<P_B2R>

<heading>

OF NEW AND OLDE WINE , AND OF IT THAT IS OF A MEANE AGE THAT IS
NEYTHER-3 TO BE CALLED NEW NOR OLDE . (TURNER-E1-H,B2R.3)

</heading>

There are twoo sortes of newe Wine , one that is called <font> Must
</font> , and that is but latelye made or pressed out of the grapes ,
and is swete in tast , troubled in color , and thick in substaunce ,
(TURNER-E1-H,B2R.5)

and this sort is properlye called in Latin Mustum . (TURNER-E1-H,B2R.6)

And another sorte is called newe Wine , which hath left his sweetnes &
gotten clearenesse , (TURNER-E1-H,B2R.7)

but yet it is not long since it was made . (TURNER-E1-H,B2R.8)

<font> Galen </font> 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 ,
(TURNER-E1-H,B2R.9)

and <font> Dioscorides </font> writing of the nature of Wines in his
fifte booke , calleth it Wine of middle age , that is more than seauen
yeare olde , (TURNER-E1-H,B2R.10)

and <font> Plinie </font> writeth , <P_B2V> not without an error of the
scribe <paren> as I gesse </paren> that Falerno media aetas incipit ab
anno decimo quinto . (TURNER-E1-H,B2V.11)

But <font> Valeriola </font> a man otherwise wel learned , leauing the
authoritie of <font> Galen </font> , calleth it newe Wine that keepeth
still his Mustish and swete taste , and as yet hath gotten no
sharpenesse , (TURNER-E1-H,B2V.12)

and he calleth that Wine of middle age , that is no more sweete , but
is cleare , (TURNER-E1-H,B2V.13)

and sayth that he and his countrimen take the most notable Wines of
Fraunce for olde Wines , before they bee fullye one yeare olde .
(TURNER-E1-H,B2V.14)

And this doth he holde enarrationum medicinalium , lib. sexto ,
enarratione septima . (TURNER-E1-H,B2V.15)

In the same place he reproueth <font> Aloisius Mundella </font> for
saying that wine sixe yeares olde was newe wine after <font> Galen
</font> , who although fayled in exceeding one yeare beyond <font>
Galens </font> numbring of the yeares of new wine , yet he went a great
deale farther from <font> Galens </font> minde than <font> Mundella
</font> did . (TURNER-E1-H,B2V.16)

<font> Must </font> when it is made euen-1 of ripe grapes , is but hote
in the first degree , (TURNER-E1-H,B2V.17)

for <font> Galen </font> 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 , (TURNER-E1-H,B3R.18)

that is , wine <paren> that is to say of midle age </paren> is hote in
the seconde degree , (TURNER-E1-H,B3R.19)

but it that is verie olde is hote in the third degree , as it that is
called <font> Must </font> is hote in the first degree .
(TURNER-E1-H,B3R.20)

By these words their errour is openly confuted , that holde that euery
wine is hote in the second degree . (TURNER-E1-H,B3R.21)

<font> Galen </font> writeth truly that the Grapes that grow in verie
colde places , neuer come to ripenesse , neither to sweetenesse ,
(TURNER-E1-H,B3R.22)

but when other wines are made , they are sweete & pleasant ,
(TURNER-E1-H,B3R.23)

but such Wines made of such grapes , are very soure and therfore colde
, (TURNER-E1-H,B3R.24)

the words of <font> Galen </font> are these written in y=e= second
booke de alimentoru~ facultatibus . In regionibus frigidis ne vuae
{COM:sic} quidem ipsae exquisite maturari queunt , nedum passaru~
quaepiam , ob id quod resinam vinis immittant , ne acescant celeriter .
(TURNER-E1-H,B3R.25)

That is . In colde countries neither rasins come to anye perfite
ripenesse <P_B3V> neither the grapes , (TURNER-E1-H,B3V.26)

and therefore men put rosin into the wines , that they shoulde not
shortly waxe soure . (TURNER-E1-H,B3V.27)

And in the booke of good and ill iuice he sayth thus .
(TURNER-E1-H,B3V.28)

The Wines that are to olde or to newe , are to be eschued .
(TURNER-E1-H,B3V.29)

