Selected quad for the lemma: day_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
day_n	good_a	half_a	ounce_n	5,445	5	9.7000	5	false

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

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

To keep Wine from souring BOil a gallon of Wine with some beaten Oyster-shells and Crabs-claws Calcined strain out the Liquid part and when it is cool put it into the Wine of the same sort and it will give it a pleasant lively Tast To sweeten Wine FIll it upon the Lees put a handful of the flowers of Clary and infuse in it and add a pound of Mustard-seed dry-ground which in a bag must be sunk to the bottom of the Cask Arteficial Malmsey TAke English Galingale Cloves each a Dram beat them to pouder and infuse them a day and a night in a pint of Aqua-vitae in a wooden Vessel kept close covered then put it into good Claret and it will make 12 or 14 gallons of good Malmsey in five or six days the Drugs may be hung in a bag in the Cask To make Wine settle well TAke a pint of Wheat and boil it till it burst in a quart of Water and become very soft then squeeze it through a new ●innen Cloath and put a pint of the liquid ●art into a Hogshead of unsettled White-wine and it will fine it To make Wormwood-Wine TAke a good brisk Rhenish Wine or White-wine and hang a pound of Roman-wormwood in a bag into it clean ●tripped from the grosser Stalks and well ●ryed and in 10 or 12 days Infusion it will give it a Tast and a curious Colour beyond what it had before This may be done as it ●s drawn by droping 3 or 4 drops of Chimichal Spirit or Oyl of Wormwood into a quart of Wine To make Rough Claret PUt a quart of Claret to two quarts of Slows bake them in a gentle Oven till ●hey have stewed out a great part of their ●oisture then pour off what is Liquid and ●queeze out the rest and half a pint of this will rough 10 Gallons To Recover the lost Colour of White-wine or Rhenish-wine TO do this Effectually Rack the Win● from the Lees and if the Colour o● the Wine be faint and tawney put in Con●●ack-Lees and pour the Wine upon them rowling and jumbling them together a considerable time in the Cask and in 10 o● 12 days rack off the Wine and it will b● of a proper Colour and drink brisk an● fine Wine that is lowering to prevent its decay TAke Roach-Allom poudered an Ounce draw out four gallons of the Wine and strow the pouder in it beat it well fo● the space of half an hour then fill up th● Cask and set it on broach being carefu● to let it take vent so that by this means i● three or four days you will find it a curiou● brisk Wine Of Racking Wine THis is done with such Instruments as are usefull and appropiated to the manner of doing it and cannot be so well described by words as by seeing it done● however this observe in doing it Let it b● ●en the wind sits full North and the Wea●r is Temperate and Clear that the Air ●y the better agree with the constitution 〈◊〉 the Wine and make it take more kindly ●s moreover most proper to be done in the ●crease of the Moon when she is under the ●rth and not in full height c. To make Wines scent well and give them a curious flavour TAke pouder of Sulphur two Ounces half an Ounce of Calamus incorporate ●em well together and put them into a ●nt and a half of Borrage-water let them ●eep in it a considerable time and then ●awing off the water melt the Sulphur and ●alamus in an Iron pan and dip in it as ●any Rags as will soak it up which put in●● the Cask then rack your Wine and put 〈◊〉 a pint of Rose-water and stoping the ●logshead rowl it up and down half an hour ●fter which let it continue still two days and ●y so ordering any Gascoin or red Wine ●t will have a pleasant scent and gust To mend Wines that Rope WHen you have set your Cask a-broach place a course linen Cloath before ●he Bore then put in the linen and rock it in a dry Cask add then 5 or 6 Ounces the Pouder of Allom then rowl and ju●●ble them sufficiently together and then 〈◊〉 on settling it will be fined down and pr● a very fluid pleasant wine both in Tast 〈◊〉 Scent To mend White or Rhenish Wines IF these VVines have an unpleasant T● your best way is speedily to draw eit● of them half off and to either of the hal● put two gallons of new Milk a handful● Bay Salt and as much Rice mix and b● them well together for half an hour w● a Staff or Paddeler then fill up the Ca● and when you have well rowled it turn● over in the Lees and 2 or 3 days after y● may broach it and it will drink very fine a● brisk Another way to mend the Colour of Whit● Wines c. TAke a Gallon or more of morni● Milk put it into the Cask and 〈◊〉 it well with Rowling then when you p●●ceive it is well settled put in 3 or 4. Ou●●ces of Ising-glass and about a quarter o● pound of Loaf-sugar fine scraped and th● fill up the Hogshead or other Cask a● rowl it 4 or 5 times over and this w● bring it to a colour and fineness To meliorate or better Viscious Wine Et your Wine in this case be what it will 〈◊〉 your business is to take a pint of Clari● honey a pint of Water wherein Rasins of 〈◊〉 Sun have been well steeped 3 quarters of ●int of good white Wine or Claret accord●● as the Colour of your wine is let them ●per and boil a little over a gentle fire to 〈◊〉 consumption of a third part taking off 〈◊〉 Scum as fast as it rises put it very hot ●o the viciated Wine and let it stand the ●ing-hole being open then in a linen Bag 〈◊〉 a little bruized Mace Nutmeg and ●oves and hang the Bag in the wine by ●tring for 3 or 4 days and so either new 〈◊〉 old Wine will not only be fined but ●uch bettered for by this means they ●●e restored from their foulness and decay ●●d yeild a good Scent and Tast you may 〈◊〉 perfect this work the more when you ●●e out the Spice hang in a small Bag of ●ite Mustard-seed a little bruised and the ●ork is done ●o make Ice in Summer and cooling Wine c. TO make Ice take a stone Bottle that will hold about three quarts of water ●t into it two Ounces of resined Salt-petre If an Ounce of Florence Orrise and fill with water boiling hot stop it close and immediately let it down into a Well le● 〈◊〉 remain there 3 or 4 hours and when 〈◊〉 break the bottle you will find it full of 〈◊〉 Ice or for want of this opportunity d●●solve a pound of Nitre in a bucket of water and it will cool your Bottles exceedi●●ly Some farther Considerations on these Matt●●●● in Particular and General c. TAke Salt of Tartar and pour disti●●● Vinegar thereon until

