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1

OF NEW AND OLDE WINE, AND OF IT
2THAT IS OF A MEANE AGE THAT
3IS NEYTHER TO BE CALLED
4NEW NOR
5OLDE.

6
7    There are twoo sortes of newe
8Wine, one that is called Must ,
9and that is but latelye made or
10pressed out of the grapes, and is
11swete in tast, troubled in color, and thick
12in substaunce, and this sort is properlye
13called in Latin Mustum . And another
14sorte is called newe Wine, which hath
15left his sweetnes & gotten clearenesse, but
16yet it is not long since it was made. Galen
17in his booke of making of medicines,
18seemeth to call all Wine that is not fully
19fiue yeares olde, newe wine, and it that
20is past fiue yeares vntill it bee ten yeare
21olde, wine of middle age, and it that is
22aboue the age of ten yeares, olde wine,
23and Dioscorides writing of the nature
24of Wines in his fifte booke, calleth it
25Wine of middle age, that is more than
26seauen yeare olde, and Plinie writeth,

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27not without an error of the scribe (as I
28gesse) that Falerno media aetas incipit
29ab anno decimo quinto . But Valeriola
30a man otherwise wel learned, leauing
31the authoritie of Galen , calleth it newe
32Wine that keepeth still his Mustish and
33swete taste, and as yet hath gotten no
34sharpenesse, and he calleth that Wine of
35middle age, that is no more sweete, but
36is cleare, and sayth that he and his countrimen
37take the most notable Wines of
38Fraunce for olde Wines, before they bee
39fullye one yeare olde. And this doth he
40holde enarrationum medicinalium,
41lib. sexto, enarratione septima . In the
42same place he reproueth Aloisius Mundella
43for saying that wine sixe yeares
44olde was newe wine after Galen , who
45although fayled in exceeding one yeare
46beyond Galens numbring of the yeares
47of new wine, yet he went a great deale
48farther from Galens minde than Mundella
49did. Must when it is made euen of
50ripe grapes, is but hote in the first degree,
51for Galen in his boke of the powers
52of simple medicines, hath these wordes

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53following. Vinum est ex secundo ordine
54excalfacientium. Sed quod admodum
55vetus est ex tertio, sicut quod
56mustum vocant ex primo, caliditatis
57eius proportioni respondet siccitas ,
58that is, wine (that is to say of midle age)
59is hote in the seconde degree, but it that
60is verie olde is hote in the third degree,
61as it that is called Must is hote in the
62first degree. By these words their errour
63is openly confuted, that holde that euery
64wine is hote in the second degree. Galen
65writeth truly that the Grapes that grow
66in verie colde places, neuer come to ripenesse,
67neither to sweetenesse, but when
68other wines are made, they are sweete
69& pleasant, but such Wines made of such
70grapes, are very soure and therfore colde,
71the words of Galen are these written in
72y^e second booke de alimentoru~ facultatibus.
73In regionibus frigidis ne vuae quidem
74ipsae exquisite maturari queunt,
75nedum passaru~ quaepiam, ob id quod
76resinam vinis immittant, ne acescant
77celeriter . That is. In colde countries
78neither rasins come to anye perfite ripenesse

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79neither the grapes, and therefore
80men put rosin into the wines, that they
81shoulde not shortly waxe soure. And in
82the booke of good and ill iuice he sayth
83thus. The Wines that are to olde or to
84newe, are to be eschued. For the olde
85doe heate to much, and the new Wines
86as long as they are greene, or very new,
87heat nothing at all, so farre are they fro~
88helping of men to digest their meates,
89that they are very hardly digested themselues,
90and oft times they hang and abide
91still in a mans stomacke, euen as water.
92Dioscorides also who wrote before Galen ,
93sayth lib. 5. The sinewes are hurte
94with olde wine, and other instruments
95of the senses: yet for all that it is sweeter
96in taste than the other wines are. Wherfore
97a man ought to beware of it, that
98feeleth the weakenesse of anye inwarde
99part. Yet when a man is in good helth a
100little being delayed with water, it maye
101be taken without harme. Newe Wine
102puffeth a man vp, and filleth him with
103winde, and is hard of digestion and breedeth
104heauie dreames, and maketh a man

