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	pound_n	sugar_n	3,085	5	10.9462	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A80294	The compleat planter & cyderist. Together with the art of pruning fruit-trees In two books. I. Containing plain directions for the propagating all manner of fruit-trees, and the most approved ways and methods yet known, for the making and ordering of cyder, and other English wines. II. The art of pruning, or lopping fruit-trees. With an explanation of some words which gardeners make use of, in speaking of trees. With the use of the fruits of trees for preserving us in health, or for curing us when we are sick. By a lover of planting.	Lover of planting.; Colledge-Royal of Physicians at Rochelle. Approbation of the Colledge-Royal of Physicians at Rochelle.	1690 (1690)	Wing C5650A; ESTC R230518	156,388	399

let stand till it be cold it will be the better that abating much of it's crudity Water mixt with the Fruit when Ground and permitted to stand 48 hours incorporateth abundantly better than if added in the Vessel and if mixt in the Vessel better than if added in the Glass By the additon of Water no other advantage can be expected than the encrease of the Liquor as more small Beer than strong is usually made of the same quantity of Malt. For the ordinary expence in house keeping you may make Cyderkin or Purre after you have Pressed out your Cyder by putting the Murc Must or Pouz up into a large Vat and add thereto what quantity you think convenient of boyld Water being first cold again if about half that quantity as was of the Cyder that was Pressed from it it will be good if as much as the Cyder then but small Let this Water-stand upon it about 48 hours and then Press it well That which comes from the Press Tun up immediately and stop it up and you may drink it in a few days This being the most part Water will clarify of it self and supplies the place of small Beer in a Family and to many much more acceptable You may amend it by the addition of the Settling Sediment or Lee of your Cyder you last purified by putting it upon the Pulp before pressure or by adding some overplus of Cyder that your other Vessels will not ●old or by Grinding some fallen or 〈◊〉 Apples that were not fit to be added to your Cyder and pressing it with this This Cyderkin or Purre may be made to keep long in case you boil it after pressure with such a proportion of dry Hops but not Green Hops as you usually add to your Beer that you intend to keep for the same time and it will thus be very well preserved but then you need not boil your Water before the adding it to your Murc Must or Pouz How to make choice Cyder § 12. If any one shall desire a small quantity of Cyder extraordinary for it's goodness let him take the Liquor that comes first from the Must without much Pressing and dispose of what comes afterwards by it self or mix it with the juice of another Grinding Some have been so curious as to pick off the Trees the ripest Apples and especially those that have had most of the Sun and to make use of them by themselvs for choice and rich Cyder How to make Perry § 13. Perry is made the very same way as Cyder only observe not to let your Pears be very ripe before you Grind them for if they should be too mellow when Ground they are so Pulpy that they will not easily part with their juice and it 's advised by some to mix Crabs at Grinding among the Pears especially of weakest juice and it 's affirm'd they 'l very much mend and improve the Perry The proportion must be with discretion according as the sweetness of the Pear requires § 14. The best addition that can be made to Cyder is that of the Lees of Malaga Sack Of mixtures mun Cyder or Canary new and sweet a-about a Gallon to a Hogshead this is a great improver and purifier of Cyder The juice of Rasberries preserved or the Wine thereof gives an excellent tincture to this Liquor and makes it very pleasant if the Cyder be not too new or too luscious When you Bottle Cyder put into every Bottle a little Conserve of Rasberries and it gives it a curious tast Elder-berries are of great esteem to ting Cyder with which may be thus done Take a Gallon or more of clean pickt and full ripe Elder-berries put them in a Pot and cover it with a Paper set them in this Pot in an Oven immediatly after you have drawn forth your Houshold Bread let them stand till the Oven be cold if they be not enough heat the Oven again but not too hot and set them in it again when taken out strain out the juice which will be thin and clear and Bottle it up with Loaf Sugar for use Two or three spoonfuls of this mixed in a quart Bottle of Cyder at the Bottling makes it of a fine Red colour pleasant to the Tast and endows it with all the Medicinal vertues of the Elder-berry In like manner you may use Mulberries and Blackberries which will give cooling tinctures to Cyder If your Oven be not very hot set the Elder-berries c. in with the Bread To