and Sugar-Candy to it then fine it with Whites of Eggs and a little Ising-glass and so draw it off and keep it for use Its Virtues This is chiefly appropriated to Derects of the Lungs helping shortness of Breath removing Colds or Inflamations of the Lungs it also comforts the Stomach and easâ— pains of the Bowells Wine of Roses to make it TO do this fit a Glass Bason or Body 〈◊〉 for want of it a well glazed Eartheâ— Vessel and put into it three gallons of Rose water drawn with a cold Still put into 〈◊〉 a convenient quantity of Rose Leaves coveâ— it close and put it for an hour in a kettâ—â— or Cauldron of Water heating over thâ— fire to take out the whole strength and Tincture of the Roses and when cold press thâ— Rose-Leaves hard into the Liquor and steeâ— fresh ones in repeating it till the Liquoâ— has got a full strength of the Roses and then to every gallon of Liquor add three Pound of Loaf-Sugar stir it well that it may melt and disperse in every part then puâ— it up into a Cask or other Convenienâ— Vessel to ferment and to make it do so the better add a little fixed Nitre and flower and two or three Whites of Eggs and let it stand cool about 30 days and it will be ripe and have a curious flavour having the whole strength and scent of the Roses in it and you may add to Meliorate it some Wine and Spices as your Tast or Inclination leads you And by this way of Infusion wine of Carâ—ations Clove-gilly-flowers Violets Primâ—oses or any Flower having a curious â—cent may be made to which to prevent â—epetition and go on with as much brevity â—s conveniently may be I refer you The Virtues Wines thus made are not only pleasant â—n Tast but rich and medicinal being excellent for strengthning the Heart refreshâ—ng the Spirits and gently cooling the Boâ—y making it Lenitive and so purges the â—irst digestion of Flegm sometimes Cholâ—ar abates the heat of the Fevor quenches Thirst mittigates the Inflammation of the â—ntrails and may on sundry occasions serve for a good Counter-poison Cowslip Wine to make it PUt 5 pound of Loaf-sugar to 4 Gallons of fair water simper them over a fire half an hour to well dissolve the Sugar and when it is taken off and cold put in half a peck of Cowslip-flowers clean pickt and gently bruised then put two spoonfuls of new Ale-yest and a pound of Syrup of Limons beaten with it with a Limon-peel or two and so in a well seasoned Cask or Vessel let them stand close stopped for threâ— days that they may ferment well then pâ—â— in some Juice of Cowslips and give it 〈◊〉 convenient space to work and when it hâ—â— stood a month draw it off into Bottles puâ—ting a little lump of Loaf-Sugar into eacâ— and so you may well keep it the space of 〈◊〉 Year and thus you may make Wine oâ— such other like Flowers that are of pleasaâ—â— Tast and scent as Oxlips Gesmine Peach blooms Comfry Scabeons Fetherfew Fumitary and a number more as your Fancy and Gust leads you for I have shewed yoâ— different ways to let you know that yoâ— need not exactly keep to one certain Rule but please your Pallate by such additions aâ— you think convenient though by straying too far you may happen to mar thâ— whole design therefore in all things keep as near as you can to the Rules I have given Its Virtues Cowslip-Wine moderately drunk much helps the Palsey Cramp Convulsion and all other Diseases of the Nerves and Sinners also eases pains of the Joints and Gout and contributes mainly to the curing of Ruptures Scurvy-Grass Wine to make it SCurvy-Grass or Spoon-wort is a very Soveraign medicinable Herb appropriâ—ted chiefly to the health of English Bodies 〈◊〉 many Medicins chearfull the Wine made â—f it containing all its Virtues with addition â—ust needs be very acceptable to make it â—en Take the best large Scurvy-Grass Tops â—nd Leaves in May June or July bruise â—hem well in a Stone Mortar then put it in a well-glazed earthen Vessel and sprinkle it over with some pouder of Christal of Tartar â—hen smeer it over with Virgin-honey and â—eing covered close let it stand 24 hours â—hen set water over a gentle fire putting to every Gallon three Pints of Honey and when the scum rises take it off and let it cool then put your stamped Scurvy-Grass into a Barrel and pour the Liquor to it setting the Vessel conveniently endways with a Tap at the bottom and when it has been infused 24 hours draw off the Liquor and strongly press the juyce and moisture out of the Herb into the Barrel or Vessel and so put the Liquor up again then put a little new Ale-yest to it and suffer it to ferment three days covering the place of thâ— Bung or Vent with a piece of Bread spreaâ— over with Mustard-seed downward in a coâ— place and so let it continue till it is finâ— and drinks brisk then is your time to draâ— off the finest part leaving only the dregâ— behind add more Herbs and so fermenâ— with White of Eggs Flower and fixeâ— Nitre Verjuce or the Juice of green Grapeâ— if they be to be had to which add 6 Pounâ— of the Syrup of Mustard all mixed and weâ— beaten together to refine it down and iâ— will drink brisk but is not very toothsomâ— Being here incerted among Artificial Wineâ— rather for the Health of Persons than foâ— the delightfulness of Gust Its Virtues It helps Digestion warms cold Stomachs carries off Phlegm purefies the Blood purges out salt watery Humours cleanseâ— the Bowells from cold slimeyness eases painâ— in the Limbs Head Heart and Stomach as also those pricking pains that are occasioned by Scorbutick Humours c. Of Mint Balm and other Herbs c. TO come more briefly to a conclusion of this Chapter know that the Wine of Mint Balm and other Fragrant Herbs are best made after this manner viz. First distil the Herb in the cold still then add Honey to it and work as in Scurvy-Grass and then refine it and work it down by a due proportion of its own Syrup and so the Wine will become very fragrant and continue the whole virtue of the Herb Wormwood-wine Wine of Rue Cardus and such strong physical Herbs may be made by Infusion only in small White-Wines Cyder Perry or the like adding a little Sweets to palliate them that they may be more agreeable to the Tast That of Black Currants may be made as of other Currants and are very proper to be kept in all Families Their Virtues They indifferently all of them resist Pestiâ—ential Airs are good in Agues and cold Diseases prevent Mother-fits and Vapours and ease Pains in the Joints and Sinues cleansing the Blood and are great hindeâ—ers of Appoplexies Epilepsies and the like â—nd the Wines have not only the Virtues of â—he Herbs but an addition to heat strengâ—hen and revive
or 30 Eggs beat them very well and when it is over the the Fire and boils pour them in at twice stir it well and then let it boil apace before you scum it and when it is boiled sufficiently pour it into a cool Glazed earthen Vessel when it â—s cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum â—t with a bundle of Hysop or some sweet Herbs till it has done working and then but it up into a Cask that has had Sack or Malaga in it if you can get one otherwise season your Cask with Water whereâ—n sweet Herbs have been boiled let it have vent for 3 days after it is put up then stop it close yet when you hear it make a noiâ—â— you must give it vent with a Pierces elâ—â— if it force not out the Cork it may happâ—â— to make the Vessel fly in pieces To make this the richer slice Gingeâ— Cloves Cinnamon and Nutmegs and puâ—ing them into a thin Bag hang them by string in it and if it wants a good Bodâ— add a Quart or two of Canary and in twâ— or 3 Months it will be fit for use Its Virtues It is an Excellent Pectoral Drink goâ—â— against Consumptions Physicks and tâ—â— Asthma it is cleansing and diureticâ— good against the Stone and Gravel it is râ—storative and strengthening a great Coâ—forter of the Vital Paâ—â—s and affords goâ— Nourishment it is cooling and pleasant 〈◊〉 healty persons and agrees better than Wiâ—â— with all Constitutions White Mead the best way to make it TO do this Take the Tops of Rosemarâ— Thyme and Sweet-Bryar the Wood 〈◊〉 Agrimony Eye-bright and Roman Worâ—wood of each a like quantity viz. as muâ—â— of each as you can hold between your Fiâ—ger and Thumb which in Physical Accouâ—â— is called a Pugil cover these with Sprinâ—-water let them continue to infuse a Nigâ—â— â—â—d a Day so take them out and boil them 〈◊〉 another clear Water till the Colour comes â—â—â—gh so shift them into another Water and â—â—â—il them up till the Colour looks green and â—â—â—ffer them so to do as long as any greenâ—â—ss continues then with the Herbs in the â—â—quor let it stand 24 hours then strain out â—â—e liquid part and to every Gallon of the â—â—quor put 2 Pounds of Virgin-Honey and â—hen it will bear an Egg about the breadth â—f a 2 Pence above the Water then work it â—ell together so that all the Honey may be â—â—ssolv'd then let it stand 12 hours and then â—oil it again a quarter of an hour with 26 Whites and Shells of Eggs This done let 〈◊〉 cool and put it up into a new well seaâ—on'd Cask or Bottles with Spices such as â—est affect your Palate which if in a Cask â—ou may hang in a Bag as has been directâ—d in other Liquors but if bottled then â—reak into it little bits of Nutmeg Mace â—innamon c. If you are desirous to drink this pleasant â—ooling Liquor speedily then to fine it beat â—wo Whites of Eggs with a spoonful of Yest â—nd 2 of Wheat-Flower and put it into the Cask suffer it to work well and then stop 〈◊〉 up and in 9 or 10 days you may use it tho 〈◊〉 will keep brisk a very considerable time A Brown Sort of Mead looking somâ— what like Canary And all the difference 〈◊〉 the last is not boil'd to the heighth of thâ— first and instead of Wood of Agrimonâ— some use Wood of Sarsafrax which gives 〈◊〉 a pleasant Taste and Colour In all othâ—â— Matters you may do it as the first only aâ—â— a little handful of Borrage and Balm Both these are very cooling and wholsoâ—â— Liquors wonderfully refreshing in hot Dâ—â—eases and in the sweltry Seasons of the Yea This with Surups mix'd with it wheâ— you come to drink it may not only 〈◊〉 chang'd into the Colour of sundry sorts 〈◊〉 Wines but be varied in Taste to make 〈◊〉 more grateful to the Palate To make excellent Coffee BOil curious Spring-water 6 hours 〈◊〉 more put into it tied up in a fiâ—â— Rag a little handful of sweet Malt and Baâ—-berries two parts of the first and one of thâ— latter then draw it off into lesser Pots aâ—â— to a Pint and an half of this Water put tâ—â— Ounces of good Coffee-powder stir it wâ—â— in and set it before the Fire to bubble uâ—â— and it becomes rich in taste of the Coffeâ—â— then let it settle well and pour it not oâ—â— too hastily but rather by Inclination Its Virtues This moderately drunk removes Vaâ—ours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings â—nd provokes Appetite To make the best Tea SET on your Boiler with fair Water put into it a few Tops of Hysop let it boil â—s the former then add a few Leaves of â—age and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots â—ut to every Pint of the Liquor a Dram and â—n half of the Herb Tea and put it before â—e Fire to settle and heat and infuse well or if it boil any thing after the Tea is in â—uch of the strength will evaporate and â—ave it weaker than otherwise it would be â—eeten it with fine Sugar when you pour 〈◊〉 out more or less according to your Paâ—te To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpoâ—â—te but not too long keeping it stirring â—â—st it burn too and spoil then add of your â—hocolate-Cakes grated fine an Ounce and 〈◊〉 half or two Ounces if you would have it â—â—her to every Quart of the Liquor then take it from the Fire and add to it the Yolks of 2 New-laid Eggs beating them well with as much fine Sugar as will sweeten it then mill it with a Mill for that purpose till it becomes thick and proper for drinking This Mill is a Stick with an Head at the End full of Notches which you must at the little end hold in your hand and hastily twirl iâ— about Some to high-colour it and give it a better Flavour put Saffron in a little Rag or fine Sarsnet and put it into the Liquor when it is boiling To make Chocolate-Cakes the best way TAke Cocoa-Nuts moderately dried in an Iron Pan scrape or peel off the Husk and then beat the Nut to fine Powder anâ— sift it and to every Pound add 6 Ounces oâ— White Sugar one fine grated Nutmeg haâ— an Ounce of Cinnamon one Bonil of thâ— best Musk and Amber-grease each 4 Grains To prepare this have a Stone-Mill or elsâ— an Iron Plate very bright and an Iron Roâ—ler 2 hands longer than the Plate and abouâ— 10 Pounds weight place the Plate on Wooden frame so that a little Charcoaâ— Fire may be made under it to give a gentâ—â— Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iroâ— Roller over them and work till the whoâ—
