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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
england_n	worthy_a	year_n	yield_v	18	3	6.8789	4	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

Redstreak 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 Propagating 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. LONDON Printed By J. C. for Tho. Dring over against the Inner-temple-gate and Tho. Burrel at the Golden-ball under St. Dunstan's Church in Fleet-street 1676. THE PREFACE THe principal designe of the ensuing Treatise is the improvement and increase of the most excellent Liquor this Isle of Great Britain affords which hath of late years been brought into use and very much admired by most through the means and industry of many worthy persons who have very much added to its reputation Yet is it not become so general a Drink as probably it may be in time because the greater part of the people of England are not as yet convinced of the advantage that will arise by the propagation of the Trees that yield this noble Drink nor acquainted with the right method of planting them Neither do they understand the true and genuine way of extracting or preparing it Which hath been the occasion that many have exclaim'd against it for a mean dull Drink Thus hath this Liquor been undervalued by the ignorant which did prevent a long time many from undertaking its improvement The Planters also have been discourag'd either by the difficulty of raising the Trees as supposing them not to agree well with the Soil or in preserving them when raised from Cattle and other injuries and the fruit from such casualties they are usually subject unto many also being not as yet convinc'd of the salubrity and pleasantness of the Drink it self Therefore is this small Tract adventuring into the world in a plain and homely dress to endeavour a Conviction of the Country-man not only of the feasibleness of the Raising Propagating and Planting of Apple-trees or other Fruit-trees in most places or Soils in this Island and that to a considerable improvement and advantage of their Farms or Livings small and great but also of the times and seasons of gathering the Fruits and the true and right method of Grinding Pressing or Extracting their Juices and fermenting preparing and preserving the same when extracted after the most genuine and best experimented ways that have been yet known discovered or made use of For this Liquor Cider hath been improved even to perfection as many ingenious and worthy persons can testifie and the Method thereof may in time become practicable by the most vulgar Capacities from whom is expected the more Vniversal advancement of this designe into whom it is not easie to infuse any thing that is Novel although it be ne're so feasible or to be desir'd as might be instanced in several points of Agriculture that by degrees have been introduc'd and now become generally practiced which by them were once slighted and despised there being no argument so prevalent with them as Profit nor that to be talked of unless demonstrated by plain Experience which in this Tract I hope will be done to their satisfaction However they need no better Argument to convince them of the profits that arise from this part of Husbandry than that many places in Herefordshire Gloucestershire Worcestershire c. are highly improved by this very Method the Cider there made being in great quantities annually carried to London and several other places of this Kingdom and sold at a very high rate and valued above the Wines of France partly from the excellencie of it in it self and partly from the alteration for the worse that French Wines suffer by their exportation and from the sophistications and adulterations they receive from those that trade in them which by the ill effects of the latter opposed to the vertues and pre-excellencie of the former in all probability will so far encrease and promote the Reputation of Cider that it will not only continue the price and value of it but rather enhanse it as the Planters and Ciderists grow more expert in planting the best Fruits and preparing the Liquors after the best methods For vain and frivolous is the Objection that is usually made That by much planting of these Fruits the prices of them will be so low that they will not quit the cost The same might have been made in Herefordshire and places adjacent where these Trees in late years are wonderfully increased yet in the same places the Fruit as well as the Cider yields a greater price now than ever it did formerly or than it doth in any place of England distant from London besides For within these three years Redstreak-Apples have in some part of that County been sold after the rate of five shillings the Bushel and the Cider made of that Fruit been sold for eight pounds the Hogshead The same may be expected in other places if Husbandmen would take care to plant the best Fruits c. it being presumed that Cider in a little time would wear out the Reputation of French Wines and by degrees lessen the expence of Malt it being much to be preferr'd to the former and found by experience to be more wholsome than the Drink made of the latter and may in time be made at an easier rate than Ale or Beer and yet be a great improvement considering that an Acre of Land planted with Apple-trees will by its Fruit yield more Liquor than