Selected quad for the lemma: cause_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
cause_n	blood_n	heat_n	part_n	1,998	5	4.7606	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A83965	England's happiness improved: or, An infallible way to get riches, encrease plenty, and promote pleasure Containing the art of making wine of English grapes, and other fruit, equal to that of France and Spain, &c. with their physical virtues. To make artificial wine, and order all sorts of wine to keep well, and recover what is faded, &c. The whole art and mistery of distilling brandy, strong-waters, cordial waters, &c. To make all sorts of plain and purging ales, cyder, mead, matheglin, rum, rack, and many other useful liquors. To gather, order, and keep fruit, in all seasons. The art and mistery of pickling flowers, fruits, herbs, buds, roots, fish, flesh, &c... .		1699 (1699)	Wing E2977A; ESTC R229812	87,200	207

indifferently ripe of any red sort clear them of the Stalks and Stones and then put them into an Earthen glazed Vessel and with your clean hands Squeeze them to pulp or you may do it with a wooden Ladle or presser and so let them continue Twelve Hours to ferment then put them into a Linen Cloath not too fine and press out the Juyce with a pressing-board or any other Conveniency then let the Liquor stand till the scum arise and with your Ladle take it clean off then pour out the clearer part by inclination into a Cask where to each gallon put a Pound of the best Loaf Sugar and let it ferment and purge 7 or 8 days so draw it off when you find it clear into lesser Casks or Bottles keep it cool as other Wines and in 10 or 12 days it will be ripe Its Virtues This is a great cooler of the Body in the heat of Weather chears the heart and much enlivens Nature in its decay it is good against violent Pains in the Head and swouning Fits Wine of Peach and Apricots to make it TAke of Peaches Nectarins c. when they are full of juyce pare them and quit them of their stones then slice them thin and put about a gallon to two gallons of Water and a quart of White-wine put them over a fire gently to simper a considerable time till the sliced fruit become soft then pour off the Liquid part into other Peaches that have been so used and bruised but not heated let them stand Twelve hours sometimes with stiring and then pour out the Liquid part and press what remains through a fine hair bag and put them together into a Cask to ferment then add of Loaf Sugar a pound and an half to each Gallon boil well an ounce of beaten Cloves in a quart of White-wine and add it to give a curious flavour Wine of Apricots may be made with only bruising and pouring the hot Liquor upon not requiring so much sweetning by reason they are of a more dulcid or Lucious Quality only to give it a curious flavour boil an Ounce of Mace and half an Ounce of Nutmegs in a Quart of White-wine and when the Wine is on the ferment pour the Liquid part in hot and hang a bunch of fresh Borage well flowered into the Cask by a string at the Bung for three days then draw it off and keep it in Bottles which are most proper to preserve these sorts of Wines Their Virtues They are moderately warming and restorative very good in Consumptions to create an Appetite and recover decayed and wasting Bodies they loosen the hardness of the Belly and give ease to the pain● of the Stomach Wine of Quinces to make it GAther the Quinces when pretty Ripe in a dry day rub off the Down with a clean Linen Cloath then lay them in Hay or Staw for Ten days to sweat so cut them in Quarters and take out the Cour and bruize them well in a Mashing Tub with a Wooden beetle and squeeze out the liquid part by pressing them in a hair bag by degrees in a Cyder-press strain this Liquor through a fine sieve then warm it gently over a fire and scum it but suffer it not to boil sprinkle into it Loaf-Sugar reduced to Powder then in a gallon of Water and a quart of White-wine boil a dozen or fourteen large Quinces thinly sliced add two pound of fine Sugar and then strain out the liquid part and mingle it with the natural Juyce of the Quinces put it into a Cask not to fill it and jumble them well together then let it stand to settle put in juyce of Clary half a pint to five or six gallons and mix it with a little flower and whites of Eggs so draw it off and if it be not sweet enough add more Sugar and a quart of the ●est Malmsey you may to make it the