AN 
EASY WAY 
TO PROLONG 
LIFE, 
WHAT WE EAT AND DRINK. 
A LITTLE ATTENTION TO 
CONTAINING 
A Chemical Analysis ; or, an En- 
quiry into the Nature and Prop- 
erties of all kinds of Food ; how 
far they are wholefome, and agree with 
the different Conftitutions. 
WITH 
SOME DIRECTIONS RESPECTING OUR WAY 
OF LIVING. 
Collided from the Authorities of fame of 
our ablefi Physicians. 
by a Medical Gentleman. 
THE FOURTH EDITION IMPROVED. 
PRINTED AT DOVER BY SAMUEL BRAGG, 
JUN. FOR WM. T. CLAP, IN BOSTON. 
MDCCXCVI. AN 
EA S Y WAY 
TO PROLONG 
LIFE, 
HEALTH being the greatefl: blefting 
upon earth, it is natural to imagine, 
we Ihould be ftudious to preferve it ; and 
yet, if we take a view of the a&ions and 
conduct of mankind in general, we are led 
to fuppofe that it is not the greateft good. 
I nftead of paying any regard to it, we fre- 
quently indulge our appetites, at the ex- 
pence of our conftitutions. The human 
body is a piece of mechanifm, that re- 
quires care and attention. It may be 
compared to clock-work, which, if not 
kept free from dull and other extraneous, 
injurious fubftances, will prefently be 
out of order. Life is, generally fpeak- 
ing, Ihortenedor prolonged, according!:# 
the care we take of it. 4 
AN EASY WAY 
In the ftrfl: age of the world, the life of 
tnan was nearly a thoufand years ; hut af- 
ter the flood, it was abreviated to half its 
length. Three generations later, it was 
reduced to one fourth of its original term, 
and man feldom lived above two hundred 
years. About the time of Mofes, it be- 
came fhorter ftill, commonly not exceed- 
ing one hundred and twenty years, and 
now, it is reduced to little more than half 
that period. 
But, though we find this gradual declen- 
fion in the feveral ages of the world ; yet 
we muff underftand, that it it w'as not 
equally fo in all parts, at the fame time ; 
for difference of climate, and difference 
of living, caufed a difference in the length 
of life. Hence, fome of the inhabitants 
of the earth lived three times or four times 
as long as others. 
Now, why the days of man fhould be 
thus fhortened, and his term of life fo 
much reduced, is an objedl worth our en- 
quiry ; and, if we compare the manner 
of our living now, w ith that of the firft 
age of the world, w'e fhall fee evident rea- 
fons for it ; every generation having more 
and more, impaired its conftitution by a TO PROLONG LIFE. 
s 
Regenerate courfe of livi g, incompatible 
with the laws of nature. And as we muft 
of neceftity, admit of hereditary infirmi- 
ties, we have reafon to expect, (uniefs by 
great reformation of the injurious cultoms 
of later ages) that life in future will be 
fiiorter ftill. 
’Tis true, there is another rational caufe, 
namely, that when the number of men 
upon the earth was fmall, it was necefla- 
ry their life fhould be prolonged, for the 
purpofes of population ; but as they in- 
creafed, this became no longer necelfary, 
and the wifdom of the Creator found it 
requifite to fhorten their days, left the 
earth fhould be overftocked. For were 
men to live nine hundred years now, with 
the prefent encrcafe of the fpecies, there 
could not be provifion for one tenth part 
of their number. But, notwithftanding 
this, it is a matter of melancholy confide- 
ration, to think, how much longer a man 
might live, with temperance, than he does 
at prefent ; and how foon the gratifica- 
tion of a little momentary pleuftire hur- 
ries him out of life, perhaps to the def- 
tru£lion of his family, and theiofs ofhap- 
pinefs hereafter. 6 
AH EASY WAY 
In the infancy of the world,man fought 
only after the neceifary requifites of his 
being, and was contented with that com- 
petent fubfiftence, which nature required, 
but, in procefs of time, he grew diilatisfi- 
ed with the bare neceffaries of life, (that 
wholefome provifion that would have great- 
ly prolonged it,) and hunted after variety 
and excefs, to pleafe and gratify a 
appetite. Thus, one.age taught another 
to be irregular and d'tjorderedydictated new 
inventions to fucceeding generations, and 
tranfmitted their mined practices to the 
following ages to imitate and compleat. 
Hinc ilia: lachryma !—After this man- 
ner, and by fuch means, is the life of man 
befet by innumerable infirmities and dif- 
eafes: bus, is he cut off, before he iswcll 
aware of it. 
Now, it is natural for man to covet 
length of life, we have reafon to fuppofe, 
he will be glad to pay fome attention to 
thofe things, that will either prolong or 
Jfhorten it ; and, as length of life depends 
upon health, health is the principal thing 
to be confidered. 
The pradlice of phyfic was anciently 
diitributed into three branches ) the firft TO PROLONG LIFE. 
7 
of which was confined to furgery ; the Se- 
cond, to the adminiftration of internal re- 
medies ; the laid, to a due regulation of 
diet. The two former have, in no age, 
received more ufeful improvement than in 
the prefent. But, it is greatly to be doubt- 
ed, whether or. not an attention has been 
paid to the latter, in proportion to its dig- 
nity and importance. 
Many are the caufes of ill health, but 
the principal one is the variety and excefs 
of food., To this then, at prefent, we (hall 
turn our enquiries. But, before we pro- 
ceed, it may not be unnecefiary to give 
the reader fome little infight into the na- 
ture of digeftion and the properties of 
food in general. 
When food is thrown down into a heal- 
thy ftomach, it naturally dilTolves and fer- 
ments, it being a natural property of the 
flomach to produce fermentation. The 
aliment being diffolved and fermented, is 
again rendered folid by the juices of the 
ftomach ; and the nutritive fluid beingex- 
pelled from the folid part, is palled into 
the inteftines, where it is abforbed by cer- 
tain veflels that open into them, and is 
converted into blood. The remaining part 8 
AN EASY WAY 
of the food, being retained-in the ftomach, 
during this procefs, is afterwards evacua- 
ted. But this fermentation- in the body is 
not exactly fimilar to fermentations out 
of the body ; as, in fermentations out of 
the body, the air contained in the fubftan- 
ces fermenting is let out, which may be 
found by experiment ; but, this is not the 
cafe in healthy perfons and in proper food, 
within the body y fermentation there takes 
place without any extrication of air. In 
weak ftomachs,indeed,and in the digefting 
of Tome particular foods, extrication of 
air will often fodiftend the ftomach, as to 
occafion flatulencies and pain ; but this 
is always irregular and unnatural. 
Now, if fuch extrication of air fhould 
happen, or the food we take be fuch as 
will not, in the ftomach, readily diflblve, 
ferment, become folid, ( r re-dilfolve ; or, 
in fhort, if it be fuch as ftiall, in any way, 
refill the powers of the* ftomach, digeftion 
will be imperfeft, and the whole fyftem 
difordered ; it being only fuch part of the 
food as is digefted, that nourilhes the body. 
If the digeftive powers of the ft mach 
be weak, natural fermentation will not 
take place, but fuch fermentation as wc TO PROLONG LIFE, 
9 
obferve In f\our, when mixt with yeft,that 
is, the air in the fubftances we eat will be 
extricated ; and foinetimes to fitch a de- 
gree as to diftend the ftomach greatly, and 
bring on, what is called wind, belchings 
and pain. In this cafe vegetables will 
turn acid, and meat will putrify, before 
either of them are palled from the ftorn- 
ach. This occahons heart-burn, a cer- 
tain fign.of indigcftion ; and, if this weak- 
nefs of the ftomach continues, and putre- 
fadtionruns to a great height, ficknefs, vo- 
miting, and purging will be the confe- 
quence,andfometlmes fever. Now, fhquld 
any quantity of this putrid food be abfor- 
bed by the velfels, and, in its paffage thro’ 
the body, be carried into the blood, it will 
weaken the whole fyftem, and, if not time- 
ly prevented, bring on fuch a general pu- 
trefaction of the blood, tJc. as to pr .ve 
fatal. 
If what we eat, be of hard digeftion, 
that is, fuch as will not readily dilfolve, 
break down or ferment in the ftomach,ei- 
ther owing to the nature of the food, its 
*hard texture, or the weaknefs of our di- 
geftive organs, it will remain too long, 
before it be puffed off, and producca fenfe lo 
AN EASY WATT 
of weight, fullnefs, oppreftion and cold ; 
as is the cafe with falted meats in weak 
ftomachs. ’Tis the fame, if it will not re- 
diiTolve, after it is coagulated or become 
folid. 
So again, if it be too eafy of digeftion ; 
that is, if it be fuch as will not remain 
long enough in the ftomach, owing either 
to its want of tendency to become folid 
again after it isdiiTolved; or to the ftrength 
of the ftomach preventing it ; the nutri- 
tive part will not have time to feparate, 
and the body will not be nourilhed. • 
Further, it muft beobferved that circu- 
lation is carried on by a contra&ion of the 
heart, driving the blood from its cavities 
into the blood veifels, which, immediately 
on receiving it, contract likewife,and im- 
pel it on, thro’the whole round of the fyf- 
tem, to the heart again. Now, if the heart 
and veffels contract too quick, or with too 
much force, it occafions a ftrong, quick 
pulfe and and will often throw the 
blood in fuch quantities upon the brain, 
which is a tender, delicate part, as tobring 
on Stupor, Apoplexy, delirium, and death r 
and, it is the property of fome fubftanceS 
to- ftimdlate or encreafc this action of the TO PROLONG LIFE. 
XI 
heart and veflels ; and of others, to dimi- 
nifh it. Foodofavifeid, clammy nature, 
glary, like the white of an egg, will ad- 
here to the Tides of the domach, and, by 
fo doing, throw the blood, from other parts 
of the , body, in fuch quantities upon the 
brain, as to, opprefs it, and fometimes oc- 
casion apoplexy. How this is, brought a~ 
bout, is unknown, but experience, die ws 
us that it is,-To. 
Perfons have been To difordered by eat- 
ing mufcles, which are of a vifcid nature, 
that, without feme timely adiftance, they 
would have died. In thefe, cafes, the head 
dwells, the face becomes of a black red, 
the eyes are ready to dart from their doc- 
kets, and a ftupor Succeeds ; but by admi- 
nidering a vomit, and making thedomach 
difeharge its contents, and by opening the 
jugular vein, the patient has fometimes 
jecoveredo 
From hence; it appears, that feme kinds 
of food are wholefome, others unwhole- 
ibme, and that there is none univerfally 
proper. It mud be adapted to the con- 
Ititution. 
Now, there is a period in the life pf 
patyi, in which the organs of digedion ar,e 12 
AN EASY WAV 
weak, and yet, at' the fame time, 
there is a necellity for much nourishment. 
This period is infancy ; for, as at this 
time, the body increafes faft, much nour- 
ishment is required to help and forward 
the growth : milk being naturally provi- 
ded,and therefore probably adapted to it, 
we may fuppofe it to be a food of eafy 
digeftion and considerable nourishment. 
Examining then the properties of milk, 
will give us Some infight into the nature 
of food in general. 
Milk is not a Simple fubflance ; it is a 
mixture of three ; namely, coagulable 
matter, expreffed oil, and fugar. Coagu- 
lable matter is that which will unite, and 
become folid, leaving the reft thinner and 
more fluid, viz. the curd ; and expreffed 
oil is fuch as. can be procured from any 
fnbftancc by prefling, as oil of almonds, 
olives, and the like, by exprefled oil, in 
milk we underftand the cream. 
The mod Simple food, then, does 
not appear to be the eafleft of digeftion ; 
if it was, we Should have expedited that 
milk would have confifted of one Substance 
only. TO PROLONG LIFE. 
That the coagulable matter is capable 
of affordingconfiderable nouriihment,may 
be gathered from our experiencing that 
animal mucilage nourifhes the mod ; mu- 
cilage being that fubdance which has fuf- 
ficient moidure to keep it together ; as, 
for example,—found, good meat. 
This coagulable matter, in milk, is 
id indeed when taken, but there is ajuice 
peculiar to the domach, very different from 
an acid,-that renders it folid. We find 
the flomach of a calf, though cleared of e- 
very thing that is acid, to have this prop- 
erty. An infufion of a few grains of the 
inner coat will coagulate or curdle fever- 
al quarts of milk. 
With refpedl to cheefe, for we fhallnot 
have a better opportunity to mention it, 
it has, in general, a codive but 
it differs, in proportion to the quantity of 
oil, in the coagulable part. The more 
rich, oily parts there are in cheefe, the 
more nutritive it is and foluble ; that is, 
the readier it will diged ; the leaner the 
.cheefe, the more difficultly it digefts— 
Cheefe is liable to become rank and pu- 
trid, we mud then confider it as having all 
the eifeds of animal food, when advanced 14 
AN EASY WAY 
to putrefaction ; at this time it ceafes to 
be nutritive, and can only be confidered 
as an affiftant to digeftion. Cheefe, in- 
deed, as food, is only fit for the laborious 
and robuft. 
Having.mentioned cheefe, let us fay a 
word or two upon butter. A quantity of 
pure cream eaten, is undoubtedly unwhol- 
fome ; being, from its difpofition to get 
acid and rancid, very difficult of digeftion; 
but, in the form of butter, it may be ufed 
with advantage. ’Xis a ftrong nutriment, 
fit to accompany our vegetable diet, efpe- 
cially fuch vegetables as are naturally dry 
of themfelves ; in this cafe, it gives them 
the properties of rich, oily fubftances.— 
But, to return. 
It appears then that milk, and of courfe 
all other food, muft become folid in the 
ftomach, and, after that, undergo a frefh 
change, that is, be redidelved, for digef- 
tion ; for which purpofe, it muft remain 
feme time there, before it be paded off. 
Now, that the expreded oil, which is 
the cream, helps digeftion, is evident from 
milk’s not digefting fo well when it has 
been fkimmed,the curd being harder ; for 
,the cream and the fugar, being mixed with TO PROLONG LIFE. 
*5 
the curd, feparate the different parts of it 
more from one another, fo that the natur- 
al fluid of the flomach will penetrate the 
eafier, and fermentation go on the better.* 
And as to fugar, it, being from its nature 
more apt to ferment, will of courfe facil- 
itate digeflion. 
That expreffed oil affords much nour- 
ifhment, we find from men and animals 
being able to live a long time upon nuts, 
almonds, &c. fuch containing a quantity 
of this oil. But, expreffed oil alone pro- 
duces fenfe of weight on the ftomach,ow- 
ing to a relaxation it brings on, prevent- 
ing the ftomach’s contracting and expel- 
ling its load, and if taken in quantities, it 
will bring on ficknefs. 
That fugar alfo affords great nourifh- 
ment, is evident from animals thriving on 
the fhoots of young plants, which contain 
a great deal of fugar ; and from fome ne- 
groes living wholly on the fugar cane,—. 
But fugar alone is vifeid, and, by adhering 
to the lides of the ftomach, will ftimulate 
* If new milk is too rich or heavy for a 
child’s flomach, let it be diluted or mixed witk 
water ; it fliould never be fkiramed. i6 
AN EASY WAY 
it and diforder the fyftem, and if diluted 
with any watry fluid, would be lb thin as 
not to be retained in the ftomach long en- 
ough for digeftion, but mixed with the 
coagulable part of the milk, it is fuffici- 
ently retained. Either ofthefe fubftances 
alone then, viz. coagulable matter, expref- 
fed oil, or fugar, would be hard of digef- 
tion ; but blended, as in milk, they are 
eafy of digeftion. 
Immediately after child-birth, when the 
fnilk begins to flow in the mother’s breafts, 
it contains a larger quantity of fugar and 
water (for there is always a fmall quanti- 
ty of water) in proportion to the coagula- 
ble matter. Some months after child- 
birth, the coagulable matter encreafes,and 
the fugar diminilhes. For 
as the infant ftomach is weak, the folid 
part of the milk is at firft lefs, fo that a 
loofer mafs is formed, much eafier to be 
diflblved. As the child grows ftronger, 
its ftomach can bear more of this coagula- 
ble matter, and digefts it, if it be firmer. 
This points out, that a young child, one 
of a month old, will not thrive, in gener- 
al, on breaft-milk eight or nine months 
old. TO PROLONG LIFE. 
Wealfo learn from this, that weakfto- 
machs require food of eafy digeftion j 
ftrong ftomachs, food of harder digeftion. 
Thus, chickens, &c. will nourilh people 
moft, recovering froiji fickncfs, and bacon 
&c. will heft recruit a labourer. 
Having thus far confidered the proper- 
ties of milk, the food nature has dcfigned 
for the infant-ftomach, we fhall be able 
to difcover the wholefomenefs of other 
foods, by examining their different prop- 
erties j and we will begin with vegetables. 
The vegetable fubftances capable of 
nourifiling are as follow : 
1. Farrinaceous matter, or flour. This 
is generally contained in grain ; but fome- 
times we find it in the ftems of plants, 
and fometimes in their roots. 
2. Vegetable mucilage : as for exam- 
ple, gum-arabic, &c. That this is capa- 
ble of nourifhing, is evident from whole 
caravans living on it, for along time, when 
they can procure no other food. 
3. Sugar. 
4. Expreffed oils. And, 
5. Native vegetable acid ; or the juice 
of four fruits, which tends to take off the 
putrefcency of animal food nthatis, topre=- AN EASY WAY 
vent meat from corrupting, while it con- 
tinues in the ftomach. 
For animal food, without a mixture of 
vegetable, is apt to continue too long in 
the ftomach, before it ferments. In this 
cafe, it will fometimes begin to putrify 
before it is paffed off, which putrefa£lion 
getting into the blood, will often bring on 
a putrefailion of all the fluids of the body. 