and add to it of Gum-Lac 5 Ounces shake them well and let them stand 24 hours in a moderate Heat such as the Sun may give in the Summer Season then strain it through a Canvas Bag and being well settl'd by the Fire keep it in Bottles close stop'd for Use To make the Black Ground for Japan-Work THE Ground is of the above-named Varnish mix it in a Gally-pot with some of the following Blacks covering the Work 3 or 4 times and wash it over with clear Varnish ten times let it be done in a Stove and polish it at the end of 8 days with Trippilo To make the best Black Take an Earthen Lamp and put into it a large Cotton then fill it with Linseed-Oil and receive the Smoak in a new Earthen Dish and with a Feather from time to time as it comes on brush it off and keep it for Use To make a Red Varnish MIX Vermilion with the Grounds of the Varnish with which cover the Work well 3 times then strain in Carnation-Red through a fine Linen Cloth into the clear part of the Varnish with which varnish the Vermilion till the Colour is pleasing to your Eyes then with the clear Varnish alone go over with it 10 times then let it dry 7 or 8 days and polish it with Trippilo as the other To make the Ingredients for Raising the Work mix a sixth part of Wenting and one part of Bole-Armoniack in fine Powder make them the thickness of Cream in Gum-water and lay them on To make the Gum-water is no more than to dissolve an Ounce of Gum-Arabick in a Pint of fair Water To make a Varnish for Silver TO do this take a Pint of the Spirit of Wine put to it 4 Ounces of Gum-Sandriack and one Ounce of Mastick shake them well and let them stand 24 Hours in a moderate Heat To make another China-Varnish TAke of Seed-Lac 10 Ounces Gum-Sandriack an Ounce and a half put these into a Can of Rectified Spirits of Wine shake them considerably together and let them remain 48 hours in a moderate Heat then strain it through a Canvas Bag and let it settle in a moderate Heat 4 or 5 hours then drain off what is clear and keep it apart To make White Varnish TO do this Take 3 Ounces of pick'd Sandriack and 2 Ounces of Mastick and put them to a Pint of Spirit of Wine and let them dissolve well in a moderate Heat and pour off the thinner part To make a Raw Varnish for Musical Instruments TAke 3 or 4 Ounces of the deepest colour'd Amber and put it into a well Leaded Pot and melt it on a Charcoal-fire stirring it with an Iron Spatula and when it is melted it will be of a dark Colour like Clarified Rosin then pour it on a Marble Stone To purifie the Oil Take of the best Linseed Oil so much as will suffice put it into a new well leaded Pot let it boil well and scum it often and when it is enough which you may know by putting in a Goose-Quill and it will not burn strain it and keep it for Use Then take of this Oil one Pound of Amber above-mention'd 6 Ounces beaten very small let them heat on a gentle Fire keeping them continually stirring till it be dissolv'd if it be too thick add more Oil and if too thin more Amber and when it is of a proper Thickness strain it through a Cloth and close stop it up for your Use To Black Wood. TAke a Quart of Brandy the like quantity of Spring-water and two Ounces of Nut-Galls the like of Salt M. boil them half an hour in an Earthen Pot close cover'd then take a Spunge dip it in and with this Water cover the Work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following Dye Take of strong Vinegar 2 Pounds the Filings of Iron one Pound and an half of Rusty Iron a little more than a Pound Salt of Verdigrease an Ounce and an half Nut-Galls a Pound and an half a Penyworth of Ox sublim'd a piece of the Busk of Bois-Dean and a Limon cut into 4 quarters let these steep 15 days in an Earthen or Iron Pot close stop'd and when it is dry polish it with Trippilo To Guild this TO do this the Proportions are Of Bole one Pound of Sanguis or Red Stone one Pound of Black-Lead an Ounce of Tallow an Ounce and an half steep the Bole in Water and then pound the Red Chalk and Black Lead and afterwards grind them fine with the Tallow grind the Bole by little and little then mingle them together and cover them with Water To a spoonful of this put 2 or 3 spoonfuls of Water and the quantity of a Walnot of strong Sope Leay on 7 or 8 Couches CHAP. VI. To make divers sorts of wholsom and pleasant English Liquors not yet treated of some for usual Drinks others Purging c. with the Virtues of the latter Dr. Buttler's Ale the best Receipt To truly prepare it TAke of Sarsaparilla 2 Ounces Senna and Polipody of the Oak of each 4 Ounces Anniseeds and Caraway-seeds of each half an Ounce Liquorice 2 Ounces Agrimony and Maiden-hair of each a small handful Scurvy-grass 10 handfuls Grosly beat and bruise these in a Mortar of Stone or Wood put them into a new Canvas Bag and hang them in 9 or 10 Gallons of Ale when it has well worked and is 3 days old and the 4th or 5th day it will clear up so that it may be drank with pleasure a Pint at a time Its Virtues It chiefly Purges by gentle Breathing-sweats and Urine being Excellent to Expel scorbutick Humours and Dropsy It removes Gravel smimey Matter or other Obstructions in the Writers or neck of the Bladder thins and sweetens the Blood is good against all pricking pains or Head-aches To make Hypocrass a new way TAke 5 Ounces of Aqua-vitae 2 Ounces of Pepper 2 of Ginger and 2 of Cloves Grains of Paradise 2 Ounces Ambergrease 3 Grains Musk 2 Grains let all be Infused 24 hours in a glass bottle on warm embers and when you would use it to make Hypocrass mix a Pound of fine Sugar and a Quart of Wine or Cyder and when the Sugar is well dissolved add to it 3 or 4 drops of this Liquor and your Expectation will be fully answered This is an Excellent cooling refreshing Liquor and Exceeding wholsome as well as pleasant at all Seasons To make Limonade SCrape what quantity you think fit of Limon-peel into Water and Sugar to which add some Drops of Essence of Sulphure with some slices of Limon and Sugar viz. half a pound of Sugar to every Pint of Water and let them well Infuse This is an Excellent cooling Liquor in the Summer-season admirable in Fevers and in all hot Diseases as well as pleasant on any occasion The way to make a good sort of Mum TAke a Hogshead of Water boil it to the Consumption

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

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

