Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	let_v	put_v	sugar_n	4,102	5	11.0449	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A50509	The new art of gardening with the gardener's almanack containing the true art of gardening in all its particulars ... / by Leonard Meager.	Meager, Leonard, 1624?-1704?	1683 (1683)	Wing M1573B; ESTC T83110	98,013	168

them infuse in an earthen Vessel 2 or 3 Days close covered then bruise the Berries in the Wine and through a fine Linnen Bag strain and gently by degrees squeeze out the liquid part let it gently simper over a very moderate Fire or place a Stein in which it is on hot Wood-ashes or Embers scum off the Froth or what else arises strain it again and with a quarter of a Pound of loaf-Loaf-sugar to a Gallon let it settle then in half a Pint of White-wine boil about an Ounce of well scented Cinamon and two or three Blades of Mace an put the Wine strained from the Spices unto it and Bottle it up and so it will prove an excellent Drink and Cordial To make Mulberry Wine TAKE Mulberries just growing to be ripe that is when they are changing from red to black to a Gallon put a Quart of Rhenish Wine let them infuse in a close Vessel 44 Hours and then in all respects use them as the Rasberries and it will be a great Cooler on no● Weather and a Cordial in hot Diseases If the Liquid be too thick or incline to roping at any Time ●ver when you drink it you may add more Wine vs best suits your Palate and so you will find it answer you Cost and Labour To make Wine of Services THIS tho' not usual is very pleasant and Cordial and to make it Take the Services from the Stalks when they begin to be soft bruise them with your Hands that you may not break the Stones infuse them in warm Sherry a Gallon of them in 2 Quarts and as much clear Small-beer then strain and press out the liquid Part fine it and put Powder of white Sugar-candy a quarter of a Pound to a Gallon and bottle it up for use Thus having gone thro' whatever I conceive material to be practised for Advantage and Improvement in as Orchard c. I shall proceed to the like in the Delicacies of Gardening as to what relates to Profit and Pleasure which will be my succeeding Task in such a degree that nothing in Print has hitherto come near it by many degrees OF GARDENING And First of the KITCHEN-GARDEN That is necessary to be done and observed therein for Setting Sowing Rearing and Bringing to Perfection Seeds Herbs Plants Roots c. CHAP. I. Of the Soil Site and Form of a Plat of Ground suitable to be Improved for a Kitchen Ground THE main Thing in this as in the former is to find out a fitting Plat of Ground and if it be not Fertile of itself so to cultivate and manure it as it may answer your Expectations and in this especially at first there must be a great care taken or you may bestow much Labour and Cost to little perpose The Soil of an Orchard and Garden may be said only to differ in this that the Soil of the latter must be somewhat dryer than the former because Herbs and Flower being mostly more tender than Trees cannot well endure too much moisture or drought in such excessi●● Measures as Trees will do and therefore chusing a moderate dry Soil if drought come it is easier remedie● than to take away wetness that infests the Ground from Springs or the Lowness of its lying whereby it receive● and keeps long the Rain-water The Soil of your Garden must be plain and well levelled at every Square to be cast into the fittest Form a●● the reason is the Garden-product want such Helps 〈◊〉 should stay the Water which an Orchard hath and th● Roots of Herbs being mellow or loose is soon either washed away or lose their Vigour by too much washi●● and moisture Again if a Garden soil be not clear of Weeds especially of Knot-grass it will never produce any Thing kindly and as the Richness or Barrenness of the Soil appears to produce so manure less or more at first digging it up a full Spit or something more and trenching in the Dung so that upon the Falling of Showers it may so●● indifferently alike to fertilize the whole Mass or such Plats as your particular Materials require And to keep down the Weeds sow Ashes mingled with a little slack'd Lime which will also destroy Worms and other Insects that infest Walks Alleys Borders devouring the Seed in the Earth or the tender Roots or Leaves of Plants when sprung up This must be done in October or November that