'This is a complete fea-feurvy, which, if 
not timely remedied, always terminates 
dreadfully. Salting provilions makes them 
harder of digeftion ; and though it pre- 
vents meat from corrupting foon out of 
the body ; yet, as the fait feldom if ever 
penetrates fufficiently into the fubftance 
of the meat, fo as totally to fecure it a- 
gainft putrefaftion, when in the body, if 
it is not immediately made to ferment, by 
the addition of vegetable food, or fomc 
vegetable acid thrown in with it, it will 
be apt to putrify before it digefts, and con- 
taminate the whole fyftem. Hence we 
fee, how liable mariners are, on a voyage, 
where there is a fcarcity of vegetables, to 
be affli&cd with the feurvy, and how foon 
they get rid of that diforder, when they 
©nee get on fhore again, to the free ufe of 
herbs and roots. TO PROLONG LIFE. 
*9 
Now, thefe five vegetable fubftances, 
we have mentioned, go naturally through 
fermentation, and are converted into blood. 
With refpeft to the fibres, the folid part 
of vegetables, we find them frequently 
pafs through the body without being al- 
tered. As for example, peas and fkins of 
goofbeiries, currants, &c. Now, as the 
texture of the ftrongeft tendons of animal 
food is conftantly destroyed in their paflage 
through the body, while fuch parts of ve- 
getable food fhall be evacuated as they were 
taken in,it is a queftion whether thefe laft 
were digefted ? If any of them are, it muft 
be fuch only as are young and tender. 
But to return. Farrinaceous matter is 
contained in the feeds of all vegetables ; 
but in many, it is fo mixed with other 
fubftances, as to be unfit for ufe. Thus, 
we find it in peas, beans, &c. but in too 
fmall quantities for the purpofes of life. 
So again, we meet with it in nuts ; as 
walnuts, chefnuts, almonds, filberds, com- 
mon nuts, &e. But thefe contain too much 
oil to be wholefome for common food. 
Befides, they yield a bitterifh, aftringent 
matter, which adds to their unwholefome- 
nefs. Bitter almonds, acorns, which AN EASY WAY 
contain a great deal of this matter, are 
more unwholefome {till.- The oil, con- 
tained in nuts, will often give a fenfe of 
weight in the ftomach, and ftimulate the 
fyftem during digeftion, efpecially when 
eaten raw. Befides, the farrinaceous 
matter in them has a vifcidity that ren- 
ders them hurtful to the conftitution ; but 
roafting them will deftroy this vifcidity, 
and then they may be eaten fafely, and 
Will afford much nourifhment. They 
may be rendered eauer of digeftion, by 
mixing them with flour. !Tis the cocoa- 
nut, mixed with flour, that forms choco- 
late. 
Farrinaceous matter is found alfo in 
many roots, as in patatoes, &c. and fome- 
times in the pith of trees, as in the palm- 
tree. 
We ufe the pith of one tree, which we 
make into fago, by moiftening it with wa- 
ter, beating it up, fo as to feparate it from 
the fibrous part of the tree, drying it into 
a cake, and afterwards reducing it to pow- 
der. Thus, it becomes eafy of digeflion, 
and does not ftimulate ; but, (till, as it 
pafl’es off too foon from the ftomach, it 
does not afford much nourifhment. How- TO PROLONG LIFE. 
21 
fiver, it is very proper food- for weak 
flomachs ; as in fevers. 
In the Eaft, they eat rice ; in England, 
wheat ; in Germany, rye j in fome parts, 
oats and barley ; and in Africa, Indian 
wheat. This is the grain commonly ufed 
for food, and it appears to be well adapted 
to digeftion. 
Farrinaceous matter is, in its nature, 
folid capable of being dlifolved in water, 
and forming a jelly. If, before we dif- 
folve it in water, we expofe it to heat, it 
coagulates or becomes folid ; thus, if we 
bake it, we convert it into bread ; after 
which, it will not fo readily diflblve. But 
bread diflblved by long boiling, is lefs 
vifcid than a folution of flour would be ; 
and confequently more wholefome. Was 
flour ufed, with water, raw, it would be 
fo vifcid as to clog and cloy the ftomach; 
we therefore prepare it to take off this 
vifcidity. 
Flour is not apt to undergo that fer- 
mentation in the ftomach, fo as fufficient- 
ly to corredl the putrefcency of animal 
food ; we therefore ferment it firft ; that 
is, we make it into bread. Another rea- 
fon for our converting it into bread, is. AN EASY WAY 
that in fermentation, extrication of air 
takes place, which leaves a number of 
holes, making the bread fpimgy ;by which 
means, when eaten, it foaks up the fluid- 
of the ftomach and facilitates digeftion. 
In order to coagulate the flour, that is, 
make it into bread, and give it a white- 
nefs, which is the nature of all coagulants ter 
do,bakers mix with it a quantity of allum, 
which, if not fo great as to give the bread 
a tafte, can do no harm to adults ; but a- 
fmall quantity will do much mifehief to 
infants. Panada, therefore, for children,, 
fhould by no means be made of bread in 
which any allum has been mixed. It iff 
for this reafon phyficiansprefcribebifcuit- 
powder. 
Sometimes bakers ufe whites of eggs, 
and fometimes fpirits of wine, to coagu- 
late the flour, as in French bread ; the 
hrft is innocent, and the laft evaporates 
during the baking, and can produce no ill 
effe£t. For'if bread is not perfectly coa- 
gulated, it will fometimes ferment a fecond 
time in the ftomach, particularly if it con- 
tinues long, as in weak ftomachs, and turn 
four; but baking it a fecond time will tot- 
ally prevent this. Thus, rufks and toafted TO PROLONG LIFE. 
bread are often prefcribed for disordered 
domachs, as being lead liable to do mif- 
chief ; for the lead extrication of air in 
weak domachs is injurious. 
But.farrjnaceous feeds and roots are not 
fufficient to correct the putrefcency of 
meat ; we therefore make ufe of vegeta- 
bles, that were not originallydefigncdfor 
food, namely, pot-herbs. ,Of thefe, 
7 he one fort are cabbages, colliflowers, 
brocoli, and ail the varieties of this dal's of 
plants. They contain paturally a dimu- 
iating oil, and a bitter adringent juice, fo 
as not to be lit for ufe ; but we find this 
only in wild cabbages, fsV. By cultiva- 
tion, this oil and bitter juice are dedroy- 
ed, and fuch as grow in our gardens con- 
fid of little more than mucilage and fugar ; 
and, of courfe are fit for food. 
The method taken to dcdroy thefe nox- 
ious juices, is, to grow the plants, in the 
dark, or, with as little air as poffible ; 
is done by planting them in a rich foil, 
and thus making them fo luxuriant, that 
the leaves Ihall embrace one another, by 
which means the body of the plant grows 
in the dark and with little or no air.—• 
Hence the inner leaves become white, and 24 
AN EASY WAY 
are free from thofe hurtful juices. The 
outer leaves may be eaten, but the inner 
ones are moft whoiefome. So young plants 
are more whoiefome than old ones, as 
whatever of thefe juices they contain, they 
are not near fo rank. 
Another kind of plants we ufe, are parf- 
■ley, fennel, thyme, mint, fage, &c. and 
fome others -of the fame kind. Thefe 
contain ailimulating oil that would be in- 
jurious to the conllitution, if eaten in any 
quantity ; and on that account are only 
ufed as condiments with a feafoning to o- 
ther foods. Cellery is of the fame kind ; 
but by earthing it up, and thus making it 
grow in the dark, and with little or no air, 
we deftroy its noxious oil. Wild cellery, 
;if eaten, would blifter the mouth. 
The feveral fpecies of onions, garlick, 
fhalots, &c. are of another clafs ;we can- 
not deltroy the oil in thefe, but by boil- 
ing* 
Lettuce, endive, dandelion, &c. contain 
much opium, and when wild axe very bit- 
ter and difpofe to fleep, confequently are 
unfit for food ; but by cultivating them in 
rich foils, and covering them from light 
and air, by tying themup, we render them 
whoiefome. TO PROLONG LIFE. 
25 
Spinnage, beets and other plants of that 
kind, when wild, contain alio a very bit- 
ter oil, fo as not to be eatable } but by cul- 
tivation in rich foils they lofe this oil. 
In the fame manner afparagus contains 
oil fo ftimulating, that, if eaten wild would 
blifter the tongue ; but by cultivating it 
in rich ground and making ufe only of the 
young fhoots, we avoid this inconvenience: 
but we fhall take occafion to mention this 
and every other article more fully here- 
after. 
None of thefe plants alone afford much 
nourifhment ; we ufe them to correct the 
putrefcency of animal food, and particu- 
larly in the fummer, as not ftimulating. 
They are apt to ferment, andtuwi four 
in a weak ftomach, and in fermenting, 
will letloofe the air contained in them, and 
occafion wind ; when perfons find this, 
they fhould refrain from eating them, till 
their ftomach grows ftronger ; for by con- 
tinuing to take down fuch things asdif- 
agree with them, they not only diforder 
themfelves for the prefent, but will, in, 
time, fo injure their digeftive organs, as 
to be hereafter attended with dreadful cou- 
iequences. 26 
. AN easy way 
Peas, beans, kidney T>eans, ISc. are mere 
flatulent or windy ftill ; efpecially when 
eaten unripe, as is always done : fuch per- 
rons therefore with whom they difagree, 
fhould by no means eat them. 
With refpedl to efculent roots ; thefe 
contain mucilage, fugar and farrinaceous 
matter, that is, flour. The two laft af- 
ford much nourlfliment, but the mucilage 
does little elfe than forward fermentation.. 
The more mucilaginous and watery thefe 
roots are, the . more apt they are to fer- 
ment and correct the putrefcency of animal 
food, and confequently the fitter to be eat- 
en in warm weather. But the more fugar 
and flour they contain, the mere they 
nourifh. 
Turnips, radifhes, onions, life, are e- 
qually as liable to ferment and corredf pu- 
trefcency, as the herbs fpringixjg from 
thefe roots ; and as they contain a greater 
quantity of fugar than their rcfpedlive herbs 
they are more nutritive. 
Carrots, parfneps, artichokes, Jerufalem 
artichokes, Uc., contain much fugar and 
farrinaceous matter,but very little mucil- 
age. Thefe are wholefome, nutritive, and 
cafy of digeftion. TO PROLONG LIFE. 
27 
The fugar adds much to the nutritive 
quality of the farrinaceous matter in all 
thefe fubftances. 
Potatoes, yams, earth-nuts, £sV. contain 
flour almofl; alone, with very little fugar, 
but more water than we find in farrinaceous 
feeds. However, the farrinaceous matter 
is the fame in both, and is coagulable by 
heat. We boil them and roalt them, to 
deflroy their vifcidity. 
It was but lately that thefe roots were 
introduced into Europe for food. They 
are as nutritive as wheat flour, but cannot 
be fo well made into bread without a mix- 
ture of flour, as they will not readily fer- 
ment without fome fuch mixture. One 
reafon for our not growing them fo gene- 
rally as wheat, is that they are more apt 
to fail in the produce. The crop is not 
equally certain. 
It is not yet determined, whether mufh- 
rooms are animals or vegetables. They 
have all the properties of animal food, and 
muft be conlidered as fuch. 
FRUITS contain fugar, native vegeta- 
ble acid, and mucilage ; and their flu ns 
F R U I T S. 28 
AN EASY WAY 
contain more or lefs an aftringent juice ; 
but fo little of it, as not to render them 
unwholefome. Nay, it is rather of fervice, 
as it ftimulates the ftomach, caufes it to 
contrail ftrongly, and thus prevents the 
fruit becoming acid and flatulent. The 
fugar, acids and mucilage are capable of 
fermenting and being converted into blood. 
As fugar affords more nourifhment than any 
other fubllance, fuch fruits as are fweeteft 
are the moil wholefome,wz. figs,grapes,bV. 
Sugar is even more nutritive than flour* 
but it is feldom thoroughly digefled ; being 
fo very foluble, it pafl'es off from the fto- 
mach before any change can take place in 
it, but entangled in the cells of fruit, it is 
retained longer in the ftomach, fo as to 
yield fome nourifhment. So again, it is 
not yet apt to ferment in the ftomach a- 
lone, but mixed with the mucilage of 
fruits, fermentation readily takes place. 
Befides, the acid of fruits help to correct 
the putrefcency of animal food. 
The more diluted fugar is, the more 
apt it is to ferment. Hence watry or 
mucilaginous fruits, with little fugar, as 
goofberies, currants, cherries, &c. afford! 
but little nourifhment, but then thev tend 
more to corredl putrefcency. TO PROLONG LIFE. 
2^ 
Such as contain much fugar and lefs 
water and mucilage, are not foaptto fer- 
ment, confequently are not fo proper to 
correct putrcfcency ; but then they are 
more nutritive than fuch as contain more 
mucilage and water, and lefs fugar. They 
afford fo muchnourifbment, that in many 
countries they areufed as food : thus, figs, 
dates, &c. in Portugal are eaten as com- 
mon food. 
By evaporating the water from fruits, 
that is by drying them, we lelfen theirdif- 
pofition to ferment, confequently, we make 
them lefs flatulent and more nutritive. 
The fermentation of fome fruits, in the 
flomach have, by letting loofe the airborne- 
times fo diftended it,as to prove fatal ;but 
we may correif this by adding fugar to 
them or fpices.. However, fuch as find 
they difagree with them, if they value their 
health, fhould refrain from eating them. 
Fruits containing a great quantity of 
native vegetable acid, afford fo little nour- 
ilhment, (as lemons, oranges, iffc.) that 
we feldom ufe them, but as a power ail- 
ing on the flomach, to correil the bad pro- 
perties of other food ; as will be fhewn 
hereafter. 3° 
AN EASY WAY 
Sour fruits, eaten in autumn, have been 
accufed of bringing on violent continued 
purgings, but without any reafon. Indeed, 
fome four fruits will aft as purgatives, abd 
the purging fhall continue ; but this mud 
be owing to the date of the body, predif- 
pofed to purge; for, we find, that when 
fruit purges a body, not predifpofed to 
purge, no purging continues when the 
fruit is evacuated. In hot fummers, when 
there is great plenty of fruit, dyfenteries 
or continued purgings are apt to be gene- 
ral, but this is owing to the heat of the 
weather ; for perfons will be affliCfed 
with dyfentery, who eat no fruit. In 
fhort, in fuch diforders they counteract ; 
and thofe who eat no fruit, are more apt 
to purge, than fuch as do. Nay, if large 
quantities of fruit Ihould purge, it will 
not prove dangerous ; it will a£t no fur- 
ther than as a dofe of phyfic. 
There is one fpecies of fruit very differ- 
ent from others, namely, cucumbers, mel- 
ons, &c. This fruit, either ripe or un- 
ripe, contains a great deal of mucilage of 
a particular kind. Break them in two, 
and you will fee much of this mucilage 
®oze out, fo as to glue the two parts firm- TO PROLONG LIFE: 
Iy together. Now, this mucilage prevents 
the other parts of the fruit from ferment- 
ing, confequently caufesindigeftion, and 
brings on in theftomacha fenfe of weight, 
coldnefs and hcknefs : for though the fub- 
ftance be foft, it will not readily diffblve. 
Cucumbers having been known to lie in 
the flomach three days undigelled. We 
are led toufethem in the fummer as cool- 
ing food ; but they are very injurious to 
the conftitution.. Befides they contain a 
quantity of effential oil (which no other 
Vegetable fubftancedoes) very difagreeable 
and hurtful to a weak flomach. If they 
are eaten, therefore, it fhould be with oil 
and pepper, as correctors of their noxious 
qualities. There is a natural bitter in the 
flcin of the cucumber which will ferve to 
digefl it, if eaten at the fame time : but 
this fhould only be done when the cucum- 
ber is young, as it afterwards becomes in- 
jurious to the flomach.. 
Having now treated of the properties 
and wholefomenefs of vegetable food, we 
will proceed next to animal food ; and 
herein we will firll confider the property 
of ufmg it. 
It has been given as a reafon for not u- AN EASY WAY 
Ting animal food, that it was inconfiftent 
with humanity. There can, however, 
be little difficulty about this, as there 
are a great number of animals that muff 
live on animal food wholly, not being a- 
ble to eat vegetable. It was therefore the 
intention of the Creator, that animal food 
fhonld be eaten. All that is to be con- 
fidercd, is whether man is that animal that 
is deflined to live upon animal food. The 
Pythagorean dodlrine, heightened by fu- 
perftition, has been a means of making 
numbers of people, viz*, the whole of the 
Gentoos, the whole empire of Hindoftan, 
and part of China, larger together than 
France, Spain, Italy, and England, whol- 
ly abflain from meat. 
It is alfo to be obferVed* that the race 
of particular animals is feldom diminifhed, 
though we de-ftroy of them ; the in- 
creafe of animals being much below what 
might be propagated. One man, andone 
woman might, in the nature of things, 
have thirty children ; but, in general, they 
may have ten, five boys and five girls. At 
every generation, then, were men propa- 
gated to the utmoft, they could increafe in 
number five times j fo that, in a very TG PROLONG LIFE,- 
fhort time, a nation mud: become exceed- 
ingly populous. It is the difficulty of pro- 
curing food, and obtaining the neceffiaries 
and conveniences of life that prevents this 
propagation : a proof of the fuperinten- 
dency of Providence. Now, as it is in 
man, fo is it in other animals. It is pof- 
fible for a fow to bring forth ten pigs at 
every litter, fo that were this fpecies pro- 
pagated to the utmoft, in a few years, the 
increafe would be prodigious. Tenfold 
in one year, and a thoufand-fold in tea 
years. Here alfo the difficulty of obtaining 
food prevents increafe ; there being always 
a defire of propagation between the fexes. 
This is more evident, if we obferve the 
great increafe of rats in a granary, where 
they multiply in proportion to the quanti- 
ty of corn there lodged, 
Thefe things confidered, we may rea- 
dily fee, that in deftroying annually a num- 
ber of any one fpecies of animals, fo far 
from diminifhing that fpecies, we fhall 
rather increafe it, as in fuch a cafe, we 
fhall be anxious fo to do. So by fending 
a number of inhabitants out of a country, 
we do not depopulate that country, unlefs 
we exceed a certain bounds. Animals 34 
AN EASY WAY 
then living on one another, is the means 
of increafmg animal life confiderably : 
there can be, therefore, no reafon why a- 
nimal food fhould not be ufed. Let us ex- 
amine then, whether this food be proper. 
