Selected quad for the lemma: heart_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
heart_n	blood_n	great_a	lung_n	2,098	5	11.1885	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A83965	England's happiness improved: or, An infallible way to get riches, encrease plenty, and promote pleasure Containing the art of making wine of English grapes, and other fruit, equal to that of France and Spain, &c. with their physical virtues. To make artificial wine, and order all sorts of wine to keep well, and recover what is faded, &c. The whole art and mistery of distilling brandy, strong-waters, cordial waters, &c. To make all sorts of plain and purging ales, cyder, mead, matheglin, rum, rack, and many other useful liquors. To gather, order, and keep fruit, in all seasons. The art and mistery of pickling flowers, fruits, herbs, buds, roots, fish, flesh, &c... .		1699 (1699)	Wing E2977A; ESTC R229812	87,200	207

Red Rasberries when they are meanly ripe ●●r if they grow over ripe they will lose ●uch of their pleasant scent and clearing ●●e Husks and Stalks from them soak them 〈◊〉 the like quantity of fair Water that has ●een boiled and sweetened with fine Loaf ●ugar a pound and an half to a Gallon ●hen they are well soaked about 12 hours ●●ke them out put them up into a fine ●●inen pressing Bag press out the Juyce into ●●e Water then boil them up together and ●●cum them well twice or thrice over a gen●●e fire take off the Vessel and let the ●iquor Cool and when the scum arises ●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 ●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 gallo● of Sack 24 hours then strain them an● put to the Liquor three quarters of a poun● of Rasins of the Sun well stoned and so l●● them continue four or five days som● times stiring them well then pour it o● by Inclination that the clearest may b● taken away and only the dross and Settling remain in the bottom and bottle that u● you pour off and if you find it not swee● enough for your pallate you may ad●● some Sugar about half a pound to a gallo● will be sufficient keep these in a coo● place T●eir Virtues These Wines either way are a great Cordial they cleanse the Blood prevent pestilential Air comfort the Heart ease pai● 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

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 eas● 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 Earthe● Vessel and put into it three gallons of Rose water drawn with a cold Still put into 〈◊〉 a convenient quantity of Rose Leaves cove● it close and put it for an hour in a kett●● or Cauldron of Water heating over th● fire to take out the whole strength and Tincture of the Roses and when cold press th● Rose-Leaves hard into the Liquor and stee● fresh ones in repeating it till the Liquo● 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 pu● it up into a Cask or other Convenien● 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 Car●ations Clove-gilly-flowers Violets Prim●oses or any Flower having a curious ●cent may be made to which to prevent ●epetition and go on with as much brevity ●s conveniently may be I refer you The Virtues Wines thus made are not only pleasant ●n Tast but rich and medicinal being excellent for strengthning the Heart refresh●ng the Spirits and gently cooling the Bo●y making it Lenitive and so purges the ●irst digestion of Flegm sometimes Chol●ar abates the heat of the Fevor quenches Thirst mittigates the Inflammation of the ●ntrails and may on sundry occasions serve for a good Counter-poison Cowslip Wine to make it PUt 5 pound of Loaf-sugar to 4 Gallons of fair water simper them over a fire half an hour to well dissolve the Sugar and when it is taken off and cold put in half a peck of Cowslip-flowers clean pickt and gently bruised then put two spoonfuls of new Ale-yest and a pound of Syrup of Limons beaten with it with a Limon-peel or two and so in a well seasoned Cask or Vessel let them stand close stopped for thre● days that they may ferment well then p●● in some Juice of Cowslips and give it 〈◊〉 convenient space to work and when it h●● stood a month draw it off into Bottles pu●ting a little lump of Loaf-Sugar into eac● and so you may well keep it the space of 〈◊〉 Year and thus you may make Wine o● such other like Flowers that are of pleasa●● 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 yo● different ways to let you know that yo● need not exactly keep to one certain Rule but please your Pallate by such additions a● you think convenient though by straying too far you may happen to mar th● 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 appropri●ted chiefly to the health of English Bodies 〈◊〉 many Medicins chearfull the Wine made ●f it containing all its Virtues with addition ●ust needs be very acceptable to make it ●en Take the best large Scurvy-Grass Tops ●nd Leaves in May June or July bruise ●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 ●hen smeer it over with Virgin-honey and ●eing covered close let it stand 24 hours ●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 th● Bung or Vent with a piece of Bread sprea● over with Mustard-seed downward in a co● place and so let it continue till it is fin● and drinks brisk then is your time to dra● off the finest part leaving only the dreg● behind add more Herbs and so fermen● with White of Eggs Flower and fixe● Nitre Verjuce or the Juice of green Grape● if they be to be had to which add 6 Poun● of the Syrup of Mustard all mixed and we● beaten together to refine it down and i● will drink brisk but is not very toothsom● Being here incerted among Artificial Wine● rather for the Health of Persons than fo● the delightfulness of Gust Its Virtues It helps Digestion warms cold Stomachs carries off Phlegm purefies the Blood purges out salt watery Humours cleanse● the Bowells from cold slimeyness eases pain● 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 Pesti●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 hinde●ers of Appoplexies Epilepsies and the like ●nd the Wines have not only the Virtues of ●he Herbs but an addition to heat streng●hen and revive