Of bread and drink.

The second Section, concerning foode. Chap. 1. Of bread and drink.

VVhat is the vse of bread?
BRead made of pure wheat floure, well boulted fro~ all bran, sufficiently leauened, and finely moulded & baked, comforteth and strengtheneth the hart, maketh a man fat, and preserueth health. It must not be aboue two or three dayes old, at most, for then it waxeth hard to be co~cocted. Howbeit neuerthelesse, the pith of new hot bread infused into wine, and smelt vnto, doth much good to the spirits, and greatly exhilarateth the heart.

What is the vse of beere?
Beere which is made of good malt, well brew|ed, not too new, nor too stale, nourisheth the body, auseth a good colour, and quickly pas|seth out of the body. In summer it auayleth a man much, and is no lesse wholesome to our constitutions then wine. Besides the nutritiue faculty, which it hath by the malt, it receiueth likewise a certaine propertie of medicine by the hop.

What is the vse of Ale?
Ale made of barley malt and good water doth make a man strong: but now a daies few brewers do brew it as they ought, for they add slimie and heauie baggage vnto it, thinking thereby to please tossepots, & to encrease the vigour of it.

How shall I discerne good ale from bad?
Good ale ought to be fresh and cleere of colour. It must not be tilted, for then the best qualitie is spent: It must neyther looke mud|die, nor yet carie a taile with it.

Which is the best drink?
The most pretious and wholesome ordina|rie drink as well for them that be in health, as for sicke and impotent persons is made after this maner: Take halfe a pound of barley, foure mea|sures of water, halfe an ounce of Licoras, and two drachmes of the seede of Violets, two drachmes of parsley seed, three ounces of red Roses, an ounce & a halfe of Hysop & Sage, three ounces of figges and raisins well pickt: Seeth them all together in an earthen vessell, so long till they decrease two fingers breadth by seething: then put the pot in cold water, and straine the ingredients through a cloth.

Shew mee a speedie drink for trauellers, when they want beere or ale at their Inne?
Let them take a quart of fayre water, and put thereto fiue or sixe spoonefulles of good Aqua composita, a small quantitie of sugar, and a branch of Rosemarie: Let them be bru|ed well out of one pot into another, and then their drink is ready.

What shall poore men drink, when malt is ex|treame deare?
They must gather the toppes of heath, whereof the vsuall brushes are made, and dry them, and keepe them from moulding. Then they may at all times brue a cheap drink for themselues therewith. Which kinde of drink is very wholesome as well for the liuer, as the spleene; but much the more pleasaunt, if they put a little licoras vnto it. There is ano|ther sort of drink, of water and vineger pro|portionably mingled together, which in sum|mer they may vse.

How shall I help beere or ale, which beginne to be sowre or dead?
Put a handfull or two of oatemeale, or else of ground malt, into the barrell of beere or ale, stirre the same well together, and so make it reuiue a-fresh. Or else, if you please, bury your drink vnder ground, in the earth, for the space of foure and twentie houres.

Teach mee a way to make beere or ale to be|come stale, within two or three daies?
This is performed, if you burie your beere or ale being filled into pots, in a shadie place somewhat deepe in the ground.

What is meath?
Meath is made of honey and water boyled both together. This kinde of drink is good for them, which enioy their health; but very hurt|full for them, who are afflicted with the stran|gurie or colick. Braggot doth farre surpasse it in wholesomenesse.

What is Meatheglin?
Meatheglin is made of honey, water, and hearbes. If it be stale, it is passing good.

Chap. 2. Of Wine.

What is the propertie of wine?
Wine moderatly drunk refresheth the heart and the spirits, tempereth the humours, in|gendreth good bloud, breaketh fleagme, con|serueth nature, and maketh it merie.

What is the vse of white wine?
White wine, drunk in the morning fasting, cleanseth the lunges. Being taken with red O|nions brused, it pearceth quickly into the blad der, and breaketh the stone. But if this kinde of wine be drunk with a ful stomack it doth more hurt then good, and causeth the meate to des|cend, before it be fully concocted.

What is the vse of Rhenish wine?
Rhenish wine of all other is the most excel|lent, for it scoureth the reines of the back, cla|rifieth the spirits, prouoketh vrine, and driueth away the headache, specially if it doth pro|ceede from the heate of the stomack.

What is the vse of Muscadell, Malmesie, and browne Bastard?
These kindes of wines are only for maried folkes, because they strengthen the back.

What is the vse of Sack?
Sack doth make men fat and foggie, and therefore not to be taken of young men. Be|ing drunk before meales it prouoketh ap|petite, and comforteth the spirits maruel|lously.

How shall I know whether hony or water be mingled with wine?
Vintners, I confesse, in these dayes are wont to iuggle and sophistically to abuse wines, namely, Alligant, Muscadell, and browne Bastard, but you shall perceiue theyr deceite by this meanes; take a few drops of the wine, and powre them vpon a hot plate of yron, and the wine being resol|ued, the honey will remaine and thicken. If you suspect your wine to be mingled with wa|ter, you shall discerne the same by putting a peare into it: for if the peare swimme vpon the face of the wine, and sinke not to the bot|tome, then it is perfect and vnmingled, but if it sinke to the bottome, water without doubt is added vnto it.

Shew mee a way to keepe Claret wine, or any other wine good, nine or ten yeeres.
At euery vintage, draw almost the fourth part, out of the hogshead, and then rowle it vpon his lee, & after fill it vp with the best new wine of the same kinde, that you can get. Your caske ought to be bound with yron hoopes, and kept alwaies full.

How might I help wine, that reboyleth?
Put a peece of cheese into the vessell, and presently a wonderfull effect will follow.


From Naturall and artificial directions for health deriued from the best philosophers, as well moderne, as auncient. By William Vaughan, Master of Artes, and student in the ciuill law. By William Vaughan, 1600. Copy from the British Library, via EEBO.