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105to make water. It that is of a meane age
106betweene both, is free from the harmes
107that maye come of both, wherefore it is
108commonlye vsed both of hole and sicke
109men with their meate. Aristotel in his
110fourth booke Meteorologicorum the .x.
111Chapter writeth. That new Wine hath
112more earth or earthlynesse in it than olde
113hath, wherevpon a man maye gather
114plainlye that new Wine is verye ill for
115them that are disposed to the stone, for it
116hauing so much thicke earthlinesse in it,
117giueth matter whereof the stone may be
118made to hote kidneys, that the heate of
119kidneis may so bake it into stones as the
120heate of the Bricke kill turneth the claye
121into Bricke or tile stones. Wherefore I
122must needes dispraise the maner of our
123delicate Englishmen and women that
124drinke the Rhennish wine only for pleasure,
125whilst it is as yet as thicke as puddle
126or horsepisse. For beside that it giueth
127matter to make the stone of, I haue knowen
128three within the space of one yere in
129high Germany that toke the falling sicknesse
130by drinking much newe Rhenishe

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131wine, and they died all three, and coulde
132not be holpen with phisicke, one of them
133sodenly lost his spech and died within an
134houre after that he sickened, and the other
135two liued but a day or two after, and
136died miserably with great paine, and had
137grieuous fittes of the falling sicknesse at
138sundry times. I haue marked that within
139these dosen yeares there haue bene
140more sicke in the falling sicknesse, than
141had wont to be before. The cause wherof
142I iudge to be, that mens wiues, nurses,
143and children drinke more Rhennishe
144Must , and other sweete wines vnfined,
145brought out also of other cou~tries as wel
146as out of Germany: tha~ they were wont
147to drinke before in times past. AEtius a
148diligent follower of Galen , and a faithfull
149gatherer of the writinges of olde
150Greke writers of phisick, saith that wine
151(meaning thereby wine of middle age
152that is neither verie new, neither verye
153olde) is hote in the second degree, and that
154verye olde is hote in the thirde degree, as
155very new Must is hote in the first degree.
156Ye maye see here once againe, that they

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157are more bolde than learned and wise,
158that holde that all Wines are hote in the
159second degree. Some peraduenture will
160aske whether there is any kinde of newe
161Wine that may serue for anye vses, and
162may be dronken at any time or no; To
163whom I make this aunswere by the authoritie
164of Galen in his booke of good and
165euill iuice, that ex recentibus vinis genus
166illud du~taxat tuto bibitur, quod
167tenuis substantiae est, sicuti ex Italicis
168Cauchanum & Albanu~. &c. quae sane
169tenuia, candida & aquosa existunt. &c
170That is. Amongst new wines only that
171kinde maye be safelye drunken, that is of
172a thin substaunce, as amongst Italian
173wines are Cauchanum & Albanum . &c.
174which wines in dede are thin, white, and
175waterish, and therfore are called Oligophora ,
176that is, wines that can abide but
177small menging of water with them. And
178as redishe yelow Wines bicause they are
179hote in working, they fill the head by and
180by, so the other wines that are thin and
181waterish wines, and gently binding are
182not only not noysome vnto the head, but

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183oft times take awaye light head aches
184which come of humors gathered togither
185in the stomache, thus farre Galen .
186Nowe some men that reade this booke,
187acknowledging the~selues to be my scholers,
188peradue~ture would learne of me bicause
189I teach English men in this English
190booke, what kindes of wines that are
191brought into England, are of this sort. I
192answere, that neither Sacke, Malmesey,
193Muscadell, neither Clared, French nor
194Gascone wine, though they be most vsed
195here in Englande at this time, are such
196Wines as Galen speaketh of here, but
197Rhennish wine that is racket and cleare,
198and Rochell, and Sebes and other small
199white Wines that are cleare from their
200groundes, therefore to them that are disposed
201vnto the headache, amongst all
202new Wines these aboue named small
203Wines are least hurtfull, and maye be
204taken with lesse ieoperdie. If anye contende
205that French, Clared and Gascone
206wine, and other wines as strong as Gascone
207is, doe as little hurt to the head as
208these wines doe: I aunswere that the

