34 NATURAL HISTORY. 



handling of alimentation we reserve to the due 

 place. 



We have hitherto handled the particulars which 

 yield best, and easiest, and plentifullest nourish 

 ment ; and now we will speak of the best means of 

 conveying and converting the nourishment. 



55. The first means is to procure that the nourish 

 ment may not be robbed and drawn away ; wherein 

 that which we have already said is very material ; to 

 provide that the reins draw not too strongly an over 

 great part of the blood into urine. To this add that 

 precept of Aristotle, that wine be forborn in all con 

 sumptions ; for that the spirits of the wine do prey 

 upon the roscid juice of the body, and inter-common 

 with the spirits of the body, and so deceive and rob 

 them of their nourishment. And therefore if the 

 consumption, growing from the weakness of the 

 stomach, do force you to use wine, let it always be 

 burnt, that the quicker spirits may evaporate ; or, 

 at the least, quenched with two little wedges of gold, 

 six or seven times repeated. Add also this provi 

 sion, that there be not too muchexpence of the nou 

 rishment, by exhaling and sweating ; and therefore 

 if the patient be apt to sweat, it must be gently re 

 strained. But chiefly Hippocrates s rule is to be 

 followed, who adviseth quite contrary to that which 

 is in use : namely, that the linen or garment next 

 the flesh be, in winter, dry and oft changed ; and in 

 summer seldom changed, and smeared over with oil ; 

 for certain it is, that any substance that is fat, doth 



