<B CEHAND1B>
<Q E1 IS HANDO TURNER>
<N WINES>
<A TURNER WILLIAM>
<C E1>
<O 1500-1570>
<M X>
<K X>
<D ENGLISH>
<V PROSE>
<T HANDB OTHER>
<G X>
<F X>
<W WRITTEN>
<X MALE>
<Y 40-60>
<H PROF>
<U NON-PROF>
<E X>
<J X>
<I X>
<Z INSTR SEC>
<S SAMPLE X>


[^TURNER, WILLIAM.
TEXT:  A NEW BOKE OF THE NATURES AND
PROPERTIES OF ALL WINES (1568).
A BOOK OF WINES.
EDS. S. V. LARKEY AND P. M. WAGNER (FACSIMILE).
NEW YORK: SCHOLARS' FACSIMILES & REPRINTS, 1941.
PP. B2R.1 - B8R.27  (SAMPLE 1)
PP. C6V.7 - D3V.19  (SAMPLE 2)
PP. D8R.2 - E1V.23  (SAMPLE 3)^]

<S SAMPLE 1>
<P B2R>
[}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^) ,
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 sweetnes & gotten clearenesse, but
yet it is not long since it was made. (^Galen^)
in his booke of making of medicines,
seemeth to call all Wine that is not fully
fiue yeares olde, newe wine, and it that
is past fiue yeares vntill it bee 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,
<P B2V>
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, leauing
the authoritie of (^Galen^) , calleth it newe
Wine that keepeth still his Mustish and
swete taste, and as yet hath gotten no 
sharpenesse, and he calleth that Wine of 
middle age, that is no more sweete, but
is cleare, and sayth that he and his countrimen
take the most notable Wines of
Fraunce for olde Wines, before they bee 
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 exceeding 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^) when it is made euen of 
ripe grapes, is but hote in the first degree,
for (^Galen^) in his boke of the powers
of simple medicines, hath these wordes
<P B3R>
following. (\Vinum est ex secundo ordine
excalfacientium. Sed quod admodum 
vetus est ex tertio, sicut quod 
mustum vocant ex primo, caliditatis
eius proportioni respondet siccitas\) ,
that is, wine (that is to say of midle age)
is hote in the seconde degree, but it that 
is verie olde is hote in the third degree,
as it that is called (^Must^) is hote in the
first degree. By these words their errour
is openly confuted, that holde that euery 
wine is hote in the second degree. (^Galen^)
writeth truly that the Grapes that grow
in verie colde places, neuer come to ripenesse,
neither to sweetenesse, but when
other wines are made, they are sweete 
& 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 alimentoru~ facultatibus. 
In regionibus frigidis ne vuae quidem
ipsae exquisite maturari queunt,
nedum passaru~ quaepiam, ob id quod
resinam vinis immittant, ne acescant 
celeriter\) . That is. In colde countries 
neither rasins come to anye perfite ripenesse
<P B3V>
neither the grapes, 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, or very new,
heat nothing at all, so farre are they fro~
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 sweeter
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
puffeth a man vp, and filleth him with
winde, and is hard of digestion and breedeth
heauie dreames, and maketh a man
<P B4R>
to make water. It that is of a meane age 
betweene 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.
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 needes 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 
three within the space of one yere in
high Germany that toke the falling sicknesse 
by drinking much newe Rhenishe
<P B4V>
wine, and they died all three, 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,
and children drinke more Rhennishe
(^Must^) , and other sweete wines vnfined,
brought out also of other cou~tries as wel
as out of Germany: tha~ 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 degree, and that
verye olde is hote in the thirde degree, as
very new (^Must^) is hote in the first degree.
Ye maye see here once againe, that they 
<P B5R>
are more bolde than learned and wise,
that holde that all Wines are hote in the
second degree. 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, that (\ex recentibus vinis genus
illud du~taxat tuto bibitur, quod
tenuis substantiae est, sicuti ex Italicis
Cauchanum & Albanu~. &c. quae sane
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. 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
<P B5V>
oft times take awaye light head aches
which come of humors gathered togither 
in the stomache, thus farre (^Galen^) .
Nowe some men that reade this booke, 
acknowledging the~selues to be my scholers,
peradue~ture would learne of me bicause
I teach English men in this English
booke, what kindes of wines that are
brought into England, 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
<P B6R>
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.
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,
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 stiffelye still. For
the better discussing of this matter, it is
needefull to tell what things breede and
<P B6V>
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 cheese in few wordes sheweth both the
materiall and efficient cause of the stone.
Olde cheese, sayth he, is harder to digest
and of worse iuice, and therefore readier
to breede the stone, (\Nam vbi succorum
crassities cum arde~ti 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
<P B7R> 
vse of such medicines that make thin 
and cut grosse humors in pieces, 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 idq~ 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. 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
<P B7V>
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 see 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 breede 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,
<P B8R>
and hoter of complexion than 
white Rhennish wine and white french
wines be of. Therfore they breede y=e= stone
more than white Rhennish and whyte
French Wines doe. The Rhenish wine
that is co~monly 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
breedeth 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 breede the 
stone more than white wines do. Which
I will assaye to bring to passe after thys
maner following.

