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spirit_n	abate_v	appear_v	good_a	20	3	2.1572	3	false

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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

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 up●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 ●he Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till ●hey become dry Its Virtues This is admirable for Pains and Noises in ●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 extrea● Old Age. Orange-Water to make it TO make this pare Sevill-Oranges an● 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-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 pro●ed to other curious useful Things plea●●t and profitable and in all Particulars ●●ke good what I have promised with ●●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 ●onsumption of a fourth part then put in 〈◊〉 spoonfuls of Orange-Flower-Water and ●row in an Egg White Shell and all well ●eaten stir it well with a Whisk in the Li●uor and when it boils take it off strain it ●ell 2 or 3 times and when it becomes ●ear pour into it a Quart or 3 Pints of right ●randy and add Essence of Hypocrass or ●mber and it will be a curious Persum'd ●olis Essence of Hypocrass to make it TAke a Glass Bottle

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. To Recover tainted Flesh and make sundry sorts of Vinegars The whole Art and Mistery of a Confectioner The Compleat Market-man or Woman to know all sorts of Provisions as Poulterer's Ware Fish Flesh whether Young or Old New or Stale c. and all other matters relating to Marketing Particular Rules for good and frugal House-keeping and to destroy all sorts of Vermin with many other things very profitable and never before made publick The Second Edition LONDON Printed for Roger Clavill and sold by D. Midwinter and T. Leigh at the Rose and Crown in St. Pauls Church-yard 1699. THE PREFACE TO THE READER Reader IN this Book though small you will find so ample a Recompence of your Money layed out in buying and your Trouble in Reading it that I am constrained to believe you will conclude them both well bestowed I here present you with what is delightful and profitable many of the things layed down are altogether new Experiments and the rest known but to a few Here you may behold the Product and Manufacture of your Native Country vying with those of other Nations if not in many particulars exceeding them You have here exact Methods plain and at Cheap Rates to make Natural and Artificial Wines more agreeable to English Bodies than others and they may well contend with those of France and Spain for Preheminence I have also given their proper Virtues and how in the best manner to Order and Preserve them and all other Wines The whole Art and Mistery is herein set down of Making Brandy Spirits Low-wins and all Strong-waters from the Weakest to the Richest Cordials Directions to draw Colour and order them with many rare Receipts practised but by a very few also their proper Virtues are treated of likewis many rare Physical Cordial-waters highly in Esteem with Essences and other Curious things the approved way To make Ales plain and purging with other useful and pleasant Liquors many in number as Perry Cyder Matheglin Mead Mum c. with their Virtues The Art of Pickling in all its Kinds with other Attendants The Mistery of Confectioning in Preserving Conserving Candying making Gellies and Syrups c. Of Fruits Flowers and the like with all accomplished Sweetmeats fit to furnish out the rarest Banquet The Art and Mistery of the Fruiterers in gathering and keeping Fruits in all Seasons with Instructions to such as go to Market to buy Poulterer's Ware Fish Butcher's meat Fruit and many other necessary things How to know the Goodness or Badness of them and avoid being cheated or Imposed on To these I have joined Instructions for a decent and frugal House-keeping under which Head are included so many things that for Brevity sake I am constrained to omit Particulars and draw to a Conclusion of my Preface lest I should too long detain you from what is more material for herein you have what never any one Volume contained and over and above a great many rare Experiments and things never before made publick so that taking it all together it is a Rich Store-House furnished with such Curious Wares that cannot but prove advantagious to all and Exceedingly so to those who by Industry will put in practice what is set down for their good Improvement in Knowledge Vale. THE CONTENTS Of CHAP. I. THe Improvement of English Vines and making Wine of Grapes equal to the Growth of France and the due Ordering it To