OF THE NATVRES, properties, profits, hurtes and helps that come of Wyne.
ALTHOVGH the order of learning do require, that euerye man that shall write of anye thing, should declare & open by definitiō it that he entendeth to entreate of: yet nede not I (as I iudge) going about to write of wine, to take any great paine to make a definition of it, bicause all men, women and childer, that are cummed to any perfite age, know well inough that Wine is the iuice of grapes pressed out, and put vp into vessels, to be drunken afterwards at cōuenient times of men, for diuerse endes and purposes that the Grape maker hath ordeyned it for. For manye great causes, it shall be more necessarye to diuide Wine into his kindes and sortes, that thereby the [Page] reader may the better know what kinds of Wines are best for what endes and purposes. Wines may be diuided into sixe sorts at the least. Wines may be numbred and diuided either by the countrie and places that they grow in, or by their colors, or by their youth, or age, and by their tastes, smelles, and by properties that they haue, and some of the maner of making, and euery one of these kindes, may bee diuided againe into certaine other speciall sortes or vnder kindes.
Some Wine is called Creticum of Creta, which is named in English Candie, some is called Graecum of Graecia, some Rhennish, bicause it groweth beside the Rhene, some Gallicum, that is French Wine, bicause it groweth in France, and some is called Rheticum bicause it groweth in Rhetia, and so a greate sorte of other Wines haue their names of the countries, & places wheras they growe. But it is best as I thinke, first of all according to nature to intreat of new and olde Wines, and of it that is a middle Wine betwene them both.
Of new and olde Wine, and of it that is of a meane age that is neyther to be called new nor olde.
THere are twoo sortes of newe Wine, one that is called Must, Two kindes of newe wine. and that is but latelye made or pressed out of the grapes, and is swete in tast, troubled in color, and thick in substaunce, and this sort is properlye called in Latin Mustum. And another sorte is called newe Wine, which hath left his swéetnes & gotten clearenesse, Galene. but yet it is not long since it was made. New wine after Galen. Galen in his booke of making of medicines, séemeth to call all Wine that is not fully fiue yeares olde, newe wine, and it that is past fiue yeares vntill it hee ten yeare olde, wine of middle age, and it that is aboue the age of ten yeares, olde wine, and Dioscorides writing of the nature of Wines in his fifte booke, calleth it Wine of middle age, that is more than seauen yeare olde, and Plinie writeth, [Page] not without an error of the scribe (as I gesse) that Falerno media aetas incipit ab anno decimo quinto. But Valeriola a man otherwise wel learned, Valeriola leaueth the authoritie of Galen. leauing the authoritie of Galen, calleth it newe Wine that kéepeth still his Mustish and sweete taste, and as yet hath gotten no sharpenesse, and he calleth that Wine of middle age, that is no more swéete, but is cleare, and sayth that he and his countrimen take the most notable Wines of Fraunce for olde Wines, before they bée fullye one yeare olde. And this doth he holde enarrationum medicinalium, lib. sexto, enarratione septima. In the same place he reproueth Aloisius Mundella for saying that wine sixe yeares olde was newe wine after Galen, who although fayled in excéeding one yeare beyond Galens numbring of the yeares of new wine, yet he went a great deale farther from Galens minde than Mundella did. Must only hote in the first degree Must when it is made euen of ripe grapes, is but hote in the first degrée. for Galen in his boke of the powers of simple medicines, hath these wordes [Page] following. Vinum est ex fecundo ordine excalfacientrum. Sed quod admodum vetus est ex tertio, sicut quod mustum vocant ex primo, caliditatis eius proportioni respondet siccitas, that is, Very olde wine hote in the third degree. wine (that is to say of midle age) is hote in the seconde degrée, but it that is verie olde is hote in the third degree, as it that is called Must is hote in the first degrée. By these words their errour is openly confuted, Non omne vinum esse calidum in secundo gradu. that holde that euery wine is hote in the second degrée. Galen writeth truly that the Grapes that grow in verie colde places, neuer come to ripenesse, neither to swéetenesse, but when other wines are made, they are swéete & pleasant, but such Wines made of such grapes, are very soure and therfore colde, the words of Galen are these written in y e second booke de alimentorū facultatibus. In regionibus frigidis ne vuae quidem ipsae exquisite maturari queunt, nedum passarū quaepiam, ob id quòd resinam vinis immittant, ne acescant celeriter. That is. In colde countries neither rasins come to anye perfite ripenesse [Page] neither the grapes, Rosin preserueth small wine from souring. and therefore men put rosin into the wines, that they shoulde not shortly waxe soure. And in the booke of good and ill iuice he sayth thus. The Wines that are to olde or to newe, are to be eschued. For the olde doe heate to much, and the new Wines as long as they are greene, Verie grene and new wines heate nothing at all. or very new, heat nothing at all, so farre are they frō helping of men to digest their meates, that they are very hardly digested themselues, and oft times they hang and abide still in a mans stomacke, euen as water. Dioscorides also who wrote before Galen, sayth lib. 5. The sinewes are hurte with olde wine, and other instruments of the senses: yet for all that it is swéeter in taste than the other wines are. Wherfore a man ought to beware of it, that feeleth the weakenesse of anye inwarde part. Yet when a man is in good helth a little being delayed with water, it maye be taken without harme. Newe Wine putteth a man vp, New wine. and filleth him with winde, and is hard of digestion and bréedeth heauie dreames, and maketh a man [Page] to make water. It that is of a meane age betwéene both, is free from the harmes that maye come of both, wherefore it is commonlye vsed both of hole and sicke men with their meate. Aristotel in his fourth booke Meteorologicorum the .x. Newe wine hath much earthlynesse in it, and therfore ill for them that are disposed to the stone. Chapter writeth. That new Wine hath more earth or earthlynesse in it than olde hath, wherevpon a man maye gather plainlye that new Wine is verye ill for them that are disposed to the stone, for it hauing so much thicke earthlinesse in it, giueth matter whereof the stone may be made to hote kidneys, that the heate of kidneis may so bake it into stones as the heate of the Bricke kill turneth the claye into Bricke or tile stones. Wherefore I must néedes dispraise the maner of our delicate Englishmen and women that drinke the Rhennish wine only for pleasure, whilst it is as yet as thicke as puddle or horsepisse. For beside that it giueth matter to make the stone of, I haue knowen thrée within the space of one yere in high Germany that toke the falling sicknesse by drinking much newe Rhenishe [Page] wine, and they died all thrée, and coulde not be holpen with phisicke, one of them sodenly lost his spech and died within an houre after that he sickened, and the other two liued but a day or two after, and died miserably