two or three Acres of Barly can make and that without the annual charge of Plowing Sowing c. But the main Objection that may be made by the more sober part of this Nation is That the increase of these intoxicating and inebriating Liquors is an encouragement to the universal vice of Drunkenness To which it may be answered That that vice is not now so regnant in this Isle as it hath been in former Ages and now is in other European Nations if History may be credited As in Virgil's time Drinking and Quaffing to their God Bacchus was in use that art being then much in request and the Goat made a Sacrifice to that God for cropping the tender sprigs of the Vine that yielded their beloved Liquor Non aliam ob culpam Baccho Caper omnibus aris Caeditur c. Only for this Crime we on Altars pay Bacchus a Goat and act the antient Play Then from great Villages Athenians hast And where the High-ways meet the Prize is plac'd They to soft Meads heightned with Wine advance And joyfully ' mongst oyled Bottles dance Th' Ausonian Race and those from Troy did spring Dissolv'd with Laughter Rustick Verses sing In Vizards of rough Bark conceal their face And with glad Numbers thee great Bacchus grace And after him Pliny reports that Drunkenness and Debauchery were the principal Studies of those times and Countries they

Concoction Digestion and Maturation far exceeds the Art of man to imitate much less to exceed Wherefore not without cause may those Liquors be worthily preferred to any other Drinks whatsoever And more particularly and especially the Juice of the Apple in these more Northern Regions before any other Liquors in what Country soever prepared Not but that those Liquors in those places where they grow may be much better than any other produced there But being transported into a more remote Country and of a different Climate it begets an apparent alteration in the Drink it self which together with the great difference that is between the Inhabitants of either Country very much derogateth from the happy effects that such Liquor might produce if made use of neerer the place of its first Extraction And as the Inhabitants of these European and part of the Asian Countries do affect and principally esteem these Juices of the Grape and Apple so they of the more remote parts of Asia and Africa put a great value on the Juice of Coco-nut taken either before it be quite ripe when it yields a thin though immature yet pleasant Liquor and when more mature then a more rich and oyly Repast In America no Drink so much in esteem as Chocolate the principal Ingredient whereof is the Nut Cacao which in the vast Regions there subdued by the Spaniards are propagated in such abundance that the accompt thereof is almost incredible and for no other use than to be converted into that excellent Regallo Chocolate The delicious Liquor made of the American Fruit Ananas is also much in esteem in Jamaica Brasilia and those parts Notwithstanding these Wines or Liquors have obtained the pre-eminence above all other Drinks throughout the greatest part of the known world yet are there several sorts of more inferiour Fruits that yield very pleasant and wholesome Drinks as before may be observed that can never be advanced to that repute or universal acceptance as these last mentioned but may nevertheless be compared if not preferred to any other Drinks extracted or prepared from any other Subject than Fruit. The Juices of Fruits being Mature are worthily esteemed to be very grateful to the Stomach and of easie digestion being by reason of their concoction and maturation in the Fruits become before-hand a semi Sanguis or half Blood and are not so subject to putrefaction as other Extractions of a meaner Classis which is also the reason that with a due ordering of them by a meer natural Maturation the most of them will keep in their full purity several months and years and some of them for many years increasing still in strength purity and pleasantness which no other Extracts are capable of CHAP. III. That Cider and other Juices of our English Fruits are the best Drinks for this Country SECT I. Its Antiquity and Nature HAving tasted a little of those several Dainties that are in most Countries liquidly prepared to please the Palate I hope every English man or Native of this Isle on his return hither will conclude with me that our British Fruits yield us the best Beverages and of these Fruits the Apple the best which is here called Cider As for the Antiquity of this Liquor in this Country much might be said if you will grant that the name Wine was formerly as well as lately used as a common name to the Juices of several other Fruits besides the Grape there being mention made of several Vineyards that have antiently been in England as that of Elie Dans Vinea Vinum a Vineyard yielding Wine and that of Bromwell-Abby in Norfolk bearing the names of Vineyards to this day The name Seider being British having some Analogy with the Greek word Sicera is also an Argument that it was a Drink amongst the Antient Britains they wanting Names for new things The Tradition that Tythes have been paid for Wines made of certain Vineyards in Gloucester-shire And Camdens testimony that there was no County in all England so thick set with Vineyards as Gloucester-shire nor so plentiful in increase the Wines made thereof not affecting their mouths that drank them with an