The art of longevity, or, A diæteticall instition written by Edmund Gayton.
- Title
- The art of longevity, or, A diæteticall instition written by Edmund Gayton.
- Author
- Gayton, Edmund, 1608-1666.
- Publication
- London :: Printed for the author,
- 1659.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Diet -- Poetry.
- Longevity -- Poetry.
- Link to this Item
-
https://name.umdl.umich.edu/A42528.0001.001
- Cite this Item
-
"The art of longevity, or, A diæteticall instition written by Edmund Gayton." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A42528.0001.001. University of Michigan Library Digital Collections. Accessed May 5, 2024.
Contents
- title page
-
TO THE Most Vertuous, Accomplisht & Ingenious LADY, THE LADY ELIZABETH ROUS, The meriting Wife of the most Munificent
IOHN ROVS Esq OfHenham Hall inSuffolk. -
TO THE Candid
LADY-READERS. -
Upon his Friend, Mr.
Edmund Gayton 's Book of Diet. -
To Mr.
Gayton on his Art of LONGEVITY. -
To his
quondam FellowOxonian EDMUND GAYTON. - To the honour'd Author upon his Diaetetical Institute.
- To his Friend the Author.
-
To his honoured Friend Mr.
Edmund Gayton on his Art ofLongevity. -
A Diaeteticall
INSTITUTION. - CHAP. I.
- Chap. II. Question I.
- CHAP. III. Vpon the Appetite, and custome of eating.
- CHAP. IV. Of the order of Refection.
- CHAP. V. Of Meats in generall.
- CHAP. VI. Of Drinks, and first of Wine
- CHAP. VII. Of Meath or Metheglin.
- CHAP. VIII. Of Ale.
- CHAP. IX. Of Beere.
- CHAP. X. Of Flesh-meats in generall.
- CHAP. XI. Of Wood-Animalls.
-
CHAP. XII: Of the flesh of Lambs, Rammes Wethers and Calves. Of
LAMBS. - DHAP. XIII. Of Rammes.
- CHAP. XIV. Of Calves.
-
CHAP. XV. Of the Flesh of Swine,
Deer, Hares andBears. - CHAP. XVI. Of the flesh of Deer.
- CHAP. XVII. Of Hares.
- CHAP. XVIII. Of Beares.
- CHAP. XIX. Of the members and parts of Creatures.
- CHAP. XX. Of Bake-meats.
- CHAP. XXI. Of Birds in generall.
- CHAP. XXII. Of Hens.
- CHAP. XXIII. Of Pidgeons, their young ones, and Ducks.
- CHAP. XXIV. Of the parts of Fowl.
- CHAP. XXV. Of Eggs and their proprieties.
- CHAP. XXVI. of MILK.
- CHAP. XXVII. Of CHEESE.
- CHAP. XXVIII. Of FISHES.
- CHAP. XXIX. Of PULSE or GRAIN.
- CHAP. XXX. Of Herbs and Plants.
- CHAP. XXXI. And first of FIGS.
- CHAP. XXXII. of SPICES.
- CHAP. XXXIII.