152, 
’ 
The three and twentieth Booke 
.» Firftand formoft, wine maintaineth,and fortifiech theftrength of man, engendreth good G 
bloud, and caufeth.a frethand lively colour,, Arid herein verely confifteth the principal diffe- 
rence betweene our temperatclimat withinshejheart (asitwere) and usiddle part of the world, 
from thofe intemperat Zones on either hand, Andlooke how much the diftemperature of the. 
two Poles,workethin the inhabitants of chofe parts,and hardeneth them to endure and fupport 
all kind of travell :fo much dooth this {weet,and pleafantliquor of the grape enableus to abide 
and fuffer the like labour. And becaufe wee are entred into this theame,note thus much moreo- 
ver, Phat the drinking of milke nourifheththe bones: of beere and ale, and {uch like,made with 
cotne, feedeth the finewes and nervous parts: butof water,maintaineth the feth and brawnie 
mufcles onely, Whiclis the cavfe, that fuch nations as drinke cither milke, ale, beere,8zc.or 
fheere water, are nothing fo ruddie of colour, norfo ftrong and firme to undergoe painefulltra- 
vell,as thofe,whofe ordinarie and familiar drink is wine.And in truth,as the moderar ule of wine 
doth comfort the finewes and helpe the eyefight; fo the over-liberall taking thereof dothoffend 
the one,and enfeeble the other. Wine doth recreate andrefrefh the fomacke :wine ftirreth up 
the appetite to meat: wine allaieth forrow,care,and heavinefic : wine provoketh urine,and cha- 
{eth away all chilling cold out of the bodic.Finally,wine induceth fleep and quietrepofe. More- 
over,this good propertie hath wine, To ftay the ftomack and repreffe vomits, raken into the bo- 
dic,:and without-forth applied with wooll embrued and bathed therein, To diffipatand refolve 
all {welling apoftemes, Afclepiades was fo additedto the praife of wine,that hee bafhed not to 
make comparifons and pronounce, That the powerand puiflance of the gods was hardly ableto 
match and countervaile the might and force of wine.Moreover,thisisto be noted, that old wine 
will bearea greater proportion of water than new, and provoketh urine more: although it doe 
withftand and allay thirft leffe. Sweet wines doe nor fo much inebriste and overturne the braine, _ 
as others ; but they flote aloftin the ftomacke : whereas auftere and hard wines bee lighter of di- 
geftion and {ooner concofted. The lighteftand fimalleft wine is that which fooneft commeth to 
his age, and{heweth it moft quickly, The wines which byageand Jong keeping, lay downe their 
verdure and become {weet, are lefle hurtfull co the finewes than others. The groffe,fattie,& black 
wines,are 101 {0 good for the ftomacke; howbeit,they be moft nutritive:for thethin and bruske 
harth wine doth nourith the bodie lefle,but yet more agreeable and nutritive it isto the ftomack, 
It paficch more {peedily away by urine, but fumeth up fo much the rather into the head. And 
take this fora generallrule once for all, not onely in wines, but in any other liquors whatfoever, 
which be penetrative,{ubtile, & piercing, That they be alwaies offenfive to the head howfoever 
otherwife they be piercing, and paffe foone away.Furthermore,wines that are laid up in {mokte 
places,thereby fooner to teeme refined and old, are of all others moft unholefome. But this and 
fuch cafts were devifed by huckfters,vinteners,and taverners, after the wines were laid up in their 
cellars.And nowadaies good houfekeepers alfo have invented meanes to renue their wines, and 
make them {eeme freth and new, after they have by long lying gotten a fuftie rotten taft,and ga- 
thered a mouldie mother of themfelves,which is called Caries in Latine.And verely,our aunci- 
tors by ufing thistearme,in wines overftale and kept above their due age,have given us counfell 
and taught usfufficigatly howto take away this unpleafant taft of wine,that is to fay,by fmoke:for 
like as {moke doth edtaway and confume the moifture and mouldineffe in timber,which caufeth © 
rottennefl,(o it doth in wines. But wee forfooth contrariwife,are perfuaded,that the bitternefle 
of fmoke,when it hath caught the wine,maketh it to appeare flale and old,Such wines as be very 
pale and whitith, proove the better and more holefome by ageand long lying. The more excel- 
Jent chat the wine is and of the kindlier grape,the thicker and grofferit waxeth by agesand inthis 
gathering turneth to akiad of bitterneffe, whichis hurtfull to mans bodie, Likewife,as unhole- - 
fome it is to mix, feafon, and confeé therewith fome otherwine, that isnot fo aged, and foto 
keepe or drinke them together.Each wine agreeth beft with the ftomacke,and doth leaftharm, 
when it hath no other liquor nor taft,but the own: and every wine is mott pleafantand delight- 
fome when itis taken in due time,thatis to fay,neither old nor new,but of a middle age,which is 
the very flower. Such perfonsas would feed, and defireto be corpulent,or to keepe their bodies 
foluble,and have the riddance of their bellie at commaund, fhall doe well to drinke often actheir 
repaft: Contrariwife,they who feed overmuch,and defire to be gantand flender, and withall,to 
becoftive ought to forbear drinking at meales,fo long as they eat,butafter meatthey may drink 
moderatly. Lo drinke wine upon an emptic ftomackefafting, isa new found devife larely come 
UP; 