unpleasant tartness c. and adds that to be the reason why many places in that Country and elsewhere in England are called Vineyards All these Testimonies may be as well for the planting of Orchards for Cider as Vineyards for Wine the name Wine might be then used for that Liquor as now for other and the preference they then gave to the Wines of Gloucester-shire before other in not being so tart is a good Argument that it was so because the Spontaneous trees or Wildings of that Country might very well yield a better Drink then than the Apples formerly planted in the Orchards of other parts of England it being but of late years that pleasant Fruit or good Cider-Fruit either have been propagated in most parts of this Country and in some places not any to this day The name of Cider from Sicera being but a general name for an inebriating or an intoxicating Drink may argue their ignorance in those times of any other name than Wine for that Liquor or Juice it being as proper for the Juice of the Apple as the Grape if it be derived either from Vi or Vincendo or quasi Divinum as one would have it Also the vulgar Tradition of the scarcity of forreign Wines in England viz. that Sack which then was imported for the most part but from Spain was sold in the Apothecaries Shops as a Cordial Medicine and the vast increase of Vineyards in France A'e and Beer being usual Drinks in Spain and France in Pliny's time is an Argument sufficient that the name of Wine-Vineyards might be attributed to our British Wine-Cider and to the places separated for the propagating the Fruit that yields it SECT II. Cider preserred to forreign Wines Whether it be from the greater degree of concoction in the Juice of the Apple being thinner dispersed in the body of the Fruit than that is which is in the Grape or whether it be because the greatest part of the Wines usually imported from abroad are not of their best extraction or impaired by transportation the well-made Cider of some parts of England is to be preferred by the most indifferent and unprejudiced Palates as the most acute John Evelin Esq in the Preface to his Pomona hath diversly illustrated especially by that President of the Challenge of Mr. Taylor with the London-Vintner where the Redstreak-Cider gained the Victory over the Vintners best Spanish or French Wine by variety of judges Wine of the Grape although of it self More wholesome being well made and preserved without those too common Sopistications Adulterations Brewings or Compositions is without doubt an excellent Cordial and taken moderately much conducing to health and long life yet the constant use of it as a quotidian Drink Experience hath taught us that it is very injurious to the Drinker If it be new that

good Fruit much better than in Standards or in the Sun These are easily propagated as ar● the 〈…〉 Currants This Fruit delights in the Shade and the 〈…〉 colder the soyl the better will this Tree thrive and bear in it Thus having given you some more than ordinary Observations and Experiments for the Raising Grafting Transplanting Pruning and renewing your Orchards Plantations and Vineyards with these sorts of Cyder and Wine-Fruit-bearing Trees we will conclude with a translate of Rapinus a little variated From Planting new and Pruning aged Trees The prudent Antients bid us never cease Thus no decay is in our Vineyards known But in their honour we preserve our own Thus in your Orchards other Plants will rise Which with your Nurseries will yield supplies That may again your fading Groves renew For Trees like Men have their Successions too SECT VI. Of the Diseases of Fruit-Trees and their cure Vegetables as well as Animals have their Diseases and Infirmities which not only weaken but totally destroy them which more usually assault the Fruit-bearing Trees more than any other and the finer and better any Fruit is the more is its Tree subject to these Diseases and Infirmities The chief whereof is the Canker which The Canker assaulteth the best Fruit-trees as of Apples the Pippin Golden Rennet c. of Pears the Wardens of all sorts Burgamet c. Cherries and Apricocks penetrating the midst of the Branches and sometimes destroying the whole Tree This Disease happens from several causes as from the twisting or bruising a Branch or Limb which usually happens in Wall-trees by plying them to the Wall and somewhat resembles the Windshake in an Oak the cure whereof is to cut off such Branch also galling the one Limb against another which you may prevent by pruning and cure by cutting off the parts affected But that Canker is the most inveterate and uncurable that proceeds from the Soil as either being too rich For as a Tree due nourishment may want Rapinus So too rich Soil destroys the tender Plant which if you know not how to sterilize then observe what sorts of Fruit are free from that Disease in that ground for all sorts of Fruit-trees are not subject to it in any ground whatsoever and propagate them onely Or by being too light for Trees planted on heavie or sad Land are not so prone to this Disease as in light and warm Land which may be corrected by abating much of the Earth about the Roots of the Trees and applying cold sad and heavie dirt or settlings in Ponds about them and by cutting off the cankered Branches This by Experience hath cured cankered Trees and may as well prevent the Disease The raising of Stocks from