Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	boil_v	let_v	sugar_n	3,604	5	10.9501	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

or 30 Eggs beat them very well and when it is over the the Fire and boils pour them in at twice stir it well and then let it boil apace before you scum it and when it is boiled sufficiently pour it into a cool Glazed earthen Vessel when it ●s cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum ●t with a bundle of Hysop or some sweet Herbs till it has done working and then but it up into a Cask that has had Sack or Malaga in it if you can get one otherwise season your Cask with Water where●n sweet Herbs have been boiled let it have vent for 3 days after it is put up then stop it close yet when you hear it make a noi●● you must give it vent with a Pierces el●● if it force not out the Cork it may happ●● to make the Vessel fly in pieces To make this the richer slice Ginge● Cloves Cinnamon and Nutmegs and pu●ing them into a thin Bag hang them by string in it and if it wants a good Bod● add a Quart or two of Canary and in tw● or 3 Months it will be fit for use Its Virtues It is an Excellent Pectoral Drink go●● against Consumptions Physicks and t●● Asthma it is cleansing and diuretic● good against the Stone and Gravel it is r●storative and strengthening a great Co●forter of the Vital Pa●●s and affords go● Nourishment it is cooling and pleasant 〈◊〉 healty persons and agrees better than Wi●● with all Constitutions White Mead the best way to make it TO do this Take the Tops of Rosemar● Thyme and Sweet-Bryar the Wood 〈◊〉 Agrimony Eye-bright and Roman Wor●wood of each a like quantity viz. as mu●● of each as you can hold between your Fi●ger and Thumb which in Physical Accou●● is called a Pugil cover these with Sprin●-water let them continue to infuse a Nig●● ●●d a Day so take them out and boil them 〈◊〉 another clear Water till the Colour comes ●●●gh so shift them into another Water and ●●●il them up till the Colour looks green and ●●●ffer them so to do as long as any green●●ss continues then with the Herbs in the ●●quor let it stand 24 hours then strain out ●●e liquid part and to every Gallon of the ●●quor put 2 Pounds of Virgin-Honey and ●hen it will bear an Egg about the breadth ●f a 2 Pence above the Water then work it ●ell together so that all the Honey may be ●●ssolv'd then let it stand 12 hours and then ●oil it again a quarter of an hour with 26 Whites and Shells of Eggs This done let 〈◊〉 cool and put it up into a new well sea●on'd Cask or Bottles with Spices such as ●est affect your Palate which if in a Cask ●ou may hang in a Bag as has been direct●d in other Liquors but if bottled then ●reak into it little bits of Nutmeg Mace ●innamon c. If you are desirous to drink this pleasant ●ooling Liquor speedily then to fine it beat ●wo Whites of Eggs with a spoonful of Yest ●nd 2 of Wheat-Flower and put it into the Cask suffer it to work well and then stop 〈◊〉 up and in 9 or 10 days you may use it tho 〈◊〉 will keep brisk a very considerable time A Brown Sort of Mead looking som● what like Canary And all the difference 〈◊〉 the last is not boil'd to the heighth of th● first and instead of Wood of Agrimon● some use Wood of Sarsafrax which gives 〈◊〉 a pleasant Taste and Colour In all oth●● Matters you may do it as the first only a●● a little handful of Borrage and Balm Both these are very cooling and wholso●● Liquors wonderfully refreshing in hot D●●eases and in the sweltry Seasons of the Yea This with Surups mix'd with it whe● you come to drink it may not only 〈◊〉 chang'd into the Colour of sundry sorts 〈◊〉 Wines but be varied in Taste to make 〈◊〉 more grateful to the Palate To make excellent Coffee BOil curious Spring-water 6 hours 〈◊〉 more put into it tied up in a fi●● Rag a little handful of sweet Malt and Ba●-berries two parts of the first and one of th● latter then draw it off into lesser Pots a●● to a Pint and an half of this Water put t●● Ounces of good Coffee-powder stir it w●● in and set it before the Fire to bubble u●● and it becomes rich in taste of the Coffe●● then let it settle well and pour it not o●● too hastily but rather by Inclination Its Virtues This moderately drunk removes Va●ours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings ●nd provokes Appetite To make the best Tea SET on your Boiler with fair Water put into it a few Tops of Hysop let it boil ●s the former then add a few Leaves of ●age and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots ●ut to every Pint of the Liquor a Dram and ●n half of the Herb Tea and put it before ●e Fire to settle and heat and infuse well or if it boil any thing after the Tea is in ●uch of the strength will evaporate and ●ave it weaker than otherwise it would be ●eeten it with fine Sugar when you pour 〈◊〉 out more or less according to your Pa●te To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpo●●te but not too long keeping it stirring ●●st it burn too and spoil then add of your ●hocolate-Cakes grated fine an Ounce and 〈◊〉 half or two Ounces if you would have it ●●her to every Quart of the Liquor then take it from the Fire and add to it the Yolks of 2 New-laid Eggs beating them well with as much fine Sugar as will sweeten it then mill it with a Mill for that purpose till it becomes thick and proper for drinking This Mill is a Stick with an Head at the End full of Notches which you must at the little end hold in your hand and hastily twirl i● about Some to high-colour it and give it a better Flavour put Saffron in a little Rag or fine Sarsnet and put it into the Liquor when it is boiling To make Chocolate-Cakes the best way TAke Cocoa-Nuts moderately dried in an Iron Pan scrape or peel off the Husk and then beat the Nut to fine Powder an● sift it and to every Pound add 6 Ounces o● White Sugar one fine grated Nutmeg ha● an Ounce of Cinnamon one Bonil of th● best Musk and Amber-grease each 4 Grains To prepare this have a Stone-Mill or els● an Iron Plate very bright and an Iron Ro●ler 2 hands longer than the Plate and abou● 10 Pounds weight place the Plate on Wooden frame so that a little Charcoa● Fire may be made under it to give a gent●● Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iro● Roller over them and work till the who●

