoniam ee todas dior, ha 
 Seis in extremo imargine fundus haber, ‘ itd 
 
 
 
 
 
 ay se 
 
 bg 
 
 The Nu is alto called Ffuglans, quafi Fovis Glans, Sechile 24 
 that in ancient. times People fed upon Acroms; but after- 7 
 wards having found out the Nut, which is more ’pleafing tous | 
 the tafte than an Acron, they honour’d it with the Name ee 
 
 of Fupiter’s Acron. ce 
 
 | - “Laftly, the Wat is allo. named ‘Nui Regia tbat: he 
 
 Nut-Tree was brought from Pevfia, by the Kings bh Rone, 4 
 and Cultivated i a feveral other rage é ao 
 
 Natt as) kN Yt Mees § 
 
 iy a 
 
 
 
 
 
 
 
 | CHAP. XXVIL, i 
 io OF Filbert, A. ae 
 
 Cheite. OU are.to chufe fach as are barge’ full” 
 
 grown, and each having a Kernel that is 
 
 ~ almoft round,reddith, full of Juice, of an excellent _ 
 
 tafte, and not Worm- eaten. a 
 
 fas ¢f-  Filberts are more nourifhing than Naar ; they 
 | fe ** are Pedtoral, binding in refpect ofa Stool, but 
 . \ work by Urine. B . 
 mefeds: _ They are windy, and hard of Digeftion. ead 
 Principles. They contain a middling quantity of volatile ~ 
 hgh and effential’Salt, much Oil and earthy Parts. ¢ ‘ 
 ‘Time, Age, The moderate ufe of this Fruit agrees at all — q 
 
 bis com times,with every Age and Conftitution,provided 
 
 | ‘there be a good Sromaeme ; RE-- 
 
 { 
 

 
 i, Sle il Cina acl 
 
 bai ae Filbests and Ale ronds nds a ‘ 
 
 es REMARKS. 
 
 He Filbert j is a Fruit well: ‘andes oa are Joke ted 
 different bignefs, grow upon acommon Shrub in _ 
 Hedges. and Woods, and the fame i is allo: Planted in Gare - 
 dens. di ae 
 | Filberts as well, as” ‘Nats contain a great ecbiey of oil, 
 and the fame is eafily excraéted. In’ the mean time Fil.’ 
 berts have a more agrecable tafte than Nuts, ecaule their - | 
 ‘Salt isnot fo fharp as that of Nuts, and that ° tis. win clofely ats 
 ‘united totheoily Parts 9 
 _ Filberts are pe&toral, and nourifhing, font ‘of their 
 ‘oily parts; they alfo are of a binding nature, by reafon of © 
 their earthy Principles, which communicate a greater con- 
 “fiffence to the Liquors, and {wallow up the over-abundant 
 -moiftures that logofen the iolid Parts. In the mean while 
 they are hard of digeftion when immoderately ufed, becaule 
 of their folid and: earthy fubftance. p 
 ‘The Husks or Covers of the Filberts are aftcingent, Filberts 
 and proper for binding the Body, but provoke Urine. preferved. 
 They cover Filberts with Sugar, and make Comfits o 
 them of an excellent taite ; they are soigtonly ufed for a 
 | \Deffert, and help digeftion. a 
 The Filbert-Tree is in Latin called Cons, a rapve, BUR, | 
 a Nut, as much as to fay a fimall Nut 
 _. Félberts in Latin are named Avellane, mn Abellina, a 
  Natne taken from a Town in Campania, formerly in ¥ mology 
 Abella, where thefe Trees were very common. | y 
 They were alfo celled Pontice, becaufe that according to 
 the Account Sie by digs Kee were a beige from 
 Sa at “ 4 
 
 
 
 
 
 os H AP, “XXxvuL “ 
 be 2 ; ‘ : Of Almonds. | | 
 
 Here are ‘two forts of Bi ao wiz. ‘the Difference 
 | {weet and bitter, each of which have their. 
 
 | ain Vertues. You ought. to chufe fuch as choice, 
 _arénew, large, plump, of an high Colour, and — 
 
 ‘fuch as have not been rotted by the Weather, — 
 
 | and have grown in hot Countries. __ : 
 
 a 2 Sweet 
 
 Hear 
 , Spl 
 

 
 Good a | _ Sweet Ging are very + Noutithing, Quilifyacl 
 
 
 
 
 ¢ aa ing, and Peétoral, provoke Spitting, caufe Sleep, 
  Increafe the feminal Powers, and are opening. 
 _pitter Almonds are eich 7 attennate and 1 Tas | 2 
 
 eff "Sweet and bitter Andy when nr are lard a 
 Seen ~ caufe pains 5 the Head. aed ~ 
 rips - Sweet Almonds iter mach oil, but lite : 
 Saltand Phlegem, = , 
 
 Bitter Almonds cone more Salt j in Ren than ae 
 
 : the {weet ones, much Oil, and. a little Phlegm.. 2 
 “Time, Age, Both the one and the other agree at all times ~ 
 ‘andGonfti- ty every Age, and all forts of \ aaah bi | 
 
 
 
 tutto» vided vie be nc ufed. 
 | efi aa REMARKS. 
 ‘Almonds. Lmonds are Frdieisamch ufed in Foods, but. facet Ae 
 
  monds are more than the bitter ones ; both the 
 i . one and the other grow upon a Tree, in Latin called Amyge 
 whe Leaves dalus, an Almond.Tree, which is cultivated in Gardens ; _ its 
 and Flow- Leaves are fo like unto thofe of the Peach-Tree, that they . 
 ers of the can hardly be diftinguifhed one from another. Théir ; 
 Almond- Flowers do alfo much refemble thole of the Peach-Tree, 
 yreee ~~ -With this difference, that they are more whitifh, and not, 
 : - Purgative. ©. 
 | Almond-. After your. Sweet Atmonds are bruifed and fteeped i in Wa- | 
 Milk. ter, they {qneeze a Milky Juice out of them, which is gi- g 
 : ven to Lean, Confumptive and Pleuretick People, and does — 
 _ them a great deal of good; the reafon of which is, becaufe — ’ 
 ‘the Milk. contains a great ‘many oily, balfamick and em. é 
 ~bavafling, parts, fit for nourifhing and” reftoring the folid 
 parts, moderating the violent motion of ths Humours, ands fy 
 allaying their fharpnefs. . © 
 The difference of tafte between. the fweet and bitter . 
 Almonds proceeds, in that there is lefs Salt in the fweet 
 - ones, and that this Salt is perfe€tly confined and cooped” . 
 bp by the’Ropy Parts, infomuch that. it can make but a ‘ 
 very flight impreffion upon the Tongue. . 
 The bitter ones on the contrary, contain pe fharp 
 falr, which being but half embarafled with the oily Parts, . + 
 caule a Spee but ‘more difagreeable fenfation, Oe. oO we 
 {Seley 
 
 - bros) 
 

 
 ‘salt allo” phat ‘aati the bitter anes: aateire,? opening, 
 ‘and capable of rarifying grols and yifcous Humours, 
 It’s faid bitter. Almonds poifon. Foxes and Poultry; they — 
 are alfo reckoned good to prevent Drunkennels. Pluzarch 
 ‘upon this occafion tells a Story of a certain Phyfician, who 
 lived with Drufus the Son of the Emperor Tiberius, and 
 who by the ule of bitter Almonds became ‘fo great a 
 ‘Drinker, t that he was never made Drunk, and puis al 
 all that lived in his time that way. 
 
 ey extraét from fweet and bitter Almonds an Oil The of of 
 
 much ufed in Phyfick. It’s obferved that that of the /weet andi - 
 
 bitter Almonds grows not fo foon rank; and will keep Sitser Al. 
 longer than that of {weet Almonds; the reafon whereof mozd;. 
 ity that the bitter Almonds being. endyed with more Salt 
 
 han the fweet ones, their Oil is allo better and els fub- 
 | phi to ferment and corrupt, | ” 
 - ‘Vhey puc Sugar tofweet Almonds to were them, 
 and-then they are very pleafant, and ufually ferved in’ 
 ~Diferts, They ‘alfo bray. {weet. ‘Almonds, and mix this 
 _Pafte with Sugar and Rofewater, and this they make into | 
 Macaroons. Laftly,, Almonds make up a part of feveral Macaroon; 
 delicious pig es too wake here ie be onl gale 
 
 16 
 
 
 
 
 x x aor H 0 i Pe XXIX, 
 
 Pe 2 a ie oe of Piftachoes. 
 
 “OU. are to chufe thofe Piftachoes that are Choice. 
 heavy, very full, new, ofa pleafant imell, 
 and good. tale, 12 
 
 ‘Piffachoes are of a moiftning and pectoral Na- Good ef: 
 “ture ; they fortify the Stomach. create an Ap- Seti. 
 petite, and augment the Seed; they areopening, 
 and very wholfome for lean Perfons, and fuch as 
 have a pain in the Reins of the Back. 
 
 ‘The immoderate ufe of Piftachoes heats. too she ef 
 much, caufes DizzinefS, and pains in the Head. feds. 
 . They contain a little volatile and. effeutial Salt, principtes. 
 and mich Oil. 
 } They agree at all times, ith every Age and Time, Ab 
 | Conftitutioa, provided paey be moderately end Con- 
 ufed. (titution, 
 
 ee REMARKS 
 

 
 me ue ; oa 
 Piet ves, in Latin P gi , Phiftecia or Fidlici, are a’ 
 ‘Fruit both as to bignels and fhape much like. a green 
 
 =f Peay they are fent dry "d into Europe, out of Perfia, 
 
 Ye 
 
 Arabia, Syria, and the Indies, Pliny Reports that Vitellius © 
 
 was the firft that broughe them out of Syria into Italy, as 
 
 . Flaccus Pompeius a Roman. Knight was alfo. the firft ‘that: . 
 
 * - carried them: into Spain, ‘They grow in Bunches upona | 
 bie aha kind of | indian Turpemtine- -Treé, decribed by Theopbrafins. 
 
 __ cefs, they heat too much, and caule other ill Accidents, bée- 4 
 caufe the heat excited by their volatile Salts, is ; iginented 4 
 “in proportion to. their Sve and afterward § incom- 4 
 
 Piftacboes 
 preferved, 
 
 Choice. 
 
 _.hhard, and brittle. Its Almond is ‘ofa gteen Cojour, in- 
 _ termixt with Red within, | and Green without, and of aa 
 < SAVED: agreeable tafte. * : a 
 ce “piftachoes are moiftning,peetoral, and good for Phehifi cal ' 
 “and: Nephretick Perfons, becaule of their” oily and bala. 
 mick parts, that are proper to produce good effeals. — 
 st They likewife fortifie the Stomach, create an Appetite, © 
 and improve Seed, vbecaufe they contain fome volatile — 
 
 - Salts, which communicate a {weet and agreeable heat into | 
 
 pcomcellent or Prog ec 
 
 Be OU are to ‘ime fuck as are large, ite | 
 
 for when they grow. oldifh, they ie ai an infi- 
 
 a ihe People; they qualify the heat of the 
 
 ‘This Fruit has two Rinds, the firft is tender, and of a 
 greenifh Colour, mixed with Red; the fecond is White, — 
 
 
 
 thofe parts they touch. When Piftachoes are uled to ex- © 
 
 -™odes the Party es 
 - Confetioners after they. have well, ar ct a Pifa- ae 
 choe's, preferve them with Ba and then they, age an, q 
 
 ay 
 
 ‘ af 4 te y. . is 
 
 
 
 
 
 CHAP. bee, ene 
 OF Pines Apples. om: 
 
 : 
 Oy 
 
 
 
 tender, pleafing to the tafte, and new a 
 
 Big and oily taite: : 
 They are very nourifhing, allay the tharp Fu- ; 
 mours in the Breaft,and are good for phtifical and 
 
 
 

 
 
 Uriae pee ned. hy. oe aie muicttae, Bue 
 ea, and they increafe Milk and Seed. 
 
 _ They are hard of Digeftion, and pr -oduee t ma- i offedts, : 
 
 ny grofs Humours, and ehecetore, ought to be 
 Ale ufed, 
 
 
 
 CS 
 
 , i 
 
 ay eh ae aOR g Vg 
 
 3 a if : 
 ae 
 
 ue) A ; 
 
 _ They contain watch Oil, ane ous little Salt. P rinciples 
 _ They agree at all times with ‘young Nin of a Time, dee, 
 
 “an and ee Conftitution. 
 satis REMARKS 
 
 or ee ye 
 
 ‘ pen in ee called Strobili, or Pinei,. . or ‘Nuces Pine-sp! 
 
 and Con 
  flitutions 
 
 Pinee, or Coccali, are bony oblong, fhells, “wrapt, up ples. 
 
 in a thin light and reddifh Skin, each of whith incloles an 
 - oblong, half round, white, tender and well-cafted Almond. 
 “Thefe fhells are found in the faly Pine-Apple, and can- 
 
 ‘not befeparated from the. fame, without heating themin | 
 an Oven ; but then they open pf ‘ hemfelves, and diltover ‘ 
 
 ‘the fhell contained SEaSreltign | cup 
 The beft of this. fort of Fruit comes from hot Countries, 
 - fach as Catalonia, Provence, and Languedoc. 
 _ -Thefe Fruits by their oily. fubftance fupply the Blood 
 * Veffels with a Chilous Juice, fic for ‘reftoring the folid 
 ‘Parts, allaying | the fharpne(s of the Humours, and increz- 
 fing Milk. In the mean time this Fruit having a Pulp 
 that is fomewhat folid, is not {o cafie. of digefti-n, and 
 - produces many grofs humours. : 
 
 You may from sade tea extradt an Ol cavhich is pine 
 
 , peftoral, and foftning. — 
 
 Confeftioners preferve eae with sugar after’ they Pine-ape 
 have for fome time fuffered them to be posed t in a order ples pres 
 
 to fcour thems ¢ — 
 
 B 
 
 
 
 CO AP XXXL, 
 Of Chefinuts. | 
 
 ferved. 
 
 \ 
 
 “Were are two forts Me Chefnuts, Viz. wih Kode 
 
 and Garden ones, the laitare larger and 
 better tafted than the other, You frould, in 
 
 refpec& to both Kinds, make choice of the lar- cigjce, 
 
 gelt you can get, fich as are pluppell, and mot - 
 
 pulpy, ame Ez ha, STR PUY, 
 

 
 dll efists: 
 
 princialade 
 
 ” ‘Time, Age, 
 and Con-. 
 ‘ flivaion. 
 
 uk They | are. aden 1) scott asa a aheteane | 
 
 ey ought to abftain reo TL Tease “ig 
 
 their Rind i is. made ule ot to” top t the Whites i in 
 “Women. q 
 
 ‘Chefnuts are hard of Digeftion, produce gro 
 Humours, and caufe Wind.» 
 
 ‘They contain a little Salt, much Oil and Forth” 
 
 _ They agree in cold Weather with young bili- — 
 ous People, and thofe who havea good Stomach; — 
 but melancholy and old Perfons, as alfo thofe. 
 wno abound with grofs and tartarous ayo Be y 
 
 
 
 
 Ree Mm 4 R Ks 6° meee ee 
 
 fins 2 are Erie thie are “plentifully i in. ‘ener | 
 3 Places, and ferve to feed a world of Peoples they 4 
 are covered with a hard Skin, and guarded on all fides — 
 
 - with Points. This Skin or Shell opens into three or four 
 
 parts, as foft within as Silk, and contains one or more | 
 
 _ Chefnuts. Thefe Fruits when. ‘they are large, are by the © 
 
 gaa 
 
 French called: Marons, moft of which are. brought from... 
 
 _Vivares, and Limofn, 
 
 ‘Chefnuts are very nourifhing, by Teafon ‘of the. oily : 
 
 parts which they contain; they-are alfo aftringent, becaufe - : 
 , of their grofs, earthy and unrarified fabftance, which 
 
 fixes and {tops the violent motion ef the Humours; this” 
 fame fubftance renders Chfuuis hard of digeftion, apt to 
 produce grofs Humours, and caufe Wind; for which rea- ~ 
 fon they ought always to be weil dreft- and ordered, .be- 
 
 _. fore they areufed, and mixed with fome things which may 
 - promote digeftion i inthe Stomach. 
 
 Chefinute 
 bread. 
 
 £ tyne] OE ye 
 
 _ wete formerly brought. Galen in. his. Second Book of 
 
 After you have gather'd your C beak they fhowld be | 
 
 i kept for fome time before you eat them, for they will be 
 
 thereby better. relifhed, and more wholfom, becaufe ofa — 
 fmall. fermenration wrought therein, which a little ele- 
 vates the parts of the Chefnuts, and makes them more eafie 
 
 _ of digeftion. 
 
 ‘They make in thofe Countries where no Gorn STOWs, : 
 Bread of Chefnuts, which they firftdry, and then reduce it , 
 eat ; this. Bread is lumpifh, heavy, and hard of di- 
 
 eftion. 
 
 Chefaut i in Latin is called Caftanea, Sane Cafanum, a 
 Town in the Province of Magnefia, from whence Chefnuss 
 
 the 
 
 * 
 

 
 gS *~ 
 
 dees aba? 63 diiestigs eaten ‘Gepnte tn wietaainber 
 ~ of. Acrons, and one of the firft Cals, amongft them. 
 - Theophrafus” and cba aie call it. ne Renan ees 
 bugea. ) Acton. Behe aes ah ie 
 
 eo a ay TAL ye 4 im ‘ 
 ta sk: oar ae ees” 5 ee a 
 Ware ep yh ae ‘ 1 
 
 
 
 
 ¢ fi A Pp xxx o 
 OF a i eee i : Ce +a 
 
 oo 0 u ou ae tochufe fuch as are ees Mey, Choice, 
 well preferved and tafted, and thofe that» 
 have been Cultivated in hot Countries, ee 
 They create an Appetite, fortify the Stomach, Good ef- 
 _diffolve and expell the vifcous and grofs Hu- * fells. 
 _mours: fixed there, reprefs Reachings, and are 
 little nourifhing. ‘ 
 They. produce: no ill Efe unlefs they-a are J fies. 
 ued to excels, ; 
 hers contain n mach Oil, ,Phlegm, and effential Principles 
 They agree in cbld Wantiee Hit any fort Of Time, ge, 
 - Age and Conttitation, povided aes ate good, and Cone 
 and well i. Saccabgere ’ flitution. 
 
 -” 
 
 7 
 
 REMARKS. | 
 
 ae are Oblong: of oval and j juicy Fruits, larger. or 
 
 fmaller, according to the Country they grow in 5 
 care muft be taken to ‘gather them before they are ripe, - 
 end then they have a harfh bitter tafte not to be endured, 
 becaufe their Salts are clogged and {wallowed up by the 
 
 ; un and grofs parts. 
 
 Olivesiare preferved with Water and $ hah and then they 
 "become pleating to the tafte; the Realon is, becaule the 
 Ei ouar or Brine, caufes a little fermentation ia the Clives, by 
 the help whereof the Salts free themfelves by degrees of 
 
 - the Earthy parts that do retain them 3 and afterwards with — 
 more lightnefs and delicacy prick the Nervous Fibres of 
 
 othe Tongue. 
 
 ‘The Brine produces another good eff-& in the Olives ; 
 a by its faline parts it ftops up the pores of this Eiuit, 
 and prevents the Air from catring too much intg it, and 
 
 E 3 thereby 
 

 
 . pricking the fides of the Stomach, not only by their acid 
 '. Salts; but alfo by thoe communicated to them by the 
 Pickle. They alfo bind up and. fortifie the Stomach by . 
 
 their earthy parts, which {wallow up the ice cea 
 
 moiftures that relax the Fibres of that part. © 
 
 - 
 
 Piebolinese: 
 
 theteby ‘ae a ubacparte ‘enmaneeuea therein, hich 
 - deftroys thé Fruit, and foon rots them. 
 
 ‘Olives well preferved create: an Anpetitess by gently 
 
 The. Picholines are Olives cut in feveral places, and then” 
 
 : ” fteeped in Pickle; they are fooner in a condition to be 
 
 Oil of 
 Olives, - 
 
 _ eaten than others, becaule that by the help of the incifion — 
 ~ made ‘in them, the Brine or Pickle isfooner and ‘more 
 _ effettually communicated to their whole fubftance. | 
 
 Oil of Olives is much ufed in Aliments; it’s of a qualie 
 fying, mollifying, anodine, diffolving and. deterfive Na- 
 ture, good for the Cholick and. he act “Flux, and i is 3 prepa- 
 
 red in Pshis manner, Lie 
 
 They get together in Nouciber: or Carat: a seat 
 quantity of full ripe Olives, and lay them by for a time in 
 
 -fome corner of the Hovfe, where they are heated, and 
 
 | Virgin-Oil. 
 Second Oil. 
 
 Third Oil. 
 
 thereby become purified of their watry moifture ; then they 
 gtind them in a Mill, and put them into “Ruth or Palm) 
 Frails, placed on the top of one another prefs ways, and us 
 
 the firft Oil that comes from Pensa As a Virgin’ oy | 
 Oi}. 
 
 preffing them anew, and ftilk the more, there comes a 
 
 ‘good Oil from them: | wi 
 This done, they ftir the Olives again, and fj aac thank . 
 
 with hot water, from which, thusordered, there pro- 
 ae another Oil full of dregs, and not fo good. as the 
 reft. 
 
 Thefe Oils are ceafily feparated ams the ‘Water, bes, 
 caufé they {wim a top, but they fend a kind of Lees to the 
 bottom, which the Ancients called Amurca.  *” 
 
 ~ Thole Olives of which you defign to ade Oil; sate ri-- 
 pen “till they are even rotten; and the reafon is, becaufe 
 the Sulphurous parts in them have had time to difengage 
 themfelves from thofe grofs Principles, which | before 
 fixed them, which we know by the {weetifh and oily tafte 
 that then they had. They alfo let them ferment for 
 fome time before they prefs them, that fo thofe Sulphurous © 
 parts may free themfelves, and be more fully nciated 
 from.the watry and faline parts, with which they were 
 
 * united in the Fruits. Here ’tis to be obferved, that you 
 
 cannot extract a drop of Oil from’ green Olives, bat © 
 
 only a vifcous Juice, becaufe their Oily “Principles ate ngs Ch 
 
 fir fe united wih their other, cinta : 
 
 Phey! {prinkle: the Olives with’ warm ees and by at 
 
 
 
 ‘ 
 Ea ar a ee ME Ne 
 
 poe 
 

 
 sight. 
 4 
 
 The Leaves bg the te os e-Tree are slsfietdiwene: and fit for pee: i 
 ne ftop the bleeding ‘Nole, and Loofnef. EON o 
 There are certain wild Olive-Trees that grow near. cha: 
 Red-Sea, from which there fweats outa ‘Gum that ftops alive. 
 Blood, and cures Wounds 
 
 The Olive-Tree in Latin called Olea, comes from the Greck k Elyiology. 
 woripseas which alfo iene the faine thing. “ep 
 | % : Sd . ee, 3 : G ; 
 
 
 
 CHAP. xxxm i Mc 
 Me OR Datei fe 
 
 / Ou cee to chute fuch-a as are new, 7 late. Choice. 
 
 %  fweet, full of Juice, yellow, ripe, of a firm 7 
 Evin that is eafily feparated from its Stone or. 
 Kernel, and has net been Worm-eaten 3, thofe 
 are” ‘the beft that. come ftom the Regency of 
 Tunis and Barbary. 
 
 Dates are of a mente rel ‘qualifying Na- ,. dor 
 ture, very nourifhing, ftopa Cough, area little fells a 
 deterfive, aftringeat, and proper for the Dif- 
 eafes of the Throat; they are looked upon to 
 
 be good for fr engthning a Child i in the Mother’s Ry oh 
 Womb, 
 
 They, produce a a great many ill Humours, and F Me feds 
 therefore thofe who. > feed upon them become Tul) 
 of the Scurvy, and foon lofe their Teeth, they 
 are hard of Digettion, and caufe Obftru@ions i in 
 the GWE So 5s <2 Se 
 | es contain much Oil, Ehlegim, and effential Principles. 
 Salt . 
 
 ‘They agree at all times, with | any Age, and qime, fee 
 with all forts of Gonftitutions, i glided ney be and Con-- 
 
 Pogeies taken. | ; ‘sinaadi 
 
 eo hs oti 
 
 Ates are obleng, round, pulpy, yellow Fruits, 2 lit- 
 
 tle more thick than long, and agreeable to the 
 
 tajte. It contains a very hard, long, round, or greyifh 
 flone or kernel, wrapped up ina fine thin and white 
 Badew, Skin 3 
 
 
 
 
 
 ~ 
 
: Baek 
 
 Wines 
 
 \ 
 
 
 
 Pa Ss a eee EN Pe ates Tinea 
 
 AT Treatife. of Foods: 
 
 “iat oe ‘they. stow nae a large Tree, in Latin called Palsy ; 
 ok Bnd) te | Englith the Palm<Tree. eh ac Ee 4 
  Thefe Fruits are not much uled amongit us, fave in 4 
 ‘Phyficks but they are much eaten in Syria, Egypt,. Africa, | 
 and the ‘indies ; they never become {weet in thofe parts of ” 
 Spain that border upon the Sea, but retain an unpleafant — 
 _ and harfh tafte. Some Authors report, that feveral of | 
 the’ Eaftern Beople have made Bread and Wine of Dates. © 
 Bread, ae Dares coniife of many oily and embatafing parts, which ~ 
 fender them moift, nourifhing, a and proper to allay the — 
 ' fharp Humours in the Breaft, and ftop Coughing ; they ~ 
 are. alto deterfive, aftringent, "and good for Diftempers in — 
 the ‘Throat, becaufe they contain a grofs and earthy Juice, — 
 
 full of te Salts, — ‘Sie to produce goods. ef 
 
 Et mology, 
 
 Choice, 
 
 Good ef- 
 
 fells, 
 
 feds. 
 
 Greek. = 
 
 ‘It is allo in Latin. called ibwatiobalaes which} is com* ‘ 
 pounded of botisE, Palma, a Palm. Trees and Balers, an 4 
 
 Acron, ‘ben, Lak Palme Acton eee 
 The Palm-Tree in Latin is named ‘Palmas a mandun, 
 
 manus, a hand, becaule the Leaves of this Tree are i an 4 
 
 Bes Hand. ae oe hy 
 
 
 
 eH bata Gg 
 
 om H A Pe “XXXIV, 
 Of Capers. 
 
 
 
 der, well pickled, and ofa good Tafte. 
 
 Th Date-Tvee in Latin j is eed Dafylus, ene in “ 
 Tages ‘tis much dike” ‘ones ‘Finger, named dbnrinG in 
 
 Qc sen a 
 
 
 
 7 FOU: are to poise fuch aS are » green, ten+ ( 
 
 They are opening, provoke Women’s Terms, — 
 
 and good for fuch as are troubled with Afth= 
 
 ma’s, the Spleen, and Obftructions in the Bow- 
 
 els: They create an Appetite, fortify the Sto-. | 
 
 Prixgciples. 
 
 mach, kill the Worms, and increafe the Seed. 
 
 Capers, if ufed moderately, do no mifchief, | 
 but when taken to excefs, they heat, and 5 litte . 
 
 too much rarify the Humours. 
 
 Onn 
 
 | sah contain much effential apes and a litels { 
 

 
 Cen - c " tart e 3 thon ; 
 
 OF Capers and Beans. oo ae 
 
 ep “They agree in cold Weather, with old Peo- Time, Age, 
 ple ofa te ee See Conftitu- and Con: 
 
 tion. _ tition. 3 
 ar RB Mod R KS ne 
 ) Maer area fort of, Tufts or Piowars, ‘that 2 grow on 
 th fons of ee PaaS, Branches of the Capers : 
 
 
 
 os kep te We "have e already § given an. account how the 
 
 ane. Chief Vertue of ee este in the effential 
 Salt which they contain, which being endued with much 
 motion and folidity, makes its way thro’, by bruifing and 
 attenuating the grofs things that obftruét their Motion. 
 The Bark of the Ceper-Tree, and that of its Root alo, 
 are ufed in Phyiick 5 they have the fame Vertite, and con- » oy J 
 - tain the fame Principles as Capers. - Root ro: 
 The green Flowers of a Spanith Broom being preferved ““" 
 as Capers are, have very near the fan me tafte, and produce 
 the fame effects. a ao Hot 
 Capers in Latin are calle Cap ares, a Capite, a Hea - 
 “eae they a {mall Heide : i tee mg. ; 
 
 i 
 
 
 
 “CHAP, “xxxy., 
 Of Beans. ae 
 
 Here are = two kinds of i Boi viz. the Bart Kinds. 
 den and Field Bean, the firft are flat, 
 pretines bigger and -fometimes finaller, ufa- 
 
 ally of a whitifh Colour, and fometimes of a 
 
 red Purple : They are contained, to the number 
 
 gt five, in a thick, long, pulpy Cod, made ye 
 
 
 

 
 ! of twa § Ce : he comer Bema are bite, btice 
 * @ ih, whitifh or yellowith, and growing, as well 
 asthe other, in Cods, bvt they are fimaller, and 
 _. ofa rounder Form, You ought to chufe, of ei- 
 
 ~therkind, fuch as are tender, well grown, un- 
 
 j 
 
 ‘ _ {potted, ‘and that have not been Worm-eaten. 
 Good ef- ~ Beans caufe Sleep, allay the fharpnefs. of Hu- Ma 
 
 co “* mours, provoke Urine, remove the Megrim, — 
 
 ‘and are very nourifhing ; FA they. are deterfive 
 
 and binding, when taken in. Decoétions ; ; they _ 
 
 - alfo make Flower of them, which is ufed in 
 _. Cataplafins, for diffolving, foftning,. ain 
 
 and forwarding Suppuration.. ~ 
  Meffets. Beans are windy, and caufe the, Cholick,. 
 
 * Principles. . They contain much Oil, and eflential Salt. oh 
 Time, Age, They agree at all times, with young lions 
 and Con- Perfons, an thofé who have a good ; Stomach, . 
 
 Nagi a aS 
 REMARKS eae 
 
 Bee ate a Pui much uled for Food ; 3 they contain » 
 oily and balfamick Juice, »which promotes Sleep, by 
 embaraffing the Animal Spirits a little, and throwing them 
 into a kind of repofe. This Juice is alfo proper to give 
 good nourifhment, and to allay the Head-ach, by pete 
 the fharp humours that caulé them, 
 | - Inthe mean time Beans are fomewhat of a vifcous Subs. 
 - ftance, which when it ferments and rarifies i in the Bowels, 
 {ometinses caufes Wind and Cholick. 
 Dry _ Yhey dry Beans in order to keep them the hoa. but 
 Beans. _ they have not fo good a tafte as they had before ; and that - 
 .~ Inall probability, becaufe in the drying of them ‘they lofe . 
 ~ .. fome volatile and exalted parts, which | cqntapsite to make 
 , them of a more pleating tafte. 
 
 ‘ 
 14 
 
 hy 
 a 
 aq 
 kek 
 4 
 i 
 
 At 
 
 The Stalks, Leaves, Cods and pipades of Beans being si 
 
 taken in a Decottion, are foftning, opening, and cooling. 
 
 There is ta kind of Bea brought from America, of the. 
 fame forma and colour as ours, but !maller. This Bea is” 
 - feparated in the middle by a {mall and thin skin, and has 
 quite another vertue than our ordinary Beans, for it very” 
 violently works both upwards. and downwards. 
 
 Evmelogy. * 
 
 ; meres 
 Beas. 
 
 Eat, becaule Peop! c.eat a great ae of this Pulle. 
 
 Pi ls ie hs Ned CHAP 
 
 é 
 ‘ 
 j 
 
 Beans in Latin are called Fabe, from gayeiy, Comedere, . rs ; 
 

 
 < i 
 
 
 
 2 Here are babe foc sof bigs ie: ff are Kinds 
 ae almoft round, of a green Colour at firft, 
 ad as they diy, they become cornered, white or 
 ellowith ; theie Peafe are contained i in longifh, 
 ylindrical Cods, compofed of two fides; the © 
 econd are large, angulous, party-colour’d, white ae 
 nd red, and grow in large juicy Cods; the laft 
 ire white, fimall, and contained in fnall Cods 5 
 hofe of the firft and third kinds grow in fields, 
 ind thofe of the fecond are fown in Gardens : 
 When you come to chufe of any kind of them, Choice, 
 itch upon thofe that are te ider;, new, and not | 
 Worm-eaten, oh 
 Peafe qualify the fharp SA eee of the Breaft, Good of 
 top Coughing, afford good Nourifhment, are felt 
 nollifying, arid a little Laxative. 
 _ They are windy, and bad for thofe. who are Tl effets. 
 fubject to Gravel. | 
 They contain much Oil, effential Salt and Principles. 
 Phiegin. ) : 
 They agree at all times, efpecially with young Time, Age, 
 People,andalmoft all forts of Con ftitutions, provi- Dechion: | 
 led they be ufed moderately: In the mean time, 
 as for thofe Perfons who are full of grofs Hu- 
 mours, Peafe doesnot agree well with them. 
 
 
 
 eee 
 
 REMARKS. 
 
 Eafe area Pulfe much uled for food ; the {maller and. Gales 
 
 greener they are, the better is their tafte, and thus Peafe. 
 hey are ferved to the Tables of People of Quality, and 
 
 fuch as are for nice Eating. | 
 They alfo dry Peafe that. they may be the longer kept, Dry peafe. 
 
 but they have not when dry that tafte they had ‘before ; ) 
 for the fame pce that we aa alr eady given about 
 , Grane: 
 Peafe 
 

 
 pe ae ae ale Pane a eon part oy heir: oe effets by 
 the help of.thair oily and balfamick | arts, which. embara- 
 
 fing the tharp humours of the Breaft, ftop Coughs; a and 
 _. by ealily conderffing in the vacuities of the folid. parts, re 
 - -pairand nourifh them. The firft Seka ca 8 boyling_ of 
 - Peafe is foftning and laxative, becaulé tis filled with the 
 more diffoluble Salts of this Pulies thefe Salts iritating and 
 __-pricking the inteftinal Glands, caufe them to let pafs thro” 
 »».,. their pores a greater pantity: of ferous Matter than they 
 meee Cy Were wort foLdOwemia a 
 © Peale contain a vitcous auttiiehicls ‘Thee: which caufes | 
 wind, and produces grofs humours, and therefore they are 
 Hot good for thofe that are troubled with Gravel. . 4 
 3 Chics ~ “© There are other fort: of Peale which they call Chick | 
 , . hae: peal which are white, or red, black, or purple, and have 
 the fame tafte as your commion Peafe; they are in fhape” 
 
 ea almoft like’ the head of a Ram, and therefore this Plant 
 Brey has been called. Cicer arietinum. They are’ contained in 
 {mall Cods like’ Bladders, and’ not much ufed for-Food, but 
 
 | me in Phyfick. The red. ‘ones até efteemed before chet 
 
 . ot ad SC ag tree d 
 Chick-peafe. provoke Urine, Women’ 5 Terms, and allay. 
 “the fharp humours of the Breaft; they make ule of them 7 
 
 ‘by sway. at decottion for the. Stone and Cholick in. the: . 
 
 
 
 
 
 
 
 
 
 Reins... * | 
  Eymology, "Peale in Latin i is ‘atled Fifa, @ fad Ae or ers. ‘Canitie,| 
 ‘2 ‘itis Fallens becaule if y you do: not Eee the Plant where- 
 "on Peafe grow, itfalls. . | 
 It is alfo faid that Peale came “from the es of f Pity 
 “where cue, aie, reper in Breat BIE a ! Pree, | 
 
 Rb “ake a ree 
 he: ri Ti ‘ te he 2, ip agen & Q £ ee age * 
 : " 5 oa Uae be 
 
 7a 
 
 
 
 [OHA Pil Kea 
 (Ob French or K idaty, Beans, : : Sees 
 
 AHEY Eat Pett eb ‘either in ih coud 
 or without.; they make ufe of them in” 
 their Cods,; when they are green, tender » and | 
 young; but as foon as ever they grow "hard and 
 whiter, and that the Beas is come to 4 certain — 
 “bigness, they fhell them: Thefe Beans, which 
 are like a finall Krdvey,.are ufually white, and 
 
 Jometimes fed, black, or fpeckled > “You: ey 
 to” 
 
 - +. 
 

 
 : fo ike ee af Gich as are tender, well grown, 
 ay not /Worm-eaten, and gh be ae. 
 0ile 
 
 ‘French-Beans. provoke Urine, “and once 2g Good ef 
 | “Terms ; they are very nourifhing, and of a dif- /° felts 
 | ‘folving: "qualifying Nature, they make ufe of the Z 
 | Flower of this Bean in Cataplafms. — i 
 
  French-Beans ave windy, burden the “eee i effets. 
 
 cand fometimes caufe Reachings, and Inclination 
 ee Vomit. we 
 
 | ‘Fhey’ contain. mach Oil, “eflential Salt au Eejools. 
 i -Phieg 1 Pap "' 
 
 aa fey agree at all t Hew Cae thofe that. rave Time, Ages 
 a good Stomach, and are Young and Hail ; but 274 © ot 
 aa, ee Adi ought to abftain from them. rare: Bipiniaie. 
 
 REMARKS. Hg 
 
 tiey s sb iarrente Beans in the s Garin and ionnetines 
 after Harveft, for ’tis a Pulfe much ufed when young, » 
 sees have then a good tafte, but when they caufe them to 
 be dried, for the preferving ofthem, they have not that 
 Re does tafte they had before, but are fubjetto the 
 fame alterationsas dry’d Beans and Peale. oy 
 The white French-Beans are the moft common, ‘but they 
 are not the more’ delicious, the red ones are much better 
 ii cated and more wholfom, for they are lefs windy, and 
 F eafier of digeftion; and the reafon of this difference may © 
 bey-that.the red French.Beans have. more exalted. Priaciples . 
 in them, which’ may be known from their. red colour, | 
 which uftally proceeds from a ftrong attenuation and Ta 
 --fifying of the Sulphurous parts. 
 We have taken notice that thole French-Beans which are 
 foonelt boiled are the»moft wholfom, ‘becaufe they. confift 
 _ of a Subftance that is not much united and bound up in , 
 its parts, and which eafily digeftsin the Stomach. iy 
 ‘French Beans contain the fame Principles, and produce 
 i: fame effetts. as Peafe ; and therefore to fet forth their 
 ertues, we have no more to do than to reafon in the 
 € manner as we have done in refpeft to Peafe, .All the 
 ene we find between thefe two forts of Pulfeis, that 
 French-Beans are a little more windy, and harder of di 
 | geltion than Peafe. 
 -French-Beans in Latin are called ‘phafesti, or Phafeji, 4 
 | | Phafelo, a little Ship, becaufe "tis pretended that the Seed 
 Of this Pulle'in fome mealure refembles a. itrle Ship. 
 
 bas wth Fe 
 
 *. 
 
 * 
 

 
 
 
 
 
 Kin Here + are oe ae of ‘pomie the + fini 0 of 
 which are ‘f{mall, orbicular, thin towards. 
 
 : Ae edges, raifed up in the middle, round, hard, 
 ay - flatted, white, yellowifh, or blackith, and two 
 ‘f or three of them together i in {mall Cods ; . ‘thefe 
 ‘in Latin are called Lentes minores : The other’ 
 
 are twice or thrice as big as thofe of the firft fort, 
 
 and you muft chufe both of-the one andthe other, 
 
 fuch as are plump, and eafily boiled, 
 
 Good ef- Lentils afford indifferent Roumtieent allay 
 fels. © the over-fervency of the Blood; are deterfive. 
 and binding when you eat them whole, but: 
 laxative when the Plain’ Decoction of them i is” 
 
 only ufed. ‘ 
 
 ill effets, Lentils nroduee grofssand tastarous, Humours, ' 
 ‘ “caufe Obftrudtions in the Bowels, and’ are look- 7 
 ed upon te wéaken the Eye-fi cht. , : 
 
 Principles, They contain an indifferent quantity of effen a 
 <)>) tial Salt, and much Oil and Earth. a 
 Time, Age, tale agree at'all times, and at any Age, With . 
 and Con» Perfons of a hot and. cholerick Nature, and 
 fen _ phlegmatick Conftitution ; but thofe who are © 
 Melancholy, and abound with earthy and. Erok 
 Bee a Ra ouga to abftain from a hie 
 
 \ 
 
 ¥ 
 
 REMARKS 
 
 E N LIE S are much ged in Dinettes’ vithas bind up 
 
 we and qualify the too great Motion of the Humours, 
 
 by their grols and earthy Juice, whica thickens the Liquors, 
 
 and gites them a greater Confiftencé than before. 
 
 Lentils loofen the Body when uled in Decoétions, be- 
 
 caufe the Water diffolvés no more than the effential’ Salts 
 
 of this Pulfe,; which “are proper to produce this Effect, 
 leaving their earthy Parts behind, which chiefly contribute 
 to make the Lentiis aftringent, as we have oblcevedt ale 
 
 Ready 80 ka ee oa _Lemits { 
 
 e ee ER ee ee OE eT 5 Ras 
 Pine eS ie Ms ee eats = malo 
 
 Lee 
 

 
 
 en ay 4 7 ‘i teh a toe. Se fs y ot eet 
 RAE Niet mar oe eS 
 
 iid ung “AN ey ke , avin 2 ite > Bie 
 
 i vars Nea > rece - ¥ CCRT ¥ 3 bs 
 2 % fe = : : t Ki : 
 
 
 
 
 
 
 
 
 ve 
 
 Po oe 
 
 
 
 TOU are to chufe fuch Rice as is clean, Choice. 
 ys white, new, plump, hard, and {wells 
 
 Wetich tehailed ee ee ne 
 Rice is foftning, thickens the Humours, mo- 20d ef 
 y derates a Loofenefs, increafes Seed, . repairs and eck Se 
 fupplies the parts of the Body with good Nou- 
 
 for pthifical and confumptive Perfons. 
 
 tie 
 ie 
 
 H a4 
 
 Rice is windy, and heavy upon the Stomach, effets. 
 and the over-frequent ‘ufe of it caufes Ob- | 
 
 SN wr tkamet ys pau eas 
 It contains much Oil, and an indifferent quan- principles. 
 et MM AS te er gee Nucl ig 
 It is good at all times,and for Perfons of any Time, Age, 
 ’ Age, whofe Humours are too fharp, and much #4 Com 
 agitated, and for thofe, who having impaired HREM 
 their Strengh, ftand in need of fome Food tore- — 
 
 ~~ 
 
 ffore them. oe ee 
 REMARKS 
 
 "T° HE Plant which bears, Rice is cultivated in moifk 
 and marfhy Places; for as Rice abounds in Oily 
 Principles, thofe fat Earths fupply it more abundantly than 
 others: Of all the parts of the Plant, there is none. but 
 the Grain or Fruit that ferves for Food, and the fame is 
 blackifh, oval, and oblong, growing in Clufters, and in- 
 clofed in a. yellowifh, rough, little Cod, that terminates 
 ina finall String. The ufual way of drefling Rice is to 
 , boil it in Milk; It’s alfo fometimes put into Soop ; but the 
 } Eaftern People ule it altogether, and much oftner than 
 
 Pice 
 
 | 
 

 
 as ee Nae rreatife of Foods. Bs. 2 ce | 
 Ree is of a foftning reftoring Nature, and ‘by its. oily, . 
 ball amick, and embaraffing Parts, affords good. Nourith- 
 ment ; ‘It alfo ftops Loofenefs, and {pit ng of Blood, in’ 
 thickning the fharp Humours a little; ‘fs its vifcous and 
 eee Juice, and thereby, allaying the overrviolent Motion - 
 of them. | 
 
 
 
 In the mean time, Rice being, date’ ‘and compaét j in its : 
 
 Parts, is fometimes heavy upon the Stomach, and as it 
 cy does not eafily digeft, but remains a long time in’the fire 
 See Paffages, it ferments, rarifies, and caufes Wind there: It — 
 may alfo caufe Obftruétions, by its dull and grofs Juice, 
 
 which. et in the fmall be ak the” Liquors eva | 
 
 : circulating. ye Rieet 5, ee a as 4 
 
 
 
 ee heh CHAP. Con 
 OF Groot. 
 
 ' J ; ae 
 
 Choice. “Ou are to chufe fuch as are ‘new, wat 
 A . cleaned, white, and not multy, and made 
 of good Oats, a 
 
 Good ef- It’s. moiftning and qualifying, and fitto. emba- “i 
 
 fells. —_ rafs the fharp Salts in the Breaft, Blood, and 
 
 other Humours, to caufe Sleep, to cool; to re~ 
 
 medy confumptive Diftempers, and to afford — 
 good Nourifhment to the Parts ; they ufeit by — 
 — way of DecoGion made with Water and Milk. 
 Ul effels, Oatmeal lies a little too’ heavy upon the Sto- 
 Principles. mach, and caufes Wind. — 
 Time, age, \tcontainsa midling quantity of ellential Salt, 
 and Con- and much Oil. _ 
 | fliswion. — Ttagrees at all times, with every Age, and all 
 ) forts of Contftitutions, and efpecially with thofe 
 whofe Humours are very fubtil, aarp, and in _ 
 
 an extraordinary Motion.  Gaae 
 
 REMARKS. 
 ROOT is nothing elfe but Oars divefted: of ics Husk 
 
 and outer Parts, and made‘into large Meal by the « 
 
 means ofa Mill. 
 
 Iee 
 
 
 
 
 
 
 
 
 

 
 a. PRO oe 
 
 mee Oj f Groot, | and N Aller. me 
 é ie 3 's very commonly uled ; een it in Water or aii ¢ Be : 
 — Ttcools ‘and. moiitens much, "and produces many other. good % 
 2 ‘Effeéts 5 becaufe it contains, ; as well as Rice, oily, bala 
 - mick, and embaraffing Parts, which pnetaes in the fame 
 - manter as thofe at, Rice da... 
 - ‘They alfo ule Ble tiesl boiled ia Milk ¢ or ‘Water ; . and 
 this Aliment well ordered, is very pleafing to the. ‘tafte, oe 
 and has the fame Vertues as Groot, yet is not. quite fom) 
 _ Nourifhing. - You are to chufe. fuch Barley-meal as is new 
 a fll, white, and digs The beft i is. a brought from ‘ oe 
 | Vieri in “France. ye “5 . 
 _ ‘They “alfo of Milk and: Flower make a very common 
 | » pith, which moiftens, and is very Nourifhing, with which — 
 | they feed Infants. It’s a Food very plealing to the tafte, “+ 
 / and very wholefome, : 
 Groot in’ Latin is called” Grutum, a petra, which gai 
 
 : fies: the fame | Se a, ees : 
 le ; f ee %.. uf no - ge i % % 
 
 
 
 
 ve 
 
 path it? 
 
 
 
 ee ie ¢ ae A Pp. XL 
 ari OF Millet. 
 
 ae 
 
 
 
 rou ache to. chute Millet Ce is ie, Chote, 
 plump, large, hard, _fhining, gid. of a ee 
 4 fweet and agreeable tafte. 
 It's Anodine, of a foftning Nature, proper Good ef: 
 to fupprefs and embarafs the fharp humours in ofeds. 
 the Breaft : It’s a little. Binding, and allays the. 
 too violent Motions of the Humoums.\.. a. 
 |) It'sa little windy, ealy of Digettion, and hee 1! “fen 
 2 vy in the Stomach. . 
 it contains much Oil, and a little effential Principe. 
 Salto | 
 It agrees at alt times, ae to. , any Age, with Time, Ane, 
 -Perfons of a bilious Conftitution, and fach as #4 Co”- 
 haye a good Digeftion but melancholy Peo- {i 
 ple, and thofe that abound with BIDE Humours, 
 ought to abltain ‘trom. t ity eA 
 
 
 

 
 
 os : REM Ms A hay eck ae 
 | "HE . Plant’ which wean ‘Miller grows vealily. i in. moi See 
 i fandy, and fhaded Places : ‘Its Grain, which indeed 
 jase ufed for Food, is” finall, almoft round or ovaly 
 yellow or white, and. wrapt up in "fall, thin, and fender — 
 \ SHeHs or Husks..- of theie, and Milk together, they make — 
 a kind of Difh which in ‘tafte is much like unto that of We: 
 Rice : Millet is alfo mitch like unto Rite in its Principles, 
 and the: Effects produced t by. its and all the difference be- 
 - < tween them is, that Riceis fall more ptccabls: and nous - 
 rifhing than Miller. °. i 
 The Seed of Millet being fedueant sate. Flowet, is ved 
 : in anodine. and diffolving Cataplafins..._ ; aes 
 - eeymtlegy. ‘Millet in Latin is ‘Miliun, becaufe the G rafas of it ‘grow 
 in great numbers, and as it: were by Thoufands, Upon vast? 
 
 
 
 
 
 Pel shat, ber them. ei Me NE, REE 
 Si a ae Sir oN aa cain oy a es rat a oy rat : 
 
 
 
 : “Oo u ee to rcfhife fee Ty ede as is. 
 
 Choice. large, cle:n, plump, frefh gathered, of 
 
 ' a good fimell, and fweettafte, yet intermixed — 
 oo na See agreeable fharpnefs. : 
 
 Good fe Anifeed fortifies the Stomach, expels. Wind,. 
 ba ‘is Cordial, . allays the Cholick, _increafes: the i 
 Milk of Nurfes,: and; ot aires the Pieed 1 cn 
 wo The too frequent ufe o Anife-/eed renders) 
 ut fees. the Humours. oe and agitated: | 
 Anife-feed co tains much fine Oil; and Volant d 
 tiie-Saltoe oe. 
 Time, Age, At agrees at atk times with Old. end Phleg- 
 | andC onfii- matick People, and with thofe who are fubject. 
 eae to, ane anu Seas and have a weak ‘Sto- 
 
 Dringolea, 
 
 ae ee ee 
 é oh : 
 

 
 
 is ig - q 4 He hs at Ay, ni “ 
 
 Bi shes a i ie a at € ‘ay Sah ’ ae 
 
 Se es REMARK S's 
 
 Be ae BD gee os ae 
 7 4 s, 4 = robe: OS 
 
 _ A Nie isafmall 
 
 — £A commonly called Green Anife, to diftinguith it from 
 _ the other Anife-feed which is preferved. . The beft comes 
 from Malta, and Alicant, and that from the laft place is 
 
 
 
 
 
 
 
 
 Wi a aoe OR 1 be 
 Seed of a green gray Colour, which is | 
 
 “isnot fo agreeable asthe other. | 
 
 — Paftry Cooks make very good Biskets, wherein they. 
 put Anife-feed, and .alfo put this Seed into other Gompo+ 
 > fitions, inorder'te give them a good tafte, and Aroma- . 
 
 ‘tick finell. AAS Ces a ina cae 
 
 ~~ Anife-feed helps Digeftion, and fortifies the Stomach by ~ - 
 
 its volatile and exalted Principles, which in this part excite. 
 
 a gentle and moderate heat, and which attenuateand die 
 folve the Foods contained therein. Avife-feéd alfo expells’ 
 Wind, by rarifying the viftous Juices, which by their . 
 heavy and grofs qualities ftop up the Wind, and hinder it. 
 to break out. Hence it is alfo that Asife-feed allays the. 
 
 Cholick, that very often is caufed by Wind, and muft _ 
 ceafe as foon .aS the fame is expelled. Laftly, Anife-feed 
 {weetens the Breath by its Aromatick tafte and {mell, and 
 
 _ that proceeds from the volatile Salt it contains, which 
 
 _ being. joined with the exalted Sulphurs, are fit to tickle, 
 
 "of rather very lightly and tenderly to prick the little 
 
 - Nervous Fibres of the Tongue, and the inner Tunick ot 
 
 the Nofe. © edna Mahe cia! em eae 
 
 \—-_-‘Thege is another fort of sAnife-feed called Ching, or China 
 
 | Siberia Anife, and is of the fhape and bignefS of the Seed Anife. 
 
 | ofa wild Gourd, but of the tafte and {mell of our Anife-feed, . 
 
 | tho’ ftronger. It’s very rare in Europe; the Chineje mix © 
 
 | it with their Tea, and Sherbet, to make their Liquor 
 
 '- more pleafant. This Anifefeed has the fame Vertues, 
 
 ~~ and every way the fame Principlesas ours. ~ aes a 
  Anifein Latin is anifum, quai aviartov; quod cibi appe- Epymology. 
 
 tentiam prafter, becaufe it creates an Appetite, or elfe, ort \ 
 
 eying ras euriveuuarsyrss, quod tenfiones flarulenras Jaxce, 
 
 pg Seng ay 
 
 becaufe it expells Wind, Se. — 
 
 ats bs 
 Pea ip. | 
 
ri Ps ty 
 - wi *) k 
 ? oh 
 TS ame . 
 : i eX 
 A 
 ee 
 
 
 
 ee CHA A Pr. Lu 
 is he i ay 
 
 OF Breads 
 
 we Oe: 
 
 a hie 
 
 
 
 : _ Yed, @and accordihg to the way of Baking it. 
 Choice.” ‘The beft is that made of good Wheat Flower, 
 
 wherein they leave a little Bran, which is well 
 
 Dp. Read differs Soe to the various 1s things aa) 
 _§-» tis made of, according to their refpective — 
 ‘proportions, according as the Dough is prepa- 
 
 
 
 
 
 kneaded, and fufficiently fermented, and laftly, — 
 
 swell baked, “with a moderate heat, fo that it 
 
 “ought not. to be neither. too, hard, ‘nor too 
 
 ae - fott.. ‘Tt ought’ not to beeaten too “new, | be-— 
 se caufe it will clog. the Stomach,’ but you ought ’ 
 
 rather to flay ti If it is 2 little ftalifh. 
 
 _ @ookef. - Bread is now ifhing, enough, aad good Food ; oe 
 
 gets. Bread Cruft toafted is binding, but the Crumb ° 
 
 -ufed in Catapla/mts foftens,. digefts, fweetens, | 
 
 ~ and diffolves. 
 
 Ieffels. Bread pr oduces no. ill effects, unten caten. to 
 excefs,or that it be ill made. For Example,when_ 
 tis too much baked, or not enough, it is hard 
 of: digeftion, and heavy upon the Stomach. . 
 
 Principles.” Bread contais. much: voli Salt,, oll and 
 
 Phiegim cts ante ee 
 ines Bn _ Bread agrees. ptbail times with any Age and * 
 Giatoy kind of on ee ee 4 
 REMARKS, 
 
 Read is neha ‘elfe but. Dough Kinds “and very” 
 ) nourifhing, - becaufe thofe things of which it is made. 
 are full of unétios, oily and. ballamick Particlese The 
 Crumb of Bread ufed in Caraplafms, is of a foftning, di- 
 e-fligg and diffolving nature, pbecaufe it contains many ~ 
 ae oily and phlegmatick Prit€iples, fit to render the Fibres. 
 ‘i of thofe parts more foft and fupple$ and becaule alfo it 
 g does by its volatile Salts open the Pures of that fame part, 
 and attenuate and diffolve. the grofs Juices got together 
 therein. ae hee 2. Br ead hag ig oh @ binding na- 
 Atapinet “Tare: 
 
 \ 
 
 Ces 
 
 ee ee ee 
 

 
 
 
 
 
 tures. and: the feafon i is, cndesutes that res mectonet very 
 rous and. {pongy, by undergoing a kind of Calcination, 
 “it fwallows up the abounding moiftures that relax the 
 
 "is that too eatily are evacuated. | 
 
 i “the 2 ( re notice of ‘its; we eat no hing aloft without ’ 
 2a » and even with ut itthe moft pert of Foods which 
 wed ‘ ee loathion to us. There, are but 
 wd “f: Sy eRifons that do not. ufe Bread, but Wheat ‘does 
 3 “not grow: every where; sh feverall#Peaple make Bread, or 
 apis that ferves i in ‘the fteal of ic, of otherthings. 
 © | + ¥tis faid-that in ancient times, inffeat ot Wheat, “thev 
 made Bread of Acrons,’ and Bea.y-imit;-and we! are af. 
 fured that there are full tome People in. the World that do 
 make ule of them, . ° 
 ~_Chefnuts and Dates have aie been nd to make Bread 
 
 
 
 
 
 
 
 
 a 
 
 Foc | rh ce aa 2 A 
 
 
 
 ad oii the Juice of thele Roots is pee ious, 
 Ciacsice that il quality by beicg dreft and bak 
 
 
 
 ey dig a kind of Mortar out of the Barth, which they » 
 cae toa fine Kjower, of which the Pe cople make Bread ~ 
 o> Cakes 5 this med * is very ftrang Bey ead wants Con- 
 Imation. 
 Inthe Mohueea?s;: and diene parts of fe Eaft, they 
 
 } -Sagdu.,. 
 Boe ‘The Pander, Laplanders, and rel other Nations, 
 
 * make afterwards to ferve them inftead of Breads. “Some 
 People alfo about the Gulph of Arabiz, ‘make Bread of 
 ‘Fleth dry’d in the Sun, and they muft have died of Hun- 
 ger, had not they fonnd—out this Invention 5 for their 
 Land is fo barren, that nothing. grows upon it. 
 
 © Other People have dried the  fieth ot feveral: Animals, 
 and mixing the fame with the Barks of Trees, make 
 Bread of it. And in {ome Places they make italfo of cer- 
 tain forts of Nut-iliels. In fhorr, we fhould not eatily 
 
 |. make an end, fhould we give an account of the feveral 
 
 |. . Ingredients, - Lwhereof People in fevera} parts of the World 
 
 a 
 
 Soil will produce no Corn, or becanle they mult other- 
 
 —Na‘ural Hiftory of the Antilles, fays of the Ifland of Guz- 
 agli: ae the Jahabitants for fear of perifhing wie 
 5 AR ties Fay as ) Hunge 
 
 ee 
 
 parts, ard § gives: a greater con iffence to ‘the thin Liqnors, 
 
 - Bread is fo neceflary a Food, ‘that we. cannot but tak | 
 
 Acron 
 Bread, 
 
 C hefant 
 
 oof, as. we rane taken notice before, in ieakitg of thofe aud Dave 
 
 bréad.. 
 
 A 
 
 “Some Authors give us an Accoun: that in fos ne plates yi e 
 
 Bread, 
 
 + Bread 
 
 i pea ule of the Pich of certain. Trees to make Bread my made of 
 
 Trees. ; 
 
 Nurfhel- 
 Bread. 
 
 hive been obliged to make Bread ; . either becanfe their » 
 
 wife perifh with cruel Hunger. Father de ferire, in his. 
 
 icans make a well- cafe ry Bi “ead of the Roots RouSread. 
 
 and. the fame by the Inhabitants of thele Parts. is calle d the Pith of 
 
 iY 
 
 let Fith ‘be dried and‘ hardned with Cold, which. they + Fp Bread, 
 
 we 
 
Wheat. 
 
 i 
 
 Difference | 
 o> grows in 3) you: ought to choole that that is clean 
 
 . Principles. 
 
 ’ 
 
 Hunger, fale: wade of the ‘Bruits of ee re 
 
 digetti on, and hoarieet upon the, 
 
 Gna eafier to be attenudted by the ferment 
 
 
 
 
 
 
 
 j Maa 
 came me 4 ¥ Ps Ni 
 t sites 
 
 
 
 there, call ed Courbariae : ; 
 
 Of ‘all the kisds of ‘Com rake’ “Wheat i is that w 
 makes the beft Bready and is moftinufe. 
 Wheat differs very much, according to the ‘ 
 
 heavy, and plump. They lay it by for. fome time be 
 “tis -uled, ‘that fo it ‘may fweat out a kind of sh erbie 
 
 Sin 4 ‘and that its aftive principles: may be Steel 
 trom the grofS matters that do incumber them. — > 9" 
 Prone ciples: y 
 i ‘Latin is called Yrittcum, @ ‘rit 
 from the Earby thrafhing.” 
 
 
 
 Wheat. contatas” much Oil hited Salt, ‘and. in 
 
 The léfs Bran you leave i in ts oat Fidwer, bititiich 
 you make Bread, the more nourifhing and better tafted — 
 the Bread will be; but on the other, h hand, 7s harder of — 
 
 
 
 final paris of the Flower-inite fo.clofely one with another, 
 that there are hardly any pores left inthem, and chat is _ 
 it that wakes ae Bread fo clofe; whereas on the con- 
 tuare, whem theréds a: little Bran mixed with the Bread, , 
 os by its grofs parts hinders too elofe an union | 
 * parts of the Flower, makes the Bread mo: 
 
 
 
 
 
 
 
 
 
 
 
 
 Stomach. ‘Moreover the Bran is deterlive,_ COO 
 se ces other good effedis’ 4 at gue pen 
 
 Rié is another fort of Gorn, of aehich e Northern Bes. 
 Nations ufually make their Bread : Irs allo ufed in other — 
 parts; but not fo much as Wheat ; We mix it fometimes 
 with Wheat, in order to give a fort of tafte to rhe eee 
 that pleafes a great many People. It’s not fo nourithing 
 as Wheat-Bread, and is ‘a little Laxatwe. 7” aoe 4 
 BETS 8 contains much Oj! and effential ‘Salt. J page “3 
 eale in Latin, a Secare, to Cub becaufe: tis cut gs le 
 time. yng oh a met e ae ae 
 
 Barley is alfo ufed to ee Bread: sictypigod the. nen is 
 cooling, but not fo nourifhing as that of Wheat or Rie. 
 Barley contains much Oil, anda little effential Salt. Th 
 ‘Latin “tis called Hordeum, a corrapt Name. 3 for. aoricuig: 
 
 the Word was Foriewm, @ geek, Nuirsmentum, Nourilhs 
 
 ment; becaule they made. le of Barley for that purpofe. 
 
 “45 here are two kinds of Oats, one that 1s fowed, and the 
 other wild, the laft of which is not fo nourifhing as the 
 other. Galen pretends, that Oats is good for nothing but 
 Horfes ‘However, ’cis often employed for the ufe of Man- — 
 kind, as we have obferved in the Chapter of Grooz. Indeed 
 
 
 
 in the more Southern Countries they feldom make Bread of | 
 
 it 3 but the Northern People, among’ whom other forts of — 
 Grain do not one mae Oat-B ready 4 which pee. 
 
 A pas : 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ra ena and iia them very well. Oa ¢ontain ewnéh Principlen, 
 Oil and effential Salt : It’sin ‘Latin called, Avena,yab vere, 
 -earneftly to defire; ‘becaufe ’tis excellent Food for Floris, 
 ~» and they. Neigh when they fmellit. ) 
 > Buck-Wheat is alfo made ufe of in ebral Places to make ‘Buck colee 
 Bread of, which is eafily digefted, but not f nourilhing as _ q 
 Ee “ours + ‘This Corn ‘contains much Oil, anda little eflential Principles. 
 iB ‘Salt «In Latin ’tis called Pagopyrum, from Fagus, a Beech- 
 ind the Gr&ek word, augos, Wheat; that is, Wheac Eymolegy. 
 
 he > Corn is. like unto that fof the Seed. "of Beech : Itis 
 
 ee alto called Sarracenicum, becaute it formerly grew kde 
 iu ly amongft the Saraqens, fe 
 
 There grows in feveral parts of Afriaty Afia ia and enkia Trkey- 
 phat of Corn ‘called Mays, and fuch as we commonly j/beas. 
 oe Turkey- “wheat. They make Bread of it, which is 
 
 B ae ot Digeftion, heavy in “the Stomach, and does not 
 “agree with any but fugh as are of a robuft and hail’ Con- 
  ftitution. It contains much Oil and éffential Salt. Principle : 
 ee ithey alfo. make feveral forts of Bread of ee Rice, Bread of 
 
 cand bearded-Wheat, which isa kind of Miller, Spelt, and Milles, Sc 
 ; eral other ‘ Grains ; but thefe are hard of ca and 
 tb oe deal fo. well ae as our mes 
 
 
 
 
 
 
 a 
 ve 
 ie 
 
 Bex place to mix ae Leaven, with the Flower : ry Orns Seavan’ makebread. 
 is commonly a fourifh Dough, which being compoted of 
 
 volatile and acid Salts, agitates and divides the infeniible 
 
 parts of the Flower, by a Fermentation it excites therein, 
 and renders the Bread lighter more Porn: and ealier ay 
 
 Digeftion. 
 
 Jn the next sce regard eeent to be had to the des. 
 gree of heating the Water you pour on the Flower ; for 
 it it be too cold, the Fermentation will be but imperfect ; 
 ‘but if on the contrary too hot, the matter thereby fer- 
 ments too quick and too violently, and fo corrupts and ber 
 ‘comes four, aswe fhall explain hereafter. 
 
 “In the third place, you: muft knead your Dough well, 
 
 : that. it may, be equally mixed. with the Leaven 3 and 
 allo thereby afhit the internal. Oe of its anicnis / 
 “ble Parts... 
 
 In the fourth place, you. mutt for frac time leave it 
 ‘well covered, in a place that is moderately hot, chat fo it 
 may ferment enough and {wells but if it continue too long 
 am this Condition, thé acid salts of the Blower having 
 time to raife themfelves confiderably above the oxhée 
 Princi ples, and{o to be difengaged from the oily’Parts. chat 
 do detain them, they do aitéerwards make the Bread: four 
 
 Laftly, [t's neceflary you have regard to the heat of your 
 - Oven in baking Bread ; j for if the fame be too great, it har- 
 eis 5 i es F 4 oe 2 dens 
 
 mrs : . ; = 
 
 7 ae? 
 
 4 
 
i i sh 
 
 "ehre Yee pa 
 1 Com 
 
 
 
 
 
 Bi soy 13 Bs PAD AOE hace iy Ske 
 Ya eh tee % : vat ‘as, bh ay ee met , a aa ; By % 
 dens its if too weak, the Bread remains Doughy, willlye 
 
 are _ Unleavened. Bread, called in Latin Panis afimus, is no- q 
 
 Paftries.  veral forts of Paftries, too tedious to be mentioned here > 
 
 we _. much to them, not only becaufe they are almoft all hea- 
 
 Jet 
 <j 
 c 
 ae} 
 ro} 
 = 
 ar 
 a 
 Wn 
 A og 3) 
 oO 
 3 
 ~ 
 | 2 
 = 
 2 
 pe 
 ere 
 f. 
 © 
 —s 
 ) 
 ya 
 ies) x 
 > 
 1o 
 a =e 
 + 
 22 
 o° 
 e 
 
 
 
 3 > 
 i 
 
 S\i et i St yiet 24 fg * Same £3 th os 
 th wht i ak ae ke them th if in Oe, ee ok ee Wy a 
 x ene eh Blt feytls Se meet. Rane Wa ge ras YEE! geet oy ail 
 ne es he. Vea AOE PSaey PLANS 
 $e * ae aoe i gaa one te a he : 
 ant 3 a 7 2 : : f ga J : i : tee 
 t 
 
 r mil Shots 
 
 se ay ee ee eee. 
 
 EOE Cale : 
 
 Kinds, ‘WHere are feveral forts of Cabbages which — 
 ) they fow in Gardens, and fuch ought © 
 
 Choices . to be chofen that are tender, large, and full. — 
 
 Good ef-  Cabbages are an indifferent Nourifhment, de- 
 
 . fs. terfive, and heal Wounds: Their firft. Liquor 
 ees after boiling is Laxative, and the laft aitringent: 
 The Red Cabbage is more PeGoral than the o- 
 
 thers, good for the Pthifick, and qualifying 
 
 , the fharp Humoursof the BreafR 9 
 
 Meffels: Cabbage produce grofs Humours, caufe Va- 
 
 pours, and are hard of Digeftion, and therefore 
 
 they ufually boil them well before theyare eaten 5 
 and they alfo put a little Pepper upon them, in 
 order to help the digefting of them in the - 
 
 Fe eC tts 
 
 Stomach) a eee Sate es 
 Principles.  Cabbages contain an indifferent quantity of — 
 E Oil, and much effential Saltand Phlegm. = 
 Time, 4ge,_ ‘They agree,while they are tender,with young 
 rs Ode People of a bilious and danguine Conftitution ; 
 HO" “put as foon as ever they ceaie to be tender, that” 
 

 
 \ 
 
 
 
 “ 
 
 bd a by eee of any Age or Conftitution. 3 
 | ee i LER 
 
 at % 
 Ye 
 
 
 
 lirowatatd,; they ought ‘not to-b be made ule 
 
 ” oF “¢ ve 
 
 es _ monly ufed ; they were much ‘efteemed by tle An- 
 Sn fince Chr aryfi pis hieites! Pythagoras, and Cato, took 
 
 
 
 NN 20 eS eee 2a 
 at f sf i al 
 py hg 
 a i a ; 
 4 
 
 ABbages are Plants well known, as be sing very com- — 
 
 pains ¢ ‘to write (everal Volumes to defcribe the Nature | 
 
 ‘them, "The Joniaas had fo much Veneration for them, 
 that’ ‘they | {wore by ‘Cabbages, and were therein as Super. 
 
 hae. as the Egyptians, who gave divine Honouts to Leeks 
 os Onions , for the great: Benefits which they faid they | 
 
 received from thems 6 
 
 ~The firft boiling of Cabbage, 1 mean thé bigners:i is laxa- 
 Nete the laft aftringent ; becaule their moft diffoluble part, 
 ame ‘the Saline, {con ‘diffolves, and the Salts pricking the 
 
 ~ Inteftinal Glandsa little, caufe a light Evacuation ; but the 
 
 fécond, on the contrary, ‘finding ina manner no ‘more Sale. 
 for to be diffolved, receives nothing but the more earthy . 
 
 ~ Subftance of the Cabbage, which is proper for thi ckning the 
 | Liquors, and giving them a greater ( onfiftence. — 
 
 Hippocrates cauled Cabbases. to be boiled twice, and then 
 re(cribed them to be eaten by thofevwho were trou- 
 led with the Gripes, Bluody-flux, or Spitting of Blood ; 
 
 ‘by this means Cabbages were divefted’ of their purging 
 Quality, and nothing but the groffer part is left behind, 
 which 3s the more aftringent, oe, to the. following 
 
 t 
 Sy 
 
 fas caulis ik caujus 8 fubfansi firingit. 
 
 Red Cabbages are more Pectoral than others, becanfe 
 they contain a more oily and vifcous Juice, that is proper 
 to intangle the fharp Humours of the Breaft : Ot thefe 
 they make a’ pectoral Syrup, that is very g good and whole- 
 fome, and much ufed ia Phytick. 
 _ Cabbage in Latin is named Braffi Vid, awe 78 ¢ Bealery, vo- 
 re, to eat 5 becaule the Caboage is of ue firft rank of 
 
 | Herbs that are ae 
 
 Red-Cabe 
 bage 
 
 Etymology. 
 
 Loe eee fae ee ALP. 
 

 
 Kinds. = _ Food, you ought to chufe thofe that are 
 Chile, large, tender, and plump. is). jogo, 
 
 
 
 A H 1E vy are awed | in ane oe ufed a | 
 
 ~ Good Ef- They. are of an opening Nature, remove Ob. ‘ 
 
 : Re rr ftruétions, are a Cordial, and caufe Sweating : 
 | ‘They are likewife. very nourithing, ualy the 
 
 Mafs of Blood, and promote Seed. _ 
 
 B wef. Raw Artichoaks are windy, chard. as ; 54 
 and heavy upon the Stomach ; whereas thofe 
 | that are: boiled are eafily digefted, and ‘Produce 
 
 no ill effect. 
 
 é They contain much Oil and. effential Salt. | 
 
 Artichoaks agree in cold Weather with Old - 
 
 Time, Ae, People, and fuch as are of a Par and 
 
 d-Cone 
 fliusion Cuasmaice Ry ce 
 
 sora 
 hata 
 Wat 
 
 & 
 
 
 
 Principles. 
 
 oe 2 
 ¥ 
 
 }, 
 
 y a emangs 
 
 N Artichoa is a kind of Thiftle. Tt is shtirved, tee 
 it grows very eafily in thofe Soils where they throw 
 
 ES 
 a 
 
 
 
 | Cinder ; ; the reafon is, becaufe there is much alkali Salt in» 
 
 ‘thofe Cinders, which produces much good ; for that Salt 
 prefently mixirg with the earth wherein” Artichoaks are 
 planted, attenuates and ‘rarifies the Juices thereof, which 
 eing growa more fubtil, do the more eafily pafs thro’ the 
 Pores of the Root, and ‘difperte themfelves into all the 
 
 - parts ofthe Plant. Moreover, this alkali Salt, receiving a 
 
 volatile Acid into its Pores, which flutters continually in 
 the Air, aflumes a new Form, and becoming a nitrous Salt, | 
 half fixed and half volatile, afterwards does diftibute it — 
 felf into the Pipes or Channels of this Plant, ferves for 
 
 its Vegetation, the Purification of its Juices, and the in- 
 _ creating of the quantity of eflfential Salts sha oe ee 
 
 Plant doth abound. » 
 
 - Every Body attributes the’ vertue of incteafing, feed tothe 
 
 Artichoak ; 1 believe thofe pungent and fharp things where- 
 with we feafon Artichoaks, fuch as Pepper and Salt, contri- ~ 
 bute more than 4rtichoaks to it... In the mean time, as they 
 contain many ee ‘pt balfamick Parts, united with ro 
 tia 
 

 
 | 
 
 _ ‘The Latin word . Cinara, which fignifies an Artichoak, Fyn ook te 
 
 | -encalled Cinarz, which the ancient Fables fay, was changed 
 
 into an Artichoak ; or elfe 4 Cinere, Afhes 3 becaufe, accor- 
 
 | ding to the Obfervation we have already made, Artichoaks 
 
 | Articboak in Latin is called Scolymus, ftom oxbasos, Alpers 
 
 ‘grow eafily in thole places that are covered with Afhes. 
 
 a 
 
 rough and pricking, becaufe it pricks when “tis touched. 
 
 in Gardens. - 
 
 ‘ ae 
 
 NAOT 
 A oD a. Uf 
 
 
 
 ¢ ig a 4“ : saat at ye C = ae > " ry rey x i " 
 xscie By I f PIR Bae f OR eile wt : ear is Hare" 
 eee ¥ z ‘ Reina OTN 5 a a # ‘ we ny + Zz 
 Ne eR OY Enon cree 1 Oe ia Pp : . I. 
 Lf Fs ~ i: “ ae FEN . 2 #4 
 £: 2 # " A \ « : sy 
 
 echt 
 
 OF Sparagrafi. 
 
 | HT Ot are to chife Such as are large, tender, choise, 
 
 _well grown, of a good Tafte, and fown 
 
 They are of an opening Nature, diffolve the Good ef 
 
 Stone in the Kidneys and Bladder, help Wo- feés. 
 
 men’s Terms, remove Ob{ftructions, are eafy of 
 
 si 
 
 Digeftion, and Stomachical, but afford but lit- 
 tle Nourifhment. | aes Re ae: 
 
 _ Sparagrafs eaten to excefs tharpen* the Hu~ pepe, 
 
 mours, and heat a little 5 and therefore Perfons 
 
 ofa bilions Conftitution ought to ufe them mo- 
 . derately ; They caufea filthy and difagreeable 
  §mellin the Urine, as every Body knows. | 
 
 They contain much Oil and effential Salt. 7 Principles, 
 They agree at anytime, and any Age, with Time, age, 
 
 “Perfons of a phlegmatick and melancholy Con- #4 Con- 
 MS SE MPR 2 Wik hove” fiitution. 
 
 ; 5 3 
 
 ftitution.. 
 
 REMARKS. 
 

 
 ‘‘gumaaxs | op 
 
 eos 
 
 “pau are ‘too well known to. require eH partie ie 4 
 Bo Defcription in this place ; ‘that whichis to be obfer- — 
 
 von concerning this Plant is, That when they have attains — 
 
 Rie to that bignefs and maturity as renders them fit foreat- 
 a, if they be fuffered to grow longer, they| will attain — 
 
 Ak She ftate of a Shrub, and {pread ints feveral Branches, 
 
 full of fmall anditender ‘Leaves, and of Flowers which fade 
 
 after fome Days, in the room - 208 which comes a {mall 
 
 fpherical Berry, containing’ divers hard Seeds. - Sparagrafs a 
 
 are much ufed for Food in the Spring. They are fown in 
 
 =». Gardens, and are better and Jarger than thofe that grow 
 
 iy bs 
 
 a in Meadows and Fields. - 
 
 The effential Salt which is ‘contained i in Sparagrafe i ina 
 -_fafficient quantity, is very proper to penetrate into allthe — 
 - Receffés of the Parts, there to: diffolve the. glutinous and 
 
 .- embarafling Subftances they meet with, and to make a 
 : paffage into all the Pipes, by breaking and temoving the 
 
 ‘Obftacles that are in their way 5 and this is the reafon, » 4 
 
 
 
 that Sparagrafs taken inwardly are opening, and good. for a 
 
 the Stone. 
 
 -Evymology. ‘Sparagrafs in Latin is called “Aparagus ab atest ; 
 
 PHANG becante ’ tis convenient to Wee them.” 
 
 
 
 CHAP XLVE. 
 
 OF Hips. | e eed i r : 
 
 Op-tops, while they are young Br, tender, 
 
 Choice. FB “are ufed: for Food: They boil, and in a 
 | manner drefs them like Sparagra/s. 
 
 Good ef  Edops ftrengthen the Bowels, purify the. Blood, . . : 
 _ Fes. provoke Urine, and are ufed for the Diftempers | 
 
 of the Liver and Spleen. — 
 
 “3 x a . 
 
 Vani de % ‘: pa 
 
 pauper: as 
 OF Ga, 
 
 Y iefes *: They are alittie windy, Aard of Digeftion, Ci 
 
 _ when the Stalks are become hard. and ‘full of : 
 
 * 
 
 Leaves. 
 Principles. They contain. eh Oil, and elena salt, 
 Time, Age, They agree, while they are tender, with any 
 and Con. ABS ; ang all forts of Conftitutions. . ” . 
 , Stiusion. ¢ | AAG g a R Ks. 
 

 
 RE MARKS we ‘ 
 FOP is a Plant whereof there. two hes. vig the 
 Male and Female ; ‘the laft differs no otherwife from 
 
 ee thes! ‘but that it is lower, not fo fair, and bears Fruit 
 
 but feldom : Both of them grow on the banks of Rivulets,, 
 
 ity Hedges 5 and as they’ grow up, twift themfelves about ii 
 
 the: neighbouring Plants, The Maleis cultivated in mg 
 
 _ land, Flanders, and other cold Countries. Its Flower and. 
 
 , -‘Froit are ufed in the hopping of Beer. _ 
 
 | oa Hips” were unknown to the Ancients, actording | to ‘che: 
 
 j ‘Account “of Pifanellus ; however, ‘tis a very wholefome 
 
 ie Plant, and produces good Bffeéts. It purifies the Blood, 
 
 h. by caufing a fmall Fermentation therein, whereby thofe ee 
 
 parts that fhould not be there, feparate themfelves, and. 4% 
 get out of the Body, either by Sweat, Urine, ot fome 
 
 e other way. 
 
 ___ Hop Syrup is a good Remedy i in malignant and Beton Hop:fyrup 
 tial Fevers; becaufe it diffolves and expells a Coagulation 
 
 . in the Blood, which (perhaps: is more or lefs the caufe 
 
 me almoft. all Fevers. Bak 
 
 ; - Hopsi in Latin are called Lupuli, a bos a Wolf; becaufe Aymolies 
 
 rag "tis pretended, the Wolf ufually hides himfelf under the 
 
 ei Covert, of Hop-Branches ; and as thefe Branches are very 
 weak, they ufuially bend downwards as it were by way of 
 | Humility, which is the reafon they as alfo called this 
 
 Be Plant, Flumulus.. 
 
 It’s alfo named SaliBarins, a a Salice, a : Willow, betanle tis 
 faid, they grew anciently near Willows, about which they 
 twifted themfelves. 
 
 Ate Lattly, Flops. are called. by. fome vitis Septentrionalium, 
 
 - because'that in the Northern Countries they are feprored 
 
 by a or Bel like Vines. 
 
 hg 
 
 ide 
 
 
 
 Mia CH APs cam 
 
 ‘Here are two itis of oy the one they Rinds. 
 call the wild Lettice, and is ufed only 
 in Phyfick 5 the other is Garden Letrice, which 
 ~~ dat is fubdivided into feveral other Species, that 
 | are Spuonly ufed for Seed 5 as the Headed 
 . ‘Lettices 
 
 
 
we ee 1: eee 
 ~ Cicer Teng oa, oe FL | i 
 ae ey ate 
 
 7 oe 
 
 
 
 To Ne 
 “Lae and et contrary ‘td it be. Rie . 
 ere  Lettice, which is now more in ‘fe than ever, a 
 ie Cheer. _ and the curled or crifp Lettice. Youought to — 
 - chufe all your Letrice when they are. tender, 
 _ young, full of Juice, and: fach as grow in Gar- ‘ 
 dens in a fat Soil. . ‘2 aes 
 Good ef. . They are of a moiftning cooling, Miives! fe: 
 feds, they sey the over-violent Agitation of the Hue 4 
 : -mours, loofen the Body, increafe Nurfes Milk, 
 make People Sleepy, and ae good Nowrifh- 
 yo Teh iaee : 
 a The< too. frequent. i, oF them: fetes your. 
 * natural Heat, caufes Barrennefs, makes the Bo- 
 ee lumpifh, flothful, and gat fe and. weakens 
 . the Stomach. 
 Pddan ‘Letrices contain nuc “eflential. “salt, and i 
 Phlegm, an. indifirene) quantity - of Oil, and a 
 «eH Ree Near ties x 4 
  Time,dge, They” agree in very hot Weather, with young. . 
 and Con- hilious Meee and thofe whe, share: a As hot a 
 Sitosions eo RS CR et 
 
 BS : FEM ARES. 2 nha 
 
 pen isa: Plant much ufed, ‘Seen of the good : ef 
 feéts produced by it... It became. eminently Famous’ 
 for the recovery of Augifitis, who took it by: the Advice'of 
 _ Astonius Mufa; Galen alfo wade it much in requeft, by 
 telling us that when he was young, it allayed "the violent) 
 ie he had i in his Stomach, | and when old, - made him © 
 ED. : 
 This Plant cautes fleep, ‘cools ‘and moiftens much; by <a 
 calming and qualifying: the motion of the humours. by” its 
 » milky and vifcous Phlegm. | Ic increafes Nurfes Milk, noe 
 “ only becaufe when it allays the over-violentagitation ofthe ~ 
 ie Humours, it makes the Aliments that are turned into a - 
 oe Chyle, and intermixt with the Mafs of Blood, the longer ts 
 _, to retain their Chilous confiftence, but alfo becaule its — 
 any 3 Juice can much better oft its felf incteafe the quantity oe 
 of Milk. 4 
  Lebice-Seed is ‘ones of si coor Cold seeds in ‘the lffer 
 Teepee, and-has the fame Vertue, as the Plant it felf. 
 
 Se ne, Oe Lente 
 
 ae 
 
 
 
 ’ < 
 P J S ve Bihan 
 7 eS es Se ee Se 
 
 Ss: 
 

 
 
 
 ‘  Phiees is ree called Lalluce, a tale, iy 
 php Plant abounds wath ANNES Ge gla 
 
 
 
 %, Here a are two - forts oe Sei ‘diet one Gar- Kimis 
 & den ‘Succory, ‘and the other Wild. The 
 
 ; nd one is but little ufed. in-Foods, Decaufe of — Ea | 
 “its bitter tafte, but’tis much in Phyfick. As foe == 
 the Garden Succory, it’s divided ‘into feveral : 
 | {pecies, and fowed in Kitchin-Gardens; you 
 are to choofe that which i is tender, young, and b Chole 
 of a good tafte. 
 
 Its of amoiftning and cooling nature, pro- Good of ~ 
 —-vokes Urine, quenches: thirft, and Sg an faa 
 Appetite. » 
 
 “Tt hinders the digeftion oF” reed! and doth. a nae 
 little weaken the Stomach, and is it felf hard ioe 
 
 be digefted, ‘efpecially if. ufed to excefs. 5 
 It contains much Phlegm, an indifferent ¢ quan- Printipes, 
 tity of Oilj andefléntial Salt. ie 
 
 . Itagrees in hot. weather, wits young bilious Time, Age 
 e ? 
 and fanguine: apples and thofe who have a and Con- 
 Lege: pee bi Gos a a | = Siswsion. 
 
 REMARKS: | i 
 
 | D ‘Succory has a harfher and more iiittet tafte than* > | 
 ‘the Garden ones ; and the reafon is, becaufe itcon- 
 tains more effential Salt; it’s al uponthe account of this =“ 
 Salt more opening, and fitter for removing obftruétions, | 
 and. the Difeafes of the Liver, and therefore they ue it 1 
 & more than the'other in Phyfick. As for Garden Succory, = | 
 ats very like'to Lettice in the effets of it, and the Pria- | 
 _ ciples it contains, and therefore we need not ftand upon 
 unfolding the Vertues-of it, fince we {hall do no more | 
 than repeat. what we have: already ted goneexnibgs: 
 desticee ~ 
 
 | 
 
 
 
 % 
 ee 
 
«abit i; 
 ore SUCCOTY. 
 
 : begin to grow, and while they are” tender, is 
 
 
 
 Kinds. 
 
 Choice, 
 
 Good ¢ 
 feds. ef: 
 
 
 
 Sate Ss We Hy A P_ Aa + Ppa 
 pare P “ry rans Ttiaee coos 
 
 
 
 The Seeds of wild and. Garden Pi ate a eitiete | ‘ 
 among, the four Cold Seeds in the lefler degree, which are % 
 ufed in Phyfick. The Dandeleon, of which they make Sa- 
 
 lads in the Spring, is a kind of a wild Succory, which grows | : 
 
 Se grafly and uncnitivated Places. This Plant hath a fort 
 
 of a pleafant bitternefs, and is made ule of whe its Leaves 
 
 
 
 five and opening, Nature, and good to pusi 
 
 “Iris in Latin called Dens Leonis, betaufe its Leaves are 
 
 like the Jaws of a Lyon full of Teeth. Jt is alfo called - 
 
 . Caput Monachi, ‘becaufe that after the fading of its ue ate a 
 
 it appears in fnall kaobs like abald head. | 
 Succory in Latin is called Jutubus, or Tnybus 4 a Tubo, a 
 
 Pipe, becaule its Stalk is ufually hollow like a Pipe. ie 
 a: Mees in 1 Latin is Reece 4 nent iinvenio ) to 4 
 
 EN te wae 
 
 which the one. is White, | and the other 
 
 Tech A two orice kinds of bee of 
 
 Red; the Red is fubdivided into two other 
 
 kinds, ‘which at the firft does not differ from _ 
 the white Beet but in the rednefs of its colour 
 
 only. The fecond kind of red Beer hath redder — 
 and fmaller Leaves' than the firft, and a very 
 
 thick Root, full of blood-red Juice, fomewhat _. 
 
 in formlikea Turnep. They make ufe in Foods — 
 
 of no other than the white Beer, and the firft — 
 fort of red Beet. You ought to choofe thofe 
 
 that are: tender, ‘pulpy, bright, ‘full of . Juice, 
 
 and of anitroustafte. As for the fecond fort of 
 
 red Beet, its Root is much. ufed, they mix it = 
 
 with Sallads, and you are to pick out that which. 
 is plump, large, tender, and of a fweet = a=» 
 greeable imell. - 
 All: Beets provoke Urine, are? laxative, pie 
 rifie. We Blood, and remove Obitruétions. The . 
 ice! 
 
 
 
 oe 
 

 
 Burrage, and Buglofs. ia 
 
 p dpice of the white Beer being put into the Nofe, . ee io 
 Bots fneezing, and the diffolution of thick Snot 
 there. er 
 
 Beets are hard ‘of digeftion, and caufe wind, 
 
 It contains a little Oi, but much, efeatia Principles. 
 “salt, and Phiegm. - | 
 
 It agrees at all times wise young Pesple of a Time, Age, 
 Pon and bilious Conftitution, but fuch as are is Com 
 Old, Phlegmatick, and havea weak Stomach, ft a aiedie 
 | "ought 3 ane from i it. 
 
 REMARKS. 
 