make Wines of several other sorts of English Fruits viz. Wine of Gooberries Currans Rasberries Mulberries Elderberries Black-berries Straw-berries Dew-berries Apples Pears Cherries Peaches Apricots Quinces Plums Damasceens English Figgs Roses Cowslips Scurvy-Grass Mint Morella Baum c. with their particular Medicinal Virtues The Contents of CHAP. II. SMall Wines meliorated To make Artificial Claret Artificial Malligo Canary Ribella Tent Rapidavia c. To restore Prick'd Wines a Wines decayed by too much Vent Musty Wines tang'd by the Cask To hinder Wine from Turning To take away the ill Scent of Wines To Remedy a bitter or sower Scent Green Wine to soften To keep Wine from sowring To sweeten Wine To make Artificial Malmsey To make Wine settle well To make Wormwood-wine To make Rough Claret To recover the Colour of White or Rhenish Wines Lowring Wine to prevent its decay To make Wines well scented and give them a curious Flavor To mend Wines that Rope To mend White or Rhenish Wines Another way to mend and colour White-Wines c. To Meliorate Viscious VVines Some further Considerations on these Matters in Particular and General Ice for cooling Wines The Contents of CHAP. III. TO Distill Aqua Vitae and Low-Wines c. The Dutch way to distill these Spirits To make a good Sort of Brandy To make Brandy little inferiour to French Brandy c. Another cheaper way to make Brandy Of Malt Spirits and what may be Drawn off Of Honey Molassus Sugar c. proper for Spirits Rasins and other things used in Distillation to make good Brandy or proof Spirits Of Low Dead Wines and their Dregs c. To make Anniseed-water Hearts-Ease Cinnamon-water and others for usual Sale as sold by Distillers The proper way for Colouring and Perfuming ordinary Strong-VVaters A Syrup to make Red-Water excelling that of London Simples proper for colouring Waters Right Usquebaugh according to the Receipt of that made for the King when he was in Ireland To make Aqua Corroberance or the Heart strengthening-water From approved Receipts to make the follow Waters viz. Stomach-water Plague-water Aqua Multiferia Aqua Triplex the powerful united Spirit of Scurvy-Grass the like of Elder the like of Rosemary Flixire Salutis Elixire Proprietatis Marigold Flower-water Dr. Stevens's Golden Cordial Orange-water Surfeit-water Treacle Water with their particular Virtues The Contents of CHAP. IV. TO make Perfum'd Waters c. viz. Rosasolis Essence of Hypocrass Orange-flower-Water Milleflower-Water Angel-water Hungarian-water To reduce Spirits for making Cordials An Excellent Cordial-VVater and their Virtues c. The Contents of CHAP. V. TO make high proof Spirits for China Japan and Varnish Lac and to know their proof and goodness To use this Spirit to prepare Varnish as Gold Lac c. To make China Varnish To make Black Ground for Japan-work To make Red Varnish To make Varnish for Silver To make another China Varnish To

Underlings come to perfection but every two or three days pick of the choice and Ripest Grapes and spread them in dry shady places on sideways that they contract not a heat and must and so those that remain on the Clusters having more Juyce to nourish them will grow bigger or be sooner ripe and when you have gotten a sufficient quantity put them into an open Vessel and bruise them well with your hands or if they be too many for you gently press them with a Flat wooden Beater that is a thick board fastened at the end of a staff as for treading of them with the Feet though used in in other Countries I approve it not it being a nasty slovenly way take care you break the Stones as little as may b● for that will make the Wine of a bitteri●● Tang. Having bruised the Grapes well so tha● they are become Pulp or Mash havin● a Tap at the bottom of your Cask tye 〈◊〉 hair Cloath over the Faucet and let ou● that which will run voluntary of it self a● the best Wine Then take out the Pulp and gently press it by degrees in a Cyder-pres● till the Liquor is sufficiently drained out then having a new Cask well seasoned and Aired with a Lighted Rag diped in Brimstone till it become dry pour the Liquor in through a sieve-funel to stop the dregs and let it stand only with a pebble stone lightly layed on the Bung-hole to ferment and refine it self 10 or 12 days then draw it gently off into an other Cask well seasoned that the Lees or Dregs may remain in the first Cask and stop it no otherways than before till it has quite passed over its ferment which you may know by the Coolness and pleasant Tast and thus of your ordinary white Grapes you may make a good white sort of Wine of the red Grapes a Claret and if want of Colour heighten it with a little Brazeile boiled in about a quart of it and