it be assatia●●● every time drawing off the Phlegm 〈◊〉 then distill it in a coated Retort by fir● degrees and lastly rectify the Oil thro●●● the Spirit of Vitriol and it will become cid fragrant and very pleasant and a 〈◊〉 of this put into VVine the pouder h in a fine linen Rag to the middle of 〈◊〉 Cask so greatly refreshes it that it is hel 〈…〉 Meliorate if not recover foul pricked o 〈…〉 ded VVine in a short space VVines may be wonderfully exaulted 〈◊〉 Essential Salts viz. First chimically seperate the Oil of 〈◊〉 Concreet and the remainder Calcin 〈…〉 ashes the pure Salt extract and Christa●● from thence and reunite spagerically 〈◊〉 fixed Salt and the Essential Oil and b●●●● them to Christalline Salt or with the 〈◊〉 〈◊〉 of the Concreet distill and cohobate so ●●ng till it is all brought over in a Balsam●k Spirit and this Spirit being imbodied ●y the Essential Salt plainly manifests its ●ying enriching Sulphur which will ●●ve Life and sulphurous Fatness with a ●urable lasting and substantial Virtue unto ●Vines exaulting both the Tast and the well This Salt or Essence of VVormwood will ●●ake rich VVormwood-wine and so will ●●at of Mint Balm Angelico and other fra●rant and aromatick Herbs It also gives fermentation thereunto and ●enders it excellent VVine as VVine refined ●rom its Lees and gives such Qualities as ●eserve the highest Commendation The Element of Fire a Matter so called made ●f the common yellow Sulphur if a little ●f it be put into any defective VVine pro●uces very rare Effects giving a grateful ●ast and Colour and will so comfort it ●hat it will not easily admit of change or ●erishing as otherwise is wont to happen e●pecially to common Rhenish-wine VVines are also enriched by Essential and ●ragrant Oils so made as to incorporate with water or spirits of VVine or other VVine for being dilated by a proper ferment they are easily united and so t●● body of the VVine is much enriched ther● by I might go on in this Theme to swell 〈◊〉 large Volume but having said enough fo● Practice and Experiment and there remai●●ing yet several other Subjects to handle b●●fore I can finish this work I am constrain●ed to mind my promise in giving ever● one the satisfaction of variety c. CHAP. III. Treating of the Art and Mistery of a Distiller in Drawing off Brandy Low-Wines Proof Spirits with the true way of making Ordinary and rich Cordial-waters To Distill Aqua Vitae and Low-wines c. OF late years particularly the greatest produce of Common Distillation of Spirits have been from Malt and since the War has prohibited French Brandies a Spirit very near it in Tast Colour and Strength has been Extracted from Grain with Little other help but before I come directly upon it I shall introduce it or ●sher it in with the Art of Distilling the common Spirit or vulgar Aqua-vitae Aqua-vitae the ground of so many curious Spirits and Cordial-waters is drawn off from well brewed Beer that is strongly hop●ed and well fermented but it is not requisit it should be fully rich of the Malt and ●t must be distilled as soon as it is well wrought for fear it should be flat or sower and then great part of the Spirit will evapo●ate but if it be very strong of the Malt ●nd in good tight Casks it may be kept ●our own time The way to distil it is to take a large Still with a Serpentine-worm fixed in a large Hogshead with cold water to condense the Spirit or for want of that an Alimbeck yet ●e not too hasty at first with the fire rather raise it by degrees to a general Heat till tho Spirit comes if the Still be very large the ●est approved way is to let the Spirit run ●hrough a Funnel into a Hogshead placed ●n the ground to receive it make this Di●tillation as long as any good Spirit will issue forth and when that is done you may know by the Tast for it will be like unsa●ory Water and when all the Spirit is off ●his Spirit is called Low-Wine which ●ermit to stand 6 or 7 days and then distill it a second time which Artists term a Rectification by which means it may be brought to Proof Spirits or arteficial Brandy now in this case you may know when the Spirit is of the second time in trying it by fire for if it will not burn then the Operation is at an end These Low-wines and Spirits are the principle bodies of Strong-waters that are made of them of which I shall treat in their proper place Now if you Rectefy a third time in Balneo it will take off much of the Phlegm from the Spirit and so a true Aqua-vitae will be well prepared The Dutch way of distilling Spirits c. TAke well made Malt and about 3 hours before you intend to use it grind it put about 6 Bushel into a very large Cask standing on one end with a cover to keep in the Steem and a hole in the middle to put in an Oar to row or stir it when the water is poured to it put a little cold water to moisten it first and then fill the Cask with that which is scalding hot to plump and swell the Grain and so stir it thorowly when it is near cold add half a Pound of Hops and so let it stand till it is fit for yest and then let it work 4 or 5 days and when it is in height of its fermentation put the Liquor and Malt into a Still raise the fire under it by degrees and put not the head into the worm at first for fear it should boil over and so foul it but if you perceive the Vapours kindly to ascend then put it in and Lute all fast distill and rectify as before and this is indeed a quick and profitable way of Distilling To make a sort of Brandy TAke so much Malt as you design to distill unground boil it in a Kettle or Copper with fair water till it break with exuberance or swelling then pour it out into an open Cask and being cold add fresh Dregs of strong Beer or Ale let it stand 2 or 3 days to ferment and then distill it as you did the Spirits and by adding a little Molossus it will pass among those that are not very curious for good Brandy and in this case by its protuberating the burst Corn cannot be burnt in the Still to give it an unsavory Tast and Smell and by the Decoction or Boiling the ill Tast is taken from the Corn which would otherways tang the Spirit or Brandy and being thus boiled and broken it produceth more Spirit and stronger spending all its power and strength upon it Brandy little inferiour to French Brandy and exceeding some sorts of it to make c. THough we cannot afford to make any quantity of Brandy of foul Wines or Lees of Wine as in France unless at an extraordinary rate they being refined

