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england_n	abate_v	end_n	great_a	14	3	2.4428	3	false

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

as in many places of Asia and Africa Of Birtch-Wine may we extract the Blood of Trees themselves and make them drinkable The delicacy of our Liquors made of Fruits and Grains very much abates the eager prosecution of such designes yet the pleasantness and salubrity of the Blood of several Trees have given encouragement to some Virtuosi to bestow their labour and skill on them and not in vain The Sycomore and Wallnut-Trees are said to yield excelle at Juice but we in England have not had so great experience in any as in that of the Birch-tree Which may be extracted in very great quantities where those Trees are plenty many Gallons in a day may be gathered from the Boughs of the Tree by cutting them of leaving their ends fit to go into the mouths of the Bottles and so by hanging many Bottles on several Boughs the Liquor will distil into them very plentifully The season for this work is from the end of February to the end of March whilst the Sap rises and before the Leaves shoot out from the Tree for when the Spring is forward and the Leaves begin to appear the Juice by a long digestion in the Branch grows thick and coloured which before was thin and limpid The Sap also distils not in cold weather whilst the North and East-winds blow nor in the night time but very well and freely when the South or West-winds blow or the Sun shine warm That Liquor is best that proceeds from the Branches having had a longer time in the Tree and thereby better digested and acquiring more of its flavour than if it had been extracted from the Trunk Thus may many Hogsheads soon be obtain'd Poor people will where Trees are plenty draw it for two pence or three pence the Gallon To every Gallon whereof adde a pound of refined Sugar and boyl it about a quarter or half an hour then set it to cool and adde a very little Yest to it and it will ferment and thereby purge it self from that little dross the Liquor and Sugar can yield then put it in a Barrel and adde thereto a small proportion of Cinamon and Mace bruised about half an ounce of both to ten Gallons then stop it very close and about a month after bottle it and in a few days you will have a most delicate brisk Wine of a Flavour like unto Rhenish Its Spirits are so volatile that they are apt to break the Bottles unless placed in a Refrigeratory and give it a white head in the Glass This Liquor is not of long duration unless preserved very cool Instead of every pound of Sugar if you adde a quart of Honey and boyl it as before and adding Spice and fermenting it as you should do Metheglin it makes an admired Drink both pleasant and medicinable Ale brewed of this Juice or Sap is esteem'd very wholesome I cannot pass by naming this famous Liquor Chocolate Chocolate that was in a manner Meat and Drink to a great part of America and is very much used in most parts of it The principal Ingredient is the Kernel of the Cacao-nut a Fruit growing in those parts very plentifully yet in so great esteem amongst them that it was amongst the Natives as their Coin To this Fruit they adde Achiote which is made of the red Kernels of another Fruit there growing by decocting them to a Pap whereof they make Cakes Also they adde Maiz a Grain growing in that Country and Macaxochite a kinde of Pepper which tempers the cooling property of the other Ingredients They mix therewith the Flowers of the Tree Xochinacatlis and Tlilxochitle and a Gum that drops from a Tree they call Holquahuitle which have excellent vertues with them of all which the Americans compose a pleasant Drink by decocting the same in Wine or Milk or other Liquidities And without question Kernels Grains and Flowers may here be found that may make a counterfeit of it in taste and equal to it in vertue Quaere whether the Kernel of the Wallnut may not supply the defect of the Cacao if well ground In China plentifully grows a Plant they Tea call Thea on a Shrub much like unto our Mirtle-tree which bears a Leaf that the Chineses gather in the Spring one by one and immediately put