Appendix A:
Food sorted by humour and degree
Food sorted by humour, and degree as described by Henry Buttes
Fruits
Figs: Hot in the 1st, Moist in the 2nd
Grapes: Hot in the 1st, Moist in the 2nd
Mulberries: Hot in the 2nd, Moist in the 2nd
Strawberries: Cold in the 1st, Dry in the 1st
Cherries: Cold in the 1st, Moist in the 2nd
Plums: Cold in the 2nd, Moist in the 3rd
Apples (sweet): Hot in the 1st, Moist in the 1st
Apples (sour): Cold in the 1st, Dry in the 1st
Pears: Cold in the 1st, Dry in the 2nd
Apricots: Cold in the 2nd, Moist in the 2nd
Peaches: Cold in the 1st, Moist in the 2nd
Oranges (sweet): Hot in the 1st, Dry in the 1st
Oranges (sour): Cold in the 1st, Moist in the 2nd
Lemons: Cold in the 2nd, Dry in the 2nd
Quinces: Cold in the 1st, Dry in the 2nd
Pomegranates (sweet): Hot in the 1st, Moist in the 1st
Pomegranates (sour): Cold in the 1st,
Citron (rind): Hot in the 2nd, Dry in the 2nd
Citron (flesh): Cold in the 1st, Dry in the 1st
Citron (flowers): Cold in the 1st, Dry in the 1st
Citrill Cucumber: Cold in the 2nd, Moist in the 2nd
Medlars: Cold in the 1st, Dry in the 1st
Services: Cold in the 1st, Dry in the 1st
Hazelnuts: Hot in the 1st, Dry in the 1st
Melon: Cold in the 1st, Moist in the 1st
Walnut: Hot in the 3rd, Dry in the 2nd
Pine nuts: Hot in the 2nd, Moist in the 1st
Pistachios: Hot in the 2nd, Dry in the 2nd
Dates: Hot in the 2nd, Moist in the 1st
Almonds (sweet): Hot in the 1st, Moist in the 1st
Almonds (bitter): Dry in the 2nd
Chestnuts: Hot in the 2nd, Dry in the 2nd
Olives: Temperate
Capers: Hot in the 2nd, Dry in the 3rd
Gourd: Cold in the 2nd, Moist in the 2nd
Peas: Cold in the 1st, Moist in the 1st
Beans: Cold in the 1st, Dry in the 2nd
Rice: Hot in the 1st, Dry in the 1st
Herbs
Sage: Hot in the 3rd, Dry in the 3rd
Fennel: Hot in the 2nd, Dry in the 3rd
Asparagus: Hot in the 1st, Moist in the 1st
Spinach: Cold in the 1st, Moist in the 1st
Artichokes: Hot in the 2nd, Dry in the 1st
Lettuce: Cold in the 2nd, Moist in the 2nd
Endive: Cold in the 2nd, Moist in the 1st
Borage: Cold in the 1st, Moist in the 1st
Chicory: Cold in the 1st, Dry in the 2nd
Hops: Hot in the 1st, Moist in the 1st
Mint: Hot in the 2nd, Dry in the 2nd
Sorrel: Cold in the 1st, Moist in the 2nd
Burnett: Hot in the 2nd,Dry in the 2nd
Parsley: Hot in the 2nd, Dry in the 1st
Tarragon: Hot in the 3rd, Dry in the 2nd
Radish: Hot in the 2nd, Dry in the 1st
Carrot: Hot in the 2nd, Moist in the 2nd
Onions: Hot in the 3rd, Dry in the 2nd
Garlic: Hot in the 4th, Dry in the 3rd
Scallion: Hot in the 4th, Dry in the 3rd
Leek: Hot in the 3rd, Dry in the 2nd
Colewort: Cold in the 1st, Dry in the 1st
Flesh
Veal: Temperate
Mutton: Hot in the 1st, Moist in the 1st
Goat: Hot in the 1st, Moist in the 1st
Lamb: Hot in the 1st, Moist in the 2nd
Swine: Hot in the 1st, Moist in the 2nd
Wild Boar: Hot in the 1st, Moist in the 1st
Red Deer: Hot in the 1st, Dry in the 2nd
Fallow Deer: Hot in the 2nd, Dry in the 2nd
Hare: Hot in the 2nd, Dry in the 2nd
Cony: Cold in the 1st, Dry in the 2nd
Capon: Temperate
Turkey: Hot in the 2nd, Moist in the 2nd
Peacock: Hot in the 2nd, Dry in the 2nd
Pigeon: Hot in the 2nd, Moist in the 2nd
Gosling: Hot in the 1st, Moist in the 2nd
Duck: Hot in the 2nd, Dry in the 2nd
Pheasant: Temperate
Partridge: Hot in the 1st, Dry in the 2nd
Dove: Hot in the 2nd, Dry in the 2nd
Quail: Hot in the 1st, Moist in the 2nd
Blackbird: Hot in the 2nd, Dry in the 2nd
Eggs: Hot in the 1st, Moist in the 1st
Fish
Carp: Hot in the 1st, Moist in the 1st
Trout: Cold in the 1st, Moist in the 1st
Sturgeon: Hot in the 1st, Moist in the 2nd
Lamprey: Hot in the 1st, Moist in the 2nd
Mullet: Hot in the 1st, Dry in the 2nd
Trench: Cold in the 2nd, Moist in the 2nd
Pike: Cold in the 2nd, Moist in the 2nd
Eel: Cold in the 1st, Moist in the 1st
Rotchet: Moist in the 1st
Oyster: Hot in the 1st, Moist in the 2nd
Crab: Cold in the 2nd, Moist in the 1st
White Meat
Milk: Hot in the 1st, Moist in the 1st
Butter: Hot in the 2nd, Moist in the 2nd
Cream: Hot in the 1st, Moist in the 1st
Curds: Cold in the 2nd, Dry in the 2nd
Cheese: Cold in the 2nd, Moist in the 2nd
Spice
Pepper: Hot in the 3rd, Dry in the 3rd
Cinnamon: Hot in the 3rd
Cloves: Hot in the 3rd, Dry in the 3rd
Ginger: Hot in the 3rd, Moist in the 1st
Nutmeg: Hot in the 2nd, Dry in the 2nd
Saffron: Hot in the 2nd, Dry in the 2nd
Sugar: Hot in the 1st, Moist in the 1st
Honey: Hot in the 2nd, Dry in the 2nd
Sauce
Salt: Hot in the 1st, Dry in the 1st
Vinegar: Cold in the 1st, Moist in the 2nd
Mustard: Hot in the 1st
Green sauce: varies based on Ingredients
Tobacco
Tobacco: Hot in the 1st, Dry in the 1st