strained very clear The white Grapes not too ripe give a good Rhenish-Tast and are wonderful cooling and a sort of Muscadel Grapes growing now in many parts of Eng●and may be brought by the help of a little ●oaf-sugar to feed on to produce a curious ●weet Wine little differing from Canary and altogether as wholsome and pleasant so ●hat with some charge labour and industry we might well furnish our selves with what we now are beholding to Strangers for at great Expence hazard of the Seas and a vast deal more toil and Labour than this would require If the Wine requires Racking the best time to do it is when the Wind is in the North and the Weather temperate and clear in the Encrease of the Moon and when she is under the Earth and not in her full height If the Wine Rope to alter it take a course Linen Cloath and when you have set the Cask a broach set it before the bore then put in the Linnen and Rack it in a dry Cask put in 5 or 6 Ounces of Allom in powder and jumble them so that they may well mix and so upon settling it will be fined down and become very clear and pleasant Wine but of sining and ordering Wine and other Liquors I shall take occasion to treat more at large hereafter Wine of Goosberries to make it OF Goosberries may be made a curious Cooling Wine after the following Directions Take Goosberries just beginning to turn to ripeness but not those that are ripe bruise them well as you did the Grapes but not so as to break their stones then pour to every Eight pound of Pulp a Gallon of clear Spring-water or rather their own Distilled water made in a cold Still and let them stand in the Vessel covered in a cool place 24 hours then put them into a strong Canvas or Hair Bag and press out all the juyce that will run from them and to every quart of it put 12 Ounc●s of Loaf or other fine Sugar sti●ring it till it be throughly melted Then put it up into a well seasoned Cask and set it in a Cool place for too much heat will sower it and when it has purged and set●led about 20 or 30 days fill the Vessel f●ll and Bung it down close that as little air as possible may come at it When you find it is well wrought and settled then is your time to draw it off into smaller Casks or Bottles keeping them al●o in cool places for there is nothing more ●lamages any sorts of Wines than heat And as the Wine of Grapes has many Virtues in comforting and strengthening the Heart reviving and restoring the faded Spirits so this has not a few proper to it conducing to the Health of Man It s Virtue This is a curious Cooling Drink taken with great success in all hot Diseases as Fevors Small-pox the hot fit of the Ague it stops Laxation and is good in the Bloody-flux cools the heat of the Liver and Stomach stops Bleeding and mittigates Inflamations it wonderfully abates the flushings and redness of the Face after hard drinking or the like It provokes Urin and is good against the Stone but those that are of a very Phlegmatick Constitution it is not so proper for them Currant-Wine to make and order it TAke four Gallons of curious cooling Spring or Conduit-Water let it gently simper over a moderate fire scum it well and stir into it 8 Pound of the best Virgin-Honey and when that is thoroughly dissolved take of the Water and stir it w● about to raise the scum which take cle●● off and cool it When it is thus prepared press out t● like quantity of Juyce of Red Curran● moderately ripe without any green on● among them which being well strained m● it well with the Water and Honey th● put them up in a Cask or large Earth●● Vessel and let them stand upon the ferme●● 24 hours then to every Gallon add tw● pound of Loaf or other fine Sugar st●● them well to raise the Scum and then whe● well settled take it off and add half a● Ounce of Cream of Tartar with a litt● fine flower and the Whites of 2 or 3 Egg● which will refine it and when it is well se●tled and clear draw it off into small Vessel● or Bottle it up keeping it in a cool place Of White Currants a Wine after th● same manner may be made that will equa● in strength and pleasantness a good sort o● white Wine but as for the Black ones o● Dutch Currants I approve not of them bu● in Medicinal Wines of which I shall have some occasion to speak hereafter Their Virtues They allay the burning Eagerness of Thirst are cooling in Fevors resist Putre●●●●ion stay Vomiting Corroberate the ●●art and fortify the Stomach they are ●●nk with success by those that have the ●●●s of the Mother they divert Epilepsy 〈◊〉 provoke the Courses in Women ●ine of Rasberries to make it the English way TAke what quantity you please of

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