with great paine, and had grieuous fittes of the falling sicknesse at sundry times. I haue marked that within these dosen yeares there haue bene more sicke in the falling sicknesse, than had wont to be before. The cause wherof I iudge to be, that mens wiues, nurses, The causes of the rifenesse of the falling sicknesse nowe in England and children drinke more Rhennishe Must, and other swéete wines vnfined, brought out also of other coūtries as wel as out of Germany: thā they were wont to drinke before in times past. Aetius a diligent follower of Galen, and a faithfull gatherer of the writinges of olde Greke writers of phisick, saith that wine (meaning thereby wine of middle age that is neither verie new, neither verye olde) is hote in the second degrée, The degrees of wines by their ages. and that verye olde is hote in the thirde degrée, as very new Must is hote in the first degrée. Ye maye sée here once againe, that they [Page] are more bolde than learned and wise, Whether al kindes of newe wines ought to bee refused or no? that holde that all Wines are hote in the second degrée. Some peraduenture will aske whether there is any kinde of newe Wine that may serue for anye vses, and may be dronken at any time or no▪ To whom I make this aunswere by the authoritie of Galen in his booke of good and euill iuice, Si vina tenuia, alba & aquosae tutò bibi possint, errat Plinius qui vina tenuia & austera magis caput tentare asseuerat. lib. 23. cap. [...] that ex recentibus vinis genus illud dūtaxat tutò bibitur, quod tenuis substantiae est, sicuti ex Italicis Cauchanum & Albanū. &c. quae sanc tenuia, candida & aquosa existunt. &c That is. Amongst new wines only that kinde maye be safelye drunken, that is of a thin substaunce, as amongst Italian wines are Cauchanum & Albanum. &c. which wines in dede are thin, white, and waterish, and therfore are called Oligophora, that is, wines that can abide but small menging of water with them. Fulua vinae quia calida sunt, caput cito replent, non igitur vini tenuitas, sed caliditas caput tentat. And as redishe yelow Wines bicause they are hote in working, they fill the head by and by, so the other wines that are thin and waterish wines, and gently binding are not only not noysome vnto the head, but [Page] oft times take awaye light head aches which come of humors gathered togither in the stomache, Hic Galenus Pliniū & eius discipulos manifeste impugnat. thus farre Galen. Nowe some men that reade this booke, acknowledging thēselues to be my scholers, peraduēture would learne of me bicause I teach English men in this English booke, what kindes of wines that are brought into England, Smal wines helps the hedache, but make it not. are of this sort. I answere, that neither Sacke, Malmesey, Muscadell, neither Clared, French nor Gascone wine, though they be most vsed here in Englande at this time, are such Wines as Galen speaketh of here, but Rhennish wine that is racket and cleare, and Rochell, and Sebes and other small white Wines that are cleare from their groundes, therefore to them that are disposed vnto the headache, amongst all new Wines these aboue named small Wines are least hurtfull, and maye be taken with lesse ieoperdie. If anye contende that French, Clared and Gascone wine, and other wines as strong as Gascone is, doe as little hurt to the head as these Wines doe: I aunswere that the [Page] French, Clared and Gascone wines are not thin and subtill, but strong, thicke and hote, and not as Galen sayth aquosa that is, waterish. Wherfore if the authoritie of Galen may take place, their opinion is here openly confuted, which commend so much French, Clared and Gascone Wine, and despise and condemne Rhennish and such like White wines. Rhennish and white wines forbidden to be vsed of some newe phisitions. The same men haue forbidden all their patientes that are disposed to the stone, gout, and rewme, by name all Rhennish and white Wines, and saye that white and Rhennish Wines make and engender the goute, holding that white and Rhennishe Wine driue so sore that they bring matter to the kidneis and bladder, That white wines bring the matter of the stone to the kidneyes, and that therefore breede the stone by the argumēt of some sophisters. whereof the stone is engendred. First I must reason against this vnreasonable reason more largely than the argument of this booke, in some mens opinion, requireth, bicause they haue holden this opinion so long and without authoritie or good reason teach it so sliffelye still. For the better discussing of this matter, it is néedefull to tell what things bréede and [Page] make the stone, and howe manye chiefe causes there be of it, and whether thin and waterish wines be y e materiall or efficient cause of the stone, or no cause of it at all, but a preseruatiue from the stone. Although the naturall disposition that a man hath of his father or mother to the stone be a great and vnauoydable cause of the stone, yet beside that, there are two common causes, of the which the one is the materiall cause, and the other is the cause efficient, or working or making cause, that maketh the stone, of y e matter that is disposed to be a stone. Galen in the third booke of norishmentes, writing of chéese in few wordes sheweth both the materiall and efficient cause of the stone. Olde chéese, Grosse humors are the materiall cause of the stone, & burning heate the cause efficient. sayth he, is harder to digest and of worse iuice, and therefore readier to bréede the stone, Nam vbi succorum crassities cum ardēti calore iungitur, illic calculi generantur, that is, wheras there is grossenesse of iuices ioyned with a burning heate, there are stones engendred. Galen I graunt in his booke of good and ill iuices, writeth that the often [Page] vse of such medicines that make thin and cut grosse humors in pieces, Medicines that are ho [...]e and make thin, and cut grosse humors, to much vsed, make the blood whai [...] ish, or cholericke, or melancholike. maketh a mans bloud eyther whayish, or Cholericke or Melancholike, for such kindes of Medicines doe not onely cut and make thin, but also heate out of measure. Beholde and marke here that he speaketh not of Rhennishe and white wine, but of vnmeasurablye hote medicines, and he sayth immediatlye after, ob id (que) solida membra exiccant, & crassum humorem reddunt, quo in renibus assato, gignuntur calculi, that is. They drie vp the fast and sound members, and make the humor grosse, whereof when as it is burned or rosted in the kidneyes, stones are ingendred. Thus farre Galen. The same sentence and meaning hath Galen methodi medendi. 13. Meates of grosse iuice ingender the stone. libro in these wordes, qui crassi succi cibis vescuntur, calculi vitio vexantur. They that eate meates of grosse iuice, are grieued with the disease of the stone. Aetius writeth that the causes of the stone are continuall crudities or rawnesse, or vndigested humors wherof is gathered togither [Page] great plenty of vndigested and raw matter, when a burning riseth about the kidneys and bladder, which burneth them and maketh them go togither in one, and maketh therof an hard stone. Alexander Trallianus intreating of the stone, saith: Est materialis calculorum causa humor crassus, efficiens autem ignea caliditas, the materiall cause of the stone is a grosse humor, and the efficient cause is a fierie heate.