Molt quadrupeds are confined naturally 
to particular climates, and moft of them, 
in their organs of digeftion, fitted for ani- 
mal and vegetable food. Some have it on- 
ly in their power to obtain animal food, 
and fome only vegetable ; but man feems 
deilined to cover the whole face of the 
earth ; no climate being yet difcovered 
unfit for his refidence. His powers are 
fitted for animal as well as vegetable food, 
and itsdigeltive organs equally adapted to 
both. And, if we confider mankind in 
their moft fimple ftate, where they are 
moft guided by inftin£l, we find as many 
fhcpherds and hunters living on animal 
food, as hufbandmen living on vegetable 
Animals deftinedto live on animal food,, 
have their inteftinal' canal fhorter than 
fuch as live on vegetable food, That is 
(in order to be underftood by fuch as are 
unacquainted with phyfical terms) have 
lefs length of gut. And as longer reten- 
tion in the ftomach is required for animal TO PROLONG LIFE. 
35 
food than for vegetable, and man's diges- 
tive organs are adapted to this, it appears 
that man is deftinedto live equally on ani - 
mal food, as vegetable. Further, the teeth 
of man are a medium ..between the teeth 
of carnivorous animals, and thefe ofgra- 
meniverous. Behdes, bis health is better 
Supported, by a mixture of the two, than 
it would be, was he to live upon one. The 
Laplanders, indeed, live nine months on 
rein deer, and the Greenlander lives upon 
fiih : it is pofhble, therefore, to Jive on 
animal food alone. However, were we 
obliged to live upon one fort wholly, it 
would be , bed to live on vegetable ; for 
animal food alone, would frequently brin-g 
on difeafes; a mixture therefore is belt. 
In fhort, man is .endowed with greater 
variety in his fyftem and conftitution than 
any other animal, he bcingdeflinedto live 
in all parts of the earth. 
Let. us next confider the differences be- 
tween animal and vegetable food. Now, 
as we fa id before, fermentation which takes 
place . i food, within the flomach,.is dif- 
ferent from that which takes place out of 
it. If the ftomaeh then be weak, fo as 
not to bring on fermentation natural to it, s6 
AN EASY WAY 
the fermentation that would take place 
out of the ftomach, will take place in it. 
Hence it is that in weak ftomachs food 
turns acid and putrid. This firft occaft- 
ons heart-burn, a fure fign of a weak fto- 
mach ; and if the putrefa&ion fhould run 
to a great height the confequence is flck- 
nefs, vomiting, purging, and fometimes 
fever. And fhould a fmall quantity of 
fuch putrified matter as was obferved be- 
fore be abforbed by the veffels in its paf- 
fage through the body, it will deprefs the 
ftrength and without a timely remedy, 
caufe a general putrefaction of the fluids 
through the whole fyftem. Thus the miff 
chiefs of animal food putrifying are grea- 
ter and more dangerous than fuch as arife 
from undigefted vegetable food, as this 
turns four only. 
Another difference is this. Vegetable 
food during . digeftion ftimulates lefs. 
•When the ftomach is diftended with food, 
the whole fyftem, during digeftion is more 
or lefs ftimulated ; but more fo with ani- 
mal food than with vegetable. N»w the 
•more our fyftem is ftimulated the quicker 
is the circulation; and the more feverifh we 
become. TO PROLONG LIFE. 
37 
As animal food fills the blood-veflels full- 
er with blood than vegetable, it naturally 
encreafes our mufcular ftrength ; but then 
it loads the brain, (every part being fuller 
of blood in proportion) and occafions hea- 
vinefs and ftupor : whereas vegetable food, 
from not loading the fyliem with blood, 
rather diminifties mufcular ftrength. but 
enables the mind to a£l with greater force. 
Vegetable food, therefore, is fitter to give 
clearnefs of ideas ; and animal food is beft 
adapted to labour. A phyfical demonftra- 
tion might be given of this ; but to a gen- 
eral reader it would be idle. However, 
.habit has a great effect in this cafe. Man, 
accuftomed to labour, and to eat vegetable 
food, (as are the porters of Conftantino- 
;ple) may be capable of great mufcular ex- 
ertion ; but this does not prove the power 
of vegetable food over animal. So a horfe 
fed on grafs, and kept in exercife, will be 
better able to work, than one fed on hay 
and corn for twelve months together, 
without exercife : but this neither is any 
proof. 
The next thing to be confidered is, a 
maxim generally laid down by all authors 
on this fubjecl ; namely, that fimplicity 3 s 
AN EASY WAY 
.of food is more conducive to health trian 
a variety : but experience teaches us the 
contrary. Milk, as we before obferved, 
which affords great nourilhment, is a mix- 
ture of three nutritive fubftances ; and we 
may venture to affirm, that if.an alderman 
was to eat as much of beef-fleaks, as he 
does of other things, at a city feafl, be would 
bring on ficknefs and vomiting. Put va- 
riety of grain before a hen, and fhe will 
eat of them that fhe likes beft ; but be- 
fore the day is out, fhe will eat of the o- 
ther. Jnltindl leads her to this, as molt 
conducive to her health. 
Almoft all food contains oil, and the 
ffomach can better bear a variety of this 
oil, than a quantity of one particular fort. 
.Befides, animal and vegetable fcod cor- 
re£l the ill qualities cf one another. Ani- 
,mal food corrects the .flatulency of vege- 
table ; and vegetable food, the putrefccn- 
cy of animal. Indeed, a mixture offome 
foods will difagrcc, as filh and milk ; 
•f.fh coagulating milk too firmly for ealy 
d'meftion : but "there is no rule w ithout an 
O , 7 
.exception. 
The mifehief of variety of food is its 
tempting us to cat too much : but, if we TO PROLONG LIFE. 
39- 
avoid eating too much, variety is bell, 
provided that variety confifts of things ea- 
iy of digeilion. 
But the moil lingular and curious cir- 
curallance, with refpedl to food, is this. 
The powers of digeilion are adapted to 
the want of blood in the blood-velTels. If 
they are not fufficiently full for the pur- 
pofes of health, the appetite is great, di- 
geftion is llrong, and much blood is form- 
ed ; but if they are full enough, there is 
no appetite, digeilion is weak, and no 
blood is formed. For, let a man fwallow 
as much food as he can, without an appe- 
tite, though he is able to digeft it, it w ill 
not be converted into blood. So watch- 
ful is Nature of her health. 
Eating too much food, in general, for 
a length of time does harm. It weakens 
the organs of digeilion, debilitates the 
conflitution, and wears it out. Hence a- 
rife gout, apoplexy, and all the difeafes 
attendant on old age. In difeafe, men, 
eating too much, never efcape with im- 
punity. 
We Ihall now proceed to the properties 
.of the different kinds of animal food. 
There are two fubilances in meat capa- 40 
AN EASY WAY 
ble of nourifhing ; mucilage and expref- 
fed oil. 
Animal mucilages differ much from one 
another ; but conlidered as food, they do 
not. The only difference of confequence 
is, as far as depends upon their texture. 
When the fibres of an animal are large, 
they are not eafily diffolved ; of courfe, 
they are difficult of digeftion. Beef is, 
cn this account, more difficult, of digef- 
tion than mutton ; the fibres of the one 
being larger than thofe of the other. On 
the fame principles, when food is coagu- 
lated firmly, it is alfo difficult,of digeftion. 
The firmer the coagulum, that is, the 
lefs fluid it contains, the more difficult it 
will be of digeftion. Animal food, whofe 
fibres have but little fluid between them, 
that is. dry meat, is more indigeftible than 
moift. Thus, lean animals are harder of 
digeftion than fat ones ■, ai d the lean part 
of fat meat is eafier of digeftion than the 
lean part of lean meat. By the fame way 
of reafoning, meat roafted or boiled a great 
deal, is not fo digeftible as when roafted 
or boiled but little ; for when the fluids 
are expelled by heat, the fibres approach 
ciofer to each other, and, when in the fto- TO PROLONG LIFE- 
4* 
mach, will not admit the juice of the fto- 
mach fo readily to penetrate it, confe- 
quently, fermentation will not take place 
fo foon. 
The readier animal food diflolves in 
water, the more digeftible it is. A floun- 
der boiled in an equal quantity of water, 
is fooner di Helved than mutton ; therefore 
flounders are eafier of digeftion than mut- 
ton ; the juice oftheftomach being little 
elfe than warm water, helped by fermen- 
tation. But fifh, though readily foluble 
in water, has a property in it that' renders 
it indigeftible, which is a certain glarinefs 
orvifeidity ; but when the ftomach is ftrong 
enough to digeft it, it is eafier of digeftion 
than either flefh or fowl. 
Meat apt to putrify, is fooner digefted, 
than fuch as is not. Pigeon will putrify 
fooner than duck : of courfe, pigeon is 
eafier of digeftion than duck. Now, as 
the fluids of animal food tend to haften pu- 
trefaction, by depriving it of thofe fluids, 
by long boiling or roafting, we render it 
harder of digeftion. By boiling meat till 
it be free from gravy,, we can keep it from 
corrupting for fix months. A further 
proof that meat much drefled, islefs wholes 42 
AN EASY WAY 
fome than fuch as is little dreffed. Such 
meats, however, as putrify the fooneft, 
are injurious to weak ftomachs, as this 
putrefcency ftimulates during the time of 
digeition. 
It is with a view of rendering meat ea- 
fier of digeflion, that we keep it fometime 
after it is killedbefore weeat it. As foon 
as meat is killed it begins to putrify ; and 
putrefaction is the moft effectual breaker 
down of animal fubftance, and a great af- 
fiftance to folution, which is the immediate 
forerunner of digeftion. But the length 
of time meat ought to be kept, fhould be 
proportioned to its tendency to putrify, 
and the heat of the weather. It is eaten, 
for example, much fooner in fummer than 
in winter. 
But the property in which means differ 
moft, is their vifcidity or glarinefs. Such 
as are vifcid adhere to the Tides of the fto- 
mach, and ftimulate much. In quadru- 
peds, young animals have this property, 
fuch as veal, pig, fawn, and lamb ; but in 
a fmaller degree. Young birds have the 
fame bad property, and all fifh, in a great 
degree ; particularly fhell-fifh, which, on 
this account, has often proved poifonous TO PROLONG LIFE. 
43 
and fatal to many. Whenthefe have prov- 
ed fatal , it has been afcribed to the copper 
veil'd in which they were dreifed ; but 
a little obfervation would ftiew the contra- 
ry. When perfons lofe their lives by the 
ill effects of copper ficknefs, vomiting, and 
purging take place : but when poifoned 
by ihell-fiffi, the head fwells, the bread is 
oppreffed, and ftupor is the confequence. 
Animal food di delved in water, forms 
a gelatinous folution or jelly, w hich is of 
a vifeid nature, and in fome degree, pro- 
duces the fame effed as vifeid foods- It 
ftimulates, but does not yield much nouriffi- 
rnent. At the fame time, it is difficult of 
digeftion, and of courfe, improper to be 
taken by difeafedor weak ftomachs. Jellies 
tho’ long preferibed to ftrengthen the fyf- 
tem after a fever, have lately been found 
prejudicial, andtheufe of them are there- 
fore exploded. 
Effential oils, inherent in fome animal 
food, render it difficult of digeftion. The 
effential oils of vegetables are often agreea- 
ble to the ftomach, and ftimulate it fo as 
to forward digeftion ; but thofe of animal 
food, though agreeable to the tafte, are 
injurious. Pork,geefe,ducks, falmon, (Jc. 44 
AN EASY WAY 
contain much of this oil, and are of courfc, 
high-flavoured. They may be agreeable 
to the tafte of ftrong ftomachs, but if eaten 
in too great quantities, or if the ftomach 
be too weak, they will difagree with it, 
and have the fame effeCf with vifcidity j 
that is, they will ftimulate the fyftem, and 
fometimes bring on a fever. Animal food, 
then, that isvifcid, contains much effential 
oil, or will not readily diffolve, is apt to 
remain too long in the ftomach, and do 
harm. But that which will readily putri- 
fy and diffolve, is retained but a fhort time 
in the ftomach ; and is, of courfe, eafily 
digefted : for digeflion depending on the 
contraction of the ftomach, if the ftomach 
be fo difordered as to lofe any of its con- 
tractile powers, either by the oil or vifci- 
dity of the food, the food will be retained 
too long in it. 
We feldom ufe animal food without 
fome preparation. Thofe preparations 
are either expofing it to fuch heat as will 
coagulate the folids and fluids, or after 
fuch coagulation, diffolving it in water. 
By coagulating any animal folid we take 
off that vifcidity which almofl all have 
when raw, and the ftomach confequently TO PROLONG LIFE. 
45 
Bears it mych better. Thus we can digeft 
twice the quantity of oylters roafted, that 
we can raw. 
I n coagulating animal fubftances by heat, 
we often expofe them to a great fire, as in 
reading ; which coagulates the outer parts, 
forming a cruft, as it were, round the in- 
ward fluids, and retaining them. This 
gives them an empyreumatic oil, offenftve 
to the fmell. In boiling, we avoid this 
empyreumatic oil, but then we take out 
the ell'ential oil. In frying, we retain 
both oils, fo that fried meat is more diffi- 
cult of digeftion than either roafted or 
boiled. 
Chicken, patridges, veal, See. are more 
whoiefome when roafted, than boiled. 
Muttofi, beef, pork, See. arc caller diges- 
ted when boiled. 
All quadrupeds that feed on vegetables 
are ufed, fomewhere or other, for food ; 
fuch as the ox, the ftieep, the deer, the 
goat, the hog, the hare, &c. In fome 
countries, horfes are eaten ; in others, 
fquirrels, rats and mice. Animals that 
live on animal food alone, are feldom eat- 
en ; as the lion, the cat, the tyger, &e. 
Few make ufe of dogs, or any animals of 45' 
AN EASY WAY 
that clafs ; thofe who do, feed them oh 
vegetables. Such animals as live on ani- 
mal food alone, being, on account of their 
putrefcency, and of the great quantity of 
efTential oil contained in them, both difa- 
greeable to the ftomach, and difficult of 
digeftion. 
Birds alfo are made ufe of for food, ex- 
cept birds of prey ; that is,fuch as live on o-1 
ther birds ; and we except them for the fame 
reafons that we do hearts of prey. We 
prefer fuch as live on infe6ts to fuch as 
feed on fifh, becaufe they are tenderer,fuch 
as live on fifh acquiring a toughnefs. 
All fifh have been eaten, and all fhell- 
fifh which have a fufficieat mufcular flefh 
to render them worth eating. 
Thofe birds that are not very putref- 
cent in their nature, and are molt free 
from'eflential oil, are the eafteft of digef- 
tion. As for example, moor-game, poul- 
try, pat.idges, pheafants, &c. and of 
deer, the fheep, the ox, 
&c. The older animals of this clafs are 
eafier of digeftion than the young ones. 
Mutton, for ihftance, is eafier of digeftion 
than lamb ; beef than veal ; venifon than 
fawn j and that on account of the vifcidity TO PROLONG LIFE. 
■of the flefh of young animals. Fifh is 
more difficult of digedion than fleffi, es- 
pecially in weak domachs. And of fifh, 
thofe that have lead flavour,that is,fuch as 
have lead cffcntial oil in them, are white, 
and have feme degree of flrmnefs, will di- 
ged much fooner than fuch as are of dron- 
ger flavour. Flounders, whitings, &e. are 
eafier of digedion than falmon, foals, &c. 
But dill, quadrupeds afford more nour- 
iffiment than either birds or fifh ; and thofe 
animals of dronger flavour, viz. pork, 
geefc, duck, falmon, &c. afford morenour- 
.ifhment and are fitter for fuch as labour 
or take a great deal of exercife, than ani- 
.rnals of the fame clafs, that are eafier of 
.digedion. 
Now,to correct the ill qualities of the 
different kind of food, and to ailid digef- 
tion, we make nfe of a variety of things, 
fuch as are called the decoraments of the 
table ; which in themfelves afldrd little or 
no nouriffiment. Thelc are fpices, acids, 
fait, oil, and fugar. 
Spices aCt is dimulants. .It mud.here 
be recollected, that digedion depends up- 
on the contracting powder of the domach, 
it being that which prevents the food turn- 4B 
AN EASY WAY 
ing acid or putrid* Now if the a£lson of 
the ftomach be weak, that is not fuffici- 
ently powerful, food will not be .properly 
digelfed. 
Spices then are powerful ftimulants, 
that is, they increafe the action of the fto- 
mach, and are agreeable to it ; fuch as the 
aromatic fpices, viz. cinnamon, cloves, 
nutmeg, mace, pimento, &c. which are 
the produce of the warmer climates ; but 
they are, at the fame time inflammatory, 
tending to increafe the circulation of the 
blood, and bring on fever. We ufe muf- 
tard, onions, horfe-radifh, &c. for the 
fame purpofe. Thefe ftimulate univer- 
fally, but are not inflammatory ; becaufe 
their powers do not continue long ; where- 
as fpices ftimulate for a confiderable length 
of time. Mint, thyme, fage, &c. parfley, 
fennel, celery.&c. are ftimulants, but not 
fo powerful as muftard, onions, &c. nor 
are they inflammatory. 
Spices feem adapted to different climates, 
and different ftomachs. In warm climates, 
and weak ftomachs, fpicesare more whole- 
feme than in colder climates, and Monger 
ftomachs. In warm climates, the heat of 
the atmofphere upon the fkin keeps up TO PROLONG LIFE. 
