Selected quad for the lemma: fire_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
fire_n	pound_n	put_v	sugar_n	3,526	5	11.0524	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67081	The second parts of Systema agriculturæ, or, The mystery of husbandry. And Vinetum Britannicum, or, A treatise of cider. Wherein are contained many select and curious observations and novel experiments relating to husbandry and fruit-trees. With the best and most natural rules and methods for the making of cider, and other English-liquors. To which is added, an essay towards the discovery of the original of fountains and springs. / by J.W. ...	Worlidge, John, fl. 1660-1698.; Worlidge, John, fl. 1660-1698. Systema agriculturæ the mystery of husbandry discovered.; Worlidge, John, fl. 1660-1698. Vinetum Brittanicum, or, A treatise of cider.	1689 (1689)	Wing W3597A; Wing W3598_VARIANT; ESTC R39146	80,665	246

you may have also two or three Rows the one above the other Besides the observing of the time of Divers Ciders out of the same Apples gathering and grinding of Apples which causeth a great Variety of Ciders there is in the same Apple such a difference in its parts that the one part produceth a better Cider than the other In oblong Pears the best part is that which is next the tail that being the smallest end the whole substance of the Fruit passing throgh it is the cause why that part is the best In Apples the outside is the best being more maturated by the Sun and Air than next the Core and there is the richest Juice contained the Pores are also much finer there than towards the middle as appears in a dissected Apple by the help of a Microscope In Grapes the richest Juice is also next the Skin and most easily expressed which is the reason that Wines proceeding from Grapes lying in large Vessels without any other pressure than their own weight are much more excellent than those that are forcibly expressed which by all are found to be the poorest Therefore if you intend to have a more rich Cider than is ordinarily made out of the same Apples you may pare the outside of your Apples about the thickness of a Crown-piece of Silver and grind these thick Rinds very fine laying by the insides to make a meaner sort of Cider by which you will soon find the difference as well in colour as flavour But if you will have a rich coloured Diversly coloured also Cider take of the reddest sort of through-ripe Gillyflowers in November and pare about a third or fourth part of them you intend to grind as thin as an old Six-pence lay these parings by then grind your Apples and press your Cider afterwards when your Cider is disposed of into its proper Vessels of which the Glass or Earthen are the best add the parings you laid by and let them remain in the Cider 14 days more or less at your discretion and when your Cider is fine draw it off from those parings and although your Cider at the first seems not to have much of the colour of the parings yet will it be so much improved by them that in a few weeks its colour gust and flavour will excel that which shall be made by any other way or method and the richer will it be if made of the Rinds pared thick ground and pressed without the insides as before is directed In the first part of this Treatise I intimated An Error an making Currant Wine corrected that by letting Currants hang on the Trees six or seven weeks after they are red would digest and mature their Juice that it needed not that large addition of Sugar which otherwise it would do which I concluded to be true because all or most of other Fruits become sweeter by hanging long on the Trees after they are ripe as Grapes Cherries Plums Gooseberries c. But now I have observed that Currants only by long hanging on the Trees after they are ripe become more acid Therefore they ought to be gathered as soon as they are through ripe if you intend to make Wine of them But if you intend them for Vinegar the longer they hang the better and this is the best use their expressed Juice can be put unto it making the best Sauces of any other acid Juices and its Wine unless kept till the Sugar and the Liquor are throughly incorporated is none of the most grateful to the Stomach Take a pound and a half of loaf-Loaf-Sugar To make Apricock-Wine the finer the better to which put three pints of Spring Water and so in that proportion for a greater and lesser quantity set this over the fire until it boil and after you have clean scum'd it take a pound of Apricocks through ripe to each pint of Water pare them thin and stone them and put them into the Liquor and let them be boiled therein until they become tender then take the Apricocks out and put a Sprig of floured Clary into it and after it hath boiled a little take it out and let the Liquor cool and when it is through cold put it into large Bottles and let it stand easily stopt till it be very pure or fine then Crane it off into quart or pint Bottles as you please and close stop and keep it for your use Note that the Wine is really a Sugar-Wine and the finer the Sugar is the whiter will your Wine be and it receives a very fine relish from the Apricocks which yet remain firm and undissolved and are fit for your Confectionary The Clary gives it a Gust like Canary Wine If you keep this Wine two or three years till the Sugar is perfectly dissolved or digested in it it becomes one of the best of Artificial Wines Probatum est After the same manner may you ting To make Rasberry-Wine Sugar-Wine with Rasberries without leaving the juice or substance of the Rasberry in it which is apt to corrupt it Or you may ting it or give it a gust with any other Fruits or Flowers I have formerly given you some accompt Of Chocolate of the nature of the Cacao with the manner of compounding of the Vertues of Chocolate I have little more to add but that several Authors of the American Histories have at large set forth the great Values that are set on the Cacao Nuts in those parts being eaten without any preparation satiating and not cloying the Stomach But much more on Chocolate which the Europeans learned to make of the Indians which they looked upon as the greatest delicacy for their extraordinary Entertainments and which they offered to the Spanish conquering Generals as the best Collations they could give them and is of so common use there that the Spaniards constantly drink the same in their Churches Some esteem that which is made of the Nuts alone made into a Past and dissolved in Water others with the Nuts made into a Past with Sugar and so dissolved in Water wherewith many Indians and Christians in the American Plantations have been observ'd to live many months without any other Food Its Vertues are very eminent in fortifying the procreative faculty it preserves Health and impinguates causeth a good Digestion is very Restorative in a Consumption and is good in the Cough of the Lungs Plague of the Guts and other Fluxes the Green-Sickness Jaundise and all Inflammations and Opilations Sweetens the Breath provokes Urine Cures the Stone and Stangury expels Poison and preserves from all Infectious Diseases Coffee is a Drink so generally known Of Coffee that I need say little as to the preparing it The Berry is imported by the Merchants from Arabia and other Eastern Countries The Berry or the Powder is to be bought at most Coffee-Houses in London It s preparation is to mix an ounce of the Powder with a pint and half