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	water_n	9,360	5	7.0360	4	true

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 and put them into a clean Runlet well scented and give it time to fine 10. How to make Rhenish TAke a Hogshead of Rochel-Cogniacks or Nants-White-wine rack it into a fresh Cask strongly scented then give your white Pearl put into it 8 or 10 gallons of clarified Honey and 4 pound of coarse Sugar beat it well and leave it to clarifie then to give it the flavour add the Decoctio of Clary-seeds or Gallitricum and that will give it the right taste 11. How to make Muskadel TAke a convenient quantity of Rose-water of Musk 2 ounces of Calamus Aromaticus one ounce of Coriander-seeds beaten half an ounce and whilst this Infusion is yet warm put it into a Runlet of old Sack or Malmosey 12. If an Hagshead of Claret be scund and hath lost its colour ADd to it Red-wine Tent or Allegant or by an Infusion of Turnsole as much as you think convenient infused in 2 or 3 gallons of Wine and then put it into the Vessel to be well stopp'd rowl it a quarter of an hour this Infusion is twice or thrice repeated sometimes according as more colour is to be added to the Wine some 3 hours infusion of the Turnsole will be sufficient but then it must be rubbed and wringed What Turnsole is see the Notes or the Arts of Glass 13. White-wines that come over sound and have lost their colour and turn brown TAke of Alablaster-powder 3 or 4 ounces and draw over the Hogshead 3 or 4 gallons then put of this powder into the Bung as much as you think fit and beat it up with a Staff and then fill it up to full the more the Wine is stirred up the siner it will become upon the Lee. 14. To colour Sack white TAke of white Starch 2 pound of Milk 2 gallons boyl them together 2 hours it being cold beat it well with a handful of Salt therein the Salt must be white common Salt let your Wine be racked and then put it into it the Wine being rack'd into a fresh Butt or Pipe beat it well together with your Paddle-staff and it will make the Wine pure and fine 15. Of Rhenish-wine THe first Buds of Ribes nigra infused in Wines especially of Rhenish-wine makes it diversick and more fragrant in smell and taste and so doth Clary The inconvenience is that the Wine becomes more heady the remedy of which is Elder-flowers added to Clary which also betters the fragrancy thereof as it is manifest in Elder-vinegar but these Flowers are apt to make the Wine ropy 16. To help Malagaes or any other Spanish Wine that hath lost their colour or turned brown TAke the powder of Orras-roots and Salt-peter of each 4 ounces he whites of 8 Eggs to which add as much Salt as will make Brine put this mixture into the Wine and mix them with a Paddle-staff 17. To mend the taste and smell of Malagae TAke of the best Almonds 4 pound make with them and a sufficient quantity of the Wine to be cured an Emulsion take then the whites of twelve Eggs and a handful of Salt put all into the Pipe or Butt and beat it well with a Paddle-staff 18. To help Claret that is tawny or muddy TAke of Rain-water one quart 8 Eggs a handful of Salt beat them well and let them stand six hours before you put them into the Cask then use the Paddle-staff and it will come to it self in 3 days 19. To mend the taste and smell of French Wines or Rhenish that are foul TAke a gallon of the Wine a pound of Honey a handful of Elder-flowers Orras-powder one ounce a Nutmeg and a few Cloves boyl them in a sufficient quantity of the Wine to be cured of the consumption of half when it is cold strain it and beat it with a Stick put a little Salt if the Wine be sweet enough add of spirits of Wine one pound to a Hogshead and give the Cask a strong scent spirit of Wine makes any Wine strongly brisk and fines without any further mixture 20. A Lee of the Ashes OF Vine-branches one ounce a quart to a Pipe being beaten into the Wine cures the ropiness of it and the same infallbily doth the Lee of Oaken ashes for Spanish ropy Wines rack it off from its Lee into a new scented Cask take of Allom one pound of Orras-roots powdered half a pound beat them well into the Wine with a Paddle-staff add fine and well dried Sand put it warm to the Wine if the Wine besides prove brown add 3 pottles of Milk to a Pipe otherwise it cures ropy Wines used before they begin to fret 21. To order Rhenish-wines WHen fretting commonly in June when Wines begin to ferment and grow sick then have a special care of disturbing them either by removing filling of Vessels of giving Vent only open the Bung which cover with a Salte and as often as the Slate is foul cleanse it and the Bung from filth and when the Fermentation is past which you shall know by applying your ear to the Vessel then give it rest 10 or 12 days thta the gross Lees may settle then rack it into a fresh-scented Cask 22. To mend and preserve the Colour of Clarets TAke red Beets-roots q.s. scrape them clean and cut them into small pieces then boyl them in a quart of the same Wine till a third part be consumed skim it well and when it is cold take what is clear of it or Decant and use the Paddle-staff 23. Another for the same TAke of the Wine and Honey of each 2 pound of Rain-water a pottle 12 Beet-roots 4. or 5 handfuls of ripe Mulberries boyl them to half and when it 's cool decant with the use of the Paddle-staff 24. To meliorate vicious Wines and especially French both in smell and taste TAke of the best Honey one pint of rain-Rain-water 2 parts and the 3d part of Wine old of the same kind boyl them on a gentle fire to a 3d part skimming them often with a Skimmer and dip the Skimmer into a Pail of clean water every time after it hath been skimmed once to rince the Skimmer then put this mixture into a Vessel of fit capacity and let it stand unbunged till it cool Some to better this put in a bag of Spices this mixture called by the Dutch Soe will serve to fine Wines new or old it will amend the hard taste of Wines and in each putting of a gallon thereof into a Hogshead and using the Paddle-staff let it rest 5 or 6 days at least but if mild enough add white Mustard seed bruised 25. To mend and preserve the Lees of Clarets TAke to a Teirce 10 Eggs make a small hole in the top of the shells then put them into the Wine and all will be consumed 26. To prevent Scouring of French Wines TAke grins of Paradice q.s. beat them in a Pan and hang them or put them loose in a Vessel some use Lavender-tops 27. To help French