For the olde doe heate to much , (TURNER-E1-H,B3V.30)

and the new Wines as long as they are greene , or very new , heat
nothing at all , (TURNER-E1-H,B3V.31)

so farre are they fro~ helping of men to digest their meates , that
they are very hardly digested themselues , (TURNER-E1-H,B3V.32)

and oft times they hang and abide still in a mans stomacke , euen as
water . (TURNER-E1-H,B3V.33)

<font> Dioscorides </font> also who wrote before <font> Galen </font> ,
sayth lib. 5. The sinewes are hurte with olde wine , and other
instruments of the senses : (TURNER-E1-H,B3V.34)

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 . (TURNER-E1-H,B3V.35)

Yet when a man is in good helth a little being delayed with water , it
maye be taken without harme . (TURNER-E1-H,B3V.36)

Newe Wine puffeth a man vp , (TURNER-E1-H,B3V.37)

and filleth him with winde , (TURNER-E1-H,B3V.38)

and is hard of digestion (TURNER-E1-H,B3V.39)

and breedeth heauie dreames , (TURNER-E1-H,B3V.40)

and maketh a man <P_B4R> to make water . (TURNER-E1-H,B4R.41)

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-4 of hole and
sicke men with their meate . (TURNER-E1-H,B4R.42)

<font> Aristotel </font> 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 ,
(TURNER-E1-H,B4R.43)

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 . (TURNER-E1-H,B4R.44)

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 ,
(TURNER-E1-H,B4V.45)

and they died all three , (TURNER-E1-H,B4V.46)

and coulde not be holpen with phisicke , (TURNER-E1-H,B4V.47)

one of them sodenly lost his spech (TURNER-E1-H,B4V.48)

and died within an houre after that he sickened , (TURNER-E1-H,B4V.49)

and the other two liued but a day or two after , (TURNER-E1-H,B4V.50)

and died miserably with great paine , (TURNER-E1-H,B4V.51)

and had grieuous fittes of the falling sicknesse at sundry times .
(TURNER-E1-H,B4V.52)

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 <font> Must </font> , 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 . (TURNER-E1-H,B4V.53)

<font> AEtius </font> a diligent follower of <font> Galen </font> , and
a faithfull gatherer of the writinges of olde Greke writers of phisick
, saith that wine <paren> meaning thereby wine of middle age that is
neither verie new , neither verye olde </paren> is hote in the second
degree , and that verye olde is hote in the thirde degree , as very new
<font> Must </font> is hote in the first degree . (TURNER-E1-H,B4V.54)

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 . (TURNER-E1-H,B5R.55)

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 <font> Galen </font>
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 (TURNER-E1-H,B5R.56)

That is . Amongst new wines only that kinde maye be safelye drunken ,
that is of a thin substaunce , as amongst Italian wines are <font>
Cauchanum </font> & <font> Albanum </font> . &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 .
(TURNER-E1-H,B5R.57)

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 ,
(TURNER-E1-H,B5R.58)

but <P_B5V> oft times take awaye light head aches which come of humors
gathered togither in the stomache , (TURNER-E1-H,B5V.59)

thus farre <font> Galen </font> . (TURNER-E1-H,B5V.60)

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 . (TURNER-E1-H,B5V.61)

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 <font> Galen </font> 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 ,
(TURNER-E1-H,B5V.62)

therefore to them that are disposed vnto the headache , amongst all new
Wines these aboue named small Wines are least hurtfull ,
(TURNER-E1-H,B5V.63)

and maye be taken with lesse ieoperdie . (TURNER-E1-H,B5V.64)

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 <font> Galen </font> sayth aquosa that is , waterish . Wherfore if
the authoritie of <font> Galen </font> 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 . (TURNER-E1-H,B6R.65)

The same men haue forbidden all their patientes that are disposed to
the stone , gout , and rewme , by name all Rhennish and white Wines ,
(TURNER-E1-H,B6R.66)

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 .
(TURNER-E1-H,B6R.67)

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 . (TURNER-E1-H,B6R.68)

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 . (TURNER-E1-H,B6V.69)

