CENTURY I. 33 



sugar, and a little spice, spread upon bread toasted, 

 is an excellent nourisher : but then to keep the oil 

 from frying in the stomach, you must drink a good 

 draught of mild beer after it ; and to keep it from 

 relaxing the stomach too much, you must put in a 

 little powder of cinnamon. 



53. The yolks of eggs are of themselves so well 

 prepared by nature for nourishment, as, so they be 

 poached, or reare boiled, they need no other prepa 

 ration or mixture ; yet they may be taken also raw, 

 when they are new laid, with Malmsey, or sweet 

 wine : you shall do well to put in some few slices of 

 eryngium roots, and a little ambergrice ; for by this 

 means, besides the immediate faculty of nourishment, 

 such drink will strengthen the back, so that it will 

 not draw down the urine too fast ; for too much 

 urine doth always hinder nourishment. 



54. Mincing of meat, as in pies, and buttered 

 minced meat, saveth the grinding of the teeth ; and 

 therefore, no doubt, it is more nourishing, especially 

 in age, or to them that have weak teeth ; but the 

 butter is not so proper for weak bodies ; and there 

 fore it were good to moisten it with a little claret 

 wine, pill of lemon or orange, cut small, sugar, and 

 a very little cinnamon or nutmeg. As for chuets, 

 which are likewise minced meat, instead of butter 

 and fat, it were good to moisten them, partly with 

 cream, or almond, or pistacho milk : or barley, or 

 maiz-cream ; adding a little coriander seed and cara 

 way seed, and a very little saffron. The more full 



VOL. iv. D 