a Pickle with Salt and Water and boil it up to a strength till it will bear an Egg Scum it well and put a good handful or two of Barberries into it and let them boil till they burst or may be reduced to pulp then strain the Liquor and put it to your cold Barberries pretty warm and cover them with Hysop This way Pickle green Grapes Plumbs Goosberries Apples Quinces Cornels and unripe Currants To Pickle Mushroms CLean them in warm Water from the Dust they have contracted then boil them a little a walm or two that they become tender put them into strong White-wine-Vinegar with some bits of Cinnamon Mace Nutmeg whole Pepper and Bay-Berries keep them as close as may be from the Air. To Pickle Artichoaks PArboil Artichoaks that have full bottoms and take off the Leaves and cheak with the strings drain them and dry them with a Cloath make a Pickle with fair Water and Salt well boiled and scumed so that it will bear an Egg then place the Artichoak bottoms in an Earthen Vessel between Laying of Laurel or Bay-Leaves with a few of their own Leaves about them pour in the Pickle hot and pour melted butter on the top which spreding will when cool keep out the Air and prevent their musting tie over the Vessel with a Leather or Paper and set them in a cool place and when you would use them soak them in fresh warm Water which taking out the Saltness will render them at any time fit to be used in Pies or to boil and serve up at the Table as a rare dish when others are not to be had To Pickle Broom Buds TAke strong Vinegar and Water an equal quantity put a Seasoning of Salt into it then boil and Scum it well so put in the Buds clean picked from the Stalks let them boil a little tender and so put them to cool add a little Jamaica Pepper and cover them them close for your use Thus you may pickle Turnips by cutting them in Square bits about the length of your little Finger but then you must boil them somewhat longer than the Buds but not soft To pickle Purslain and Asparagus TAke the tender parts of these sprinkle them with Salt and Cloves grosly beaten together and lay them regular in a glazed Earthen Vessel boil Vinegar and Salt and put it to them very hot and then stop them up close thus you may pickle the hard inward Hart of Cabages or Cabage-Lettice to serve for Salating among other Herbs at any Season of the Year as also the white Stalks of Endine and Succory To pickle green Pease or Beans TAke Water and Vinegar boil them well viz. the Liquor and just scald the Pease or Beans and put them up in a close Earthen Vessel and when you have a mind to boil them steep them a night iâ— fresh Water and when they are boiled they will eat almost as if they were new gathered which has been proved to the admiration of many who have wondered where such delicates could be had in the dead of Winter To Pickle Samphire MAke a strong Pickle of Water and Salt well boiled and well scald the Samphire but not to any considerable softness pack it close in a Cask and head it up Thus you may pickle Ashkeys or Bramble-buds Plantain-Roots and the like To Pickle Clove-Gille-flowers Cowslips Violets Prim-Roses and such other pleasant Flowers IN fuse them in fair Water over a gentle fire and then press out the Liquid part into the Water which with some Sugar you may boil up to a Syrup as shall be hereafter shown Put the pressed Leaves of the Flowers in strong White-wine Vinegar and to each Gallon add a Pound of fine Sugar keep them as close as may be by tying Leather over the Gallipots to keep out the Air and they will be Excellent Sawces on all occasions To Pickle Oysters TAke what quantity you will of pretty large Oysters Liquor and all wash them clean from the Grit and put to every 3 Pints of fair Water half a Pint of White-wine-Vinegar half an Ounce of grosly bruised Pepper an handful of Salt and a quarter of an Ounce of Mace boil these over a gentle Fire till a fourth part be consum'd taking off the Scum just scald the Oisters and put their own Liquor into the Pickle and then put them up into little Barrels or Pots and stop them very close and they will keep in cool places the Year round To pickle Salmon WHen you have cut your Fish into fit pieces cleanse it from the Blood by wiping and pressing it in a dry Cloth then lay it in a Kettle of Water that is boiling on a Tin Fish-Plate so that it may be taken up without breaking and being boil'd pretty well make a Pickle thus Take 3 Quarts of Rape-Vinegar and 2 Quarts of Water boil it up with a little Fennel and Salt till it will taste strong scum it and cool it then lay the Fish in a convenient Vessel and pour the Pickle to it pretty warm Thus you may do Sturgeon bating the Fennel and putting in a little more Salt Also any other boil'd Fish proper to pickle souce c. for keeping To salt Neats-Tongues CLeanse the Roots well from the Moisture and wash them well in warm Water to open the porous Parts that the Salt may the better penetrate dry them well again and make a Pickle of Spanish Salt and Water or Bay-Salt well boil'd in it let them lie cover'd in this a Week then take them out and rub them over with Salt-Peter Salt very well which will penetrate and colour them reâ— pressing them down hard with a Board and a Weight that being put into the Kiln to dry they may keep their due proportion They are usually dried with Saw-dust burnt which together with the Salt gives them their dusky red Colour which appears on the out-side of them before they are boil'd To make English Hams like those of Westphalia in Shape and Taste TAke the Legs of young well-grown Porkers and cut with them part of the Flesh of the Hind-Line on either side more than is commonly usual then lay them in Cloths to press out the remaining Blood and Moisture as much as may be laying Planks on them and on them great Weights which will bring them into Form Some have Boxes purposely shap'd for them with Screws or Weights to press down the Lid. When they are thus order'd salt them well with Bay-Salt finely beaten and lay them in Troughs or a Wicker Pannier one uâ—on another close pressed down and cover'd with Sweet Herbs as Hysopo Winter-Savoury Thyme Peny-royal c. which will infuse into them a pleasant Flavour let them continue thus a Fortnight then rub off the common Salt and rub them well over with Petre-Salt and let them lie 3 or 4 days till it soaks in it being of a wonderful penetrating Nature then take them out and hang them in a very close Smoak-Loft and make
reâ—â—ned or are to do it your self chuse that which 〈◊〉 the best and most weighty quantity for quantity with others and try it in Liquors or any othâ—â— thing weight for weight which sweetens mosâ— and so you will not be deceived in the Quantities 〈◊〉 shall have Occasion to set down in this Treatise foâ— the several Uses I shall attribute it to To make Macaroons TO do this well take of Sweet Almonds onâ— Pound blanch them in warm Water anâ— shake them in a Sieve that the Husks may looseâ— and come off then beat them sine in a Stone-Moâ—tar give them a sprinkling of Rose-water and adâ—â— to them a Pound of sine Sugar well fierced mâ—â— these well with beating and sprinkle a very littâ— fine Flower to make them incorporate the betteâ— add the Whites of two or three Eggs and whâ—â— they are so thin that they will drop out of a Spooâ— like Fritters place Wafers on an Iron-Wire Graâ—â— made for that purpose and drop them regularly 〈◊〉 then put them into an Oven moderately heated anâ— they will spread and rise when you see them juâ—â— begin to change Colour take them out and pâ—â— them up in Papered Boxes very dry for Use To make Genoua-Bisket TAke four Ounces of Sugar and put to it a Pound of Flower sprinkle among them a convenient sprinkling of Coriander and Anniseeds beat in the Yolks of four or five Eggs add as much warm Water as will make it into a Paste make it up Bisket-fashion and bake it in a moderately heated Oven but not brown then cut it into five or six pieces or slices which bake again till they be somewhat brown and they will keep good a long time To make Naples-Bisket TO do this well mix an equal quantity of fine Flower and Sugar and all things else as in the former put the Batter in Tin Coffins and glaze the Tops with a Feather dip'd in Rose-water and Sugar To make the Queen's Bisket TAke a Pound of fine Sugar put to it three quarters of a Pound of fine Flower the Whites of twelve Eggs and the Yolks of nine bruise and sift Coriander and Carraway-seeds an Ounce beat and and mix them very well together till they come to a soft Paste then add a little Leaven and being well mixed put it into Tin Coffins about two Inches over and 4 in length and bake them moderately To make Pastes of Fruit. TAke what quantity of any pleasant Fruit you will take out the Stones or Kernels pare them and boil them in fair Water to a Pulp strain the Pulp through a coarse Linen Cloth and to ten Pounds of â—t put six Pounds of Sugar then boil them up together and when they are well incorporated drop them on Tin Plates and spread them a little sprinkling them under and over with a little dry Sugar then turn them and let them dry after that â—eep them in very warm places as over an Oven or in a Stove often turning and sprinkling them with Sugar till they are very dry then put them into dry Boxes well paper'd and keep them for Use You may thus make Preserves of Bugloss Borrage Roses and other Flowers and Herbs into Paste To make Jelly of Quinces BOil up Quinces in thin slices till a third part of the Liquor they are boiled in be consumed then strain out the liquid part with some of the Pulp and to each four Pounds add a Pound of Sugar and being cool it will become a curious Jelly To make Geneva-Paste PAre ripe Quinces and scrape them small do the like by Sweet-Apples an equal quantity put Rose-water to them and strain them well through a Sieve then dry it in proper Cakes on a wooden Slice over the Fire then add as much Sugar as there is Paste and boil it to a convenient thickness To make Marchpanes look like Rashers of Bacon TAke Marchpane-paste work it with Red Saunders till it is coloured it then roll a broad Leaf of red and a broad Leaf of white Paste till there be three of the White and four of the Red one on another in a mingled sort every Red between when this is done cut it over-thwart and it will look like Rashers of Bacon and not discernable otherwise without handling or tasting To make Marmalade of Grapes TAke your Grapes Red or White when they arâ— pretty ripe gather them in a dry day and dry them afterwards in the Sun and being clean pickeâ— from the Stalks boil them in fair Water take thâ—â— Scum clean off as it rises till the Water is consumeâ— to a third part then let it simmer over a gentle Fire and when you find it is thicken'd strain it throug a Sieve and boiling it once more add a small matter of Sugar and put it up in Boxes for Use strewing it over with Sugar and keeping it very dry To make Marmalade of Red Currans TAke Red Currans when ripe pick them clean and squeeze the Juice well out add a small matter of the Juice of Rasberries and boil them up over a gentle Fire putting in three or four handfuls of whole Currans and when they begin to break put in a third proportion of Sugar and boil it to a Candy heighth then sprinkle it with Rose-water and when you perceive it the thickness of Marmalade being well scum'd strain it through a coarse Cloth into a glazed Earthen Pot and keep it dry This is excellent cooling in Fevers and other hot Diseases To make Marmalade of Damosins TAke about two Quarts of ripe Damosins the largest you can get put them in the Sun to dry or evaporate a little of their superfluous Moisture peel off the Skins of three Pints of them put them into an Earthen Vessel and those not skin'd undermost then stop the Vessel very close and put it into a Kettle of boiling Water but so that no Water can come at the Fruit and when by this Means they are grown through the Steam and Heat very tender take them out and skin and stone those that were not so ordered before then make them into Pulp and boil them with their weight in Sugar over a gentle Fire with a little Rose-water till they become a Marmalade And thus you may make Marmalade of Gooseberries Cherries Plumbs Apricots Nectarines or any other delicious Fruit. To make White Marmalade of Quinces TAke Quinces sliced thin to the weight of six Pounds when pared and coared and boil them to a Pulp in fair Water to the Pulp put 2 Pounds of Clarified Sugar moisten'd with Rose-water boil them gently together till the Liquor be swelled out of the Quinces and the Sugar well dissolved which you may try by laying a little on a Plate to cool then put it up for your Use Thus you may make Red Marmalade Marmalade of Pippins Pomwaters or other Apples and of Orange-peels scraped and boiled in 2 or 3 Waters to take out the strongness of their Taste before they come to be boiled up to a