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209French, Clared and Gascone wines are
210not thin and subtill, but strong, thicke
211and hote, and not as Galen sayth aquosa
212that is, waterish. Wherfore if the authoritie
213of Galen may take place, their opinion
214is here openly confuted, which commend
215so much French, Clared and Gascone
216Wine, and despise and condemne
217Rhennish and such like White wines.
218The same men haue forbidden all their
219patientes that are disposed to the stone,
220gout, and rewme, by name all Rhennish
221and white Wines, and saye that white
222and Rhennish Wines make and engender
223the goute, holding that white and
224Rhennishe Wine driue so sore that they
225bring matter to the kidneis and bladder,
226whereof the stone is engendred. First I
227must reason against this vnreasonable
228reason more largely than the argument
229of this booke, in some mens opinion, requireth,
230bicause they haue holden this opinion
231so long and without authoritie or
232good reason teach it so stiffelye still. For
233the better discussing of this matter, it is
234needefull to tell what things breede and

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235make the stone, and howe manye chiefe
236causes there be of it, and whether thin
237and waterish wines be y^e materiall or efficient
238cause of the stone, or no cause of it
239at all, but a preseruatiue from the stone.
240Although the naturall disposition that a
241man hath of his father or mother to the
242stone be a great and vnauoydable cause
243of the stone, yet beside that, there are two
244common causes, of the which the one is
245the materiall cause, and the other is the
246cause efficient, or working or making
247cause, that maketh the stone, of y^e matter
248that is disposed to be a stone. Galen in
249the third booke of norishmentes, writing
250of cheese in few wordes sheweth both the
251materiall and efficient cause of the stone.
252Olde cheese, sayth he, is harder to digest
253and of worse iuice, and therefore readier
254to breede the stone, Nam vbi succorum
255crassities cum arde~ti calore iungitur,
256illic calculi generantur , that is, wheras
257there is grossenesse of iuices ioyned
258with a burning heate, there are stones
259engendred. Galen I graunt in his booke
260of good and ill iuices, writeth that the often

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261vse of such medicines that make thin
262and cut grosse humors in pieces, maketh
263a mans bloud eyther whayish, or Cholericke
264or Melancholike, for such kindes of
265Medicines doe not onely cut and make
266thin, but also heate out of measure. Beholde
267and marke here that he speaketh
268not of Rhennishe and white wine, but of
269vnmeasurablye hote medicines, and he
270sayth immediatlye after, ob idq~ solida
271membra exiccant, & crassum humorem
272reddunt, quo in renibus assato,
273gignuntur calculi , that is. They drie vp
274the fast and sound members, and make
275the humor grosse, whereof when as it is
276burned or rosted in the kidneyes, stones
277are ingendred. Thus farre Galen . The
278same sentence and meaning hath Galen
279methodi medendi .13. libro in these
280wordes, qui crassi succi cibis vescuntur,
281calculi vitio vexantur . They that
282eate meates of grosse iuice, are grieued
283with the disease of the stone. Aetius writeth
284that the causes of the stone are continuall
285crudities or rawnesse, or vndigested
286humors wherof is gathered togither

