Selected quad for the lemma: fire_n
Text snippets containing the quad
|
ID |
Title |
Author |
Corrected Date of Publication (TCP Date of Publication) |
STC |
Words |
Pages |
|
A25892
|
The Art and mystery of vintners and wine-coopers containing approved directions for the conserving and curing all manner and sorts of wines, whether Spanish, Greek, Italian, or French, very necessary for all sorts of people.
|
|
1682
(1682)
|
Wing A3783; ESTC R10698
|
22,293
|
97
|
together_o and_o put_v they_o into_o a_o clean_a runlet_n well_o scent_v and_o give_v it_o time_n to_o fine_a 10._o how_o to_o make_v rhenish_n take_v a_o hogshead_n of_o rochel-cogniacks_a or_o nants-white-wine_n rack_v it_o into_o a_o fresh_a cask_n strong_o scent_v then_o give_v your_o white_a pearl_n put_v into_o it_o 8_o or_o 10_o gallon_n of_o clarify_a honey_n and_o 4_o pound_n of_o coarse_a sugar_n beat_v it_o well_o and_o leave_v it_o to_o clarify_v then_o to_o give_v it_o the_o flavour_n add_v the_o decoctio_fw-la of_o clary-seed_n or_o gallitricum_n and_o that_o will_v give_v it_o the_o right_a taste_n 11._o how_o to_o make_v muskadel_n take_v a_o convenient_a quantity_n of_o rose-water_n of_o musk_n 2_o ounce_n of_o calamus_fw-la aromaticus_fw-la one_o ounce_n of_o corianderseed_n beat_v half_o a_o ounce_n and_o whilst_o this_o infusion_n be_v yet_o warm_a put_v it_o into_o a_o runlet_n of_o old_a sack_n or_o malmosey_n 12._o if_o a_o hagshead_n of_o claret_n be_v scund_a and_o have_v lose_v its_o colour_n add_v to_o it_o red-wine_n tent_n or_o alicant_n or_o by_o a_o infusion_n of_o turnsole_n as_o much_o as_o you_o think_v convenient_a infuse_v in_o 2_o or_o 3_o gallon_n of_o wine_n and_o then_o put_v it_o into_o the_o vessel_n to_o be_v well_o stop_v roll_v it_o a_o quarter_n of_o a_o hour_n this_o infusion_n be_v twice_o or_o thrice_o repeat_v sometime_o according_a as_o more_o colour_n be_v to_o be_v add_v to_o the_o wine_n some_o 3_o hour_n infusion_n of_o the_o turnsole_n will_v be_v sufficient_a but_o than_o it_o must_v be_v rub_v and_o wringed_a what_o turnsole_n be_v see_v the_o note_n or_o the_o art_n of_o glass_n 13._o white-wine_n that_o come_v over_o sound_n and_o have_v lose_v their_o colour_n and_o turn_v brown_a take_v of_o alablaster-powder_n 3_o or_o 4_o ounce_n and_o draw_v over_o the_o hogshead_n 3_o or_o 4_o gallon_n then_o put_v of_o this_o powder_n into_o the_o bung_n as_o much_o as_o you_o think_v fit_a and_o beat_v it_o up_o with_o a_o staff_n and_o then_o fill_v it_o up_o to_o full_a the_o more_o the_o wine_n be_v stir_v up_o the_o fine_a it_o will_v become_v upon_o the_o lee._n 14._o to_o colour_v sack_n white_a take_v of_o white_a starch_n 2_o pound_n of_o milk_n 2_o gallon_n boil_v they_o together_o 2_o hour_n it_o be_v cold_a beat_v it_o well_o with_o a_o handful_n of_o salt_n therein_o the_o salt_n must_v be_v white_a common_a salt_n let_v your_o wine_n be_v rack_v and_o then_o put_v it_o into_o it_o the_o wine_n be_v rack_v into_o a_o fresh_a butt_n or_o pipe_n beat_v it_o well_o