re●●ned or are to do it your self chuse that which 〈◊〉 the best and most weighty quantity for quantity with others and try it in Liquors or any oth●● thing weight for weight which sweetens mos● and so you will not be deceived in the Quantities 〈◊〉 shall have Occasion to set down in this Treatise fo● the several Uses I shall attribute it to To make Macaroons TO do this well take of Sweet Almonds on● Pound blanch them in warm Water an● shake them in a Sieve that the Husks may loose● and come off then beat them sine in a Stone-Mo●tar give them a sprinkling of Rose-water and ad●● to them a Pound of sine Sugar well fierced m●● these well with beating and sprinkle a very litt● fine Flower to make them incorporate the bette● add the Whites of two or three Eggs and wh●● they are so thin that they will drop out of a Spoo● like Fritters place Wafers on an Iron-Wire Gra●● made for that purpose and drop them regularly 〈◊〉 then put them into an Oven moderately heated an● they will spread and rise when you see them ju●● begin to change Colour take them out and p●● them up in Papered Boxes very dry for Use To make Genoua-Bisket TAke four Ounces of Sugar and put to it a Pound of Flower sprinkle among them a convenient sprinkling of Coriander and Anniseeds beat in the Yolks of four or five Eggs add as much warm Water as will make it into a Paste make it up Bisket-fashion and bake it in a moderately heated Oven but not brown then cut it into five or six pieces or slices which bake again till they be somewhat brown and they will keep good a long time To make Naples-Bisket TO do this well mix an equal quantity of fine Flower and Sugar and all things else as in the former put the Batter in Tin Coffins and glaze the Tops with a Feather dip'd in Rose-water and Sugar To make the Queen's Bisket TAke a Pound of fine Sugar put to it three quarters of a Pound of fine Flower the Whites of twelve Eggs and the Yolks of nine bruise and sift Coriander and Carraway-seeds an Ounce beat and and mix them very well together till they come to a soft Paste then add a little Leaven and being well mixed put it into Tin Coffins about two Inches over and 4 in length and bake them moderately To make Pastes of Fruit. TAke what quantity of any pleasant Fruit you will take out the Stones or Kernels pare them and boil them in fair Water to a Pulp strain the Pulp through a coarse Linen Cloth and to ten Pounds of ●t put six Pounds of Sugar then boil them up together and when they are well incorporated drop them on Tin Plates and spread them a little sprinkling them under and over with a little dry Sugar then turn them and let them dry after that ●eep them in very warm places as over an Oven or in a Stove often turning and sprinkling them with Sugar till they are very dry then put them into dry Boxes well paper'd and keep them for Use You may thus make Preserves of Bugloss Borrage Roses and other Flowers and Herbs into Paste To make Jelly of Quinces BOil up Quinces in thin slices till a third part of the Liquor they are boiled in be consumed then strain out the liquid part with some of the Pulp and to each four Pounds add a Pound of Sugar and being cool it will become a curious Jelly To make Geneva-Paste PAre ripe Quinces and scrape them small do the like by Sweet-Apples an equal quantity put Rose-water to them and strain them well through a Sieve then dry it in proper Cakes on a wooden Slice over the Fire then add as much Sugar as there is Paste and boil it to a convenient thickness To make Marchpanes look like Rashers of Bacon TAke Marchpane-paste work it with Red Saunders till it is coloured it then roll a broad Leaf of red and a broad Leaf of white Paste till there be three of the White and four of the Red one on another in a mingled sort every Red between when this is done cut it over-thwart and it will look like Rashers of Bacon and not discernable otherwise without handling or tasting To make Marmalade of Grapes TAke your Grapes Red or White when they ar● pretty ripe gather them in a dry day and dry them afterwards in the Sun and being clean picke● from the Stalks boil them in fair Water take th●● Scum clean off as it rises till the Water is consume● to a third part then let it simmer over a gentle Fire and when you find it is thicken'd strain it throug a Sieve and boiling it once more add a small matter of Sugar and put it up in Boxes for Use strewing it over with Sugar and keeping it very dry To make Marmalade of Red Currans TAke Red Currans when ripe pick them clean and squeeze the Juice well out add a small matter of the Juice of Rasberries and boil them up over a gentle Fire putting in three or four handfuls of whole Currans and when they begin to break put in a third proportion of Sugar and boil it to a Candy heighth then sprinkle it with Rose-water and when you perceive it the thickness of Marmalade being well scum'd strain it through a coarse Cloth into a glazed Earthen Pot and keep it dry This is excellent cooling in Fevers and other hot Diseases To make Marmalade of Damosins TAke about two Quarts of ripe Damosins the largest you can get put them in the Sun to dry or evaporate a little of their superfluous Moisture peel off the Skins of three Pints of them put them into an Earthen Vessel and those not skin'd undermost then stop the Vessel very close and put it into a Kettle of boiling Water but so that no Water can come at the Fruit and when by this Means they are grown through the Steam and Heat very tender take them out and skin and stone those that were not so ordered before then make them into Pulp and boil them with their weight in Sugar over a gentle Fire with a little Rose-water till they become a Marmalade And thus you may make Marmalade of Gooseberries Cherries Plumbs Apricots Nectarines or any other delicious Fruit. To make White Marmalade of Quinces TAke Quinces sliced thin to the weight of six Pounds when pared and coared and boil them to a Pulp in fair Water to the Pulp put 2 Pounds of Clarified Sugar moisten'd with Rose-water boil them gently together till the Liquor be swelled out of the Quinces and the Sugar well dissolved which you may try by laying a little on a Plate to cool then put it up for your Use Thus you may make Red Marmalade Marmalade of Pippins Pomwaters or other Apples and of Orange-peels scraped and boiled in 2 or 3 Waters to take out the strongness of their Taste before they come to be boiled up to a

Pulp and mixed with the Sugar Rose-water or Orange-flower-water Also Marmalade of the Peels of Limons and Citrons To preserve Medlars or Services TAke of the fairest of them when they begin to be ripe scald them in hot Water so that the Skin may come off and for Medlars you may skin them at the head the others may be let alone add to each Pound a Pound of Sugar make it into a Syrup with some of that Liquor and so put them with it into a close Pot for Use To preserve Apricots GAther this Fruit well button'd the Stone being so tender that you may run a Pin through it with ease and let them dry a little from their Moisture then put them into warm Water to break them and let them stand close covered till the tender Skin will easily come off with scraping then put them into another Preserving-pan of hot Water and let them stand till they become very green then clarifie an equal weight of Sugar with the White of an Egg and some Water boil it up to a Syrup and put the Apricots into it If you would do this when they are ripe you must stone them and then you need not boil them but boil up the Syrup with the Juice of some of them and Sugar and put them into it boiling hot Thus you may preserve Peaches Plumbs Grapes Barberries c. To make Cakes of Apricots TAke large Apricots moderately ripe scald them well in Spring-water skin and stone them and take out the Pulp and add half its weight in Sugar boil it up over a gentle Fire and being just warm spread it in Cakes Thus you may do by Rasberries Strawberries Currans or such suitable Fruit as is best pleasing to your Palate To dry Apricots or Peaches WHen you have stoned them take their weight in double-refined Sugar and make a Syrup with so much Water as will make them wet boil this to the heighth that a Drop will slip