Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	half_a	oil_n	ounce_n	3,266	5	9.7124	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A77078	A Book of fruits & flovvers. Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.		1653 (1653)	Wing B3708; Thomason E690_13; ESTC R206996	29,551	51

Mint Oyle of Wormwood is good for straines and bruises and to comfort the stomach it is made of the green Hearb as are the Oyle of Cammomile Rue and Mint are made Oyle of Mint comforteth the stomack overlayed or weakned with Casting it doth drive back or dry up Weomend breasts and doth keep them from being soare being therewith annointed Syrupe of Cowslips Instead of running water you must take distilled water of Cowslips put thereto your Cowslip flowers clean picked and the green knobs in the bottome cut off and therewith boyle up a Syrupe as in the Syrupe of Roses is shewed it is good against the Frensie comforting and staying the head in all hot Agues c. It is good against the Palsie and procures a sick Patient to sleep it must be taken in Almond-milk or some other warm thing To keep Cowslips for Salates Take a quart of White wine Vineger and halfe a quarter of a pound of fine beaten Sugar and mix them together then take your Cowslips pull them out of the podds and cut off the green knobs at the lower end put them into the pot or glasse wherein you mind to keep them and well shaking the Vineger and Sugar together in the glasse wherein they were before powre it upon the Cowslips and so stirring them morning and evening to make them settle for three weeks keep them for your use To Conserve Cowslips Gather your Flowers in the midst of the day when all the dew is off then cut off all the white leaving none but the yellow blossome so picked and cut before they wither weigh out ten ounces taking to every ten ounces of them or greater proportion if you please eight ounces of the best refined Sugar in fine powder put the Sugar into a pan and candy it with as little water as you can then taking it off the fire put in your Flowers by little and little never ceasing to stir them till they be dry and enough then put them into glasses or gally pots and keep them dry for your use These are rather Candied then Conserved Cowslips To Preserve all kinde of Flowers in the Spanish Candy in Wedges Take Violets Cowslips or any other kinde of Flowers pick them and temper them with the pap of two roasted Apples and a drop or two of Verjuice and a graine of Muske then take halfe a pound of fine hard Sugar boyle it to the height of Manus Christi then mix them together and pour it on a wet Pye plate then cut it in Wedges before it be through cold gild it and so you may box it and keep it all the year It is a fine sort of Banquetting steffe and newly used your Manus Christi must boyle a good while and be kept with good stirring A Medicine to break and heale sore breasts of VVomen used by Mid-wives and other skillfull VVomen in London Boyle Oatmeale of the smallest you can get and red Sage together in running or Conduict water till it be thick enough to make a Plaister and then put into it a fit proportion of Honey and let it boyle a little together take it off the fire and while it is yet boyling hot put thereto so much of the best Venice Terpentine as will make it thick enough to spread then spreading it on some soft leather of a good thick linnen cloath apply it to the brest and it will first break the soare and after that being continued will also heale it up A Medicine that hath recovered some from the Dropsie whome the Physitian hath given over Take green Broome and burne it in some clean place that you may save the ashes of it take some ten or twelve spoonfulls of the same Ashes and boyle them in a pint of White-wine till the vertue of it be in the wine then coole it and drayne the wine from the dreggs and make three draughts of the Wine and drink one fasting in the morning another at three in the afternoone another last at night neer going to bed Continue this and by Gods grace it will cure you An especiall Medicine for all manner of Poyson Take Hemp seed dry it very well and get off the husks and beat the Hemp-seed into fine powder take Mintes also dry them and make them into powder boyle a spoonfull of either of these in halfe a pint of Goats milk a pretty while then put the milk into a cup to coole and put into it a spoonfull of Treacle and stir them together till it be coole enough then drink it in the morning fasting and eat nothing till noon or at least two hours doe the like at night and use it so three dayes and it will kill and overcome any poyson Doctor Lewin'sVnguentum Rosatum good for the heat in the Back Take a certain quantity of Barrowes grease Oyle of sweet Almonds and Rose-water either red or damask of each a like quantity but of neither so much as of the Hoggs grease beat them together to an Oyntment put it in some gally pot and when you would use it heat it and therewith annoynt the Back and Reins Of Beanes To defend Humours TAke Beanes the rinde or the upper skin being pul'd off