Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	boil_v	put_v	strain_v	4,145	5	10.7106	5	false

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A68556	The treasurie of commodious conceits, & hidden secrets and may be called, the huswiues closet, of healthfull prouision. Mete and necessarie for the profitable vse of all estates both men and women: and also pleasaunt for recreation, with a necessary table of all things herein contayned. Gathered out of sundrye experiments lately practised by men of great knowledge. By I. Par.	Partridge, John, fl. 1566-1573.	1573 (1573)	STC 19425.5; ESTC S110299	27,425	98

Borage Chapter xx COnserue of Borage flowres is of lyke vertue it is especiallye good againste blacke Coler or melaÌ„coli it also maketh one mery Â¶ The vertue of the conserue of Rosmary Chapter xxj COnserue of the flowres of Rose mary comforteth the cold and moiste braine it comforts also the Senowes it is good againste melancoly and flewme Â¶ The vertue of the conserue of Succary Cap. xxij COnserue of Succary is good agaiÌ„st yelow black coler in the burniÌ„g heat of hot feuers Â¶ The vertue of the conserue of Elder flowres Cap. xxiij COnserue of the flowres of Elder is good agaynst the morphewe it clenseth the stomack and the whol body from scabbs Gather the clusters or bunches whereon the flowres grow when they are newe blowne and spreade lay them vpon a fayre sheete abrode in a Chamber a daye or two tyll ye shal perceue the flowre wyll shake off and fall awaye then pyke them cleane and make therof conserue as ye do of other Flowres And whereas it is more holsome then pleasant therfore put some other conserue suche as ye luste amongst it when ye wyl occupy it Â¶ The vertue of the conserue of Sorell Chapter xxiiij COnserue of Sorell is good agaiÌ„st al vnkind heats of the stomake and other principall partes of the body and againste yellow coller Take leaues of Sorell washe them cleane and shake of the water cleane or els tary tyll the water be dried cleane beate them and grind them with Suger as aboue and then kepe them The vertue of the conserue of Mayden heaire cap. xxv COnserue of the leaues of Mayden heire is good againste the sicknesse of the syde called the Pleuresy and for al diseases of the breast and of the lyghtes and in all maladies of Malencoly and agaiÌ„st red coler make it as you do of sorel To make conserue of Elecampana Rootes cap. xxvi TAke the roots of Elecampane wash theÌ„ clene slice them in to peeces as big as your thumbe seeth them in faire water tyll they bee tender take them vp powne them draw them throw a haire-siue put therto in the second sethiÌ„g the doble or treble waight of sugre and when the sugre is perfectly incorporated take it off and kepe it See it be wel styred in the se thing The vertue of the same COnserue of Elecampana is good to comfort the stomack and the noorishing meÌ„bers it maruelously looseth tough flewme desolueth and consumeth the same by the siedge it auoydeth it To make conserue of Acorns or Gladon With the vertue of the same chapter xxvii TAke the roots of yellow flowre delice which groweth in moist grownde otherwise called a Flag roote washe them and scrape them seeth them and order them as ye doo of Elecampana now last before rehearsed and so kepe it This conserue is good againste all sicknesse of the brain and synowes and against all deseases of fleume vnto women it oppeneth naturall course and termes And you muste generally learne that in makyng conserues Frutes and Roots are made with fyre and seething but Flowres are made without fyre or seething Moreouer the more Suger or Honey is put into theÌ„ so it be not past .iii .ii. to .i the conserue shal continew the better Â¶ To make Marmalade of Quinces Cap. .xxviii. AFter that your Quinces ar sodden ready to be kept condict as before in the chapter is written then with some of the liquor wheriÌ„ thei were sodden but without ani spice beate them and drawe them as ye wolde do a Tarte then put some ouer they fyre to seethe softlye and in the seething strew by little little of pouder of suger the waight of the Quinces or more as your tast shall tel you stir it continually put ther to some pure rose water or damask water let it seeth on height til it be wâ—l standyng which thing ye may know by takyng some of it vpon a colde knite and let it keele if it bee stiff then take it off boxe it while it is warme and set it in a warme and dry ayre yf you wyl gylde your Marmalade do as afore is spoken of a Marchpane â§ The beste makyng of Marmalade is when the Quinces haue layne long are through ripe and very yellow as in lent season Â¶ And forasmuche as Quinces are bynding and therfore not good for some sickefolkes costife it is necessary to put a good maÌ„y of ripe apples of good verdure as Renet Pyppen Lording Russetyng Pomeriall Rex pomoruÌ„ or any other apple that is pleasant raw among them being fyrst drawne for a tare and then