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287great plenty of vndigested and raw matter,
288when a burning riseth about the
289kidneys and bladder, which burneth them
290and maketh them go togither in one, and
291maketh therof an hard stone. Alexander
292Trallianus intreating of the stone saith:
293Est materialis calculorum causa humor
294crassus, efficiens autem ignea caliditas ,
295the materiall cause of the stone is
296a grosse humor, and the efficient cause is
297a fierie heate.
298    Now by these authorities that I haue
299alleaged, it is cleare vnto all them that
300can and will see that the matter or materiall
301cause of the stone is a grosse or
302thicke humor, and that the worker or efficient
303cause of the same is a great heate
304in or about the kidneyes or bladder. If
305that be graunted to be true, it followeth
306that those meates and drinkes that are of
307grosser substance and hoter than others
308be, cause and breede the stone rather than
309other meates and drinkes that are thinner,
310finer and of a colder complexion, but
311both French, Clared and Gascone Clared
312wine are of grosser and thicker substaunce,

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313and hoter of complexion than
314white Rhennish wine and white french
315wines be of. Therfore they breede y^e stone
316more than white Rhennish and whyte
317French Wines doe. The Rhenish wine
318that is co~monly drunken in Gentlemens
319houses and Citizens houses is commonly
320a yere old at y^e least before it be drunken,
321& therfore it is older than y^e common Clared
322wine, which dureth not commonlye
323aboue one yeare, and if Rhennish wyne
324be drunken within the yeare, it is commonly
325racked before it be drunken, therfore
326for two causes it hath fewer dregges
327and lesse terrestritie or grosse earthlynesse
328than the Clared wine hath, and therfore
329breedeth the stone lesse than Clared wine
330that is commonly drunke in gentlemens
331houses doth. If I can proue this y^t I haue
332sayde, and also that Clared wine is hoter
333than white Rhennish and white French
334wines be, there is nothing to let me but
335I may conclude without anye withstanding,
336that Clared or red wines breede the
337stone more than white wines do. Which
338I will assaye to bring to passe after thys
339maner following.

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340

OF THE NATURE OF WYNES OF DIUERS AND
341SUNDRY COLORS OUT OF GALEN DE
342METHODO MEDENDI,
343SEXTO & .12.

344
345    In the sixt booke. Whatsoeuer
346Wines be sweete, and also of a
347readish yelow color, all such are
348sharpe or biting, and hote aboue
349measure. In the .xij. booke. To them that
350swoune by the reason of yellow gall that
351vexeth the mouth of the stomache, a colde
352drinke is to be giuen vnto them, yet for
353all that wine that is hote of nature, and
354doth further the conueyance of iuices into
355the bodie, ought to be offred to al them
356that are vexed with swounding, for it is
357plainly our will, that the nourishment
358that is taken in, should be delt and conueyed

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359into the bodye, and that it shoulde
360not tarie in the stomach, but it is openly
361knowen that of wines they ought to be
362chosen that are yelow in color, of a fine
363substance and olde, and such must needes
364be of a good smell.
365    To them that fall in a swounding by
366to much plentie of rawe humors, grosse
367thicke wines are noysome, and waterye
368wines as vnprofitable are to be eschued.
369Therefore we must choose out those that
370are midle wines, which, as is before sayd,
371are yellowe and white. But so manye
372wines as are the hotest of all, are bright
373yelow in color, as is the wine called Cecubum
374in Italie.
375    Of other kindes of wine they that are
376soure with astriction, and meetelye white
377and thicke, are not fit for the conueyance
378or leading of iuices into the bodie. But if
379they be olde inough, if ye haue no other,
380ye maye vse them, for all such when they
381are old are good for the stomach. Furthermore
382all wines that smell well and are
383redish yellow, so much as is of their nature
384altogither, they trouble the heade

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385when a man is vexed with both kindes
386of swounding, that is of it that commeth
387of yellow gall, and also it that commeth
388of great plentie of rawe humors falling
389into the mouth of the stomach, and there
390is no conuenient wine as is required,
391and thou art needes compelled to vse
392some wine, thou must flie as I haue said
393before, all soure astringent wines, and
394new wines, and thicke wines, and chose
395waterish wines, and of them such as are
396olde, for such wines although they do not
397mightily heat, yet they are led or caried
398lightly into the body, wherefore these doe
399all alike conuey and deale the norishing
400iuices into the body, as red yellow wines
401do, yet there is a difference betweene the~,
402that is, that the redish yellow wines are
403more profitable for the digestion that is
404in the stomach, and in the veynes, bicause
405they doe heate more. Moreouer, they are
406easie to be tempered (or else as Linaker
407translateth it, to be mixed) & therfore are
408profitable to make good iuice. But there
409is none of all these things in waterishe
410wines, for verie little of the substance of