Now by these authorities that I haue alleaged, it is cleare vnto all them that can and will sée that the matter or materiall cause of the stone is a grosse or thicke humor, and that the worker or efficient cause of the same is a great heate in or about the kidneyes or bladder. If that be graunted to be true, it followeth that those meates and drinkes that are of grosser substance and hoter than others be, cause and bréede the stone rather than other meates and drinkes that are thinner, finer and of a colder complexion, but both French, Clared and Gascone Clared wine are of grosser and thicker substaunce, [Page] and hoter of complexion than white Rhennish wine and white french wines be of. Clared wine whether it be of Fraunce or of Gasconie, and red wine with such like, brede more the stone, than white and Rhennish do, both concerning the materiall and efficient cause. Therfore they bréede y e stone more than white Rhennish and whyte French Wines doe. The Rhenish wine that is cōmonly drunken in Gentlemens houses and Citizens houses is commonly a yere old at y e least before it be drunken, & therfore it is older than y e common Clared wine, which dureth not commonlye aboue one yeare, and if Rhennish wyne be drunken within the yeare, it is commonly racked before it be drunken, therfore for two causes it hath fewer dregges and lesse terrestritie or grosse earthlynesse than the Clared wine hath, and therfore bréedeth the stone lesse than Clared wine that is commonly drunke in gentlemens houses doth. If I can proue this y t I haue sayde, and also that Clared wine is hoter than white Rhennish and white French wines be, there is nothing to let me but I may conclude without anye withstanding, that Clared or red wines bréede the stone more than white wines do. Which I will assaye to bring to passe after thys maner following.
Of the difference of wynes by the colors.
Plinie maketh foure principall colors of Wine. PLinie in the .xiiij. booke of his naturall hystorie writeth thus of the colors of Wine. Colores vinis quatuor. Albus, fuluus, sanguineus, niger, that is, wines haue sower colors: white, redish yellowe, sanguine and black. The white is well knowen to all our countriemen, but the other are not fullye knowen euen vnto some of the learned here in Englande. Wherefore I thinke it néedefull for the better vnderstanding of it that I shall entreat of hereafter, to declare these colors, so that they maye be knowen of all men that reade this booke. Aulus Gellius in his second booke de noctibus atticis cap. 26. Fuluus. writeth, that Fuluus color videtur de rufo at (que) viridi mistus esse. There are diuerse degrees vini fului. that is, the color that is called in Latine Fuluus, séemeth to be menged with red and gréene, and there séemeth in some to be more gréene, and in other more red. And he writeth that the color called Flauus Flauꝰ color. [Page] in Latine séemeth to be made of the mengling togither of grene, red & white. And he writeth that the color of the lion, Leo fuluus, Aurum fuluum. golde, and sande is named Fuluus in Latine, thus farre Gellius. Whereas Dioscorides writeth of wines he hath these words folowing. [...] which wordes Ruellius translateth thus. Giluū, vtpote quod mediū est, medias inter vtrun (que) vires habet. But Cornarius in this place turneth [...] into fuluum. And in dede I lyke better the translation of Cornarius in this place, than the translation of Ruellius, otherwise an eloquent and learned man, wherevnto moueth me the translation of Galen of our Linacre written in his xij. booke de methodo medendi. Ne (que) inuenies ex alborum vinorum genere calidum vllum, quando austera & mediocriter alba, cum inueterauerine fuluiora quodammodo reddantur. Quod si aliter nominare fuluum colorem velis, licet voces igneum pallens. Quotquot autem in ipsis calidissima [Page] sunt omnia certè flaua sunt. These wordes peraduenture some learned Gentleman or other learned men, had leuer reade in Greeke than in the Latine or Englishe alone, for whose sakes I will rehearse Galens owne wordes in his owne tongue, that men maye iudge the better of the nature of the woordes, and thereby of Galens meaning, [...]. Out of all these places of the authours that I haue alleadged, I gather that Fuluus color is it that a man may call in English, redish yelow, for as Virgill calleth Golde Fuluum, bicause it is redishe yellow, our countrymen marking in golde both a roadnesse and also a yellownesse, sometime saye, that a thing is as red as gold, [Page] and other whiles, that a thing is as yellow as gold, as commonlye they say that his eyes & skin that hath y e disease that is called in Duch, Die guel sucht, and the Northē English tongue, y t Guelsought, and in Southerne English, the yellowe iaundise, are as yelow as gold. This disease is named in Latin Aurigo of Cornelius Celsus, of the color of gold. Galen séeming to doubt whether al men vnderstoode what he ment by this word [...] which Hippocrates vseth in this signification, taketh the paine to open and shewe by two other Gréeke words what he meaneth by [...], saying that he thynketh that [...] maye bée called [...], that is, Wine of a fierye color, hauing mixed therewith the color of yellow Ochar, which Ochar is not of a bright yellowe color as [...] is, but more darker, whereby a man may plainly know that Fuluum which is called in Gréeke [...] or [...] is a redish yellow color, Fierish yellow. as our Muscadine and Bastards are, whē as they come to vs are of. Vinum sanguineū. Vinū sanguineum, that is sanguine, or [Page] bloud coloured Wine, it is that we call commonly in English Clared wine, but not the pale, or pallet (as some call it) Clared wine. Vinum nigrum, so named of Plinie, and called [...], in Greeke, is foolishly, but commonlye called in English red wine, when as it ought to be called blacke Wine, of the blacke color that it hath in comparison of other wines. And now after that I haue shewed what the foure colors that Plinie maketh mention of, betoken in our English tongue, I will go forwarde to declare the natures of Wines by their naturall colors.
Of the nature and properties of white Wines.
DIoscorides sayth, vinum albū tenue stomacho vtile, ac facile in membra distribuitur. That is, white wine is thin, and good for the stomach, and is easily cō ueyed into the members, White wine both in sickenesse & in health is rather to be chosen than other wines by the authoritie of Dioscoriaes. and white wine both in sicknesse and in health is rather [Page] to be chosen thā others. And Galen writing of the nature of white Wine, sayth: [...]. That is, ye can finde none of the white wines that is hote, meaning of the common white wines that were about where as he dwelt.
Out of Galen in his fift booke de locis affectis.
