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	put_v	sugar_n	6,647	5	11.2306	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A49545	Plain and full instructions to raise all sorts of fruit-trees that prosper in England in that method and order, that everything must be done in, to give all the advantage, may be, to every tree as it is rising from its seed, till it come to its full growth : together with all necessary directions about those several ways of making plantations, either of wall-fruit, or dwarf-trees in gardens, or large standard-trees in orchards or fields : touching which last, because it's so vast in improvement of land, all the profitable and practical ways are here directed to with all exactness : and in the last place the best directions are given for making liquors of the several sorts of fruit / by T. Langford.	Langford, T.	1681 (1681)	Wing L388; ESTC R13964	68,292	176

to try how it fines the Summer Fruit after a Month the Moil after the first Frosts the Redstrake not till after January other Winter-fruit Cyder about the same time Of sining Cyder by racking If your Cyder be not fine at the times aforementioned try them again about a month after and then if it be not fine rack it off as you would do Wine setting another vessel in a convenient place that through a pipe of Leather or a Siphon or Crane of some metal or glass the liquor may run out of the one into the other without being exposed to the air which is a most material thing to take care of at the first pressing and at all times the spirits of Cyder being very apt to evaporate With Izinglass Some choose rather to fine their Cyder with Water-glew commonly call'd Izinglass than by racking it which is thus done For a Hogshead take about a quarter of a pound of Izinglass and so proportionably for a greater or lesser quantity beat it thin upon an Anvil or an Iron-wedg or such like thing cut it in small pieces and lay it in steep in a quart of White Wine or some of the liquor you would fine so it be not sharp but it dissolves best in white Wine let it lye therein all night the next day keep it some time over a gentle fire till you find it well dissolv'd then take a greater proportion of the liquor you intend to purify after the proportion of one gallon to a Hogshead in which boil the dissolved Izinglass and cast it in the whole mass of liquor stirring it well about and leave the vent-hole for sometime open This will fine any kind of Liquor But the common and best way is that among Vintners c. that have frequent use for it And it is to dissolve a considerable quantity of Izinglass in White Wine without putting it on the fire which it will do in about a months time and turn to a jelly which they keep by them and it will keep good a twelve-month and when they have occasion to use it remove the scum that will be on the top of it and take what quantity will serve their turn out of it according to the proportion of a quart to a Hogshead and this they beat to a froth and mix it with a quantity of the Liquor it 's to be put in and then pour it into the vessel mixing it well together with a broom and so leaving the work When it is very fine either draw it out of the Vessel as you drink it or which is better bottle it and take notice after it is fine the sooner you draw it off the better New Vessel If the vessel you put it in be new scald it with hot water in which some of the Must or Pouz hath been boil'd Tainted Vessel If it be tainted take some unslact Lime and put it in the vessel with water and stopping it well roll it about a while Wine Casks Wine Casks if sweet are accounted proper to receive this liquor Choice Cyder If any one shall desire a small quantity of Cyder extraordinary for its 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 themselves for choice Cyder Of Perry Sect. 5. Perry is made the very same way as Cyder only observe to let your Pears be very ripe before you grind them And it 's a thing advised by some to mix Crabs among the Pears of weakest juice to mend the liquor Of Rasberry wine Sect. 6. If you have plenty of Rasberries they will make delicious Wine after this manner To every two quarts of Rasberries put one pound of fine white Sugar let them stand two days in an earthen pot often stirring and bruising them then put them in a woollen bag and hang them up that the liquor may drop out into a Milk-pan or such like thing for twenty-four hours or more put then the liquor into an Earthen Pot with a Faucet in it let it ferment there and scum it off at a weeks end or sooner if it be any whit sine bottle it up and at another weeks end shift it into fresh bottles reserving the setlings in the bottom of the bottles which you may after put together into one bottle by it self shift the bottles thus twice or thrice as long as you see any settlement in them Curran wine Sect. 7. Of Currans also you may make a delicate Wine thus Gather the Currans very ripe bruise and strain them to every two quarts of the juice put one pound and a quarter of Sugar put it into an Earthen Pot scum it oft and at a weeks end draw it off take out the setling put it in the Stean-pot again do this twice or thrice till it be very fine and bottle it if you find it not fine in the bottles at a weeks end shift it into other Bottles Goosberry Wine Sect. 8. To make Goosberry Wine Gather the fruit before they are too ripe and for every six pound of Goosberries take two pound of Sugar and two quarts of water stamp the Goosberries and steep them in the Water and Sugar twenty-four hours strain them and put the liquor into a vessel close stopt for a fortnight or three weeks Draw it off if you find it fine if not let it stand a fortnight longer and then draw it into Bottles but if it be not then fine Rack it or use Izinglass Delicate Wines are made these ways upon Experience but if you desire to make a greater quantity of liquor of your Fruit you may either for Rasberry Curran or Goosberry Wine add more water and make them after this manner 〈…〉 Sect. 9. For every pound of ripe Fruit stampt 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 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 after six or seven days draw it out into Bottles put into each Bottle the quantity of a Nutmeg of loaf Sugar It will not be sit to drink under a quarter of a years time and will keep good a year 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 〈…〉 Sect. 10. Cherry Brandy is usually made with black Cherries by filling a bottle half full of Cherries and putting in Brandy till the bottle is near full shake it sometimes within a month it will be ready to