 
 
 ee Fin, all fori of Beets in your. Kitchin- Gardens, - 
 becaufe they are much ufed in Foods. good 
 
 1 effets produced .by them,,.proceed from their effential or 
 
 |. nitrous Salt, qualined with a fufficient quantity of watry. 
 
 | parts. ‘They are a lictle hard of digeftion, becaufe they ~ 
 contain a thick grofs Juice that USS long 1 inthe Stomach 
 
 before ‘tis fully digefted. | be 
 
 It’s faid that Beets with its Seed, is much like the Greek Etymology’ 
 
 . Letter Bara, and that it has from Shence taken its 
 Nam , we Ake 
 
 : cage is fo named, becanfe its Root is tke that of a 
 Ae Didag sr ae tha pt aD 
 
 
 
 CHAP. U 
 
 oF Barrage, and Beglef eh, ny : 
 — 
 
 
 
 Ou are to choofe thofe that are young, Choice. 
 tender, and full of Juice. 
 oe They are of a moiftning and qualifying na- Good of: 
 ture; they allay the fharpnefS of the Blood, and fells. 
 other Humours, their Flowers purifie the Blood, ° 
 exhilarate the Heart and Spirits, and are of the cs 
 number of the three Cordial Flowers. Some- = 
 
 | ‘Stimes they put Burrage-Flowers into Sallads. 
 
 
 
 Burrage and Buglo/s are hard of ieee fl effelts. 
 ‘They contain 4 s little « Oi, much h EAEg and Principles. 
 _ eflential Salt, Ms 
 
 hae 
 
 They | 
 

 
 < 2s A Treatife of Foods. 
 
 gy, | They agree at all times with young People of 4 
 Riiatin a hot and aeons Conftitution, ” a a a 
 
 oe 2 Pitter tu pia af 
 , ‘ ‘ & bi Pa Pee oe, ©. oa 
 
 eho ae 
 
 uben id coe are two Plants much uled in 
 
 oe ‘Cooling Broths, or other Suppings; we have put — 
 
 a them together in the fame Chapter, becaute they have the - 
 fame Vertues,’ the fame Principles, | and becaule amany_ ro 
 times they are ufed one foranother. © : 
 
 _. They qualifie the fharpnels of the Blood, and other Hit A 
 
 -. - mours by their vifcoug and glewy Juice; their Flowers are ~ 
 _ looked upon to be good for exhilarating the Heart and Spi- 
 | fits, and perhaps they may produce this. effet, by. fone. ‘7 
 exalted Principles contained in them. +o 
 
 ime. 
 
 
 
 . d 
 ‘Burrage and Buglo/s are hard of digettion; ie reafon a 4 
 that vifcons and glewy Juice of which we have fpokens 
 _.. .and therefore you are always to, boil thofe Plants before 
 you eat them, in order to attenuate and diffolve. that 
 - . . " grofs Juice thereby. . 
 Exymoligy. Burrage in Latin was formerly named Corago, senor 
 to fome Authors, becaufe this Plant and its Flower pals 
 for being a Cordial; but in procefs of time it has been te 
 called Borrago, ‘the C by corruption being chang into 
 dD. 5 
 At | Buglofs in Latin is Bugloffum, and in Greek Beryaoaaes, 
 ‘2. from Bé¢ an Ox, and yAdooa, a*Tongue, for they pitti’ 
 « that Buglofs Leaves are like an Ou! Pougne in wei: eis 
 roughne[s. eS trae ie oe * . 
 
 - 
 
 
 
 Cc H A Pp. “uh 
 Of Mint. 
 
 
 
 rae. 
 it ‘ i. 
 Po: 
 
 ‘ 
 ' 
 ; 
 
 ‘the firft is Garden Mint, and the other | 
 » grows wild; Garden-Mint is to be valued before 
 Choice, the reft fori its good tafte, and you are to choofe — 
 | of it fuch as is {mall, tender, ofa ftrong. and | 
 pleafant Smell, and aromatick tafte. Iris ulually — 
 called Roman Mint, and the tender: BODE: thereof 
 
 are common ufed in Sallads. | 
 
 ¢ 
 
 oa Kinds. a ‘Here are eal (oie of Mine, sohiescee: 
 & 
 
 
 

 
 | iy ies: Pi eek 4 —_ ,* “ mF An 
 
 i. SOREN Pa a a i at Gs rt \ ae ali 
 ae a fo if ipa ; } 5 
 ee OF Mint.” 82. 
 \ i Vas ee se y ; 3 
 
 . “All Afines are good for the Stomach, and Good ef, 
  fortifie it much, they create an Appetite, revive Jes. 
 the Heart and Brain; they refift the malignity 
 — of Poifon, kill the Worms, help Women’s h 
 _ Terms and hard Labour, are of a diffolving and 
 _ deterfive Nature, andlooked upon tobe good 
 
 » for Worms: they expell Wind, ftopthe Hic- 
 cock, Reachings and Vomitting; they increafe 
 _ Seed, and make the Breath {weet, mh | 
 
 - The toofrequent ufe of them heats muck, and J! effets, 
 
 _ makes the Humours fharpand pricking. = & ils 
 
 ~ . They contain much exalted Oil, and eflential principles, 
 1 Sg A heigl o4 alee ee : 
 
 
 
 They are very wholfom in cold weather for zime, dec, 
 ld People, and fuch as. are Phlegmatick, and andcon- — 
 _ Melancholy, but they do not at all agree with fusion, 
 young Perfons of a hot and biliots Conftitur 
 BLOM cai Dia ty ee tee in, a . 
 
 4 
 
 M: isa very common Plant, and growsalmofevery 
 | where; it is ufed for Food,’ @nd in Phyfick. Its al 
 tafte and. aromatick {mell proceeds from its oily parts, | 
 _ being much artenuated, broken, and ftirred up by the vo- ~ 
 | Jatile Salts. Thefe two Principles afterwards pafs very. 
 |) lightly to the Nervous Fibres of the Tongue, andinner 
 Tuaick of the Noie, and there leave an agreeable mm 
 preflion, a ) : 
 Mint being compofed of very exalted Principles, as we 
 have already oblerved, is very proper for producing vole 
 “good effeéts we have attribuced to it. It refifts Poifon, 
 _ pnd revives the Heart and Brain, bykeeping the Liquors 
 "in a juft fluidity, and augmenting the Spirits. ic proa) 
 motes Women’s Terms, by deftroying the heavy and grofs 
 Juices that ftop them in the paflages of the'M¢.rix, and ies 
 ee the running of the menitruous Humours, Lafily, I: 
 elps Digeftion, and fortifies the Stomach, by attenuating 
 - and diftriduting the Alimengs contained therein, and come: 
 muUunicating a {weet and temperate heat to jt, and by the 
 fellowing Verle ont of the School of S#ernum, we fiad 
 Ming to be very Stomachical. . 
 
 Ee 
 
 GR unquaen - 
 

 
 ie is 
 
 Nanguan lente fais fomacko fiero tenia y 
 
 he har 
 
 Mine in Latin is called ‘Mentha. a ‘Moe ‘Goi becaufe og 
 Pama it’s efteemed good for ftrengthning: the Brain sae ee 
 | the Memory, and viet the Thee more MB inn 
 
 ie] 
 
 
 
 
 
 Ps Q 4 6 N ns ; ‘ # i. te a * bole Nea teas } 
 x j ; MA cre Saha. = 
 Pins a a ae Be PER, t t ' 
 
 Ae a AP. Lh, pO a 
 OF Sorrel, ae : 
 | «Kinds. oF “Here are two ial kinds aE Seat * pe >. 
 
 firft is fown in-Gardens, and-is. fubdivi- 
 
 ae into feveral other kinds; the fecond grows — 
 
 ~ inthe Fields; its Leaves are fall, and of the - 
 form of a Lance ; they are much fourer than the 
 
 -\ ¢.. Garden: Serrel. This Plant grows in Sandy 
 
 \ Places, Sheep is ufnally fed upon them, and 
 \ _ therefore they, é are in Latin called Oxahs Ovina, 
 \.. or Vervecina. They do not ufe wild Sorrel in 
 
 
 
 
 
 
 Garden Sorrel, that is much ufed.. ” You: ought 
 to choofe fach as. is young, -tender, and of a 
 _ pleafant tafe. 
 
 Good ef-\" Sorrel cools much, allays the heats of the Bile, 
 
 feds. 
 
 “C boicée 
 
 aid the Bloody-flux, 
 
 Il effets, When Sorrel is too. four, ¢ or Dated. to excels, it 
 incommodes the Stomach, | by pricking the fame 
 
 ioe oe A Treatife of Foods. | Pe 
 
 
 
 Food, becaufe of its over-fharpnefs; but for the - 
 
 wenches Thirft, creates an Appetite, fortifies. 
 ‘the Stomach, refifts Poifon, and flops Loofness, ‘ 
 
 zs - Sag 
 eS 
 
 too inuch; befides which, avs fomecimes: toa." <4 
 
 “binding, 
 Principles. It contains Yenc ae Salt, oe Phlegm. 
 
 ct iene, Ane It agrees in hot weather - with young, bilious . : 
 
 and Con and fanguine Peoples but fach as are of a Me- 
 
 flinaton, Jenthaly temper ou ght to a a frcm i ite: 
 
 it 
 
 “REMARKS. 7 
 

 
 PS. Of Sorrel and Burnet: 85 
 
 ie are RK 3 
 
 Orrel is Fn Herb well known, and much afed in Food,. 
 by reafon of its fharpifh tate: they ufually in Lom- 
 y Be de call ic the Sour Herb... Its tharpifh tafte proceeds 
 from the acid Salts which are ina great quantity contain’d | 
 ‘therein, being a little cooped up and embaraffed with & 
 other Principles, and then make upon the little Nervous . 
 _ Fibres of the. Tongue, an impreffon that is very acid. 
 Sorrel cools, allays the heat of the Bile or Choler, and — 
 pata: feveral other the like effects with its acid. Juice, 
 which precipitates the fharp Principles of the Humours, 
 and coagulating the bea Pe a ed allay their’ Tage — 
 and impetuofity. 
 _. The Syrop of Sore a good. Remedy againkDiftente- gee of 
 Ties, and other violent Fluxes. Sorre}. 
 Sorrel in Latin is Acetofa, ab Accto, Vinegar, becaule tis Evymology) 
 as four as: Vinegar. 
 tis alio ats Oxalis, ab of ous acid, becau'e it is fa, < 
 
 
 
 | 5 i, Moods A ee an e 
 , OF Barer, 
 
 “Here are two forts Mg buries, one wild, Kinds. 
 and grows in the Fields, and not much 
 ufed in Food, and the other Garden Burner, Choice. 
 which ts mych i in ufe. You are to choofe that 
 which is tender, fmall, and ofan agreeable Vis 
 and {mell. E 
 
 It works by Weike! diffolves the Stone in the Good of 
 Kidneys and Bladder, ‘and revives the Heart, /** 
 it’s looked upon to be deterfive, drying, and © 
 good for Wounds. It’s proper tor the Pthifick, 
 and defluétions of the Breaft. Itis alfoufed by 
 way of decoction, or ape outwardly to ftop 
 Blood. 
 
 It’s hard of digeftion, and makes People Co- I effels. 
 ftive, when ufed to excefs. : 
 i ft contains much Oil, and eflential Salt, Principles, 
 | | eS 3 on, ‘Tt 
 
 
 
a Sih 
 
 eo, 
 
 Tine, Aer ~ It agrees at all times with all forts of Agés 
 
 'gnd Cone 
 
 fiitution. and Conftitutions, provided it be ufed mo-— 
 
 Etymology. 
 
 ” the Bladder or Kidneys. — me. alee PS eh: 
 The chief Vertue of Buimet is in its eflential Salt, that: — 
 
 
 
 A Tredtife of Foods; 
 
 ’ Pied) ay 
 Eset 
 
 we M 
 
 REMARKS 2 1 ee 
 Urnet is an Herb commonly uféd in Sallads; ithas an 
 “3 agreeable tafte and {mell, which fhews it contains — 
 ‘fome exalted Principles. Jt was not known to the An- . ~ 
 _ dents, according to Pifaselus. Some Authors have recke 
 _oned it among the Species of Safafras, not only becaule ‘tis _ 
 . like enough to it in fhape and vertuey but alfo becaufe “tis 
 
 looked upon to be good to break 
 
 and diffolve the Stone ia 
 
 a es 
 am si 
 
 —" ae oe Soe 
 ee ee ee et 
 
 
 
 a ~ 
 S eee 
 
 is good to open the Glands of the Reins, and to givea 
 freer paflage to the ferous Humours that continually fil, = 
 _ trate there, and to drive out thofe grofs Matters which 
 
 ftop in the Urinary Veffels. WSS a Nene aan 
 Burnet in Latin is called Pimpinela, quaft Bipinella, bes 
 
 caufe the Leaves of it are two by two ranged along the 
 
 . fides like thofe of the Pine Tree. % : 
 It is‘alfo called Sanguiforba, becaufe it ftops Blood. eo 
 
 | Choice. 
 
 
 
 i Od eR Ee 
 OF Parfley 
 
 . 
 
 a a are to choofe the tops ofParfley be- > 
 
 _§. fore they begin to Flower, or bear Seed, 
 
 for then they are moft tender, have a better ~~ 
 
 -fmell, and are lefsfharp. They alfonfe Parfley 
 Roots for Food. They fhould be long, bigy 
 
 Good ef. 
 feds. 
 
 whitifh, tender, and’ofa good tafte. 
 
 Se 
 
 Any part of Parfley provokes Urine, and the 
 
 _ Terms of Women, drives the Stone out of the 
 
 Reins and Bladder, removes Obftru@ions, re- 
 
 ‘filts Poifon, expells Wind, is good for Wounds, — 
 and of a diffolving nature. It diffipates the 
 - Milk in Women’s Breafts, if pounded and:aps 
 
 ply’ theredinto, 2" * 02" 
 
 
 

 
 87 
 ty does not ae iat Moca Nomi Mefeds. | 
 ment ; ; it inflames the mafs of cat and caufes ) 
 
 Pains in the Head. (ja 
 
 It contains much fharp Salt, and an indifferent Principles. 
 quantity of fine Oil. 
 
 Parfley agrees at all times with Old People, Time, Age 
 i and thofe that are of a phlegmatick and me= and Con” 
 i Jancholy Temper ; but young Perfons of an hot flisuion. 
 and: bilious: 2 ee ought to ufe it aes | 
 hoe es, ! 
 
 REMARKS. 
 
 a pes! i$ a Plant much tiled wh the Kitchin : ; “Ws s fl eh a 
 fant and aromatick Smell proceeds from fome oily 
 Varticles, that are much attenuated and refined Bie the 
 cheatial Balbir i. Mf 
 - Parfley contains ‘cd tharp and corroding a Salt, that dita ! 
 you waiha Gla($ in'\the Wacer wherein Parfley has been 
 -wafhed before, and where fome part.of the Leaves ftill 
 remain, do all you can to fave the Glafs,. it will break in 
 Pieces; and this proceeds becaufe this Salt being ofan un- 
 
 even and. very fharp edged. Superticies, as it paffes and 
 
 
 
 repaffes the parts of the Gla(s, it breaks it in the fame 
 ‘manner as a Saw, whofe edge is uneven and jagged, as 
 |” Well as. that af the Salt of Parfley, cuts a folid Body, where 
 _ With it is fawede 
 
 It’s allo by the help of this fharp Salt, that Parfley is 
 opening, removes Obitruétions, helps Women’s Terms, 
 and produces other the like Effeéts. 
 
 Thete grows another fort of Parfizy in Macedonia, which Macedoniz 
 is like enough unto ou In the mean time, its Leaves p Parfiey. 
 _are larger and more not ched : They bring usthe Seed of seed, 
 it from thence, which is of an aromatick “tatte and fmell. . 
 It contains much fine Oil and volatile Salr: It’s not fo 
 harfh as that of common Parjley. They ule it in Treacle. 
 It’s good againit Poifon, to promote Women’s Terms, to 
 : attenuate and divide, the grofs Humours, and to expel 
 
 in CO a 
 
 == 
 
 Parfley in Latin is called Petrofélinum, @ mizree, a Rock 
 > orStone ; and o¢rrpey, apium ; becaufe Parfley ‘Brows in Eynalegy ‘ 
 __ focky Places, or becaute ir ditfolves che stone in the Kidneys 
 
 et Bladders » | : 
 
 re i “ie eta CHAR. | 
 

 
 eae f Fonds Vhs 
 
 eo, CHAP. LE 
 
 1 ee Titragn = sala re “Fisia | 
 
 ’ HE bet and moft wholefome re that oe 
 A” in Gardens, and grows in a fat and mar 
 
 Choices ‘fy Soil. You are to chufe the tops. ‘of them, 
 ree they be tender, PORE: and well 
 etatted.. oy: 
 
 : Sirttes a 
 
 
 
 Good f- __ It provokes Urine and Sureat, ‘fortifies the | 1 
 
 fe@s. ‘Heart and Stomach, promotes Women’s Terms, — 
 creates an Appetite, refifts Poifon,, expells \ Jind, 
 is looked upon to be Anti-feor butick, and when ~ 
 * chewed promotes Spittle;9 
 WM effets. \t heats much, and puts the Mais of lood4 
 
 ~ into a violent Agitation, and therefore Perfons 4 
 
 of an hot and. bilious Conftitution ought» to 
 abftain from. it, or ufe it ‘moderately. © : 
 
 _ Priitciples. 4 contains: ‘much effential Sait, and alteds 
 Of A Oe sas 
 
 time, Age, It agrees chiefly 3 in hot Weather ‘with Old 
 and Con- People, and fuch as are of a. piicraatICe, and © 
 ‘Rimaions Bee Conftitution. es 
 
 eR E M A R ee hoe en ee 
 
 V Aragon | is a Pl ant much ‘fed in ‘Salles. . te hath a3 
 fharp aromatick Tafte, accot mpanied with ‘an azreeé- 
 able Sweetnefs, becaufe it contaias many oily exalted 
 Parts, and volatile Salts} and thefe two Principles being 
 . findily United together, "the Salts by thesmeans of their 
 
 
 
 
 
 nervous Fibres of the Tongue, which produces that fharp- | 
 nefs 5 and the oily ilippery parts, as 1 may calhthem, do ~ 
 at the fame time make a {weet Imprefien upon the faid 
 Fibres. Jt fortifies the Heart and Stomach, creates an. 
 Appetite, and by its volatile and etalted Principles, helps — 
 Digeftion: Itprovokes Sweat, Urine, and Women’s Terms, 
 
 the Obitacles they encounter with in the {mall Pipes,which — 
 flop the pallige of the Liquors. Laftly, It’s looked Upon 
 % be gcod tor ere ‘ot Peifon, | and it PEt upon’. 
 
 Net ae ke ae 
 
 
 
 more fubtil Parts, yet vigoroufly enough prick'the little 4 
 
 ; 
 
 by attenuating the wifcous and grols Juices, and removing — 
 
 
 
 a 
 
 
 
 
 
CO}: Tarragon and 1. ecks. - (89 
 this occafion, by keeping the Humours in their joft Eluidi- 
 . ty. The greateft part of the Country People have fuch 
 
 : an opinion of this Herb, that they are perfuaded it can pre- 
 ferve then from the Plague, and all forts of internal and 
 
 _| external Corruptions ; and hence it is that they make ule 
 | ‘of it in divers Places, as wedo of Orvietan, Treacle, and {es | 
 F veral other the like Compofitions in Phyfick. 
 
 -: They boil. this Herb in White-wine, and then firainit, — 
 P| at which time “tis proper to allay the Tooth-ach, and pains 
 in the Gums, occafioned by fome vifcous and acid Humours: 
 
 i They put it into the Mouth, and keep it there for fome 
 ‘time. ‘This Herb is alfo good to faften the Teeth is 
 Gums of Seay Perfons, 
 
 TOW a OTe Bie a ee ok ee 
 
 
 
 
 
 
 ' . ig H A ie | “Li. 6. 
 ay el 3 Leeks, ye Pint sie 
 
 0 ou are to c.ebate fich as are ‘athe a Choice. 
 Sa ‘in Gardens, apd that. Bri in moift, fat, 
 and“marfhy Ground. 
 
 _ Leeks are of an opening cutting fend penetrating Good ef: 
 Nature, promote Women’s Terms, Excrelion, feit Se 
 ‘Urine, and Seed : It ftops. Vapouts, and pre oi ae be 
 vents Drunkennef : It’s externally applied for 
 _ the ftinging -of Serpents, Burnings, Emrods, 
 
 _ and to help Suppuration ; and its Juice miey ufe 
 
 . for to cure Noife in the ‘Ears. 
 
 The Leek is hard “of Digeftion, and caufes Ill effets. 
 Wind: It alfo heats much, caufes pains in the 
 Head, and ftrange Ravings, esroraine to fome 
 
 Authors. : 
 
 _ They contain pated Oil and eflential Salt. > inci 
 ives They. agree in cold Weather with old Men, Time, Age, 
 hoge that are Phlegmatick, and fuch as have oe 
 grois Humours, and noe gouch in ‘Motion. " Simusigne 
 
 
 
 oe 
 
 hy BR BM ARK, S. 
 
 
 
‘ 
 
 ‘ t iy 
 { ey i 
 nay ae “A 
 
 
 
 Geist  eolea gg 
 ee ee g 
 a 
 
 : +. oe > wee - 7 bs ‘ a4 1 ae. oa 
 
 Cau hr ame RM I ae 
 al aes ? ss RE. M A od K Se a at gene... Tee ii 
 ithe Ae 4 NR Se Ob aaa tg 4 Be PA Nee aly eae oa Be rae 
 
 Be daly ge) RE SM ae e  n 
 ‘HEY carefully fow Lect’s in’ Kitcain-Gardens. It’s” 
 more wled.for Food than Phyfick. ' Moft Authors, — 
 that have writ of it, make it to be a very pernicious Food ; 
 yet we do not find, though much ufed amongft us, thar it 
 produces all thofe ill Eifeéts that are attributed to it :_ 
 Indeed, tis fomewhat hard of Digeftion, and fometimes 
 caufes Wind, by reafon of the vifcous and glewy Phlegin 
 contained, therein 3 and therefore it ought always to be well © 
 boiled before it is €aten, to the end this ill Juice may be 
 attenuated thereby.. «a Pc ens aa 
 The Leek excites Urine, Women’s Terms, and humane © 
 “Seed, by its fharp, incilive and penetrating Salts : Being F 
 applied externally, it helps Suppuration ; becaule it digefts, 
 ripens, and attenuates: the matter to be Suppurated, and — 
 imparts Strength ‘and Motion enough to it to make its — 
 way out ;, They apply it alfo.in the fame manner. to Burn. a 
 ings, and the ttinging of Serpents ; and upon this occafion, — 
 it ppens the Pores of the part affeéted, and gives a free 
 paffage out for the offenfive things that had been introduc’d. — 
 ’ Laftly, The Juice of the Leek allays the pains and drum- 
 mings of the Ears, when put into. them ; becaufe, that by , 
 its {harp Salts, it rarifies and attenuates the wifcous and — 
 acid Humours that are fixed\inthat part, and which ftrong-.. 
 
 ly prick it. 4 Seip: Pog 
 
 f 
 
 Eymology... The Leck in Latin is called Parrum, and in Greek aedouy, | 
 
 Bares, accendo, to inflame, becaule itheats much, 
 
 
 
 
 
 GHAP: LVN 0 
 OF Chara 
 
 Bae EE oh ae 
 Choice. 7 OU ought tochufe fuch Chervil asis ten- 
 
 Good 
 feats. 
 
 | 
 
 _» der, full of Juice, and of an agreeable 
 tafte and finell. SEER SO TOR a. Se 
 ef. Chervil being taken inwardly is opening, re- 
 _ moves Obftructions, and diffolves the Stonein — 
 the Kidneys. It purifies the Blood, is good 
 againft an Ague, diffolves congealed Blood 3 
 and is alfo ufed out vardly in Cataplafms or Fo- 
 “mentations, for the ftoppage of Urine, and Cho- — 
 lick in the Back, . a oS eett 
 
 ‘ 
 

 
 
 91 
 bre iaeodie no Gil effects. Il effeBs« 
 It contains much Oil that isa 1 litle exalted, Principles 
 
 | efential Salt and. Phlegm. sy 
 
 | It agrees at all times, with any Asec or Con- Time, Age, 
 f fiation. ws ss | | and Cons 
 
 ey Sao. . 
 
 a Porutl is isa very ¢ common Pothier, often put in Broth. 
 _, It’s of a good tafte and {mell, ‘becaule it contains ” 
 many volatile and exalted Parts. Its Leaves are like thole 
 of Parfley, but they are fhorter, and more jagged. 
 "The chief Vertue of Chervi! confifts in an effential Salt, 
 and fome oily and exalted Parts which it contains, thatare 
 roper for dilfolving and attenuating the grofs and vifcous 
 ies they meet with in their way ;to open the,Glands 
 of the Reins, and to purifie the Blood, by keeping it in 
 a juft and equal Circulation, and by expelling thofe things 
 that obftruét its Motion. 
 Chervil in Latin is called Cheerophillum, 4 xaipe, gaudeo, 
 and gu'aaoy, folium’, being as much as to fay, an Herb that eet 
 taufes Joy, by the multitude of its Leaves, © ‘ 
 It’s alfo called Cerefolium, i. e. the Leaf of Ceres ; be- Esymology. 
 “caule this’ Herb was much ufed among thole Aliments, 
 which in aricient times es they would have this pe, to | 
 Bir OVErs = , th ae 
 
 s 
 
 
 
 4 
 
 
 
 GH.AP, LIX. 
 OF Barflaine 2 
 
 Here are two forts of Purflain, vit. the Kinds, 
 Vild and Garden Purflaiz the laft of 
 « which di ers no otherwife from the former, than 
 ‘that its Leaves are {maller, and that it grows 
 — Wild. | 3 
 "You are to chute Pie, render, and juicy Choice. 
 
 Purflaing 
 wo ek 
 
 bj 
 
 
 
 4 ate 
 
OF u eee 1 Treatfe # Pade seria 
 Good of It purifies: the Blood, and’allays the thatp ) Hus 
 
 
 
 feds. _moutsin the Breaft : It’s good againft the Sear 
 vy. and to kill the Worms.” 
 
 
 
 pi effelts.. It’s hard of Digeftion, nat creates wind: a, 
 
 Principles. It Smee much Oil and Phieg, but a lite 
 ae Oe ae 
 
 se 4ge, It agrees in hot WWedther with young Perfons 
 penile of a hot and bilious ContaPinoe re % ie 
 
 ae a 4 RK as aoe, 
 
 poses 1S fown i in Garden, ina ue Sait Ps is : much : 
 
 ufed in Foods. They put it into cooling Broths and 
 
 
 
 -Sallets. Some there are who preferve them with Vinegar 
 and Salt, As for the wild Purflain, ‘tis not. much ufed : 
 It's commonly found in Vineyards. Some Authors will” 
 have it, that they are endued with quite contrary Ver. 
 tues to the Garden Purflainy However ’tis remarkable, 
 that thefe two Kinds are like enough to one another in 
 
 their Eiteats.. - 
 
 Purflain is of a moifining and cooling Nature, by. Tea. 
 
 fon of its bilious and phlegmatick Juice, which is proper 
 to embarafs and diffufe the fharp Salts. 1t’§ hard of Di-_ 
 
 geftion, and caufes Wind, hecaufe this Ipice: is a little gro 
 
 - and vifcous. 
 
 Purfain- Purflain feed i is one of the far cold Seeds i in: ‘the: effet 
 
 feed. degree, and are much ufed in Phyfick. — | 
 
 Eymology. Purflain in Latin is called - Perilaca, a pond’, a little 
 Gate, becaufe they fancied it tobe like one. 
 
 | Purflain is alfo by fome called Porcellana, aporco,a Hog5 
 
 becaule Swine feed” ena this Herb with delight. | 
 
 k + <i é = 
 t RS + Y » £4 7 ’ 
 
 CHWs bs pig es wee 
 ior. Marjoram. a 
 
 ie.’ 
 
 Kinds, Here are two forts of Marjorams, a bot 
 : of them,Garden ones, and the ‘firft Gif. 
 
 ‘ 
 
 fers from the other no otherwife, ‘than thatits. 
 
 Leaves are a little larger; but tis the: Leaves 
 of the fecond fort Of AZarjoram ‘that you are to 
 chufe, becaufe they are of a fweeter fmell, have 
 
 a Pin, Pt aie ie a 
 
 Choice, 
 

 
 
 
 BF Marjoram and T i 
 
 } ‘more aromatick Taite, and in a Word, a grea- 
 1 ter Vertue than the other. 
 
 Wad | Marjoram is. Cephalick, fortifies the Nerves, Good ef. 
 : andi 1s. good for the Falling-fi ckne{s, Apoplexy, ad 
 
 | and other Diftempers that affect the Brain. It 
 
 | expels” ‘Wind, is of a diffolving Nature, and ».. 
 
 } good for Wounds: They put it into Snuff, F O- 
 
 ; mentations, Errhines, Gc. : 
 
  Marjoram heats much, and makes the Humors i aes 
 
 tharp and pungent, if taken to excels. 
 
 It contains a little Phlegm, much volatile Salt, Principies, 
 
 Fes and exalted On 
 
 ee ott agrees in cold Weather, with thofe that Time, Ages 
 ‘fare’ Melancholy, Phlegmatick, and have HO ea 7 and Can 
 fy oper v4, | bution. . 
 
 REMARKS, 
 
 ¥ we ae is ‘an ‘Herb ufed) in Sihices to give your 
 ae Meat the more relifh. Its ftrong and aromatick 
 — tafte fod fmell proceeds from its volatile Saits, and exale | 
 ted oily Parts: Thefe two Principles make it Cephalick, 
 and fit for to fortify the Nerves, for Apoplexies, and o- 
 ther DifUrders of the Brain; becaufe they divide and atte. 
 _ nuate the vifcous and ; rofs. Juices, which weaken the Fi- 
 _ bres of the Brain, and do befides increafe the animal Spir, 
 _xits. Marjoram heats much, when ufed to excels, becauie 
 ; sia it too much rarifies the ‘Humours, and ‘aka pa 
 them. 
 
 Marjoram i in 1 Latin i is called Marjorana, and Amaracus, ex E, ymolozys 
 
 ) 4 privativo, and agaive, to putrify ; becaule, this Hero 
 
 * ‘does not quickly wither and rot,.by reafon of. its natural oe 
 
 aryuciys -or-elle Mee from cn a 
 
 
 
 a CHA Pe LX. 
 eee Of Thyme, or Time. 
 
 IME is an Herb whereof there are too 
 
 _ thany forts to be.defcribed in this place. 
 You ought to chufe that which is new, of a ftrong Chic: 
 _ and agreeable Sinell, and aromatick Tatte. 
 ; a Time 
 
 RP 
 
oe ‘Teipe hy Ree 
 
 Good Efe te lyme ftrengthens the Brain, and attenuates 
 fer. and rarifies the vifcous Humours. It is good 
 
 
 
 for an Affhma, it creates an Appetite, helps di- 
 - geftion, expells Wind, and refifts Poifon. “It’s 
 
 oe vufed externally for diffolving things, and for 
 
 opening is Pores, as. alfo exciting a more Free 
 _ tranfpiration. ) Bi 
 me ‘The too trequent ufe of T hyme puts the Hue 
 i-BGels. mours into too violent ana agitation. Bot 
 Principles. it contains much exalted sad and: volatile 
 Salt : a 
 
 Time, ge, It’s good in Cold weather fi. old People, 
 
 bie Con- for thofe that are Kane and tive ae 
 usTot Stomach. hide | 
 
 (REMARKS 4 
 
 Hyme is an Heri known to every body, iy Ap it i 
 
 Sauces by reafon.éf its aromatick tafte, and {mell, 
 
 It contains very near the fame Principles as Marjoram, and 
 
 produces alfo the fame effetis, as the Vercues of i it may be 
 unfolded after the famemannéer. 
 
 Time is in Latin called Thumus, from we, ‘Smell, Vi 
 
 ee slog. caufe this Herb is very odoriferous; or elfe 7oymus, a bun@-, 
 
 Spiritus Animalis, the Animal Spitits, peas eit reftores the 
 Animal spirits. 
 we Savory isan Herb ued in Sauces, as well Ms, Time ; if 
 Savory. hath a pungent and agreeable tafte, and its {mell is near 
 like unto that of Zime, but weaker. Ithas alfo the fame 
 -— Vertues as Time, and the fame. Principles, and therefore 
 Vertues.. we would not make a Chapter of that Herb by itfe os 
 a It is in Latin. called Settee Keoie se 
 DMB» Hecaule it is wled in cla 
 
 de 
 , 
 
 
 
 eu 
 ohn, 
 
 ch WA P, xt, ia 
 
 OF Creffes. . # é a a 
 
 es ae are two forts of Giles’ viz. the 
 Kinds, Garden and Water Creffes, the firft of which 
 
 hath oblong Leaves, that are deeply cut’ or jag- 
 ged, of a fhar Pp we a pungent ane ile 
 

 
 : Of Crefles. | 
 | ‘dobie: 5 ee ufe them in Sallads. As for the Leaves 
 
 
 
 lads thereof, You ought to choofe in refpect to 
 
 | and well tafted.. 
 - Both the one and the other purifie the. Blood, 
 _ remove Obftrudtions, provoke Women’s Terms, 
 diffolve the Stone in the Reins and Bladder, 
 provoke Urine, and are good for the Spleen, 
 sand Scurvey. It is alfo ufed in Gargar ifmas and 
 | Errhines, to, promote Sneezing. 
 ., Creffes heat much, and put the ‘Humours into 
 violent an agitation, when taken to ex- 
 ee 
 Garden Greffes contain an indifferent quantity 
 ot Oil and Phlegm, and much effential Salt. 
 Water Creffes contain muc A Oi, effential Salt, 
 and Peo Maia... 3 ” 
 Both the one and the other agree in. Witter 
 ‘with okd People, Phlegmatick and Melancholy 
 Perfons, and all thofe whofe Humours are Eth, 
 and ‘have but. mae? motion. — 
 
 
 
 “REMARKS. 
 
 <i E fir fort of Creffes is fouit in Gardens; as for 
 the other, it grows by Brook fides, deqs therefore 
 is. Peiied Water Creffes. It’s more tender in Winter than 
 Summer, and better for Sallads. 
 Gorden Creffes are more fharp and pungent than the 
 other; and the reafon is, that its Salts are more dilated 
 
 chat are Oily. It’s ufed only in Compofitions, becaufe of 
 
 its over-fharpnefs, when on the contrary, they prepare a 
 - Sallad of Waser CrelJes alor 
 
 Both the one and the offer of them contain a fharp Sale, 
 that is very cutting and penetrating, and can rarifie the 
 
 and produce all the good effefls we have attributed 
 thereunto. It may be faid that there is no Herb whofe 
 Vertues ate more ne) and Breat , than fthofe of 
 
 Crejfes. 
 
 both of them, -fuch as are new, tender, finall, 
 
  vrofs Humouts, diffolve and attenuate the vifcous Juices, | 
 
 of Water Creffes, they are round, green, juicy, 
 and not fo pungent as the other, ‘they make Sale 
 
 Choice. 
 
 Good Pe 
 “eh 
 
 | WMeffids, x 
 
 Prineiples. 
 
 d Time, re 
 and Confti« 
 tutton. 
 
 - by the Phlegmatick Parts, and lefs incumbred by thofe 
 

 
 aot In 5 Ns we fue ue\daily that eSootbiatick People ar are 
 
 _. relieved by the ule of them; and this makes it-to pafs. ar 
 
 Be the moft efficacious of antifcorbutick Remedies. 
 Creffes, and efpecially Gar den ones, are uled in Errbines 
 
 to provoke ‘Sneezing + ; they operate upon this occation, by 
 
 ftrong!y pricking the Nervous little Fibres of the Nofe 
 
 with their harp Salts, and exciting a, convulfive motion 
 
 _Eomalegy. 
 
 ah 
 
 i theming"; ie 
 Crefes. in Latin are ae Naflustium, an Nafiorsium, 
 being as much as to fay, an Herb that wriths or twifts 
 
 the Nofe 5 «for being: put “into it, it operates in the fame 
 
 manner thereupon, as other Snuifs do, and itis alfo for the. 
 fame Reafon that they call it Nafiordin French. 
 
 As for the French word Creffon, and the Englith Creffes, 
 they are derived from meet 4 9 BFW vig Creffes 
 
 
 
 . gruel Ay very Fait.’ Heras ae ‘ 
 “oF ‘Sp inages es iis? Me ane % 
 22 A ie as Pes 
 
 Good ¢ 
 feds, re 
 
 Meffeds, 
 
 Principles. 
 
 Time, 
 Age and 
 ee ‘ouflim 
 
 ‘ 14072» 
 
 ly 3 tee rota ‘chat are seylen fof, 
 st Juicy, well Cultivated, and that GrOn, in : 
 a tat Sik. 9 
 . Spinage red Gonehings allays the harp Hu : 
 mours of the Breaft, and keeps the Body open. — 
 They caufe Wind, and grofsHumours. 
 ae contain much Oil, pecs: and a little | 
 Sa Coc ees 
 hey erent at. all times with young, People of i 
 a ie ad bilious Couttitution, r ae : 
 
 Ram aie 
 
 is okt HE: Plant that bears Spinage was ie ee among, 
 the “Ancients, or /elfe they ‘called. it by another» 
 Name than we do. “They fow it in Kitchin-Gardens, 
 
 
 
 _” where it grows in fpight of the weverity of Winter. es 
 
 auch nled i in Foods. | 
 
 Jt contains an oily Biro waataen Juice; that j is moiftning, 
 cooling, laxative, and fit to dilate and embarats 
 tha’ P Salts that Mag the get. and fa ae Coughing” ; 
 
 we % Dy * an sip 
 a: Se S' 4 
 ‘ ae Vv ‘ 2 1 £ 
 : mee Me } 
 

 
 ea yoke ee, 
 id Swine-Bread. “R97 7% 
 
 be 0 5 fia that the. Twice of Srinage taken . inwardiy, and 
 
 
 
 i yan the fringing, “obs "Serpents. Perhaps this Bere may 
 
 ir 5 to. trot to this Remedy, fince the evil is fuch as to Ie> 
 quire | more powerful and efficacious helps. : 
 ' Spinage in Latin is called Spinacia, or Spinachia, a fpina, Etymology, 
 Tig ‘Thorn, becaule the husk of the Seed ef this Plant is Pe. ae 
 
 ie ey 1 UeY Sa he 
 
 
 
 CHAP. xy. -? ae) 
 ‘Of Swine-Bread, : 
 
 , ; 
 "O-U-are to choofe tiffs that are of a mid Choice. 
 ding fize, pretty hard, frefh, plump, of 
 an agreeable finell, aad vale and no Ways 
 |. rotted. 
 |< They: fortifie the stdmart create an Appe- Good ef 
 Fi tite, increafe Seed, and promote Venery. , Fells. 
 The too frequent: ‘unfe of Swine-Bread, Cauies 1 effeits. 
 reat fermentations in the Humours, they alfo 
 produce Wind and Cholick in the lower parts 
 ‘of the belly. -Avicen pretends they cafe the 
 || Palfey, and Apoplexies, 7 
 bi Saale “Abn contaiasmuch Oil, seat galt. Principles, 
 it es and Earth. » . Time, 2ge, 
 iP They agree in Visinter with Old Nii Phleg- &° 
 | matick People, and) thofe who can ealily digelt i 
 their Food, provided however that. they be . 
 -ufed with moderation. But they are pernicious | 
 to young People of a hot Conftitution, to Mcp 
 | age and Atrabilarious Perfons. ve 
 
 re ‘ R z M APR KS, 
 
 \Wine- Bread | is a fort of Root, or pulpy fhapelefs ix lumps 
 ‘of different fizes, uneven, and grows in the Earth, 
 | ent fhooting ent any Plints .which isthe Feafon to 
 || my thinking, that it has f delicious a tafte, Inaword, 
 || dts exalted Principles, being, as 1 may fay, reunited, aod 
 Pia #5 it were concentring 29 the Swine Brg44, Page a th 
 Fs gresabla 
 
- ance a Ds 
 
 DL Fea Sean Tae 
 
 ae es Sct buh Sain 
 4 ee E 
 
 ples by the vegetation of the Smine-Bread, had been dif | 
 
 
 
 “two Lines, wherein they Pufin upon the Seed. — 
 
 ce Semina nulla damiss, nec femine nafcimur ulloz 
 a Sed qut nos mandit femen babere puta, = 
 
 5 i eee eee) AEE ee yee yi aygitet 
 .. - Swine-Bread grows pleatifully in dry and Sandy Places — 
 they dig them ogt/of the Earth, efpecially in the Spring ; 
 : | the way of-difcovering the Place where they grow, isto — 
 found. | put Hogs there, for all thefe Animals love them exceed- 
 eas ingly. They can finell them at a diftance, and they. pre- 
  fently fall to dig them out of the Earth to eat them. There — 
 are Dogs that can find them out as well as Swine. Several 
 Country People living in thofe Parts where they grow, 
 teach nee by long ufe to diftinguifh the Soil whereinthey _ ‘ 
 ae are hide 0 EO ee acs 
 ~  " [t?s faid that Swine-Bread grows plentifully after Au- 
 - tumn Rains, and great Thunder 5 and the Reafon is, be- 
 - ¢aufe then it excites a‘fermentation in the Seed of Swine- 
 ‘Bread, that foftens them, op-ns their Pores; and makes — 
 
 nf TN ee ee ie 
 
 . 
 
 ~ them fitter to receive the Juices of the Barth, = 
 * There are diverfities of Opinions among the Ancients 
 
 about Swine-Breads {ome pretend itis good Food, others | 
 
 ‘affureus “tis bad; and this gives us reafon to believe that 
 
 it produces’ good and bad effects... It’s of a reftorative — 
 
 _- Nature, fortifies the Stomach, and increafes Seed, by thofe 
 
 volatile and exalted’ Principles Contained therein; but. 
 
 when “tis ,ufed immoderately, it attenuates and ftrongly 
 ‘' “divides the Humours by. the fame Principles, and heats 
 
 much. Indeed the Pepper and Salt with which People — 
 
 ufually eat Swine.Bread, do nova little contribute there- 
 
 unto. Belides, Stwine-Bread contains Earthy and grofs 4. 
 
 parts, which perhaps gavexoccafion to Avicén to believe 
 
 _ that this Food produced the Palfey;,and Apopléxys 4 
 
 ‘ 
 
 € Bo. 
 v ey | isle Soe 
 
 “F 
 
ee are very ner? and much agitated. 
 
 te ie -REMA RES. 
 Pe are v9 fome ,called vyribeee, ecaufe they 
 
 : \ 
 
 
 
 You: are 6 dines thofe that ” are ares. Choine: 
 
 
 
 
 bike OF Prhatiets a te ee 
 
 . ay plump, tender, reddifh without, and white 
 within, and of a good. tafle, like that. of an 
 
 _ Artichaak. | 
 They. iéerith’ he Body; shoitbene much, and Good ef.) 
 
 allay the fharp humours of the Breaft, but yet Ses. 
 
 produce grofs humours, and caufe. Wind, effets. 
 cay contain a little Salt, but much Oil, and Principles 
 . They agree at all. times Avatlte young bitlehis rime, Age, . 
 
 nd. Con 
 People, and thofe in general, whofe see Aassithy 
 
 
 
 aa 
 
 grow in the Harth to the Branches of the Root that 
 beats them. They were brought Originally trom the 
 Country of Tapinambour in Jodi, and. they are now much 
 
 ~uled for Food. . 
 
 They are nourifhing enough, aiid allay ayes tharp Hu- 
 mours of the Breaft by their Oil and Balfamick Princi- 
 ples, which are apt to.unite to thofé Parts that want re- 
 cruiting, and to embarafs the tharp Salts: that prick the 
 Breaft. . They: produce erofs Humours, and break Wind, 
 becaufe they contain avilcous and thick Juice. — 
 
 This Plant in Latin they call Aelianthemum, Tuberofum, 
 Indicum Felianthemum, from xae@-, the Sun, and avon, 
 “a Flower ; that is to fay, Flower of the Sun, or a Golden 
 9 by reafon ofits Colour. Tuberofum, becaufe Po- 
 tatoes are crooked and uneven as well as Swine-Bread ; and 
 -_Indicum, becaule Potatoes were ot firft brought from India, 
 as we have already aplciveds 
 
 Exymoal ogy. 
 
 3 A Pees CH ATE, 
 
aR 
 
 ah Cte, 
 
 
 
 
 
 ee tt 
 
 ee 
 
 Good E 
 anes j 
 
 IU efféds. 
 
 a sh i, Pee a 
 
 
 
 ue are ee forts af aaa wach 
 {pring up ina fhort time»out of the Earth, 
 
 Meadows, Shrubs, and Dunghils. The beft, 
 
 and moft fafe for Men’s health, are thofe which — 
 “grow up in one Night upon a Dung-Bed,; 
 where Gardners have found the Art to. make 
 ‘them grow all the Year round; they ought to 
 be white> above, — reddifh” ‘underneath, (pretty. 
 ~ darge,. plump, tender, eafie to be ‘broke, and of 
 -an agreeable tafte and finell. The Adufhrooms — 
 that grow in Meadows are alfo very pppoe as 
 
 apres oh rele Lines, Fae 4 tae Ne 
 
 i yp ¥ » ie s z 
 
 
 
 Lapeeter a optima fags 
 Natura of; 5, aliis male creditir, Ln itr 
 
 bs « 
 ; 
 
 here eTows Gifo in. the. Borie al in. ie 
 Pipes -in Woods, under Trees, and,among 
 Thorns, another kind of Mufiroom, that is. 
 wrapped up in MofS, and the fame grows again 
 all ‘the Year in the fame } lace from whence you 
 hive gathered it... The Ground from whence it 
 fprings is gray. - This Muforoom: is fmall, and 
 of an exquifite. finell. “You are to choofe that 
 which is ahout the bignefs of a Peale, white, © 
 - tender, pulpy, and of a.fweet (mell. +. 
 
 _) Mufbrooms are Reftorative, Nourihhing, and 
 ‘Strengthning, they increafe Seed, create’an Ap- | 
 petite, and have all thofe properties’ that are ne- 
 ceflary to pleafe the Pallate.. 
 
 Muforooms work violently upwards and dave. 
 wards; caufe the Palfey, and Apoplexy, and 
 
 doften‘kill with with a Malignant quality, which 
 they. eee impart to’ ane Humours., yp Now 
 
 Ate | 4 Ur, 9 e - tA , ike } and, 
 

 
 : OF Matieome | 
 
 ad then thofe of them which are eke upon 
 ‘to be the beft and fafeft, fuffocate and hinder 
 Refpiration, if taken never fo little to excefs.. 
 ‘There are alfo fome of them, according to the» 
 Account given by divers Authors, Nps Poifon | 
 | People, if they {mell to them. © “is evi 
 All egies contain, pil Oil, ae elfeatial. Principles, 
 ‘Salt. | ope aa ee. 
 They agree at no ‘time to fay iced or peaghti Time, Age, 
 ; tution, becaufe they always do: more sake than tis Conn 4 
 | gods and if ufe be made of them, it Le gk 
 e done with much’ moderation; am ts ae 
 aay yon drink good ‘Wine upon t ‘ed pes 
 
 
 
 
 
 
 RIE M ARES 
 
 “4 a Mufbrootn i ie lind a Plant thot eter lowes! 
 3 Leaves, or Seed that appear to us. The Ancients 
 Bought it had no Seed, becaule they could not difcern it ; 
 tho’ now. “tis demorftrable enough that there is no Plant 
 that does not proceed from Seed, ’ and tho’ Mufbrooms to. 
 appearance have none, we muft not from thence abi folately © 
 conclude they have none, but only that their seed is fo 
 _ final} and fine, that we cannot: perceive them.» : 
 It’s faid if you fteep Mushrooms in Water, and beasts Experi- 
 pour their water down upoa the grouid, Mufbrooms {hall mer 
 grow there; and this.arifes in that. the. Water is filed 
 with the Seed of Mujbrooms, which afterwards are as it 
 _ were hatched in the Earth, or becaufe that this fame wa- 
 ter hath diffolved fome of the eflential Salts of the Mujb-. 
 rooms, which feryeto dilate and rarifie the Seeds of other 
 Mujroo%s, which are (catteréd on the - round. 
 ft’s faid thatat Naples and Rome there are Rocks and. Another. 
 Stony: Places, upon which if you throw hot water, Mufb- Experi- 
 room; Will grow at any tune. *Tis like this hot water. ment» 
 foiteas che. Seeds of the: Mufbrabms. thatare in {uch Places, ‘ 
 and ovens their Pores, fo that ghefe Seeds more abundantly 
 receive the remote Juices that are proper to pa ent 
 make'them grow. 
 — Mufbreoms are a fort of ViGuals ‘that you cannot be too : 
 cautious of. Diofeorides divides them into two Clafle, one oe. 
 of which are very dangerous, and may be reckoned ot the 
 number of Poifons, the. other dono harm. However, we 
 cannot but fay that thefe laft, which are commonly made 
 ‘ule of, are lometines pernicious; fince we > {ee every day 
 rN ee H 3 Sa whote 
 
 
 
am monly ul 
 
 
 
 whole Families brought to their end by eating them. 
 
 Which gave Pliny occafion to exclaim againft the Luxury — 
 of Mankind, who to yratifie their Appetites, very often  — 
 run the rifque of their’ Lives by eating Foods of that kind. | 
 
 Nero called Mufbrooms Bed ua Seav, te. the Vidtuals of ~ — 
 
 the Gods ; becaufe the Emperor Claudius, whom he fuc- 
 
 _ ceeded, died with eating of Mufbrooms, and was afterwards — 
 _ Deified. eee Hee he 
 
 ‘There are two different parts ina Mufhroom, viz. the 
 
 Olly, and Saline, which laft are of an acid, volatile, very 
 
 coagulating and malignant Nature. However, whenthey — 
 are firiétly united with the others, they are not fo dange- ~ 
 ~~ yous, becaufe they are kept down and embaraffed- But — 
 
 when there is not a firiét union between thefe two parts, 
 
 thefe Salts we have fpoken of, getting the aftendant, pro-* — 
 duce nai ‘ill effets. For Example, the Mufhroomscom-. — 
 
 d by us, {pring up out of the Earth in alittle 
 
 “time; they are prefently to be gathered, fer if you let 
 
 them lie by for fome time, they become a deadly Poifon, — 
 _becaufe. their Salts, which at fir were fufficiently bound — 
 
 up by their ropy Parts, infenfibly free themfelves from 
 
 the Fetters.that fhackled them, and refumingjall their 
 
 et 
 alt} 
 
 force, caufe the fermentation that is wrought in the — | 
 
 Mufhrooms, 
 
 * Hence we may conclude, that the more Oily parts the 
 Mufrooms have in them, the lefs dangerous they are; and 
 that thofe which grow upon Dung-beds cannot produce 
 
 Zreat quantity of Sulphurous Principles to them. 
 
 Mufbrooms may alio be pernicious by their Spc ngy Sub- — 
 
 | ftance, which coming to be diffuled and rarified by the 
 
 ae Lungs; and~tis from hence that the beft Mufhrooms being 
 
 heat of the Body,prefles the Midriff, and thofe parts which 
 
 ferve for refpiration, and hinders the Air to pafs into the 
 
 ~ taken, to excefs, fometimes luddenly fuffocate. « ° 
 
 deal of Wine 3, becaufe this Liquor, by the help of the Sul- ~ 
 ‘phurs abundantly contained therein, embaraffes the Salts” 
 
 *% 3 
 
 “When you eat Mufbrooms, you ought to drink a good 
 
 a cay 
 
 of the Mufbrooms, and moderates their ip eve ‘Honey. 
 
 | _is alfo accounted a Remedy againft the ill Accidents caufed 
 
 Sed-Mufb- 
 
 call Sea-Mufbroomse oe 
 
 manner’ as Wine does. 
 5 . 
 
 Here it’s to be Noted 
 
 either, Blue, Red, or Black, theyare veryidangerous. « ~ 
 OE .| ee Malbr oom ) 
 
 aS 
 
 me 
 f D 
 vend 
 if 
 
 , that if the Mufbrooms do not re- . 
 tain their Natural’ Colour atter they are wafhed, but turn» 
 
 ~fuch bad effeds as the others, becau fe that Bed imparts a): 
 
 a 
 
 by Mufhrooms, and upon this occafion operates in the faite ‘ 
 
 You'll find’ petrified Muforooms upon Rocks, which we ~ 
 

 
 OF Ma 
 
 _make Funerals, or caufe Death ; ‘becaufe. many have lof 
 
 
 
 : boa it Bite mts cating of them. ey “dyes 
 arene: H AP or “XLVI. # Pee. 
 
 
 
 ot ia Of : “finall Red Mafromss ie vi 
 
 
 
 i = oi rea oo re %, 
 Y rou are to fchoated fuch as are tender, of 
 the bignefs of a Nut, oval, or oblong, — 
 of a yellowith Colour, or whitifh,. and full of 
 
 large holes like Honey-Combs. if - 
 Thefe Mufhrooms create an petite.” are ‘ef Cond of 
 a ftrengthning and reftorative Nature,” and. of fete. 
 reat. ufein Sauces. 
 
 
 
 
 
 ~The frequent ufe ee eae heats anachy and v7 offells. 
 
 ‘makes the Humorrs fharp.., aiscee 
 
 They ‘contain mitch Oil, Phlegm, and effen- Principles. 
 
 * tial Salt. 8 ae 
 
 ‘They. ‘agree. in Cold Wester Re ‘thofe Time, Age, 
 
 that are Phlegmatick, and fach in general whofe and Con- 
 
 _ Humours are grofs, and have’ little motion 5 but’ bigs ar | 
 Perfons ofa hot and bilious Conftitucion ought 
 to abftain from them. - Wie eR ed Rae 
 Py sl RE MA R aS cre hae te. 
 
 : TH is a iia of, a ‘Spriug Mushrooms. afd prove Hogar’! 
 differ from the common fort, ‘faving that it has | 
 “many holes in ic, whereas the other is puffed upand fi- 
 ales It ufwally grows at the foot of Trees in the — 
 Woods, and grafly and moift Places. The ule of this ferc ~ 
 of. sn sea is not attended with fuch bad Accidents as 
 the other, and thatein all likelihood, becaufe their Salts are 
 ~ JefSeinjurious arid peftilencial then thofe of the common 
 Mujhrooms, or elle becaufe they are more coniiaed and em- 
 baralled by Sulphurous Principles... 
 
 It is in Latin called Boletus, and in Greek, barbs, Biyori | 
 
 ~ “which fignities a kind of Found lac stiluatne 
 
 a. “CHAP, 
 
 thas eco 103. ri 
 Matson HOS, hatin: is calléd Fungus, 3B Funus- bie ‘ ry Bryndvgge 
 
 
 
 
 

 
 aS Se 
 
 A Trail of Fo, 
 
 
 
 ies H A P,, “Uxvin 
 Of Redifoes. ae se! | get 2 
 
 > 
 bi ee a ‘= 
 
 ; ou. are = to ae thot: that are. ddan 
 / Juicy, of a fharp and pungent tafte, but 
 
 ¥ _pleafant,: “eafie. pie be broken, a. not very ; 
 wees, thick. . 4 7 
 
 * Good Hie They nike ta, drive the fone out: of 
 ee ' the Kidneys and Bladder, and are good for the 
 ~ Cholick in the Back, they help Women’s Months, — 
 
 and create an- ‘Appetite. They make nfe of 
 them fér the Spleen and Meffentery,for the Jaun-— | 
 
 _ dice and Dropfie. They are of adeterfive and © 
 cutting nature; they are bruifed and applied to 7 
 ie. othe Soles or the Feet in malignant Feavers. - . 
 Meffetis, _ Tt makes People lean, creates Vapours, and 
 | ” canfes pales in. the Head, when Ba@oderatcly 
 
 “-Cholees a 
 
 
 
 ie’. 
 
 ; ay ( ufed. . 
 Principlete _ Tt contains a little Oil, and much eflential , 
 . Salt, and Phlegm. * sg we 
 
 | Time, /dge, It ‘agrees 12 cold poe with Phlegmatick 
 “and Cone and. Melancholy: awe Hee ftill OR have © 
 : - fisusion. a good ae 
 
 Be 8 gna Ga gn Bue the ‘parts st a + Ralf may Re alee By aka 
 Sf eS _ there is néne of it ufed for Food but the Root, they - 
 ‘ pull it out of the Barth, efpecially in the Spring. It has a 
 'tharp and pungent tafte, which proceeds from its effential 
 
 Salts, which are very incifive, penetrating, and a little 
 ‘confined and embarafled by the Oily parts. : 
 Rs ’ A Radifh works by Urine, expells the Stone out of the 
 ween. Kidneys and Bladder, and is good for the Cholick in, the 
 | _ «... Back, by the help of thofe effential Salts, which by thofe. 
 
 parts that are folid and endued with motion, open the 
 
 Urinary Paflages, and drive out thofe grofs Matters !that 
 ,.. ftop therein; thefe Salts being conveyed to other parts, 
 
 fan alfo remove the obftruétions ue meet bei there. a 
 
 i Nek he 
 ete The 
 wD 4 12 
 
 ~~ 
 
 OW) ae 
 3 2.8 fo 
 a 
 aw 
 

 
 
 Kk Sey te ce me Cher weeny mrs ROI, ie Ee, 
 Of Radifhesand Turneps. tog) 
 ie The Seed of Radifh is opening, but if you put them Radifh-feed ae 
 
 > Meio. es, 
 Bi Erte 
 RA UA 
 
 ~ 
 
 
 
 alone into your Mouth, it will make you reach to Vomit 5 
 and therefore fome Authors have placed it among the weak Vertue. ue 
  Vomits.. You may take from halfa Dram to two Drams Dofe. 4 
 -, There js another fort of Radifh commonly called the Horfe-. Horfe- 
 
 \ 
 
 | Radijb, and in Latin Raphanys rufticanus 5 becaule the Coun: Radifh. 
 
 “try. People eat the Root of it, as we do that of the com- | 
 
 mon Radifp. Ic has a fharp and hot Tafte, and therefore | ‘ 
 
 not much ufed in Foods: However, fome make ule of it . 
 
 Gn Sauces: It’s alfo imployed in Phyfick. It hasthe fame Vertue. 
 
 Vertue as thecommon Xadifh, and operates even with more. 
 - force, hecaule its Salts are.tharper- - we Agee. | ae 
 ope in Latin is called Raphanus, a pudsos, facilis, and Eymology, 
 oajve, apparcd, . fignifying as much as that itwerea Plant ~~ 
 ‘that ealily appeared, becaule the Radifh quickly grows af- 
 
 Oe as EB Sl ais glee 
 
 eae hs a 
 
 Ls 
 hoes 
 
 
 
 
 
 
 
 
 
 
 
 STAG 
 
 
 
 rot A ONE Mel IRA IRE Se 
 
 PT EN ae 
 
 A eben bre on tm AG Re! 
 Ris Cyn i Rae ae 
 Y OAS 1 Re i! f A a 
 0 RES SB bd 
 d Rat os a mn ORE ‘i , ccthtee 
 i . nr 2 sale tc ONE of x *y ; sr ea ot eee ig 
 oe aS Lg a NS PME Fe i 1h f ; ad Age és 
 pert fa. weg SET aRe Of a m Urnep. Pe a oe 
 PROPS eR Ty 2 St eee ae a Nk Bs : 
 ¥ ha 4 
 
 AHere are two forts, the Male and Female, sons. - 
 ~ the laft of which is much more efteem-. tS 
 
 
 
 bag ; 
 
 ; a teh ae 
 
 eR ie 
 qos 
 
 Se i eT pe : 
 - Whether it be the one or the other, you are choice. 
 to chufe fuch as are tender, plump, of a good 
 
 _ Tafte, and that growinafatand moift Soll. 
 
 - . ‘They are very nourifhing, and provoke Urine, Good ef: 
 “They make'ufe of their Decoétion, when ftrain- fe 
 ed and fweetned with Sugar, to allay the fharp me 
 
  Huimhoars of the Breaft, and remove Hoarfenefs;. 
 and the’ fame is to be taken befcre you’go to 
 
 ge hh AR I ge GES OER A * 78a 
 ‘They are windy, caufe Obftructions, and are meffeds. 
 Ger Digestion ge OMe + Beth Mera: eae a 
 _ “They contain much Oil, and a little effen- Principles. 
 tial Salt. LT OS hte, eae 
 They agree at all times, with young bilious 7ime, Aye, 
 Perfons, and, thofe whofg Humours are fharp, and con” 
 and thin, provided however they have a good ftimsion. 
 Stomach. tee a | 
 
 se tet 
 
 hy { 
 
 ee REMARKS. 
 

 
 
 i Pl co Be eas soy 
 
 
 
 
 * a UKE M 4 Py ak io ae 3 
 
 Hey foww ent ina Sole Soil with Cabbage, j in. Eng. & 
 Lind and Limofin, and are much ufed for Food; the — 
 two kinds we have (poken of do not differ much from. ri 
 one another, only the Male is ufually round, about ‘the | 
 bigne(s of aChild’s Head, and much extended in breadth, 
 _ and that the. Female is oblong = ‘Both the one and the other ; 
 fometimes grow to a prodigious. bignefs.. Pliny and Tragus. 
 fay, they had feen fome of the Males that were Forty Pounds 
 apiece ; and Amatus reports, that he had feen fome that. ' 
 weighed above Fifty and Sixty Pounds : Some of the Fes 
 unde has alfo been known fo: have weighed Thittys. >. 4 
 |<  #Phey are very nourifhing and foftning becaufe they have 4 
 uae as -anoily and balfamick Juice, that is proper to drown the _ 
 ‘ . fharp Salts of the Humours, and to unite the folid Parts 
 Mok thee want recruiting. They are hard of Digeftion, windy, — 
 ach and fometimes caufe Obftruétions ; becaufe their fubftance 
 - being very compact and clofe in the Parts thereof, they — 
 ‘continue a long time in the Stomach before they are wafted, 
 ferment there, and eafily ftop in the/fmall Channels or 
 Pipes through which they pals. = 
 - The Seed. The Seed is looked upon to be good again Poifon, and 
 | tokillthe Worms. : 
 Eymology. Turnep in Latin is called. Rapa, from the Greek Word,  : 
 ‘peous, or “gels that co the bese Ging: 2 i 
 
 Ai 
 
 
 
 i 
 sway 
 
 
 
 C 8 A er ox “a ie 
 
 5 ial 
 
 ~ 
 
 r Ou are to chute fuch » as. are ¢ young, r at 
 der, and well tafted.. : 
 
 They fortify: the Stomach, help Digeftion, i 
 
 are of an opening Nature, and good for the 
 Stone and Gravel : Ad are alfo deteriive, a nd 
 
 
 
 ce So) oe Tet Gil, is 
 _ Meffets. They produce no ill Effeas, at leaft if they 
 . . be moderately ufed. allies 
 Principles. They contain mich effential Salty and a little 
 ey Oil. . % 
 “They 
 
 bef ; 
 
Cit Bate re ay A Sd 
 
 ‘Of F Rampions, ‘Navews, or R Rapes! ae : 
 
 They agree at all Ban gt any mee or ig Age, 
 Conftitution. te , . and C on= 
 
 a 
 | REMARKS. : 
 
 “Anpion is a oo and {mall. Root, : about. shnt thickne(s 
 Ew of. one’s Little-finger, white and well tafted : : It’s 
 fown in Gardens, and they gather it ae its tender, ta 
 be put among Sallading. It contains fome exalted Princi- 
 ples, that fortify the Stomach, and. help Digeftion, and by 
 the help,of its effential Salts, is ofandpening Nature. = 
 ae here is another fort of Rampion. called in Latin Raponti- 
 ‘umn “MajUs whofe eae is good Food, thoug h not much : 
 
 
 
 
 
 
 
 Rampion in Latin is called Rapunculus, ae rap persum, Et ymolegy, 
 ‘becaule Lee are Sew a. fmall ke : eer 
 
 
 
 hog: : fee oF Nevews, or i Rapes. cues 
 
 "Here are ‘two kinds lof Navews, + nea a 
 Garden one, and the other Wild ; the . 
 ae differs from the. firft, becaufe it is much 
 ‘fmaller. The Garden one is Jauch better than 
 “the other. a ; 
 You ought to chute ak colgeh 3 is of a middle Choice, 
 fize, tender,»delicate, pulpy, white, and of a 
 pungent and agreeable Tafte. | 
 ” They are pectoral, and ufed in Decoétions to Good ef- 
 allay and diflolve the fharp vifcous Humours that Je#- 
 fall upon the Breaft, as well as for an Afthma, 
 | Leng and ainveterateCough. They are nou- 
 1g enough ; 5 and when fcraped, areapplied — 
 : ardly, and by way of Cataplafm, to bie ae 
 | dilfolve, and allay Pains or Aches. 
 | They fometimes caufe Wind and Cholick. M effets. 
 They: contain ee, eflential Salt, Oil and Principles. 
 
 BU Big Fe : A - 3 
 BERS a . ¢ ¥ 
 es 3 They 
 ; es ‘ - x ; 
 et : ; : 
 

 
 Time, Age, | ; 
 can “They « agree at - all times, ke any aie and 
 
 CULO. | 
 
 “e 
 
 
 
 
 Conftitution ; ¥: bat. lefs with thofe that are roptee 
 jet to W ind and Cholicks es 4 
 
 gEMange . 
 ; : : a Ce ¢ 
 HE Newey js. the Root of a Plant. that. said: like 
 
 that of a Turnep, that Gardeners and Labourers — 
 
 cannot diftinguifh the one from the other, but by the 
 
 ee fhape of their Roots. — They fow them in moift Grounds, | 
 and are much ufed for Food. as: aa 
 
 b | ‘contains many oily and balfamick Parts: However, ’tishard 
 
 Bry of the 
 wild Ns» 
 Ve. 
 
 Rape-[eed. 2. 
 
 “ Choice. “A | 
 
 Good Ef. 
 
 feds. 
 
 fore that of the Garden ones- “It works by Urine, and 
 - refifts Poifen. It expells the ill Humours of the Body by” 
 
 malignant and peftilential Feayers, and i is one of the In-7 
 -gtedients whereof they make Treacle. | 
 
 It’s very nourifhing, peetoral, ae lenitive, becante it 
 . 
 
 of Digeftion, and creates Wind, becaufe of the vifcous op 
 grols “Juice wherewith it abounds. ae et 
 {n Phyfick they prefer the Seed of the wild kaoee bel 
 
 ‘Tranfpiration, produces good Effeétsin the Small-pox, and © 
 
 
 
 
 
 ) OF Rape: feed, which! 
 
 There is a Grain they call Navei 
 many have taken for the Seed of Nevew but *tis the Seed” 
 
 ~ ofa kind of Cabbage called Colfa in ‘Flanders : > They fow 
 ’ itin feveral Countries, and. extraét an Oil out of it which 
 
 Hatters ule, and ferves allo to burn: This Oil being out- 
 
 ‘ _ wardly applied, is of arlenitive and: ais Nature, but. ‘ 
 | little ufed in Phyfice, Gen See ae | one oie : 
 
 eee os 4 ae ie at ¥ Pate q 
 a ee 
 
 
 
 
 
 ac H A P. LXXIL ig 
 . 4 | of Parfrips. : ah tee i bay 2 7 
 
 Here are ron forts of them, the ecient ‘ 
 
 and wild Parfaipe You are to chufe the 
 firit, becaufe ’tis thicker, more tender, and of 
 a much more agreeable: Tafte and Smell. : 4 
 Parfips promote Urine, and Women’s Cate 
 keep down Vapours, are looked upon'ta be ‘good | 
 
 : for Wounds, and nourifhing enough. oO 
 JU Effeds. . 
 
 Parfrips, and efpecialy the Wild ones, are * 
 heavy in the Stomach,. and a Si hard ot Di- : 
 ‘geftion.: | ; 
 
 ght ; “THEY | . 
 

 
 
 
 
 
 : ET hey contain, 4 m 
 | itd Salt. ‘4 
 
 
 
 
 
 
 
 
 
 
 They < agree at ‘times, ‘eget ‘Age pe Time, Age, 
 Conftitution.. ee he ae . rhe a 
 
 
 
 
 me it eae in.a. “fat hae A Soil, sh: is. of a very 
 “agreeable Tafte,. becaufe of fome exalted Principles therein 
 contained, which contribute alfo to produce part of thofe 
 ood Effeéts which we have attributed to it: However, 
 BG fomewhat hard of Digeftion, at leaft if not well boiled ; 
 becanfe it confifts of a fubftance that is very compact aod 
 “dole i in its Pants.’ re Sel ae ae 
 
 a? es a: 
 
 
 
 : ous are. to ‘hate men as are cide thick Chet: 
 _§. yellow, or of a pale white Colour, ten- 
 ‘der, Gaby to be broke, and. of a talte inclining 
 to Sweet. he 
 "They are opening, 1 he Stone, purify Good Bp 
 | the Blood, and help Women’s Terms. feds 
 It’s obferved, “That Carors are wholefome G- IN Bffelss 
 “nough, and produce: no Inconveniency, jif mo- 
 » derately ufed. es oe 
 _ They contain inch: ‘Oil, and effential Salt. syeihe 
 They agree at all times, jem any Age and Time 
 ‘Contitation ee rig oe & as 
 moe Si DS, Sere Hutton 
 
 : PRE M 4 RAC WE 
 
 N Aros are es much ufed in Kitchins, becoufe of 
 their Tafte, which i is agreeable enough =» Moft of 
 | “the age Effeéts produced by them, proceed from their 
 eect Salt Their Seeds and Leaves, are now uted for 
 i, es Pa a mie : 
 Loni alk thes, re “They 
 
Pr Vier’: ames 
 
 
 
 
 
 
 
 
 
 ae ey a hate ee suilori6ck pee for ‘Wounds, opening; 
 : ESE, for the Stone, and help Women’s Terms. © 
 —Carot in Latin is ot + cay from Garo. eli becaul 
 
 "tis as it were flethy, ts ey: Se 
 
 2 
 
 ae H A i: -LXXIV.” 
 
 
 
 Of Saxifage, or | consulate 
 
 ~“ 
 
 
 
 
 
 
 
 
 
 
 
 
 _ Kinds, Here. are two Ree ‘uled. i ae : t 1¢ 
 sil firft isa Root of a kind of Goats-beard, 
 and the other. of Scorfonmere, Commonly called 
 Choices the Saxifrage of Spain: Whether of the two yor 
 “ are'to chufe, you muft pitch upon fuch) as are 
 tender, eafy to be broke, ficthy, sets and. of 
 
 ee a fweet and pleafant "Valle. sae oe 
 
 Good Ef- — Saxifrage promotes Urine, fortifies the $ Sto= 
 felts. mach, caufes Sweat, and Women’s Terms to 
 come. That of Spain is looked upon to be good 
 
 in the Small-pox and Plague, to refift Poifon, 
 
 and for the seine gf fe a and other: va 
 
 UI Effetts.  Thelé eine boiled ; are good whelesined Food, 
 Patt og no ill Effects, if not inmoderaly 
 
 ule 4 
 
 Principles. They contain mnch eflential Salt, ‘and an ins 
 different quantity of Oil. © — i. 
 
 Time, Age, - They agree at all cs with any Aue “y 
 and Confii- Gonttitution. a at. & 
 
 mHtiOn. 
 NR Ee M AR Kai 
 
 HEY foul both the one ead the. other i in Kitchin | 
 
 '- Gardens, becaufe they are much ufed in Lent > : 
 
 The Saxifrage of Spain are fo called, becaufe they grow 
 there without cultivating, in moift Places and mountainy 
 
 - Woods: They have a more agreeable Jafte than they 
 others, probably becaule they are endued with fome more” 
 volatile and exalted Principles. ' 
 The good Effetts of Saxifrage proceed from the effenfal 
 Salt contained plentitully ae as already noted. ‘Go 4 
 ofa se 
 
 “ 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 $x Goats-beard in Latin” Fragapogom, rok, inebpots a Ae? 
 Goat, and matyev, a Beard 3 becaule they pretend, that 
 the point of the ‘Seed of this Plant, as they come out of 
 es form a kind of a Broth like an He-Goat’s 
 
 Beard. ie 
 owe hed sere in eatin Scorzonera, comes from Bfcor 0, Etymology 
 ac reese thar fignifies a Viper ; bacaufe ae | nenah 
 ent efteemed to me ihn, to cure the RineAnE 
 
 ofa Viper. i 
 
 
 
 be es A P. LXV. pee 
 & a. oe | 
 
 ad 9 ase 
 
 Se ; ; 
 
 ve Re is e6 ne é a ; 
 
 “or: s kirre,. or ‘Shiro. 
 
 Melt ee 
 aie ayy 2 wie Ay 
 
 ‘ ou are mre Schutt thot what! are Andee Obatte. 
 Leafy tobe broke, arid a Aweet and a 
 able Walter ge 
 © They are of an ropeaide! Nauee: promote Good Ef 
 patie are good | ‘e a and create an Ap- aS 
 Hens ye a 
 * oP Rey” ‘produce no il Bees, when not ufed 1 Effet. 
 ‘to Excefs. 
 
 _ They contain bandh Oil, an taadbrent quan- Principles. 
 tity, of effential Salt, and much Phlegm. 
 They agree at all times, with os Age and Time, Age 
 
 _ and Confis- 
 eRe bon, Se. 
 
 
 
 ‘RE M A RKS 
 
 SXirress are Roots much in ule for their good Tafté : 
 
 They are wled at the beft Tables, and are fown in 
 
 ee he edens. They are much healthier than moft of 
 
 _ the other Roots we have fpoken of in the foregoing Chap- 
 
 ters: They may alfo pafs for very wholefome Food ; Moft 
 _ of the good Effects produced by them, as fiom, the z 
 : neicapial “ ‘they do contain. , | 
 
 a. ». 
 
 CHAP. 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Choice. : ot arge, full” 
 ad eg nie soaine as aiid a as: may’ be, and 
 ne TAG s hav own ina fat and moift Soil. : 
 Good Ef. _ The Orion is of an opening Nature, diffoives 
 A. \ oes the Stone in the Reins and Bladder, provokes 
 ee "Warne, preates tan) Kiva ‘kills the Worms, 
 ae and is good. againgt the Dropfy;, Afthma, and 
 Boose SUare ats elim aited: againft Deafnefs, for re 
 .  fifting of Poifon, and to ae Impoftumes. ‘Tes 
 -ufed Phyfically, both internally and externally. 
 m Eiffel. The too frequent ufe of Onions San pe th 
 Blood, caufes Wind, and the Head-ach. » 
 ita. contains much volatile acid Salt, and an n 
 ae different: quantity of Oil. ee 
 | ee, . It agrees, efpecially ia cold Weat vith old > 
 4. fitinion, People, with fuch asare Phlegmatick, and have: no 
 ' good Digeftion; as alfo with thofe whodo abou 
 in grofs and vifcous Humours: ‘But young Per-” 
 fons of an hot and bilious Conftitution ought” 
 to abftain from ARE or always ae a cit ‘vera | 
 
 tee suet eS 
 oa pam a es gee 
 
 H B Onion isa butbous| Root, very well known, as 
 
 being commonly ufed. It varies in Colour, bignels, 
 
 Differonce form, and tafte : : It’s fometimes as big as a little Ay ase 
 
 - at other times as a Nut, and one while like a Plumb. ‘It’s’ 
 
 ae commonly found and orbicular, at other> ‘times. abla ng? 
 
 “3 9) It’s made up of whites yellow, or red Tunicks, ‘ cont euens 
 
 3 one to ancther. Laftly, It’s more or Les tharp, according 
 to. the place where the fame - grows, "For Example; t 
 
 Onions which. grow in hot Countries are’ {weet in compa- * 
 
 "es of, ours, and they eat thempthere ds we do P. ~arS and | 
 
 Apples. It’s allo to be. obferved, that oblong. Onions are @ 
 
 fharper.than the round ones), and the redand yellow than 7 
 
 the white; the dry than the’ green, and : ‘the Taw than | 
 
 thole t that are boiled. ) WD ap hs x 
 
 
 
 - et 
 
 
 
| Onion proceeds from 
 
 
 
 
 
 
 
 
 
 
 
 
 attenuate the grofs Matters that make a ftop in the Urina- 
 
 ry Paffages, and for that reafon, fome have reckoned the 
 
 Onion to be one of the Specificks for the Stone.\ 
 
 The Onion likewife creates an Appetite, by lightly prick-' 
 
 ‘ing the Fibres of the Stomach. It kills the Worms, by dif. 
 
 folving the parts of thofe finall Animals. They are good 
 
 for the Dropfy, Afthmaand Scurvy, fince they difperfe and 
 
 attenuate thofe grofs Humours that abound in thefe Diftem- 
 
 “pers, and remove the Obftructions that are in the Pipes 
 
 or Channels. Laftly, they refift Poifon, by keeping the 
 
 Liquors in a juft Fluidity. It’s Juice dropt into the Ears 
 is good ae Deafnefs, becaufe it rarifies the vifcous Juices _ 
 
 that caufe this Inconveniency,. , e 
 
 _ The immoderate ufe of the Onion produces fome ill Ef- 
 
 | feé&is, which have been already noted ; becaufe then they 
 
 | caule exceflive en re in the Humours. | 
 
 The Onion in Latin is called Cepa,or Capa, 4 negaan,Caput, 
 
 a Head, becaule the top of ee iiase. as well as the Root, 22™08y- 
 
 is in fhape like a Head 5 or becaufe the Onion islooxed up- ~ 
 
 on to caufe pains in the Head, 
 
 
 
 
 
 CHAP. LXXVIL. 
 OF Garlick, 
 
 { 
 \ 
 
 fa ou are to chufe fuch Garlick asis tender, choice, 
  § plump, ftrong-fcented, and of a fharp and 
 _ pungent Tafte.. | 
 
 \ 
 
 — It provokes Urine, diffolves the Stone in the Good Ff-. 
 _ Kidneys and Bladder, excites Venery, and re- J*** 
  fifts Poifon and anill Air. It kills the Worms, 
 makes the Voice good and agreeable. It’s of a 
 cutting and penetrating Nature, creates an Ap- 
 
 _ ‘petite, and confumes the vifcous Humours in the 
 
 | | I  $tomach, 
 

 
 Stomach: They brnife and conte it to th Wrif 
 in a cold Fit, or t the beginning of. the hot one 
 
 i ri ; 
 
 : Principles. y 
 
 Time , Ake, 
 and Con-— 
 : ftitusion. 
 
 Garlick is 
 good for 
 Sea-faring 
 Men. 
 
 : prevent Reachings, and Vomiting, which are very oftet 
 
 ‘mours, and fach as cannot eafily digeft” theit 
 Food ; but young People, of an hot and bilious 
 See, ought to abftain from them. | a } 
 
 te or inclining to the Purple. 
 
 ey yc ae 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “an Ague. . me 
 Tt caufes. Pains in the Head, feast too m 
 ‘and makes the Humours too. tharp, ‘and ove 
 ‘agitates them : ‘It’s alfo pernicious for thofe tha 
 have the Piles, and for Nurfes. - 
 It contains a little Oil, but much Volatile harp, 
 and very pungent: Salte. Bee _ 
 It agrees in cold Weather’ ‘with old Peop 
 with thofe who‘abonnd in grofs and tough Hu 
 
 REMARKS. 
 
 slick ‘cominonly uled by us in. Bandss 3 is a batt 18 
 Root, almoft round, and confifts: of fome white ey 
 
 “Thefe Tunicks wrap up feveral finall “Tabers, that’ 
 ‘pulpy, cblong, pointed, and very fharp to the Tafte anc 
 Smell; They are commonly called Cloves of Garlicke — 
 
 They cultivate this Plant in Spain, Gafcoin, and othe; 
 warm Countries: The Peoplein thofe Parts eat them wit 
 Bread, and makea good repafte with them. “The ancient. 
 Ecyptians efteemed ‘them very much, and by the help of 
 them pretended te keep off Difeafes: They alfo looke 
 upon the Garlick asa ee Antidote, which they ufe 
 as we do Treacle, or other Remedies of the: like . 
 ture. ‘7 
 Garlick is a great idl to Se faring Monn ees it re 
 moves the Corruptiows bred by the falt and ftinking, W 
 ter ufed by them 3 as alfo by the bad Vittuais they are obli 
 ged to eat at that time, for want of better; They. alf 
 
 
 
 occafioned by the faltith Air of the Sea, which they breatl 
 in 3 and therefore Seamen utually eat Colt aye t Mo 1 
 ing with their Bread. - ; 
 Galen pretends, that Garlick is very wheleiiine d in ol 
 Countries 5 but at the fame time, fince the Inhabitants 
 
 hot Countries are oftener liable to. have weak Stomachs 
 
 than others, and that Garlick is very good to fortify the 
 
 fame: I think the ul of it may fometimes be proper in 
 
 thofe asa ae provided it be done with Moderation. ik q : 
 Gar 7 
 

 
 be 
 
 ae bs 
 
 Garlick contains the fame. Peicioles, hose Produces’ the 
 
 fame Effeéts as the Onions, and the Vertues thereof may 
 be explained without any more ado by the other. 
 
 Spanifh Shalots are Fruits cultivated in Me and age Spanifhe 
 
 | the fame Wertues as Garlickh eal Shalot. 
 
 eae agers Bore Be 
 
 
 
 BG, H A De LXXVIL 
 Of the Shalot. a 
 
 n, ae are to chufe a nal red, and Hittle “Glolie: 
 hard Shalot, and fuch as is as ‘mild as can 
 
 
 
 : be: It. creates an Appetite, for tifies the Stomach, Good ef- 
 
 _ helps Digeftion, is of an opening Nature, drives feds. 
 the Stone out ofthe Reins and Bladder, and i is 
 pgoet again{t a bad Air. 
 It caufés Pains and Diforders in the Head, Weffels : 
 _Provokes Thirft, ac ean much. : 
 t contains an indifferent uantit of Oil, and 
 ~much effential Salt. - ; : pois 
 “It agrees in cold Weather ith old People, rime, 
 with fuch as are Phlegmatick, ae cannot eafily ge and 
 
 4 digsit their Food. — Conftitue 
 
 10%. 
 
 (REMARKS. 
 
 Halot is the Root of a nina rie an Onion. It's bulbous, 
 -eblong, and {mells and taftes like Garlick, but not 
 
 _ fo ftrong, becaufe its Salts are not fo fharp, and are a lit 
 
 tle more embaraffed with the. ropy Parts. Jt’s fown in 
 
 Pr “Town of Fuded, from whence ‘tis brought in great quan- 
 B tty, and was alio ae had. 
 
 Kitchin-Gardens, and much ufed in Sauces. 
 We need not here particularize the Vertues of the Shaler, 
 
 -fince it operates very near in_the fame manner as the O- 
 nion and Garlick do, of which we have {poken already. 
 
 ‘Shalot in Latin is called Cepa Afealonia, ab Afcalone, a Zvmology, 
 
 er a CH Ace: 
 

 
 
 
 
 any 
 
 oe 
 
 
 
 
 
 PS 
 
 
 
 
 
 
 
 
 oh ee a Ni fee cs Ra doa at Sa ee RS yp ee 
 EUNRYERR YF Bare Me Mes) ge ee at. BON Pe RY Oi aie a fe ci aera i *] 
 CWE ee Re SOMME SiS ERR UO Re ai Oe? Seaham 3 7 ae 
 } ‘ : ; Faigaceitar atte i gee eC ‘3 * bY allie, Gri by ee 
 115s. ss A Treatife of Lode 
 - Ppa 4 > - ‘ aut ; a ee “ £ Pi 
 x f hd, “he we oe Th ters cs a wy a 
 
 shit ray i > ; oe ¥ ws ae : Ve 
 
 Of Milita wo 
 
 mes aaah 
 4 
 
 
 
 1 RS Here are two forts of A¢uftard, the Garden 
 ft sand the wild A%:ftard; the firft of which 
 _.. 18,alfo fubdived into two other Species, which — 
 -we hall not defcribe in this place. They ufe 
 for Food no other than the Seed of each fort. — 
 . Choicee You are to chufe that which is new, plump, 
 and of a fharp and pungent Tafte. 
 es Muftard-feeds create an Appetite, help Di- | 
 de “  geftion, provoke Urine, diflolve the Stone in the’ 
 Reins and Bladder, are good for aquartan Ague, — 
 for the Scurvy, to attenuate grofs and tartarous — 
 Humours, and to provoke Sneezing. They make | 
 ufe of it outwardly to diffolve Sweilings, and to’ 
 ripen Impofthumes: It’s alfo applied to the 
 Shoulders, where they would draw Blifters for 
 the Apoplexy and Palfey. This is that which , 
 38 called: Siapi[mims. 2 ae ec 
 Meffels. — {t heats too much, and renders the Humours: 
 -... fharp and pungent. . ai? RS ee 
 Principles. —¢ contains much effential Salt and Oil, © 
 Time, Age, _ It isin cold Weather good for old People, and — 
 and Con- fuch as are of a phlegmatick and melancholy 
 Alisusion. ‘Temper. my te we bint Joh. oa ica 
 
 REMARKS. 
 
 Muftard- HEY fow two forts of Muftard in the Fields and Gar-- 
 Seed. . dens, becaufe of their Seed. It’s much in ‘ule, be-. 
 
 caufe it creates an Appetite with its acrimonious Tafte, 
 and gives your Viétuals a more pungent and higher Tafte. 
 They commonly for Sauce make ule of a liquid kind of 
 Ka  Pafte, made of Muftard-feed that have been well pounded, © 
 and mixed, either with fweet Wine, with which "tis half 
 thickned, as the Muftard of Dijonis, or witha little Flower 
 eon and Vinegar ; This laft is more pungent,» and creates an 
 Muf a Appetite more than the other ; and the reafon is, becaufe 
 ara the Muft ‘which is ufed in the firfk does, by its ivpheenet 
 

 
 Beer: 
 
 
 
 
 eo re aE a Sig ds 
 
 Beare ee 
 
 se 
 
 ey =r pee 
 Wy spent SS 
 ey 
 
 
 
 Parts, embaralS the tharp Saltsof the Muftard-feed, where- 
 
 $ 
 Wy 
 
 as the Vinegar uled in the other, does increafe its fharp- 
 
  nefsand ftrengthe 
 
 _ Muftard-feed contains a very fharp and penetrating ef- 
 
 a fential Salt, fit to help Digeftion, by feparating and atte- 
 
 ‘4 
 te 
 
 hv 
 
 4 
 
 _nuating the Aliments in the Stomach, by opening the 
 
 - Glands of the Reins, by rarifying the vifcous and grofs 
 
 Juices : And laftly, by producing feveral other good and 
 
 _ bad Effeéts, as before-mentioned. De 
 From the Seed of Muftard well pounded, they draw an 9! of Muj. 
 
 Oil that is good for diflolving cold Humours, for Palfies, tard-feed. 
 » and all forts of Maladies proceeding trom grofs Humours. 
 
 on 
 * 
 
 % 
 2 
 = 
 f 
 g 
 é 
 i 
 ¥ 
 \ 
 
 f 
 
 Muftard in Latin is called Sinapi, and in Greek, civawe 
 
 * 
 ie re 
 
  & Giywy ‘ozas,; becaufe Muftard-feed pricks the Eyes with 
 its fharp Salts; or elfe Sinapi, quaft Ziyay yaw ; becaule 
 ” .the Leaves of Muftard are like thole of Navew. 
 
 _ The French Word Moutarde comes from Muftum, {weet 
 
 ~ Wine, and ardere, toburn, quasi muftum ardens, {weet Wine : 
 ‘that burns; becaufe, as we have obferved already, they 
 ‘mix Muftard-feed with Mult to make a liquid Palte, to 
 
 Ls ‘which they give the name of Muftard. 
 
 i] 
 
 
 
 CHAP. LXXX, 
 ee Of Saffron. 
 