49 
conftant great circulation there. The in- 
ternal blood-vclfels are, of courfe, empty, 
and the interior parts confequently weaker, 
viz. the ftomach, &c. It requires there- 
fore more powerful ftimulants to aflift di- 
geftion, and the natural weaknefs of the 
ftomach prevents their inflammatory pow- 
er. Hence, we may obferve, that fpices 
are more whblefome in fummer than in 
winter ; and that perfons of luxurious 
life, who live without exercife, whofe fto- 
machs are of courfe, weakened and im- 
paired, may eat them with greater fafety 
than fuch as are ftrong, laborious, and 
healthful- 
In colder climates, and wdth temperate 
livers, the ftomach is naturally ftrong : 
very little ftimulants, therefore, are re- 
quired. I nflammatory ones, muft of courfe 
do mifchief. If any, then, are ufed, it 
Ihould be thofe of the fecond clafs, viz, 
muftard,onions, horfe-radilh,&c. Nature 
feems here to have provided for herfelf ; 
for we find fpices only in warm countries; 
none grow naturally in cold ones. But 
the fecond clafs are principally natives of 
cold climates. If any of the fpices arc 
made to grow in a cold climate, part of 5° 
AN EASY WAY 
their ftimulus is loft ; and if the fecond 
clafs of ftimulants are made to grow in a 
■warm climate, it is the fame. Pepper 
grown here lofes its ftimulating powers ; 
and an onion grown in Spain, is not fo 
ftrong as one, the produce of England. 
They feem deftined then for particular 
climates. In hot countries, therefore, 
fpices are neceflary ; but in colder ones 
they are prejudicial. If the ftomachthen 
be weak, which, in time, will diforder the 
fyftem, it maybe proper, toufefpices,but, 
if notweak, on no account to ufe them ; 
for they have fometimes done fo much harm 
as totally, to deftroy digeftion, unlefsgreat 
quantities have been conftantly thrown in 
with the food. A little fpice, ufed with 
the more flatulent vegetables, is frequent- 
ly, ferviceable, as by encreafing the action 
of the ftomach, it brings on digeftion, be- 
fore that fermentation takes place, which 
in weak ftomachs. would be attended with 
extrication of air. Thus, we ufe pep- 
per with greens, peas, &c. to correct what 
is called their windinefs ; and we ufe pep- 
per with broth, to coagulate the fluid more 
firmly, and correct its putrefcency, both 
which are brought about with the action TO PROLONG LIFE. 
of the ftcftnach. Lemon-juice, barley, 
&c. is often added to both, for the fame 
purpofe. So we eat muftard with faked 
pork and beef, faked fifh, &c. in order to 
aftift digeftion, by encreafmg the aftion of 
the ftomach : faked provifions being more 
difficult of digeftion than fuch as are frefh. 
The fecond clafs of fubftances to alliffc 
digeftion are acids. None but the native 
vegetable acid, viz. the juice of four 
fruits, is capable of affording nourifhment; 
nor would this, if pure ; it is owing to 
the mucilage mixed with it, that it nour- 
ifhes. Acids then ajfjl digeftion merely. 
Acids produce many effefts. In the 
firft place, they ftimulate the glands of the 
ftomach, creating by their ftimulus that 
fenfation we call hunger. Digeftion be- 
ing confiderably affeCled by the appetite ; 
if there is no appetite, though the ftomach 
be ftrong, there will be no digeftion. We 
frequently then employ acids, a little be- 
fore meals, to create an appetite. Thus, 
in hot countries, where, owing to an in* 
creafed circulation in the Ikin, the inter- 
nal circulation is diminifhed,and, of courfe 
the ftomach weakened, the inhabitants ac- 
cuftom themfelves to the drinking of bev-. 52 
AN EASY WAY 
erage or lemonade before dinner, to en- 
creafe their appetite. 
Acids alfo promote fecretion of the 
glands of the ftomach, fo as to fupply the 
food with a watry menftruum ; that is, a 
fluid proper and fufficient to promote fer- 
mentation. 
They a£f alfo as fedatives or quicters 
of the reft of the fyftem, taking off that 
ftimulus occafioned by digeftion. Hence 
they are beneficial in warm climates, and 
in weather where the heat naturally fti- 
mulates the fyftem, and that ftimulus is 
liable to be inCreafed by digeftion. Hence, 
as was faid before, fruit is exceedingly 
wholefome in the fummer, and at certain 
times, if taken in moderate quantities. 
Acids tend likewife to coagulate animal 
folids and fluids ; and, aflifted by the coa- 
gulating fluids of the ftomach, they take 
off the vifcidity of food. Thus we ufe le- 
mon or vinegar with fifh,particularly fhell- 
flfh. Indeed, fhell-fifti fhuuld never be 
eaten without feme acid ; they being, as 
wras before obferved, in their nature fo 
remarkably vifeid, and, of courfe, preju- 
dicial to the conftitution. It is tor the 
fame reafon, that we ufe acids with veal. TO PROLONG LIFE. 
53 
lamb, and all young animals ; namely, to 
correal their vifcidity. Of all acids, vine- 
gar, provided we attend to its quality, is 
the fafefl. 
Acids check alfo vinous and acetous fer- 
pientalion ; that is, fuch fermentation as 
Ihould by no means take place in the fto- 
mach. It is for this reafon we ufe them 
with fubftances of loofe texture, that are 
apt to turn four in the ftomach, and be- 
come flatulent or windy. Thus we eat 
vinegar with fallad,and greens of all forts. 
So, in all weak ftomachs, where food is 
apt to turn four, and caufe heart-burn, the 
pfe of acids has been found to correct and 
take it off. It is on this account, that 
fruit has been introduced after meals. A- 
eids then are ufeful for many purpofes in 
digeftion ; but taken in too great quanti- 
ties, they are hurtful, as they will produce 
a difpofition to flatulency, pain, and weak- 
nefs, in the ftomach and bowels, which is 
afterwards cured with difficulty. 
The next fubftance, in general ufe with 
food, is fait, which affords no kind of nour- 
ifhment ; neither will it digeft, but paffes 
through the body without any change. It 
is, however, univerfally ufed where it can 54 
AS EASY WAY 
be got ; nay, all animals prefer food that 
is faltifh to fuch as is not. This general 
inftinft, we fhould fuppofe, would not be 
given, but to foine purpofe ; yet it is diffi- 
cult to fay of what ufe fait is, indigeftion. 
It flimulates the glands of the ftomach, 
and promotes fecretion of the watry men- 
ftruum ; but of what other ufe it is, we 
know not. 
We often preferve food with fait ; and 
thus preferred, it is confidcrably more dif- 
ficult of digeftion. The fibres are hard- 
ened, they are not fo readily diffolved, and 
they go through the proper fermentation 
of the ftomach with difficulty. Thus it is, 
that we cannot live folong on failed provi- 
fion as on frefh ; for, as w'e before obferv- 
ed, the fait does not penetrate thoroughly 
into all parts of the meat ; therefore,when 
in the ftomach, before fermentation takes 
place in the outer parts, the inner will pu- 
trify, and, by infedling the fluids of the 
body, bring on the feurvy, as we fee it> 
it does, in perfons upon a long voyage. 
And yet fait may be ufed. in the greatefl 
quantity, fo as to prevent putrefadlion of 
food, w ithout rendering it totally unfit for 
nourilhment. TO F’RO LONG 1171. 
55 
Oil is another fujbftance that may ben fed 
to help digefliori,it taking off the vifcidity 
of food, Plcnce it is that we eat fallad, 
with which oil has been mixed, with the 
meat of young animals, as with veal, lamb, 
See. and (with feme kinds of fifh) which, 
from its glarinefs, tends much to-difhirb- 
dige/lion. Oil alio takes off the difpofi- 
tion inloofc vegetables to ferment impro- 
perly, and thus prevents flatulency. It is 
for this reafon, we life it with fallads,. 
greens,&c. But oil, in weak ftomachs dif- 
pofed to acidityr is apt to produce '/bur- 
ners in the ftomach, and bring on heart- 
burn, fleknefs, vomiting, and purging. 
Why it fhould have thefe contrary effec/s, 
we cannot fay ; but experience fhews it to 
be true. 
Sugar is another afliftant of digeflion, 
by preventing the bad effe&s of fome food, 
and affordsconfiderable nourifhment itfelf. 
A diluted folution ferments more readily 
than a more centrated one ; that is the more 
water you put to fugar, provided you ex- 
ceed not certain bounds, the more readily 
it ferments. Sugar mixed with a certain 
quantity of water, prefently becomes vi- 
negar. Now, the loofer vegetables and 56 
AN EASY WAY 
fruits, fuch as fallad, cunants,chqrrles, &c. 
contain in them a more diluted folution of 
fugar than the firmer vegetables, or the 
fweeter fruits. It is on this account, that 
we frequently eat fugar with them. Ano- 
ther reafon why we eat fugar with fuch 
vegetables, is to take off the acefency and 
flatulency which they are apt to run 
foon into, by rendering them more diffi- 
cult to ferment. Sugar alfo corre&s the 
of animal food ; but not fo 
much as vegetables do. For this purpofe, 
it was much ufed in England, before 
kichen-gardens became general. 
It is not above 150 years fince greens 
and other vegetables were imported from 
Holland, (a kitchen-garden being then a 
great curiofity.) Salted meat at that time, 
was much eaten ; and the fea-fcurvy very 
general. Perfons were then accuitomed 
to eat fugared mutton and fugared ham. 
At prefcnt the cuftom is not fo much a- 
boliffied, but that we eat fweet fauces with 
various kinds of food. 
Sugar has been faid to fpoil the teeth*. 
* It is a well known faft that refined ioaf 
fugar contains a confiderable quantity of lime, TO PROLONG LIFE. 
57 
This obfervation may, in fome cafes, be 
juft : as, where the teeth may have a more 
than ordinary degree of fenhbility ; or it 
may, perhaps, by flicking about them, and 
turning acid, corrode them ; but faults of 
this kind are oftener imputed to ft than 
it deferves. Preferves are far from un- 
wholefome,—and pickles may be confider— 
ed as fpunges filled with vinegar. 
Having thus entered into the feveral pro- 
perties of eatables, let us now proceed to 
drinks. 
Water is necetTary to digeftion and nour- 
ifhment. For there are falts conftantly 
forming in the blood, bdldes fitch as are 
thrown into it by the ftomac h : whoever 
has accidently tailed their own blood, will 
and he that doubts whether lime will dellroy 
bone of any kind may eafily afcertain the fail, 
by experiment. The natives of Savu, an ifland 
in the Indian fcas not far from Batavia, ac- 
cuftom themfelvcs to chew beetle, which they 
mix with a kind of white lime made of coral 
Hone and (hells. This corspoficion makes the 
teeth not only as black as charcoal,but as rot- 
ten too, corroding them as ruft does iron ; a 
proof that lime, or any fubliance containing 
lime, is pernicious to the teeth. 58 
AN EASY WAY 
be convinced of this, by its faline tafte. 
There is always alfo, a fmall part of the 
blood, in fomedegree, putrifying. Now, 
if thefe falts and this putrefcency were ac- 
cumulated to any great degree, it would 
prove fatal. Water, then, is neceflary to 
wafh away thefe falts, and this putrefcency. 
Befldes, the faliva and natural juice of the 
ftomach is not fufficient of themfelves to 
diftblve the aliment, and carry on fermen- 
tation. Water then is a great alliftant. 
But pure water is not fo proper for either 
ot thefe purpofes ; for water will run off 
too foon ; that is, it will not remain mix- 
ed with the food long enough to go through 
fermentation with it ; neither will it alone 
carry off the putrefcent or faline fubftance 
in the blood. Mixing mucilaginous mat- 
ter with it, as in wine, beer, cyder, &c. 
enables it to anfwer thefe purpofes. Thus, 
we fee the faliva or fpittle which nature 
provides, is a vifcid fluid, or a mucilagi- 
nous one. 
Wine, being in a ftate of fermentation 
itfelf, tends to forward fermentation in 
the ftomach. For any fubftance going 
through one fermentation generally for- 
wards fermentation in another* Accord- TO PROLONG LIFE. 
59 
dingly we find perfons,accuftomed to drink 
weak wine, cannot digeft their food with 
water alone, but will have eruptions on 
the fidn, during the time that their meats 
is in the ftomach. Belides, wine is as 
neceflary to a weak ftomach as fpices ; 
for if it be not too ftrong nor taken in 
too great quantities, it ftimulates the fto- 
mach, makes it contrail freer, and thus 
forwards digeftion. In warm climates, 
the inhabitants could not preferve their 
health without it ; the heat of the weather 
keeping up fuch a circulation of the blood 
on the fur face of the body, as to weaken the 
internal parts, and render digeftion diffi- 
cult. Accordingly we find, that nature 
has provided them amply with the means 
of procuring wine. Hence it follows, 
that a glafs of wdne occafionally taken in 
fummer, is more beneficial than one drank 
in v,'inter; as the one helps digeftion,while 
the other tends to deftroy it. 
Was man to live the life of a favage, wa- 
ter would be a fufficient drink ; as eating 
only a fmall quantity, and ufing great ex- 
ercife, his digeftive organs would be much 
ftronger, and fufficient for digeftion with- 
out any other affiftance : but according to AN EASY WAY 
“his prefent method of living, eating daily 
too much, and taking tittle exercifc, he 
requires wine. However, the wine fhculd 
be diluted with water ; for was it to intox- 
icate to any degree, it would overthrow the 
defign for which it was taken, prevent 
the ftomach from eating fufficiently, and 
interrupt digeflion going on. By wane 
here, we mean all vinous liquors, as wine., 
cyder, ale, fmall beer, &c. 
If we drink pure water, it will find its 
way out of the body by urine or fweat, 
without carrying any of the faline, or pu- 
trefeent parts of the blood with it ; but if 
we ufe mucilaginous fluids, as wane, beer, 
See. they remain feme time in the blood, 
mix with the faline and putrefeent fub- 
flances of it, and gradually carry them off. 
Water then, is the neceflfary drink, but it 
- is much helped by brewing;that is. wine, 
beer, &c. if moderately taken as we have 
mentioned, is the bell liquor we can ufe. 
*v Having faidfo much upon the nature of 
digeflion, and the property of food in gen- 
eral, let us run over them again a little 
more particularly ; and firfl, let us fpeak 
of fruits. 
Stone-fruits, in general, are of a foftlax 6r 
TO PROLONG LIFE. 
texture, and their juices dilute ;by which 
means, they are eafily dilfolved in the fto- 
mach. It is for this reafon ;they are apt 
to be eaten in large quantities. Hence as 
they are more liable to fermentation than 
any other, and produce a copious acid, 
they are apt to irritate the inteftines and 
bring on purging and vomiting. Apricots 
and peaches are lefs noxious than either the 
cherry or the plumb being fweeter and rich- 
er ; the later fruit is. in general the richeft. 
Apples and pears being of a firmer tex- 
ture. and-containing a lefs adlive acid, are 
not fo liable to a noxious fermentation as 
the ftone-rruits, and will continue longer 
in the Ifomach ; and of thefe, pears are 
more wholefome than apples ; for the pear 
being fpecially heavier than water, will 
fink to the bottom of the ftomach, and be 
fooner digefted ; while apples, fwimming 
near the top will elude the adlion of the 
inteftines, and by irritating the left orifice 
of the ftomach will often produce uneafy 
fymptoms. 
Strawberries and rafberries are of a ve- 
ry tender texture ; therefore eafily diflblv- 
ed, pafting off before a very active fermen- 
tation can take place, which is likewifc 62 
AN EASY WAY 
prevented by their fweetnefs. On all thefe 
accounts, they arc very innocent. 
Currants are an acid fruit ; have very 
little fweetnefs ; ofcourfevery little nour- 
ifhment, and are liable to all the bad qua- 
lities of ftone-fruits. 
Goofberries are much fweeter, more 
nouriflung, and more innocent ; and with- 
out the hulks, are veryealily digefted ; and 
on account of their fweetnefs, lefs fubjedt 
to adtive fermentation. 
Grapes are a richer fruit, containing a 
great quantity of fugar,on which account 
they are more nutritive than any we have 
mentioned ; and if eaten when perfedtly 
ripe, and in moderation, are innocent. 
When we apply heat to thefe fruits ; 
that is, when we bake or boil them, we 
change their qualities, diffipate their active 
acid, and difpofe them lefs to ferment. 
Hence, univerfally, baked or boiled fruits 
are fafer than frefh. It is to deftroy their 
difpofition ter fermentation that we fre- 
quently eat them with milk or cream, 
whofe oily nature produces that effect. 
Wine is alfo ufed to obviate the bad ef- 
fects of fruit ; but this depends upon itp 
/pirituous part, and therefore pure fpirit, TO PROLONG LIFE. 
63 
were it not otherwife noxious, would be 
moft eligible. If wine be ufed, it fhould 
be ftrong and mellow. Another method 
of ufmg them is with fugar. This furely 
renders fruit more nutritive ; and to four 
fruits, muflbe a judicious addition. Some- 
times we ufs oily matters ; as butter in 
apple-pye. This, from its anti-fermen- 
tative quality, is a proper addition ; but 
in weak ftomachs, is apt to produce heart- 
burn, &c. It is fafer to eat the mild fruit, 
before meals ; the four fruits, after. 
We come next to the herbs. Beet & fpin- 
nage are watery and infipid ; they contain 
but little fugar or mucilaginous matter ; 
and, of courfe, afford but little nourifh- 
ment. On account of their little acidity 
and loofe texture, they are lefs flatulent 
than fome of the other herbs. 
Dandelion, endive, lettuce, are all of 
them milky plants ; and it is almofl a u- 
niverfal rule, that thofe which afford a mil- 
kv juice, are remarkably acrid, and many 
of them poiibnous ; but thefe I have men- 
tioned have been excepted ; however, they 
are all opiates, in fome mcafure, when 
old ; for this reafon, we only ufe them 
when very young, and we blanch them to AN EASY WAY 
fyee them of their their acrimony, which 
is done by tying them up, and thus depriv- 
ing them of light. They are flatulent 5 
and, as fuch, fhould be never eaten with- 
out pepper, or fomething to anfwer the 
fame purpofe. 
Cellery contains a poifonous acrimony; 
on which account, it is blanched for ufe, 
though it is never wholly deprived of its 
acrimony in this way ; boiling does it 
more effe&ually, and gives it a mucilagi- 
nous fweetnefs ; confequently, it is moll 
wholefome in broths, and that in the fum- 
mer. when the ftomach can bear ftimula- 
ting moll. 
Afparagus is only wholefome when in 
an intermediate ftate, between root and 
plant : wh n old, it is remarkably acrid ; 
but when young, it is fweet and mucilagi- 
nous. 