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 . (TURNER-E1-H,B6V.70)

<font> Galen </font> in the third booke of norishmentes , writing of
cheese in few wordes sheweth both-1 the materiall and efficient cause
of the stone . (TURNER-E1-H,B6V.71)

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 ,
(TURNER-E1-H,B6V.72)

that is , $where $as {TEXT:wheras} there is grossenesse of iuices
ioyned with a burning heate , there are stones engendred .
(TURNER-E1-H,B6V.73)

<font> Galen </font> 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 , (TURNER-E1-H,B7R.74)

for such kindes of Medicines doe not onely cut and make thin , but also
heate out of measure . (TURNER-E1-H,B7R.75)

Beholde and marke here that he speaketh not of Rhennishe and white wine
, but of vnmeasurablye hote medicines , (TURNER-E1-H,B7R.76)

and he sayth immediatlye after , ob idq~ solida membra exiccant , &
crassum humorem reddunt , quo in renibus assato , gignuntur calculi ,
(TURNER-E1-H,B7R.77)

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 . (TURNER-E1-H,B7R.78)

Thus farre <font> Galen </font> . (TURNER-E1-H,B7R.79)

The same sentence and meaning hath <font> Galen </font> methodi medendi
.13. libro in these wordes , qui crassi succi cibis vescuntur , calculi
vitio vexantur . (TURNER-E1-H,B7R.80)

They that eate meates of grosse iuice , are grieued with the disease of
the stone . (TURNER-E1-H,B7R.81)

<font> Aetius </font> 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 . (TURNER-E1-H,B7V.82)

<font> Alexander Trallianus </font> intreating of the stone saith : Est
materialis calculorum causa humor crassus , efficiens autem ignea
caliditas , (TURNER-E1-H,B7V.83)

the materiall cause of the stone is a grosse humor ,
(TURNER-E1-H,B7V.84)

and the efficient cause is a fierie heate . (TURNER-E1-H,B7V.85)

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
. (TURNER-E1-H,B7V.86)

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 , (TURNER-E1-H,B7V.87)

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 . (TURNER-E1-H,B8R.88)

Therfore they breede y=e= stone more than white Rhennish and whyte
French Wines doe . (TURNER-E1-H,B8R.89)

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 , (TURNER-E1-H,B8R.90)

& therfore it is older than y=e= common Clared wine , which dureth not
commonlye aboue one yeare , (TURNER-E1-H,B8R.91)

and if Rhennish wyne be drunken within the yeare , it is commonly
racked before it be drunken , (TURNER-E1-H,B8R.92)

therfore for two causes it hath fewer dregges and lesse terrestritie or
grosse earthlynesse than the Clared wine hath , (TURNER-E1-H,B8R.93)

and therfore breedeth the stone lesse than Clared wine that is commonly
drunke in gentlemens houses doth . (TURNER-E1-H,B8R.94)

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 .
(TURNER-E1-H,B8R.95)

<P_C6V>

<heading>

OF THE NATURE OF WYNES OF DIUERS AND SUNDRY COLORS OUT OF GALEN DE
METHODO MEDENDI , SEXTO & .12. (TURNER-E1-H,C6V.98)

</heading>

In the sixt booke . (TURNER-E1-H,C6V.100)

Whatsoeuer Wines be sweete , and also of a readish yelow color , all
such are sharpe or biting , and hote aboue measure .
(TURNER-E1-H,C6V.101)

In the .xij. booke . (TURNER-E1-H,C6V.102)

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 ,
(TURNER-E1-H,C6V.103)

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 , (TURNER-E1-H,C6V.104)

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 , (TURNER-E1-H,C7R.105)

but it is openly knowen that of wines they ought to be chosen that are
yelow in color , of a fine substance and olde , (TURNER-E1-H,C7R.106)

and such must needes be of a good smell . (TURNER-E1-H,C7R.107)

To them that fall in a swounding by to much plentie of rawe humors ,
grosse thicke wines are noysome , (TURNER-E1-H,C7R.108)

and waterye wines as vnprofitable are to be eschued .
(TURNER-E1-H,C7R.109)

