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-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
Fermentation and Distillation and so the Spirit will be very fragrant purely impregnated with the Virtues of the Concret and to every Pound or Pint of this Spirit add an Ounce of its Salt and two of the Oyl and so unite them together Its Virtues The Virtues of the Powers are many and rare It cleanses the Blood and expels Hydropical Humours and is good in Obstructions It takes away Putrifaction and Inflammations in any part of the Body It clears and cools the Skin The Oil of it is excellent against Scorbutick Humours as the Itch Piles Braises Strains or any Cold settling in the Joints and allays the Pains of the Gout In Convulsions Palsies Virrigoes Calentures or sudden Swoonings 't is very prevalent T will last many Years carried by Sea or Land And upon the Approach of a Proxism if you drop 20 or 30 Drops into a Glass of Water and drink it 't will wonderfully abate the Violence thereof and strengthen Nature Dip also for this the Corner of your Handkerchief in it snuff up the Scent and smeer the Temples with it For Children 9 or 10 Drops are sufficient in a Spoonful of Water sweeten'd with Sugar or the like But the Mother may take a full Dose as 20 or 30 Drops whilst the Child is sucking and then the Prevalency of it will appear It also abates the Oppression of Wind which Children are much subject to It helps Diseases in the Breast as Asthma's Dropsies Spitting of Blood Consumptions and such like It creates a good Appetite and 't is good for many other Things The Powerful United Spirit of Rosemary to make it TAke a sufficient quantity of the Flowers of Rosemary in their prime infuse them in Rectified Spirits of Wine then distil them and unite the Spirit with the proper Oil and Salt which far out-does the Hungarian Water And by these Examples you may be enabled to prepare what Powers you will from Herbs Flowers Gums c. Its Virtues This not only beautifies the Face Hands c. to admiration but also 20 or 30 Drops being taken in a Glass of Wine or any other convenient Liquor fortifies the Heart cleanses the Blood recovers the fading Spirits causes a fresh and ruddy Complexion is good against Fits and helps in any cold Disease prevents Faintings and Swoonings drives out bad Airs or Vapours contracted in Infectious Places Elixir Salutis the best Receipt TAke of Guaiacum the dried Roots of Elicampaign Carraways Coriander and Anniseeds each 2 Ounces the Leaves of Senna 4 Ounces Raisins of the Sun ston'd half a Pound Liquorice 2 Ounces infuse these in 3 Quarts of good Brandy 4 days then draw it off and infuse in it half an Ounce of good Ruburb thinly slic'd when the Ruburb is well infused put it into small Bottles and keep it well stop'd Its Virtues This Elixir so much fam'd and long kept as a Secret purifies the Blood carries away slimy Matter from the Bowels eases Pains in the Belly removes Gravel and Sand bringing it away with Ease by taking 2 or 3 Spoonfuls of it Morning and Night Elixir Proprietatis to make it TAke Aloes Myrrh and Saffron of each half an Ounce infuse them in 3 Quarts of Spirit of Wine drop in a few Drops of Spirit of Sulphur then let them digest in a Glass well stop'd 30 days at the end of that time having often shaken it you will perceive a black Tincture on the top pour that off and let it stand 24 hours then decoct it till no Foeces remains at the bottom Take a moderate Spoonful of this in a Glass of Wine in a Morning fasting Its Virtues 'T is exceeding helpful in Agues or Rhumatisms and indeed in any cold Diseases It fortifies Nature and gives a lively fresh Complexion But observe that you continue temperate in Meats and Drinks the day you take it that it may work the better upâ—n the Crudities and disburthen Nature of what is oppressing and most noxious to her Marigold-Flower-Water to make it TAke a quarter of a Peck of well-blown Marigold-Flowers dry them a little in â—he Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till â—hey become dry Its Virtues This is admirable for Pains and Noises in â—he Head It cures Inflammations in the Eyes and Heart-sickness The curious Cordial called Dr. Stephens's Water or The Golden Cordial how to make it the right way TAke a Gallon of Claret or brisk Canary not over-sweet of Ginger Cinnamon Grains of Paradise Nutmegs Gallingale Fennil and Coriander-seeds each 3 Drams Mint Sage Rose-Pellitory Rosemary Wild Marjorum Wild Thyme Cammomile and Lavender of each a handful beat the Spices very small cut and bruise the Herbs put them to infuse in the Wine 24 hours and distil them in an Alimbeck This is called the Golden Cordial and is a great Fortifier of the Heart and Stomach 'T is good in Pestilential Diseases and is a long Continuer of Health even to extreaâ— Old Age. Orange-Water to make it TO make this pare Sevill-Oranges anâ— put the Piels into Low-Wines or Spirits and distil them and it will produce 〈◊〉 curious Water both for Scent and Taste 'T is sometimes in Proof-Spirits done only by Infusion