it be assatia●●● every time drawing off the Phlegm 〈◊〉 then distill it in a coated Retort by fir● degrees and lastly rectify the Oil thro●●● 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 Christa●● from thence and reunite spagerically 〈◊〉 fixed Salt and the Essential Oil and b●●●● them to Christalline Salt or with the 〈◊〉 〈◊〉 of the Concreet distill and cohobate so ●●ng till it is all brought over in a Balsam●k Spirit and this Spirit being imbodied ●y the Essential Salt plainly manifests its ●ying enriching Sulphur which will ●●ve Life and sulphurous Fatness with a ●urable lasting and substantial Virtue unto ●Vines exaulting both the Tast and the well This Salt or Essence of VVormwood will ●●ake rich VVormwood-wine and so will ●●at of Mint Balm Angelico and other fra●rant and aromatick Herbs It also gives fermentation thereunto and ●enders it excellent VVine as VVine refined ●rom its Lees and gives such Qualities as ●eserve the highest Commendation The Element of Fire a Matter so called made ●f the common yellow Sulphur if a little ●f it be put into any defective VVine pro●uces very rare Effects giving a grateful ●ast and Colour and will so comfort it ●hat it will not easily admit of change or ●erishing as otherwise is wont to happen e●pecially to common Rhenish-wine VVines are also enriched by Essential and ●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 t●● body of the VVine is much enriched ther● by I might go on in this Theme to swell 〈◊〉 large Volume but having said enough fo● Practice and Experiment and there remai●●ing yet several other Subjects to handle b●●fore I can finish this work I am constrain●ed to mind my promise in giving ever● 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 ●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 hop●ed and well fermented but it is not requisit it should be fully rich of the Malt and ●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 evapo●ate but if it be very strong of the Malt ●nd in good tight Casks it may be kept ●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 ●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 ●est approved way is to let the Spirit run ●hrough a Funnel into a Hogshead placed ●n the ground to receive it make this Di●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 unsa●ory Water and when all the Spirit is off ●his Spirit is called Low-Wine which ●ermit to stand 6 or 7 days and then distill it a second time which Artists term a Rectification by which means it may be brought to Proof Spirits or arteficial Brandy now in this case you may know when the Spirit is of the second time in trying it by fire for if it will not burn then the Operation is at an end These Low-wines and Spirits are the principle bodies of Strong-waters that are made of them of which I shall treat in their proper place Now if you Rectefy a third time in Balneo it will take off much of the Phlegm from the Spirit and so a true Aqua-vitae will be well prepared The Dutch way of distilling Spirits c. TAke well made Malt and about 3 hours before you intend to use it grind it put about 6 Bushel into a very large Cask standing on one end with a cover to keep in the Steem and a hole in the middle to put in an Oar to row or stir it when the water is poured to it put a little cold water to moisten it first and then fill the Cask with that which is scalding hot to plump and swell the Grain and so stir it thorowly when it is near cold add half a Pound of Hops and so let it stand till it is fit for yest and then let it work 4 or 5 days and when it is in height of its fermentation put the Liquor and Malt into a Still raise the fire under it by degrees and put not the head into the worm at first for fear it should boil over and so foul it but if you perceive the Vapours kindly to ascend then put it in and Lute all fast distill and rectify as before and this is indeed a quick and profitable way of Distilling To make a sort of Brandy TAke so much Malt as you design to distill unground boil it in a Kettle or Copper with fair water till it break with exuberance or swelling then pour it out into an open Cask and being cold add fresh Dregs of strong Beer or Ale let it stand 2 or 3 days to ferment and then distill it as you did the Spirits and by adding a little Molossus it will pass among those that are not very curious for good Brandy and in this case by its protuberating the burst Corn cannot be burnt in the Still to give it an unsavory Tast and Smell and by the Decoction or Boiling the ill Tast is taken from the Corn which would otherways tang the Spirit or Brandy and being thus boiled and broken it produceth more Spirit and stronger spending all its power and strength upon it Brandy little inferiour to French Brandy and exceeding some sorts of it to make c. THough we cannot afford to make any quantity of Brandy of foul Wines or Lees of Wine as in France unless at an extraordinary rate they being refined