him how to prepare the ordinary Strong-water Rich Cordials and waters for other uses as beautifying c. Anniseed-water to make it c. Take a Pound of good Anniseeds steep them by Infusion in 3 Gallons of Spi●its of Low-Wines or Proof-Spirits but ●f your Spirits are high Proof you may ●dd a little Water in the Distillation and then draw off the quantity the Spirits wer● And this Rule may properly be used f●● distilling all common Waters with Seed were it not that the quantity is diversifie● according as they are in Strength for 〈◊〉 Cardamums you must put two Pounds 〈◊〉 the like quantity of Spirits And as to th● Herbs Angelica Mint Wormwood an● Balm they are properly to be gather'd i● their Prime and dried in the Shade tha● the Sun with their Moisture draw not o● their Virtue too powerfully and the proportion is varied according as you woul● have the Water more or less in strengt● of the Herb and in this Case you mu●● consider the strength of each Herb an● accordingly proportion them for 〈◊〉 handful of Wormwood or Cardus wi●● go farther than three or four of Bal● Mint c. Hearts-Ease c. to make and order c. TAke what quantity you please of Aqu●● Vitae or Artificial Brandy and to every Gallon put a Pound of Seeds of Heart's Ease and the like quantity of the Blossom● well dried in the Sun tye them up in 〈◊〉 Bag put them into the Still and draw 〈◊〉 long as you find any pleasant Taste in th● Spirit then sweeten it with the Syrup mad● 〈◊〉 Heart's-Ease and White Sugar put it 〈◊〉 in a Cask adding to it 2 or 3 spoonfulls ●f new Yest and the White of an Egg or ●wo beaten up with Flower whereby it ●ill have its Fermentation and be refined fit ●●r Sale being a very pleasant Water Now observe In the Distillation of this ●●ere will be apt to come over it an Oil or ●hite thick Spirit thus to be fined As it ●omes take a fine Holland Cloth and rub 〈◊〉 very well on one side with Black Lead ●nd bind the side so rub'd inward towards ●●e End of the Worm and so the Thickness ●ill be kept back And thus other Waters ●f the like nature may be ordered and pre●ared for Sale or private Use c. A rich Cinnamon-Water to make it THE Brandy-Spirit is always preferable if you are to make any Rich and Cor●ial Waters especially that made of Malt ●r any Brewers Materials impregnated with ●n Azure Salt of a Vinous Nature and ●●en the Spirit will give a Fragrancy in its ●aste For instance Take of unwasted Cinna●on 5 Pounds Brandy-Spirit 5 Gallons Su●ar or Honey a Pound and an half let them ●●fuse 20 days and then distil off the Spirit ●hich dulcifie or sweeten with its own Syrup and so it proves the best and truest Spirit of Cinnamon that can be made and proper for Physical Use The best and proper Way for Colouring Sweetning and Perfuming ordinary Waters usuall● exposed to Sale in Distillers Shops c. TO do this properly take two Quart of the cold distill'd Water of the Herb and of the dried Herb two Pounds Brazi● half a Pound more or less as the quantity to be colour'd requires to which add o● Sugar 6 Pounds stir them very well tha● they may be well mix'd then gently decoc● them in an Earthen Pot with a close Cove● 2 or 3 hours sometimes stirring them and immediately shut the Cover and when they are thus prepared clarifie them with White of Eggs well beaten and when it is sufficiently cool'd strain it through a Fustian Bag called a Canopy and to every Barre● of Water add 5 or 6 parts of this Syrup with a Spoonful of Yest to make it work and clear it self and in about 20 days i● may be well expos'd to Sale in good Condition and Order A Syrup to make a Red Water excelling that of London TAke of the best Rose-Water 3 Quarts Red Saunders well pounded a Pound Rose-Leaves Treacle Honey or rather Sugar 10 Pounds decoct these as before di●ected then being cool clarifie them with ●he Whites of Eggs and add the whole quantity to a Barrel of Aqua-vitae so in a small Bag put the Whites of 3 Eggs and a pretty good Spoonful of Barm beat them well together and infuse of Musk a Scruple Amber-grease 10 Grains and suffer the Bag with these Ingredients in it to hang in the Liquor fasten'd to the Bung with a String 14 days and then draw it off for Sale and it will prove an excellent Water Simples proper for Colouring Waters THE Use of these are not barely to colour it but to add to the Virtue of ●he Water viz. Cochineel Poppy-Leaves Turnsole the Roots of Alkanet Rose-Leaves Saunders Brasil Logwood Mulberries Rasberries Blackberries the Juice of Sloes when they are baked the Juice of Black-Cherries Dew-berries and Saffron being most of them very wholsom and cordial So that they being in their proper Seasons to be ●ad at easie Rates you must take the Advantage of making the Waters at the Times proper unless you husband them so as to keep ●he Juice and Syrup of the Fruits to serve on ●ll Occasions To make Right Usquebaugh according to th● Receipt of that which was made for th● King's Use when he was in Ireland TAke 10 Gallons of a good Brandy-Spirit made from Strong Beer and som● new Malt Anniseeds one Pound Cloves 〈◊〉 Ounces Nutmegs Ginger and Carraway● seeds each 4 Ounces distil them into Proof-Spirit according to Art as already directe● for Proof-Spirits This done add to the liquid part Spanish Liquorish Raisins of th● Sun stoned of each 2 Pounds well bruised Dates stoned and the white Skin taken off 4 Ounces Cinnamon the like quantity keep them 4 days in a close Vessel we● stop'd and at the end of 3 days add 〈◊〉 Grains of Musk and Amber-grease dissolv'd and dulcified with 5 Pounds of Nevis-Sugar stir them well at times ten days an● strain the liquid part through a Flannel fixe● on a Sieve or any other convenient place fine it down with Whites of Eggs an● Flower Some there are that only draw 〈◊〉 off the Lees into other Casks that keep 〈◊〉 when fine And thus as you would have 〈◊〉 richer or weaker you may take better o● worse Spirits or more or less of the Ingredients though the way of making and ordering is the same Aqua Corroborans or the Heart-strengthening Cordial-Water to make it TAke Betony Bugloss Cowslips Balm Sage in the prime of their Sap of ●ach 〈◊〉 handful Low Wines two Gallons ●istil it into Proof-Spirits and then put to 〈◊〉 Nutmegs Gallenga Cubebs Cloves Mace Cardamums and Flowers of Melilot of each 〈◊〉 Ounces the Juice of Celendine 3 Pints ●nd the weight of all these in Proof-Spirits Currant-Wine a Gallon or for want of it White-wine let them ferment and digest ●4 hours with moderate stirring then distil ●hem in Balneo till the Herbs grow dry