bruise them and mingle them with the white of an Egg and make it stick to the temples it keepeth back humours flowing to the Eyes To dissolve the Stone which is one of the Physitians greatest secrets Take a peck of green Beane cods well cleaved and without dew or rain and two good handfulls of Saxifrage lay the same into a Still one row of Bean cods another of Saxifrage and so Distill another quart of water after this manner and then Distill another proportion of Bean codds alone and use to drink oft these two Waters if the Patient be most troubled with heat of the Reins then it is good to use the Bean codd water stilled alone more often and the other upon comming downe of the sharp gravell or stone Vnguentum Sanativum Take of Terpentine one pound Wax six ounces Oyle of Commomile Beanes halfe a pint put all these together in a pan and put to them a handfull of Cammomile bruised or cut very small boyle them upon a soft fire till they be well melted and no more then take it from the fire and strayne it into a clean pan and so let it coole all night and in the morning put it up for your use This Oyntment is good for any cut wound or breaking of the flesh it eateth away dead flesh and ranklings and doth heale againe quickly A Serecloath for all Aches Take Rossen one pound Perrossen a quarter of a pound as Mastick and Deer sewet the like Turpentine two ounces Cloves bruised one ounce Mace bruised two ounces Saffron two drams boyle all these together in Oyle of Cammomile and keep it for your use An Oyntment to be made at any time of the yeare and is approved good and hath helped old Paines Griefes and Aches Take Steers Gall

faire strainer seasoned with sugar and a little Rose water wherein Spinage first a little boyled hath been strained to make it green be sure your paste be well made and whole and so bake it up and serve it Of Goose-Berries To keep Goose-Berries Take a handfull or two of the worser of your Goose-Berries cut off their stalks and heads and boyle them all to pieces in a pottell of water putting into the boyling thereof halfe a quarter of sugar then take the liquor straine it through a haire strainer and while it cooleth cut off the stalks and heads of the fairest Goose-Berries being very carefull you cut not the skin of them above or below put them into a gally pot and pour the liquor in after them Purslaine must be used as you doe the Goose-Berries The best way to Preserve Goose-Berries Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour then take their weight in sugar finely beaten and laying first a lay of sugar then one of your Goose-Berries in your Preserving Skillet or pan till all be in putting in for every pound of Goose-Berries six spoonfulls of water set them on the embers till the sugar be melted then boyle them up as fast as you can till the Syrupe be thick enough and cold and then put them up This way serves also for Respasses and Mulberries Of Plums The best way to dry Plums Take your Plums when they are full growne with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a spoonfull of them take three quarters of a pound of sugar beaten very fine and eight spoonfulls of water to every pound and set them on hot embers till the sugar be melted and after that boyle them till they be very tender letting them stand in that Syrupe three dayes to plump them then take them out wash the Syrupe from them with warm water and wipe them with a fine linnen cloath very dry and lay them on plates and set them to dry in a Stove for if you dry them in an Oven they will be tough To Preserve Damsons Take Damsons before they be full ripe but new gathered off the Tree allow to every pound of them a pound of sugar put a little Rose-water to them and set them in the bottome of your pan one by one boyle them with a soft fire and as they leeth strew your sugar upon them and let them boyle till the Syrupe be thick enough then while the Syrupe is yet warme take the Plums out and put them in a gally pot Syrupe and all To Preserve Bullasses as green as grasse Take your Bullasses as new gathered as you can wipe them with a cloath and prick them with a knife and quaddle them in two waters close covered then take a pound of Clarified sugar and a pint of Apple water boyle them well together keeping them well scummed unto a Syrupe and when your Bullasses are well dript from the water put them into the Syrupe and warm them three or four times at the least at the last warming take them up and set them a dropping from the Syrupe and boyle the Syrupe a little by it selfe till it come to a jelly and then between hot and cold put them up to keep for all the year To Preserve Pares Pare-Plums Plums First take two pound and a halfe of fine sugar and beat it small and put it into a pretty brasse pot with twenty spoonfulls of Rose-water and when it boyleth skim it clean then take it off the fire and let it stand while it be almost cold then take two pound of Pare-plums and wipe them upon a faire cloath and put them into your Syrupe when it is almost cold and so set them upon the fire againe