The Works of Aristotle the Famous Philosopher, Aristotle [best fiction novels of all time .txt] 📗

air, and by reason of its thickness and rarefaction, seeks a larger space, filling the hollow room of the heart; hence the dilating and opening of the heart, and because the heart is earthly the thrusting and moving ceasing, its parts are at rest, tending downwards. As a proof of this, take an acorn, which, if put into the fire, the heat doth dissolve its humidity, therefore occupies a greater space, so that the rind cannot contain it, but puffs up, and throws it into the fire. The like of the heart. Therefore the heart of a living creature is triangular, having its least part towards its left side, and the greater towards the right; and doth also open and shut in the least part, by which means it is in continual motion; the first motion is called diastole, that is extending the heart or breast; the other systole, that is, shutting of the heart; and from these all the motions of the body proceed, and that of the pulse which the physicians feel.

Q. How comes it that the flesh of the heart is so compact and knit together? A. Because in thick compacted substances heat is commonly received and united. And because the heart with its heat should moderate the coldness of the brain, it is made of that fat flesh apt to keep a strong heat.

Q. How comes the heart to be the hottest part of all living creatures? A. It is so compacted as to receive the heat best, and because it should mitigate the coldness of the brain.

Q. Why is the heart the beginning of life? A. It is plain that in it the vital spirit is bred, which is the heat of life; and therefore the heart having two receptacles, viz., the right and the left the right hath more blood than spirits; which spirit is engendered to give life and vivify the body.

Q. Why is the heart long and sharp like a pyramid? A. The round figure hath an angle, therefore the heart is round, for fear any poison or hurtful matter should be retained in it; and because that figure is fittest for motion.

Q. How comes the blood chiefly to be in the heart? A. The blood in the heart has its proper or efficient place, which some attribute to the liver; and therefore the heart doth not receive blood from any other parts but all other parts of it.

Q. How happens it that some creatures want a heart? A. Although they have no heart, yet they have somewhat that answers for it, as appears in eels and fish that have the back bone instead of the heart.

Q. Why does the heart beat in some creatures after the head is cut off, as in birds and hens? A. Because the heart lives first and dies last, and therefore beats longer than other parts.

Q. Why doth the heat of the heart sometimes fail of a sudden, and in those who have the falling sickness? A. This proceeds from the defect of the heart itself, and of certain small skins with which it is covered, which, being infected and corrupted, the heart faileth on a sudden; sometimes only by reason of the parts adjoining; and therefore, when any venomous humour goes out of the stomach that turns the heart and parts adjoining, that causeth this fainting.

Of the Stomach.

Q. For what reason is the stomach large and wide? A. Because in it the food is first concocted or digested as it were in a pot, to the end that which is pure should be separated from that which is not; and therefore, according to the quantity of food, the stomach is enlarged.

Q. How comes it that the stomach is round? A. Because if it had angles and corners, food would remain in them and breed ill-humours, so that a man would never want agues, which humours are evacuated and consumed, and not hid in any such corners, by the roundness of the stomach.

Q. How comes the stomach to be full of sinews? A. Because the sinews can be extended and enlarged, and so is the stomach when it is full; but when empty it is drawn together, and therefore nature provides the sinews.

Q. How comes the stomach to digest? A. Because of the heat which is in it, and comes from the parts adjoining, that is, the liver and the heart. For as we see in metals the heat of the fire takes away the rust and dross from iron, the silver from tin, and gold from copper; so also by digestion the pure is separated from the impure.

Q. For what reason doth the stomach join the liver? A. Because the liver is very hot, and with its heat helps digestion, and provokes appetite.

Q. Why are we commonly cold after dinner? A. Because then the heat goes to the stomach to further digestion, and so the other parts grow cold.

Q. Why is it hurtful to study soon after dinner? A. Because when the heat labours to help the imagination in study, it ceases from digesting the food, which remains undigested; therefore people should walk sometimes after meals.

Q. How cometh the stomach slowly to digest meat? A. Because it swims in the stomach. Now, the best digestion is in the bottom of the stomach, because the fat descends not there; such as eat fat meat are very sleepy by reason that digestion is hindered.

Q. Why is all the body wrong when the stomach is uneasy? A. Because the stomach is knit with the brain, heart and liver, which are the principal parts in man; and when it is not well, the others are indisposed. Again, if the first digestion be hindered, the others are also hindered; for in the first digestion is the beginning of the infirmity in the stomach.