them to warm in an Iron Kettle over the fire then laying them on a fine light Mat roll them together with their hands The Leaves thus roll'd are again hang'd over the fire and then roll'd closer together till they are dry then put up carefully in Tin Vessels to preserve them from moisture Thus they prepare and preserve their best Leaves that yield the greatest rates but the ordinary they onely dry in the Sun but in the shade is doubtless much better the Sun having a great power to attract the vertue out of any Vegetable after its separation from its Nourisher Boyl a quart of clean water and then adde to it a few of these dry Leaves which you may take up at once between the tops of your fingers and let them thus stand in a covered Pot two or three minutes in which time the Leaves will be spread to their former breadth and shape and yield their bitter yet pleasant taste This Liquor you may if you please edulcorate with a little Sugar and make it an acceptable Drink It 's probable some English Plants may yield a Leaf that may thus ordered make a pleasant and wholesome Drink Several do use the Herb Betony Sage and other Herbs after the same manner CHAP. VI. Of the profits that may arise from propagating and preparing the said Trees and Liquors with the uses and vertues of them SECT I. Of the profits arising thereby WE all very well know that Advantage is the great Mark aim'd at by most and the Haven to which the greater part of mankinde steer their Course It is that which makes the toil and labour of so many ingenious and industrious men become easie and pleasant to them and makes the Husbandman wait with so much patience for his long expected Crop so that it is the profit and advantage that is to be expected from these Plantations that must encourage our Country-men to undergo the pains and expence that these will necessarily require part of which advantages are before already in general toucht at but the more particular those which are most to be respected I am unwilling to trouble you with so exact an account as may be taken how many greater and lesser Trees should be planted on an hundred or one thousand Acres of Land at so many foot and inches distance like what of late hath been published to the world by an account to an Acorn how many of them will plant one thousand Acres of Land at a foot distance c. having more of nicety than discretion in it onely you may conclude that one hundred Apple-trees may be planted in an Acre of ground at about twenty foot distance which is

excellent Fruit and by many much set by because it leaves the Stone Besides all which there are the Green the little Green the Cluster the Yellow the White the Paper-white the Painted the Russet and the Orbine Nectarines that are very good Fruit but not to be compared to the former SECT VI. Of Grapes The Grape is the most universal and yields the best Juice of any Fruit whatsoever several sorts of them prosper very well with us Of which the White Muskadine is the best bearing well large Bunches and fair Fruit ripens in most years against a South-wall and fittest for Espaliers or a Vineyard The Small black Grape by some called the Cluster-grape and by some the Currant-grape is the first ripe bears well the Bunches are small but the Grapes so thick that you cannot put a Pin between them and is a very pleasant sweet Grape and is fit for your propagation as any Fruit almost that grows The Canada or Parsley-grape so called from the Country whence it came and from the form of its Leaf which is very much divided and jagged like a Parsley-leaf it is ripe somewhat late but a good Fruit. The Black Orleans is a very good black Grape and ripens very well with us The Red-muscadine is a good Grape and ripens well in very hot years and is not so good as the the Black Orleans The Raisin-grape is a large and long Grape but ripens not well in this Climate The White Frontiniac is a Fruit of a very pleasant hautgust like unto the Rhinish-wine and will ripen with us in case it be planted against a good Wall and in a hot Summer There is also the Red Frontiniac much of the same nature There are also the small Blue-grape and the great Blue-grape that are