Pulp and mixed with the Sugar Rose-water or Orange-flower-water Also Marmalade of the Peels of Limons and Citrons To preserve Medlars or Services TAke of the fairest of them when they begin to be ripe scald them in hot Water so that the Skin may come off and for Medlars you may skin them at the head the others may be let alone add to each Pound a Pound of Sugar make it into a Syrup with some of that Liquor and so put them with it into a close Pot for Use To preserve Apricots GAther this Fruit well button'd the Stone being so tender that you may run a Pin through it with ease and let them dry a little from their Moisture then put them into warm Water to break them and let them stand close covered till the tender Skin will easily come off with scraping then put them into another Preserving-pan of hot Water and let them stand till they become very green then clarifie an equal weight of Sugar with the White of an Egg and some Water boil it up to a Syrup and put the Apricots into it If you would do this when they are ripe you must stone them and then you need not boil them but boil up the Syrup with the Juice of some of them and Sugar and put them into it boiling hot Thus you may preserve Peaches Plumbs Grapes Barberries c. To make Cakes of Apricots TAke large Apricots moderately ripe scald them well in Spring-water skin and stone them and take out the Pulp and add half its weight in Sugar boil it up over a gentle Fire and being just warm spread it in Cakes Thus you may do by Rasberries Strawberries Currans or such suitable Fruit as is best pleasing to your Palate To dry Apricots or Peaches WHen you have stoned them take their weight in double-refined Sugar and make a Syrup with so much Water as will make them wet boil this to the heighth that a Drop will slip off from a clean Plate when drop'd on it and then it is enough pare your Fruit and put them into the Syrup when heated then tie them up one by one in Tiffanies and put them in again setting the Syrup over a quick Fire let it boil as fast as may be keeping it well scum'd and when they look clear they are enough prepared then take them out and lay them on a Wyre-Grate or Sieve to drain and dry then take them out of the Tiffanies and dry them in the Sun or in a Stove and keep them for Use Thus you may dry Nectarines Malacottoons Pippins large Plumbs or the like To Conserve Citron-Flowers TAke more than the weight of these Flowers in Sugar dissolve the Sugar in Rose-water over a gentle Fire boil it almost to the Consistence of a Syrup then put in the Flowers boil it up to an heighth and bruise them into a Conserve Thus Orange-flowers may be conserved To Preserve Damosins TAke the largest Damosins when the Sun has evaporated their Moisture from them and they be pretty ripe put a Pound of fine Sugar and an Ounce of Rose-water to every Pounâ— of them then put them into a large Preserving-pan not heaped upon one another but one by one and set it over a moderate charcoal-Charcoal-Fire turn them not till the Syrup is so melted that it will cover them or bear them up then cast in more Sugar not suffering the Liquor to seeth when you turn them lest they burst on both sides and being enough take the Skins off gently cool them and put them in a Glass with the Syrup and add 3 or 4 Cloves and a few Breaks of Cinnamon Thus may you preserve any Plumbs that are proper But such as are white and will be in a manner transparent must have no Spice put to them To Candy Clove-Gilly flowers and other Flowers PIck your Flowers from the Husks and snip off the white Bottoms weigh their weight in refined Sugar put Rose-water to it and set it over a Charcoal-fire let it heat by degrees and stir it till it be heighten'd to a Candy-syrup keep them in a dry place and use them as you find Occasion And thus you map candy other Flowers as Cowslips Primroses Violets and the like To make Mulberry-Honey GAther Mulberries before they come to be very ripe do it in a dry day when the Sun or clear Air has taken off the Moisture strain out the Juice and put to a Quart of it a Pound of Virgin-Honey well incorporate them over a gentle Fire to the thickness of Honey and keep it in glazed Gally-pots as a curious cooling Cordial a little of it mixed with a Glass of Wine To make musk-Musk-Sugar or perfume Sweet-meats TAke 5 or 6 Grains of the best scented Musk and put it into a fine Lawn Rag lay it at the bottom of a Sugar-pot and sift fine Sugar lightly in upon it stop it close from the Air and set it in a warm place and the Sugar will quickly suck up the Scent of the Musk. And thus you may do by Sugar-Plumbs Sugar-Almonds Macaroons Fruit-Cakes or the like But be very careful to keep it close 5 or 6 days for if the Air come freely in before the Musk has spent it self on the Confectionary Ware the Spirit will evaporate and it will little avail you To Candy Nutmegs TO do this Take a Pound of Clarified Sugar moisten it with a quarter of a Pint of Rose-water in which a little Gum-Arabick has been dissolv'd boil them up almost to a Candy-heighth soak your Nutmegs well in warm Water put them into an Earthen Vessel and pour the boiling Sugar on them stop them up close from the Air and set them in a warm place for 20 days and at the end thereof they will be a curious Rock-Candy Thus you may do by Ginger Mace and other Spices and dry Things To Candy Orange-Chips and Peels THose properly called Chips are the Parings of the Orange fine and thin the Peel is the whole half when the Pulp or Meat is taken out These must be boiled in several Waters till they much abate of the strength of their Taste and become tender and having dried them put as much fine Sugar to them as will cover them boil them up to a Candy-heighth and when that is done take them out and put them in an Earthen Vessel 4 or 5 days and let them stand warm then put them over the Fire again and there let them continue till they be well hot then lay them on a Wyre Frame to drain then put them into your Stove or on the top of an Oven to harden and at 10 days end they will be fit for Use Limon and Citron-peel are thus Candied as also Eringo-roots Fennel-stalks and any hard Stalk fit for Candying To make Orange-Marmalade TAke the fairest coloured Oranges with the smoothest Rhines scrape off just the out side and clear them within as much as you can of the Pulp and spungy inside boil them in water often shifting
indifferently ripe of any red sort clear them of the Stalks and Stones and then put them into an Earthen glazed Vessel and with your clean hands Squeeze them to pulp or you may do it with a wooden Ladle or presser and so let them continue Twelve Hours to ferment then put them into a Linen Cloath not too fine and press out the Juyce with a pressing-board or any other Conveniency then let the Liquor stand till the scum arise and with your Ladle take it clean off then pour out the clearer part by inclination into a Cask where to each gallon put a Pound of the best Loaf Sugar and let it ferment and purge 7 or 8 days so draw it off when you find it clear into lesser Casks or Bottles keep it cool as other Wines and in 10 or 12 days it will be ripe Its Virtues This is a great cooler of the Body in the heat of Weather chears the heart and much enlivens Nature in its decay it is good against violent Pains in the Head and swouning Fits Wine of Peach and Apricots to make it TAke of Peaches Nectarins c. when they are full of juyce pare them and quit them of their stones then slice them thin and put about a gallon to two gallons of Water and a quart of White-wine put them over a fire gently to simper a considerable time till the sliced fruit become soft then pour off the Liquid part into other Peaches that have been so used and bruised but not heated let them stand Twelve hours sometimes with stiring and then pour out the Liquid part and press what remains through a fine hair bag and put them together into a Cask to ferment then add of Loaf Sugar a pound and an half to each Gallon boil well an ounce of beaten Cloves in a quart of White-wine and add it to give a curious flavour Wine of Apricots may be made with only bruising and pouring the hot Liquor upon not requiring so much sweetning by reason they are of a more dulcid or Lucious Quality only to give it a curious flavour boil an Ounce of Mace and half an Ounce of Nutmegs in a Quart of White-wine and when the Wine is on the ferment pour the Liquid part in hot and hang a bunch of fresh Borage well flowered into the Cask by a string at the Bung for three days then draw it off and keep it in Bottles which are most proper to preserve these sorts of Wines Their Virtues They are moderately warming and restorative very good in Consumptions to create an Appetite and recover decayed and wasting Bodies they loosen the hardness of the Belly and give ease to the painâ— of the Stomach Wine of Quinces to make it GAther the Quinces when pretty Ripe in a dry day rub off the Down with a clean Linen Cloath then lay them in Hay or Staw for Ten days to sweat so cut them in Quarters and take out the Cour and bruize them well in a Mashing Tub with a Wooden beetle and squeeze out the liquid part by pressing them in a hair bag by degrees in a Cyder-press strain this Liquor through a fine sieve then warm it gently over a fire and scum it but suffer it not to boil sprinkle into it loaf-Loaf-Sugar reduced to Powder then in a gallon of Water and a quart of White-wine boil a dozen or fourteen large Quinces thinly sliced add two pound of fine Sugar and then strain out the liquid part and mingle it with the natural Juyce of the Quinces put it into a Cask not to fill it and jumble them well together then let it stand to settle put in juyce of Clary half a pint to five or six gallons and mix it with a little flower and whites of Eggs so draw it off and if it be not sweet enough add more Sugar and a quart of the â—est Malmsey you may to make it the better boil a quarter of a pound of stoned Rasins of the Sun and a quarter of an Ounce of Cinamon in a quart of the Liquor to the Consumption of a third part and straining the Liquor put it into the Cask when the Wine is upon the ferment Its Virtues This Wine is a good Pectoral cooling and refreshing the Vital parts it is good moderately taken in all hot Diseases allays the flushing of the Face and St. Anthony's Fire takes away Inflamations and is much available in Breakings-out Botches Boils or Sores Wine of Plums Damascens c. to make them TO do this take what Plumbs you please mix those of a sweet Tast with an allay of those that are somewhat sower tho' they must be all Enclyning to Ripeness slit them in halves so that the Stones may be taken out then Mash them gently and add a little Water and Honey the better to moisten them boil to every gallon of pulp of your Plumbs a gallon of Spring-water in it a few Bay-Leaves and Cloves add 〈◊〉 much Sugar as will well sweeten it scuâ—â— off the froth and let it Cool then press thâ— Fruit squeezing out the Liquid part straiâ— all through a fine strainer and put the Water and juyce up together in a Cask let 〈◊〉 stand and ferment three or four days sinâ— it with white Sugar flower and whites oâ— Eggs and draw it off into Bottles so corking it up that the Air may not prejudice iâ— and in 10 or 12 days it will be ripe and taâ—â— like sherry if not a nearer flavour of Canary Damascens may be ordered as otheâ— Plumbs though they produce a Tarteâ— Wine more clear and longer lasting but put not so much Water to them as to lucious Plumbs unless you mix some sweet Wine with it as Mallago Canary or the like or infuse Rasins in the Sun in it which will give it a Rich and Mellow Tast Their Virtues These as other Wines made of English Fruit are moderately cooling purefy the Blood and cleanses the Reins cause a freeness of Urin and Contribute much to soft slumbers and a quiet rest by sending up gentle refreshing Spirits to the Brain which dispel heat and noxious Vapours thence and put that noble part into a right Tempeâ—â—ture Wine of English Figs to make it TO do this take the large blue Figs pretty ripe steep them in White-â—ine having made some slits in them that â—â—ey may swell and gather in the subâ—â—ance of the Wine then slice some other â—igs and let them simper over a fire in â—air water till they are reduced to a kind of â—ulp strain out the water pressing the pulp â—ard and pour it as hot as may be to those â—igs that are infused in the Wine let the quantities be near equal the Water some what more than the Wine and Figs then â—aving infused 24 hours mash them well â—ogether and draw off what will run Voâ—untarily then press the rest and if it prove not pretty sweet add Loaf Sugar to render it so let it ferment and add a little Honey