Its Virtues This approved Cordial fortifies the Heart ●gainst Infections strengthens the Stomach ●nd creates a good Digestion as also the ●rincipal Faculties being good in all cold Diseases Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Gal●on Gallinga Nutmegs Ginger Cloves ●panish Grains Anniseeds Carraway and ●ennel-Seeds each an Ounce Red-Rose-●eaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a hand●ull bruise the Spices in a Mortar separate and grosly shred the Herbs put them well mixed into Spirit of Wine and let them stand 3 days in the Cold keeping the Vessel close stop'd or cover'd then distil dulcifie and colour it with Syrup of ●●●berries or for want of it that of Mulberries and it will prove a Sovereign Pectoral Cordial Plague-Water to make it TAke the Roots of Rue and Sage the Leaves of Angelica of each 3 handfuls White Ginger Long Pepper and Nutmeg each an Ounce and a half Spirit of Elder a Gallon the Husks of green Walnuts or Walnut-Leaves 2 Pounds Malaga-Wine 2 Quarts Venice-Treacle and Mithridate each 4 Ounces digest them grosly bruised 10 days and then distil them so long as any pleasant Water will come and to that which comes over add a Pint of Hungarian Water and as much Syrup of Vinegar with about 4 Ounces of Loaf-Sugar and let it ferment with the help of the White of an Egg and a little Flower tied up in a Bag 5 or 6 days and so it will grow clear and fit for Use Its Virtues It preserves against Infections and Pestilential Airs Measles Small-Pox and all Pestiferous or Contagious Diseases About an Ounce at a time is a sufficient Dose to take Morning Noon and Night It helps Digestion and wonderfully fortifies a cold Stomach Aqua Multifaria to make it THis is a Water stiled to be of many Virtues To make it Take Bettony Balm Sage Bugloss Cowslips gather'd in their prime of each a handful Bay-Leaves and Motherwort of each a handful and a half Flowers of Lavender Rosemary Lilies of the Valley and Rosa solis each a handful Saffron two Ounces the Juice of Celendine two Pounds Wood of Alloes an Ounce and a half Turmerick 4 Ounces Spirit of Wine 6 Quarts Let these digest well 6 days and distil them in Balneo Sal artificially Its Virtues It is an Excellent Water for the Head in all the Pains and Afflictions incident to it It eases the Pains in the Breast Heart Liver and other Vital Parts strengthning Nature and fortifying the Faculties and contributes greatly to Health and Long Life But you must take it moderately in small Doses as an Ounce at a time And if any of these Cordials prove too hot for your Palate or Constitution you may allay them with cooling Simple Waters as Balm Bugloss Sabeons Comfrey and the like Aqua Triplex or a Threefold Water to make it TO make this take four Pounds of Venice Turpentine Mastick and Frankinsense of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony and Elicampaign or each two Ounces Cloves Cardamums Ginger Nutmegs Gallingale Zedoare Pepper Laurel-berries Spicknard Smallage-seeds Mugwort-seeds Anniseeds flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus-Aromaticus Jumper-berries Germander Mace Formentil Agrimoney Fumitorie Centaury Pimpernel Dent de Leon Eudine-seeds Sorrel yellow Saunders Fetherfew Aloes Kepatick of each two Ounces Rubarb 3 Ounces Raisins Dried Figgs Dates Stoned and sweet Almonds of each 4 Ounces Honey 6 Pound Sugar 10 Pound Spirit of Elder well rectified as much as is sufficient to cover all these ingredients about 4 Fingers then add Musk and Ambergrease of each two Drams Saffron two Ounces and a half put all these into a Retort cover the mouth with a Cork very sure and then Lute it over after that tye it fast with a bladder and let them Macerate 40 days in Horse dung then remove it and distil it in a strong Balneo and at the first will come a white Spirit then a saffron coloured and the last will be red with some Oil floating on it Let each be received a-part And when this Operation is over in Balneo you may distil it on a violent fire in Sand to see what more may be gotten for it is so precious that none of it ought to be lost Its Virtues The first Drawing off is admirable to bathe Pains Aches or Numbed Joynts proper for new Wounds sore weak Eys Plague Sores for the Pearl and Web in the Eye the Stone and Strangury The second Drawing or Water is a Remedy for the Corruption of the Blood Leprosie for the Weakness of Members for the Ague The third Water Strengthens the Brain and takes away cold Diseases that afflict it as Rheums Cattarrs and Expells offensive Vapours and is proper for the Palsie and Gout with other Consonant Diseases The powerful United Spirit of Scurvy-grass to make it DIstil from what quantity you please of Scurvy-grass-Wine a high Spirit which pour on fresh Scurvy-grass and distil it again repeating the Operation till it becomes very strong of a Grass Green and a fragrant scent so that when it is fired it will burn clean away without leaving any moisture behind it then by distillation make the Oyl of Scurvy-grass and by Calcination its fixed Salt and so according to the Sagirical Art reunite these and then you have the powers and whole Virtue of the Herb looking of a curious green Its Virtues This is an excellent Remedy for the Scurvy it gives Circulation to the Blood by disolving and dissipating congealed Humours it destroys not only the Salin but also the Acid and Crude Humours from whence the Scurvy hath its Original whether contracted by eating gross raw or crude Fruit raw Herbs salt Fish or Flesh For the Scurvy Jaundis Ptisick or shortness of Breath these powers may be used at any time the oftner the better the Dose is from 10 to 30 in a Glass of Beer or any other convenient Liquor and after the spending 3 or 4 Bottles you may take the golden Spirit usually Sold about half a Bottle of it once a week keeping your self warm and taking comfortable Diet after it and so the relicks of the Disease will be carried off the Blood purified and such Crudities as bred Worms destroyed The powerful United Spirit of Elder to make it TAke Elder-Wine made as I have directed in the 3d Chapter as much as you think convenient adding thereto Elder-flowers let them ferment in it and take it at the height of Fermentation when it has the greatest Fragrancy lest it lose much of its Vivor Strength and Spirit put it into a Still and distil it as long as any goodness will come but observe those Wines made for distillation ought to be that of the Juyce pressed out only and no Water added adding its proper ferment and some Sugar and Honey to help it on add fresh Flowers in their prime and reiterate the

