of Fruits and their Win'Qs. i 
lations of the Cook, are become a part 
of our Table-entertainment almoft through¬ 
out the year, and are efteem’d to be very 
temperate and nourilhing. 
They relax the Belly, which is a very 
good property in them$ but the fvveet 
more than the (harp. 
They help Conco&ion, eaten after meat 
with a little Bread : you may be confident 
that an Apple eaten after fupper, deprefi- 
feth all ofienfive vapours that otherwife 
Would offend the Head, and hinder fleep. 
Apples rofted, fealded, or otherwifepre* 
pared, according to the skill of the Ope- 
ratOur, are good in many hot Difeafes, a* 
gainft Melancholy , and the Plc/tn fie j the 
decoftion of themalfo with the Pulp thin¬ 
ly mixt, cures the painful Strangury or dif¬ 
ficulty of ZJrinc, and Running of the Reins 3 
and edulcorated with Sugar, is good to- 
abate a tedious Cold. 
But Cider is much to be preferr’d, it 0/Cider, 
being the more pure and a&ive part fepa- 
rated from the impure and feculent 5 and 
without all peradventure, is the raoft 
wholefome Drink that is made in Europe 
for our ordinary ufe, as before is pbferved. 
For its fpecifick Vertues, there is not 
any Drink more effedual againft t he Sam 
P 2 • vy* 