Therefore we must choose out those that are midle wines , which , as is
before sayd , are yellowe and white . (TURNER-E1-H,C7R.110)

But so manye wines as are the hotest of all , are bright yelow in color
, as is the wine called <font> Cecubum </font> in Italie .
(TURNER-E1-H,C7R.111)

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 . (TURNER-E1-H,C7R.112)

But if they be olde inough , if ye haue no other , ye maye vse them ,
(TURNER-E1-H,C7R.113)

for all such when they are old are good for the stomach .
(TURNER-E1-H,C7R.114)

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 ,
(TURNER-E1-H,C7V.115)

and {COM:sic} 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 ,
(TURNER-E1-H,C7V.116)

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 ,
(TURNER-E1-H,C7V.117)

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 .
(TURNER-E1-H,C7V.118)

Moreouer , they are easie to be tempered <paren> or else as <font>
Linaker </font> translateth it , to be mixed </paren>
(TURNER-E1-H,C7V.119)

& therfore are profitable to make good iuice . (TURNER-E1-H,C7V.120)

But there is none of all these things in waterishe wines ,
(TURNER-E1-H,C7V.121)

for verie little of the substance of <P_C8R> these is turned into y=e=
kinde of bloud . (TURNER-E1-H,C8R.122)

But when as redish yellowe wine smite the head , they that are
waterishe doe neuer trouble it , (TURNER-E1-H,C8R.123)

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 . (TURNER-E1-H,C8R.124)

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 , (TURNER-E1-H,C8R.125)

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 . (TURNER-E1-H,C8R.126)

Thus farre <font> Galen </font> . (TURNER-E1-H,C8R.127)

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-7 the materiall and efficient <P_C8V> causes of
the stone , than small white wines are . (TURNER-E1-H,C8V.128)

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 . (TURNER-E1-H,C8V.129)

But small Rhennish wine and other small white wines driue humors most
to the places before named , (TURNER-E1-H,C8V.130)

therefore they breede the stone more than other wines that driue not so
much as they do : (TURNER-E1-H,C8V.131)

I answere vnto the <font> maior </font> , that not euery wine that
driueth most humors vnto the kidneys , water vessels & bladder is y=e=
greatest breeder & engendrer of the stone . (TURNER-E1-H,C8V.132)

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 . (TURNER-E1-H,C8V.133)

For although they driue some kinde of humors vnto the places aboue
rehearsed : yet doe they not leaue them sticking fast in those places ,
(TURNER-E1-H,C8V.134)

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
{COM: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 <paren> as some men doe dreame </paren> 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-8 onelye-9 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 , (TURNER-E1-H,D1R.135)

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 . (TURNER-E1-H,D1R.136)

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 ,
(TURNER-E1-H,D1V.137)

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 ; (TURNER-E1-H,D1V.138)

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 ; (TURNER-E1-H,D1V.139)

I think no . (TURNER-E1-H,D1V.140)

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 . (TURNER-E1-H,D1V.141)

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 ; (TURNER-E1-H,D2R.142)

Smal white wines scoure and driue out the vncleannesse of the bodie as
much as it is possible to be done by them , (TURNER-E1-H,D2R.143)

and red and Clared wine stoppe and hold backe , and fill the bodie full
of ill humors , (TURNER-E1-H,D2R.144)

now which are most profitable to be taken most commonly of a man for
the keeping of his health : (TURNER-E1-H,D2R.145)

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 $can $not
{TEXT:cannot} driue them out , by reason of the ouerflowing plentie of
them , (TURNER-E1-H,D2R.146)

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 . (TURNER-E1-H,D2V.147)

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
<font> Aetius </font> writing of the stone , in these wordes .
(TURNER-E1-H,D2V.148)

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 .
(TURNER-E1-H,D2V.149)

Flie also such as stop the ways and veynes of the bodie , or otherwise
abide to long in the bellies , (TURNER-E1-H,D2V.150)

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 , (TURNER-E1-H,D3R.151)

and so it that was brought in by heapes rawe , is sifted or streyned
vnfitlye and against nature , (TURNER-E1-H,D3R.152)

and with an hastie rage is caried to the kidneyes ,
(TURNER-E1-H,D3R.153)

and by and by it groweth togither , (TURNER-E1-H,D3R.154)

and is thickned , (TURNER-E1-H,D3R.155)

and standeth there still . (TURNER-E1-H,D3R.156)

