Distinction III. How This Sacrament Is in the Genus of Food.

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Latin (Borgnet)English

p. 229

Distinctio III. Quomodo hoc sacramentum sit in genere cibi?

Ponitur autem hoc sacramentum a sanctis Patribus in genere cibi et potus, sicut et ipse Christus dicit, Joan. vi, 56 et 57: Caro mea vere est cibus, et sanguis meus vere est potus. Qui manducat meam carnem, et bibit meum sanguinem, in me manet, et ego in illo, etc.

Et sic circa hoc sacramentum quatuor in communi occurrunt notanda.

Primo scilicet cujusmodi sit cibus? Secundo, qualis sit potus? Tertio, qualiter totus Christus sub cibo contineatur et potu? Quarto vero, qualiter sit sumendus, et quid in eo percipiatur?

Distinction III. How is this sacrament in the genus of food?

Now this sacrament is placed by the holy Fathers in the genus of food and drink, just as Christ himself also says in John 6:56 and 57: My flesh truly is food, and my blood truly is drink. He who eats my flesh and drinks my blood remains in me, and I in him, and so forth.

And thus concerning this sacrament four things in common occur as needing to be noted.

First, namely, of what sort is it as food? Second, of what quality is it as drink? Third, how is the whole Christ contained under food and drink? Fourth, truly, how is it to be received, and what is perceived in it?

≈ p. 230

In primo autem, scilicet cujusmodi cibus sit Eucharistia, novem in genere notanda occurrunt, scilicet cibi nobilitas, ex genere. Cibi suavitas, ex sapore. Cibi laucitas, ex praeparatione. Cibi sanitas, ex operatione. Cibi nutrivitas, ex virtute. Cibi ad cibatum congruitas, ex similitudine. Cibi ad cibatum penetrabilitas, ex subtilitate. Cibi ad cibatum unibilitas, ex connaturalitate. Et cibi cum cibato firma haesibilitas, ex cibati per cibum apprehensione. Haec enim novem in omni cibo vero et bono considerantur, etc.

But in the first, namely of what sort the Eucharist is as food, nine things in general occur as needing to be noted, namely the nobility of the food, from its genus; the sweetness of the food, from its taste; the richness of the food, from its preparation; the healthfulness of the food, from its operation; the nutritiveness of the food, from its virtue; the fittingness of the food for the one fed, from likeness; the penetrability of the food to the one fed, from subtlety; the unibility of the food with the one fed, from connaturality; and the firm adhesibility of the food with the one fed, from the apprehension of the one fed by the food. For these nine things are considered in every true and good food, and so forth.