 WY Ov are to chufe fuch Saffron as is new, Choie. 
 
 | 
 | 
 
 
 
 
 
 well dried, but foftifh, and gentleto the 
 touch, of a very pretty red Colour, buta little 
 upon the yellow, very fragrant, and of a very 
 agreeable Tafte and Smell. 
 - Saffron is of an opening .Nature, fortifies the Good ef 
 the Heart and Stomach, qualifies the fharp Hu- feds. 
 -meurs of the Breaft, caufes Sleep, helps Wo- 
 men’s Terms, and refifts the Malignity of Poi- 
 _ fon: They aifo make ufe of it outwardly in fe- 
 _ veral forts of Plaifters and Eye-faives, in order 
 to preferve the Eyes in the Small-pox. 4 
 ' The frequent ufe of Saffrez injures the Sen- jy effeds, 
 ‘fes, makes the Head heavy, caufes involuntary 
 
 ~ SleepinefS, and provokes Reachings. It 
 
 13 
 

 
 Srineinles. te conta rrtuthi spall Oil, and ‘elt, 
 “o @eid wand urfnows! Salt. 4 
 Time, Age, Ut agrees at all times, with any oe aad Con- : 
 
 gia i rovided it be ufed moderately. 
 Citation. “ vee 
 
 on a: 
 
 HE Dae or “Herbenat bears Saffron, contifts 0 of fe ; 
 - ‘veral long, Marrow, ¢ channelly Leaves, from among 
 which about the beginning, ‘Of. February, there fprings upa 
 low Stalk; bearing a fingle Flower, in the middle of which — 
 there grows a kind of Tuft that is divided into three Twifts 
 or Strings, jagged like a Cock’s.comb, 3 of a fine red tate. 
 
 and pleafant fmell, when in its prime : ; They. gather it be- 
 fore Sun-rifing, and canfe it to be dried: ‘This Tuft is the | 
 Saffron we ule for Food and Phyfick. Some’ Days after 
 grows another upon the fame Plant, which is gathered | 
 as well as the other, in order alfo to have it dried. Thefe. 
 | Tufts turn into Filaments, as we fee it in Saffron ; ‘That. 
 > of thé Levant is moft in efteem: There is alfo that which 
 
 2 is good that grows in feveral parts of Europe, and the | 
 
 worft in France is that of Normandy. — 
 
 Saffron is of an opening ‘Nature, it fartifie’. the Heart 
 and Stomach, helps Women’s Terms, and refifts the ma-" 
 lignity of Poifon, by its volatile and exalted Parts. It 
 qualiftes the fharp Humours of the Breaft, by its oily and 
 balfamick Principles. It alfo caufes Sleep by the fame oily 
 Principles, which bind up and embarafsthe animal Spirits, 
 which the more eafily producé this Effet, in that they are - 
 united with the volatile Salts, which ferve as a vehicle to. 
 raife them up and convey them into the little Channots of 
 the-Brain.’ “They mix Saffron in EyeSalves to preferve the 
 
 Eyes in the Small-pox ; and it operates upon this occalion 
 in-{wallowing up by its falphurous Parts, the fharp and 
 corroding Salts that do abound in this Diftemper. | | 
 
 Eymology. Saffron i in Latin is called Crocus, from) the Greek “porte, 
 OF xpoxy, Which: fignifies Hair or Thread, becanfe dried " 
 Saffron fomewhat refembles bie 
 _.° The French, and if you will, the Englifh Word Saffron 
 ; nace from the rabick : Lapheran, which hemiss the fame 
 t ing RN ks 
 
 
 
 a 
 
ee ere mo 7 Se) ee , po 
 ae ¢ i 
 
 Se aa aes Sal , ve hd 5 
 . : ® i ns 4 
 
 
 
 
 
 pe OS OF Nutmege: 
 
 a ee tet, 
 
 SS 
 
 “WP Were are two forts of Nurmegs, the one Kinds, 
 * they call the Male or wild Nutmeg, be- 
 
 _ caufe it grows upon a wild Nutmeg-tree, and 
 the other upon that which is Cultivated, and 
 named the Female Nutmeg. The- Male, called 
 
 » Azerbes by the Ancients, have in a manner no- 
 
 _ fimell nor tafte, and for that reafon the other 
 is made ufe of. You are to chufe thofe that ¢poice. 
 “are well grown, frefh, and not rotten: They 
 " fhould alfo be compact, unétious, of a reafonable 
  thicknefs, of a greyifh Colour on the upper part, 
 
 of a reddifh Colour and marbled within, and of 
 | a pungent and aromatick Tafte and Smell. 
 
 __ They help Digeftion, ftrengthen the Brain, Good ef- 
 _ Heart and Stomach, expel Wind, help Wo- feds. 
 |, men’s Terms, refift Poifon, and {weeten a noi- 
 | fome Breath. : ie Oh : 
 
 _ They heat much, and therefore ought to be jyerg, 
 very moderately ufed : Moreover, they arenot | 
 _~ good for fuch as are bound in their Bodies, be- 
 
 . Caufe they ftill bind the more. Lae 
 _ They contain much aromatick Oil, and ef- Principtes. 
 — fential Salt. Sates ) al eG 
 -~ They agree in cold Weather with old Men, 7m, ¢ge, 
 
 fuch as are Phlegmatick, and cannot cafily di- fitmion 
 
  geft their Viduals. | nen a 
 
 RE M A RK. So . “ 
 
 : Nutmeg is a kind of Nut or Fruit: growing upon a 
 ae a Tree as large as a Pear-tree, that grows in great 
 plenty in the Ifle of Banda in Afia. The Female Nurmeg 
 ¥% much ufed in Sauces, not only for the goodnels of its 
 
 
 
 - 
 
 
 
 
 
 
 
 
 
 
 
 
 _ Tafte, but alfo its pleafant Smell, 
 
 é I 4 jh's 
 

 
 Purses 
 ap rcleents 
 “Vertue. 
 
 ~ Choice.’ © 
 
 | Eymology. 
 
 Ehoice, 
 
 and is much uled in Phyfick, the fame operating: ‘with x 
 Zreater force than thé Nutmeg, becaufe its Principles are 
 
 Juices ; to give a greater Fluidity to the Liquors than they 4 
 ~ had before; to increafe the Spirits’; and laftly, to produce i. 
 all the Effeéts which we have attributed. to this Fruit. 
 
 fent all the World over, and are very Stomachical. You 
 
 “ufed for the increafing of Seed. 
 
 like Musk. ee ur i Mee 
 
 
 
 
 
 
 
 
 
 an Theale of eke 
 
 we $ ‘at fi ft wrapped “up in two Shells, the fick of which k 
 is very thick, cleaves off as the Fruit ripens, and expoles — 
 the fecond | to view, “which fticks clofe to the Nut, and fe- — 
 parates not from it till it is dry: The laft is very fragrant, | 
 they call it Mace, and improperly the Flower of Nutmeg, 
 
 
 
 more exalted. As for the Nut, when ‘tis feparated from ' 
 this Shell, they caufe it to be dried, for the better keeping cn 
 of it. It contains, as we have faid, fome exalted Princi-_ { 
 ples, which make it fit to attenuate the vilcous and grofs _ i 
 
 
 
 They preferve Nutmegs where they grow, as we da a 
 Nuts here : They are of great ufe to Sea-faring Men,, are } 
 
 ought to chule the largeft and neweft : T hey ' are alfo. q 
 _ Nutmeg in Latin is called, Nux Mofrbace,. a ; Mofcho, Musk, %; 
 
 becaule “tis a kind of Nur, which hath a ftrong and aro- | 
 matick Smell, though at the fame time it gben, ‘not fell 
 
 a; 
 
 
 
 ae H A PL xxx, ee 
 OF Ginger. yy ° s ay “ | 
 
 fo u iotet to elite that abietia is new, well, 
 grown, Very dry, that hath no Rotten- 
 
 ne{s, but a good Smell, greyifh Colour, reddith 4 
 
 Good ef- 
 hig 
 
 rtf effelts. 
 
 Principles. 
 
 ‘and aromatick Vafte? oo" see 
 
 without fide, and white within, and of a harp _ ‘ 
 
 fi 
 
 It expels Wind, provokes Urine, i e 
 
 | and attenuates erols Humours, increafes Seed, 
 
 helps Digeftion, creates an Appetite, and re- ‘ 
 
 fifts Poifon. | MK 
 The frequent nfe thereof inflames ‘the foe i 
 
 mours, and makes them very fharp. 
 It contains much. ae alt and ‘ofl. 
 
 1 
 

 
 i Sea ees eels: Wee ee ee” eee ee a” Pe ee 
 ‘i ash aan il een Pca ask 
 
 aes aaa 
 
 hh aiatkes in itd Weather with old People, ‘Time, Age, 
 with fuch as are Phlegmatitk, thofe whofe Hu- fis Con- 
 “mours are grofs and but little in Motion, thofe Silo 
 who digeft their Victuals with Difficulty, and 
 
 - fach ; as are fubject to Wind ; but ’tis pernicious 
 
 to young: arn of a hot "and bilious ay 
 
 _ tution. — oe poe Amg oS . 
 
 REMARKS 
 a ae meee i isa Root’ that is Eiptiewhar flat, knobbed, half 
 7. Found, of almoft the thicknefs and length of ones 
 
 ‘Thumb. It’s brought into Europe out of the. Antilles, ' in 
 C - which ’tis now planted 5 but it came originally from the 
 Fe - Eaft-tndies.. At extends it elf, creeps, and multiplies very 
 _ much in the Earth. Care fhould be taken then in the ga- 
 
 i thering of it, always to leave fome pieces thereof behind. 
 -- in the Ground, in ‘order to its increafing a-new. They 
 take great care to dry it in the Sun, or in Ovens, for it con- 
 
 - tains much’ moifture, which would quickly rot it. Some. 
 Merchants take care to wrap it up well, fo as that it may 
 not rot, but keep the longer. You ought, before you make 
 ufe of it, to cleanfe it well of its Rind or Bark. They mix 
 it with Spices, efpecially when Pepper isdear, becaufe of its 
 fharp and aromatick Tafte, which creates an a It 
 contains a fharp, cutting and penetrating Salt, that is good 
 | to help Digeftion, to attenuate grofs Humours, to open 
 | _. the Glands of the Reins, to remove Obftruétions, and to 
 | produce feveral other the like Effeéts. This Root, when 
 
 ufed to excefs, heats much, by the too great Rarefaétion 
 
 wrought in the Humours by its Sait. While Ginger is ten- 
 
 der they cut it into flicés, and the Inhabitantseat it by way 
 
 of Sallad, mixt with Vinegar, Gil and Salt : It’s faid, if 
 
 ordered 1 in this manner, that ‘tis very pleafant. It’s not fo 
 ~ fharp as when itis dried, for it contains much Humidity, 
 
 ‘which extends and diffules its fharp Salts. As for us, we 
 cannot eat it in this manner, becaufe 1t never comes into 
 our Hands till after it is well dried. 
 
 They alfo preferve Ginger as foon as dug out of the Earth, Ginger 
 with Sugar ; bur firft they fteep it in Water, in order to prefered, 
 leffen the tharpnefs of it. ThisComfit is of great ule at Sea > persye, 
 It’s good againft Poifon, and the Scurvy, to fortify the 
 Parts, and to help Digefiion. You ought to chufe fuch Choice, 
 preferved Ginger as you find tobe thick, foftifh, of a good 
 Colour, and pleafant Tafte. Its Syrup ought to be white, 
 and wellboiled. They eat at atime a little bit, about the 
 pignels of your Finger’s end. 
 
 
 
 
 Z tee 
 
 Ginger 
 

 
 
 
 PBR 
 
 Evymologye Gian | in. sy hutiin is 
 "" Cryyibeee, that fignifies the fame. thing. \nd this-G; 
 
 * “word fome do ‘pretend to derive from the in ian 
 iin eae alfo Heals Ginger. SSS 
 
 
 
 
 
 
 
 valled, Zinsilan, fe 
 
 # fea) y 4) ae § 
 
 
 
 4 
 
 
 
 fe Cloves, anes : 
 
 
 
 - One, 
 
 Choice. ou ough. to hopin aoe that a are eee we: 7 
 plump, frefh, eafie to be. broken, and. of | 
 a pleafant. Aromatick fmelkand tafte, ive oo ® 
 Good ef: ‘They fortifie the Parts, ftop Vomiting ee ) 
 fel. the malignity of the Humours, eafe the Tooth. { | 
 ach, attenuate the grofs and vifcous. Fn 4 
 
 help digeftion, and {weeten the breath. 3 
 Meffe#s. They heat much, when ufed to excote es 
 Principles. "They, contain. much effential Salt, and A Arow : 
 matick Oil, u 
 Time, Age, They agree in ‘Winter a ‘old People, and | 
 end Con- with thofe that are Phlegmatick, and abound in > 
 flimtiom gyofs Humours, but young People ofa hot and 
 - bilious Conftitution ought to abftain from them, a 
 or trash ufe them. 97 2 a 
 
 UR E " a RES Tae oa, 2! 
 
 Loves are the Fruits or Elowers. ofa Tree that gtows 
 
 in the Indies, when they begin to appear they are of 
 
 a Green and whitifh Colour, but afterwards become Red ; > B. 
 
 and at laft become aswe feethem. = : 
 
 Calafur. The Arabs call them Calafur there are two forts of chews ee 
 
 the firft are thofe which fall off byfhaking theTree whereon 
 
 they grow 3; but the other fticking fafter, willnot fall, but 
 
 grow fo large there, as to arive to the bignefs of ones Them, a 
 
 fo that there is no difference between them ; but that the a 
 
 firft is not fo big and ripe as the other. Thefe laftare very 
 
 {carce, they are called Antopbyli in Latin, and the Mother 
 
 Antophylit, of Clove in French ; there grows a Gum upon sake that 
 is very fr aerate and of an ‘aromatick tafte. 
 
 
 
 os or 
 ae 
 
 | erecmes: 
 
 he 
 
fr ee ek % : 
 
 , OD as Sano a a es ean es . “ aki e Gao j dr 
 Meee rr Coe Si A Se Sah Mae he ti ALM sh eb ne 
 
 e ..Of Cloves and Cinnamon? * 123 
 Sey Cloves are much ufed in Sauces, by reafonof their Aro- ) 
 | matick tafte and fmell; they ftrengthen the Parts, help 
  digeftion, and refift the malignity of the Humours by their 
 ie vatatile and exalted Principles, which difperfe and atten- 
 _- muate the grofs Foods contained in the Stomach, which 
  preferve the Liquors in their: juft fluidity, and increafe the 
 -- Animal Spirits. They alfo Cure the Tooth-ach, by rari-: 
 
 _ fying the vifcous and acid Juices, which by their pungency 
 » €aufe this pain. — : es he 
 
 _ There.is another kind of Clove that is very rare and pre: Royal 
 
 cious, called the Royal Clove, it’s thick and long, and Cloves 
 _ near like unto a Barley Corn, bearing a little Crown. at 
 top, from whence perhaps it had its Name. It has a 
 greater tafte and fmell than the ordinary Clove, and grows 
 
 . upon a Tree, which is faid to be the only one of its kind, - 
 arid grows inthe middle of the Ifle of Macciain the Eaft- 
 | Indies. We fee hardly any of this Clove among us, becaufe 
 
 the King of-the Ifiand fers a Guard upon the Tree that 
 - bears it, and will alow no other than himfelf the ufe of 
 eeeritite net OG or fa, we water 3 
  *A Clove in fhape is like a Nail, and called Caryophilus in 
 Latin, front xeewey, a Walnut, and gvarg, aLeaf, i. e. a 
 | Walnut-Tree-Leaf, becauie the Tree upon which the Clove 
 arows, has Leaves very near like untothole of the Walnus. 
 Fes FOR OT Tas v . 
 
 rey 
 
 
 
 
 
 <F 
 
 7 
 
 
 
 
 
 
 
 ' CHA P. LXXXIV. 
 ha Of Cinnamon, 
 
 OU. are to choofe that which is thin, frefh, 
 ~ of a very good fimell, a little fharpith and Choice. 
 aromatick tafte, and of a coJour inclining to 
 Red. ; a ; 
 It provokes Urine and Sweat, -refifts Poi- 
 fon, fortifies the Stomach, Heart,’ and Brain, Good ef- 
 helps Digeftion, Women’s Terms, and their De- /°* 
 livery, and expells Wind. | | | 
 The imm@deérate ufe of it inflames the Hu- 
 mours, and agitatesthem very much. It hath yy effeds, 
 much exalted Oil, and volatile Salt. 
 It agrees in Cold Weather with thofe that are 7ime, Age, 
 Phiegmatick, Melancholy, have weak Stomachs, 474 Cou- 
 a ae ; and stitution. 
 
 
 

 
 
 ¥ ye ; me A e oy ae hid } FY 4 “ AS % i 4 Late eT } is 
 a tad is the fecond or inner Bark of a’Tree that 
 
 Cinnamon 
 Oil. 
 
 ame 8 affia ‘ 
 
 Ligned. 
 
 not good for young Perfons of a hot and biliou 
 
 Fava, and Malabar, but ’tis neither fo good, nor infuch 
 
 over, and acquiresa very pleafant and aromatick fmell and 
 
 - Oily Juice of an Aromatick tafte, and {mell, which the 
 - People of Ceilow make ule of to fortifie the siomach ; ip 
 
 
 
 - AT reatife’ of Poodss 3. 
 “e i . y ae 4 : 3 ‘ x LP : ye" aus j w ‘sy ‘6h ' 
 not well digeft their Food; but it is 
 
 
 
 
 and can 
 Conititution se. ae a 
 Po REM ARR er ea 
 %_, grows tn the Ifle of Ceilon; this Tree grows alfo in © 
 
 ) 
 plenty there. The Wood of the Cinnamon-Tree has neither ~ 
 
 tafte nor {mell, but its chief Vertue is in the Bark, which — 
 
 being, taken off, eafily divides into two, the innermoft of 
 which is preferred ‘before the other. ‘Whey pur it todry 
 in the Sun, where it’s formed into Rolls,as we fee itbrought 
 
 tafte, by a fermentation which raifes up its Oily Principles, 
 and frees its Salts from that grofs: Matter which detain 
 theme! 2 Pee eae? seid has i RS ee ee 
 ‘It’s to be obferved, that this Bark when newly taken off 
 the Tree, and before itisdried, hathin a manner no tafte — 
 nor {mell, and that it requires a moderate and gentle heat 
 to make it agreeable to the tafte, and fmell. Ina word, 
 if you expofe it to the San when fhining very hot, it lofes 
 a confiderable quantity of its volatile parts, and grows 
 black, rbecaufe its oily parts being roafted, fall back upon 
 the matter like Soot; whereas on the contrary, when it is 
 a long while a drying in a moift Seafon, it becomes greyifh, 
 and ina manner hathno Vertue, becaufe its Principles have 
 not been exalted enough. ) pas as A Since ae 
 Cinnamon was {o rare in the time of Galen, that the Em- 
 perors only ufed it; nay they preferve it ftill carefully in 
 their Clofets; but the exceHency of this Drug has madeit 
 more common, by putting us upon going to feekit outin — 
 thofe parts of the World where it grows, . It’s now much 
 ufed;..we fhall not tarry to explain its Vertues, fince ir 
 contains in effeét the fame Principles as feveral other Aro- 
 matick Drugs do, of which we have fpoken in the forego- 
 ing Chapters, and operates alfo in the fame manner. | = 
 ‘They extraé from the Fruit of the Cimnamon-Tree an 
 
 
 
 ig 
 e 
 Root of the fame Tree if you cut it, affords a Liquor that 
 fmells like Camphire. | ee ee | 
 There is another kind of Cinnamon, Called in Latin Gaffiz 
 Lignea, it’s both in'refpeét to tafte, fmell and fhape much 
 like the common Cinnamon, however it is thicker, and not — 
 fo Aromatick. It's gathered from’a Tree altoge‘her like 
 that called the Cimnamon-Tree, and inthe ille of Ceylomis ~~ 
 | , \ confounded 
 
 tT 
 ‘ 1 
 

 
 
 : OF f Coriander-feed, 2 | 
 
 P bet Folurided, with it 5 for thefe two Trees cannot be diftin- 
 ie -guithed, from one another, any -otherwife than by their 
 Barks. Ic may be farther faid, the Cinnamon and the ~ 
 | Caffia Lignea do not differ neither but in degree of good- 
 
 | a and not aie the account of their being two feveral 
 Ps vies 
 
 Amomum of China. It’s allo called Canela, which is a Dimi- 
 nitive of Canzas this Bark hath obtained this Name, be: 
 | aul its Branches a are like fmall Canes. 
 
 
 
 aC H A Pp. -LXXXV. | 
 pt Coriander-Seed. 
 
 O u are to thoole stint a pe is big, well Choice, 
 § grown, new, clean, well dried, whitihh, - 
 ot ‘a ftrong and. pleafant tafte and fmell. 
 
 It fweetens a ftinking Breath, fortifies the Good Ef- 
 D stonpactt and helps digeftion, when taken after fets. 
 
 : o Mal.” Tt expells Wind, and is good againft a 
 © Dad, Alb waa 
 
 The too frequent ule of Coriander inflames effeds. 
 the Humours, and does not agree with People 
 that are of a hot and bilious nature. 
 
 It contains much exalted Oil, and’an indif- Principles 
 ferent quantity of eflential Salt... | | 
 It agrees in, Cold Weather with old People, Tine ARE» 
 
 with thofe who have grofs Humours, and but of #4 Con. 
 little motion,~ and fuch as cannot eafily digett 
 their Victuals. 
 
 eed POM Aue wk 
 
 HE Plant that bears Coriander is Cultivated in Gare 
 Gens, upon the account of its seed, whichis much | 
 + ufed for Food, and Phyfick ; they are ufed in Comfits, 
 Spirituous Ligaors,’ and Beer. They are green upon the % 
 Plant, but grow whitifh asthey dry; they are ofan Aro. We 
 matick and very agreeable tafte and finell; but for che 
 reft of the Plant, it has an unpleafant fmell, like that of 
 BUEs and that is the reafon that ’tis neither uled. in 
 ee 
 
 
 
 ~ 
 
 See ci Satine cad Na 
 
 Cinnamon in Latin is called Cénmamonum, that is the Eymology. 
 

 
 ae 
 
 Eymology. 
 
 
 
 
 
 
 
 
 
 Phyfick, nor Fou ‘ochere are. a O Garde Authors | who 
 
 pretend that Coriander Leaves are Poifnous, -if inwa ardly 
 
 taken. The Vertue of Coriander-Se d pr 
 
 volatile and: exalted Principles. ee ae 
 Coriander in Latin is. Coriandrum, from Koees, a Walle 
 
 Loufe, or Bugg, beats as? we. have aor oblerved, ick 
 
 -fmells like it. ited : to 
 
 ay RS Sse AG aS a pack ‘ae 
 t t 3 $0 thie es wee earns Be TY Tt (Ths ee 
 
 ‘ait we Al sy ck 
 
 \ A is a! ; ik - My 
 
 +i are 
 
 yt v i 
 
 ies H. AP. EXXXVL a 
 
 em ce ae 
 
 % We ms 
 
 é ee aot : es aa 
 
 Be i ee ee 
 
 hae Of Peppers Pe ee ae 
 
 Nis ELE PN by 7 ee b's 
 
 ay 
 
 ifs 
 
 ander Seed, but bigger and harder. As for the 2 
 ‘black. Peppers, it ought to have a very fmart 
 
 Good e¢ 
 Sear f 
 
 ID effets. 
 
 - Principles, 
 
 Time, Age, 
 and Con- 
 Stitusion. 
 
 {white you ought to choofe when it is'new,_ 
 
 ple, with. thofe that are Phlegimatick, fuch as 
 
 
 
 
 
 ‘Here are two forts of Pepper ufed in Food, t 
 viz. the White, and the Black ; i “the. 
 
 even, fleek, lefs fharp and pungent than the | 
 other, plump, heavy, clean, in fhape like Cori- 
 
 tafte, to be compact, heavy, plump, clean,’ and 
 of an uneven and wrinkled furface. : i 
 
 Black and White Pepper are both of an open- 
 ing Nature, they attenuatethe grofs and.vif- 
 cous Humours, help digeftion, create an Appe- 
 tite, expell Wind, «refft the malignity of the” - 
 humours, provoke Sneezing, and excite Seed. 
 Pepper is ‘the inoft common and ufual, see 
 for thofe .whofe roof. of the Mouth is fallen. 
 they apply it thereto, and if will bring it to. its 
 place again. » ° 
 
 The frequent ufe of Pee is pernicious to 
 People of a hot and bilious Conftitution, for it” 
 inflames their blood, and other humours. = 
 
 Black Pepper contains much Oil, volatile and 
 fixed Salt. White Pepper contains much fixed — 
 Salt, an indifferent quantity of Oil, and lefs. vo- 
 latile Salt than the other. : ~ 
 
 Pepper in Cold Weatheraava with isla Peo- : 
 
 SI ES wees 
 
 cannot q 
 
 \ 
 

 
 hp a 
 ‘ ‘ a A rf 
 | % 
 Set 
 s 
 
 cannot eafily digeft their Vidtuals, 
 bled with grofs humours, and fuch as haye but 
 __ little motion. a iy acai 3 rie 
 
 ME) Oe 
 
 bd 
 
 ae ROEM ARI RES. 
 
 Nerve (as1 may call it) and that many of them together 
 
 _ inaBunch. Thefe, Bunches they preferye upon the Place Pepper 
 with Salt and Vinegar, whilethey are yet greenand ten- prejorve 
 
 Chee 
 wk 
 
 ss poe 
 ae." 
 
 der; the Pepper Corns are green at firft, but blacker as they 
 grow ripe; they are gathered when ripe, and dried, then 
 
 they grow lefs, and alfo wrinkled, becaufe of the exhaling 
 
 i. 
 
 2 
 ie 
 ate: 4 
 
 ee dd 
 4 Py. Abe 
 
 oftheir moifture away. The Plant which bears black Pep- 
 _ per grows in India, Malacca, Sumatra, and fava. T 
 
 ath celeb lie ; es j “i B Male and 
 
 _. Female; however both the Corns of the one and the other Sig 
 
 Inhabitants of the Country diftinguifh them into Male a 
 
 are altogether alike. ; 
 
 epper. 
 
 The Origin of white Pepper is not fully known; the White 
 
 ‘Ancients imagined that the white did not differ from black Pepper. 
 Pepper, any otherwife than the black Grape does from the 
 white; they alfo faid that white Pepper had this colour up- 
 on no other account than that it was not yetripe ; and that 
 
 the black was that which had attained to its full maturity. 
 As for the Moderns, they are much divided upon this 
 
 ‘Head; fome pretend that white Pepper, is no other than 
 _ black Pepper, from which the outer Skin or Rind is fepara- 
 ted by ftceping it in Sea water ; and moreover, that white 
 
 Pepper is not wrinkled, becaule its outer Rind is taken off, 
 
 which became fo by being dried; that it is of a whitith / 
 - colour, becaufe bla 
 
 a Pepper is of the fame colour, when 
 its outer Rind is removed. That ’tis larger than black 
 
 _ Pepper, becanfe the Sea water by entring into its Pores 
 {wells it up, that ‘tis not fo fharp as the other, becaufe the 
 
 Sea water has taken away and diffolved fome volatile Salts 
 shat occafioned that fmartnefS. And laftly, that for this 
 very reafon it does not contain as much volatile Salt as 
 black Pepper. Others aflure us that white Pepper is natu- 
 ral, and a very different Species from the other. ‘They 
 fay this falfe Opinion of fome Modern Authors had 
 
 no other ground than the Rarity of white Pepper; however - 
 
 *tis pofible white Pepper maybe natural, and yet that 
 they have.found out a way to counterfeit it. 
 
 7 
 \ 
 
 and are trou- 
 
 Lack Pepper grows upon a creeping Plant like Juy, and Black Pep- 
 the Corns thereof have no Stalks, but ftick along a Per. . 
 
 de 
 
 Diofcorides, Pliny, and Galen, are wrong, in their De- Errors of 
 ~ feription of Pepper; they thought that Long Pepper was as Dicfceri- 
 
 it were the Husk of the Plant that. bare Pepper, and that des, and 
 ; SE es white osbers.. 
 

 
 oy He Pepper was “the Eom wich was : not ‘yet nine) Sand 
 
 thatthe black was that which was gathered. when full — 
 tipes ‘Thefe Authors by this Opinion have confounded z 
 
 long with round Pepper, tho’ thele two forts grow in. dif- 
 
 hae ferent Places, and upon different Plants, We fhall not 
 - {peak here of Long Pepper, becaufe not uled inFoods. ~~ 
 Round Pepper is much ufed in Sauces, becaufe of its fharp — 
 
 and pungent tafte. It helps digeftion by its volatile Salts, 
 which divide and attenuate the grofs parts of the Food ; 
 
 eee M 
 
 it expells Wind, by diffolving the vilcous Humours, which — 
 
 hinder its free evacuation. ‘It refitts the malignity of the _ 
 
 _ Humours, by keeping them in that fluidity that is necef-— 
 fary for their eafie diftribution into all Parts. ‘Lafily, it @ 
 
 reftores the fallen roof of the Mouth, by attenuating and 
 expelling the vifcous and Phlegmatick: Humours” fallen . 
 
 Upon it. 
 
 | Fine Spi- — 
 
 60S. 
 
 hepouiey 
 
 Choice. 
 
 Good ef- 
 feds. ~ 
 
 dil effedls. 
 
 The fine. Sees which are ‘commonly. Wied: in. igoad : 
 are no other than a due proportion of black Pepper, Nut~- 
 
 meg, Clove, Ginger, green Anife, and Coriander-Seed; they 
 
 expell Wind, attenuate the vifcous Humours, and freng: 3 
 
 then the Brain. 
 
 Pepper in Latin is Piper, from awéarees, quod a wimeges, 
 
 war 
 
 Daiephtc cata shite 
 
 Coitus, becaule it has been well baked, and ees by the \ 
 
 Sun Beams. | 
 Black Pepper in Latin i is medenpiper, fiom wera, Bath, 
 and st ie ee, : | ety, 
 
 
 
 ae H ia Pp. “UXXXVI, | 
 Of Sugar. ? Ve is ae 
 
 mo 
 
 . ys O. u vik to choofe a ae is git 
 : looks fair, well refined, folid, hard to be © 
 bruifed. when broken, appearing within like © 
 Chryftal, of avery pleafant fimell, and fome- 4 
 
 what like that ofa Vjolet. 
 
 Sugar is good for a Cold, qualifies the thar} 
 humours of the Breaft, attenuates and cuts vil- 
 cous Phlegm, and promotes Spittle, = = ~~ 
 
 ‘It’s a little inclined to caufe Vapours, and cae 3 
 fi ly turned into Choler , it caufes the Teeth to 
 be out of order,- blackens A et and heats ae 4 
 
 if uféd to excels, 
 
 EPS nee ai Tes 
 
 seb a 
 aes 
 
 = 
 wo 
 
 sicigpeaiiimas Sheva 
 
 ee rot abe 
 
 wy. 
 
 
 
 oe re 
 

 
 > J... | # i oo Siw? <*>, | ba f. 
 ba dl (toca . els a nce) tae et ERE, 
 tel Wee) eet Se Lae 
 4s SAL, Tee Aisi A Bi 
 pr ie ab i. es 
 Se Fy 
 . i baht ' ] 
 “-  @ L. we 
 
 NW ah 2 a Ral cedar? SPORE OA ee 
 PR a bine a lag Bae My tN 
 Nis nae abd Wid] IR ste” TiN i 
 a ea ays Ue Bers 
 te i, BY ty i 
 
 Pyne om, aie 2 A 
 
 It contains much effential Salt, and an indif- Prisciples, 
 
 Prana... 
 
 Be en 
 
 ferent quantity of Oil, which renders it infla- 
 
 \e 
 
 and thofe who are fub 
 
 -Phiegm that falls pon the Breaft. 
 
 4 4 fs e # Sag ree Brn Nwer ee ts Me ; 
 
 eee REMARKS. 
 ~ Qh gar is the effential Salt of a kind of Reed that grows 
 ‘wD pientifully in feveral parts. of the Indies. It grows 
 ~ alfo in France, but can:{carce weather the feverity of the 
 _ Winter there... Sugar was unknown. to the Ancients, or at 
 ~ Teaftwife they made no ufe of it. Now a-days we. put ic 
 _almoft into all Sauces, to give the more delicious taite to 
 our Food, and the longer to preferve them. Several Au- 
 thors look upon Sugar to be a very pernicious Food, bee 
 caufe they extract an acid, very fharp.and penetrating Spi- 
 ‘rit from it. Willis, among, others, prereads, thar the 
  Scurvey, whichis too common in Evgland, has no other — 
 _ eaule than the ule of Sugar. { fhall readily agree with , 
 - thefe Gentlemen, that Sugar taken to exceis, may produce - 
 many ill effeéts; but it does noc therefore follow, becaule 
 “they extraé&t an acid Spirit fromit, that Sugar muft be 
 
 je& to a fharp or faltifh and con- 
 peor tae? (tution, 
 
 always fo pernicious; for thisfame Spirit is difperfed and 
 
 embaraffed in the Sugar by the ropy. Parts, which deprive 
 i¢ -almoft of all its operation; whereas when the fame is 
 | feparated therefrom, ‘all its Parts re-uaite, and being no 
 longer incumbred as before, they a&t with greater vigour. 
 _ Moreover, we might have the fame reafon to fay, that we - 
 ought not to make ufe of Salt, becaufe they extraf&t an ~ 
 acid and very corrofive Spiric from it,and that we onght not 
 to make ule of Saispérer in Phylick, becaufe the Spirit of 
 Witre is very viclent. ~ And Jattly, that Viwegar fhould not 
 be uled, becaufe it diffolves feveral Mettals. Wherefore do © 
 Believe that Sugar taken ia moderation, is often wiollom. 
 it's (weet and agreeable tafte proceeds from the friét - 
 union there is between its Salts, and Sulphurs. | It’s good. 
 for a Cold, and to allay the fharp Humours of the Breaft by — 
 its Oily Parts. It alfo provokes Spittle, by attenuating 
 the vilcous Phiegms that ftick to the Lungs by its effential 
 | eat ete Veo, AL nee ies ies 
 Sugar before *tis brought to be fo white and fine, under. 
 goes leveral different operations. Firft, they puc the Su- 
 | gar Canes into certain Prefles or Mills which they have, ina 
 order to extract the Juice ont of them, which they purifie 
 'feveral times with the Whites of Eggs, and Lime-Water, 
 
 ae Ret ¢ 
 y \ 
 

 
 
 
 
 Res Sugarloaf. 
 
 / 
 
 © from the. fattifh parts of the coarfe sugar, which hinder ~ 
 
 S 
 S upgar- 
 
 Candy, 
 
 ~ which they are frilly united. As for the Whites of Eggs, _ 
 
 Syrups and Comfitts that are made with coarfe Sugar, candy ~ 
 
 Cate set aaa! Gy 
 
 f oe hai eee Cone REE te 
 A Treatife of Foods 4 
 after which they ftrain it, and then boil it to a teafonable 
 contiftence; and this Sugar they call grey Mufcovede. 
 _ Inthe next place, they take this Mufcovade and purifie it © 
 
 he 
 
 : 
 
 
 
 
 
 again witt Lime-Water, and the Whites of Eggs, boil it 
 _ upon the Fire, and thenturn it in the Mill into-a Pyrami- — 
 _dical Form, as we fee.our Sugar-Loaves are; but ffill if it — 
 
 - behot white énough, they fall to the clarifying of itagain, — 
 untill it has attained to that degree of whitenefs which is © 
 delired. ONT a a 
 They make ufe of Lime-Water and the WhitesofEggs — 
 more and more for the clarifying of Sugar, becaufe Limes — 
 ‘Water by the fiery parts it does contain, dividesand at- — 
 otenuates the vilcofities-it meets with inthe Sugar, and — 
 thereby frees its effential Salt from thofe fame vilcofities to 
 
 
 
 
 
 
 
 
 
 
 
 they operate upon this occation, by fwallowing up withtheir — 
 ~ yopy and glewy Parts the Impurities which they meet'with © 
 in Sugar. Thefe Clarifyings are often repeated, to the © 
 _end that that which cannot be removed at onetime, may ~ 
 
  bé effedtediat another. 0 tae ae ve 
 _ Thefe Clarifyings being repeated, take awaymany of — 
 _ the Sulphurous Parts along with them, and fo the feveral 
 degrees of Sugar differ from one another, as they have — 
 -le(s of thefe proportionably in thems and thus it is that — 
 coarfe Sugar has more of them in it than Loaf-Sugar, be- — 
 “canfe that being endued with more vifcous and glewy parts, ~ 
 it continues more fixed to the Fibres of the Tongue, and ~ 
 
 _ makes more impreffion there. It’s alfo obferved that thofe — 
 
 lefs than thofe. made with the others and this proceeds ~ 
 
 “it to Chryftalize‘or Brighten, eae sae 
 Sugar-Candy is no other than Chryftalized Sugar, made © 
 
 more compact than it. was before, and theretore Sugar- 7 
 _ Candy, either Whole, or in pieces, continues longer in © 
 your Mouth unmelted, and confequently makes a greater 7 
 impreffton than the other Sugar; and forthat Reafon *tis © 
 alfo more in ule for quallifyiag the fharp Humours that fall © 
 upon the Break We muft in the mean time obferve, 7 
 that Sugar-Candy well pulverized, does as eafily diffolve as © 
 other Sugar» becaule each of its Parts having then more 
 furtaces than before, and beiag not ftriétly united one to 
 the other, they very eafily diffolve in the Liquor they are 
 put into, Sygar-Candy is White, or Red, according as ‘tis ¥ 
 
 made of fine Sugar, or red Mujfeovade. . 
 
 - ‘ . a é 
 ~ There are other ways of ordering Sugars for various — 
 
 ules, which we fhall not infift upon in this Places : 
 | 5 Ci ae 
 | . 7 
 
 \ +” 7. 
 
 a 
 

 
 a Bu: ere are two foe “of Salt fed j in Hao. Difference 
 viz. that made of Salr-Springs, and of Sea- : 
 Water. Whether it be of the one or the other, 3 
 
 : ‘you ought to choofe that which is clofe, folid, choice. 
 
 _ that eafily melts in. Water, and of a pungent | 
 
 is and penetrating tafte.. ‘ 
 
 Common Salt is of a purgative, opening, de- Good ef 
 - terfive and drying nature, it creates an Appe- Sah vi 
 tite, helps. Digeftion, produces good effects in 
 ~ the Cholick, and ftoppage of Urine. It’s ufed 
 “in Apoplexies, and Gonvulfions.. ‘They put it 
 into Suppofitories, and Glitters. They alfo 
 “apply it hot to the Fundament, in order to" 
 rari é and diffipate Catarrhs. 
 
 The immoderate ufe of Sals heatstoo much, # ees. 
 Gand often produces aD il habit of Boay,” and 
 senesScurvey.) 9° . 
 ~ “Common Salt contains ach pai Liquor in- Prinsiples, 
 timately intermixed with fome Earth, ond as 
 
 very little Sulphur. 
 
 Sale agrees at all times with any Age Be Time, Age, 
 
 ~ Conttitution, Peres A it be Mery: ee ial and Con 
 uted. ; | _ Stitusion. 
 
 REM ARK S. 
 
 ie "eake ‘Salt is the only Mineral that. . know eee 
 which is ufed in Food. The wonderful ule of it, Sali. i 
 made Lucretius name it Panaceus. Homer, Plato, and fe- wes 
  -veral others called it Qts09, xed bane Beoptatsatoy, corpus 
 -divinum, © Deo amiciffimum ; fort the ancient Pagans had 
 Flower and Sait mixed together to be thrown upon their 
 Victims. It was allo a Command given the Chiliren of 
 Ifrsch, never to offer Sacrifice withows Salt, Pliny pre. 
 
 Ks $engs ° 
 

 
 
 
 
 
 
 
 eae ba | tdi, there is nth a Nature a mor eu, and) ne-, — 
 eae ~ eeflary ‘than the Sus, and al ’ ae | 
 Se ele ‘indifpeast ible need we | and 
 atl ae pe Table can pa Sk sas its 5 and 
 
 
 
 There are © ane. ‘Peale ectelisatll upon, at: ae) an 
 Omen when there is no Sait upon the Table, “or when 
 ne . iy ibs ooiee ips oblerves ee the be Vaeen is, ate 
 
 
 
 and to ihe th eta 3 "Tis is alfo tha ane a kind | 
 
 of pungency to our Viétuals, wherein their favour and 
 “tafte do confift’; and hence it isthat the word Salt has © 
 been ‘applied to. Felts and Wit; fo that if 2 Man were © 
 | - empry-headed, they called him. "7omo ‘fine fale, and Infule 7 
 ! fs, nec micam a ae babere Metin, as. eg by pe D| 
 
 ee BL ae ‘Line of Camublass aden yee 6g RO 
 
 ss 
 
 
 
 a, Null in pant magre a carers: mice. fils. ae 
 oe » Some pretend that Saht ‘does not a fittle antristee to” i 
 
 v4 ee “make: the ‘Spirits more brisk and lively ; and this they § 
 RS _ have grounded upon the Relations given by fome Hifto- 7 
 Saiidt, onan) of fome Nations who eat no Salt, that were alto- © 
 | EEE dull and. ftupid. Homer being about to deferibe | + 
 the Ignorance of a certain People, YAS on afte, ah cae 
 
 Phe 
 
 weet 
 
 
 
 ie ix toag Siaasow if 
 
 \ 
 
 Aig sot”. aaAtoal a are adie Leet, J Y , : 
 
 —— Illi non equora norust 5 tinh 
 Nec fale conditis noverune carnibus Wit. 
 
 The formation of Salt ‘proceeds from. an. acid om, a 
 which incorporates and clofely mixes it felf with. fome — 
 ‘Earthy Matrices, as any one who hath the leaf Skill. in 4 
 -Chymiftry, may eafily apprehend. ‘This Natural Opera. , 2 
 
 tion of Chymiltry continually paffes. into the, Bowels of 
 the oath, mee there is ale acid Tiguers, and Earthy — 
 
 *) ‘ } + “Matrices 4 
 
 # 
 

 
 
 
 
 
 
 
 
 
 
 
 Toe 
 
 
 
 
 
 a Salt. 
 te any “other é Od A ie 
 - Mountains’ of | "Europe, but alfo - in) aay Mines. both in oy 
 oe pt, and the Indies. It’s now as. dt were “denonttable wor timate 
 wo this Sait fupplies | ‘the: Salt-Pan, and Salt-Springs, ren oe 
 
 alfo. the Sea with faltnef.” AN the difference there is be- 
 i s ‘tween Mineral Salts, and that: made of Salt- “Springs, . ‘and 
 " Salt-Pans, is, that- Mineral Salt having, not! had. the ad- > 
 _ yantage: of being allayed . and qualified by. the. Water as 
 “the others” have, isa fittle more ‘pungent. Ra ig 
 Salt-Pans. and Springs are to be met. with in ‘feveral How 30 
 Places, however Bay-Salt is ‘more common. “This laf ‘is make Bay- 
 _ made either by evaporation ‘in ‘great. CAaldrons,. as they Salt. 
 doin Normandy, or by Chryftalizing i it into {mall Corns 
 of a Cubical form, as they do in many. Places where there 
 "are ‘Salt-Marfhes. You muft obferve that the Salt. which 
 is made by Evaporation, is clearer and whiter than the 
 “other, but not fo Salt and Pungent; and the reafon 
 elt is, that’ ‘the Fire ufed to make the evaporation, 
 hath made it lofe fome part of the acid Liquor it had 
 “before: in ic 3-whereas that made~by way of Chryftalizing, 
 having, loft nothing by the. power of Fire,as the other 
 did, preferves. all its Saltnefs. It’s a little greyifh, upon 
 the account of fome Earthy Particles it carried along with 
 it, when feparated from the Saltifh Airs. If you would 
 make it white, you have no more to do than to diflolve 
 it in'Warer, to filcrate the Liquor, and to caufe aa Eva- 
 poration ‘till it"becomes dry; but'then this Salt* will have 
 Toft tome of its firength, like the Salt of Normandy be- 
 “fore-mentioned.s. | f 
 Common Salt ‘creates an ‘Appetite, by the pungency it 
 excites in the Fibres of the Stomach, it helps Digeftion, 
 by the help of itsdifuniting Paris, which divide and at- 
 tendat> the Foods contained in the Scomach. It alfo 
 _” preduces good effects in the Cholick, by -precipitating 
 _ and expelling the fharp Particles thar cauile it ; and more- 
 over by pricking the Inteftinal Glands, to promote an 
 evacuation of Humours, which may caufe the Cholick. 
 They do likewife put Salt into the Muuths of thoie that are 
 “fallen into Apopleétick Fits, that fo by pricking. and 
 grating bard’ upon the Fibres of the Tong auc, it may 
 edule a kind of burning in the Nerves, which gives 
 the Spirits an opportunity to free themieives trom chofe 
 age Matters that da opprels them. - 
 
 — 
 
 Ko3 : Salt 
 

 
 7 
 
 ks 
 ans 
 md | 
 vo 
 i we 
 Hi 
 > 
 rt 
 a 
 ae 
 ae 
 aS 
 9a 
 Es 
 Oo 
 wv 
 ao 
 OQ. 
 Ey 
 x 
 re 
 ets 
 ete 
 ead 
 a ct 
 “g5e" 
 et 
 Os 
 
 
 
 ee 
 
 , the bene  faeatc Ghacdvks do 
 hee Cae, to ae etenta when "tis thrown into the | 
 fire, .it flies out, and makes a noife. Others will have it 
 come from Salo, that is, a Mari, & Soles for when they 
 _ fet the Sea-Water into any Place, and "expote i it to the — 
 ~ Sun, the Salt appears in proportion 1 to 5 evaporating of 
 ‘the Water. But the beft Etymology ef Salt is from the 
 Greek word ‘das, which alfo a iy Salty ot is but the 
 
 _tranipoftion ea one be cae 4 | oS i ae Se - a i 
 
 
 
 wes 
 
 
 
 
 
 
 Reeve eed ‘calli sees 
 
 
 
 - "2 
 aah) Se, 
 
 4 
 “a 
 ‘it 
 y ae 
 te na id 
 oh Sh i 3 a 
 ~ > ies 
 i 
 e; + 
 
 aes 
 is ¢ me 
 ve ss pe 
 ge J 
 A xa Oe ; ‘ 
 $8 ahi | : F} 
 sent 
 & Ee ds w 
 ee n, : f 3 é 
 ~ 
 ; * inet ne 
 a a re 
 ; ™ Ni 
 Vt >, 
 ee. 
 
 
 
 
 

 
 
 
 
 ee | 
 
 OE Yc :. 
 o pees 
 
 ae ane 
 rae iA ny ae aya i § 
 “ pities ‘hit de aaa 
 
 abet 
 
 
 
 
 
 Of Feud Prepared fA Aiinali, 
 
 E hall not frovhle our felves ia this 
 Place with a Queftion, about which 
 VY Modern Anatomifts cannot yet fully ~ 
 '. agree; and that is, Whether all 
 Animals have. their Origin from Eggs, each of 
 which contain the Parts of the Animal in lit- 
 tle, or whether they are produced by the fimple 
 mixture of the Male and Female’s Seed, as the 
 Ancients pretended. I think | may fay by the 
 by, that the new Difcoveries which of later 
 ‘Times have been made upon this Head by 
 the Artof Anatomy, are enough to decide the 
 Difpute “in the favour of Eggs. Befides, if 
 this Queftion be but never fo little confidered, 
 the Reafons for the Eggs will be found fo clear 
 and convincing, that it will be impoflible to 
 oppofe them. In a word, is it credible that 
 the Author of Nature fhould leave it to the 
 K 4 Fave 
 
 
 
as eu! of ou 
 
 -jpee ty ‘ata? fortuitous conjiinéion of Atonis, : 
 
 
 
 to form a Body that is fit for fo many different } 
 
 Motions, fo. compofed and framed with as 
 ‘ynuch Are as that of an_ “Animal is? And is it~ 
 
 - not better to fay, that this Divine Author, who — 
 
 aéts always by the moft fimple and conftant — 
 ways, in his firft formation of two Animals — 
 ‘of each kind, ‘lodged. in the Female all the. 
 Eggs of its Pofterity, fo'as that the Male has | 
 nothing to do but to” quicken and hatch thofe 
 
 reat ee 
 
 | {mall parts of the Eggs, by the Spirit: of his 
 Seed. Laftly, if it is true, as there is no doubt — 
 
 Genera? 
 difference 
 of Ant. 
 wn} So 
 
 “to Be made of it, that all Plants proceed from — 
 ~ Seed, which contain’ all their Parts in little, I 
 think we may alfo reafonably — -conjeGure, N 
 
 COT EE ees. 
 
 that Animals proceed from Eggs, fince thefe 
 
 _ two kinds of Machines are fo like one another, 
 
 _as.we have already made it “appear in acne 
 of Vegetables.’ cain 
 “Tho? the Foods prepared of. Vegetables were © 
 ‘of themfelves fufficiertt for the fiypport of Hu- © 
 mane Life, and that °tis likely Men were con- — 
 
 tent. ‘therewith in the Firft Age of the World, 
 
 as has been obferved elfewheres yet they did ‘ 
 not long confine themfelves within fuch Rules — 
 
 of Moderation; they had not only the cruelty 
 
 to deprive Animals of their Milk and’ Eggs, 
 
 but they purftied thefe poor Creatures into their 
 moft hidden Recelfes, -in order to kill and eat — 
 them; infomuch that the fwifteft Birds, and. 
 the Fith in the deep Waters have gas pesn: able . 
 
 to efcape their infults, = - 
 
 Thofe Animals that ferve for Food, ardak I 
 
 eee 
 
 elt : tam 
 
 vided into four Claffes, wiz. Terreftrial, fuch — 
 
 as ate guadrupeds that live upon the Earth ; 
 
 Fowls, which are the Birds that flye in the 
 Air , Aquaticks, that.are-Fifh 5 and Amphibious — 
 Creatures, {ach as Frogs, Tortoiles, Te that: | 
 
 live i Land and abies 1D Ee oe 
 
 - 
 
 ee i ee ee We 
 2 a 
 
‘ i Trestle of Pose ‘ ie Age 
 
 Wel may fay in general ‘that Terreftrial Ani- 
 ‘Bas nourifh more than all the reft, and afford © 
 amore folid and fubftantial Food, ‘that does not 
 | _wafte as foon as that of other Animals. As for 
 
 “Fowls, they are for the moft part more agree- | 
 “able and delicious than Terreftrial Animals, and 
 -alfo eafier of Digeftion. Laftly, Fih of all 
 other are moft eafi ly digefted, moft moift and 
 
 } cold, but they are not fo nourithing, and more 
 “Tiable to corrupt than the reft. Some Phyfi- 
 cians prefcribe them to Perfons in Feavers, for 
 their Diet, becaufe they are eafily diftributed 
 “into the Parts, without caufing grand. motions — 
 ‘in the blood, as other Animals do, which a- 
 
 _ bound more with Sulphur and Volatile Salts, As 
 for Amphibious Animals, as they participate 
 “both of Terreftrial and /Watry qualities, ~we 
 “fhall fay nothing particularly concerning them. 
 
 ‘Again, as all thefe Animals have different 
 : Parts that do not nourifh alike, and alfo produce 
 
 fometimes different effets ; 1 think it proper to 
 sy) fomething in this Place concerning them. 
 
 ~The firft part of Animals that falls under our Mufeulous 
 f Confi deration, is their Mufculous Flefh, which Flefh of 
 is of all other the moft nourifhing, that which Azimals 
 
 produces the beft Juice, and that laftly which is 
 moft in ufe; It makes up the greateft part of 
 ‘the Animal. This Flefh varies confiderably, 
 “according to the Age of the Animal, the Place 
 *where he lives, the Food ’tis nourifhed with, 
 the Kind or Sex, according as it has been gelded 
 or not, if a Male; and laftly, according to the 
 way it has been prepared to beeat.. 
 
 Very young ‘Animals, and fuchas fuck, have 
 ufvally tender, foft, moift, vifcons Fleth, "full of 
 fuperfiuous humidity. In ‘the mean time, they 
 
 -are eafie of digeftion, and keep the Body open: 
 The Fiefh of Animals that are of more advan- 
 ced.years, is more ney and produces better 
 ae , nourithment 
 
 
 

 
 AVS Gg Stay Madiet Pas SS eh ee | 
 
 2 eae a Bez 
 
 4 aM, a Chee f a 
 
 Bono eat i 
 oe 
 
 
 
 seein os jin thar of old Animals, Taek re 
 draw near their end, ufvally grows dry, hard, 4, 
 and not eafie of digeftion. - But here we are. to 
 make an Exception in favour of Fi ith ; 5A which — 
 for the moft part’grow more. agreeable to the 
 _tafte, the older they are; tho” there are others — 
 alfo that are not good but while they are young. — 
 ‘The difference that is between the Flefh of Ani- 
 ‘mals, in refpec to the Places where they live, 
 ‘is confiderable ; for it has often a different tafte 
 and quality, from thedifference of the refpective { 
 Countries. That of Animals which live in» 
 moift and marfhy Places, produce many at 
 Humours.’ On the contrary, that of Animals. 
 who live upon Mountains, that are in continual - 
 motion, and breath in a free and ferene Air, is 
 - wholfom , eafie of digeftion, and yields and ey 
 that is nourifhing, and agreeable to the ta 
 _ The Food which Animals live upon, cantes tg 
 alfo a great difference in their Flefh. Ina word, 
 what difference of tafte is there between the » : 
 Fleth of Rabbits fed in Houfes, with Ceiige 3 : 
 Leaves, €Jc. and thofe that live in Warrens, ~ 
 and feed upon ftrong and .{weet-finelling Herbs.» 
 How does the Flefh of Domeftick Hogs, that. ‘ 
 feed upon all kinds of naftinefS, . differ from that _ 
 of the Wild Hog or Boar that lives upon. Acrons,_ y 
 5 
 
 , i 
 ° ‘ - ‘| 
 
 and other Aliments they find in the Woods? 
 It’s faid that thofe who live towards the Nor-" 
 thern Ocean, having no Grafs in their Country,» 
 feed their Oxen and Cows with Fifh; and that > 
 the Flefh of thofe Animals, aswell as the Milk 4 
 of the Cows, tafts altogether Fifhy. — iy I 
 As for what concerns the Sex or Kifass ase a8 
 the Male are of a hotter temper than the Female, : 
 their Flefh is alfo drier, lefs endued with fuper-— 34 8 
 
 fluous moiftures, ane Preperen to. oe Bones 
 asic eh | : 
 The: f 
 

 
 otherwife, agrees beft with thofe that are of a 
 dry and bilious Conititution, and that are in- 
 clined ‘to be Coftive. Fried and Roafted Meat 
 on the contrary, is more fuitable to thofe of a 
 “Phiegmatick temper, to fuch as abound with 
 foperfiuous moifture, to thofe that are fubject 
 to Rheums, and Diftempers of that kind. - 
 Having now examined the Mufculous Part, 
 we proceed to the others that are often 
 —ufed for Food, and of which many things ought 
 a peoshdercd. wi org | : 
 ‘The Liver in Latin is called Secur, quod juxta Liver. 
 cordis vires pote/tatem ee exerceat ; becaufe it 
 atts its part near the Heart. It’s a Bowel ap-: 
 _ pointed for the purifying of the Mafs of Blood, 
 _ py freeing it from the bilious Humours it con- 
 tains. It’s commonly of a compact Subftance, 
 clofe in its Parts, hard of digeftion, and apt to 
 caufe Obftruétions. However, it differs very 
 _-much, according tothe {pecies of the Animal, 
 tea > ane | G according 
 
 sf 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “440 eat 4 Tr asife of ‘Foods. Mes 
 
 accor din ing to. the Food it eats, and the diferent 7 
 quantity of thofe fame Foods. ‘Thofe Animals 
 that are in the. prime of their. Age, and have - 
 _ been nourifhed and fatned with good Aliments 
 wherewith | they have been ferved in- “great 
 plenty, have a tender, juicy’ ‘and well tafted 
 
 a 
 
 Liver. For Example, the fat Livers of Hens, 
 
 _ Chickens, Capons, Geefe, and even of young 
 
 _ Prgs, that for fome time before they have been 
 
 killed; have been fed with Meal, Milk, dried 
 
 _ Figs, Beans, and the like things, are efteemed 
 
 to be Dainties; they likewife -efteem the Liver 
 
 p08 a Calf very much, butthofe of other ‘Ani- 
 
 mals that are more, grown Pe are “not. good 
 
 A ‘Food. B ite 4 
 Spies. The Spleen i isa part of the Body that alwayél | 
 _ produces grofs, thick and pet Juice,and) 
 
 "oy 1S mot ealic of, Digeftion. - A Rs: 7 
 Kidneys. _ the Kidneys i in Latin’ Reme, are fo. called, ki 
 . dat oe fetry 2 fiuendo, to run, becaufe the ferous 
 . part of the Blood filtrates, and continually runs” 
 there. Thefe are ufnally a folid and compact” 
 Subftance, that makes them hard of Digeftion, 
 
 and apt to caufe Obftru@tions. — Tn the mean 
 
 time there are fome young Animals, whofe 
 Kidneys are tender, and well tafted enough 5 
 
 _as thofe of Lamb, Veal, Pig, and the like. a 
 
 ~The Heart in Latin is called, Cor, a currendo, 
 
 The Heart, to TUN, becaufe tis in continual Motion ; or elfe” 
 from the Greek, xparia, becaufe *tis the princi- 
 
 pal part of the Entrails : : In fhort, we may f. V5 
 that.the Hearts the firft that has Life, and the’ 
 
 laft that Dies. It’s a Mufcle ofa very folid and” 
 
 - compact Subftance, and confequently a little hard - 
 
 to be digefted : However, when ’tis well boil-— 
 
 ed, it affords good Noor and bias 
 oe Jaices enough, . Lakibe 
 
 
 

 
 Spe 
 
 a ah reatife of Foods, My 7 41 
 
 4 The Lungs in Latin are called, Pulmo, and in Lungs. 
 
 Greek, mins, dre Te TVUATS, a 2 /piritu, becaufe . ; 
 
 ‘the Lungs, in the two alternative Motions of © 
 
 Breathing, receives in the Air, and throws it 
 
 out again, -almoft like a pair of Bellows ; and: 
 
 ‘this is alfo the reafon why fome Philofophers, 
 
 call. the Lungs, cordis flabelum, G ventilabrum, 
 
 | or the Bellows of the Heart. It’s of a foft, moift, 
 
 juicy, and light. Subftance, eafy of Digettion, 
 
 and Nourifhing eel: In fhort, ity mny pais 
 
 for good Food, 
 
 The Glands are. eimot all. tender, apt to Glantes. | 
 
 | sa pleafant to the Tafte, having a good 
 
 Juice, Nourifhing, and eafy of Digeftion, efpe- 
 
 cially when the ne is in good cafe, and has 
 
 been well fed. vo 
 
 | The Telticles: are in in Latin called ‘e sibask be- Teflicies. 
 
 “caufe they are the irreproachable Witnefles of 
 
 ‘Virility and Fruitfulneis : Thefe Parts of old 
 
 Animals have a ftrong and unpleafant Tafte ;_ 
 
 but the Tefticles of Young ones are delicate 
 
 “Food, and produce good Juices. 
 
 geod hee ‘Tongue, Lingua, is fo allan: a sendin Tongue. 
 
 cibo, becaufe it licks the Food, is a part excellin 6 
 
 all the reft, for the excellency. of its Tafte. 
 
 _ produces good. Juices. ‘The Tongues of hooks 
 
 fogs and Sheep, are eafy of Digeftion: Near’s 
 
 “Tongue is a fomewhat grofler Aliment, but it 
 
 tates very well, and is very Nourifhing.: . 
 
 os he Feet, : and other remote Parts, that are Fees. 
 
 : all made up of Membranes, Ligaments, Tendons, 
 
 Veins, Arteries, and Grilles, produce a vifcous, 
 
 glutinous Juice, and are cooling and moiftning : 
 
 _ Thefe Parts are naturally hard of Digeftion, and 
 
 _ therefore they ufe none of them for Food, but 
 
 _fuch as belong to young euualss and if poffible, 
 
  thofe that ftill Suck. , 
 
 ‘The Brains, Marrow, and’ Feare an infi- Brain, 
 
 pa Subftance, hard of pertiones prop erto pro- Marrow, 
 1a duce. and Fas. 
 
 
 
 
 
 
 
Borns, 
 tender and fott, are very ‘Nourifhing, and deli- 
 
 Horns, that is of uc ule, as we- ‘hall note” 
 
 Bonet 
 _ to make Bones ferve for Food: They put them — 
 _ into a Machine invented by Monfieur Papin, and” 
 
 "Stomach 
 ava En- 
  pratls. 
 
 Blood. 
 
 : dues Pe tog and thick ee to excite te Rehigs F; 
 
 of Broth or Jelly, that is very Nourifhing. 
 
 —ufed alone, and ’tis that Blood alfo that proceeds i 
 from the Veins and Arteries) it’s always‘hard- of 
 Me ‘Digeftion, eafily” Coagulates, and_ ‘produces aa 
 
 ther Animals in Phyfick rather than for Food, ace ' 
 
 ver eat of them but in prefling Neceflity, becaufe 
 
 
 
 
 
 
 
 
 
 
 
 
 A Treat fe of Holle me 
 
 ~~ 
 
 and leflen. the Stomach. » 
 
 Yet thofe of Deer, sew Calves: and. o se a 
 
 | 
 
 cate Food : They alfo make a Jelly of ‘Stag’s 
 
 hereafter. od Sen 
 They hag Ths of late times foie iit a way 
 
 diffolving them there, they are reduced toa kind” 
 
 The Stomach and Entrails of Animals are. of 
 4 Membranous Subftance, and like other Mem=" 
 branes are alfo hard, vifcous, glutinous, net caly : 
 of Digeftion, and apt to caufe Obftructions, © 
 The Blood of Animals is fometimes ufed ; buts 
 let it be dreft which way you will (for ’ tis ‘Tot 
 
 quantity of grofs Humours. It’s faid, that BulPs © 
 Blood newly taken trom him and prefently boiled ~ 
 is Poifonous, and that Ee aaecleyt! loft his Lifes 
 byte . 
 he | Blood snot afed by us is that. af Hogs, of” 
 which Puddings are made, Hare’s Blood is alfo 
 very good. Farther, they ufe that of feveral o- © 
 
 cording to Diofcorides, |. 2. Cap. 71. ’ 
 - The ufe of Animals for Food varies accotding i 
 to the People and Country: In fhort, this we” 
 are fure of, that we have fome here that can ne- 7 
 € 
 we have got a ftrong Averfion for them, tho’ 
 we know not why. ° In the mean time thefe Gime” 
 Animals are earneftly fought after in feveral j 
 Places; Again there are feveral others which we 
 make no ufe of hers, ccayse not to be had 5“they 7 ‘ 
 eat 
 4 
 

 
 
 
 
 
 
 
 ney Treife of Foods! 
 
 of Cattle; however, they value Beef and Swines 
 
 | Fleth before any other. The /ralians and Sicii- 
 ans are not fo much given to eat Flefh, and for 
 the Spaniards, they are ufed to eat but little Meat, 
 the reafon of which perhaps may be, that their 
 -Gountry is Barren, and that they will not take 
 ‘the pains to. make i it Fertile by Cultivation. 
 
 { 
 
 ~The French, whofe Country abounds in Necef- F 
 
 i faries, alfo make ufe of feveral forts of Animals, * 
 which they prepare and drefs in fo delicatea = 
 ‘manner, and with fo fine and agreeablea Talte, — 
 that ic may be faid, they have refined Cookery, 
 and do therein, as ‘they fancy they do in every 
 thing elfe, excell all Nations, 
 
 » There are feveral of the Notttiern. People who 
 
 : feed upon the Flefh of Bears, Wolves, and Foxes: 
 
  Fohnfton alfo fays, there is a certain Animal in 
 ‘the vaft Forrefts of the Northern Countries, 
 
 which i in Latin is called Tarandus, that goes com- 
 monly in Herds, and fometimes in fuch great 
 ‘numbers as is hardly credible. The Natives 
 _eatch this Animal, tameit, and then ride upon 
 it as we do upon Horfes, becaufe tis {wift ; they 
 alfo. eat the Fiefh of it, which is very dainty, and 
 a reeable to the Stomach ; and they drink its 
 
 Milk. 
 The Turks ae Raton Aa Coes Flefh with a 
 
 | good. relifh, and boil, them with Rit, whieh 
 they mix with Cardamum. 
 
 _ The modern Tartars, who have fach fran g and 
 
 | great Stomachs as the reft of their Bodies are, eat 
 | ~Morfe flelh half raw : They drink the Blood, as 
 well as the Milk, of the Animal, of which they 
 
 make Cheefe, according to Fobnfton’ $ Account of 
 PS CAR To Px Soi, | 
 | | The 
 
 | eat them with Delight i in thofe places where they 
 breed. We fhall Lok fomewhat of this here- 
 pbters ooh te, 
 
 ‘pi be Poles, arnars, i Enalifh, whofe Gaui 
 ‘tries afford good Pafture, breed all forts of Herds 
 
 é 
 
 The Ger- 
 mah, Po- 
 lifb, Enge 
 bifh Italian 
 and Spani{h 
 way of 
 Living» 
 
 Of many 
 Ri there 2 
 Ngti07s. 
 
 Turks. 
 
 Mo fers 
 Tartars» 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ee * by \ ta : ei hae ho IN he co iy 
 eras Ua 4 Treatife OF Foods. * 
 3 Arabs, ‘The py make a rare Dith of the Flefh an d- 
 Milk of a Camel. Y 
 Some - Galen aflures us, a day: Sere Porters 
 
 Egypians among the Evyprians fed upon the Fleth of ae 
 and Camels, in order perhaps to attain to the 
 Strength: and Patience ofthefe Animals, = 
 . _. Molt Nations abhor Dogs Flefh, and none will, 
 NAb eat it unlefs in great Neceflity 5 however fome 
 | People of pretend, that the People of Senega, aud the Na. 
 Senega, — tives of Guinea, do much ufeit. Galen alfo men.” 
 &e = tions fome Nations that eat of it, after they had 
 , caufed the Animal to be firft Gelded. The Chi.” 
 Chinele>  nefe fatten them well, car1y them as. we so Flocks 
 | of Sheep to Market, and. fell theres Geb 
 > + Sealiger, and fome other Authors, tell it td 
 :  Barsare much valued in fome places for their scodll | 
 De Tafte ; and they alfo fay, that they are in the 
 : Faftern Countries more delicious and agreeable 
 than our Poultry. 
 There is in the Defarts of: Aivicas in feveral _ 
 parts of Afia, and in the Kingdom of Bengal, a 
 jarge four feoted Animal called a Rhinoceros, ‘be- 
 _ caufe he has a Horn grows upon his Nofe, which 
 | ~ 3s nofinall Defence to him againft external Inju-— 
 . ae howev or they do oo him, eat its” 
 Fle et 
 There are in Afees a great many ‘Moniterss 
 and feveral kinds ot Animals, not known to the 
 reft of the World, which are almoft all ufed by 
 them for Food ; The Inhabitants of thefe Parts. 
 make no fcruple of eating Pazthers, Crocodiles, 
 Lions, Elephants, Serpents, and Apes >, many alfo. 
 among{t them feed upon humane Flefh, which 
 they efteem fo much, that they willingly. Litt” 
 
 themfelves for Soldiers, and defire no other 1 Te 3 
 
 -. ward for their trouble, than the Liberty. to ae 
 .. the Men they have taken or flain. 
 
 - . 4mericans. There were alfo in America formerly a great 
 many Man eaters, who all the Year round, in 
 fe ir {mall Canoes, Ww ent out to 5&4, in order toy 
 
 | ize 
 
 i 
 
 Africans, 
 
nable Cruelty they have laid af de, fi ince the. Eu- 
 
 getables , and this they would prove from Ge- 
 nefis the Firft, That G OD before the Flood pres. 
 Acribed the Food which Men fhould eat, and that 
 be a ‘Moreover, ‘they Cite divers: iste, 
 Hiftorians, Poets, Phyficians, Philofophers, and 
 ‘others, who areofthis Opinion. | 
 > See what Lucretins oe Des this Subjed, 2 Lib, 
 na de rer. Ab, | eats 
 
 
 
 é i SAS oie if a cen f ape aad Ree oe 
 “Que Sol atque ee ey in wed terra crearer | 
 
 Spoxte fua, fatis id placabat pettora donum. ban 
 : paige nter curabant eae sis er 
 
 : And Ovid fpeaking of the & ame time i in a the | 
 -Firft Book of his Metamorphofis : S: 
 
 | —— Immunis, raftroque intatla, nec  yllis 
 Saucia vomeribus per fe dabat omnia tellus: 
 “Contentique cibis nullo'cogente creatis, 
 
 | Arbuteos fetus, montanaque fraga legebant, 
 Cornaque, & in duris berentia morarubetis, —— 
 Et que deciderant patnla Fouss arbore e glanges. 
 
 Andi in Lib. 15. of his Metamorpholis :  Beeviahe 
 
 At vetusilla etas, cus t fecimus AUVEA NOMEN, 
 Feetibus arboreis, & humus quas educat herbis, 
 
 | Fortunata fit 5 nec polluit ora cruore : 
 
 Tune & aves tute movere per atra peuvas, 
 
 Et lepns imparvidus mediis erravit in.arvis, 
 
 Nec ji crudelitas phen Sufpenderat hame, 
 | 
 
 
 
 Others 
 
 
 
 Girc People to ¢ cat as ens 4 oie thi ‘S fort nf ailéinte a ON 
 
 ropeans have fettled among ft them ; however, ore iees 
 thereare fome ftill who follow this Calton frome. erst 
 ail which it follows, there is no fort of Animal ie 
 but ferves for Food in fome place or other. pe Seer: 
 vera! pretend, that the Cuftom of eating. Animals 
 did notcome up till after the Deluge, and that 
 they were before that content to feedupon Ver 
 
ithe burt that the Foods we have from Animals are hurt. ‘ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ly ace Others « on iene pretend, ‘that the Fleth | 
 au et Genel Animals. was eat. a the Deluge ; 3 feat 7 
 [oe eptove melt Opinion, they produce feveral:R 
 ens and Authorities, which I fhall here pafs over ro 
 sin Silence, and enter upon another Matter. =) 
 whether  Fhere are fome who take upon them to fhew, 
 
 
 
 | yd Hat ful, and prejudicial to our Health 5 that they were 
 eat not made by the God of Nature for the af w 
 | put them to; and Jaftly, that it is,we may ty, rh 
 : - fpight of Nature i it felfthat wedoufethem. A- 
 mong the many Proofs they bring to confirn : | 
 eo ey Opinion, I fhall only mention two in th 
 place. The firft is drawn from the Strudure .o! 
 _. the parts of our Body ; Each Animal, fay they, 
 has Members and. natural Inftruments, that ar 
 4h A proper ta) {eize the Prey, which is neceflary for 
 , . ¥ts Subfiftance: For Example, Thofe Animals? 
 . that feed upon Flefh, and which, as they pretend, 
 ~~ are the only ones to whom the ufe of Flefh is pro- 
 pets have ufually a large Mouth, fharp and pier= 
 ging Nails, ftrong Teeth, anda good Stomach, 
  fitto digeft raw, and the molt folid Food ; where= 
 --as Mankind, on the contrary, have. but a fmall 
 Mouth, foft and weak Teeth, a tender ‘Tongue 
 “anda Stomach that is not proper for digefting 
 of raw Meats, fi nee it cannot well digett thom 
 _ that are boiled. 
 Jy hey, ache ie fecond place, ‘That befid 
 ‘Sty the Flefh of Animals do, by the’ exceffive : 
 ; Fermentations they caufe in our Bodies, corrupt af 
 our Humours, and occafion divers. Difeates , 
 They farther obfer ve, that thofe who feed upoi 
 _ grofsFlehh to excefS, fuch as is that of moft qua 
 - drupeds, they become grofs, ftupid, and as vf 
 _ Man may fay, acquire a “refetnblance of Temper c 
 and Inclination with thofe Animals whofe Flef 
 they feed. upon. And this was the reafon that 
 in ancient times there were fome saith wh 
 ae chp) eeegtee . WO. d 
 

 
 ‘the Noble Qualities of thofe Animals for theni-. 9 9} 
 i elves 5 ; we likewile fee, that thofe who live upon re ae 
 Goat 5 Milk, are ufually more. lively, ative; andes) st 
 
 frouldn: not eat the Flehh ee any y Animals,bat fuch a asi | 
 were Strong and Couragious, in order to acquire 
 
 nimble than others: Galen fays, ‘upon this occa CATER eke 
 fion, Lib. 3. of the Nature of Foods, that thofe == 
 who live upon the Flefh of Affes or Aamehes BEB So ee 
 nfually heavy, and dull of Underftanding.-. age OG 
 
 _ But in an Anfwer to thefe Objeaions, fens 
 “Said i in the firft piace, that Man, inftead of thofe 
 
 
 
 Armsand Inftruments which carnivorous Ani- _ Pores, io 
 “mdls have, hath Induftry and Reafon, whichare _ vy 
 
 preferable to all: And in the next place, If Dif- 
 
 -eafes do proceed f from the immoderate ufe of the - 
 
 Fiefh of Animals, it’s the faule of thofe that take 
 
 “it to excefs: And laftly, that asfor Plants, there = * 
 are many. of them that prove certain ‘Poifon® if, + 
 eaten, and that?tis not certain, that the Fiefh oF | 
 
 vany Animal, when eaten, has the fame effect, 
 
 Asfor my felf, Lam of Opinion, without en- 
 
 eens into all thefe Difcuffions which I think to 
 “be of little ufe, it may be faid, That the ufe of 
 Animals Flefh may be convenient, provided, it 
 
 be in Moderation, in as much as this affords 
 
 fe ood Nourifhment ; however, it may be, if it 
 ha 
 
 content to feed upona certain number of Plants _ 
 “only, it would have been never the worfe for 
 
 d never been ufed, and that Men kad’ been 
 
 them: But it’s no longer aqueftion to be difpu- 
 ted, andif it bean abufe, it has fo long obtain- 
 ed ‘by Cuftom in the aes that i is become 
 —necefflary. » 
 
 There were anciently a great hany Philofo- The Opixi- 
 
 _phers, who from a great many Chimerical Ideas, om of ry- 
 formed by them, thought it a great Crime to agoras, 
 eat the Flefh of Animals. Pyrhagoras was the ng 
 _firft that undertook to defend their Lives. E- 
 
 _ very Body knows that this Philofoper fancied, 
 
 | 
 | 
 | 
 | 
 , 
 f 
 
 that after the Death of one Animal, his Souk 
 » ba | - Ralled 
 

 
 
 . te Be tarch, were almoft of the fame Gpitiion : Nay, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 pal ‘into ‘the Body ofa ane “Of the like 0 or 
 - different Nature 5 and from this Principle, hell 
 looked upon- thofe to be infamous Perfons, who 
 endeavoured to ‘prolong their own Lives by t 
 » Death of others. - Empedocles, Porphiry and P 
 
 
 
 there a are feveral Sects in the Eaft fo ferupnlous in 
 -_ Aaloving the Opinion of the Tranfmigration” 
 of Souls, that they durft not fo much as kill ; 
 _ Flea, or the, moft defpicable Animal ; and wher 
 _ they fee any Chriftian go about it, ‘they. readih 
 Be, themfelves, and offer Money to redeem) 
 Joyce che: Life of that. Animal, which afterwards t they 
 ny fet at Liberty. be 5 ee a ‘| 
 
 os As the Ridicblowmnens of. tne ‘Gptition a and 
 the Confequences thereof are very manifeft, we 
 
  fhall dwell no farther thereupon, in as much as 
 _. that there is no Chriftian Philofopher fo much a) 
 _ Fool, as to give the leaft heed to fach extrava- 
 _ gant Opinions: Indeed, there are fome Religiz 
 ous Orders in the Church, who will not eat any 
 Fleth.; but this they do, or pretend to do, out) 
 ofa Principle of Mortification, and not with any 
 a __ regard to the Errors of the Pythagoreans. an 
 “ON sapere There are feveral People, who out of Super= 
 “on of the ition’ Confi derations, dare not eat fome Ani-" 
 _ Indians. mals, For Example, they do in fome part of the 
 Indies give divine Honoursto the Ox, iafomuclil 
 » thatae is according to their Principles, at leaft™ 
 wer / as reat a Crime to knock down an OF as to Kill 
 
 ~The Egyp- a Man. 
 siansand ~ Plytarch fays , That Sees “was ancient 
 ahenians, held in great Veneration by the Egyptians ; and 
 that the Athenians had fo much Rei e& for thot 
 Animals, that they judicially Bi oveeted agai KB 
 thofe who flew a Ram. | 
 
 The Egyprians alfo efteemed Goats very much, 
 _and durft not eat their Fleth, according to th nee 
 - following Lines of Fuvenal + | 
 Nefas rhe fatiom jugulare capelle 3 5 
  Carnibus humeanis had ba ee o, 
 
 
 
 
 
ae SUD ee ife of | ven 
 
 meld it be Aawfal Tae to ini Sacred. cae Wy Moles 
 
 “with Prophe ane, we fhould alfo fay in this place, f begs ae 
 
 that the Law of, Mofes forbad the Fews to eat of “arinalss 
 fome fort of. unclean. Animals, and fuch that the, Jews. ‘ 
 
 “were* naturally Fat and Heavy, left their Flefh » Bee 
 
 | ‘being hard of Digeftion, fhould make them La- : 
 
 wy and Idle, and divert their Minds from the 
 
 4 Werhip, of GOD; ‘and this was the zeafon 
 
 : ‘that the Sews durit not eat the Fat of Oxen, 
 
 “nor as much as touch. Swine’s. ‘Filefh : They 
 
 were likewife pofitively | forbid to ufe the Blood 
 
 of f Fowls, and four-footed Beafts: But enough 
 
 “of this Matter, Let us ‘nowW more particularly - 
 
 ge 0 fg Feeds. that Animals. do pote | 
 
 Us, 
 
 
 
 
 
 
 
 
 
 <y 
 
 
 
 
 
 
 
 
 CHAP. 
 
f 
 
 I Choice. = 
 
 Wl effetts. 
 
  cesno ill Effects ; but theyate not good for thofe 
 who have a Loofenefs, caufed by the flacking of 
 
 X 
 
 — 
 
 Principles, Veal contains much Oil, Phlegm, and volatile” 
 Salt eh Ne ea ee 
 
 Lungs ofa Calf are pectoral, good to qualify the. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 i Pas By a, 3 or 
 , Ls ney sik os ) ae Me) 2 
 a . Aa pve Gait) 2 Sian i 5 Bs 
 Y Rat f ee ey lies. uke \ ack 
 rea Ny 8 ae i hh Seas } ng 
 a a he r +. ik a Fe, 
 at q or 2 Ay Dee Ohpot | Ae! 
 . ee fa 2 Oy re ee 
 AEN aie: mob Fe SH : 
 ot ay aes 
 Ts Sapien 
 
 ty 
 
 
 
 and Throat, and 
 
 their Subftance is glutinous, qualifying and: 
 moiftning: They are boiled in Broths, to mode-” 
 rate the lofs of Blood, Women’s Terms, Piles,” 
 and fpitting of Blood. Calves-liver has that in 
 common with other Livers, that it binds and™ 
 
 produces grofs Humours) 38 ae 
 Veal, andthe other parts ofa Calf being endu- ° 
 
 ed witha Juice that is temperateenough, produ- 
 
 the Fibres, for they’ll increafe this Diforder. ~ 
 

 
 
 
 
 
 
 
 
 
 
 
 
 p ae f ehlaahy Ae 
 jy prose’ pl et ie allt 2a 5 rh ee bk ral 4 cos tt) 
 ly ‘ iyi Fu f ae, # rae icty aa 48 
 gree Pat, eae CL 2 Ie 4 Syah Wrest ‘i 
 > oh ee eg eI Ay ¥g amis a 
 
 Met ORO eile) hte O50 eee MOE ain a phyg bone ge Go.) eon 
 es ne, rebel and accuftomed 
 to conf 
 
 Food, and that does. 
 
 Dh lot fo foon confume as 
 Ba a sa ai 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 the other parts, are tender, dainty, and ealy of Digeftion ; 
 I irder, and confequently not fo ealy of Digeftion. Bruye- 
 ‘Tinus fays, the Romans and Italians left their Calves to fuck 
 ix Months, and fometimes Cae 
 
 fix Moaths, and fometimes even a whole Year ; and that 
 during that time, they took care they fhould eat no Grafs, 
 
 
 
 ty, healthy, and better tafied: In fhort, as thef€ Animals 
 
 Petter. fed with moift Foods, fitch as Milk is, the more 
 _ Averroes commends Veal to fuch a pitch, that he {cruples 
 Mot to prefer it before Fowls. Avicen pretends, “tis very 
 “wholefome, and that it) produced good” Juices. . Laftly, 
 Galen fays, that roaited Veal is eafy ot Digettion, and very 
 ' Nourifhing. ~ It’s eat roafted or boiled, and ordered many 
 
 _ Vea} is aourifbing, cooling and moiftning, becaufe it 
 | Contains an oily, vifcous, and balfamick Juice, that is fit 
 
 --mours, and to moderate their Fury and Impetuofity : This 
 | Feal \oofens the Body, by making the Humours contained 
 “in the Veffels more fluid, and the Paflages more free and 
 open. The good Effetts of the Head and Feet of a Calf, 
 _ proceed from the vifcous Juice, contained in a large quan- 
 tity therein. As for a Ca/f’s Liver, as it confifts of a com- 
  patiand earthy Subftance, as well as thofe of other Ani- 
 _ mals, it’s not Rrange it fhould make the Humours grols, 
 and bind the Body. They make ufe of the Fat or Suet of 
 _ Veal, and efpecially that about the Kidneys, in Pomatums : 
 
 This, as well as the Marrow of the Animal, is of a diffols 
 ~ ving ‘Nature. | | . 
 
 nftant Exercife, who require more folid 
 
 very young, and while it fucks, becaufe then its Flefh, and 
 
 are naturally of a dry Conftitution ; the younger they are, » 
 
 he Effects their Flefh fhould'produce, becaufe “tis in a 
 
 « Tt agrees at all times, with any Age or Con- Time, Age, 
 Hitution; but ’tis better for weak and tender 274 ©o”- 
 
 People, and fuch as live a fedentary Life, than/¥*"" 
 
 PS ye 
 f \ 
 me, 
 
 Be Gay bite yorne sta Com) ocx ome sootet Acta 
 “& wellknown. Wehave faidit fhould bechofenwhen 
 
 whereas thefe fame parts will afterwards become drier, 
 
 asbeing perluaded their Fleth would thereby be moredain- _ 
 
 Vers 
 
 other ways: They alfo make Veal-pies, which are very _ 
 
 ' tounite with: the folid Parts, to embarafs the fharp Hu- 
 
 The Fag 
 and Mar- 
 zo of Veal 
 
 L 4. ro The | 
 

 
 
 
  Remes. 
 = ae Latin called Coagulum, is nothing but a cheely ma 
 ter, that is found in the lower part of a young Calf’s Sto 
 ee ‘It’s a kind of curdled Milk, which contains much 
 .- volatile Salt, and ferves inftead of Leaven, Asaph re 
 _ Aliitents wherewith the Calf is fed. a , yt 
 
 n may. 
 
 _ that moft People, who always feed upon noha 
 _ but Beef, are ftrong, vigorous, and hail: In- 
 
 a wanton 5 becaufe it runs about, and Sens beleshae ike “| 
 
 olen ieividede into feveral other Species, which 
 
 The Beef that you chufe fhould be as young a 
 thay be, fat, tender, and fed with good Food. 
 
 Gs not: eafily: feparated aut dilfolved, and is; 
 little binding. 
 
 Galen mentions; but when tis young, itis good 
 ‘Food. Again, Galen might perhaps have rea" 
 fon to fay what hedid about Beef, in reference 
 ~ to the place where he lived. In a word, “tis 
 not alike every where, but very much varies,’ 
 both as to GocdnefS and Taite, according to the 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 : i reatife of The os a 
 
 “The Ribinely waicis is, made ufe of to curdle Milk, and a 
 
 LA Calf in ‘Latin is called Vitulus, a Oil one ¢ ; -becaul t 
 Of its Youth ; or @ vitulando, id eft, lafciviendo, to be 
 
 
 
 mot other young A pumali ieee oe 
 
 rr Here are snd es ne of No ‘ 
 tame and wild onesy the laft of which 
 
 
 
 all ef them feryes for Food in foreign Countries, 
 Beef is very nourifhing, and is a Food aay 
 
 Galen, in his Third ‘Book ‘of the Nature o of 
 Foods, difapproves of the ufe thereof ; becaufe 
 he {ays tis hard_ of Digettion, produces grofs 
 Humours, aud melancholy Affections ; for all 
 that, we do not find, in thefe Countries erg 
 ’tis fo much ufed, it has fuch ill’ Effects ; 
 
 deed, old Beef may produce the ill Effects which 
 
 Gountries and Paftures shes Cattle teed te 
 
 z y Bey . 
 
cae eT PF. 6 et Ee Nee BOT, A FY ate ie bate? 
 ar ee a Tk ae re ae Siecet ha "4 m3) eer ay aap 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 * 
 
 | volatile Salt and Earth. 
 
 Beef, and the other ‘edible parts Be an 04, Time, ey 
 agree. at all times, with | young bilious People, 274 Com 
 with thofe that have a good Stomach, and are mtion. | 
 - prett much ufed to Exercife or. Labour, Ce ae 
 
 oe oe R E n 4 RK. eer 
 
 en FO) 
 
 
 
 rie N Bi Calf i is grown up, and has SEENEL | its ‘fan Bub, 
 
 VV Strength, “tis then a Bull; but if care he taken to | 
 Chive. the fame Gelded before that time, it becomes an’ Ox; 
 
 as that the Ox differs no otherwife from the Bull, faving, 
 
 "that being Gelded, it grows larger and fatter, bit not fo 
 - ftrong” and fierce, and much eafier to be tamed, 
 
 : A Cow, as every Body knows, is the Female ; and the 
 - Fleth of this, as well as of a Bull, is not fo wholefome, nor 
 fo pleafant to the Tafte as that of an Ox 5 and. therefore 
 
 € ‘tis not fo much ufed for Food. | jak 
 
 Pliny fays, that Coms do not ie ahore fifteen Years ; ; 
 baad that Oxem and Bulls will laft till Twenty ; and that 
 they’ are never fo ftron«, as at the Age of five Wears. \ 
 ~  Thefe Animals differ confiderably in refpect to bignels, Difference 
 variety of Horns, the different Formation of fome parts of — 
 
 _ their Bodies, the place from whence they come, and feve- 
 
 _ ral other Circumftances, too long to be inferted here. 
 
 < Alvarezius affares us, That there are fome Countries where 
 _ the Cows are exceeding white,and have no Horns, but long 
 
 and hanging fars. T “hele Cows, he fays, are alfo as large 
 
 as Camels, The Cows are fo fmall in 4frica, that they 
 
 _~ fearce attain to the bignels of our Calves, but at the fame 
 
 ~ time they are very ftrong and hardy. 
 
  Ariftoile obferves, That the Oxen of Foyer are larger 
 
 than thole ef Greece; Every Body knows they are bigger 
 
 in England than im France ; and that their Flefh is better. 
 
 There are wild Cattle in Scotland, exceeding, white, and 
 
 _ haying much Hair on their Necks. "Thefe Cartle are flerce, 
 
 _ and abhor Mankind cothatdegree, that let them buc touch 
 or feel a Plant never fo little, they dare not come near it 
 
 ~ for feveral Nays, 3 
 
 - Some will have it, ‘that there are Cows in Ahie holo 
 ‘Horns are like thofe of Deer ; and that there are others 
 
  alfo in the fame Country, that have but one Horn i in their 
 
 ~ Foreheads. 
 
 The Beefs in North- - America are crooked ; and ’cis faid, 
 
 - that’in the ce of rae! hey are Ns as big as Ele- 
 
 bants. 
 ee , Beef 
 
 Cow. 
 
 
 
 
 
 a | 
 
 eesti in all shes ants si it, contains much Oil, Prince ish 
 

 
 a 54 ea Treatife of Foods! oe ‘ 
 
 "Beefs is a Food that does not eafily wafte, becanfe it con- ! 
 tains a grofs Juice, which being once condenfed in the 
 ane Velficles of the Fibres, fticks: fo faft there, that.’tis not ea- 
 
 : _ fily {eparated therefrom :. It’s alfo upon the account of th a 
 _ earthy Juice that Beef i is bindings , 
 
 ‘There are many parts belonging to an. Ox. ‘thati is uted ia 
 ~ Phyfick,. as the Gall, Horns, Tallow, Matrow, ce. a. 
 