together_o with_o your_o paddle-staff_n and_o it_o will_v make_v the_o wine_n pure_a and_o fine_a 15._o of_o rhenish-wine_n the_o first_o bud_n of_o rib_n nigra_fw-la infuse_v in_o wine_n especial_o of_o rhenish-wine_n make_v it_o diversick_n and_o more_o fragrant_a in_o smell_n and_o taste_v and_o so_o do_v clary_n the_o inconvenience_n be_v that_o the_o wine_n become_v more_o heady_a the_o remedy_n of_o which_o be_v elder-flower_n add_v to_o clary_n which_o also_o better_v the_o fragrancy_n thereof_o as_o it_o be_v manifest_a in_o elder-vinegar_n but_o these_o flower_n be_v apt_a to_o make_v the_o wine_n ropy_n 16._o to_o help_v malagaes_n or_o any_o other_o spanish_a wine_n that_o have_v lose_v their_o colour_n or_o turn_v brown_a take_v the_o powder_n of_o orras-root_n and_o saltpetre_n of_o each_o 4_o ounce_n he_o white_n of_o 8_o egg_n to_o which_o add_v as_o much_o salt_n as_o will_v make_v brine_n put_v this_o mixture_n into_o the_o wine_n and_o mix_v they_o with_o a_o paddle-staff_n 17._o to_o mend_v the_o taste_n and_o smell_v of_o malagae_n take_v of_o the_o best_a almond_n 4_o pound_n make_v with_o they_o and_o a_o sufficient_a quantity_n of_o the_o wine_n to_o be_v cure_v a_o emulsion_n take_v then_o the_o white_n of_o twelve_o egg_n and_o a_o handful_n of_o salt_n put_v all_o into_o the_o pipe_n or_o butt_n and_o beat_v it_o well_o with_o a_o paddle-staff_n 18._o to_o help_v claret_n that_o be_v tawny_a or_o muddy_a take_v of_o rain-water_n one_o quart_n 8_o egg_n a_o handful_n of_o salt_n beat_v they_o well_o and_o let_v they_o stand_v six_o hour_n before_o you_o put_v they_o into_o the_o cask_n then_o use_v the_o paddle-staff_n and_o it_o will_v come_v to_o itself_o in_o 3_o day_n 19_o to_o mend_v the_o taste_n and_o smell_v of_o french_a wine_n or_o rhenish_n that_o be_v foul_a take_v a_o gallon_n of_o the_o wine_n a_o pound_n of_o honey_n a_o handful_n of_o elder-flower_n orras-powder_n one_o ounce_n a_o nutmeg_n and_o a_o few_o clove_n boil_v they_o in_o a_o sufficient_a quantity_n of_o the_o wine_n to_o be_v cure_v of_o the_o consumption_n of_o half_a when_o it_o be_v cold_a strain_v it_o and_o beat_v it_o with_o a_o stick_n put_v a_o little_a salt_n if_o the_o wine_n be_v sweet_a enough_o add_v of_o spirit_n of_o wine_n one_o pound_n to_o a_o hogshead_n and_o give_v the_o cask_n a_o strong_a scent_n spirit_n of_o wine_n make_v any_o wine_n strong_o brisk_a and_o fine_n without_o any_o further_a mixture_n 20._o a_o lee_n of_o the_o ash_n of_o vine-branche_n one_o ounce_n a_o quart_n to_o a_o pipe_n be_v beat_v into_o the_o wine_n cure_v the_o ropiness_n of_o it_o and_o the_o same_o infallbily_n do_v the_o lee_n of_o oaken_a ash_n for_o spanish_a ropy_n wine_n rack_v it_o off_o from_o its_o lee_n into_o a_o new_a scent_v cask_n take_v of_o allom_n one_o pound_n of_o orras-root_n powder_v half_o a_o pound_n beat_v they_o well_o into_o the_o wine_n with_o a_o paddle-staff_n add_v fine_a and_o well_o dry_a sand_n put_v it_o warm_a to_o the_o wine_n if_o the_o wine_n beside_o