Artichokes, if young and boiled, are 
of a tender texture, ealily digefted,. and 
not flatulent. They are fweet, and of 
courfe, remarkably nutricious. 
Mu (brooms are very nutritive, and much 
a-kin to animal food ; that is, they refera- 
ble meat in their properties ; and as fuch 
may be eaten by ftrong perfons in confider- 65 
TO PROLONG LIFE. 
able quantities. The morellc and trufie 
are of this kind : but on account of their 
Simulating powers, are more ufed as a 
fafhionablc ornament to our difties, than 
as any proper food. 
The next to be confidered, arc our efeu- 
lent roots. The raddifh, asbeing fo acrid, 
i s ufed only as fallad, or after meals to help 
digeftion. It is moft wholefomc when 
feraped. The turnep is, at beft, w'hen de- 
prived of its acrid rind, but a watry weak 
nutriment, very flatulent, or windy ; and, 
if eaten in great quantities, will purge. 
The carrot and parfnip, from the fweet 
mucilaginous matter contained in them, 
are very nourifhing ; but the carrot more 
than the parfnip, as containing the great- 
eft quantity of the two. 
'lire leek, the onion, and the garlic, are 
in their recent ftate, acrid but innocent. 
When by age or climate, this acrimony is 
too great, we do not ufe them as food. 
When boiled, this acrimony is deftroyed, 
and a remarkable mild fubftance remains, 
very nutritious, efpecially to thofe who can 
digeft them raw. 
But of all the culinary herbs, potatoes 
arc the beft j they, containing a kind of 66 
AN EASY WAY 
flour, are, on that account, very nourifh- 
ing, and lefs flatulent, than any, conse- 
quently very wholefome. The more mea- 
ly they are the better. 
The next in order are peas, beans, French 
beans, &c. they contain a degree, of oil and 
fugar mixed, tonfequently afford pure and 
ftrong nourifhment, as appear from expe- 
riments made on domeftic animals, viz. 
hogs, &c. But, as they are of firm texture, 
and not eafily digefted. their ufe in food 
Ihould be confined to the hardy and roburft. 
They are more flatulent than mod vegeta- 
bles, therefore improper aliment for weak 
ftomachs. When eaten young, before 
they come to be ripe, they are indeed lefs 
■flatulent, on account of their not having 
attained the oil they afterwards gain ; but 
then their nutriment is proportionably di- 
minifhed. French beans being eaten in 
their cod are not fo flatulent as the other 
two, and peas either ripe or not, being of 
a more tender and foluble texture than 
beans, are not fo often eaten. The pea 
is ufed for culinary purpofes; as puddings, 
&c. illc. 
So much for vegetable food ; let us now 
confider the particular forts of animal. TO PROLONG LIFE,. 
67 
And fird, with refpeft to beef and veal. 
Were we purely to confider tendernefs of 
texture, the ycunged animals certainly 
would be always preferred; but when we 
talk of them as nourifhing food, beef is, 
for the reafons I have mentioned, 
more nutritive than veal : for when an a- 
nimal is very young, we commonly have 
an averfion to The whole of it then 
is, as it were, a femi-fluid mafs, which we 
cannot take, in fufficient quantity ; and 
which, from its watry confidence mud be 
but little nutritious. It is the fame with 
refpedl to mutton and lamb,, venifon and 
fawn, pork and pig,&c. Mutton has com- 
monly been preferred to all the flefhes of 
quadrupeds ; and indeed, befides its being 
more perfedf, has the advantage over them 
of being more generally fuited to different 
climates. Beef requires a very nice inter- 
mediate date, rich padures and temperate 
air ; which it feems to enjoy chiefly in 
this country ; whereas fheep can be brought 
to almod the fame perfe&ion in the bleak 
northern, as in thefe mild fouthern coun- 
tries. 
Hare being an animal much exercifed, 68 
AN EASY WAY 
acquires a firmnefs of fibres, and is diffi- 
cult of digedion ; and when killed, after a 
long chafe, when much of the oil of the 
body is abforded, its mufcular parts are 
much firmer and tougher than when killed 
in the feat. The rabbit, being of very- 
little exercife is one of the white meats, 
without vifeidity, and is one of the lighted 
and mod digeflible foods in ufe. 
With refpeef to the hog ; it, being the 
only domeftic animal we know, of no ufe 
to men when alive ; is therefore properly 
dcfigned for food. Befides, as loathforae 
and ugly to every human eye, it is killed 
without reludlance. Pork is of very ten- 
der ftrudlure, encreafed, perhaps, from a 
peculiarity in its nature, viz. taking in fat 
more readily than any other animal. Pork 
is a white meat,even in its adult date, and 
then gives out a jelly in very great quanti- 
ties ; and on account of its tendernefs, £cc. 
is very nutritious. 
The next clafs of animal food, is that 
of birds ; of which there are feveral kinds. 
The cock, hen, chicken, and capon, are 
entirely domedic, there being no country 
in which they are found wild. They take 
little exercife, and live niodly on vegeta- TO PROLONG LIFE* 
69 
bles ; hence they are food of a tender ftruc- 
fure, eafy of digeftion, and, as a white 
meat, gelatinous. When very young, 
they are extremely vifcid ; when old,dough 
and ligamentous : fo that the proper time 
of ufmg them is in a middle ftate, between 
thefe two extremes ; that is, when about 
a year old. Such as eat them younger, 
eat them when unwholefome. Now, a 
barn-door fowl is far preferable to one that 
is crammed ; as exercife is neceftary to 
give perfection; for by this means, the fat 
of the animal is equally difperfed through 
the mufcular parts ; whereas, when the 
bird is fatted haftily, the fat is accumula- 
ted in particular parts. 
Turkies are of the fame kind with the 
cock, hen,&c. equally tender, and equally 
eafy of digeftion. With refpecl to wild 
fowl ; fuch as the pheafant, the groufe, 
the partridge, and the quail, they approach 
in their nature to the tame fowl : hut are 
of a higher flavour, are more tender, and 
rather eafier of digeftion. 
We come next to water-fowl:. Of thefe, 
the duck, both wild: and tame, contains a 
great deal of eflential oil, and will not fo 
readily digeft in the ftomach. However,. 70 
AN EASY WAY 
the wild duck, from its being much exer- 
cifed, being generally carnivorous, is more 
foluble than the tame duck, and, of courfe, 
eafier digefted. The tame goofe is mani- 
feftly lefs vifcid than the duck, but is of a 
firmer texture. Digeftion, with regard 
to this bird, is not foconftant ; it depend- 
ing on the difpofition of the ftomach. But 
the teal, though much of the nature of the 
wild duck, is the mod tender and favoury, 
the leaft vifcid, and the mod wholefome 
of this kind. 
The nextclafs of aquatics, are the wood- 
cock, fnipe, the grey and the green plover, 
&c. of which the woodcock and fnipe, al- 
though they live chiefly on infe&s, are of 
a tender ftru&ure, approaching to the white 
meats of the cock and hen. 
I have given the reader to underftand, 
that exercife produces firmnefs. An op- 
portunity now offers to illuflrate it. The 
woodcock is obliged to fly much about, 
while the partridge walks more and flies 
lefs. Hence, it is obferved, that the wing 
of the woodcock is always very tough, while 
that of the partridge is very tender ; anS, 
on the contrary, the leg of the woodcock 
is very tender, while that of the partridge TO PROLONG LIFE. 
I1 
is very tough. Hence the old doggrel 
diftich : 
“ If the partridge had hut the woodcock's 
thigh, 
<( He’d be the beji bird that e'er doth fly-" 
With refpecl to pidgeons, another clafs 
.of birds, they are, in their nature, hot and 
alkalefcent, that is, very much difpofed to 
active fermentation in the llomach ; and 
perhaps, more To than any other bird of 
this kind that lives on grain. We attri- 
bute this to much excrcife. When young, 
they are tender and eafily digefted. As to 
.fmaller birds, viz. the lark,thethrufh,&cw 
there is probably a difference according to 
their excrcife and food, but it will be fuffi- 
cient to fay, that, when taken at a proper 
age, they are tender, juicy, and wholefome. 
We have a good opportunity here to 
.mention eggs. 11 is obvious, from their 
nature and.life, in the nourilhmeut of the 
foetus, that they contain a larger propor- 
tion of pure nutriment than any other 
food. Notwithftanding this, eggs are not 
of eafy digelfion ; and from the propor- 
tion of nourifhment they afford, cannot 
be eaten in any large quantity. 72 
AN EASY WAY 
We will now proceed to fifh ; but firfl 
let us mention the turtle, an amphibious 
animal, now become a great delicacy. 
From fome particulars in its oeconomy, 
from its little motion, and its living on 
vegetables, it is of a very gelatinous na- 
ture, and highly nutritious. 
The texture of fifh, in general is more 
tender than that of flefh. They have no- 
thing of a fibrous flruclure like flefh ; of 
courfe, they are eafier digefted than meat, 
efpecially fuch as are not of a vifeid na- 
ture. We have had occalion to fay fome- 
thing on the different kinds of fifh 
before, as indeed, we have on moil forts 
of food : but as it is a matter in which 
mankind are highly concerned, it may not 
be unneceffary to be a litlielmore particular. 
Thofe of the falmon kind, as the fea 
falmon, the river-trout,the fmelt, the charr, 
&c. are of a tender fubflance, fufficiently 
juicy andnourifhing ; bur. like other fifh, 
they are heating,and apt to breed humours 
in the fkin. The falmon-trout is undoubt- 
edly more ftimulating, and lefs gelatinous 
than thofe of the white kind. 
The next clafs, fuch as the barbel, the 
carp, the gudgeon, the tench, the chubb, TO PROLONG LIFE. 
73 
die roach, the bleak, and the bream, is dri- 
er, and lefs tendinous ; lefs drong and 
heating ; and of a nature lefs gelatinous. 
The perch is fomething of this kind, of a 
firm texture, but tender fubdance, eafily 
digefted, neither glutinous, heating, or re- 
markably dimulant. 
The next clafs isfea-fifh, and that of the 
whiting, the haddock, and the cod. Thefe 
give a gradation in tendernefs, glutinofity, 
and dimulus to the whole fyftera ; the cod 
being the firmed, mod vifcid, and mod 
heating of the three. 
The lump is a remarkable vifcid fifh, 
approaching in quality to the eel, and ex- 
ceedingly nutritious to thofe who ufe it. 
The mackerel is of a drier fubdance, and 
lefs nutritious. The mullet is between the 
carp and the haddock ; lefs dry than the 
one, and more juicy than the other. The 
pike, though rapacious and carnivorous, 
is dry, and, in fome degree, oily, and one 
of the lead heating of any we take in. 
Another clafs is that of the herring, the 
fprat, the anchovy, and the diad ; which 
are of an oily, juicy, nutritious nature, in 
their heating quality next to the falmon, 74 
AN EASY WAY 
ftimulating the fyflem and quickening the 
pulfe to a confiderable degree. 
The next clafs is that of the flounder kind, 
viz. the common flounder, the foal, the 
plaife, the turbot, and theholibut. Thefe 
are all of a tender, oily, juicy nature, more 
vifcid than the preceding clafs ; but lefs 
fo than the following. They are fet down 
accprding to their qualities ; the flounder 
and foal more tender, the turbot and holi~ 
but more vifcid. 
The laft is the cel kind, as the fand-eel, 
the common eel, the conger eel, Sic. 
There are of the fame quality with the vi- 
per, vifcid nutritious, and difficulty per- 
fpirable ; by long retention in theffcomach, 
heating and oppreflive. 
W,ith refpeft to the crab, the fhrimp, 
and the loblter, they come under the name 
of infers : they are of a nature, that if 
boiled, will give a jellied broth, and are 
trpt to ftimulate the fyflem very much, pro- 
ducing heat, anxiety, and fever. Astooyf- 
ters they are nutritious, and though long 
retained in the ftomach, little heating to 
the fyflem as any. The mufcle, they fay, 
is poifonous; but where the poifon refldes, 
we cannot tell; the ill eftcdls fometimes TO PROLONG LIFE, 
75 
on eating them, muft proceed from their 
vifcidity. 
Upon the whole, tve beg it may beun- 
derftood, that what has been laid refpedting 
foods, holds good only in general. Diff- 
erence of conftitution will produce differ- 
ent Thus, according to the old 
adage, “ What is one man’s meat may be 
another man’s poifon.” If perfons are fo 
rafh as to determine the quality of any 
particular food to be good, becaufe it a- 
grees with them, it is in vain faying any 
thing to them upon the fubjeif : what is 
wholefome to-day may be injurious to- 
morrow ; and though at prefent they find 
no ill effects from the ufe of certain things, 
they may lay the foundation of difeafes, 
and unhappily experience them later in 
life. 
But before we difmifs this fubjeft, we 
muff take notice of the ufe of coffee and 
tea. Much difpute has arifen about their 
virtues. One would imagine, frequent 
experience would long ago have filenced 
fuch difputes. Their effects are, undoubt- 
edly, very much mixed, depending on the 
warm water. The virtues attributed to 
them, fuch as abiding digedion, relieving 76 
AN EASY WAY 
the flomach from a load of food, from criN 
dities and from head achs arifing from 
them, promoting the fecredon of urine, 
and perhaps of perforation, may be all 
fairly attributed to the warm water. The 
fame alfo will have the cffedl of keeping 
from fleep. Tea, it is known, weakens 
the tone of the ftomaeh, by frequent ufe; 
debiliates the fyftem, in confequence, and 
brings on tremors and convulflons. The 
fame effects are not fo remarkable in cof- 
fee ; but ftill experience fhews them to 
be of the fame nature. Coffee contains a 
great quantity of oil, of a binding quality, 
that corrects putrefa£lion. It is found to 
moderate fermentation in the flomach, and 
to be a powerful quieter of the fyflem ; 
that is, it will decreafe the force and cir- 
culation of the blood, and take off the quick- 
nefs and fulnefs of the pulfe j or, in other 
words, it will often abate a flight fever. 
For this reafon it is recommended in a 
morning for a head-ach, which it will fre- 
quently remove. So far, indeed, taken 
medicinally, it may be ufeful ; and as it 
affifts digeflion, one difli may not be in- 
jurious to thofe who fit long after dinner, 
and who have flrong conftitutions; but in TO PROLONG LIFE. 
77 
delicate habits, it often occafions want of 
fleep, tremors, and many of thofe com- 
plaints called nervous. Newmann obtain- 
ed by di(lillation,from I pound of coffee, 5 
oz. 5 drachms and a half of water ; 6 oz. 
and half a drachm of thick foetid oil, and 
four ounces and'two drachms of earth. In 
fhort, we may conclude that coffee and tea, 
however their effefls be varied by habit, 
or particular conftitution, certainly weak- 
en the tone of the fyftem, and diminifh. 
the force of the nervous power. 
Having now treated fully of the feveral 
kinds of food, we will next confider the 
quantity, time, and order, neceffary to be 
obferved in taking it : for health de- 
pends as much upon a proper attention to 
this, as to the food we eat. And, in this, 
let the palate, or inclination, be firft con- 
fulted. Nature has endowed the flomach 
with fuch fenfibility, that, in health, if 
ftridlly attended to, fhe will, in general* 
call ere long, for that which is proper, and 
rejedl or loath that which is improper. It 
is this natural longing that has frequently 
pointed out, in diforders, food, which, 
without the afnftance of medicine, has of- 
recovered the patient. Eat then by no  
AN EASY WAT 
means, that, for common food, which yon 
diflike. Paulo pejor fed fuavior cibus & 
potus meliori ut ingrato, praf crendus A- 
greeable food, though it be rather worfe 
in quality, is preferable to that which cloys, 
be it ever fo good. 
In the next place, examine your flo- 
mach. Never eat any thing that lies hea- 
vy in it, or rifes in it, any thing that is 
long palling off, or any thing that is flatu- 
lent or windy, that occafions belchings, 
heart-burn, gripes, or fluxes ; thefe being 
fure fymptoms of improper digeftion : the 
confequence of which is bad. I f therefore 
from a depraved appetite, you fhould long 
for fuch food as you experimentally find 
to difagree with you, by no means indulge 
It. By a refolution to withfland fuch temp- 
tations, we may keep off a number of dif- 
orders : for indigeftion is the forerunner 
©f half the difeafes we are liable to.' 
Another thing to be confidered, is the 
choice of food, whether fuch meat as you 
wifh for, be in feafon or not ; for that 
which at one time of the year is good, may, 
at another, be hurtful. For example, 
pork, during the winter, is wholefome> 
but in fummer it is not fit to be eaten,. TO PROLONG LIFE. 
79 
Our taße will guide us in this ; as much 
difference as there is in taße, between a 
thing in feafon and out of feafon ; fomuch 
is there in the goodnefs,. and-of courfe, in 
its wholefomenefs. 
It has been long a cußom to keep-meat 
a conaderablc time before we drefs it,, 
under a notion of its becoming more ten- 
der and eafy of digeßion. They fay, when 
putrefaction has begun to take place in 
meat out of the body, it will the fooner 
break down in the body. This may pro- 
bably be the cafe : but wrhat it acquires 
in tendernefs, it lofes in its nutritive qua- 
lity. It is not fufficient that your meat 
dees not Rink, the fpirituous part of it 
muR be preferved, that which gives lively 
and pure nourifhment * meat, therefore 
long kept* is not fo wholefome as that 
which is frefh killed. With refpedl to 
digeßion, it goes on fufficiently foon in a 
healthy Romach, whether the meat be 
tough or tender. It is not meant to fay 
that all meats are fußiciently foon digeß- 
ed ; it has already been Riewn to the con- 
trary ; but what is meant, is, that in meat 
of the fame kind and age, it is of no great 
confequence to the eater in point of firm- 8o 
AN EASY WAY 
nefs, whether it be tender from being long 
kept, or tough, from being drefled, when; 
frefh killed. 
Cuftom is another thing to be eonflder- 
ed in the choice of food. "What we have 
been longed ufed to generally agrees bed 
with us. Change of diet is apt to caufe 
forae alteration : therefore when a new 
diet offers itfelf, as upon change of places: 
and countries, we diould at fird be fpar- 
ing ; upon further ufe we may be bolder. 