off from a clean Plate when drop'd on it and then it is enough pare your Fruit and put them into the Syrup when heated then tie them up one by one in Tiffanies and put them in again setting the Syrup over a quick Fire let it boil as fast as may be keeping it well scum'd and when they look clear they are enough prepared then take them out and lay them on a Wyre-Grate or Sieve to drain and dry then take them out of the Tiffanies and dry them in the Sun or in a Stove and keep them for Use Thus you may dry Nectarines Malacottoons Pippins large Plumbs or the like To Conserve Citron-Flowers TAke more than the weight of these Flowers in Sugar dissolve the Sugar in Rose-water over a gentle Fire boil it almost to the Consistence of a Syrup then put in the Flowers boil it up to an heighth and bruise them into a Conserve Thus Orange-flowers may be conserved To Preserve Damosins TAke the largest Damosins when the Sun has evaporated their Moisture from them and they be pretty ripe put a Pound of fine Sugar and an Ounce of Rose-water to every Poun● of them then put them into a large Preserving-pan not heaped upon one another but one by one and set it over a moderate charcoal-Charcoal-Fire turn them not till the Syrup is so melted that it will cover them or bear them up then cast in more Sugar not suffering the Liquor to seeth when you turn them lest they burst on both sides and being enough take the Skins off gently cool them and put them in a Glass with the Syrup and add 3 or 4 Cloves and a few Breaks of Cinnamon Thus may you preserve any Plumbs that are proper But such as are white and will be in a manner transparent must have no Spice put to them To Candy Clove-Gilly flowers and other Flowers PIck your Flowers from the Husks and snip off the white Bottoms weigh their weight in refined Sugar put Rose-water to it and set it over a Charcoal-fire let it heat by degrees and stir it till it be heighten'd to a Candy-syrup keep them in a dry place and use them as you find Occasion And thus you map candy other Flowers as Cowslips Primroses Violets and the like To make Mulberry-Honey GAther Mulberries before they come to be very ripe do it in a dry day when the Sun or clear Air has taken off the Moisture strain out the Juice and put to a Quart of it a Pound of Virgin-Honey well incorporate them over a gentle Fire to the thickness of Honey and keep it in glazed Gally-pots as a curious cooling Cordial a little of it mixed with a Glass of Wine To make musk-Musk-Sugar or perfume Sweet-meats TAke 5 or 6 Grains of the best scented Musk and put it into a fine Lawn Rag lay it at the bottom of a Sugar-pot and sift fine Sugar lightly in upon it stop it close from the Air and set it in a warm place and the Sugar will quickly suck up the Scent of the Musk. And thus you may do by Sugar-Plumbs Sugar-Almonds Macaroons Fruit-Cakes or the like But be very careful to keep it close 5 or 6 days for if the Air come freely in before the Musk has spent it self on the Confectionary Ware the Spirit will evaporate and it will little avail you To Candy Nutmegs TO do this Take a Pound of Clarified Sugar moisten it with a quarter of a Pint of Rose-water in which a little Gum-Arabick has been dissolv'd boil them up almost to a Candy-heighth soak your Nutmegs well in warm Water put them into an Earthen Vessel and pour the boiling Sugar on them stop them up close from the Air and set them in a warm place for 20 days and at the end thereof they will be a curious Rock-Candy Thus you may do by Ginger Mace and other Spices and dry Things To Candy Orange-Chips and Peels THose properly called Chips are the Parings of the Orange fine and thin the Peel is the whole half when the Pulp or Meat is taken out These must be boiled in several Waters till they much abate of the strength of their Taste and become tender and having dried them put as much fine Sugar to them as will cover them boil them up to a Candy-heighth and when that is done take them out and put them in an Earthen Vessel 4 or 5 days and let them stand warm then put them over the Fire again and there let them continue till they be well hot then lay them on a Wyre Frame to drain then put them into your Stove or on the top of an Oven to harden and at 10 days end they will be fit for Use Limon and Citron-peel are thus Candied as also Eringo-roots Fennel-stalks and any hard Stalk fit for Candying To make Orange-Marmalade TAke the fairest coloured Oranges with the smoothest Rhines scrape off just the out side and clear them within as much as you can of the Pulp and spungy inside boil them in water often shifting

them till they have lost their strong Taste then boil them to a Pulp and bruise them to mash in a Mortar and add 3 or 4 yellow Pippins boiled soft to every dozen of Oranges and to this Pulp add its weight in refined Sugar put it into your Pan with as much Rose-water as will dissolve it boil i● by degrees to a candy heighth and when the Pulp is put in stir it till it rises from the bottom of the Pan so put it up in Boxes or Pots and keep in dry places for use Thus you may make Marmalade of Limons Citron and the like To make Transparent Quince-Cakes TAke a quarter of a Pint of the Syrup of Barbarie● and a Pint of Quince-Syrup clarefie them ove● a gentle fire with well Scuming put to them 2● Ounces of very fine white Sugar and when yo● perceive it of a convenient Thickness take it ou● with your Ladle and pour it out on cool Tin o● Peuter Plates and then with a Knife or Spatula● when it grows cool form it into Cakes according t● your desire and they will be Lucid or Tansparent and have the Taste of the Quince it self To make Syrup of Quinces TAke of the Juice of Quinces 3 Quarts set it over a fire and let it Simper well and take the Scum clean off and when it is clarified from the Dregs boil it to the Consumption of half then add of deep Red Wine 2 Quarts 4 Pounds of fine Sugar a Dram and an half of Cinnamon finely beaten Cloves and Ginger as much in the like manner boil these to a Syrup and suffer it to cool by degrees then bottle ●t up corking it very close and use it as a great cooling Cordial Thus you may make Syrup of Barberries Elder-berries Sloes or Apples To make Syrup of Rasberries PUT six Quarts of Rasberries pick'd clean and well dried in the Sun into 5 Pints of Canary ●n a well-glazed Earthen Vessel and cover them ve●y close keep it cool 10 days then distil them in a Rose or Glass-Still adding 3 Pints of fresh Berries ●nd a Pint and an half more of Wine and when the ●erries have lost their Colour strain our the remain●ng liquid part and with as much fine Sugar as is con●enient boil it up into a Syrup clearing it of Scum To make Syrup of Clove-Gillyflowers TAke 2 Quarts of Water and a Pint of White-wine boil in it 2 Pounds of the Flowers with the Whites cut off when they have sufficiently boil'd ●ring them out into the Liquor and add an handful ●r two of fresh ones do the like by them till you ●●e the Liquor of an high Colour and it has taken ●he full Scent of the Flowers then put in 4 Pounds ●f fine Sugar and 3 or 4 Cloves with a bit or two ●f Cinnamon and boil it up to a Syrup put it into ●ottles or close stop'd Glasses for your Use Thus you may make Syrup of Roses Violets 〈◊〉 