Crab-kernels in the same Land and grafting on them is a good prevention of this Disease for this Stock doth better digest the sweet and luscious Juice that causes this Disease than the soft and spungy Apple-stock to whom also the Juice is more homogeneal than to a stranger removed into it out of a more barren Soil Vain therefore are all the Cuttings Parings Slicings Emplaistrings and Applications that are voluminously prescribed for the cure of this Disease From the Stock usually spring many Suckers Suckers which extract too much nourishment from the Tree which must be taken off dextrously from the Root and may be prevented by grafting on good Stocks raised from Kernels for Trees proceeding from Suckers are always subject to this Disease If Trees are Bark-bound it either signifies Bark-bound that the ground is hard and bound about the Roots of them or that they are planted too deep The remedy then is known onely with this addition That you may slit the Bark down with your Knife about the Spring-time Cold and untill'd and unmanured Land Moss oftentimes produce Mossie Trees which by digging or constantly applying Vegetables at the Roots of your Fruit-Trees may be prevented The same also may in some measure be rubbed off with a Hair-cloath after Rain Fruit suffers much from Snails which Snails are to be taken off in moist weather mornings and evenings but most to be destroyed in the Winter by Boards Tiles or such-like set hollow against Walls Pales or the Stems of Trees under which they will resort for shelter whence you may take them by heaps Destroy the Webs or breed of Caterpillars Caterpillars in the Spring and burning them Although the Birds destroy much Fruit Birds when ripe and are to be scared away and destroyed as every one knows yet they do not that injury as the Bulfinch doth at the Spring to the Buds of several sorts of Trees as the Sweet Apple-tree all sorts of Plums Currants c. which by Birdlime are taken and your Trees secured or else deterr'd by a dry Hawk perching in the midst of the Tree There are many other Diseases and Infirmities incident to Fruit-trees and Fruits but these are the principal and most injurious and most difficult to cure CHAP. V. Of making Cider and other Liquors of Apples and other Fruits SECT I. Of gathering and preparing Apples c. AFter you have thus brought your Plantation to perfection that you can gather Fruit enough of your own to make Cider or other Liquors according to the nature of the Fruit the first thing to be considered of is its Maturity there being Of the ripeness of Fruit. much Cider spoiled in most parts of England through that one general errour of gathering of Fruit before its due Maturity For there is scarce any Fruit in the world but yields very different Liquors according to the different degrees of Maturity of the same Fruit. As the Juice of the Coco-nut whilst green is a pleasant thin Drink but when through ripe becomes a rich Oyl or Milk So the Juice of our European Fruits which when most mature yields a pleasant Drink if pressed before yield but a crude and sowre Liquor This errour or neglect occasioned partly because the several sorts of Apples ripen not at the same time or that the Wind prevents their hanging long enough on the Trees or the gross ignorance of the Operatour or his covetousness of having more Liquor than otherwise he should expect hath not onely been the occasion of much thin raw phlegmatick sowre and unwholsome Cider but hath cast a reflection on the good report that Cider well made most rightly deserves Therefore in case your Fruit be not ripe all at one time select such sorts that are of a like degree of Maturity and according to the quantity of them and so proportion your Vessels and you were better make it at several times than spoil your whole Vintage Or if the Winds should beat down many of your Apples and you are unwilling to spoil or loose them you may let them lie dry as long as you can before you grinde them that they may obtain as great a degree of Maturity as they can and let that Cider

yielding great plenty of Vinous Liquor bearing this name in Herefordshire and is thought by some to be the same with the Golden Runnet in Hampshire The Red Must is also of the same nature The Fox-whelp is esteemed among the choice Cider-fruits The Bromsbury Crab although little better than the common yet kept on heaps till Christmas yields a brisk and excellent Cider Eleots are Apples much in request in those Cider-Countries for their excellent Liquor but not known by that name in several parts of England The Stocken or Stoken-Apple is likewise in esteem there although not known by that name in many places The Bitter-Scale is an Apple much esteemed of in Devonshire for the excellent Cider it yields without the mixture or assistance of any other The Deans-Apple or the name at least is there well esteemed of for the same reason As also is the Pleasantine perhaps the same with our Marigold The Pureling or its name is not usual but in the same parts The Violet-Apple is of a most delicate aromatick taste which occasioned the name it is a Fruit not usually met withal it 's of a greenish colour and not of a very firm body Many give this name to other Fruits which corruptly are called Fillets whereof also there are the Summer and the Winter in very high esteem for their delicate Vinous Liquor they yield The Summer-fillet