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411these is turned into y^e kinde of bloud. But
412when as redish yellowe wine smite the
413head, they that are waterishe doe neuer
414trouble it, and they beyonde all other
415driue out water. Next vnto the which are
416redish yellowe wines that are most thin
417and subtill, which also ought to be chosen
418most chiefly against swounding. Yelow
419wines that are grossest in substance are
420conueyed into the bodie more slowlie tha~
421these be, howbeit they are more piercing
422then all soure and binding wines, but
423these redish yellowe wines againe doe
424nourish more than thin wines, and correct
425fautie iuices, of all other wines most
426speedily engendring a good bloud. Thus
427farre Galen . Nowe after that it is often
428inough proued by the best authors that
429euer wrote of Phisick, that all red wines
430as are our Clared wines, and all blacke
431wines, which we call red wines, are hoter
432and grosser in substaunce than small
433white wines be of: and both driue out
434water lesse than small white wines doe:
435It followeth that Clared and red wines
436are more, both the materiall and efficient

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437causes of the stone, than small white
438wines are.
439    Where as some argue that such wines
440as driue most, bring humors most of all
441other to the kidneys, water vessels, and
442bladder, whereof the stone is ingendered
443there. But small Rhennish wine and other
444small white wines driue humors
445most to the places before named, therefore
446they breede the stone more than other
447wines that driue not so much as they do:
448I answere vnto the maior , that not euery
449wine that driueth most humors vnto
450the kidneys, water vessels & bladder is y^e
451greatest breeder & engendrer of the stone.
452For although small and waterish whyte
453wines driue more than Clared, yet it followeth
454not that they breede y^e stone more
455than red and Clared wines doe. For although
456they driue some kinde of humors
457vnto the places aboue rehearsed: yet doe
458they not leaue them sticking fast in those
459places, but they driue them quite thorow
460all the water vesselles into the chamber
461pot or vrinall, for the which cause they
462are called in Greeke GREEK OMITTED , that is,

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463driuers forth of water and vrine, and such
464things as are in the vrine. Which name
465they haue not, bicause (as some men doe
466dreame) they bring many humors wherof
467the stone is made, to the kidneys and
468bladder, and let them lie there, as it were
469rotting in a dunghill, but as a faire and
470thin water casten into a canel of a streete
471if it haue one to driue it forwarde, not
472onelye carieth it selfe awaye forth of the
473towne into the common sinke that is
474without the towne, but also the filthines
475that hath bene in the canell long before,
476euen so that small white wine that hath
477a nature to driue forth it selfe, and with
478it other things that are necessarie to be
479driuen out by the vrine, breedeth not humors
480in the water vesselles, but driueth
481them quite away, and suffereth them not
482to tarie there, how then can white wine
483that after this manner scoureth the water
484vessels be an ingendrer of the matter
485of the stone, when as it driueth the same
486matter away, and will not suffer it to tarie
487in those places where as the stone vseth
488to be ingendred. When I was a

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489scholer in Cambridge, there was there a
490stinking butcherie, and very noysome to
491the~ that went by it, or through it, what if
492a man should haue bene hired for .xl.s. in
493the yeare to keepe the butcherie, & the rest
494of the towne sweete, by carying out of
495the puddings, guts, and stinking bloud;
496if this fellow should carie out all the filthinesse
497out of the butcherie once in the
498weeke vnto the market hill, and let it lie
499there, should this man iustly be called a
500scourer or clenser of the towne, that carieth
501the filth therof from one place onlye
502to another, & not quite out of the towne;
503I think no. Euen so if smal white wines
504should driue humors from diuerse places
505of the bodie, and shoulde not carrie them
506forth by the water vesselles, but let them
507lie stinking there, it ought not to be called
508a scourer but a defiler, & an hurter of
509the bodie. If the maister of the pudding
510cart before named, would let the filthines
511of the butcherie tarie so long there vntill
512it stanke so sore, by reason of long continuing
513in that place, and for lacke of carying
514out betime, that both they of the