any Herb that is cordially pleasant and well scent●● And thus much for these Things Now I am l●● to those of a different Nature that nothing may 〈◊〉 omitted that is useful CHAP. X. The Market-man's or Woman's best Instructe● in knowing all sorts of Poulterers Ware whether they be New or Stale Young or Ol● by infallible Signs and Tokens to preven● being Imposed upon or Cheated AS Covetousness is sordid and base so Frug● lity is commendable A little well laid o● in what is good may yield a Sufficienc● more comfortable than lavish Expensiveness fo● usually those who are extravagant are ignorant i● Marketing and most commonly cheated in the Pri●● and Goodness of what they purchase And havin● well consider'd this I have laid down Rules to i●●struct the Buyers in many necessary Things th●● they may know what they buy and not be imp●●sed on Instructions giving an Insight into Poulterer● Wares to know their Goodness c. A Capon to know whether a true one Youn● or old c. IF a Capon be young you may perceive it by h● short blunt Spurs and his Legs will be smooth But some knavish Poulterers will scrape the Spur● artificially smooth the Legs therefore be care-of that and if you mistrust a Trick in it pinch Fowl on the Breast with your Finger and Thumb 〈◊〉 if they go in easily it is young if not it is old 〈◊〉 be a true Capon it will have a fat Vein on the 〈◊〉 of the Breast and a thick Belly and Rump If 〈◊〉 pale about the Head and the Comb short it ●●e sign of a right one but if red then other●e If it be stale 't will have an open loose vent 〈◊〉 if new a close hard one A Cock or Hen-Turkey Turkey-Pouts c. 〈◊〉 a Cock-Turkey be young you may know it by 〈◊〉 the blackishness and smoothness of his Legs and ●●ort Spur. If it has been long killed the Eyes 〈◊〉 be sunk in the Head and the Foot feel very 〈◊〉 but if not the Eyes will be lively The same is to be observed by the Turkey-Hen 〈◊〉 if you expect one full of Eggs observe further ●●t she will have a fast open Vent but if not it ●●l be close and hard The Turkey-Pouts are known as to their New●s or Staleness by the same Rule Their Age ●not deceive your Eye A Pullet her Marks ●Any in their Marketing have been deceived in this particular and instead of a Pullet have ●●en imposed upon by taking an old Hen. To pre●●t this Evil for the future observe That a true ●●llet has her Legs and Breast smooth and pinches ●●y tender on the Breast If she be with Egg the ●●ly will feel soft but if not more strait If with ●●g the Vent will be opend and if not hard and ●●se As for Staleness or Newness they have the ●●e signs as the Capon A Cock young or old new or stale TO know his youngness observe his Spurs b● mark they are not pared or scraped to decei● you If they be short and dubbed he is young b● if sharp and standing out old An open Vent si●●nifies he is stale an hard and close one shews he 〈◊〉 newly killed Chickens THose that are dry-pulled are stiff when new b●● if stale their Vents are green and they limb●● If they be wet pulled or scalded then rub yo●● thumb or finger on the Breast and if it be slipper●● they are stale but if rough and stiff then are th●● new If they are fat by Cramming 't is know 〈◊〉 the fat Rump and Vent The Swan THis if old is full of Hairs when pulled or scal●●ed As to the Newness or Staleness of it in t●● first the Foot is limber in the latter dry The Wild Goose and Brand-Goose IF she be red-footed and full of Hairs when pu●●led she is old but if white-footed and wit● out Hairs then is she young The Brand-Goose if smooth when she is pulle● is young but if full of Hairs then is she old If s●● be new the Foot is

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

a Pickle with Salt and Water and boil it up to a strength till it will bear an Egg Scum it well and put a good handful or two of Barberries into it and let them boil till they burst or may be reduced to pulp then strain the Liquor and put it to your cold Barberries pretty warm and cover them with Hysop This way Pickle green Grapes Plumbs Goosberries Apples Quinces Cornels and unripe Currants To Pickle Mushroms CLean them in warm Water from the Dust they have contracted then boil them a little a walm or two that they become tender put them into strong White-wine-Vinegar with some bits of Cinnamon Mace Nutmeg whole Pepper and Bay-Berries keep them as close as may be from the Air. To Pickle Artichoaks PArboil Artichoaks that have full bottoms and take off the Leaves and cheak with the strings drain them and dry them with a Cloath make a Pickle with fair Water and Salt well boiled and scumed so that it will bear an Egg then place the Artichoak bottoms in an Earthen Vessel between Laying of Laurel or Bay-Leaves with a few of their own Leaves about them pour in the Pickle hot and pour melted butter on the top which spreding will when cool keep out the Air and prevent their musting tie over the Vessel with a Leather or Paper and set them in a cool place and when you would use them soak them in fresh warm Water which taking out the Saltness will render them at any time fit to be used in Pies or to boil and serve up at the Table as a rare dish when others are not to be had To Pickle Broom Buds TAke strong Vinegar and Water an equal quantity put a Seasoning of Salt into it then boil and Scum it well so put in the Buds clean picked from the Stalks let them boil a little tender and so put them to cool add a little Jamaica Pepper and cover them them close for your use Thus you may pickle Turnips by cutting them in Square bits about the length of your little Finger but then you must boil them somewhat longer than the Buds but not soft To pickle Purslain and Asparagus TAke the tender parts of these sprinkle them with Salt and Cloves grosly beaten together and lay them regular in a glazed Earthen Vessel boil Vinegar and Salt and put it to them very hot and then stop them up close thus you may pickle the hard inward Hart of Cabages or Cabage-Lettice to serve for Salating among other Herbs at any Season of the Year as also the white Stalks of Endine and Succory To pickle green Pease or Beans TAke Water and Vinegar boil them well viz. the Liquor and just scald the Pease or Beans and put them up in a close Earthen Vessel and when you have a mind to boil them steep them a night i● fresh Water and when they are boiled they will eat almost as if they were new gathered which has been proved to the admiration of many who have wondered where such delicates could be had in the dead of Winter To Pickle Samphire MAke a strong Pickle of Water and Salt well boiled and well scald the Samphire but not to any considerable softness pack it close in a Cask and head it up Thus you may pickle Ashkeys or Bramble-buds Plantain-Roots and the like To Pickle Clove-Gille-flowers Cowslips Violets Prim-Roses and such other pleasant Flowers IN fuse them in fair Water over a gentle fire and then press out the Liquid part into the Water which with some Sugar you may boil up to a Syrup as shall be hereafter shown Put the pressed Leaves of the Flowers in strong White-wine Vinegar and to each Gallon add a Pound of fine Sugar keep them as close as may be by tying Leather over the Gallipots to keep out the Air and they will be Excellent Sawces