and let them boyle as softly as you can for when they are boyled enough the kernels will be yellow then take them up but let your Syrupe boyle till it be thick then put your Plums upon the fire againe and let them boyle a walme or two so take them from the fire and let them stand in the vessell all night and in the morning put them into your pot or glasse and cover them close Of Medlers To Preserve Medlers Take the fairest Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let them boyle till they be somewhat soft then while they are hot pill them cut off their crowns and take out their stones then take to every pound of Medlers three quarters of a pound of sugar and a quarter of a pint of Rose water seeth your Syrupe scumming it clean then put in your Medlers one by one the stalks downward when your Syrupe is somewhat coole then set them on the fire againe let them boyle softly till the Syrupe be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use Medlers To make a Tart of Medlers Take Medlers that be rotten and stamp them and set them upon a chafingdish with coales and beat in two yolks of Eggs boyling till it be somewhat thick then season it with Sugar Cinamon and Ginger and lay it in paste Of Cucumbers How to keep Cucumbers Take a kettle big enough for your use halfe full of water make it brackish with salt boyle therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the vessell wherein you will keep them and when your liquor is cold straine so much of it into them as may keep the Cucumbers alwayes covered To keep boyled Cucumbers Take a kettle of water put salt to it boyle it well then take your raw Cucumbers put them into it and keep them with turning up and downe very softly till they be as it were per-boyled then take them out and lay them aside till they be cold then put them up in the vessel you will keep them in and when the liquor is cold straine it into them till they be all covered To Pickle Cucumbers to keep all the yeare Pare a good quantity of the rindes of Cucumbers and boyle them in a quart of running water and a pint of wine Vineger with a handfull of salt till they be soft then letting them stand till the liquor be quite cold pour out the liquor from the rinds into some little barrell earthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor will cover and so keep them close covered that no winde come to them to use all the year till they have new if your Cucumbers be great 't is best to boyle them in

Take one pound of Roses three pound of Sugar one pint of Rose water or more make your Syrupe first and let it stand till it be cold then take your Rose leaves having first clipt off all the white put them into the cold Syrupe then cover them and set them on a soft fire that they may but simper for two or three hours then while they are hot put them into pots or glasses for your use How to Preserve Barbaries First take the fairest Barbaries and of them the greatest bunches you can get and with a needle take out the stones on the one side of them then weigh out to every halfe pound of them one pound of Sugar put them into a Preserving pan strow the Sugar on them and let them boyle a quarter of an hour softly then taking out the Barbaries let the Syrupe boyle a quarter of an hour more then put in the Barbaries againe and let them boyle a pretty while with the Syrupe then take them from the Syrupe and let them both stand till they be cold and so put them up To keep Barbaries to garnish your Meat Take the worst of them and boyle them in faire water and straine the liquor from them and while the liquor is hot put it into your Barbaries being clean picked and stop them up and if they A Rose mould much wash them throughly in the liquor then boyle the liquor againe and strayne it and let it coole then put it to your Barbaries againe Conserve of Barbaries Take your Barbaries pick them clean in faire branches and wash them clean and dry them on a cloath then take some other Barbaries and boyle them in Clarret wine till they be very soft then straine them and rub them so well through the strainer that you may know the substance of them and boyle up this matter thus strained out till it be very sweet and somwhat thick then setting it by till it be cold and then put in your branches of Barbaries into gally pots or glasses and fill it up with the cold Syrupe and so shall you have both Syrupe and also Barbaries to use at your pleasure Of Almonds To make Almond Biscate STeepe one pound of Almonds so long in cold water till they will blanch then put them in Rose-water and beat them in so much Rose-water as will keep them from growing to an Oyle and no more take one pound of Sugar beaten very fine and sifted through a Searce take the whites of six Eggs beat to a froth as you use to doe for other Bisket with a spoonfull of fine flower set the Almonds and Sugar on a soft Charcoal fire let them boyle together till they be very thick and so let them stand till they be almost cold then beat the Eggs and that together put in a little Muske for the better tast if you please