Mass becomes like Dough then add the Nutmeg Cinnamon and Bonile and the longer you work it the finer it will be Observe carefully its Oiliness and be heedful that it burn not therefore observe never to suffer the Plate to be too hot moving the Mass from the Iron Plate often with a thin Iron Slice and last of all put in your Musk and Amber-grease and when it is well wrought make it up into Cakes or Rolls and keep it in dry places for Use A curious Drink made of Services TAke Services when they turn brown but before they grow soft lay them in Bunches on new Hay 3 or 4 days to sweat and mellow then take them from the Stalks after that let them lie 24 hours in fair Water then take them out and bruise them with your hands put them then into Small Beer 2 Quarts of them to a Gallon and let them infuse there 24 hours add a Pint of Sherry to each Gallon and give them a gentle Breathing over a moderate Fire then pout out and press forth the Liquor let it work and purge as Cyder and in all other things use it in the same manner Cock-Ale to make it the best way TAke a Cock of half a Year old kill him and truss him well and put into a Cask about 12 Gallons of Ale add 4 Pounds of Raisins of the Sun well pick'd ston'd washed and dried Dates sliced half a Pound Nutmegs and Mace 2 Ounces infuse the Dates and Spices in a Quart of Canary 24 hours then boil the Cock in a manner to a Jelly till a Gallon of Water is reduced to 2 Quarts then press the Body of him extreamly well and put the Liquor into the Cask where the Ale is with the Spices and Fruit adding a few Blades of Mace then put to it half a Pint of new Ale-yest and let it worl● well for a day and in 2 days you may broach it for Use or in hot Weather the second day And if it prove too strong you may add more plain Ale to palliate it This is excellent for Consumptive Persons who are wasting in any part of the Body and contributes much to the invigorating of Nature Covent-Garden-Purl or Purl Purging TAke of slic'd Beet-root an Ounce Coriander-seeds and Sena each 2 Ounces Horse-Raddish 2 or 3 little Slices the Flowers of Rosemary and Sage each an handful Roman-Wormwood a Pound and an half bruise these grosly together and put then into a Canvas Bag which put to a Kilder kin of Ale hanging it almost to the bottom and in 2 or 3 days it will be fit to drink This moderately purges by a gentle breathing Sweat and Urine and is very cleansing for the Body carrying off gross Humours It was first made as we hear of in Covent-Garden from wence it took its Name East-India Rack as it is made here TAke a Gallon of Brandy a Quart of tart Cyder not sowr Lime-Juice half a Pint a Quart of Water Beaten Cinnamon Nutmeg and Ginger of each a quarter of an Ounce White Sugar-Candy finely beaten 2 Pounds mix these well together and put a Toast dip'd in Honey into it Rum to make it THis is made in the Sugar-Islands c. in this manner They steep the Grindings and Refuse of the Sugar-Canes in fair Water 2 or 3 days then drawing off the Water they boil it and keep scuming of it till no more will arise then they put it up in a Cask to ferment and work 9 or 10 days in which time it gains a strong Body then they draw it off from the Settlings into other Casks and put to it Jamaica-Pepper and a few Sweet Herbs hung in a Bag in the Cask which gives it a curious Flavour In England it may be made after the same manner with the Washings of Sugar-Hogsheads or Chests and Sugar-Bakers or Sugar-Refiners Refuse or such Foot or Dross-Sugar as is fit for no other Use but that and Distilling adding Sweet Herbs and Spices as Ginger Cloves Cinnamon Mace and Nutmegs and you may have a pleasant Liquor at a cheap rate You may put into it Balm Mint and Hysop according to the quantity you make and being bottl'd it will prove a curious refreshing Drink both in Summer and Winter You may add a little Molassus to make it a stronger Body To make Variety of d●fferent Ales and other Liquors IF you are desirous to have Variety of different Ales c. on a sudden it may be easily done in the following manner Make a Syrup of the Root Spice or Herb you intend or of many to keep by you on Occasion and having a good clear strong body'd Ale bottle it up within 3 Inches of the Cork put in 2 spoonfuls of the Syrup and 2 or 3 Drops of the Essence or Chymical Spirit of the Herb Root Flower Spice c. either Scurvy-grass Mint Balm Cyprus Nutmeg Cinnamon Orange Limon Citron Clove or the like shake it a little and let them incorporate and when you pour it out the Ale will have the true Relish and Scent of what you put in whether of what I have named or of Goosberries Rasberries Currants Cherries Strawberries Mulberries or the like though with some Variation of its proper natural Colour And so at all Times with one good Tub of Ale in your House and the other Materials you may make 40 several Changes to pleasure your self and make your Friends wonder how you came by such Variety of Liquors A curious moderate Purging Ale to make it TO make this so much esteem'd Ale of new Invention Take a Peck of the Leaves and Flowers of Scurvy-grass Water-Cresses half a Peck Brook-Lime a quarter of a Peck English Rubarb 6 Ounces Horse-Raddish 4 Ounces Carraway and Anniseeds of each an Ounce Sena and Fennel each an Ounce Polipody of the Oak 4 Ounces Figs and Raisins stoned of each 8 Ounces put these into 12 Gallons of new Ale having first grosly bruised them and put them into a fine Canvas Bag let them stand 3 days then draw it off and bottle it up for Use or keep it in an Earthen Stean or Jar close cover'd It Virtues This wonderfully helps in the Scurvy restores a lost Appetite provokes Urine carries away the slimy Matter out of the Bowels purifies the Blood cleanses the Reins of Gravel and Sand and is good in Fits of the Stone A Pint-Glass is a sufficient Dose to be drunk fasting For note if you make these Physical Ales or Wines your common Drink they will do you by far more prejudice than good but if taken in due proportion in sutable Seasons they will be a far better Friend to you than the Doctors with all their Pills Bolasses Powders and other Potions and not put you to the 20th part of the Charge and they may serve to quench Thirst and administer cool Moisture to the Body as well as any formal Morning's Draught which Custom has made necessary to most Men so that there again the Expence will