Nay, even, with thofe to whom a change 
of diet becomes neceffary, it fhould be 
brought about by degrees. Nullafubita 
mutatio cjl bona, No fudden change is 
good. 
The next thing we fhould dudy, is the 
quantity. Temperance and moderation 
in eating, is nature’s great prefervative. 
Plures gula quam gladius the throat 
has dedroyed more than the fword. Some 
are apt to think, the more plentifully they 
eat, the better they thrive, and the dron- 
ger they grow.. But this is not the cafe. 
A little well digeded, will render the body 
more vigorous than when it is glutted 
with fuperfluity, mod of which is turned 
to excrementious, not alimentary fluid, TCr PROLONG LIFE. 
and mu ft be fpeedily evacuated, or fick- 
nefs will follow. Our ftomach is the beft 
judge in Inch cafes. We fhould never eat 
tofatiety or tullnefs, but defift with an ap- 
petite. Thus fhall we be refrefhed, light, 
and cheerful ; not dull, heavy, or indifpo- 
fed. No certain quantity of food can be 
prefcribed as a general rule : what is con- 
venient to one, may be too much for ano- 
ther, and too little for a third. A ftrong 
labouring and adlive perfon may eat more 
freely than the weak, the ftudious, and 
fedentary, or fuch as take their eafe : in- 
deed, the adlive require greater fupply.- 
By our loading the ftomach, fermentation 
is checked, and of courfe digeftion imped- 
ed ; for the natural juice of the ftomach 
has not room to exert itfelf ; it therefore 
naufeates its contents, and is attended with 
belchings ; thefpirits are clogged, obftruc- 
tions enfne, and fever is the confcquence. 
Hence arife various ill lyraptomg, and de- 
praved effedls throughout the body, ener- 
vating the flrength, decaying the fenfes, 
hastening old age, and fhortening of life. 
Tho’ thefe bad effects are not inllantly per- 
ceived, yet they are the certain attendants' 
of intemperance pfor it has been general- 82 
AN EASY WAY 
ly obferved in great eaters, that (though 
from cuftom, a Itate of youth, and a ftrong 
conftitution, they have felt no immediate 
inconvenience, but have digefted their food, 
fuffered furfeit, and bore their immoder- 
ate diet well) if they have not been unex- 
pectedly cut off, they have found the fymp- 
toms of old age come on early in life, at- 
tended with pains and innumerable difor- 
ders. In winter, indeed, we may eat more 
freely than in fummer, becaufe the fto- 
mach is (Longer, for the reafons I men- 
tioned before, the circulation of the blood 
not being increafed by the heat of the wea- 
ther, on the external parts of the body : 
but both in winter and fummer, we Ihould 
feed with moderation : and, if we value 
our health, ever make it a rule to rife from 
table with an appetite. Should we ever 
be tempted to eat too much at one time, 
we fhould cat the lefs at another ; that is,, 
if our dimer has been larger than ordinary, 
let our flipper be the lefs, or if poifible, 
none at all; for there is no man however 
careful of his health, that in this matter 
does notoccalionally tranfgrefs. 
The next caution to be mentioned on 
this fubjeCt, are the hours of eating. Let TO PROLONG LIFE. 
83 
not the common cuftom of meals invite you 
to eat, except your appetite concur 
with thofe times. A fufficient diftance 
between hours of eating fhould be ever ob- 
ferved, left we charge the ftomach with a 
freffi (ripply, before the former be pafted 
away ; for if any half-digefted matter re- 
mains to be mixed with the next meal, it 
frequently occafions a foul ftomach ; be- 
sides, the ftomach, when empty, receives 
,the food with delight, and will be eager 
and in digeftion ; and each part, as 
■it paftes along, wil perform its office rea- 
dily and fufficiently. However, as fome 
ftomachs will digeft their contents fooner 
than others, and if long empty, will natur- 
ally draw up from the inteftines putred 
vapours, which will deftroy the appetite, 
(for how often do we faft, till we iofe our 
appetite r) and greatly difturb the head and 
animal fpirits ; (for the head, from the 
great quantity of nerves fpread upon the fto- 
mach, readily fympathizes with it) on thefe 
accounts,let fuch as feel a gnawing, as it is 
commonly called, within them, not wait 
till the ftated hour of meals, but eat a lit- 
tle, that the ftomach may have fomething 
to work on. Hence it appears, that there u 
AN EASY WAY 
can be no general hour of eating. Chil- 
dren, with craving appetites, do, and may 
eat often. Young perfons in health, that 
labour and ufe much •exercife, may eat 
three-times a-day, morning, noon and 
night ; but to fuch as are in years, fuch 
as are weak, as do no work, ufe no cxer- 
cife, or lead a fedentary life, eating twice 
in the day is fufficient ; or, perfons weak 
and old, may eat often, but then it fhould 
be but little. 
If perfons confine themfclves to two 
meals a day, one had better be a fupper 
than a dinner, provided they fup early ; 
becaufe, during the hours of llecp, the bo- 
dy is compofed and at reft, and at this time, 
receives its greateft nourifhment. But late 
flippers are very offenfive to the whole 
frame,efpecially to the head and eyes, from 
the vapours that arife from a loaded fto- 
mach. Our food fhould be tolerably well 
digefted, before we lay down to fleep ; 
and this is not well done under two or 
three hours. Our anceftors ufed to fup 
at fix, and go to reft at ten. Hence they 
could comply with that well known ad- 
vice, After jupper zua!k a mile, in order to 
•quicken digeftion; and difpofe the body 
ior reft. TO TROLONG LIF£. 
85 
We fhould not eat prefently after exer- 
cife, nor when we are hot, but forbear, 
till the fpirits are retired and fettled. Nei- 
ther fhould we come to meat, burthened 
with care or bufmefs ; for owing to the 
fympathy between the brain and ftomach, 
as was obferved, by means of the nerves, 
a difturbed mind will impede the functions 
of the ftomach. It is for this reafon,we 
eat in company, cheerfully with our friends 
—Mirth and good company are great helps 
to a dull ftomach, creators of appetite, 
and forwarders of digeftion : and it is for 
this reafon, lively mulic has been introdu- 
ced at feafts. 
We Ihould take care alfo to chew our 
meat well ; for the faliva with which we 
thus mix it, is a great help to digeftion ; 
befides, in breaking it down with the 
teeth, we fave the ftomach the trouble ; 
to eat greedily, therefore, and fwallow our 
meat haftily, is not only indecent, but 
hurtful. With refpedf todrinking at meals 
we fhould do it little and often, efpecial- 
ly, if our food be dry and folid ; great 
draughts caufe fludluation, and difturb 
fermentation. 
Thus, having gone through the feveral S6 
AN EASY WAY, &C. 
properties of the various kinds of food, 
and fhewn how far they are wholefome or 
not, and how far they agree or difagree 
with different conflitutiong ; in order to 
complete this treatife upon health, we 
fhould proceed to confider the articles of 
exercife, reft, fleep, &c. on each of which 
a great deal may be faid,but as that would 
fwell thefe pages to a fize that might pro- 
bably deter the reader from a perufal of 
them, it will be more political to defer it 
.to fome other time. 
end of PART L ANT 
EASY WAY 
TO PROLONG 
LIFE, 
By a little Attention to 
Our Manner of Living. 
Containing many Jalutary ohfervations, on 
Exercife, Reft, Sleep, Evacuations, &c. 
Together with an Enquiry into the 
following points. 
Why fome, who are very hungry and have 
good appetites, eat little, while others, hav- 
ing little appetites, eat much ? 
Whence it is that the accuftomed hour of eat- 
ing being palled, we often lofe our appe- 
tite ? 
Whether the loling of blood in the fpring, be 
neceffary for the prefervation of health ? 
Whether the occaftonal ufe of Cordials, be 
prejudicial to the conftitution P 
Some remarks on Drunkennefs, 
{moaking, and on the utility of tak- 
ing phyfic in the fpring. 
The SECOND PART. 
AND 
By the Author of the First Part 
PRINTED AT DOVER. ADVERTISEMENT. 
THE rapid fale of the fir ft part 
of this work, and the general 
approbation the Public hath bellow- 
ed upon it, has induced the author to 
complete his fubje6l; and he per- 
fuades himfelf the obfervations in 
the following pages, will be found no 
lefs important than thofe in the pre- 
ceeding ones. AN 
EASY WAY 
TO PROLONG 
LIFE- 
HAVING, in the ftrft part of this 
work, gone through the feveral pro- 
perties of the various kinds of food, and 
fhewn how far they agree or difagree with 
different conffitutions, we proceed now, 
according to our promife, in order to com- 
plete this treatifeupon health, to confider 
Exercife, Reft, Excretions, &c. for let us 
ever be fo obfervant of the former, unlefs 
we pay a careful attention to thefe, we 
lhall not be able to keep ourfelves well. 
We fhall treat of them, therefore in their 
turns, and we will begin with, 
Now, in the human Syftem, there is z 
certain quantity only of living power that 
EXERCISE. 9° 
AN EASY WAY 
can be produced for the health of the body ; 
fo that if we exhauft that power, we debi- 
litate or weaken the body. A man, for 
example, may walk. till.he can walk no 
longer ; it is, therefore neccffary to know 
how far Exercife is falutary ; but let us 
fir it confider the great benefits procured 
by it. 
Exercife encreafes the natural heat of 
the body* and thus excites and dilates the 
{pints, making them far more vigor- 
ous and adlive. 
it empties the ftomach and promotes 
the appetite for the next meal ; for, as in 
fedentary habits, digeftion does not quitp 
clear the ftomach, but leaves pert of the 
food, which often clogs and difturbs it ; 
exercife will excite this topafs away, and 
the ftomach being thus difeharged of thofe 
reiidfs, the appetite ftiarpens and craves 
food very ftrongly. This naturally 
ftrengthens the powers of the ftomach, and 
We digeft: our next meal the better. 
It alfo excites an expulfion of excre- 
ments, not fuffering any fuperfiuous mat- 
ter to lodge in the body- 
It likewife opens the pores, and gives 
a free perfpiration, which 'too much reft TO PROLONG LIFE. 
willfhut up. Nature has appointed thefe 
vents, and iecret ways of evacuation, to 
c-leanfe the habit of the body which in a 
little time would be clogged and become 
very fowl and impure, by an accumulation- 
of fuperfluous humours. 
It, in the iaffc place, promotes and adds 
greatly to the nutrition of the body. We 
find by experience, that active, ftirring 
people,have a frefher.countenance, a great- 
ter how of fpirits ; nay their flefh is firm- 
er and their limbs ftronger, than what is 
generally met with in perfons that lead a 
fedantary, idle and fluggilh life ; for it is 
a maxim univerfally known and received, 
that a frequent exertion of the original 
powers, in any one part of the body, tends 
to ftrengthen that part. For example, the 
legs of a dancer (hall be ftrong and lofty,, 
when his arms fhall be weak and final!, 
and the arms of a blackfmii hor waterman 
fhall be raufcular and powerful, while 
their legs fhall fall away.. The reafon of 
this is very evident : exercife circulates 
the blood and nutritive juices, gives them 
a free paffage to all parts of the limbs fo 
exercifed, and drives off all fuperfluous 
humours, that, without it, 'would be de~ 
(tractive. But, 92 
AN EASY WAY 
Such exercife is to be chofen, as Tints 
bell with the nature ol each perfon’s body, 
fome requiring exercife of the upper parts 
molt, others of the lower parts, and fomc 
equally of both : but that is generally moll 
advantageous, that cxcrcifes every part as 
dancing, fencing, riding, tennis, ring- 
ing, &c. 
Now, whatever be our exercife, thofe 
whom good fortune has enabled to take it 
or not, would do well to attend to the fol- 
lowing obfervations. 
Exercife fhould be daily in the morning ; 
always with an empty ftomach ; and if 
poffible, after excremental evacuation ; for 
the heat of the body, opening the velfels, 
mayotherwife draw foul humours into the 
blood and occafion very dangerous obftruc- 
tions. For this reafon, it is not fo well 
to take any extraordinary exercife upon a 
full ftomach,tor till the inteftlnes are clean* 
any great exercife after meals is in- 
jurious, to walk gently is exceedingly whole- 
fome, for, by this means, our food will defcend 
to the bottom of the ftomach, the natural heat 
of the body will be encreafed, and digcftion. 
will go on the better* Where perfons can re- TO’ PROLONG LIFE, 
93 
Exercife fhould be varied according to 
your conditution and the feafon of the year. 
Young, drong, robuft perfons, in cold 
weather, admit of greater exercife ; old, 
weak and thin perfons, in hot weather of 
lefs ; for the fatter and groffer the body 
is, fo much more is the natural heat di- 
minifhed, and exercife more neceffary to 
diffolve the fuperfluous moiftureof the bo- 
dy, which occafions groffnefs, and to en- 
creafe the circulation of the blood. Cir- 
culation being naturally brilkcr Inthefum- 
mer, exercife is lefs needful, but more fo 
in the winter, as the moidure of the fea- 
fon will fometimes occafion obdrudlions 
in the lungs and bread, which drong and 
laborious motion will often remove. 
tire after meals into the fweet air, and fuch 
delightful places as exhilerate the fpirits, tis 
right to do it. If the (late of the body be fuch 
as that we cannot walk after meals, it will be 
right to ftand up, at Icaft, accordingly to the 
old verfe, 
il Pojl pajlum jlabis, pajfu molliv: meabis** 
That is, fland up after meals, or walk gently. 94 
AN EASY WAY 
Exercife, opening the pores, we Ihould 
be careful not to ufe it in a damp air, left 
we take in fome of its noxious qualities, • 
that may do us harm : neither fhould we 
expofe the body, after it, left we catch 
cold, but thefe things are fo well known, 
that they need not be forther explained. 
Another neceflary caution to be obferv- 
ed, is, that exercife be not too violent, 
nor continued longer than it is a pleafure ; 
but that we defift before we be weary, or 
fweat too much. 
Thole, who from age or infirmities are 
unable to take exercife, fiiould rub their 
bodies, morning and evening, with flan- 
nel or coarfe linen gloves. AM parts muft 
be rubbed, except the ftomach and belly ; 
rubbing thefe will difliurb digefdon and 
offend the head. We may apply a warm 
cloth to them in the room ©f it. The 
loins of the back likewife fiiould not be rub- 
bed, unlefs we feel them cold, and then 
but gently, left they fhould be over-heated 
and obftruflions in the urinary paflages 
fhould enfue. In this operation we fhould 
begin foftly and eafily, encreafing the mo- 
tion and weight of our hand, as the ten- 
dernefs of the fkiu will permit, till the- TO PROLONG LIFE. 
95 
fiefti, as it were, fwell and be fomewhat 
ruddy, and then defift ; for too much rub- 
bing will bring on an inflammation. Was 
every perfon, well or ill, to rub themfelves 
in this manner, one or twice a day, for a 
little while, they would never omit it; for 
they would find themfelves glow with a 
natural warmth, their limbs would be ac- 
tive and their joints fupple. It is for this 
reafon, that children are rubbed, who can 
take no exercife ; and experience teaches 
us, that the currying and rubbing a horfe, 
notwithstanding his exercife, is a great 
addition to his health. In cold andmoift 
feafonsthe head alfolhould be rubbed with 
a coarfe linen cloth, warmed. 
Thus having fet out the times for exer- 
cife and motion, let -us now proceed to 
conftder 
REST. 
Reft is as neceftary to preferve health, 
and continue us in ftrength and vigour, as 
exercife. When the body is fatigued, 
reft is refrefhing, and renews its ftrength ; 
but when fatiated with reft itthirfts again 
for motion and agreeable exercife. Reft 96 
is a ■burden, if forced upon nature longer 
than it requires. Inter dum quics, inquiet a 
ejiy fays Seneca, even reft fometimes is 
irkfome. For if exercife isneceftary for 
the prefervation of health too much inac- 
tivity mu ft be prejudicial. Ignavia corpus 
hebetaty labor fir mat. Sluggifhnefs makes 
the mind and body dull and heavy, where- 
as frequent motion ftrengthens and invi- 
gorates them. 
The life of man, converfant in change, 
fpends its whole courfe in fleep and watch- 
ing \ the one appointed tor reft and eafe, 
the other for addon and labour. If he 
was conftant in the firft, his life would be 
only the fhadow of death \ if in the laft he 
would foon be exhaufted. Nature there- 
fore hath wifely contrived, that man fhould 
not long continue in either, but wear out 
■his life between the two. 
Sleep is a placid ftate of body and mind, 
giving refrefhment and eafe to both ; tor 
as an exertion of the faculties either of 
mind or body exhaufts our powers, reft will 
reftore thofe powers. The powers of the 
mind are like a fmall current, which is 
fufficient to keep up a continual motion. 
If we want to give this water greater pow- 
AN EASY WAY TO PROLONG LIFE. 
97 
er, we dam it up, and when the water is 
run from the dam, if we wifh to produce a 
frefli power, equal to the firft, we fhut the 
fluices, and colle£l the water again ; fo it 
is with the mind, in fleep. In perfect 
fleep, both the body and mind are at reft, 
excepting in thofe particulars, where an 
exertion is neceflary to life ; and in fleep, 
it is that the body receives a greater de- 
gree of nutrition ; it is then digeftion takes 
place in an extraordinary degree, and re- 
cruits thofe fpirits that were exhaufted in 
thecourfe of the prececding day. 
Now that fleep may prove advantage- 
ous, anfwering the intentions and defignS 
of nature ; let us confider four things con- 
cerning it. The time when it fhould be 
taken ; the neceflary limits, or quantity 
of fleep required ; the falubrity of the 
place, and the pofltion of the body. 
The time moft proper for fleep is, ac- 
■cording to the appointment of nature, the 
night when creation, in general,takeits reft. 