FVrthermore, when as a certain yong man being a Grāmarian, as often as he did to earnestlye teach, or deuise of any matter, or waxed hungry or angrye, was taken with the falling sicknesse, by reason of the to much quick feling of the mouth of his stomacke: I commaunded to giue vnto him bread well prepared in the thirde or fourth houre alone, if he did not thirst. But if he were troubled with thirst, to be moystened in wine, White wine measurably binding hurteth not the head. and that in white wine which measurably bindeth, for such wine, as it strengthneth the stomach, so it hurteth not the head as hote wines are wont to do. Thus farre Galen. Out [Page] of whose wordes we maye gather howe vnreasonable and vnlearned they be in Galens workes, that saye that all white Wines whether they be Rhennishe or French, or of like nature with eyther of both, are hurtfull for the rheume and other diseases of the head, and forbid their patientes to drinke them for a table or common drinke to be taken with meat, when as Galen alloweth it for them that haue the falling sicknesse, and sayth that it doth not hurt y e stomach, neyther trouble y e head as hote wines do, of which sortes they alow some for their patients for common table wine, as diuerse kinds of Clared wine, whereof euery one of them is hotter and more headie and fumish than the common Rhennishe and French wines are, of the which matter we will talke hereafter more largelye, if God will. That the thin, small and waterish wines do not hurt the head, so that they haue a littell astriction, Galen declareth plainly in his booke de euchymia & cacochymia, in these words. And euē as firish red wines, seeing that they are [Page] hote of nature, by and by fill the head, Fierish red wines fill the head by and by, bicause they be hote. euen so those wines that are thin and waterish, and gently binding, are not onlye vnhurtfull vnto the head, but also sometime they take away those small head aches which come of humors gathered togither in the stomach.
Out of Aetius.
OF all wines, Which wines hurte least the head and sinewes. white wines are least hurt, waterish wines neyther bréedeth the head ache, neyther hurt the sinewes. Wines that are white in color, nourish least of all other Wines, if they be thin in substaunce, and after a maner like vnto water. Aetius alloweth white wine for a preseruatiue against the stone. Aetius also prescribing a diet for thē that are deliuered of the stone, how that they maye be preserued from falling into the disease of the stone againe, alloweth a small wine that prouoketh water, and is not verie olde. And the author of the booke of healing of the stone which is ascribed vnto Galen, and iudged of manye to be his, in expresse wordes fayth as followeth here. Vinum sit tenue admodum [Page] & album, non ita vetus, dulcia verò & nigra vina, calculosis sunt inepta. That is, let your wines be verye small and white, Red that is Clared wine is not good for the stone. and not so olde, but swéete wines and blackish red wines are verye vnméete for them that haue the stone. And the author sayeth in the same booke a littell after. Vinum tibi conuenit tenue & album, quod misturam non ita patitur [...], nam eiusmodi facile descendit, & succos qui sunt in nobis attenuat & secernit per vrinas, virtutem (que) roborat. That is, white and small wine is good and méete for you, which being small, cannot abide to be menged with much water, for such wine doth easilye go downe, and maketh subtill or fine the iuices or humors that are in vs, and sifteth them out by the water, and strengthneth the power of man.
Of the natures of white and diuers other wynes, taken out of Actuarius the last of the noble Greeke writers of phisicke.
GRosse and thicke wines nourysh much, Grosse or thick wines. Thin or subtill wines. and are cause of grosse bloud, and of the stopping of inward partes, but thin or subtill wines which driue out water, are of a contrarye nature, Redish yellow wines are hotest of all. Wines in color red, are next in heat to readish yellow. Least hote of all are waterish and small wines, and they trouble the head least. A small white wine is best for a common table wine. for they engender fine or thin bloud. Some wines that haue a little astriction, are better for the stomach but nourish lesse, but swéete wines are of the contrarie nature, but white wines are lesse hote thā other wines. Of wines are hotest of all redish yellow, and next vnto them are hotest, Wines of red color, they are least hote that are waterish, which are called in Greke [...], bicause they wil not suffer to be delayed w c much water, such wines as these do trouble the head least. But strong and wel colored wine are more fit for them that labor for to be of a good plite, and to looke well. But for thée that carest only for thy simple health, and for thy liuely spirite, it maye séeme that a weake wine which is white and thin should he sufficient for thee, and thou ought therewith to be content, except thou be compelled to flie for [Page] néedes sake to vse hoter wines when as thou art to much cooled in thy body.
Of the nature of red wine, which here in England is commonly called Clared wyne, and of the nature of blacke wine which is called commonlye in England red wine, out of Galen in his thirde booke de alimentis.
Red wine and thicke wine.IF that whatsoeuer doth norish, be meat, thē is wine to be placed among the number of meates (that is of things that doe féede and encrease the bodie. No color of any wine is liker to bloud, than it that we call Clared wine, for the blacke wine that we call red wine, is blacker thā it may be compared vnto bloud. Rufa at (que) crassa vina. Deinceps nigra. Rufa aut nigra crassa & adstringentia.) Of all wines red and thicke wines are most méete to make bloud, as such as néede little chaunging to be turned into bloud, after these folow in order blacke wines, grosse and swéete, and also those which in color is red and blacke, and in substance or composition are thick, ioyned with a binding quality. The same sentence hath Aetius in these words following. Rufa ita (que) & crassa [Page] ex omnibus ad sanguinem generandum commodissima sunt, vt quae parua egeant in sanguinem transmutatione. Deinceps nigra simul dulcia ac crassa. Deinde colore quidem rufa aut nigra, compage vero crassa, & habentia simul adstringentem qualitatem.
Out of the fourth booke of Galen de sauitate tuenda.
REfuse and flie thicke and blacke wines, bicause they make an euill iuice, and enter thorow and go very slowly down, and in the fift booke he sayth. Such wines as tarie long in the bellie, are none of them fit for an olde man, and that blacke wines that are grosse and thicke, and are binding, tarie and abide long in the bellie and stir vp flowinges in it. But they that are blacke and thick, and haue no astriction, in déede they tarie shorter while in the bellie. But yet they stirre not a man to make water, some take them before meat but they are not good for olde men, neyther [Page] any other which make a thick iuice, for these stop the liuer, milt and kidneys, whereby it commeth to passe that some olde men vsing these more largelye, fall into the dropsey, and other fall into the stone.
Of the nature of wynes of diuers and sundry colors out of Galen de methodo medendi, sexto & .12.
