Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	air_n	cold_a	heat_n	1,490	5	8.2077	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67093	Vinetum Britannicum, or, A treatise of cider and such other wines and drinks that are extracted from all manner of fruits growing in this kingdom together with the method of propogating all sorts of vinous fruit-trees, and a description of the new-invented ingenio, or mill, for the more expeditious and better making of cider : and also, the right method of making metheglin and birch-wine : with copper-plates / by J.W., gent.	Worlidge, John, fl. 1660-1698.	1676 (1676)	Wing W3608; ESTC R7164	81,142	225

until you finde it hath wasted that wilde Spirit For the Vulgar advice of barrelling up Cider from the Press and then stopping it close is pernicious to this Liquor many having spoil'd it by this means the Spirits seeking for a vent will finde it and the more they are pent the longer will they be before they are expended which vent being neglected by the Ciderist becomes a passage for the best Spirits of the Cider many times to its absolute spoiling The vulgar opinion of the sudden decaying or flatning of Cider is to be rejected scarce any Drink being more easily preserv'd than this and though much of its Spirits be lost yet out of its own body whilst new may they be again reviv'd it suffering much more by too soon detaining its Spirits than by too lax a closure Stopping of Cider with Clay if you designe to keep it long cannot be good it having so strong a Spirit that it will easily raise it on every Southerly Air nothing being better than a wooden Plug turn'd fit to the Bung-hole and covered about with a single Brown-paper wet before you wring it into its place Drawing of Cider into Bottles and Bottling of Cider keeping it in them well stopt for some time is a great improver of Cider This is done after it is throughly purified and at any time of the year if it be bottled early there needs no addition it having Body and Spirit enough to retrive in the Bottle what it lost in the Barrel but if it hath been over-fermented and thereby become poor flat and eager then in the bottling if you adde a small quantity of Loaf-sugar more or less according as it may require it will give a new life to the Cider and probably make it better than ever it was before especially if it were but a little acid and not eager When your Cider is thus bottled if it were new at the bottling and not absolutely pure it is good to let the Bottles stand a while before you stop them close or else open the Corks two or three days after to give the Cider air which will prevent the breaking the Bottles against the next change of the wind into the South Great care is to be had in choosing good Corks much good Liquor being absolutely spoiled through the onely defect of the Cork therefore are Glass Stopples to be preferr'd in case the accident of breaking the Bottles can be prevented If the Corks are steep'd in scalding water a while before you use them they will comply better with the mouth of the Bottle than if forc'd in dry also the moisture of the Cork doth advantage it in detaining the Spirits Therefore is laying the Bottles sideways to be commended not onely for preserving the Corks moist but for that the Air that remains in the Bottle is on the side of the Bottle where it can neither expire nor can new be admitted the Liquor being against the Cork which not so easily passeth through the Cork as the Air. Some place their Bottles on a Frame with their noses downwards for that end which is not to be so well approved of by reason that if there be any the least settling in the Bottle you are sure to have it in the first Glass Placing the Bottles on a Frame as is usual or on Shelves is not so good as on the ground by reason that the farther from the earth they stand the more subject they are to the variation of the Air which is more rare in the upper part of a Cellar or other Room than in the lower and a few inches will occasion a great change unless in a Room arched or vaulted with Stone but where Room is wanting this inconvenience may be easily born withal Setting Bottles in Sand is by many not onely made use of but commended although without cause it not adding that coldness to the Bottles as is generally expected being rather of a dry and temperate quality than cold if there be any convenience in it it is because it defends them from the too sudden changes of Air into heat or cold which in open and not deep Rooms it is often subject unto The placing of Bottles in Cisterns of Spring-water either running or often changed is without all Peradventure the best way to preserve Cider or any other Vinous Liquors A Conservatory made where a recruit of a cool refrigerating Spring-water may conveniently be had will so long preserve Cider until it be come to the strength even of Canary it self Bottles let down into Wells of water where Pumps are that the frequent use of Buckets may not injure them or little Vaults made in the sides of Wells neer the bottom may supply the defect of Spring-water in your Cellar The reason why Water is to be preferr'd for such a Conservatory is because the closeness of its body admits not of a sudden rarefaction of Air as other Materials do but is generally of an equal degree of coldness and that colder than commonly the Liquor is that is preserv'd which so condenseth its Spirits that they seek not any exition or expansion but acquiesce in their own proper body where they multiply and become more and more mature by vertue of that innate heat the Liquor received whilst in its Fruit. Quaere whether the warmth that is in Wells or deep Springs in frosty weather incommode not these Liquors Also Quaere whether these cool Conservatories prevent not the breaking of Bottles stopt with Glass Stopples by the condensing power of the water My self being destitute of any opportunity to make those experiments cannot at present resolve these Quaeries The Forme of the Vessell a. The Bung hole b. a small vent hole c. the Tap. P. 100 Where you have not the conveniency of Water or are unwilling to be at the expence as in some places it may require of making such Conservatories there the best way is to dig Vaults in your Cellars under the Level of the bottome or to make Niches in the Walls near the Ground and in them place your Bottles leaning for the more they are remote from the Air and the more encompassed with Stone or Earth the cooler they will continue and the less subject to the inconveniencies that happen from the mutability of the Ambient Air. To accelerate maturity in your Bottle-drink you may place them above Stairs in some Room warm'd by the Beams of the Sun which will much hasten its maturity and is easier performed than any Agitation can be but thus it will not long continue and caution must be had to your Bottles Binding down the Corks of your Bottles in case of danger is not so much to be commended as well fitting them in by full Corks because the Liquor were better fly the Cork than break the Bottle which must be in case the Cork be tyed down and the Liquor not well qualified In many places they boyl their Cider Boyling of Cider adding thereto several Spices