a moderate Fire under them if possible of Juniper-wood but so that it may last long and let them hang to sweat and dry well then hang them up in a dry airy place to the Wind 3 or 4 days which will purge them of the ill Scent the Smoak has put into them and then hang them up in any dry place against you have Occasion to use them which when you do wrap them up in sweet Hay and put them into a Kettle of Water when it begins to boill and keep them well cover'd till they are boil'd and they will cut of a curious Red Colour and eat short and savoury so that few can distinguish them from the Right Westphalia Hams To make Sausages equal to those brought from Bolonia TAke the Fillets of young tender Porkers 3 parts Lean and one Fat to the weight of 25 Pounds season it well in the small shreading and beat it in a Mortar with Pepper and Salt a little grated Nutmeg and a Pint of White-wine mix'd with a Pint of Hog's Blood then stir and beat it all together till it is very small add a few sweet Herbs small chop'd and bruis'd as Penyroyal Sweet-Marjoram and Winter-Savoury then with a Whale-bone Bow open the Mouths of the Guts you are to fill with this Meat and thrust it leisurely down with a clean Napkin lest forcing it with your hands you break the Gut make Divisions of what length you think convenient tying them with fine Thread dry them in the Air 2 or 3 days if it be clear and the Wind brisk then hang them in Rows at a little distance one from the other in your Smoak-Loft and when they are well dried rub off the Dust they have contracted with a clean 〈…〉 them over with sweet ●il-Olive and cover them with a dry Larthen Vessel and either roasted or boil'd they will equal those so much boasted of from Italy To recover the Flavour of Oil when by Acc●dent it is lost BUrn Roach-Allom and beat it into fin● Powder which put into boiling Water and when it is well dissolv'd take th● Water off and pour the Oil into it and work it well with it then let it stand and settle 44 hours when the Oil being again imbodied which scum'd off from the Surface of the Water beneath it will leave its bad Taste or Scent in the Water and recover in a great degree its first Flavour To recover Anchovies that have by the Loss of their Pickle become Rusty or decay'd TO a Gallon of fair Water put 2 Pounds of Petre-Salt boil it till a fourth part is consum'd scuming it continually as the Scum rises then put to it a quarter of an Ounce of Crystal of Tartar mix these well stirring them then unpack the damag'd Fish and re-packing them lightly pour in the new Pickle mix'd with a Pint of good old Pickle and stop them up close 24 days and when you open them again cover them with sine beaten Bay-Salt and let them stand three or four days then as you take them out for Use be careful to cover them down with a Slate and they will ●rove well To recover Sturgeon or Salmon that is decayed TAke a Gallon of White-wine-Vinegar boil it by it self with 3 or 4 Slices of Ginger in it boil separately 2 Quarts of Water and a Pint of White-wine with an ●andful of Salt mix these together then ●●eep the Fish 4 or 5 hours in warm Water ●ake it out and dry it mix the Pickles together and put them to it luke-warm co●er or head up close the Vessel or Cask you ●ut them in and let them stand 10 or 12 ●ays before you open them To make good Vinegar for Pickling c. TAke the Middling Sort of Beer indifferently well Hopp'd let it work as long ●s possible then fine it down with Izonglass ●o draw it off from the Settlings and to ●very 10 Gallons put 10 Pounds weight of ●he Pressings or Husks of Grapes mash ●hem together and let them stand in the ●un if in a hot Season otherwise in a close ●oom heated by Fire and in thirty or ●orty days it will prove being drawn off by Inclination an excellent Vinegar For want of Grape-Husks you may use the ●ressings of Crabs or sowr Apples but they will not bring it to so good a Bod● or Taste Foul White or Rhenish-Wines set in 〈◊〉 warm place will grow tart and fine the●selves to a very good Vinegar Clarets 〈◊〉 Red Port will do the same but not alt●● their Colour Cyder will make a tolerab●● good Vinegar and so will unripe Grape● or Plumbs c. To make Elder-Vinegar TAke White-wine or good Rape-Vinega● and fill a Cask 3 quarters full with i● then gather Elder-flowers moderately blow● in a dry day pick off the little Sprigs an● Flowers from the greater Stalks air the●● well in the Sun that they may grow dr●● but not so as to crumble then put a Poun● of them to every 4. Gallons of Vinegar so●ing them up in a fine Rag and stopping th● Cask close let it stand in a warm place 4 〈◊〉 5 days and at 10 or 12 days end the Vin●gar will have the perfect Taste of the Elde●-flowers and prove not only grateful in Tast● but very wholsom To make Rose-Vinegar and that of other Flowers TO do this well take Roses half blown i● a dry day viz. the Red or Damask one● pluck the Leaves and cut away the Whit● ●he bottom with a pair of Cyzers air them ●ittle by spreading them on a Carpet in 〈◊〉 Shade for if you suffer the Sun to come 〈◊〉 them it will dry away much of their ●●ent then put them into a well-glazed ●●rthen Vessel and to every Pound of Roses ●●t a Gallon of the best White-wine-Vine●●r cover them close and suffer them to in●●e 8 or 9 days then take out the Roses ●●d press or wring them hard into the Vine●●r and so strain it and put it up for Use ●●d it will have the perfect Scent of the Ro●●● And as you would have it stronger or ●●eaker scented so you must order it accor●●ngly in putting in more or less Roses or ●●hen the first that are put in are well infus'd ●●ke them out and put in fresh ones In this manner you may make Vinegar of ●●owslips Clove-Gilliflowers Violets Prim●●ses Peach-Blossoms or the Blossoms of any ●●grant and wholsom Flowers And even 〈◊〉 Herbs as Mint Balm Sweet-Marjorum ●●d the like All which are very wholsom ●uch contributing to Health And thus having given you the best Di●●ctions in these Matters I proceed to others weighty and necessary to be known for ●●e Reader 's great Advantage taken from ●●e most exact Experiments CHAP. IX The Curious Art and Mystery of Confectioner● in ordering Sugars making Sweet-Meat● Preserving Conserving Candying makin● Syrups c. Of Sugar IN this Undertaking Sugar is the general Thin● you must work withall Consider it then in i●● Goodness and whether you have it ready

