Selected quad for the lemma: judgement_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
judgement_n	according_a	day_n	time_n	2,017	5	3.5546	3	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67797	Cerevisiarii comes, or, The new and true art of brewing, illustrated by various examples in making beer, ale and other liquors, so that they may be most durable, brisk and fragrant and how they may be so ordered, as to yeild the greatest quantity of spirits in distillation : to which is added, the right way to refine and bottle beer and cyder, and a cure for those that are sick and ropy, so as to return them to their internal sanity, as also the true method of manuring lands and the art of making salt water fresh : all proved by demonstration and sound philosophy, to be more agreeable to man's body than otherwise, and so not only fit for english constitutions, but also for transportation : published for the sake of verity, and therefore recommeded to all that esteem demonstrated truths before notional theory / by W.Y. Worth ...	Y-Worth, W. (William)	1692 (1692)	Wing Y216; ESTC R13121	45,081	144

but then it must not stand above half an Hour but I say that three times is sufficient the fourth being fitter for Small-Beer for poor People than for Distillation without you use it in the stead of Liquor for other Mashings on Fresh Malt. Now some very Ingenious Persons boyl their Liquor and coole in which I well approve of Now every Wort that comes is pumped up out of the under Back into the Cooler there to Cool and then from the Cooler into the Wash-Backs and there let it remain till all the three Worts come together And by the way observe that you neither Hop nor Boyl as for Beer now when they are down in the Backs and in a proper coolness and fit to be set then add good Yeast enough to work it very well as for Ale and as the Yeast rises up beat it down again and keep the same all in and let it work three four or five Days according to the Season of the Year and according to the Temperament of your Back when set and Judgment of the Distiller for a Back of Wash either too cold or hot set may be easily holpen by adding in hot or cold Liquor now if you exactly know the Time of the Washes being come then you may take off your thick Yeast to set other Backs with but if not then you must take with you these Signs it will work it self down flat and then the thick Yeast will sink to the bottom and what lies on the Top will be a kind of an hoary or yeas●y Head And you must observe That your Wash must neither be sour nor sweet but in a Medium between both for then it will be most profitable for the Distiller The way to work it into Low Wines and Proof-Spirits is as follows Pump it out of your Wash Back into the Still until it is filled as high as the upper Nails or thereabout and as it is pumped up be sure that another row all up together that so that in the Bottom may come into the Still thick and thin together let down your Head on the Still but put not the Nose thereof as yet into the Worm but first make a very good Fire so as to cause it to boyl and so a great part of the Gass will go off as much as possibly can without Decoction then as the Beck begins to drop the Nose must be put into the Worm and all luted fast with a Paste made of Whiting and Rie-Flower Now your Still being brought thus to work if it should run too fast with wet Coals or Ashes immediately damp the Fire and thus proceed to your first Extraction to draw off your Low Wines Now 't is observable That some Malt will in the beginning run off a Cann two or three of Proof Spirits and then it generally runs long othersome runs not at the beginning so fully Proof yet will yield indifferently well Thus your Low Wines being distilled you let them lie ten or fourteen Days to enrich themselves for Low Wines in that Time get by lying but some think that afterwards they lose but Proof Goods lose by lying except they lie warm Having thus done you may proceed to a second Extraction into Proof Goods and then to a third called Rectification which we shall omit here because God willing the next Impression of our Britannean Magazine of Wines I shall shew the Art so far as that most excellent Stuff may be made Rules to know what Quantity may be Extracted from every Quarter of Malt. YOU must in the first Place make about fifty Gallons or something more than three Barrels of Wash and that in the first Extraction will make 32 34 or 36 Gallons of Low Wines and those if you let them lye will make in the second Extraction 11 or 12 Gallons of Proof Spirits nay some Malt will make 13 especially if in the second Extraction you add some Water into the Still and such Malt will run two or three Cans or seven or eight Gallons Proof Spirits in a Tun more than other Malt nay sometimes fifteen or twenty We generally count That 20 or 22 Quarters of kindly Malt will give a Tun of good Proof Goods The way of Brewing Good Drink from Molasses PRepare your Liquor as before for Beer directed and when about blood-warm add to every hundred of Molasses thirty six or forty Gallons of Liquor and stir them well together until the whole is Dissolved and then up with it into your Copper adding thereunto three Pounds of Lignum Vite one Pound of dry Balm and four Ounces of Nutmegs Cloves and Cinamon together clap on its blind Head and lute fast and digest twenty four Hours then let it run out into its Receiver and as it is fit to set to work put your Yeast in and let it work sufficiently then tun it up and let it come by its Age Mellow and Brisk to drink and you shall have an excellent Drink very wholsome to Man's Body and might be of great Service to those Islands where Sugar and Molasses so plentyfully abound We have brewed Molasses our selves in Holland and by taking off the fulsom Tast we have had excellent Ale little inferiour to that of Barley The manner how Molasses are brewed for Distillation is shewn in our second Part sc the Britannean Magazine of Liquors our Intent and Purpose here being only to treat of such Liquors as may be brewed and prepared with the least Difficulty Now it is observable That Buck-wheat makes also an excellent Drink and is very much used in Holland but there is no Grain comparable to malted Wheat or Barley both for good Beer Ale and Mum although Beans truly prepared afford a very good Beer and Mum which in Germany is usually done and Doubtless some of the English Brewers know the Experiment of mixing the same with their Malt a small Proportion does not amiss but too great a Quantity gives it a Smack It is very good to know the difference and nature of things for though we may at present have plenty of all sorts of Grain yet a Time of Scarcity may come too soon and then a Man if fore-armed with Knowledge may in some measure help himself It is good to fear the worst and then the best can do us no harm let us not be therefore too much lifted up for as there hath been a Time of Famine and Distress so there may be again which I truly Fear and then if it should be so those Beans and Oats which now make the Horse to prance the Nation might be glad of for Bread and Beer for as an Ingennious Person observes The distilled Water of Oats doth so warm the Stomach that it doth overcom the Senses 'T is well known That many do brew a very strong and mighty Drink with Malted Oats and how profitable the same might be to all English Brewers if there might be sufficient Store of them had in a Dearth of Wheat and Barley