At the (hutting up of the day, when the 
fun gets below the horizon ; the fpirits are 
not fo adfive and lively but incline to a 
•ceflation. Tis then they return to the cen- 
tre of the body and apply themfelves to 98 
AN EASY WAY 
what is called concodlion ; that is they re- 
turn to perform their vital operations to 
nourifh and rcfrelh the fyftem. For dur- 
ing the heat of the day, they are ‘dilated 
and extended to the external or circumfer- 
cnt parts. Hence, we find, that, towards 
midnight, unlefs we are in exercife, put 
on another garment, or encreafe the heat 
of the room, we always findourfelves chiF 
If* In the morning again, at the riling 
of the fun, our fpiriis are naturally frefh, 
brilk and adfive. If we therefore, pre- 
vert the order of nature, turn day into 
night, by keeping late hours, and laying 
in bed, all the morning, we do that which 
is greatly deftrudlive to our cpnftitution, 
For as deep naturally draws the animal 
heat inwards, and the heat of the fun counr 
ter adds this power by drawing it outwards; 
fleeping in the day is refilling of nature, 
which mull be prejudicial to the health of 
the body. Sleeping in the day, therefore, 
is a bad cuftom, particularlyfor fat,corpu- 
lent people ; but if the fp frits be fatigued 
with care or bufmefs or by rcafon.of old 
age, weaknefs of nature, extreme hot wea- 
ther, labour, or the like ; then moderate 
day-deep is a good refrefhment, but take TO PROLONG LIFE. 
99 
it rather fitting than lying down, hecaufe 
the head will be lefs offended w ith the ri- 
fing vapours. Neither fhould it be 
immediately after dinner, but an hour or 
half an hour after, at leaft ; and between 
dinner and our nap, it would be prudent 
to walk a little. Thus will our food de- 
fcend better into the ftomach and be lefs 
liable to affedl the head. Neither fhould 
this afternoon’s nap be longer than half an 
hour, or an hour at moil, left the animal 
heat fhould be fo colle&ed from the out- 
ward parts, as to caufe a heavinefs in the 
head : neither fhould it be taken in a hot 
place, but in one cool rather, efpecially in 
fummer time, as fhall hereafter be fhevyn. 
Sitting up late is one of the great deftroy- 
ers of the conftitution ; it tires and waftes 
the animal fpirits, by keeping them too 
long upon duty ; weakens nature, haftens 
on the effe-dfs of old age, changes afrefh, 
florid countenance into a fallow one; heats 
and dries the body, breeds rheums and bad 
humours and is particularly injurious to 
thin people. 
By going early to fleep and early from 
it, we rife refrefhed, lively and adlive. 
Sleeping late in the morning, keeps that 100 
AN EASY WAY 
excrementitious matter in the inteflines 
which ought to be evacuated and thusocca- 
fionsobftruCtions & noifome vapors, which 
greatly o#end the head, dull the fenfes and 
are very pernicious to the whole body. If 
our neceflities indeed oblige us to fit up late, 
our fupper fhould be little, and we may 
make amends for it by laying an hour or 
two longer in the morning ; but let what 
will happen, we fhould always be up by 
nine o’clock. 
In order that fleep may be peaceable and 
refrefhing, we fhould be careful to go to 
bed with a free and quiet mind, andbanifh 
the thoughts of all manner of care and bufi- 
nefs. How often has a train of thinking 
difturbed a man’s reft, and kept him a- 
wake the whole night ! The body and the 
mind is recruited in proportion to the 
foundnefs alfo of fleep. The more we 
dream the lefs are we refrefhed. Although 
reft is not complete at the beginning, it 
has a tendency to become fo, during this 
ftate of the body ; that is to a quiet mind, 
fleep becomes founder and founder. When 
a man firft falls a-fleep, he dreams, tofles 
and tumbles about ; gradually he becomes 
more quiet, and were we to awake him,he TO PROLONG LIFE. 
would not recolledl that he had been 
dreaming at all, or he would tell us, he 
dreamed, but in a fmall degree. During 
fleep the original power appears to be fo 
much accumulated, as to give a difpofrtion 
to adion, both to the mind and body, from 
the flighted: caufe ; fleep then leaves us and 
we awake : that is, when the powers are 
recruited, the organs begin to be affedled, 
and the man dreams afrefli ; at laft, out- 
ward objefts fenflbly afl'edl him and hea- 
wakes. ’Tis then the mind is fitted; for 
adlion; the judgement is then ftronger, 
the imagination more lively and as the e- 
vening comes on, thefe powers are gradu- 
ally diminilhed, and require frelh fleep to 
recruit them. 
The next thing that falls under our con- 
fideration, is the quantity of fleep we take. 
This has been in fome meafure noticed ; 
but it may not be unneceflary to be a little 
more particular. It cannot indeed be de- 
termined how long we may fleep ; as in all 
Other things, a mediocrity is belt. Our 
fleep fhould be proportioned to our health. 
Our age, the complexion and emptihefs or 
fulnefs of the ftomach. 
As the nutrition of the body is partial- 102 
AN EASY WAY 
larly a flirted by deep, we fliould deep, in 
general, till the food we take has perform- 
ed its office ; that is, till what phyficians 
call concoCfion is completed. This may 
be difcerned on our awaking by the fendi- 
ble lightnefs of the body, efpecially the 
head ; the emptinefs of the ftomach, 
and a certain defire of evacuation, provid- 
ed it is not unnaturally occafioned. Hea- 
vinefs of the head and eyes, or a tarte of 
our lad; meal, dignify that we have not 
dept a fufficient length of time. In fhort, 
fix feven or eight hours is long enough 
for young perfons in health, but fuch as 
are dckly and weak require longer reft, 
nine, ten or eleven hours. Children and 
old men require more deep, in general, 
than young or middle-aged perfons ; chil- 
dren, that their growth may the better be 
promoted, and old men, becaufe it leflens 
the drynefs of their conftitution. The 
fame reafon holds good with lean people, 
to whom more deep is neceftary than to 
fuch as are fat; for deep moiftens and re- 
fredies the whole fyftem. In a word, as 
immoderate deep, or deep taken at impro- 
per times weakens the natural heat, loads 
the head with vapours, detains the excre- TO PROLONG LIFE. 
merits longer than is wholefome, makes 
men fluggifh and heavy-headed, deftroys 
the memory and fubjefts them to the palfy, 
lethargy, 6cc. fo too little deep dries up 
the conftitution, dims the fight, waftes the 
fpirits and deftroys all the powers and fa- 
culties both of mind and body. Itmufl 
be obferved, that we fhould go to bed up- 
on a full ftomach ; that is, not go to reft 
too foon after fupper ; but continue up 
an hour or two, till our food be half di- 
gefted ; if we are obliged to fup late, we 
fhould eat the lefs : for on account of the 
natural heat of the body retiring inwards 
during the time of fleep, a full ftomach 
will occafion a fuperfluity of vapours, and 
greatly offend the head. Befides, great fup- 
pers are very apt to occafion heart burn, 
which will of courfe deprive us of our reft. 
A matter accurs here ; whether it be 
beneficial or not to have our bed warmed ? 
Perfons in years, fuch as are weak and 
thofe who lead a tender and delicate courfe 
of life, do right to warm their beds, in cold 
and moift feafonsof the year ; and that for 
two reafons ; that the body, on putting off 
our cloaths, may not be fuddenly affedled 
with the external cold ; and as the inward A-N EASY WAY 
heat of the body is much afiided by the. 
warmth of the bed, concoction will be 
forwarded and the fuperfluous moidure of 
the body be the better confumed. But this 
cudom is unwholefome to thofe perfons 
who are Healthful and drong, becaufe it 
will very much weaken them. 
When we arife in the morning we fhould 
find it amply compenfate for our trouble, 
were we gently tomb our breads and fides 
downward with our hands, and the reft of 
cur body more drongly with flannel or a hot 
linen cloth, particularly our joints.. Doing 
this will quicken the blood, drcngthen the 
parts and excite the natural heat. When 
rifen, we fhould flretchourfelves out, that 
the animal fpirits maybe dilated to the ex- 
terior parts of the body, walk a little up 
and down, that the remaining contents of 
the domach may more fpeedily defcend ; 
this done, we fhould proceed to cleanfe 
our nofe, by blowing it; to clear our bread 
by expeftoration, and to make every other 
necefl'ary evacuation. We fhould wafh 
and plunge our eyes in cold water, for this 
not only clears away the filth, but drength- 
cns and preferves the fight. The mouth 
fhould be well cleanfed with the fame, TO PROLONG LIFE. 
and the teeth rubbed with a dry coarfe 
cloth,,after firftfcouring them with a fage 
leaf, dipped in vinegar. This will puri- 
fy the breath, andpreferves the teeth from 
foulnefs and decay ; and lalt of all the head 
ihould be combed, that the pores may be 
opened to expel fuch vapours, as were not 
confumed by fleep. 
The next thing to be mentioned is the 
falubrity of the place we fleep in. A high 
room, dry,fweet and well-aired, free from 
fmoke and remote from noife, is the moft 
wholefome : neither ftiould our chamber 
be hot, for the fpirits and natural heat of 
the body, which is drawn inwardly by 
fleep, as before mentioned, will be coun- 
teracted by any extraordinary heat in the 
room ; but it ihould be moderately warm, 
and free fr.om-dam.ps, either natural or ar- 
tificial, arifing from new plaiftered walls, 
waffling the floor, or other wife. It may 
not be amifs here to mention the danger 
of fleeping in the open air or on the ground, 
as many in the fummer feafon do. . Thofe 
whofe ftations in life oblige them to it, as 
foldiers, though for.the prefent they efcape 
the mifchief, are frequently afterwards 
made fenflble of the injury, by aches, (tiff- AN EASY WAY 
nefs or weaknefs of limbs, and many o- 
ther infirmities that proceed from it. 
Our beds may be foft, but fhould not 
fmk in, as that will fuck from the body, 
exhauft and impair our ftrength. A mat- 
trafs upon a feather-bed is both eafy and 
wholefome. As bedding receives the va- 
pours, and fweaty moifture of the body, 
we fhould be careful that it is always clean, 
fweet and well-aired ; for if it is not pu- 
rified by air or fire, it will contrail an ill 
fcent and become unwholefome. If every 
one ought to be thus careful of the beds 
they conflantly lie in themfelves, we may 
fee how neceffary it is that travellers fhould 
be cautious how and where they fleep. 
No bed-chamber fhould be wafhed in cold, 
wet or foggy weather; fweepingandbrufh- 
ing is fufficient to keep it decent, and air- 
ing it in clear, dry days, by opening the 
windows, will prevent its becoming offen- 
five. 
As to the nature of our covering at night, 
it fhould be according to the feafon of the 
year. The head fhould be covered fuffi- 
ciently to prevent its taking cold, but 
not too warm, left it weaken it and haften 
grey hairs ; for if the vapours iffuingfrom TO PROLONG LIFE. 
107 
the brain arc impeded in their pafTage, it 
will caufe the hair to turn grey, much loon- 
.er than k otherwife would. 
With refpedi to our manner of laying; 
we may in a great meafure confult our 
own eafe. The head fhould be higher than 
any other part of the body ; the bed from 
head to feet, fhould be fmooth and even, 
without any fall below the pillow, or hol- 
low under the fhoulders. Sleeping gene- 
rally on the back is unwholefome, as the 
humours of the head naturally fall by thi« 
means into the hinder part of the brain 
and may diforder it, and the loins are thus 
more heated than they would otherwife be, 
and of courfe the urinary paffages more 
fubjetSb to obftru&ions. Perfons afflidled 
with the flcne fhould by no means fleep on 
their backs. Sleeping with the back upr 
wards may be occafionally good for fuch 
perfons as are troubled with wind and have 
a weak digeftion, the bowels being thus 
kept fo much the warmer ; but to thofe 
who have weak eyes it is pernicious, as a 
defluxion of humours may thus fall into 
them. The moff wholefome method of 
flteping is on the fide, firff cn the left 
jfjdc. especially to thofe who go to bed be- AN EASY WAY 
.fore they have digefted their {upper, as the 
food will in this cafe better del'cend to the 
bottom ot the {tomach ; and then on the 
right, that the motion of the heart may be 
freed: from predure. But the principal 
thing to render deep comfortable, is, as 
was hinted before, to compofe the mind. 
If we lie down with roving, troubled 
thoughts, they will commonly call us up 
.before it is fit to rife, and our deep will 
not be placid or refrefhing. When we lay 
by our cloaths, therefore, let us lay a- 
fide our bufinefs, care and thoughts, and 
let not a wandering fancy break our red:. 
It has often been doubted, whether it be 
good to deep with the mouth a little open. 
.Some there are that altogether deny it ; but 
to deep with the mouth open is certainly 
beneficial, and that, for thefe three reas- 
ons : becaufe the breath .pades more freely 
& the fuliginous fumes are better fent forth 
than difcufled. Hence it is that fuch as 
deep with the mouth open, have a fweet 
-breath, whereas thofe that deep with it 
ftiut, have generally an offenfive breath 
and foul teeth. The fecond is, becaufe 
dome bad moidure may in deep pafs forth 
rat the mouth, which if fhut, would fall TO PROLONG LfFE. 
I0£ 
upon the lungs and be prejudicial. The 
third reafon is, becaufe owing to the de- 
fcent of rheumes from the head, the free 
paflage of the breath through the nofe may 
be impeded, and fnorings, and offenfivc 
routings enfue, that may difturb us of our 
reft, and awaken us. 
But becaufe the tongue, palate and gums 
of fuch as fleep with their mouth open, are 
commonly afterwards very dry and cover- 
ed with flimy matter, though in fadl, thofe 
who fteep with their mouth Ihut are mod 
fubjedt to it, all perfons in the morning, 
fhould walh their mouths and teeth well 
and gargle their throats, and then every 
inconvenience is removed. 
The only thing further to be enquired 
into, upon this fubjedl, is whether fweat- 
ing at night be deftrudlive to the conftitu- 
tion or not. Great fweats are undoubted- 
ly weakening, but light fweats are a great 
benefit, for grofs humours are thereby 
dilfolved, wind is difeufted, the blood is 
purified, the fpirits are refrdhed, the 
cramp, palfy, gout, dwelling of the joints 
and other parts, achs, numbnefsand heavi- 
nels of the limbs are prevented, and con- 
fequently the whole body better preferved, '110' 
EASY WAY 
lively, and in health. But, this caution 
mud be obferved, that the body be not 
fuddeniy after it expo fed to the cold air. 
We will proceed now to, 
Excretions or Evacuations. 
All that the ftomach receives is not fit 
to be retained ; our food, though ftudiouf- 
ly chofen and temperately ufed, is not all 
converted into the fubfiance of the body ; 
but fome part of it is, to be feparated and 
fent forth ; the'reft is to fupply and nour- 
ifh. This regular courfe being continued, 
the body thrives and is in goodorder ; but 
it that, which fbould be evacuated, be re- 
tained, or that which ought to be retained, 
be injurioufly pafled off, the regular ceco- 
nomy is fubvertedand the conftitution fuf- 
fers and decays. 
The general excretions of the body are 
the (tool or faces and the urine, and fdr 
cafe and health they ought to be daily 
vacuated. If our habit be naturally lax, 
it is a happinefs, provided that laxity be 
not immoderate \ for fu.ch perfons as art 
.continually ccftive, and have fed do m the 
benefit of nature, in the refpecl we art 
juow talking of, are liable to many difort TO PROLONG LIFE. 
XIS 
ders. The faces retained longer than they 
ought, too often affe£l the head, dim the 
fight, occafion heavinefs, dullnefs, and a 
degree of fever. Tis neceffary therefore 
they ihould be daily evacuated. If this 
cannot naturally be obtained, the occafion- 
al taking of a little lenitive ele&uary will 
be very neceffary. 
Seminal evacuations ought alfo to be 
moderate. The fperm is a fubftance full 
of fpirit, and if wilfully wafted, will hurt 
the conftitution more than the lofs of forty 
times the quantity of blood. Immoder- 
ate venery is known to impair the ftrength, 
hurt the fight, confume the fpirits, and 
haften on old age and death. 
Cibo vel potus repletisyfuperflue evacua- 
tiSy five excrcitatis, coitus interdicitur. 
'Tempus optimum ef mane id poji dormias. 
Hyme id vere frequentius permittitur ; 
ccjiate parcius. 
Juvcnes, fanguinei id pituitofi liheralius, 
parcius meluncholici;parcifftme biliofi,fenes 
emaciati. 
Although it nas been an old faying, as 
foolifti as common, bfuie medice vivify 
mifere vivit; he that lives by rule, lives 
mifsrably ; yet experience teaches us th& JI2 
AN EASY WAY 
contrary, and grounded upon pure reafon 
and the contents of thefe pages : that he 
who pays no regard to the injunctions of 
nature, both fhortens his life and delfroys 
the comforts of it. In fhort, would you 
fee without fpeCtacles, go without crutches 
or the help of a Hick ; would you lie eafy 
in your bed, not tellingthe clock orwifh- 
ing for day ; would you eat with an appe- 
tite and btyoung in ftrength when you are 
cld in years : in fact, would you enjoy 
yourfelf, and every thing about you, and 
lengthen your life to the lateft period ; 
exercife your reafon and attend to the ad- 
vice here given, for 
G)ui me dice vivit, fine me did s diu vivet. 
He that lives' by rule and wholefomc pre- 
cepts, is a phyficiari to himfelf, and needs 
not the help of others. 
IFhence it is that Jome who are very hungry 
and have good appetites, eat little ; while 
others having little appetites, eat much f 
THIS proceeds from the difference of 
ftomachs. A man with a fmall flo- 
mach, that will hold but little, will be fa- TO PROLONG LIFE. 
”2 
tisfied with a fmall quantity of food ; 
whereas one, with a large ftomach, though 
he feems not hungry, yet when he comes to 
his meal, will eat plentifully. 
A fiomach naturally cold, will crave 
more than it can digeft. On the contra- 
ry, a hot ftomach has but little appetite, 
for heat deftroys it. Hence it appears, 
that a perfon, with a large capacious fto- 
mach, naturally Cold, will devour an im- 
moderate quantity of food : while one, 
with a fmall ftomach, naturally hot, will 
at his meals eat little or nothing. 
IVhence it is, that the accujiomed hour of 
eating being pajjed, zve often lofe our ap- 
petite. 