her beat Cinnamon Nutmeg Pepper and Ginger put to them boil'd Prunes and a little White-wine boil them and strain out the liquid part and serve it up in Sawcers Or Take Currants and Muskified Bisket-bread beaten to Powder boil them with Sugar and Cloves in Water to the thickness of a Gruel For Hens or Pullets roasted Take the Eggs you find in them if any if not the Yolks of six Eggs boil'd hard and smally minced put them in White-wine or Wine-Vinegar with beaten Butter and the Gravy add the Juice of an Orange Garnish with Slices of Limon Greens or Flowers For any Land-Fowl Strain a little of the Pulp of boil'd Prunes into the Blood of the Fowl put to it a little Cinnamon and Ginger finely beaten boil it with the Gravy and a little Sugar to an indifferent thickness and serve it up with the Fowl For a Pag Take the Sage that has been roasted in his Belly with the Crust or Manchet b●at or shred them small together boil them in Water with Currans and a little beaten Cinnamon then a●d to a Quart of it a Jill of Sack A proper Sawce for a Loin of Veal which may indifferently serve for any other part Take Thyme Peny-royal Mint Sage and Marjoram boil them and shread them with the Yolks of two hard Eggs a little Salt some grated Nutmeg and the Juice of two Oranges boil them with a little Spice and some Currans then dish it up Garnish with Slices of Orange● or Capers Samphire Cucumbers c. For Mutton roasted Slice Onions and boil them in Claret with grated Nutmeg and the Gravy For Red-Deer Boil sweet Herbs well minc'd with the Gravy White-bread and Juice of Oranges and Limons beat these up with curious sweet Butter For Stubble-Geese Take Pippins or other hard Apples boil them to Pulp strain it and put Sugar a little beaten Cinnamon and a little Sack to it For Pork roasted Boil Sage and mince it small mix it well with fine Pepper Mustard and Sugar made thin with some Vinegar Garnish with Slices of Oranges Limons Greens and Flowers To make Cray-fish Red. TO do this rub them with Aqua-vitae and the Business will be done to Admiration To preserve Fowl a long time from Tainting TAke a large Cask that has very lately had Wine in it knock out a Board or two at the Head and in the others drive Hooks to hang your Fowls on so as they may not touch each other and cover the open places with the Boards leaving only the Bung-hole for an Air-vent set them in a dry cool place and they will keep as long again as in any other place And thus you may keep Flesh or Fish To preserve fresh Lard MElt it putting to it a little good Verjuice and boil it up till the Verjuice disappears then put it into Bladders or what Vessels you will and it will keep curious white and free from Must or Taint To fatten any sort of Fowl in fifteen Days TAke Nettle-leaves and Seeds gather'd and dried in in their proper Season beat them into Powder and make it into Paste with Wheat Bran or Flower adding a little very sweet Olive-Oil make this up into little Crams coop them up and duly feed them with it giving them Water wherein Barley has been boiled and they will be fat at or before the Time proposed To raise a Sallet in a few Hours TO do this from the Seeds in any Season take Ashes of the Moss of Trees and rotten Dung mix them well together and sprinkle them with the Moisture that comes from the Dung-hill do this several times and dry it as often in the Sun till it becomes as it were a fatt cloggy Earth keep it in a glazed Earthen Pot to use either Summer or Winter If in Winter spread this Earth in a Dripping-pan or Iron Vessel sprinkle it with the Moisture of wet Dung in which you have steep'd your Seeds of Lettice or Purslain a night give it a moderate Heat with Fire under it sow your Seeds and sprinkle them with warm Rain-water and if the Heat be the same as in July they will instantly sprout and if sowed at 9 in the morning they will produce Leaves at any Season sufficient for a Sallet by Dinner-time To make abundance of Cream TAke a Scuming-dish full of the top of the Milk add to it 4 spoonfuls of scraped Sugar and a drop of good Rennet then stir them together that they may thicken a little then set it in a warm place and a great deal of Cream will arise in an hours time To make an excellent Syllabub MIlk the Milk of a young Cow into your Vessel to 2 Quarts of it put a Pint of White-wine 2 or 3 spoonfuls of Verjuice or the Juice of green Grapes and a spoonful of the Juice of Balm or Mint scrape into it some Loaf-Sugar and add a little grated Nutmeg you may also scent it with a little Rose or Orange-water To make Cream of sundry kinds of Fruits TO do this take either Currans Mulberries Rasberries or Strawberries sprinkle them with a little Rose-water press out the Juice and d●aw the Milk hard out of the Cow's Udder into it sweeten it with a little Sugar and beat it well with Birchen Twigs till it froth up then strew over it a little fine beaten Cinnamon and it will be a curious Mess You may do this with the Juice of Plumbs Gooseberries Apricots Figs or any juicy Fruit. To make a Cream-Pudding TAke Flower and mix it with a like quantity of grated Bread some Dates minc'd Cinnamon and Nutmeg finely beaten Beef-Suet Sugar Eggs and warm Milk then take half the Pudding for one side and half for the other make it up round and put some Butter and Cream into the middle of it and close it up put it into the Pot in a Cloth when the Liquor boils and when boil'd serve it up in 2 halves with Butter Rose-water Sugar and Verjuice beaten well together and warm To keep all sorts of Flowers fresh out of their proper Seasons FIll an Earthen Vessel with half Water and half Verjuice put to it as much Salt as will make the Liquor taste well of it gather the Flowers in their prime before they are too much blown and put them in the Liquor pressing or rumpling them as little as may be cover the Vessel close and set it in a warm place when you have Occasion for them take them out by the Stalk and hold it to the warmth of the Fire and it will recover much of its Colour spread in its proper Form and want nothing of the perfect Flower but the true Scent And thus may they be kept all Winter To make an excellent White-Pot BLanch half a Pound of Sweet-Almonds make them into a Paste well beaten put to it 2 Quarts of Milk and boil them together then add a spoonful and an half of Rice-flower and when these are boil'd well strain out the liquid part into 2