it be assatiaâ—â—â— every time drawing off the Phlegm 〈◊〉 then distill it in a coated Retort by firâ— degrees and lastly rectify the Oil throâ—â—â— the Spirit of Vitriol and it will become cid fragrant and very pleasant and a 〈◊〉 of this put into VVine the pouder h in a fine linen Rag to the middle of 〈◊〉 Cask so greatly refreshes it that it is hel 〈…〉 Meliorate if not recover foul pricked o 〈…〉 ded VVine in a short space VVines may be wonderfully exaulted 〈◊〉 Essential Salts viz. First chimically seperate the Oil of 〈◊〉 Concreet and the remainder Calcin 〈…〉 ashes the pure Salt extract and Christaâ—â— from thence and reunite spagerically 〈◊〉 fixed Salt and the Essential Oil and bâ—â—â—â— them to Christalline Salt or with the 〈◊〉 〈◊〉 of the Concreet distill and cohobate so â—â—ng till it is all brought over in a Balsamâ—k Spirit and this Spirit being imbodied â—y the Essential Salt plainly manifests its â—ying enriching Sulphur which will â—â—ve Life and sulphurous Fatness with a â—urable lasting and substantial Virtue unto â—Vines exaulting both the Tast and the well This Salt or Essence of VVormwood will â—â—ake rich VVormwood-wine and so will â—â—at of Mint Balm Angelico and other fraâ—rant and aromatick Herbs It also gives fermentation thereunto and â—enders it excellent VVine as VVine refined â—rom its Lees and gives such Qualities as â—eserve the highest Commendation The Element of Fire a Matter so called made â—f the common yellow Sulphur if a little â—f it be put into any defective VVine proâ—uces very rare Effects giving a grateful â—ast and Colour and will so comfort it â—hat it will not easily admit of change or â—erishing as otherwise is wont to happen eâ—pecially to common Rhenish-wine VVines are also enriched by Essential and â—ragrant Oils so made as to incorporate with water or spirits of VVine or other VVine for being dilated by a proper ferment they are easily united and so tâ—â— body of the VVine is much enriched therâ— by I might go on in this Theme to swell 〈◊〉 large Volume but having said enough foâ— Practice and Experiment and there remaiâ—â—ing yet several other Subjects to handle bâ—â—fore I can finish this work I am constrainâ—ed to mind my promise in giving everâ— one the satisfaction of variety c. CHAP. III. Treating of the Art and Mistery of a Distiller in Drawing off Brandy Low-Wines Proof Spirits with the true way of making Ordinary and rich Cordial-waters To Distill Aqua Vitae and Low-wines c. OF late years particularly the greatest produce of Common Distillation of Spirits have been from Malt and since the War has prohibited French Brandies a Spirit very near it in Tast Colour and Strength has been Extracted from Grain with Little other help but before I come directly upon it I shall introduce it or â—sher it in with the Art of Distilling the common Spirit or vulgar Aqua-vitae Aqua-vitae the ground of so many curious Spirits and Cordial-waters is drawn off from well brewed Beer that is strongly hopâ—ed and well fermented but it is not requisit it should be fully rich of the Malt and â—t must be distilled as soon as it is well wrought for fear it should be flat or sower and then great part of the Spirit will evapoâ—ate but if it be very strong of the Malt â—nd in good tight Casks it may be kept â—our own time The way to distil it is to take a large Still with a Serpentine-worm fixed in a large Hogshead with cold water to condense the Spirit or for want of that an Alimbeck yet â—e not too hasty at first with the fire rather raise it by degrees to a general Heat till tho Spirit comes if the Still be very large the â—est approved way is to let the Spirit run â—hrough a Funnel into a Hogshead placed â—n the ground to receive it make this Diâ—tillation as long as any good Spirit will issue forth and when that is done you may know by the Tast for it will be like unsaâ—ory Water and when all the Spirit is off â—his Spirit is called Low-Wine which â—ermit to stand 6 or 7 days and then distill it a second time which Artists term a Rectification by which means it may be brought to Proof Spirits or arteficial Brandy now in this case you may know when the Spirit is of the second time in trying it by fire for if it will not burn then the Operation is at an end These Low-wines and Spirits are the principle bodies of Strong-waters that are made of them of which I shall treat in their proper place Now if you Rectefy a third time in Balneo it will take off much of the Phlegm from the Spirit and so a true Aqua-vitae will be well prepared The Dutch way of distilling Spirits c. TAke well made Malt and about 3 hours before you intend to use it grind it put about 6 Bushel into a very large Cask standing on one end with a cover to keep in the Steem and a hole in the middle to put in an Oar to row or stir it when the water is poured to it put a little cold water to moisten it first and then fill the Cask with that which is scalding hot to plump and swell the Grain and so stir it thorowly when it is near cold add half a Pound of Hops and so let it stand till it is fit for yest and then let it work 4 or 5 days and when it is in height of its fermentation put the Liquor and Malt into a Still raise the fire under it by degrees and put not the head into the worm at first for fear it should boil over and so foul it but if you perceive the Vapours kindly to ascend then put it in and Lute all fast distill and rectify as before and this is indeed a quick and profitable way of Distilling To make a sort of Brandy TAke so much Malt as you design to distill unground boil it in a Kettle or Copper with fair water till it break with exuberance or swelling then pour it out into an open Cask and being cold add fresh Dregs of strong Beer or Ale let it stand 2 or 3 days to ferment and then distill it as you did the Spirits and by adding a little Molossus it will pass among those that are not very curious for good Brandy and in this case by its protuberating the burst Corn cannot be burnt in the Still to give it an unsavory Tast and Smell and by the Decoction or Boiling the ill Tast is taken from the Corn which would otherways tang the Spirit or Brandy and being thus boiled and broken it produceth more Spirit and stronger spending all its power and strength upon it Brandy little inferiour to French Brandy and exceeding some sorts of it to make c. THough we cannot afford to make any quantity of Brandy of foul Wines or Lees of Wine as in France unless at an extraordinary rate they being refined
and add to it of Gum-Lac 5 Ounces shake them well and let them stand 24 hours in a moderate Heat such as the Sun may give in the Summer Season then strain it through a Canvas Bag and being well settl'd by the Fire keep it in Bottles close stop'd for Use To make the Black Ground for Japan-Work THE Ground is of the above-named Varnish mix it in a Gally-pot with some of the following Blacks covering the Work 3 or 4 times and wash it over with clear Varnish ten times let it be done in a Stove and polish it at the end of 8 days with Trippilo To make the best Black Take an Earthen Lamp and put into it a large Cotton then fill it with Linseed-Oil and receive the Smoak in a new Earthen Dish and with a Feather from time to time as it comes on brush it off and keep it for Use To make a Red Varnish MIX Vermilion with the Grounds of the Varnish with which cover the Work well 3 times then strain in Carnation-Red through a fine Linen Cloth into the clear part of the Varnish with which varnish the Vermilion till the Colour is pleasing to your Eyes then with the clear Varnish alone go over with it 10 times then let it dry 7 or 8 days and polish it with Trippilo as the other To make the Ingredients for Raising the Work mix a sixth part of Wenting and one part of Bole-Armoniack in fine Powder make them the thickness of Cream in Gum-water and lay them on To make the Gum-water is no more than to dissolve an Ounce of Gum-Arabick in a Pint of fair Water To make a Varnish for Silver TO do this take a Pint of the Spirit of Wine put to it 4 Ounces of Gum-Sandriack and one Ounce of Mastick shake them well and let them stand 24 Hours in a moderate Heat To make another China-Varnish TAke of Seed-Lac 10 Ounces Gum-Sandriack an Ounce and a half put these into a Can of Rectified Spirits of Wine shake them considerably together and let them remain 48 hours in a moderate Heat then strain it through a Canvas Bag and let it settle in a moderate Heat 4 or 5 hours then drain off what is clear and keep it apart To make White Varnish TO do this Take 3 Ounces of pick'd Sandriack and 2 Ounces of Mastick and put them to a Pint of Spirit of Wine and let them dissolve well in a moderate Heat and pour off the thinner part To make a Raw Varnish for Musical Instruments TAke 3 or 4 Ounces of the deepest colour'd Amber and put it into a well Leaded Pot and melt it on a charcoal-Charcoal-fire stirring it with an Iron Spatula and when it is melted it will be of a dark Colour like Clarified Rosin then pour it on a Marble Stone To purifie the Oil Take of the best Linseed Oil so much as will suffice put it into a new well leaded Pot let it boil well and scum it often and when it is enough which you may know by putting in a Goose-Quill and it will not burn strain it and keep it for Use Then take of this Oil one Pound of Amber above-mention'd 6 Ounces beaten very small let them heat on a gentle Fire keeping them continually stirring till it be dissolv'd if it be too thick add more Oil and if too thin more Amber and when it is of a proper Thickness strain it through a Cloth and close stop it up for your Use To Black Wood. TAke a Quart of Brandy the like quantity of Spring-water and two Ounces of Nut-Galls the like of Salt M. boil them half an hour in an Earthen Pot close cover'd then take a Spunge dip it in and with this Water cover the Work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following Dye Take of strong Vinegar 2 Pounds the Filings of Iron one Pound and an half of Rusty Iron a little more than a Pound Salt of Verdigrease an Ounce and an half Nut-Galls a Pound and an half a Penyworth of Ox sublim'd a piece of the Busk of Bois-Dean and a Limon cut into 4 quarters let these steep 15 days in an Earthen or Iron Pot close stop'd and when it is dry polish it with Trippilo To Guild this TO do this the Proportions are Of Bole one Pound of Sanguis or Red Stone one Pound of Black-Lead an Ounce of Tallow an Ounce and an half steep the Bole in Water and then pound the Red Chalk and Black Lead and afterwards grind them fine with the Tallow grind the Bole by little and little then mingle them together and cover them with Water To a spoonful of this put 2 or 3 spoonfuls of Water and the quantity of a Walnot of strong Sope Leay on 7 or 8 Couches CHAP. VI. To make divers sorts of wholsom and pleasant English Liquors not yet treated of some for usual Drinks others Purging c. with the Virtues of the latter Dr. Buttler's Ale the best Receipt To truly prepare it TAke of Sarsaparilla 2 Ounces Senna and Polipody of the Oak of each 4 Ounces Anniseeds and Caraway-seeds of each half an Ounce Liquorice 2 Ounces Agrimony and Maiden-hair of each a small handful Scurvy-grass 10 handfuls Grosly beat and bruise these in a Mortar of Stone or Wood put them into a new Canvas Bag and hang them in 9 or 10 Gallons of Ale when it has well worked and is 3 days old and the 4th or 5th day it will clear up so that it may be drank with pleasure a Pint at a time Its Virtues It chiefly Purges by gentle Breathing-sweats and Urine being Excellent to Expel scorbutick Humours and Dropsy It removes Gravel smimey Matter or other Obstructions in the Writers or neck of the Bladder thins and sweetens the Blood is good against all pricking pains or Head-aches To make Hypocrass a new way TAke 5 Ounces of Aqua-vitae 2 Ounces of Pepper 2 of Ginger and 2 of Cloves Grains of Paradise 2 Ounces Ambergrease 3 Grains Musk 2 Grains let all be Infused 24 hours in a glass bottle on warm embers and when you would use it to make Hypocrass mix a Pound of fine Sugar and a Quart of Wine or Cyder and when the Sugar is well dissolved add to it 3 or 4 drops of this Liquor and your Expectation will be fully answered This is an Excellent cooling refreshing Liquor and Exceeding wholsome as well as pleasant at all Seasons To make Limonade SCrape what quantity you think fit of Limon-peel into Water and Sugar to which add some Drops of Essence of Sulphure with some slices of Limon and Sugar viz. half a pound of Sugar to every Pint of Water and let them well Infuse This is an Excellent cooling Liquor in the Summer-season admirable in Fevers and in all hot Diseases as well as pleasant on any occasion The way to make a good sort of Mum TAke a Hogshead of Water boil it to the Consumption