for the present and the Winter-fillet for lasting Cider The Vnderleaf is a Herefordshire-Apple of a Rhenish-wine flavour and may be accounted one of the best of Cider-Apples The Arier-Apple Richards or Grange-Apples are also reckoned amongst the best Cider-Apples The Coling and the Olive-Apples are in those parts much esteemed of for the same uses But above all Cider-fruit the Redstreak hath obtain'd the preference being but a kinde of Wilding and though kept long yet is never pleasing to the Palate There are several sorts of them the Summer and the Winter the Yellow the Red and the more Green Redstreak some sorts of them have red veins running through the whole body of the Fruit which of necessity must give the Cider made thereof the richest Tincture The Quince-Apple so called from its colour and is a very good Table-fruit and then not bad for Cider The Non-such is a long-lasting Fruit good at the Table and well marked for Cider The Angels Bit is a delicate Apple for taste and the Tree or its name proper to Worcestershire and those parts The Peeling is a very good lasting Apple and makes very good Cider it seems to be an antient English Fruit being found in old Orchards and agrees very well with this Air and is a great bearer The Oaken-pin so called from its hardness is a long-lasting Fruit and yields excellent Liquor The Greening is also another old English Fruit of a green colour and keeps to a second year and is a good Apple The Lording is a fair green and sharp Apple a constant bearer being a hardy Fruit and for the Kitchin onely to be preferred Sweet Apples there are of several sorts and their names change in every place so that they are rather known by their colour and size than their names There is one sort called the Honey-comb in some places which is a fair Apple and by mixture with other Fruit makes admirable Cider so doth the Small Russet-sweet Apple whose Tree is always cankery There is a curious Apple newly propagated called Pome-appease the Fruit is small and pleasant which the Madams of France carry in their Pockets by reason they yield no unpleasant scent The Tree is a very great bearer I suppose this is that which is called the Ladies Longing The Fig-Apple is also lately propagated in this Country the Tree yielding no Blossoms as is usual with all other Apple-trees nor hath the Fruit in it any Core or Kernel in these resembling a Fig and differing from other Apples yet is a very good Table-fruit and lasting The Creeper so called from the Tree that grows low trailing its Branches neer the ground the Fruit is also a good Fruit. The Indian-Crab it 's a Fruit I have not yet seen but am informed there is such a Tree in Hampshire that was brought from America where it grew in the Woods as our Crabs do The Fruit is reported to be a very pleasant Fruit. The Sodome-Apple or Bloudy Pippin is a Fruit of more than ordinary dark colour and is esteemed a good Apple The Summer Belle bon is a fair Apple and the Tree a good bearer but the Fruit is not long-lasting for a short time it 's a good Table-fruit and makes indifferent good Cider The Winter Belle bon is much to be preferred to the Summer in every respect The Pear-Apple is a curious pleasant Apple of a rough coat but the Tree no great bearer The Costard Parsley-Apple the William the Cardinal the Shortstart the Winter-Reed the Chesnut-Apple and the Great Belly are in many places Apples of esteem but being not acquainted with them I can onely name them Many more there are both French and English which either are not made familiar to us or else are peculiar onely to some places or their names changed in every County or else are of small account which to ennumerate would be tedious and useless SECT II. Of Pears The next in esteem are Pears so called from their Pyramidical form whereof there are so great variety that the Kitchin and Table may be furnished throughout the year with different Species The Early Susan is the first ripe being a small round Pear little bigger than a large Cherry The Colour of this Pear is Green and taste pleasant The Margaret the Maudlin the Sugar the Madera the Green Royal St. Laurence Green Chesil and many other early Pears are in esteem for the Table in July But after them you have The Windsor the Greenfield the Summer-Bergamot the Orenge the Soveraign several sorts of Katherines whereof the red Katherine is the best The Denny-pear Prussia-pear Summer-Poppering Lording-pear Summer Bon-Christien the Orenge-Bergamot Hampdens Bergamot Bezi de Hery the Violet-pear the Painted Pear so called from its delicate strip'd colours the Rosewater-pear the Shortneck so called from the shortness of its form and tail the Binfield or Dove-pear the great Musk-pear the great Russet of Remes Amadotte the Rousellet Norwich-pear the Pomegranate-pear so called from its shape and the Edward-pear very pleasant are all very good Table-fruit for their season before Michaelmas The Boevre du Roy is esteemed for the Table the best of all Summer-pears is a fair brown Pear and excellent in its season melting in the mouth and thence called the Butter-pear and bears well against a Wall The Green Boevre-pear is more green and larger than the former The Lewis-pear or by some the Maiden-heart is the best of all Pears to dry and is a good bearer The Bloody-pear is a good Pear taking its name from the Red Juice it hath within its skin and is a