18. As for what has been said of diet before, if any part of it be profitable in instructing us how we should allay and bring down our appetites, there yet remains one thing more to be advised: that if it be troublesome to treat one’s belly like one broke loose, and to contend with it though it has no ears (as Cato said), then ought we to take care that the quality of what we eat may make the quantity more light; and we should eat cautiously of such food as is solid and most nourishing (for it is hard always to refuse it), such as flesh, cheese, dried figs, and boiled eggs; but more freely of those things which are thin and light, such as moist herbs, fowl, and fish if it be not too fat; for he that eats such things as these may gratify his appetite, and yet not oppress his body. But ill digestion is chiefly to be feared after flesh, for it presently very much clogs us and leaves ill relics behind it. It would be best to accustom one’s self to eat no flesh at all, for the earth affords plenty enough of things fit not only for nourishment, but for delight and enjoyment; some of which you may eat without much preparation, and others you may make pleasant by adding divers other things to them. But since custom is almost a second nature, we may eat flesh, but not to the cloying of our appetites, like wolves or lions, but only to lay as it were a foundation and bulwark for our nourishment,—and then come to other meats and sauces which are more agreeable to the nature of our bodies and do less dull our rational soul, which seems to be enlivened by a light and brisk diet. 19. As for liquids, we should never make milk our drink, but rather take it as food, it yielding much solid nourishment. As for wine, we must say to it what Euripides said to Venus:— Thy joys with moderation I would have, And that I ne’er may want them humbly crave.