392 HISTORY OF 



vii. The Operation upon the Aliment itself, for the 

 Insinuation thereof. 



The History. 



1. The vulgar reproof touching many dishes, doth rather 

 become a severe reformer, than a physician ; or, howsoever, 

 it may be good for preservation of health, yet it is hurtful 

 to length of life, by reason that a various mixture of ali 

 ments, and somewhat heterogeneous, finds a passage into 

 the veins and juices of the body more lively and cheerfully, 

 than a simple and homogeneous 1 diet doth ; besides, it is 

 more forcible to stir up appetite, which is the spur of di 

 gestion. Therefore we allow both a full table, and a con 

 tinual changing of dishes, according to the seasons of the 

 year, or upon other occasions. 



2. Also that opinion of the simplicity of meats without 

 sauces, is but a simplicity of judgment; for good and well 

 chosen sauces are the most wholesome preparation of meats, 

 and conduce both to health and to long life. 



3. It must be ordered, that with meats hard of digestion 

 be conjoined strong liquors, and sauces that may penetrate 

 and make way; but with meats more easy of digestion, 

 smaller liquors, and fat sauces. 



4. Whereas we advised before, that the first draught at 

 supper should be taken warm ; now we add, that for the 

 preparation of the stomach, a good draught of that liquor 

 (to which every man is most accustomed) be taken warm 

 half an hour before meat also, but a little spiced, to please 

 the taste. 



5. The preparation of meats, and bread, and drinks, that 

 they may be rightly handled, and in order to this inten 

 tion, is of exceeding great moment, howsoever it may seem 

 a mechanical thing, and savouring of the kitchen and but 

 tery; yet it is of more consequence than those fables of 

 gold, and precious stones, and the like. 



6. The moistening of the juices of the body by a moist 

 preparation of the aliment, is a childish thing, it may be 

 somewhat available against the fervours of diseases, but it 

 is altogether averse to roscid alimentation. Therefore boiling 

 of meats, as concerning our intention, is far inferior to 

 roasting, and baking, and the like. 



1) Roasting ought to be with a quick fire, and soon des 

 patched, not with a dull fire and in long time. 



8. All solid fleshes ought to be served in not altogether 

 fresh but somewhat powdered or corned ; the less salt may 



