What is more profitable for all Lovers of Health and Wisdom, than Food that is Radically Clean? And as Bread hath deservedly the first Place, together with Herbs, and various sorts of excellent Fruits; so the next is Milk, which of it self is a brave, mild, and most friendly Food to Nature, very fit and profitable for all Ages and Complexions; and if it do not agree with some People, it is because their Stomachs are made sharp and soured by superfluity of dainty Food, and the continual use of strong Drink. Also Milk being altered, it makes many sorts of wholesom healthy Food. Next to these, are various sorts of Flesh, which being killed in their proper Times and Seasons, and when they are free from their Uncleannesses, Surfeits, and other Inconveniences, which most Beasts are subject to; and if care be taken also that they be well and moderately seasoned with Salt, and boyled in plenty of River or Spring-water (which is the best of all Waters except Rain-water) they become wholesom Nourishment. For, River-water hath the advantage of running through various sorts of Earth, by which it sucks into it self a fat, oylie, and saline Quality, which the Surface of the Earth does plentifully afford; which also is the cause of all Vegitation, and the lovely Green Colour which all Vegitables are cloth'd with, does arise from this Saline Quality. For these Reasons, River-water will Brew, Boil, and Wash, and it is more profitable in all Uses in Houswifery, than Spring or Pump-water, and far wholesomer for Men and Beasts to drink. Also your Vessel in which your Food is boyled, ought to be uncovered all the time it boyls; for if the Air have not its free egress and regress, the pure Spirits in the Food become as it were suffocated, and then the Food so prepared becomes dull and heavy; for the Air is the Essential Life of the Spirit; and all Food that hath not plenty of Water, and the free Influences of the Air, in its Preparation, does certainly lose its natural Colour, with the pure Smell and Taste: for if those three Qualities be not preserved in all Preparations of Food, then the genuine Vertue and lively Tinctures are in part lost. The same is to be observed in all Physical Operations. And if the above-mentioned Order be not observed, then the Food is not so pleasant to the Pallate, nor so easie of Concoction; it lies heavy in the Stomach, dulling and stupifying the Senses; it generates a gross Nourishment, and bad Blood, whence does proceed many Diseases: Whereas if the above-mentioned Rules be observed, and your Fire quick, that your Food do not stand still, or cease from boyling, till it be sufficiently done, the Effects are contrary. It is also much better the Food should be a little under-prepared, than too much: For when the gross phlegmatick Body of any Food is by Preparation digested, then presently the lively spirituous Quality is set at liberty, whence does proceed a most pleasant Smell and Taste; which pleasant Quality, before the