better boil a quarter of a pound of stoned Rasins of the Sun and a quarter of an Ounce of Cinamon in a quart of the Liquor to the Consumption of a third part and straining the Liquor put it into the Cask when the Wine is upon the ferment Its Virtues This Wine is a good Pectoral cooling and refreshing the Vital parts it is good moderately taken in all hot Diseases allays the flushing of the Face and St. Anthony's Fire takes away Inflamations and is much available in Breakings-out Botches Boils or Sores Wine of Plums Damascens c. to make them TO do this take what Plumbs you please mix those of a sweet Tast with an allay of those that are somewhat sower tho' they must be all Enclyning to Ripeness slit them in halves so that the Stones may be taken out then Mash them gently and add a little Water and Honey the better to moisten them boil to every gallon of pulp of your Plumbs a gallon of Spring-water in it a few Bay-Leaves and Cloves add 〈◊〉 much Sugar as will well sweeten it scu●● off the froth and let it Cool then press th● Fruit squeezing out the Liquid part strai● all through a fine strainer and put the Water and juyce up together in a Cask let 〈◊〉 stand and ferment three or four days sin● it with white Sugar flower and whites o● Eggs and draw it off into Bottles so corking it up that the Air may not prejudice i● and in 10 or 12 days it will be ripe and ta●● like sherry if not a nearer flavour of Canary Damascens may be ordered as othe● Plumbs though they produce a Tarte● Wine more clear and longer lasting but put not so much Water to them as to lucious Plumbs unless you mix some sweet Wine with it as Mallago Canary or the like or infuse Rasins in the Sun in it which will give it a Rich and Mellow Tast Their Virtues These as other Wines made of English Fruit are moderately cooling purefy the Blood and cleanses the Reins cause a freeness of Urin and Contribute much to soft slumbers and a quiet rest by sending up gentle refreshing Spirits to the Brain which dispel heat and noxious Vapours thence and put that noble part into a right Tempe●●ture Wine of English Figs to make it TO do this take the large blue Figs pretty ripe steep them in White-●ine having made some slits in them that ●●ey may swell and gather in the sub●●ance of the Wine then slice some other ●igs and let them simper over a fire in ●air water till they are reduced to a kind of ●ulp strain out the water pressing the pulp ●ard and pour it as hot as may be to those ●igs that are infused in the Wine let the quantities be near equal the Water some what more than the Wine and Figs then ●aving infused 24 hours mash them well ●ogether and draw off what will run Vo●untarily then press the rest and if it prove not pretty sweet add Loaf Sugar to render it so let it ferment and add a little Honey

Red Rasberries when they are meanly ripe ●●r if they grow over ripe they will lose ●uch of their pleasant scent and clearing ●●e Husks and Stalks from them soak them 〈◊〉 the like quantity of fair Water that has ●een boiled and sweetened with fine Loaf ●ugar a pound and an half to a Gallon ●hen they are well soaked about 12 hours ●●ke them out put them up into a fine ●●inen pressing Bag press out the Juyce into ●●e Water then boil them up together and ●●cum them well twice or thrice over a gen●●e fire take off the Vessel and let the ●iquor Cool and when the scum arises ●ake off all that you can and pour off the Liquor by inclination into a well seasoned Cask or Earthen Vessel then boil an ounce of Mace very well in a point of Whitewine ●ill the Third part of the Wine be consumed strain it and add it to the Liquor let settle two days and when it has well settle and Fermented draw it off into Cask 〈◊〉 Bottles and keep it in cool places The French way to make this Wine Steep two Gallons of Rasberries in a gallo● of Sack 24 hours then strain them an● put to the Liquor three quarters of a poun● of Rasins of the Sun well stoned and so l●● them continue four or five days som● times stiring them well then pour it o● by Inclination that the clearest may b● taken away and only the dross and Settling remain in the bottom and bottle that u● you pour off and if you find it not swee● enough for your pallate you may ad●● some Sugar about half a pound to a gallo● will be sufficient keep these in a coo● place T●eir Virtues These Wines either way are a great Cordial they cleanse the Blood prevent pestilential Air comfort the