 Ox in ‘Latin is Bos, and in Greek, : Bis, om F Bucived | 
 Bbexe, becaufe it feeds Men with its Labour: ‘and Elefh. £004" $ 
 Neh Pia Sa A Bull i in Latin is Zaurus, Ae meas says, ame Werewiv, : 
 | : ei ue Upay, @ cande extenfione, fromthe length of its Tail. 
 ee: ‘ _. A Cow with Calf in Latin is called, Forda, a fitie oy F | 
 
 ae Sec to this Line of Ovid. aint . 7 
 
 = omg 
 
 
 
 
 
 Ae eS. ~ “Forde de free bas ¢ a, , feamdege di iia frend 
 eri : seek RSS ; i “= S i: ie Tye ee a 
 an ie fe sc H A P. A. eo er | 
 ee de a ee OF Hogg. ee NEA eS a 
 Rind I Here are e two forts of fnsk viz. tie wild e 
 
 and tame Ales ;\ we fhall {peak of the 
 
 - laft here, and of the other in the next Chapel 
 Choice.’ ter. You are to chufe the Flefh, and other 
 
 - parts of an Adog, that is neither too old nor 
 too young ; but filch as is large, fat, tender, = 
 and laftly, that has been well fed, as ‘with AS 
 | crons, ‘Maft, Beans, Turneps, oe. a) ia 
 Good ef- All the parts of an Hog is. nourifhing aio ‘a 
 feds. and affords Meat that does not eafily wafte, and 
 3 fuch as makes the Body a little Laxative. _ “y 
 effets: . Pork is hard of Digeftion, produces many § 
 dull, vifcous and grofs Humours, and i is looked ae, 
 | upon to be bad for gouty Perfons. — at 
 Principles. It contains - much Oil, volatile Salt . and s 
 Phiegm. a 
 Time, Age, It agrees chiefly i in cold Wertee with young “Ge 
 and Con- People of an hot and bilious Conititution, with | 
 ftitutiom.  thofe that have a good Stomach, and ufed to La= 
 ~ bourand Exercife; but for old, weak, tender, 7 
 and idle ed a it’s not good for them, iy Ee 
 REMAR KS. q 
 

 
 y Creature, that delights in Mire and Ordure 5 but 
 “its Fleth, as well ae its other. parts, hav 
 and are much uled for Food. 
 
 
 
 “When a Hog is about a Year old they geld ee ae Meislig: 
 
 "9 
 ‘then he isin Latin called Maialis. He then grows fatter, — 
 e Fleth more Juicy, and better tafted than before. 
 
 A Sow in Latin is called Porca, or Scropha, and not fo Pore 
 uch ufed for Food as the Hog 5 ee becanfe the Flefh of it Scrophe 
 
 es not: ‘tafte fowell 
 JAS for i a. ‘Pig, in Lat ‘called Porcelen,. a great m 
 
 many 
 ople make a delicate Difh of it roafted ; fome fu fume reel a 
 
 fith Herbs’or Onions + That. Pig, which’ is neither too 
 ‘ollng nor too old, is moft healthful ; and the reafon is, 
 
 q VERY Body Rowc that an oe isa 4 ty fice 
 
 tes 
 
 Pig. 
 
 at as this Animal is of a moift Nature, this over-aboun- 
 : ¢ ing Humidity is to be found very pientifully in him while — 
 
 pyoung, than when fomewhat older, when the Fermentation 
 
 “of the Blood, that is then in its full. vigour, diffipates and be 
 
 pels the ‘dull and vifcous Humours out of the Body 3 
 neither muft you chife a Pig that is too old 5” becanfe the 
 Fermentation of its Blood and Humours, having afterwards 
 
 taken away the moft {pirituous and exalted Principles, its — 
 
 folid parts are no more animated as before, but become 
 
 “a a a hard of Digeftion, and not fo proper to produce Bod. 
 PEnets. es 
 
 {A Hogisa sreedy: Animal, that makes wafte where.ever 
 
 it comes, and yields no profit, but when ‘tis killed ; but 
 
 
 
 then you have its Flefh, Fat or Greafe, its Puddings, Guts, 
 
 and other Parts, which are almoft all ufed : This. Animal, 
 
 een ‘not without reafon, is’ compared to thofe Milers, who 
 think of nothing but to heap up Wealth continually at the 
 charge of others, and do no good till they are Dead, 
 when. they forced to leave that to others; which they 
 is pom not carry along: with them. ~ 
 ~A Hog is fubje&t to the Meafles, Leproly, Se. becaufe 
 ‘ fuch as are like to produce thefe and the like Difeafes. 
 ae ‘Pork, 1 mean the Flefh and other parts of the Ag, are 
 ‘ bese enough, and afford a Food that does not eafily 
 ~ wafte ; becaufe it contains oily, balfamick, and vifcous Prin- 
 ciples, which eafily ftick to’ the Fibres of the Parts, and 
 _ there ftick in fuch a manner, that they are not eafily {e- 
 
 eS 
 * 
 
 - patated therefrom. Pork is alfo loofning, becaufe the oily, 
 
 and phlegmatick Principles with ae it abounds, loofen 
 _ the Fibres of the Stomach and Entrails, and dilate the grols 
 ~ Humenuts contained in thofe Parts. 
 
 Gales 
 
 “*tis fall of grofs Humours that have but little motion, and 
 

 
 _. of certain Perfons, whom he made to eat Man’s Flefh in- 
 
 to ‘hard. Labour, were never {© ftrong and vigorous, 
 
 _ Hogs-dung © Hog’s-dung outwardly applied is good to ftop Bleg ding : 
 
  Etymolozy. F 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 re, eas be Mage ~ Ree ee i oe 
 
 AT reatife of Foodsa 
 ee ee Ro ee ct Ce AM As EN a | 
 Galen pretends to tell us, that Pork is not only better 
 _‘tafted than the Flefh of other Animals, but alfo that it is” 
 more wholefome: He likewife adds, that ’tis much like un- 
 . to humane Flefh, which he proves in his. third Book and 
 - fecond Chapter of the Nature of Foods, by relating a Story” 
 
 Meee 
 
 _. ftead of Pork, without their being able, either by their 
 _ tafte or fmell, to difcern the Cheat putupon them. Laft-_ 
 ly, he affures us, that Pork when well digefted in the Sto-— 
 — mach, affords more Nourifhment than any other Food 5 
 and upon this occafion he fays, that the Ashleres, or young — 
 People, that praétifed Wreftling, and fuch as were inured» 
 as when they fed upon Pork 5 and that when thof= People, 
 who were ufed to this Food, did but only one Day live” 
 - upon the Flefh of another Animal, and ftill continued the © 
 _ fame Exercifes,they found themfelves weaker the next, and © 
 not fo fit to renew their Labourss and finally, that when © 
 
 a Pe 
 
 they continued feveral Days to difufe. Pork, their Strength © 
 
 fenfibly decayed, and they grewleane = 
 We readily agree with Galen, that Pork may be very © 
 nourifhing and wholefome, for thofe whe are ufed to Fa. ~ 
 _. tigue and hard Labour; becaule it’s durable Food, and 
 not fo foon wafted : But we are far from believing, that © 
 Pork in general is wholefome ; on the contrary we are Q- © 
  tisfied, that it ought to be uled moderately. In fhort,the ~ 
 way of this Animal's living is fo lazy, idle; and unaétive, © 
 and the Ordure and Filth it: continually feeds upon, fhew 
 us plainly, that its Flefh is fall of ‘vifcous and grofs Juices, © 
 that is fit to produce Humours of the fame Nature, to 7 
 
 - caufe Indigeftions, and feveral other Inconveniencies. 
 _ AS Pork is ufed for Food in feveral Countries, there are 
 fome who do not eat itatall. We have already in ano- q 
 ‘ther place faid it was forbid the Fews, The Arabs, Ma- ~ 
 hometans, Moors, Tartars, and feveral others, {till followthis — : 
 Cuftome gs: 2 SS ed 
 Hog's-Greafe, or Leaf of Fat in his Belly, is ufed in © 
 
 x 
 
 Phyfick, in order to foften and diffolve. \ ent 
 ‘Old Bacon melted produces good Eifetts upon Pock- — 
 holes, and in cleanfing and clefing up of Wounds. 
 
 
 
 
 
 at the Nofe, for the Squincy, and Scabs: 
 *Laftly, Hog’s:Gall will make the Hair grow, cleanles 
 and cures Ulcers in the Ears. 1). 45 ages Sa 
 A Hog in Latin is Sus, from the Greek, ‘vs, which alfo — 
 
 gnifies che fame thing: ‘They called it alfo Porcus, quaft 
 Jpurcus, becaufe-it feeds upon Filth and impure things. q 
 

 
 
 
 
 
 
 > Mey) olor oar era ime ie ABS eater 
 Sees bur Pr at er a Be peer ay ; AE SAE 
 Ar aca eee ve bi a aa Pears) POD ees ine oh 
 i; “Gees Aes . 
 
 
 
 as 
 
 | |. Finally, they ied it formenly, Thyfts, a Qvery, to facri- a 
 | fice ; becaule ‘tis pretended, that a pes was the ficft : 
 | B at oa, was s offered | in Sacrifice. i eee 
 
 Of che Wild-Bo ee or 
 
 
 
 
 
 
 
 
 
 
 
 “ ou J enght to Mie a “Wild-Boar eee is Choices 
 i. young, fat, well fed, and tender fiefhed : : 
 ke He ought alfo to be hunted, and well run. 
 p> _ Wild-Boar is very nourifhing, and is Food ht Good as 
 
 = doth not foon waite, but ae. cafier oi Digelti- his 
 ~on than common Pork. 
 ~~ It produces grofs Humours, and i Is not good efits 
 3 for idle and tender Perfons. ba 
 
 = volatile Salt and Oi). 
 | The Flefh of a Wild-Boar is good chiefly i in Time, Age, 
 "Winter, for young People of a hot and bilions 474 Con- 
  Conftitution, for thofe that tag a arecod 5 Sto- speatterys 
 pmach, and hat Fatigue 1 much. ee 
 
 (REMARKS. 
 
 “pe Wild-Boar § is {0 ‘called, eciue? tis of the fame 
 | fhape and bignefs with the: tame Hog, andthat it 
 | fives in Woods. It’s fiercer, more nimble, and rougher 
 | brifled than the other. It’s. ufually of a black, or dark- 
 sed Colour, though Paufanias fays he had feen white ones. 
 Pligg and other Authors aflure us, that there were no 
 | Wild-Boars in Candia, Africa, and the indies And lian 
 obferves, they had none in Macedonia, the Spaniards 
 have found’ fome in America, which were much finaller, - 
 had afhorter Tail, and their Feet made otherwife than 
 thofe of our Wild-Boar 5 and their Flefh was alfo more deli- 
 cate and: eafier of Digeltion than ours: And laftly, thefts 
 net thofe in fome places that hada pait of Horns on theis 
 Heaas. 
 The wild Boar in Latin is called Verres frluaticus, and the 
 Sow, Sus fera, of. Seropha fylveltris. Thefe Animals couple 
 ix the beginning, ef Wiater, and ea keep eee 
 f 
 
 PB 
 
 #3 
 tae 
 
 the Wild. Boar. bie 15 7 ip 
 
 All the. farts of a Wild- Bear contin mich Eee 
 
 ia 
 

 
 ae foe ier Payer “The Sow pigs in the Sprig. und fol e 
 i yi that end, pitches upon the mo e 
 ‘ fhe can find. When the Wild-Boar is abont covering t 4 
 ho Sais Hie ‘Briftles ftand up. prodigioufly, he foams at . the 
 Mouth, and makes a fearful noifé with his Tusks: Healfo) 
 
 : i and that fometimes fo feverely, that they afterwards bes 
 “come ufelefs to him. _ Zomer fays, that the Wild-Boars which 
 
 ae Vane without piffing, the Urine in the Bladder gathers to 
 _ fach a quantity, and burdens him fo much, that he cannot 
 
 yun; fo that if a Huntfman at that time comes Upos him | 
 it’s impoffible for him to fave his Life by flight. . 
 
 _ Wild-Boars is not a like good. Thofe that are pen’d up in 
 Parks are not fo good Food as thofe that rang ge abroad,” 
 and feed upon Roots, Swine-bread,. Corn, and all forts: of 
 Fruits they can meet with. 
 
 | lives. upon 3 : “and for that reatoa its Flefh j is not a vifcous, : 
 more agreeable to the Tafte, and eafier. of Digeftion = ba 
 This Flefh is very nourifhing, becaufe it contains oily and — 
 -balfamick Juices 5 but “tis proper only for thofe that are — 
 ‘Fobuft, and, fatigue much, becaufe that being very clofe ” 
 
 - digeft it. Moreover, as Perfons who are.ufed to much ~ 
 - Exercife lofe a great deal of their Subftance, they mutt ” 
 
 wrild-boars 
 : Zysks ry 
 
 > in this manner Geld ‘themfelves, are larger and fier " 
 : than. the others... < 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 0 A Treatife ¢ of Foods. a 
 
 fecret and inaccefhible: place 
 
 at this time rubs his Tefticlesagainft the Bodies of Trees, 
 
 my 2 
 
 Je (aid. tha: when a Wild-Boar has conned fome. 
 
 Pliny fays, that Servilius Rullus was the firft of rhe! Ro- 
 mans, who brought up the Hunting of the Wild-Boar :— 
 However we are here to obferve, that the Flefh of all 
 
 va he; Wild Boar is not of {c moift a Nature as the com= 2 
 
 and compact in its parts, it requires a ftrong Stomach to 
 
 have gro{s Food that Ricks to the Parts, andj 18 not fo eafi- 
 ly {pent. ’ 
 The Wild-Boar fon his defence has two be #, pretty | 
 
 thick, hard, fharp-pointed, ftrong, and crooked ey 
 
 and thefe» noe on each fide of his Snout, and are v 
 dangerous. | When the Beaft is Dead, they take thele ‘ 
 Tusks, and Jet Children fuck them, in order to make their 
 Teeth the more eafily to break out: They are alfo, when 
 
 reduced toa fine Powder, ufed in Phyfick 5 they provoke ' 
 
 ‘Tefticdes. 
 
 Wild-boars 
 Greafe. 
 
 siefs of the Humours ; 3 they ftop {pitting of Bloud, and the 
 Dote is from fix Grains to thirty or forty. | 
 
 Sweating and Urine 5 they confume and qealify the fharp- 
 
 
 
 
 _ The Wild. Boar's ‘Tetticles, and other parts on Generatie.. ; 
 
 \ takens. 6) 
 Wild.Boar’s Greate being: outwardly applied, is of a dif- 
 folvi ing, eee firengthning, and qualifying Nature. 
 
 ony are. proper to make Men vigorous, if internally 
 ite 
 
 € 
 

 
 
 
 
 
 
 Hes tts taconite hg Gall roe ‘externally applied, air Bxcre- aa, 
 
 Solve . fcrophulous Tumours, and ‘cure the AtcHe® 05 i?” ments and 
 
 ae: ‘The Wild-Boar in Latin is “Aper, quod afperis verfetur in Gall. 
 —Mocis : becaule: it pally yee 1a, ee anous ane Poly E ated 
 
 WW ous are to Baits a Lamb b that is hae ad Choice. 
 = fed, and whofe Flefh is delicate, and a- 
 Mp Beckie to the Tafte. The sole of eating Lamb 
 + commonly in the Spring. 
 - Lamb is of a moiftning ace fonthing: Nature, Good ef- 
 “very nourifhing, and lenifies tharp and pHngent fetts. 
 
 # ‘Humours. a 
 It produces: silbous, Rhibeoiasice and ‘grok effets, 
 | Humours, efpecially when it istoo young. _ a 
 is contains “aga Oil, | Phiegm, and Volatile Principles. © 
 = Le ae 
 
 mh: agrees in warm Weather, Naat young ane Time, 
 ous People; but Perfons of a hot and phlegma- ge and 
 ~ ‘tick Conftitution ue to. refrain from it, or Cou/tin 
 Monte dt Mealy, 2 yt, OT I 
 
 yo REMARKS. : 
 
 i} AMB is a D iiaotes ‘Animal well inowe: it’s ‘of a 
 “4, pretty moift Nature, and its Flefh fulh of vifcons, 
 
 wai 
 
 pe 
 
 aa) 
 7. Taga 
 es 
 
 - and grofs Humours, which likewife produce Humours of. 
 the famekind : Thefe Juices however make the Lamb to | 
 
 _ be of a moift, cooling Nature, fit to-qualify the over-vio- 
 lent Motion of the Humours, and to allay their fharpnefs. 
 
 _ The older the Lama grows, the lefs of thefe Juices it 
 does contain, for fo far in proportion as the Fermentation 
 of its Blood increafes, it attenuates, and more powerfully - 
 
 _ expells the dull.and grofs Matters contained therein. : 
 Lamb-Gall is looked upon to be good in the Falling- Gal, 
  fickne® : They take it from two to eight Drops, in a Li- 
 -guor prepared for that purpote cm 
 e 
 
 { 
 

 
 
 — Runnete 
 
 ~ 
 
 E ymolegy. : 
 a: ~ 
 
 _ cularly know his Dam, than any other Animal. And ine 
 
 
 
 : anciently a pure, clean, and proper Sacrifice. 
 
 
 
 
 
 
 
 
 
 
 
 at ¥ hi 
 “The anne hice is Hind i Lie Baer’ nit ae 4 
 Lambs Stomach, is good agaialt Poilon 5 and they a alfo_ 
 make ule of it to curdle Milk. a 
 Lamb in Latin is AgnUS, ex dyine aae becaule ic wat | 
 
 “Others derive the Word Agaus, quod matrem “fuam pr pra 
 “ceteris animamibus agnefcat ; becaufe he doch more parti-” 
 
 - deed, it’s fomewhat furprizing i in a Flock of Four hundred , 
 "Sheep, to fee every little Lamb know and diftinguifh his 
 
 own Dam by her Bleating ; and that they will n not then ine 
 
 So fal cs give cs eae, till eae nate shuns them. a 
 
 Choice. 
 
 | Good Ef- 
 
 feels, 
 
 I} Effeds. 
 
 Principles. - 
 
 | Time, Age, 
 
 and Con- 
 Hitmione 
 
 | “and | is eafy of Digeftion. 
 
 
 
 
 
 
 
 Cl H LA B aie rs ~ a Ve ag 
 
 
 
 s © * parts of a Sh as are young, ‘pretty ote 
 Verdes well fed, and bred. ina pure and dry 
 Air. 7: 
 “Well fed inten yields good Nourifhmen 7 
 
 When ’tis Old, it’s dry, hard, and net: eat 
 digefted. | % 
 “Mutton contains much Oil, and volatile salt, 
 in all the parts of it, ‘| 
 It agrees at all ats ae any Age and Con- 4 
 
 ok Ms or 
 ’ 
 
 REMARKS. 
 
 Wy H ENa “Lamb is attained to fach Shivicls. theyll 
 Geld it 3 bu¢ if not, they, call it a Ram. Te | 
 
 Sheep is the Female. 
 
 _ Ariftotle fays, thefe Animals are very infirm, and expr, ; 
 
 fed to as many Diftempersas Mankind. — 
 Ram’s Flefh is feldom eat, becaufe of its unpleafant fell, : 
 
 
 
 and rank tafte, almoft like that of an He-soai. The Flefh, 
 _of an Ewe isa little more ufed, yet not much in efteem, _ 
 
 becaufe ‘tis infipid, vifcous, and apt to Py grofs Hu- . 
 mours, and bad j vice, . a 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ‘did: ‘not Stee Ae. 
 
 not arrive to 
 
 ey live longer OFS. ec 
 re in. Ran Oligo e - 
 
 "Years in fome ary. oe oy 
 
 eat “The ps of Ethiopia live 
 or ne Yeas, and the Rams acer, according 
 
 | nimals.. differ He derably, according to the Difference 
 ifferent Places they are bred ine The Sheep of Egpptare — : 
 than thofe of Greece: Thole of Ethiopia hive no” 
 ol, but rough | Hair like that of Camels : 3, Therearemd- 
 Countrie $ where the Sheep have fuch large and heavy 
 ils, that they can bardly ftir them. In Afi2 they have 
 heep that are red. Helfor Boetius fays, that they 
 a certain County of scotland, yellow Sheep, with 
 eeth of a Gold Colour, and their Flefh and Wool es 1 
 Sor the Colour of Saffron. Elian obferves, that they are Urn es. 
 “very fmall at Chiv for want of Pafture 3 in the mean time 7 
 they make very good Cheefe of their Milk. In Africa 
 the Rams and Sheep are brought into the World with Horns » 
 “on their Heads ; and they have none at all in Portus. 
 - The Gall of a ‘Sheep i is made ufe of to cleanfe the Ulcers Mutton-gall 
 Pr of the Eyes.” ~ 
 __*They make ule of its Suet ‘inwardly taken to ftop the syor, 
 - Bloody-flux : They do alfo mixit in Pigtmentss Plaifters, 
 and Pomatums, for diffolving and lenifying. is 
 A Weather in Latin is called Vervex, a verpa, the Geni- Byymolegy. 
 1, becaufe*tis Gelded 3 or elfe 2b inverfis adempti/¢ que tefti- 
 bus, becaufeits T efticles are cut out. 
 cae Sheep in Latin is Ovis, from oblatione, an Offering 3 : 
 “hecaufe, if we believe if dorus, they at firit offered sie, 
 ! “and not Bulls in Sacrifice. _ : 
 ‘The Ram in Latin is Aries, b ara, an Altar-; ; ‘esate KA 
 : “the formerly placed it upon the Altar to be Sacrificed s 
 In Greek they call it va pethaps dere’ F nee] @s froin 
 is pene brine 2 
 
 * 
 
 - OR bsede GH AP. 
 
a fete. As this ‘grows ol : ler, -{ 0 in propor- 
 
 ae flsmion. : “Conttitution : a Itse looked. upon to be whole- 
 
 hard, and: not ealy of Digeftion 5 and therefore Aypocrate 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 i fog athe Ww 
 _ plesero ae ae Milk.) 
 
 Kid is ‘Aourifhing eno 
 
 Salle Is ealy 
 
 tion its Flefh. grows hard, of an unpleafan 
 Smell, bad Tafte, and hard of Digeftion. 
 RG ay in’ all ‘the parts of it, contains mu D' 
 - Oi, and. volatile Salt.” ss 
 Tt agrees. at all. ‘times,’ ria any” “Age a and. 
 
 - fome enough for Perfons that are newly reco* 
 -vering from a great Fit ot’ SCRACHS, “wherein ng 
 wea’ have been maties ea lowe. Oe 
 
 "TDA is a young ‘Male es a re he : oe younger | 
 
 the more it abounds with oily, and balfamick 
 
 ces, that make it. nourifhing, and apt to produce ‘thofe 
 other goods Etfeéts that are attributed. to it. When it 
 has atrained to a certain Age, it becomes ; an He-Goat ; but” 
 then its Flefh is of a rank. and unpleafant Tafte and Smells 
 efpecially in Rutting-time ; and. therefore not. much uled 
 for Food ; 5 however, they pretend, that when it hasb 
 . Gelded, while very young, it fattens much, and Te 
 s008 Juice. yy : 
 The Goat which is the Female i is not much: ie for Food, 
 “at leaft unlels very young s for otherwife her Fiefh become 
 
 
 
 does not approve of the ule of it. driffotle and Plutarch 
 aflure us, hat Goats are almoft anale Sick 5 and chat 
 . t 
 
 a) 
 , a 
 
 ’ 
 
 of 
 
 By i “Dy ten > ot 
 
 
 
 oy 
 -_ 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 to a kit d easleny, ‘Whith they pares 2 
 at their Flefh. Others fay they have obfer- A Fg 
 et to be without a Fever “however, theta. aah 
 thors who maintain, that Goats Flefh digefts 
 Stomach, is very nourifhing, and recovers de~ 
 ‘Strength amain. It’s faid, That a certain Wreftler | 
 Thebes anciently accuftomed himfelf to live upon’ Goat's 
 fh 3 and that he excelled all othets of his time in 
 and this might be, becaulé the Goat being x 
 itnble, and light Animal, and_ confequently. cons 
 ling. many ‘exalted Principles, comiminicated thole very 
 latile and aétive Principles to him. ~ ; 
 A Goat ufwally lives eight Years, but. thofe Me Eibiopis Aes : 
 vi two of thtee longer : They peel Vieess/ana dothem >... 
 hurt. t’sfaid, That the Olive-tree becomes bar- : 
 if they do but lick it never fo little 5 and’ thatthe 27 f 
 the reafon why the Pagans.would never facrifice aGoat ie 
 to Minerva. it’s alfo faid, that the Goat runs Mad if the | 
 eats fweet Baftl ; and that it kills her to drink of the Water : 
 ow here the’ Leaves of Rofelawrel. have Been, flecped for 
 e time. a ae 
 e. The Goat and port hives Guiting amon Sheep and 
 ygers; and Plutarch fays, that the Zyger has {0 great a 
 Kindnefs for thefe Animals, that if you would bring him 
 a Goat in his eater Extremity of Hunger, he will not 
 ‘touch him. P 
 ~ The Fat and Martow of thei éfe goa are. € a ‘Oftning, Fat ar a 
 diffolving, and qualifying ‘Nattre 3 and are alfo reputed Marrow of 
 _ to be good for ftrengthning the Nerves: Mie ea ethe Hes ‘ 
 4 Goats-dung contains much volatile and tharp Salt, which goat. 
 makes it to be of a diffolving, deterfive, drying, and di- Vertue. 
 --gefting Nature, fit to remove Obftruétions in the Bowels, Goats dung 
 _ and good for the Stone, if inwardly taken ? They alfo ap- Verte. : 
 ply it outwardly for the diffolving of cold Tumours, and. 
 _ other Tiftem pers; Wherein tis ufed for attenuating the 
 _ Humours. — 
 bia They mix the Gall of a Goat whee Bread, the whites of Goati-galt 
 Beggs, and Oil of Lawre!’; and thus ’tis looked upon to be Vertue. 
 | ba gn fora quotidian Ague, if applied by way of Cataplafin 
 to the Navel. 
 - _ He-goat's Blood, and efpecially if we believe Vanbelehont, He “oats 
 that which is taken from his Tefticles, being dried in the Blood. 
 Sun, is good againft Poifon, for provoking, Sweat, Urine, Vertue. 
 and Women’s Terms $ fora Pleurily, ftagnated Blood, and 
 the Stone. The Dofe is from twenty Grains, to two 
 _ Drams. 
 4 We fometimes meet with fmall Stones in the Gall ofan “Falfe Be. 
 ~ He-goat and Goat, which are Very like the true Bezoar-ftones yaar. 
 They are ood ageink Poifon, and promote Sweat. _ Vertues 
 foM Ss He-gout 
 
 
 
~~. 
 
 
 
 
 as a ts ‘and very well Bee 
 
 ne ; THE Wild-Roe oe | ee to be young, tender, 
 
 BN gh: far: -and well fed. . 
 fe f : Tits Fieh i 1s. good Food, very. nourifhing, inde 
 
 i Sou digefted. It’s allo. Lah to OPS ‘the 
 
 i fl, When this Aaiiati is growing ‘eke its a | 
 Principles. is hard, coarfe, and not caly of Digeftion. * 
 Taalgne ae Wild-Roe ae much ‘Volatile Salt and | 
 
 ee Gove ke ba eet 
 MOMS | At ageees: at all times, ‘with: any Age and | 
 * liswsion, Conttitution, na 
 new eh eal 
 
 * 
 
 
 
 
 
 
 sng es to run, atte he Tienes 
 oo ‘The Goat ir in ‘Latin is. called. - Capra, quafi ¢ ; dara; a 
 ue carpat ; becaule it brouzes, and bites off the tend 
 ~ Branches of Shrubs, and elpecially of Hay Vine ; and the 
 
 ab certain Fe | 
 
 
 
 
 
 
 ao a “facrifice a Goat to Bacchus. * 
 me Kid in Latin is Aedas, as 
 
 AG “4 
 As ‘ 
 
 
 
 ore the Roe Bi. wk, of Wild Roe, 
 
 
 
 
 
 
 
 eee FNS ‘ 
 
 oo fee ak 
 
 
 
 
 
 
 
 
 om H FS Animal is a kind of a wild He-goat, or Coat 2 
 They call it in ‘Latin, while ‘tis young and fmall, 
 Gages » but when grown big, Capreus. Re? © sagen st is e 
 _ named Caprea- - 
 “The Roe-Buck is much like a Stag, but not. near fo large | 
 
 it hath a weak Voice, but his Sight -is fo good | in Hew of. 
 that, that he. can fee by Night as well.as by Day. His 
 Horns are branched and (malls: he is fearful, and very fhy 5 
 He cither does not know, of ‘dur not make afe of his” 
 Horns © 
 
 ‘) ah 
 

 
 
 
 a oe Infults sof fees Ante en 
 ety in. his Heels. Heisverynim- 3 
 wiftly. He loves your Paptridges fo well, es 
 ongft them, and lives in the fame places — i ae 
 ebfervable, that when the She of this ~ ne A eae 
 ft her Male, fhe will go and fee foranother ts 
 nd when fhe hath fou ones ane Will 26 ana.) 7 2d 
 im to the place. where fhe hved before with her 
 buck; But when the Buck hath loft his Doe, he 
 he place he frequented, .and goes fomewhere _ 
 th another. There are Plenty of thefe Ani- © 
 | Woods and Mountains of the ips, Switzerland, 
 and oth Places. They take. them in the fame manner as 
 “they do,Deer. _ 
 Their Flefh produces everal good Effedts, ‘as before ob-- 
 ; and ‘the reafon of it is, That as ‘this Animal is — 
 alinott “always. in. Motion, | his Pores are very open, and © 
 ontinually let out a great quantity of erols and fuperflu- 
 ous Mciftures, which thereby contribute. to the making | 
 the Flefh of the Roe- ~buck more delicate, drier, tenderer, 
 and more agreeable to the Tafte: Bue when this Animal 
 grows old, this continual Tranfpiration having exhaled 
 away too much moifture, the Fleih alfo becomes too dry, “f 
 and confequently hard of Digeftion. - 
 ‘Fudius Alexandrinus does much - magnify the goodnefs oh 
 this Aniiral’s Flefh, he compares ic with that of the Wiid- »- Sea 
 Soar, for the zoodnef of its Talte, and other good Effeéts ; 
 But all the. Difference between them is, that that of the 
 Wild-Roe is ealier of Digeftion, but yet does not yield fuch 
 lid and durable Nourilhment as the other. > 
 They medicinaily make ule of the Gall of this ‘Animal Wild- -Roe’s 
 -againft drummings in the Ears, pains in the Teeth, dim- Gall, 
 nels of Sight, and Freckles in the Face. 
 a 4 The Wrid-Roe } is by fome called Dorcas, apg To Nexsuy, Exymoligy, 
 4 videndo, to fee ; for as we have already obierved, it has 
 avery quick Sights Martial calls it by the fame name ig 
 ‘a thefe Veries : . 4 : 
 H Sad : 
 | 24 (pa he parve lonabis Dorcada WAND BM es is 
 Pica (ee banc mittere wrba aes a ag f° 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 = 
 

 
 
 e Chere. ree 
 
 
 
 p | der, ‘fat and well fed. — oe 
 a | God fe Pie Flefh of this Animal, which + 
 : Rat ie e pilen, ‘produces’ ‘good. Juice zits, 
 
 ey tO. be good gee the Palfey, 
 
 - the Cholick, 
 
 : i ra When a De rer ft a Tittle ol 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Principles 3 “Te contains ‘much Oil. : in 
 
 the parts of 167 ae : ae 
 
 Time, Age,” It’s good. elpepiatty in Wihter ar old Peoplal | 
 
 vi Con- for fach as are of a phlegmatick Conti 
 siolsieaad and abonnd: with Pinions Hamiours,, ie | 
 
 ~ Allow-Decr : are a sitet a vas Goat : as Seat as. the Rae) 
 
 Buck. \t’s a horned, four-footed Animal, that i is very 
 
 “atlive, and runs exteeding. faft. It’s much like 2 Stag, 
 larger than the Wild-Roe, and of a yellow Colour. They i 
 
 ‘ fhed- their Horns every Year as well as the Stag. ‘Their 
 Tails arc longifh, and come down to their ‘Hams. The” 
 Doe is often white all over, and one many times” would 
 “take her for a Goat, but that hér Hair is fo very fhort. 
 The Fallow-Deer is ‘naturally very miei May 
 “puakes him ec and complain oh oe a 
 
 _Deme timetur Apter, deffendum ¢ con nila Ceroum 5 
 Inbeltes Dame, cae nif prada fumus Hae i Ae 
 
 ‘There are a great many People that do fot value the 
  Flefh ‘of wild Beafts, becaufe they pretend it produces grofs. 
 
 * and earthy Humours 5 however, that of young Fallow-Dect 
 is not only very agreeable to the Tafte, but, alfo whole- 
 
 - fome enough ; Jn fhort, as this Animal is almoft always in 
 Motion, his Bloed and Spirits grow continually more fub= 
 til, and the ill Humours evaporate by Tranfpiration, 4 in the 
 fame manner as thofe of the Wild-Roe do ; and therefore. 
 the Flefh of this Aaumal docs very near predute the fees 
 Ei ects 
 

 
 Sea 
 ee 
 Pade 
 f 
 
 
 
 ) pce et an ill fmelle 
 O , Animal being newly let, and. aa Blood of 
 Ss way the dizzinefsof the Head. 
 a de terfive ‘Nature, on cnr Dimnels, Deery 2 
 id V the. Eyes. | a 
 
 ts Liver is good i SUN Loofenet. i: 
 
 it fet 
 
 
 
 
 
 
 
 
 
 
 ‘Galen doth 
 
 wt Fallow: 
 
 Gall. . 
 _ Liver. 
 
 of ou Re to aie hat ‘whiclli is ; young, Choice. 
 and even ftill Sucking, if you can meer 
 ith fue a OUEnE. allo to be fat, tender, and 
 
 CES. 
 
 
 
 
 
 
 
 ts Flehh j is good Ta dorable Food, and very Good Ef, 
 Nourifhing, 
 As the Stag erows old” vee in proportion does 1 Effeds. 
  Flefh grow hard, clofe, not eafy of Digefti- 
 » heavy in the Stomach, and apt to produce 
 ‘ols. and. melancholy Humours. 
 ot approve of the ufe of it, ard Avicen pre- 
 | tends it caufes quartan Agues. 
 e Dae Stag contains much Oil, volatile Salt and. Principe, 
 Earth, in all the parts of it. 
 
 ‘It agrees at all times, with young Billous Peo- Time, Age, 
 on who have a good and ftreng Stomach, and 47d Con- — 
 
 re ufed to much bodily Exercife ; but old Men, Hiiution. 
 
 and thofe of a melancholy Gonliiracion, ought 
 bas abftain from it. Cg 
 
 REMAKK S, 
 
 LS 
 
 * 
 
# 2) 
 a 
 
 _in fonie places t 
 
 _ Stags. When thefe Animals in fome. parts of the Weft 
 
 afterwards ‘made Ene of to draw his. Coach” inftead +4 4 
 
 
 
 
 
 
 
 
 
 
 
 
 “many ages 
 long time. after Cafar 
 Collar: about his Ne 
 were infcribed, Hoc a 
 — fome Ages” after le De 
 Hind witha Collar abo 
 Noli me tangere, quia 
 Pliny and Ariftor 
 thi 
 
 
 
 ., t ede A > SP Peary rr oy Sass white Bt 4 
 and fome again eae, red. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 “ Pébple have gone in ‘Troops. ‘to. bunt. and Hdeiboy then | 
 There Cae many me them ard in Sw wit cute? ¢ 
 
 as ee have bean Ca Wes a have not fo. many. 
 
 have beén wounded bythe Huntfnen, they have Tecourle - 
 toa kind of Penny-royal growing there, that does recover” 
 them. ‘The ends of the Horns of the Virginia Stags bend © 
 towards their Backs. Their Tails are longer than ours. — 
 There is alfo.a. aa of a Stag in America that differs from — 
 
 ours, in that it is not fo high, has fmaller Horns, and his» 
 
 Hair hanging down almoft like our Goats. You meet with © 
 
 Stags in Mexico ‘which have loug Tails; full. of | Hair, 4 
 like thofe of Mules. Thefe Animals are very ftrong: A 
 certain Spanifh Captain once ‘tamed two of them, pth he » 
 
 Horfes. alta 
 
 The Stag is afh a dry and melancholy Conftitution sfo 
 “that the younger it is, , the more wholefome is its Flefh >. 
 - for then “tis moifter, more qualified, and properer to pro- 
 Guce the good Effeéts we have attribuied thereunto 5 cand 
 therefore the afe of this Animal is more for Men’s Health 
 while it is yet Sucking, than at any other time; There are 
 fome People, whd will hot ftay fo tong » Put fale them “f a 
 of. 
 
 ay? 
 

 
 
 
 
 
 
 
 
 
 
 Mehuoissaogre yf, ae 
 at that time more) ° 
 and full of fuperfluous 
 
 ( af 
 
 
 
 lved, its Fle , 
 td mor sy and agreeable to the 
 
 1. 
 
 the 
 
 uF 
 
 Female. It ge- Hind. 
 
 he Stig did not ear of them all the Year round: But 
 y fhould we imagine that thefe Animals, taken inward- 
 fhould be fo pernicious, when we fee People daily who 
 Vipers all up, and receive no harm from them ? It’s 
 5 the flinging of a Viper and Serpent is often Mortal 3 
 caufe thefe Animals being in a rage, dart into fome 
 ttle Vein or Artery fung by them, a fharp Juice, that in 
 _afhorttime ftagnates the whole Mafs of Blood, and bin- 
 _.ders its Circulation, in the fame manner as if you would — 
 open a Vein, and fquirt a little Vinegar, Verjuice, or fome . 
 ether acid Liquor into it, in which cafe the Animal would 
 _ prefently faint away and ‘dye 3 however, it does not from 
 hence follow, that “Vinegar or Verjuice taken in a large ae 
 | quantity into the Body by the Mouth, muft be Poifon ; be-. x 
 _caufe that then they mix with other Aliments,. which 
 _ blunt and confiderably embara{s their fharpne(s, infomuch 
 that they can operate but very faintly upon the Mals of . 
 Blood ; we may therefore likewife fay, that the eating of 
 _ Viper‘or a Serpent can produce no ill Effects ; becaufe the 
 
ae every Day feed 
 
 Sigs: hor ” 
 
 Felly made 
 : of tke lie 
 
 {2 Tie. 
 
 
 
 
 
 _ fome of which in refpeét to us are purging, and others 
 fonous ? and yet we do not. find. thefe Animals pro 
 any purging or poifonous Effeét in us. ale, 
 _ Starling feeds upon Hemlock; and your Poultry. fomet 
 fwallow Spiders, which. many People look upon to be 
 fonous : We are therefore to believe, ‘that as pur 
 and poifonous things prove to be fo by a certain Difpa 
 iition of their infentible Parts, they will ceafe to be purg- 
 ing and poifoning as foon as they have loft this Difpofiti: 
 by aflimilating themfelves to the folid gl of the. 
 ‘which they nourifh, | 
 Pliny relates, that he knew: ‘foihe. Ladi ies, who. ev ry 
 Morning eat Venifon to keep them froma Fever 5 andy 
 that in all likelihood, becaufe they thought t ehisianlmne ] 
 was not fubjeét to this Diftemper. Others pretend to 
 prolong their Lives by feeding upon it, becaufe this Aa 
 ‘tinal, as we have obferved before, lives a long time ; but 
 thele vain Imaginations are fo ill grounded, that they § fall” 
 or themfelves, and are not worth confuting. —. Bb 
 Stag’s Horns, new come out, and fuch as we call Velv 3 
 heads, while they are yet foft and tender, ferve for Food 2 
 ‘They eafily cut them into Slices, and drefs them feveral 
 Ways: They alfo make a Jelly of them: They chiefly” 
 make ule thereof for that ef the off- {couring, of the large. 
 Horns of the Deer, which is done by boiling them in. a cer=" 
 tain quantity of Water over a fimall Fire, till the Liquor 
 has attained to the Confiftence of a elly ; after which, 
 firain itas hard as you can; and then having beat well the’ 
 white of an Egg in White-wine, and the Jitice ot. Lemon, 
 they mix the Jelly with as much Sugar as isneceflary, and” 
 a little Cindmon: This done, there is a flight boiling gis 
 ven to the whole, in order to clarify the Liquor, which , 
 they firain ag gain, and then Jet it fettle: ~~ a 
 This Jelly 1 is very neurifhing, good to reftore. decay’ 4 
 Strength, to fortify the Stomach, to oppole the malignity” 
 of Humours, to ftop Diarrheas, ‘Vomiting, and Spitting: | 
 
 of Bloods 
 The. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 eu! tor diffolviag Tumours, row and 
 yi ing, the, Nees: the Sciatica, and Fat of the 
 
 ie of Stag? 5 ‘Blood i in Phyfick, after they Bid 
 
 e Sun 5. it promotes Sweating, is of a 
 
 ife,and good for t the Plewrify and San syou 
 
 a far asa Dram ZOese ads 
 Latia is Cervus, dare qey mearan, from Enymelog A, 
 “whic this shines pec 
 
 a Een, EG: be ath R 
 
 ‘ 
 iy rote At ‘ tS frogs) tana Seas ‘ ; i i Vy 
 f ih se t irae ie ap 
 
 oT ie lla are aS ae one A ee yourig Sao. ‘Choice. 
 __ tender, fat, well fed, and ftoutly | hunt- 
 
 ‘At affords. indifferent Nourifhment, and pro- Good Ef- 
 
 duces good. Juice enough. ee ee feids, 
 
 ’ But when fhe is pretty well advanced i in Age, il Effeds. 
 Ss hard of earings caufes aeer and nei 
 
 | Tt contains a Oil, volatile salt and Earth, Principles 
 —inallits parts. ) “ 
 
 Pe Tt aprecs, « efpecially ‘in Winter-time, with Time, Age, 
 ‘young fanguine !eople, and with fat Perfons 5 axdCgnfti- 
 but fuch as are Melancholy, and aboynd with Mion, 
 - ferene Humours, ought,to abftain a it, Or 
 
 ” os) fs Mats moderately. \ . 
 
 REMARKS, 
 
 ~H B Bare: is a four- footed Animal well ctu! fhe 
 ff  isvf a very fea:tul Nature. Her Senfe of Hearing 
 is fo exquitite, that the leaft noife made near her will 
 | “ aifeat her § and according as fhe thinks it-nearer or farther 
 off, fhe delays or ha ‘tens her flight. She runs very faft ; 
 
 _ Pifanellus pretends, ‘tis becaufe her fore, Feet are fhorter 
 than her hinder Legs. She is the only Animal ‘we know | 
 a of that has Hair in her Mouth P and under her Feet, ie 
 | ives 
 
 
 
 
 
 ot, “ppiled Bacwataly: are The Mis 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 pipe 1 let tr 
 _ £t culmos Segetum, as tellure repoftas 
 , Aerbarun, ۤ lento Sin cortice figunt. 
  Atboris, atque udos attondent undique ii " 
 _ Nec parcunt Arato pomorum, aut glandis acerv 
 | Aut vicias. aut milio, aut} pee oe 
 ee 
 
 ere 
 ee colunt he t 
 . Et vaga Serpilla, © 0 
 Ske cca ee 
 
 “The Hare fleeps vith kee E yee open, 
 = bee her upper Eyeelid is too little to 
 - which is yery large. ‘This Animal multiplies si 
 “Vib. 3. de re ruftica, ¢ cap. 12. fays upon this, oubje » tha 
 four or five Hares. put into a Warren, will in a litle tims 
 - grow a great way towards filling of i it. Many ople wit 
 | «<Pliny ‘believe, that Hares are Hermo ites ; that the 
 all bear young ones 3 and. that this i 
 multiply fo faft; but.a little Obfervation 
 ar the Male from the Female, and 
 of this Opinion. The Hare ufually. live 
 Age, and fometimes ten:. There 4s bape. 
 where they are not to be found, pate te a 
 Thefe Animals differ much in ‘Colour’? here are fo 
 - of them that-are blueifh, others brown, and fome again. of 
 a yellow Gold-colour. You'll find in Cold Nand Nether | 
 Countries, fuch as Mufcovy, Lithyania, and J land, many ri 
 white //ares: Some of the like may be alfo. fen i in France, . 
 but "tis alledged, that thofe of this Colour are more rare i 
 ‘hot than cold Countries. Hares differ allo in refpeét to the : 
 ,~ Places where they live. | Some of them liveupon Mountair ‘ 
 others in Plains, and. others again in mort and marthy 
 Places ; and even in thefe different places you'll megt with 
 thofe that are larger and. fatter than in others, acc rding 
 as they find more or lef Food in thofe Parts ; and 7 rial 
 upon this occafion fays, they are fmaller in “Reype than in 
 Greece. ‘The fmell of a Aare docs alfo very. often ditter, J 
 and they fay there are fome of them that fmell {0 of y, 
 that they throw the Dog that huat them into a ‘kind of 
 Madnels. . Laftly, there are {ome Hares to be met. with: 
 inthe = World that have Homns,| but they are not SOP 
 
 
 
 a 
 
 isi a 
 ot eee Tt. Os 
 t da “93 , a 
 
 ' 
 « 
 
 ~ 
 

 
 
 
 
 
 
 
 of lad te ae 
 v : 7 oF ie 
 ne : 
 
 ve Gates 4 te fe Bs 2 be 5 ie x! Z ’ ra ae, of 3 ie te 
 rime amongft the Fems to eat Hare, th 
 
 { i 3 iis ac sf 
 lities Tables: Mundius (ays, that anciently in fome parts 
 ‘the World a Hare was fo much valued, that the com- 
 itis not always a Food for Man's Health, efpecially when 
 th on imal isa little oldifh ; becaufe as the is of a dry and 
 me ancholy Co ia THe O1d 
 
 ard is her Flefh, and difficulter of Digeftion. © 
 You ate therefore to make it your bufine’s to chute a 
 Hare that is young enough, becaule her Flefh then is moi-: 
 fter, more tender, and agreeable to the Tafte. ares are 
 Valued till they are fix, feven, or almoft eight Months old ; 
 but when'they are got tobe a Year old, they are not then 
 efteemed. There are fome People whe prize them chiefly 
 when firft brought forth into the World, but then they 
 Pees ee ee Ve 
 ~ Thole Hares which 
 
 
 
 
 
 
 
 
 
 
 
 live in moift places are not near fo 
 90d Food as thofe that are bred in Plains and Mountains, 
 Hecaufe the latter feed upon Aromatick Herbs, that make 
 their Flefh of a more exquifite and agreeable Tafte. We 
 are alfo to obferve, that a Hare is better in Winter than in 
 Summer ; becaule the Cold mellows their Flefh, aad makes 
 it tender, the fame being naturally a little hard and clofe. 
 Some pretend, that the frequent eating of Hare gives 
 Perlons a fine Vermilion Complexion, and makes them 
 Beautiful s there being fome Authors who favour this opi- 
 ‘nion, and affure it to be true, which was the occafion of 
 
 
 
 Marial’s making this followingEpigrams 
 nae, 2 iin ; hilar pis , 
 AOS quando Leporem minis mihi, Gellia, dicis ; 
 _ Formofus feptemy Marce, dicbys eris. | 
 | Si non derides, fi verum, lux mea, narras, — 
  Edifti nunquam, Gellia, su eporem, 
 Martial in this Epigram ridicules this vain Fancy: In 
 fhort, if the eating of Mare made People handfome, and 
 -of a Vermilion Colour, Gelliz, who was very ugly, ought 
 not to eat of it ; becaufe if fhe did fhe would grow pretty, 
 which could not be in Martia?’s tight. 
 - There are feveral parts of the Mare ufed in Phyfick ; 
 the Hair ftops Blood, if applied to a Wound 5 her Blood, 
 ‘Heart, Liver, and Lungs, being dried and beaten to Pow- 
 der, flop the Bloody-Flux, provoke Urine, and Women’s 
 Terms, and are good againft the Falling-ficknefs ; the Gall 
 is good for the Eye-fight, taking away the Specks and 
 ‘Films fromthem : The Fat being externally applied, pro- 
 motes the ripening, and Suppuration of an Impofthume ; 
 The Dung taken inwardly, is good againft the spe ee 
 Falling: 
 
 “4 : 
 
 “Tes a Crime amongft the Jems to eat Hare, though it 
 asavery good Talte, and is ferved up to the belt of Qua- 
 
 
 
 
 
 
 
 
 
 ‘ 
 
 a 
 
 mon Pegple were not allowed to eat thereof : However, 
 
 nftitution, and the older fhe grows, the more ~ 
 
 Parss of 
 Hare ufed 
 in Phy{isk- 
 

 
 
 
 
 
 
 
 
 
 
 Choice, ay % 
 
 Good ef 
 feds. hae 
 ill ct 
 
 Principles 
 
 ‘Time, Age, 
 
 and Come — 
 
 ftitutioz. 
 
 anid chews the la pager?) becauile it! multiplies apa 
 
 Food, fairs, * 
 
 
 
 sf ‘ Z aa sis) ceien' 
 
 i ou ote to ae that. which is tenc 
 fat, well fed, and neither too young 
 toe one : "Raber is better in ‘Winter than Si 
 mer ; decaufe Hts: eas is the more ‘tender 3 
 areas e | 
 
 
 
 . ad pee 
 Wher He are . yoting ey eee {- 
 cous Humours, and on the contraty, when t ey 
 are too old, their Fleth becomes Crys) hard, ' 
 not ea{y of Digeftion. ESO - 
 A Rabbet. contains much volatil le Salt Suet oi ° 
 It agrees, efcecially in W inter time, withany_ 
 se and Conttitution, provided it be ufed mo 
 derately ; ; and that it be endned with the Qual 
 ties we rave before noted. at a 
 
 etre ae 
 "yabhees is an cAttimal well kaowny and like a Bare if 
 £4. many things; fi ft, becaule “tis very near of 
 
 tate. Mek, though: finalier 3° fecondly, becaufe *tis ie a 
 fearful Nature, runs very fatt, is. very quick of hearin 
 
 which a 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 t was 
 
 male-hare, {ub 
 fhort, a certain Author reports, that fome Hunti- 
 Metered ceateRasver sit thetinne thay gavetirck 16 
 ng ones,brought two or threemore into the World 5 
 in fourteen. 
 e number 3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 is plainly difcovers the reafon of 
 
 them a fecond Nature, for folving this Phenomena. In 
 the fixth place, a Rabéet lives in the fame places, aud feeds 
 
 on the Barth, which it does not eatorruin. Pliny gives 
 
 . Na 
 
 Hare, that fome Authors have confounded them toge- 
 er, and pene they differ only in bignefs, and fo they 
 Bete le alee ae a, 
 bets are either wild or tame; the firft of which are 
 
 
 
 
 
 
 
 
 
 
 
 
 ec OF 
 
 ‘than the others, but alfo becaufe they feed upon feveral 
 ) Tomatick Plants, fuch as Thyme, Juniper, and the like, 
 
 Rabbets ditter much in refpett of their Colour; for fore are 
 White, others brown, fome black, others yellow, and {ome 
 rain party-coloured. aga 
 
 _. Though a Rabbes is in many things like a Hare,.yet the 
 “moifter, tenderer, and more juicy. We do not think that. 
 _Rabbers are fuch wholefume Food when very young, as 
 when ofa middling Age 3 becaufe they are full of vifcous 
 
 -_contrary,a Aare beigg of a drier temper than a Rabher, ought 
 to be ufed. younger than the other , though moft Authorsy. 
 who have writ concerning a Rabbet, look upon it as bad 
 Food, fic to produce grois and melancholy Humours ; 
 
 mentioned, it produces few iil Effeéts. 
 
 Some fancy, that Rebbet’s Brains weaken the Memory > 
 -becaufe this Animal cannot for a Moment after retain in 
 Mind the Toils laidfor her, and that the had juft efcaped ; 
 but this Conjeéture being grounded upon a weak Founda- 
 tien, I fhall not ftop here, and go about to confute . : 
 
 , a Hare 40 ag-an a : 
 ) 5 fourthly, bee 
 jet to Superte: 
 
 € more dainty and pleafant Food ; not only becaufe they 
 : moré in motion, and contain lefs fuperfluous Moiftures _ 
 
 hich gives their Flefli a nicer and more agreeable Relifh. © 
 
 
 
 fifteen Days time, theybred again 
 
 nimal’s multiplying fo fafk, fo that we need not allow : 
 
 Upon the fame Plants as a Hare does; and in Winter-time, © 
 when the Earth is covered with Snow, it peels offthe Barks | 
 ‘Of Trees and Shrubs : This Animal is pernicious, if nume- 
 ous any where, becaufe there is almoft nothing that grows 
 
 Us many Examples of it, which I fhall not particularize in 
 this place. Laftly, a Rabber is im feveral Refpetts fo like — 
 
 Difference 
 
 'Flefh fomewhat differs from the other in Tafte: It’s alia. 
 
 Humours when young, as we have before obferved; onthe | 
 
 however, when it’s endued with all the Properties we have 
 

 
 - 
 
 before'[poken gf ehh ee ee 
 
 Di ference 
 
 Choice. 
 
 
 
 S.C 8 AB 
 OO MIE ae 
 
 \ AILK differs very much, according to the 
 LV Nature of the Animal that yields it, te 
 the Age of that Animal, to the Food it lives on, 
 and to the different Seafons of the Year it is ufed. 
 in. You aretochufe that which is white, of a 
 midling Confiftence, good fell; and whofe tafte 
 ought to be altogether free from any thing that 
 is harfh, bitter, fharp, or brackilh. Laftly, it 
 fhould be fuch as is*new milked from an Animal 
 that is neither too young nor too old, but fuch 
 as are Healthy, Fat, and fed with good Food. - — 
 
 : 
 Y 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Nourith : 
 ote wel ier ‘adds fich a nad are Seo nea 
 
 of the. Gout, and {harp Humours in the Breaft, 
 
 Fi iat rheas, caufed by fharp and ‘pungent Hii- 
 Geos. << 
 
 Bowels; for while it is a rarifying of it felf in 
 thofe parts, it {wells and diftends them. It is 
 srnicious to People in Fevers, to fuch ds are 
 
 {tructions.: Ae ne 
 
 legm. 
 
 pit’ raapee. at all times with young peouie of 
 4 fanguine Conftitution ; but old Folks, and fuch 
 as are of a bilious and phlegmatick Natur e, and 
 abound with acid Salts; they'll find no. fuch good 
 Fe Effects by Co alpmaaemnmnaar 
 
 
 
 He great Benefits we receive from Milt, not only. 
 _. by way of Food, but alfo in’ Phyfick, are wel 
 Eran by the efteem had of it. Varro pretends, that of 
 tithing of any : Other Authors alt. will have it to be the 
 beft and wholefomeft. In ancient times it was the moft 
 
 4  Lafte mero weteres ufs menor antur, o berbis; 
 i Spome fi oa fi ques werra ferebat, dit. a 
 
 owe thal confine our felves with remarking, that it is ufed 
 
 7 me * 
 
 waite d. A#ilk allays heat in the ‘Urine, pains 
 
 and other parts, It is good for thofe who have’ 
 ‘taken fome fharp and corrofive Medicines. It’s 
 kewife good again{t the Bloody-flux, and in — 
 
 ‘oubled with pituitous Se and fome Ob- 
 
 Ewe 
 
 | all the Aliments we make ule of, ilk is the moft Nou- . 
 
 | ao minrct of any Food, according ‘to Ovid, 1. de Faftor. sy OG 
 
 \ ‘Our deen! here is not to write in praife of Mith, but 
 
 » by all the Nations of the World... Pliny, Tacitus, Fiulliy ec ee 
 | alan; and Salust, mention : me that lived upon no Sat eg 
 
 ‘It fometimes incommodes sie hehe iach ti m ef 
 
 ~ 
 
 Milk contains much Oil, effential Salt, and Pricipies. 
 
 Ti ime, hee 
 and Con- 
 ftitmion. 
 
 
 
(178A Treatife of Foods. 
 
 og 
 i 
 
 | Differem People cannot yet agree aboat the Produdtion or G 
 Opinions ation of Milk. ‘The Opinion of t 
 
 - Produitiog they intirely. deftroy them. As for our Modern Authors; 
 of Mik. they all agree, that the neareft matter for the Produétion 
 
 .., ©. olets, the Butter made of their Milk finells of Violet : We 
 
 ee bn dean cits rt) 
 '  Food'than this.” Galen, in his fifth Book, de fanit. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 _. dred Yearsold, and fed upon nothing in a manner bu 
 _ Milky 1n feveral parts of the Northern Countries, there 
 tare {everal People, who all their Life-time eat nothing but 
 
 _ Bread, Butter and Cheefe, and who ufe Milk for folid and 
 
 _ liquid Food. Laftly, many of the Boors in Norsh- Holand, 
 and the greateft part of Friefland, are fatisfied with drinks 
 ing a little “ik, infiead of Beer or any other Liquors 
 ion r f the Ancients in this. Ce 
 
 about the #xe fo ablurd, and contrary to the Rules of Circulation, 
 
 t ae: 
 
 i 
 
 af 
 
 rt 
 
 of Milkisthe Chyles But fome pretend, that this Chyk 
 mixes it felf with the Mafs of Blood, and fometiimes circus 
 plates with it, before %’s convey’d to the Mammary Glands 
 ~Others on the contrary will have it to be direétly convey @ 
 ‘Into the Breafts or Udders, by the particular Veffels which 
 “part the Refervatories ; and they ground this Opinion up: 
 
 on this, that foon after the Animal has eaten, they fine 
 _ the Breafts or Udder larger and fuller of Mik than before | 
 .. which feems to prove, that ir is abfolutely neceflary te 
 > allow of this Conveyance, for our better apprehending how 
 the Chvle gets fo foon into’the Breafts: Farther they addy 
 that Milk retains the Tafte, Smell, and Nature of the Food: 
 
 - owhich the Anima fed upen laff, viz. If he has eaten aftrine 
 
 '- gent Herbs, his Milk will be fo if he has eaten purging 
 ones, the Milk will be purging ; when Cows feed upon Vie 
 
 kewile value May-Buner before any other ; becaule Come 
 
 do then feed upon many good Herbs, that give their Milk 
 
 a very pleafanc afte. ‘Galen, in his third Book, of the 
 
 4vuture of Foods, relates a thing, of which we ftill fee daily 
 
 Examples 2. Some Noarfes, fays he, who are neceffitated, 
 
 In the time of a kind ef Famine, to feed upon bad Food; 
 
 were not only troubled with Ulcers, buc the Children al{@ 
 
 ~ wvege {ubjeéted to the fame Malady, by reafon of the bad 
 
 Milk they fucked fro 1 them. This fame Author {peak 
 
 alfo‘of the Milk of c.rtain Goats that was purging, bes 
 
 caute they eat JScammony, Sea-Letrice, Wolf s-milk. Laftly, 
 
 we find by daily Experience, that the beft way of purging 
 
 fucking Children, is to give [ome purging thing to the Nur 
 
 » tes, which likewile feems to confirm the Exiftence of this tore 
 “of Conveyance § for without that, fay they who maintar 
 
 ' the Opinion, the Chyle in mixing ic felf, and crcylating 
 
 with the Blood, would quickly lole the Nature of the Food 
 
 ’ which the Auimal had taken. ats ae 
 
 me | But 
 
 / 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 __ But fet us examine this Opinion a lifMe, and fee whe- 
 “ther the Arguments ufed for it are forcible enough to — 
 | make us determine the mattter in favour of it. In the 
 
 _ -firft place, the Foundation of this whole Fabrick ‘depends __ 
 upon certain Veflels, which, with all the exadtnefS imagi- _ 
 mble, have been fearched for hy the beft Anatomifts‘of 
 this Age, but could never be difcovered 3 which at firfk 
 
 dafh givesa great foil to this Opinion. Secondly, Shak = | 
 
 ae 
 i 
 
 ee 
 
 
 
 Ne 
 i 
 
 __we believe this Conveyance to be neceffary ° Nay, is it 
 mot on the contrary, fomewhat oppofite to the perfett Gee 
 Meration of Milk ? In fhort, it looks, that if the Chylewent 
 ~ direétly through thofe paffages” into the Udders, ic could 
 — ‘not in the time be fo well prepared and digefted, as to 
 » produce good Milk ; Whereas, when it has circulated but a __ 
 little while with the Blood, its grofler parts will be arte- 
 _ wuated and-broken, by the exalted Principles of the Blood 
 which they meet with; infomuch that this Chyle coming. 
 afterwards to filtrate through the Mammary. Glands, pro- 
 | “duces good Milk, that is ealily digefted by the cae of 
 any Animal, and for whom Nature in the firft place dee. - 
 menstied ite Oe kin a ok ha ee 
 
 As for the fhor‘nefS of time wherein thé Chyle gets into 
 the Udder ¢ as alfo the feniible qualities it docs retain, of 
 ~ fuch Foods as the Animal feeds upon ; they may be eafily ; 
 * Yolved, without having recourfe to this pretended Con- 
 veyance. In a word, if all the Blood of an Animal does 
 in an Honrs time pals at leaft thirteen times through the 
 Heart ; as Zower, in his Treatife of the Heart, when he 
  fpeaks of the motion of the Blood, proves very clearly}. 
  andeven toa Demonftration ; fhall it be difficult for us to~ 
 _ Conceive, provided we allow of this Principle,why the Chyle, . 
 which is mixed with the Blood, is conveyed in fo fhort 4 
 time into the Udder’? and why, having continued fo little 
 a while with the Blood, it ftill retains the Nature of the 
 ~~ Aliments ? — eee ; 
 We cannot enough admire the Provifion made by Na 
 tute, in filling the Teats of She-Animals, exadtly at the 
 time when they want to feed their Young, and in depri- 
 Ving them of it, when they are ableto fubfitt uponother =. 
 ” Food ; In the mean time, we fometimes meet with Virgins Some Vir- 
 ' who, becaule their Courfes are ftopped, give-Milk, tho’ gins and 
 that rarely happens. We have alfo fome Examples of Male Crea- 
 ~ Male Creatures that yield Milk. Arifforle mentions a He- tyres fome- 
 _ Goat in the fle of Lemnos, which gave much Milk, of gimes give 
 | which they made good Cheefe. Mazthiolss reports the Milk. 
 fame concerning feveral other He-Goats. Several Authors 
 teafts were as full of Milk © 
 
 
 
 
 
 He 
 
 fay they had feen Men, whofe Bi 
 
 as Nurles. Laftly, we are affitted, that moft of the Men | 
 
 Ain Amerita have a great deal of Milk in their Breafts; 
 uf 5 ese Which: 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 which i in ee manner is soaring, and as good for Ina $ 
 
 eee as that of Women. ~ yey 
 Sein of ~ Milk, as every Body knows, Sy “Gant Be three forts ¢ 
 
 mee | Subftances, one of which is for Butter, the other for Cheefe : 
 
 Pike tee - and the laft is Serous. “While Milk is in its natural State 
 
 oe _- thefe three are fo united, that they cannot be diftinguifh y 
 
 st 2 oe eds Bae por the leat Alteration i it fuffers, the mechanical 
 
 e Analy s of thefe parts is, as { may fay, wrought of it {elf 
 
 ~ We thall more particularly {peak of this by and by. 
 
 ; The good Bite és produced by Milk, arife from the ‘oil 
 
 Saat and ballamick parts wherewith it abounds : ; Thefe are they 
 
 which make this Alimént very foftning, fit to yield gooc 
 
 ik aes 
 
 © Noucifhment, to recover heétick Per Ons ; ; and laftly, t 
 Lo Roe = soure thole Difeafes that are cated by set and punger 
 Hooke.” Hamoures a4 € 
 Rit nee es ae On the other Rand! People i in. Fevers ought not to ale it 
 RRL Nr un . becaufe the heat’ of: the Fever foon curdles it. It’s liabk 
  . t@ the fame Inconveniency, when it meets with a Stomac 
 _ that is full. of fharp Humours ; neither is it good for hole) 
 who. are fubjeét to Catarrhs or ’ Rheumns, or have Obfructi 
 - ors in fome of the Parts, becaule its Principles, which are 
 Wisc ae - grofs enough, and but of little motion, will but increafe the 
 ae aioe) Caen gi Epele Evils, that confit of heavy, vifcous, an¢ : 
 ‘grof Humours. e 
 Every Body knows, that Milk, decorating. to the diffe | 
 rence there is between the Animals that yield it, contain: 
 _... within it more or lefs Butter, Cheele, and Serum or Whey 5 
 and therefore the Milk of one Animal is ‘often more a 
 per than that of another, to fome Conftitutions, and i 
 _ fome Diftempers. 
 
 Womars  »Woman’s Milkis often Hee in Phyfick : eS contains 4 | 
 MERC. laine quantity of thole parts that afford Butter and. 
 ey Cheefe, but much Serum. ‘It’s of a qualifying ‘Nature 
 
 and: very good for heétick. Fevers, for Pimples, the De= 
 
 fluxions of the Eyes, and to eafe the pains of the Gout ; 
 
 "Moreover, as it was defigned to give us our firft Nouri he 
 
 _ ment, we. may from thence conclude, that it agrees wit. 
 
 . our natural Conftitution better than any other Milk ; and 
 
 » _~ that ic muff alfo produce the beft Effects in us, as Exe > 
 
 ; Soo tae: tals ae. a 
 , te mitk,  Afle’s-Milk, as to its Confiftence and Vertues, i is. mud 
 
 " like. unto that of a Woman’s. It’s much ufed. againtt the 
 
 Ure »-Pthilick, and other Niforders of the Lungs. Van Helmont 
 
 ‘ te ‘oprecends, that the Als, whole Milk is to be ufed, ought ta) 
 
 ok “be Continually curried ; and that probably, becaule a ie 
 
 ‘ithoughe the Pcres of her Skin was thereby the more open- 
 
 > ed, and {0 a frece paflage given to the fuliginous Vapout 
 
 Fe vehac confiaually. endeavour to get-away, and the which, 
 
 elépt ia,» would pais with the Milk, and: fo hinder it 
 
 Heiden prodvenys, fuch Zoed Eifedts. | / ne, * Goat's 
 

 
 
 
 
 
 
 : of Milk. 
 
 ae y Glee 
 
 c a vf, 
 
 re t k 
 pe 
 
 Ҥ that of an Afs, and fuits Perfons of a moift Conftitution 
 ‘better than any other. It’s a little aftringent, ecaufe NT Gy 
 Goat ufually brouzes upon the Sprigs of Oak, Lentils, T ur- 
 pentine, and feveral other aftringent Plants, which, com- 
 Mmunicate the fame Nature to its Milk. 
 
 “ Sheep’ s-Milk contains yet lefs Serum than that of the Sheep S- 
 Goat, but a great deal of thofe parts whereof Cheefe and mii. 
 Butter do confift, which make it fat and thick ; and there-_ 
 
 fore it is but rarely ufed; and that in fuch places where 
 ‘other is (carce, or not to be had. It’s obférved, that the 
 
 frequent ule-of it caufes white Spots in the Shia, 
 
 
 
 
 
 fall of the Buttery part, which makes it thick enough, fat, 
 and very proper to nourifh and reftore she folid parts : 
 pi alfo more pleafing to the Tafte, than feveral other 
 
 Milks of different Animals. 
 
 ) Mare’s-Milk contains. much Serum, and but little of the Mire and 
 ‘ether parts that produce Butter and Cheefe, Camel’s- Camel’s- 
 oer is ufed in fome Places, and in Conliftence much like milk. 
 unto'that of a Mare’s : ‘They have both of them very near 
 the fame Vertue as A(s’s-Milk. 
 
 _ Sow’s-Milk is of no ule, becaufe ’tis too raw and. wate- for smile 
 Be and eet to. fome Authors, you cannot make any 
 
 eele of it. 
 
 Piording to the difference of Seafons, {t's more ferous, of Milk, 
 
 ‘Summer, than at any other time ; and the reafon 1s, be- zo the Sea- 
 ‘caufé the Animal then fives upon moifter and more juicy fon, and 
 Foods : The fame may be alfo faid of the Milk of sere 4g3s of 
 Animal, in refpett to their different Ages : ; In (hort, when Animals. 
 ‘the Animal ig in its Prime, its Milk is better, riper (as I 
 ‘May fay) and eafier of Digeftion, than when ‘tis either too 
 Pete or too old ; for in its firft State’tis too raw, andtoo ~ 
 ae and in the lait too dry. hot {6 creamy, and oat 
 fewer Spirits. : 
 
 “Milk, and efpecially that of a Cow, is dreft feveral ways, , Several 
 ® make it more pleafing tothe Tafte, They let it lye » ays of .7- 
 by for fome time, then skim off the Cream a top, and whip dering 
 it, ae it becomes very good, light, and eafy of Di- pgize, 
 : | geftion ; This-is.called whipt Cream, and much ufed. 
 
 They alfo curdle Milk fevera] ways, but. the moft com- 
 mon is witha little Runnet, or fome other acid thing ; 
 This Curdling is Wrought, becaufe the Acids which are 
 mixed with the Milk, caufe.a {mall Fermentation therein, © 
 -and do fo embaraf and unite the Buttery and Cheely parts 
 of the Milk that {wim in the Serum, that they ren der thea 
 “More pote and heavy, and make them precipitate thes- 
 N 3 i {rites ( 
 
 ‘Goat “seMilk Goes not contain as much of ie fees pert Gea 
 
  Cow’s-Milk, of all other, is the moft ufed for Food ; it’s Cows-mnilk 
 
 “The Milk of each Animal is more or les wholefome, Difference _ 
 
 ‘not fo thick, and eafier of Digeftion, in the Spring and according / 
 
 
 
 re, 
 3 
 i 
 % 
 

 
 ae grofs Humours. Galen obferves that "tis very nourifhing. he 
 we mentioned in this place. We halt {peak of Butter, 286 a 
 
 oe _ Cheefe in the next Chapters. 
 Fondly 
 
 _ Word Lac comes from the.Verb alicere, to entice, either 
 
 Di ference 
 
 Choice. 
 
 Good f- 
 Fag re 
 
 _isofa diffolving and digefting Nature, and go ee a 
 to eafe Pains, and remove Inflamations : They 
 
 . ‘ Nae Treatife. of F Foods 
 
 ie to the bottom of the Liquor in ‘on of. Cid “ated ' 
 what time the Serum or Whey fwims on the top of the — 
 Card. This Whey is of a very cooling and moifining, PY 
 _ Nature. = 4 
 
 of ee 8 incline. to the Brea ty fuck’ it. Mate 
 
 
 
 
 
 Curdled Milk is a Tittle hard of Digettion, and produces é 
 
 Milk is alfo ordered feveral other ways, too long to be 
 
 Milk in Latin is called Lac, from the Greek agux3; which 
 fignifies white, becaule Milk is white ; others pretend the 
 
 En et ya 
 eee er Oa 
 POLY pine ene erty 
 
 becaule it entices or draws Infants to it, or becaule ae ss & 
 
 Fee 
 
 
 
 Or H A .P “xiv. a 
 OF Bute. | i a 
 
 T Here are as many forts of Butter as there 
 
 are different Milks of Animals, whereof — a 
 
 to make it ; ; that of the Cow is moft i in ufe. You — 
 
 are to make choice of that which is frefh, of a — 
 good and pleafant Tafte, fuch as has been well 
 Made, and if you can, let it be May “Butters 
 
 Butter is nourifhing aud peétoral, itopens the © 
 Body, allays the fharpnefs of corrofive Epon < 
 
 ate itin, Glyfters again{t Bleeding, and the Dif+ — 
 fentery: They rub the Gums of Children with — 
 
 it, in order to their bree ing of Teeth theeafier, — 
 Marshals fhews'a way how to make a kind of © 
 
 _ Soot with Butter, whichis very good for Rheums, _ 
 
 Ul effeds, 
 
 7 opi if it be old, 
 
 ‘Defluxions of the Eyes, and ‘the Ulcers, which q 
 
 fometimes incommode us, / 
 
 The too frequent ufe of Butter relaxes and ree 
 bilitates the Stomach, takes away the Appetite, 
 provokes Reachings to Vornite and heats much, 7 
 
 Butter 
 

 
 
 
 
 
 
 
 
 
 
 
 
 Butter contains much Oil, and a. 
 
 a ec 
 ~ It agrees at all times, with any Age and Cone 7j,¢_ by 
 ftitution, though thofe who have a weak Sto- and Cox- 
 mach ought to ufe it moderatcly, as well as flinion. 
 
 ~ young People of a hot and bilions Nature 5 be- a 
 - caufe it inflames, and in‘thefe laft ealily turns — 
 
 little vola~ Principles, 
 
 Rye . 
 
 into Choler. | cy, 
 Bee REMARKS 
 
 Butter is nothing elfe but the Cream of Milk, or the 
 fatteft and moft oily part thereof, which is fepara. 
 _ ted fromthe Serum or Whey by churning ;> the more fat 
 and oily parts the Milk dogs contain. the more Butter it 
 _ yields, and therefore you have more from Cows Milk than 
 " any other. | eo 
 _ Every Body knows, that Butter is ufed every where, and 
 there is hardly any Sauce made without it, The Northern 
 People make more ufe of t than any; and ’tis pretended, | 
 that ’tis Butter that makes them look fo frefh and well. - 
 _ The newe¢ your Butter is, the more plealant and whole- 
 _ fome you will find it, and the reafon is, becaufe its oily and 
  faline Principles are then ftrictly united together: Waere- 
 as on the other fide, when Butter is a little roo old, it has 
 _ undergone,an internal Fermentation, that hath exalted 
 
 and difengaged thefe fame Principles, which makes it a 
 | Fittle fharp, and at the fame time oily and unpleafant. 
 ‘. __ Now, in order tq prevent this Fermentation, and the bet- 
 : 7 ra 
 
 5 
 
 asi 
 
 » ter to make the Butter keep, they falt ir, and the Salt 
 operates on this occafion, by ftopping up the Pores of the 
 Butter, fo as that the Air cannot enter into it fo freely, as 
 to communicate tothe inlentible parts of the Matter, ana 
 
 internal Moiion, which in a fhort fpace de‘troys the firkt 
 | Dilpofition of the parts. a 
 The good Ette&s produced by Butter, proceeds from its 
 
 oily and balfamick Principles, which are proper to reftore 
 "the folid parts of the Body, by fticking to thein 3 to quay 
 lify and embarafs the {harp Humours they meet with, and 
 feveral other the like ufes. When they ule Butter to ex- 
 cefs, thefe fame Principles do fo much moiften the Fibres. 
 of the Stomach, that they lofe their {pringing Vertue: it 
 alfo comes to pals, that this part happening, to be fur- 
 charged with a fat Matter. that doth incumber it, makes 
 Efforts to be freed from it ; *tis then that People are in- 
 ee clined to Vomit, Laftly, it’s obferved, that Butter uicd - 
 _-  ammoderately, heats muca 5 ard thereafon is, hecaute the 
 | 2 arene tye NG ae oily 
 
 
 
 a 
 

 
 
 
 Soe sy OED oily aa fat parts Pheaeice it abes 5 shold are Sanigs ine 
 seu oS Pores) ana: therefore this is. not ‘Boud: Food for. Ddilious 
 Se oe Conftitutions.. Ate iy 
 - Buiter milk  Butter-milk is a kind Ms Sertim that remains Lehind, i | 
 "ter the Butter is made- It’s very cooling and” moiftning S. 
 a ee and contains a great deal of Cheefy, ‘Matter. meriecpdime nt | 
 , Etymology. Butter in Latin is called Butyrum, ex B%s, Bos, an Oxe, | 
 rr" or Cow, and suges, Coagulum, Curdled 5 becaufe they make, 
 ‘Butter of the Cream, tbat roth to be condented UpOA. 
 
 
 
 j on Me A (ge. a 5 pe s Rea et et ae : es Pe Oe 
 Avs. Of ame ent | 
 ne vifference ¥- | “Here j is a preat peal of differance | in ‘Cheek: 
 
 according as ’tis made of ‘the different 
 Animals, as it has been prepared and feafoned, ‘ 
 as it is newer or older, and according to its 4 
 Choice.  Tafte, Smell, and other Qualities, ‘We may fay, 
 oe that. tie belt in its kind of any fort, is that 
 which is neither too old, nor too new ; that — 
 which is fat, and falted enough, of a midling 
 -- €onfiftence, of a good Tafte and Smell ; and — 
 
 — laftly, that which has been made of good Milk, : 
 
 Good Loh it’s Nourifhing enough, helps Digeftion, and 
 a Jeb. produces feveral other good Effects, if you take 
 yo... buta little of it, otis to Noe Sa nE 
 aS ‘Line : Tae ee | : 3 eo) oe 
 
 Bor 
 
 Cafe ill hae quem po avara mantis. a | 
 
 idl effels. = When Cheeks i is too new, tis hata of Dige= | 
 eon ftion, heavy upon the Stomach, and caufes Wind — 
 ‘and Obftructions ; but on the contrary, when 
 - *tis too old, it heats much, by reafon ofits great 
 > Frartaels, ‘produces bad: Juice, has an unpleafant 
 Smell, and is Bindings) a 
 Principles. It contains much! Oi, an indifferent < uantity + 
 of ellential Salt, and itil neem ind Es ae 
 
 = +" > is a i Oy. 
 Bess << eas aS 
 
 
 

 
 * 
 ar ae) 
 
 a 
 
 
 
 
 
 
 
 
 
 
 tet ea 
 
 ‘ee 
 Tee Bahn xh 
 
 Ane) oes 4 PS aig 
 et j : 
 WS eget 
 * i ‘ Bo ae 
 mos 
 
 i that are ufed to hard Exercife or Labour, and 
 
 fromit, or ufe it moderately. = 
 Le ee Ged i a bord ea : Ka: oy ; 
 i REMARKS. 
 
 ““Heele is nothing elfe but the Curd of Milk {epara- 
 “% , ted from the Whey, and hardned. by a flow heat. 
 : ‘We 
 
 made, fince every Body knows it. © 
 
 _ We are to look upon Cheefe as the groffer and more 
 compact part of the Milk ; from whence we may eafily 
 
 
 
 
 
 
 
 
 
 Sie 
 
 Foods, in the fame manner as Leven, which is a fourith 
 Pafte, ferves to ferment Bread. | 
 _ which has the Cream in it, and the laft is much better 
 ~ than the other, becaufe of the creamy and butterifh part 
 _ temaining in it, which. is the moft exalted part of the 
 Milk, and moft full of oily Principles, and volatile Salts. 
 
 havea good Stomach ; but old Folks, and nice# 
 Perfons ufed to an idle Life, and that have fome ~ 
 touches of the Stone or Gravel, ought to abftain - 
 
 fhall not dwell in this place upon the way howit is. ~ 
 
 judge, that “tis nourifhing enough, and proves folid Nou- 
 —yifhment 3 but ’tis hard of Digeftion, when made ule of __ 
 to excels ; though otherwife it may help Digeftion, if tae 
 ken fparingly, for then it may ferve to ferment other — 
 
 ~ You may make Cheefe either of skimmed Milk, or that 
 
 _ ~*~ Cheefe made of Cow’s Milk is that whichis moftly ufed. Cheefe 
 
 ~ Its of a very pleafant Tafte, nourifhing enough, but a made of 
 | little hard of Digeftion : Some pretend, that Cheefe made Coms-milk 
 of Sheep’s Milk is to be preferred before the other, be- Sheep’s- 
 
 ' caufe *tis eafier of Digeftion, and is not fo grofs and com- Miik. 
 
  paét a Subftance as the other ; however, ‘tis not fo now- 
 _rifhing as Cheefe made of Cow’s Milk. 
 
 are feveral other Animals that yield Milk of which Cheefe 
 may be made s but we fhall not {peak of them here, be- 
 ~ caufe fuch fort of Cheefes are not in ufe amongft us. 
 When Cheefe is new, is foft, vifcous, and full of moifture, 
 and it’s; then heavy upoa the Stomach, windy, and 
 _ hard of Digeftion ; however, ’tis nourifhing enough, anda 
 _ little Laxative ; When on the other hand, Cheefe that is 
 
 ~ ftrong and unpleafantly, and produces the feveral other ill 
  Effecis before-mentioned ; becaufe it hath undergone a 
 - confiderable Fermentation, that has deprived it of the moi- 
 fture contained therein, and hath fo far attenuated and ex: 
 alted its Principles, that they haye almoft entirely loft their 
 
 
 
 ite . ~ 
 -.. ve 
 
 tou old, grows dry, pungent, and burns the Tongue, {mells. 
 
 firft 
 
 _ Theyalfo make Cheefe of Goat’s Miik, but’tis not much of Goatse 
 valued ; however, ‘tis ealily-digefted and diffolved. There Milk, &Ce 
 
 
 
 | P ee ee ee ie =< 
 ve ; = ee M 
 pe AN, Be RPA Ber 
 1 “5 at ae eeialige)Y ah ye id 
 
 It agrees at all times, with young People Time, age, 
 “ibn aud Con- 
 iusion, — 
 
 . 
 

 
 sa Averfion to 
 Chee/ “* to all forts of Cheefe, that they can neither bear the fight 
 
 _ Eymology. ‘Cheefe in Latin is Cafeus, 4 lake coato, quafi coaxeum 5 
 
 Why Saltis They commonly put Bay-falt into Chzefe for. a ‘double 
 | put into reafon ; firft, becaufe it gives it a better Tafte ; and fe. 
 Cheefe. condly, in order to keep it the longer. Bay-falt operates — 
 
 
 
 
 
 
 
 > Set ee rt 2g kee, Me PE CSE A a! Se a ae 7 
 ORES Le ee MEER kh Oe a he 
 ee Ph di es “Rx 2 Tj “Eu ihe @ hay iG F * RE Sok es ee eee ett ae ue iter 
 2 in saat | Ilo nt ood MRT ages 
 ; i 86 i A reatt e mS 0 iPS 1 $e FF 5 5 y f 1% 3 q E 
 5 ian Me ; ? aoe A ae ae SF Cue eve 4 ie 
 
 firft Difpofition and Order. In a Word, old Cheefe can as 
 “hardly, be known to be the fame as when it was new; and ~ 
  Matthiolus feems to bé of opinion, that it is then only good 
 _ for Gouty Perfons by being outwardly apphed to the parts. 
 ~. where they feel their great Pains ; and this Author, to 
 fupport his Notion, inftances fome Perfons,.who by the ufe _ 
 | thereof have been retovered, 9% 79%)" 55i ge) She ean 
 >» We-do therefore conclude, that Cheefe which is neither ~ 
 too old nor too new,is the wholefomeft of any. In the firft — 
 place, becaufe it hath had time to drive out the abounding 
 moifture contained therein 3 fecondly, becaufe it grows ea. 
 
 en 
 
 > fier of Digeftion, by a fmall-Fermentation, which hath — 
 
 fufficiently exalted its Parts; and laftly, becaufe this fame — 
 Fermentation hath not -had power nor time enough to re- — 
 duce this Cheefe to that bad. State that is brought into, — 
 that is too olds: «2.2 +35 “Oe a ee ers 
 
 upon this occafion, by its long and ftiff parts which ftop’~ 
 
 up the Pores of the Cheefe, in the fame manner as we have _ 
 already noted in the preceding Chapter, concerning Salt 
 
 ., . Butter, wherein the Salt produces the fame Effect. . | 
 
 All forts of Cheefés are not alike pleating to the Tafte, 
 
 that of Rcquefort, Parmefan, &c. are for the niceft Tables: — 
 
 There are alfo feveral others much efteemed ; In the mean | 
 time, there are many Perfons who have fuch an Averfion 
 
 nor {mell of it. -1 fhall not enter here upon explaining from 
 
 ©. whence this natural Averfion does proceed,  Martiz 
 
 Schoockiys hath wrote a Treatile on purpole, De averfatione 
 Cafei, to which I refer the Readers 
 becaufe tis made of Milk curdled ; or elfe, ee fero careat, 
 ‘quafi careum 3 becaufe they deprive it;.as much as may be, of 
 1t$ ferous moitture. -Laftly, others pretend, that the word 
 " Cafeus comes from Cafare, to falls becaufe the Cheefe finks 
 
 ie _ tothe bottom of the Veffels, as ‘tis feparated from | 
 ae 
 a 
 CHAR, 
 
 
 

 
 
 
 
 
 sae i Le HY f ri Neh Oe Dig 
 ak By MeN ae Pen oe i 4 
 Pa tg tp. iy - ‘ 5 Ne AEA Jui op fount j 
 fs fa 
 en. ee a, 
 A 
 
 8 H A BR XVE 
 Of a Hem | 
 
 ; “Here are two forts, of Hens which differ in Difference 
 ~§ Colour, the Beauty of their Feathers, in 
 ‘bignek, and feveral other ways. You are to Choice. 
 hufe thofe that are well fed, tender, young, and 
 
 hat have not yet laid any Eggs. . 
 
 - Their Flefh is pectoral, sad digefted, ‘prodt: Good of 
 ces good Juice, is very nourifhing, increafes the fells. 
 Spirits, moiftens and cools, and is very proper, 
 for macerated Perfons, that are’ recovering from 
 Sicknefs. -Avicen pretends, it makes the Under- 
 ftanding more quick and lively, thatit clears the 
 Voice, -and confi derably . increafesSeed. | 
 '  Whena Hen isa little oldifh, then her Flefh Ill effets. 
 a grows dry, hard, ‘and not eafy of Digeftion. - 
 
 =. “A Hen contains much Oil and volatile Salts,in Principles. 
 a all the Parts of it. i} 
 _ __Itagrees at all times, with any Age and Con- 7ime, Age, 
  ftitution : In the mean timé, it is better for nice “4° 
 _ Perfons, and fuch as lead an idle Life, than. for fissiriog. 
 _ thofe who are ftrong, robuft, and ufedtoavio- 
 
 [fs dent Exercife, or hard Labour, feeing thefe laft 
 
 | require more folid ee and that does not fo 
 ee eally Baar oh | 
 
 
 
 
 
 
 
 
 ) 
 
 (REMARKS. 
 
 ane HE Hen i 1s the Female, as the Cock § is rth Male: ; 
 ie She is too well known ¢very where to need any De- 
 fcription here, and is much ufed for Food. Its Flefh is ve- 
 ry favory, and produces the feveral good Eifeéls before- 
 mentioned ; the reafon of which is, that it contains a juft 
 proportion ‘of oily and faline Principles, that are firictly 
 | ‘United together: Inthe mean time, when the Hen grows 
 old, her Flefh is hard of Digeftion, it grows hard, dry, 
 he and like Leather 5 becaufe its oily and ballamick parts have. 
 | been infenfibly difperfed, and drained off by the continual 
 Pe Fermentation of its Humourse 
 
 ae 
 
 
 
 Some 
 
 
 

 
 TEE dire, CaaS 
 
 
 
 
 
 “$88 ° A Treatife-of Foods. |). \) am 
 
 Some Perfons formerly. were of opinion, that the eating 
 
 of Hens, Chickens and Capons, caufed the Gout 3 and ~ 
 
 perhaps there were two things that gave occafion for this — 
 
 popular Error. Firft, thefe Animals are fubjett tothe fame 
 
 _  Difeafe, and confequently may impart it to thofe who feed 
 
 - upen them; but ic would follow from hence, that we muft 
 
 _.. contraét all the Difeafes of every Animal we eatof, which 
 
 \ ' we find otherwife. by experience.. Secondly, they were in- 
 
 clined to this opinion, from a Confideration that thofe who 
 
 - Yead an idle Life, fare high, and feed upon juicyand nice ~ 
 
 ‘Food, fuch as Chickens and Capons, are more affliéted with 
 
 the Gout than others; but *tis not becaufe thefe People live 
 
 _.\ ufually upon Capons and Chickens, that they are fubjeét — 
 
 Tt to this Diftemper, but rather by reafon of the idle Life 
 
 they lead, and the excefs they go to in all forts of Pleafures. 
 
 ie In fhort, if it were true, that the eating of thefe Fowl — 
 
 or ‘brought the Gout upon us, we fhould fee nothing elfebut — 
 
 gouty Perfons every where ; for we may fay, that there is _ 
 now-a-days no Food more common than this at all times, 
 and among all Perfons, both young and old, fick and well, 
 
 and of what Conftitution foever they are. ee | 
 
 yan. 
 
