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
A67799	Introitus apertus ad artem distillationis, or, The whole art of distillation practically stated, and adorned with all the new modes of working now in use in which is contained, the way of making spirits, aquavitæ, artificial brandy, and their application to simple and complex waters in the exact pondus of the greater and lesser composition, as also many curious and profitable truths for the exalting of liquors, being the epitomy and marrow of the whole art, supplying all that is omitted in the London distiller, French and baker &c., experience being the true polisher hereof : to which is added, the true and genuin way of preparing powers by three noble menstruums, sc. a purifiedisal armoniak, the volatile salt of tartar, and Sal Panaristos, through which they are exiles to an higher degree of perfection than any hitherto extant, together with their virtues and dose : illustrated with copper sculptures / by W. Y-worth ...	Y-Worth, W. (William)	1692 (1692)	Wing Y218; ESTC R8590	96,825	215

Wine what sufficeth Infuse them in the Wine two days and then Distill in Bal. Mariae Y-worth 'T is good for such as have the Mercurial Property abounding and are troubled with dulness of Spirit as also against Faling-sickness Convulsion Fitts and Infirmities of the Brain The Dose is from one to three drachms Observe Here is no quantity of Spirits given because the Distillers have a usual way in this thing to go by their own Experience that is they 'll make them no richer of the Herbs Seeds and Spices than as they 'll answer their cost in the Sale therefore they sometimes put two or three Cans more than we prescribe nay and omit one half of the Ingredients only observing that according as the Water is called to let that Herb Seed or Fruit to have the predominance of the flavours so that they go more by Custom than by Book but for our part we don 't in all things approve of this for we love true Prescriptions though the Waters be something thing the dearer and so to unite sound Theory and Practice together Aqua Salviae or Sage Water Composition the greater Distiller Take of strong Proof Spirit sixteen gallons great Sage dry four pound twelve ounces six drachms and a half Red Sage dry three pound three ounces one drachm and a half Lavender Flowers Sage Flowers ana one pound nine ounces five drachms Lavender Cotton dry Southern-wood dry ana twelve ounces six drachms and a half Nutmegs one pound bruise or beat them as is most proper and then Distill into fine goods S. A. and dulcifie with white Sugar sixteen pound or what sufficeth Composition the lesser Take of strong Proof Spirit three gallons great Sage dry fourteen ounces three drachms and a half Red Sage dry nine ounces four drachms and a half Lavender Flowers Sage Flowers ana four ounces five drachms Lavender Cotton dry Southern-wood dry ana two ounces three drachms and a half Nutmegs one ounce bruise or beat them as is most proper and then Distill into fine goods S. A. and dulcifie with white Sugar three pound Aqua Salviae Composita or Sage Water Compound Distiller Take Sage Marjoram Thyme Lavender Epithymum Bettony ana one ounce Cinamon half an ounce lreos Roots of Cyprus Calamus Aromaticus ana one ounce Storax Benjamin ana one drachm and a half infuse them four days in four pound of Spirit of Wine and then Distill in Balneo Y-worth 'T is good for such as are cold and Phlegmatick to revive the Spirits and fortifie the digestive faculty as also against oppressive Vapours that disturb the Microcosm The Dose is from two drachms to an ounce Aqua Caryophillatorum or Avens Water Composition the greater Distiller Take of good Proof Spirit sixteen gallons Avens Roots six pound six ounces three drachms grains five Orrice Roots Nutmegs Yellow Sanders Mace ana three ounces one drachm and a half Lignum Rhodium Saffron Storax Benjamin ana one ounce and a half grains fifteen Angelica Roots four ounces six drachms and a half Limon Pills Green twelve ounces six drachms and a half sweet Foenil-seeds Aniseed ana one pound nine ounces five drachms Cloves two ounces Roman Wormwood Mint dry ana four handfuls and a half Red Roses Staechas Flowers ana six handfuls and a half sweet Marjoram Balm Burnet Thyme all dry ana nine handfuls and a half Alkermes Berries three ounces one drachm and a half bruise them all that are to be bruised and Distill into Proof Spirit S. A. and then dulcifie with Syrups thus made Take Rosewater six pound six ounces three drachms grains fifteen white Sugar sixteen pound boyl it to a Syrup hight then strain it and put it on the Fire again adding thereto Confection of Alkermes six ounces three drachms and a half Syrup of Gilly-Flowers one pound nine ounces