Mass becomes like Dough then add the Nutmeg Cinnamon and Bonile and the longer you work it the finer it will be Observe carefully its Oiliness and be heedful that it burn not therefore observe never to suffer the Plate to be too hot moving the Mass from the Iron Plate often with a thin Iron Slice and last of all put in your Musk and Amber-grease and when it is well wrought make it up into Cakes or Rolls and keep it in dry places for Use A curious Drink made of Services TAke Services when they turn brown but before they grow soft lay them in Bunches on new Hay 3 or 4 days to sweat and mellow then take them from the Stalks after that let them lie 24 hours in fair Water then take them out and bruise them with your hands put them then into Small Beer 2 Quarts of them to a Gallon and let them infuse there 24 hours add a Pint of Sherry to each Gallon and give them a gentle Breathing over a moderate Fire then pout out and press forth the Liquor let it work and purge as Cyder and in all other things use it in the same manner Cock-Ale to make it the best way TAke a Cock of half a Year old kill him and truss him well and put into a Cask about 12 Gallons of Ale add 4 Pounds of Raisins of the Sun well pick'd ston'd washed and dried Dates sliced half a Pound Nutmegs and Mace 2 Ounces infuse the Dates and Spices in a Quart of Canary 24 hours then boil the Cock in a manner to a Jelly till a Gallon of Water is reduced to 2 Quarts then press the Body of him extreamly well and put the Liquor into the Cask where the Ale is with the Spices and Fruit adding a few Blades of Mace then put to it half a Pint of new Ale-yest and let it worlâ— well for a day and in 2 days you may broach it for Use or in hot Weather the second day And if it prove too strong you may add more plain Ale to palliate it This is excellent for Consumptive Persons who are wasting in any part of the Body and contributes much to the invigorating of Nature Covent-Garden-Purl or Purl Purging TAke of slic'd Beet-root an Ounce Coriander-seeds and Sena each 2 Ounces Horse-Raddish 2 or 3 little Slices the Flowers of Rosemary and Sage each an handful Roman-Wormwood a Pound and an half bruise these grosly together and put then into a Canvas Bag which put to a Kilder kin of Ale hanging it almost to the bottom and in 2 or 3 days it will be fit to drink This moderately purges by a gentle breathing Sweat and Urine and is very cleansing for the Body carrying off gross Humours It was first made as we hear of in Covent-Garden from wence it took its Name East-India Rack as it is made here TAke a Gallon of Brandy a Quart of tart Cyder not sowr Lime-Juice half a Pint a Quart of Water Beaten Cinnamon Nutmeg and Ginger of each a quarter of an Ounce White Sugar-Candy finely beaten 2 Pounds mix these well together and put a Toast dip'd in Honey into it Rum to make it THis is made in the Sugar-Islands c. in this manner They steep the Grindings and Refuse of the Sugar-Canes in fair Water 2 or 3 days then drawing off the Water they boil it and keep scuming of it till no more will arise then they put it up in a Cask to ferment and work 9 or 10 days in which time it gains a strong Body then they draw it off from the Settlings into other Casks and put to it Jamaica-Pepper and a few Sweet Herbs hung in a Bag in the Cask which gives it a curious Flavour In England it may be made after the same manner with the Washings of Sugar-Hogsheads or Chests and Sugar-Bakers or Sugar-Refiners Refuse or such Foot or Dross-Sugar as is fit for no other Use but that and Distilling adding Sweet Herbs and Spices as Ginger Cloves Cinnamon Mace and Nutmegs and you may have a pleasant Liquor at a cheap rate You may put into it Balm Mint and Hysop according to the quantity you make and being bottl'd it will prove a curious refreshing Drink both in Summer and Winter You may add a little Molassus to make it a stronger Body To make Variety of dâ—fferent Ales and other Liquors IF you are desirous to have Variety of different Ales c. on a sudden it may be easily done in the following manner Make a Syrup of the Root Spice or Herb you intend or of many to keep by you on Occasion and having a good clear strong body'd Ale bottle it up within 3 Inches of the Cork put in 2 spoonfuls of the Syrup and 2 or 3 Drops of the Essence or Chymical Spirit of the Herb Root Flower Spice c. either Scurvy-grass Mint Balm Cyprus Nutmeg Cinnamon Orange Limon Citron Clove or the like shake it a little and let them incorporate and when you pour it out the Ale will have the true Relish and Scent of what you put in whether of what I have named or of Goosberries Rasberries Currants Cherries Strawberries Mulberries or the like though with some Variation of its proper natural Colour And so at all Times with one good Tub of Ale in your House and the other Materials you may make 40 several Changes to pleasure your self and make your Friends wonder how you came by such Variety of Liquors A curious moderate Purging Ale to make it TO make this so much esteem'd Ale of new Invention Take a Peck of the Leaves and Flowers of Scurvy-grass Water-Cresses half a Peck Brook-Lime a quarter of a Peck English Rubarb 6 Ounces Horse-Raddish 4 Ounces Carraway and Anniseeds of each an Ounce Sena and Fennel each an Ounce Polipody of the Oak 4 Ounces Figs and Raisins stoned of each 8 Ounces put these into 12 Gallons of new Ale having first grosly bruised them and put them into a fine Canvas Bag let them stand 3 days then draw it off and bottle it up for Use or keep it in an Earthen Stean or Jar close cover'd It Virtues This wonderfully helps in the Scurvy restores a lost Appetite provokes Urine carries away the slimy Matter out of the Bowels purifies the Blood cleanses the Reins of Gravel and Sand and is good in Fits of the Stone A Pint-Glass is a sufficient Dose to be drunk fasting For note if you make these Physical Ales or Wines your common Drink they will do you by far more prejudice than good but if taken in due proportion in sutable Seasons they will be a far better Friend to you than the Doctors with all their Pills Bolasses Powders and other Potions and not put you to the 20th part of the Charge and they may serve to quench Thirst and administer cool Moisture to the Body as well as any formal Morning's Draught which Custom has made necessary to most Men so that there again the Expence will
a moderate Fire under them if possible of Juniper-wood but so that it may last long and let them hang to sweat and dry well then hang them up in a dry airy place to the Wind 3 or 4 days which will purge them of the ill Scent the Smoak has put into them and then hang them up in any dry place against you have Occasion to use them which when you do wrap them up in sweet Hay and put them into a Kettle of Water when it begins to boill and keep them well cover'd till they are boil'd and they will cut of a curious Red Colour and eat short and savoury so that few can distinguish them from the Right Westphalia Hams To make Sausages equal to those brought from Bolonia TAke the Fillets of young tender Porkers 3 parts Lean and one Fat to the weight of 25 Pounds season it well in the small shreading and beat it in a Mortar with Pepper and Salt a little grated Nutmeg and a Pint of White-wine mix'd with a Pint of Hog's Blood then stir and beat it all together till it is very small add a few sweet Herbs small chop'd and bruis'd as Penyroyal Sweet-Marjoram and Winter-Savoury then with a Whale-bone Bow open the Mouths of the Guts you are to fill with this Meat and thrust it leisurely down with a clean Napkin lest forcing it with your hands you break the Gut make Divisions of what length you think convenient tying them with fine Thread dry them in the Air 2 or 3 days if it be clear and the Wind brisk then hang them in Rows at a little distance one from the other in your Smoak-Loft and when they are well dried rub off the Dust they have contracted with a clean 〈…〉 them over with sweet â—il-Olive and cover them with a dry Larthen Vessel and either roasted or boil'd they will equal those so much boasted of from Italy To recover the Flavour of Oil when by Accâ—dent it is lost BUrn Roach-Allom and beat it into finâ— Powder which put into boiling Water and when it is well dissolv'd take thâ— Water off and pour the Oil into it and work it well with it then let it stand and settle 44 hours when the Oil being again imbodied which scum'd off from the Surface of the Water beneath it will leave its bad Taste or Scent in the Water and recover in a great degree its first Flavour To recover Anchovies that have by the Loss of their Pickle become Rusty or decay'd TO a Gallon of fair Water put 2 Pounds of Petre-Salt boil it till a fourth part is consum'd scuming it continually as the Scum rises then put to it a quarter of an Ounce of Crystal of Tartar mix these well stirring them then unpack the damag'd Fish and re-packing them lightly pour in the new Pickle mix'd with a Pint of good old Pickle and stop them up close 24 days and when you open them again cover them with sine beaten Bay-Salt and let them stand three or four days then as you take them out for Use be careful to cover them down with a Slate and they will â—rove well To recover Sturgeon or Salmon that is decayed TAke a Gallon of White-wine-Vinegar boil it by it self with 3 or 4 Slices of Ginger in it boil separately 2 Quarts of Water and a Pint of White-wine with an â—andful of Salt mix these together then â—â—eep the Fish 4 or 5 hours in warm Water â—ake it out and dry it mix the Pickles together and put them to it luke-warm coâ—er or head up close the Vessel or Cask you â—ut them in and let them stand 10 or 12 â—ays before you open them To make good Vinegar for Pickling c. TAke the Middling Sort of Beer indifferently well Hopp'd let it work as long â—s possible then fine it down with Izonglass â—o draw it off from the Settlings and to â—very 10 Gallons put 10 Pounds weight of â—he Pressings or Husks of Grapes mash â—hem together and let them stand in the â—un if in a hot Season otherwise in a close â—oom heated by Fire and in thirty or â—orty days it will prove being drawn off by Inclination an excellent Vinegar For want of Grape-Husks you may use the â—ressings of Crabs or sowr Apples but they will not bring it to so good a Bodâ— or Taste Foul White or Rhenish-Wines set in 〈◊〉 warm place will grow tart and fine theâ—selves to a very good Vinegar Clarets 〈◊〉 Red Port will do the same but not altâ—â— their Colour Cyder will make a tolerabâ—â— good Vinegar and so will unripe Grapeâ— or Plumbs c. To make Elder-Vinegar TAke White-wine or good Rape-Vinegaâ— and fill a Cask 3 quarters full with iâ— then gather Elder-flowers moderately blowâ— in a dry day pick off the little Sprigs anâ— Flowers from the greater Stalks air theâ—â— well in the Sun that they may grow drâ—â— but not so as to crumble then put a Pounâ— of them to every 4. Gallons of Vinegar soâ—ing them up in a fine Rag and stopping thâ— Cask close let it stand in a warm place 4 〈◊〉 5 days and at 10 or 12 days end the Vinâ—gar will have the perfect Taste of the Eldeâ—-flowers and prove not only grateful in Tastâ— but very wholsom To make Rose-Vinegar and that of other Flowers TO do this well take Roses half blown iâ— a dry day viz. the Red or Damask oneâ— pluck the Leaves and cut away the Whitâ— â—he bottom with a pair of Cyzers air them â—ittle by spreading them on a Carpet in 〈◊〉 Shade for if you suffer the Sun to come 〈◊〉 them it will dry away much of their â—â—ent then put them into a well-glazed â—â—rthen Vessel and to every Pound of Roses â—â—t a Gallon of the best White-wine-Vineâ—â—r cover them close and suffer them to inâ—â—e 8 or 9 days then take out the Roses â—â—d press or wring them hard into the Vineâ—â—r and so strain it and put it up for Use â—â—d it will have the perfect Scent of the Roâ—â—â— And as you would have it stronger or â—â—eaker scented so you must order it accorâ—â—ngly in putting in more or less Roses or â—â—hen the first that are put in are well infus'd â—â—ke them out and put in fresh ones In this manner you may make Vinegar of â—â—owslips Clove-Gilliflowers Violets Primâ—â—ses Peach-Blossoms or the Blossoms of any â—â—grant and wholsom Flowers And even 〈◊〉 Herbs as Mint Balm Sweet-Marjorum â—â—d the like All which are very wholsom â—uch contributing to Health And thus having given you the best Diâ—â—ctions in these Matters I proceed to others weighty and necessary to be known for â—â—e Reader 's great Advantage taken from â—â—e most exact Experiments CHAP. IX The Curious Art and Mystery of Confectionerâ— in ordering Sugars making Sweet-Meatâ— Preserving Conserving Candying makinâ— Syrups c. Of Sugar IN this Undertaking Sugar is the general Thinâ— you must work withall Consider it then in iâ—â— Goodness and whether you have it ready
