THere are twoo sortes of newe Wine , one that is called Must , Two kindes of newe wine . and that is but latelye made or pressed out of the grapes , and is swete in tast , troubled in color , and thick in substaunce , and this sort is properlye called in Latin Mustum . And another sorte is called newe Wine , which hath left his swéetnes & gotten clearenesse , Galene . but yet it is not long since it was made . New wine after Galen . Galen in his booke of making of medicines , séemeth to call all Wine that is not fully fiue yeares olde , newe wine , and it that is past fiue yeares vntill it hee ten yeare olde , wine of middle age , and it that is aboue the age of ten yeares , olde wine , and Dioscorides writing of the nature of Wines in his fifte booke , calleth it Wine of middle age , that is more than seauen yeare olde , and Plinie writeth , not without an error of the scribe ( as I gesse ) that Falerno media aetas incipit ab anno decimo quinto . But Valeriola a man otherwise wel learned , Valeriola leaueth the authoritie of Galen . leauing the authoritie of Galen , calleth it newe Wine that kéepeth still his Mustish and sweete taste , and as yet hath gotten no sharpenesse , and he calleth that Wine of middle age , that is no more swéete , but is cleare , and sayth that he and his countrimen take the most notable Wines of Fraunce for olde Wines , before they bée fullye one yeare olde . And this doth he holde enarrationum medicinalium , lib. sexto , enarratione septima . In the same place he reproueth Aloisius Mundella for saying that wine sixe yeares olde was newe wine after Galen , who although fayled in excéeding one yeare beyond Galens numbring of the yeares of new wine , yet he went a great deale farther from Galens minde than Mundella did . Must only hote in the first degree Must when it is made euen of ripe grapes , is but hote in the first degrée . for Galen in his boke of the powers of simple medicines , hath these wordes following . Vinum est ex fecundo ordine excalfacientrum . Sed quod admodum vetus est ex tertio , sicut quod mustum vocant ex primo , caliditatis eius proportioni respondet siccitas , that is , Very olde wine hote in the third degree . wine ( that is to say of midle age ) is hote in the seconde degrée , but it that is verie olde is hote in the third degree , as it that is called Must is hote in the first degrée . By these words their errour is openly confuted , Non omne vinum esse calidum in secundo gradu . that holde that euery wine is hote in the second degrée . Galen writeth truly that the Grapes that grow in verie colde places , neuer come to ripenesse , neither to swéetenesse , but when other wines are made , they are swéete & pleasant , but such Wines made of such grapes , are very soure and therfore colde , the words of Galen are these written in the second booke de alimentorum facultatibus . In regionibus frigidis ne vuae quidem ipsae exquisite maturari queunt , nedum passarum quaepiam , ob id quòd resinam vinis immittant , ne acescant celeriter . That is . In colde countries neither rasins come to anye perfite ripenesse neither the grapes , Rosin preserueth small wine from souring . and therefore men put rosin into the wines , that they shoulde not shortly waxe soure . And in the booke of good and ill iuice he sayth thus . The Wines that are to olde or to newe , are to be eschued . For the olde doe heate to much , and the new Wines as long as they are greene , Verie grene and new wines heate nothing at all . or very new , heat nothing at all , so farre are they from helping of men to digest their meates , that they are very hardly digested themselues , and oft times they hang and abide still in a mans stomacke , euen as water . Dioscorides also who wrote before Galen , sayth lib. 5. The sinewes are hurte with olde wine , and other instruments of the senses : yet for all that it is swéeter in taste than the other wines are . Wherfore a man ought to beware of it , that feeleth the weakenesse of anye inwarde part . Yet when a man is in good helth a little being delayed with water , it maye be taken without harme . Newe Wine putteth a man vp , New wine . and filleth him with winde , and is hard of digestion and bréedeth heauie dreames , and maketh a man to make water . It that is of a meane age betwéene both , is free from the harmes that maye come of both , wherefore it is commonlye vsed both of hole and sicke men with their meate . Aristotel in his fourth booke Meteorologicorum the .x. Newe wine hath much earthlynesse in it , and therfore ill for them that are disposed to the stone . 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 , 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 néedes 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 . For beside that it giueth matter to make the stone of , I haue knowen thrée within the space of one yere in high Germany that toke the falling sicknesse by drinking much newe Rhenishe wine , and they died all thrée , and coulde not be holpen with phisicke , one of them sodenly lost his spech and died within an houre after that he sickened , and the other two liued but a day or two after , and died miserably with great paine , and had grieuous fittes of the falling sicknesse at sundry times . 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 , The causes of the rifenesse of the falling sicknesse nowe in England and children drinke more Rhennishe Must , and other swéete wines vnfined , brought out also of other countries as wel as out of Germany : than they were wont to drinke before in times past . Aetius a diligent follower of Galen , and a faithfull gatherer of the writinges of olde Greke writers of phisick , saith that wine ( meaning thereby wine of middle age that is neither verie new , neither verye olde ) is hote in the second degrée , The degrees of wines by their ages . and that verye olde is hote in the thirde degrée , as very new Must is hote in the first degrée . Ye maye sée here once againe , that they are more bolde than learned and wise , Whether al kindes of newe wines ought to bee refused or no ? that holde that all Wines are hote in the second degrée . 