Bacon, Francis, Sylva sylvarum : or, a natural history in ten centuries

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        <div xml:id="echoid-div1526" type="section" level="1" n="64">
          <pb o="47" file="0325" n="325" rhead="The Hiſtory of Life and Death."/>
          <p>
            <s xml:id="echoid-s11427" xml:space="preserve">The moiſtning of the juices of the body by a moiſt preparation of the aliment, is a
              <lb/>
              <note position="right" xlink:label="note-0325-01" xlink:href="note-0325-01a" xml:space="preserve">6.</note>
            childiſh thing; </s>
            <s xml:id="echoid-s11428" xml:space="preserve">it may be ſomewhat available againſt the fervours of diſeaſes, but it is
              <lb/>
            altogether averſe to roſcid alimentation. </s>
            <s xml:id="echoid-s11429" xml:space="preserve">Therefore boiling of meats, as concerning
              <lb/>
            our Intention, is far inſeriour to roaſting, and baking, and the like.</s>
            <s xml:id="echoid-s11430" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11431" xml:space="preserve">Roaſting ought to be with a quick fire, and ſoon diſpatched; </s>
            <s xml:id="echoid-s11432" xml:space="preserve">not with a dull fire, and
              <lb/>
              <note position="right" xlink:label="note-0325-02" xlink:href="note-0325-02a" xml:space="preserve">7.</note>
            in long time.</s>
            <s xml:id="echoid-s11433" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11434" xml:space="preserve">All ſolid fleſhes ought to be ſerved in, not altogether freſh, but ſomewhat pow-
              <lb/>
              <note position="right" xlink:label="note-0325-03" xlink:href="note-0325-03a" xml:space="preserve">8.</note>
            dered or corned; </s>
            <s xml:id="echoid-s11435" xml:space="preserve">the leſs Salt may be ſpent at the table with them, or none at all:
              <lb/>
            </s>
            <s xml:id="echoid-s11436" xml:space="preserve">for Salt incorporated with the meat before is better diſtributed in the body, then eaten
              <lb/>
            with it at the table.</s>
            <s xml:id="echoid-s11437" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11438" xml:space="preserve">There would be brought into uſe ſeveral and good Macerations, and Infuſions of
              <lb/>
              <note position="right" xlink:label="note-0325-04" xlink:href="note-0325-04a" xml:space="preserve">9.</note>
            Meats in convenient Liquors, before the roaſting of them: </s>
            <s xml:id="echoid-s11439" xml:space="preserve">the like whereof are ſome-
              <lb/>
            time in uſe before they bake them, and in the Pickles of ſome Fiſhes.</s>
            <s xml:id="echoid-s11440" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11441" xml:space="preserve">But beatings, and as it were ſcourgings, of fleſh-meats before they be boiled, would
              <lb/>
              <note position="right" xlink:label="note-0325-05" xlink:href="note-0325-05a" xml:space="preserve">10.</note>
            work no ſmall matter. </s>
            <s xml:id="echoid-s11442" xml:space="preserve">We ſee it is confeſſed that Partridges and Pheaſants killed with
              <lb/>
            an Hawk, alſo Bucks and Stags killed in Hunting, (if they ſtand not out too long, eat
              <lb/>
            better even to the taſte; </s>
            <s xml:id="echoid-s11443" xml:space="preserve">and ſome Fiſhes ſcourged and beaten, become more tender
              <lb/>
            and wholſome; </s>
            <s xml:id="echoid-s11444" xml:space="preserve">alſo hard and ſour Pears, and ſome other Fruits, grow ſweet with row-
              <lb/>
            ling them. </s>
            <s xml:id="echoid-s11445" xml:space="preserve">It were good to practiſe ſome ſuch beating and bruiſing of the harder kinds
              <lb/>
            of Fleſhes before they be brought to the fire; </s>
            <s xml:id="echoid-s11446" xml:space="preserve">and this would be one of the beſt prepa-
              <lb/>
            rations of all.</s>
            <s xml:id="echoid-s11447" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11448" xml:space="preserve">Bread a little levened, and very little ſalted, is beſt, and which is baked in an Oven
              <lb/>
              <note position="right" xlink:label="note-0325-06" xlink:href="note-0325-06a" xml:space="preserve">11.</note>
            throughly heated, and not with a faint heat.</s>
            <s xml:id="echoid-s11449" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11450" xml:space="preserve">The preparation of Drinks in order to long life ſh all not exceed one Precept. </s>
            <s xml:id="echoid-s11451" xml:space="preserve">And
              <lb/>
              <note position="right" xlink:label="note-0325-07" xlink:href="note-0325-07a" xml:space="preserve">12.</note>
            as touching water-drinkers we have nothing to ſay; </s>
            <s xml:id="echoid-s11452" xml:space="preserve">ſuch a diet (as we ſaid before) may
              <lb/>
            prolong life to an indifferent term, but to no eminent length: </s>
            <s xml:id="echoid-s11453" xml:space="preserve">but in other Drinks, that
              <lb/>
            are full of ſpirit, (ſuch as are wine, Ale, Mead, and the like) this one thing is to be ob-
              <lb/>
            ſerved and purſued, as the ſum of all, That the parts of the Liquor may be exceeding
              <lb/>
            thin and ſubtil, and the Spirit exceeding mild. </s>