IN the sixt booke. Whatsoeuer Wines be swéete, and also of a readish yelow color, all such are sharpe or biting, and hote aboue measure. Wines good for them that swounde. In the .xij. booke. To them that swoune by the reason of yellow gall that vexeth the mouth of the stomache, a colde drinke is to be giuen vnto them, yet for all that wine that is hote of nature, and doth further the conneyance of iuices into the bodie, ought to be offred to al them that are vexed with swounding, for it is plainly our will, that the nourishment that is taken in, should be delt and conueyed [Page] into the bodye, and that it shoulde not tarie in the stomach, but it is openly knowen that of wines they ought to be chosen that are yelow in color, Wines yellow in color and fine in substance are best for fainting or swouning. of a fine substance and olde, and such must néedes be of a good smell.
To them that fall in a swounding by to much plentie of rawe humors, grosse thicke wines are noysome, and waterye wines as vnprofitable are to be eschued. Therefore we must choose out those that are midle wines, which, as is before sayd, are yellowe and white. But so manye wines as are the hotest of all, are bright yelow in color, as is the wine called Cecubum in Italie.
Of other kindes of wine they that are soure with astriction, Austera alba. and méetelye white and thicke, are not fit for the conueyance or leading of iuices into the bodie. Vina austera alba antiqua. But if they be olde inough, if ye haue no other, ye maye vse them, for all such when they are old are good for the stomach. Redish yellow wine trouble the head. Furthermore all wines that smell well and are redish yellow, so much as is of their nature altogither, they trouble the heade [Page] when a man is vexed with both kindes of swounding, that is of it that commeth of yellow gall, and also it that commeth of great plentie of rawe humors falling into the mouth of the stomach, and there is no conuenient wine as is required, and thou art néedes compelled to vse some wine, thou must flie as I haue said before, all soure astringent wines, and new wines, Old thin or waterish wines are lightly caried into the body. and thicke wines, and chose waterish wines, and of them such as are olde, for such wines although they do not mightily heat, yet they are led or caried lightly into the body, wherefore these doe all alike conuey and deale the norishing iuices into the body, Both red yellowish and olde small wine conuey and deale the iuices into the bodie alike. as red yellow wines do, yet there is a difference betwéene thē, that is, that the redish yellow wines are more profitable for the digestion that is in the stomach, and in the veynes, bicause they doe heate more. Moreouer, they are easie to be tempered (or else as Linaker translateth it, to be mixed) & therfore are profitable to make good iuice. But there is none of all these things in waterishe wines, for verie little of the substance of [Page] these is turned into y e kinde of bloud. Redish yellow wines smite the head. But when as redish yellowe wine smite the head, they that are waterishe doe neuer trouble it, and they beyonde all other driue out water. Next vnto the which are redish yellowe wines that are most thin and subtill, Small waterish wines driue out pisse most of all other wines. which also ought to be chosen most chieflly against swounding. Yelow wines that are grossest in substance are conueyed into the bodie more slowlie thā these be, howbeit they are more piercing then all soure and binding wines, but these redish yellowe wines againe doe nourish more than thin wines, and correct fautie iuices, of all other wines most speedily engendring a good bloud. Thus farre Galen. Nowe after that it is often inough proued by the best authors that euer wrote of Phisick, that all red wines as are our Clared wines, and all blacke wines, which we call red wines, are hoter and grosser in substaunce than small white wines be of: and both driue out water lesse than small white wines doe: It followeth that Clared and red wines are more, both the materiall and efficient [Page] causes of the stone, than small white wines are.
Where as some argue that such wines as driue most, bring humors most of all other to the kidneys, The argument of them that holde that Rhennish and white wines breede the stone more than other wines doe. water vessels, and bladder, whereof the stone is ingendered there. But small Rhennish wine and other small white wines driue humors most to the places before named, therefore they breede the stone more than other wines that driue not so much as they do: I answere vnto the maior, that not euery wine that driueth most humors vnto the kidneys, water vessels & bladder is y e greatest bréeder & engendrer of the stone. For although small and waterish whyte wines driue more than Clared, yet it followeth not that they bréede y e stone more than red and Clared wines doe. For although they driue some kinde of humors vnto the places aboue rehearsed: yet doe they not leaue them sticking fast in those places, but they driue them quite thorow all the water vesselles into the chamber pot or vrinall, for the which cause they are called in Gréeke [...], that is, [Page] driuers forth of water and vrine, and such things as are in the vrine. Which name they haue not, bicause (as some men doe dreame) they bring many humors wherof the stone is made, to the kidneys and bladder, and let them lie there, as it were rotting in a dunghill, but as a faire and thin water casten into a canel of a stréete if it haue one to driue it forwarde, not onelye carieth it selfe awaye forth of the towne into the common sinke that is without the towne, but also the filthines that hath bene in the canell long before, euen so that small white wine that hath a nature to driue forth it selfe, and with it other things that are necessarie to be driuen out by the vrine, bréedeth not humors in the water vesselles, but driueth them quite away, and suffereth them not to tarie there, how then can white wine that after this manner scoureth the water vessels be an ingendrer of the matter of the stone, when as it driueth the same matter away, and will not suffer it to tarie in those places where as the stone vseth to be ingendred. When I was a [Page] scholer in Cambridge, there was there a stinking butcherie, and very noysome to thē that went by it, or through it, what if a man should haue bene hired for .xl.s. in the yeare to keepe the butcherie, & the rest of the towne swéete, by carying out of the puddings, guts, and stinking bloud? if this fellow should carie out all the filthinesse out of the butcherie once in the wéeke vnto the market hill, and let it lie there, should this man iustly be called a scourer or clenser of the towne, that carieth the filth therof from one place onlye to another, & not quite out of the towne? I think no. Euen so if smal