It is necessary also to be skilled in the good and bad properties of
waters, for of all things water is of most use in every mode of regimen.
It is necessary to know that the best water is wholly devoid of quality,
as regards taste and smell, is most pleasant to drink and pure to the
sight; and when it passes through the præcordia quickly one cannot find
a better drink. But such as remains long there, and proves pungent to
the stomach, which it swells up with wind and loads, is to be reckoned
pernicious. Such waters are neither soon heated nor cooled, and those
things which are boiled in them are slowly and improperly boiled. It is
better therefore to prove such water by trial, which he who wishes may do
by attending to the following characters: Those which run to the north,
and from the sun, pass slowly through the stomach, and are indigestible;
they are slowly heated and cooled. Those which are strained through any
passage or soil to the east are soon cooled and soon heated, and are to
be supposed to be very good. Those also are good which are colder in
summer and warmer in winter. Some judge of waters by weight, counting
that the best which is lightest. This, if joined to the circumstances
already mentioned, may be deserving of consideration, but is not of
itself a sufficient criterion of goodness. Rain water, as Hippocrates
remarks, is the lightest, the sweetest, the most limpid, and the
thinnest, because that which is lightest and thinnest is attracted by the
sun, who draws such particles to him, not only from all other waters, but
also from the sea, and from bodies. Hence also it is the most prone to
putrefaction, as being composed of many different qualities. Let no one
suppose that the water which is most prone to putrefaction is the worst,
for susceptibility of change is rather a good than a bad property; so
that if it has the other characteristics of the best water, and is prone
to putrefaction, it is to be reckoned the finest possible. When beginning
to turn it proves the cause of hoarseness, coughs, and roughness of
speech, to those who drink it. Of rain waters that which falls in summer
and during thunder is preferable to that which falls in stormy weather.
That from ice and snow is the worst, for during congelation the finest
particles of the water are squeezed out. But waters which contain
impurities, have a fetid smell, or any bad quality, may be so improved by
boiling as to be fit to be drunk; or, by mixing them with wine, adding
the astringent to that which is sweeter, and the others to the more
austere. Some kinds of water it may be expedient to strain, such as the
marshy, saltish, and bituminous. Those which are very cold are to be
drunk after food, and not in great quantity. Some also have discovered
certain articles of food and drink for correcting the bad properties of
waters. Thus some beforehand drink of the decoction of chick-peas, or
eat them; others, wild carrots boiled with some small fish, and fennel
in like manner; whilst others again eat beet and gourds beforehand with
salts and diluted wine.
* * * * *
COMMENTARY. Our author has given an outline of Hippocrates’ opinions
on this subject, and for fuller information, we must refer to his work
quoted in the preceding Section.
The characters of the different kinds of water, are thus given by Celsus
with his usual terseness: “Aqua levissima pluvialis est: deinde fontana;
tum ex flumine, tum ex puteo; post hæc ex nive, aut glacie; gravior his
ex lacu; gravissima ex palude.” (ii, 18.) Their characters are somewhat
differently given by Athenæus. Thus, he states, that water from snow
or ice is lighter and better than rain water; otherwise his remarks on
the qualities of waters are very interesting. He recommends a moderate
draught of water at the commencement of a feast, in order that the veins,
being in so far filled by it, may not greedily absorb the chyle before it
is properly concocted. (Deipnos, ii, and Pliny, Hist. Nat. xxxi, 21.)
Our author’s account is abridged from Galen and Oribasius (Collect. Med.
x), or rather is copied entire from ‘Euporist.’ (i, 14.) Aëtius gives a
fuller account extracted from Ruffus (iii, 165.)
Haly Abbas treats of this subject at great length. His characters of the
different kinds of water agree very well with those given by our author.
He states that rain water is the purest, and snow water the most impure.
Haly Abbas condemns the indulgence in a copious draught after a meal. The
reasons he assigns for its proving injurious are, that it prevents the
surface of the stomach from coming into proper contact with the food,
and also that it reduces the natural temperature of the stomach. He
recommends a person, if thirst be urgent, to allay it by drinking a small
quantity slowly. (Theor. v, 29.)
Alsaharavius advocates similar views. He also forbids drink during the
night, as the sensation of thirst may be fallacious; and at all events,
he says, it is only increased by indulgence. (Theor. xiii, 1, and xii,
2.)
Rhases, in like manner, states that a draught of water immediately
after eating impairs digestion, but is proper after digestion has taken
place. (Contin. xxxiii.) Rhases, in another place, states that ice is
prejudicial to the health, especially of old persons, by congealing
the stomach and hurting the nerves. He admits, however, of the use of
water cooled in snow, but recommends its effects to be counteracted by a
moderate allowance of wine. Water which has been drawn from a very deep
well he directs to boil before using it. (xxxvii, i, 70.)
In an anonymous treatise on diet lately published by Ideler, the drinking
of cold water immediately after a meal is strongly condemned, as being
hurtful to the digestion. (Phys. et Med. Græc. Minor. vol. ii, p. 197.)
The following are the principal beverages of the Greeks and Romans:
Wine diluted with water; Mulsum, or a composition of honey and wine,
resembling the modern clary; Hydromel, or honied water; Zythi, or various
kinds of ales; the Spathites, a wine prepared from palms, mentioned
by our author (iii, 39); the Sicera, or cider, prepared from apples;
Perry, prepared from pears; Posca or oxycrate, a mixture of vinegar and
water; the Cyceon, a mixture of wine, honey, flour, and water, according
to Hesychius; the Dodra of the Romans, very like the cyceon; Ptisan,
prepared from polenta; Barley-water, mentioned by Hippocrates (de Morb.
Acut.) and well described by the Arabians; the Lora, a small table-wine
prepared from the husks of grapes.