on all occasions To Pickle Oysters TAke what quantity you will of pretty large Oysters Liquor and all wash them clean from the Grit and put to every 3 Pints of fair Water half a Pint of White-wine-Vinegar half an Ounce of grosly bruised Pepper an handful of Salt and a quarter of an Ounce of Mace boil these over a gentle Fire till a fourth part be consum'd taking off the Scum just scald the Oisters and put their own Liquor into the Pickle and then put them up into little Barrels or Pots and stop them very close and they will keep in cool places the Year round To pickle Salmon WHen you have cut your Fish into fit pieces cleanse it from the Blood by wiping and pressing it in a dry Cloth then lay it in a Kettle of Water that is boiling on a Tin Fish-Plate so that it may be taken up without breaking and being boil'd pretty well make a Pickle thus Take 3 Quarts of Rape-Vinegar and 2 Quarts of Water boil it up with a little Fennel and Salt till it will taste strong scum it and cool it then lay the Fish in a convenient Vessel and pour the Pickle to it pretty warm Thus you may do Sturgeon bating the Fennel and putting in a little more Salt Also any other boil'd Fish proper to pickle souce c. for keeping To salt Neats-Tongues CLeanse the Roots well from the Moisture and wash them well in warm Water to open the porous Parts that the Salt may the better penetrate dry them well again and make a Pickle of Spanish Salt and Water or Bay-Salt well boil'd in it let them lie cover'd in this a Week then take them out and rub them over with Salt-Peter Salt very well which will penetrate and colour them re● pressing them down hard with a Board and a Weight that being put into the Kiln to dry they may keep their due proportion They are usually dried with Saw-dust burnt which together with the Salt gives them their dusky red Colour which appears on the out-side of them before they are boil'd To make English Hams like those of Westphalia in Shape and Taste TAke the Legs of young well-grown Porkers and cut with them part of the Flesh of the Hind-Line on either side more than is commonly usual then lay them in Cloths to press out the remaining Blood and Moisture as much as may be laying Planks on them and on them great Weights which will bring them into Form Some have Boxes purposely shap'd for them with Screws or Weights to press down the Lid. When they are thus order'd salt them well with Bay-Salt finely beaten and lay them in Troughs or a Wicker Pannier one u●on another close pressed down and cover'd with Sweet Herbs as Hysopo Winter-Savoury Thyme Peny-royal c. which will infuse into them a pleasant Flavour let them continue thus a Fortnight then rub off the common Salt and rub them well over with Petre-Salt and let them lie 3 or 4 days till it soaks in it being of a wonderful penetrating Nature then take them out and hang them in a very close Smoak-Loft and make

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-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

and Sugar-Candy to it then fine it with Whites of Eggs and a little Ising-glass and so draw it off and keep it for use Its Virtues This is chiefly appropriated to Derects of the Lungs helping shortness of Breath removing Colds or Inflamations of the Lungs it also comforts the Stomach and eas● pains of the Bowells Wine of Roses to make it TO do this fit a Glass Bason or Body 〈◊〉 for want of it a well glazed Earthe● Vessel and put into it three gallons of Rose water drawn with a cold Still put into 〈◊〉 a convenient quantity of Rose Leaves cove● it close and put it for an hour in a kett●● or Cauldron of Water heating over th● fire to take out the whole strength and Tincture of the Roses and when cold press th● Rose-Leaves hard into the Liquor and stee● fresh ones in repeating it till the Liquo● has got a full strength of the Roses and then to every gallon of Liquor add three Pound of Loaf-Sugar stir it well that it may melt and disperse in every part then pu● it up into a Cask or other Convenien● Vessel to ferment and to make it do so the better add a little fixed Nitre and flower and two or three Whites of Eggs and let it stand cool about 30 days and it will be ripe and have a curious flavour having the whole strength and scent of the Roses in it and you may add to Meliorate it some Wine and Spices as your Tast or Inclination leads you And by this way of Infusion wine of Car●ations Clove-gilly-flowers Violets Prim●oses or any Flower having a curious ●cent may be made to which to prevent ●epetition and go on with as much brevity ●s conveniently may be I refer you The Virtues Wines thus made are not only pleasant ●n Tast but rich and medicinal being excellent for strengthning the Heart refresh●ng the Spirits and gently cooling the Bo●y making it Lenitive and so purges the ●irst digestion of Flegm sometimes Chol●ar abates the heat of the Fevor quenches Thirst mittigates the Inflammation of the ●ntrails and may on sundry occasions serve for a good Counter-poison Cowslip Wine to make it PUt 5 pound of Loaf-sugar to 4 Gallons of fair water simper them over a fire half an hour to well dissolve the Sugar and when it is taken off and cold put in half a peck of Cowslip-flowers clean pickt and gently bruised then put two spoonfuls of new Ale-yest and a pound of Syrup of Limons beaten with it with a Limon-peel or two and so in a well seasoned Cask or Vessel let them stand close stopped for thre● days that they may ferment well then p●● in some Juice of Cowslips and give it 〈◊〉 convenient space to work and when it h●● stood a month draw it off into Bottles pu●ting a little lump of Loaf-Sugar into eac● and so you may well keep it the space of 〈◊〉 Year and thus you may make Wine o● such other like Flowers that are of pleasa●● Tast and scent as Oxlips Gesmine Peach blooms Comfry Scabeons Fetherfew Fumitary and a number more as your Fancy and Gust leads you for I have shewed yo● different ways to let you know that yo● need not exactly keep to one certain Rule but please your Pallate by such additions a● you think convenient though by straying too far you may happen to mar th● whole design therefore in all things keep as near as you can to the Rules I have given Its Virtues Cowslip-Wine moderately drunk much helps the Palsey Cramp Convulsion and all other Diseases of the Nerves and Sinners also eases pains of the Joints and Gout and contributes mainly to the curing of Ruptures Scurvy-Grass Wine to make it SCurvy-Grass or Spoon-wort is a very Soveraign medicinable Herb appropri●ted chiefly to the health of English Bodies 〈◊〉 many Medicins chearfull the Wine made ●f it containing all its Virtues with addition ●ust needs be very acceptable to make it ●en Take the best large Scurvy-Grass Tops ●nd Leaves in May June or July bruise ●hem well in a Stone Mortar then put it in a well-glazed earthen Vessel and sprinkle it over with some pouder of Christal of Tartar ●hen smeer it over with Virgin-honey and ●eing covered close let it stand 24 hours ●hen set water over a gentle fire putting to every Gallon three Pints of Honey and when the scum rises take it off and let it cool then put your stamped Scurvy-Grass into a Barrel and pour the Liquor to it setting the Vessel conveniently