white wines should driue humors from diuerse places of the bodie, and shoulde not carrie them forth by the water vesselles, but let them lie stinking there, it ought not to be called a scourer but a defiler, & an hurter of the bodie. If the maister of the pudding cart before named, would let the filthines of the butcherie tarie so long there vntill it stanke so sore, by reason of long continuing in that place, and for lacke of carying out betime, that both they of the [Page] butcherie, and all the neighbours about were grieuouslye vexed with the foule stinke of that filth that taried so long there, if an other carter offred for the same wages euery seconde day to carie out all the vncleannesse of the towne, which of these two mē were more worthy to haue the office and name of the townescourer? Smal white wines scoure and driue out the vncleannesse of the bodie as much as it is possible to be done by them, and red and Clared wine stoppe and hold backe, and fill the bodie full of ill humors, now which are most profitable to be taken most commonly of a man for the kéeping of his health? But although small white wine by nature hath such properties to driue out by vrine vnprofitable humors, that are commed within the compasse of their working, yet the vertue of it is hindered, either if the man by eating and drinking to much continually fill the bodie with so many excrementes, that nature euen being holpen with white wine cannot driue them out, by reason of the ouerflowing plentie of them, also if that [Page] the meat lie to long in the stomach, and the excrements to long in the guttes, and goe not downe at conuenient times to the stoole. White wine sometime cannot driue out humors sufficiently if it be hindered by ill diet. Than the white wine for lacke of helpe, can not doe his office. And it is plaine, that banketting and much eating and drinking and keeping of the meat to long in the stomache, and the excrements vnscoured out of the bellie, giue the most part of the material cause vnto the stone, which thing may be easilye proued by the authority of Aetius writing of the stone, in these wordes. The materiall cause of the stone. Ye must beware of such meats as are hard of substance, and are not esie to be broken with chowing, and also them that haue much substance, Holding of humors to long in the body, is the cause of the stone, and not the driuing of them forth dayly in good season. and nourish verye much, and those that are conueyed in by heapes into the bodie, before they be fully digested, or made ripe, also meates of an heauy qualitie, and are hardly chaunged and swim aboue, and go to slowly downe to y e belly, & fill it ful of wind. Flie also such as stop the ways and veynes of the bodie, or otherwise abide to long in the bellies, for the bellie being made wearie with such meates, [Page] sendeth them forth either as yet raw, or halfe sodden to the liuer and kidneyes, and so it that was brought in by heapes rawe, is sifted or streyned vnfitlye and against nature, and with an hastie rage is caried to the kidneyes, and by and by it groweth togither, and is thickned, and standeth there still. Thus farre Aetius. Of whome we may learne plainly howe the stone is made, and of what causes, and that neither small white wine, neyther any other wine, will preserue a man from the stone, except he kéepe good diet withall, and emptie out the excrements of the bellie dailye. And the same sayth afterward, ventrem semper probè laxum habere oportet. Hic enim si bene subierit, puriora lotia prodibunt. That is, ye must haue your bellie alway well losed, for if the bellie worke well downeward, your water shall come forth the fairer and cleaner.
If so often emptying of the bellye as nature requireth, maketh a mans water cleare and faire, then the to much stopping of the bodie maketh a foule, drousie [Page] or dreggye water. But such foule geare bréedeth the stone, therfore to much stopping of the bellye is oft the cause of the stone. For when as such plentie of filthie matter cometh forth by the water, there must néedes be much aboue in the kidneyes and bladder, wherof the stone may be ingendred, if there be anye excessiue heate in the kidneyes and bladder. All men therefore may plainly sée that small white wine is falslye accused to be a bréeder of the stone, when as ill diet and the stopping of ill humors within the bodye, is the cause thereof, and that wines that are hoter and stronger than white and Rhennish wines be, engender rewmes, and bréede the goute more than the white small wines do, as it is by places aboue alleaged, fully prooued.
Of the natures of wynes after their tastes.
THe wines that are commonlye brought into England, named by their tastes in Gréeke [...], [Page] that in Latine, vina dulcia, astringentia, austera & acerba, and such like as are acria and acida, for the most part wherof we haue neuer one proper name in English, though we can name dulce vinū well in English swéete wine: but what shall we call acre, austerum and acerbum in common vsed English? surely I cannot tell, for I cannot giue to euery one of these wordes one seuerall vsed English word, without circumlocution, wherfore séeing that the proper English wordes are so harde to be found: and the meaning of the words are as little knowen of the most part of all men, I think it shall be necessarye to shewe by the authoritie of some old learned writer, what these words adstringens, austerum and acerbum, acer and acidus doe signifie and betoken. If any man say that I nede not to take this paine, bicause the great and costlye booke, called Thesaurus linguae Romanae & Britannicae, that is, the treasure of the Latin and English tongue, hath done that thing alreadie: I [Page] aunswere that I asked counsell of that great booke, and in dede as I found great plentie both of good Latin wordes, and fine maners of speaking, gathered wyth great paines, and ordered with no small learning and iudgement: but in y e English, as I found to much plentie of light, and new inckhorne termes: so in some places I founde such scarcenesse, lacke, and want of proper and true Englishe names, that the author is faine to giue one name to diuerse Latin wordes, for when I looked how he englished Acer, he englisheth it thus. Eger, sharpe, tart, soure or fell. Lo, here is great plentie of wordes, and yet we can not tell what acer in taste doth properly signifie, and a litle after he writeth these wordes, acer, acidus succus, Vitruuius, eger. By this booke we may English lac acidum, eger milke. And afterwarde where as of purpose he expoūdeth what Acidus betokeneth, he englisheth it, eger, soure, sharp, and he englisheth acidula pira, foure peares, he englisheth Acerbum, vnripe, soure, displeasant, and Acerbitas, sourenesse [Page] of taste, sharpnesse or grieuousnesse of time. He englisheth Austerus, soure, sharpe, vnpleasant, and gustus austerus a rough or soure tast.
