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