very good Fruit and ripen well with us The Bursarobe is an excellent large sweet white Grape and in some years will ripen well as also will the Muscat The Burlet is a very large Grape but seldom ripening here There are also several old English-grapes and some forreign that are fit onely to make Vinegar of SECT VII Of Quinces There is not a more delicate Fruit in the Kitchin and Conservatory than the Quince whereof The Portugal Apple-quince is esteemed the best it is a large yellow Fruit tender pleasant and soon boiled The Portugal Pear-quince is much like the former except in its form The Barbery-quince is lesser than the other as is the English-quince which is a harsh Fruit and covered with a Doun or Cotton The Lyons Quince is a large yellow and the Brunswick-quince a large white both very good but all inferiour to the two first sorts SECT VIII Of Figs Walnuts Nuts and Filberds Figs are highly esteem'd by some whereof Figs. the Great Blue Fig is most accounted of next unto it the Dwarf Blue-fig being much less in Tree and Fruit but better tasted and sooner ripe The Walnuts or rather Gaul-nuts or Walnuts French-nuts coming originally out of France and corruptly called Welsh-nuts in the Western-parts of England the G being in time pronounced as a W as Guerre Warre Guardian Warden c. and so Galnut Walnut are universally spread over this Country of which there are several sorts The Great Double Walnut in some places ripens very well is very sweet but the Kernel answers not the bigness of the Shell There are other sorts that are lesser with very hard Shells and sweet Kernels that ripen very well in any place But the best are those of a tender thin Shell and a full Kernel and of a middle size There is another sort that grows neer Salisbury of a middle size and a very good Fruit called the Bird-nut from the resemblance the Kernel hath to a Bird with its Wings displayed at first view after the Nut is slit in the middle There is also the Early Wallnut that ripens above a fortnight before any of the other and is of as thin a Shell and pleasant a taste as any of the other This Fruit I have not observed any where but at Petersfield in Hampshire Also there is a very small sort of this Fruit round and but little bigger than a Filberd growing at the same place Besides the ordinary Hasel-nuts that Nuts grow wilde there are Nuts that are of a thin Shell large Kernel and but little Husk that are usually planted in Orchards There is a large kinde of these long thin-shell'd Nuts with a very fair Kernel And also a great round Nut with a thick Shell and a large Kernel But the Filberds are to be esteemed above Filberds them whereof there is the White Filberd which is commonly known And the Red Filberd like unto the former onely that the Kernel is covered with a red skin also the Shell and Leaf do incline more to redness than the other sorts The Filberd of Constantinople hath the Bark whiter the Leaves bigger and the Husks more jagged and rent than the former The Nuts are like those of the white Filberd but rounder and bigger as Mr. Ray saith in his Pomona SECT IX Of Gooseberries Currans Barberries and Rasberries Gooseberries so called from the use that Gooseberries have a long time been made of them in the Kitchin when Green-geese are in season The first ripe are the Early Red which is a fine sharp pleasant Fruit there are three sorts of them differing onely in their sizes the biggest being the sweetest There is also the Blue-gooseberry differing little from the former onely in colour more blue and later ripe The Great White Dutch-Gooseberry is the fairest and best and fittest for our Vineyard and a very great bearer The Great Yellow Dutch differeth from the former onely in colour The English Yellow-Gooseberry is known to every one and is fittest for Culinary uses whilst green The Hedgehog-gooseberry is a large Fruit well tasted and very hairy The Small rough Gooseberry is hardly worth the mentioning The Green-gooseberry of this there is the greater and the lesser both very good and late ripe Currans or Corinths from the Corinths Currans of Corinthia first taking their name whereof there are some that have been antiently