Q. Why are young men sooner hungry than old men? A. Young men do digest for three causes; 1. For growing; 2. For restoring life; and 3. For conservation of life. Also, young men are hot and dry, and therefore the heat doth digest more, and by consequence they desire more.

Q. Why do physicians prescribe that men should eat when they have an appetite? A. Because much hunger and emptiness will fill the stomach with naughty rotten humours, which are drawn in instead of meat; for, if we fast over night we have an appetite to meat, but none in the morning; as then the stomach is filled with naughty humours, and especially its mouth, which is no true filling, but a deceitful one. And, therefore, after we have eaten a little, our stomach comes to us again; for the first morsel, having made clean the mouth of the stomach, doth provoke the appetite.

Q. Why do physicians prescribe that we should not eat too much at a time, but little by little? A. Because when the stomach is full, the meat doth swim in it, which is a dangerous thing. Another reason is, that as very green wood doth put out the fire, so much meat chokes the natural heat and puts it out; and therefore the best physic is to use temperance in eating and drinking.

Q. Why do we desire change of meals according to the change of times; as in winter, beef, mutton; in summer light meats, as veal, lamb, etc.? A. Because the complexion of the body is altered and changed according to the time of year. Another reason is, that this proceeds from the quality of the season: because the cold in winter doth cause a better digestion.

Q. Why should not the meat we eat be as hot as pepper and ginger? A. Because as hot meat doth inflame the blood, and dispose it to a leprosy, so, on the contrary, meat too cold doth mortify and chill the blood. Our meat should not be over sharp, because it wastes the constitution; too much sauce doth burn the entrails, and inclineth to too often drinking; raw meat doth the same; and over sweet meats to constipate and cling the veins together.

Q. Why is it a good custom to eat cheese after dinner, and pears after all meat? A. Because, by reason of its earthliness and thickness it tendeth down towards the bottom of the stomach, and so put down the meat; and the like of pears. Note, that new cheese is better than old, and that old soft cheese is very bad, and causeth the headache and stopping of the liver; and the older the worse. Whereof it is said that cheese digesteth all things but itself.

Q. Why are nuts good after cheese, as the proverb is, "After fish nuts, and after flesh cheese?" A. Because fish is of hard digestion, and doth easily putrefy and corrupt; and nuts are a remedy against poison.

Q. Why is it unwholesome to wait long for one dish after another, and to eat of divers kinds of meat? A. Because the first begins to digest when the last is eaten, and so digestion is not equally made. But yet this rule is to be noted; dishes light of digestion, as chickens, kids, veal, soft eggs and such like, should be first eaten; because, if they should be first served and eaten and were digested, they would hinder the digestion of the others; and the light meats not digested would be corrupted in the stomach and kept in the stomach violently, whereof would follow belching, loathing, headache, bellyache and great thirst. It is very hurtful too, at the same meal to drink wine and milk, because they are productive of leprosy.

Q. Whether is meat or drink best for the stomach? A. Drink is sooner digested than meat, because meat is of greater substance, and more material than drink, and therefore meat is harder to digest.

Q. Why is it good to drink after dinner? A. Because the drink will make the meat readier to digest. The stomach is like unto a pot which doth boil meat, and therefore physicians do counsel to drink at meals.

Q. Why is it good to forbear a late supper? A. Because there is little moving or stirring after supper, and so the meat is not sent down to the bottom of the stomach, but remaineth undigested, and so breeds hurts; therefore a light supper is best.

Of the Blood.

Q. Why is it necessary that every living creature that hath blood have also a liver? A. Because the blood is first made in the liver, its seat, being drawn from the stomach by certain principal veins, and so engendered.

Q. Why is the blood red? A. 1. It is like the part in which it is made, viz., the liver, which is red. 2. It is likewise sweet, because it is well digested and concocted; but if it hath a little earthly matter mixed with it, that makes it somewhat salt.

Q. How is women's blood thicker than men's? Their coldness thickens, binds, congeals, and joins together.

Q. How comes the blood to all parts of the body through the liver, and by what means? A. Through the principal veins, as the veins of the head, liver, etc., to nourish the body.

Of the Urine.

Q. How doth the urine come into the bladder, seeing the bladder is shut? A. Some say sweatings; others, by a small skin in the bladder, which opens and lets in the urine. Urine is a certain and not deceitful messenger of the health or infirmity of man. Men make white urine in the morning, and before dinner red, but after dinner pale, and also after supper.

Q. Why is it hurtful to drink much cold water? A. Because one contrary doth hinder and expel another; water