them till they have lost their strong Taste then boil them to a Pulp and bruise them to mash in a Mortar and add 3 or 4 yellow Pippins boiled soft to every dozen of Oranges and to this Pulp add its weight in refined Sugar put it into your Pan with as much Rose-water as will dissolve it boil iâ— by degrees to a candy heighth and when the Pulp is put in stir it till it rises from the bottom of the Pan so put it up in Boxes or Pots and keep in dry places for use Thus you may make Marmalade of Limons Citron and the like To make Transparent Quince-Cakes TAke a quarter of a Pint of the Syrup of Barbarieâ— and a Pint of Quince-Syrup clarefie them oveâ— a gentle fire with well Scuming put to them 2â— Ounces of very fine white Sugar and when yoâ— perceive it of a convenient Thickness take it ouâ— with your Ladle and pour it out on cool Tin oâ— Peuter Plates and then with a Knife or Spatulaâ— when it grows cool form it into Cakes according tâ— your desire and they will be Lucid or Tansparent and have the Taste of the Quince it self To make Syrup of Quinces TAke of the Juice of Quinces 3 Quarts set it over a fire and let it Simper well and take the Scum clean off and when it is clarified from the Dregs boil it to the Consumption of half then add of deep Red Wine 2 Quarts 4 Pounds of fine Sugar a Dram and an half of Cinnamon finely beaten Cloves and Ginger as much in the like manner boil these to a Syrup and suffer it to cool by degrees then bottle â—t up corking it very close and use it as a great cooling Cordial Thus you may make Syrup of Barberries Elder-berries Sloes or Apples To make Syrup of Rasberries PUT six Quarts of Rasberries pick'd clean and well dried in the Sun into 5 Pints of Canary â—n a well-glazed Earthen Vessel and cover them veâ—y close keep it cool 10 days then distil them in a Rose or Glass-Still adding 3 Pints of fresh Berries â—nd a Pint and an half more of Wine and when the â—erries have lost their Colour strain our the remainâ—ng liquid part and with as much fine Sugar as is conâ—enient boil it up into a Syrup clearing it of Scum To make Syrup of Clove-Gillyflowers TAke 2 Quarts of Water and a Pint of White-wine boil in it 2 Pounds of the Flowers with the Whites cut off when they have sufficiently boil'd â—ring them out into the Liquor and add an handful â—r two of fresh ones do the like by them till you â—â—e the Liquor of an high Colour and it has taken â—he full Scent of the Flowers then put in 4 Pounds â—f fine Sugar and 3 or 4 Cloves with a bit or two â—f Cinnamon and boil it up to a Syrup put it into â—ottles or close stop'd Glasses for your Use Thus you may make Syrup of Roses Violets 〈◊〉 any Herb that is cordially pleasant and well scentâ—â— And thus much for these Things Now I am lâ—â— to those of a different Nature that nothing may 〈◊〉 omitted that is useful CHAP. X. The Market-man's or Woman's best Instructeâ— in knowing all sorts of Poulterers Ware whether they be New or Stale Young or Olâ— by infallible Signs and Tokens to prevenâ— being Imposed upon or Cheated AS Covetousness is sordid and base so Frugâ— lity is commendable A little well laid oâ— in what is good may yield a Sufficiencâ— more comfortable than lavish Expensiveness foâ— usually those who are extravagant are ignorant iâ— Marketing and most commonly cheated in the Priâ—â— and Goodness of what they purchase And havinâ— well consider'd this I have laid down Rules to iâ—â—struct the Buyers in many necessary Things thâ—â— they may know what they buy and not be impâ—â—sed on Instructions giving an Insight into Poultererâ— Wares to know their Goodness c. A Capon to know whether a true one Younâ— or old c. IF a Capon be young you may perceive it by hâ— short blunt Spurs and his Legs will be smooth But some knavish Poulterers will scrape the Spurâ— artificially smooth the Legs therefore be care-of that and if you mistrust a Trick in it pinch Fowl on the Breast with your Finger and Thumb 〈◊〉 if they go in easily it is young if not it is old 〈◊〉 be a true Capon it will have a fat Vein on the 〈◊〉 of the Breast and a thick Belly and Rump If 〈◊〉 pale about the Head and the Comb short it â—â—e sign of a right one but if red then otherâ—e If it be stale 't will have an open loose vent 〈◊〉 if new a close hard one A Cock or Hen-Turkey Turkey-Pouts c. 〈◊〉 a Cock-Turkey be young you may know it by 〈◊〉 the blackishness and smoothness of his Legs and â—â—ort Spur. If it has been long killed the Eyes 〈◊〉 be sunk in the Head and the Foot feel very 〈◊〉 but if not the Eyes will be lively The same is to be observed by the Turkey-Hen 〈◊〉 if you expect one full of Eggs observe further â—â—t she will have a fast open Vent but if not it â—â—l be close and hard The Turkey-Pouts are known as to their Newâ—s or Staleness by the same Rule Their Age â—not deceive your Eye A Pullet her Marks â—Any in their Marketing have been deceived in this particular and instead of a Pullet have â—â—en imposed upon by taking an old Hen. To preâ—â—t this Evil for the future observe That a true â—â—llet has her Legs and Breast smooth and pinches â—â—y tender on the Breast If she be with Egg the â—â—ly will feel soft but if not more strait If with â—â—g the Vent will be opend and if not hard and â—â—se As for Staleness or Newness they have the â—â—e signs as the Capon A Cock young or old new or stale TO know his youngness observe his Spurs bâ— mark they are not pared or scraped to deceiâ— you If they be short and dubbed he is young bâ— if sharp and standing out old An open Vent siâ—â—nifies he is stale an hard and close one shews he 〈◊〉 newly killed Chickens THose that are dry-pulled are stiff when new bâ—â— if stale their Vents are green and they limbâ—â— If they be wet pulled or scalded then rub yoâ—â— thumb or finger on the Breast and if it be slipperâ—â— they are stale but if rough and stiff then are thâ—â— new If they are fat by Cramming 't is know 〈◊〉 the fat Rump and Vent The Swan THis if old is full of Hairs when pulled or scalâ—â—ed As to the Newness or Staleness of it in tâ—â— first the Foot is limber in the latter dry The Wild Goose and Brand-Goose IF she be red-footed and full of Hairs when puâ—â—led she is old but if white-footed and witâ— out Hairs then is she young The Brand-Goose if smooth when she is pulleâ— is young but if full of Hairs then is she old If sâ—â— be new the Foot is
Underlings come to perfection but every two or three days pick of the choice and Ripest Grapes and spread them in dry shady places on sideways that they contract not a heat and must and so those that remain on the Clusters having more Juyce to nourish them will grow bigger or be sooner ripe and when you have gotten a sufficient quantity put them into an open Vessel and bruise them well with your hands or if they be too many for you gently press them with a Flat wooden Beater that is a thick board fastened at the end of a staff as for treading of them with the Feet though used in in other Countries I approve it not it being a nasty slovenly way take care you break the Stones as little as may bâ— for that will make the Wine of a bitteriâ—â— Tang. Having bruised the Grapes well so thaâ— they are become Pulp or Mash havinâ— a Tap at the bottom of your Cask tye 〈◊〉 hair Cloath over the Faucet and let ouâ— that which will run voluntary of it self aâ— the best Wine Then take out the Pulp and gently press it by degrees in a Cyder-presâ— till the Liquor is sufficiently drained out then having a new Cask well seasoned and Aired with a Lighted Rag diped in Brimstone till it become dry pour the Liquor in through a sieve-funel to stop the dregs and let it stand only with a pebble stone lightly layed on the Bung-hole to ferment and refine it self 10 or 12 days then draw it gently off into an other Cask well seasoned that the Lees or Dregs may remain in the first Cask and stop it no otherways than before till it has quite passed over its ferment which you may know by the Coolness and pleasant Tast and thus of your ordinary white Grapes you may make a good white sort of Wine of the red Grapes a Claret and if want of Colour heighten it with a little Brazeile boiled in about a quart of it and strained very clear The white Grapes not too ripe give a good Rhenish-Tast and are wonderful cooling and a sort of Muscadel Grapes growing now in many parts of Engâ—and may be brought by the help of a little â—oaf-sugar to feed on to produce a curious â—weet Wine little differing from Canary and altogether as wholsome and pleasant so â—hat with some charge labour and industry we might well furnish our selves with what we now are beholding to Strangers for at great Expence hazard of the Seas and a vast deal more toil and Labour than this would require If the Wine requires Racking the best time to do it is when the Wind is in the North and the Weather temperate and clear in the Encrease of the Moon and when she is under the Earth and not in her full height If the Wine Rope to alter it take a course Linen Cloath and when you have set the Cask a broach set it before the bore then put in the Linnen and Rack it in a dry Cask put in 5 or 6 Ounces of Allom in powder and jumble them so that they may well mix and so upon settling it will be fined down and become very clear and pleasant Wine but of sining and ordering Wine and other Liquors I shall take occasion to treat more at large hereafter Wine of Goosberries to make it OF Goosberries may be made a curious Cooling Wine after the following Directions Take Goosberries just beginning to turn to ripeness but not those that are ripe bruise them well as you did the Grapes but not so as to break their stones then pour to every Eight pound of Pulp a Gallon of clear Spring-water or rather their own Distilled water made in a cold Still and let them stand in the Vessel covered in a cool place 24 hours then put them into a strong Canvas or Hair Bag and press out all the juyce that will run from them and to every quart of it put 12 Ouncâ—s of Loaf or other fine Sugar stiâ—ring it till it be throughly melted Then put it up into a well seasoned Cask and set it in a Cool place for too much heat will sower it and when it has purged and setâ—led about 20 or 30 days fill the Vessel fâ—ll and Bung it down close that as little air as possible may come at it When you find it is well wrought and settled then is your time to draw it off into smaller Casks or Bottles keeping them alâ—o in cool places for there is nothing more â—lamages any sorts of Wines than heat And as the Wine of Grapes has many Virtues in comforting and strengthening the Heart reviving and restoring the faded Spirits so this has not a few proper to it conducing to the Health of Man It s Virtue This is a curious Cooling Drink taken with great success in all hot Diseases as Fevors Small-pox the hot fit of the Ague it stops Laxation and is good in the Bloody-flux cools the heat of the Liver and Stomach stops Bleeding and mittigates Inflamations it wonderfully abates the flushings and redness of the Face after hard drinking or the like It provokes Urin and is good against the Stone but those that are of a very Phlegmatick Constitution it is not so proper for them Currant-Wine to make and order it TAke four Gallons of curious cooling Spring or Conduit-Water let it gently simper over a moderate fire scum it well and stir into it 8 Pound of the best Virgin-Honey and when that is thoroughly dissolved take of the Water and stir it wâ— about to raise the scum which take cleâ—â— off and cool it When it is thus prepared press out tâ— like quantity of Juyce of Red Curranâ— moderately ripe without any green onâ— among them which being well strained mâ— it well with the Water and Honey thâ— put them up in a Cask or large Earthâ—â— Vessel and let them stand upon the fermeâ—â— 24 hours then to every Gallon add twâ— pound of Loaf or other fine Sugar stâ—â— them well to raise the Scum and then wheâ— well settled take it off and add half aâ— Ounce of Cream of Tartar with a littâ— fine flower and the Whites of 2 or 3 Eggâ— which will refine it and when it is well seâ—tled and clear draw it off into small Vesselâ— or Bottle it up keeping it in a cool place Of White Currants a Wine after thâ— same manner may be made that will equaâ— in strength and pleasantness a good sort oâ— white Wine but as for the Black ones oâ— Dutch Currants I approve not of them buâ— in Medicinal Wines of which I shall have some occasion to speak hereafter Their Virtues They allay the burning Eagerness of Thirst are cooling in Fevors resist Putreâ—â—â—â—ion stay Vomiting Corroberate the â—â—art and fortify the Stomach they are â—â—nk with success by those that have the â—â—â—s of the Mother they divert Epilepsy 〈◊〉 provoke the Courses in Women â—ine of Rasberries to make it the English way TAke what quantity you please of