and 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 t● 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 Disti●… 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 ●ndustry be as well improved in England Some Distillers to make their Spirits hot ●n the Mouth to impose on the Ignorant ●se Spanish Grains which will do it but it ●dds not to the body of the Spirit which ●s weak in it self wherefore to prove it ●ut some in a Glass Viol about half full ●nd Corking it close strike it against your ●and and if the froth arising by the force ●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 ●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 ●han words can direct him to I now proceed to direct

him how to prepare the ordinary Strong-water Rich Cordials and waters for other uses as beautifying c. Anniseed-water to make it c. Take a Pound of good Anniseeds steep them by Infusion in 3 Gallons of Spi●its of Low-Wines or Proof-Spirits but ●f your Spirits are high Proof you may ●dd a little Water in the Distillation and then draw off the quantity the Spirits wer● And this Rule may properly be used f●● distilling all common Waters with Seed were it not that the quantity is diversifie● according as they are in Strength for 〈◊〉 Cardamums you must put two Pounds 〈◊〉 the like quantity of Spirits And as to th● Herbs Angelica Mint Wormwood an● Balm they are properly to be gather'd i● their Prime and dried in the Shade tha● the Sun with their Moisture draw not o● their Virtue too powerfully and the proportion is varied according as you woul● have the Water more or less in strengt● of the Herb and in this Case you mu●● consider the strength of each Herb an● accordingly proportion them for 〈◊〉 handful of Wormwood or Cardus wi●● go farther than three or four of Bal● Mint c. Hearts-Ease c. to make and order c. TAke what quantity you please of Aqu●● Vitae or Artificial Brandy and to every Gallon put a Pound of Seeds of Heart's Ease and the like quantity of the Blossom● well dried in the Sun tye them up in 〈◊〉 Bag put them into the Still and draw 〈◊〉 long as you find any pleasant Taste in th● Spirit then sweeten it with the Syrup mad● 〈◊〉 Heart's-Ease and White Sugar put it 〈◊〉 in a Cask adding to it 2 or 3 spoonfulls ●f new Yest and the White of an Egg or ●wo beaten up with Flower whereby it ●ill have its Fermentation and be refined fit ●●r Sale being a very pleasant Water Now observe In the Distillation of this ●●ere will be apt to come over it an Oil or ●hite thick Spirit thus to be fined As it ●omes take a fine Holland Cloth and rub 〈◊〉 very well on one side with Black Lead ●nd bind the side so rub'd inward towards ●●e End of the Worm and so the Thickness ●ill be kept back And thus other Waters ●f the like nature may be ordered and pre●ared for Sale or private Use c. A rich Cinnamon-Water to make it THE Brandy-Spirit is always preferable if you are to make any Rich and Cor●ial Waters especially that made of Malt ●r any Brewers Materials impregnated with ●n Azure Salt of a Vinous Nature and ●●en the Spirit will give a Fragrancy in its ●aste For instance Take of unwasted Cinna●on 5 Pounds Brandy-Spirit 5 Gallons Su●ar or Honey a Pound and an half let them ●●fuse 20 days and then distil off the Spirit ●hich dulcifie or sweeten with its own Syrup and so it proves the best and truest Spirit of Cinnamon that can be made and proper for Physical Use The best and proper Way for Colouring Sweetning and Perfuming ordinary Waters usuall● exposed to Sale in Distillers Shops c. TO do this properly take two Quart of the cold distill'd Water of the Herb and of the dried Herb two Pounds Brazi● half a Pound more or less as the quantity to be colour'd requires to which add o● Sugar 6 Pounds stir them very well tha● they may be well mix'd then gently decoc● them in an Earthen Pot with a close Cove● 2 or 3 hours sometimes stirring them and immediately shut the Cover and when they are thus prepared clarifie them with White of Eggs well beaten and when it is sufficiently cool'd strain it through a Fustian Bag called a Canopy and to every Barre● of Water add 5 or 6 parts of this Syrup with a Spoonful of Yest to make it work and clear it self and in about 20 days i● may be well expos'd to Sale in good Condition and Order A Syrup to make a Red Water excelling that of London TAke of the best Rose-Water 3 Quarts Red Saunders well pounded a Pound Rose-Leaves Treacle Honey or rather Sugar 10 Pounds decoct these