Heart ease pai● in the Stomach dispel gross Vapours from the Brain cause a free breathing by removing Obstructions from the Lungs and are successfully taken in Appoplexies Wine of Mulberries to make it TAke Mulberries when they are just changed from their redness to a shining black gather them in a dry day when the Sun has taken off the dew spread them thinly on a fine cloath on some floor or table for 24 hours boil up a gallon of water to each gallon of Juice you press out of these scum the Water well and add a little Cinnamon grosly bruised put to every gallon 6 Ounces of white Sugar-candy finely beaten scum and strain the Water when it is taken off and settled then put to it the Juice of Mulberries and to every gallon the mixture of a pint of White or Rhenish Wine Let them stand in a Cask to purge and settle 5 or 6 days then draw off the Wine and keep it cool It s Virtue This is a very rich Cordial it gives vigour to consumptive Bodies allays the heat of the Blood prevents Qualms and Peukins in Women makes the Body soluble helps Digestion and eases Distempers in the Bowels Morello Wine to make it TAke two gallons of White-wine and 20 Pound of Morello Cherries take away the stalks and so bruise them that the stones may be broken press the Juice into the Wine put Mace Cinnamon and Nutmeg each an Ounce in a Bag grosly bruised hang it in the Wine when you have put it up in a Cask and it will be a rich Drink Vinum Sambuceum or Wine of Elder-berries how to make it TAke Elder-berries when pretty ripe plucked from the green stalks what quantity you please and press them that the Juice may freely run from them which may be done in a Cyder-press or between two weighty Planks or for want of this opportunity you may mash them and then it will run easily this Juice put up in a well seasoned Cask and to every Barrel put 3 gallons of water strong of Honey boiled in it and add some Ale-yest to make it ferment and work out the grossness of its body then to clarify it add Flower whites of Eggs and a little fixed Nitre and when it has well fermented and grows fine draw it from the settlings and keep it till Spring then to every Barrel add five pound of its own Flower and as much Loaf-sugar and then let it stand 7 days at the end whereof it will grow very rich and have a curious flavour Its Virtues It is an excellent Febrifuge cleanses the Blood of Acidity Venom and Putrefaction good in Measles Small-Pox Swine-Pox and Pestilential Diseases it contributes to rest and takes away the Heat that afflicts the Brain easing Pains in the Head Wines of Black-berry Straw-berries or Dewberries how to make them TAke of these Berries in their proper Seasons moderately ripe what quantity you please press them as other Berries boil up Water and Honey or Water and fine Sugar as your pallate best Relishes to a considerable Sweetness and when it is well scumed put the juyce in and let it Simper to encorporate it well with the Water and when it has done so take it off let it cool and scum it again then put it up in a Barrel or rather a close glazed Earthen Vessel to ferment and settle put then to every Gallon half a pint of Mallaga and draw it off as clear as may be bottle it up and keep it cool for use Their Virtues These Liquors are agreeably good in Fevors afflictions of the Lungs prevent the Infection of pestilential Aires get a good Appetite and much helps digestion excellent in Surfeits and cause good Blood Wine of Apples and Pears to make them AS for Apples make them first into good Cyder by beating and pressing and other orderings as I shall direct when I come to treat of those sort of Liquors after I have ended this of Wines and to good Cyder when you have procured it put the herb Scurlea the Quintisence of Wine and a little fixed Nitre and to a Barrel of this Cyder a pound of the Syrup of Honey let it work and ferment at Spurge holes in the Cask Ten days or till you find it clear and well setled then draw it off and it will not be much uncomparable to Rhenish-Wine in Clearness Colour and Tast To make Wine of Pears procure the Tartest Perry but by no means that which is Tart by Sowering or given that way but such as is naturally so put into a Barrel about 5 Ounces of the juyce of the Herb Clary and the Quintisence of Wine and to every Barrel a pound or Pint of the Syrup of Black-berries and after fermentation and refining it will be of a curious Wine-tast like Sherry and not well distinguishable but by such as have very good Pallates or whose Trade it is to deal with it Their Virtues These Wines have the nature of Cyder and Perry though in a higher degree by the addition and alteration being Cooling Restorative easing pains in the Liver or Spleen Cleansing the Bowels and creating a good Appetite Wine of Cherries to make it TAke Cherries