sodden amonge the other matter of Quinces Thus shall you make your Marmalade somewhat souple and also encrease the quantitie and verdure of the same specially if it be well dashed with swete water Â¶ To make Marmalade of Damsins or Prunes Cap. xxix TAke Damsins which ar ripe boyle them on the Fyre with a lyttle fayre water tyll they bee softe then draw them through a course Boulter as ye make a tart set it on the Fyre agayne seethe it on height with sufficient suger as you do your Quinces dash it with sweete water c. and box it If you wil make it of Prunes euen likewise doo put some Apples also to it as you dyd to your Quinces This wise you may make Marmylade of Wardens Peares apples Medlars Seruits or Checkers strawberys euery one by him selfe or els mixt it together as you thiÌ„k good To make conserue of Strawberies With the vertue of the same chapter xxx TAke Strawberies .i. quart clene picked and washed set them on the fyre til they be soft strain them put thereto two times as much suger in powder as waight of the strawberies let them seeth tyll the suger be incorporated with the straberis put it in a Glasse or earthen Pot well glased Â¶ The vertue of the same Â¶ The conserue of Strawberies is good against a bot liuer or burning of the stomack and specially in the seruent heate of an ague Thus make conserue of Damasins and Prunes * To make conserue of Cheries and Barberies Cap. xxxi LYkewise ye must make coÌ„serue of Cheries and also of barberis sauing that these require more Suger then the other do which ar not so sowre as they bee Â¶ Here is to be noted that of conserues of Fruits mai be made marmalade for when your conserue is sufficiently sodden and ready to be takeÌ„ off theÌ„ seeth it more on height and it wyll be Marmalade Â¶ Moreouer same make their conserue Marmalade Syrops with cleane Suger some with cleane Hony clarifyed some with Suger and Hony together And after the opinion of diuers great Clarkes Honye is more holsome though it be not so toothsome as suger * To make Succade of Peels of Oranges and Lemons Chapter xxxii FYrste take offe your Peeles by quarters and seet hthem in fair water from .iii quartes to .iii. pynts then take them out and put

small boyle it with Butter veriuce vpon a chafing dish season it with sugre and a little Pepper grose beaten when it is redi put in a few fine CruÌ„mes of white bread put it in amongste the other let it boyle agayne till it be standing theÌ„ lay it in a Platter lyke the breadth of three fingers lay of each side one rosted Conye or moe and so serue them Â¶ To bake an Oxe toung Chapter vij SEeth the toung till it be tender then slyce it on a boorde in fayre peeces and take a good quantity of Marow slceed smal cast it into the bottome of the pye lay the slices of the toung vpon it and betwixte euery one some marow and a little salt vpon them Bake it the space of an howre then rost halfe a manchet a little at the fyre and put the tostes into halfe a pynte of Redde-wine with a little Vineger straine them out together theÌ„ take cloues Mace Sinimon and Suger seeth them in that liquor tyll it waxe somewhat thick make a hole in the couer of the Pye put it in set the Pye agayne into the Ouen for a quarter of an howre and serue it Â¶ To make Vineger of Roses Chapter viij IN Sommer time when Roses blowe gather them ere they be full spred or blowne out and in dry wether plucke the leaues let them lye halfe a day vpon a fayre borde then haue a vessel with Vineger of one or two gallons if you wyll make so much roset put therin a great quantity of the sayd leaues stop the vessell close after that you haue styrred them wel together let it stand a day and a night then deuide your Vineger Rose leaues together in two parts put theÌ„ in two great Glasses put in Rose leaues ynoughe stop the Glasses close set them vpon a Shelfe vnder a wall syde on the Southside without your house where the Sonne may come to them the most parte of the daye let them stande there all the whote SoÌ„mer longe and then strayne the vineger from the Roses and keepe the vinegre If you shall once in .x dayes take and strain out the Rose leaues and put in newe leaues of halfe a dayes gatheryng the vyneger wyll haue the more flauor and odour of the Rose You may vse in steede of Vinegre wyne that it may wexe eygre and receiue the vertue of the Roses both at once Moreouer you may make your vineger of wine white red or claret but the red doth most binde the bellie white doth most lose Also the Damaske Rose is not so great a binder as the red Rose and the white Rose looseth most of all hereof you may make vinegre roset Thus also you may make Vinegre of Violets or of Elder flowers but you must firstgather vse your flowers of Eldern as shal be shewed hereafter when we speake of makyng Conserue of Elderne flowers Â¶ To make a Marâ—hpane Cap. ix TAke halfe a .ii. of blanched Almons of white sugre a quarter of a. It of Rose water halfe