as before di●ected then being cool clarifie them with ●he Whites of Eggs and add the whole quantity to a Barrel of Aqua-vitae so in a small Bag put the Whites of 3 Eggs and a pretty good Spoonful of Barm beat them well together and infuse of Musk a Scruple Amber-grease 10 Grains and suffer the Bag with these Ingredients in it to hang in the Liquor fasten'd to the Bung with a String 14 days and then draw it off for Sale and it will prove an excellent Water Simples proper for Colouring Waters THE Use of these are not barely to colour it but to add to the Virtue of ●he Water viz. Cochineel Poppy-Leaves Turnsole the Roots of Alkanet Rose-Leaves Saunders Brasil Logwood Mulberries Rasberries Blackberries the Juice of Sloes when they are baked the Juice of Black-Cherries Dew-berries and Saffron being most of them very wholsom and cordial So that they being in their proper Seasons to be ●ad at easie Rates you must take the Advantage of making the Waters at the Times proper unless you husband them so as to keep ●he Juice and Syrup of the Fruits to serve on ●ll Occasions To make Right Usquebaugh according to th● Receipt of that which was made for th● King's Use when he was in Ireland TAke 10 Gallons of a good Brandy-Spirit made from Strong Beer and som● new Malt Anniseeds one Pound Cloves 〈◊〉 Ounces Nutmegs Ginger and Carraway● seeds each 4 Ounces distil them into Proof-Spirit according to Art as already directe● for Proof-Spirits This done add to the liquid part Spanish Liquorish Raisins of th● Sun stoned of each 2 Pounds well bruised Dates stoned and the white Skin taken off 4 Ounces Cinnamon the like quantity keep them 4 days in a close Vessel we● stop'd and at the end of 3 days add 〈◊〉 Grains of Musk and Amber-grease dissolv'd and dulcified with 5 Pounds of Nevis-Sugar stir them well at times ten days an● strain the liquid part through a Flannel fixe● on a Sieve or any other convenient place fine it down with Whites of Eggs an● Flower Some there are that only draw 〈◊〉 off the Lees into other Casks that keep 〈◊〉 when fine And thus as you would have 〈◊〉 richer or weaker you may take better o● worse Spirits or more or less of the Ingredients though the way of making and ordering is the same Aqua Corroborans or the Heart-strengthening Cordial-Water to make it TAke Betony Bugloss Cowslips Balm Sage in the prime of their Sap of ●ach 〈◊〉 handful Low Wines two Gallons ●istil it into Proof-Spirits and then put to 〈◊〉 Nutmegs Gallenga Cubebs Cloves Mace Cardamums and Flowers of Melilot of each 〈◊〉 Ounces the Juice of Celendine 3 Pints ●nd the weight of all these in proof-Proof-Spirits Currant-Wine a Gallon or for want of it White-wine let them ferment and digest ●4 hours with moderate stirring then distil ●hem in Balneo till the Herbs grow dry

Its Virtues This approved Cordial fortifies the Heart ●gainst Infections strengthens the Stomach ●nd creates a good Digestion as also the ●rincipal Faculties being good in all cold Diseases Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Gal●on Gallinga Nutmegs Ginger Cloves ●panish Grains Anniseeds Carraway and ●ennel-Seeds each an Ounce Red-Rose-●eaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a hand●ull bruise the Spices in a Mortar separate and grosly shred the Herbs put them well mixed into Spirit of Wine and let them stand 3 days in the Cold keeping the Vessel close stop'd or cover'd then distil dulcifie and colour it with Syrup of ●●●berries or for want of it that of Mulberries and it will prove a Sovereign Pectoral Cordial Plague-Water to make it TAke the Roots of Rue and Sage the Leaves of Angelica of each 3 handfuls White Ginger Long Pepper and Nutmeg each an Ounce and a half Spirit of Elder a Gallon the Husks of green Walnuts or Walnut-Leaves 2 Pounds Malaga-Wine 2 Quarts Venice-Treacle and Mithridate each 4 Ounces digest them grosly bruised 10 days and then distil them so long as any pleasant Water will come and to that which comes over add a Pint of Hungarian Water and as much Syrup of Vinegar with about 4 Ounces of Loaf-Sugar and let it ferment with the help of the White of an Egg and a little Flower tied up in a Bag 5 or 6 days and so it will grow clear and fit for Use Its Virtues It preserves against Infections and Pestilential Airs Measles Small-Pox and all Pestiferous or Contagious Diseases About an Ounce at a time is a sufficient Dose to take Morning Noon and Night It helps Digestion and wonderfully fortifies a cold Stomach Aqua Multifaria to make it THis is a Water stiled to be of many Virtues To make it Take Bettony Balm Sage Bugloss Cowslips gather'd in their prime of each a handful Bay-Leaves and Motherwort of each a handful and a half Flowers of