            <s xml:id="echoid-s11454" xml:space="preserve">This is hard to be done by Age alone,
              <lb/>
            for that makes the parts a little more ſubtil, but the ſpirits much more ſharp and eager:
              <lb/>
            </s>
            <s xml:id="echoid-s11455" xml:space="preserve">therefore of the Infuſions in the Veſſels of ſome fat ſubſtance, which may reſtrain the
              <lb/>
            acrimony of the ſpirits, counſel hath been given before. </s>
            <s xml:id="echoid-s11456" xml:space="preserve">There is alſo another way
              <lb/>
            without Infuſion or Mixture: </s>
            <s xml:id="echoid-s11457" xml:space="preserve">this is, that the Liquor might be continually agitated,
              <lb/>
            either by carriage upon the Water, or by carriage by Land, or by hanging the veſ-
              <lb/>
            ſels upon lines, and daily ſtirring them, or ſome ſuch other way: </s>
            <s xml:id="echoid-s11458" xml:space="preserve">for it is certain that
              <lb/>
            this local motion doth both ſubtilize the parts, and doth ſo incorporate and compact the
              <lb/>
            ſpirits with the parts, that they have no leiſure to turn to ſowrneſs, which is a kind of
              <lb/>
            putrefaction.</s>
            <s xml:id="echoid-s11459" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11460" xml:space="preserve">But in extream old age ſuch a preparation of meats is to be made as may be almoſt in
              <lb/>
              <note position="right" xlink:label="note-0325-08" xlink:href="note-0325-08a" xml:space="preserve">13.</note>
            the middle way to cl
              <unsure/>
            ylus. </s>
            <s xml:id="echoid-s11461" xml:space="preserve">And touching the Diſtillations of Meats, they are mere toys;
              <lb/>
            </s>
            <s xml:id="echoid-s11462" xml:space="preserve">for the Nutritive part, at leaſt the beſt of it, doth not aſcend in Vapours.</s>
            <s xml:id="echoid-s11463" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11464" xml:space="preserve">The incorporating of meat and drink before they meet in the ſtomach is a degree
              <lb/>
              <note position="right" xlink:label="note-0325-09" xlink:href="note-0325-09a" xml:space="preserve">14.</note>
            to chylus: </s>
            <s xml:id="echoid-s11465" xml:space="preserve">therefore let Chickens, or Partridges, or Pheaſants, or the like, be taken
              <lb/>
            and boiled in water with a little ſalt, then let them be cleanſed and dried, after-
              <lb/>
            ward let them be infuſed in Muſt or Ale before it hath done working, with a little
              <lb/>
            Sugar.</s>
            <s xml:id="echoid-s11466" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11467" xml:space="preserve">Alſo Grazies of meat, and the mincings of them ſmall well ſeaſon’d, are good for
              <lb/>
              <note position="right" xlink:label="note-0325-10" xlink:href="note-0325-10a" xml:space="preserve">15.</note>
            old perſons; </s>
            <s xml:id="echoid-s11468" xml:space="preserve">and the rather, for that they are deſtituted of the office of their Teeth in
              <lb/>
            chewing, which is a principal kind of preparation.</s>
            <s xml:id="echoid-s11469" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11470" xml:space="preserve">And as for the helps of that defect, (namely, of the ſtrength of Teeth to grind the
              <lb/>
              <note position="right" xlink:label="note-0325-11" xlink:href="note-0325-11a" xml:space="preserve">16.</note>
            meat) there are three things which may conduce thereunto. </s>
            <s xml:id="echoid-s11471" xml:space="preserve">Firſt, that new Teeth may
              <lb/>
            put forth; </s>
            <s xml:id="echoid-s11472" xml:space="preserve">that which ſeems altogether difficult, and cannot be accompliſhed without
              <lb/>
            an inward and powerful reſtauration of the body. </s>
            <s xml:id="echoid-s11473" xml:space="preserve">Secondly, that the Jaws be ſo con-
              <lb/>
            firmed by due Aſtringents, that they may in ſome ſort ſupply the office of the Teeth; </s>
            <s xml:id="echoid-s11474" xml:space="preserve">which
              <lb/>
            may poſſibly be effected. </s>
            <s xml:id="echoid-s11475" xml:space="preserve">Thirdly, that the meat be ſo prepared, that there ſhall be no
              <lb/>
            need of chewing: </s>
            <s xml:id="echoid-s11476" xml:space="preserve">which remedy is ready at hand.</s>
            <s xml:id="echoid-s11477" xml:space="preserve"/>
          </p>
          <p>
            <s xml:id="echoid-s11478" xml:space="preserve">We have ſome thought alſo touching the Quantity of the meat and drink, that the
              <lb/>
              <note position="right" xlink:label="note-0325-12" xlink:href="note-0325-12a" xml:space="preserve">17.</note>
            ſame taken in a larger quantity at ſome times is good for the irrigation of the body;
              <lb/>
            </s>
            <s xml:id="echoid-s11479" xml:space="preserve">therefore both great Feaſtings and free Drinkings are not altogether to be inhibited. </s>
            <s xml:id="echoid-s11480" xml:space="preserve">
              <lb/>
            And touching the Operation upon the Aliments and the Preparation of them, thus much.</s>
            <s xml:id="echoid-s11481" xml:space="preserve"/>
          </p>
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