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
A58408	The Scots gard'ner in two parts, the first of contriving and planting gardens, orchards, avenues, groves, with new and profitable wayes of levelling, and how to measure and divide land : the second of the propagation & improvement of forrest, and fruit-trees, kitchen hearbes, roots and fruits, with some physick hearbs, shrubs and flowers : appendix shewing how to use the fruits of the garden : whereunto is annexed The gard'ners kalendar / published for the climate of Scotland by John Reid ...	Reid, John, Gardener.; Reid, John, Gardener. Gard'ners kalendar.	1683 (1683)	Wing R764_PARTIAL; ESTC R22175	97,749	153

fair water and serve it up with a little sweet butter beat i. e. tumbled in the Sawce-pan above the coal The young shoots of colworts will serve the same way Purslain may be eaten green with sugar and Vineger or Oyl stew'd with meat besides the pickled Lettice green as purslain and so cresses Chervil Burnet burrage flowers and wood sorrall Spinag is excellent floves being boyled with lamb or Veall with a little sorrall therein as also choped dishes thereof with butter The same way use beets also make green broth of them with leeks fagot of thyme and parsly In some stoves and broths you may put Arag Marigold leaves Violet leaves Straw-berrie leaves Bugloss Burrage and Endive In Pottage put Iuice of sorrall fagot of thime and parlsly and in most of broths In the sawce or gravy of Rost mutton and capon and in all stewed dishes bruise shallot or Rub the dishes therewith You may stove leeks with a cock Onions may be baked with a little butter if you want meat also make use of them with rost meat especially geese and to most fresh fishes in which parsly and thyme fagot is mainly used Boyl coleflowers in water mixt with a little milk then pour it off and mix them in the stew-pan with sweet butter seasoned with salt and so serve them up about boyld mutton Boyl Cabbage with Beef reserving the top of the pot to powr on when dished up about the beef Boyl Scorzonera pe●●e off its broun rind wherein consists its bitterness slice and fry it with butter When skirrets ar boyld and pealed Roll them in flowre and fry with butter Boyl and peal parsneeps chop and bruise them well powre on butter and set them on a coal and if you please strew a little cinamon upon them Carrots are so used or only dished by shavers Be et rave boyld pealed shaved and when cold served up with vinegar and sugar besides the pickled Beet-raves Parsneeps carrots are very good served up whole or sliced about meat as turneeps usually with fat broth poured thereon Potatoes as Parsneeps or for want of butter take sweet milk 5. Of drinks as of Aples to make cyder I cannot name our cyder Aples for I use to mix all the ripe at once in the orchard that is of a fine Juice and easie to separat from the flesh and pears that have plenty of Juice and hard flesh though harsh In France they extoll the Rennet cyder in England the Hereford Redstrake Which in France they set at naught they speak of genetmoil and musts some pipens and parmains And for Perry the bromsbury and Ruddy horse pear All which and many more Hugh Wood Gard'ner at Hamiltone has to sel But now the different soils begets alterations in fruits besides the climate yet both defects may be a little helped The first by using all diligence to prepare the ground throughly as is directed in Chap. 2. Fallowing is a most commendable essay The second by graffing and regraffing upon early good fence and shelter round the ground are very conducible To make this excellent Wine provide trough and beatters press and harbag lagallon and tappering fat barrels and hogsheads for even by the common screw press I have made a hogshead cyder in a day be sure your vessells be sweet else you spoil all white Wine Sack-cask or such as keept cyder before I have heard of cyder-cask 3 Inches thick in the staves which I believe is of great Advantage in preserving the liquor but if any be tainted put a little unstaked Lyme Stone and a little water in the Barrell and stop it close when stood a little while and jumbled pour out and wash clean that will cure The fruit being gathered ripe as before let them ly ten or twelve days if summer fruit and near the double of that time if winter sorts but the late ripe that gets frosts is not good cyder mix not with unripe ones neither suffer leaves nor stalks among them When they are small beat put them in the harbag within the press far and so screw them hard again and again and emptie it thereof and put in more and do as before and empty the receiver into the tappering fat and therein cover it close with a canvass till the morrow at that time before you tun it where the gross lee may fall to the bottom then draw it off at a tap three Inches from the bottom leaving that dreg behind The which may go among the pressings for water cyder the clearer you tun it into the barrels the less it ferments and that 's best cyder for often cyder spends its strength to free it self of the grosser parts therefore while your cyder ferments leave the vent pin loose but keep close the bung for preserving the prodigall wast of its spirit and as soon as the working begin to allay drive the vent pin dead to and this will be perhaps in a fortnight if it begins to work Immediatly some times not till the Spring But keep fast the pin till it begins to work and that you mind to bottle of it do as soon as fully clear and fine which is ordinarly at Spring Put a plum great of fine white loaf sugar in each bottle and above all make your corks fast and close then set them in the celler amongst sand To make the water cyder put 1 ● as much water as you had cyder upon the new pressed marce to stand covered in tubs 4 or 5 dayes then press them and boyl the liquor scumming it till the scum cease to rise fast then take it off for too much boyling wasteth its spitits and put in tubs or coolers and when cold tun it up when done working which ●ll not be so violent as best cyder make the pin fast and in a short time it s for drinking A little ginger cloves juniper berries or such may be boyl'd in it if they please your tast The making of Perry differs not from that of cyder To make Cherrie Wine to every pound ripe fruit stampt put a Chopin Spring-water and ¼ pound fin white sugar boyl the water and sugar scum it and put in the juice of your Cherries let it boyl up again take it off the fire run it through a hair-sive and when it s throughly cold put it in a stone pot and after 6 or 7 dayes draw it into bottles putting a bit loaf sugar in each in a quarter year you may fall a drinking it will keep a year if you would have it stronger then use no more water than sugar After the sawe manner you may make wine of Rasps Currans Goosberries or Take currans very ripe bruise and strain them and to every pint of the Iuice put a pound and ¼ sugar into a stone or earthen pot scum it often and at a weeks end draw it off and take out the setlings and put in the liquor again do this till it be fine then bottle it and at a weeks end if