Lavender Rosemary Lilies of the Valley and Rosa solis each a handful Saffron two Ounces the Juice of Celendine two Pounds Wood of Alloes an Ounce and a half Turmerick 4 Ounces Spirit of Wine 6 Quarts Let these digest well 6 days and distil them in Balneo Sal artificially Its Virtues It is an Excellent Water for the Head in all the Pains and Afflictions incident to it It eases the Pains in the Breast Heart Liver and other Vital Parts strengthning Nature and fortifying the Faculties and contributes greatly to Health and Long Life But you must take it moderately in small Doses as an Ounce at a time And if any of these Cordials prove too hot for your Palate or Constitution you may allay them with cooling Simple Waters as Balm Bugloss Sabeons Comfrey and the like Aqua Triplex or a Threefold Water to make it TO make this take four Pounds of Venice Turpentine Mastick and Frankinsense of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony and Elicampaign or each two Ounces Cloves Cardamums Ginger Nutmegs Gallingale Zedoare Pepper Laurel-berries Spicknard Smallage-seeds Mugwort-seeds Anniseeds flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus-Aromaticus Jumper-berries Germander Mace Formentil Agrimoney Fumitorie Centaury Pimpernel Dent de Leon Eudine-seeds Sorrel yellow Saunders Fetherfew Aloes Kepatick of each two Ounces Rubarb 3 Ounces Raisins Dried Figgs Dates Stoned and sweet Almonds of each 4 Ounces Honey 6 Pound Sugar 10 Pound Spirit of Elder well rectified as much as is sufficient to cover all these ingredients about 4 Fingers then add Musk and Ambergrease of each two Drams Saffron two Ounces and a half put all these into a Retort cover the mouth with a Cork very sure and then Lute it over after that tye it fast with a bladder and let them Macerate 40 days in Horse dung then remove it and distil it in a strong Balneo and at the first will come a white Spirit then a saffron coloured and the last will be red with some Oil floating on it Let each be received a-part And when this Operation is over in Balneo you may distil it on a violent fire in Sand to see what more may be gotten for it is so precious that none of it ought to be lost Its Virtues The first Drawing off is admirable to bathe Pains Aches or Numbed Joynts proper for new Wounds sore weak Eys Plague Sores for the Pearl and Web in the Eye the Stone and Strangury The second Drawing or Water is a Remedy for the Corruption of the Blood Leprosie for the Weakness of Members for the Ague The third Water Strengthens the Brain and takes away cold Diseases that afflict it as Rheums Cattarrs and Expells offensive Vapours and is proper for the Palsie and Gout with other Consonant Diseases The powerful United Spirit of Scurvy-grass to make it DIstil from what quantity you please of Scurvy-grass-Wine a high Spirit which pour on fresh Scurvy-grass and distil it again repeating the Operation till it becomes very strong of a Grass Green and a fragrant scent so that when it is fired it will burn clean away without leaving any moisture behind it then by distillation make the Oyl of Scurvy-grass and by Calcination its fixed Salt and so according to the Sagirical Art reunite these and then you have the powers and whole Virtue of the Herb looking of a curious green Its Virtues This is an excellent Remedy for the Scurvy it gives Circulation to the Blood by disolving and dissipating congealed Humours it destroys not only the Salin but also the Acid and Crude Humours from whence the Scurvy hath its Original whether contracted by eating gross raw or crude Fruit raw Herbs salt Fish or Flesh For the Scurvy Jaundis Ptisick or shortness of Breath these powers may be used at any time the oftner the better the Dose is from 10 to 30 in a Glass of Beer or any other convenient Liquor and after the spending 3 or 4 Bottles you may take the golden Spirit usually Sold about half a Bottle of it once a week keeping your self warm and taking comfortable Diet after it and so the relicks of the Disease will be carried off the Blood purified and such Crudities as bred Worms destroyed The powerful United Spirit of Elder to make it TAke Elder-Wine made as I have directed in the 3d Chapter as much as you think convenient adding thereto Elder-flowers let them ferment in it and take it at the height of Fermentation when it has the greatest Fragrancy lest it lose much of its Vivor Strength and Spirit put it into a Still and distil it as long as any goodness will come but observe those Wines made for distillation ought to be that of the Juyce pressed out only and no Water added adding its proper ferment and some Sugar and Honey to help it on add fresh Flowers in their prime and reiterate the