 ~ Different It’s faidy that the Hens at Padua are much larger and — 
 forts of bigger ‘than the Hens of other Countries, There arefome - 
 Hens. in Turkey, who have very beautiful Feathers, and of great 
 aS Variety. There are fome in Perfia that have no Tails nor 
 - Rumps 3 and othersin Ching that bear Wool, like thatof 
 > our Sheep. In fome parts of the Jadies, the Flefh and 
 ». * Bones of the Hens are black, and yet tafte very well. = 
 
 Fapofa They make ule of the fat of an Hen in Phyfick, for 
 Hen. qualifying, diflolving, and foftning hardned Parts. _ | 
 They open a Hen’s Body, and apply it hot tothe Head, © 
 
 -. in order te open the Pores in malignant Feavers, andin  — 
 
 _  Diftempers of the Brainy as Appoplexy, Frenzy, Lethar- 
 
 es r, and Delinoufiteé.rs\'6 2 287 oe Sa es ee 
 | Memb» ume They dry the internal Membrane of a’Hen’s Breaft, 
 of 4 Hen’s and reduce it to Powder, and make ufe of it in this man- 
 Breaft. - ner, to provoke Urine, help Digeftion, fortify the Sto; 
 
 | — Mnachy and ftop. Loolneliy” <1, 9) awe sas eee 
 
 
 
 oe Ths a3 
 a 
 

 
 
 
 
 
 
 
 
 
 
 
 ee a: H A P.. [View me as 
 a Beh ce ‘Of Chickens. ae : ies Bee 
 
 i Hickens Shek tobe young, tender, fat, aid Choise. 
 
 4 wellfed. They are better and wholefomer . 
 
 two or ete Months old, than at any other 
 
 hele. °° ae 
 
 Their Fleftii is sieuttbine’ eee ar -eafy of Di- Good Ef 
 
 ftion, moiftning, cooling, ‘and has good Juice. (ty 
 
 Shicken-broth is much ufed by People in Fevers, 
 
 as requiring a very light Food ; and when they 
 
 ~ would have this Broth have a certain Vertue in 
 
 it, they ftuff, the Chicken with Drugs fit for that ! 
 
 _purpofe. 
 
 We do not find” that the ue of Chickens pro- I Hii. 
 
 4 duces any ill Effects. 
 
 They contain. much Oil, and volatile Salt. Principles ; 
 
 _. They agree at all times, with any Age, and Time, Age, © 
 
 4 Oat of Conftitution ; however, they are yet lef @#4Comtt- 
 tution. 
 
 __ proper than Hens, for thofe who are ufed to vi- 
 
 a _olent Exercifes, or hard ge ‘who require 
 
 E _ more folid and dyrable Food. 
 
 fe REMARKS. 
 
 Cheiken, as every Body knows, isthe young, ofa a Her, 
 Es its Flefh is much like that of a Hen’s, and is even: 
 more delicious and juicy than the other ;-and therefore, 
 i they nfually eat the Hen boiled, and Chickens roafted. 
 You are to. chule a Chicken that is young enough 3 be- 
 - -€aufe that in, proportion to its advance in Age, its Fleth 
 becomes drier, and not fo ealy of Digeftion. 
 _. _ A Chicken is very wholefome Food, which is ufed in 
 | _ Health as well as in Sicknefs. It’s hard of Digeftion, be- 
 | caufe its Flefh is not compaét, and clofe fet together. . It’s 
 + pettoral, moiftning, and nourifhing, upon account of the | 
 ___ oily and balfamick paris that ave abundantly contained 
 * therein. Laftly, it has good Juice, becaule’ its oily and 
 * falt Principles are therein in a due Proportion and Corts 
 a fp settion one with another, which contributes to make the 
 . Juices of this Animal o: a good Temper, and fit to pro-- 
 ‘dice good Humours. ae The 
 
 ok : HK y , 
 $ * 8 
 é 
 

 
 aie 
 
 
 
 A Theati ife of Foods: : 
 
 ‘The Chicken being of a Subftance. not fo compat andl 
 | bes in its parts, and not fo bigas a Hen, It’s ealy enough © 
 —» to imagine, why ‘tis not fo good as a Hen for fede 
 Men, for fuch as are i, to bad Etey, and frand in os 
 
 -folid Food. Rh ee 
 
 { 
 
 
 
 
 
 Cc a A PB xvi 
 Of Capon. oe vi 
 
 Choice, Fou are to. tae a Capon nee is young; 
 aoe, _ tender; fat, well fed, and that hath been 
 bred in a pure and. ferene Air. Capons are 
 - more valued at the Age of fix, feven, or eight 
 Months, than at any other time. | 
 Goad of. _ Their Fleth is very Nourifhing, it. produces 
 TGs good Juice, is Reftorative; recovers decayed ~ 
 Strength, good for the Pthifick and Confump- 
 tions, eal y of Digeftion ; and they often make 
 Broth of it, in order to fortify and recover | 
 | Strength. 
 W ca We do not aad that a Ganon prodiuces' any iN: 
 Maes Effea; ho more thana Chicken: ~~ . 
 | Principles. A Capon cofitains much volatile Salt and ‘Oil, 4 
 oa ag bal its DATES aca | 
 Time, Age, It agrees at all times, with any Age and Con | 
 and Con-  flitution. $ | 
 _ * Mission. 
 ris REMARKS. 
 
 Capon, as every body knows, isa Cock st fi: beet | 
 Gelded, in order to make him Fatter, and his flefhi 
 or a more tender and delicious Tafte. The Cock is a lafci- — 
 yious Animal, that abounds in {pirits and feminal Moifture > __ 
 Batas the great heat of hishody caufes him frequently te. . 
  éyacuate the fame, his flefh becomes dry and hard of Di- 
 geftion $ bath but little Tatte, and” but little uled, ‘efpeci+ | 
 ally at Dainty ‘Tablés. | 
 ‘A Capon on the contrary, which is not fabjeet to the 
 fayne heat asa Cock, doth not fuftain the famelofs, and fo 
 the’ = spite and ballamick parts'of his Blood baie 
 PF | 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ? 4n,, ag: contribute to make his fleth have a better 
 
 ice in it, than that of the Cock’ Soi ae 
 
 The Flefh ofa Capon, is in Vertue ard Tafte much like 
 
 nto that ofa Chicken s Inthe mean time, that of a Capon 
 
 is more nourifhing, pleafant and properer for People uled 
 
 to fatigue, than the other ; and the Reafon is, becaufe this 
 
 fame Flefh contains Juices’ that are more Concotted, Diges 
 
 fied, and fuller of Oily balfamick particles. ‘ 
 
 _. Tho’ we have obferved, thata Cock is no delicious Food, Co cbs 
 
 t Cocks*Combs are delicate Eating. =. ~ Comb, 
 
 They make Broth of a Cock, and upon this occafion they Cock bros” 
 
 chufe the oldeft they can get. This Broth is of an opening 
 
 and deterfive Nature; it loofens the bodya little, and is 
 
 both Nourifhing and Reftorative. 3 
 
 The Cock is.a Fierce, Bold, Courageous and Vigilant 
 
 ird, efpecially that. which’ has a Red Comb, and lively 
 
 and fparkling Eyes: Danger will not make him recoil; he'll. 
 
 ook no Rival; he fights with amazing fury, and-fomes = 
 
 times till he can hold i it no longer 5 feveral Generals in for: 
 t Times have ufed Cock- “fighting in the prefence of f 
 
 eir Saldiers,to ¢ encourage them to Battle, soy the Example of 
 
 e Animals, which attack one another and defend theti- 
 
 felves with fo much Addrefs: They give a littleGarlick tothe 
 
 ae to heat and animate them oefore the} 'y put thent £0 
 ht 
 
 a eWh hen the Cotk has gained the Vi@ory, he appears ftate: | 
 
 ly, proud, infolent,. and crows by way of Triumph; but 
 
 when he has been beaten, his fpirits are. funk, he cannot 
 
 Crow, and he isto alhamed of being beaten, t that he will 
 
 , go and hide himfelf in the firft place he can come at. : 
 
 ~~ Some will fay that a Bafilisk cannot hear the crowing of _ 
 
 a Cock, but fheis prefently feized with {0 terrible a fright, | 
 
 _ that many times terminates with her Death. Pliny aflures is 
 
 as that Panthers are much’ affraid of the Cock. Several. 
 
 _ Authorsobferve, that Lyons cannot look upon nor hear the 
 
 ~ Cock crow without trembling, and Lucretius endeavours ta 
 
 ie explain this natural fear of the Lyons, by thele Lines. 
 
 are -—— Giilorum in corpore queda 
 ‘Sentivia qué cum fint oculis imamiffa Leonuns, 
 qerpitas feet oasHr fs RCo! 
 
 a ‘Several parts of a Cock are good in Phy! fick, and there. 
 fore they ancient:ly facriticed Cocks to Af cul. plus. : 
 lier. Some Phyfitians affureus, that the Genitals of this Bird, The Gen#- 
 » efpecially while ic is young, are good for lean and watted tals of & 
 Perlors, and generates (ted. Cock. 
 The Fa at of a Cock is uled : iaPhytic ck in the fame manner 
 “as that of an Hed. i 
 i One 5 an Cocks 
 
 RS 
 Meats 
 ve HY gid 2) 
 
 
 

 
 
 
 
 
 
 me a a 
 baad upon his Gall to be good for the Diftempers of the atin: 
 a, ma to take ang yap ie Beat in He Phin: ee 
 
 Cede bets are iebed to astog iSong: Hees ‘al ) 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 (ae Kop AP. XIX. oon 
 ha : me the Turkey-Cock, wig 
 
 a ages , TO. ae are to ‘chute that which i is youn e tei 
 . der, fat, and well fed. © ‘ 
 " Good ns ‘It’s very Nourifhing, ‘prodilees good Juice, i 
 | & _ eafily digefted, recovers ftrength, augments th 
 oe -feminal ‘Moifture, and is good for meager Per 
 : fons, and fuch as are recovering | from ficknefs, 
 il effeds; On the other hand; when it is grown a littl 
 a oldifh, the flefh becomes hard, like Leather ; 3 
 | and not eafily digefted. co | 
 Principles It contains much Oil and volatile Salt, in a aa 
 ‘the parts ofit.. 9 Rd 
 - Time, Ae, _It agrees at all times, with : any Age a © 
 fin Con on ftitution, pers it has the pial anal 
 bane’ t _ before meationed, Pe ta Pe ee 
 
 RE. MARKS aie 
 
 \H aii isa Bird well known; and a tis tho he 
 
 ufed for Food, as Capon and Chickens ; it has < 
 Wert Tafte, and prodiices as good Juice as the other. Its a 
  fieth is alittle firmer, and yields a more folid and durable — 
 eae ee As for the reft, it may be compared in ev: 
 refpeét with Capon, and Chickeny beige ted near of oe 
 
 ~ fame Nature.” ; 
 Tes faid that Piirkeyscocks | in be spl England, i 
 Virginia, are larger and better tafted, thax ours in Europe: 
 
 Thefe Fowls were formerly unknown to the Europeans 
 and were firft brought amongft_ us, out of Numidéa in 
 Exo’ ory. Africa, they were alfo brought from the Indies, and that — 
 " makes fome call themthe Indian Cocks. The Greeks called © 
 * the Turkey-Hen Meleagrides, becaulé they fancyed the Si< 
 ‘ters of eller Were, te into thefe Birds: ey rer 
 
 ee 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ns for Turkey: Cocks, they are called Pavones- nit, or. 
 Gallopavi i in Latin, not becatife'they were of the fame kind: 
 with Pea-cocks (for they differ much, and are not near fo 
 9 beautiful as the other) but becaule thefe two ig of Birds ( 
 ~ havefomerthingid commen between them: tn hort, both 
 __ the one and the other of them are haughty, malevolent, ° 
 = colerick, felftadmiring, and feem to 4e oe with 
 
 vont looking wee them. "gs 
 
 ax 
 
 
 
 a; ah C HAP. 3 
 EOF Pidgeon A : 
 
 er “iHere are feveral forts of Hidpeor) w fichy Kindi. 
 — 4 are diftinguifhed by two general Clailes, 
 
 viz. the Tame and Wild Pidgeon. | 
 
 | You are'‘to chufe both of the on¢ ae the o- Choice 
 ~ ther: thofe that are young, tender, fat, flefhy, 
 well fed, and that have been bred in a prre and 
 
 bi ferene Air, 
 
 Caw are very Nourihhing;, fomewhat binding, Good ef- 
 . engthning, and provoke Urine : they are 2 fetts, 
 ook dupon to be good for cleanfing the Reins, -. 
 and toexpell the grofs matters that ftick there. 
 
 | ' Some Authors pretend the ufing of ee 
 
 | cures Convulfions, and is a Prefervative againft 
  Peftilential diftempers. But I will not affure the» 
 peer, that thefe pretences are well Grounded. 
 
 does. its flehh become dryer, and more folid ; 
 harder of digeftion, and fit to produce giofs 
 
 ts and melancholy humours; and hence itis that 
 “many Authors have condemned the ufe of Pid- © 
 : Sn and fookupon them to be bad Food. © 
 
 _an indifferent quantity of earthy parts. 
 
 ought to’ hake ufe of them more ‘wroderat ely, fission. 
 
 sho other Perfors. : 
 3 | RE. ARR: is 
 
 They contain much. Oil and volatile Salt, ae Principles. 
 
 They agree at all times with any Age and rime, Age; 
 _ Conftitution ; but thofe that are nuclancholy, ind Coe 
 
 As a Pidgeon grows old, fo proportionably effets. : 
 

 
 "Tame Pid- 
 Zeon. 
 ‘Young | 
 Pidgeon. 
 
 Pye Skee ea mag te afi f 
 
 ep 
 
 “ HE tame Pidgeon is a Bird well known, for being 
 
  § much uied byway of Food. When ’tis young, the 
 Flefh is tender,, Juicy, and eafy of Digeftion ; becaufe it 
 contains a juft proportion of faline, oily, balfamick, and 
 _phlegmatick Principles ; but as it grows older, fo propor- 
 
 -_tionably the fermenting of the Humours diffipates the more 
 _ humid parts, which afterwards makes its Juices to be grofs, 
  eartay, and fo apt to render the Flefh hard, and heavy in 
 
 the Stomach: In“the mean time, this Flefh being very | 
 nourifhing, and producing folid and durable Food, as we 
 
 > fhall explain it by and by, It may be proper for thofe who 
 
 have a good Digeftion, are in continual Exercife of Body, be 
 
 and Spend themfelves much. ~~ 
 
 ~ Ariflotle and Pliny oblerve, that a tame Pidgeon ufually — 
 ‘lives eight Years 3 on the other hand, fome Authors af. — 
 
 * 
 
 yi fare us, that they had feen thofe which had lived two and | 
 
 Ring-dove. 
 
 Pe Some Authors fay, Wild-Pidgeons will live till they are 
 
 twenty. | 
 
 . ‘The Ring-dove is no other than a Wild Pidgeon, that ee | 
 
 ufually fits upon the Boughs ‘of Trees, and will not light — 
 upon the Ground 3; becaufe *tis of a very fhy Nature: Its 
 
 Flefh has a good Tafte, but is drier than that of atame | 
 
 Pidgeon ; the reafon of which is, that the Wild Pidgeon ~ 
 being, more upon the Wing than the other, does alfo the 
 more difperfe its moifture: The Ancients looked upon it~ 
 
 to be good againft Venery, as you may fee by thefe Lines 
 “of Martial sie Bera MI Cece is 
 
 Ms hone 
 
 Inguina torquari tardant beberamtque Palumbi : _ 
 
 Non edat hanc volucrem qui cupis effe falax, a a 
 
 thirty Years old, nay. fometimes to forty ; and the older 
 
 they grow, the longer confiderably do their Claws become, : 
 
 whereby their Age is known, and thefe Claws of theirs may 
 
 be cut off, and they'll feel ne Inconveniency by\it. = 
 The Turtle-dove is another, and’finer kind of Pidgeon, ~ 
 
 than thofe already fpoken of : The Cock is ufually of an 
 
 Ath oe with a black Ring about his Neck : There 4 
 10 
 
 are alfo’ 
 
 me of them. white, efpecially in cold Coun- ~ 
 
 tries: The Turtle is either wild or tame 2 They loveto 
 jive in fandy, rovgh, and mountainous places, and they 
 
 keep on the tops of Trees, where they build their Nefts 5 
 
 however, they often come down into the Plains and Gar- 
 
 dens to feek for Food. Ariflorle obferves, that they go in- 
 to hot Countries in the Winter, and into cold ones ia 
 the Summer. It’s obferved, they live to be eight hace | 
 
 | erin bene, we ee Aue 
 

 
 a Aa 
 ras 
 
 ‘ 
 
 onger lived than the 
 
 ¥ 
 
 ufu 
 
 Pp gr s.. 
 
 
 
 
 
 
 old, and that the Cock is 
 Hen. ee ae bly 
 The Flefh of the Turtle is not fo, dry as that of the 
 Wild Pidgeon. I:’s better tafted, and produces good Juice; — 
 _ when this Bird is fat, tender, and- young, it’s delicate _ 
 Food 5 and this is what Martial {ays of it 3 
 
 Dum ynibi pinguis erit Turtur, laluca val bisy 
 Ex cochleas tibi habe 5 perdere nolo famem. - 
 
 _. Galen alfo much extolls the goodnefs of the Turtle, 
 and fays, that it is a Food that is neither too grof nor 
 too flight, and in a Word very wholefome. =~ ify 
 : Pidgeons are to be found almoft every where. There 
 were anciently multitudes of them in <4frica, becaufe jit | 
 was not lawfultoeat them. ‘There are a great many of 
 | ~ them ftill in Cyprus, Sicily, and feveral other Countries 3 . 
 a Fae thefe Birds were Conlecrdted to the Goddels - 
 We may fay in general, that all Pidgeons are of a drys é 
 Nature, and thatin this particular, they do not differ one 
 _ from another, but asthey are more or lefs fo; their Flefh 
 © is Nourifhing, becaufe it contains a. great many oily and. 
 2 _ ,balfamick Parts: It allo yields good and folid Mutriment, 
 |}  becaufe that being compaét and clofe fet together, it fticks 
 - infuch a manner.to the folid'Parts, that it cannot with- 
 out Difficulty be feparated.from it. Laftly, the Flefh of 
 a Pidgeon fortifies and binds, not only becaufe it contains 
 many exalted Principles, but alfo becaufe that being. but a 
 } tittle muift, and full of fome earthy Parts, the fuperfluous 
 * Moiftures which relax the Fibres of the Entrails, are {wal- 
 ' lowed up thereby. | | nae . 
 . Phyficians ule a Pidgeon opened alive; againft the Apoe - 
 __plexy, Lethargy, and Frenzy, by applying the fame hot 
 to the Feet. It operates in this cafe, by opening the — 
 | -Pores of the Head, with its volatile and exalted Princi. 
 ples, and thereby facilitating a free pailage for the fuligi- 
 nous Vapours that afcend into the Brain to get out. 
 
 and to cure green Weunds thereby; That of the Cock, 
 which has been drawn frem under the Wing, is efteemed 
 
 before any other; as being more fpirituou:. 
 _» ning, and difcuffing Cataplafms. 
 
 slium degere foler; becaufe it ufually lives.on the tops of 
 Houles ; or elfe, quod Jumbos colat, becaule *tis Incontinent 5 
 or elfe, quod collumejus ad fingulas converfiones colores mutets 
 
 . ae . becaufe 
 
 
 
 The Blood of a Pidgeon newly let, and while it is ftill Pidceon’s- 
 _ warm, is made ufe of to allay the {marting of the Byes, gi94, 
 
 Laftly, Pidgeon’s-dung is ufed in difolving, firength- Pidgeon’s- 
 "dung. 
 A Pidgeon in Latin is called Columbus, quod in culminibus Esymology: 
 

 
 
 : ng 
 
 n » pe 
 
 
 
 
 
 Pe ee toay 
 Ve 4 Wao ay 
 KS 
 ; Pal ane 
 Race pe 
 N, 
 ‘ 
 
 
 
 aga ae sigan ee ee 
 
 ~ becaule is rates accorde to the diferent turns t has, 
 
 _ has alfo different Colours. 
 The: Wild-Pidgeon © in Latin is’ called Columbus, a 
 
 eas) movert, palpitare ; or elle, quod parcat lumbis 3 
 
 becaufe efteemed to be chafte. In fhort, fome pretend 
 
 to tell us, that if after the Cock and the Hen have once 
 
 paired, one of them dies, the Survivor will never feek for 
 
 another Mate. 
 
 a makes. 
 
 ek 
 Kinds. 
 
 Choice. 
 
 Good te 
 feds. 
 ill effets, 
 
 Principles. 
 
 Time, Age, 
 and Con-. 
 ftitution. 
 
 1% ae me i ie 
 
 
 
 “400 BA Pe age 
 OF the Geafer 
 
 
 
 thei that which is tender, neither too’ young 
 
 nor too old, well fed, and that hath been bred 
 
 in a pure and ferene Air 
 
 The Turtle is in Latin, called Turtur, from the Coving it te 
 
 i Here are ‘two. fotke of Geefe: sie tame aude 
 » thewild ; 5 you are to chufe of either of - 
 
 4 aa 
 
 - Geefe are nourifhing enough, ne ‘very folid 4G 
 
 antl durable Food. 
 
 It’s a little hard of Digeftion, and when it is hy 
 
 too young, thenits Flefh is vifcous, and apt to 
 produce grofs and excrementitious Humours.3 
 
 . whereas on the contrary, when ’tis too old, it’s 
 
 ‘dry, hard, hasa bad Jnice, and caufes Indigenti- | 4 
 
 ons and Fevers. . 
 Goofe contains much Oil, and: ‘volatile Salt’: 
 The tame one does alfo contain much Phlcgm, 
 
 but the wild one has not fo much. | 
 Both the one and the other, in Wiater time, 
 do agree with young bilious People, who have 
 a good Stomach, and are ufed. to Gags and 
 als abour. ahs 
 
 ” Peo: | 
 
 
 

 
 
 
 
 
 
 
 OF the 
 URE Mu RRS 
 
 we 
 
 Mae 
 
 00S E isa Food that is pleafing enough to thetafte. ue 
 
 - The Wild one taftes better (fays our Author) than 
 
 '. the tame one; becaufe that being much more upon the 
 
 
 
 motion than the other, -its Flefh is not fo full of vifcous and 
 grols Juices, » 
 
 ~ The Goofe lives in cold, muift, and watry places. You : 
 meet with tnis Bird almoft in all Countries... They live. 
 
 Jong, efpecially the Wild Goofe, if we believe fome Au- 
 thors. Wiklam Gratarolus obferves, that they’il live to be 
 
 the other. In fhort, Wild Gee/é are almoft always found 
 
 + jn moift and marfhy Places 5 and there area great many 
 of them in Ethiopia, which make great Havock in the 
 It’s obferved, that a Goofe is very vigilant, and fleeps » 
 
 fo flightly, that the leaft noife awakes her 3 and fome Peo- © 
 
 _ plepretend, that this Bird is at leaft as ufeful as a Dog in 
 
 the Night, to watch a Houle 3 for as foon as it hears any 
 thing, it ceafes not to make a noife, where fhe feems to 
 call the People of the Houle to her Relief; of which there 
 is indeed a remarkable Example ; When the Gauls were in 
 
 oe t A, 
 DRE Fp SHE orgaaan a 
 Se i at at Me mae 
 s : : 4 Be GE as) TR Sh aa 
 
 Ciel ee ts a 2 
 
 ae hes A Me 
 Phe 
 
 
 
 twenty 3 and Albertus fay, fixty Years old. The Tame — 
 . Geofe flies but little, and rifes’not far from the Ground ¢ 
 -whereds the Wild one flies high and {wife = § © 
 A Goofe lives by Land and Water, as Amphibious Ani- . 
 - mals do but the tame one lives more upon Land thar 
 
 the Night upon entring the Capital of Rome, they gave 
 the Dogs that were therein fome Vittuals, to prevent their 
 
 Barking, which had the delired Bffeét : But nothing of 
 
 Food that they threw before the Geefe could hinder their — 
 
 Clamour, and awake the Romans. From thence forward 
 
 there were yearly Honours done at Rome to the Goofé for | 
 
 her Vigilance 3 and the Dogs were alfo annually Punifhed — 
 for their Negligence. a sll 
 It may ‘be faid in general, that the Flefh of a Goofe is 
 
 “more agreeable to the Tafte than it is wholefome, In 
 
 fhort, it always abounds with heavy and grofs Juices, that 
 make it hard of Digeftion, and therefore it ought to be 
 very moderately ufed : However, tis proper enongh for 
 
 _robuftick People that havea good Stomach, becaule it is 
 
 nourithing enough, and is a durable and folid Food. , 
 Some pretend to tell us, that Geofe Flefh, on which the 
 Fews frequently feed, does not alittle contribuce to make 
 them ofa melancholy Temper, of a dull, fad, gloomy Hu- 
 mour, and of a bad Colour. The ancient Britains {cru- 
 pled to eat Geefe but the Englifo do it now with plea- 
 jure, : | | i, 
 ety Q3° of 
 
Ry 
 
 — Goofe- 
 
 : Kinds. 
 
 _ Py Treatife of Fane oe 
 
 “OF a all het parts of a Goofe, Galen sparoves of mah) but 
 
 “ive Liver and Stomach for Food; However, the Wing is” 
 
 " alfo very good. Some pretend, that Seipio Metelus, a Ro- 
 
 SAAS 
 ‘ ” Wee 
 
 One ‘ 
 
 Gusee y 
 mi dunge 
 
 eh a>) 
 
 _ blood. 
 Gof fate 
 
 J 
 
 _Bomolegy 
 
 a” 
 
 Choice 
 
 Goog ¢ 
 pte f 
 
 _ effets. 
 
 »attribe this Honour to M. Seftius, a Roman Knight. 
 
 
 
 man. Confal, was the firlt that ufed Goofe-Liver. Others — 
 
 ‘The Skin of a Goofe’ s Feet is looked upon to be aftrine eo 
 gent, and good to ftop Bleediag or Flux, if taken to the 
 
 _ quantity of half a Dram inwardly, after ic has been fark fe 
 
 reduced to Powder! 9 5 
 They reduce Goofe-dung i into a Powder, and half; a Dram 
 
 peer it is pre{cribed, in order to rarjfy and attenuatethe Hu: — 
 
 motrs, to provoke Sweating, Urine, and Women’s T erms, 
 
 _, as alfo to aften their Delivery in Child-bed. 
 
 _ Goofe’s Blood is looked upon te be good againf, Poifor, 
 
 of which two or three Drams are preferibed. 
 
 The Fat of a Goofe is ufed in Phylick. It’s of a diffol- , 
 
 “ving and ‘mollifying Nature 3 it eales the Piles, and pains 
 in the Ears, if put into them : When: taken inwardly, it 
 
 Joofens the Body, and thofe parts of the Body which are» — 
 
 -affeGed with the Rheumatifm they rub'with it. 
 
 A Geofe in Latin is Anfer, a i frequentia S alfiduitase natane 
 
 diy becaule fhe delights to fwim in the Water. ) 
 
 tt 
 
 
 
 CHAP. “xx 
 
 NOE a Duck “ | eae | 
 
 brown and reddifh Flefh. more valued for the 
 - goodnefs of its Tafte than that of the tame Duck. 
 
 Whether you make choice of the one or the 
 
 other, you are to pitch upon thofe that are ten- 
 
 - der, young, fat, fed with good igs and bred 
 i a pure and fer ene Air. 
 
 - Duck is nourifhing enough, eid isa Food that 
 
 is folid and durable. Some Authors think, that 
 
 the eating of it puts a good Colour into the Face, 
 
 and, makes the Voice pleafant and agreeable) 
 ‘The Duck, and efpecially the tame one, is 
 
 hard of Dig eftion, | and. aia dull ane gros es 
 
 * 
 
 ‘Hamou Irs. 
 
 | Liche: are two Bue of Dick viz. oe ee 
 ff and the wild Duck; the laft of which has - 
 
 Sees Gye 
 

 
 ime # 
 ee IN, 
 64 
 
 
 
 Of the Duck, 
 
 » The tame Duck contains much Oil, volatile Principles. 
 Salt, and Phlegm; and the wild ones have more 
 - volatile Salt than the other, but lefS Phlegm. —__ 
 ‘Both the one and the other agree in cold Wea- Time, Age, 
 ther, with young haily People, who are ufed 4Con 
 “to much Exercife, and have a good Stomach. ying 
 
 REMARKS. 
 
 ‘AL Duck isanamphibious Animal ; for fhe lives by Land 
 and Water. The tame one is not-fo welltatted, _ 
 ‘nor fo wholefome as the wild Dyck; and the reafon is, — 
 
 -becaufe fhe has not near fo much Motion, and confequent- 
 
 | ly*abounds with dull, vifcous, and grofs Humours : More- 
 
 - over, the tam2 Duck lives among Mire and Ordure, and 
 feeds upon nafty things, fuch as Mire, dead and rotcen Fifhh, 
 Frogs and Toads; whereas the wild ones live upon Food, 
 which they feek for every where: They have alfo. a freer 
 Tranfpiration, by reafon of the Exercile they have, which 
 helps to attenuate and drive out the grofs Humours they | 
 "may have inthem ; and laftly, more and more to exalt F Begaes 
 the Principles of the Liquors, and for that reafon they a- - 
 
 bound more with volatile Salt, than the tame ones do. - 
 
 ’ The Goofe and Duck are much like one another in rét- 
 peét to the Subftance of their Flefh, and very near pro- 
 duce the fame Effeéls. The Wing-ofa Duck, as well as 
 that of a Goofe, is excellent Vidtuals ; and Martial, by the 
 following Lines, fhews, what were the parts ofa Duck moit — 
 in efteem, for the goodnefs of their Tafte, 
 
 Tota miki ponatur anas, fed pellore tantum, 
 Ex cervice japit ; cetera redde coquo. 
 
 The tame Duck rifes it felf but a little from the Barth, Tame-dact. 
 and walks flowly,. becaufe fhe is very heavy; but in lieu = _. 
 ‘of that, fhe {wims very eafily and fatt, and can fora long 
 time hold her Head,and the reft of her Body, under Water, . 
 either to feek for fomewhat to eat, or to conceal her felf. 
 _. When a Duck's Egg is hatched oy a Hen, it’s divertin : 
 enough to oblerve, that the Hen does not at firft know 
 her own young ; and as the Duckling, as foon as it is out 
 of the Shell, runs into the Dirt, and to {wim ip che Wae 
 ter by natural Inftinct : The Hen laments, mourns, and calls 
 for it in as mournful and compafhonate a Manner ascan be. — / 
 The Liver of a Duck, befides that it hach a very yood Duck s- 
 
 Relifh, is alfo looked upon to be good for Aopping the /uer. 
 Flowing of the Liver. a ge me | 
 - The Fat of a Duck is of a mollifying, difolving, and foft. Fate 
 
 ning Nature. ye. = 
 | 48S ANY. 
 
 PN 
 
 
 

 
 Paes Pica ) fe < or eget Ve 
 ai sal jae Treatife of Foods, Oreos ‘ 
 
 sana sade the. Boiy.of a Ducks, and: apply it warm to 
 Bais b ‘the Belly in the Wind-Cholick. 
 | ht Wildedych, _ There are. feveral. forts of Wild-Ducks, that difter Pots 
 ee “ one another in bigness, form, cry and colour. ‘There are. 
 ts nits _ fome of them which, fly flow, and others very {wiftl 
 tg - However, we may: ‘fay i in General, that Wild-Ducks, aT 
 the, moft part, fly. falter than tame ones: They wfualy 
 live where there are Rivers, Marfhes, and Lakes, 
 Peal The Teal is put in the number of Wild-Ducks, of which. 
 DT db wie gh oe: particular “Species 5 andof thefe there are two forts, 
 _~ > \ the one fmall and the other large\; the fiall, which is 
 .. |“ moft in ule for Food, is in’ every ‘thing like unto your — 
 - <4 “common Ducks, faving that it is not fo large, but ofa more 
 0" agreeable:Taft, and eafier uf Digettion. 
 \ Mygcrenfe. There isa Sea-bird, which the Frenep call Macreyfe, that 
 Vg in reckoned ‘in the: sumber of Wild-Ducks. It’s of adark ' 
 ei. eee and flies heavily ; butwhen it has amind tocome © 
 Vee ss e hanilypemay from a place, the Bird fuftains it felf upon : 
 ete ie ends of its Wings and Feet, and in this manner runs — 
 Lit ae lightly and fwiftly upon the furface of the Water. This _ 
 + Bird feeds upon Infetts, Seaweeds, and Fifth. » Its Flefh is 
 hard, and like Leather, efpecially when ‘tis old, and there- 9 
 fore it fhould: not be eaten but when young. This fame ~ 
 Fieth taftes alfo of ith, and the ymaineps allow the ule of 4 
 ininiLente so oS it 
 A Dack ia Latin is AR, aad. be Ck spare a re, 
 
 t 
 
 
 
 
 
 
 
 Et: | , ps 
 
 oi: aCe AE} 1410 5, Heat the { {wims ve fait, as before noted. » ; 
 G H A Py XXII, ain ' 
 
 ‘ + # 
 
 M | 4y a 
 
 -OF a 1 Partridge, abe | 
 
 Kinds, * panes are fe fen kinds oe whey whigh, da | 
 Choice. ought to be.chofen, while they are young, ¥ 
 | ‘tender, well fed, and of a good Tighe. 94 e 
 
 Good Ef. = The Partridge is Of |a? reftorative, ‘ftreneth= ve 
 
 feds. "ning, and yery nourithing Natiire : Tes eafy of © 
 Digeftion, increafes Seed, and Milk in Narfes 
 - Breafts ; produces good Jalce, and proves a fo- 
 
 did and durable Food. It’s good in Diarrheas. 
 
 i Efe. Wien a Partridge is old, his Fléhh is hard, 
 like Leather, not ealy. ‘of Digeltion, and difas ih 
 Leow to the alte, “i e 
 
 ~ The 
 
 
 

 
 
 
 ea ae ee, Meee 
 
 Ange oh 
 ae 
 
 my Of ihe \Partudee. 7° 
 
 ae EY 
 
 
 
 bg ARNE 
 ' The Partridge, in all the parts of it, contains Principles. 
 { much Oil, and volatileSalr, i ee 
 
 | > Itagrees incold Weather, with any Ageand rime, 
 | Conftitution, but more efpecially with Perfons Age ang 
 
 recovering from Sicknefs, and thofe who are of Ppsigies 
 a cold and phlegmatick Temper. t ame 
 , Pre bby Yee He, 243 soe 
 pHa EB D4: ARIK Ss 
 ha Ae: ; ‘ ; - 
 - Partridge isa Bird much valued, for the coodnefS of 
 | its Tafte, and the good Eifeéts it doth produce. 
 
 - The red Partridge is more efte@med than the others. It, 
 _* feeds upon Snails, Seed, and the tender tops of feveral 
 _ *Yrees, and other Plants. 2d eae 3 
 
 ~ * Our Partridges are very near as big asa Pidgeon, and 
 | in fome places larger. Strabo in his 1sth Book fays, that 
 ' Porus, King of the Indies, made a Prefent to Auguftus ofa 
 _ Partridge that was larger than a Vulture. Some Authors 
 | fay, there are red ones in the Ifle of Chio as big as Hens. 
 You have white ones in feveral Places; as aifo Afh-cos 
 loured ones, and others of a different Huc, and are very 
 well tated. = °. eo a 
 Some Authors affure us, that the Partridze is fo wanton 
 
 and lafcivious, that as oftenas the Cock fees, or even hears 
 in Hen, he cannot forbear treading her ; It’s alfo faid, 
 if you fhould lay a Looking-glafs before him, he'll run to 
 his Pitture, and do the fame thing ; agd that when he 
 fmeets with the Hen’s Eggs, he breaks them, for fear he 
 fhould lofe her Company, while fhe fits upon them. 
 : The Partridge lives ufually fifteen or fixteen Years;.and 
  Ariftotle fays, he fometimes attains to the Age o! five and - 
 twenty. They cannot raife themfelves high from the 
 | Barth, becaufe they are heavy ; but they fly with much 
 force and brisknefs, — ee ea 
 The Partridge’s Flefh is firm, and full of vifcous Moi- 
 ftures ; and for that reafon, “tis very well tafted, good in 
 Diarrheas, and for pituitous and phlegmatick People. The 
 eating of Partridge increafes Seed, is very nourifhing, and « 
 wholefome for Perfons recovering from Sicknefs ;’ not only 
 becaule it contains many oily and baifamick Parts, that are 
 fit to unite with the folid Parts, and to reffore them, but 
 alfo by the affiftance received from its volatile Saits, which 
 keep the Liquor ina juft Fluidity, and increafe the Ani- 
 mal Spirits. tr aie RY 
 
 7 When a Partridge is old, the Fermentation of its Hu- . 
 mours does infenfibly carry off its more volatile and moift | 
 Parts; and thereforeits Flefh then becomes hard, dry, not 
 galy of Digeftion, and has little Tafte. 3 A 
 
 
 
 l ae 
 a. 
 
 id 
 

 
 
 aN ‘nor ye ve oe ae ey Treati ife ope Foods, 
 
 cag A Paretlide ought not to,be eaten a ig foon as “tis killed, + 
 Yk - but fhould for fome time be expofed fo the Air’s for by. 
 that means its Flefh will grow more tender and eet by | 
 
 Ny a {mall Fermentatién wrought therein. 
 Bfood and Phyficians make ufe of the Blood and Gall of a Partridge, i 
 Gall of @ for Ulcers in the Eyes, and Cataraéts and Webs, which 4 
 Partridge. are put: in while hot, and firft drawn from the Bird. he | 
 Partridee.  P H€Y alfo make ufe of the Feathers of a Partridge, . va q 
 Fead BR cure the Vapours in Women ; for wHich end, they” are 
 ahi burnt and finell to. S 
 | The Mar. ° ‘The Marrow and Brains of a Partridge being eaten | 
 _ vow and are good for curing the Jaundice. ~ i 
 * Brains ofa A Partridge in Latin¥is Perdix, which Name it had 
 Partridges from the noife it piace which soe aod das like the, | 
 
 _ Eyymology. Word, 
 
 Peet 
 
 
 
 CH APY XRAY. ee 
 rai. Ou one: to cinnfe “be which is young, j 
 
 tender, fat, and well fed. 
 Good ef. It’s Nourifhing enough, produces ‘coed Juice, 
 feds. — - folidand durable Food: Ts of a fortifying and 7 
 --reftorative Nature, good for heétick Fevers, and 
 Perfons recovering from Sicknefs. It’s eafy of © 
 , Digeftion ; and ’tis pretended, that the ufe of — 
 it is wholefome, and as. for Epilepties and 
 Convulfions. | 
 ~ Wefeds. . The Pheafant produees no, ill ‘Effeas, unlefs 
 ae immoderately ufed. | 
 Trincigles Xt contains much Oil, and volatile Salt. | 
 Time, Age, . he-Pheafant is beft in Autumn, when °tis 
 and Con- fatter than at any. other Bee and. fits any y Age 
 ncttas | and Conftitution. 
 
 
 
 se a eee 
 
 we < saibdais 
 
 
 
 
 wee, 1S J 
 
 sek ea 
 
 REMARKS — 
 
 \ 
 

 
 
 
 ee Le ai Se i iy TA A Si gal ea aan i a Ce 
 rye Lag 4 a 4 oat oy . f mers ye hit A ne ef § Pe => a £ a ee H ive e ete ti 2} 
 ae woke! : alot ie, Be a Dae by ti 
 Bs Pe 4" @ ee Bide <  ee oe eM, Nia eK 
 m+. Of the’ Pheafanr. 203 
 , ERR MS I ee Mer tae 
 \ ate, * r 
 ‘ t 7 4 } 
 | atk eM AR KS. 
 
 | “FC HE Pheafant is a Bird almoft as”big as a Cock. It 
 | & hath a long Beak, an Inch thick, and crooked at 
 _ the end, His Tail is very long ; and there are but few. 
 | Birds that have fo exquifite and delicious a Tafte as the 
 _ Pheafant ; and thereforeis ferved up to the abies of Peo- 
 pa-pie of Ouglity. : 
 ___. There. is the Male. and the Female; the firft ef which 
 } is larger, fairer and better tafted than the other. Aver- 
 __roes prefers a Pheafant before all other Birds, for the good- 
 } nels of its Tafte, and wholefomenefs. Galen compares the 
 > ¥Flefh of a Pheafant with that of a Hen or Chicken, tho’ 
 _ a Pheafant has a much better afte than a Hen: It’s alfa 
 _ «rier; and the reafon is, becaufe’ it lives in Woods, enjoys 
 } afree and dry Air, and has much Exercife. 
 Ee ‘ho all aa is not fo wanton and lafcivious as the: 
 | Partridge ; hut we may fay, it’s dull and fupid, for when 
 ” he has once hid his Head, he thinks the reft of his Body 
 > is not feen. He loves and admires himfelf fo much, that 
 » he may be eafily taken, when he is imployed that way. 
 _ The Flefh of the Pheafant produces the feveral good 
 __ Effeéts we have mentioned ; firft, because “tis neither toc 
 _ moift, nor filled with vifCous and grofs Juices, but indiffe- 
 rent dry; and fecondly, becaufe it contains a convenient 
 "proportion of oily and balfamick Parts, and volatile Salts. 
 ~ .. The Fat efa Pheafant, being externally applied, forti- Fat of 4 
 | fies the Nerves, diffolves Swellings, and gives eafe in the phea/ais- 
 _ Rheumatifm. ra 
 + There is another kind of Pheafant in Latin called Uro- Ano:ker 
 gallus, and this is fubdivided into two other Species, viz. kind of 
 |» the great and little ones; the firft is as large asa Turkey- Pheaa7t. 
 ,Cock, has a black Head, fhort Bill, long Neck, and its — 
 Feathers of a blackith or reddifh Colour. 
 _ The fecond is called Phefianus montanus, the Mountaine. 
 - Pheafant, and differs from the other, only that itis much . 
 - fmaller. is Seen 
 _ Thefe Birds live in Mountains, Forrefts, and Northern 
 Climates. It’s faid, they lye in Winter under the Snow 
 for three Months together : Their Flefh is very Savoury, 
 - and has the fame Vertue with that of a Pheafant. It is 
 _ dry enough, and confequently contains but a few vilcous 
 and grofs Humours. Laftly, It produces good Juice, and — 
 isa folid and lafting Food, 
 Caligula ordered thefe forts of Birds to be facrificed to 
 him. Their Fat has the fame Vertue as that of the com- 
 mon Pheafant. . 
 
 Thi 5 
 

 
 
 
 
 
 - Erymology. This Bird is in Latin called ‘Vrogallus, ab uo, to (he, ¢ 
 . and Gallus, a Cock ; becaufe ’tis like a Cock, and fo yery 
 oh that’ it can continue under the: Snow for feveral ‘f 
 Months, and not be hurt. 
 The Pheafant is: by fome called Phefeénus, quaf j faciens. 
 fanum, becaule °tis very good Food ; but its true Latin ff 
 Name is Phafianus, a Phafi Colchidis fluvio ; : becaufe itwas - 
 firft found near a River of Colchos, called Phafis; from 9 
 whence "tis pretended, the #rgonauts ‘brought this Bird ine 
 to Greece, and fo to us 5 ; and this i is pee ee bye thele Lines 
 of Martial : S 4) 
 
 aay. of ' sy) Treatife of F Fonds: 6 a =| , 
 i 
 
 \ 
 
 Aegiv primum fum ae caring s Sie a gaa Ue Reo 
 Ante mibi notum, ni) nif t Phafis cra. ee a | 
 
 
 
 4 ee aS. Cc HW A Pp. XxV. \ eas ‘ ihe | 
 \ OF a Quatl. 
 Choice. — ou are to chufe that which i is young, tene 
 
 ! poe deren anc well fed. 
 Goud ef- It’s very Nodirifhing, creates an “Appetite, 
 fel}. and produces good Juice. — 
 1D efeds. Several Authors look upon Cuiaite to be very 
 ~~" bad Food, thoigh not fo much as they would 
 wl have’ it to be: “Indeed, it’s fomewhat hard of . 
 | Digeftion, efpecially when old. We fhall in © 
 \° our Remarks {peak more at large of its. ae : 
 ! fedhills Effects. * . 
 Princples.. It contains much Oil Ba volatile Salt. 
 
 It agrees at all times, with any Age and Cons a 
 
 ~ Hitution, provided it be moderately. ufed. ~ 
 ie REMARKS. ques 
 
 a 
 
 SHE Quail is a final Bird nenae teste than a. 4" q 
 _ .Thruth, finely feathered, and has a pleafant Note. 
 Tt ufually feeds upon Millet, ‘Cori and other Grains. Ips, # 
 — |) fuch tender, and delicious Food, that’ tis ferved to the beft 
 \:."Dathese 
 Moft Authors do not agree bade be E feels produced 
 by the Quail, a pretends i¢ it has apat! Juice, ia 
 
 
 

 
 “that caufe it 5-but though Helebore of it felf were proper — 
 ‘for the preducing of Epileplies ; and that Quails very tre- 
 “quently fed upon it, it would not from thence follow that. 
 
 | Quails were fo apt to caufe Epilepfies, fince the Helebore, 
 | by affimilating it felf with the folid parts of the Quails, 
 
 mult have loft a certain Difpofition of its infenfible Parts, 
 “wherein alone this pretended Malignity migh¢confift. We 
 
 | have already handled this Matter in the Cnapter of the 
 
 } Stag, to which we refer the Reader. 
 | ‘Thole who are of Galen's Opinion, in refpeé& to a Quail, 
 | further fay, for the maintaining of it, that Quails being 
 
 “wery liable to epileptical Motions; may impart the fame . 
 “to thofe that eat them ; but it would follow from hence, 
 that Goats, Sheep, Capons, Turtles, and feveral other 
 
 | Animals commonly eat by us, and that are often 1ubje@ to 
 } Epilepfics, muft communicate the fame to us, which we | 
 i h x 
 
 é€ not yet experienced : Some of the Ancients follow- 
 
 } ing, the fale Reafoning of Gale, in refpeét to the effeéts 
 
 } negar, and feveral other Ingrediénts, which will make it — ) 
 
 of the Quail, will have it eaten with Coriander-feed, Vi- 
 
 lofe its good Tafte, and fo pretend hereby to diveft it of 
 
 } its fuppofed Malignity ; but as we are not yet fo, well con- 
 } vinced of its being fo pernicious, we fhall hold our felves 
 
 tree to Seafon the Quail with what we fhall deem moft 
 
 | proper to improve its pleafant Tafte ;.and we fhall not 
 } trouble our felves about correéting a pretended il] Quality, 
 ‘ of which we have no manner of Experience. 
 
 The | 
 
 | 
 
 & 
 

 
 
 
 
 
 : ‘The Quail det not erie higi aa the Earth, and flies 
 heavily 5 for which reafon, Pliny calls it rather a terreftri~ 
 al than aerial Bird ; but Nature has made it amends, by 
 ‘by the great A gility ‘of its Feet whereby he runs extreame 
 ly fwifte It’s a wanton and lafcivious Bird as well as the — ‘| 
 Partridge. One Cock can ferve many Hens 3 and’tis id, 
 that as foon as he fees or hears the Hen, he goes and treads 
 her. Albertus obferves, that the Hens are but few, ine 
 
 -compariton of the great number of Cocks. 
 he Fat The Fat of the Quail is good to take away Foeclig in the 
 and Dung Byes, as its Dung when dried and reduced to Powder is 
 of the Quail for the Falling: ficknefs. | | 
 The Quail in Latin is called. Coturnix, its Name being 
 eke deduced from its Note, as well as thofe of feveral other 
 a as Athenaus,, lib. 9. aie Se S088 obferve. - 
 
 Aca ae 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 © f AP. - at niet 
 OF Thrafies. r. 
 
 e. 
 Choice, 0 U are to chufe thee fiat are fader, = 
 ; young, fat, well fed, and catch’d in cold _ 
 - Weather ; for they are then daintier, and Of a ; 
 inore exquifi te Lafte. ‘ 
 Good Ef- ‘They create an Appetite, fottify the Stomacts! 
 | Ae nourifh much, produce a good Jnice, and are 
 Wer wholefome for Be rfons recovering. from Sicknels. | | 
 : Some Authors look upon'them to be good. again : 
 i» >. * the Falling-ficknefs. - f 
 _ Uefel — They produce no. ill feats, unlels, they are | 
 : ~ ufed to CXcesyo es so 3 | 
 Feirkipies They contain much Oil arid Solute Salt. 
 Time, Age, aes gant Sie ee in cold Weather, with th) | 
 
 dConftie 
 
 REMARKS. 
 
 A Theat j is a Bird that is a little bideeas fans a Tat, : 
 : whofe delicate Tafte has recommended itto thebeft © 
 - Tables. Jt was much efteemed by the Ancients. « Martial 
 _ prefers the Hare before other Quadrupedes, and the Thrufh 
 ibe other es, Horace ae ae there i is NO oe : 
 
 +)? 
 wi ¢ ees > 
 

 
 
 ~ Foo than the Thru, fen Caer decks it of the 1 num- 
 
 - ber of Aliments that have a good Juice. f 
 
 There are Thrufhes almoft in all Countries. They live — 
 upon the Berries of Myrtle, Juniper, Elder, and Ivys they 
 -alfo feed upon Olives, Acrons, Infeéts, Worms and Flies. 
 They build their Nefts on the tops of Trees- They are 
 J avatie, and will foon learn to fpeak. Pliny relates, that 
 | Agrippina, the Wife of the Emperor Claudius, had a Thruth 
 | which fpoke as plain as any Man. In the mean time, 
 _ fome Authors aflure us, that the Thruth is fo Deaf, that 
 it was anciently become a Proverb 3 and when one was _ 
 ‘mminded to fpeak of a Man that- was very Deaf, he faid, 
 be was much, or more fo than a Thrufb. 
 
 The Thrufh, as we have obferved, feeds upon good 
 - things, enjoys a free Tranfpiration, and lias exercile. of 
 _ Body fuitable thereunto. Its Juices are alfo well qualified, 
 _ by reafon of the Union and exaét proportion there is be- 
 tween their oily and faline Principles; and this makes the 
 _ Thrufh torbe fuch delicious Meat. It’s very Nourilhing, be- 
 caule it contains many oily and balfamick Parts. it ‘cre- 
 ates an Appetite, and fortifies the Stomach, by its volatile 
 "and exalted Principles. It produces good Nourifhment, 
 _ and is good for People recovering from Sicknefs, for fe- 
  veral Reafons: In the firft place, becaufe the Flefh of the 
 - Thrubh is neither too grofs nor too thin, and contains but 
 few vifcous Juices < Secondly, becaufe ’tis eafy of Digefti- 
 on; and laftly, becaufe it contains Principles that are: fit 
 to recruit the folid Parts, and to increale the Animal 
 
 - Spirits. ih 
 
 ty 
 
 
 
 C HAP. XXVIL 
 ° Be Of Black-birds. 
 
 Black- bird ought to be young, tender, Choice, ) 
 
 large, and well fed. 
 
 It produces good Juice, is ‘oveihing enough, Good of 
 and eafily Digefted, if chofen as before-menti- fets. 
 
 _ oned: It’s alfo locked upon tobe good for the 
 - Bloody-flux and Loofenefs, 
 
 It produces no ill Effects, unlefs eaten to ex- w effets 
 
 ik; cel! Jn the mean time, ane older bey grow, 
 and 
 

 
 
 
 and the le& fat 
 
 , ae 2 , “4 
 x Tre ree © 1 
 a ah aye? ree Eye eee icy, ag 4 
 RE i ee oo iS ? ie’) one a 
 Fae * Ga ’ 
 iy Pi. 
 
 Time, Age, It agrees at all times, wi 
 
 and Con- 
 flitution. 
 
 Etymology. : 
 - ‘jndeed, the Ancients called him fo, according to the Te- ~*~ 
 ftimony of Zidorus, eo quod moduletur 5 becaufe he fings 
 
 
 
 
 The Black-birds-are like Fhruthes in many things, yet” | 
 
 much Exercife, they do not contain many vifcous and grofs_ i 
 Humours ; and fecondly, becaufe their Flefh has many oily ~ 
 and balfamick Parts in it, as well asvolatile Salts, thatare 
 apt to produce all the good Effetts we have’ attributed 
 bout pe Oo cr) ye | 
 
 The Black-bird in Latin is Merula, quafi Medula’ jsand,) 
 
 pleafantly enough, = er Be 
 This Bird was alfo called Nigrétta by fome People 5 bes 
 caufe of its being black, as before-mentioned, = 
 
 ede Rut ae PA tie } 
 ies : it wae *) 
 E Pie bk as 
 ; : ; ; 4 ee eee Fi 
 q 7 . ; =. - ce. ae f 7 
 6 me \ @ * * re > 
 MN Me Ce GHA PS 
 a) f a y. Je nee ~ ae by * 7 ” 
 7 ee ; Biases ae it Pane 4 A ig 
 5 ? bm ee * , am o 
 “a E : ~ 7 
 om 
 ri 
 
 eee 
 
r.) ° ra 
 
 
 
 pi 
 
 eee Oe 
 ~ Of Gnatinappers: 
 
 
 
 at 4 is roy | itil 
 i hw ae wh, Lf he 
 i. meer Y fat 
 : wn : 4544 , La Re eR NY ae 
 yar v4 eet ean : ; apes Sa ee 2 ‘ 
 
 Bore CE A PoeXKVI:. en 
 
 a e g4 wd. ‘ eo. e * . Z é ae 
 ee § fev rire er tis y oe bes fis a maa) eee 
 é - * i Ay a Sets ae S <r : his pe 
 o a ‘ : Cao aie Ba are ¥ Fs ety: oy rh yl 
 
 | V2 U.are to chufe thofe that are young, fat, Choice, 
 and efpecially at the time when Figs or _ 
 
 ‘Grapes are fit tocar. & ee Nae 
 _ , They“are very nourifhing, produce a good Good ef- 
 | Juice, create an Appetite, eafy of Digeftion, fe4- 
 
 _ fortify the Stomach, proper for Perfons recover-.- 
 _ ing from Sicknefs, and are looked upon to be 
 | Soedstor the: Eye-fight. 9) uaa. ee : 
 They are not wholefome, but while YOUNG ; Weffeds, 
 _ for when they grow old, their leh is tough, a 
 mane hard of Digeftions wino3% cack yo 
 _ ‘They contain much Oil, and volatile Salt. Principles, 
 _ _ They agree at all times, with -any Age and tiple Abe 
 ae Raia kimi SST Stal a iyes 
 ee ads Ai aK Sof) te 
 
 oe by 
 apts! 
 ae) 
 
 eg T FE Gnatfnapper is a tender and fat Bird, that loves 
 
 ' _ Figs mightily, for which reafon the Romans called ae 
 
 _ it Ficedulaz Some allo named it Avis Cypric, the Bird of EYm%gy- 
 Cyprus 5 in all probability, becaufe this Ifland abounded | 
 
 * with them ; or elfe, fay they, becaufe a great many. were 
 
 _tormerly brought pickled out of this Ifland into Europe.” coi 
 
 _ * The Gnatinapper chules to live in thofe places where 
 
 there are Figs:and Grapes. -His Feathers change their 
 
 ‘Colour ia‘ Autumn 3 and they feem alfo te change ‘their, 
 
 _ Shape, probably becaule they Mew and grow larger, then 
 the Crown of their Heads is black ; and for that reafon, 
 this Bird has been called Melancoryphus in Latin, according 
 to this Werle: _ aie 8 a a : 
 
 ~ Sumque Melancorypbus, quod miki fufeus apexe 9 
 
 _ The Gnatfnapper has a curious: and delicious Tafte, 
 and is ferved upto the bet Tables. Pifanellus {ays, this. 
 
 Bird never pver-burdens a Man's: Stomach ; but on the 
 
 contrary, that it fortifies, eat never { many of them: . 
 _ The fame Author allo adds, gut he had known fome, who 
 
 having 
 

 
 - good Food,.and contains many exalted Principles, it will : 
 be. no difficult matter for us to comprehend, how thisBird ~ 
 _ €a produce the good &ffeéts that have been attributed to’ — 
 
 ‘Principles. 
 
 Time, Age, Itagrees with any Age and Conftitution, ef> 
 pecially in Autumn, when. this Bird, is Pee 
 
 and Con- 
 flitutton. 
 
 
 
 
 a be Ite Ke ae geass 
 % Fie tS se Sea gee 
 : E 4 
 
 ‘the Year, 
 
 
 
 
 
 
 =a el Ss wit ue ‘Gam G) ae) 35 
 x Arey fogs t oan ee etghh ee, fe het 
 i a RP iS Sn Sk 
 z4 aa ‘ Oe a a et AL fl x ae 45" 
 fe fi g2% t fig. | ™ 
 AP ap cae re F sfist hyon we ' 
 
 
 
 . having’eat a great many of them, had {pent the whole Day — 
 
 very merrily s from whence 'tis concluded, that: this Food 
 - . fupplied them’ with Spirits enough, with purée Humours, — 
 - and but little dull and grofs Subftances. Indeed, as the _ 
 _ Gnarfnapper is. very tender and delicious, has exercilee- 
 
 nough for the enjoying of a free Tranfpiration, feeds upon 
 
 ° a 
 
 : 4 Uy UT ¢ 
 siet “tat oy - 
 ae , 
 
 
 
 a phN ly Pre ok ae 7 = Sie eee NR ying PRE, “32g id 
 * Rept Fee Sos aad: Dh er XA) Salek EM Cb AWA ae Eira aati Ba ys co | 
 
 4 ee 
 
 iss pele 
 
 ‘oo, OF the Lark =: eee 
 
 f n 4 SMe 
 vr a y ht: 
 Se ea oe alae tia 
 
 “Here are two forts of Larks; one that has — 
 
 a Gop or Comb on her Head, and the — 
 
 other without it. You ought to. chufe thole 
 that are young, tender, fat, and well fed. i 
 
 A Lark yields good Nourifhment, and when 
 
 ~~ endued with the necefflary Qualities, is eafyof Di- — 
 -geftion. Her Heart and Blood are looked upon ~ 
 to be good to provoke Urine, and to cure tHe © 
 
 Cholick in the Belly and Reins. 
 
 and hard of Digeftioh, and the Juice bad. 
 It contains much Oj] and volatile Salt in it; 
 
 o* 
 
 and more delicious, than at any other time 0! 
 
 Le 13 rin 
 
 “IS HE Lark isa little Bird well known, and lives up: 
 si on Corn and Worms. She has a very pleafant’’’ 
 ‘Note, and therefore many People keep her ina Cage 35 
 
 ~ however, fhe does not fing at all times, but in the: Morn. 
 
 » ing early, when ’tis fair Weather 3 but in sainy Weather 
 _ andeat dNighthe is filents gu, sedi we) “Tle pagers Th z 
 eee rer tae ae ar 
 
 a : et aaah 
 
 When the Lark is old, her Flefh “ hard, dry; | 
 
 = 
 
 
 
 q, 
 
 iN a see 
 
 a ee 
 
 nl 
 
 Wh 
 
 one 
 woe 
 

 
 
 
 
 
 
 sine Of the L I Tack and Ortolan? a eoagg 
 _ The Lark is a. Sein: Bird, and much efteemed for 
 the goodnefs of its Tafte, and the happy Effeéts it pro- — 
 ~ dices... As fhe is much upon the Wing, the has Tranfpi- | 
 _ fation énough, and.confequently muft contain but afew =| 
 ae Humours, and many volatile and exalted Principles ; Bea acs 
 or which reafon, Lark’s Fleth is favoury, ealy of Date 7 HER 
 on, and has good Juice: In the mean time, when this — 
 Bird grows old, the more balfamick and volatile Principles 
 jnfenti ibly get away, and. nothing i is left behind but thofe © 
 _ that are grofs and earthy ; wherefore, her Flefh is then — 
 hard, dry, and not eafily digefted. | 
 . "The Lark in Latin is called Alauda, ab. infin Arun 
 agitarione ; ; becaule her Wings are much in Motion. 
 She is alfo called Galerita, or Caffsd, quod apitem Crifte- i onclipe. 
 i qui Galeam five Caffidem refert, in, Capite babeat; bes | 
 _ eaufe the has a Crown or oP “pont her + Head, tabs is like 
 ia Helmet. walk . 
 
 
 
 Pash ne H A P.. 6AXX, of 
 ae OF the Ortélan. 
 
 you fhould clrafe tliat whict is vote Choice, 
 “} tender, fat, and fed with good Food. 
 ; its Reftordtive, Strengthning,. and Nourith- oly éf. 
 ing, increafes Seed, is ealy of Digeltion, pro- feds. 
 _ duces good Juice,’ and is fuppofed alfo to pro- | 
 « mote Women’s Terms. 
 It produces no ill Effetts, unlels eaten tow ef: | 
 excels. “uy | 
 it contains much volatile Salt and Ou. Peiwenee 
 “It agrees at any time, with ay. “ABE, and Time, Ape, 
 ‘onftitution. i we and So: 
 
 oe eee  flitutton. 
 3 REMARKS. | 
 
 HI Rirdis about the bignefs of jane ‘But ther 
 
 a little lefs, very, fat, and of different Colours 3. 
 | Her Beak and Legs are inclined to red. She feeds upon 
  feverai forts of Seeds, but Millet is that which fattens her 
 moft, and that fhe dikes beft. She ufually' ives in warn 
 4s pucees, fuch as Provgnee, Davghiny, angutane and 
 
 q Ital ° x 
 a Peo The 
 
 ty 
 

 
 pe >The Eleth of this Bid i is. ceandee ddhcaee. hick; and of 
 * Shah exquifite Tafte; and therefore ferved to the Tables of —— 
 the beft Quality. The good Effeéts it produces arifes from 
 oe having but few ‘vifcous: and. grofs. Humotirs, but a». . 
 ke ee with oily and jballainice ee and volatile’ M 
 ne Salts. ry 
 The Fat. oe it Fat i is of a ‘enifying, Aifoteings and MS Nae a he 
 
 
 
 ae 
 
 ec es en ie bea ee 
 
 
 
 ae - CHAP. XXXE 
 
 e a OF the Starling cae ts “ a 4 
 
 a WN o> Ayo 
 
 Gh u. are to chufe that whieh is young, 
 tender, fat, and that has been ice with” 
 
 A i coo Foal a 
 Good of Its Flefh is Nourifhing, fad vicls bal hae 
 _ feds. folid Food, and is looked pect to be ‘good for 
 acy the Falling- ficknels vat 
 Meffeds. The lefs fat a Starling is, mits iis: older the 
 Oe Bie grows, the harder and tougher is his Flefh,: 
 ct ' the Tafte is syorke, and it’s not fo cafily Dis 
 gelted. 
 
 a Choice, | 
 
 Principles. “The Starling contains fiiuch volatile Salt and | 4 
 
 Oil, in all the parts of it. 
 
 iva 2 Mee, It agrees at all times, with any ‘Age and Con-# . 
 flisusion. ftitution, pr oyidey: it ae the Qualities we have” 
 
 {7% now peeraned et ae 
 
 “RE M A RK Th te mo | 
 
 TD H a Starling i is a Bird as big as the Blackbird. Ie ee 
 ufually black, but ftreaked with white, and fome- 
 
 times red or yellow. The Poets call it Avis pikurata 5 — 
 
 becaufe of its Beauty. The Tail of this Bird is thort and 
 black, his Feet are almoft of the Colour of Saffron, and” 
 
 his Beak like that of a | Mag-pye- Aldrovandus. defcribes ye 
 
 ~ three forts of them. -- 
 
 sy 
 
 This Bird is almoft to be found every hare In ‘Suiliest ; 
 
 mer time he lives in Forefts, watry Places, and Meadows; 
 
 ‘but in the Winter he fhelters himfelf under the Roofs ok 
 D+ oules, and fuch Holes as he can: ig Thele- Birds. do. 
 
 ‘alo 
 
 ae — a 
 
 SRS ewe ay 
 
 i en a =e E 
 
 SS oa 
 a al 
 
 an ch ala a 
 
 “Sete 
 Fed nt 
 
 aes 
 
 g 
 i 
 
 | 
 

 
 “ ofe a 2 Starting. Pane aca F Plover. 413 a 
 
 alo many times get into thof Bottles. which we ‘faften Lon 
 
 | to the-Wall for the benefit of Sparrows. They are great _ 
 
 |} Devourers, and feed upon the Berries of Elder, Grapes, O- 
 
 | lives, Millet, Parfnips, Oats, and other Seeds ; ; They alfo 
 
 ‘eat Worms, Hemlock, and dead Carcaffes ; and therefore ° 
 
 feveral Authors look upon them to be bad Food. They 
 
 arg docible, eatily tamed and learnt to fing. They go to- _ 
 gether in Flocks, and fometimes towards Night in fuch — 
 
 | a vaft number, and fly with 0 much Force and Violence, 
 
 that they forma kind of a Cloud, and make’ a fort of Coe a 
 noife which might be taken for a Storm. eee 
 
 The Starling is naturally of adry temper, and terior oo 
 
 if he be not young, and fat, you ought not to eat of him ; 
 
 _ the reafon is, becaufe the vider he grows, its moft balfa-~ _ 
 mick and {pirituous parts evaporate away, the Fleth grows 
 
 “hard, not ealy to be Digefted, and even of a ftrong and 
 unpleafant Smell. a 
 
 It’s obferved, that a eiiling: in Viabises time is fatter, 
 
 more delicious and better tafted than at any other time of 
 
 | the Year ; and the reafon i is, becaufe this Bird loves Grapes 
 
 | ightily,, eats of them to’ excels, and even makes conitde- 
 
 | fable havock where-ever he comes. 
 
 Galen, in his fixth Book de tyenda anit. places the Sari ’ 
 
 | ling i in thé number of atretuating Foods, and that has a 
 
 } gocd Juice ; which mutt be meant only of that which is 
 young, that hath been fed with good Food, and that lives 
 
 upon Mountains. | 
 
 rey 
 
 quod terram pedibus radat, © obvia peat verrar flernar, 
 dum dlimentum fibi quasit ; becaufe’ this Bird, in fearching 5 
 i fhe. Food, {crapes the Barth with his Feet, and turns alide. 
 | whatever ig Brgs 3 in his Way. — ! 
 
 ¥, 
 
 
 
 ral - CHAP. XXX, 
 
 OF the Eapwing and ee 
 
 Sh 
 ‘de 
 
 Te Binds ought to be ahotelh when young, Choice, 
 tender, fat, and well fed. 
 
 “They create an ‘Appetite, yield pretty good Good ¢f- 
 _ Nourifhment, digeft eafily, and arelooked upon ie, 
 _to be good to provoke Urine, to ftrengthen tie. 
 Brain, pupify the Blood, and for the Falling- .- 
 
 fi ead, 
 
 
 
 | Pa They 
 
 uy Lhe Starling in Latin is. called StINUS , a cincine fternere, Etymology. a 
 

 
 ~*~ 
 Le 
 
 ay mefets. "They a are not very folid Food, but foon wafte; | 
 eis and therefore Perfons accuftomed to great Exersa 3 
 
 Pag « cifes, or hard Labour, are not to ufe them.. 
 
 - Principlese They contain much Oil and volatile Salty in : 
 
 Nia Pig all their parts. | | 
 
 Time, Age, _ They agree at all Hines, mah any Age and 
 
 and Cane. ae er "pak bhld cade Moh 
 
 " a ae Pe Gere ee 
 nage eH A REE es ce eee 
 NA E tae eee thefe two Birds tog gether, oe & | 
 
 | they live in the fame places, feed upon the fame — 
 Food, and their Fiefh is alike in Tafte, and produces the © 
 fame "Effedts : ‘Toere are alfo fome Authors, who have {o © 
 confounded theteé two Birds together, that es have given 
 them ‘the name of Vanellus in common. _ ii 
 
 ‘ ‘Lap at They are both very near as big a Pidgeon. They ule 
 
 a ver ally live near Rivers and Lakes. ; feed upon Worms and © 
 
 : Flies ; they fly: with great torce,. and make a great noifé — 
 
 -» intheir flight. They are of an exquifite and delicious 
 —  Tafte ; but the Plover ts yet daintier than the other. 
 + ‘The Plover has a kind of a -Cop upon his Head, that is © 
 oblong and black ; his Neck is green, and the reft of his — 
 
 ; Body party-coloured. ‘In fhort, you may fee tome that is — 
 
 Oe green, black, blue, and white. 3 
 Kinds. There are two kinds of Plovers, which differ chiefly i in : 
 Ree Colour ; ; the firft is Yellow, and the other is Afh-coloured, — 
 
 ‘The Lapwing and Plover being almoft alwaysin Motion, — 
 
 and»confequently enjoying a free and eafy Tranfpiration, 
 
 they breed but a few grofs Humours, and the Principlesof — 
 
 ttir Humours are exalted, and continually evaporate >‘ 
 
 _ From whence it comes to pas, that the Flefh of this Bird 5 
 
 ce is very light, ealy of Dig geftion, and well Tafted. bi 
 
 Evymologyy ~ The Plover in Latin is called Pluvialis, either beraule 
 ee Te People believed he prognofticated Rain 5 orbecaufe he | 
 
 
 
 mee | 
 Nay % 
 we 
 
 we 
 
 
 
 is ealler taken in rainy Weather than at any other time. 4 
 The Lapwing in Latin is. called Vinnellus, 2 vanno, to ‘ 
 fan; becaule that-when he flies, ae Blakes a noite like @ 
 ca od by a Fan, se) ee 
 __ Aldrovandus doth moreover give a Lapwing the Latin } 
 . . Name of Capella ; not becaufe this Bird is any ways likea 
 ne PR thape of his Head, Byes, or any other part of 
 his Body, but becaufe he a a nde ay en Wak ' 
 Bie, ¢ ae uy : , q 
 
 Las ace i 
 
 , * o * ¥ P 4 : sass % s a ~ 
 “hae te Haiti be Ny ah ees { PLS Ua f.) 
 ites ML A ee ee j bo Maen SOS hag okey rd ent , ii 
 : BF RNa gecac hp ened. 8 cp ee ah Spot Ue py Pits : ’ . ¥ e i | 
 * =) bef 0 “ee any Se + PB . pean ee a 
 
 . ‘ “ ME 4 % 
 x ~ { ; ¥ r) 
 
 i 5 ‘ * 
 ; : ' i 
 

 
 ) ile (SA aed Se 
 hoes OF Moothens, DAG 
 ; ; . , a le | ‘: 
 P re 
 
 a H A P. ol 
 
 
 
 Of Moorbers.. ek ae Be Laan 
 poet 7 ott ii dy d 
 
 Here are a great many different fads of Kinds, © 
 Moorhegs. You should chufe thofe that a 
 “ate young, well fed, tender and fat. ve 
 _ They are very Nourihing, and a Food that Good ef- 
  fsfolid and durable enough = fetts. 
 Their Flefh is a little hard, not eafi ly digeft- ID effedls. 
 eA. and full of grofs Humours, eipecaly when 
 _thete Birds begin to be old. | 
 A Moorhen contains manele Oil and volatile fae 
 “Salt in all the parts of it. 
 ‘At agrees at all times, with young Géouie of : a Time, he, 
 ~ ftrong and hail ‘abe a with fuch as have 4d Con- 
 “a good Stomach, and are ufed to exercife their ftirution. 
 poses mpc : Ld tae’ 
 
 ‘ghe ae REMARKS. 
 
 HE Moorhen is a Water-Fowl, ol Body’ is. flea» 
 | _ der, Head {mall, Feathers of various Colours, Bill 
 ere black, and a little crooked, ‘Tail fhort, and Legs 
 -fomew hat long, which helps it to go about in the Water 
 Z “with: eale, as alfo round the Water to feek its Food. She 
 does not {wim fo eafily as many other Water-fowls. They 
 jive upon {mall Fifh, little Worms, Infeéts, hse anid | 
 oar things, both inand outof the Water. : 
 _,Mogerhens, efpecially when they are young and very fat, 
 are ferved up to the daintieft Tables, though they are not’ 
 all alike good. There are fome of them that tafte of the 
 - Mud and Fifh, and have a very unpleafant Tafte; whereas 
 others have an ‘exquilite Tafte ; However, we may well fay 
 in General, that as thefe Birds feed upon the grofs Foods 
 ee y find about your Marthes, Pools and Rivers, theér 
 lefh is allo full of grofs Juices, and confequently hard of 
 Digeftion ; yet thefe grofs Juices made ic Nourifhing e- 
 nough, a folid Food, and fit for Perlons who have a good 
 - Digeftion, and fatigue much. ~ 
 Moorhens are {fo numerous, as before noted, that it 
 would be almoft impoffible to defcribe every Species in par- 
 ticular in this places Hone thofe which are moit com- 
 aii . yb CG Mion 
 
 Dj fforence 
 
 
 
“ay rent ELE ee SENS 23 
 
 Kit A Treatife. of Foods. hy én ve r\o 
 
 
 
 coloure Others Phaopodes, becaufe their Feet are darkith, 
 ‘and Afh-coloured. Others were named Ochropodes, be- 
 
  canfe their Feet aré as yellow as Saffron, and ‘they are dis 
 
 ie ftinguifhed i into great, middle fized, and {mall ones. Thofe 
 Oh GES \naned Melampodes liad their Denomination from the black- 
 
 “nefs of them + The Peliopodes, t becaule their Feet are Afh-: 
 lege, » coloured or white.” Erjtbra are thofe whofe ‘whole Bodies — 
 - “are red 3 and the event ‘who nat the dence fons ate 
 
 4th ee Body yineiihe, 
 
 
 
 
 2 " 
 
 ae H A Pp XXXIV 
 Of the Woodcock, and Svipe. 
 
 ae y ou ary to chufe thofe that are young, 
 
 tender, fat, and well fed. aE | 
 Good ef. they are of a ftrengthning add pemorative: P| 
 fells... Nattire, nourifhing enough, and a good Food. : 
 
 .Yhey incteafe Milk and Seed. 
 
 lu offells. They heat much when he excels, o 
 we are, not {fo cafy ‘of Badd yo when a little | 
 
 oldith, 
 
 Principles. \: “They contain - much Oil and volatile sale in 
 all the parts of them..ca) gan 3 
 
 “Time, Age, . 2 BEY agree. in Winter with: any Age and 
 
 andConftic prope it a ae that US, Pi ee wots y 
 
 tide See 
 
 sa fl 
 
 REM ARR es 
 
 i, 
 
 a ac is a Bird well known, Ag) to a Gand ae | 
 
 Se & moft in every Country ; aad is ferved to the bef on 
 "Vables, by réafon of its delicious Tafte.., Fhey appear at” 
 all times, but more efpecially in Winter 3 for then they 
 leave the Mountains, py reafon of the Snow.; Some Au- ~~ 
 thors fay, ‘they have a very bad. fight, though their Eyes 
 ag. Jarge enough; and that age is the reajon they are fo. 3 
 
 mene ge iy ae “alt eafily 
 
 S a 
 rie hg 2) 
 
 mon: and, beft known. have their peculiar Nantes ~ Soe Ex: ( 
 
 -.  *. gaaple, Some are. called..Chloropodes 3 ‘betaufe they have . 
 Set greenifh | Feet. Gefner; “Aldrovandus, aa other famous Au- - | 
 
 " ghors;-have deferibed three different kinds of them. Others’ 
 are named Evythropodes, becaufe their Feet are of a Rofe- 
 
 ~ 
 
 
 
 
 

 
 
 
 
 ¥: J i iS hy Nee heck is aes | 
 ‘ “of Woodcscks, fp Pil Eggs 2 4 ve 
 
 e Featiy: catched : + It’s faid alfo, that they: have fo ngce a 
 fmell, that they are intirely led by that in the fearch of — 
 
 » their prey. | ‘They do not Ay eafily, nor rife high above — 
 
 ‘the Ground ; but inftead of that, they run very faft; for 
 
 they many times efcape the Hunters, by the help of theis 
 
  Heelsy They are much hike unto ‘a Partridge, but their 
 
 Bill is confiderably longer. They live upon Flies and \ 
 
 Worms, gre’ they PS, our of the Earth with their 
 
 ) Bills, 
 
 ~The Snipe is ‘another kind of Woodcock, that differs not Shine, 
 
 - from thé other; Only that it will never grow fo big. It’s 
 
 excellent Vidtuals, and -eafier digelted than a a i 
 
 she fives upon Worms. 
 
 The good tafte of both thefe Birds, proceeds fron the 
 purified Juices contained in them 3 as alfo from their vo- 
 ‘Bate ‘and exalted Principles : They are alfo the fame Prin- 
 ciples that make the Flefh of thefe Birds reftorative, — 
 
 - firengthning, and fit to produce the other Effetts we have — 
 mentioned. 
 
 The Woodcock in Latin is called Rufticula, feu Becaffa, 
 pai Serta few Perdix PO: according te this Line of 
 Mania: > dobar 
 
 
 
 p Eymology. : 
 
 hi fim erdix quid oi fi t fapor idem ? 
 
 The Woodcock | is alfo by Aviftotle called onorsrat, bee 
 Bene the Bill of this Bird in length refembles a be a ftrait 
 prole BIC 3 is i Lagan in Greck, 
 
 i. c¢ H A P. XXXV, , 
 OF Eggs, 
 
 ad * ae 
 
 1G'GS ‘differ very much, sae Ae to fie pipet: | 
 Birds that Jay them, ‘according to their 
 - Colour, to their Form, bignefs, Age, and laftly, 
 the different way, ofdrefling them. Thofe moft . 
 
 ufed in Food are Hens Eggs. You ought to chufe Chua 
 § thofe that are new laid: some Authors do alfo 
 _ require, that they fhould be .very white and 
 _ long, according to the piece yiercs, that 
 
 are te Boris a ne 
 
 Ca Bee Bey Be : | Regula 
 
 Ase. : ahs 
 

 
 
 
 
 
 
 
 
 a CO ae een 5 : as Be 
 oF Treaife | of Foods. : ve " 
 
 
 
 Resale Pregines juber ben 0 deat teneriy hs a 
 Quod bona fint wa, candida, hae Ses nova, : cf ; 
 
 | : Forder feems alfo to be cof th the fame ne Opinion | 
 aN by thefe Lines. 
 
 ee ail facies 0 ovis erst + 50 memento” Rss 
 Ue fuces bes ine ue ae ebas) votundis at a4 a8 
 | » Ponere. ig 
 en Ef Egesare Nourifhing enough, and good Food, 
 “*% ‘they increafe Seed, qualify the fharp Humours _ 
 of the Breaft ; are good. for pthifical People, 
 eafily digeft, eafe the Piles, and are looked up- — 
 on to be good to. make the. Voice. Joud. and : 
 oe _ pretty, a 
 JU Effeds, F When Eggs are too old, “they heat too much, i 
 | produce pad Juice, and are more efpecially noxi- — 
 ous to.thofe who are of a’ hot and bilious Con- © 
 - ftitution. The way of dreffing Eggs makesthem ~ 
 alfo OR eh or lefs wholefome, as youll: hear my | 
 on and by. | ¥ 
 , Pine. _ They. contain much oil and volatile Salt... @ 
 odCsute. They agree at all times, with any. Age Sa bi 
 AC onfit- & b 
 swim. COnftitution, provided they are Fa Spe with P| 
 Regt E.E008, nates before-mentioned. — : 
 
 RE Mm A R Re. Pa rs an ae i . | 
 
 & HERE i is no Food more in ule th n Beg : 4 They] j 
 7 are good in Sicknefs and in Health, and make a © 
 part of the Compofition. of feveral. Medicinal Remedies. 7 
 They. are dreffled divers ways ; and there are many Meffles © 
 made of them that are not alike wholefome.. We may Sy © 
 in- general, that if you would have Eggs produce good 7 
 _Effeéts, they muft be moderately boiled ; for when Chi 4 
 are done too little, they continue flimy, and confequently — 
 hard of Digeftion s Whereas on the contrary, when they ~ 
 are done too much, they are hard, and heavy in the Sto- 
 mach’ becaufe the heat hath diftipated their more volatile ~ 
 and ‘exalted Principles,. and leaves none but the’ grofler 
 parts behind 3 which being tlofe united together, make ~ 
 Me * Fes to be compat ie hard and mae Epes % 
 Hel ae | 
 
 . if \ tas 4 Ane “ Alek ia a oles a 
 AL wr) § ¥} Rs r 
 
 
 
re ee May, ¥ 
 . 
 
 ay a pis Sa fee i f 7y Pia ai Gt ge “ 
 1 a Maes Of Roger: 2S) at 
 | me neither to be too flimy, ‘nor too hard, but of a foft 
 and moift Subffance, according to this Line; © + 
 
 
 
 Si fumes ovum, molle fit atque povyg. 
 5 ‘ me é yf eae Se 
 
 ” The Egg confifts of two parts; to wit, the White, and © 
 the Yolk; and thefe being taken feparately, have diffe- f, 
 Fent Vertues. In fhort, the White is full of oily and bal- 
 {| famick Principles, that make it moift, cooling, nourifhing, 
 ~ and fit to qualify the violent motion of the Liquors. As 
 for the Yolk, it abounds yet more than the other in vola- 
 _ file and exalted Principles 3 by the help of which, it. 
 - ftrengthens the folid Parts, increafes the Spirits, and keeps 
 _ the Humours in a juft Fluidity: In the mean time, thele 
 | two parts of the Egg, though differing in Neciies tet fail» 
 } mot toconcur together, in producing the good Effetts we 
 } have attributed to the Egg, BERR eS ORY ED 
 _ ~The frefheft Eggs are the beft, and moft healthful ; be- 
 _ ¢aufe they do more abound in volatile and exaled Princi 
 ples: Betides, their oily and faline Parts being in amore 
 ~ Perfect Union one with another,'they doalfo'yieldamore 
 | ealy Food ;'whereas on the contrary, thofe Eggs which | 
 . have been kept long, have undergone a ‘Fermentation, 
 _ ‘which not only diffipates the more volatile Parts, but allo 
 _ deftroys the Union between their oily and faline Princi- 
 ie ples ; wherefote Eggs in this cafe heat much, have often | 
 ~ an unpleafant Tafte and Smell, and produce bad Juice. 
 _ Aquapendens relates feveral ways how to know whether How t0 
 _ Eggs be new laid or not. He would have them held to a know new 
 ‘ (Candle, and then fee whether the Humours contained Jaid Eggs. 
 _ therein are clear, thin, and tranfparent ; for if. they be &@ ; 
 _ Otherwife, “tis afign the Eggs areold; andtherealoni-, — 
 _ becaufe the Fermentation wrought therein hath imbroiled 
 _ and confounded the infenfible parts of thefe Hamours, and 
 meimade thendark. @ 0. fy ds 
 _* They ally judge by the weight of the Eggs, whether 
 _ they be old or not. When they are heavy, they tell us 
 _ they are old ; becaule the more volatile parts of the Eggs 
 _ being then gone, there are other groffer onescome in their _ 
 
 room, which adds to the weight of them. 
 
 _' Laftly, They hold an Egg to the Fire, and if a little 7 
 ~ watry Moifture fticks to it, it’s new, burif not, its old; 
 and the reafon is,becaule a new-laid Egg having yet not fer. 
 
 _ mented, as the other had done, is moifter 3 and its Moift- 
 ures being alfo thinner, they work the eatier through the 
 ‘pores of the Egg-fhell: There ‘are moreover many other 
 ways, whereby to difcover whether the Ege be new laid 
 gr not; but }fhall dwell no longer upon this Matter. 
 
 } 
 ee 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 > var at 
 
 Galen’s Galen, ‘in his third et oe cei of Ponds: affures | Wy: 
 Opinion of that oe ‘belt and wholefomeft Paes are chofe of the Hen 
 Eggs. and Pheafant ; but he difallows uf the ufe of thofe of the | 
 | Goofe and Olridge 5 ~but other Authors. amuch- extol. Hy 
 them. / m | 
 Drink of —_-Hypocrates, in his third Back Of: Diteatess fays, thats the” 
 she Whites Whites of Eggs well beaten in Spring-water, make adrink 
 of Eggs. that is very moiftning, cooling, good: for thole ‘that are 
 fick of Fevers, and for opening the Body. = 9) 
 Peacock Some pretend stor tell us, that Cenc Eg SBS are good” 
 & Raven's againft the Running-Gout; and that thofe of the Raveb 
 Eggs. ate an excellent Remedy for the Bloody-flux. be gate 
 - '. Ariffotle, in lib. 6. Hift. an.’ Cape 2, fays, that long eat 
 produce the Female, and round: the Male kind. Scaliger, 
 - 72 Comm, feems to be of the fame Opinion.’ Plinyis ofthe: — 
 oppofite fide ; for he pretends, that the jong Eggs are for 
 the Males, and the round for the Females. ~Columella and fy. 3) 
 . Avicern agree with him ° ‘In the mean time, thefe Opinions _ 
 have no Foundation: And’tis very likely, thatround Eggs, 
 < as well-as. thofe that ‘are long, may ‘indifferently produce 
 -Maleand Female. In fhort, thefe Authors do neither give - 
 us any good Reafon, nor Experiments to prove why round. | 
 or long Eggs thould be pee for one Seesce i more than 
 : another. bans, ae | 
 dts Maid’: thats there are certain (mall Bing in 1 Cocbine vee 
 arnt ene a. who make tranf{parent Nefts of ‘4 vifcous and clam- _ ed 
 my Frothg which Nefts they make faff toa Rock, andare 
 _ near as be: ‘asa Goole’ s Egg. . “thei Natives of this Coun? 3) oa 
 "try make ule of them in their Saucés 5 and ’tis affirmed, 
 they have an excellent Tafte, that they are very ftrengeh-» io 
 ihe We? nee? ands that‘ they increafe the Seed... a- 44.7 oe ‘| 
 Eymology. Evgsit Latin are called Ova, from the Greek, da, which 
 7S” fignifies the fame thing 3 5; OF elle, ab eo quod fint uvida, ek 
 tutus bumoris plena 5 epee ee are naan sul i Huts 
 Ae hha: i Jat ang fie) | 
 
 
 
 
 
 
 “Of Hy oe | 
 
 ‘Differesce Y Torey differs much, omen as ogy new 4 ay 
 cet OR igs according to the Seafon of the 
 Y¥ €ar aheseia it has been gathered, totheCoun- 
 try ‘where the Bees have. prepared It, to its c Qn: « Py 
 Os sac ae ae and auicr, Qualities, | 
 a . i ee SA Ee aa 
 

 
 
 
 
 
 
 
 
 “2a 
 
 , You are to chute that eyhich | is thick, bright, Choice. 
 
 _ new, tranfparent, of a finell’ that is fweet, agree- 
 
 able, and a little ‘Aromatick, and of a pleafant 
 
 and pungent Tafte. thd 
 
 \ Honey ftrengthens the Stomach, is pedoraly Good ef- 
 
 ; eben Spitting, rarifies grofs Phlegm, helps /¢4s- 
 
 Re ‘efpiration, loofens the Body, refifts the Ma- 
 
 ignity of Poifon, produces ee Blood, ange 
 
 orks by Urine. 
 
 ‘Honey is no proper Food, for. Perfons ne a ill of. 
 hot and bilious Contftitution 5 becaufe it’s foon 
 inflamed in them, and readily turns into Cho- 
 
 lees. Moreover, Honey. in general is bad Food, 
 
 _ wherit has not the good Qualities we have de- 
 
 | ferited ; and many times it proves very perni- 
 cious, as we fhall fhew by and by. 
 a ‘Honey contains much, Phlegm and effential pribeipley, 
 y Salt, an indifferent quantity of Oil, anda little 
 
 . Earth. | | | 
 
 aa (3 agrees in Winter with thofe that are of a Time, Ace, 
 a P cold, and. Bieematict Gents son and fabject and Con- * 
 4 to > Catarrhs, | ftitution. — 
 
 REMARKS. ee 
 
 4 ‘0 NBY is ‘nothing elfe but a Compofition ofan in+ 
 
 4 finite number of Flowers, which the Bees fuck and 
  Teceive into their Stomachs, carry into the Hive, and af- 
 
 _ terwards difgorge into fmall fquare Holes made of Wax, 
 
 and prepared by. them before, wherein ee keep the Ho~ 
 | ney for their own Nourifhment. | 
 - Honey is made ufe of fer Food ; 
 for feveral forts of Drinks, as yous 
 _ Honey was formerly m 
 '. now. Infhort, as the 
 _. ule of Honey almoft ig every 
 gar into 3 9 nay, they yaluedié 
 
 calls it Divinum Ne@ar,-Divi 
 | Douum, the Gift of Heavemmieither becaufe the Ancients 
 | thought that the Matter \ hereof Honey was immediately’ 
 made, was nothing but @Dew that defcended from Hea- 
 ven upon Plants,, or by reafon of the great Vertues afcri- 
 bed to it. We! si divers Hiftoriaus, who yet more par- DUNE 
 , olay fet prajue which the Ancicats pe upon 
 
 NEES 5 Me av pa 7 ~~ eHoney, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 td Phyfick,. and, alto 
 
 ear in due place. 
 