Fermentation and Distillation and so the Spirit will be very fragrant purely impregnated with the Virtues of the Concret and to every Pound or Pint of this Spirit add an Ounce of its Salt and two of the Oyl and so unite them together Its Virtues The Virtues of the Powers are many and rare It cleanses the Blood and expels Hydropical Humours and is good in Obstructions It takes away Putrifaction and Inflammations in any part of the Body It clears and cools the Skin The Oil of it is excellent against Scorbutick Humours as the Itch Piles Braises Strains or any Cold settling in the Joints and allays the Pains of the Gout In Convulsions Palsies Virrigoes Calentures or sudden Swoonings 't is very prevalent T will last many Years carried by Sea or Land And upon the Approach of a Proxism if you drop 20 or 30 Drops into a Glass of Water and drink it 't will wonderfully abate the Violence thereof and strengthen Nature Dip also for this the Corner of your Handkerchief in it snuff up the Scent and smeer the Temples with it For Children 9 or 10 Drops are sufficient in a Spoonful of Water sweeten'd with Sugar or the like But the Mother may take a full Dose as 20 or 30 Drops whilst the Child is sucking and then the Prevalency of it will appear It also abates the Oppression of Wind which Children are much subject to It helps Diseases in the Breast as Asthma's Dropsies Spitting of Blood Consumptions and such like It creates a good Appetite and 't is good for many other Things The Powerful United Spirit of Rosemary to make it TAke a sufficient quantity of the Flowers of Rosemary in their prime infuse them in Rectified Spirits of Wine then distil them and unite the Spirit with the proper Oil and Salt which far out-does the Hungarian Water And by these Examples you may be enabled to prepare what Powers you will from Herbs Flowers Gums c. Its Virtues This not only beautifies the Face Hands c. to admiration but also 20 or 30 Drops being taken in a Glass of Wine or any other convenient Liquor fortifies the Heart cleanses the Blood recovers the fading Spirits causes a fresh and ruddy Complexion is good against Fits and helps in any cold Disease prevents Faintings and Swoonings drives out bad Airs or Vapours contracted in Infectious Places Elixir Salutis the best Receipt TAke of Guaiacum the dried Roots of Elicampaign Carraways Coriander and Anniseeds each 2 Ounces the Leaves of Senna 4 Ounces Raisins of the Sun ston'd half a Pound Liquorice 2 Ounces infuse these in 3 Quarts of good Brandy 4 days then draw it off and infuse in it half an Ounce of good Ruburb thinly slic'd when the Ruburb is well infused put it into small Bottles and keep it well stop'd Its Virtues This Elixir so much fam'd and long kept as a Secret purifies the Blood carries away slimy Matter from the Bowels eases Pains in the Belly removes Gravel and Sand bringing it away with Ease by taking 2 or 3 Spoonfuls of it Morning and Night Elixir Proprietatis to make it TAke Aloes Myrrh and Saffron of each half an Ounce infuse them in 3 Quarts of Spirit of Wine drop in a few Drops of Spirit of Sulphur then let them digest in a Glass well stop'd 30 days at the end of that time having often shaken it you will perceive a black Tincture on the top pour that off and let it stand 24 hours then decoct it till no Foeces remains at the bottom Take a moderate Spoonful of this in a Glass of Wine in a Morning fasting Its Virtues 'T is exceeding helpful in Agues or Rhumatisms and indeed in any cold Diseases It fortifies Nature and gives a lively fresh Complexion But observe that you continue temperate in Meats and Drinks the day you take it that it may work the better up●n the Crudities and disburthen Nature of what is oppressing and most noxious to her Marigold-Flower-Water to make it TAke a quarter of a Peck of well-blown Marigold-Flowers dry them a little in ●he Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till ●hey become dry Its Virtues This is admirable for Pains and Noises in ●he Head It cures Inflammations in the Eyes and Heart-sickness The curious