make Curran Wines c § 15. Take Twelve quarts of full ripe and clean pickt Currans put them into a Stone Mortar and there bruise them with a wooden Pestel or els rub them in pieces with your hands then put them into a well Glazed Earthen Pot and thereunto put of boiling hot Water that hath been boiled a full hour Twelve quarts stir them about very well with a wooden Slice in the Water and let them stand 24 hours to infuse then drein them through a hair Sieve and put the Liquor into a small Barrel well seasoned and sweet or into an Earthen Pot close covered and add to each Gallon of Liquor Two pounds of bruised Loaf Sugar and let the Liquor stand in a cool Cellar six or seven weeks well stopt only sometimes if in a Barrel give it a little vent else it will break the Vessel Then take off the Scum or Cream that is on the top of the Liquor and let the Liquor run through a fine Strayner and Bottle it putting into every Bottle a little spoonful of beaten brown Sugar Candy and in six weeks it will be ready for drinking Let the Bottles be strong ones else it will break them only you may prevent that by opening your Bottles and let them stand a whole day uncork't if it either cause the Corks to fly or break any of your Bottles or put the Corks loosly in at the first and then knock them in close after some time Thus you may make excellent and delicate Wines of Currans Black-berries Rasberries Goosberries only let not your Goosberries be too ripe but all the rest full ripe If you desire the Wine to be stronger than this put but a Pint and half or a Pint of boyling Water to each Quart of the Fruit and you may make a second and smaller sort of Wine of the Must Murc or Pouz of your Fruit. Another way of making the said Wines of Currans c. but not so good as the former except for Cherrie-Wine § 16. For every pound of clean pick't and ripe Fruit stampt and the Liquor or juice prest out take a Quart of Spring Water and a quarter of a pound of fine White Sugar boil the Water and Sugar Scum it and put in the juice of your Fruit then let it boil up again take it off the Fire run it through a hair Sieve and when it 's throughly cold put it in a stean Pot or Vessel close covered and

placed 15 days in a cool Cellar then draw it out into Bottles put into each Bottle the quantity of a Nutmeg of Loaf Sugar it will not be fit to drink under a quarter of a years time and will keep good a year Cherry Wine According to this last direction you may also make Cherry Wine or to make it stronger use no more Water than juice of the Cherries When you bottle any of these Wines you may put the Corks loosely in for some time before you stop them close Cherry Brandy § 17. Cherry Brandy is usually made with Black Cherries by filling a Bottle half full of Cherries and putting in the Brandy till the Bottle is near full shake it somtimes within a Month it will be ready to drink but keep it in a cool Cellar Goosberry Brandy § 18. If you put the like quantity of Goosberries instead of Cherries it will make the Brandy very delicious How to make Metheglin or Hydromel § 19. Take Live Honey which is that Honey that naturally runs from the Combs without pressure by laying the Combs on a Sieve and placing a Vessel under it to receive the Honey and add what quantity of Honey you please to clear Spring Water about the proportion of a Pint of Honey to a quart of Water then boil this Liquor in a Brass or rather Copper Vessel for about an hour or more then let it cool the next morning you may Barrel it up adding to the proportion of 15 Gallons an Ounce of Ginger half an Ounce of Cynnamon of Cloves and Mace of each an Ounce all grosly beaten for if you beat them fine they will always float in your Metheglin and make it foul and if you put them in whilst it is hot the Spices will lose their Spirits You may also if you please add a spoonful of Yest or Ale Barm at the Bung-hole to encrease it's Fermentation but let it not stand too cold at the first that being a principal impediment to it's Fermentation As soon as it hath done working stop it close and let it stand for a Month then draw it into Bottles which set it in a cool Cellar or Refrigeratory of Spring Water and it will become a most pleasant Vinous Drink dayly losing it's luscious tast and the longer it is kept the better it will be You may make it more or less strong as you please by adding of more Honey or more Water By long Boyling it is made more pleasant and more durable All Green Herbs are apt to make Metheglin flat or dead therefore use your Herbs after they are well dryed in the shade Cloves are apt to make it high coloured and the Scumming of it in the boiling is not advantagious but injurious to it because the Scum being of the nature of Yest or Barm helps to ferment and purify How to make small Meath § 20. Take 24 Quarts of clear Spring Water that hath been boyled with Liquorish Rosemary Bays Fennel and Pursly Roots of each half a handful till it tast strong