all Things may be well prepared against the Spring having your Tools and Instruments always in a Readiness that no Occasion may be omitted to facilitate the Work in its proper Season As for the Site of your Garden it may be the same with that of your Orchard seeing they both tend to one main end of Profit and Pleasure however the leveller it lies the more commodiously it produces It must not be much exposed to bleak Winds for there are many tender Herbs Flowers and Plants necessary to be sowed set 〈◊〉 planted which will not live if that be admitted and 〈◊〉 will well prosper and therefore the Garden-plat ●●st be well Fenced and Secured from the North and ●●rth east Winds especially with high Walls or good ●icksets well lined and thickned with Shrubs at the ●●tom not only to keep out the Cold but Cats Dogs ●●res Conies and other Things that greatly annoy Gar●●ns especially in their first Propagating by Breaking 〈◊〉 Spoiling the tender Plants of Flowers as likewise do ●●ultry which must not be permitted to enter Let your Garden-plat be designed as near as you can 〈◊〉 good wholesome Air not near any Fenny or Marshy ●●ces or any other whence Damps Fogs or Stenches ●ay arise or Blasting Infectious Airs to blite or Poyson ●he Plants Herbs or Flowers As for the Form of the whole Plat of Ground the ●●are is accounted most Commodious next that the 〈◊〉 the Oct-angular but here I can see no general ●●le because every Ground cannot be accordingly pro●●rtioned and therefore it must be done as the conveni●●ty will admit but as for special Forms in the lesser ●●●dens they are divided into many and particularly s●●ares and of the Knots and other Fancies there are 〈◊〉 many Devices as the Gardener's Invention will admit 〈◊〉 for which the Skilful are to be commended in bringing with them Boards nailed to the Stakes driven well in the Ground into various curious Figures or to do it in naturally by setting of Box Aysop Privet Marjorum Lavender Draff Rosemary or the like in various Circiling Intwining or Mazy Forms so that Herbs Flowers and curious greens may grow in their proper order exceeding delightful to the Eye These may be made of green Turf planted with double Dazies or Violets made up with Brick Tile Trotter-bones or the like but they are best raised with Boards And indeed in Knots they are great Varieties as the Diamond-Squares or Ground-plat for Knots the Cinquefoil or many Mazy Branches like the Leaves of Cinquefoil the Cross-bow or Four bendings from the outsides of the Square like the

the free Air at Nine in the Fore●oon in Winter and at Six in Summer but not at all in March To make Curious Pleasant Wholesome Liquors and Wines of divers English Fruits growing in Orchards and Gardens To make Cyder TAKE the Apples you best fancy or the best your Orchard yields proper to this use viz. Golden Pippins Pippins Redstreak or Pearmain● when they are indifferent ripe which you may try by shaking of the Tree and their easy Falling thereupon 〈◊〉 and if you have no Mill to grind them beat with 〈◊〉 wooden Beater very weighty in a wooden Tub o● Trough well fixed and bedded in the Earth to preven● any Hollowness at the Bottom till they become very small put in a little Sugar or new Wort to make them beat the easier and when they are mashed sufficiently put them into a Hair-bag filling it about thre● quarters full put it into a Press of equal Wideness we●● fixed and upon it a strong Plank then bring down th● skreen or spindle upon it directly in the middle wit● an Iron Crow and press it by turning gradually till th● Apples are squeezed dry having your Receiver to tak● the Liquor as it runs through a Fosset fixed in the Press This done strain it through a course Linnen cloth in●● a Cask put to each Gallon an Ounce of Loaf-Suga● and bung it up close for twenty four Hours in which time● it will ferment and be ready to work at that time 〈◊〉 mix a little fine Flower and Honey together as big as 〈◊〉 Pullets Egg set the Cask on a stand where you intend it shall continue and put it in and then let it work 〈◊〉 which done and well settled draw it from the Lees and drie it up or for want of Bottles into another Cask ●sed with Water wherein a little sweet Margorum has ●een boiled and it will prove excellent Cyder You may make a smaller sort or a good cooling sort 〈◊〉 Drink by steeping the Pressings in Water two or ●●ree Days often stirring them and then pressing them 〈◊〉 before