Now how shall a man know by this booke what difference is betwéene, acer, acidus, austerus and acerbus, when as he calleth them all soure, and putteth so small difference betwéene one and another. Surely we haue but small helpe of that booke in declaring of these words, & many such other, that are much occupied in phisicke and philosophy, and in other both liberall and mathematical sciences. Wherfore I wishe, to the ende that the booke may be in dede as it is called: that one learned phisition & philosopher like vnto Linaker, one olde and learned grā marian like vnto Clemond, and one perfite Englishman like vnto Sir Thomas Moore, had the amendment and making persite of this booke commited vnto them. But now as Terence sayeth, quoniam hac nō successit, alia aggrediendum est via. Galen in the first of his bookes that he writeth of the powers [Page] of simple medicines sayth. Cap. 39. If any man doe taste quinces or apples, or medlers, or mirtels, doubtlesse he shall know that there is an other féeling that is moued vnto vs of these things in y e tongue, and another of bodies astringentibus, that is, that are onely binding, for those things that are binding, appeare to driue inwarde that part of vs that they touche in al places equally or in like, as pulling, stopping, as drawing togither. But austera séeme to goe downe euen vnto the bottome, and to moue a rough and vnequal féeling and drying vp and wasting all the moisture of féeling bodies. Furthermore when as that bodie which is moued vnto our tongue doth mightilye drie and draw togither, and maketh it rough euen to the bottome, as choke peares that are not ripe, and cornelles, euerye such is called acerbum, differing from austero in the excesse of these qualities. That is to say, austerum in many things is like vnto acerbo, but acerbum is in all those things wherein they are something like, much stronger and mightier [Page] than austerum is: and Galen in another place writeth, that astringent is weaker than acerbum and austerum, in all those properties that they haue anye likenesse in. And Galen in y e .ix. booke de simplicium medicamentorum facultatibus, sayeth that adstringentia draw togither, bind togither, and do make thick our substance, and therfore vpon whatsoeuer part of our bodie they be layde without, by and by they make it full of wrinkles, and draw togither. Furthermore after y e doctrine of Galen, we may perceiue in some kindes of peares, marked at diuerse times, gustum acerbum, austerum & astringentem. When the peares are newly growen, if ye taste of them at the first, ye shall perceyue that they are harde and drie, and are verye rough in taste, and then they are called acerba, but after that they are more than halfe ripe, when that hardnesse and drinesse is gone, then become they moyster and softer, and are in taste austera. And when they are full ripe, they are astringentia, with a swéete taste ioyned therwith. [Page] By this discription, I trust wise and learned men by taking of some paine in reading of olde English writers shall come by the knowledge of right and proper English wordes for these .iij. Latin, or els at the least I iudge that men shall vnderstande what difference is betweene astringens, austerum and acerbum. In the meane time vntill that we may spede better, we may english astringens, binding, austerum, soure binding, and acerbum, rough and binding like choke peares. And Galen lib. 1. simpl. medic. facultatibus. cap. 39. and in diuerse other places maketh an open and plaine difference betweene acre and acidum, contrarie to it that is alleaged of Vitruuius, who maketh them both one. For Galen sayeth, that acria are calida, and that acida are [...]old.
Acer may be Englished biting sharp, and acidum may be named soure as sorrell, and soure milke, and diuers other things. Actius writeth, that wine that is soure with an harrish binding, so that it be well smelling withall, hurteth the [Page] head, but it which is waterishe, Waterish wines neyther brede the headach neither hurt the sinewes, then when as the gout is the hurting of the sinewes and ioyntes how engender small waterish wines the gout? neither bréedeth the headach, neither hurteth the sinewes. Galen also sayth that soure binding wines stoppe flowings, and strengthen the stomach, and hurt not the head, but that they helpe not them that are fallen into a swounde.
Wines that are rough and binding in taste like vnto choke peares, stop vomitings and flowings of the belly, and they coole and drie. Moreouer they goe hardlye downe, when as those things that are only of a soure taste, go easily downe.
I haue learned by experience (sayeth Galen) that all those things that binde, and are also soure, are manifestly cold.
Simeon Sethi sayeth, wines that are a little and gently binding, & are in colorred, and in substance thin, are good for them that are of a good and a meane complexion and temperature. But they are of a good complexion and of a mean temperature that are neither to hote nor to colde, neither to moyst nor to drie, of the which sort I wéene we shall finde as few at this time almost, as we shalbe able to [Page] finde citizens of Platoes common welth in euery parish of England. And Galen a man of more authoritie than Simeon Sethi is of, writeth in the booke of good and euill iuices, that as fierie red wines, for asmuch as they are hote in working, by and by fill the heade, euen so those wines that are thin and waterishe, and doe lightly bind, not only are not vnnoysome vnto the head, but also take awaye small headaches, and he saith afterward, all wines that are binding, are comfortable for the stomache, and that such as are soure and colde, be of subtill partes, but they that are binding, are of grosse parts de simplie. med. facultatib. lib. 4. cap. 2.
Of sweete wines.Whatsoeuer things are swéete, cannot be colde, therfore swéete wines are of an hote complexion: and Dioscorides sayth, sweete wines hath grosse partes in it, and doth breath out of the bodie more hardlye, it filleth the stomache full of winde, it troubleth the bellye, and the guttes as Must doth, but it maketh not a man so sone drunken, but it is most fit [Page] of all other for the kidneys & the bladder.
To whom wine is ill, and vnmete and verie hurtfull.
ARistotell sayeth that wine is neither fit for children, nor nurses, and Galen counsayleth that children shall taste no wine at all: and woulde, that not euen springoldes that are full growen, shoulde take wine but in small quantitie, bicause that it maketh them fall headlongs into wrath and into lust of the bodie, and maketh the reasonable part of the minde dull and drousie. Wine is ill also for them that are of a hote burning complexion, and haue any inflammation within them in their bodies, or haue any burning agues. It is also generallye ill for them that haue a great reume and the goute, or eyther an halfe or hole palsey. The wine that is menged with Gipso or with Alibaster, as Sacke is, hurteth the sinewes, and maketh y e head heauy, & setteth it on fier, and is very ill for the bladder. Wine [Page] that is menged with cute, as our Malmsey is, fill a mans head and make hym drunken, breath out more hardlye, and trouble the stomache, which wordes I iudge, ought to be vnderstanded of such a wine, as hath very much cute put into it.
To whome and for what purposes wine is good.
THe holy scripture sayeth, y t wine maketh the hart of man merie, and that it is good to be taken of them that haue a weake and a féeble stomach, and the .xxxj. chapter of the Prouerbes hath this saying, O Lamuell, giue not vnto kings, I say, vnto kings, wine to drinke of it, or to princes strong drinke, least they, after they haue drunken, forget the law that is appointed, or ouerthrow the causes of all poore mens children. Giue strong drinke vnto them that are condemned to die, and Wine to them that haue a sorowfull hart, that after they haue drunken, they maye forget their pouertie, and remember [Page] no more their misfortune.
Galen in his first booke de sanitate tuenda, sayeth that wine molsteneth and nourisheth whatsoeuer is before made drie out of measure, and also swageth and ouercommeth the sharpenesse of bitter gall, and furthermore, emptieth out by sweate, and driueth forth by water.
Out of Dioscorides .xj. chapter of the fift booke.