Cordial called Dr. Stephens's Water or The Golden Cordial how to make it the right way TAke a Gallon of Claret or brisk Canary not over-sweet of Ginger Cinnamon Grains of Paradise Nutmegs Gallingale Fennil and Coriander-seeds each 3 Drams Mint Sage Rose-Pellitory Rosemary Wild Marjorum Wild Thyme Cammomile and Lavender of each a handful beat the Spices very small cut and bruise the Herbs put them to infuse in the Wine 24 hours and distil them in an Alimbeck This is called the Golden Cordial and is a great Fortifier of the Heart and Stomach 'T is good in Pestilential Diseases and is a long Continuer of Health even to extrea● Old Age. Orange-Water to make it TO make this pare Sevill-Oranges an● put the Piels into Low-Wines or Spirits and distil them and it will produce 〈◊〉 curious Water both for Scent and Taste 'T is sometimes in Proof-Spirits done only by Infusion This with a little Saffron infused in it is an excellent Cordial to ease Pains in the Head Heart or Spleen and very much warms and enlivens the whole Body Surfeit-Water to make it TAke good Brandy as much as you think convenient steep a good quantity of Red Single-Poppy-Flowers in it the black Bottoms being taken away and when by Infusion and squeezing the Brandy is well tinctur'd with them put in fresh ones till it becomes deeper dyed then take of Ginger Cinnamon and Nutmeg 2 Drams each to a Quart of the Liquor bruise them grosly and infuse them then to every Quart add a quarter of a Pound of Loaf-Sugar let this infuse 20 days then strain off the Liquid Part and keep it for Use as an excellent Cordial in case of any Surfeit or Over-charging It eases Pains in the Head and strengthens the Heart And so from these I shall regularly pro●ed to other curious useful Things plea●●t and profitable and in all Particulars ●●ke good what I have promised with ●●ny Additions CHAP. IV. 〈◊〉 make Perfum'd Waters and such as are proper for Scenting and Beautifying Rosa Solis to make it PUT 2 Pounds of Sugar to a Quart of Water in a Copper Vessel over an Ember Fire let them seeth to the ●onsumption of a fourth part then put in 〈◊〉 spoonfuls of Orange-Flower-Water and ●row in an Egg White Shell and all well ●eaten stir it well with a Whisk in the Li●uor and when it boils take it off strain it ●ell 2 or 3 times and when it becomes ●ear pour into it a Quart or 3 Pints of right ●randy and add Essence of Hypocrass or ●mber and it will be a curious Persum'd ●olis Essence of Hypocrass to make it TAke a Glass Bottle

time yet is it about tainting and if the Weather be warm it will not keep sweet till the next day If it be greenish it is already tainted But if it look ruddy or of an Azure Colour then it has not been long killed As for the Hind-Quarter scent under the Kidney of the Loin and feel whether the Joint of the Huckle be limber or stiff and if you meet with a faint or ill Scent in one place and unless it be killed when hot a more than usual Limberness in the other decline it as not for your turn unless for present spending and your Price be accordingly Veal Good or Bad. IF the Vein in a Shoulder of Veal appear as in the former you have the same Rule to chuse or leave it The further Mark is its Clamminess and growing more than usually limber and soft or if you see any Spots of Greenness about it it is tainting or tainted and will not keep If it be brought up in wet Clothes it is apt to be musty and here your Nose must instruct you The Loin first taints under the Kidney the Neck and Breast at the upper ends first shewing a faint Yellow and then a dusky Green which is the worst Symptom of tainting The Leg is known to be good or bad by the liveliness or changing of such Veins or by small Streaks that appear in it according to the former Rules Cl●mminess c. The Flesh of a Bull-Calf is redder and more firm grained than that of a Cow-Calf the Fat more curdling c. Mutton Young or Old New or Stale IF it be young the Flesh will pinch up tender and soon fall again but if old it will wrinkle and remain If young the Fat will easily part from the Lean but if old it will stick faster being very skinny and fibrous But to try it effectually put it rough on a Plate over a Candle or a gentle Fire and if it spread and run presently it is young but if it hiss and spread slowly or little it is old or else Ram-Mutton which may otherwise be known by the closeness of the Grain and the deep redness and toughness of the Flesh as Ewe-Mutton