planted in these parts As The English Red-curran once in esteem but now cast out of all good Gardens as is the black which was never worth any thing The White-curran was not long since in most esteem until The Red Dutch-curran became native in our Soil which is also improved in some rich moist grounds that it hath gained a higher name of the Greatest Red Dutch-curran These are the onely Fruit that are fit to be planted and propagated for Wine and for the Conservatory There is another sort of Curran newly propagated from abroad but not to be esteem'd for the Fruit onely for Curiosity Of Barberries there are but three sorts Barberries the ordinary sort and Barberries without stones and the Great Barberry which is a sort bearing bigger Fruit than either of the other Of Rasberries

there are three sorts the Rasberries Common wilde the large Red Garden-Rasberry which is one of the most pleasant of Fruits and useful in the Conservatory and for its delicate Juice and the White which is but little inferiour to the Red. Also I have seen formerly a Rasberry of a much darker colour than the Red which was then termed the Black-rasberry exceeding pleasant in taste There is a Rasberry-tree larger in Stalk and Leaves than any of the former bearing a very large Blossome but no Fruit comes to perfection of it in this Country SECT X. Of Medlars Services Cornelians Mulberries and Strawberries Medlars are a pleasing Fruit and in some Medlars cases Medicinal whereof there are several kinds The Common English being but small and the Great Dutch-medlar which is much larger than the other and is a good bearer Mr. Ray mentions a sort that are without stones which are a great curiosity And the Neapolitan Medlar much like the former without stones Services are a Fruit more common than Services desirable therefore I shall onely name them The Cornel-tree beareth the Fruit commonly Cornelians called the Cornelian-cherry as well from the name of the Tree as the Cornelian-stone the colour whereof it somewhat represents This Fruit is good in the Kitchin and Conservatory The Mulberry-tree deserves more room Mulberries in our English Plantations rather for the Leaf than the Fruit. Of Mulberries there are three sorts The Black or Red-mulberry is known to most the White-mulberry is smaller in the Tree and Fruit the Virginian-mulberry is quicker of growth than the former and its Fruit larger and as pleasant These Fruits are not to be slighted in the Kitchin and Conservatory nor for their Juice Although the Strawberry grows not on Strawberries a Tree and therefore cannot be esteemed an Orchard-fruit yet they deserve a place under them being humble and content with the shades and droppings of your more lofty Trees and furnish your Table with variety of early and delicate Fruit in several kinds viz. The Common English-strawberry well known to all and much improved by transplanting them from the Woods to the Garden The White-strawberry more delicate than the former The Long Red-strawberry not altogether so good as the former The Polonian or Great Strawberry is the largest of all Strawberries and very pleasant The Rasberry or Green-strawberry is the sweetest of all Strawberries and latest ripe But the best of all Strawberries is that kind lately brought out of new-New-England where and throughout the American coast they grow in great plenty and are propagated here in England They are the most early of all English-fruits several years being ripe the first week in May and continue bearing plentifully until Midsummer unless drought prevent them They are the fairest except the Polonian and of the best Scarlet dye of any Fruit that grows and very pleasant and cool to the taste The whole Nation is obliged to the Industry of the Ingenious Mr. George Rickets Gardner at Hogsdon who can furnish any one with them The same Mr. Rickets and Mr. Richard Ball of Brainford can also furnish any Planter with most or all of the choicest and most excellent of all the Fruit-trees mentioned in this precedent Corollary An Alphabetical TABLE of the chiefest matters contain'd in this Tract A A Cajou Drink made of the Fruit thereof page 5 Aipu a Drink 9 Ale 6 Ananas a Drink made of the Fruit thereof 4. 