GEnerally euery wine not mixed, and is only simple of himselfe, and is of nature in taste soure and binding, maketh hote, is easily conueyed into the bodie, it is good for the stomache, it maketh a man haue an appetite, it norisheth and maketh a man sléepe, strengthneth and maketh a good color, and if it be plenteouslye drunken, Wines good against diuers poysons. helpeth them that haue taken Hemlocke, or Coriander, or the poison called Pharicum, or y t poison called Iria or Opium, which is the iuice of Poppy, or Litharge, or Eugh, or Wolfes bayne, or choking mushromes, or todestooles. It is also [Page] good against al the bitings and stingings of all créeping beastes, which after they haue stinged or bitten, kill a man with colde, or ouerthrowe the stomach. It is good for the long continuaunce of windinesse of the midrife, and against the bitings of the stomach, and hitchcocke or yesking, and against bending or stretching out of the stomach, and against the flowing of the guttes and bellye. Wine is also good to them that sweate much, Wine good for them that sweate to much. and are made faint with to much sweating, and especiallie such as is white, olde and well smelling. Hitherto Dioscotides. Whose words when as he speaketh of the holesoninesse of wines against poisons, and the bitings and stingings of venemous beastes, must be vnderstanded of Muscadine, Sack, Ma [...]sey and Bastarde, and such hote [...] which by reason of their heate, enter farther into the body, and more spéedily, and are better against cold poisons thā colder wines be.
Simeon Sethi of the nature of Wines.
SOme vse wine for profit, some to make them merie withall, and some for pleasure, and some for all these purposes. Wyne doth not only nourishe, but also maketh the meates to go wel downe, and stirreth vp the naturall heate and encreaseth it. And the most part of them that vse it soberlye, when as their bodie is withered before, they come into a good plight, and looke well. Wine hath this propertie, that it carieth and leadeth the meat vnto euerye small part, and through streyte wayes by the proper thinnesse or subtilnesse of his partes, & it heateth the members and small parts, and maketh a good digestion, & driueth forth water. Wherfore it fifteth forth the most part of superfluities, but the greater power and working of wine may be spied more plainly in colde and withered bodies, and wherein is lesse naturall heat, as in olde men, and in such as are amended of their sicknesse. But wine worketh not only these things which we haue spoken of before, in mens bodies, but also sheweth certain [Page] chaungings wonderfully in a mans minde. For it maketh men merie, and to haue a good hope, to be manly and liberal, and many that we sée before, cowardes, after the drinking of wine, to be made bolde, chearefull, of a good courage, and a good hope, and some that were niggards and filthy pinchers to be made liberall, and frée giuers. But wine if it be vsed out of measure, ouerthroweth and drowneth the liuely soundnesse and strength, and the naturall color, and it bringeth the hole palsie, the halfe palsie, the falling sicknesse, and the trembling of the members, it noyeth also the godlye and principall part of the soule, bicause they that gull in wine so, haue mistie and darke senses, and their minde is not cleare. Hitherto Simeon Sethi. Whyte small wines that haue no great smell, are good for the sinewes that are wounded. Wine is good to washe the moyst fleshe that is in olde sores. Some wines to be giuen in some agues at some times. Waterish wine is necessarie for them that haue the ague, and haue thin iuices therwith, & it may be giuē in diuers agues, as Galen saith in his booke [Page] de methodo medendi, when as the rage of the ague is not great. Wine good for the gout, occupied without. And althoughe wine when it is taken inwardly hurteth both the sinewes and ioyntes, bicause it fumeth vp into the heade, and bréedeth rheumes which fall downe vnto them, yet for all that, if it be layde outwardlye vpon the ioyntes, it strengthneth them, and maketh them fast when as they are loose by melting awaye or resoluing the moysture that is in them, and for that purpose serueth best of all other blacke wine, for the more that it is binding, the more it strengthneth.
Out of the boke of Galen which teacheth that the maners of the soule, and the complexion of the body follow one another.
WIne driueth away sadnesse, and pensiuenesse, but it is ill if it be to largely taken. But if a man wil vse it wisely, it will digest, and distribute or conuey the nourishmēt, increase bloud & norish, & it wil also make the minde both gentler and bolder. Plato [Page] in the .ij. Plato de legibus. booke de legibus, forbiddeth all children wine y t are vnder .xij. houres old, for that intēt y t they should not be driuen therwith into madnesse, he suffreth them that are full growen in age, to vse it, bicause it is a remedie against y e grieuousnesse of age, and driueth away sorowes, & swageth the hardnesse of maners, the age of springoldes or of growing children, is hote and full of muche bloude, contrarywise the olde age is colde, and wanteth bloud, therefore the drinking of wine is profitable for olde men, but to them that are in growing, it is excéeding hurtfull, moreouer Plato did not suffer that the souldiers shoulde drinke any wine in the campe, neither bondmen in the citie, neyther princes nor gouernors in the cōmonwelth, neither iudges, neither any other that should enter in the counsell about any matter, bicause that wine as a certain tyrant doth rule & ouercome the powers of the soule. Hitherto Galen. But bicause it hath bene diuerse times sayd, that wine is good for olde men, and it is not as yet fullye shewed what maner of wine that [Page] should be, it shalbe best to teache men by Galen what wines are best for old men. Galen lib. 5. de sanitate tuenda, sayth: All your counsell must goe to this ende in chosing of wine fit for old men, that it may be very thin or subtil, in color redish yellow, or yellow, or pale yellow, which is of a middle color betwéene bright yellow and white. The warming of all the members in olde mens bodies. There are two profites that come to old men by the vse of wine, one is, that it warmeth all the members of their bodies, and the other is, that it scoureth out by the water all the whayishnesse or thin waterishnes of the bloud, and bicause it doth so effectuallye, The scouring awaye of the whaiish waterynesse of the bloud. it is best for olde men. But such wine is it that is thin in substance, & driueth forth water, and is yellow in color, for that is the proper color of hote wines, and so also which haue bene from the beginning verye white, and haue gotten a certaine yellownesse when they haue waxed old, wherevpon they begin first to be a little yellowishe pale, and afterwarde to be plainly yellow pale. But such wines as are eyther pale yellow, or bright yellow, [Page] and a fat substaunce increase the bloud, & nourish the bodie by reason wherof they are now & then good for old men, to wete, at such times whē as they haue not much wheyish moisture, & would be more plenteously norished, but for all that, aged mē had more nede for y e most part, such wines as make a man pisse much, bicause they haue such plenty of waterish excrements.
Now good reader séeing that almighty God our heauenly father hath giuen thée this noble creature of wine, so manye wayes profitable for our bodies and mindes, thanke him with all thy heart, not onely for it, but also for that he hath sent learned Phisitions to tell thée how, in what measure, and in what time thou should vse them, and not vse them, and for what complexions and ages they are good, and for what complexions and ages they are euill. If thou take any harm by misusing this noble creature of God, blame not him, but thine owne selfe, that hast abused it, contrary to his will, and to the learning of his officers & seruants that taught thee the right vse of it. Honor be giuen to God for euer. Amen.