put it into a great Earthen pot which they fill up with water and so let it remain for two months by which means they make one of the most pleasant Liquors a man need drink the older the better and sweeter although you keep it five and twenty or thirty years SECT IV. Of the Extracts of Leaves Stalks and Juices Various Drinks are also made of the Leaves and Stalks of Plants the principal whereof is made of the Leaves of The or Tea and a counterfeit thereof of our English Betony but far inferior to it Of the Sugar-cane is none of the meanest Drink prepared for in the East and West-Indies various Drinks are made of it In the more Southern parts of America the Natives chew the Herb Cava and put it into a wooden Trough and adde water to it and mix it well which they esteem a Royal Repast Of the Rindes of Pomgranates with an addition of Cinamon the Persians make a pleasant Drink SECT V. Of Roots Several Drinks are made by many people out of Roots as the Aethiopians make a Drink of the Root they call Dacha by mixing it with water which causeth Ebriety which Root serving for eating as well as for drinking they take great care to propagate In the Southern part of the West-Indies the Cassavi-roots which serve them instead of Bread the Natives prepare by stamping of it to make their Drink which they call Parranow The Brasilians prepare their Drink Aipu out of the Root Aipimacaxera either by an old toothless woman chewing the same to a Pap and spitting it into a Pot on which they pour water and afterwards boiling it leisurely stirring it all the time it stands over the fire or by boiling the said Root so long till it comes to be like Butter-milk and then letting it sand till it hath done working which makes a very pleasant Drink The same people also press out a Drink from Potatoe-roots which they call Jetici SECT VI. Of Mixtures of divers things From the mixtures of several Ingredients are many pleasant and necessary Drinks prepared among which the several Liquors made of Honey may be included it being by the industrious Bee extracted out of so various Materials and made use of by most Nations to make their inebriating Liquors withal which rather than it should fail of that end some of them adde Opium to the Composition Chocolate is also compounded of several things and is the most esteemed in America above any other Drink whatsoever and much in use throughout most of the Maritime parts of Europe Pale-puntz here vulgarly known by the name of Punch a Drink compounded of Brandy or Aqua Vitae Juice of Lemons Oranges Sugar or such-like very usual amongst those that frequent the Sea where a Bowl of Punch is an usual Beverage In the East-Indies they extract an excellent Liquor which they call Arak out of Rice Sugar and Dates which is a kind of Aqua Vitae much stronger and more pleasant than any we have in Europe Thus having given you a hint of some of the most general Drinks that are in use in most parts of the world every Nation having some peculiar or proper Drink which they most affect also of what and after what manner as neer as I could from such information as I finde the same are extracted and prepared to the end that our own Country-men may thereby receive encouragement to attempt the like from those Materials our British Isle affords which I shall in this Discourse endeavour to demonstrate to be as many and as good as are in any place or Country in the world and that by the true and genuine way or method of ordering the same a sufficient quantity of many and various sorts of Wines and other pleasant Liquors may be here prepared not only to suffice our own Inhabitants but yield a considerable supply to our Neighbours to the great improvement of this our Country and the diminution of that unreasonable gain and advantage other Nations make by the trade hither of Drink only CHAP. II. That the Juices of Fruits are the best of Drinks and Vniversally celebrated SECT I. Their Antiquity IT appears by the most true and antient History that the first Liquor our Forefathers used to gratifie their Palates and delight themselves withal besides common Water was the Blood of the Grape which was no sooner understood to be so excellent and pleasant a Drink but it set them at work to plant and propagate that Tree to dress and order their Vineyards and to extract and preserve the Juice thereof for their extraordinary Repast SECT II. Their Vniversality It also appears from the observation of Travellers and Historiographers that the Natives of most of the known parts of the world have made use of some Fruit or other naturally growing in their own Countries as the most delicate of their Beverages As the Blood of the Grape is preserved on the North-side of the Tropick of Cancer almost in every part of the temperate Zone unto the 49 degree of Latitude unless where the Laws of Mahomet forbid whose Disciples often transgress that Law even to excess and much lessen that imaginary sin as they suppose it otherwise to be if the Christians dress their Vineyards and prepare their Wines SECT III. The Reasons thereof Neither is it without just cause that that Liquor is celebrated in those Countries above any other Drink whatsoever it being so Homogeneal to the natures of those people that inhabit there All Wines that proceed from the Vine being of a Corroborative and Mundificative nature and withal have an exhilerating and vivifying faculty with them that to those whom the too frequent use hath not abated or dulled the edge of their Vertues they are rather Cordials or Restoratives than ordinary Nutriment or familiar Medicine The Juice of the Apple Cider is for the same cause preferred on this side the 49 degree of Latitude where the Bloud of the Grape obtains not that degree of Maturity in the Fruit as in the more hot Countries And the Apple being but a pulpy Fruit not enduring those excessive heats and droughts those Countries beyond that degree and more Southerly are subject unto It being observed that in Normandy and the Northern parts of France Flanders c. their Cider far excells their Wines Here in England also Cider well made of Mature Fruits not only excells any Wine made here but the Wines that are made in the most parts of France Germany or any other Country on this side the 40 degree of Latitude The principal cause of the excellency of these Liquors above any other prepared Drinks is for that this Juice or Sap is not only collected out of the Earth by the small fibrious Roots of the Trees but exhaled by the attracting power of the Sun into the Branches and Stalks thence descending into the Fruit where it is by the continual animating heat of the Sun maturated Which natural process of Extraction Distillation