an ounce of Damaske water asmuche Beate the Almons with a litle of the same water and grinde them til thei be smal set them on a few coles of tier til thei wax chick then beate them agayne with the Sugre fine Then mixt the sweet waters and then together and so gather theÌ„ fashion your Marchpane Then take wafercakes of the broadest makyng cut them square paste them together with a litle licour and when you haue made theÌ„ as brode as wil serue your purpose haue redy made a hoope of a greene hasell wand of the thiknes of halfe an inch on the inner syde smothe and on the vttersyde round smooth without any knags lay this hoope vpon your Wafer cakes foresayde theÌ„ fyl your hoop with the geare aboue named the thiknes of the hoop the same driuen smoothe aboue with the backe of a Siluer Spoon as ye do a Tarte and cut awaye all the partes of the Cakes euen close by the outlyde of the hoope with a sharp knife that it maye be rounde then haueing white paper vnderneathe it set it vpon a warme hearthe or vpon an instrumeÌ„t of Iron or bras made for the same purpose or into an Ouen after the breade is taken out so it be not stopped it may not bake but only be hard and through dryed and ye may while it is moyst stick it full of Comfets of sundrye coolers in a comely order ye muste moyst it ouer with Rose water and Suger together make it smoothe and so set it in the Ouen or other instrumeÌ„t the clearer it is lyke lanterne horne so much the more commended if it be through dried and kept in a dri warme aire a march pane will laste many yeares it is a comfortable meat meete for weake folks such as haue lofte the taste of meats by reason of much and long sicknesse The greatest secret that is in the makynge of this cleare is with a little fyne flowre of Ryse Rose water and Suger beaten together layd thin ouer the marchpane ere it go to dryinge this wyll make it shine lyke Ice as Ladyes reporte To gylde a Marchpane or any other kinde of Tarte Cap. x. TAke and cut your leafe of Golde as it lyeth vpon the booke into square peces like dise with a Conies taylles ende moiste a litle take the Gold vp by the one corner lay it on the place beyng first made moiste with another rayle of a Conie dry presse the Golde downe close And if ye wil haue the forme of an Hert or the name of IESVS or any other thing what soeuer cut the same through a peece of Paper lay the Paper vpon your Marchpayne or Carte then make the void place of the Paper throw which the Marchpayne appeereth moist with Rose-water laye on your Golde presse it downe take of your Paper there remayneth behinde in Golde the Print cut in the said Paper Â¶ To bake Quinces Cap. xi PAre them take out the Core perpoyle thin in water tyll they be tender let the water run froÌ„ theÌ„ til they be drie then put into euery Coffin one Quince iÌ„ it a good quaÌ„tity of marow Also take sugre Cinamon a litle Ginger fil the Coffin therwith close it let it bake an howre and so serue it * To kepe Quinces vnpared all the yeare long Cap xii TAke ripe Quinces and at that great end cut out a stoppell then take out the core cleane and stop the hole agayne with the same stoppel but pare them not and perboyle them a little take them vp and let the water drayne from them then put all the Cores and some of the smallest Quinces into little peeces all to cut into the water wherein the Quinces were perboyled and let them sethe till the liquor be as thick as molten size that painters occupye then take it from the fyre and let it keel in the meane season

Hulles of greene Walnuts that must lie in water all the yeare long roule them well with these Hulles make them as deepe a couller as you may Â¶ How to couller Gloues yellow within TO collour Gloues yellow within take the yolkes of xx Egs put them in a fryinge pan with a soft fyre styrre them euer and bruse them with a ladle the Oyle that ascendeth of them being annointed on the in syde of the Gloues wyll make them loke yellow Â¶ To make Muske Sope. cap. liii TAke stronge lye made of chalk and six pounde of stone chalk iiii pounde of Deere Suet and put them in the lye in an earthen potte and mingle it well and kepe it the space of forty daies and mingle and styr it iii. or iiii times a daye tyll it be consumed and that that remayneth vii or viii dayes after then you muste put a quarter of an ounce of Muske and when you haue don so you must al flyrre it and it wyll smell of Musk Â¶ To make red sealyng wax cap. liiii TAke to one pound of Wax .iii. ounces of cleare Turpentyne in Sommer in Winter take fowre melte them together with a soft fyre Then take it from the fire and let it coole Then put in Vermylion verye fynely grounde and Salet Oyle of each an ounce and mix them well together and it is perfect good To kÃ©epe Damsins in syrop TAke Damsins picke them with a knife or a piÌ„ theÌ„ take clarified Suger asmuch as you shall thinke wil serue them you must boyle it til it be as thick as