 Ptor Food than it is’ 3 
 M no Sugar, they made 
 Me, we now-a-days put Su- 
 
 > that ‘degree, that Pliny 
 Neétars and Virgil, Calefte 
 
 
 

 
 
 
 
 
 
 er. i WH Pika , ae 2 ; , f Sea ’ : Nae ed a? : ESS a aa 
 bh Mae -Lreattleof Seo ae an 
 ges | A Treatifeof Foods, 9 
 
 «Honey, in the way of Food. | Zythygorasy aeording to the | 
 - Report of Laerttus, lived very abftemioufly, 2nd content | 
 
 ag ee 7 & 
 
 ; himfelf with Honey for his common Food :.He lived to |} 
 
 is  fourfcore and ten Years old, and advifed all, thofe who | 
 would live long and free from Sicknefs, to feed on the fame, _ 
 things he did; and fo Athene obferves, that the Followers} 
 of Pythagoras eat nothing but Honey and Bread. --— *& 
 _ Pliny tells us a Story much like this, ofone Vedins Pollios | 
 who found the way of living to an hundred Years old, 
 without béing fubjeéted, thro’ the long Courfe of his old — 
 Age, tu any great Infirmities: This old Man being asked _ 
 by Auguftus how he came to be fo firong in Body, and, 
 found in Mind, till {ach an Age, anfwered, it was by7zmtmus - 
 Melle, extus Cleo; that is, by taking Honey inwardly, and _ 
 ufing Oil outwardly ; It’s alfo faid, he had. therein follows — 
 ed the precept of Democritus; who recommended the fame 
 thing to al¥ thofe tat had a, mind to live happily. Laftly, 
 
 4 
 
 % We have met feveral other Examples of ftrong,robuft, and 
 Be _ vigofous Men, who have almoft lived upon nothing but 
 ee Honey, which fufhciently demonftrates the Excellency 
 
 OF 1G ; ; ti eves ae ee | 
 “Whire- . There ate two forts of Honey, the white and the yellow, 
 Honey, the firft of which is moft uled in Food, and *tis prepared 
 _4n this manner 3 they take the Honey-combsnewly made, 
 and break them, and put them upon Lattices, or ratherin 
 
 - Cloths led, af thé four corners, through which the Honey 
 
 ‘drops into the Veflels put underneathy and this they. call — 
 
 _ Virgin-honey- i soag Mpie Cee eee se | 
 
 You may alfo draw White Honey from the Cembs that 
 Temiain in the Cloths, by prefling them ; but as there is 
 
 fome Wax that will ever mix with this Honey, it’s not: fo 
 
 .-,°,.\ good and pleafant.as, the Otbélv. pga) Sg 8 Ce a 
 Wirbotit- ~ The white Honey moft valued in France, is that made 
 Fioney. “in Languedoc, and called. Warbome-Honey, whith ismorede- 
 ficious than any other.; becaufe the Bees of this Country. _ 
 
 do more particularly fuck the Flowers of Rofemary, which 
 
 grow plentifully there, and by reafomof the heat of the 
 
 Sun, have much Vertuedn. themes.) 6 \ hee) hh. ee 
 
 Tellom — The yéllow Honey is made of old or new Combs,which 
 soneyy are broken and heated with a little Water 5 after which, 
 * they are put into Linnen Bags and prefled ; but thé Honey 
 _that runs from them hath alwaysan intermixture of Wax,- 
 
 is fharper than the whee Boney becaufe of the fire thro? 
 
 which it bath paffed ; and | 
 
 e 
 
 alia becaufe ’tiy not {o.new as; — 
 ‘the other: It’s alfo more deterfive and laxative 3; and 
 cle tots tis the more ufed in Baths apd external Re- 
 POC Seip ios tela es ee a ee 
 Honey hath many times a quite different Vertue, accors | 
 ding, te the diverlity of places where Flowers of a different — 
 Hoan ae gh cea aN a 3k  Natare 
 
 Ps) 
 
 i 
 =... 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 NS ISL rahe AR NN ID aide Salina So dee eas 1 Sle y. 
 head WAT ie Cae Maile or * ¢ i pea, 4 
 wish ee Mew ery ee ey 4 ‘ very b ; 
 gt aH ’ Y 43 
 ; t 
 
 aturedo grow. For ¥xample, that Honey whch is pre- Differeace _ 
 pared in Countries that are full of Aromatick Plants, is of of Honey, 
 a pleafant Tafte and Smelt, and that we have already according 
 fhewn in {peaking of Narboue-Honey - That on the contra- to the plase 
 ry, Where there are a great many bitter and venemous cia 
 Plants, ’tis of an unpleafant Tafte, and maf times dan- OR 
  gerous. -The Honey is bitter in Sardinia(; becaufe there hae 
 ig a great deal of Wormwood grows there. ,Diofcorides \ 
 {peaks of a fort of Honey that made People Mad that eat : 
 it; and for that reafon, the Greeks call it/peassSusvev 5 
 and the. reafon given for this furprizing ¢ffect is, that 
 there grew in thofé places where this Hon¢y was made, 2 
 geeat many Rofe‘Lawrels, and other Plants of the like Crater 
 Nature, that are poifontous. Xenophon alfo mentions the i 
 Honey of a certain Country that made Men Mad : He | : 
 fays, that thofe that eat it contd not ftand ffill. ssrabo | 
 eaks of Honey-that mad: Men ftapid aad melancholy 5 
 nd Diodorus {peaks of a certain Honey in Colchos, which 
 brought fuch a dreadful weaknefs upon thofe that eatit, => 
 hat they appeared for a whole Day together like Dead ioe 
 _ — Honey made in the Spring is more valued than that in Differetee 
 Autumn 3 becaule the Bees in the Spring fuck the tender of ‘Zoey, 
 and new Flowers, which at that time {upplies them with 4ccor ding. 
 Zood Juice ; neither is Summershoney fo good as that’ of to she Sea- 
 the Spring, becaufe as ’tis more liable to ferment, by rea- fom of the 
 _ fon of the heat of the Seafon, it acquires a fort of puns Teds 
 > gency or fharpnels that is not very agreeable. Moreover, 
 " asthe more exalted parts of the Flowers are difperfed, - 
 
 » and do abundantly evaporate in Summer time, the Honey 
 
 _ then made muft have lefs of them. As for that made In 
 | Winter, ’tis thick, taftes of the Wax, and not at all fo 
 
 _ agreeable as the other 5 for there teing no more Flowers 
 
 _ and Fruits femaining upon the Earth, the Bees gather the 
 eg fer Juice they can meet with elfewhere, which cannot 
 
 
 
 
 
 
 
 | give a good Tafte to their Honey. © y 
 ' ~ Incafe Honey has all the good Qualities we have 
 ~ before obferved; it produces feveral wholefome Effects: It 
 » heats and ftrengthens the Stomach, by the volatile and eens 
 | exalted Principles contained therein: It res the Body; tia 
 | by its oily and phiegmatick Parts, which thin the Excre- 4 | 
 | ments contained in the Entrails; and by the help of its 
 
 _ effential Salts, which doa litele prick the inteftigal Glands : 
 
 _ it promotes Spitting, by dividing the grofs Phiegm with, 
 
 | its Salts; It’s alfo of a lenitive Natufe, and diffipates the 
 
 | fharp Salts of the Breaft, by itsoily and phlegmatick 
 
 | Parts. It withftands the Malipnity of Poifon, by keeping - 
 
 || the Liquors in a juft Fluidity with its volatile Principtes. 
 
 || Laftly, i¢ produces a geod fort of Nourithmeht, becaule 
 
 its 
 

 
 : - Perfon, as when you let it be too long over the Fire; fot | 
 then it grows bitter, probably becaufe its oily ‘and faline — 
 __ Parts have been a fittle disjoyned, and that its Salts‘have 
 
 Mea _ been made fharper by the Fire. Gahiok | 
 — « Eymology. — Efoney im Latin is Me?, from the Greek word, BAG 
 that fignifies the fame thing ; and geéaz comes from eérce, 
 en Ue ee Bare ff quod cum curé colligatur, becaule ‘tis’ gathered with 
 hh Care. ; hth ae ae Se ees 5 ae Hf Spr ce 
 mt é ] ; re. 
 
 of \ «ae a} y 7 ™ } 
 Ba 2 ALE ae Sale Rei fl BE Se 28 Se 
 
 
 
 i y 
 
 yh Ah Pi ale. te ASRS SOO ee 
 ho Othe a a 
 Choice. “OU ought to chufe that which’ is large, © 
 ME as RRS fat, well fed, whofe Flefhis white, firm, © 
 
 » and fhort, that has been catched in Rivers, — 
 which is better than thofe you have in Ponds _ 
 
 a . and ‘muddy. Places. «> a aaa Te soe 
 Good ef- — It nourifhes indifferent well, and proves goo 
 fells ¥ Food enowph. °. eA eee erent 
 
 | Meffes. | Some Authors pretend,’tis hard of Digeftion, — 
 heavy in’ the Stomach, and always gives a bad 
 . . Juice, and that probably, becaufe this Fifh livesin 
 Ponds, and there feeds upon Mud : Howe- © 
 ver, we do not find fuch bad EffeGs by it ; yet © 
 -Fausus ranks the Pike.in the number of thofe — 
 -.. Foods that have an ordinary Tafte; and Anfo- © 
 mus does not elteem it fo much, and that be- © 
 
 _caufe this Fifh does not tafte fo well in Teal as 
 
 in France, for every Body knows, that the tafte — 
 
 ofa Pike differs much according to the Country — 
  *tis bred in. Care ought to be had* that you © 
 
 do not eat. the Kows of Pike, becaufe theyll — 
 
 | make you reach to Vomit, and fometimes purge _ 
 
 ,  yiolently enough : It muft ia like manner be © 
 
 | PR ee ee 
 
 { 
 eat | 
 o* ¢ 
 ea | 
 
 ie 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 rat all foie of Bike. “are” sit bite: oe 
 and that that which in Ponds and 
 es lives upon flimy and maddy Food, 
 ot fo eafy of Digeftion, and does not phos 3 
 elfich: fine Juices as the River Pikes .. — 
 
 t contains much Oil and volatile Salt. principles: 
 
 ana Con- 
 aad ea any, Age and. Conttitution.. A inate 
 ite REM ARES : 
 
 i B Bike j is a frefh water Fifh well known ¢. It’s to 
 >be had almoft. in all Countries, and lives in Ri- 
 ers, Lakes dnd Ponds. It’s never to be found in the 
 ea, ‘unless drove thither by the force of the Water. Ron- 
 elet obferves, it’s fometimes found at the Mouth of the 
 bone, and tome tharfhy Places; but that “tis lean there, 
 d of an ill Tafte ; not that it wants Food, for it meets 
 ith Fith there continually ; 5 but becanfe it’s not (asImay 
 y). in its Native place, where it only thrives. It’s of a - 
 peeticns Nature, cruel and bold. He will not only jump 
 pon Fifhes, but upon other Animals it. méets With. He: 
 refines the Fifh with fo much force and rapidity, that he.) 
 ymetimes raifes himf€lf above the’ Water, ‘and leaps into, 
 the Boats that pafs by. orig upon the Teftimony of 
 Perion of Reputation, fays, that a Mule oné Day com- 
 ng to drink in. the Rhone, had. his lower Lip bit by a 
 Pike, infomuch, that being frighted he fled 5 and toffing his 
 _ Head’ ‘violently by reafon of the pain he felt, he threw a 
 large Pike upon the Shoars which was taken as he was 
 indeavouring to get into the Water. They have alfo 
 4 eo . found whole Fithes in the Billy of a Pike, which 
 he had newly fwallowed, and had not time to digeft > 
 . > Fhere: are moreever fome. ‘Authors who lay, they have found 
 . Cats, Mice, Frogs, and orher Animals, in their Bodies, 
 — which tis likely “night be thrown dead inte the Watery 
 _ Eaftly, thereis a Polander who aflures us, he: foiind two 
 whole Goflins in this Fifh, Ne 
 ' | The Pike tives very lony, a Proof of which we have by 
 Be “that which the Emperor Frederick If. threw- into a Pond; 
 * witha Brafs Ring sy aha Neck, whereon y was” this ine 
 oe ee . were es : 
 
 
 
 BS titi Exeivos Indu! $ ate TH turin way care 
 
 | ae smiTestic Did TB xoounse gst een’ B. Tas 
 
 »atigas © a THE fuses a antares ye ; 
 QO» 6nd be : Ke 
 
 ~ 4 “a 
 
 
 
 It agrees at all times, but more efpecily in Aah » Ages 
 

 
 
 
 
 
 ve Tam. the Uphich: mas ‘fir 
 “he Hands of the Emperor Frederick 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 on x - Oflober.’ They affirm, this Pike live 
 a on ‘Wears s and that ac the. Expiration 0 hi 
 eee with. the fame Ring. 
 
 io eae? Dike, and efpecially the River ones is ne fo deli 
 a Tafte, as to be ferved to the beft Tables fora Nicety 
 AUN ey S ie fome ancient Authors, whom we have already na- 
 oo)’ gteds fay, a Pike may pals for good Food, and is e gat 
 :  Digeftion,® the reafon is, becaufe its’ -Fleth is fhort, a lite” 
 tle compaét and clofe in ‘its parts, and Meek fome vi ey 
 oe and grofs Humours. | | 
 | They find fmall Stonés in a ‘Pike's? ‘Hedy ‘that are Woke 
 7 ae ett upon to be good for helping Women’s ‘Labour, for 
 He purifying the Blood, furthering Women’s Terms, an 
 : proeokiie Urine, for expelling the Stone out of the Kid- 
 neys andsBladder, and for the Falling-ficknefs: You ¢ 
 an prefcribe from twenty five Grains to a Dram of them. 
 3 £ < The Fat of the Pike is-of a diffolving and foftning . Na- 
 oy >” ture, and good fot Cararrhs and Rheumatifins. E 
 Gall. The Gall is looked upon to be good for the curing: of ; 
 Vertes Agues, if taken upon the approach of the Fit: The Dole — 
 ? “is feven or eight drops, in a Liquor prepared on purpofe 
 Hear te, fe oe sted 5 They do alfo fay, the Heart” pete th 
 ame Bffe 
 Enology. The Pike in Latin is Lucius, 3 a avnes, Lupus}, a Wolf ;. im 
 _ for as he deftroys the Fifh in Lakes and Ponds, they have — 
 given it thename of Water-Wolf 3. for the fame peg 
 | this Fifth has been called Tyrannus aquarum. 
 Others derive the Word. Lucius from Jacendo 5 either 
  becanfe the Byes of this Fith are near ot a Gold Colour, 
 lively, and fparkling ; or elfe becaufe when ‘tis. ues, at. | 
 fhines in the at like eT oa ty | a | 
 
 wp 
 
 
 
 
 
 
 
 ee (CHAP. XXXVI 
 
 oe ae 
 
 Of the Carp. on 
 
 re ae | ee Se 
 | Chote, “Ou ouehe. ‘to shite that Catp which is : 
 
 large, fat, well fed, not too young, and | 
 that has been ‘catched in a "River, which is bee me 
 
 ter than that which lives. i Frac i oe # ei 
 
 f 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 fily digetted, affords pretty good Good ZF 
 Authors pretend, that this. Fifth hath m gfe@s. 
 ny heavy, vifcous_and grofs Juices init; = 
 
 
 
 
 
 + Some A 
 
 
 
 
 
 t 
 
 fects are produced’ by it. 
 It contains 
 
 mich 
 
 Oil, P 
 
 much Oil, Phlegm, and volatile Principles. 
 
 \ eel 
 H i 
 Petia 
 
 fay i 
 oe eee 
 
 ares - ee) 13 E i f As sie. Bes 8 i bee . p ue . 
 ees at all times, with any Age@and Con- Time, Ace, 
 
 and Confté- 
 ee REM ARR 
 YHE Carp is a frefh Water Fih fo well known, as not 
 _ to need a Defcription ; You meet with it in Rivers, 
 fids and Marlhes. 1t does not live in the Sea, as Pliny 
 S, J. 9. Cap. 16. When it is in a place where it can 
 et Food enough, they grow to a great bignels. Some 
 Authors fay, they had feen Carps in {ome Lakes, that were 
 1 Boot Jong. They multiply apace, and are found al-- 
  moft every where in great numbers. They feed upon 
 » Herbs, Mud and Slime, which perhaps has made fome fay _ 
 they are not good Food. They five a long time, whichis — 
 | poe by thofe great and large Carps that are-often found — 
 n’Town-ditches, and kept there fora Rarity. Gefnert al 
 fures us, that he knew.a Man of good Repuration, who af 
 firmed to him, he had feen one of an hundred Years olde 
 , Rondelet fays, that Carps fometimes are produced of ~*~ 
 _ themfelves without the help of Generation, and that, it — 
 _ feems, from the Corruption of fome Matter ; and for the | 
 _ proving of his Opinion, he affures us, that he had feen 
 _Carps in the hollows of Mountains, that received no other 
 than Rain-Water,; however, with this Author’s leave, it’s - 
 ba impofhibie that-this Fifh, or any other, can. be. produced 
 ~ im the.way he talks of, withotc a Male and Female Carp; 
 >» As for the matrer of Faét he cites, ¥ fhall wot regard it, 
 | but have a great deal of teafon to fulps& what he fays in’ 
 TE ee ae) ae een ee 
 iM The Carp being naturally fofe enough, and fullef phleg- 
 » matick Moiftures, you muft not pitch upon that which is 
 Young, for as it. grows older, fo proportioriably does its 
 Over-abounding Moiftures difappear, by thé Fermentation 
 of its Humours, and then it becomes firmer, better talted, 
 and more wholefome 3 and thofe Carps which are old 
 »  <<nough, and of a yellowifh Colour, are much éfteemed by. 
 } 8. We alfo prefer the Male befere the Female, becaule 
 Hat Faas ( ¥ 5 "Hg 
 
 ® Q 2 ; 8 
 
 =~ 
 
 
 
 
 
 
 + wanes § 
 
 
 

 
 
 . S ssane | in 
 
 Year. aie as they ound the Cage is ef, is Mar 
 
 — May and Funes 
 
 ‘They find in the] Head ofa Carp a “haty. one, that He S 
 
 “L the Carp’s looked upon to be good 0 provoke Urine, to diminifh the 
 
 ead. 
 “Gals : 
 
 Venue ‘ 7 
 
 Stone in the Kidneys and Bladder, to aye gs pes nod 
 te wafte fharp and acid Humours. — 
 - The Gall of a Carp clears the Eye-fight. 
 
 ‘The Head of a Carp is the beft part of it all, eae ae 
 afly upon account of the Tongue, which has a moft delici- % | 
 
 ous Tafte.* 
 
 3 | Exymology. The cousin’ une 1g: called Cyprinus, a Cypride, “Boe. fn 
 
 Bream. 
 
 Date. 
 
 ; Kinds. 
 
 @ Venere ; becautfe this Fifh, according to the Teftimony of 
 
 - Ariftorle, “ingenders - fix times a Year. Ashenaus. calls’ it 
 Asaidwros, WH TeP Aswidtey, & {quammis 3 becaufe "tis 
 
 covered witha great many large and hard Scales, by. the | | 
 
 help of which ‘he is fecured from outward Injuries. — 
 
 The Bream is a Fifh much like unto a Carp in. divers © : 
 
 Refpedts 5 5 he lives in the fame places, upon the fame Food, 
 and alfo very long, and his Elefh proditces very near the 
 fame Effetts ; The Bream does likewife refemble the Carp ~ 
 
 in outward fhape, and therefore *tis in Latin called Cypri- 
 ~ nus latus.. It’s foft, tender, and more efteemed for’ the 
 
 goodnefs of its Tafte, then the Carp. Moft Authors that : 
 
 have treated of it fay, that this Fith contains grofs and — 
 -eXcrementitious Juices, and that its Tafte is more pleafant 
 _ than-wholefome: However, we have. not found it pen 
 
 produced many ill Effeéts» 
 There is another fort pretty likea Carp, Nhich we cal] © 
 
 -aDate. It differs from the other, im that it is wbiter~ 
 
 and flatter: It’s alfo better tafted, and produces the fame 
 
 | PEE, and fo we need not write a Particular about i it 2 
 
 It's not altogether to common as CLE DO a ans 
 
 ae 
 
 
 
 CHAR. XXXDG 
 
 Of the Pearch, 
 
 Here: are two Yat OF this Fith, Viz. ae 
 River and Sea Pearch ; 3 the latter in Las < 
 tin is called Perea marina, and is of a red , brown, 
 or blackifh Colour,: It’s {maller than - the River — 
 Pearch : They find it near Rocks, where it 
 bey upon finaller la It’s hard, like Leather, 
 | Bh 
 
 ee ee 
 
 
 
 
 4 
 
 
 
 h. 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Mee; not enty of eettion, hee a aie ; 
 ering to Rondeler. hey do not ufe it for 
 Food, and fo we fhall fay no more of it here. 
 phe: River Pearch is fubdivided into two forts, ' 
 viz. the great and fmall one, which are both 
 : of them’ excellent Vidtuals. You are to chufe Chose. 
 thofe that are fat, well fed, middle aged, tender, - 
 yet firm and well. tafted ; and they fhould. be 
 
 fuch as are catched in fine clear Rivers. — : 
 The Pearch. is Nourifhing, produces, good a Ff. 
 : Juice, and ealily digefts, — 
 
 ye Tp’s pretended, that when this Fifh is too fat Hl effets 
 “and. old, that it has an ijl Tafte, and is hard 
 of Digeftion ; , they. alfo fay the fame thing of 
 that that breeds in Marfhes and muddy Places. | 
 It contains much Oil and volatile Salt, © .frinciples 
 It agrees at all times, with any Age and Con- Time, Ages 
 a ftitution, but not fo atte in March and April, and Con-, 
 at what.time we are affured it fpawns, and _ fo it Higley 
 -confequently: cannot be fo delicions, ee ke 
 
 REMARKS. 
 
 HE Pearch j is a Fith that (wims with much Fale and 
 ae Swiftnels, as well asthe Pike. ‘Its ont-fide is arm- 
 ' ed with certain {harp pointed Bones or Fins, with which, 
 —-ifyou are pr icked, the cure will be both difficult and dant 
 _ gerous + it’s with thefe that he defends himfelf againtt 
 ~ larger and ftronger Fifhes than himfelf. When he fees 
 | a Pike come near him, he {ets them at an end, and fo hin- 
 ' ders lis approach. it’s a crucland voracious Fith, and not 
 “only feeds on other Fifhes, but even thole of his own kind : 
 If you would, haye a more antple Defcription of the great 
 and finall Pearch, you need only read sfobnfon’s Natura 
 Hiftory of Fifbes, in his firft and fecond Chapters. 
 Aujonius reckons the Pearch of the number. of. thofe 
 Fifhes that have a delicious Tafte ; I¢ may be faid in ge- 
 - neral, that the Pearch has but few grofs Humours, that — 
 -’ Gp produces many good Effects, and but a few bad ones 35 
 cat the reafon 1 is, becaut this Filh lives generally, and out 
 Ae ciisices in puré, clear, and rapid, Waters, rather thaw — 
 jn thofe that ave muddy, and run flowly ; Moreover, it 
 jeeds upon good Food, and is very aétive, which alfo cone 
 tributes to make it more delicious and woolefome, It is 
 Q3 | ie yery 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 very Noun ae sai Foad, “taean it € ntains 
 ~ palfamick parts, and molt pnre “Tuice : : It’s alfo eafy of 
 * Digeftion, when middle aged, for then “tis of a ad ng 
 fe: . Confiftence 5 ‘when on the contrary, %cis too young: or ‘t00 
 ee he old, it’s foft and vifcous, or elfé hard like’ Leather. 
 Stones in They find in the Pearch his Head feveral {mall Groce 
 the Pearch nigh are of an opening Nature, and proper todry up 
 us Heal. fharp Humours. They are uted for the Stone and Gram 
 “vel, and are at. qin “applied for Ulcers | in” ‘the 
 
 . Gums. 2 . 
 Ae a Ae Eh @ Pearch in Latin. is: ‘called Perea, a weeny Cees 
 nee becaufe’ it’s freaked with feveral black Lines. 3 ed cife, 2 
 parcendo, quia minime ‘pareet, becaute hevis. very cruel and 
 -yoracious. In fhort, when he ig.angry, he very much — 
 ~ wounds other Fifhes, with thejFins he has on his Back : It’s.” 
 ~ alfo faid, that when he is put into’ a Bil -pond, he pul: 
 fues the other Fishes with fhe to that a Cie he 
 % almof  detire fs them. all 0 a ae Sear aay 
 
 is H A Paz XL 
 OF an. Eel Ee 
 
 
 
 
 
 
 
 ! 
 
 
 
 fat, % 
 "| old enough, tender, and ‘delicious, and | 
 that hath been catched in clear and Tuaning- 
 Gy AO Se ae 
 Goodef- It fu pplies us with good Feat mrords indie. 
 feds. cent Nourifhment, and is eafy of Digeftion. — 
 effets. “This Fifh produces no ill Effects, as long: as 
 Se TTS moderately uféd: As for its Row, you mut 
 ‘ot eat it ; and therefore your Cooks fhould 
 take great care to put it away when they, Gut 
 the Fifth, and not drefS it, with the reft ; for og 
 - otherwife it will caufe great pains inthe Sto- i 
 mach, and work violently upwards and down- 
 wih “wards. Gefner gives us ‘fome remarkable Pans 
 Be hereof, £75. 4. de Agpatilibus, i 
 pe Brine “The. Eel-powt contains | much Oil, “volatile 
 UE oe Salt and Phlegm, | 
 eeu 2 It agrees in Suminer time with any Age and 
 flzn ition. Conlin ions 
 
 : hy: in ; ; p \ BS gs 
 ; ook “hy 4, - .4 fovt, te 
 . * Lh 
 
 - Choices , “4 O u are = to chat ee whigh i is laree 
 
 
 
 
 
 
 
 a 
 
 
 
 Ce 
 \ } 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 is is ‘as Bh ile fully. niece in ‘Rivers, an Fd : 
 “times in Lakes. It’s well known. to Fifher-men. = 9 
 ‘of a different bignefs, and. commonly weighs from Two ae RE utes 
 ¢ Three pounds, te Seven or Eight, according to Sal: ee 
 ianus; it feeds moftly upon weeds, infeéts and Fifhes, and | 
 en eats thofe of its own kind 5 it cannot bear the BA | 
 | therefore is not fo fat, nor pleafing to the. Tafte ia 
 Vinter; as’tisinSummer. ete 
 The fleth of this fith is White, and well Tatted. You 
 eto chufe that which is old enough, becaufe thar being | 
 -and full of Elegmatick Humours, | the older it grows, 
 1 the mere thefe moiftures are walted, this makesir 
 wards the firmer, and of’a more exqitilite Tate Ite, 
 Pot » Digeftion, becaufe “tis not very. compattandclofe 
 gether: It yields good Nourifhment, becanfe_ its 
 juices are much qualified, by reafon of the Union and 
 A perereble proportion, there is between their Oily and Sa- 
 ne Principles. _ : 
 his fifh in Latin is called Barbus, & cutaceis illis cirris, Etymology. 
 arbe in modum ex utroque hujus pifits labro dependent, | 
 becaufe he has-fome parcels of aie on both fides his - 
 pote: Garin kind ofa Beads Wael ee 
 
 + 
 
 
 
 
 
 t 
 
 ~ 
 
 ; Xe H a PB. XL 
 i ba 8 Of the Bel. 
 
 ; te 
 
 “Here are “two. ees of then, the Te and Xinds. 
 _ the fmall ; of both which you are to chufe ci ee | 
 ine that are ‘tender, fat, well fed, and that a? 
 have been taken in a fine.clear River. | : 
 
 “They are very nourifhing, and well tatted ; Good ef 
 they are fometimes falted for the better Keeping jets» 
 ofthem, and then they are more wholtome, than . 
 vat any other time. : ae 
 .. «They produce a vifcous and thick Jnice, are iMeffzts. 
 
 hard of Digeltion; caufe Wind, are injurious 
 to thofe who are affli@ed with the Gout, or . 
 Bans and have. a bad Stomach: Iv’s alfo pre- 
 
 ae fe ten ed 
 

 
 
 
 
 
 
 
 
 , ve 23 2 Bee TS AA tal! aye A Pane a A ybatere => S» x 
 
 : tended that they hinder Womens Terms. Hipa- ie 
 
 (crates, L. devintern. af. would have them ufed 
 i 
 
 
 
 
 
 
 
 
 _ by .thofe that are lean and wafted, and fabjet 
 tothe Spleen: Laftly, Thereare fome who wi] — 
 mot eat the head of an Eel, becaufe they fancy "tig 
 0 sprepidicial to their health.” . 9), Se eae 
 Principles, “The Eel contains much Oil, volatile “Salt, 
  and-vifcous and grofs Flegm. eee | 
 “Time, dge, Tt agrecs atall times with young Peopleofa 
 and Con- bilious and hot Conititution, who abound with — 
 limon. thin and fharp Humours, provided ftill they have 
 a good Stomach, and that they ufe it modes 
 Tatelpe ae 
 
 - EM ARR 
 
 _ f VEE Eel is a frefh Water Fith well known : Sometimes 
 ay it’s found in the Sea, not that "tis produced there, ~ 
 but becaule it goes often enough out of Riversintothe Sea, 
 and fo back again into Rivers; it delights in pure and runs 
 ning Waters ; and they aflure us the growslean, poof, and 
 dies at laft, when confined to muddy Water. ‘She requires — 
 alld a. great deal of Water, for otherwife fhe dies, asalfo 
 it "happens to many ocher Fifhes: It’s faid fae cannot” © 
 bear any confiderable difference of living ; for in Cafe fhe” © 
 
 _ fhould in Summer time, be conveyed intu. a mich colder © 
 . Water than that wherein fhe was before, fhe isfoon de= 
 ftroyed- Inthe mean time they fay fhe can live out of the” 
 Water Five or Six days, provided the North-wind blowsat 
 that time ; {bé feeds upon Roots, Herbs, and any thing — 
 fhe can find jn the bottem of the Rivers. Arheneus aC | 
 He had feen’ Eels in a certain Country, which were fo 
 far tamed, that if they offered them any thing toeat, they 
 would come and take it out ofthe perfons Hands: This — | 
 Fifh lives commouly Seven or Eight years Aviioilea 
 {ures us, that in diffs€ting Eels, hefound no differenceof 
 Sex in thems that-they had neither Seed, Eggs. Matrix, 
 nor Seminal Pipes, and that they did not engender, info- | 
 gnlich that it’s pretended, “hat they were generatéd out of the ©” 
 ‘Corruption that isin Mad: Pliny trames another Syftem 
 for the explication’ofit. He fays, that when the Kelsrub = 
 themfelves againft Rocks, the OfF-{couring of their bodies, 
 comes afterwards to take life, and fo givesBeingto an 
 infinity of {mallHels; but neither of the Explications feem 
 tobe ealily apprehended: I am confident, if thofe twa ~~ 
 taipous Authors were now alive, and acquainted: withthe | 
 Ht. Wines Ne a “ ~ AAG RT Se pew on | 
 
 ne 
 4 ‘ 
 
 tera 
 he 
 
 , 
 
 } 
 f 
 
 
 
 
 
 
 ee 
 
 
 
GA eee Fo ree 
 Me eee Mate aye ath 
 4 ye 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 4 Betomy : A ae iene. be more cautious of advances 
 4 ing noe that have fo little femblance of Truth in 
 
 The. ‘Ed is” “good Viduals, and much uled ; fhe is ten: 
 : der, foft and nourifhing, becaufe fhe contains "many Oily — 
 and Balfamick parts. She has alfo a great many that are . 
 » dull, vifcous and grofs, which makes the Bel to be hard 
 _ of Digeftion, and apt to produce the many ill Effetts we 
 have before mentioned: In the mean time, the Eel that. 
 § been falted to keep, doth not produce fo many Good ~ 
 » Effedts ; becaufe one part of its vilcous and grols Flegm. 
 is fp sat, and the other attenuated and (catteréd by the 
 
 sal! 
 They eat Hels either Roafted or Boiled ; thofe that are 
 oafted, feem to me to be more wholfome than the 
 her, and the Reafon is becaufe they are thereby the more | 
 ivefted of their vifcous Elegm, than by the other way ;_ 
 y fhould alfo be well feajoned, and you fhould drink © 
 ood Wine upon them, in order to help the digefting of | 
 is Flegm i in the Stomack, “ 
 The Fat of an Bel, is looked upon to be good to take The Fave 
 ay the figns of the Small’Pox in the Face, to cure the Es, 
 les, and to make the Hair grow : It" $ alfo ed into the 
 rs, to help your hearing. . 
 They make akind of Mucilage of Ele’ Sskio, by ‘fteeping , 
 d boiling it in Water, which is applyed to {wellings, in 
 der to the fofining and diffolving ot them ; ; it's good for 
 Heri as, vedas 4 
 _ The Eel in. Latin, is called Anguilla, ab Anene,’ ‘a Snake, Es ola, 
 becanl” tis of the fame fhape, and Bay be called a Water= ° zm ai 
 
 hii 
 
 ia ats H A P. “Xu, 
 - : A Ha ‘ae OF, the Ti ench. 
 
 Ts are two 1 forts of Tench, viz. the Sea ee 
 Tench, called in Latin, Aferula feu Tinca - 
 : | marina, which is not ufed for Food; and the 
 ~ other a frefh Water Fifh well known: Is of a 
 _ different bignefs, and fome of them areas large 
 : as Carp, which have too finall Pearls or Stones 
 in, their heads, that are ufed by Phyfitians to 
 4 E inalite Acids, to ftep Loofnels, to fortifie the 
 Pe Sy Sto- 
 
 gh. 
 
= Choices : 
 
 ee 
 
 Good ef. 
 
 | feds. e 
 
 ns 
 
 Ae a 
 
 Te Pes 
 
 me Cas 
 
 Sa a 
 
 rine Teiei® 
 
 Th ime, Age, 
 and Con- 
 Omg es 
 
 : ae HE Tench j isa. : fith very ‘well valued” ton the ‘goodnels : 
 
 » of Mud and Dirt, on whichthey feed; and this makes Au- 
 _ thors difapprove of the eating of them, This fifh in Latin. — 
 ig by fome called, Pifcés iguobilis, vilis, and pauperioram — 
 
 ; upon oe and ined food, , wet ae well tafted eereh, and 
 
 
 
 and well fed : Its tafte is alfo more or lefs. ‘agree 4 
 
 | “running Waters. 
 
 therefore we-meet with him’ moftly in Pools, Lakes and 
 
 
 
 
 
 
 
 
 
 
 
 “Stanacth ‘to Shhh Urine, ie tod 
 Stone out of the Kidneys, and Bladder. 
 . ought to chufe that Tench which is tender, 
 
 able, as it has lived more or lef in. clear and 
 
 
 
 The Tench affords pretty good nourifhment, 
 and-is good, if applied to. the Wrifts, or Soles 
 of the Feet, to abate a Fever, and draw wyout 
 Poifon ; its alfo applied to. ‘the Head, to eafe 
 the Head-Ach. Laftly, they apply it to ‘the 
 Navel, for the Jaundice; the Gall of Tench — 
 is wfed for curing theDiftempers of the Ears, ~ 
 The ufe of Tench, is condemned by =a | 
 _.Phyfitians, by reafon ‘of the vifcous and Excre- | 
 mentitious Juice, they fay it doth produce: Aes 
 ~ faid, it caufes Fevers and Obftru@ions: As for 
 my felf, Ido not look: upon this Fifh to be: ve 
 ry wholfonte, but do not believe it pernicious, — 
 fince we could obferve no fach bad. ffe&ts, 
 from it. iy 
 
 The Tench contains much Oil, ‘volatile Sal | 
 and Flegm. Toe 
 
 It eete at all times with young ‘bho. Peo= 
 ple, who have a good Stomach, provides ne 
 verthelefs it be moderately ufed, i 
 
 REMAKES: Bl 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 of its Tae: tt chufes rather to livein muddy and 
 franding Waters, than fuch as are.clear andrapid, and © 
 
 Marfhes, rather than in Rivers; however they are fome-_ 4 
 times found in Rivers, but: efpecially i in’ thofe that are full, 
 
 cibis s and Aufomins names it Vulgi, folatium ; which denotes 
 the little value the Ancients pur upon it. © It’s nowadays 
 much ufed, and we find by experiences that tho’ it feeds 
 
 Be | 
 
 She 2 * 
 
 de fy 
 

 
 
 
 
 
 worfe effeat than the corps and) feveral other | 
 
 iefame kifid. 
 
 snch is almoft to be anes apith every where’ there. 
 riend(hip between - him and. the Pike, as foie Ruste 
 Mls us, that tho’ this jaft fih ravagesandeats al 
 
 mes in its ay ee he ay the Tench, ag his 
 
 ~ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Tench in ‘Latin is called, “Tinca; tis binthale aud Eymmalegy. 
 ha a colone: aifierenit enough from moft other 
 
 oo H AP. ‘XUUL. el areas 
 Of the 7 rout. | = Kg 
 
 a ‘differ action to the Pee they livei tay 
 to their colour and bignefs : ‘Some are found in- 
 ‘deep and rapid Rivers, others in Lakes; fome 
 reofablackifh colour, others reddit or rather 
 ofa Gold colour, which made them be called in» 
 tin Aurate. Laftly, there is another fort that 
 arger than the reft, named the Salmon-trout ; 
 ne ’tismuch like : a Salmon, both in its Ine 
 nal and External parts: Te’s not altogetlier 
 . large as a Salmon, and.is more valued for : 
 the delicacy of i its Tafte, than theother fortsof . ~ 
 routs; thefe laft are alfo like untotheSal- 
 on in many refpedts, but not fo much asthe 
 Imon-Trout. You ought to chnfe thofe Cyoj. 
 routs that are fat, well fed, reddish, ae > : 
 
 : vory and not vifcous: You fhould have fuch 
 
 | have been catched i in fine, clear, and Tanning 
 Water. ‘ 
 
 _A Trout ilies you with good Hifice, dic ¢ Goel ¢- 
 gelts eafily, and increafes Seed. 
 
 It eafily corrupts and rots; and thereforeit fit 
 fhould be eaten as foon as s poflible, -after’tis out 
 
 of ihe Water, 
 
 ae 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 her 
 
 yg 
 
 x y 1 i= 
 Pe ei 
 
 Br a he ed aka } 
 a gh 
 
 ne 
 
 | 
 
 ! Principles. KM Trout: CONT) ‘much Oil, ‘volatile Salt 
 
 and Flegnti io . 
 ‘Time, Age, It agrees in the ‘Summer te, with any. Age 
 ae ere Conftitution, Se “4 
 
 a3 wig te SR 4 
 ‘. We aed , PY Way of 4 
 
 RE M MARKS. ye - hy 
 
 SH BE ‘Trout 4s a ith of excelfent Tafte, aad Od at | 
 ~ the daintieft Tables ; it’s covered with fmall Scales; © 
 ufpally ftreak’d with red, according to oe al v gee | 
 
 Purpureifiue falar fieliais: sergora guts . Foe 
 
 This fith fwims with ‘much: agitley Waa fatten te tes) 
 faid, that when he hears it Thunder, he is fo frightned, ~ 
 that he'll ftand ftill, as ifhe were immoveable 5 he fee: 
 upon Worms, lime, mud, and Infeéts: He alfo eats 
 
 * fiall fifhes, and purfues them with fo much» fury and gree.) 
 
 " dinefs, from the bottom to the top of the Water, that he — 
 
 - fometimes ees himfelf i intg the Boats that Mien st) near 4 
 
 him. + 
 
 : The Trout, Be rides that, it is well tated as we Shee 
 
 already noted, produces “good Juice, and feveral other the 
 
 like Bifeis. The Reafonis, becaule this fifh is almoft al. 
 
 ways in motion,and feeds upon good food,and ufually fwims 
 
 _ in clear and running Streams; and this makes him have lefs 
 
 grafs and vifcous “Humours, to eat fhort, and tobe eafily 
 digefted: On the other hand, it eafily corrupts and ro 
 
 therefore foon gives way to ‘the. Impreflions of the Air 
 
 which caufes a fermentation therein$ and in a fhort time 
 
 _deftroys the original difpotition of its parts. ee 
 
 The Trout in Summer, js more delicious: than at. any 
 
 other time, but jn Winter, loofes almoft all’ the -goodnels 
 
 of its Tafte; they drels and cook it feveral ways: It’s © 
 
 Boyled, Fryed or Roafted ; ; they: make Pies of it, which — 
 
 are very good: Some Salt it for keeping, and exporting it ¥ 
 
 oy roe tO other: Gountries. mit 
 
 The Faz of The fat of a Trout, is of a lenifying and giffolwing t nas | 
 
 Trout. ture, good for the Piles and other Dittempers of the: Anis, = | 
 
 oe and Ulcers in the Breaft. : i : : | 
 
 ‘wy inble A Trout in Latin, iscalled Tratea, @ trudendp, qua Tish { 
 
 Be vey filis ; being as mpch as to fay, forcing its NG becinte a 
 
 many times fwims againft the Cprrent ofthe Water, and 
 
 forces the Waves ftrangely. ; 
 
 Another ‘There is another kind of Trout, fomewhat different fr 
 
 Trous |. thofe before mentioned ; which in Latin is called, rhymafe 
 
 ee ls, ve ke hecaule it finells like Thyme It's delichud J 
 
 eg ‘7 
 
 
 

 
 
 
 
 
 afie of “digeftion, t Nas good Tuice, : | 
 at in {ome places they allow Sick People to eat et us “(3 
 pe much like untothe commén Trout, andas well 
 ther lives in clearand running Waters; It feeds 
 
 n the fame Food, and in fome Countries, is more valued 
 the oodne(s of its Taite, than the other forts of Trouts. © 
 pod, to remove the printsof the Small Pox, 
 
 Vise et of the Ears, as as a and "RepiesS : 
 
 Pig. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 oF the  Basbate ie ie | - ’ 
 
 av a fed, ‘ender, Agitenemend ecile ta 
 pthe:” Tafte. BUS! 
 It yields pretty good Nourithment, and is cali e Good Ff 
 ugh of Digeftion. . fete. 
 This Fifh is a little too foft and vifcous, the # effet. 
 w as well as that of the Eel-powt, is not to 
 beeaten, for it will work with you upwards and 
 downwards, — An ot 
 AR t contains ‘much Oil, Flees and volatile Principles. 
 a x | 
 
 
 
 ft agrees at all times, with young People Of a Tine, Ages 
 bi hot and bilious Conftitution. eel fiat 
 : BRITO’ 
 
 REMARKS. 
 
 \ 
 
 “His is a fmall River Fith well knownto Fither-inen, 
 that fives upon mud and flime; feveral nice Pallates 
 here are, who do not muchefeem it, becaufe they alledge. 
 it taftes of the ordure with which “tis feed : 
 ’ Its Liver is well tafted, and very large in comparifon to 
 [ the bignefs of the reft of its Body : Some Authors affure.us, 
 ’ there is noother but this at of the filh, thatis good to be 
 
 » eatene. 
 
 ig 
 

 
 
 
 
 
 
 
 
 
 the one is Wi 
 shave both of the 
 
 
 
 eG i. ef- ; 
 Peek . smc “produce we Wie: & is ealie of digettior 
 ae m and provokes” Urine: Several Authors aff 
 le an, that Feo recovering x from Sicknefs n inay. eat 
 “Mleffetls. It. produces no: ill Effects , unlels teed i 
 
 ae Ne derately. | u 
 (Principks. Vt contains much’ Oil, ‘dnd: vol th. 
 Time, Agey It agrees at all. times, ‘with: pia | 
 and Con- Ritution. a OM, his ike, 
 bs Hioie. Es 4 a 
 
 ah se eo (REMARKS 
 
 H Sea eadsteny tho’ of a “good Tate, laa a 
 feet cnOHB ts yet is little uled. “As for the River onej_ 
 "tis well known to Filher-men, and not much valued: It’s” 
 about the length and thicknefs of ones ‘Thumb, and full of 
 finall S.ales 5 it’s found | in Lakesand Rivers, and lives-chie 
 Ay in the bottom, among the Mud; and for that Reafon, 
 rs by (ome Authors in Latin called, Fumdulus ; it feeds upon) 
 Weeds, Mol 8 and f{majl-.Leeches that are a the Lakes 7 
 iv’sallo faid, ic will not f, pare Mens bodies drowned. ‘thers 
 in, which have made fome’ calfit, AVI oorepsyos. Ri eas 
 A Gudgeon is foft, and not compact in its parts, a 
 hath buc few vifcous and’ grofs Humours, and therefore is 
 tata ealily digelted, and ofa wheal aut Lafte. : | 
 ‘Enmol th owe Gudgeon in Latin , 6 called Cabins, 4 wa iisy that | 
 . figaites the fagne thing. a 
 
 
 
Ha eR. pee 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ving, cae Bool ole pee ae aoe oe 
 us, juicy, and fmelling like Violet. NS an te 
 
 finelt yields pretty good Nourithment, Good ¢ of a ie oy 
 s eafie of digeftion. It’s look’d upon to be offs. Be ccube 
 and good for the Stone, ahd Gr dvelies a! ce 
 ‘Wedo not find it produce any ill EffeGs. — “Hef 
 Jt coftains much Oil, and volatile Salt... Priwsiples, 
 
 t agrees at all panes ‘with any ee and Cone Time, seh a 
 
 nets ae i and Cate 
 Pap ci eet eae > flination 
 
 Them ance eee os 
 
 A ‘Smelt is is a » att Bith thati is bred 3 in the $ Sea, and gets 
 “& up‘into Rivers, where ‘they fifh for it. There are 
 t numbers of them in the Seine at Roun ; they affure us 
 hey are more plentiful and tafte better towards the end of 
 umimer, or the beginning of Autumn, than at any other 
 ime of the year. "This “fith ig about. the length of ones chen 
 finger, and the thicknels of ones “Thumb, and feeds upon 
 Flies and infects, and in {hape and vertue'is muchlikea Gud- 
 geon ; however, it's mare delicious, by reafon of the Vio- 
 t Tafte it has, which probably arifes from the Principles 
 e the.Smelts, being 4 little more exalted than thole of the 
 _ Gudgeon, and more © freed from gro{s matters; and there- 
 oré they make a more nice and finer Impreffion upon the 
 Senfe of ‘Tafte. : 
 A Smelt in Latin, is tailed Eperlanus, 4 perl, P| Death, Etymology: 
 becaufe *tis like i¢ in Colour. ‘They-call it alfo, Viola ma- . 
 si yoga it finetis Like Violet. 
 
 ra 
 
 
 
 
 

 
 
 
 
 
 al oa a se es 5 “or the Lamps a oe oon cs 
 
 
 
 7 Ke él “Here are two are of t| em, Vike Wehies ef 
 PA dea and River Lamprey4 and. both of then 4 
 ia ak. ree for Food, »by reafon of the goodnefs of their i 4 
 
 Choice. You are to chute thofe that are retende, dae * 
 
 
 
 a and running Water. - ee el “ee Bea A 
 Good ef. _ they are Nowifhing, sad and ie enet 
 ie Seed; the fat is ofa foftning, molltying,, and 9 
 nee ~ diffolving Nature; they rub the Face and Hands: | 
 _ of thofe who have ‘had theSmall Pox with it, to. 
 ; | hinder the prints: thereof tobe feen. ei kel a 
 gl Effeds, _Lamprey is eafily digefted ; but they Meet 
 tis pernicious to thofe who are weak in their. 
 Nerves, and: fubje& to the Gout and Gravel. Gi 
 Principles. . This fifh contains much Oil, volatile Salt, and 
 Flegm.. 
 Time, Age, It agrees ‘efpeciallyi in the Spring, ck young 
 and Conjti- People of a hot and bilious Conftitution, with — 
 tui. —' thofe that have a good Stomach, and whore 
 Humours are Thin; but thofe that are. old, 
 flegmatick, and abound with grofs. ene i. 
 » fhould abftain from it, or ufe it moderately. 
 
 REMARKS. 
 
 ‘HE famoten is a fith of the thape ofa large Bel oe | 
 It’s fat, and has a delicious Taftes It was antient-. rt 
 ly much efteemed, and is fo ftill; for they ferveittothe ~ 
 niceft Tables. Tt lives in ftony Places, and feeds upon — 
 Mofs and Water. It’s faid, it lives no Jonger than two". 
 years and that foon after it has produced i its young, it ine x 
 
 | fenfibly decays and dies. ; * 
 Sea Lam- TheSeaLamprey, is of the ihaiber of thofe Filhes, aioe a 
 prey. ‘leave the Sea for atime, and return thither again. In a 
 
 word, they ufually leave itin the beginning of the-Springs — 
 and go into the Rivers’ where they Spawn; after which | 
 : her § 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 they return with their young, to their former place again, \ 
 _ Asfor the River Lamiprey, it continues.in its Native RiverLame 
 Place... I mean,wfrefh water, andis many times. tebe met prepa i 
 ) with in Brooks and Springs, whither the Sea-water does’ 
 ‘not reach. It’s as to Shape and Tafte, like unto the Sea 
 
 ’ Lamprey, and differsin bigne(s front it.. eeu eae 
 
 _ *We jhave obferved, that Lampreys, in the Spring are . 
 tender, delicious, and good to eat; but that acallother 
 times, they are hard, tough, and have but little Tafte : 
 
 _ They are very Nourifhing, becaule they contain many — 
 Oily and Balfamick. parts that are apt to unite with the ~ 
 
 - folid parts, andxepair the decays of them. They ie 
 
 \ 
 
 
 
 _ fain allo dull, vifcous, and grofs Juices, which mak 
 _ them hard of Digeftion, and apt to produce the other - 
 
 t 
 
 ” ill Effeéts We have before mentioned, However we may - 
 _ aihrm, that Lamprey js yet eafter of Digeftion than ho ee 
 ae 
 
 They drefs Lamprey feveral wags; they boil, roaft, or 
 an fry it ; they bake it in Pies, and alfo {alt or dry it, thatit. | 
 * may. bekeptthe longer, and the mote ealily be convey’d ; 
 _ from one place to. another. Soine Antient Authors have. 
 . Tecommended.the drowning of the Lamprey in Wine 3 
 _ that wefhould keep her gill the is dead, that fo it may have 
 " time to depofit. the malignant quality, they pretend it has 
 Tam of the Opinion, that Wine and Spice are proper for 
 the feafoning of this Fifh, not upon the account of its pres 
 tended Malignity, Which I take to’ beimaginary 3 but be. 
 ~ caule they'll’ make. the Lamprey of eafie Digeftion, by at- 
 ~ tenuating its thick and vifcous Juices. ; Cee a 
 - . The Lamprey in Latin, is Lampetra, 4 lambendis petris 3 y, yarg. 
 ‘veda the licks and fucks the Stoic: Rocks, and the. inner fhe ae 
 ’ furface of the Veffels, wherein the is put. : : 
 “It’s alfo called Murena, ¢ ves, fluo, to flow or run, 
 becaufe fhe coinmonly Swims in deep Waters. > | 
 
 
 
 
 
 nie w * une a 4 , PR OUR eee ae 
 
 
 
  GHAP. XLVI. 
 fe geht, ot.the Salmoie 
 
 y* 
 
 ae 
 
 Ewell fed; largeenough, of a midlyg Age, 
 tender, fort, reddifti, andtaken in fine, ctear, 
 
 | and running Water, .— | : ts 
 ae r 
 
 OW ought to chufe that Salmon, which iS Gieties 
 
 ies, 
 

 
 
 
 
 
 
 
 
 
 
 
 
 =a 
 
 
 
 a Y 
 a 
 
 Re 
 a Saami we 
 ee 
 
 
 
 i) aes 
 
 - Grd ef>  TesNeurithing enough, of a ftrengthning 
 
 and 
 fellss — yeftorative Nature; works by Urine, pectoral — 
 : and diflolving. Ba Sige LORE: oh ORR ee fa thy y 
 WMeffels. — es a little hard of Digeftion, and‘heavy upon 
 the Stomach, efpecially if it be tooOld. = 
 Principles. It contains much Oil, and volatileSalt. = 
 | Tipit It agrees atall times, with any Age and Cone — 
 APIA BL ftitution, provided itbe ufed moderately, = 
 
 tution. 
 
 rYHE Salmon, isafifh ofa verygood Tafte, and cove- 
 
 : _. § red with {mall Scales enough, in refpeét to the big- 
 =~. gels of his body: Thefe Scales are marbled with Red-er” 
 Yellow fpots. It’s very long and thick, and yet varies ac- 
 _ cording, to the Places where he lives: It’s ufually Two of 
 
 Three Foot, tho’ there are fome Six Foot long; and tholfe | 
 
 havebeen met With that have weighed from Twenty four, to — 
 
 Thirty fix Pound. Some Authors fay, this fifh will notlive — 
 
 : ‘but in troubled and muddy Water. In the mean time, fee — 
 ‘ veral Fifher-men have obferved, that he devours {mall — 
 s Fifhes; and fometimesthey have found fomein_ its Belly. 
 
 .  It’snot likely that fo large and ftrong a Fifh as a Salmon is,, 
 fhould live only upon troubled Water. Befides, there had 
 been no need of fo many Teeth as he has, ifhe wereto have’ | 
 
 nothing to do with{folid Foods. = == a Rw 
 
 Tho’ the Salmon be’a Sea fifh, as we have obferved, we | 
 alfo find him ia Rivers, but efpecially in thofe that are up- | 
 ~on falling foon into the Sea: He comes up ufually inthe be-. 
 
 _ ginning of the Spring ; and tis obferved, that he grows 
 ate: ~ fat prefently in frefh water, more Juicy and better Tafted | 
 | than beforee But when he has tarried above one year in a 
 _ River, he grows Pale, dry, lean, and il! Tafted. This 
 
  fifh lives feveral years ;- and you may keep it a long time out 
 of the Water, before it digs = 2 nn 
 Salmon is eat either:Frefh of Salteds the firft ismuch | 
 More agreeable to the Tafte, than the other $ but foon cor- 
 rupts. They Salt it for the conveniency of keepingit long, 
 |. and of Tranfportation. Salmon is tender, fhort, and fa- 
 ___-woury 3 becaufe this fifth does not live in muddy «Water, but. 
 in fine clear Rivers, and in the Seas becaule "tis alfo al- 
 moft always in Motion, and feeds upon good Kood: I¢ 
 abounds with volatile Salt, and Oily, and Balfamick Prin- 
 ‘ciples, that makes it apt to give good Nourifhment, ta. 
 ftrengthen and produce feveral other the like pffeéis. 
 Inthe mean time, you muft eat it moderately; for Salmon — 
 being very fat, fometimes. caufes Reachings and nd 
 $ i 10NSe © 
 
 7 
 
 
 

 
 x 
 
 
 
 Prvy 5 Me yy mae ae ORS ey QO eng ae Kiret a ea 4 Pie Z ; HRW Gly sn 
 in a Of the Whiting. sab 
 tions. You are in ‘like manner, to chufe. sideacel 3 
 ‘Salmon, and not that which is too old; becauleiffo, you'll 
 find it dry, hard, heavy ep the Stomach, and not- eafily 
 - Digefted. 
 - Salmon in Latin, is Salmo, é fale, salt, becaufe’ is falted Et tymolog 
 in order to be kept; or elfe 2 faliendo, to leap; becrufe it 
 eaps with much Force and Agility, and {wims almoft ale 
 
 aways againft the Current. 
 
 ‘There is another kind of Salmon, in Latin, called Sal- Anolon 
 
 mero, or Salmerinus, 4 Salmone, Salmon; becaule “tis very kind of Sal- 
 
 like the common Salmon in all things. However ’ tis -fmal- m0. 
 
 ler, it lives in Rivers and Lakes, and_is often found near 
 
 _ Trent. This Fith has alfo fomewhat of the Trout in him, 
 and is at leaft of as good a Tafte as it, and the common ‘Sal- 
 
 - mon? It’s tender, delicious and fhort, andnot atall vif 
 ‘cous; but onthe contrary, fo eafie of Digeftion, that fome . 
 
 _ Phyfitians allow the Sick toeatit. It corrupts very foon, 
 ~ if not Salted; and produces very near the fame Effeét as 
 _ the Salmon, of which we have firft Treated. | 
 
 Some pretend this Fith, does not at all differ from. the 
 
 common Salmon, and that in time it grows as big as the 
 
 other = However, Fobn(ton makes a different Species of. oe" 
 and we may eafily apprehend by the Defcription this Aue 
 thor has given us of its forin, that there isfome {mall ditfe- 
 Tence between it and the Salmon. Beiides, Gefner fays, 
 he once confulted a very Experienced Fifher-man, and Man 
 of Probity, upon this Subject; who affured him, this fith 
 would never grow fo big as a common Salmon, tho’ he were 
 to continue many years in the River. 
 
 
 
 CHAP. XLIX, 
 Of the Whiting, 
 “SHE Whiting, you are to chufe, fhould be Choice. 
 
 fat, tender, fhort and light. 
 Ral hg: pretty Nourifhing, produces good. Juice, Good ef 
 
 is light im the Stomach, and eafie of Digeftion. feds. 
 
 A Whiting, isa F <ifh that produces no ill Ef- 1 effeds. 
 fees that we know of; nay, there are fome 
 who have eatenof it to excels, and yet found no 
 inconvemiency bY it, and therefore Sick Per- 
 R 2 fons, 
 
 4 4 
 

 
 
 
 s m lous, singer. that are recovering fiom ae, 
 ) are fately allowed to eat it. . . hapa 
 -. Principles. It contains much Oil, and volatile. Salt. 4 Read 
 Time, Age, At dee at all Hy with bet aes and on 
 
 
 
 _ and Con~’ nk. 
 eae IE! oe 
 eh bi Nin sh Re te tit 9: nae ihe R x o- re sia a . 
 
 ‘7Hitiog: is. a Sea Fifh, that See comes ene pot 
 /V Shoar: It’s very common in France, and other 
 Countries, and is valued for the goodnels. of its afte, and 
 ferved to the beft Tables- It feeds. Bpon fall. Fifhes, and 
 > any thing it can find in .the Sea. It’s very wholfome,.and 
 >. the Reafon’is; becaule that ’tisnot burdened with vifcous 
 i \o® ~ Juices, chat its Principles are exalted enough, and. that’ “tis , 
 not very compaét in its parts ; which makes it tight fhort, 
 
 ‘and eafie of Digeftion. 
 Whiting. ‘They find fmall oblong Pearls i in the ‘Head of a ‘Whiting, 
 Pearl. which are of an opening Nature, good for the Colick.in 
 Vertue. » the Back,to expell the Stone out of the Bladder and Kidneys,: 
 Dofe > and to ftop a Loofenels; they bray them in a Mpktars. and | 
 
 : the Dale is from ten Grains to fone | 
 
 Re es 
 
 
 
 
 
 v genes a or H ae P. is | 1; ist “ + bia | 
 Of the. Mackerel: | 
 Choice. O u are to chase" Mackerel, that is new, 
 
 pretty thick, well fed, tender, Juicy and 
 3 - agreeable to the Tafte. 
 
 Good Ef. It’s Nourifhing enough, and looked upon to 
 
 feds. be ofan opening and diflolving Nature. 
  Meffeds. It produces vifcous and gros Juices, and is. a 
 
 little hard. of Digeftion. ety 
 
 Principles. Itcontains much Oil, volatile Salt, and Flegm. 
 | Time, Age, ‘It agrees in the Spring and Summer, with 
 miners He young People of a ftrong and hail Conftitution, . 
 ; ae gush as have a good Stomach) ab. Oy 
 
 ear ne | 
 ‘4 
 
 REMARKS 
 
 ~ 
 
 
 

 
 
 
 
 
 ‘eae f Ai ae 
 
 nS & ; em ne Gig tele Whe RN aah ef 4a Baia Ge 
 Of the Mackerel and Sturgeon) 245 
 hss he REMARKS, PAGS * 
 
 fe 
 
 A Ackerel is a Fifh well known, and foundalmoft in, 
 | & great plenty in all Seas, but never in frefh Water, 
 according to the Obfervations of divers Authors. Its found 
 _-ufually in thefand, and among ftones near the Shore: They 
 _ fith for it, when it is’ of the bignefs we ufually feeit 5 for. 
 | after that it grows bigger, and is not Jookeduponte be 
 '. the fame it was before. rae ; 
 _. This Fifh is much uled in England, bnt yet only for a. 
 "certain feafon of the year, for whenthatis over, we fee no 
 “more of it; It’s falted in orderto keep; but then ’tis not 
 _ fowell Tafted asbefore. This fortis in many placestebe - 
 had atail feafons, byt it heats much, and isno good Food. _ 
 All Authors who have treated of Mackerel, place it in 
 _ the number of thofe Fifhes, that have a bad Juice. It’s in- 
 _ deeda little hard and vifcous, and nourifhing, but noteafie _ 
 ot Digeftion. Belonius blames thofe that boil Mackerel, in 
 - ofdertoeatit ; and fays, this Fifh fhould be roafted, and 
  feafon’d with fuch things as promote Digeftion : It’s cere 
 ” tain, that the roafting of it, does the more diveft it of- 
 the vifcousand grofs Juices, ‘ naturally pO Sipaiak : 
 _ -‘Mackerel in Latio, is Scomber, @ gnouGees, which figni- gz, ou 
 | fies the famé thing ; and fome pretend te French wend Me 
  Mgquereau, which isthe name of this Filh, has been given 
 "it, becaufe as foon, as the Spring comes, he follows the 
 | young Shad, that are commonly called Virgins, and brings 
 | thenrto their Males, and fo they make a Bawd of this Filh. 
 
 > 
 
 
 
 
 
 me 
 
 
 
 VOoH A PLL, 
 Of the Sturgeon, hd ices mi 
 
 [ag c ‘OU are to chufe thofe that are young, Choice, 
 | s& wellfed; astender as may be, and catched 
 jn Rivers. » ‘ ar a Se : 
 | They are very Nourifing, and a good and Good ef-: 
 t- lafting Food 5 they open the Body alittle, and fees. 
 the Bones of this Fifh heing reduced to powder, 
 and taken to the quantity of ga Dram, are looked — 
 / upon to be opening, good for Rheumatifms 
 | and the Gravel , they extract that which fome 
 
 ae ee call 
 
 J 
 

 
 
 A A Treatife of Pade | KC 
 
 / eo Mouth or Water-Glue from i it, ‘that is not ed 
 | _fo foon diffolved as the common fort ; but pro- — 
 * duces the ee when once it hath Area 
 
 diffolved. © 
 
 Dy A, Sturgeoni is ‘afually alittle hard, ratew had: A 
 . fat, and not foon Digefted ; and therefore: a 
 injurious to weak and tender Perfons, as alfo to 
 
 : _thofe that are Sick or recovering from Ilnefles. _ 
 | Principles. 
 
 ; S rts.: 
 ‘Time, ee eet 
 
 wicos It agrees, if sioderately saens at ‘all times 
 : Stinsion. with young People that are ftrong and hail, with » 
 “©” thofe that have a good Stomach ane are ie to 
 
 meh Exereeey oe 
 HO ee Ne hee e Kriee 
 
 ORME 28h ct Ge" ely R EM LA RKB 
 
 ‘gh a Re Sex: is a ee Fith, that lives | both i in the Sea bid 
 
 Si frefh Water 3 it hasan excellent Tafte: It grows fat 
 "always in the Sea; it ufually weighs a Hundred pounds, but 
 - fometimes double. This Fith i is fo ftrong,that ifit hits any one 
 
 with his Tail, let him be never fo Vigorous, it will throw | | 
 
 ‘him down. It’s alfo faid, he will very frequently break the 
 _ Nets he is catched with : : There are none of them found 
 in Ponds, for they cannot live long theres Ashe has no 
 
 Teeth, he cannot feed ‘upon Fith, bat eats the Filth and : 
 
 Froth of the Seas 
 Sturgeon is very rare in Franies 31 They; pickle i it in thofe 
 Places where ’tis.catched in great plenty, and export itin. 
 
 to foreign Countries ; they will have the Belly to be the | 
 beft partof this Fifh. Sturgeon was muchefteemed. by the, — 
 Antient, omans ; it’s nourifhing, enough, and folid Food; 
 
 becaufe it contains thick and grofs Jue which being once 
 faftned to the folid parts, are not cally & parse from chem. 
 However, thefe Juices make it har 
 
 ney 
 
 
 
 '_ It contains much Oil, and volatile Salt, in all 
 
 XN 
 
 in the Rivers, and more delicious than ifit hadcontinued 
 
 f Digeftion, and apt to 
 
 _ produce other ill Bifeéts, Sturgeon qpens the Body for the 
 _ dame being fat, relaxes que weakens he Fibres the Stor, ; 
 
 mach and | Bowes Gs 
 
 JA, ha eho ; \ ¢ ny yar? 
 mh 3 Sica: VRE ne TE be ets RP an ; My ya } 
 A . i; ee ya | I q y ¢ 
 nie ao eho Ss a VN aah ' ‘ oY : 
 
 " ’ 4 PY 7 
 oh j ' ‘ . ; Aerie ti i 
 ie sor il ied daca aaah ee 
 Pra a ’ : eas i ° 
 Bair phate j ole. , "Fs y y oe : 
 bat a ae ye \ Ad » ' + ” H| 
 ‘i “ * c . * 
 
 4) a 
 

 
 Of the Herring. 047, 
 i ie il OEE Ap Pe! Dior sin vice tt 
 : i Pe Or the Herring. — | | 
 
 ~ JOU are to chufe that which is freth, fat, Choice. 
 is 7 nde fed; white, fhort, and of a good 
 Pr erasnt and) wiles oy ox pede ai 
 _. The Herring is pretty Nourifhing, eafie of Good ef- 
 - Digeftion, and produces good Juice: Some ap-J*#% 
 ply Pickled Herring tothe Soles of Mens Feet in 
 a Fever. © a, Sit RO re ee 
 ~ Pickled Herring is hard of Digeftion, and 1 effeds. 
 but bad Aliment ; it heats much, caufesnafty _ 
 _ Belchings, Thirftand fharp pungent Humouts. — 
 +. ‘The Herring contains much Oil, and volatile Principles. 
 ES ee en eee re. Oda gee . 
 _ Frefh Herring agrees in cold Weather, with Time, Ace, 
 _-any Age-and Conftitution ; but for Red and 44 Con- 
 * Pickled Herring, they are not good for young ition. 
 ~ Men ofa hot and bilious Conftitution ; and in- 
 ~ deed agrees with no Conftitution, unlefs ufed 
 pexccoume moderately. @. 2% bao. « ' 
 
 REMARKS, 
 
 _ PF Here is no fort of Fifh more common in Fratce, than 
 . Herring, tho’ they do not catch them upon their own 
 Coaft ; they multiply apace, and fometimes there is fuch 
 ‘a Shoal ofthem together, that the Veffels cannot fail for 
 them. As they are very numerous, every Draught of them 
 in fifhing isconfiderable, and this isthat which makes them 
 fo common: This Fifhis prefently Dead out of the Water s 
 it fhines in the Night, and Communicates a_ certain bright- 
 nefs tothe Water, which appears as if it fhones then it is 
 that the Fifher-men catch Herringws ith moft eafe. In 
 fhort, it has been always obferved, that the fifhing for 
 Herring, has been more fuccefstul by Night, than by Day. 
 Freth Herring taftesvery well, and produces fevera}-gaod Frefh Her, 
 Effects; and the reafon is becaule ’tis tender, ndtjiard rings 
 fet togéther, a little vilcous, and full of Oily amd'Balfa-  ~ 
 mick Parts, and ot volatile Salt.” As for Pickled Hrerings, pjcpieg 
 . they are not fewholfome as Frefh Herring; net only be Herring. 
 R 4 Ras caule 
 
 
 
 ‘he 
 

 
 Bt wytotogy. 
 
 Good ef 
 frase u; 
 
 I u ERs. 
 
 SP, jaca 
 Time; “ke, 
 and Coite- 
 fisuien, 
 
 ~ eatie’of Digeftion: However, they are not fo pernicious as 
 
 «not {fo moiftasthe other.  ~ ee] 
 
 —" abanuury, falfamentum, Pickle; becauie Herring is wont 
 
 
 
 caufe the Salt Cer iiein tharos anid a to winduce Ha 
 mours of that Kind, but alfo becaufe they infenfibly lofe . 
 a great partof their “Moiftusé, and this makes. them not io) — 
 Red Herring, becanfe thele laft are frill dryer, arpery ces if 
 
 Herring in Latin, is Hélec, a a one fal, or ab WALKS, aun 
 
 
 
 Fy ERE 
 
 to be ne and Piss ‘to, o.make thep ey the betters toe = al 
 
 
 
 
 be, 
 
 
 
 ec H A P. um 
 OF he Sardin or. Pilebard, 
 
 ge\ 
 is i 
 
 rj THis Fith ‘ought to be chofen, when A 
 
 
 
 f° young, tender ,’ well. Ach - frefh, 
 catch’dain-Adarch and Aprile aot x 
 ‘It’s pretty Nourifhing, opens the ody 
 * breeds ood Juice enough, is Of a diffolving Na-_ 
 ‘tare; goad for fwelling sof the Gums ae rica 
 if pounded and applied thereunto. | 
 When ?tis. Pickled, jt” ‘heats. much, “caufes 
 Thirtt, cand‘ makes the Humours harp and 
 pungent. ls as choca 
 ‘Tt contains much Oil, ang volatile Sin wa 
 When tis. Frefh, tis good in cold Weather, 
 for any’ Age and Conttitution | but when i 
 Pickled, itcught to be eaten more oteatedte 
 ~ eff pecially b / young ee Phe a hot and bilious Come” a 
 
 | fiturion. bats Ns Re toe 
 | pau 4am ler lads 
 
 
 
 ed 
 
 ae : 
 ¥'¢ >»: 4 9 
 < 
 
 Bate isa a finall Fith, well known; it’s. ‘commonly found. 
 
 in the Mediterrranean,* and much like an Anchoye,~ 
 but larger and thicker: It’s much like|unto a yound Shad,' 
 and does not differ fromit, no otherwifé: than that *tis not’ 
 
 “fo large as the Shad. tt feeds upon the ‘Ordures ‘it meets a 
 
 with inthe:Seas they. {wimup andidown'i in Shoals, one 
 while ‘in “the, middle! of the Sea;.at other times near the 
 \ Bhoxey the ae He 6 As thefe Verfesintimate to Use 
 
 pi Naga . pete 
 
a the Pilchard and ‘Aachove: . 249 
 
 
 
 ft curvis bales Teobulls £5 littora vifunt, 
 } . Atque catervatin percurrunt aquoris undas, 
 ae, Al ernantque imas ponti, cUrrUntque per aquore 
 3 Hofpitiven mutant femper, pontoque ee | 
 
 
 
 : but it lofes {ome of its excellent Tafte, when Pickled's and Pickled’ 
 prone thus ordered, does very nearprodace the fame In- Sardin 
 4 - ‘Gonveniencies, as the Pickled Herring ; but yet with this Dif- 
 _ ference,that it hath a match finer and more agreéable Tafte. 
 _ ow great Drinkers alfo make ute of it, as delicious Food 3 
 ecaule it putsthem upon the fearch for good Liquor, and 
 - provokes them to Drink. It maybe reckoned i in the num- 
 , ber 6fthofe Foods, that are more Pleafant than Wholfome 
 and good: There are but few Nations whodo aot know 
 » this Fith; for where there are noe to be had Freth, it’s 
 ¥ ‘tranfported thither Pickled. 
 “The Latin name of this Fith, is Sarda, or Sardi#a; be- Pomleet 
 ‘eaule that in former’ Days, they exported a great quantity 
 fi it from Sardinia, into other parts « of the pees 
 erie i } 
 
 
 
 ; ee iy: e HAP. ag 
 OF Anchovis. 
 
 rO u are to ehite thofe that are tender, Choice. 
 _ 3. -frefh, white without, red within, finall, 
 : plainp, firm, and well Tafted. 
 _- Anchovis ‘are of an opening Nature, fortifie God 
 the Stomach, and create an Appetite. felts, 
 When they are ‘wléd ‘to excels, they heat 7 effets, 
 ‘much, and make the Humours: fharp and pun=_ 
 ales bt ey: 
 1 - They contain ‘much Oil, and wolatile Salt. Principles. 
 They agree in Winter with old, flegmatick, ie Age, 
 and melancholy People; and with thofe who ea 
 _haveno good Digeftion: But young People ofa” 
 _hotand “bilious Conftitution, onght to abftain 
 from them, or-ufe them very moderately. 
 
 | oan ote _ REMARKS. 
 
 
 
 ‘aa “This Fifh, whether frefh or pickled, is delicious Food, Frefh oe ae 
 
~ ‘@ndCo 
 
 
 
 ie aye eee 
 
 © a 
 
 
 
 MMi 
 
 PST RNY a AIR eee Sara Va Mae AAT NR elie lee a ENON i les 
 ae De Teeth i pm Mal Cae ES ai pall 3 i e dente ea Pt arene ae i ee . ¥ Us 
 ae a ae ON Ae Oe iis? RES BSS CED ER rn ee cn So Se og 
 IR eat a geet ; plait Page "Th Me s MMe Me sig > hee bat 
 Cae dl 6 p pe. its Urge ae uit. « ‘reati j 0 aly 00, £ a or tan % 
 nO} h 5 % a a iA) bes 4 Aa oe d e | Baal ia rs gi .o ts wi ; % hy » 5 
 
 A Nchovisis a fmallSea Fifh, that isas thick and long 
 ey _ very near as ones Finger 5 they fifh for it in feveral 
 places, asin the River of Genua, and in Provence. The 
 ufually fwim in Shoals, and make a clofe Body together 
 they’llrun tothe Fire, when they fee it, and the {ame is 
 made ufe ofasa Snare to catch them. But fome pretend, 
 that thofe taken in this manner, are fofter than the others + 
 they are Pickled after their Heads are cut off, and Guts ta- 
 
 \ 
 
 ‘ken out, which foon Corrupt. > 
 
 _ This. Fith is much ufed in feveral parts of Zurope, for the 
 Excelleny of its Tafte, they mix it with Sauces: It helps 
 Digeftion, and fortifies the Stomach with, its volatile and 
 faline Principles, which caufe.a gentle and modefate heat 
 
 in that part, and difperfe and attenuate the Aliments, that 
 
 are contained therein. .In the mean time, if it be uled to 
 -excefS, it very much rarifies the Humours by thefe fame 
 ai i and fo produces :the ill Effeéts we have men- 
 . tioned, ot er was Be GAG 
 \ Etymology. Anchovis isin Latin, called Apuaz, which name belongs | 
 
 as toitin particular, tho’ ‘tis alfo given in general tothe Sar. 
 din and that whichthe French call elett (our Sprat,) a 
 {mall Fith eaten muchin Languedoc, and has the fame ver- 
 tues as the Anchove. 385) Shain seep ae a Sao ae 
 
 ay 
 . 
 
 
 
 CH AP..LY. . 
 Of the Piaife, and Flounder. 
 Choice O WU are to chufe thofe that are frefh, ten- 
 is der, white, foft,and agreeable tothe Tafte, 
 Goodef- § Theyare Nourifhing enough, and produce 
 je@s.” good: Juice, digeft eafily, allay the fharp Hu- 
 . mours of the Breaft, andopenthe Body. 
 Meffeds. They area little vifccus; tho’ we donot find 
 they. produce any ill Effects, at leaft when not 
 a ufed to excefs. It’s faid, that when thefe Fithes 
 _..-. beginto fell and putrifie,that theyaré purgative, 
 Principles. “They contain much Oil, flegm, and amidl- 
 wu sue dag quantity Of Salts oS See ee ee 
 ¢ cite They agree at all times, with any Age and 
 ution Conftitution ; and efpecially with young People - 
 "of ahotand bilious Conftitution, : . ‘ 
 
 
 
aN 
 
 b. : OF Plaife, Flounder, évci_ 25h 
 
 
 
 REMARKS. 
 
 HE Plaife and Flounder are two Fifhes of the fame Armes, 
 iL séikind, both of them being in Latin called Paffer Ja. " 
 wis, to diftinguifh them from another kind of Paffer called 
 - Squamofus, of which by ain by. Bi Beh fe, alee 
 
 A Plaife is bigger than a Flounder, which taft is alfo 
 
 ‘called Quadratulus in Latin, by reafon of its {quare Form. 
 
 Both thefe Fifhes are found in Salt and Frefh-water 5 
 
 though they are not to be met with in fuch numbers in the 
 _ Sea asin other places. Theyare well known to Fifhermen. 
 
 they are nourifhing enough, and qualify the fharp humours 
 
 of the Breaft 5 becaufe they contain an eily, viltous, and 
 balfamick Juice, that is apt toftick to the {olid parts, and 
 
 to embarafs the fharp Salts that prick the Lungs: They — 
 
 _alfo open the Body, by the help of this fame Juice, which 
 
 doth a little loofen the Fibres of the Stomach and Bowels, 
 
 Which makes the paflages {moother, and foftens and qua- 
 
 lifies the foft Matters contained in the Bowels. 
 
 _ , Thefe Fifhes are in Latin called Paferes, quia parte fur Eymology, 
 pina albicaut, prona fufci funt, © serréi coloris, infar paffe 
 tum avium: ‘They were alfo formerly named Pedines, fore 
 _ fan quod.fpine corum rea, 5 parallele peGinis infirumenti, — 
 ‘quo capilli pelunsur, fpeciem prefe ferant. | 
 
 
 
 mee C3 A P. LVL.’ | 
 ‘ _ Ofthe Bret-f/h, Flat-fifh, and Bart. 
 
 7 OUare to chufe thofe that are frefh, ten- Choire, 
 <j. der, white, and pleafing to the Tafte. = 
 _ They are nourifhing enough, pectoral, good Good xf 
 to qualify the fharp Humours of the Breaft, and feils.  ~ 
 to-open the Body. i, | gta ne 
 _ They produce no ill Effects, at leaft if not mm efeds. 
 ufed to excefs. | 
 They contain much Oil, and a midling quan- Principies. 
 _tity of volatile Salt. Oe ae | 
 _. They agree at all times with apy Age and Time, Age, ._ 
 Conftitution, | (and Con~ 
 Wy de | ftiturion. 
 -, REMARKS, 
 

 
 _» 7 Hele are all three Sea-fifhes, called in Latin Paferes’ 
 f+ @  fquammoft. The firft of the three has the belt tafte, 
 and in fhape is much like untoa Sole :, It’s flat, pretty 9 
 —Jarge, and befet with fmall rough Scales, fticking ‘clofe to | 
 
 The next. is covered with {mail black Scales, marbled — 
 with red ; and it’s much like a Flounder, though {maller: 
 And the third does not differ from the Jaft, but only that 
 | itisnotfobig. Ses: cr ee eS Dae 
 viene All three are much ufed for Food :. They are allo foft, 
 _ “white, anfl altogether like Plaife and Flounders < They 
 | : likewife produce the fame Effeéts. We have no occafion — 
 to explain their Vertues here, fince we fhould do no more © 
 . _. . ” than repeat what we have {aid in the fore-going Chap-~ 
 ‘tere ey ee ee Se 
 
 — 
 
 
 
 ose” ie SA Nee we oat ai aetna Ce 
 OF the Welens. weed sn Be 
 
 choice. “7 OU fhould chufe that which is tender, © 
 
 : frefh, firm, white, dainty, and well ta- — 
 
 Cood ef  Ttsnourifhing enough, produces good Juice, - 
 
 fetts. i and is ia a Se eS hewdiak this : 
 
 : _ Fifh being dried, and reduced to.a Powder, is 
 
 / --Jooked upon tg be good for the Stone, Gravel, 
 and Scurvy, / Pe ees ete 
 
 at 
 
 ~derately ufed. © by Capita at 2s 
 Principles, It contains much Oil and volatile Salt. = 
 Time, Age, It agrees at all times, with any Age and Con- 
 and Con- ftitution. i a RE eK ies, 
 Hinting aCe Fi | 
 
 P effets, . It produces no ill Effeds, if it be not immo-_ 
 
 
 
 pe ORE MR 
 ver we on A . J vi 2 r ‘ , ’ ; , : 4 \ ap a a t ss i ; 
 “eT THere are but few Fifhes that have fuch an exquifite — 
 ‘wna ~Tafte, and at the fame time are fo wholefome as. 
 the Sole; and therefore *cis called by fome Perdpix — 
 eae ce ee | ABS 
 
 foi 
 
 te Oye 
 , 
 

 
 a sole and ' urbot. cS ea 
 
 fe: Sca-Pattridge: a (x $ Paeil known ifs sete and is 
 ferved to the beft and daintieft Tables. This Fith is of a 
 different biguefsand kind. — 
 ies. ne fhort, firm, having but little tifcous and 
 f ofS, wices, and containing a juft proportion of oily and 
 fieh Parts, which makes it to have fo excellent and ae 
 : Be a Tafte, and to produce all the ees Bffeéts ie 
 have Spoken of. — 
 ~The Sole in Latin is Solea, becaufe it is fomewhat like 
 the Sole of a Shoe, called alfo Solea. . 
 e _ Bughofius i is another Latin name it has from Bayrasors, $, Etymology, 
 7 €s, an Ox, and yirsrot, a Tongue ; 5 becaule in form 
 a $ like a Neat’ 3  Eanete. aie 
 
 
 
 = Flies called 64d Wh tere € Vea dans TURN | oe yey 
 y e + : agin ' 
 | i. H A Ps LVI. : 
 
 eae “Of the Turfor. 
 
 Heie are feveral forts of Turbot, that aif. Kinds 
 fer from one another not only in bignefs, 
 but Acie in that fome of them have prickles on 
 their Heads*and towards their Tails; and others chojce. 
 ‘none at all!’ Yon’ are to chufe this Fifh while | 
 ‘it is freth, firm, white, tender and ‘juicy. Good efs) 
 @ It’s nourifhing enough, and. eafy of Digeft- fees. 
 ‘jon, and is looked upon to’ be good againft 
 the Diftempers of the Spleen, when applied 
 thereto. ) Ui} Bffes 
 It produces no inl Effeas, tule immoderate- as er 
 ly nded.f 5-25 Principles. 
 It contains fueh Oil and Fatale Salt, Time, Age, 
 It'agrees at all times, with any Age and Con- ni be 
 Ritution. \ __ Situaion 
 
 REMARKS. 
 
 ure ig his fourth Satyr, informs us, what walue the 
 Ancients had for Turbot, by the pleafant Defcription 
 
 } he gives, of a Company of dainty Perfons, who were al- 
 | fembled by Domitian’s Order, to give their Advice about 
 | the goodnefs of this Fihhs We may fay, it has an excellent 
 Tafte, and is ufed at the beft Tables.» It’s by fome called: 
 
 | Phafianus aquaricus, the Water-Pheafant, by reafon of the 
 } goodnefs ofits Tafte, which is fomewhat like that’ of a 
 
 Ritiaehc: 
 
 
 
 pines 
 
ae in its parts, contains a juft proportion of oily and falin 
 mM Principles, and has but few vilcous and grofs Juices. — 
 
 | Fetal. ' The Turbot in Latin iscalled. ape — tis ig | 
 
 eae ef- Its very sourdthing and reftorative. produces a 
 fetts, good Juice, and eafily digefts. It’s looked up- q 
 
 Principles, Wt contains much Oil and volatile Salt. 
 
 
 
 
 
 
 
 Pheafant. - It’s wi ' wholefome, and produces. ‘many. eouk BR 
  feéts ; and the reafon.is, becaufe ’tis indifferently ‘compagk_ a) 
 
 
 
 
 
 
 
 
 _ The Turbot is a Sea-fifh found in all’ parts, and he at 
 ‘times. There are vety large ones in the Ocean and 
 diterranean. Rondelet fays, | he had feen thofe that were. iq 
 five Fathom long, four in breadth, and a Foot thick. This 
 -Fith fometimes lives about your fat Soils, and near the 
 Shores, but moft often at the Mouths of Rivers, where | 
 - they watch the coming of other Fifhes. It’s ofa voracious © 
 
 ‘ c » Niteres feeds upon the fmall Fifhes it meets with, and 
 
 vet efpecially upon Cray-fith, of which it’s a great lovers I 
 moves flowly, by reafon of the largenefs 0 its Body. — 
 
 flat, and like a Lozenges he 
 
 
 
 CHAP. Ux. | 
 of the Quaviver, or Sb Ddbeat é oa 
 
 1 
 
 Kinds. Here are two forts.of Quavivers, the céticl | 
 "T and {mall ones, the laft of which is only — ; 
 
 Choice, ufed for Food. You are to chufe that which is — | 
 _ tender, juicy, frefh, fir mM, fhort, and of a good 
 
 . Tafte. 
 
 on to be good for all forts of venemous Wounds, i 
 “when applied to them.- 4 
 Weffels, aS produces no ill Effects, unlefs ufed to eX+ 
 
 “a ; » e: S. of j 
 
 Time, — It_ agrees at all times, with. aay Age wal 
 ge and -Conttitution, ‘ | 
 Couftim . yore ag 
 70M. . REMARKS. ‘i 
 
 HIS is a Sea-fith well known to Fithermen, wa: is p 
 
 B -uled at the beft Tables, by reafon of its excellent © | 
 
 Tafte.. It’s tender, firm, fhort, and has but few: vifcous” Bal 
 
 . and. grofs Juices; and therefore “tis eafily digefted, and | 
 Rabe the other inte we hage actriburen tite = 
 
 “pee 
 ee 
 

 
 lives ‘in ftony and fandy_ pla- 
 
 This Fifh has fharp and venemous Fins on his Back, with 
 
 which he defends*himfelf againft the Fifhermen. If they 
 
 are pricked with them, the place fwells, and the fame is 
 
 ~-uftially. attended with an Inflamation, Pain, and Feaver. 
 
  Thefe little Fins do not lofe all their Vertue when the 
 Fifh is Dead s for when your Cooks happen to be pricked 
 
 with them, they fuffer the fame Inconveniency as if the 
 
 _ Fifth had been alive. The Remedies ufed in this Cafe are 
 fharp, volatile, and fulphurous things, {uch as the Spirit 
 of Wine, a mixture of Onions and Salt, or elfe the Flefh - 
 
 / of the Sea-Dragon -himfelf : All thefe being applied; to the 
 Wound, open the pores of the Skin, and give a more open . 
 paflage out to the venemous parts injef&ted. Some upon 
 this or the like occafion have ordered the Brains of the 
 Sea-Dragon to be burnt to Afhes, and the Powder to be 
 taken inwardly ; This Remedy is much efteemed, though 
 
 _ by this Calcination they do not confider, that the Brain 
 
 _ of the Fith is divefted of its volatile Salts, which have the. 
 
 _ moft efficacy in them againft the Poifon ; and that they 
 
 “reduce the Brain into the form of an Alkali Matter, prose . 
 per only to {wallow up fome acid parts. 
 
 The Sea-Dragon in Latin is called Draco, @ dpa'xos, an Etymology. 
 
 Eye ; becaufe this Fifh is fharp-fighted. 
 