16 Apple-tree its Propagation 25 Cider made of its Fruit 4 Apples their Variety 156 Gathering them 74 Hoarding them 78 Their Vertues 148 Apricocks their several sorts 174 Apricot-wine 129 Arak 10 B Barberries their several kinds 182 Bark-bound to cure 72 Barly Drink made thereof 6 Barrels vide Vessels Beer 6 Berries Drink made of them 3 Birch-wine 3. 136 Its Vertues 152 Birch-ale 138 Birds to take 73 Blackberries Drinks made of them 4 Bleeding of a Vine to cure 68 Bottles 103 Placing Bottles 108 Bottling of Cider 104. 106 Boiling Cider 112 Bragga 6 Brandy to make 145 C Cacao-nut 16. 139 Canker to cure 70 Caor 5 Cassavi-roots Drinks made of them 9 Caterpillers to destroy 73 Cava Drink made of it 8 Cherries their several kinds 171 Drinks made of them 4. 4. 1. 126 Their Vertues 150 Chocolate 10. 139 Its Vertues 153 Cider 4 Its Excellency 14 Its Antiquity and Nature 17 Cider a Wine 18 The Derivation of the Name ibid. Preferr'd to forreign Wines 20 Manner of making it 74 To purifie it 91. 96 Faults in Cider cured 114 Mixed Ciders 120 The Vertue of Cider 149 Ciderkin 99. 119 Cinamon used in Drink 8 Claret to make 124 Clove-July-flower-wine 130 Coco-nuts Drink made of them 4. 15 Codlin 37 Coffee 5 Conservatories 109 Corks 107 Currans their several kinds 182 To propagate 68 Wines made of them 4. 42. 127 The Vertues 150 D Dacha Drink made of this Root 8 Diseases of Trees 70 Of Drinks in general 1 E Elder Drinks made of the Berry 4 F Figs their kinds 179 Filberds their kinds ibid. Fruits choice of them to graft 37 Drinks made of them 3 Fuming of Cider 117 G Gennet-moyl 38 Gooseberries to propagate 69 Drinks made of them 4. 42. 129. Their Vertues 151 Grafting 42 Grapes their several kinds 176 Grinding Fruit 80. 88 H Honey Drink made of it 9 Vide Metheglin Hydromel vide Metheglin I The Ingenio or Cider-mill 82 Inoculation 47 Juices of Fruits the best Drinks 12. 25 L Land its scituation for planting 32 Laudan a Tree yielding Wine 3 Lee to separate 92 M Manuring the Vineyard 66 Mais Drink made thereof 6 Medicinal Vertues of Fruits 147 Medlars their several kinds 183 Metheglin to make 130. 138 Its Vertues 152 Mille Drink made thereof 6 Mills to grinde Fruit 80 Mixtures Drink made of 9 Moss to prevent 72 Mulberries their several kinds 183 Their vertue 151 Mum 6 Murtilla vide Vine Musty Cask to cure 102 N Nectorines their several kinds 174 Nursery 34 Nuts their several kinds 180 O Oats Drink made of them 6 P Pacobi 5 Palm-wine 2. 3 Pears their choice and variety 40 Their Wine or Perry 4. 122 Its Excellency 24 Their Vertues 149 Picking of Fruit 87 Plums their several kinds 41 Their Wine 126 Their Vertue 150 Pomegranates Wine made of them 5 Drink made of its Rinde 8 Potatoe-roots Drink made of them 9 Preserving Cider 104 Pressing Cider and the Cider-presses 89 Profits of Wines 141 Pruning of Trees 56. 58 Punch 10 Purre vide Ciderkin Q Quinces their several kinds 178 Their vertue 150 R Racking of Cider 116 Rape to make 146 Rasberries their several kinds 183 To propagate them 69 Wine made of them 42. 129 Their Vertues 151 Redstreak 39 Refrigeratory vide Conservatory Rice Drink made thereof 7 Ripeness of Fruit 74 Roots Drink made of them 8 Rotten Apples 87 S Sap of Trees Drinks made thereof 2 Sebankou a Drink in Negroland 4 Services their kinds 183 Snails to destroy 73 Soil choice thereof 26 Its amendment 30 Stalks of Plants Drinks made of them 8 Stocks the way to raise them 35 Strawberries Drinks made of them 4 Their Vertues 151 Suckers a disease 72 Sugar-cane Drink made of it 8 Sulphur good to preserve Cider 116 Sura a Drink 2 Syby-wine 4 Syphon the use of it in drawing off of Liquors 99 T Tea 8. 140 Its Vertues 153 Teca Drink made thereof 7 Terry a Drink 2 Transplanting Trees 50 Tunning of Cider 104 V Vessels for Cider 100 The Vine Wine made of its Fruit 4 Of Vines the several sorts 62 Pruning of them 64. 67 Vineyards what 18 Of planting of Vineyards 60 Vinegar how made 93. 145 Unni Wine made of the Fruit of it 5 W Walnuts their several kinds 179 Water-cider 118 Wheat Drink made thereof 6 Wine 3 To make it 123 To purifie it 124 Its Excellency 12 The uses and vertues of Wines 144 FINIS