Thus farre <font> Aetius </font> . 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 . (TURNER-E1-H,D3R.157)

And the same sayth afterward , ventrem semper probe laxum habere
oportet . Hic enim si bene subierit , puriora lotia prodibunt .
(TURNER-E1-H,D3R.158)

That is , ye must haue your bellie alway well losed ,
(TURNER-E1-H,D3R.159)

for if the bellie worke well downeward , your water shall come forth
the fairer and cleaner . (TURNER-E1-H,D3R.160)

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 . (TURNER-E1-H,D3V.161)

But such foule geare breedeth the stone , (TURNER-E1-H,D3V.162)

therfore to much stopping of the bellye is oft the cause of the stone .
(TURNER-E1-H,D3V.163)

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 . (TURNER-E1-H,D3V.164)

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 .
(TURNER-E1-H,D3V.165)

<P_D8R>

<heading>

TO WHOM WINE IS ILL , AND VNMETE AND VERIE HURTFULL .
(TURNER-E1-H,D8R.168)

</heading>

<font> Aristotell </font> sayeth that wine is neither-1 fit for
children , nor nurses , (TURNER-E1-H,D8R.170)

and <font> Galen </font> counsayleth that children shall taste no wine
at all : (TURNER-E1-H,D8R.171)

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 . (TURNER-E1-H,D8R.172)

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 . (TURNER-E1-H,D8R.173)

It is also generallye ill for them that haue a great reume and the
goute , or eyther-2 an halfe or hole palsey . (TURNER-E1-H,D8R.174)

The wine that is menged with <font> Gipso </font> or with Alibaster ,
as Sacke is , hurteth the sinewes , (TURNER-E1-H,D8R.175)

and maketh y=e= head heauy , (TURNER-E1-H,D8R.176)

& setteth it on fier , (TURNER-E1-H,D8R.177)

and is very ill for the bladder . (TURNER-E1-H,D8R.178)

Wine <P_D8V> that is menged with cute , as our Malmsey is , fill a mans
head (TURNER-E1-H,D8V.179)

and make hym drunken , breath out more hardlye , (TURNER-E1-H,D8V.180)

and trouble the stomache , which wordes I iudge , ought to be
vnderstanded of such a wine , as hath very much cute put into it .
(TURNER-E1-H,D8V.181)

<heading>

TO WHOME AND FOR WHAT PURPOSES WINE IS GOOD . (TURNER-E1-H,D8V.183)

</heading>

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 , (TURNER-E1-H,D8V.185)

and the .xxxj. chapter of the Prouerbes hath this saying ,
(TURNER-E1-H,D8V.186)

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 . (TURNER-E1-H,D8V.187)

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 . (TURNER-E1-H,E1R.188)

<font> Galen </font> 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 . (TURNER-E1-H,E1R.189)

<heading>

OUT OF DIOSCORIDES .XJ. CHAPTER OF THE FIFT BOOKE .
(TURNER-E1-H,E1R.191)

</heading>

Generally euery wine not mixed , and is only simple of himselfe , and
is of nature in taste soure and binding , maketh hote ,
(TURNER-E1-H,E1R.193)

is easily conueyed into the bodie , (TURNER-E1-H,E1R.194)

it is good for the stomache , (TURNER-E1-H,E1R.195)

it maketh a man haue an appetite , (TURNER-E1-H,E1R.196)

it norisheth (TURNER-E1-H,E1R.197)

and maketh a man sleepe , (TURNER-E1-H,E1R.198)

strengthneth (TURNER-E1-H,E1R.199)

and maketh a good color , (TURNER-E1-H,E1R.200)

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 .
(TURNER-E1-H,E1R.201)

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 . (TURNER-E1-H,E1V.202)

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 . (TURNER-E1-H,E1V.203)

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 . (TURNER-E1-H,E1V.204)

Hitherto <font> Dioscorides </font> . 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 .
(TURNER-E1-H,E1V.205)