<S SAMPLE 2>
<P C6V>
[}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 sweete, and also of a
readish yelow color, all such are
sharpe or biting, and hote aboue
measure. 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 conueyance 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
<P C7R>
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, of a fine 
substance and olde, and such must needes
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, and meetelye white
and thicke, are not fit for the conueyance
or leading of iuices into the bodie. 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. Furthermore
all wines that smell well and are 
redish yellow, so much as is of their nature
altogither, they trouble the heade
<P C7V>
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 needes compelled to vse 
some wine, thou must flie as I haue said
before, all soure astringent wines, and
new wines, 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, as red yellow wines
do, yet there is a difference betweene the~,
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 
<P C8R>
these is turned into y=e= kinde of bloud. 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, which also ought to be chosen
most chiefly against swounding. Yelow
wines that are grossest in substance are
conueyed into the bodie more slowlie tha~
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
<P C8V>
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, 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 breeder & engendrer of the stone.
For although small and waterish whyte
wines driue more than Clared, yet it followeth
not that they breede 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 Greeke [^GREEK OMITTED^] , that is,
<P D1R>
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 streete 
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, breedeth 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
<P D1V>
scholer in Cambridge, there was there a
stinking butcherie, and very noysome to 
the~ 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 sweete, 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 
weeke 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
<P D2R>
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 me~ 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 keeping
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
<P D2V>
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. 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. 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, 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,
<P D3R>
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 keepe good diet
withall, and emptie out the excrements
of the bellie dailye. And the same sayth
afterward, (\ventrem semper probe 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
<P D3V>
or dreggye water. But such foule geare
breedeth 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 needes 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 see that small
white wine is falslye accused to be a breeder 
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 breede the goute more than the white
small wines do, as it is by places aboue
alleaged, fully prooued.

<S SAMPLE 3>
<P D8R>
[}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
<P D8V>
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=e= wine
maketh the hart of man merie,
and that it is good to be taken of
them that haue a weake and a 
feeble 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
<P E1R>
no more their misfortune.
   (^Galen^) in his first booke (\de sanitate tuenda\) ,
sayeth that wine moisteneth 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 
sleepe, strengthneth and maketh a good
color, and if it be plenteouslye drunken,
helpeth them that haue taken Hemlocke,
or Coriander, or the poison called Pharicum,
or y=e= 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
<P E1V>
good against al the bitings and stingings
of all creeping 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,
and are made faint with to much sweating,
and especiallie such as is white, olde
and well smelling. Hitherto (^Dioscorides^) .
Whose words when as he speaketh
of the holesomnesse of wines against poisons,
and the bitings and stingings of 
venemous beastes, must be vnderstanded
of Muscadine, Sack, Malmesey and Bastarde, 
and such hote wines which by reason
of their heate, enter farther into the
body, and more speedily, and are better against
cold poisons tha~ colder wines be.



