384 HISTORY OF 



tion, because each of these have their diseases, which unless 

 they be cured, will have influence upon the principal mem 

 bers. But as touching the prolongation of life, and repa 

 ration by aliments, and retardation of the incoction of old 

 age ; if the concoctions and those principal bowels be well 

 disposed, the rest will commonly follow according to one s 

 wish. 



3. And as for those things which according to the different 

 state of every man s body, may be transferred into his diet, 

 and the regiment of his life, he may collect them out of the 

 books of physicians, which have written of the comforting 

 and preserving the four principal members ; for conserva 

 tion of health hath commonly need of no more than some 

 short courses of physic, but length of life cannot be hoped 

 without an orderly diet, and a constant race of sovereign 

 medicines. But we will propound some few, and those the 

 most select and prime directions. 



4. The stomach (which, as they say, is the master of the 

 house, and whose strength and goodness is fundamental 

 to the other concoctions) ought so to be guarded and con 

 firmed that it may be without intemperateness hot ; next 

 astricted or bound, not loose ; furthermore clean, not sur 

 charged with foul humours, and yet (in regard it is nourished 

 from itself, not from the veins) not altogether empty or 

 hungry; lastly, it is to be kept ever in appetite, because 

 appetite sharpens digestion. 



5. I wonder much how that same calidum bibere, to 

 drink warm drink (which was in use amongst the ancients), 

 is laid down again. I knew a physician that was very 

 famous, who in the beginning of dinner and supper would 

 usually eat a few spoonfuls of very warm broth with much 

 greediness, and then would presently wish that it were out 

 again, saying, He had no need of the broth, but only of 

 the warmth. 



6. I do verily conceive it good that the first draught 

 either of wine, or ale, or any other drink (to which a man 

 is most accustomed), be taken at supper warm. 



7. Wine in which gold hath been quenched, I conceive, 

 would be very good once in a meal ; not that I believe the 

 gold conferreth any virtue thereunto, but that I know that 

 the quenching of all metals in any kind of liquor doth 

 leave a most potent astriction. Now I choose gold, because 

 besides that astriction which I desire, it leaveth nothing 

 else behind it of a metalline impression. 



8. I am of opinion that the sops of bread dipped in wine, 