This with a little Saffron infused in it is an excellent Cordial to ease Pains in the Head Heart or Spleen and very much warms and enlivens the whole Body Surfeit-Water to make it TAke good Brandy as much as you think convenient steep a good quantity of Red Single-Poppy-Flowers in it the black Bottoms being taken away and when by Infusion and squeezing the Brandy is well tinctur'd with them put in fresh ones till it becomes deeper dyed then take of Ginger Cinnamon and Nutmeg 2 Drams each to a Quart of the Liquor bruise them grosly and infuse them then to every Quart add a quarter of a Pound of Loaf-Sugar let this infuse 20 days then strain off the Liquid Part and keep it for Use as an excellent Cordial in case of any Surfeit or Over-charging It eases Pains in the Head and strengthens the Heart And so from these I shall regularly proâ—ed to other curious useful Things pleaâ—â—t and profitable and in all Particulars â—â—ke good what I have promised with â—â—ny Additions CHAP. IV. 〈◊〉 make Perfum'd Waters and such as are proper for Scenting and Beautifying Rosa Solis to make it PUT 2 Pounds of Sugar to a Quart of Water in a Copper Vessel over an Ember Fire let them seeth to the â—onsumption of a fourth part then put in 〈◊〉 spoonfuls of Orange-Flower-Water and â—row in an Egg White Shell and all well â—eaten stir it well with a Whisk in the Liâ—uor and when it boils take it off strain it â—ell 2 or 3 times and when it becomes â—ear pour into it a Quart or 3 Pints of right â—randy and add Essence of Hypocrass or â—mber and it will be a curious Persum'd â—olis Essence of Hypocrass to make it TAke a Glass Bottle
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
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
Red Rasberries when they are meanly ripe â—â—r if they grow over ripe they will lose â—uch of their pleasant scent and clearing â—â—e Husks and Stalks from them soak them 〈◊〉 the like quantity of fair Water that has â—een boiled and sweetened with fine Loaf â—ugar a pound and an half to a Gallon â—hen they are well soaked about 12 hours â—â—ke them out put them up into a fine â—â—inen pressing Bag press out the Juyce into â—â—e Water then boil them up together and â—â—cum them well twice or thrice over a genâ—â—e fire take off the Vessel and let the â—iquor Cool and when the scum arises â—ake off all that you can and pour off the Liquor by inclination into a well seasoned Cask or Earthen Vessel then boil an ounce of Mace very well in a point of Whitewine â—ill the Third part of the Wine be consumed strain it and add it to the Liquor let settle two days and when it has well settle and Fermented draw it off into Cask 〈◊〉 Bottles and keep it in cool places The French way to make this Wine Steep two Gallons of Rasberries in a galloâ— of Sack 24 hours then strain them anâ— put to the Liquor three quarters of a pounâ— of Rasins of the Sun well stoned and so lâ—â— them continue four or five days somâ— times stiring them well then pour it oâ— by Inclination that the clearest may bâ— taken away and only the dross and Settling remain in the bottom and bottle that uâ— you pour off and if you find it not sweeâ— enough for your pallate you may adâ—â— some Sugar about half a pound to a galloâ— will be sufficient keep these in a cooâ— place Tâ—eir Virtues These Wines either way are a great Cordial they cleanse the Blood prevent pestilential Air comfort the Heart ease paiâ— in the Stomach dispel gross Vapours from the Brain cause a free breathing by removing Obstructions from the Lungs and are successfully taken in Appoplexies Wine of Mulberries to make it TAke Mulberries when they are just changed from their redness to a shining black gather them in a dry day when the Sun has taken off the dew spread them thinly on a fine cloath on some floor or table for 24 hours boil up a gallon of water to each gallon of Juice you press out of these scum the Water well and add a little Cinnamon grosly bruised put to every gallon 6 Ounces of white Sugar-candy finely beaten scum and strain the Water when it is taken off and settled then put to it the Juice of Mulberries and to every gallon the mixture of a pint of White or Rhenish Wine Let them stand in a Cask to purge and settle 5 or 6 days then draw off the Wine and keep it cool It s Virtue This is a very rich Cordial it gives vigour to consumptive Bodies allays the heat of the Blood prevents Qualms and Peukins in Women makes the Body soluble helps Digestion and eases Distempers in the Bowels Morello Wine to make it TAke two gallons of White-wine and 20 Pound of Morello Cherries take away the stalks and so bruise them that the stones may be broken press the Juice into the Wine put Mace Cinnamon and Nutmeg each an Ounce in a Bag grosly bruised hang it in the Wine when you have put it up in a Cask and it will be a rich Drink Vinum Sambuceum or Wine of Elder-berries how to make it TAke Elder-berries when pretty ripe plucked from the green stalks what quantity you please and press them that the Juice may freely run from them