of Some have used Hay-ropes Hay-ropes bound about the Tree from the ground to 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 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 Tar and Grease and boiling them on a fire so as both may incorporate then with a brush or little broom daub over the body of the Tree as high as a Hare or Rabbet can reach and if this be done in 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 Grease and then it may require to be laid on twice in a Winter Mans dung Some thin stuff out of a House of Office or the thick tempered with water and brush't on once in a Winter hath been often used with good success Sect. 3. Pismires 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 its 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 shread of Cloth about it and once aweek when buds and blossoms are putting forth for that is the chief time they prejudice them daub the Cloth over with Tar. Sect. 4. Moles Moles are to be kill'd especially in Seed-plots and Nurseries Spring-traps or Box-traps are best to destroy them not easily describ'd but are now know almost generally I have heard that Water-Rats will spoil a whole Nursery Water-rats getting through Mole-holes and barking or eating the young roots I found several roots once so served and it being near a Fish-pond I suspected it was done by them but finding also a Snake in a hole among the Roots Snakes I knew not whether that might not be the Enemy Ests or Askers Ests or as some call them Askers are also said to be pernicious to Trees but these three last accidents are so rare and inconsiderable that it 's needless to labour much about remedies against them only as men find them to destroy them Blastings Caterpillars Sect. 5. The greatest prejudice to fruit is by blastings frosts immediately succeeding rain Caterpillars or black Flies that cat up buds leaves and blossoms There 's one way used to help in all these cases for Orchard fruit but I know not how it should be useful for any but the last two for which I dare commend it And that is that when in the Spring you perceive these Caterpillars or Flies appear make fires of something 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 Smoak A thing frequently used is Hempsheaves as it 's 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 Snails are pernicious to Wall-fruit Snails therefore destroy as many of them as you can when they are best to be discovered which is early in the morning Cover wall-fruit And to preserve your Wall-fruit from blasting winds and Frosts it will be necessary to cover them in the nights and cold days by hanging before them Matts or Blankets some stick branches of broom before the blossoms and young tender fruit To preserve ripe fruit from birds Birds spread an old Net before the Wall-fruit or upon the Dwarf-trees CHAP. XIII Some particular Rules about some kinds of Fruit-trees besides the general rules already mentioned Of Vines SECT 1. Grapes seldom or never ripen well in this Isle without help of art and industry to which purpose take these directions 1. To plant such as ripen soonest in the year that they may have as much of the summer heat at ripening time as may be 2. Let the wall you plant them against be a full South or but a little inclining to the East or if you have a half-round or corner in a wall or the back of a brick Chimney make use of such places for them Of low Walls Vines will prosper well against a high wall yet that is not altogether so necessary but that low walls may serve turn and the higher may be reserved for such fruit-trees as will not do well without them That of a Tarras-walk may do well for Vines and the gravel-walk under the wall will mightily encrease the heat about them Narrow places in Walls If you plant any Trees against your dwelling House-wall there may be some narrow places between two Windows or the like where other fruit-trees have not room to spread A Vine may grow up there and above those narrow places enlarge it self where ever it meets with room Betwixt Fruit trees You may also plant a Vine betwixt every fruit-tree that groweth against your hottest walls and let it spread a little in the Summer time into the Fruit-trees on either side especially if the fruit of such Trees use to be early ripe or that they bear little Fruit or have not been so long set as to have covered the wall And though such Vines cannot extend themselves to that bigness as those planted where they have more room yet by this means you will make advantage of such portions of your wall as otherwise you could have had little benefit from Proper Soil Sect. 2. The best ground for them is that which is rich and dry inclinable to stony or gravel so it bind not the best dung to fatten the Earth they grow in is Horse or Sheeps dung Make bare the roots in the beginning of Winter and throw in plenty of the same dung most Winters Way of propagating The best way of propagating of them is in November to lay a branch of that years growth into the Earth under the old Tree without cutting it off lay as many joynts or buds in the Earth as you can leaving but one or two out for it puts forth its roots chiefly at the joynts at a years end or in the February cometwelve-month cut it off from the old one and plant it where you design it should grow lay it in the Earth in the same posture it lay in before and also lay some of the buds of the new wood that grew out since it was first laid down that it may gain the more roots leaving out