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515butcherie, and all the neighbours about
516were grieuouslye vexed with the foule
517stinke of that filth that taried so long
518there, if an other carter offred for the same
519wages euery seconde day to carie out all
520the vncleannesse of the towne, which of
521these two me~ were more worthy to haue
522the office and name of the townescourer;
523Smal white wines scoure and driue out
524the vncleannesse of the bodie as much as
525it is possible to be done by them, and red
526and Clared wine stoppe and hold backe,
527and fill the bodie full of ill humors, now
528which are most profitable to be taken
529most commonly of a man for the keeping
530of his health: But although small white
531wine by nature hath such properties to
532driue out by vrine vnprofitable humors,
533that are commed within the compasse of
534their working, yet the vertue of it is hindered,
535either if the man by eating and
536drinking to much continually fill the bodie
537with so many excrementes, that nature
538euen being holpen with white wine
539cannot driue them out, by reason of the
540ouerflowing plentie of them, also if that

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541the meat lie to long in the stomach, and
542the excrements to long in the guttes, and
543goe not downe at conuenient times to
544the stoole. Than the white wine for lacke
545of helpe, can not doe his office. And it is
546plaine, that banketting and much eating
547and drinking and keeping of the meat to
548long in the stomache, and the excrements
549vnscoured out of the bellie, giue the most
550part of the material cause vnto the stone,
551which thing may be easilye proued by the
552authority of Aetius writing of the stone,
553in these wordes. Ye must beware of such
554meats as are hard of substance, and are
555not esie to be broken with chowing, and
556also them that haue much substance, and
557nourish verye much, and those that are
558conueyed in by heapes into the bodie, before
559they be fully digested, or made ripe,
560also meates of an heauy qualitie, and are
561hardly chaunged and swim aboue, and
562go to slowly downe to y^e belly & fill it ful
563of wind. Flie also such as stop the ways
564and veynes of the bodie, or otherwise abide
565to long in the bellies, for the bellie
566being made wearie with such meates,

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567sendeth them forth either as yet raw, or
568halfe sodden to the liuer and kidneyes,
569and so it that was brought in by heapes
570rawe, is sifted or streyned vnfitlye and against
571nature, and with an hastie rage
572is caried to the kidneyes, and by and by
573it groweth togither, and is thickned, and
574standeth there still. Thus farre Aetius .
575Of whome we may learne plainly howe
576the stone is made, and of what causes,
577and that neither small white wine, neyther
578any other wine, will preserue a man
579from the stone, except he keepe good diet
580withall, and emptie out the excrements
581of the bellie dailye. And the same sayth
582afterward, ventrem semper probe laxum
583habere oportet. Hic enim si bene
584subierit, puriora lotia prodibunt .
585That is, ye must haue your bellie alway
586well losed, for if the bellie worke well
587downeward, your water shall come forth
588the fairer and cleaner.
589    If so often emptying of the bellye as
590nature requireth, maketh a mans water
591cleare and faire, then the to much stopping
592of the bodie maketh a foule, drousie

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593or dreggye water. But such foule geare
594breedeth the stone, therfore to much stopping
595of the bellye is oft the cause of the
596stone. For when as such plentie of filthie
597matter cometh forth by the water, there
598must needes be much aboue in the kidneyes
599and bladder, wherof the stone may
600be ingendred, if there be anye excessiue
601heate in the kidneyes and bladder. All
602men therefore may plainly see that small
603white wine is falslye accused to be a breeder
604of the stone, when as ill diet and the
605stopping of ill humors within the bodye,
606is the cause thereof, and that wines that
607are hoter and stronger than white and
608Rhennish wines be, engender rewmes,
609and breede the goute more than the white
610small wines do, as it is by places aboue
611alleaged, fully prooued.