is discover'd by being more loose and pale than that of Weathers Though indeed the several sorts of Feeding do many times alter the Flesh some small degree in Colour and Firmness viz. Up-Lands Moors Heaths or Marishes But if there be a Rot in the Case the Flesh will be palish the Fat a faint White inclining to yellow and the Meat will in a manner slip from the Bones when raw if any force be used because the Skin or Film that should take hold of the porous parts of the Bones and should unite it more firmly is it self loosen'd by the force of the Disease As for Newness or Staleness take the same Directions as in Lamb and Veal Beef its Age or Youth Newness or Staleness And to distinguish Bull Cow or Ox-Beef one from the other c. BEef for Flesh is the greatest Feeder of the Nation it being of long endurance when salted and is never out of Season as most other Meats at some time or other are Therefore though in buying it is commonly known to most yet I may happen to put something of Caution and Instruction into their Minds that they know not and which for ought I know may be greatly to their Advantage for there are vast Sums of Money laid out weekly in this Commodity all over England but more particularly in and about London and therefore according to the old Saying Seeing that which is good is best I shall endeavour to distinguish good Beef from that which is otherwise Now for chusing Pieces I shall leave that to every one's Discretion as they like though for Roasting the Sir-Loin is better than any other except the Ribs for Boiling the Flank Buttock and Achbone If it be right Ox-Beef it will have an open Grain the Fat if young of a crumbling or Oi●y Softness not tough and spungy unless it be old except the Brisket and Neck-pieces and such parts as are very fibrous The Colour of the Lean is of a pleasant Carnation-red and the Fat rather inclining to whitish than to much yellow Cow-Beef is of a closer Grain less boned and of somewhat less Colour the Fat whiter and if young tender easily indented with your Finger but will in a little time rise again Bull-Beef is of a more dusky Red closer and firmer than either Ox or Cow-Beef harder to be imprinted with your Finger and suddenly rising on a light Touch if you do it the Flesh brawny and the Fat gross and very fibrous difficult to melt and of a strong Scent And thus little or more it will be If it be the Flesh of a Beast that has not been gelded till grown up to full Bigness and if old very tough upon pinching so that your Nails will with great difficulty enter it As for Newness or Staleness this sort of Flesh has few Signs to the Eye more than the Appearance of a lively fresh Colour for the first and a darkish dull Colour for the latter but cut in pieces where the Veins can be discern'd observe as in Lamb and Veal If the Beef has been too suddenly kill'd upon over-heating in driving it will soon taint and never take Salt kindly This you may know by squeezing it in any fleshy part where there are Veins and with hard squeezing a red Juice will issue out and tincture your Fingers As for farther Confirmation if you mistrust your Sight use your Scent Bull-Beef will smell strong and Rawmish so will that which has been over-heated in driving and if it be your bad Luck unadvisedly to buy either of these to salt make a strong Brine-Pickle boil'd and well scum'd and put them into it 24 hours when cold then take it out and salt it with dry Salt and it will take much better because the Brine has first penetrated it to make way If this Meat be bruised that place will look of a dusky Colour to the rest as having settl'd Blood in it that in the killing would not evacuate with the other Blood And for the rest use your Scent where you see Cause to suspect and believe your self rather than the Butcher's Protestations or Oaths If this sort of Flesh be old several pieces will in your Hand shrink a little from the Bone but if young it will stand firm and well where it is not divided from them by cutting And these Directions together with your own Experience cannot but be profitable to you Of Pork and Brawn IF you find little Kernels in the Fat of Pork like small Peas or Hail-shot in any Number it is Measly and not wholsom for Food If in pinching the Lean it break and squeeze soft and Oily between your Fingers it is young Also if you can nip the Skin of it with your Nails that is another Token of Youngness so is it when the Fat