of them which will be in half an hours boyling put the Water through a Sieve and add full eight Pints of Honey to it When it is dissolved set it over the Fire in a Brass or rather Copper Pan let it boyl a quarter of an hour after it would boyl all over in which time continue to Scum it clean put it then into Earthen Pans and when it is cold as Wort is when it is put together pour off the clear into a Pale and put to it about one Pint and half of Ale Barm or Yest which must be poured in by degrees as it works when it hath stood all together a day and a night Tun it up together in an Earthen Pot that hath a Spigot and hang in it a bag with Nutmeg Ginger and Cinnamon quartered or sliced if the weather be cold cover it it must stand till the Barm begins to shrink from the sides which will be in eight or ten days then Bottle it and let it stand all night with Corks put loosly in the next day give them Air and knock them down if the Weather be hot put them in the Cellar otherwise in some warmer place to ripen it will be ready to drink in a Month. You may this way make Metheglin by adding a grater quantity of Honey and the same is highly commended Of Birch Wine § 21. You may easily extract great quantities of the juice of the Birch-tree by cutting off the ends of the Boughs of the Tree and hanging Bottles thereon leaving the ends of the Boughs fit to go into the Bottles mouths and the Liquor will therein distil Or with more ease cut a Swan or Goose quill at one end in the shape of an Apple scoop or Apple Scraper and with a Gymblet make a hole in the body of the Birch-tree and put in this Quill with the mouth upwards and set a Pot under the other end of the Quill and great quantities of the juice or Liquor will fall thorough the Quill into the Pot but that Liquor which comes from the Branches being better and longer digested is better than that which comes from the Trunk of the Tree And this is only to be done from the end of February to the end of March of this Liquor or juice of the Birch is made a very wholsome and medicinable Wine in this manner viz. To every Gallon of the Liquor add a pound of refined Sugar and boil it about a quarter or half an hour then set it to cool and add a very little Yeast to it and it will Ferment and thereby purge it self from that little dross the Liquor and Sugar can yield then put it in a Barrel and add thereto a small proportion of Cynnamon and Mace bruised about half an Ounce of both to ten Gallons then stop it very close and about a Month after Bottle it and in a few days you 'l have a most delicate Wine of a Flavour like unto Rhenish It 's Spirits are so Volatile that they are apt to break the Bottles unless placed in a Refrigeratory and when poured out it gives a White head in the Glass This Liquor is not of long duration unless preserved very cool Instead of every pound of Sugar if you add a quart of Live Honey and boil it as before and adding Spice and Fermenting it as you should do Metheglin it makes an admired Drink both pleasant and medicinable Ale Brewed of the juice or Sap of the Birch-tree is esteemed very wholesome Birch Wine as also Birch Ale are excellent remedies against the Stone Van Helmont being the first that discoved it's vertue mightily commends it If when you make your Metheglin you use the juice of the Birch instead of Water and when Barrell'd you for every Gallon of the Liquor hang four Ounces of Daucus Seed something bruised in a bag in the Liquor it 's said to be very good for the Stone Profits

Currants Shovelings of yards where Cattle frequent c. according to the nature of the Soil § 2. Slitting the Bark is an excellent additional help to most of the aforsaid evils Bark bound and also for Bark binding some advise that the Bark be cut according to the grain of it as in Apple-trees Pear-trees c straight down in Cherries c. round about the Trees and where the Graft over-thrives the Stock there slit the Stock but not quite through the Bark and this slitting must be done in the Spring about the middle of February or at Candlemas Some Trees prosper where others will not § 3. You 'l often find in the same Land some kinds of Fruit-trees very subject to some of the beforementioned evils and others prosper well when once you discover this because it 's utterly in vain to make Ground and Trees of different Genius agree together you must make it your business by degrees to change your Trees till you have left none against which your Soil beareth such an implacable hatred and furnish it with such as will flourish and be fruitful § 4. If any of your Trees are galled by rubbing on each other Bark Gall'd or by being bound to Stakes or by Thorns or otherwise lay some Clay upon the gald places and wrap Hay-bands about them but withall remove the cause by Pruning or otherwise § 5. Bigg Plants that upon there removal have had their Tops cut off Dead Tops or bitten Twiggs to be cut off are apt to dye from the place they were cut off