endways with a Tap at the bottom and when it has been infused 24 hours draw off the Liquor and strongly press the juyce and moisture out of the Herb into the Barrel or Vessel and so put the Liquor up again then put a little new Ale-yest to it and suffer it to ferment three days covering the place of th● Bung or Vent with a piece of Bread sprea● over with Mustard-seed downward in a co● place and so let it continue till it is fin● and drinks brisk then is your time to dra● off the finest part leaving only the dreg● behind add more Herbs and so fermen● with White of Eggs Flower and fixe● Nitre Verjuce or the Juice of green Grape● if they be to be had to which add 6 Poun● of the Syrup of Mustard all mixed and we● beaten together to refine it down and i● will drink brisk but is not very toothsom● Being here incerted among Artificial Wine● rather for the Health of Persons than fo● the delightfulness of Gust Its Virtues It helps Digestion warms cold Stomachs carries off Phlegm purefies the Blood purges out salt watery Humours cleanse● the Bowells from cold slimeyness eases pain● in the Limbs Head Heart and Stomach as also those pricking pains that are occasioned by Scorbutick Humours c. Of Mint Balm and other Herbs c. TO come more briefly to a conclusion of this Chapter know that the Wine of Mint Balm and other Fragrant Herbs are best made after this manner viz. First distil the Herb in the cold still then add Honey to it and work as in Scurvy-Grass and then refine it and work it down by a due proportion of its own Syrup and so the Wine will become very fragrant and continue the whole virtue of the Herb Wormwood-wine Wine of Rue Cardus and such strong physical Herbs may be made by Infusion only in small White-Wines Cyder Perry or the like adding a little Sweets to palliate them that they may be more agreeable to the Tast That of Black Currants may be made as of other Currants and are very proper to be kept in all Families Their Virtues They indifferently all of them resist Pesti●ential Airs are good in Agues and cold Diseases prevent Mother-fits and Vapours and ease Pains in the Joints and Sinues cleansing the Blood and are great hinde●ers of Appoplexies Epilepsies and the like ●nd the Wines have not only the Virtues of ●he Herbs but an addition to heat streng●hen and revive

and put to other uses more advantageous yet we have wherewithal in this Kingdom if men would be industrious to do it with as well as other Nations viz. Take ordinary Cyder that is not decayed and may be had in the Countries for little if it be foul it matters not 20 Gallons decayed Grocers fruit as rotten Raisins Currans Figs Dates Pruens the stalks off which Mallaga-raisins are pricked and the sifting of Currans all which may be had for little boil as many of these as will suite to 20 Gallons of Cyder in four Gallons of moderately malted Beer till they swell and may be well mashed then put them all into the Cyder Liquor and let them ferment with stirring four days then distill them as you are directed for Aqua-vitae and the first running will be an incomparable Brandy and to the last it will be pretty well and from this at the Rate this Liquor now goes at great profit will arise if it be in Vintage time the Husks or Pressings of Grapes Cherries Peaches Apricots Plumbs and the like will be excellent if it prove too sweet a Spirit that is easily allayed when distilled with a few drops of Spirit of Salt and it will not be discernable Another cheaper way to make Brandy TAke the grounds of Cyder and Perry and if they be thick press them thro' a hair Bag lest they burn the bottom of the Still put ten Gallons of these to 20 of Beer not too strong of the Malt and four Gallons of Molossus let them ferment together 3 or 4 days with stirring put about a Gallon of White-wine or Claret Lees to them and so distill other Spirits and your Expectation will be very well Answered Of Malt Spirit and what may be drawn off FRom 50 gallons of brewed Beer or good strong Wash in the first Extraction you may properly draw off 33 34 36 gallons of Low-wines and if they lie to better themselves in the second Extraction they will produce 11 or 12 gallons of Proof Spirits nay some Malt 13 gallons especially if you put a Can or two of water into the Still and by this way observe to encrease or lessen your fire under the Still as you see it runs more or less and look well to it Of Honey Molossus and Sugar c. WHen you come to these Distillations take an hundred weight of Sugar Molossus or Honey and 12 or 14. Gallons of water to boil as it may be fitting for the brewing of Malt pour them into a large open Cask or Fat and stir them well together to dissolve and incorporate and when they are so and cold enough head it sufficiently with Barm or Yest or instead of water you may use Small-beer or Wash and then the smaller quantity of Yest will serve and when it has well fermented you may add for the better flavour what fragrant Flowers Herbs or Spices you please and if it be slow in fermenting to encrease that cast in some pouder of Rhenish Tartar the quantity in a measure proportionable to that of the Liquor viz. 2 Ounces to a Gallon and so let it stand till it is thoroughly fermented and well headed and you must watch to take it in the height of its ferment for if the head once begins to fall which it will do as soon as the fermentation is declining the Spirit will evaporate a-pace and much of it will be lost and if you work well in this distillation you cannot miss of 9 or 10 Gallons of Low-wines from every hundred of coarse or refuse Honey Molassus or Sugar which you may rectify into a very noble Spirit As for Sugars by which Herbs Flowers and Berries are so fermented as to yeild Noble Spirits and good Wines being distilled take what Flower or Herb you please that is proper for this use as suppose it should be Elder-flowers of these take a peck clean picked bruise them in a wooden Mortar to each peck of them add a gallon of Water and to that 3 or 4 Pounds of ordinary Sugar then cover them close in a Cask to stand and ferment which is known by their working frothing and flowering kindly and after that cast a very fragrant scent and if the Fermentation be slack you may promote it with Rhenish Tartar as before and so in the height of the ferment Distill it and it will yeild a very pleasant Spirit Of Raisins and other things used in Distillation to make good Brandy or proof Spirits c. RAisins and other Fruit as I have already hinted are very Excellent in Distillation did not the dearness of those that are good over ballance the advantage accruing this way as to ordinary Spirits yet such as are damnified and fit for little or no other use may be improved to advantage here when you have them bruise them in a Mortar and put them in fair water 6 Pound to 〈◊〉 Gallons and when they are in the Cask t● make them ferment throw in a large handful of Christials of Tartar or Rhenish Tartar but some there are who use Calx-vive ferment them to the purpose by adding Ale yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor press the drugs out dry and Disti●… these and the produce will be excellent Low wines which being well rectified make a pretty good Brandy Of Low Dead