[De epidemia et peste]

And the cause is because they generate gross humors and are of hard digestion. Use chicken, partridge, starling, and all birds except those living in water, because they generate viscous humors and are quickly corruptible. Venison is good, and the meat of mutton and young rabbit, and the young hare which is sometimes called gazelle, may be taken. Let these be taken with some sourness, because the greater part of sour things helps in the preservation from an epidemic. And when these are boiled in water, saffron, vinegar, and verjuice should be put inside the pot. And with the aforementioned meats, one can use some condiments, such as "camelina" A sauce made of breadcrumbs, vinegar, cinnamon, and cloves., because vinegar is put there, which cools. Similarly, toasted bread which dries the superfluities of the stomach, as is evident from bread toast taken after food without drink. And cinnamon, as Avicenna says, Fen IV of the third [book], regarding the cure of a weak liver, is contrary to putrefaction. Similarly, cassia fistula works in the preservation from putrefaction. Similarly, let cinnamon be pounded with sorrel and cassia lignea and diluted with vinegar. Thirdly, let vinegar be taken by itself or verjuice by itself or both mixed as a condiment. Rasis says, Galen in the first [book] On Temperaments, chapter two: "Vinegar preserves meats and things from putrefaction." The juice of lemons also, the sourness of the citron and oranges. Or the "green sauce" can be taken which is commonly made from parsley, cinnamon, and vinegar. Dismiss garlic, onions, leeks, mustard, and rocket. Let pepper also be dismissed, because it superfluously heats the humors and the body. And do not listen to the opinion of those who say these are valid, because it is false due to the stated cause: that they generate fumes and, besides weariness, they help toward boiling and burn the blood, from which burning, deadly abscesses are generated. Cheese is