A HARD-WORKING DIET. IOI 
much good and firm nourishment. But the same is of a hot 
and ebullient nature, and therefore I advise young men and 
such as are of choloric natures and hot temperament to 
refrain from the use thereof, for unto hot natures they are 
hurtful, and greatly offend the head. 
Prawns and shrimps are of one and the same nature; for 
goodness of meai they excell all other shellfish, They are 
of zood temperament and substance, o a most sweet and 
noi ot hard concoction, and of excellent nourishment. By 
reason of their moisi and calorisical nature they proritate 
Venus : they are convenient for every age and constitution 
of body, if the stomach be not too weak. The prawns and 
shrimps of Severne excell all others of this kingdom. 
Or FRESHWATER FISH. 
Prawns. 
Shrimps. 
The trout is best, of a somewhat cold and moist tem- Trout. 
perament, o* an indifferent soft and friable substance, of 
pleasant taste, easy concoction, and good juice. It yieldeth 
somewhat of a cold nutriment, very profitable for them that 
have their liver and blood hotter than is convenient, ihere- 
fore it is with good reason given to them who are in fevers. 
Trout is good food for every age and constitution of 
body, except for the phlegmatic who have cold and moist 
“stomachs. The smaller trout are best. 
The pike is somewhat of firm hard substance, and Pike. 
therefore a little harder of concoction than the trout. It is 
pleasant meat, and giveth good nourishment. I. is agreeable 
to all, specially the young and such as are by constitution 
choloric. Pickrell is the young of pike. It is easier of 
concoction, pleasant of taste and goodness of juice, (in my 
judgement) zanks with trout, and to be given to invalids 
(only river pickrell). That taken in meers, or muddy water, 
is somewhat excremental and hard o: concoction. 
Perch taken in pure water is of white and pure substance, Perch. 
for taste and nourishment equal to trou’ or pickrell. Perch 
is usually sauced with butter and vinegar; but adc thereto 
the powder of iutmeg, which to this fish is very proper, it 