To keep Wine from souring BOil a gallon of Wine with some beaten Oyster-shells and Crabs-claws Calcined strain out the Liquid part and when it is cool put it into the Wine of the same sort and it will give it a pleasant lively Tast To sweeten Wine FIll it upon the Lees put a handful of the flowers of Clary and infuse in it and add a pound of Mustard-seed dry-ground which in a bag must be sunk to the bottom of the Cask Arteficial Malmsey TAke English Galingale Cloves each a Dram beat them to pouder and infuse them a day and a night in a pint of Aqua-vitae in a wooden Vessel kept close covered then put it into good Claret and it will make 12 or 14 gallons of good Malmsey in five or six days the Drugs may be hung in a bag in the Cask To make Wine settle well TAke a pint of Wheat and boil it till it burst in a quart of Water and become very soft then squeeze it through a new â—innen Cloath and put a pint of the liquid â—art into a Hogshead of unsettled White-wine and it will fine it To make Wormwood-Wine TAke a good brisk Rhenish Wine or White-wine and hang a pound of Roman-wormwood in a bag into it clean â—tripped from the grosser Stalks and well â—ryed and in 10 or 12 days Infusion it will give it a Tast and a curious Colour beyond what it had before This may be done as it â—s drawn by droping 3 or 4 drops of Chimichal Spirit or Oyl of Wormwood into a quart of Wine To make Rough Claret PUt a quart of Claret to two quarts of Slows bake them in a gentle Oven till â—hey have stewed out a great part of their â—oisture then pour off what is Liquid and â—queeze out the rest and half a pint of this will rough 10 Gallons To Recover the lost Colour of White-wine or Rhenish-wine TO do this Effectually Rack the Winâ— from the Lees and if the Colour oâ— the Wine be faint and tawney put in Conâ—â—ack-Lees and pour the Wine upon them rowling and jumbling them together a considerable time in the Cask and in 10 oâ— 12 days rack off the Wine and it will bâ— of a proper Colour and drink brisk anâ— fine Wine that is lowering to prevent its decay TAke Roach-Allom poudered an Ounce draw out four gallons of the Wine and strow the pouder in it beat it well foâ— the space of half an hour then fill up thâ— Cask and set it on broach being carefuâ— to let it take vent so that by this means iâ— three or four days you will find it a curiouâ— brisk Wine Of Racking Wine THis is done with such Instruments as are usefull and appropiated to the manner of doing it and cannot be so well described by words as by seeing it doneâ— however this observe in doing it Let it bâ— â—en the wind sits full North and the Weaâ—r is Temperate and Clear that the Air â—y the better agree with the constitution 〈◊〉 the Wine and make it take more kindly â—s moreover most proper to be done in the â—crease of the Moon when she is under the â—rth and not in full height c. To make Wines scent well and give them a curious flavour TAke pouder of Sulphur two Ounces half an Ounce of Calamus incorporate â—em well together and put them into a â—nt and a half of Borrage-water let them â—eep in it a considerable time and then â—awing off the water melt the Sulphur and â—alamus in an Iron pan and dip in it as â—any Rags as will soak it up which put inâ—â— the Cask then rack your Wine and put 〈◊〉 a pint of Rose-water and stoping the â—logshead rowl it up and down half an hour â—fter which let it continue still two days and â—y so ordering any Gascoin or red Wine â—t will have a pleasant scent and gust To mend Wines that Rope WHen you have set your Cask a-broach place a course linen Cloath before â—he Bore then put in the linen and rock it in a dry Cask add then 5 or 6 Ounces the Pouder of Allom then rowl and juâ—â—ble them sufficiently together and then 〈◊〉 on settling it will be fined down and prâ— a very fluid pleasant wine both in Tast 〈◊〉 Scent To mend White or Rhenish Wines IF these VVines have an unpleasant Tâ— your best way is speedily to draw eitâ— of them half off and to either of the halâ— put two gallons of new Milk a handfulâ— Bay Salt and as much Rice mix and bâ— them well together for half an hour wâ— a Staff or Paddeler then fill up the Caâ— and when you have well rowled it turnâ— over in the Lees and 2 or 3 days after yâ— may broach it and it will drink very fine aâ— brisk Another way to mend the Colour of Whitâ— Wines c. TAke a Gallon or more of morniâ— Milk put it into the Cask and 〈◊〉 it well with Rowling then when you pâ—â—ceive it is well settled put in 3 or 4. Ouâ—â—ces of Ising-glass and about a quarter oâ— pound of Loaf-sugar fine scraped and thâ— fill up the Hogshead or other Cask aâ— rowl it 4 or 5 times over and this wâ— bring it to a colour and fineness To meliorate or better Viscious Wine Et your Wine in this case be what it will 〈◊〉 your business is to take a pint of Clariâ— honey a pint of Water wherein Rasins of 〈◊〉 Sun have been well steeped 3 quarters of â—int of good white Wine or Claret accordâ—â— as the Colour of your wine is let them â—per and boil a little over a gentle fire to 〈◊〉 consumption of a third part taking off 〈◊〉 Scum as fast as it rises put it very hot â—o the viciated Wine and let it stand the â—ing-hole being open then in a linen Bag 〈◊〉 a little bruized Mace Nutmeg and â—oves and hang the Bag in the wine by â—tring for 3 or 4 days and so either new 〈◊〉 old Wine will not only be fined but â—uch bettered for by this means they â—â—e restored from their foulness and decay â—â—d yeild a good Scent and Tast you may 〈◊〉 perfect this work the more when you â—â—e out the Spice hang in a small Bag of â—ite Mustard-seed a little bruised and the â—ork is done â—o make Ice in Summer and cooling Wine c. TO make Ice take a stone Bottle that will hold about three quarts of water â—t into it two Ounces of resined Salt-petre If an Ounce of Florence Orrise and fill with water boiling hot stop it close and immediately let it down into a Well le◠〈◊〉 remain there 3 or 4 hours and when 〈◊〉 break the bottle you will find it full of 〈◊〉 Ice or for want of this opportunity dâ—â—solve a pound of Nitre in a bucket of water and it will cool your Bottles exceediâ—â—ly Some farther Considerations on these Mattâ—â—â—â— in Particular and General c. TAke Salt of Tartar and pour distiâ—â—â— Vinegar thereon until
and put to other uses more advantageous yet we have wherewithal in this Kingdom if men would be industrious to do it with as well as other Nations viz. Take ordinary Cyder that is not decayed and may be had in the Countries for little if it be foul it matters not 20 Gallons decayed Grocers fruit as rotten Raisins Currans Figs Dates Pruens the stalks off which Mallaga-raisins are pricked and the sifting of Currans all which may be had for little boil as many of these as will suite to 20 Gallons of Cyder in four Gallons of moderately malted Beer till they swell and may be well mashed then put them all into the Cyder Liquor and let them ferment with stirring four days then distill them as you are directed for Aqua-vitae and the first running will be an incomparable Brandy and to the last it will be pretty well and from this at the Rate this Liquor now goes at great profit will arise if it be in Vintage time the Husks or Pressings of Grapes Cherries Peaches Apricots Plumbs and the like will be excellent if it prove too sweet a Spirit that is easily allayed when distilled with a few drops of Spirit of Salt and it will not be discernable Another cheaper way to make Brandy TAke the grounds of Cyder and Perry and if they be thick press them thro' a hair Bag lest they burn the bottom of the Still put ten Gallons of these to 20 of Beer not too strong of the Malt and four Gallons of Molossus let them ferment together 3 or 4 days with stirring put about a Gallon of White-wine or Claret Lees to them and so distill other Spirits and your Expectation will be very well Answered Of Malt Spirit and what may be drawn off FRom 50 gallons of brewed Beer or good strong Wash in the first Extraction you may properly draw off 33 34 36 gallons of Low-wines and if they lie to better themselves in the second Extraction they will produce 11 or 12 gallons of Proof Spirits nay some Malt 13 gallons especially if you put a Can or two of water into the Still and by this way observe to encrease or lessen your fire under the Still as you see it runs more or less and look well to it Of Honey Molossus and Sugar c. WHen you come to these Distillations take an hundred weight of Sugar Molossus or Honey and 12 or 14. Gallons of water to boil as it may be fitting for the brewing of Malt pour them into a large open Cask or Fat and stir them well together to dissolve and incorporate and when they are so and cold enough head it sufficiently with Barm or Yest or instead of water you may use Small-beer or Wash and then the smaller quantity of Yest will serve and when it has well fermented you may add for the better flavour what fragrant Flowers Herbs or Spices you please and if it be slow in fermenting to encrease that cast in some pouder of Rhenish Tartar the quantity in a measure proportionable to that of the Liquor viz. 2 Ounces to a Gallon and so let it stand till it is thoroughly fermented and well headed and you must watch to take it in the height of its ferment for if the head once begins to fall which it will do as soon as the fermentation is declining the Spirit will evaporate a-pace and much of it will be lost and if you work well in this distillation you cannot miss of 9 or 10 Gallons of Low-wines from every hundred of coarse or refuse Honey Molassus or Sugar which you may rectify into a very noble Spirit As for Sugars by which Herbs Flowers and Berries are so fermented as to yeild Noble Spirits and good Wines being distilled take what Flower or Herb you please that is proper for this use as suppose it should be Elder-flowers of these take a peck clean picked bruise them in a wooden Mortar to each peck of them add a gallon of Water and to that 3 or 4 Pounds of ordinary Sugar then cover them close in a Cask to stand and ferment which is known by their working frothing and flowering kindly and after that cast a very fragrant scent and if the Fermentation be slack you may promote it with Rhenish Tartar as before and so in the height of the ferment Distill it and it will yeild a very pleasant Spirit Of Raisins and other things used in Distillation to make good Brandy or proof Spirits c. RAisins and other Fruit as I have already hinted are very Excellent in Distillation did not the dearness of those that are good over ballance the advantage accruing this way as to ordinary Spirits yet such as are damnified and fit for little or no other use may be improved to advantage here when you have them bruise them in a Mortar and put them in fair water 6 Pound to 〈◊〉 Gallons and when they are in the Cask tâ— make them ferment throw in a large handful of Christials of Tartar or Rhenish Tartar but some there are who use Calx-vive ferment them to the purpose by adding Ale yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor press the drugs out dry and Distiâ—… these and the produce will be excellent Low wines which being well rectified make a pretty good Brandy Of Low Dead Wines and their Dregs OBserve in the distillation of these Dregs of Wine you may ferment them with their decayed ones or with the after-running of Low-wines warmed and covered up in a convenient Cask and put a Pint of Stum to every Gallon to ferment it or in defect of this take Barm or yest and it being sufficiently so ordered draw off the Liquor and press out the Moisture from the Drugs through a Canvas Bag and so distil the Liquid part that it may yeild as much as may be and then rectify it it into proof Spirit and in all your Fermentations you may use Stum which is the Flower of the Wine and observe that from Low-wines small wines and Lees Brandies are made in Germany and France and may by â—ndustry be as well improved in England Some Distillers to make their Spirits hot â—n the Mouth to impose on the Ignorant â—se Spanish Grains which will do it but it â—dds not to the body of the Spirit which â—s weak in it self wherefore to prove it â—ut some in a Glass Viol about half full â—nd Corking it close strike it against your â—and and if the froth arising by the force â—ontinue and go off leisurely then it is of 〈◊〉 good Body but if it sputter and run off presently then is it a weak Spirit and of 〈◊〉 cold Body how hot soever it may taste â—n the Mouth Having sufficiently as I hope spoken of Spirits and Brandies to inform my Reader to put my notions in practice and by that proceed to greater Matters and Experiments â—han words can direct him to I now proceed to direct