at to the next Sprig or Branch upon them these dead parts or any piece bit by Cattel ought to be cut off close to the next good Twig or Shoot and cover'd with Clay as in Grafting that the head may be well grown over by such Twig or Shoot and the wet prevented of getting into the Pith to the dammage of the Tree § 6. Hares and Rabbets are very mischievous to Nurseries Hares and Coneys and young Orchards by peeling off the Bark of the Plants if your Fence be a Wall or close Pale or Water there 's little danger of them but because such Fences about Orchards are rare and no other can keep them out some expedient must be made use of Some have used Hay Ropes bound about the Tree from the Ground a sufficient height but this were endless in a Nursery it may be done in an Orchard but there are other ways to be preferr'd before it Others therefore dawb the bodies of the Trees over with Tar which being used alone endangers the life of very young Plants and extreamly hardens the Bark and otherwise hurts them which evil is prevented by mixing the Tar with any kind of Grease and boiling them on a Fire so as both may incorporate then with a Brush or little Broom dawb over the body of the Tree as high as an Hare or Rabbet can reach and this is to be done about the tenth of November it will preserve the Trees for that whole year with that once doing it being the Winter time only that they will feed upon the Bark Some use Grease alone and then it will require to be laid on twice in a Winter Some thin stuff out of a house of Office or the thick tempered with Water and brusht on once or twice in a Winter hath been often used with good success And if you desire to take them set Grins of Wire Snares or runing Nooses of Wire whose brittleness is allay'd by the heat of Fire at and in their Musets or the holes they come in at and you may take many but scarce all before you have great mischiefs done you Pismires and Ants § 7. If you find Pismires or Ants breed about or near the Roots of any of your Trees cast away the Earth they lodge in and supply it's place with some stiff Clay If they breed distant in several places some direct to dawb the Tree about with Tar that their feet may be taken in it but you heard already that 's prejudicial to young Trees but if they pester you extreamly and your Tree be young you may bind a single list or shred of cloth about it and once a week when Buds and Blossoms are putting forth for that is the chief time they prejudice them dawb the cloth over with Tar. And where you find their breeding places pour scalding Water thereon § 8. Moles are to be killed especially in Seed plots and Nurseries Moles and Water Rats Spring-traps or Box-traps are best to destroy them not easily described but are now almost generally known There are also some kinds of Cats that will not leave a Mole either in your Garden or Orchards and some say that Water Rats will spoil a whole Nursery getting through Mole holes and Barking or eating the young Roots and these are said to be frequent where your Nursery is near a Fish-pond Suckers § 9. From the Stock usually spring many Suckers which extract the nourishment from the Tree they must be taken off dexterously from the Root and may be prevented by Grafting on good Stocks raised from Kernels for Trees Grafted on or proceeding from Suckers are always subject to this disease which the Canker usualy attends Ests § 10. Ests or or some call them Askers are said to be pernicious to Trees therefore as you find either Moles Water Rats or them destroy them Blastings Frosts and Caterpilars § 11. The greatest prejudice to Fruit is by Blastings Frosts immediately succeeding rain Caterpillars or black Flies that eat up Buds Leaves and Blossoms therefore when in the Spring you perceive these Caterpillars or Flies appear make fires of somthing that will smoak so near the Orchard and in such places that the Wind may carry the smoak as much through the Trees as may be A thing frequently used is Hemp sheaves as t' is called being the Stalk of the Hemp when the Tow is separated from it and ' it s certainly very good but bad Chaff wet Straw or Moldy Hay or any thing of that nature may serve turn and 't is said to be good for Frosts also but how I know not and you may also pluck off those Leaves which have the Cobwebs made upon them in which they breed and tread them under foot for one of them contains multitudes § 12. Snails are pernicious to Wall-fruit therefore destroy as many of them as you can Snails when they are best to be discover'd which is early in the morning Cover Wall-Fruit § 13. To preserve your Wall-fruit as Apricocks Peaches Nectarins c. from blasting Winds and Frosts it will be necessary to cover them in the nights and cold days by hanging before them Canvas or thick Linnen cloths which you may draw up and let down by Pullies § 14. Birds as the Bullfinch Titmouse or Tomtit Birds c. are affrighted best by a dry Hawk perching in the middle of