A HARD-WORKING DIET. 431 



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 choleric 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 Prawns, 

 goodness of meat they excell all other shellfish. They are 

 of good temperament and substance, of a most sweet and 

 not of hard concoction, and of excellent nourishment. By 

 reason of their moist 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. 



OF FRESHWATER FISH. 



The trout is best, of a somewhat cold and moist tern- Trout, 

 perament, of an indifferent soft and friable substance, of 

 pleasant taste, easy concoction, and good juice. It yieldeth 

 somewhat of a cold nutriment, ve'ry profitable for them that 

 have their liver and blood hotter than is convenient, there- 

 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. It 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) ranks with trout, and to be given to invalids 

 (only river pickrell). That taken in meers, or muddy water, 

 is somewhat excremental and hard of concoction. 



Perch taken in pure water is of white and pure substance, Perch, 

 for taste and nourishment equal to trout or pickrell. Perch 

 is usually sauced with butter and vinegar ; but add thereto 

 the powder of nutmeg, which to this fish is very proper, it 