then lay them upon papers in what proportion you will and dry them in an Oven with a flack fire To make Almond Milke Take a rib of Mutton or Veale or rather a Chicken boyle it in faire water put thereto French Barley a Fennill root a Parsly root Violet leaves Strawberry leaves and Cinquefoyle leaves and boyle them all together till the meat be over boyled then strayne out the liquor from the rest while they are boyling blanch a proportion of Almonds answerable to the liquor beat them well in a clean stone Morter and then grind them therein with Rose water and Sugar and when they are well ground put in all your liquor by little and little and grind with them till they be all well Compounded and then strayne it into a faire glasse and use it at your pleasure An approved Medicine for the running of the Reines Make Almond Milke of Plantine water or else boyle Plantine in the liquor whereof you make your Almond Milk take a quart of it and put thereto three spoonfulls of Lentive farine and three spoonfulls of Cinamon water take of this at six in the morning a good draught two hours before dinner another at four of the clock in the afternoon a third and two hours after supper a fourth and twice or thrice between meals eat a spoonfull of Conserve of Red Roses at a time Oyle of Almonds Take Almonds blanch them and put them into a pot and set that pot in another pot of water that boyleth and the steam of the seething pot will arise and enter into the por with the Almonds and that will become Oyle when they are stamped and wringed through a cloath Thus they make Oyle of the kernels of Filberts Walnuts c. A Barley Cream to procure sleep or Almond Milke Take a good handfull of French Barley wash it cleane in warme water and boyle it ina quart of fayre water to the halfe then put out the water from the Barley and put the Barley into a pottell of new clean water with a Parsley and a Fennell root clean washed and picked with Bourage Buglos Violet leaves and Lettice of each one handfull boyle them with the Barley till more then halfe be consumed then strayne out the liquor and take of blanched Almonds a handfull of the seeds of Melons Cucumbers Citralls and Gourds husked of each halfe a quarter of an ounce beat these seeds and the Almonds together in a stone morter with so much Sugar and Rose-water as is fit and strayne them through a cleane cloath into the liquor and drink thereof at night going to bed and in the night if this doth not sufficiently provoke sleep then make some more of the same liquor and boyle in the same the heads or a little of white Poppey An Oyntment to kill the Worms in little Children For stomach Wormes annoynt the stomach with Oyle of Wormwood and the belly with Oyle of sweet Almonds for belly Wormes take all of Wormwood Oyle of Savine and the Powder of Aloe Cicatrina finely beaten annoynt the belly therewith morning and evening You must not use Savine in Medicines for Mayden Children but in stead of Oyle of Savine take as much of an Oxes Gall. To make the best white Puddings Take a pound of Almonds blanch them stamp them putting in a little Milk sometime to them in the stamping then put to them three handfulls of fine Flower or as much grated bread first baked in an Oven six Eggs well beaten a good deale of matrow cut in little pieces season them with Nutmeg and Sugar three spoonfulls of Rose-water and a little Salt temper them all together with as much Cream as will serve to wet or mingle them and so fill them up An Almond Caudle Blanch Jordan Almonds beat them with a little small Ale and strayne them out with as much more Ale as you minde to make your Caudle of then boyle it as you doe an Egg Caudle with a little Mace in it and when it is off the fire sweeten it with Sugar To make fine white Leach of Almonds Take halfe a pound of small

Almonds beat them and strayne them with Rose water and sweet Milk from the Cow and put into it two or three pieces of large Mace one graine of Musk two ounces of Isinglasse and so boyle it in a Chafin-dish of coales a quarter of an hour till it will stand which you shall try thus set a saucer in a little cold water so that none come into it and put a spoonfull of the Leach into it and if you see that stand take the other off the fire then you may slice it in what fashion you please To make Almond Butter Blanch one pound of Almonds or more or lesse as you please lay them four hours in cold water then stamp them with some Rose water as fine as you can put them in a cloath and presse out as much Milk as you can then if you think they be not enough beat them and straine them againe till you get as much Milk of them as you can then set it on the fire till they be ready to boyle putting in a good quantity of Salt and Rose-water to turne it after one boyling being turned take it off cast it abroad upon a linnen cloath being holden between two then with a spoon take off the Whey under the cloath so long as any will drop or run then take so much of the finest Sugar you can get as will sweeten it and melt it in as much Rose-water as will