which may be done in a Cyder-press or between two weighty Planks or for want of this opportunity you may mash them and then it will run easily this Juice put up in a well seasoned Cask and to every Barrel put 3 gallons of water strong of Honey boiled in it and add some Ale-yest to make it ferment and work out the grossness of its body then to clarify it add Flower whites of Eggs and a little fixed Nitre and when it has well fermented and grows fine draw it from the settlings and keep it till Spring then to every Barrel add five pound of its own Flower and as much Loaf-sugar and then let it stand 7 days at the end whereof it will grow very rich and have a curious flavour Its Virtues It is an excellent Febrifuge cleanses the Blood of Acidity Venom and Putrefaction good in Measles Small-Pox Swine-Pox and Pestilential Diseases it contributes to rest and takes away the Heat that afflicts the Brain easing Pains in the Head Wines of Black-berry Straw-berries or Dewberries how to make them TAke of these Berries in their proper Seasons moderately ripe what quantity you please press them as other Berries boil up Water and Honey or Water and fine Sugar as your pallate best Relishes to a considerable Sweetness and when it is well scumed put the juyce in and let it Simper to encorporate it well with the Water and when it has done so take it off let it cool and scum it again then put it up in a Barrel or rather a close glazed Earthen Vessel to ferment and settle put then to every Gallon half a pint of Mallaga and draw it off as clear as may be bottle it up and keep it cool for use Their Virtues These Liquors are agreeably good in Fevors afflictions of the Lungs prevent the Infection of pestilential Aires get a good Appetite and much helps digestion excellent in Surfeits and cause good Blood Wine of Apples and Pears to make them AS for Apples make them first into good Cyder by beating and pressing and other orderings as I shall direct when I come to treat of those sort of Liquors after I have ended this of Wines and to good Cyder when you have procured it put the herb Scurlea the Quintisence of Wine and a little fixed Nitre and to a Barrel of this Cyder a pound of the Syrup of Honey let it work and ferment at Spurge holes in the Cask Ten days or till you find it clear and well setled then draw it off and it will not be much uncomparable to Rhenish-Wine in Clearness Colour and Tast To make Wine of Pears procure the Tartest Perry but by no means that which is Tart by Sowering or given that way but such as is naturally so put into a Barrel about 5 Ounces of the juyce of the Herb Clary and the Quintisence of Wine and to every Barrel a pound or Pint of the Syrup of Black-berries and after fermentation and refining it will be of a curious Wine-tast like Sherry and not well distinguishable but by such as have very good Pallates or whose Trade it is to deal with it Their Virtues These Wines have the nature of Cyder and Perry though in a higher degree by the addition and alteration being Cooling Restorative easing pains in the Liver or Spleen Cleansing the Bowels and creating a good Appetite Wine of Cherries to make it TAke Cherries
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
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
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-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
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 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
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
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
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
decaying Nature CHAP. II. The ingenious Art and Mistery of the Vintners in making Artificial Wines as Mallaga Claret Rhenish c. recovering faded Wines and such as have lost their Colours Racking Sweetening and many other things that appertain to their Trade and have hitherto been kept as Secrets to the Publick c. Of Small Wines meliorated IT is the opinion of many that weak Wine may be raised and improved on the Rich Lees of Wine that is drawn off and indeed we know it is common to draw off such small Wines and put them on such Lees whereby the Vintner's gains arise we also see that Wine is fed with proper Food as sweet Flesh salt of Tartar or more principally the sweet and Volatil Spirit of Tartar and yet higher with the Quintisence of Wine by Essential Salts prepared Oyls Herbs and things of an Aromatical nature why then may not small Wine be greatly bettered by the Animal or Quintisence extracted from other Wines for the Animal of Wine only and nothing else can increase the strength of Wine If the Quintisence be drawn out of one small Wine and added to another it will make that rich though the other is altogether Impoverished and better one be lost which may however serve for Vinegar than both remain useless which cannot be so well demonstrated in Words as practice wherefore I shall hasten to what is more plain to be understood To make Artificial Claret TAke the