BECAUSE the (lomach being empty 
and hungry, draws up from the in- 
tedines putrid vapours, which deftroy the 
appetite. And as thefe vapours not only 
annoy the ftomach, but the head and fpirits, 
fuch as are defirous of health, fhould at 
their ufual hours of meals, if they find 
a craving for food, always indulge it by 
eating a little. ii4 
AN EASY WAY 
Cautions to he obferved in the ufe of drinking. 
THE neceflity and ufe of drinking is to 
preferve natural moifture, and to 
make good a mixture and dillribution of 
meat, that it may digeft the better. For 
thefe reafons it fhould be moderately taken 
at meals. Sundry little draughts are more 
wholefome than two or three large ones. 
JLarge draughts at meals makes the food 
fluctuate in the ftomach. This with its 
weakening and relaxing the coats of the 
flomach, deftroys digeftion. Great draughts 
alfoleilen the natural heat of the flomach,, 
drives thefooddown too haftily, and cor- 
fups the whole body with too great moif- 
ture and crudity. 
It will not be improper to mention here, 
that fuch perfons as accuftom themfelves 
to taking foup the firft thing at a. meal,, 
would do well to take it as hot as they can, 
as the heat will be very comfortable to 
the ftomach. Taken lukewarm it would 
fbon prove naufeous, though never fo 
good. The drinking cold beer after hot 
foup or broth is an abfurd and hurtful 
cuftom, for it counteracts the heat of the 
foup, deftroys tne tone of the ftomach, and 
does mifchief. TO PROLONG LIFE. 
Ir5 
Drinking after meals, unlefs we are dry, 
is a pernicious cuftom, efpecially if we 
drink during digeftion is taking place, as 
it deftroys the natural heat that is work- 
ing in the ftomach. But after the food 
is pafted off from the ftomach, that is, 
three or four hours after the meal, a few 
glades of wine, to a perfon in years, or of 
a cold conftitution is beneficial ; as it will 
cleanfe the ftomach of the relicks of the 
food, and create a readier diftribution of 
the nutritive part of it, to the different 
parts of the body. 
The utility of taking phyjic in the fpring. 
THE winter by its moifture naturally 
fills the body with crude exeremen- 
titious humours, and by its coldnefs thick- 
ens and Magnates the fame ; and the ap- 
proaching fpring working on thofe hu- 
mours, rarifying and diirolving them, they 
are apt to flu&uate and putrify in the bo- 
dy, which unlefs by the force of nature, 
or the affiftance of medicine, are often the 
caufe of ficknefs. 
Befides the uncertainty of the weather 
in fpring, its fudden alterations from hot. 
to cold, and from dry to moift, will fre- n6 
AN EASY WAY 
qucntly produce feverifh diforders, accord- 
ing to the difpofition of the matter con- 
gealed as it were in the body during the 
proceeding winter. Hence it happens, 
that people die more frequently in the 
fpring than in any other feafon of the year. 
Such perfons, therefore, as are deiirous 
to prevent thefe ill effefts, fhould take a 
clofe or two of purging phyfick ; efpccial- 
ly thofe who lead a fedentary lile : and 
the beginning of the fpring is generally, 
the bell time for this falutary precaution. 
It is not necelfary in general to take 
phyfic, by way of prevention, in the fail 
or autumn of the year. 
Whether the lofing of bleed in the fprlngt 
be necejf 'ary for the prefervation of the 
health ? 
FOR fuch as are of a fanguine confti- 
tution, phlethoric and full of blood, 
it is beneficial, to prevent fuch dangers as 
a too great fullnefs of blood mayoccafion ; 
but it is far better to leflen their blood by 
a fparing and cooling diet, than by open- 
ing a vein. For blood being the very of- 
fence of our life, diminilhing its quantity 
frequently, weakens the fpirits and the 
conftitution, and haftens death. TO PROLONG LIFE. 
Whether the cccaftonal ufe of cordials be 
prejudicial to the conjlitution ? 
WHEN ufed medicinally, in cafe of 
neceffity, as when the ftomach is 
weak, or lapfed by cold, a cordial may 
comfort andrefrelb it. But the immoder- 
ate, daily, or unreafonable ufe of llrong 
liquors mull be pernicious. Although 
they may pleafe the palate, and fometimes 
not offend, but warm and refrefh the flo- 
mach \ yet, in length of time, from daily 
ufe, and perhaps in an improper feafon, 
they mult deftroy the temperature of the 
body, burn up the blood, and produce ve- 
ry dangerous fymptoms. 
Some obfervaiions upon drunkenncfs. 
IT is a maxim eflablifhed upon good rea- 
fon, that every thing exceeding its jujl 
bounds, is hurtful to nature. The bed of 
things are not excepted in this general 
rule. Even the necelfary fupports of life, 
if not qualified and made wholefome by 
this corrective, may prove the procurers- 
of death. 
Drink, when carried to excefs, is no 
longer a refrefliment, to moilten or water 
the thirty body ; nor a prefervativc ; but 118 
AN EASY WAY 
becomes an inundation, to drown and 
fuffocate the vital powers, and is thecaufe 
of ficknefs. It puts a man out of a Hate 
of health, and diforders him fo much, that 
we may confider him as going to die. 
It has been faid by fome ancient phyll- 
cians, that to be drunk, once a month, is 
good phyfic and wholefome, as by over- 
charging the itomach it provokes vomiting 
and fo carries off what may be there lodg- 
ed, that would otherwife breed difeafe ; 
but this a poor plea for drunkennefs ; that 
for the gaining one fuppofed benefitr 
(which might be obtained by other means), 
w'e Ihould run the riik of bringing on 
twenty diforders. 
Drunkennefs is certainly a difeafe, for 
it has ail the requifites to conllitute a dif- 
eafe, and is far dillant from a Hate of health. 
F t if health be the free and regular dif- 
charge of the functions of the body and 
mind, and ficknefs a weak and imperfeft 
difeharge of thofe functions; then ebriety 
may properly be faid to be a difeafe or 
ficknefs ; it having the fymptoms of an 
acute difeafe ; for during the time of drunk- 
ennefs and fome time alter, few of the fa- 
culties perform their office rightly. TO PROLONG‘LIFE. 
119 
If we examine the intelle&ual faculties, 
we (hall find the reafon gone, the memory 
101 l or bewildered, and the will ilrangely 
perverted. 
If we look into the fenfitive faculties 
they are alfo difordered ; their functions 
impeded, or very defe&ively performed. 
The eyes do not fee well, the ears hear 
well, nor the palate reiilh, c$ c. The fpeech 
faulters and is imperfect ; the ftomach 
throws up its contents, or naufeates : the 
legs fail, and the whole man is out of 
order. 
Now, according to thefe fymptoms in 
other drifeafes, we Ihould judge the patient 
not likely to live, or we Ihould deem his 
recovery very difficult. Surely thendrunk- 
ennefs, for the time it lafts, mull be a ve- 
ry great difeafe. But becaufe it does not 
in-general prove mortal, or continue long, 
it is thought little or nothing of, and is 
confidered as a trivai matter, that will 
cure itfelf. 
But it may be afked, why drunkennefs 
is not ufually mortal, fmce the fame fymp- 
toms in other difeafes would be account- 
ed fo ? 120 
AN EASY WAY 
To this we anfwer ; all the hopes we 
have that a drunken man fhould live ; is 
firft, becaufe common experience fhews 
that drunkennefs is not mortal ; fecondly, 
from the nature of the caufe, (ftrong drink) 
which though it rage and ftrangely difcom- 
pofe the man for a time, yet it lafts not 
long, nor is it commonly mortal. The ine- 
briating fpirits ot the liquor, flowing in 
fo fall and joining with the natural fpirits 
of the man, occalions a tide, fo high as to 
overflow all the banks and bounds of or- 
der ; but thefe adventitious fpirits are fo 
amicable and friendly to our bodies, in 
their own nature, as not to be equally 
deadly injurious, with that which is not 
fo familiar. Belides, their being fo very 
volatile, light, and adlive nature, much 
fooner recovers herfelf, than if the morbi- 
fic matter were more folid,.ponderous, and 
fixed. And, further. 
Thofe bad fyjmptoms in other difeafes 
are more to be feared, becaufe they de- 
pend, perhaps, upon malignant caufes ; 
luch as, by time, may be rooted on the 
conftitution, or from thedefpdlion of fome 
principal part ; but the dorm arifmg from 
druokennefs, as it is fuddenly raifed, fo 
commonly it Toon abates. TO PROLONG LIFE. 
121 
But though drunkennefs be not mortal, 
nor the danger, perhaps, great for thepre- 
fent ; yet drunken bouts frequently re- 
peated, their rebels will accumulate, weak- 
en nature, and lay the foundation of many 
chronic difeafes. Nor can it be expelled 
•otherwife ; fo that we mayjuftly conclude 
from the manifeft irregular adlions which 
appear to us externally, that the internal 
iundlions and their motions are ftrangely 
difordered : for outward madnefs proceeds 
from inward impulfes and difordered mo- 
tions of the faculties ; which general dis- 
turbance mull of courfe overturn the oeco- 
noray of nature, and confequently ruin 
the whole fyftem. 
The ill effefts arifing from intoxica- 
tion, are a changing of the natural tone 
ef the ftomach, a deftru&ion of its digef- 
tive powers, and degeneration of the nu- 
tritive part ot our food. Common expe- 
rience tells us, that, after a drunken de- 
bauch, the ftomach lofes its appetite, and 
readinefs of digeftion, and, of courfe, nau- 
fea, belching, and thirft enfue. 
Great drinkers generally acquire an 
unwholfome corpulency of body, ora lean 
confumptive conftitution ; few of them S22 
AN EASY WAY 
«fcape. So great a dependence is there upon 
the itomach, that other parts cannot per- 
form their duty, if this leading principal 
part be perverted and debauched. 
Now that different habits of body 
fhould arife from the fame caufe, is owing 
to the different difpofition of parts : for 
in forne perfons, although the llomach be 
vitiated, yet the ftrength of the fubfequent 
digeflions is fo great, from the vigour of 
thofe parts defined to fuch offices, that 
they a6f flrenuoufly, though the matter on 
which they aft be tranfmittcdtothem im- 
perfedl and degenerate, and do therefore 
keep the body plump and full, although 
the juices be foul and of a depraved 
Cure. 
Others, on the contrary ; whofe parts 
are not fo flrong, lofe the benefit of nu- 
trition, and fall away. Hence it is that 
fry exceffive drinking one man fhall puff 
tip, fill, and grow dropfical ; while 
ther pines away, and becomes confump- 
tive. 
A third injury, and a common one ari- 
sing from intemperate drinking, is a weak- 
■iiefs of the nerves, brought on by di for- 
merly motions of the animal fpirits. Thu; to PROLONG LIFE, 
123 
We fee the inconveniences and mifchiefs 
attendant upon intemperance. 
Drinking together is the pledge of 
friendfhip, and to be made drunk is the 
eharacleriftie of a generous and hearty 
entertainment : for, moft commonly, 
drinking concludes the feaft. When na- 
ture has been tempted with varieties, and 
perhaps overcharged with them ; the next 
folly is to difturb and inebriate the fpirits, 
vitiate the fermentation, and precipitate 
the food out of the ftomach, by a flood of 
liquors, before digeftion be finifhed ; that 
if you have efcaped a furfeit by eating, 
you {hall not go away without a mifchief 
by drinking ; thus your good dinner is 
fpoiled, and inftead of being benefited by 
it you are injured, and your friends civi- 
lity becomes your deflruftion. 
But to the neceflary ufes of drink ap- 
pointed by nature we have invented others, 
and made it ferve for pleafure, for profit, 
for wantonnefs, and debauchery. So that 
drink, which fhould help to fupport, nour- 
ifli and maintain the ftrength and vigour 
of nature, is made an unhappy inftrument 
to abufe and injure the conltitution. 
However, as of drinking and drunken- 124 
AN EASY WAY 
nefs we have enumerated the evils, let ns 
not be fo partial as to fmother the benefits. 
Drinking advances the revenue of ex- 
cife and cuftom. Makes barley bear a 
good price, and helps the farmer to pfay 
his rent. 11 keeps the phyfician and apothe- 
cary in employ, and doubtlefs adds confi- 
derably to their bufmefs ; and is the fup- 
port of many a publican. But whether 
drinking ought to be promoted, to for- 
ward thefe advantages, writh the deduc- 
tion of health, the fliortening of life, and 
the debauchery of the people : we leave 
the reader to judge. TO PROLONG LIFE. 
125 
OBSERVATIONS 
ON THE 
SMOAKING of TOBACCO. 
TOBACCO is an herb of great antiqui- 
ty and reputation among the Indians 
of America. It is alfo called Nicotian ; 
but the name, Tobacco, was given it by the 
Spaniards, from an Bland on which it plen- 
tifully grew, and that of Nicotian, by the 
French, from one Nicot who firft made 
them acquainted with it. The Indians 
call it Petun or Petum, which is indeed 
the bell general name to give it, deriving 
it from the Latin word Peto, it being far 
fetched and much fought after. 
It is an herb, hot and dry in its nature, 
and, we believe of a deftru£live or veno- 
mous quality, for being taken any way in- 
to the body, it caufes fuch a difturbance 
as to occafion violent vomiting and purg- 
ing, llupefying the fenfes and benumbing 
every part. Thefe effe&sdo not proceed 
from the temperature of the herb, but 
from the very cffence of it. Common ex- 126 
AN EASY WAY 
perience convinces us of its ftupefying 
quality ; for fmoaking to fuch as are not 
ufed to it, will bring on a drunken-like 
lightnefs of the head, and if perfifted in 
for any length of time, will occaiion a 
fleepinefs of the wrholc fyftem, Now as 
the benumbing effedf of a plant generally 
arifes from the coldnefs of its quality, and 
as Tobacco is of a hot nature, it is evident 
that its fleepy quality is not owing to its 
temperature but its very fubftance. How- 
ever, there is in the juice of this herb a 
cleanfmg and healing property, and it is 
very effectual in the cure of any frefh wound 
or old fo re. 
If it be objedled by thofe who accuftom 
themfelves to fmoke or chew tobacco, that 
they find none of thefe injurous qualities 
I have mentioned, let it be confidered, that 
it is owing tohabit, for by a conflant ufe 
of it, they in time render themfelves infen- 
fible to its effedts. in the fame manner as 
the Turks do, with xefpedl to their chew- 
ing opium. 
The Indians, from whom we learned 
manner of fmoaking, accuftomcd thcm- 
-1 o ufe tobacco, only when they were 
... .. fatigued with labour ox exexcife, or TO PROLONG LIFE. 
XT]; 
when they w i filed to foretell things to come. 
"For the fmoke’s lulling them to fleep and 
creating fundry dreams ; on their awak- 
ing, they found themfelves refrefhed, and 
from their wandering, thoughts during 
their infenfibility, they fondly conceived, 
they could prognofticate the event of any 
bufmefs they took in hand,or any matter of 
importance they wifhed to know. 
Their method of uiingit was this. Hav- 
ing dried the leaves, they cart them on the 
coals, and with a cane received the fmoke 
of them by the mouth and noilrils till they 
fell into a drunken trance or fleep, in 
which they continued three or four hours, 
according to the quantity of fmoke they 
had taken in. After which they found 
themfelves lightened and refrefhed, and 
were able to return to their labour or ex- 
ercife as before. 
But we fmoke tobacco for no fuch pur- 
pofe ; where one perfon takes a pipe me- 
dicinally,a hundred do it for pleafurc to 
pafs away the time. And as this is done 
indifcriminately at all times and by all ages 
and copftitutions, very often to the injury 
of heilth, a few observations upon this 
fubjeft, can be no lefs profitable than 
plealing. ra8 
AN EASY WAY 
Notwithftanding there is fomething in- 
jurious in the nature of tobacco, and it 
leaves a difagreeable fmell and favour be- 
hind it ; yet it is beneficial to fuch perfons 
as are of a cold, motif conflitution, and 
troubled with rheums, efpecially in cold, 
damp weather, and when ufed moderately ; 
for it will expel wind, difiblve and difli- 
pate cold humours, raife the fpirits, eafe 
pains in the teeth, fwelling of the gums 
and aches of the joints ; and if the fmoke 
be fwallowed, it will fpedily cure a fur- 
feit, by caufing a bidden evacuation both 
upwards and downwards. But to fuch 
as are not of a cold and moift confiitution, 
nor affedted with rheums,, tho* it be Only- 
taken in at the mouth and immediately c- 
jected, it is unwholefome, as its heat will 
greatly aftedl the brain and difturb the a- 
nimal fpirits. As to fwallowing the fmoke,. 
unlefs medicinally, or by way of phyfic, 
it is abfolutely pernicious both to the llo- 
mach and the lungs, for it dillurbs digef- 
tion and tends to dry up the foft and fpun- 
gy fublfance of the lungs. If any one 
therefore has habituated himfelf to this idle 
practice, let him inftantly leave it off, for 
though he may find no great inconvenicn- TO PROLONG LIFE. 
129 
cles arifmg from it, while he is young and 
flrong, yet he’ may be affured, when it is 
too late to repair the injury, he will dis- 
cover that it has ruined his conftitution. 
There are two or three cautions to be 
obferved by thofe who accuftom themfelves 
to fmoaking, which fhall conclude the 
whole ; one is, that in drawing the fmoke, 
they take care that they fuck it not fudden- 
ly into their threat or windpipe, as in 
fuch cafe it will much offertd and difturb 
both the lungs and the mouth of the fto- 
mach. Another caution is in returning 
the fmoke from the mouth, to take care it 
does not outwardly affeft the eyes, for it 
will do them a great deal of injury. A 
third caution, not to go abroad into the air 
for half an hour after they quit tHeir pipe, 
efpecially if the feafon be cold or damp, 
for the tobacco will open the pores of the 
head, and the fudden accefs of the cold air 
may do a great deal of mifchief. Hence 
we may fee how idle and foolifh fuch per- 
fons aft, who walk or travel with a pipe 
in their mouths. In the laft place, luch 
as are of a dry lean conftitutionlhould ihun 
the ufe of tobacco totally, for its drying na- 
ture muft be deftruftive to fuch habits. 
THE END.