birdlime Then boyle your Damsins in the clarified sugre til they be soft theÌ„ take theÌ„ vp and put them in a glasse then you must boyle the syrop till it be thick as the other was before you put in the Damsins as soone as it is so thick you muste powre it into the Damsins and so couer them close For the gnawing in a Womans stomacke TAke a good handful of SpermiÌ„t and a handful of Worme wod and heat a tile stone lai these ii thiÌ„gs on it make a little bag wheÌ„ the herbes be hot put theÌ„ in the bag so laye them to her stomack Â¶ To make swÃ©ete Damaske pouder fowre maner of wayes cap. lv TAke ii or iii. handfulls of dried Rose leues ii graines of Musk halfe an ounce of Cloues and beat these all to powder 2. An other way Â¶ Take vi ounces of Orace iiii ounces of Cloues ii ounces of florax Calamite i. ounce of Labdanum ii ounces of yellow Sanders and a lytle Musk 3. An other way Â¶ Take ii ounces of Cloues iiii ounces of Spruce iiii ounces of Storax calamit iiii ounces of Roses iii. ounces of Beniamin 4. An other way Â¶ Take iii ounces of Sypres iiii ounces of Beniamin ii ounces of Coleander or LabdanuÌ„ iii. ounces of Storax Calamit ii ounces of Roses beate all these to powder Â¶ To keepe Barberyes cap. lvi TAke claryfied Suger boyle it tyll it be thick whiche you shal perceue yf you take a litle betweene your fingers it wyl rope lyke Birdlyme Then put in your Barberyes and let theÌ„ boyle with a soft fyre vntyll you perceaue thei be tender theÌ„ put them in a Glasse and couer them and so kepe them Â¶ To make fine Rise Porredge cap. lvii TAke halfe a pound of Iordyn Almons and halfe a. li. of Ryce and a gallon of running water a handful of Oke barke and let the bark be boyled in the running water the Almons beten with the hulles and all on so strayned to make the Rie Porrege withal For the Ague in a womans brest cap. lviii TAke Hemlocke leues frye them in sweete Butter as hot as she may suffer it lay it to her brest and lap a warme white cotten and it wyll driue it away in short time Â¶ For the vnnaturall heat of the Liuer Chapter lix Take borage buglosse sicory violets fumitori yong hop buds fenel buds of ech a quarter of a handful yong mallows mercury of ech halfe a handfull boyle these in a potle of Whey and straine it For the Cankar in the mouth cap. lx TAke halfe a pinte of ale a sprig of Rosemary seethe them together scum your ale and then put in a pece of AlluÌ„ as much as a nut and a spoonfull of Honey and two spoonfull of Honysuckle water * To know what time in the yeare Herbes and Flowres should be gathered in their full strength cap. lxi MEdicines ar made diuers and sundry wayes some by leues some by sedes some by rootes some by Herbes some by flowres some by fruits Such leues as are put to medicins shuld be gatherd wheÌ„ thei be at at theyr full wexing ere that their coullour be chaunged or that they fade any thing Â¶ Sedes when they be ful ripe and the moystnes somwhat dried away Â¶ Flowres shoulde be taken when they be fully open ere they begin to fade Â¶ Herbes should be gathered when they be full of Sappe and ere they shrink Â¶ Rootes should be gathered when the leaues fall â§ Fruites shoulde be taken when that they be at their ful growth or when they fal the heauier the fruite is the better those that be great and light in ponderation chuse not them and those that be gathered in fayr wether be better then those that be gathered in rayne And those Hearbes that groweth in the Feldes are better than those that groweth in Cownes in Gardens and those that groweth on hills in the field be best for Medicines for coÌ„monly they be lesse not so fat and haue more vertue Many Herbes there be that haue special time to be gathered in And if they bee gathered in that time they haue their whole vertue to their propertie or els not so good Some helpeth when so euer they be gathered some be nought yf they be gatherd out of time therfore mark well what I teach thee Â¶ Betayne shal be gathered principally in LaÌ„mas Monthe with the seede and the roots and without any Iron toole and it shal be dryed in the shadow for medicins it may be gathered other tymes but euermore it is the better yf it be gotten without Iron and it muste be gathered afore Son risyng Â¶ Swinsgras shal be gathered wheÌ„ it pleaseth in time of neede Â¶ Camimamill shal be gathered in Apryll Â¶ Perytory shal be gathered iÌ„ Iune before the Son rysing Â¶ Red docke shal be gathered when they neede dayly Â¶ Longedebefe shal be gathered in Iune and Iuly Â¶ Penyworte shal be gathered in the beginning of Winter Â¶ Germander shal be gathered in Lammas Month. Â¶ Dragaunce shall be gathered in Iune and Iuly Â¶ Columbyne in LaÌ„mas month Â¶ Addertung should be gathered in Apryll Â¶ Pedelyon when thou wilt Â¶ Groundsill alway after midday Â¶ Wal wort when it pleaseth you without Iron Â¶ Violet should be gathered in the Month of

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