prove_v brown_a add_v 3_o pottle_n of_o milk_n to_o a_o pipe_n otherwise_o it_o cure_v ropy_n wine_n use_v before_o they_o begin_v to_o fret_v 21._o to_o order_v rhenish-wine_n when_o fret_v common_o in_o june_n when_o wine_n begin_v to_o ferment_n and_o grow_v sick_a then_o have_v a_o special_a care_n of_o disturb_v they_o either_o by_o remove_v fill_v of_o vessel_n of_o give_v vent_n only_o open_v the_o bung_n which_o cover_v with_o a_o salt_n and_o as_o often_o as_o the_o slate_n be_v foul_a cleanse_v it_o and_o the_o bung_v from_o filth_n and_o when_o the_o fermentation_n be_v past_a which_o you_o shall_v know_v by_o apply_v your_o ear_n to_o the_o vessel_n then_o give_v it_o rest_v 10_o or_o 12_o day_n thta_fw-la the_o gross_a lees_n may_v settle_v then_o rack_v it_o into_o a_o fresh-scented_n cask_n 22._o to_o mend_v and_o preserve_v the_o colour_n of_o claret_n take_v red_a beets-root_n q.s._n scrape_v they_o clean_o and_o cut_v they_o into_o small_a piece_n then_o boil_v they_o in_o a_o quart_n of_o the_o same_o wine_n till_o a_o three_o part_n be_v consume_v skim_v it_o well_o and_o when_o it_o be_v cold_a take_v what_o be_v clear_a of_o it_o or_o decant_n and_o use_v the_o paddle-staff_n 23._o another_o for_o the_o same_o take_v of_o the_o wine_n and_o honey_n of_o each_o 2_o pound_n of_o rain-water_n a_o pottle_n 12_o beet-root_n 4._o or_o 5_o handful_n of_o ripe_a mulberry_n boil_v they_o to_o half_a and_o when_o it_o be_v cool_a decant_v with_o the_o use_n of_o the_o paddle-staff_n 24._o to_o meliorate_v vicious_a wine_n and_o especial_o french_a both_o in_o smell_n and_o taste_v take_v of_o the_o best_a honey_n one_o pint_n of_o rain-water_n 2_o part_n and_z the_o 3_o part_n of_o wine_n old_a of_o the_o same_o kind_n boil_v they_o on_o a_o gentle_a fire_n to_o a_o 3_o part_n skim_v they_o often_o with_o a_o skimmer_n and_o dip_v the_o skimmer_n into_o a_o pail_n of_o clean_a water_n every_o time_n after_o it_o have_v be_v skim_v once_o to_o rinse_v the_o skimmer_n then_o put_v this_o mixture_n into_o a_o vessel_n of_o fit_a capacity_n and_o let_v it_o stand_v unbunge_v till_o it_o cool_v some_o to_o better_v this_o put_v in_o a_o bag_n of_o spice_n this_o mixture_n call_v by_o the_o dutch_a so_o will_v serve_v to_o fine_a wine_n new_a or_o old_a it_o will_v amend_v the_o hard_a taste_n of_o wine_n and_o in_o each_o put_n of_o a_o gallon_n thereof_o into_o a_o hogshead_n and_o use_v the_o paddle-staff_n let_v it_o rest_v 5_o or_o 6_o day_n at_o least_o but_o if_o mild_a enough_o add_v white_a mustard_n seed_n bruise_v 25._o to_o mend_v and_o preserve_v the_o lees_n of_o claret_n take_v to_o a_o teirce_a 10_o egg_n make_v a_o small_a hole_n in_o the_o top_n of_o the_o shell_n then_o put_v they_o into_o the_o wine_n and_o all_o will_v be_v consume_v 26._o to_o prevent_v scour_v of_o french_a wine_n take_v grin_n of_o paradise_n q.s._n beat_v they_o in_o a_o pan_n and_o hang_v they_o or_o put_v they_o loose_v in_o a_o vessel_n some_o use_v lavender-top_n 27._o to_o help_v french_a