 
 
 CHA Pex 
 
 | 
 OF the Roach. : 
 7 OU ought to. chufe Roaches that are ten Choices — 
 der, frefh, plump, and well tafted. ~ 
 
 _ They are eafy of Digeftion, and produce a = 
 good Juice ; They are likewife sonal aes re= fan * 
 {lorative, recover decayed Strength, promote 
 Seed, and are looked upon to be good to ftop 
 _& Loofnefs. ie Nec Mneteey | 
 _ Wedonot find they produce any ill Effets, _weffelts. 
 _. The Roach contains much Oil and volatile Principles. ” 
 Saltss inal: its partgedinoy reo le hod & : 
 

 
 
 
 
 
 
 
 
 
 
 coe. iy ies agi Ris Eipecially “i in. 1 Wing time, wit 
 and Confti- any Age and Conftitution. ioe eae ar he 
 
 wtiorte dhs 
 
 RE M A RES 
 
 1S OES ee ‘ 
 
 HE Roach i is a’ Sea-fith well known to , Fitberthea’ te : 
 
 ; has. two fharp Fins on the Back, and feeds upon 
 
 " Flefh. Te eats fall Crabs, and other little Fifhes : It’s ~ 
 
 | _ more efteemed in Winter than Summer ; 5. perhaps. bet 
 
 -caufe it fwims in the open Sea in Winter, whereas i in Sum< 4 : 
 
 mer time it draws near the Shore, and. therefore: it feeds - } 
 
 - upon’ different Foods in. thefe two Seafons 3 orelfe, accor= ” 
 
 ding to the relation of fome Authors, becaule it ‘pawns: % 
 
 in Summer time. | Chie we 
 
 The Roach is eafy of Digeftion; becahlel stig ender) feta 
 
 licate, not very compat in its parts,’ and has bat ‘little’ | 
 
 grofs Juices. It’s very nourifhing. and reftorative; by reas’ } 
 
 fon. of its oily and balfaimick Parts, and volatile Salts. | 
 
 “Laftly, It’s lodked upon to be good for. ftopping a Loole-: 
 
 nefS. It operates upon this occafion," by Spo? and tape e | 
 
 prefiing: the fury of the fharp ,arid pungent Humours that’ 7} 
 
 caufe this Inconveniency,’ hi its oily” and incumbring Prins , ay 
 
 , eplesious: fio Fim 
 
 a Y The Roach’ in Eatin 1S called Zyl, ab teuptes a 
 FEymolegys becaufe this Fith is red. 
 
 " «Pliny likewile a the fame reafon alls it ¢ Ribelion | 
 
 ‘. at 
 
 
 
 cate gr tv 
 
 mae Seer AP. 1xi, 5 
 Of the Steen 
 
 O U: dre to y chitfe: Es Shad hats is frail er 
 sg ¥ tender, well tafted, and that ta nay 
 | catched-in frefh Waters ai 
 Good nf Its very Nourithing, and cautes Site sighs ¢ 
 els,” They find'a Pearl in the Head of this’ Fifh, 
 
 _ whichis looked upon tobe good: for: curing, 
 ~. of Quartan- Agues, expelling’ the Stone in: the 
 Kidneys and Bladder, working by Urine, ‘and 
 confuming acid Humours :\ It’s alfo- pretended, 
 that the Stomach of a Shad dried and reduced 
 into a oo if taken inwardly, fortifies the 
 Stomach: | Fhe ) 
 
 vag 
 

 
 
 
 
 r The S ad xe ey whee ns! hot t fret, hath i fille 
 a Certain Shar} iat in it, that doth a little j in- . 
 _ commode the Gums, and caufes Thirft. This 
 
 . Fifh taken in the Séa,-is alfo ne little hard, and 
 “Rot eafi ly digefted. Lda ibe 
 SET his Fifh contains much Oil and volatile Salt, Principies. 
 at all its parts. | 
 _ It-agrees in the Ppanes when ne better tha Time; AL, 
 iain any other Seafon of the Year, with any Age @¥é Con 
 a alae poisgy it be smodetatly yin tions | 
 
 "s ue " 7 be mg ' bi Sy j } ha} ut Ef Fi we§ { + oo ; : a 
 
 OREM AR hts ae 
 
 ¢ 
 
 
 
 | H e ‘Stiad j is a Fith cl known}, aiid citer at the 
 4 belt Tables, for the goodnefs of its Taftey It con, 
 
 4. fteins oily and balfamick Principles that are allo a little 
 “vifcous, and apt to yield good Nourithment, by uniting 
 with the folid parts, and caule Sleepinefs, by binditg ups 
 ‘and embaraffing the Animal Spirits. They are allo thele - 
 vifcous Juices, endued with fomefharp Salts, that incom: 
 “mode the Gums by their fticking ¢o them, and caufing 
 
 “Thirft by pricking the fides of the Stomach. This Filh 
 
 was but little efteemed by the Ancients, according, to the 
 
 pe cacien of Axfonius, who lays, theré are none “pat the 
 
 Igar that eat them. 
 
 ie Shad is a Sea- ath, but "tis alto found in Rivers, 
 
 inte which it wfually goes in the beginning of the Spring. 
 
 When it firft comes out of the Sea, ’tis lean, dry, and rit 
 
 tafted 5 but after it has been in frefh Water for fome time; 
 
 “at grows fat, plump, and favoury. It’s faid, this Fifh is 
 fo afraid of Thunder, that the noife thereof many times — 
 
 kills it out of fear. —Rondeler {ays, that he had feen lome 
 of them, by playing on the Lute, run and skip about on 
 
 the face of the Water. 
 ‘They pickle Shad to keep, and for the exporting it in Pickled. 
 to ee: ; but “tis not fo well tafted as before. | 
 
 ¢ Shad in Latin is called Alo/a, ad alendo, to nourihh, Erymolooy, 
 pecaule."tis very Nougifhing, te ae: cata S 
 
 
 
 = 
 

 
 
 ‘S Here 3 are Sete! ee of Begs. Oe. . 
 _of which have their Backs almoft all over 
 ibis oe points like Stars, and 
 
 none of them but on. the Tail, iat , 
 
 
 
 
 
 - Mafiiles sat are ie efteeme d. 
 Latin is called. Raya clavellata i pe 
 aan fimaller than the other, ten : 
 ofa nore exquifite Tafte. All Thor: back ough 
 “4 Choice to be chofen when they are plump, anc as ten 
 2 eer as may be, and you muft let the n lye for 
 fome time before they are. Satcher | 
 The Thornback i is Nourifhing renOUeh and © 
 is’ Food that is both felid’ aud’ durable. Some © 
 pretend, that the ufe ot i it provokes Venery, and | 
 acre -afes Seed. | ; . 
 ; The: ‘Thotiback } is naturally a little hard, not |} 
 a fells, seit of Digeftion, and apt to caufe Wind, and — 
 "produce heavy and grofs. Humours ; and if eaten. 
 _ | .before you let it lye for fome! time} it will } be 
 attended with all thefe ill Effects, to a great 
 Degree. ot) - 
 | ice This Fihh con tains much oll, ‘and volatile : | 
 Ro a a aif. “ig 
 Prindpless “Tt agrees at all “times: wie young, bifous| Gl 
 and. sh ia hk 3 whio: bok a 16908. ‘Sto- ” | 
 
 
 
 
 
 
 
 
 Good 
 feds, é 
 
 
 
 
 
 
 
 
 
 
 
 
 : Time, Age . pe 
 and Confti- mach. 6 ge $ i i no ” ie 4% 
 ee a a 
 
 HE Thornback is a “Seacfth well ee It has a 
 good Tafte, and is much ufed for Food. ~1t-mul- 
 
 tiplies apace, and therefore is common enough. [t_ feeds — 
 upon. fall Fithes, and lives in miry and dirty places in the | 
 Sea near the Shore. It’s falted in fome places, and dried R ; 
 in the Sun, of with Fires | They beat it yet it order to 
 ee a0 
 

 
 its. drying Pe Gone bond hen: tis vied rae v it - will Diied ie, a 
 _keep-a long time good. They export it from one. place pickled 
 - to another, bu t “tis not good. Food. io - a EEA agte 
 As for the Thornback commonly uled i in. France, tis not 
 - pickled ; it contains vifcous Juices, that make it hard of 
 Digeftion 5 but ’tis very Nourifhing, and. a folid and dura- 
 ble Food 3 becaufe thefe fame Juices ftick to the Veficles of - ie 
 eee Fibres, fo as not eaaly afterwards - be feparated from Bas ie 
 cae re FI Vea cea ae 
 The Thornbacls, in order to ‘the producing. of bond Dolomk tie 
 Bikes, and to be made more agreeable to the Tafte; ee 
 -* fhould not be too frefh. It mult ‘be kept for fome. time, a 
 ys during: which there is a little Fermentation Wrought in it; ee 
 _ whereby fome dull and vifcous Matters, which. make it — a 
 2 hard and tough, are infenfibly attenuated and defiroyeds 
 and therefore thofe’ ‘that live at Paris, and other parts, é 
 eat the Thornback in a better condition than thofe near 
 the Sea-fide, becaufe it has more time to lye bys 
 _ The Teeth of Thornback being brayed in a Mortar, Thornbacki 
 may be ufed to dry up acid. Matters; as well as Crab’s Teeth. 
 Eyes, and all other Alkali thihgs. a 
 The Gall of Thornback i is good for the Diftempers of Gel. 
 the Ears. 
 * Rondelet doth very. much maguity t the Liver of this Bt, Liver. 
 d for being good againft the Itch. _ | 
 - ‘The Thornback in Latin is called. Raya a radio, Rays, Biymolegy: 
 - pecaule its Back looks like Starse 
 Some derive the Word Raya from Rubo, a Briar 3; bes 
 = this Fifh carries Prickles upon his Back and Tail like 
 Ya Tals” * F 
 
 a 
 Piet te: 
 
 
 
 
 
 
 
 
 
 “hay 
 
 
 
 Cc H A Pp. LXl 
 Of the Cod. 
 
 FO U are to chufé that which is white, ten ae 
 
 der, frefh, and well tafted. 
 ‘T's Nourifhing enough, and produces good Good - 
 _ Food. feibs. 
 
 Salt Cod is not near fo well tafted as that jy zgeds 
 - which is frefh, neither is it fo eafy of Digeftion, 
 put harder and tougher. Youare to fteep it in 
 Water before ’tis eat ; for without that, it will 
 heat na and make me very dry: 
 2 Ig 
 

 
 
 Principles. : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Time, Are,’ AT agrees ; atall Lai with any Age and 
 and Con- Hk 
 . fission. patgesvey : yA wy 
 
 a8 os 7 7H Eo cad is a. a Seatith wok kncotiees aes nat 80 = 
 een Gee Foot long, and proportionably in breadth. | ib.4 
 Ta ok ae ae wed for. Food. “When -it’s frefh and, new, it Pa 
 
 ~* ges good Juice, and is Nourithing enough, becaufe it con- ~~ 
 tains a great. quantitity TOF oily and balfamick- Parts ; but 
 ’. when it has been falted, and is. too old, it’s not fo well 
 - tafted nor fo ealy. of. Digeltion ; not only. “becaule the Bay- 
 fait hath fixed and fi unk down its more volatile Parts, and 
 .- fach as are moft apt to excite an agreeable Tafte 5 5 but ato 
 age fs ie becaule that being intreduced into” “the pores: of iss Fuh, it 
 uh (ae: makes it more folid, compat and hard. oa 
 : The Phin . The Pickle of Cod i is ofa diffolving and de i - jets bf 
 of Cod. hy when outwardly applied ; They allo ufe it affiong: Ricage hs 
 Vertue. _ things in Glifters, and is Laxative, becaufe it contams much — 
 ae Salt, iricates and pricks the inteftinal Glands, a4 Me 
 aoe more Liquor out than betore. me i 
 The Stock-fifh ufed'in France, and other Parts, j - ‘not’ a 
 fo good as falted and dried. Cod: Some pretend other-— 
 wife, aul will have it to be the Melwel, called i in Latin,. 
 Molua major : Be it as.it. will, Stock-fifh iy good Food, 
 > becaufe “ts hard, tough, and- not ealily a ho How- 
 , ever, there are many “People thar make a cael of Agee 
 ot Pickle: of Melwel has: the fame Vertues as. “that of 
 Co e ; Ke , es 
 
 
 
 
 
 ates. 
 RG 
 - 
 
 ee! eC 4 A Be LXV. ‘ee 
 WOE, Barbel, 
 
 Choice, FE VAE fmall Harken are to be Ai ie re + 
 ieee ye fore the large ones, becaufe they are ea~ 
 
 “fier, of, Digeftion. They fhould be alfo catched — 
 
 Kinds. ih pure rugning Waters. There are two forts ~ 
 
 _ of them, one th Rueo are nA and bags 
 
 hot, 
 
 oe 
 

 
 ’ “upon to be ee aD ‘the Cholick, Tike: ae 
 Bue: of venemous -Creatures. They alfo 
 a tan that it allays venereous Inclinations: 
 «But Tam not certain that all | thefe Vertues With 8 8 
 ‘are attributed to. t al nd dq upon folid ee 
 me Ey eriments. : oe 
 his Fifh is a little eo be ae not - eafly di- IM effeds. 
 - gelled ; 3 and a certain Author fays, that the 
 _ Wine wherein it hath been fteeped and boiled - 
 a makes Men and Women barren. ty ae 
 It contains much Phlegm, Oil, and Salt that Pring . 
 bi is: almoft all volatile. x 
 __ Itagrees at all times, with young bilious Ben, Time, Age, 
 - pre! thofe who have a good ate and, 7 are and COn- 
 4 afed to much vexercife of Body. eS Salta ie 
 
 
 
 
 
 
 
 ’ wee. as ORE M A RK S 
 Arbel isa on fith ofan oblong ‘orm: and. eae fa: 
 _and belet with ‘large and tender Scales. “ak. rarely 
 Weghs: above two Pounds. It feeds upon Weeds, Oifters,. 
 -{mall Fifhes, andthe Carcaffes ef humane Animals ; and 
 " — efpecially if we believe fome Authors, on the Sea-hare,which 
 made them anciently confecrate it to Diana. \t breeds 
 
 > three times a Year. It’s py, fome called Trigia, according 
 \ to this Verie : me Ce 
 
 
 
 
 
 
 ee 
 
 © 
 Aegis Trige sermn0 cognoming partite 
 
 This Fih is a little hard to be digefted,-by reafon of 
 
 - fome grofs juices contained therein: In the mean tiine, 
 
 thele ‘Tame. Juices make it very Nourifhing, and good du- 
 table Food.’ Ic has a good Tafte 3 and the old Romans 
 
 _ “efteemed it very mitch, which made them puc ic among ft 
 
 - thofe that went at an exceflive Price, as: feveral faithful 
 
 and tiue Hiftorians have affured us. “The Liver is chat 
 
 _ part-of the Fifh that is moft efteemed, for the goodnels 
 
 of its Tafte, and the Head next. But Galen makes. light 
 
 both of the one and the other, not only Ppa the account 
 
 ot the Tate, but alfo Heaith. 
 
 a CHA 
 
“chai oO" 
 
 z 
 
 Ag s 
 ee 
 
 Bitusion, 
 
 - Good ef 
 
 Tia 4 | 
 
 2 fits. | 
 
 _ Priniles 
 
 | igs Ase, 
 and COte 
 
 “ Tes) Nourifhing enough, and folid and durable 
 
 People, who have a ba State and are Une : 
 £9, much Exercife\ ” i cee am 
 
 
 
 
 
 
 
 
 
 
 ¥ “¢ 01 u: are to o chute that ‘hide is 5 Young, tea 1 
 der, and neither too fat nor too lean, = 
 
 
 
 Food. It’s looked upon to be good againft Poi- 
 he, the Ringing of Serpents, and pe teins of 
 a Dogs. Pe ia ng) 7: Be “a eS 
 ‘It’s hard of Digeftion, and heavy” ay pon tye 
 Stomach, efpecially when’tis too fat. 4 
 The c unny contains’ much Oil and. volatile 4 
 ‘Salt, in all the parts. of itis 2 RS, 2 Ne 
 Te Ss. ufually. eaten in the Winter and mor 
 and agrees with young, bilious, and finguin 
 
 Ene 
 
 PTIHE Tunny j isa large and thick ‘seacfith, and met 
 
 pe 
 
 with in great plenty in the “Mediterranean, Pro- “4 
 4 
 
 
 
 VenGe, Spain, and. /ealy. Arifteile obferves, that it fome- 
 times goes up into Rivers. It’s covered with large Scales,, ” 
 
 clofely “united to one another, and. feeds a Weeds, A i. . 
 érons, and {eyeral other Sea- plants. It’s alfo faid, this ith ” 
 is fo cruel, fei ic will devour ever its own young. They 3 
 
 ' likewile add, that it can fee better with its: Right-Eye 
 
 -than.with. ie Left. Some Authors aflure us, it lives but 
 
 two Years ; However, It’s hard to conceive how this Fith, 
 
 - which fometimes grows to a ‘prodigious bignels, can do, 5 
 
 fo only in the compals of two Years. 
 They pickle this Fifh in thofe Parts where'they catch it, Bh 
 in order to keep and tranfport ite It’s firm, fhort,-and 
 
 ~ of an excellent 4 Tafte, The moft delicious, and moft Pat 8 
 
 ‘parts of this Pith are the lower part of the Belly: Howe — 
 _€yer, as they are commonly too fat; they ftick inthe Sto- | 
 
 ‘ 
 mach, and relax and debilitate the Fibres ; and. therefore, 
 tliole. parts of the Tunny that‘aye not fo. faty are to be 
 preferred for their wholfomnefs, ba they are not fo 
 well taited as the Othehy .. y 69) 
 
 Bio AE al ar ‘The 
 
 ce 
 Ps. 
 

 
 
 
 
 
 
 a ee ‘Gmpetu ferri; becaule this Fihh in the heat of the 
 - Dog-days fometimes throws it felf fariaufly o out of the Sea 
 aan the ere into ele CU ee a! 
 
 
 
 
 
 
 
 
 abla: to the other, provided they be tender, 
 well fed, white, delicious, and ofa good Tafte. 
 
 Mufcle-fhell being brayed ina Mortar, may be 
 taken from half a Scruple to a Dram, to top 
 pt Loofnef, and wafte fharp Humours. It’s alfo 
 ufed as a. deterfive, and for: confuming “ 
 A Rheums that arife in Horifes Eyes. 
 
 _ Mofcles, and efpecially frefh Water ones, * 
 
 i fakd, of Digeltion, prodice dull and vifcous Hu- 
 _ mours; and are likewife looked upon to promoté 
 a Fever, and caufe Obftructions in the lower 
 Bie ‘part of the Belly. 
 
 
 
 -Tunny in Latin 1s AIR Tonnas, or Dias a 2 yma. oe 
 
 ey aE Hete s are eto fore of aatclee Viz, “Sea and Kinds. 
 River ones; the firit of which are pre- Choice, 
 
 They’ are opening, nourifh a little, and efteem- Good ef. 
 ed to be of a drying and dufolving: Nature. The feds. 
 
 © il effetts. 
 
 Mufcles contain 1 much Oil, Phlegm, aud vo- Principles. 
 
 i - jatile Sait. 
 
 ... They agree at. ait times, with young bious Time, Age, 
 People, and fuch.as have a good Stomach, PTO: f and CUR" 
 
 vided ceey be peel ufed. 
 
 REM AR KS. 
 R UGles are final Shell- ith well Ewa a Fifhermen. 
 
 Stisssti on. ° 
 
 | The Sea-Mufcles are delicious, tender, and well Sea-Muf- 
 _ tafted:; and this Fith fwimming in Salt Water helps “¢% 
 
 Digeftion in the Stomach. As for the River-Mutcles, they 
 are of an oval form, and yellowifly Colour, more hard, and 
 not fo eafily digefted as ‘the other, by reafon of a vifcous, 
 glewy, and infipid Juice ir’s endued wich, and that con- 
 tributes to produce all the ill Effeds we have before nen- 
 tioned. Mi ./ 4 aM 
 
 i 
 
© : 
 
 . ‘ ue Food, They, Nee upon the Water. wit 
 
 Em olog ‘ 
 
 _. ‘They are fo many, ahd at-the fame time prodace mnch — 
 ithe fame Effeéts as Mulcles de 
 
 Choice. . 
 
 Good e-- 
 fels, sl 
 
 _ rifhing 5 and the eating of them is by fome look 
 _ fuch as are Gouty : But I cannot well underftand ~ 
 
 dies. An Gilter-fhell being caleined and reduced = 
 
 t 
 
 Py taciples. 
 
 ik hee 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ate: ‘fupplied from time to time. The are covered Wi 
 a kind of a filamentous. Mofs, and. commonly dtick te Roc 
 Stones, and fometimes even to pieces of Wood, 
 
 Thé Mulcle in Latin is Mufeulus, either becaufe it’s tke 
 a little Mufcle, or becaufe, as we have before observed, it’s 
 - farrounded with a kind of Mofs, i Latin galled Muyfeus. wo 
 
 There are moreover many other Sea ‘Shellefithes, that. 
 “are uled for Food in fome Places, and e(pecially Sea-ports. 
 
 
 
 , that we { co not treat tof x 
 
 
 
 
 
 them in this place. phat 
 
 ; 
 
 Ne H A P. ExXVie 
 Of Oilers. 
 
 
 
 
 
 
 
 Dre) 
 
 “Here aré a : Steat. Hea diferent’ sds: of : : 
 Oifters, that are all of them good tocat. 
 You are to chufe thofe that are freth, - pretty 
 
 _Jarge, tender, moift delicious; “well- tafted, and ou 
 
 that have not been taken an dirty and muddy 
 ‘Waters. «> age 
 
 They .caufe Sleep; create an “Appetite, pros u 
 smote Venery; work by. Uriuve, are pretty Nou-_ 
 
 ed upon t6 be good for Scarbutick People, and 
 how they can be proper for thefé forts of Malic 3 
 
 to Powder, is of an opening, drying; anddeter- 
 five. Nature, good for cleaning the Tecth, and — 
 
 | to confume acid Humours, for “tis Alkaline ses Re 
 
 Oufters afe a tittle hard of Digeftion,; producé 
 -vifcous and grofs Humours, and the immoderate 
 -ufe of them may fometimes caufe Obftructions. | 
 
 -Oifters’ contain much So pe ang :y 
 dnd, a Balt. wae 3 es 
 
 | Oilers 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 + Olfters, efpecially in cold Weather, agree Zima dre, 
 “with young bilious People, with thofe that have 24 “ow#i- 
 i ee NK ed eee Qe, 
 a good Stomach, and quick Digefticn. * te eer 
 Pigehs Goaca Sem BOE ERE ne Ae ES a ee gala 
 
 
 
 tink ht ai) ROEM APR KS. par eee a 
 
 
 
 P™“ylfters are Shell-fithes that breed. in the Sea, and well 3 
 XJ known. Pliny, and fome other ancient Authors, ~ 2 a 
 fay, there is no difference of Sex in this Fifh ; and that they — a 
 
 _ are produced no other way, than from the Corruption of nA 
 
 _fome flimy and muddy Matter; orfrom the {cum that fticks wae 
 ~ to, and for a long time continues ruund the Ships: Cer- i i i 
 ‘, ae this fort of Generation cannot eafily be appre- 
 Ee aia ty A a | 3 re 
  Oifters feed upon Water and Mud, and Crabs are their. 
 ~ Enemies. Some Authors obferve, that when the Oifter 
 ~ opens its Shell fora littls Refrefhment, the Crab prefent- . 
 ly thtows 4 Stone between, fo as that it cannot clofe it 
 ‘again, and then eats the Fifh contained within it. : ei 
 ' “Oifters are to be met with in feveral places, to wir, Difference — 
 in the open Sea, near the Shore, in ftony places, andat the 
 ' Months of Rivers falling into the Sea. Pliny fays, they 
 love mightily to bein frefh Water: He adds alfo, that. 
 ' thole found id:the Ocean are larger than thofe fifhed in 
 _ the Mediterranean 3; and that according to the difference | 
 _ of places, they differ in bignefs, colour, and goodnels of 
  Yaite. There are fome very large ones on the Indian- 
 . fhores. The Oifters of Europe are middle fized. They 
 ‘are reddifh upon the Coafts of Spain : And in fome other 
 ' places the Shell and the Ojifter are black. The beft Oji- 
 ' dters, and molt valued for the goodnef of their Tafte, are 
  thofe found near the Englifh Shores. wees | 
 . The-ancient Romans highly valued Oifters. They are 
 elf much ufed in France, ‘and other Countries. Theyare . 
 eaten either raw or roafted. Roatted Oifters are not fo 
 ~ food digetted as the other, becanfe they are thereby d:- 
 _prived of that Salcifh Juice naturally contained in them, 
 and which does not a lictle help the digefting of them in. 
 the Stemach. x al | 
 Oilters contain vifcous and glewy Parts, which being 
 conveyed tothe Brain, fometimes caufe Sl2epinels, by frop- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ping, after a fort, the motion of the Animal Spirits.. They , 
 are a little hard of Digettion, by reafon of the fame parts, sy, il 
 
 and create an Appetite, becanfe, foaketh in a faltifh Juice, ibe 
 
 ' that lightly pricks the Fibres of the Stomach. Laftly, 0) .. 4 
 
 - dome pretend, that they are apt to provoke Venery; ama — 
 
 _ rhis Juice we have fpoken of may produce this Sifeti, by 
 aking the Humoyss more {harp and pungent ; but Iam 
 seeay | | - Opinen, 
 
 Vie. “aie 
 

 
 
 
 
 
 
 Pope hae is the | cau eo 
 Bolg. ‘Oi 
 
 
 
 
 
 oe: ie . 
 ‘ | and freth Wace h : 
 " | Ghat, are again fubdivided into feveral 1 You 
 rage __ are to chufe thofe that are fang well fed; ender, 
 a) ae end of 2 good Tafte, ©)... 5 Ae te 
 Good a - Crabs are Nourifhing, enough, and folid Food, 
 fells. ‘They are of a ftrengthning Nature, allay the ” 
 .. {harp humours of the Breaft, and good for fuch- 
 as are troubled with Pthificks and. Afthma’s 2” 
 P They purify the, Blood, work | by ‘Urine, and — 
 _ Cleanfe Ulcers in the Ti hroat, if eaten as they 
 are, or taken in Broth... Mee 
 i effets. ~ They are alittle hard of Digeftion, and P C 
 duce dull and yifcous Humours. - ar 
 Trinciples. They. contain | much. Oil, volatile ‘Salt 
 | Phlegm. 
 “Time, age, They agere at all times, eh. young People 
 
 and Con- an hot and bilious Couttitution. ” ear sts 8 
 Hesice et | * 
 
 
 
 
 
 
 
 
 
 
 
 
 7". 
 
 Y. 
 
 PEW RRR Oe 
 
 a 
 u 
 
 
 
 
 
 
 . River- Reth-Water Crabs are well known, and much ufed for. i: 
 Cras. the goodnefs of their Tafte. They are to be met | 
 BE with almoft in all parts of Europe, where there are Rivers © 
 
 ' "and Lakes, ‘They feed upon Herbs, Frogs,_ and the Flefh _ 
 Reo ~ and Excrements of divers Animals 3 and this is found by” 
 ‘ throwing, the Carcafs of any, Animal into the Water, for — 
 they run to it in great numbers, and never leave off till © 
 they have’ quite devoured it. It’s faid they can live a 
 great while out of the Water, provided you give them 
 Herbs ‘to need, ch Sa hil ome contain, an ok 7 
 
 ~ j wa 
 
 aol a 
 
rte) 
 
 
 
 
 Babs and Frogs. 267 
 
 
 
 bate, eae apt 0 noni molen and =” 
 lay the fharp Humours of the Breaft, and to producethe == 
 
 Py wis 
 
 
 
 pectoral, firengthning, and eafier of Digeftion than any 
 Other Sea-Crabs, © one es 
 
 
 
 CH AP. LXIX. 
 Pet eee: - OF Frogs. 
 
 ( of es are feveral forts of Frogs which differ xigas. 
 
 nek in bignefs, colour, and according tothe ~~ 
 
 _ place where they are bred. Your Sea-Frogs are 
 
 -monitrous, and not ufed for Food. Your Land- 
 Frogs, called in Latin Rane fylveftres, are very 
 
 Rear li 
 
 t: i 3 
 
 ¢ vuto your Water-Frogs, only that they 
 ae 2 aa are 
 
 sb é 
 

 
 ae e are ¢ frail Prhey tre hot. eaten either 
 Mm Water-Frogs. are much ufeds and you ought, 
 _ chufe thofe that are plump, ‘fat, filethy, gree 
 "and fuch as have oe catched i in clear and pur 
 Vet Water, ag a LS ie 
 ie oan ae They are a little Nouahina allay the harp. 
 Oy ite s- Humours of the Breaft, and are looked upon | t 
 | _be of an opening and diffalving Nature, O75 
 _ mesfit - Theyare a little hard of Digeftion, and ‘breed: 
 -- grofs Humours. Some Authors affure us, that 
 the too frequent 'ufé of them makes. People look : 
 pe iil. and canfes a: Feverages | 
 Principles. | They contain n much Oil, ‘Phiegen, 
 Pee volatile Salt, °° ° = 
 “Time, age, They agree at all tintesy” ‘with y ‘young aah di- 
  gndCon-  lious People, who have a good Stomach, and 
 - ftituion. are wontito much Exercife; but old and phleg- 
 -'  maatick Perfons ought to: aban ratty rene. or 
 Ma them moderately,” SREY aa CEE Se 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 and a lite 
 
 Waver- “ES WE Water- “Frog, is an tnfeét Ra. ones “It's Se 
 Frog. | amphibious Animal, that lives hoth. by. Land ‘and 
 | Water, though it keeps mol i in the Water,. as in. Rivers, 
 Marfhes, . Ponds, and ‘Fountains. It : feeds _ upon’ Flies, 
 Worms, Leaches, Sails, and all forts of Infeéts; Neither 
 does it {pare its own Kind ; for fmall Frogs aré found in 
 the Mouth and Belly of the’ large ones: Frogs allo feed — 
 upon the Herbs which grow.in Marfhes and Rivers. They — 
 {wim very fait, and inftead of walking jump along. ‘They 
 Jove to be in Water that is pretty.wagm, but do not 
 
 care for cold Waters and for chat rea “we find them 
 
 -pleafed in Summertime, and Croak 5 but when * tis fold, 
 
 they are filent. | 
 Frogs are in fome Pl aces much fel for ‘Food. "yee 
 plain, Galen did not value them much, when in fpeakin 
 
 of other Aliments, he fays nothing of them at ali! Some. ¥ 
 - Authoss cofdemn the ule of them, not by reafon of the | 
 -, way of thefe Animals living, but alfo in refpect to. the 
 
 - places where they live. . ‘tes true, that thole. which. are 
 catched in Ponds:and Marthes, where they, feed upon kad~ 
 Food, are not fo wholefome as thole bred in’ Rive's 5 but. 
 
 for thele laff, they Siig i Sais enotighs «They 
 
 : FON i eae ag hed 
 
 ‘ " sy 
 

 
 
 
 
 
 
 
 of « oily and balsamic Prideipies, apt Ae allay the , 
 fharp Humours of the Breaft, and to be Nourifhing 5. 
 however, there is fome Vilcofity in ‘them, that makes 
 them not fo ealy of Digeftion. | | 
 ane Seed of Frog, otherwife called Sonat. es in Latin, Frowt : 
 perma Ranarum, is much ufed in Phytick, for qualitying /pawy. 
 harp Humours, cooling aad moiftning. Thereisa Water se 
 diftilled therefr ‘om, which has the fame Vertues ; 5 and this 757 ia 
 ‘Seed is nothing | elfe but a vifcous MRC Eh that is tranfpa> ) 
 ‘ poe cold, glewy, and full of {mall Eggs 
 Riitay the Latin for Frog, is an, Henien, Word; which Bymol gy. : gee 
 in thac Sed fig nifies to cry, becaule this Animal croaks re 
 An, the Water, | ; 
 
 
 
 
 - 
 
 
 
 f HA P. LXX. 
 OF the Tortoif Bi 
 
 ’ “Here are iyera feeds of rortolies| in. vrefe= ‘Kinds. 
 rence to the places where they live = 
 
 There are fome of them found upon Land, and 
 
 for that reafon are called Land- Fortoifes': 5 Ori), 
 
 ‘thers are Sea-Tortoifes ; a third Frefh-Water _ 
 
 ‘ones ; and the fourth five in muddy: Places : 
 
 Mott of them are amphibious, that is, live upor yikes 
 
 ‘Land and Water ; and they are of different fi- 
 
 ‘zes, as you will find by and by. Chufe thofe Choiee, - 
 ‘that are large enough, well fed, tender, j juicy, 
 
 and of a good Tafte- 
 
 -— Tortoife is Nourifhing enough, and folid and Good. ER 
 durable - Food. It’s reftorative, pectoral, and feds. — 
 good for thofe that have the Pthifick, and hectick | 
 
 Fevers. They make a Syrup of the Flefh of a 
 Tortoife that is exceeding good for qualifying 
 
 the fharp: Humours of the Breaft, and to recover 
 
 , meager and decayed Perfons. | 
 
 _ The Fleth of a Tortoife is a little hard, and. 22 effebs: 
 
 “not eafily digefted. It breeds vifcous and grois 
 
 Humours, and makes thofe People who 2 ot 
 
 “oni it eed dull and lazy. 
 
 
 
 
 4 
 it 
 

 
 
 
 
 en THtiott. 
 
 Ad 
 rte { 
 e ¥ 
 aN ¥ 
 “ s 
 
 Principles. 
 Time, Age, Perfons of 
 _ and Confit 4 hot. and bilious Conftitution, with thofe that’ 
 _ are ufed to much Exercife, and that have a good 
 
 va ak ee ie A a OS ag a ae 
 
 SO TYHE Tortoife, isan Animal that carric§ his Houfe a-! 
  -. long with him, and is cover’d with a fine, firm, 
 large, folid, and hollow Shell, like unto 2 Shield, and di- 
 
 _ verfified with feveral darkifh Colourss It’s very ill-fhaped, 7 
 
 
 
 -  fome Anthors aflure us, they are not’ amphibious, as the” 
 , Water-Tortoifes are.” They go very flowly; they have a” 
 --. “watural Antipathy for the Eagle,becaufe this Bird fometimes © 
 - feizes and whips them up into the Air, in order to eat” 
 them. -Arifictle fays, they fight with Serpents and Vipers 3° 
 
 upon Worms, Snails, and other Infeéts. This Animal 
 may be fed in Houfes, with Bran and Flower. They hide | 
 -. themfelves in Winter-time in Caves, like Serpents, and 
 Lizards 3 and forhetimes flay there without anv Food at) 
 
 
 
 
 
 
 
 It contains much Oil and volatile Salt. 
 
 It agrees at all times, with young Perfons of 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Boece oleh 
 
 CN eg ee 
 
 and much like unto a Lizard. se ie 
 _ The Land Tortoife is found in Mountains, Forefts, | 
 Woods, Fields; and Gardens. Jt lives upon Fruits, Herbs, © 
 and what it can find upon the Grounds and likewifefeeds’ 
 
 all, as feveral other Animals do. They live long, and” 
 
 . and that they always before-hand provide themfelves with © 
 
 Plant called Cunile in Latin, and Savoury in Englifh, to 
 * “care the fiihging“of tholeAnmiats.< 70> 7)" 
 Pliny fays, that this kind of Turtle, is in great plenty to | 
 
 ca 
 
 dies. Some Authots recommend the eating of it in Ayguft ~ 
 
 - wpon Land, they eat Herbs.’ It’s faid, when their Heads” 
 
 way, very hard. Pliny fays, there are Sea Tortoiles inthe — 
 Indies fo large, that the Shells of each of them are big | 
 enough. to cover fimall Houles, and to make Barks of; — 
 - ‘with which the People of thefe Countries (@il into the Iflands’ 
 
 
 
 
 
 
 
 
 
 
 
 be found in Afri¢as and is much uled for Food in the 7#-— 
 
 and Séprembér ; becaufe ‘tis commonly fatter and better fed ” 
 in Harveft, than atanyothertimé. = == 
 
 The Sea Tortoiles live always in the Waters fometimes 
 they go a Shoar, and there fallafleep, as your Sea-Calfs _ 
 do, butif they continue long there, they diex They feed in | 
 the Sea upon Shell-fifhes and the like, and when’ they are 
 
 are cut off, that yet they will live for fome time, and that — 
 they will bite, after their Headis off, any thing in their 
 
 of theRed-Scas yee : 
 

 
 
 
 
 
 
 
 
 
 
 
 
 ee we. 
 “in muddy -Frefh-ma 
 
 ¢ isbut little ter Tortie 
 e found in &c. 
 
 * 
 te 
 
 
 
 Artticy places, and the ftill Waters of Ditches, 
 
 : than Land; it’s {aid, they can livealong timewithe _ 
 Pout Foodie: eg iis Pies : | 
 
 The Flefho 
 
 
 
 ries 
 
 
 
 _balfamick, and faltifh Juice, that is eafily condenfed in — 
 
 
 
 \ the Veffels of the Fibres of the Parts, and fticks in fuch eon 
 ‘a manner thereunto, as not eafily to be feparated: It’s 
 _alfo upon the account of this Juice, that this fame Flefh 
 is apt to qualify the fharp Humours of the Breaft, and — 
 -» good for Atthma’s and the Pthilick: In the mean time, as 
 "tis hard and vifcous, its not quickly digefted, and there: 
 fore. before it is eaten, it ought to. be well boiled, and 
 pe toed afterwards with fuch things as may help Dige- 
 10N.e.. | Be qe 4 teva ts 
 __ Cardan, in his Ninth Book {peaking of Tortoifes, a@ | 
 ~ fures us, that the Fiefh of the African Tortoifes being’ 
 eaten with Bread for{everal Days together, isanexcel> 
 lent Remedy againit the Leprofy ; fer which our Aue — 
 thar endeavours to give a Reafon; but I think it neceffa~ 
 ry, before any one fhould imbroil himfelf with explaining 
 ‘this Matter, that he ought firft to be certaia of the truth 
 ‘of the fact. _ ie es ye | 
 _. The Blood of the Tortoife being dried, is looked upon rhe Blood 
 ‘to be good for curing the falling ficknefS, and you may pre- of the Tor- 
 fcribe a Dram ofit. reife. A 
 - } They Dofe. 
 

 
 
 
 
 
 
 
 
 
 
 y toile, that is Zood, to bith. 9 & 
 ay f Byacleg. The Tortoife in Latin ange 
 i becaufe this Animal is covered with 
 oP it Tardigrada, becaufe it moves flow 
 aee Se called, ptepexes, i, ce Domiporta, ea 
 ssa a long, wie a. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 wa TL 
 
 
 
 
 
 | * 
 ‘ale wei, “he 
 
 
 
 - are in continual Agitation, the watry 
 
 
 
 “by Drink ; for without that, the moft volatile 
 
 “and exalted Principle of the Humours being no’ 
 
 oO Drinks. ay 7 ee Sic ie 
 's 5 The Blood bad “shee ay our re oe 
 
 ft Band | phlegmatick parts in like manner ~ 
 Fame diffipated,cither by meansofTran- 
 
 iration, by Urine, or fome other way. Where- 
 
 fore “tis neceflary, this lofs fhould be repaired 
 
 Aonger fufficiently extended and feparated from _ 
 
 one another by watry Particles ; and having 
 
 -confequently acquired too much Force and Adtia ie 
 vity, they would caufe an exceflive Rarefaction 
 
 -in the Humours, atid impart an infupportable 
 heat to the folid Parts. 
 
 , Now, in order to prevent the fatal Inconveni 
 - encies which in a fhort time muft deftroy the 
 Oeconomy and Order of the folid and fluid parts 
 of our Specs, . Wile ae pao Nature gives 
 
 | % us 
 
 a 
 
: [- 
 
 “Whe cane ; 
 
 «fs frit 
 
 2 i * 
 
 Who thofe 
 are that 
 
 Qe more or 
 “eft fubje® 
 
 20 Thitfi. 
 
 
 
 
 ‘of Drinking, "be a sively cenfarion * 
 nus, which caufes Thirft, ahd adefi ive. 
 to drinks and how this Senfation is produced, | 
 I fall’ endeavour to explain in a few Words. . — 
 ~All the World knows, that the inward Mem- | 
 biatie fof the Ocfophagum, and Stomach, and — 
 has a very nice’ Senfation; and ’tis interlaced _ 
 with a multitude of fmall Glands, that do im-_ 
 - mediately receive from the Blood, a Salival Li- 
 - quor, which they let pafS into. f° ay This 
 Liquor is of many ufes.. But’ the chief of them, 
 ‘in my Opinion, is to moiften the Tunick now © 
 ~ mentioned : if this be granted, when one has — 
 not drank for a confiderable time, the Mafs of - 
 SBised is not only divefted of the. watery parts, ; 
 
 
 
 -butis alfobecome fharp by Reafon_ of this lofs. ; 
 and fo is no longer capable to fupply the Glands 
 ~ of the inward Membrane of. the Oefophagum, - 
 “and the Stomach, with fo great a quantity of Sa~ | 
 ~ Tival Liquor, as before; and the lefs it - fupplies ; 
 them with it, as being not fo ftocked, as it ought — 
 to: be with. /Flegmatick: Particles, fo much the © 
 more fharpnefS it acquires than before: From 
 whence it follows, that this Membrane :muft be - 
 ~ drys. and rudely: prickedi;, which will caufe a 
 ' confiderable heat in that Patt, that cannot, be al- 
 _ layed, but by Drinking. — ’ 
 
 - 'Thirft  increafes. mightily, npon great Eva-4 
 cuations, in Fevers and violent Exercifes ; be-/ 
 _ caufe the Body hath in fuch cafe, fuftained a 2 vaft ; 
 _ lo& of the Watery and Flegmatick parts.. Salted 
 and ‘Spiced Meats, and fuch as are too dry, do 
 _alfo:produce the fame Effeds; becaufe they very _ 
 Minch prick the internal Membrane of the Ocfo- © 
 -Phagnum, and Stomach ; and by {wallowing MP : 
 its Moiftures, dry it up. i 
 
 -Perfons. are more or les fubjec to Thirft, ie 
 according. to their different Conftitutions : For 7 
 sit bilious Perfons, whofe Liquors ate ¥ 
 
 : very ; 
 
 
 
 
 

 
 
 
 
 
 
 
 
 See 
 
 
 
 
 
 
 
 
 _cangolonger without drinking ; becaufe their 
 
 
 
 _. Theword Drink, may infome fortbe taken — 
 - for all forts of Liquid Foods; fuchasareBroaths, = 
 _ Eggsinthe Shell, Milk, and many moreofwhich 
 » wehaye treated before. ’Tis in this Senfe, that 
 vil Flypocrates in his Eleventh Aphorifm, of the fe- 
 ~ cond Section, fays, Facslius efferefict potn, quam 
 ‘cibo., that is, that we are fooner recoveredby | 
 diguid, than folid Foods. Our Author in this 
 Aphorifm, prefcribes thofe Foods which ought 
 to be taken by Perfons recovering from Sicknefs; 
 _ and there is mnch Reafon for it; for befides, 
 gealiarid Foods are much eafier, digefted, and 
 etter with their Stomachs, who have been — 
 
 .s 
 
 
 
 
 
 
 %, 
 
 ‘ ‘agree. 
 ' weakned by Sicknefs, they are alfo more eafily di- 
 _ {tributed into all the parts that want recruiting. 
 .. The School of Salernum, takes the word 
 penal in the fame Senfe as Aypocrates, in this 
 
 
 
 
 Ur vites penam, de poribusincipe cenams. = 
 
 : that we ought always to begin our Meals with li- 
 _ Digeftion, and ftay leaft in the Stomach, but 
 - give a free paflage to the more folid Aliments 
 _ that comeafter; and from hence perhaps, has 
 
 arofe the cuftom of beginning our Meals with — 
 
 _ Soup. Butforallthat, we donotin this place 
 _ take the word Drink, inthe Senfe now mentio 
 
 v Oa Rack oe Th le Oak eek ‘ e ; a & Ai pa ig: iid fone 
 han others of Moiftning, cooling Drink, which — 
 
 Humours are naturally diluted enough; and this 
 ‘ is theReafon, that MenwhoareofahotterNa- 
 - turethan Women, feel Thirft oftner than they. 
 
 __ By this Verfe, we are given to underftand, 
 
 yuid Foods, as being thofe which are eafier of 
 
 much agitated; have moreneed 
 
 uel» the rapid motion of their Humours: 
 hereas, thofe of a Flegmatick Conititution, 
 
 ‘ OE 
 a aa a 
 
 He St 
 
 ned; but weconfider itonly asa liquid and fluid Differen: 
 
 _ Body, which we make ufe of to quench our Duk. 
 
  Thirft, to help Digettion, and the diftribution 
 ha : 7 : of 
 

 
 
 _ of the folid Fe 
 we continually faftain, of the. Mo Wat 
 -- parts of our Humours. Ba a ie 
 . There aretwo forts of priced in site @ationeh 
 ‘us, the one which is plain, and nothing but Wa 
 tery: which Nature hath abundantly fupplied us. 
 ‘with; the other is compound or made Drink: 
 ‘The firft is certainly more wholfome and agree= 
 able to our Conftitutions, fince it fully: fupplies _ 
 allour needs in the nature of Drink; and it may © 
 becalled true Drink. In fhort, the. others are — 
 not wholfome, but fo far as Water i is mixed with 4 
 them, ina fufficient quantity: Indeed, this Wa- 4 
 ter does not nourifh, ‘but neceflarily concurs td ~ 
 eo =. promote! Nourithmenty and produces divers — 
 -_ confiderable Advantages, as we thal take notice 
 of them in due place. | 
 The fecond is made Drink, “and: confifts ra 
 feveral forts of things that are apt to Nourifh ~ 
 and produce feveral other Effe€is: There are 
  feveral forts of them, as Wine, Beer, Cyder, OC. 
 ~ It was not certainly out of regard to Men ’shealth, 
 that all thefe Drinks were at firft invented, ‘but. 4 
  *  * . togratffie the nicety ‘of the ‘Tafte, that began. to 
 9. be'weary of a Liquor that feemed to be infi pid | ‘ 
 Ee touts ait confequently, there was lefs care ta- 
 Ba REE, to make thefe Drinks wholfome, than plea- 
 fant. Not that | would hereby condemnthe ufe — 
 of them, for they are good, provided | they be : 
 _- notabufed, Forexample, the Liquors that are 
 fermented, - revive the Blood and Spirits, and — 
 “produce | feveral ‘other Benefits, which we .thall © 
 treat of, by and by, under "their particular 
 _, Heads: But we may take the liberty tofay in — 
 this place, that all made Drinks, have not al- 
 - ways the true CharaCteriftick of good Drink, - 
 - which is to quenchThirft,to cool,and to moiften 5 
 feeing they themfelves many times caufe Thirft 
 and heat very much: Such are thofe hot and ~ 
 gt gee ae Petnicious, ee cs of - 
 Fh id me ince : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
inks,that have been invented, cannot for 
 
 a 
 
 | mot Ce Aaima ; 
 
 ing. upon an reach: detail of all chefe Sea : 
 ut W fhall particularly fpeak in order, oo thofe ‘ 
 
 i” 
 
 : € molt in ufe atone us us. 
 
 
 
 s 
 
 re 
 sak 
 
 me 
 
 e) 
 
 
 
 
 
 
 
parts: It ferves for a vehicle to folid Foods,and 
 
 - affumes to it felf, the grofs and tartarous Salts it — 
 finds in its paflage, and the fame are evacuated _ 
 _ with it, either by Urine, Sweat, or otherways. 
 ae Laftly, Water produces fuch wholfome Effects in — 
 
 Meffeds. | 
 
 ) 2 x yas eat me | ae 
 
 : Bice ands Cirealates without neliog te \ 
 is _ Bowels. ae ed 
 
 
 
 
 
 
 Ct ae? 
 fe W 
 Ks =e wey - ¢ Q 
 a! A sect ay at 
 9: . ws oy 
 
 
 
 rent py Dinees it runs “itd ‘ad w ere ‘ 
 
 et 
 
 
 
 Water cools oe moiftens much ; ‘y ify you ‘aca " 
 a. moderate quantity, it helps Digeftion; It 
 guettches Thirft, removes and wafhes away the — 
 impure and grofs things that ftick ta the folid 
 
 
 
 us, thatits abfolutely impoflible. we thould pals 4 
 , sy 
 
 | it over filence.. a 
 
 Water may Moaaee ill Effeds, Saher by drink- 1 
 ing it to anexceffive quantity, or by its quality: : 
 
 In fhort, if you drink too much Water, it incum-~ 
 
 _ ately upon the folid parts : It may moreover by 
 the fame means, canfé the Dropfie, and. many 
 
 bers and weakens the Bowels, efpeciallyif the ; 
 -party be fafting ; for then it operates immedi- 
 
 Se eee ‘Z 
 
 - other sh i ‘as quay oF Water, is 
 
 a us - alfo 
 
 2 
 
very often p 
 may coagul 
 
 ° 
 
 
 
 
 
 Earths, through which it pafles, and the diffe 
 rent Principles it’s endued with in the fame 
 Earths, may varioufly alter the Humours, and 
 
 
 
 - ters, that have had wonderful Effects in feveral — | 
 _ Difeafes, by reafon of the minerals which they _ 
 have diffolved in the Earths, thro’ which they 
 
 
 
 | 
 
 “have filerated. 
 
 , 
 
 
 
 
 
 _ Water agrees at alltimes, withany Ageand rime, Age, _ 
 
 Conftitution; but in a greater quantity with 274 Conjti- 
 lay 7 : aay * er a, “ie ; 54 - , {uO 
  fuchasare of a bilious and melancholy Temper," 
 
 i 2aRy 
 
 than with thofe that are Flegmatick and San- 
 
 
 
 
 
 Pe REM ARK Sy ae 
 _ XA JAterisaliquor we little efteem, becaufe *tis very” 
 -- ¥.¥ ‘common; but ifwe were toconfider the great Be. -# _ 
 nefits produced by it, we fhould value it moré than an “~ 
 * infinite number of things, which tho’ very rare and ‘preci. 
 Olls, are not for their ufefulneis to be compared with it. 
 In fhort, nothing without Water could be elaborated in Na- 
 _ ture; no fermentations to be wrought without it; for the 
 active Principles of mixed chings would be fo prefled upon 
 one another, that they could not ftretch themfelves, nor 
 he fufficiently dilated ; from whence it would follow, ‘that 
 _ thole mixtures could receive no increalfe. Without Water, 
 the volatile Salts of thofe mixtuies, being not well attem- 
 _ pered nor held in, would almoft all fy away 5 from whence 
 we A aes bh ae Tg eee the 
 ¥; 
 

 
 
 
 
 
 
 ollow. 
 thy, without it Animals aye die 
 e 2 “would eae rae andthe frame of Nas” 
 ture be coafnie’ bythe heat of the Sun; for which Reafon, — 
 the God of Nature forefeeing the continual and indi(j enfi- 2 
 ble need we Laas of this. precious Liquor, has left no | 
 part Of the habitable World without it, © = aa ; 
 ~* Water being rarified “by the heat of the Sun, raifes itfe ns 
 as far as the: middle Region of the Air, where *tis forfome” 
 time detained: in-the Clouds by the Wind, after which it. 
 falls down upon ‘the Earth in drops ‘of Rain, from whence it: 
 runs into Rivers, | Lakes, and feveral other places 5 and by - 
 cf res means, the Fountains and Rivers are tupplied with a 
 ~ Certain quantity. rN Riek: Me aah 
 Tho’ we have faid, that Rain fupplies. inivectautl fever 1 
 © other. places with Water, yet we muft not, affirm upon th 
 Say. ’ $core, that-tho’ it fhould not Tain at all, we fhould have 
 
 & Waters for they never wantit in Egypt, where it very rare- 
 ra oy Rains. ‘The Nile by ‘its vaft length and over-flowin 
 - Waters all the Country, and fupplies it with this Liquor: 
 _‘Tneed, the Nile receives its Waters-from leveral other Rie 
 vers, which yet in all likelihood, had a ‘good part of their . 
 ~ Waters at firftfrom Rain. 
 
 * Nature Operates ftrangely iy the Folens ways it takes 
 ~ to furnith many places with Water; very good Hiftorians 
 tell us, that in feveral places there are Trees of a vaft big- 
 nef{s, which yield pure and limphid Water, which continu: 
 ‘Ieee aes bar ally drops from thefe Trees, and waters all the Neighbour- ~ 
 ke al dwater hood : They pretend alfo, that thefe Trees arenot tobe ~ 
 
 : * drained ; for if you take Thirty or Forty Bitchers of Water — 
 
 EO eet ay SOM them, they will prefently have the fame quantity in 
 
 the room of it, as they had before. Some moreover have — 
 
 a _ faid, that one Tree hath. yielded ; as mach Water, Seat dary 
 
 ‘: _fhfficed Four Hundred Horfe, Pb gst 
 
 oe ‘It’s faid, there ig a Tree in he nidieor an Ifland, in 
 : ) ome “Atlamick Ocean that yields plenty of Water to all the - 
 
 . -‘Iflanders; andthe Reafon given for it, is this, that there” 
 
 oe appears always a Clotid upon this T ree, which Waters 
 its Branches, and makes Water drop from it continually. 7? 
 Rajn- toe ' Rain.water, and efpecially that which fallsto the South, 
 Hie «in the Spriog and Summer, is by peay People preferred 
 Re Petre Ps ie becaule they fay with Aypocrates and Galen, 
 that. is, is purer, and better uation by the™ heat 
 of the San, than other Water. Indeed, Rain-water may 
 haye partsthat are fomewhat finer than others; it has alfo © 
 foe of the acid Salt in the Air in it, which renders it more 
 penetrating and a¢tive than common Water, and therefore ~ 
 “tis ete by Chymifis before the other, in the nature | 
 
 “Ofa a athens But as vo te nat ale Bat " 
 
 ‘ue ceSiad yah é wi. eee site + w 
 as 1 1% F ¥ grea 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ters 
 
 too many. rities, which. it mee 
 _ cannot think the ufe of it can be alt 
 , On the contrary, 1 amof Opinion 
 
 
 
 
 
 
 
 
 its faying, that all the Waters madeofSnogwand 
 # are-pernicious, and are never reduced to their priftine 
 te. Several Phyfitians follow the {ame Opinion, and 
 ink that thefe Waters confifting ofround, hard andgrofs 
 “parts, as beforefaid, do choak up the Fibresofthe folid = 
 arts, hinder Digeftion, injure the Stomach, caufe wind 
 ind crudities, provoke Coughing, hurt’the Breaft, coagu- 
 ate the Liquors, opprefs the Spirits, and produce many * 
 River Ul ene ee aS Be EY ee 
 - Asfor myfelf, I think the ule of Ice may fometimes be 
 “proper in fome Countries, and for certain Conftitutions, 
 provided they have prudence and moderation in the ufe of | 
 
 +. But in general, I docondemnit as pernicious in our 
 temperate Climate ; and the Reafon is, becaufe it ufually 
 - produces more ill than good Effeéts. Befides which, if what 
 Hlypocrates {ays in hisOne and FiftiethAphorifm of theSecond 
 Seétion be true ; that *tis dangerous to heat, cool, or make 
 -a Commotion all one {uddain in the Body, let it bedone - - 
 which way it will, becaufe every thing that is exceflive, is 
 “an Enemy to Nature, why fhouldany one run thehazzard 
 in the heat of Summer, of liberally drinking thefe Waters 
 ‘which are exceffive cold, and throw the body all on a fud-: - 
 “dain, into a quite different ftate than it was in before. 
 Thus indeed we daily find Diftempers arife, which thro 
 their extream malignity, often prove mortal : But People 
 _* for all this, will not take warning ; and moft Men had rather 
 fun the hazzard of their lives or health, than be depri- 
 _ ved of the Pleafure of drinking out of Ice. Again, if they 
 _ were content to drink their Liquor when pretty cool, the 
 ad Accidents we have fpoken of, would not be focommon; 
 _ but betides that they make their Liquors as cold as they 
 tan, by putting them inIce a long time; they do alfo put $ 
 - fome of it inte the fame Liquor, that {0 if it be poffibleit A aise 
 _ may acquire a more confiderable degree of coolnels,} and. 
 
 _ fwallow upg both together: The Jalians and Spaniards do 
 
 fee ee er and thet beats of their Copntrys 2 
 
 
 
 
 
 
 
 sat . 
 
 ~ 
 
 5 Saag tee 
 Ce rab ' o or 
 ae ‘ FAN \ aed RR iy. 
 ; / ay 4 “ +e ‘ “MI > a 
 

 
 
 
 
 Many times pay for this fort of pleafute, with the lols of | 
 .».. theirlives, which in my Opinion, is tobuy Repentance too - 
 9 dear. We have in Example here of in Gomgagues, Duke of 
 -._, Mantua, who according to Bryeurinus, Lib. 16. de re Cib. es 
 g.diedwithdrinkingout ofIce = 
 _»  *. Some Authors pretend, that the ule of Ice is very who 
 _- fomes and Péfanellus amongft others, endeavours to prove © 
 the neceffity of it; becaufe “tis faid, that before the ufé © 
 > of Ice was introduced into Sicily, as the Natives lived in a _ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 very hot Air, they were every year liable to malignant Fe- ” 
 vers, which {wept away Pedy oe Ren as ba 
 us, that thefe Feversceafed, upon the ule of Icebeing | 
 introduced, amongft them; aftet which, according toan ~ 
 
 _. exaét account that was taken, there died a ‘Thoufand Peo 
 ple lefs every year than before, in the Towsi of Meffs 
 and this gave occafion evento the common People, to 
 =. Mp every yeartheir ftore of Ice, that they might be ke 
 ape @ free from thofe Difeafes they were fubject to before, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ~ -‘gnuchas they did Bread, and Winee F 
 
 We agree with Pifanellus, that the ule of Icémay be © 
 
 ,  wholfome in hot Countries, becaufe the Air being very — 
 
 much heated with the Sun Beams, the Body requires a Lie © 
 ~  guor that can ftop the violent Motions of the Humour 
 
 and make them a litle ofa thicker Contiftence; But it 
 
 + does not from thence follow, that the ufe of Ice is equal 
 
 ~ proper every where. On the contrary, I am of Gpinion 
 
 it may in our Climate be the caufe of thole malignant Fe. © 
 
 Oe vers, it keeps. the Sicilians free from 3 and ‘the. Reafon is; J 
 
 — becaufe our Humours having not fo rapid and tumultuous © 
 
 "Motion, as thofe of the Sicilians, the Ice does fo operate | 
 
 -—upen them, fo asthat they are much more eafily congealed. © 
 
 Moreover, as we/liveina more temperate Air, we require 
 
 no other than moderate Foods, which keep our Liquors i “| 
 
 ‘their juft Eluidicy 5 for ifthey become either too gro&, or © 
 
 | , too thin, they may catle different Difealess = 
 
  Spring-Wae Spring Waters are ufwally clear, pure, and clean; and © 
 
 ‘ger. ' the Réafon is, becaufe that havin been filtrated thro’ the — 
 
 ; Earth, “ they are cleanfed and freed from the grofs matters — 
 
 that might be contained therein, and hinder their Limphi- 7 
 
 dity. Thefe ‘Waters have different vertues, according to 
 
 the different ‘alterations they undergo in the Barthsthey 
 
 _pafsthro’s In fhort,'thofe which we commonly ufe, haye © 
 
 all the qualities of wholfom Water; others running be- ~ 
 
 tween very cold Stories, are raw, and havefonte partsin — 
 
 re _ them,that make them of a Condenfing Nature, apttocaufe 
 4 Stagnations and Obftruétions ; to breed the Stone, Scur. 
 
 vey, Cattarhs, andfeveral other thelike Difeales. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 AY Wi } A ‘ Lae * ; Sin } a ae r 
 

 
 
 
 
 
 
 
 hy contain a very coagulating Acidity inthem, which being dies shrewy 
 united to the Earthy and Stony parts, that ithad diffole gato zz, 
 weg by the way, thele twoBodies nicely ftopup the Pores, 
 
 
 
 
 
 
 ‘of what is thrown into the Water, and make itasclofeand 
 ard asaStone. Ovid inthe 5th. Book of his Mesamorphofis, — 
 
 
 
 
 
 
 makes Pythagoras {peak of this Phenomenon: ‘Thus, be 
 / Flumen babent Cicones, quod potum faxca reddit ah 
 
  «Vifeera. 
 
 Be Befides Spring-Water that petrifies other things that Water pe » a 
 are thrown intoit, there are thofe alfo, which without prifying : of ye 
 - the help ofany other matter, petrifie of themfelves: Youijelf,, | 
 
 
 
 " may fee in the Grotto of Arf in Burgundy, fome Waters 
 that turn into Stone, as foon as they fail upon the Stones 
 where they fland ftill, A certain Author, relates, 
 \ that there is near Clermont in the Province of Auvergne in | 
 France, alittle Brook runs. ontof a Rock, whofe Waterin sy 
 _ aDayand a Night, isturnedintoStone: This Water kills ' § 
 _ thofe that drink of it, and if you receive it intoa Veffel, it te aD 
 _ aflumes the form thereof in petrifying; Moreover, they ane 
 _ fay, that in fome parts of Peru, they build their Houfes 
 , with a Water of this kind, after ’tis petrified in Molds 
 prepared for that purpofe. It’s ftrange, that all thefe 
 _ Waters, while they run, are very clear and limpid 5 but 
 as foon as they ftand ftill, they become hard and darkifke 
 _ «If I may be allowed the liberty to guefs at the reafon 
 __of it, there is in thefe Waters a very confiderable quan- 
 _ tity of thole congulated Acids, united with the earthy and 
 _ tony parts befére-mentioned : Now thofe Acids being 
 dragged along by the: motion of the liquid Parts, that 
 continually run, -they could not get any afcendency over 
 the Water, becaufe the progreflive motion of the Torrent — 
 oppofes the fame : But as foon as the Water comes tq 
 ftand fill; thefe fame Acids operating ‘then upon each 
 part thereot, clofely ftop up the Pores, and withftand 
 _ the free Introduétion of {ubtil matter, of that of the fecond 
 Element, and of Air; from whence it follows, that the flip- 
 pery and flexible parts of the Waterbeing no longer agi- 
 tated, by 2 more fubtil Matter, *by reafon of theic too 
 . frig Union with the grofs Parts, they muft condenfe and 
 at laft.. become dark, becaule the Rays of Light can no 
 longer pafs there ina direct Line as before. , 
 
 
 
 
 
 
 
 cl Ser 
 
 , 
 
 It's 
 

 
 at Ea diy ey 
 at Waters of 3 a certa ie 
 f “intoxicate People as aN aes whic ¥ 
 | the following, Vere Via eg ak a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Hud ater tba, 4 quam fim mera a vine Wife 
 . “Ths Effea may be wrotight by’ fome itsior oh bitns 
 : minous, and volatile Particles, which thofe Waters Coie 
 tain, and which flying into the Head, hinder the regular - 
 motion of the Animal Spirits, and agitate them. to a 
 fro,” with Violence, and without Order. : | 
 "I fhould never make an end, fhould 1 mention a great 
 > number of ftrange Phenomena’ ce which ; are afcribed to th 
 - Waters of feveral places: Pliny affures us, thereis nothing © 
 in Nature fofurprizing, as what he obferved upon this oc- 
  cafion, and amongft the many. forts which he and others 
 give us an account of,on this Subject; there are {uch extraor- 
 _. dinary ones in that number, that indeed are incredible > 
 Z _ And therefore, I fhall fay no more of them ,|for fear of being — 
 - ¢harged” with dilating too far upon things, which perhaps 
 were never inbeing. ° However, Icannot forbear mention= — 
 | -. ing ‘oné' which fome Perfons have related to me ; and that 
 pf rater “that is, that there is inNormandy a fort of Water, wherein if you. = 
 eure t Fools. dip Naturals feveral times, they fhall be cured of their In- . 
 -firmity : 1 will not affert the inatter of faét, but thofe tha a 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 * 
 
 i a Pa, will, may try the Experiment. a 
 
 On It's, impoffible for me in this re ay {peak of mineral _ 4 
 
 a, Ua ned Waters, that being. too copiou a Subjeét, and requires: a ’ 
 particular Subject. 
 
 Rice  River-Water in my fo} pinion, is ‘the beft and wholfomeft 
 _ofallothers, becaufe’tis in continual Motion, and is heat- 
 ed and correéted by the Sun, ‘which operates upon it, with — 
 more force and freedom, than hponany Other Water. In- | 
 _ deed, it is not always fo clear. aS Spring-Waters but if you 
  letit ‘fettle, it will purge of itself: . ‘Moreover, you are to. 
  chufe that River-Water, which is remote from great — 
 ~ Cities ; for that near{uch places, is uftally full of the Im- 
 - purities of fuch places: The Watets of the Seize, contain — 
 a little Salt, which makes them laxative ~and’ foftning. — 
 ‘Country People, when ‘they firft come ‘to Paris, feel the © 
 _ effeét of it prefently, for it ufually purges them, after) Sey 
 have drank of it. - at 
 ~Thave weighed the Water of the Seine, ina fine ‘Areo- : 
 “meter, invented by Momficur Homberg, of the Royal Acade-— 
 3 mie of Sciences; and found itas light: as any Spring-Water 5 ae 
 tho’ never fo clear and limphid. - | 
 Kiymology. Water in Latin, is Aqua, quafi @ qué vivinns 5 for with: 
 
 | put i it we ° could not Me ore Be 4 bat [unt omnia 5 ele 
 
 Meh ie a it ER ey ae eat. 
 
 ath 
 
 Da se 2 
 
 
 
hae wt 
 
 
 
 
 ee Fail have it to bes ex eo se dhigeriion phe ‘aun, « 
 posraule it has al aneven and fmooth pe ages fe Raby: gore 
 
 | Here are ea pa fae Wines, rhtall | 
 differ in Colour, tafte, fmell, and confi- b ifm 
 Renee: ; as they do alfo accotding to the Grapes~_ 
 they are made of, the different Climate, either | 
 where the Grapes, grow, according as the Grapes | 
 are more or lefs ripened by the Sun, and 
 _laftly, according to the different Fermentations, — 
 the New Wine undergoes. The Wines mof © 
 € uted, are the White, the Pale, dnd Red: You Choice. 
 are to chufé that which is fine, tranfparent, of 
 a good colour, not too new, of a pleafant and’ 
 pungent Taite,. and agreeable {mell. The 
 _ School of Salernum, gives us the marks of good» 
 - Wine: in feveral places, asin this Verfe. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 cae 
 
 
 
 Pe ind probanti odore, fopore nitorey colorey 
 
 
 
 ; Again, 
 
 
 
 Se Conk vina a cipity 4 guingue Lanett in hie | 
 _ Fortin, formofa, & BE Son ue fsida Srifea. eee 
 
 “Lally, take thefe Lines: 
 
  Vinum fit slarum, Beg besten matiir titty 
 Ac bene oiled faliens, modst amine esha 
 
 ae uate | : Pg 
 

 
 
 
 
 
 
 fr ae Wine aibdevately’ dra ‘fortifies the ‘sto: 
 ~ mach, and other parts of the Body, helps Di-- 
 a - geftion, increafes the Spirits, heats the Ima; es 
 _ pation, helps the Memory, gives vigour: tot 
 Blood, and works by Urine. __ ‘ 
 ~ ‘Wine drank to excefs, heats too rach core. 
 " rupts the Liquors of the Body, intoxicates, ; 
 and canfes many pernicious Difeafes ; as Fevers, j 
 af __Apoplexies, Palfie, Lethargy, and the like 
 re uf is F If we fhould make an exa& Analyfis of Wine, | | 
 you may quickly extra much Spirit from it, ” 
 which is nothing elfe but exalted oil, united with | 
 fome volatile Salts: After this, if you mah 
 ~ with Diltilling, you. will have much Flegm © 
 - from : it Next come the Acid $] irits,of the Eff i F 
 tial or volatile Salts ofthe Wine, diffolved in / 
 “that of the Flegm. Laftly, you have a little 
 black and ftinking Oil, which may be fparated © 
 ‘from the Acid Spirits, with brown Paper, for 
 __ the Spirits pafs away; and the Oil being too 
 _ thick, remains on the top.. At thebottom of § 
 i ears the Vellel, you have a Mafs, confifting of much ~ 
 ‘Alkali Salt, and Earth: The Alkali ‘Salt, — 
 ag , tay ‘be drawn of by Lye; It’s. dike Salt of | 
 oS Tattaro.. - 4 
 Tin ime, ae Wine moderately. drank, agrees at all times, 
 eed with any Age and Conftitution : In the mean © 
 Ha time, it’s generally not 40 wholfome, for young 
 Men "ofa hot and bilious Conftitution, asfor old 
 | People, and thofe that areof a flegmatick, 1 me- 
 a pees ant anering Temper. ie Oe 
 
 ow “REMARKS. ee ES aes 
 
 Hen the Grapes are full ripe, they ethiniiien 
 
 ie and*then prefs a {weet and pleafant Juice out of 
 
 Wan: that hath nothing {pirituous in it: This Juice we 
 
 mas all Mnft, or{weet Wine; and the Latin of it, is Maflum, — 
 
 | quaf mifium, quoniam in illo omnia fant confufa ; "pecauife, all | 
 
 Eymolgy. its partsare yet in great confufion: But when ‘it ferments, 
 
 i and is become Wine, its grofs parts have been precipitated — 
 eae to the fe and fides of the Vellehg pang its Spirits one 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 pees Wine, 0" 
 
 
 
 
 
 et td 
 
 
 
 
 
 OR OSS es See Sara PRA eG 2 aan a" coli a 
 _ We are alfo farther toobferve in this place, thatwhen 
 this Juice has not fermented, you cannot Diftilladropof 
 Spirit fromit, but only a grofs Oil, whereas whenithas =~ 
 fermented, you haveaninflamable Spirit, which isnothing = 
 
 
 
 
 
 
 
 
 
 
 
 
 
 but the Oil of the Muft, which hasbeen broken, attenua- 
 “ted and made volatile, by Fermentation. ©  * 
 - From hence we'may fee, thar the Principles of Grapes, 
 
 underge a confiderable alteration, by Fermentation, and ~ 
 that Wines may differ very much, according as thefe Prin- 
 iples may be more or lefs attenuated and broken 3 of 
 which take thisExample. The Wises called by the French, 
 Vins 
 
 y 
 
 de liqueur, are ufually made by putting the Juice of Vins de lie 
 
 the Grapes over the Fire, after ithath been prefled out, quewrs 
 n order tomdke part of the humidity to evaporate, after 
 _ which they Tun it, and leave it there to ferment. But 
 _ you are toconfider, that the fermentation it then under- 
 ‘goes, is but imperiett, becaufe part of itsElegm, having — 
 been taken away, its Salts are not fomuch extended, as 
 they ought tobe, in order to aét withfo much force upon _ 
 ‘the Oily parts of this Juice.. From whence it follows, thae = 
 thefe fame Oily parts, being no more thanhalfrarified, = 
 and ftill embarafing the pungency of the Salts, withtheir 8 89 = 
 ‘grofs particles, the Wine is become but half {pirituous, pee Ue 
 and ftill retains part of the {weet Tafte ofthe Mult. _ Aig ON 
 _ We prepare our French Wine, quite after another man- Frense 
 mer3, we let che Muft ferment with all its Flegm, andthen Wine, 
 the Salts, being fufficiently extended by the Watry parts; 69 
 ‘they vigoroufly divide andattenuatethe Oily parts, with 
 ‘their fubtil points, and reduce them almoft all into Spirig; eh ae 
 whichis thereafon, that our Wines arepungent, andhave = 
 almoft loft all the {weet Tafteofthe Muff, = Mh Rh 
 _ It happens alfovery often, that there being too great a 
 ‘quantity of Flegm in the Mult, ‘it does not ferment enough, AS See 
 _ and the Wine is fubje&tto grow thick; the reafon is; be- 
 * -caufe the Salts havé been too much extended, and weakned 
 by the Watry parts; and confequently, they could not ope. | 
 
 rate fo ftrongly upon the Oily parts of the Mult, which 
 
 ftill gaining grofs, confequently makes the Wine 
 | From all thefe differences, we may conclude, that there 
 ~ muft be a quantity of Flegm, proportionable to that of 
 other Principles, to make the Fermentation of the Muft 
 ~ compleat ; and as often as there is either too much or too 
 
 little of it, the Fermentation muft needs be imperfect. 
 
 In order to make White-Wine, you put the Juice of the pypize- 
 
 - White Grape, feparated from the Husk or Skin of the gine, 
 Grape, into a Fat to ferment: On thecontrary, when ene 
 
 se ee eS eae ~ Make 
 
 
 

 
 
 
 
 
 
 ces Red : ey let the yates 7 
 SE ferment with the Husk 3 and for ‘this reafon, Red Wine 
 has more tartar.in if, t than White-Wine > The Wines: 
 hot Countries, do alfe contain more tartar in them, | | 
 ~ thofe of temperate Climates ; the reafon is,becaule the heat: 4 
 ‘oe the Sun being very rrOne theres, draws a --Breat ane t 
 of Salts up into the Plant. — 
 Mufcadine Wine, is made atlecs ‘this manner: "They let 
 Pas Ge the: ‘Gkapes ripen, after which they twift them upon t] 
 _ » Wine, that fo they may receive no more Nourifhment, + 
 spe as it were a little Roafted, with the heat of the 
 | Lafily, they gather and “pels hem; : 
 « . topferment; but becaule *ti ; endued ti 
 pe Flegm,. by reafon, that the Grap: ad Joft much of it, b 
 - the heat of the Sun, the Fermentation of this Juice, 
  imperfeét, andthe Wine becomes but halfS Spirit ous, f 
 ! the fame reafons; we have given before, ~ oh 
 Wine differs ‘vattiy, according to the places where 
 Wines grow, and even fome particular ‘Territories ; whi 
 made Piiny {ays, tot vina, quot agri. We may” fay, 
 - meral, Terms, that the’ beft, moft {pirituous, ‘and a: 
 _ fted, are thofe produced in hot Countries, becaufe Ai 
 | Grapes there, are mote ripened, their Principles’ better - 
 ~~ digefted, and laftly, receive a greater guantity of Su 
 © phur’ out. of the Earth. “On the contrary, thofe Wi 
 which are made in Countries, where the Sun.js weak i n its 
 “¥ ‘ Oo ieee influence, ars not fo Spirituous, ‘and foon § grow fowr. ay: x 
 Meera se Se: There are fome Wines that will keepa long eines be 
 “=... caufe. their Principles, are in a juft proportion one to.ano- 
 ther, and even ina kind of equilisrium, there are otherson. 
 the contrary, that foon turn, and are. eafily corrupted ; > 
 - there are two forts of Caufeg that may produce this Eifedt ; 
 mean External, and Internal. 
 at ee he External ‘Caules, are either the -exceflive heats 
 - which caufe the Spirits of tle Wine*to evaporate, or too” 
 - great cold, which opprefles and bears down the Spirits of 
 ' the Wine to that degree, that the tartar coming afterwards, 
 to extend and diftribure itfelf, the more eafily into all the 
 _ Liguer, foon fowars i ite. Thunder, and whatever elfe may _ 
 ~. caufean extradtdinary motion in the Air, is alfo capable of ~ 
 ha effeGting a conliderable ‘change, in the Nature of Wines © 
 ~ Infhort, the Air being much moved, not only gives the 
 ., Spirits of Winéa greaer. facility to eparate themf elves 
 - from the Liquor, by the motion it communicated to t | 
 . but it alfo jumbles, and fo vigofoufly agitates. this fame Li- 
 quor, that the ‘Tartar which had been precipitated to the — 
 bottom and fides of the Tun, mixes .afrefh with Sap en tn 
 and fo fixes, and binds up the reft of its Spirits. Wine 
 Nahe ci to yinhict thefe Seca by casas the 
 
 
 
 
 
 
 
 
 
 al 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 PS 
 

 
 
 
 
 
 nto Vaults, where it is not i hy, ex poted tp h 
 ies of the Air, as it was throughout before, b 
 : - Precautions have fometimes no fuccelss * ie oN 
 » AS for the internal (aufes which make a aden bie 
 “change” in Wine. I fhall mention fome: of ‘them heres hi 
 which we know can be well enough reiedied § bUtcic 
 "were to be withed, in purfuieg the Methods. for doing Wey 
 - this, and bringing Wines, as | may fay, te health again, © 
 they donot take ic away from thofe that drink it, by thole - 
 , peenicons Drugs they mix therewith. ? 
 ’ Wine, fome time | after Fermentation, cotitinues foul’ tae et 
  pecaute the feparating of their tarterous parts, has not 
 been compleated : it alfo happens very often, that when 
 Wines have not been purified enough at firft, that they 
 _-willafterwards undergo a new Fermentation; cauled by the i Say 
 fame Spirits, which firiiggle to dilengage themielves fromh 
 the grofs Tartar that doth detain them sSo-But in thelepe rs oe reke 
 _ Fermentations Wine becomes‘ fometimes thick, fometimes — pee 
 » eager, and at other times they allo sate either theit AOS a bs 
 able Smell, Colour, or Strength. — Beh! 
 Of all the Ingredients ufed to recover them, there are 
 Pome which do very little, ifat all, affect Health, fuch as 
 _ Water-glew, the Whites of Eggs, whole and fourid Graney me 
 “Pa er, Lees, Fartar, Honey, boil’d Wine, Sugars Marble _ ay Raitt 
 and Alabafter pulverized ; But there are others thatid@ 
 ea care to mention, which are very pernicious ;and 
 _therefore we afe not to think it ftrange, that there are 
 “fome Wines that very often incoramode uss Hear what o gious 
 prion ye upon this Subject: lg He ee a 
 
 
 
 
 
 
 
 ian 
 > Sey 
 ays (ih 
 
 
 
 
 
 A 2 4 } : \ ; Bex 
 Tot venefcis placere cogitur, es miramur noxium effe vinum. —~ 
 
 The good Effects produced by Wine moderately drank, © 
 Bea chiefly from its fpirituous Principles, whish help — 
 _ to digeft Foods in the Stomach; by imparting a {weet and 
 “moderate heat to that part, by attenuating the Aliments 
 “it meets with there, and ferying them inftead of a Vehi- 
 €lé; thefe fame Spirits being conveyed into the:Mats of 
 Blood, Teceive and impart a greater Force and Aétivity 
 to it; and being come to the Brain, they take way =. 
 for fine Thoughts, help the Memory, auginent the Ani- 
 _mal Spirits, and thereby help che Brain to dilcharge its 
 Fangtins with the greater Freedom. Laftly, thele Spi- 
 Tits being diftributed into all the parts,-make them more 
 » ftrong, and vigorous. - 
 As there are a great many different kinds of Wine,eve- 
 ty one of them doth produce certain peculiar Bifetts, ac- igre te 
 _ cording to the ditferent difpotition of its parts: For BX- White. 
 | Iya hyp White-wine pafies fooner. ae and more €a- wines 
 i TA By, 
 
 
 
 
 
 
 ¢ : 
 

 
 
 
 
 
 
 
 ily gets up into. he reer not that it ihe ‘more Spicits | 
 than Claret, or pale Wine ; but bécaule that having lefs 
 oy artar than they, its Spirits are fet. more at phberty a § and 
 
 can more eafily raife themfelves. a 3 
 grete _- Claret, of all other, is generally the belt Wine, for ad 
 ae: Conftitutions ; ; and the reafon | 18, ‘becaule it contains a fuf- 
 
 "ficient quantity of tartarous Parts, that make it lefs heady, 
 : = Palen, and nore ftomachical than White-wine. “As for Pale-wine, 
 
 “it’s a midling fort between the Red and White ; the fame X 
 is made of Grapes of the fame Colour, er ‘elfe ‘by imixing 3 
 ; _ White-wine with a little Red. | 
 we a Vins de lie - "Fhat which the French: call: Vins de liquor, or ‘fophifticas 
 A Rec QUeMrs te Wine, is not ufed fo commonly at Meals, nor in fach | ; 
 as: so i ‘great. quantity as thofe before-me.tioaed : However, if it — 
 
 ’ * _be'drank moderately in the Morning, or after Meals, it 
 
 -may be wholefome. It fortifies theStomach pretty much, 
 - becaufe that being naturally glutinous, it continues long 
 in that part, in order to produce this good Effeét : 
 
 
 
 
 
 
 
 
 
 te, Galen will not allow Children to dri nk Wine, ai they 
 are eighteen. Years of Age, and there is reafon for it ; 
 To for this Liquor caufes exceffive Fermentations in their Hu. 
 es aes hat _ ours, which cannot beeffe€ied, but that the folid parts” 
 ee at at ‘which are ftill weak in ‘Children, muft undergo fome Al- 
 “eh oe. <oteration > Wersay. alfo fay, that thefe Fermentations do» 
 in fome meafure deftroy the firft Foundations of Life, and — 
 “not only fhorten People’s Days, but often times make cheng 
 _ old before ‘their time, and bring on many Infirmities = 
 ~ Galen, however, approves of old Men’ s drinking, of Wine, 1 
 provided they take it moderately, becaufe they ftand in j 
 
 
 
 
 
 
 
 
 
 
 
 
 
 a “4 need of fome Liquor to ftrengthen them. 
 | Drunken If Winé moderately taken prodices many good Effetis, 
 ae a as. already noted, it allo produces many bad ones, when — 
 
 ~ufed to excefs. In fhort, it’s volatile and exalted Princi- 4 
 
 POPES aga Ne |. ae ; 
 
 Re ele ciples afcending plentifully into the Brain, and flying up. 
 * >»... * and down furioufly, and wichout any order, diforders all 
 mye oe the Oeconomy of that part ; and hence it is, thatdrunken ~ 4 
 Ai eae eo Peapleare furious; tee double, and are in adegree of Mad~" 
 ~ nefs, becaufe of the irregular Motions of the Animal Spi- 7 
  gits: They continue in this Condition, till the volatile © 
 
 ~ Principles of the Winzis diffipated through the pores of the © 
 Cranium, or confumad by fome pe Humour. they © 
 
 ‘meet with in the Brain, or that has got thither by the || 
 
 help of the Spirits even of phe Wine : Now it is, that | 
 
 “Steep comes on, ‘which continues more‘ or lef, according | 
 
 as the Spirits have been: embaraffed or detained by-an- 
 
 ~ Humour that is more or lets heavy and viltous : ‘An Exe” 
 
 ample of which, we have in that called Viz de Liqueur, or 
 
 _a fweetith Wing that is fophifticated 5 and 4evetal other — 
 
 Bea we thi ik, of ae and, 1 brs 9 qguch lk | 
 
 a: fhe ; 
 
 ee ee a 
 
 
 

 
 ‘ Gichy ifcous arid grote b Matter in h thew es poe 0 , ue 
 be longers and more dangeroutly drunk, ‘than common eS i: 
 Wines co le et 
 Drunkennefs ass not proceed only From the fesimadeite The fold 
 tle of {pirituous Liquots, but there are feveral folid things Caufes of 
 ‘that do alfe caufe it, or at leaft produce fomething, in Us, Drunkens 
 that is like enough unto Drunkennefg. — é bans ef se 
 It’s obferved, that Bread made of Tare cafes pains in ares 
 “the Head, Giddinefs, Sleepinels, Diunkennefs, ag fome- 
 times Ravings. Ean 
 
 There grows a Plant in the Indies, commonly called Dasara e 4s : 
 
 Datura : bug by the Spaniards, Dutroay by the Arabs, 
 Burlatoria ; and laftly, Marona, by the Turks and Perfians. 
 