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 Galen in his booke of good and euill iuice , Si vina tenuia , alba & aquosae tutò bibi possint , errat Plinius qui vina tenuia & austera magis caput tentare asseuerat . lib. 23. cap. ● that ex recentibus vinis genus illud duntaxat tutò bibitur , quod tenuis substantiae est , sicuti ex Italicis Cauchanum & Albanum . &c. quae sanc tenuia , candida & aquosa existunt . &c That is . Amongst new wines only that kinde maye be safelye drunken , that is of a thin substaunce , as amongst Italian wines are Cauchanum & Albanum . &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 . Fulua vinae quia calida sunt , caput cito replent , non igitur vini tenuitas , sed caliditas caput tentat . 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 , but oft times take awaye light head aches which come of humors gathered togither in the stomache , Hic Galenus Plinium & eius discipulos manifeste impugnat . thus farre Galen . Nowe some men that reade this booke , acknowledging themselues to be my scholers , peraduenture would learne of me bicause I teach English men in this English booke , what kindes of wines that are brought into England , Smal wines helps the hedache , but make it not . are of this sort . 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 Galen 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 , therefore to them that are disposed vnto the headache , amongst all new Wines these aboue named small Wines are least hurtfull , and maye be taken with lesse ieoperdie . 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 French , Clared and Gascone wines are not thin and subtill , but strong , thicke and hote , and not as Galen sayth aquosa that is , waterish . Wherfore if the authoritie of Galen 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 . Rhennish and white wines forbidden to be vsed of some newe phisitions . The same men haue forbidden all their patientes that are disposed to the stone , gout , and rewme , by name all Rhennish and white Wines , 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 , That white wines bring the matter of the stone to the kidneyes , and that therefore breede the stone by the argument of some sophisters . whereof the stone is engendred . 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 sliffelye still . For the better discussing of this matter , it is néedefull to tell what things bréede and make the stone , and howe manye chiefe causes there be of it , and whether thin and waterish wines be the materiall or efficient cause of the stone , or no cause of it at all , but a preseruatiue from the stone . 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 the matter that is disposed to be a stone . Galen in the third booke of norishmentes , writing of chéese in few wordes sheweth both the materiall and efficient cause of the stone . Olde chéese , Grosse humors are the materiall cause of the stone , & burning heate the cause efficient . sayth he , is harder to digest and of worse iuice , and therefore readier to bréede the stone , Nam vbi succorum crassities cum ardenti calore iungitur , illic calculi generantur , that is , wheras there is grossenesse of iuices ioyned with a burning heate , there are stones engendred . Galen I graunt in his booke of good and ill iuices , writeth that the often vse of such medicines that make thin and cut grosse humors in pieces , Medicines that are ho●e and make thin , and cut grosse humors , to much vsed , make the blood whai●ish , or cholericke , or melancholike . maketh a mans bloud eyther whayish , or Cholericke or Melancholike , for such kindes of Medicines doe not onely cut and make thin , but also heate out of measure . Beholde and marke here that he speaketh not of Rhennishe and white wine , but of vnmeasurablye hote medicines , and he sayth immediatlye after , ob idque solida membra exiccant , & crassum humorem reddunt , quo in renibus assato , gignuntur calculi , 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 . Thus farre Galen . The same sentence and meaning hath Galen methodi medendi . 13. Meates of grosse iuice ingender the stone . libro in these wordes , qui crassi succi cibis vescuntur , calculi vitio vexantur . They that eate meates of grosse iuice , are grieued with the disease of the stone . Aetius writeth that the causes of the stone are continuall crudities or rawnesse , or vndigested humors wherof is gathered togither 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 . Alexander Trallianus intreating of the stone , saith : Est materialis calculorum causa humor crassus , efficiens autem ignea caliditas , the materiall cause of the stone is a grosse humor , and the efficient cause is a fierie heate .

Now by these authorities that I haue alleaged , it is cleare vnto all them that can and will sée 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 . 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 bréede the stone rather than other meates and drinkes that are thinner , finer and of a colder complexion , but both French , Clared and Gascone Clared wine are of grosser and thicker substaunce , and hoter of complexion than white Rhennish wine and white french wines be of . Clared wine whether it be of Fraunce or of Gasconie , and red wine with such like , brede more the stone , than white and Rhennish do , both concerning the materiall and efficient cause . Therfore they bréede the stone more than white Rhennish and whyte French Wines doe . The Rhenish wine that is commonly drunken in Gentlemens houses and Citizens houses is commonly a yere old at the least before it be drunken , & therfore it is older than the common Clared wine , which dureth not commonlye aboue one yeare , and if Rhennish wyne be drunken within the yeare , it is commonly racked before it be drunken , therfore for two causes it hath fewer dregges and lesse terrestritie or grosse earthlynesse than the Clared wine hath , and therfore bréedeth the stone lesse than Clared wine that is commonly drunke in gentlemens houses doth . If I can proue this that 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 bréede the stone more than white wines do . Which I will assaye to bring to passe after thys maner following .