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612

TO WHOM WINE IS ILL, AND VNMETE
613AND VERIE HURTFULL.

614
615    Aristotell sayeth that wine is neither
616fit for children, nor nurses,
617and Galen counsayleth that children
618shall taste no wine at all:
619and woulde, that not euen springoldes
620that are full growen, shoulde take wine
621but in small quantitie, bicause that it
622maketh them fall headlongs into wrath
623and into lust of the bodie, and maketh
624the reasonable part of the minde dull and
625drousie. Wine is ill also for them that
626are of a hote burning complexion, and
627haue any inflammation within them in
628their bodies, or haue any burning agues.
629It is also generallye ill for them that
630haue a great reume and the goute, or eyther
631an halfe or hole palsey. The wine
632that is menged with Gipso or with Alibaster,
633as Sacke is, hurteth the sinewes,
634and maketh y^e head heauy, & setteth it on
635fier, and is very ill for the bladder. Wine

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636that is menged with cute, as our Malmsey
637is, fill a mans head and make hym
638drunken, breath out more hardlye, and
639trouble the stomache, which wordes I
640iudge, ought to be vnderstanded of such a
641wine, as hath very much cute put into it.
642
643

TO WHOME AND FOR WHAT PURPOSES
644WINE IS GOOD.

645
646    The holy scripture sayeth, y^e wine
647maketh the hart of man merie,
648and that it is good to be taken of
649them that haue a weake and a
650feeble stomach, and the .xxxj. chapter of
651the Prouerbes hath this saying, O Lamuell,
652giue not vnto kings, I say, vnto
653kings, wine to drinke of it, or to princes
654strong drinke, least they, after they haue
655drunken, forget the law that is appointed,
656or ouerthrow the causes of all poore
657mens children. Giue strong drinke vnto
658them that are condemned to die, and
659Wine to them that haue a sorowfull
660hart, that after they haue drunken, they
661maye forget their pouertie, and remember

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662no more their misfortune.
663    Galen in his first booke de sanitate tuenda ,
664sayeth that wine moisteneth and
665nourisheth whatsoeuer is before made
666drie out of measure, and also swageth
667and ouercommeth the sharpenesse of bitter
668gall, and furthermore, emptieth out
669by sweate, and driueth forth by water.
670
671

OUT OF DIOSCORIDES .XJ. CHAPTER
672OF THE FIFT BOOKE.

673
674    Generally euery wine not mixed,
675and is only simple of himselfe,
676and is of nature in taste soure
677and binding, maketh hote, is easily
678conueyed into the bodie, it is good for
679the stomache, it maketh a man haue an
680appetite, it norisheth and maketh a man
681sleepe, strengthneth and maketh a good
682color, and if it be plenteouslye drunken,
683helpeth them that haue taken Hemlocke,
684or Coriander, or the poison called Pharicum,
685or y^e poison called Iria or Opium,
686which is the iuice of Poppy, or Litharge,
687or Eugh, or Wolfes bayne, or choking
688mushromes, or todestooles. It is also

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689good against al the bitings and stingings
690of all creeping beastes, which after they
691haue stinged or bitten, kill a man with
692colde, or ouerthrowe the stomach. It is
693good for the long continuaunce of windinesse
694of the midrife, and against the bitings
695of the stomach, and hitchcocke or
696yesking, and against bending or stretching
697out of the stomach, and against the
698flowing of the guttes and bellye. Wine
699is also good to them that sweate much,
700and are made faint with to much sweating,
701and especiallie such as is white, olde
702and well smelling. Hitherto Dioscorides .
703Whose words when as he speaketh
704of the holesomnesse of wines against poisons,
705and the bitings and stingings of
706venemous beastes, must be vnderstanded
707of Muscadine, Sack, Malmesey and Bastarde,
708and such hote wines which by reason
709of their heate, enter farther into the
710body, and more speedily, and are better against
711cold poisons tha~ colder wines be.