 This Plant is a kind of Stramonium : {t's Liecaves “are like’: gales 
 thofe of the common Stramonium, but more indented, and, ss 
 “of ani unpleafant Smell. Its Seed produces farprizing Eee: 
 - feGis ; for if you fwallow half a Drain of them, it will not 
 only make you drink, but alfo mad for a tine, daring iy 
 
 _which you either laugh, éry; or dance ; and if a lar ge Dole 
 
 of this Seed fhould be taken, its poifonous. poe 
 
 ‘It’s faid, tHat in thofe places where ‘it ‘plentifully gr rows, ‘ 
 
 Shots. Women give it their os bands, in order to make 
 
 _ them for fome hours delirious, during which they <n do 
 
 what they pleafe without’ danger ; + for when this Se ed‘ig’”* 
 
 _ taken by the Man, he neither underftands ner remem- 
 es any thing ; neither does he come to him(elf, till the — 
 
 ftrength of this pernicious Drug is wafted, at leat unlels 
 
 he dip his Feet in Cold Water. ( 
 Father du Terere,in bis Natural Hiftory of tbe Artilis, men- AF lefh shat 
 tions a certain Fith, which, if it be eaten, wilk make Peo- makes Peo- 
 _ ple Drunk, as Wine docs, ple drunk... 
 "Mundy, a London Phyfician, tells us an ‘extraordinary ie 
 "Story of fom¢ Seamen, who having found, in an Iiland of 
 the Indian Ocean, fore Plumbs of a curious Colour, and. 
 _ excellent Tafte, greedily eat of them ; but they paid dear- 
 ‘ty for it, for they prefently fell into a kind of Raving, fo 
 as that fome of them did nothing but ae others Cy Fy 
 _ while others Danced. “i sat a 
  *Fhere grows certain Drugs in the Eaft, with whlch they ee 
 
 ~ gnake themfelves Merry ind’ Drunk, and fail into a pleae 
 
 fant fit of Raving for fome times They are fo accutciee ope 
 to the ule of thefe Drugs by a long Habit, than’ they fanaen: 
 _cy their lives muft be Comfortlefs ‘and Unhappy without 
 ‘them. The Indians and Peifiaws have their Barge ; the 
 _ Ecypthans their Bofa, and the Turks their Opium, 
 _-Bangse, in Arabick Axis, and Turkith Ajareth, is an It Banguty 
 “dian Viant almoft like unto Hemp; bur its Seed isfmal- 
 » jer, and not {fo white ; They pound the Seed and Leaves © 
 of this Plant, and with Musk and Paige make § a fort of | 
 
 ; Te ae een nts a Foe ini “Come 
 
 me 
 Oreos 
 
 st 
 Ga 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 wa » Comfits i ‘ty whieh: the ‘Perf fins and Indio ne i t4 
 . to provoke Venery, and create an Appetite = : When they — . 
 - would fleep eafily, forget their Cares, and’ filence their 
 ' ‘Pains,they mix fome.Arecca with this Comfit,the fame being’ — 
 js not vet ripe, and alfo a little Opium: “This oor Poe 4 
 a Hee Ags much valued in all the parts of Afa.. 9 4 
 \ Bofae ob ce Bofit, fo much eftcemed by the Arabs ands prians, 
 . is a°Compolition mdde of the Leaves and Seed of Bangue, 4 
 
 ‘ nd Ailek and mixed with the Flower of Tare 3 labouring © 
 
 ‘ one 3 and thofe who are to be expofed to fome danger, 
 have recourfe to. this Compotition, becaufe it makes them” 
 
 -» forget their Fatigue, takes away’the Senféfof Pain, and — 
 Ve at not allow them to ftick at Danger. ‘Thole that take — 
 jt are ftill and quiet for the fpace of an Howr 5 then 
 ) they grow fad, and as it were Naturals, and at’ length F. 
 fall afleeps But we are to oblerve, that al] the time they 5 
 are afleep, they do nothing but dream of ‘Atrange Things, 
 and have very agreeable Hiufions, a 
 
 . fhe. People of Madagafear dry the Leaves of Bangue, 2 
 Sane {moak them.as we do Tobacco : Bangue “taken in ‘this — 
 manner. works a kind of Delirium in them, wherewith they 1 
 are mach pleafed. There are feyeral ather narcotick » : 
 
 - Plants that produce the fame Effeét, if inwardly taken ;_ 
 “They are fo ufed bye fome People, who ‘afe really” made ‘ 
 
 : drunk with them.» st 
 cre - es Opium, called “Afron by the Anaby ana ‘Méiens, isa Banna 
 
 my Tear, or drop that comes from the: tops ot the Egyp- 
 
 ey Gain and Grecian Poppy ; but we meet with none of this” 
 
 ae On Se fore in Europe, becaufe the Turks keep it for. themfelves ‘3 
 i aléctilie, but they fend us Meconium inftead of it, which isa Juice 
 , » extratted from the tops and leaves of- Poppy, and hath ¥ 
 Aunt near the Vertue of Opium ¥ 
 Every. Body knows. the narcotick Nature ‘of this brug, : 
 ie ie ierich if taken in too largea quantity, oftentimes kills the 
 » Party , however, the zurks are fo 'wled to it, that they 
 can every Day take halfa Dram, nay a Dram of it with-— 
 out any Inconveniency ; whereas the Europeans, who ated 
 not accuftomed to it, can fearce bear above one or two 
 “Grains. #. Frugofus tells us of a certain Indian, who one~ 
 Day took above an Ounce of Opium 5 ; and that though he? 
 -feemed to be lumpifh, and more heavy headed than ordi-’ ‘ 
 . nary, yet he followed his Bufinefs all: the ‘Day, i that @ 
 very freely. 5 
 The Turks efteem Detar very much, becanle it removes © : 
 
 — a «thie Troubles and Inquistudes, makes them undaunted — 
 _. in War, and quiet and free from ‘difturbances of Mind in 
 a: time of Peace ; however, we are to oblerve, that thofe 
 
 * who daily take Opivm will at length become dull, ftuy id 
 
 and weak 5 and. past t thofe oe Gilgonins the ‘ule 0 “ick 
 
 i SAP oie a a 9 7, 
 Qe e cus oe RONG th ha RS oy AN 
 ‘ DY * le Wale > 
 
 
 
 
 
 
 
 
 
 
 seen 
 a + : 
 x 
 
 
 
 \ Mess % a 
 

 
 
 
 
 
 
 
 
 after their faving ne puch Par SEE thereto, fa 
 ‘to an incurable Languifhing » that terminates In- "De t 
 ‘and this fhews us plainly, chat we onght to fun the 
 
 king our felvesto be Slaves to certain Habits, that let Usk” 
 
 torn ont felves which way we will, hey, ll be anes pet~ 
 
 ” There are feveral other Dias Paae ue rei in laifferents 
 
 
 
 niin, rather for Pleafure and Diver fion than Food, he a 
 
 Pine of which we fhall inftance inthis place. = * 
 
 7 4 
 _ The Beta or. Betela is an Eaft-India Plant, growing like Betras | 
 “uy with long, and creeping Branches, that twift them- « . | 
 
 {elves about any thing that isnearthem. The Leaves are We 
 
 : much like thofe of the Orange-tree, yet they are longer — é 
 
 and narrower towards the ends, and fireaked with Veins 
 
 that are of a bitter Tafte: The fruit is like a Lizard’s 
 Tail, having a {weet and aromatick Tafe ; but the Leaves 
 
 
 
 
 
 
 
 [ -tafte bitterifh in the’ Mouth, they mix them with other’ 
 
 -thells only Caicined : ‘They chew, this Cempofition, and 
 
 and rarifies the Phlegm in the Brain. 
 
 | grows! in divers parts of the Indées. Its Fruit is oval, of 
 
 | Shell is taken off, the Fruit appears fomerime kalfround, 
 at other times piramidical, and as big asa Filbert, which 
 _ being broken, is likea broken Nutmeg. You areto make 
 
 amore narcotick and foporiterous Vertue ; whereas, when 
 
 ‘} blacken ¢hem on purpofe, and fay, that the Teeth of the 
 
 | Europeans are like thole of Dogs of Monkeys. = 
 dhe Fe Fracofus, already mentioned by us, fays, that the Ne 
 (M havitants of Peru daily eat Leaves like thole of Myrtle, 
 that glow a a little Shrub in America cal Hed Coca s 
 
 - of this Plant até that which they like beft. Thelindians, both 
 Men and Women, carry fome of them about them con- 
 fantly, and perpetually are chewing them ; but as they 
 
 the firft Juice they fpit out isasred as Blood. It {weetens 
 _ the Breath, ftrengthens the Gums, fortifies. the Stomach, a 
 
 | che bignels of a Nut, covered with a green Shell at firkt, oe ‘ 
 _ but ‘afterwards Diithe very yellow as it ripens : When the , 
 
 i choice of this Fruit when ’tis halt ripe, for then it hath 
 
 *tis full ripe, it: is‘infipid, and not near fy trong.” The 
 - People that live where this Fruie grows, dry itinthe Sun, 
 
 | reduce it to Powder, and afterwards mix ic with Betra, 
 } calcined Orfter-thells, Lycinm, Camphire,Aloes, and a lit. 
 } tle Amber; They value this Compolition fo much, thatit — ~ 
 may be had every were; and there is no Body among 
 } them, let his Circum frances be what it willy but he hath 
 } fome of it in his Mouth 3 It blackens their Teeth,or makes » 
 } them red, but they had rather they fhould be fo ; and they — 
 _ have that in comimon ‘with feveral- other, pyegor whe . 
 
 te 
 
 Beuwe 
 
 gk ee Sc Me au sg oe | ieee ae 
 
 Drugs, as with Arecca, Cardamum, Cloves, or Oiftere 
 
 The Arectz isa ane ofa val and ftrait Palm- tree, that Aes ecebe 
 
 Vea, agen Mesh 
 2 ak Be oe 
 
 
 
 
 Cc Oth 
 
 
 
 

 
 
 
 
 Thee Leaves appeale Hunger, cafe Pains, a Acengchen 
 _ the Body. 3 
 ‘Tobacco is as mach. ued by the Europeans, as the Areca 
 mee Berra is by the Indians : The Ancients knew nothing: 
 ‘ of this Plant. It has feveral Latin © Names, as Tabacum, 
 _ Petum, and Nicotiana, oe 7 
 zoey Tabacum, becaufe’ it grew plentifally in an “Amerit 
  Ifland, called Tabago. ; 
 ae : Petum, 4 NeThH, ee? becaufe the Leaves of Tobacco 
 oR read very much... ¥ 
 Nicotiana, from the name of mM Nice the French Am: 
 ee baffador in Portugal, who’ brought the Seed of it from 
 - thence, which a Flemming had prefented him with,’ — ~ 
 _. Thereare three forts of Tobacco, which we fhall not de- 
 fcribe here, becaufe that is done at large in feveral. Au. 
 Ue hy . thors, to which we refer the Reader, It’s enough to know 
 «© that all of them purge violently enough upwards and 
 gle ge ab : and. being taken inwardly, are good againit 
 ’ Apoplexies, ‘Lethargies, and feveral other Diftempers 3 
 but Tobacco is more uled for Pleafure than for Health, ° 
 “Nature hath never produced any thing that-in fo thane 
 AN i) "a time became fo univerfally ufed «as Tobacco ; fot’ as foon 
 ~ gs this Plant came to be known in Europe, it was taken al- 
 ae ! moft every where: Indeed, let it be taken which way. you, 
 will, whether {nnffed, {moaked or chewed, it’s very. ats 
 ‘trattive ; it tickles the Nerves agreeably enough 3 it fa 
 tisfies the hunger of many People, and re frethes | theny and 
 therefore labouring People will with a Pipe or two of Te 
 4) a See aot €acco work’ a long | time ‘without: iy weary, or wanting 
 ars any thing. .Laftly, thofe who areuled to Tobacco are {a 
 ay ' taken with it, that they cah hardly leave it © q 
 When People ‘tirft fmoak Tabacco, they generally fi find 
 muck diforder in their Heads and ‘Nerves’; mean, their 
 Heads ach and fwim, and many times they are down-right) 
 - Drunks but when they have {moaked for fome time, thefe) 
 “Accidents, to which they,are fubjeét, ceafe ; In the mean 
 time, I muft fay the ule of Tobsccois no indifferent things 
 We know by experience, it weakens the Memory, attacks: : 
 the Nervés, and heats much. I believeit may produ =| 
 many Diftempers, or at leaft that it does not a little con: 
 tribute. to give the mof cruel, and. dangerous Symptor H 
 i a that may bez You'll know this matter much more Borie : 
 rere ar you do but’ read the learned Thefis, of. Monfieur O78 | 
 fife Phyfitian to the King, upon the fubjett of Tobacco, 
 wherein he proves, by folid and convincing ote om | 
 oy is ya as’ °tis Cae Ue. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 wep 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
$3, hh 
 
 
 
 
 
 
 , the xinds. 
 Red and White ; the firft is made of — 
 MElaret and the other of White-wine : ‘They alo. 
 call White-wine Vinegar diftilled Vinegar: Vis 
 “negar may alfo be called after various tet 
 According to the different forts of Plants that ~ 
 “are infufed into it, as Rofe and Elder, ‘Pink and — 
 _ Tarragon. Vinegar s, with many ‘others. Chufe chee eee 
 _ that in general whch has a pungent, agreeable a eae 
 ~ and four Tafte, that bas been made of Bood Wine, Be a 
 ~ full of Spirits, "and a deal of Partar.«247 4% Pe pe 
 _ Vinegar is aftringent and cooling, provided i it ond A ef hae 
 (ae wegiey ufed. iat creates 2h maps A ig, folie 
 
 am Bere are. two. ree ts. ioe ‘Vinegar, 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 he 
 
 the ae and Bleeding. 
 _ Vinegar taken in too ear a eae Bop 
 very much prick the Stomach and Entrails, and 
 incommodes the Nerves: It’s alfo bad for mea- 
 ger and thin People, for. thofe who have weak 
 “Lungs, that cough much, breathe with diff- oe 
 culty, and are fubject to Fits. of the Mone oe 
 Vinegar contains a great quantity of Acids, : 
 “half Golatley ef by ote sealed Sulphate: a lit- P rinse 
 ~ ‘the Oil and Earth, a a confi ae Auantity 
 ae of yn eet 
 
 ihe ar agrees at a times with oun bili- 
 a8 ous Aston but @ld Folks, and = as. a of a Tie ey 
 ; “melancholy Conttitntion anette to. abftain from sion, 
 ia i or ule it meeEY: ets 
 
 oe 
 
 a fi cae 
 
 
 
 a5 
 
 
 
 
 ¥ 
 
 ry Ra a MARK $i 
 

 
 
 
 
 
 
 
 
 ss: Inegat, as foe care “among, * Datbabiese : 
 “/ © chiefly in Sauces, to give your ‘Vidualsa more agrees a 
 able and better Tafte. We have however fpoken of it in 
 _ this place; hecaute, - that. init, you have the laft ftate of 
 | Wine, and ast may fay, theend of the life of this Liquor 5 > 
 it’s upon this Account, that. many Authors have given 
 Vinegar: different. names inLarin, Some naming it Pinus 
 _ corruptumn,  mortnum.. Pliny calls it, Vind vitium ; Others, 4 
 _Vinum nequam, Vinum culpatum, Vint cadaver, ig a 
 Ah Vinegar is an acid Liquor, well known 5 we may fay, 
 “itis Verjuice revived. In fhort, we have already fthewed, — 
 - when we {poke of the various ftate the Grape undergoes, | 
 before it comes to full ripenefs, that Verjuice is not eager, 
 but becaule its acids prevail over the other Principles, and 
 _that afterwards jt. turns {weet, upon the account that its — 
 _acids are embaraffed with the oily and ropy pasts,which get 4 
 the Afcendency, as the Fruits ripens. But “tis plain, the 
 ‘acids of the Grapes, which had loft part of their ftrength,’ © 
 by being united’ with the Oily Principles, recover the fame 
 oP eaeto a rain jn Vinezar, as they had in Verjpice 5 as we have 
 4 | endeavoured to prove before, . ea 
 _ How” Ve- Vinegar, is made by a fecond Fermentatiomof With: the a 
 negas iS Sulphurous — ‘Spirits in the firft, as we have obferved in 
 Ge . {peaking of Wine, furmounting the grofs matters that ems, | 
 -bdraffed them, precipitate the Lees and tartar of rhe Wine — 
 into the bottom, and to the fides ofthe Tun. The Liquor — 
 Se continues in this condition, till the Spirits of the Wines are 
 mo “ae ‘are firong enough, and fufficient continually torepellthe | 
 Pe ee _tartarous parts, “and to hindér them to mixwiththeLi- | 
  quor, and get the afcendency over them; Butas foon'as 
 ~<a part of the Spirits is evapourated, the tartar not meeting 7 
 with fo much refiftance as before, is diffolved into the — 
 «Wine, and'in its turn, obtaining the afcendency over the | 
 other Principles, fwallows up the, Spirits, ands united 
 3 The di toit; and then iris, that the Wine turns fower. “ 
 ‘The diffu. “We have faid, that the uniting of the tartar and Wine 
 sion of Tar = Aogether, makes it fharp, becaulé the tartar eontains ma- 
 tar, is the’ ny acids, befides which we can fee; nothing elf inWine, 
 eaufe of the that cancaule this fowerne& init: ‘For the confirming, oF vg 
 ine’s which, take thisExperiment. — _ 
 Phe, Ngo When you havea Tyn full of Wine, to whole fides, fick 
 > Pr Les » ~ much Tartar ; let the Wine grow fower, i in this fame Vele 
 : | fel; and you may fee, that after the Wine ‘is turned fower, 
 ‘ ‘the Tartar, which before ftuck to the fides of the Tun, | 
 wilt be there aa longer, ke iy into the sep te 
 
 ee ais oT Ae 
 
 
 
 
 
 
 
 
 ‘ Rt 4 ms ‘ 
 

 
 
 
 
 
 
 
 
 
 
 
 cf . bys pe ali % es 
 In order to make Vinegar quickly, they putWine into The readi- 
 ~ ahot place, and the heat upon this occafion, cauling a {mall eff way of 
 Fermentation in the Wine, does thereby diffipate fome of making Vi- Poe 
 its Spirits, and fo makes way for the Tartar, themore megar, 
 ' eafily, to difufe itfelf in the Liquor, If there was not Meas 
 Tartar enough in the Veffel, you have no more'to do, than | 
 “to pour fome Lees intoit, whichisright Tartar. Mores ee 
 over, they make Vinegar, by expofing fore Wineina Vel- Ge 
 ” felto the Air, without putting any Tartar to it; andthe ae 
 ' ¥Yeafon is, becaufe there are always Tartarous partsthat — ae 
 _ fwim, | rarifie, and difufe themfelves inthe Wine; but this. | ee) 
 _ Vinegar, is neither fo ftrong, nor willit keep as long asthe 
 
 
 
 ’. Vinegar-Makers, that they may the fooner make the es 
 
 _ Wine fower, and the Vinegar firenger, ufe Braiil Powder. ee 
 | There is another thing to beobferved, concerning Wine The Wine 
 that growsfower, thatitlofes none of its quantity: But on diminifhes 
 _-the contrary, feems rather to be multiplied ; and the rea- mot in 
 fonis, becaufe the diffipating of the Spirit of Wine upon growing — 
 _ thisoccafion, isnot felt, and that the Tartar is much rari- fower, 
 ' fied therein, and thereby, does a little increafe the quan- ) 
 BML OL Ne LAGUOL Seek aise. is gal | 
 The beft and ftronger Vinegar, is infenfibly difipated, peffrudi- 
 _ and at laft becomes infipid, for the acid part ef the Vine- ox of yi. 
 » gat)is joyned to,and united with the {ulphurous and exal- yegar, 
 _ ted Principles, that agitate the fame continually, and in 
 fome time, carry itaway, along withthem. to 4 
 _. They extract from Verjuice an Acid or fower Liquor, Verjuice. 
 _ which has the fame ufe and vertues, as Vinegar ; fo that hee 
 _ the one many gimes ferves  initead of the other. ss 
 _ They may moreover, make lower Liquors like Vinegar, Vinegar "g 
 / with Perry, Cyder, Beer, Mead, and feveral other Fer- extrgtted 
 _ mented Juices. Bat we know by Experjence, that that from feve- 
 made of Wine, is to be preferred before all thereft, ral Liquors. 
 ___ Vinegar, is afiringent, cooling, and good for the Squin- a 
 Sy, and to ftop bleeding: Becanfe, it fixesand ftops the - 
 violent Motions of the Humours, by thickning them.a lit- 
 tle. It creates an Appetite, by lightly pricking the — 
 _ Fibres of the Stomach; and. helps Digeftion, by feparating | 
 » and attennating the Foods, with its acid pungency. Pe oe a 
 . . Vinegar taken in too greataquantity, produces quite 5 
 
 _ contrary Bifc@s. «in the firlt place, it weakens. the Sto. 
 * mach, by too much irritating ay ‘Secondly, it much, ine 
 - gommodes the Nezyes, by this fame. irritation, which ma- 
 / ny times caufes Convuliive Motions; and therefore, Vine. 
 gar is forbid to be ufed, by-thofe . that are troubled with 
 Fits of the Mother.@ Laftly, it makes People lean, becaufe 
 its Acids, mixing themielves ina large quantity, with the 
 ‘Balfamick parts of the Mals of Blood, rarifiesand divide 
 co a Se oe ee ‘thems 
 
 ‘ 
 
 Fig 
 
be ge 
 
 een 
 
 : them fo fa 
 
 
 
 m3 Anfi iver, ,_ But it mu 
 
 ne Oxyerat. They mix 
 
 . >» *The fame is ufed in Fermentations, Gargarifins and Glitiers. _ 
 
 
 
 - Epymolgy. Vinegar in Latin, is called Acetumy quaft acutim, or Acia | 
 oS dumty becanle “tis pungentand fharp! O28 9th ae 
 
 Pe, Ee ; pe Popo: sai z - De ee ee OF Sone . i —_ aah oo gars zs 5 
 aa : j 5 Be ag ae) ae bik aa ti 5 Sa ; 
 Py Ras ae » i { q BS. F : range j ,) 
 € VOW, Ani wt 4 we: Ah ie 4 iickk OR prot et See eee | 
 ‘ . eee TRS P dip 3 Fai « di 4 | 1 x 
 Pen Se tp « ; e * Vv @ a thea 
 > Gramma. Sea Nate \ # : i ; : . 
 my PAG 2 ~ .. : ; ° 1 7 x ‘ hl 
 St Aa ‘ : i ny 
 iets Vier oft : : 
 
 
 
 hs gg | OF Cyder: Pe aa 
 
 lHere may be as many forts of Cyders made, | 
 .. as there are different forts. of Applies : q 
 That which is made of the Apples, that are | 
 commonly eaten, and that are fweetand plea 
 she ee Bs. ee - ie”, ple i. a avi fing 
 
 i ee 
 
 mi Biffercnce 
 
 
 
 PG: + 
 
 sae ee - 
 fT on . 
 

 
 fy eames 34 
 
 fing to. the “Tafte, will not t keep cite: and fo 
 we decays and therefore. ‘they make choife of fich _ 
 Re _ Apples, as grow in Normandy, in the Fields and way 
 _ Gardens, for to make Cyder that will keep, © 
 
 
 
 ta 
 
 ~Thefe Apples are of a curious Colour, but they 
 cprotaa aharth, bitter, and ftiptick Tafte, which 
 “makes the Cyder pungent, ftrong, and to keep. = 
 ~ long. Your Cyder ought to be fine, ofa curious Choices 
 Gold Colour, having a pleafant {mell, and a ; 
 ee oars and fwe¢et Tafte. | - i 
 Cyder is pectoral, fortifies the Heart and Sto- Good. Ef- 
 “mach; moiftens, and quenches Thirft, and eS ee 
 as looked upon to be good for Scorbutick 
 and Melancholy Perfons, and feveral others.  . t 
 i: © When ’tis drank to excefS, it makes you yi Bfeis. 
 
 
 
 
 
 
 am, 
 
 more and longer dr unk than Wine; and this 
 
 ~ drunkenaefs is more dangerous, and attended 
 
 with: ‘more pernicious Sonivaisnces, than that | 
 
 - with Wine. i. 
 
 ~ If we fhould siake an Aas Analyfis one Cy- ee 
 der ; you will at firft draw a fulphurous Spirit, 
 
 “from it, andthen Flegm; after which youmay, _ 
 Oty the help of a great Fire, extra alittle thick "1%. 
 * Oil from it, and < a Spirit which - is nothing but ) 
 
 effential Salt, diffolved in the Flegm. Laftly, 
 
 _ what remains, will yield a little fixed Salt 
 by” ‘calcination, lotion, filtration, and evapo- 
 
 _Fation. ° ee 
 ~Cyder agrees at. all times, with any Age Time, Age, 
 “and Conftitution, Piet it be prawn and Cone. 
 ry a Stétution. 
 
 REMARKS. 
 
 “Yder, i is the Juice of Apples made Spirituous, by Fer-: 
 ‘ \ mentation; they gather the Apples in Autumn, be- 
 sah they are then ripe enough: Then athey grind them 
 ina Mill, and prefling the Juice out of ‘them, they leave 
 . ; efame toferment in Hogfheads. » | 
 _. The Fermentation, that. happens to the Juice of Apples, Fermenta- 
 ~ {slike that of Mult; the effential Salt Gk the Juice of Ap- yion fo. 
 | res as Py as bay gl Mae, ae attenaates, and sas der, 
 , ; rifies 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Tien 
 Set 
 
 es 
 
 ~ When the Juice of Apples, hasnot been well purified, it 
 
 Cask, which by reafon of the large quantity of them, do — 
 
 not a little help to fpoilit, asaforefaid. 9 = 
 
 ‘We. have already faid, that the bef Apples fer Cyder,. — 
 
 are thofe ‘which have aharfh and bitter Talte; andthe 
 
 reafon is, becaufe they contain a great deal of Effential 
 
 Salt, that is proper to divide the Oily parts, fromthe 
 
 matter now fpoken of. Moréover, thefe Apples fupply. — 
 
 7 the Cyder, witha fufficient quantity of Tartarous parts, to. 4 
 
 /* Dinder the Spirits to evaporate 5 and hence it is, that this 
 
 ~ >. Cyder is ftronger and “more pungent, and will keep the. 
 
 longer : On the contrary, that made of common Apples, 
 
 ... is{weet, and quickly dies; becaufe there is not Effential | 
 
 ».. Salt enough in thefe Apple, for eXciting acompleat Fer- © — 
 .) mentation in tke Juice, ng | 
 
 |” prevent the’ evaporation.of the Spirit. et a 
 
 ae Cyder is good, and whollome Liquor, enough, provi- ~ 
 
 ded it be ufed with moderation ; and’ it maybe faid, that — 
 
 in generaly it’s better for health, than Wine, becaufe its ~ 
 
 “Spirits are not fo impetuous, nor fo much agitated, as” 
 
 “5 thofe of Wine 3 and ave befides, detained and moderated by ~ 
 
 2. a great quancity of vifcous Flegm, which ffill contributes 
 
 4. £0-make this Liquor moiftning and cooling. We know by24 
 
 / ss Bxpefience, that moft of thole who drink nothing but this — 
 
 : -» Liquor, are ftronger, hailer, and look better than thofe _ 4 
 
 - thatdrigk Wings of which my Lord Bacon, givesusano- | 
 
 table Exampley"he mentions Eight old People, fome of 
 
 PP lai which were neara Hundred years old, and others, were - “ 
 
 «an Hundred and upwards. Thefe old People, fayskke, had: ’ 
 
 a — drank nothing elfe but Cyder, all their life time, and were ¥ 
 
 
 
 cr Tartarous parts neither, to — 
 
 a 
 \ 53 
 ont. 
 

 
 
 
 
 
 
 Ag 
 10 ftrong at this Age, 
 RE PaO Nt gol hal Re Fk Ae hel 
 “Cyder drank to excels, doth not intoxicate fo foon as 
 Wine, but the DrunkennefS caufed by it, lafts longer, 
 _ bécaufe, its Spirit conveys along with it into the Brain, 4 
 “great many heavy and vifcous particles, which hinder the 
 fuddain diffipation thereof: ‘hele. vilcofities difperfing 
 themfelves afterwards; into all the fubftarice of the Brain, © 
 ‘ftop the Channels of the Nerves, and. opprefs and bear down 
 the Animal Spirits, infucha manner, that they require a / 
 - good deal of time, tobririg them to themfelves again, and / 
 ' to drive away that which detained. them inakindofRe- / 
 
 
 
 ox. eer Le a Bee , | 
 that they danced and hopped about, 
 
 ~ pofe, and unaétivity ; And hence itis, that Men become / sf 
 me fo feepys upon ADrunkenboute, foo hy ogy af oy oe 
 They alfo let the grofs ce atin the Apples, ferment Small Coy 
 ~ in Water, of which they make a moiftning and cooling Li. der. he 
 ~ quor, commonly called, {mall‘Cyder. It will notmake = 
 _ People Drunk, and is not fo ftrong and pungent, as Cyder ; | aa 
 ‘and hence itis, that many Women in ‘Normandy, make it | 
 Peter cummed rink. 700 ON eR asf ole Teas. 
 _ | They make of the Juice of Pears, that has been extratted 
 and fermented, a kind of Cyder or vinous Liquor, called 
 Perry; which in Colour and Tafte, is like White-wine : ie 
 - Bitterifh and harfh Pears, are beft for this purpofe. Asthe = = == 
 ~ fame things happen in the Fermentation of it, which does ; 
 ih that of the ‘Juice of Apples, and thatPerry, -hasvery. — 
 . near the fame Vertues as Cyder, we fhall not write a pur- 
 
 ak 
 
 
 
 
 ticular Chapter of it. abe Mey: : 
  Agreat many other {pirituous Liquors, may be made of 
 the fermented Juices of feveral Fruits ; but the greatett 
 part. of thefe Liquors, never become fo {piritnous, as Wine. 
 and Cyder, and will notkeepfolonge = 5 
 They extract a Juice fram Quinces, which after ithas @yince 
 fermented, becomes vinous. It fortifies the Stomach, jne, 
 works by Urine, is good for the Cholick, {pitting of Blood, 
 _ Difenteries, and qualifies the Motion of fharp and bilious 
 _ ‘Humours, which caufe Evacuations wpwards and down- 
 | wards: As this Liguor foon grows fowerand decays, they 
 _ mix Honey, Sugar, or fome fuch thigg with it, that it may 
 keep the longer. ) | ee , 2 
 ”-Anands, is a juicy and delicious Ficuit, that growsin the syngas 
 _ Welt-Indies, whofe Juice the Jadians extraét, and make @x- wine, 
 * cellent Wine of it, which will intoxicate: Women with 
 ' Child, dare not drink of it, becaule’ they fay, it will make 
 them mifcarry. ‘ | oo . 
 The Ethiopians, 
 
 do alfo prepara fort 6f Wine, which Sebanfcotte | yt 
 
 _ they call Sebenfcex, of a certain. J-ruit that grows amongit 
 EN tee Pe a es) ae a Lady, ae 
 
 
 
. _ Birch-tree. an opening Nature. Vanbelmont values it much, 
 
 
 
 ae 
 a! 
 wee 
 ts 
 2 
 = 
 5 
 oO 
 ing 
 et 
 = 
 = 
 y 
 oO. 
 fo 
 = 
 aS 
 et me 
 To) 
 7 
 wean 
 = 
 ty 
 L ae} 
 oe 
 3 
 2 
 
 Sura, which they Diftilla good Spirit: They alfo make a fort of — 
 
  ‘Taddin A Winégar with this Juice, by expofingit to the Sun: Others’ 
 “>. boil it upon the Fire, to make a {weet ‘Wine of it, called’ 
 ONdhe Grracac tise. BOR grate 4 ities ies 
 
 + ‘The firft Juice, being drawn out of the Branches of the’. : 
 
 - "Xree, there comes out a fecond, that is not fo fpirituots’ 
 
 as the other, which they fuffer to evaporate, in order to’ ~ 
 
 “Fagras make a kind of Sugar of it, which they call Fagra. 
 
 ge 
 The Fruit of this \Tree, fupplies them alfo with a‘ — 
 
 (ee OE My 
 
 ~ fwees, and well tafted Liquor, that is very cooling and — 
 
 moifti\ing. — 
 
 Sap of the The’ Birch-tree, yields a Sap, which being: drank, isof | 
 
 or its | 
 
 © -wertuesincuring the Stene. Several Phyfitians alfo uleit,: — 
 for the fame Diftemper, forthe Stranguty, and Scorbutick © 
 
 _ Prhifick. 2 
 
 -» Maple “Fhe Body, Branches, and Root of the Maple, yeilds a4 
 
 Fuses Sweet and pieafant Sap y this Liquor,-Mr. Ray fa 
 
 _and dry Weather...’ 
 
 The Fuice The Root of the Nut-tree, dees likewile yeilda Juice, 
 
 ys, is more | 
 
 abounding in cold and rainy Weather, than in any other,’ ~ 
 while the Birch, on the contrary, .yeilds more inhot — 
 
 of the root which Boyle and’ Scroderus value much: Fhey having ob- — 
 
 of theNut- C-rved it to have psaduced good Bffeéts in the Gout, and ~ 
 
 wee. —_ feveralother Diffempers. ~ 2 
 
 There are moreover feveral. other Trees, that fupplies* 
 
 feveral Nations with pleafant Drinks enough, of which I 
 
 He gk Chall fay nothing here, having been already too large upon’ 
 
 bs 
 
 eee Site this Subjektew es. 
 
 + bagip ae CORN ae aes 
 (ees ’ : ‘ ; Mp 9 | e 
 . a } + ie Bly wi ues it : ~ 
 < aed Fan ha ti wie he 
 Y es a ae ne A 
 t : pee eet he ni] 
 rm » “ee P r es ms 
 A ‘ 
 i . CHAP, - 
 ¥ r gin ‘ ™ ‘ e ui} 
 N Mee o i 
 é ice 4 
 t a . go me aye at 
 # » ch, S Aa oars ie | 
 e : le we v i as 
 aria 3 Pa Ba | 
 . : i Wi Aes, y 
 “ an 4, “A ¥ 
 \ a y 
 ; , : 7 
 5 : ¥ 5 
 " yee * og 
 mm an 
 cay oP a 
 x =? & 
 Ps r ‘ a 
 

 
 Ae ere is aor fat ce 
 vafte, like that of S Spa 7 
 
 
 
 , and made with good Viisin Honey. Pad ay ie 
 ad fortifies the Stomach and Heart, revives eal ef Bh 
 ts, helps Refpiration,. keeps off the In- jn \ 
 reniencies ofa bad Air, and is good for the ~ © 
 d-Cholick 5. ot opens the Body alittle, and 
 -wholfome for thofe that fotehs and Rare, the ‘a fa, 
 P Wit base | aes Li iP 
 ede ‘you drink’ a good quantity 10 1 it, it will Weft 
 
 5 _ make: you Drunk; it’ s ‘pernicious in burning Fes 457 
 
 vers, lies heavy upon theStomach, and inclines. 
 _ People toreach to vomit, when new made. ag ies koe 
 ‘Mead does not contain as much fulphurousSpi- . arate ’ 
 See as French Wine; you may Diftill fromthis 
 _ Liquor,befides a fulphurous Spirit,a great quan<wi 
 tity of ‘Flegm, black, Oil, and fharp Spirits, —— - 
 
 * which is nothing elfe, but that of Acid. balhy dif- an’ 
 _folvedin the Flegm. ~ ee | 
 _ . Meadagrees at all times, oGecially teh oa Tine, ae as 
 ' People, and with thofe which are of aflegma- 47d Con, 
 ag and orem Conftitution. Aission. . 
 
 a eo RE M A RK Ss We 2, 
 
 oT E People in thofe cold Countries, where Grapes The Coun. 
 cannot fo ripen, as to make good Wine of pies where | 
 ' them, and where, in lieu of that, they have much Honey, sheAvead is 
 ' asin ‘Lithuania, Poland, and almoft all Mufcovy over, make moffufad. 
 
 a Coigienouamliauor. of Water and Honey, called Mead. 
 
 Tnegire fo'much delight in drinking this Liquor, as we 
 
 do in Wine; nay, they do not ftick to prefer it before 
 
 ' Wines Icis made thu, 
 They take Spring or River-Water, and diffolve Honey fow 19 
 - therein, aa ie a3. an n ESE cad oe a the furface a make Meade 
 
 pope if : t 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 . is 
 
 Fs 
 
 
 

 
 
 
 
 @ “the Liquor ) then't they: put it sana 
  shing of it, "from. time to time, as long as g cant 
 after which, they pour it» into the Barr ls, that are n 
 - Jed to abovetwo thirds, ‘and ftopt up. nly with Raph 
 - Linnen: This done, they éxpofe it to the By ib heat. 
 with Stoves, for the {pace of a Month , and u: \ 
 ue the Liquor ferments, aad, “hecomes - v Os. 
 e Pen intothe Cellar, and drink i ita 
 “Some, to make their Mead the sitet ae ; 
 "Spices into 5 before it begins. to. ferment; ‘others to. ve 1 
 ita different Tafte and Colour, mix with it, the. Juices of 4% 
 ens Mulberries, _ Stra pak » Rasberries,, oF of “fea 
 a - They. boil the Méad, as. long. as a ‘Egg. can Gin opt 
 pV che furface of it and by this means, they know itscometo — 
 that confiftence, as to be able- to keep jong, they do not 
 fill the Veffels above two thirds, when’tis put to Work, 
 that fo” the Liquor in fining itfelf, during | the ‘Fermenta-. 4 ! 
 tion, may have room enough ‘to work; neither. do. they ; 
 wok the Veffels with any ‘thing elfe, than Linnen or Pa | 
 _ per, for fear they fhould burft,, during that time. © a, 
 they expofe them to the Sun, or in Stoves; that the Li- 
 ~ quor contained - ‘therein, might the fooner ferment, and 
 - ghat its Effential Salts, might have more force for the 
 breaking of the oily parts of the Honeys and making them © ty 
 more Spirituous. . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 e: ‘They ufually, chufe Virgin, Honey, ‘to ‘ual. Mead pages: , 
 _ becaufe ’tis pure, and better tafted t an ‘the other Honey. — 
 Mead being, made of Honey, which is the. moft effential 4 
 
 and better part’ of Flowers, cannot but be a very wholfomé ; 
 
 t 
 
 Drink: It fortifies the Heart and Stomach, and increafes - 
 “the Animal Spirits, by its volatile and exalted parts : wit ie + 
 ~alfo qualifies the fharp Humours of the Breaft, by its Oily 
 
 and Balfamick Prisiciples. Laftty, it opens the Body, by 
 dilating the grofs and tartarous Humours, contained in the 
 _ firft paffages, and by pricking a little with its faline parti-. 4 
 cles, the InteftinakGlands, which by this irritation, yafe ” } 
 terwards more abundantly difcharge themlelves of tl ole, >| 
 
 ferous Humours, that continually filtrate in thofe parts: | i 
 
 
 
 Mead is perniciousy in buraing, Fevers, becaule “it con- 
 
 s} tains many {pirituous Principles, which wilt but’ the more | 
 ~~ inereafe the violent and impetuous motion of the Humourss | 
 Neither is it good for bilious People, be e Hapgy> of © 
 
 which ’tis made, eafily turns into Cho as we have ‘a 
 
 faid, in the Chapter of Honey» a 
 
 If youdrink much Mead, ic will make you drunk, for 
 
 the fame realons before given about Wine and Cyder being 4 
 
 ; intoxicating ead noe Y uae ste oh when 
 
 Ki new 
 
 
 

 
 
 new made, caulesreachings to Vomit; becaule, thatthen = 
 “itcontainsfome of the vifcofities ofthe Honey init, which = 
 had not been compleatly rarified, during the Fermentation — eae 
 of the Liquors butthele vifcofities will be attenuated, or - 
 
 it oare, Set ath wae LaF payee er 
 
 
 
 ne li Beerrnet din, ee te roe ee 
 - You make Mead, that is not vinous, by ordering it in Comp 
 
 ‘the fame mamer,as you do the other,faving that youdo not jy.4 
 “make icferment; you may alfo infufe or boil fome vulne- """ 
 rary Herbs therein, to make it proper for fome diforders. | 
 in the Breaft, for which the other Mead is tnot f good: _ 
 The reafon is, becaufe Vinous-Mead, does not contain as — 
 many Balfamick particles, thatare apt to qualifie thefharp — 
 Humours of the Breaft ; becaule moft of its parts, having 
 been reduced into Spirit, are become too fubtil to produce ~ 
 
 gee 
 
 _ this Effect. re a ee Sh ee a, MR ae 
 
 _ ‘Onthe contrary, Mead which has not undergone Fere 
 
 ‘mentation, hath many Oily Principles, that are neither too. 
 
 fubtil, nor too grofs and Jaftly, that continue to be the. 
 
 fame in the Mead, as they were in the Honey itfelf, which 
 
 “isan excellent Aliment, for qualifying and moderating the 
 
 Memento GriteinarD Salis.) eM I ee 
 We muft alfo obferve, that Vinows-Mead, though made ——™ 
 of Honey, does not fo much open the Body, as common — 
 
 “Mead; and the reafon is, that. the parts,of the firft, be-_ 
 ing grown more fubtil and exalted by the Fermentation “— 
 ‘undergone, it tarries not fo long in the firft paflages, as 
 
 ‘the other, to produce that effect there. The People of . 
 thofe Countries, where there is much Honey, wath the 
 
 Honey.Combs, and Veffels ‘wherein it had ftood, and 
 
 “make a clear and {weet Liquor of it, which isthe ufual 
 
 Drink of the common People. — oe eke gee 
 
 _ They anéiently ufed to mix Wine and Honey toge- denomejj, 
 
 *~ 
 
 ther, which they called Oenomeli.. Phyfitians alfo made. 
 -ufe of a compofition of Honey and Verjuice, whichthey b 
 ‘ oe Ompbacomeli. They prefcribed it in Fevers, inftead of elt si 
 < Ipe oe 
  _Oxymel, is prepared of Honey and Vinegar, and much oxymel, 
 —ufed for cutting grofs and vifcous Humours; they mix it in 
 
 | Gargarilms and ule it otherways, Pe ae 
 
 
 
 
 
 \ ye “ 
 
 Jie eo ee 
 

 
 ae 18 
 
 alia ie 
 
 
 
 
 
 
 
 
 4 eg ith er 
 
 “of Beers oo" “ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ee  Sesohalge| : 
 aie . pectontiak 2 to their Cale foe mill find thofe. | 
 ie oe Me penne: are pale, yellow and red. ~ - Thirdly, ace 
 i ae -veording © to Tafte; for fome-are fweet, and pe-» 
 jc ah”, Aneerasings: others bitter, and fharp, and ‘rte! . 
 "again, almoft as pungent as Muftard.’ ‘Laftly, ; 
 me ae “they differ alfo according to their ‘Age, ‘for new 
 u ao _ Beer, hath a very different tafte, from that 
 2° whichis ftale.. Thefe various differences, pro-— 
 7 C ceed from the way of brewing them, from the) 
 different: Countries or Climates, from the Wa- 
 ter that is ufed, from the time {pent about them, _ 
 “and from the Ingredients Puy ay and the ne 
 - Portions ofthem © a ; 
 choice. ‘* - Younare to chufe that bear whieir’ is eeu ofa 
 Lae: colour, ofa pungent and agreeable Tafte, | 
 that fparkles much when you ftir it, and that is? 
 neither tooold, nor too new, and without any 
 
 Pacts) ty 
 
 RTE, according to yo Line: ay sa ha 
 
 ? he 
 
 
 
 * 
 \=& 
 me Ge 
 
 Non i fankee Cordvifin a: fit ee lavas st 
 
 wth ft Bh? fir: it cotta bonis + : fatis ac veterata, meg a 
 
 qe mens Fl 
 
 Good ef " ‘Beer is of an opening, forttyingy moiftning, | 
 feds, andretrefhing Nature :' It’s Nourifhing enough, | 
 ~ and makes People fat, which is manifeft enough, © 
 
 in your Northern Countries, where molt People | 
 
 _ drink nothing but Beer, and where they are al- | 
 
 i. moft all fatter, - bigger, and more vigorous, | 
 than thofe iat live ja it. where Wine) 
 

 
 _ Drink to be generally very wholfome, ne 
 
 _ Beer agrees at all . times, with any Age and Time, Age; 
 Conftitution, but efpecially, more: with Plump 474 Con: 
 
 ese 
 a 
 
 _ 
 
 ~ FDEER, is a Liquor well known and that by férmetitation, The 204) to 
 
 has been made vinous : It’s made of Barley, Qats, or brew. Beérs 
 
 tome other fort of Corn, which they reduce intolarge’ 
 
 - Meal, of which they take a certain quantity, put it into 
 
 hot Water, wherein they boil it for fome tim:, till the 
 
 _ Liquor has impregnated the a@ive Principles of the Meal, 
 
 _ after which they draw it off, and boil it again With Hops 
 in it, ora little Wormwood, or other bitter Plants, When” 
 the Liquor is boiled Cnough, they ftit it muchj and ‘peur it 
 
 backwards and. forwards, from one Veffel- into another, 
 
 _ while tis yet hot: Then they let it Work; in order to which 
 they put Yeft, or dregs of Beer into it, or fomeé other fer- 
 
 “menting matter. Laftly, when it has been well purged 
 
 _ and clarified by this Fermentation, they pucit into Tunsor 
 
 » Barrels, and CED ifs, eon R, ua iat 
 
 X 2s bee 8 The 
 

 
 
 re 
 re, 
 
 vk At ny 
 
 
 
 ore NS i 
 » 
 
 eae, 4 z 
 i SA 
 
 Te Rees ees 
 2 e: » Rast 
 
 parts of theiame Corn. ‘This Fermentation ceafes, when 
 the Salt has furmounted the oppofition, made by the Oily 
 
 _. Principles; and when the grofs matters ‘have been preci- 
 
 _- pitated into the bottom of the Veflel :. This ‘Fermen- 
 
 _ tation, is ftill more or Jefs forward and violent, accord- 
 
 TSR eRe Ss GES Sa AP ey cae, trian Se ne : 
 Ty ey en is op. Fo , aX piles Wanye eee Mine: 
 ‘Treatife of Foods = 
 
 + ‘The working of the Beer,proceeds from the Effential Salts 
 of the Corns which rarifie, attenuate, and exalt the Oily — 
 
 
 
 
 ___ ing asthe Liquor ls more or lefS fullof the Principles of the 
 
 OREER OCS BP ie hae 
 
 | Tho’ we have in this place, but related one way of _ 
 
 Brewing Beer, yet “tis done feveral ways; for we may fay, 
 that every Brewer has his own method: it’senough, that 
 _ “we have fhewed that which is moft common, and moft in 
 
 Nate! SSRIS WA RAIS EG SM a heeed ae, 
 
 Effefts of Hops, or other bitter. Plants, which they putinte Beer, — 
 
 t ue ye $F produce good Effetts therein ; they help to ritifie the grole 
 Beer, andvifcous part of the Corn. Moreover, they hinder 
 _ ss the Beer ftom groving fower, for every body knows, 
 that bicter things are very proper, to confume thofethat — 
 
 4 
 
 a@reeager. 
 
 Wraers All forts of Waters, ate not alike good for brewing of — 
 good. for Beer with5 thole which are very clear, cold, and vivid, © 
 Beer.  Suchas Well and Spring Waters, are co, be. preferred be- 
 
 - fore‘others 5 becaufe that being nottiable to. ferment, they — 
 
 ~ hinder the Beer from being {poiled. In fhort, if Beer does 
 
 work at firft, with too much violence, or elfe ifit ferments — 
 
 anew, afterithas once worked enough, this Fermenta~ 
 
 — a ‘tion, will make way for the Spiricuous parts to fly away, 
 
 rea .. vand then the acid Salts which are in the Beer, extending — 
 
 -- themfelves much, and getting the Aftendency, never fail — 
 
 to make the Liquor turnfower. ge eae 
 
 Countries »' Hence itis, that the Béer which is brewed inthe Ner- — 
 
 proper to thern Countries, as in Enghand, Sweden. Flanders, and feve- 
 orem Beer tal parts of Germany, iss better, and keeps longer than e- 
 
 Ts Wah 3 
 
 ef, and do more vigoroufly retain the attive Principles of 
 ..the Corn: And by this-Reafon,valfo we may perceive, that 
 _ the Beer brewed in, hot Countries, ‘willinot keep long, and 
 
 poe of t 
 
 _ or Languedoc... 
 
 _ therefore “tisnot proper to brew any in Provence, Dauphine, 
 
 y . We iknow by Experience, that the belt timie'6f thé year 
 deeming tet brewing of good Beer, is incold weather, as fie Be. 
 Beer, . ming or, latter ead. of a Winter, and 
 
 | ee brewed in, Summer, does not keep. fo long. RA 
 
 ., Bear:may be called a liquid Bread, becaufe tis made of 
 
 _the Meal of Corn, fleeped in adeal of Water: This drink 
 -isnourifbing and moiftaing, by reafon of the Oily: and Bal- 
 
 ; . famick Principles, which the Corn fupplies it very anid 
 | ee OE BP i Soa with, 
 
 , ythers. In.fhort; as the Sun chasbut little powex in thofe 
 parts, the Watersupon that Account arecolder and raw- — 
 
 ° 
 GTS aati tenia ga 
 
 that that which is a 
 
% 5 
 
 fi 
 
 
 
 - ‘Beer that is too new, contains “much vifcous and acid 
 ai been fufficiently attenuated, du- : 
 
 
 
 '” from the places where they aa Be ae ci 
 _ «which contributes to make the Intoxication c ag it, 
 
 
 
 AY 
 
 The Englifh, prepare another fort of Liquor, which they Me. cies } 
 
 f drink it, fomewhat like Muftard ; It’s very opening, and i : 
 
 well; Butcare muft be had, when You drink it, that yoy 
 Open the Bottle by degrees; for the Liquor is rarified to 
 _ ‘Such a degree, when the Bottle is luddainly opencd, that it 
 
 
 
 Ale, my French author fays, is derived from All, asif it Etymel of fo 
 
 Beer in Latin, is Cereyifia, a Cerere, becaufe Corn which 
 _ Ceres it was reputed the Goddefs of by the Ancieats, isthe é 
 _ Angredient of which is made : tts alfo for the fame Reafun, 
 thac fome call it Liquor, Cereris, the Liquor of Ceres, t 
 | ng 4 It’s 
 
 Set 
 

 
 
 
 
 
 
 J gant & Ws Pte ee Vin jnum pee ‘vin 
 a ‘i tentrionalinm ; 3 b caule” tis made of Barley, 
 ri ries, ufed inftead of Winé-2 It may be alfofaid, 
 
 
 
 
 
 Peas - that i it has this 2 advantage of Wine, that it. may be made at 
 BY oo att times, thati it oan, is more ‘Nomis at mary 
 ea : = eat ey eae at ‘ 
 
 : AEere a are f@ieval fortsoF S its, die 
 
 eee a 6 
 - ff to the different. things they are extragt 
 
 
 
 F Sea 
 
 ot 4 
 
 vena as Wine, Beer, Perry, Cyder, Mead, 
 and many others. . You. are to) ‘chule thofe that 
 
 
 
 
 Mite ‘Sepe J} sy 
 sa inthe ee 
 
 
 
 ‘are clear, of a ftrong. and ‘pleafant {inell, that’ 
 
 Choice, © are. ealily. fired, and. ae not sae to be ted harp 
 a upon the Tafts, | 8 
 
 se ad ‘ i is : - 
 | Good -f - “Thetet. AqnOTs, beings te 
 pf 
 
 
 
 aa 
 at) 
 
 , and: for tifie che Stomaehy help ‘digeftion, expel 
 
 en Pinel exately » heat, 
 
 wiad, alla ythe Chale CRY ‘revi ve the Spirits, ‘pros 
 
 mote the Cireslation ot the “ood. and recover 
 
 recover thofe thatare fallen jnto-alt AD plexy or 
 
 + Strength: ‘They give half-a Spoonful of it, to 
 
 Lethargy, and they rub thelr Wriits, Breaits 
 
 and Faces with it. Thefe Liquors have alfo — 
 
 good Effecis in burnings, if applied outwardly 
 
 thereunto. — ‘Laftly, they make ufe of them in 
 
 ee ee the Palfey, for Contufions,. and other Maladies, 
 
 pi fcretm they diffolveand open the Pores. © %: 
 
 Weffeds. * Thefe Liquors drank to excefS, canfe Dronk- 
 aoa neki - and throw the Blood and Animal Spirits . 
 into an agitation and fearful diforder, and tomes: 
 _ times ki! outright, by deftroying at once the” 
 Oeconsniy of the folid and fluid parts of the bo- 
 dy: The long ufe of thefe Spirits, doth alfo — 
 ors fevecal other forts of Diftempers, as — 
 
 Patarrhs,. neous Paley, renege Sor :Apo> 
 pi ait hod co hae | 
 ee md oS Theta 
 
 i 
 
 l \ 
 
 
 
 i 
 
 ‘wea 
 

 
 
 
 
 
 
 
 
 
 
 PN in AT eR ditrethecuats 
 fire Lik, 
 ity 
 - ites rie 
 q ay F 
 Xi « Re Oe 
 Sy ere % 
 ah 
 
 d Tim 
 
 ce 
 
 n 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  ftitution. | 
 aa Sie 
 Di- 
 NOS OM : a ARR Xx. EMAR KS. mecioaninahiny % , tl | | : ae 
 
 E have obferv’d, in {peaking of Wine, and other => 
 NV Liquors, that their Oily parts, which were grofs | 
 before their Fermentation, by the help of the fame, grow — 
  fabtiland fpirituous 3 and they find a way to feparatethe ~ 
 ~ “fpirituous parts, from the reft of the Liquors, after this 
 manner. . Dee . "Bh tis ag te ae gg 
 ’ -» They fit a large Copper haif full of Wine, and cover it, Zw 10 ex- 
 ie fit a Recipient to it, and having well Clayed the cre- jg¢ Spirits 
 wiles, they diftillicover a {mall fire, to the Confumption = : 
 ‘of a fourth part of the Liquor, which then makes good 
 ‘Brandy 3 but if you would have it yet ftronger, it’s diftil’d 
 ‘over again, either in a Vial with a long Neck, to which, 
 they fi/acover and recipient, ora Serpentine $ for then 
 "the flegm being not able to rife fo highas the Spirit, 
  €ontinues inthe bettem, and they draw off as much flegm, 
 © asthey can from the Spirit, Youmay inthis manner, not 
 only extract the Spirits of Wine, but alfo thofe of Beer, Cy- 
 der, Perry, Mead, and feveral other Liquors; but they _ 
 generally ufe the Spirits of Wine, more thaniany other, 
 | The Indians extract Spirits that are ftrong enough, from Spirits 
 " Rice, Oates, and the Juices of fome Trees. ee drawn 
 “It’s faid, that they doin thofe Countries where Sugar is fiom feve- 
 _ made, diftill many hot and fiery Liquors, from Sugar-Canes, ra} things. 
 which they call Rum, which the Natives ule as much as we Runt, 
 By dO DIdUGY. oo) a. we Co Rm Me 2 Gane is / 
 © §-Trsalfo faid, that they make a very ftronz and fiery Li- Another 
 » quorin Fava, of Rice, and ota thing they call Holomrion, kindof bow _ 
 © ‘whichis much uled in that Country 5 tho’ Boutins pretends, Liquor. 
 it caufes fad and inveterate Difehteries; 1 thould never 
 _ makean end, ifI thould ere dtCacibene chat thofe things 
 that afford Spirits: It’s enough to know,that all thefe Spirits 
 ~  confift chiefly of Oily parts, that are much exalted by vo- *, 
 }  atile-Saits, as before obferved. Indeed, there are fome 
 | Spirits that arealittle more volatile than others, and that 
 | progeeds, either becaufe the matter from whence they are 
 - extra€ted, are more or lefs fermented, or becaule its parts 
 | are more or lefs thin, and apt to be raifed. ) 
 _ The Spirits of Wine, or of other vinous Liquors, bein 
 = taken _-moderately, and rather. out of neceflity, than plea- 
 f= fur’, contribute much to health. In fhort, they hei» Di- 
 | ae oe, X 4 geftion, 
 

 
 
 
 
 
 Bale eens ae WEBI NS SOO OEE Be 5. 2 I 
 
 Na GEO OT TE PET a TP. ee eS apy aca 
 
 hed Ss . A Treatife of Foods esha ao kis Sy * 
 _geftion, by diffolving and attenuating the grofs parts of 
 _ Foods; they being light, are eafily diftributed every where. ~~ 
 They recover ftrength, and give new vigour to the Blood, 
 
 by quickly repairing with their volatile and exalted parts, 
 
 F the diffipation of the Spirits, caufed either by toomuch la- 
 
 e poe therefore, they are proper enough for old Men, infirm Per=" — 
 
 bour, long watching, or fome other Exhauftings: And 
 fons, and fuch as are of acold aad ‘flegmatick Conftitution. 
 "Some make ita cuftom, to give Soldiers. a little Brandy, 
 before they go to fight, and this has no ilEffect ; for the — 
 Spirits of the Wine increafing at that time the motion of 
 
 their Blood and Spirits, gives them more ftrength, vigour 
 
 ~ and boldnefs, to furmount all dangers without fear, — 
 
 “They. ufe hot Spirits, both inwardly and outwardly, im = 
 
 Apoplexies, Palfey, Lethargy, and the like Diftempers, 
 
 for then the Animal Spirits, being burdened with dulla 4 
 grofs Humours, require volatile and exalted parts, which — 
 
 - break and difipate thofe Humours. They ule Spirits out- 
 
 __ wardly for burns, becaufe they open the Pores of the burnt 
 
 part, and make a free paffage out for the fiery particles,cor- 
 
 veyed intoit. It’s alfo upon the account oftheir opening 
 
 the Pores, and diffolving and attenuating that whichob- 
 ~ ftrndts their paflage, that they are good tobe applied out- 
 
 _wardly, for Contufions, and other Diftempers, when there 
 
 isa neceffity of opening and diffolving matters. a ke 
 Spirits taken toexcefS, and too often, produce Effects, 
 quite contrary to what we have beforefpecified ; thatis, 
 
 _ are pernicious to Health. In fhort, they agitate the hu- 
 
 - moursfo violently, by the exceffive motion wrought there- 
 in, that their Oily and Balfamick particles; which were dee 
 figned to nourifhand {upport the folid parts, become unfit 
 to produce that good Bifeét, by reafon of theRarification 
 Which they undergo, in too large a degree; fromwhence 
 anil habicofBedy follows, becaufe its folid parts, being 
 not moiftned and cooled by this Balm, which is requifite — 
 for them, they wither and grow dry,and unfit toaétasthey © 
 ought te do. Thefle Spirits do alfe caufe-other Bvils, for — 
 being received in great plenty into the Brain, befidesthat 
 they make People Drunk, as we hayvefaid before, in fpeak- | 
 ing of Wine, the {uperfluity of flegm there, dilperlins it- © 
 felf afterwards into the. Cells of che Brain, weakens them, 
 and over-burdens the Animal Spirits: Thele Cells, which ~~ 
 
 have Communication with all the parts of theBody, 
 being moré and more foaked with this flegm, bythecome 
 tinual ufé of hot Liquors, and the Animal Spirits.being — 
 
 9 Se ueaga ly. mnote, 4g more burdened, the party grows: * ~ 
 ftupid, and hable to Catarrhs, Gout, and other more — 
 
 _fangerous Diltempers5 asthe Apoplesy, Palfey, and ma, © 
 
 BS 
 ‘. an 
 
 
 
 
 
 

 
 I fhall fay nothing here of {everal’forts of Liquors, that 
 
 * are brought to us from divers parts, but only think it 
 _, enough to fay, that tho’ thoie Liqiors have a better tafte 
 
 - than Brandy, yet that doesnot make them lefs pernicious — 
 
 _ to our Health, when uled to excefs. 
 
 
 
 GA AGP ARV a fee 
 PA OUChocolate. 
 
 %7 OU areto chule that whichis new made, Choice. 
 4. — heavy enough, hard and dry, ofa brown > 
 reddifh Colour, good Smell, and pleafant Tafte.  * 
 Chocolate is nourifhing enongh : It’s ftrength- 004 Efs 
 __. ping, reftorative, and yapt to repair decaytd jets 
 
 | en tt ae Strength, 
 

 
 
 
 
 
 ee Beda ha oe be Pearle r Bod It helps! Di- a 
 _ geftion, allays the fharp Humours that fall upon ~ 
 ~ the Lungs: It keeps dowa the Fumes of the Wine, 
 promotes Venery, and refi fs the soaligaity of 
 pete 4 the Humours. . — 
 a afer , When Chocolate is takeil to excefs, or that 
 “you ufe a great many fharp and pungent Drugs 
 inthe making of it; it heats much, and hinders 
  feveral People to Sleep.” | i 
 e is es . The Cocoe, which is ie Ricci Ingreals ' 
 ent for making Chocolate, as we fhall obferve | 
 by and by, contains much Oil and effential Salt; — 
 as for the other Drugs which are mixt with ity : 
 ee they are all full of exalted Oil and volatile Salt. 
 Tine, A oe Chocolate agrees, efpecially in cold Weather, 
 end Conftt- with old People, with cold and phlegmatick 
 _ san Perfons, and with thofe that cannot eafily digeft 
 fa cele Food, _becaufe of the weaknefs and nicety — 
 of their Stomachs ; but young People of a hot 
 and bilious” Conftitution, whofe Humours are - 
 _ already too much in motion, ought to abftain — 
 ie oun db, or tute it very moderately. © ot 
 
 REM ARKS. , a i Bee 
 
 SHocolate isa’ dry pafte, of a very pleatant Tafte, and 
 
 ‘ much, ufed by the Americans, who fhew'd the way 
 
 ot making it to the Chriftians foon after the difcovering of 
 that Country : However, though we are beholding: to | 
 thofe People for the Invention of it, We have fo far im- 
 proved it by the Compofitions we ule, thatthe Chocolate 
 
 made at Paris is better than that brought us out of Ame- 
 
 vitae The chief Ingredient is the Cocoesnut, to which ~ 
 .~ fome Spices are added, as you will find in ‘the following i. 
 Defcription: i. 
 
 “the way of In order to make Chorotite, they take: the largeft’ and. a 
 making  beft Gocoe-nuts, called the great Carack: Theyroaftthem ~ 
 Chocolatte upon the Fire ina Pan, and ftir them till they are eafily’ 
 ‘ feparated from the Shell ;, then they pound the Kernel, and 
 
 
 
 -. put them as before upon a flow Fire again, till they are 
 
 _ dry enough, but not burnt ; They pound them again-hot 
 ina Brafs Mortar, whofe bottom is heated 3 or elfe they. 
 
 bruife them, as the /zdians do, with an Tron Rowler, up- © | 
 
 ona flag and bas Stone, which the Indians Cail Metalt, or ) 
 | Rie ; 
 
 ee 
 
 
 

 
 
 
 
 
 Up as much gentle heat as is requifite ; and thus they ree 
 i a Kernels into a pafte, that is neither clodded nor 
 - They Ww . 
 -ahot Stone, mix therewith a pound and an half of fine . . 
 _ Sugar, and mix the fame well together, that fo the Sugar fe 
 _ may be clofely united with the Pafte 5 after which, they 
 
 Tes 
 
 LE alec SAGE, Saar 
 
 eer Bet 
 me as set id wg e eee: Bik eres Cae as aie x i: " ig j is 
 Metalt, and under which they put a finall Fira, to Keep 
 
 
 
 ce 
 
 
 
 igh out two poynds of this Pafte, put it upon 
 
 "add a Powder to it made of Cloves and halfa dram of Cine 
 
 
 
 P natfion: Some do likewife mixa littleAmbergreafe andMusk 
 _ with it. When :the whole is compleat, they take off the | 
 
  pafte, and work it into what form they pleafe, and then 
 enay anerienOung 6) ven gemie! aah ayy! 
 You may make feveral forts of Chocolates, according 
 tothe ditferent Ingredients uled, and even the quantity 
 of them. Some mix feveral other Drugs therewith, which 
 we difapprove of, as Ginger and Pepper, becaule they 
 are too hot. — pi a tyekit 
 
 » Chocolate is ufed two ways: It’s eaten as it is, or elfe 
 
 _ they make a very pleafant Difh of it, which is much in 
 ™ yogue,, by, diffoluing it in fome Liquor :.Common Water 
 
 is that which is moit ufed, though others will have Cows 
 Milk, into which they put the Yolks of Eggs, that fo the 
 
 Liquor may as it were lather the more, and’ grow more 
 thick ; Others prefer Almondemilk before this: Some an 
 
 - Emuilion of the four cold Seeds in thehigheft degree 5 and 
 
 y _feme the Juice of Succory, and feveral other Plants = 
 
 
 
 
 
 “ fion,give me leave to tell a Story of a pthifical Perfon,which 
 
 
 
 si 5 See i 
 > ereeie 
 
 Laftly, there are thofe who mix a little Bezoar-ftone in 
 
 their Chocolate, in order to make it more Cordial. We 
 
 fhall net in this place take upon us to tell how it is mads, 
 
 that being known. well enough already. | 
 _. The Drugs which. are uied for the making of Choco- 
 
 late, being full of volatile Principles. You may eafily fupe 
 pofe it will help Digeftion, recover decayed Strength, and 
 
 "Produce 2 great many the like Effetts : It may be allo 
 
 good for pthifical People, provided it be taken in due 
 
 time, not only by reafon of the good Effects we have. 
 
 mentioned, but even becaufe the Cocoe-nut, which is the 
 
 chief Ingredient, and makes up the greateft part of the 
 » Chocoiate, being full of oily and balfamick Principles, is — 
 “upon the account of thofe parts very good for allaying and 
 
 embarafiing the tharp Humours, which are predominant 
 in thofe that are troubled with the Pthifick, and for nou- 
 rithing and recovering their folid Parts. Upon this occa- Story. 
 
 Mundy a London Phyfician knew, and mentions himéelf, 
 
 _ évenin his Treatife of Foods, when he fpeaks of Chocolate. 
 
 The Patient was in a mulerable condition, but taking tothe 
 gent os ee Mae — fapping 
 
 
 
 

 
 | fips sy Thocdeie?, he recoveraty ina eee time 5 but 
 
 amon, ufually drink a great Glafs full of Water before they 
 \ take it; after which, they’ forbear drinking, any’ wae e 
 
 _ Eymology, 
 
 Choice. 
 
 - water, and hath a pleafant Smell when it has - 
 
 _.and Fancy more quick, and People brisk that | 
 drink it: This laft Eee. has been obferved, 
 
 wing any. 
 
 ; motes Digeftion, allays the Head-ach, fupprefles © 
 the Fumes caufed by Wine, and other fj pirituous 4 
 . Liquors ; promotes Llrine and Women’s Terms, 7 
 
 
 
 veoh 
 ange Ne at 
 
 
 
 
 
 what is more extraordinary is, that his Wife in complae . 
 cency to her Husband, having alfo sna her felt 
 to fup Chocolate’ with him, bore afterwards feveral Chile 
 dren, though fhe was looked ‘Upon befere Hide cae of ha- 4 
 
 ~ 
 
 _* ~ yately, it alfo does bad ones when taken to excefs, or mixt 
 ' with'too many fharp Drugs ; for then it caules confidera- - i 
 
 Tf Chocolate produces good Bffelts, when ufed moter ; 1 : 
 
 ble Fermentations in the Humours, and heats much ; and — 
 therefore is not good for bilious People. It ‘alfo hinders. a 
 People to Sleep, becaufe its exalted Principles. caule too 2 
 great a Rarification in the Humours. i 
 
 ‘The Spaniards, among whom Chocolaie is -very cio ‘| 
 
 
 
 for an hour and half, or two hourse q 
 
 Chocolate is an Indias Word, coin pourded of. Choe Sonus, : 
 Sound, and Ave, Atle, Agua, Water ; becaufle they com: 
 monly make ufe of Water to prepare Chocolate with,and 4 
 make a little rufling withean Inftrument called a Chocolate- | 
 fick, igncties is made a of to ftir it with. - 
 
 
 
 | CHA Pe _ me 
 : Of Coffee, ae Sy 
 -O U are to chufe’ that Coffee which ig. 4 
 
 new, well cleared of the Husk, clean, of © 
 a middling bignefs, plump, of a dark. grey, that | 
 isnot mouldy, that hath not been wet with Sea= © 
 
 _ been dried. a 
 Coffee fortifies the Stomach and Brain, pros | 
 
 opens fome Peoples Bodies, makes the Memory © 
 
 fay’ they, by the Shepherds of Africa, who took am 
 notice, that before Coffee was ufed, and that 
 their Sheep fed upon this kind of Pulfe, that 
 they at aban tee ae ik ‘The 
 
 
 

 
 
 
 
 
 
 
 ya of : Coffee: oe 317 
 
 Bes “The nfe ue Coffee to. excels makes People lean, 42 effetts. 
 
 ee hinders them to Sleep, debilitates their Bodies, 
 
 _ fappreffes venereal Inclinations, and produces {e- 
 
 i veral other the like Inconveniencies, 
 
 - Coffee contains much Oil and eflential Salt. Principles, 
 _ It agrees when moderately taken, efpecially rime, Age, 
 @ in ‘cold Weather, with old People, with fuch as 2x4 Conftie 
 are. phlegmatick, and thofe who are-fat and cor- 
 . pulent ; but.’tis not fo proper for bilious a 
 
 . _-melancholy Perfons, or. thofe who ters thi 
 
 7 ba hot Blood. 
 
 REMARKS. 
 
 NOffee, isa Giial) longifh Fruit, furromnded with” a 
 ay woody . Husk or Shell, that is indifferent hard s. 
 a when the Fruit is feparated “dae the Husk, it divides OF 
 it felf into two hard and yellowifh parts, fach as you: find 
 _ them in your Druggifts Shops. — 
 ~~ «<The Tree which bears Coffee snows plentitully i in Art 
 : Be the happy, and efpecially in the Kingdom of Yemen, 
 ‘and even according to fome Authors about Mecca. Fobn 
 - Banbine defcribes this Tree and Fruit, in his Univerfal A7- 
 flory of Plants, under the names of. Ban, Bon, Buna, Bunne, 
 Bunchos. _ 
 : ‘Coffee hath feveral Names, according to the feveral Different 
 Countries where ’tis uled. The Germans and Englifh call Namen. . 
 - it Coffi or Coffee ; the Turks Chaube, or moft commonly 7 
 _ . Cabue 3 and they give thofe publick places where it is drank 
 othe Turkifh Name of Cavebannes, which the French have 
 _. imitated. It’s faid, that the Mafters of thefe Cavebanntes 
 in Turkey have Vocal and Infirumental. Mutick for. the En- ; 
 f tertaininent of their Cuftomers. — 
 ‘They dry or roaft the Coffée-berry over a flow Fire, and 
 takeas much care as. may Des, that it be done alike every 
 where. When it has attained to a brown or yellow Co- 
 lour, they grind it to Powder, and makea Liquor of it 
 _ that is fo well known, as not to need a ape eee of it 
 ~ in this: place. 
 The Turks, Arabians, and feveral other Raftern Nations, 
 who @re forbid the ufe of Wi ine, have for many Ages made 
 ~ ufe of this Liquors and ’tis grown fo common for fome 
 Years paft throughout Europe, asin France, Holland, Eng- 
 land, and feveral other places, that the Streets are full of 
 ie €oftee -houfes, which ferve, as 1 may fay, for a place of 
 -« Rendezvous for moft Peoples and ye hey can never 
 Ve want Coat . 
 
 ax 
 
 AICS 
 
 te Tea 
 aan ; a 
 : S , eee 7 
 
 
 
 
 

 
 Ste ine Haas a 
 » sei % An eS 
 216. 
 A . oy 4 
 oe ze . > ¥ z 
 . 
 \ TT 4 
 
 Pr 
 
 -More exquifite Tafte.  _ 
 
 
 
 Caen eee ee ere a ee kw age aauieaie Oe NR a 
 hie uN une ' . @, HX ee i Rs dct ¢ wa eae ee 
 _I¢’s pretended, that Coffee makes a much imore delici> 
 ous Liquor in thofe parts where it grows, than it does itt a 
 our Countries. Dottor Bernier, a Perfon well known upon 
 
 the account of his Travels, fays, that not liking the Coffee 
 which he met with in divers places, be found that of Ara- 
 
 Bia the happy {0 good, that he took five or fix large Difhes © 
 
 of it ina Day with much Pleafure : Indeed, It’s poffible, 
 
 _ that the Coffee, by being tranfperted, may lofe fome vo" 
 -- Yatile and exalted Parts, which contribute to. give if 2 
 
 When Coffee bath been dried, its Salt becomes a little x, 
 
 hore alkaline, and its Sulphurs are more exalted than they — 
 
 ‘Wete 3 and that is it which makes it then havea ftronger — 
 and more agreeable Smell than before. This fmall Calci- ~ 
 
 nation makes alfo its parts fitter for producing thofe — 
 
 Effetts we have attributed to Coffee. It fortifies the Sto- 
 
 mach and Brains, by its volatile and exalted Principles, — 
 
 which divide and attenuate the dull and grofs Juices they 
 meet with in their way. It helps Digeftion, by sar ye 
 
 the grofs and. vifcous parts of the Foods, with its oily a 
 
 alkaline Principles. Laftly, It fuppreffes the Fumes. that 
 proceed from excefs of Wine, by binding and precipitating 
 
 - the fame down along with it. In fhort, as thefe Vapours 
 
 are acid ; and that Coffee, as we have oblerved, becomes 
 Alkaline, by a kind of Calcination it fuftains, it’s eafy to 
 
 -. apprehend its efficacy in operating upon thefe Vapours, _ 
 and precipitating of theme , NOE a 
 Coffee drank to excefs is at leaft as pernicious as the mo-~ ~ 
 -derate ufe of it is wholefome to many Perfons. ThelIncon. ~ 
 
 _ veniences in this cafe which do attend it are, that it hinders 
 
 People to Sleep, makes them lean, fapprefles venereal Inclis 
 
 nations, and enfeebles the Body ; and the reafon is, becaufe it 
 does then rarify, and throughout attenuate the Humours, - 
 and caufes extraordinary Fermentations therein, which af-. _ 
 
 terwards deprives the fluid and folid parts, of thof Spirits 
 
 nar 
 
 they had occafion for, in order to perform. their ‘refpe@tive - 
 _ Offices 5 and hence it is, that many Perfons that have been — 
 
 ‘ufed to drink too’ much Coftee, become infirm, and parali-. 
 tick, as Willis, and other Phyficians, have obferved. 
 
 ' They have made a Liquor in France of dried Rye,a lite 
 tle grounded, that is fomewhat like Coffees Beans alfo and 
 
 _ Barley, as well-as feveral other Seeds, prepared after that 
 - manner, will ferve the fame turn 3 but none of them 
 
 at 
 
 4 will do as well as Coffee. re 
 
 . < 
 
 ha 
 
 «& 
 
 Oe aed } “ : r ere 
 Ly rt oT See AAs “\e ¥ See ee aN 
 i ¢ ; n a ive DA, : De yes Wik 
 j . i * . Cc BH : ; 
 i J PE Aa x 4 ra 
 BS tig & wy Seige eared! a 
 

 
 
 
 ae ag! eed 5 
 oo } : ‘ 
 9 2 Sesh cee ae f € OF re pa 
 - a ae he ed” 3 Saas = - 4 | staf z 
 y - - ‘ * 
 08 ag op NOL AL CAs gee 
 bape? Che «| 
 < ¥ 4 v , 4 2. a 4 + ns 
 ° , 4 
 
 7 OUWare to chufe that which is new, the Choi 
 Leaves green and wholfome,and of aViolet - | 
 Smell and Tafte. You fhould keep it in Glafs, © 
 or Boxes welt ftopt up, for fear it may otherwife | 
 
 _tofe much of its good Smell and pleafant Taft: 
 
 _ It’s good for the diforders of the Brain and $904 Ef 
 
 - Nerves: It refrefhes the Spirits, fuppreffes Va-!°"* 
 
 ' pours, cures the Head-ach, prevents Drowzinefs, = = 
 
 - helps Digeftion, purifies the Blood, provokes. 
 
 - Urine, and is good: for pthifical and {corbutick _ 
 
 liable salons sata re lala “Wilt aaa ee 
 
 We do not find-that Tea produces any ill 2 Efeés. 
 
 Effects ; however, it may, iftakentoo liberally, = 
 
 make the Blood grow alittle toofubtilh - = 
 
 Te contains much exalted Salt, ard volatile Oil. Principles. 
 
 It agrees at all times, with any Age and Con- 7m, Age, 
 
 
 
 
 t 
 
 
 
 and Conftie 
 S84 018 
 
  ftitution. © ts; 
 Re eee 
 
 | A $ we are ready to follow that which is good in the 
 £ the manner of other Nations living, we have not. itis 
 - negleéted the ufe of a Liquor, which many of the eaftern st 
 People drink, and prepare with the Leaves of Tea, infu- 
 fed hot into fome Liguor, fuch as Water or Milk, till the. 
 Liquor has acquired the Tinéture of thefe Leaves, and a 
 pleafant Tafte and Smell. ; | 
 - The Leaves of Tea are oblong, fharp-pointed, {mall, 
 alittle dented on the fides, and of a green Colour: They | 
 grow upon fmall Shrubs, like enough unto Myrtle, and = 
 _ without any Diftin&tion in a poor aswell asfatSoil. The 
 | Chinefe, Faponeze, and Siameze, among whom this Shrub 
 is very common, gather its Leaves in the Spring, while 
 "they are yet fmall and tender, and when they are dried, 
 _ they export them into foreign Parts, | oe eo 
 | The Fapoweze do allo very carefully cultivate another Chas, on 
 Kind of Tea, called Chea, or Teha: The Leaves are like yep,- ce 
 - thofe of common Tea, but {maller, of a more bright green, 
 ‘inclining to the yellew, and of a much WEN ae 
 
 
 
 
 
 
 eer ik, 
 
 
 
 a 
 
a See © oe 
 riaebo me. fs K > a 
 Tele Vos aah eee ~%; 
 ” heer fs > 
 a Pw > Yee - 
 ‘ = 
 
 a 
 
 
 
 ey, 
 << 
 
 
 
 _. their way ; and for that reafon, the ufe of them isgood 
 - for pthifical Peoplee ae Ae ee 
 It’s faid, thofe who commonly make ule of Teainthofe 
 
 _.. Countries where it grows, are never affliéted with the _ 
 Stone or Gout : Indeed, we do not find they who fre- 
 quently drink it among us, reap the fame benefit by its 
 
 perhaps becaufe they do not fend-us the beft, or if they, 
 
 do, Time and the leagth of the Voyage, makes it lofe i 
 
 Ass aanuch of its. Vertues = 47 . Pe ae 
 @ibep  .. Lhey prepare a quantity of ether Drinks of Juniper- 
 Dri ys “berries, Anifeed, Fennel, Coriander, or jaftly, of the 
 me" Leaves of Betony, Sage, Rofemary, and feveral others, 
 which ought to be {uited to the Conftitution and Ail- 
 
 - ments ef thole they are prepared for; They are made afs — : 
 - ter the fame manner as Tea is, and are drank with or 
 : without Sugar. EEN cane a koe Rie: 
 Maiden» . Ehey have alfo for fome time paft made ule of Maidens _ ; 
 fair Teg, bait and the like Herbs infufed in hot Water, and drankit — ’ 
 py ? like Tea :. Thefe Drinks are moiftning and pe@oral 5 
 
 
 
 
 
 sa . they are alfo well tafted enough, and are at leaftaswho 
 ; Porte as Teas’) RO 9 A oh es Gas 
 ‘ p fi ; * 
 
 ru, 
 nt 
 we + 4 
 
 f 
 
 x 
 4 
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 Fa SN te pA eae , i . ws eaire ‘ 2 
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 > b 2 I 
 
 i Sen a kd Be wi? : 
 ~ ‘ - x 
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 Fi s ’ ‘ y f erry é 
 heh Po We y ere aoe | $ . :. 
 ‘ Uy " . : . > T 
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 has r 3 
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 3 1 t Beer ? 
 209 _ Beet 0%, 
 249.3 Berra 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 age Horns, Piles fc ae Oe ae s “ 3 ee 
 1 6, 137) 195 142. Brandies or Spite e 
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 se wai Gates 6 
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 pag: id | Bugloffus igh FS Ne 
 14) Burnes ages aa ae REPOS ee. 
 bs FOL: Burrage and es | ape 
 ee 293 cs Butter — ak ie “ PS ee 
 ET cat Busrersmile a 
 Armeniace ly ae 15. Buyn rin : 
 Artichoaks yl, Moat ae Mg as " 
 
 
 
 * « r \ ~ Capers 
 pa ( Pa’ f 
 ol « e * » 
 { nid 
 

 
 
 
 + Chefaiits — 
 Chickens 
  Chick-Peafe 
 
 Carts 
 
  Courbaria 
 Cow 
 
 © capers Bie 
 
 € ape Burk and Root 
 RG apart as 
 ie Cappares” : 
 
 ‘ O84 
 AN 
 
 Cc : 
 
 eB cae anne 
 
 Cerafus 
 ce 
 | Cerevifi 
 
 Cervus 
 Chaa 
 
 “Chervil 
 
 Cherries 
 
 ; Chicorium . 
 
 China Anife 
 
 Cinara 
 
 Cinnamon 
 HC elamsheege a 
 
 Citrons — 
 Citrum 
 
 Sh LOVER a 
 
 Cod 
 
 : _ Coffee 
 
 4 Os olumbus 
 
 Co: iander feed 
 €Coriandrum 
 
 Cornlus 
 —Coturnix: 
 
 Crabs 
 Creffes 
 Crocus 
 
 ue unboe 
 Gucumber- fee 
 
 Cuiw bira 
 Cundulus 
 
 ¢ ; 
 
 , we APS | Filbert-tree — 611 
 Pete Cee Foods prepared of Ania 135 || 
 78 ‘Fordeum Tor cae ok ae , 
 
 
 
 re: es, ways of livi 
 ae ee os Divinun Nedar 
 oh Dorcas 4 
 oe Draco 
 “309 Drinkables 
 el 171 “Dack- 
 
 
 
 
 
 “HONS Bo Beast er a. 
 meso ‘Eperlanits: sa rs 
 * Cale Ergtbrinas | Wiml a Aen ee 
 
 
 
 “422° ‘a Tallon Deer 
 . ae” Fenovillene 
 + han 316 Ficedula 
 pals ge ea 
 i 12s UF age 2k cane 
 (426 Filberts 
 
 
 
 
 
 
 
 
 
 ret 94 ee 
 joi he Alerita ee Ae 
 ODE Gullinggo yk ae 
 1 a es tid. peg he ee 
 
 re 
 
 pS ae “Ginger CO Ot F208 
 176, Gudtfnapper \ 2098) 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 ; Goofderries 
 p agit ant Dace hay 
 
 a * no 2 
 ‘e. Ree, 
 % ca ibavia ; , 
 
 bpp Glands. Wwe 
 her Esai 
 
 
 
 A Cc 
  Lablyca 
 Land My 
 | Lumprey a 
 ~ Lapwingand Plover 
 bark ei : 
 Lecks Ned 34 a 
 
 ‘ai 
 
 BTs 92) é 
 
 “Mackerel 
 | Macrenfe 
 Maialis. 
 Mala Cononee ae is, fia 
 
 /Malum eae me 
  Marjoram 
  Marjorana 
 
 Mays 
 
 _ Mecontum a oneal 
 
  Medlars ie e 
 
 Mel, : i 
 
 ae Melancoryphys ere 
 
 | Melon-feed 
 
 Mer ula 
 — Mefpilus 
 
 2 Milles “ 1 
 
 \ Miltes-Bread, &c. 
 _ Mik, 
 
 : ed abty 
 
 
 
 A ‘Aseroons 
 Mace — 
 
 Mala Punica 
 
 Meleagrides” 
 Melo 
 Melons 
 
 Mentha 
 
 Milinm 
 
 7t 
 ‘their’ different forts, 
 +176, 180, &c. 
 
 ie 432 
 
 Mineral- Salt 
 4 42 
 
 Mint 
 Moorhens 
 Morum 
 
 _ Mulberries (white) 
 vrs sige 
 Mufeles 
 
 Ye \ eet, 
 

 
 
 
 
 
 
 — Mafeulas 
 | Mufbrooms 
 se e . — Muflard oe 
 a ao ae an Mut 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 x Artin Perea’. 
 ea a ERGRE ot Rapes 107 « Perdag e * 
 Gal Nicotiana SE OO ReMaeae 
 Boa Nigar’ Ca ae Bb ey 
 ees A ale Se ade 
 EN hak We See ae 
 grid ee  Nuimeg- on hos ng a etek 
 Se Nusfhelts ae ae BS eae ee lanus 1 Manos 
 \ Nut-tee. x rey 
 na oh) Nux ox mofehate a . 120 Pheafant 
 oa —  Picbolines 
 ~ Pidgeons 
 : cereal es Pipe= 
 oan ‘Enowelit ype 305, Pilchard 
 ALF Oil of Anonds SE AGe Fimpinelia 
 NS et OfF O00, OP NREL, ede. penis 
 ee OF Muftard te J BS Pipe 
 + SY ge OUlers ily ia. O04 ee 
 OS Olea Ge sk ny eae Paco : 
 iw 2 Olives! } 63 Piftacia Shack 
 - » Olive-leaves, and Gan “85 Plaife aad ie ae 
 bean Onpbagomeli ‘VO Sd 306. Planpapher isin 2 3 
 Onions i OS a OP 
 Opinii oe ky Ss ROTI SE ae tee aia 
 Orange- gwen. 235 Porca Ae gee 
 - Orange-peel. ag Porcelana. 6 
 me le Oranges e | ete aes Porcellus’ 2 .. sxcueea 
 Ota Ortolan cote” ay DUR PONT ama we 2s a 
 Ee Ou ee Oe , 
 rae ect QUIEN NS aoa tp B20 POtagges ani eae hs 
 COUR tag Reel. Tk Precocia Mit oS 
 Bor) OXAHS = ee 85. Pumpkin-feed, end oft oe: 
 us Oxen Es Ok 2 PR tea 
 Oxicrat — ) 5298 Purflain — ) 
 Oximel Pe Oh ets os : 
 
 BATS ae 
 
 
 
 
 
 HOR 
 
 eee ‘ . Se a = ty 
 : K ae 4 Pali j ‘ 
 | ; ae P an Fees 4 
 
 : | | | on eS " N X \ 
 
 : | ; ; 4 = oe * 7 
 
 ‘ x 
 
 
 
 
 
 
 
 ae vee vy 
 
 ange ee 
 i te eh Vaid oo 
 Patfley See 
 | . see | Dreger: 
 
 ? 
 

 
 
 
 
 
 
 
 hilfieny eS : 115 
 Qhinces ob Ch ee, abeep 15@ 
 a ie AGRE RB Staph 7 117 
 Meno ee gy oy , SRirres or Skirwort 11 
 ni we Rie EE aR Sage pert 239 
 ae Soe 252 
 . ore ON BIg. Sota. : 43 
 a alee "Ese Sorrel Co eit A Oe, 
 t. Bae 259 ‘Sparagrafs Ae 
 . Raw. 165 Sperma Ranarum — 269 
 _ Kispient 106 Spinage oN 96 
 Rama a Ween 3, oy ROD’, StAP 2 167 
 Be hap? te, * kil are ' Starling 212 
 * Rae: feed Strawberries 7 
 Raphanus vie phan Raf — Strawberry-wine & 
 ay  canus ree 308" Syrobsli” St 
 4 / Rapunculus 107) ‘Sturgeon » 245 
 _ Rafberries ~ 8 Sturnus 212 
 _ Rafberry-wine 9 Succory 79 
 é Dead’ flowers ib, Sugar 128 
 © Ratafiar , heed ee and ‘Sugar-Candy 
 Rice coe i 130 
 Rie 4 GO.e Sus 156 
 ‘Ring-Dove ee oh, Sites Bread 9) 
 : raat or Wild-Roe 164. 
 - Rubellio SEG e - te 
 _ Runner — eo TS 2. 160 me “a 
 * Resieuls. | oe 2 ey Ac Abaccum 294. 
 ee ge ware a Tarragon «88 
 HY ay fee te Ae ay PEt 154 
 : NAfiron Pale Tee ee 319. 
 * - Sajiftarius 71> deal? 220 
 Salmon a _ 241 Tench 233 
 . Sater. x 138 Teftudo 272 
  Sanguiforba 86 FT hornback 258 
 . Sarda 249 _Thumus 94 
 Savory 94 Thungus 263 
  Saxifrage, or Goatfbeard 110 Thyme 93 
 Scolymus 75 Thyfus 157 
 _ Scomber (245° Finca 6235; 
 _ Scorzonere ) Alt + Tobacco’ 294 
 Scropha* 155 = Tortoifes 269 
 - Sea.Cucumbers 30. Fragopogon 1iT 
 Sea-Mufhrooms 192 Tricoccum 44. 
 _ Sea-Pomgranates ~27 Trigle 261 
 ~ Sebanfcou 301 Triticum 70 
 Sebefes-Wine 302 Trous 235 
 Secale 79 «Trutta ~ 236. 
 _ Service- Apple - 42 Tunny 262 
 Lie. eet ty ne Ce ah 3 
 
 
 
sho 
 FurkeyoCock 
 
 Durkey-W heat 
 Fyrilee Dove. 
 
 *% 
 
 Vi 
 Eal 
 
 Verjuice 
 
 Werres Sytvasicns 
 Winegar 
 Weanellus — 
 Vinous-Mead 
 Vinum Hor descents 
 Wirgin-otl. 
 - Witis ma 
 Witujas 
 
 
 
 
 
 INDEX. 
 
 ‘Uva Crifpa 
 
 | ee re. 
 
 7 ia 
 
 
 
 Urogallus 
 Uuape a 
 
 cee wa 85 & ra =| 
 edn cre 28) 7 
 Wild-Boar rane A 
 
 Wild-€ucumbers 
 
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 p-* 3 
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 + 
 

 
 
 
 = 
 
 s newly Publifhed, and Printed 
 
 
 
 
 
 
 er Paftoral, by Mrs §. F. Pricets6do 
 2 Tutus Cantharidam in medicina ufas internus, Edie 
 tio altera priori Locupletior & Auétior. Per Foannem Gree- 
  wevelt,M. D. or the Additions alone = Nae? 
 3» Sermons preacht by the moft Reverend Father in. 
 God, William Sancroft, late Lord Archbifbop of Canterbury, 
 with fome Remarks of his Life and Converfation. ; 
 
 _. 4 Sermons and DifCourfes, Vol. 2. by Nathaniel Whalley, 
 
 - Reétor of Broughton. . | ae 
 
 “4. PDOEMS on feveral Occafions 5 together with 2 
 
 
 
 
 
  Fireb, and Caithne/s, &c. Dedicated to his Grace the Do 
 of Hamilion. By fokn Brasd. | aes 
 |. 6 ColleHaneg Medica, the Country Phyfitian 5 or 2 
 choice Colle&ion of Phyfick, fitted for vulgar ule. Toi - 
 _ which are added, Philaxa Medicina, being 2 Cabinet of 
 _ fpecifick, feleét, and praétical Chymical Preparations, made 
 ule of by the Author. | | : 
 _ 9. As Anfwer to a Letter of Mr England’s of the Parifh 
 of Sherbone, fent to Mr F. B. upon the occafion of his lea- 
 ving the Meeting-houfe, and joyning himfelf in Commu-' 
 nion with the Eftablifh’d Charch. By #. Lacey, Vicar of 
 e Sherbomes 0) en Lone 
 
 _ _ $. Pool’s Annotations on the Holy Bible, with Mr Clark's 
 
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 * Much Correéted. Folio. : ai 
 | _g. Philips's New World of Words 3 or an Univerlat 
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 -__ and Derivations of all Words from other Languages, &«.. 
 
 ’ _. The fifth Edition, with large Additions, and Improvements 
 
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 —s«x0, Syftema Agriculture, ‘The Myftery of Husbandty dif 
 
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 | 11. Archbifhop Uper’s Life, and Letters, Publifhed by 
 
 Dr. Parr, his Grace's Chaplain. | | 
 
 12. Archbifhop Ufher’s Sermons. 
 
 13. Bithop Hopkin’s Works. 
 
 14. Fofephus’s Hiftory of the Fews, Folio, | | 
 15. Love's whole Art of Surveying, and Meafuring of 
 Land, madeealy ¢ With plain and pragtical Rules, how 
 
 | | ; te 
 
 oo yi A 
 
 
 
 
 
 
 > om Lf aa 
 for ie 
 aaa ee ‘ 
 
 . .'§. A New ‘Defcription ‘of Orkney, Zetland, Pightlasd, : : i 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 to! rre y, protrad, 
 of Land *ahaoevers 
 
 
 
 '» with Cuts, . 
 "18. Lommancang cr His 
 19. Calvert As 
 20. Dr. Do Sermons, “oe 
 21. Ellis’s Englifh School, 4to. 9) . 
 22. Miracles perform’d by Money. aa Paras me Os) Sa 
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 24. Happy Union ecw Englandand Holland, pens ? ae 
 25. Lord Shannon’ = eae to an Raa Acquain- | 
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 § 26. Markham’s MaRerSplece: gto. | iS a a 
 ; als, Wee why a Proteftant Mhould ‘not torn Par ie 
 
 5 ALO. a a 
 “28. Richs’s Epifties to the feven Churehes, Ato.” 
 29. A Satyr againft Hypocrites, 4toe Oe. 
 3c. Keligio Militts, 4to. Pe 
 31. A Treatife of Taxes and ‘Cantviintion®, Seah ekerer fl 
 32. Archbifhop Cranmer’s Judgment | on. the Holy =n 
 _ tures, publifnt by Dr. Gee, 4to. ~ ee 
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 : 35° —— His Dilquifition of the final Caules of Natu- ane. 
 
 “tal ess Sv0. ca 
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 Re ae Experimenta obfervationes Plyfiea. “With 20 
 
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 Aes 
 <a 
 
 
 
 
 
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