You may make a good sort of Cyder of Codlings in 〈◊〉 same manner but let them not be over ripe when 〈◊〉 gather them Wind-falls presently used will do 〈◊〉 ●ell as the best Pery the best way to make it TAke Pears that are hasting towards ripening but 〈◊〉 have not attained to it of such sorts as best pleases 〈◊〉 as Windsor Pears white and red Catharines O●e-pears or such as are pleasant tasted take off the ●alks cut them in four Parts and pour scalding hot ●ater to them wherein some sliced Pears have been ●oiled let them steep 24 Hours then draw the Water 〈◊〉 and preserve it This done beat the Pears as you did the Apples and ●ess them in your Press in like manner strain the Li●or you receive and put it into a Cask and into the 〈◊〉 hang a Bag of mashed Rasins of the Sun and a lit● heaten Mace for five or six Days and when the 〈◊〉 has frothed and purged by putting a little warm 〈◊〉 Ale-yest on the Top of it let it settle and draw it 〈◊〉 in Bottles for this sort of Liquor keeps much better 〈◊〉 than in any Cask and so when ripe which will be 〈◊〉 five or six Weeks it will prove an exceeding pleasant ●●d wholesome Liquor Mix the Pressings with the Water you drew off and ●ey will make another good sort of Pery tho' weaker 〈◊〉 not so well to keep long To make Wine of Grapes WHEN Ripening-time comes take away the m● shading Leaves of the Vines and let the Sun h●● full power on the Clusters for two or three Days the● in a dry Day pick off those-Grapes that are the ripes● letting the rest hang on the Stalks to ripen kindly a●terwards bruise and press them in a Fat or Press ma● for that purpose in a fine Canvas-bag but not so viol●● hard to break the Stones if you can avoid it for th● will give the Wine a bad Taste then strain it well 〈◊〉 let it settle on the Lees in such a Cask as you may dr● it off without disturbing the Bottom or Settling● then season a Cask well and dry it with a lighted R● that has been dipped in Brimstone fastened to the 〈◊〉 of the Stick and held in the Cask Then air it well abro● and put the Wine into it and stop it up close 44 Ho● then give it a venting or purging Hole with a Giml● and after a Day or two stop that and let it continue 〈◊〉 the Cask or Bottle and it will prove as good in t● Months or ten Weeks as any French Wine To make Wine of Cherries TAKE away the Stalks and Stones of your Cherri● and bruise them with a round wooden Ladle or yo● Hands very clean wash'd and when they have stood ab● 25 Hours and fermented make a Rag of two clean N●kins or other fine Linnen and holding it over a grea● earthen Crock or a wooden Vessel pour the pulp an● juice into it and hang the Rag over the Vessel that 〈◊〉 much as will may voluntarily drain pour that out a● then press out the rest and strain it then let stand 〈◊〉 while and scum off what Froth arises after that po● it off by Inclination and put it up into your Cask swe●● and well season'd adding a quarter of a Pound of L●●● Sugar to a Pottle or two Quarts and it will deepen th● Colour and when it has fermented settled and gro● 〈◊〉 draw it off into Bottles tying them over with Lea●er when corked to keep the Corks tight and the ●●ngth from flying out and in 10 or 12 Days it will 〈◊〉 excellent cooling Wine but the longer the better To make good Wine of Currants DIck the Currants when they are full and ripe clean from the Stalks put them into an Earthen Vessel ●d pour on them hot Water a Quart to a Gallon of ●●rrants bruise them well together and let them stand 〈◊〉 ferment then after covering close above 12 Hours ●ain them as the Cherries put the Liquor up into a Cask 〈◊〉 it to a little new Ale-yest two or three Spoonfuls ●d in other Things in all respects as the Cherry wine ●d when it has purg'd and settled bottled it up To make excellent Goseberry-wine TAke the ripest Gooseberries deprive them of the Stalk and Blossom and pour to a Gallon a Quart of hot Water wherein a slic'd Quince has been boil'd and some of the Gooseberries cover them 24 Hours in a very close Vessel then bruise them with the Water and press our the liquid part by degrees so that the Stones may not be ●oken then to a Gallon put a Pound of Loaf-Sugar ●●d when there is a good Settlement in an earthern Jar 〈◊〉 other Vessel close stop'd draw it off into Bottles and 〈◊〉 will keep good all the Summer and Winter To make Rasberry Wine TAke the Rasberries clear from the Stalk to a Gallon put a Bottle of White-wine and let