Wines and their Dregs OBserve in the distillation of these Dregs of Wine you may ferment them with their decayed ones or with the after-running of Low-wines warmed and covered up in a convenient Cask and put a Pint of Stum to every Gallon to ferment it or in defect of this take Barm or yest and it being sufficiently so ordered draw off the Liquor and press out the Moisture from the Drugs through a Canvas Bag and so distil the Liquid part that it may yeild as much as may be and then rectify it it into proof Spirit and in all your Fermentations you may use Stum which is the Flower of the Wine and observe that from Low-wines small wines and Lees Brandies are made in Germany and France and may by ●ndustry be as well improved in England Some Distillers to make their Spirits hot ●n the Mouth to impose on the Ignorant ●se Spanish Grains which will do it but it ●dds not to the body of the Spirit which ●s weak in it self wherefore to prove it ●ut some in a Glass Viol about half full ●nd Corking it close strike it against your ●and and if the froth arising by the force ●ontinue and go off leisurely then it is of 〈◊〉 good Body but if it sputter and run off presently then is it a weak Spirit and of 〈◊〉 cold Body how hot soever it may taste ●n the Mouth Having sufficiently as I hope spoken of Spirits and Brandies to inform my Reader to put my notions in practice and by that proceed to greater Matters and Experiments ●han words can direct him to I now proceed to direct

herein though if the larger sorts of Cheese be very rough Coated dry and rough or rugged as if Worm-tracks appear'd beware of Weavels little Worms or Mites in it If it be over-moist and spungy 't is subject to Maggots Two Defects proceeding from ill making If you see any soft or perish'd places on the out-sides try them with a Cheese-Iron or Scoop to know how far they go that you may know what you buy If among your Bread you find little Knots or Knobs Old Bread has been mash'd with it If your Bread tastes sweet it has been made of Grown Corn and will soon be musty If it be gritty or rough then is it made of Smutty or washed Corn that has lost much of its Virtue and nourishing Quality by washing drying on Kilns and the like If Rye be mix'd among Wheat the Bread will be more moist and of a sad Colour and any reasonable Palate may taste and discern it Some Observations in Buying Fruits English and Outlandish AS for Cherries Strawberries Rasberries Apricots Plumbs Currants Gooseberries Mulberries Malacatcons or the several sorts of Peaches or any such like Fruits your Taste Feeling and Eye will inform you whether they are under-ripe ripe or over-ripe some delighting in them in one Condition and some in another But my Purpose reache● farther which is to prevent your buying perish'd prick'd or musty F●uit which may yet bear a fai● Out-side and deceive you If you doubt Pea●s whether sound or not thoug● they may feel well pull at the Stalk and if it come● out easily with the Spires belonging to it and the● look of a rusty darkish Colour then is the Pear perishing at the Core Apples though outwardly appearing firm if ther● be a Speck where the Stalk grew the Core is perishing and they will not long keep if they be not a●ready decay'd And the like observe by Quince● at either end either the Stalk-place or the Blossom-end for either of these two places being speck'd o●tainted they are more dangerous than any Spec● though much larger in another place because th●● putrefie to the Heart and Centre Mustiness in the●● Fruits is discerned by their Roughness and deadi●● or palish Colour to what in their lively Colo●● they seem Oranges and Limons whether dry or full 〈◊〉 Juice are known by their Weight their Goodnes● by their Perfection of Colour If they be prick'● they will be soft and some Spots appear or bruize● places then they are for the most part black 〈◊〉 Heart and perishing Pomegranates are known to be full or empty b● their ratling or not ratling their Goodness by t●● redness of their Berries or Seeds As for Roots Herbs Flowers c. it is unnec●●sary to give an Account of them they being so w●● and commonly known to the Buyer CHAP. XIII Rules and Instructions for good House-keeping Containing many curious Receipts in various Things tending thereto for the better profiting a Family and saving much Charges c. THE good Management of Houshold-Affairs is not only commendable but turns to much Profit and Advantage and will furnish every thing sufficient neat and cleanly with far less Expence than where Care is not taken nor exact Rules observ'd So that some live more plentifully on a small Estate or Income by good Houswifery and Management than others do on a much larger Competency Wherefore that all may be directed to this Advantage or left without Excuse if they prove lavish by Negligence I shall give such good Instructions as are proper in sundry Matters on this Occasion comprehending as near as may be all that is necessary to a compleat House-keeping whereby Plenty may be had and yet much saved at the Years end How to make Bread more substantial than ordinary TAke the Bran that has been boulted off put it into a Kettle of Water and boil it then strain out the Water and it will be white and of a thick strengthening Substance with this wet the Meal wherewith you make your Bread then add Yest and a little Salt and so make it into Loaves and it will be more heartening pleasanter in Taste and increased in Substance than otherwise it would have been To make Bread that will keep moist and good very long SLice a Pumpkin and boil it in fair Water till the Water grows clammy or somewhat thick then strain it through a fine C●oth or Sieve and with this make your Bread well kneeding the Dough and it will not only increase the quantity of it but make it keep moist and sweet a Month longer than Bread wetted with fair Water only Water-Gruel THis is a wholsom cooling nourishing and cheap Food 'T is made Plain or otherwise The Plain is by boiling a good handful of Oat-meal finely ground in a Quart of fair Water till a fourth part be consum'd than strain it through a fine Sieve and sweeten it a little with fine Sugar The other way is to boil a quarter of a Pound of Currants in a Quart of Water put in a little Oat-Meal-Flower or Dust to thicken it and a few Blades of Mace and a Slice or two of Nutmeg and it wil● be wonderful strengthening To make Milk-Pottage TO a Gallon of New-Milk put 2 Quarts of Water and two handfuls of fine Flower let them seeth gently keeping it stirring to prevent burning to and this sweeten'd is very cooling and wholsom To make Flummery THis is a wholsom Diet highly esteem'd by many and much used in the Western Parts of England To make it Take half a Peck of Wheat-Bran tha● has not been over-much boulted or sifted let it soa● 3 or 4 days in two Gallons of Water then strain ou● the liquid part pressing it hard boil it to the Consumption of a third part so that when it cools it wi●● be like a Jelly and keep long When you heat an● of it season it with Sugar and a little Rose or Orange-flower-water and add a little Cream or Milk and it will be very pleasant and nourishing To make salt Pottage fresh SET them over the Fire and beat up a little Wheat-Flower with the White of an Egg and put a little of the Broth among it to make it thin then put it into the Pot or Skillet and in a little boiling up with stirring it will exceedingly abate the saltness To make Meat salt in Boiling or Roasting that was before fresh WHen Haste requires dressing of Meat that you cannot have time to salt it If Boil'd Meat make the Water boil up before you put it in and having well rub'd it with Salt put it in and throw in Salt by degrees a little at a time till the Broth tastes very strong of it and so cover it close and be it Pork or Beef the Water penetrating with its Heat it will carry the Salt quite through and season it sufficiently If Roast Meat requires Saltness or Seasoning make a Brine of Salt and Water boil'd together and wher● it begins to be well heated at the