Its Virtues This approved Cordial fortifies the Heart â—gainst Infections strengthens the Stomach â—nd creates a good Digestion as also the â—rincipal Faculties being good in all cold Diseases Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Galâ—on Gallinga Nutmegs Ginger Cloves â—panish Grains Anniseeds Carraway and â—ennel-Seeds each an Ounce Red-Rose-â—eaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a handâ—ull bruise the Spices in a Mortar separate and grosly shred the Herbs put them well mixed into Spirit of Wine and let them stand 3 days in the Cold keeping the Vessel close stop'd or cover'd then distil dulcifie and colour it with Syrup of â—â—â—berries or for want of it that of Mulberries and it will prove a Sovereign Pectoral Cordial Plague-Water to make it TAke the Roots of Rue and Sage the Leaves of Angelica of each 3 handfuls White Ginger Long Pepper and Nutmeg each an Ounce and a half Spirit of Elder a Gallon the Husks of green Walnuts or Walnut-Leaves 2 Pounds Malaga-Wine 2 Quarts Venice-Treacle and Mithridate each 4 Ounces digest them grosly bruised 10 days and then distil them so long as any pleasant Water will come and to that which comes over add a Pint of Hungarian Water and as much Syrup of Vinegar with about 4 Ounces of Loaf-Sugar and let it ferment with the help of the White of an Egg and a little Flower tied up in a Bag 5 or 6 days and so it will grow clear and fit for Use Its Virtues It preserves against Infections and Pestilential Airs Measles Small-Pox and all Pestiferous or Contagious Diseases About an Ounce at a time is a sufficient Dose to take Morning Noon and Night It helps Digestion and wonderfully fortifies a cold Stomach Aqua Multifaria to make it THis is a Water stiled to be of many Virtues To make it Take Bettony Balm Sage Bugloss Cowslips gather'd in their prime of each a handful Bay-Leaves and Motherwort of each a handful and a half Flowers of Lavender Rosemary Lilies of the Valley and Rosa solis each a handful Saffron two Ounces the Juice of Celendine two Pounds Wood of Alloes an Ounce and a half Turmerick 4 Ounces Spirit of Wine 6 Quarts Let these digest well 6 days and distil them in Balneo Sal artificially Its Virtues It is an Excellent Water for the Head in all the Pains and Afflictions incident to it It eases the Pains in the Breast Heart Liver and other Vital Parts strengthning Nature and fortifying the Faculties and contributes greatly to Health and Long Life But you must take it moderately in small Doses as an Ounce at a time And if any of these Cordials prove too hot for your Palate or Constitution you may allay them with cooling Simple Waters as Balm Bugloss Sabeons Comfrey and the like Aqua Triplex or a Threefold Water to make it TO make this take four Pounds of Venice Turpentine Mastick and Frankinsense of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony and Elicampaign or each two Ounces Cloves Cardamums Ginger Nutmegs Gallingale Zedoare Pepper Laurel-berries Spicknard Smallage-seeds Mugwort-seeds Anniseeds flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus-Aromaticus Jumper-berries Germander Mace Formentil Agrimoney Fumitorie Centaury Pimpernel Dent de Leon Eudine-seeds Sorrel yellow Saunders Fetherfew Aloes Kepatick of each two Ounces Rubarb 3 Ounces Raisins Dried Figgs Dates Stoned and sweet Almonds of each 4 Ounces Honey 6 Pound Sugar 10 Pound Spirit of Elder well rectified as much as is sufficient to cover all these ingredients about 4 Fingers then add Musk and Ambergrease of each two Drams Saffron two Ounces and a half put all these into a Retort cover the mouth with a Cork very sure and then Lute it over after that tye it fast with a bladder and let them Macerate 40 days in Horse dung then remove it and distil it in a strong Balneo and at the first will come a white Spirit then a saffron coloured and the last will be red with some Oil floating on it Let each be received a-part And when this Operation is over in Balneo you may distil it on a violent fire in Sand to see what more may be gotten for it is so precious that none of it ought to be lost Its Virtues The first Drawing off is admirable to bathe Pains Aches or Numbed Joynts proper for new Wounds sore weak Eys Plague Sores for the Pearl and Web in the Eye the Stone and Strangury The second Drawing or Water is a Remedy for the Corruption of the Blood Leprosie for the Weakness of Members for the Ague The third Water Strengthens the Brain and takes away cold Diseases that afflict it as Rheums Cattarrs and Expells offensive Vapours and is proper for the Palsie and Gout with other Consonant Diseases The powerful United Spirit of Scurvy-grass to make it DIstil from what quantity you please of Scurvy-grass-Wine a high Spirit which pour on fresh Scurvy-grass and distil it again repeating the Operation till it becomes very strong of a Grass Green and a fragrant scent so that when it is fired it will burn clean away without leaving any moisture behind it then by distillation make the Oyl of Scurvy-grass and by Calcination its fixed Salt and so according to the Sagirical Art reunite these and then you have the powers and whole Virtue of the Herb looking of a curious green Its Virtues This is an excellent Remedy for the Scurvy it gives Circulation to the Blood by disolving and dissipating congealed Humours it destroys not only the Salin but also the Acid and Crude Humours from whence the Scurvy hath its Original whether contracted by eating gross raw or crude Fruit raw Herbs salt Fish or Flesh For the Scurvy Jaundis Ptisick or shortness of Breath these powers may be used at any time the oftner the better the Dose is from 10 to 30 in a Glass of Beer or any other convenient Liquor and after the spending 3 or 4 Bottles you may take the golden Spirit usually Sold about half a Bottle of it once a week keeping your self warm and taking comfortable Diet after it and so the relicks of the Disease will be carried off the Blood purified and such Crudities as bred Worms destroyed The powerful United Spirit of Elder to make it TAke Elder-Wine made as I have directed in the 3d Chapter as much as you think convenient adding thereto Elder-flowers let them ferment in it and take it at the height of Fermentation when it has the greatest Fragrancy lest it lose much of its Vivor Strength and Spirit put it into a Still and distil it as long as any goodness will come but observe those Wines made for distillation ought to be that of the Juyce pressed out only and no Water added adding its proper ferment and some Sugar and Honey to help it on add fresh Flowers in their prime and reiterate the
that is very strong pour in half a Pint of Spirit of Wine â—dd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross 〈◊〉 Ginger and a few Coriander-seeds well bruâ—sed 4 Grains of Black Amber or Amberâ— grease done the like in a Mortar theâ— corking down the Bottle very fast expose 〈◊〉 in Sand a Month to the Sun and it wiâ— prove a curious Perfum'd Cordial By thâ— Rule you may make greater Quantities Buâ— never let the Bottle be full lest it break with the strength of the Spirit Orange-Flower-Water to make it TAke 2 Pounds of Orange-Flowers infusâ— them in 3 Pints of White-wine and theâ— distil them and they will yield a curious Spirit But if you design this only for a Perfume or Wash they may be infused in faiâ— Water and drawn off in a cold Still Milleflure or a Thousand-Flower-Water to make it TO make this Take a strong Glass Bottle and put into it a Pint of Angel-water beat 12 Grains of Musk in a Stone-Mortar and put it into the Bottle then put in what wholsom Flowers you please that are of a curious Scent more of the weaker than the stronger which may temperate and allay them with the Water and when they have been infused 24 hours add a Pint of Spirit of Wine and pour off the Water and it will be both an excellent Cordial and a curious â—cented beautifying Wash Angel-Water to make it PUT a Quart of Orange-Flower-Water in a well glaz'd Earthen Pot add 2 Ounces of Storax a quarter of a Pound of Benjamine half an Ounce of Cinnamon a quarâ—er of an Ounce of Cloves and 3 bits of Caâ—amus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Conâ—umption of a fourth part then add a Bladder of Musk and so let it cool pour it by â—nclination from the Settlings and keep it â—n a Glass-Bottle close stop'd Essence of Amber to make it GET a strong Glass-Bottle and into that put a Pint of Rectified Spirit of Wine beat in a Stone-Mortar a Gross or the eighth part of an Ounce of Black Amber or rather Amber-grease put this into the Spirit of Wine with half a Gross of the Bladder of Musk very small so stop the Bottle close set it for 14 days on Sand exposed to the warm Sun shaking it twice or thrice a day but never fill the Bottle full for fear of breaking and when you have thus done â—et it stand quiet without shaking another Fortnight and it will be a curious perfumed Spirit Hungarian-Water to make it PUT into a large Bottle a Quart or somâ—what more of Spirit of Wine a handful of Rosemary-Flowers some Tops oâ— Thyme Marjorum and Sage keep it closâ— stop'd and set it a Month in the Sun diâ—solve the quantity of a Filbert of Orcanet iâ— some Spirit and put into it and let it stanâ— another Month and it will prove a curiouâ— scented Spirit To reduce Spirits for making of Cordials THE Reduction of Spirits is no more thaâ— to bring them to a middle Temperaturâ— by uniting the Aqueous Parts with the moâ—â— Spiritual and fermenting to an Union Tâ— do this Take a Quart of Water and a Pound oâ— Loaf-Sugar boil them for half an hour very well together or till you find them weâ— incorporated then let the Liquor cool till 〈◊〉 is proper to put Barm to it and when it 〈◊〉 luke-warm put in Spices as your Fancy leadâ— you viz. Cinnamon Jamaica-Pepper Orrice-Roots Cloves grolly bruis'd and stic'd and being pretty cool add your Barin anâ— let it work up sufficiently then you maâ— use it for Bottling of Ale Mead Cyder anâ— Wines putting about two spoonfuls to every Bottle a little Orrice-Root and a feâ— Grains of Crystal of Tartar and a bit of â—oaf-Sugar and corking them close set â—â—em in a cool place and they will drink exâ—eeding brisk and have a curious Flavour To make curious Cordial Take of this â—iquor and Aqua Corroborans half a Pint of â—â—e one and a Pint of the other 4 Ounces 〈◊〉 Balm-Syrup and mix them by well shaâ—ing in a Glass-Bottle An excellent Cordial-Water TAke Balm and Plantane-water of each a Pint Cinnamon half a Pound digest â—â—em 3 days and distil off the Water and â—dd of this to any strong Cordial Spirit equal â—arts and half the weight of Syrup of Clove-â—illeflowers or Violets then a little Cochiâ—eel and it will be a curious strengthening â—ordial The Virtues of these Cordials The First resists Pestilential Airs strengthâ—â—s the Heart allays the Heat or Ferment of â—â—e Blood helps in the Green-Sickness â—undice and the like The Second is good and taken successâ—â—lly in all cool Diseases as Agues Dropâ—cal Humours Colds Rhumatisms cold â—ches or Pains afflicting the Nerves cold â—iminess of the Stomach or Bowels Numbâ—ess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of forâ—â— to fire Gun-Powder and of making severâ—â— kinds of Varnishes by their Means and Help To make a high Spirit proper for China Japan and Lac-Varnish TAke of Bay-Salt 3 or 4 Pounds decripitate it very well and give it 〈◊〉 great Degree of Fire but prevenâ— its melting by well stirring it with an Iroâ— Rod till it is reduc'd to a curious fine Powder and before it is quite cold put it intâ— a Still pour gently on it 2 Gallons of Aquâ— Vitae Brandy-Spirit or any other Spirit anâ— gently distil it in Balneo till all is come over and by this Means the Phlegm will remain iâ— the bottom and your Spirit will at one Distillation be more sine than at 2 or 3 wherâ— there is no Salt To know the Proof and Goodness of iâ— put some Gun-powder in a Spoon or anâ— thing made of Metal pour on it some of thâ— Spirit and fire it and when the Spirit burn out if the Powder goes up in a Blast theâ— is it a sufficient Spirit And to try the greater strength of it hold the Spoon or Silveâ— Taster in cold Water whilst the Spirit 〈◊〉 burning but let no Water come into it The Use of this Spirit to prepare Varnish as Gold-Lac TAke of Seed-Lac 8 Ounces of the finest Gum-Sandriack in Powder 4 Ounces mix these very well and put them into a large Glass Bottle and put to them 4 Pounds of the Spirit observe that one third of the Glass be fill'd and with Hay twisted about it place it in Balneo Marioe and suffer it to stand till as much of the Gums are dissolv'd as will be which may be in about 8 or 10 hours with often shaking sometimes over the Balneo then take Guttagamba an Ounce Sanguis Draconis half an Ounce dissolve these in it and strain out the Varnish keeping it close stop'd for Use Some instead of Guttagamba use Turmerick others Saffron to raise the Golden Colour Gum-Anima makes a White Varnish and Gum-Spelt a Black one To make China Varnish TAke Rectified Spirits of Wine a Pint put it into a clean Bottle