Juyce or Water of Clary distill it in a cold Still one part Red streak Syder half a part Malago Rasins beaten in a Mortar six Pounds the fat Mother of Claret one Pound and these being covered in a close Vessel let them ferment 15 days then draw off the Liquor into another Vessel and to every Gallon add half a pint of the Juyce of Mulberries or Blackberries or Goosberries and a pint of the Spirit of Clary to the whole then take three Spoonfuls of Flower and the White of two New-layed Eggs a Dram of Ising-glass beat these together and add to the Liquor two Pounds of the Syrup of Clary and it will Refine down and be very rich not distingushable from right Claret unless by those very well Skilled in Wines and of this there is great quantities sold now French Wines are dear and scarce to be come by Artificial Malago to make it Canary c. TAke a Cask that has been well seasoned with right old Malligo new trim it and hoop it strong leaving it open at one end to which open end a close cover must be fitted to take off and put on at pleasure and keep it in all Seasons in a warm place sill it with Spring or Conduit-water and to every gallon of Water add 6 Pound of the best Mallago Rasins grossly bruised and sprinkle on every Twenty Gallons a handful of Calx Wine then place the cover close and keep it warm with Cloaths fastened about it and so let it continue four or five days to work and ferment after that open it and see if the Rasins are floating on the top of the Water and if you find they are press them down again and so do every four or five days letting them stand three weeks or a month then Tap the Vessel 3 or 4. Inches above the bottom and try if the Liquor tastes likewise and if it do's not let it stand longer till it has got the true flavour then draw it off into another Cask that has had Mallago in it and to every 20 Gallons put a pint of the best Aqua-vitae a quart of Alligant and 2 new-layed Eggs beaten together and let it stand in a Vaulted Cellar or some such like place till it be fit to be drunk if it want sweetness put in a little fine Loaf-Sugar and it will abundantly answer your Expectation and this dashed with a little good White-wine or curious brisk Pepin-Cyder may well pass for Canary And thus not only Artificial Mallago may be made but other Artificial Wines for it cannot but be supposed an ingenious Person may by these Examples invent and prepare other sorts of Wines different from these in Tast for having once got the Knowledge of the different Herbs that bear a Signiture with the different Sulphers of the true Wine whether stiptick acid mild Lucious fat or Balsamick so must the Imitation of the different sorts of Wines be whether Ribella Tent Rapadavia Canary or any others as for White-wine or Rhenish you may make them of Sweeter or Tarter Cyders as is directions given for making Artificial Claret bating the colouring though you must be at the Labour and charge to fine them more and keep up in them a good Body To restore Prick'd Wines TO do this take the Wine down to the Lees in an other Cask where the Lees of good Wine are fresh then take a pint of strong Aqua-vitae scrape half a pound of yellow Bees-wax into it and by heating the Spirit melt the wax over a gentle fire then dip in it a cloath and set it on fire with a brimstone Match put it flaming in at the Bung and stop the Cask close To restore Wines decayed by too much Vent or Sowring STir and ferment it well with a flat-ended stick till you have removed it in all parts and made it ferment but touch not the Lees then pour in a pint of Aqua-vitae and stop it up close and at the end of ten day it will be tollerably restored Wine that is decayed by too much vent may be recovered by putting burning hot Crusts of Bread into it For Musty-wine or Tang'd of the Cask TO remedy this rack it off upon Lees of rich Wine of the same sort then put into a Bag four Ounces of the Pouder of Lenerel Berries and two Ounces of the Filings of Steel let it hang by a string to the middle of the Wine and so by degrees lower it as you draw it off To hinder Wine from Turning Put a pound of melted Lead that has been melted into fair water into your Cask pretty warm and stop it close To take away the ill Scent of Wine BAke a long Rowler of Dough when it is stuck well with Cloves let it thorrowly bake and hang it in your Cask and it will remove the ill Scent from the Wine by gathering it to its self To remedy a bitter or sour Scent TAke half a peck of Barley and boil it in two quarts of Water till one half of the water be wasted strain it let it well settle and pour it into the Wine Cask stiring it well without touching the Lees. Green Wine how to soften it PUt in a little Vinegar wherein Litharge has been well steeped and boil some Honey to draw out the Wax and strain it through a cloath and put a quart of it into a Terce and this much mends it in Summer especially and some when they perceive the Wine turning put in a stone of unslacked Lime and it much mends it
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