five drachms Ambergreese dissolved in Rosewater four scruples grains sixteen let these boyl a little till they be incorporated with the Syrup and so keep it for use Composition the lesser Take of good Proof Spirit three gallons Avens Roots one pound three ounces one drachm two scruples grains five O●rice Roots Nutmeg Yellow Sanders Mace ana four drachms and a half Lignum Rhodium Saffron Storax Benjamin ana two drachms grains fifteen Angelica Roots seven drachms and a half Limon Pills green two ounces three drachms and a half sweet Foenilseeds Aniseeds ana four ounces six drachms Cloves three drachms Roman Wormwood Mint dry ana q. s Red Roses Staechas Flowers ana q. s e. sweet Majoram Balm Burnet Thyme all dry ana q. s e. Alkermes Berries four drachms and a half bruise them all that are to be bruised and Distill into Proof Spirit S. A. and then dulcifie with Syrups thus made Take Rose water one pound three ounces one drachm two scruples grains fifteen white Sugar three pound boyl it to a Syrup hight then strain it and put it on the Fire again adding thereunto Confection of Alkermes one ounce two drachms one scruple grains ten Syrup of Gilliflowers four ounces seven drachms Ambergreese Dissolved in Rose-water grains eighteen let these boil a little till they be incorporated with the Syrup and so keep it for use Y-worth This water is a very great Cordial Exhilarating the Spirits strengthning and comforting all the inward parts it not only preserves against the Consumption but also strengthens and revives those that are in it The Dose is from one to six scruples according to the age and strength of the Patient Rosa Solis Composition the greater Distiller Take of strong Proof Spirit sixteen gallons Cinamon the best twelve ounces six drachms and a half Cloves three ounces one drachm and a half Nutmegs Ginger Cara-way seeds ana six ounces three drachms Marigold-flowers Aniseeds ana one pound nine ounces five drachms bruise them and Distill into strong Proof Spirit S. A. Then add to the Distilled Water Liquorice Spanish one pound nine ounces five drachms Raisins of the Sun brown Sugar ana eight pound Red Sanders six ounces three drachms bruise the Liquorice and Raisins stir them well together and let them stand twelve days then being clear it may be drawn for use Composition the lesser Take of strong Proof Spirit three gallons Cinamon the best two ounces three drachms and a half Cloves four drachms and a half Nutmegs Ginger Caraway-seeds ana one ounce one drachm Marigolds Aniseeds ana four ounces seven drachms bruise them and Distill into strong Proof Spirit S. A. Then add to the Distilled Water Liquorice Spanish four ounces seven drachms Raisins of the Sun brown Sugar ana one pound and a half Red Sanders one ounce one drachm bruise the Liquorice and Rasins stir them well together and let them stand twelve days then being clear it may be drawn for use Addition Add to the Spirit half as much as the rule of every particular Ingredient therein expressed And instead of Sanders give it the Tincture of Roses Gilliflowers or Poppies S. A. Y-worth 'T

left in Fermentation three four five or more Weeks before they be Distilled for the greatest part of the Spirit is then turned to Vinegar which would not be so very ill done if so be these men knew how to Clarifie the remainders and turn it into Vinegar that nothing thereof might be lost for the Vinegars of Herbs Flowers Seeds and Roots are not to be contemned And so often times a thing to be lamented the better parts if they be Spices and Precious things is lost The matter of the Distillation and other choice things as Seeds and Herbs are cast away with loss wherefore for Admonition sake I was willing to add such things that the Operators may have an opportunity to consider the matter a little more profoundly with themselves or at least of learning the Art of Distilling from Country Men who do not suffer their Malt to Putrefie grow Sowre or Mouldy before they fall upon their Distillations but presently Fermentation being made the third or fourth day begin their Distillation Which we shall now come to treat of and first of bringing them into Low-wines For the making of which you must observe two things the first is that in all things which are Liquid as Beer Cyder c. you must put your before described Pump into the Back in which it is directing your Spout to that Still which you design to charge and let one hand Pump and another pair of hands row up that so the bottom may come into the Still and when filled so high as the upper Nails let down your Head on the Still but put not the Beck or Nose as yet into the Worm for Reasons hereafter expressed then the Still being charg'd proceed to the making of your Fire which is best of