Detail View: LUNA: Folger Manuscript Transcriptions Collection: Receipt book [manuscript].

Digital Image File Name: 
123232
Source Call Number: 
V.a.140
Source Title: 
Receipt book [manuscript].
Source Created or Published: 
compiled ca. 1600
Physical Description: 
folio 43 verso || folio 44 recto
Digital Image Type: 
FSL collection
Hamnet Catalog Link: 
http://hamnet.folger.edu/cgi-bin/Pwebrecon.cgi?BBID=231384
Transcription: 
A treatise concerninge the preservacion of the eye sight The preservatyue of the sight doth consist partelye in good order Dyet of dyet partelye in vse of medycynes. / Concerninge dyett somme thinges hurtfull ar to be eschewed & somme thinges Comfortable to the sight ar to be vsed: wherefore Ayre./ they which may Chose their habitacions in this respecte maye make election of ayre clere, declyninge to moderate heat & drynes: colde & moyst ayre, and thicke mystye and raynye weather is hurtfull: yt is best therefore to abide in drye places from moorye, marrishe, and watryshe goundes and [e] Wynd dust Smoke especially to provide, that the scyte of the dwellinge be not betwene the wett places and the sonne: southerne wyndes do hurt the sight: so doe low roomes: places full of duste & smokye are hurtfull./ Meates ar best which ar easye to be digested & which doe not staye longe in the stomacke: amonge suche a yong henne is greatly to be Comended: so is partridg & pheasant: Rasis prayseth the younge starue, & the quayle: so doth all wryters the doue both tame and wilde, but Cheifelye the wilde dove which (as Zoar wryteth) hath especiall vertue against the weaknes of the sight which commeth by defect of sperites & the rather yf the same be sodden with Rape rootes or turnep rootes: for yt is accorded by all wryters, that the turnep hath great facultye to doe good to the eyes & to preserve the the sight Grosse and slymye meates, & all waterfoule are dispraised, of smale birdes the martyn, the swallow, the Iaye & pye, the witwall, the specht ar noted very hurtful to the sight And albeit theis birdes are seledome or never vsed of the better sorte yet Common people happely may be fyshe. compelled to eat them. No fyshe is accompted good yet some 2 folio 44 recto 44 fyshes which doe scowre in gravelye places beinge savorye sodden with white wyne, fennell, eyebright, sage parselye &c may at some tymes be eaten and so a litle salt fyshe moderatelye taken dothe no greate harme: fleshe sodden with fennell, eybright preparacion of meates myntes sage &c is reputed best next after rosted meates, fleshe fryed with butter or oile is to be reiected thentralls & fete of Intralls beastes ar not so good nor the braynes for the most parte yet Braines the braynes of an hare, of a Connye and of pygions are saide to quicken the sight. milke and all thinges made [w] Milke thereof are founde by experyence to induce dymnes of sight rear rosted rear sodden or poched egges ar holsome Egges especially eaten with the powder of eyebright, fryed egges and harde are blamed./ Of Savses vergis vineger of wyne and the yvices of Savces leamondes ar commpted best, pomgranettes not so good./ Of spyces Cynamon is Commended by Avicenna as a speciall Spyces good for the webbe of the eye and for dymnes of the sight: so is safferon, ginger bothe outwardlye taken and inwardlye taken, & outwardlye applyed dothe singulerlye clere the sight. Cloues, mace, nutmegges [and] all three kynde of peppers may be vsed Suger is Sugar Convenient to Condite thinges but honye is better noe Oyle is good saue oyle olyve called sallet oyle and that is better then butter./ Honye Oyle Butter Albeit few raw herbes in Common vse for sallittes or Com mensed, except fennell, eybright, younge sage, teragon ^which ar very good Raw herbes yet theis are to be avoyded as [in] most hurtfull, name: lye, lettis, colliwortes, Cabage, beetes, spynnage, purslaine: buddes of Dill, garlike Chiboles oynions scallions &c Capers Capers may be eaten, Olyves not so good Radishe rootes Olyves parsnep rootes ar greatly dispraysed: Carrot rootes the buddes of asperage may be eaten: but the turnep or Rootes 3
Credit: 
Transcriptions made by Shakespeare’s World volunteers (shakespearesworld.org), participants in EMROC classes and transcribathons (emroc.hypotheses.org), participants in Folger paleography classes and transcribathons, and Folger docents.