serve to dissolve it put thereto so much Saffron in fine powder as will colour it and so steeping the Saffron and Sugar in Rose-water season your Butter therewith when you make it up Oliues To make Almond Cakes Take of Jordan Almonds one pound beat them as you doe for Almond milk draw them through a strainer with the yolks of two or three Eggs season it well with Sugar and make it into a thick Batter with fine flower as you doe for Bisket bread then powre it on small Trencher plates and bake them in an Oven or baking pan and these are the best Almond Cakes To make Paste of Almonds Take one pound of small Almonds blanch them out of hot water into cold then dry them with a cloath and beat them in a stone Morter till they come to Past putting now and then a spoonfull of Rose water to them to keep them from Oyling when they are beaten to fine past take halfe a pound of Sugar finely beaten and searsed put it to your past and beat it till it will twist between your fingers and thumb finely without knots for then it is enough then make thereof Pyes Birds Fruits Flowers or any pretty things printed with Molds and so gild them and put them into your Stove and use them at your pleasure To make a Marchpine Take a pound of small Almonds blanch them and beat them as you doe your past of Almonds then drive it into a sheet of past and spread it on a botome of wafers according to the proportion or bignesse you please then set an edge round about it as you doe about a Tart and pinch it if you will then bake it in a pan or O●en when it is enough take it forth and Ice it with an Ice made of Rose-water and Sugar as thick as batter spread it on with a brush of bristles or with feathers and put it in the Oven againe and when you see the Ice rise white and dry take it forth and stick long comfits in it and set up a staddard in the middest of it so gild it and serve it To make White-Broth with Almonds First look that the Meat be clean washed and then set it on the fire and when it boyleth scum it clean and put some salt into the pot then take Rosemary Time Hysop and Marjerome bind them together and put them into the pot then take a dish of sweet Butter and put it also into the pot amongst the meat and take whole Mase and bind them in a cloath and put them into the pot with a quantity of Verjuice and after that take such a quantity of Almonds as shall serve turne blanch them and beat them in the Morter and then straine them with the broth when your Meat is in and when these Almonds are strained put them in a pot by themselves with some Sugar a little Ginger and also a little Rose water then stir it while it boyle and after that take some sliced Oringes without the kernels and boyle them with the broth of the pot upon a chafin-dish of coales with a little Sugar and then have some Sipits ready in a platter and serve the meat upon them and put not your Almonds in till it be ready to be served Straw-berries Of Straw-Berries A Tart of Straw-Berries PIck and wash your Straw-Berries clean and put them in the past one by another as thick as you can then take Sugar Cinamon and a little Ginger finely beaten and well mingled together cast them upon the Straw Berries and cover them with the lid finely cut into Lozenges and so let them bake a quarter of an houre then take it out strewing it with a little Cinamon and Sugar and so serve it Of Hartichoakes How to make a Hartichoake Pye BOyle your Hartichoakes take off all the leaves pull out all the strings leaving only the bottoms then season them with Cinamon and Sugar laying between every Hartichoake a good piece of Butter and when you put your Pye into the Oven stick the Hartichoakes with slices of Dates and put a quarter of a pint of White-wine into the Pye and when you take it out of the Oven doe the like againe with some butter and sugar and Rose-water melting the butter upon some coales before you put it into the Pye To keep Hartichoakes for all the yeare The fittest time is about Michaelmas and then according to the proportion of Hartichoakes you will keep seeth a quantity of water in a pot or pan seasoning it so with white salt that it may have a reasonable tast then put a fit quantity of white salt into the water and boyle them together and scum them well then put a good quantity of good Vineger to them to make the liquor somewhat sharp and boyle it again then parboyle your Hartichoakes that you mind to keep in another liquor take them out of it and let them coole then set your first liquor againe on the fire to boyle and scumming it throughly let it coole againe when it is throughly cold put it up in some firkin or large earthen pot and put in your Hartichoakes to them handsomely for bruising them then cover them close from the aire and so keep them to spend at your pleasure To Preserve Hartichoakes Heat water scalding hot first then put in your Hartichoakes and scald them and take away all the bottomes and leaves about them then take Rose water and Sugar and boyle them alone a little while then put the Hartichoakes therein and let them boyle on a soft fire