Coals or dry Cleft-Wood and very strong until it begins to boyl as a pot going over then must you set the Pipe of the Head into the Worm and as it begins to drop and run a small stream into the Can then immediately must you throw damping under the Still which is the Ashes that fall under your Grate and kept wet for that end for if you should not do so it would boyl over into the Worm and so stop and foul the same and having proceeded thus far your Still being in a good temper you must begin to lute all fast with a Paste made of Whiting and Rie-flower you must exactly lute round the Neck of your Still and by so doing you will keep in that Breath in which is the Spirit and as you have pasted the Neck so must you also paste the Pipe and Worm wherein it goes that is to say exactly to close the Joint You must also observe so to govern your Fire that you bring your Still to work so as that the Stream may run the bigness of a large Goose or Turkey Quill and being thus brought to work it must be continued till all the strength is off and what runs is a stinking Flegm thus are you to proceed in your first Extraction the second shall be shown hereafter As to the other thing which is to be observed it is in the Distilling of those things which are not pressed forth from their Corporiety but thick and thin must all go into the Still together and this generally will Cake although you take all the care you can to stir it before it works by which means we have known the bottom of a New Still burnt out which to prevent as we have done in our tryals you must observe that in making your Still two Inches above the turning and just even with the closure of the Brick-work you must have your Still turned with a very large Verge and exactly hammer'd for the upper part to shut in which must be proportioned round up as in other Stills with a Neck exactly fit for the Head on which you must place two Rings just opposite one to another that so at any time upon occasion it may be easily lifted off to which Verge you must fit a very strong Iron Hoop the upper part of which must have three strong Rings in it that so upon occasion a Rope may be fastned to it to the under part you must lace or brace on your container which must come within two or three Inches of the bottom as also within two Inches of every side then place your hoop on the Verge and charge your Still the Corporiety will be therein received and the Liquor will pass to fill up the vacancy then shut down the Shoulders of your Still and lute fast with a Paste made of Calx Vive and Whites of Eggs or fine Flower and Sand or thick well boiled Starch and Sand Let down your Head but you must not yet put the Nose into the Worm but make a good Fire as you were before directed and so cause your Liquor to boyl and before it works great part of the Wild Gass or unruly Spirit will go off invisibly as much indeed as can be expected except your Liquor had been decocted and cooled in Now as the Beck Nose or end of the Pipe begins to drop you must put it into the Worm and lute fast as before directed as also the Neck of the Stills and your Still being brought to work you must in all things proceed in the Extracting your Low-wines as before laid down in the first Observation and this also is to be Noted that some Malt Grain and Fruits will in the begining run off a Can two or three of Proof Spirit and then it generally runs long Others sometimes runs not at the beginning so fully Proof and yet will yield indifferently well Thus your Low wines being Distilled you let them lie ten or fourteen days to enrich themselves for in that time they get by lying and some think that if they lie longer they lose as also Proof Spirits except they lie very warm But however they may as we have found by experience be so order'd as that they may be the more mellowed and better themselves thereby These rules being sufficient for the Extracting all kind of Low-wines and the more especially if you make Use of our curious Invention before described for that by it these benefits will accrew First you are not troubled with the moving stiring or rowing your matter in the Still Secondly you need not fear your Still's being burnt or your Wines getting any adustion or Evil Tang for they will come over sweet pleasant and fragrant Thirdly and Lastly you have this advantage that you may remove the shoulders of your Still and fasten a Rope in the Iron Hoop and by means of a Pully lift your matter at once out which may be received into a Coule and bore away and the Wash let out the common way and if your matter be either Wheat or Barley the Grains though they have been in the Still will be very good Food for Cattle or Swine Note that after this method only using a Tin-pan made