Fire bast it with it hot and in a few turnings the force of the Fire will cause it to penetrate and when you perceive it has well done so by a dry salt Scurf that will arise then you may baste it with your ordinary Basting and roast it to a Readiness To Powder a Goose in Roasting THis may be done the former way but however there is a better viz. Take an handful of Sage or Parsley bruise it very small then mould it with Butter and a good quantity of Salt with a little grated Bread to bind it roll it up put it into the Belly of the Goose and tye the Neck and Vent close to the Spit and as the Fire heats through it by degrees the Butter and Gravy will carry the Salt into all parts of the Flesh so that it will be as well season'd as if it had been powder'd a Week or more To make any Fowl very tender ABout an hour before you design to kill them pour down the Throat of each a spoonful of Vinegar and let them run about the Room or Yard and when they are kill'd hang them up in their Feathers by the Heels in a smoaky Chimney then pull and dress them and they will be very tender If present Occasion require them when you have pull'd and drawn them heat a good Pebble-stone wrap it up in a fine Rag and so put it into the Belly of the Fowl closing the Vent to keep in the Steem and in half an hour they will be much tenderer than otherwise they would be Of Jellies and how to make them JEllies are very strengthening and nourishing as carrying the whole strength of the thing they are made of in them and many of them may be made with little Cost Their proper Meats to be made on are these viz. 1. Three pair of Calves Feet 2. A well-flesh'd Capon not very fat and a Knuckle of Veal 3. A pair of Calves Feet half a Pound of Izon-glass and a well-flesh'd Capon 4. A Knuckle of Veal and an old Cock 5. A Pullet and a quarter of a Pound of Hart's-horn 6. A Capon only 7. A Cock or Capon with Izon-glass 8. Jelly of Hogs Feet 9. Sheeps Feet Lambs Feet or Calves Feet Now to make these into proper Jellies I shall give you one Example for all as to what relates to Flesh-Jellies viz. Take Calves Feet well scalded pare the bottoms and take out the long Shank-bones lay them to so●● in Water 4 or 5 hours boil about a dozen of them i● 2 Gallons of Spring-water perpetually as they bo●● up taking off the Scum till about the fourth part 〈◊〉 the Water be consum'd then strain it through a J●●ly-bag or a thick Linen Cloth and let it cool th● take the clearer part from the Setlings pare off t●● top and melt it then put it into an Earthen Vess●● adding White-wine Ginger Mace Cinnamon a●● the Whites of Eggs little or more proportional● to the Jelly you make then add some Juice of ●●●mons and Sugar to season it boil it leisurely and strain it again then eat it alone or serve it up with Meats or any other things that require Jellies of this kind And so by boiling the other Meats to mash according to these Rules you may make curious strengthening Jellies of them To make Jellies of several sorts of Fruits THE Fruits proper for these are 1. Currants 2. Quinces 3. Apples 4. Pears 5. Plumbs 6. Rasberries Strawberries and the like And to make these I shall for Brevity sake give you one general Example viz. Jelly of Apples To do this pare the softer sort of pleasant tasted Apples and slice them very thin taking out the Coars and Seeds boil a Pound of them in a Quart of Water till a fourth part be consum'd then strain it well and to every Pint and half put 3 quarters of a Pound of Sugar with a little Mace or Cinnamon and boil it up to a thickness adding a quarter of a Pound of Izon-glass strain it again and put it up for Use This and all other Jellies of Fruits are cooling and wholsom taken successfully in hot Diseases and very refreshing at all times And by this Rule you may make Jelly of any Fruit. You may mix if you please Wine Cream or Milk with them if your Palate is desirous of it and scent them with Rose Orange Citron or any pleasant scented Waters To make Jelly-Broth TAke any of the Meats mention'd for Meat-Jellies put a Quart of White-wine to two Quarts of Water and a Pound and an half of Sugar 6 Eggs two Nutmegs thinly sliced two Races of Ginger a quarter of an Ounce of Mace and a little Cinnamon grosly bruised boil it up as the Calves-feet Jelly strain it and scent it with a little Amber-grease or Musk season it with Limon or Orange-Juice and it will be excellent To make Oyster-Jelly THis may be properly called a Jelly of divers sorts of Fish and may serve in general for Fish-Jelly To make it Take 10 pretty large Flounders two small Pikes or Plaice and 4 Ounces of Izon-glass very well cleansed boil them in a large Earthen Pipkin with 2 Quarts of Spring-water and as much White-wine adding Slices of Ginger and Blades of Mace and so boil them up to a Jelly strain it through a Jelly-bag into a pretty deep Dish and when cold pare off the Top and Bottom and put it into a Pipkin with 3 or 4 spoonfuls of the Juice of Limons season it with fine Sugar beaten with the Whites of Eggs then stew a Quart of large Oisters in a Pint of White-wine and their own Liquor add some Spices as Mace Ginger and Cinnamon with Pome-granate-kernels put these when well jelly'd to the former heat them and run them through a Bag and keep it as an excellent Jelly 3 or 4 spoonfuls being sufficient Nourishment for a day on urgent Occasion And all the Jellies are excellent Nourishments for sick Persons or weak Stomachs that cannot well digest Meats Sundry kinds of Sawces and Garnish FOR Chickens roasted take the Gravy and the Juice of Oranges and a little Cinnamon or Pepper very finely beaten or sifted lay some Slices of Manchet curiously carv'd round the Dish lay the Chickens in the Sauce and garnish with Limons thinly sliced Parsley and Barberries For a Duck or Mallard Take the Gravy of the Fowl and Oister-liquor boil in it a whole Onion a few Slices of Nutmeg and an Anchovy and if they be lean farce and lard them Garnish with Green and Red Cabbage or Beets For Green-Geese Stamp Sorrel White-bread and some Slices of Pippins or such hard Apples put a little Vinegar and Sugar to them then press out the liquid part and serve it up in Sawcers Garnish with Parsley Marigold-flowers and some Slices of Oranges or Limons Or for Sawce take the Juice of Sorrel scalded Goosberries and Sugar serv'd on Sippets with Sugar and Butter For an Hare roasted After you have par-boil'd truss'd and larded