Plinie maketh foure principall colors of Wine . PLinie in the .xiiij. booke of his naturall hystorie writeth thus of the colors of Wine . Colores vinis quatuor . Albus , fuluus , sanguineus , niger , that is , wines haue sower colors : white , redish yellowe , sanguine and black . The white is well knowen to all our countriemen , but the other are not fullye knowen euen vnto some of the learned here in Englande . Wherefore I thinke it néedefull for the better vnderstanding of it that I shall entreat of hereafter , to declare these colors , so that they maye be knowen of all men that reade this booke . Aulus Gellius in his second booke de noctibus atticis cap. 26. Fuluus . writeth , that Fuluus color videtur de rufo atque viridi mistus esse . There are diuerse degrees vini fului . that is , the color that is called in Latine Fuluus , séemeth to be menged with red and gréene , and there séemeth in some to be more gréene , and in other more red . And he writeth that the color called Flauus Flauus color . in Latine séemeth to be made of the mengling togither of grene , red & white . And he writeth that the color of the lion , Leo fuluus , Aurum fuluum . golde , and sande is named Fuluus in Latine , thus farre Gellius . Whereas Dioscorides writeth of wines he hath these words folowing . 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which wordes Ruellius translateth thus . Giluum , vtpote quod medium est , medias inter vtrunque vires habet . But Cornarius in this place turneth 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 into fuluum . And in dede I lyke better the translation of Cornarius in this place , than the translation of Ruellius , otherwise an eloquent and learned man , wherevnto moueth me the translation of Galen of our Linacre written in his xij . booke de methodo medendi . Neque inuenies ex alborum vinorum genere calidum vllum , quando austera & mediocriter alba , cum inueterauerine fuluiora quodammodo reddantur . Quod si aliter nominare fuluum colorem velis , licet voces igneum pallens . Quotquot autem in ipsis calidissima sunt omnia certè flaua sunt . These wordes peraduenture some learned Gentleman or other learned men , had leuer reade in Greeke than in the Latine or Englishe alone , for whose sakes I will rehearse Galens owne wordes in his owne tongue , that men maye iudge the better of the nature of the woordes , and thereby of Galens meaning , 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 . Out of all these places of the authours that I haue alleadged , I gather that Fuluus color is it that a man may call in English , redish yelow , for as Virgill calleth Golde Fuluum , bicause it is redishe yellow , our countrymen marking in golde both a roadnesse and also a yellownesse , sometime saye , that a thing is as red as gold , and other whiles , that a thing is as yellow as gold , as commonlye they say that his eyes & skin that hath the disease that is called in Duch , Die , and the Northen English tongue , that Guelsought , and in Southerne English , the yellowe iaundise , are as yelow as gold . This disease is named in Latin Aurigo of Cornelius Celsus , of the color of gold . Galen séeming to doubt whether al men vnderstoode what he ment by this word 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 which Hippocrates vseth in this signification , taketh the paine to open and shewe by two other Gréeke words what he meaneth by 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 , saying that he thynketh that 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 maye bée called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 , that is , Wine of a fierye color , hauing mixed therewith the color of yellow Ochar , which Ochar is not of a bright yellowe color as 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 is , but more darker , whereby a man may plainly know that Fuluum which is called in Gréeke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 or 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 is a redish yellow color , Fierish yellow . as our Muscadine and Bastards are , when as they come to vs are of . Vinum sanguineum . Vinum sanguineum , that is sanguine , or bloud coloured Wine , it is that we call commonly in English Clared wine , but not the pale , or pallet ( as some call it ) Clared wine . Vinum nigrum , so named of Plinie , and called 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 , in Greeke , is foolishly , but commonlye called in English red wine , when as it ought to be called blacke Wine , of the blacke color that it hath in comparison of other wines . And now after that I haue shewed what the foure colors that Plinie maketh mention of , betoken in our English tongue , I will go forwarde to declare the natures of Wines by their naturall colors .

GRosse and thicke wines nourysh much , Grosse or thick wines . Thin or subtill wines . and are cause of grosse bloud , and of the stopping of inward partes , but thin or subtill wines which driue out water , are of a contrarye nature , Redish yellow wines are hotest of all . Wines in color red , are next in heat to readish yellow . Least hote of all are waterish and small wines , and they trouble the head least . A small white wine is best for a common table wine . for they engender fine or thin bloud . Some wines that haue a little astriction , are better for the stomach but nourish lesse , but swéete wines are of the contrarie nature , but white wines are lesse hote than other wines . Of wines are hotest of all redish yellow , and next vnto them are hotest , Wines of red color , they are least hote that are waterish , which are called in Greke 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 , bicause they wil not suffer to be delayed which much water , such wines as these do trouble the head least . But strong and wel colored wine are more fit for them that labor for to be of a good plite , and to looke well . But for thée that carest only for thy simple health , and for thy liuely spirite , it maye séeme that a weake wine which is white and thin should he sufficient for thee , and thou ought therewith to be content , except thou be compelled to flie for néedes sake to vse hoter wines when as thou art to much cooled in thy body .