Selected quad for the lemma: spirit_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
spirit_n	abate_v	cool_v	quench_v	75	3	10.4225	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

add half an Ounce of Cream of Tartar a little Flower and whites of Eggs for Fermentation till it refines it self and becomes very clear then draw it into smaller Barrels observe the White Currents make a most excellent Wine which will imitate some sort of the Wines that come from the Grape The Red also makes good Wine and drinks very briskly But the Black Currents are most Noble in their Medicinal Operation Rastberry Wine may be made thus but the French prescribe it a very chargeable way which is thus ℞ A Gallon of Sack in which let Two Gallons of Rastberries stand steeping the space of 24 Hours then strain them and put them to the Liquor and three quarters of a pound of Raisons of the Sun stoned let them stand together 4 or 5 Days being sometimes stirred together then pour off the clearest and put it into Bottles and set it in a cold place if it be not sweet enough you may add some Sagar to it but they esteem the aforesaid Liquor better and to be us'd in the place of Sack Observe that Mulberry-wine may be made the same IIts Virtues These Wines are excellent to resist Putrefaction quench Thirst strengthen the Appetite stop Vomiting fortifying faint weak Stomacks it is excellent in Fits of the Mother provokes the Courses and diverts the Epilepsie Vinum Sambuceum or Elderberry-Wine ℞ Elderberries when ripe pick off the green stems pound them and press them in a great Press as you do Grapes Barrel them up and you may add to every Barrel three Gallons of strong Wort or the Honey-liquor before describ'd and ferment with Yest or Flower and the Whites of Eggs and a little fix'd Nitre and let it Ferment well and refine down and then draw it off into other Casks and at the Spring add into every Barrel Five pounds of its own Flower and Five pounds of Loaf Sugar and this Wine will in Seven Days time become so rich and pleasant and so full of Medicinal Virtues that it outstrips any single Vegetable in those things that the specificated Sulphure attributed to as may be seen more at large in the 16th Chapter where I Treat of the Spirit of Elder by this same Rule may be made the Wine of Black berries Now if you 'l have Wine made from Apples or Pears then take Sider or Perry and proceed thus For Cyder use the Herb Scarlea the Quintescence of Wine and a little fixed Nitre and to a Barrel a pound of the Syrup of Honey and after Fermentation 't is little inferior to Rhenish Wine for Perry make use of the Herb Clare Quintescence of Wine and to every Barrel 6 pound of the Syrup of Blackberries after Fermentation and Refining of it will out-strip some of our neighbouring Wines The ways of making artificial Wine will be shewn in the next Chapter therefore I shall desist here as knowing that by these Examples you cannot come short of preparing Wines from Fruits c. Now of Flowers and Herbs Vinum Rosaceum or Rose Wine sit a Glass Bason or Body or well glas'd Earthen Vessel and put in three Gallons of Rose-water made with a cold Still and put into the Liquor a convenient quantity of Rose Leaves cover it close now if your Body is made of Pewter you may have a head to screw on and put it for an hour in a Kettle of vapouring water to purchase the whole strength and Tincture of the Roses then take it out and when cold gently wring the Liquor from the Leaves and steep more fresh Leaves in the same Water work as before repeat this seven times ●●ll the Water is very strong with the Tincture and then to every Gallon of Liquor add three pound of Loaf-Sugar and stir it till it be throughly melted and put it in a Cask and set it in fermentation with a little fixed Nitre and Flower and two or three whites of Eggs and let it stand in a cold Cellar and in a Month 't will be fit to drink Thus may be made the Wine of Cornations or other Flowers Its Virtues The Wines thus made are not only rich but also wonderfully advantageous amongst the diseased by a manifestation of true Medicinal Virtue and therefore excellent for the strengthning the Heart it refreshes the Spirits and gently cools the Body making it lenitive and so purges the first digestion of Flegm sometimes of Choller It abates the heat in Feavers quenches thirst mitigates the Inflamation of Intralls and in fine it may be used as a good Counter-poyson Vinum primularum Veris or Cowslip-Wine ℞ Three gallons of fair clear water and five pound of Loaf-Sugar and boil them for half an hour and scum it well then let it cool ready to be wrought then put in 4 quarts of pickt Cowslips gently bruised with 2 spoonfulls of Ale-yest and one pound of Syrrup of Lemonds beaten with it and a Lemond peal or two and let them stand close stopt 3 days in fermentation then strain the Liquor from the Herbs and put it into a Barrel give it just room to work and so let it remain one Month then draw it off into Bottles upon a little Loaf-Sugar cork it and lye it down close and 't will keep a Year The like may be done with Prim-Roses or any other Flowers for I have shewed you different ways to let you know that I am not byast to one ground so I hope by these Examples you may be better able to make the variations at pleasure Its Virtues Cowslip Wine being drunk is good against the Palsie Convulsions Cramps and all diseases of the Sinews also against the pains of the Joynts and Gout and also excellent for those that are burst Vinum cochleariae or Scurvy-grass or Spoonwort-Wine ℞ Scurvy-grass in May June or July and stamp it in a stone Mortar and put it in a large Earthen-pan and sprinkle it over with a little powder of Christal of Tartar and smear it over with Honey and being covered close let it stand Twenty four hours in the mean time decoct to every gallon of Water three pints of Honey and gently simper it half an hour scum it and take it from the fire and let it cool then put your Scurvy-grass into a Barrel and pour your Liquor to it let the Barrel stand on its end with the Tap to the bottom and after 24 hours draw off the Liquor and from the Herbs press all the Juice then put fresh Herbs into the Barrel and put the Liquor upon it again adding a little Barme let it ferment three days then cover a piece of bread with Mustard and put the Mustard side downward and so let ferment in a cold place 14 days or till it drinks brisk then draw off the refin'd Liquor and add more Herbs the 3d time and then ferment with the whites of Eggs flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes to which add 6 pound of the Syrrup of Mustard all beat

Cocheneel and Saffron of each a Drachm and a quart of Spring-water and infuse them two or three hours upon the Embers close stopp'd then take the clear and mix a Bottle of these Powers therewith and as much of its own Syrrup as will make it into a Cordial and if this is taken as common Drink the malignancy will thereby be abated and the fountain of life fortified and the disquiet Spirits setled but you are to observe that as the disease begins to abate you must take every third day of our Royal Cordinum lenitivum and of these Power● the intermitting days and so will the reliques of the Disease be carried off and Nature restored to her wonted current 'T is prevalent for the Gout for weak and pained Limbs for Sprains and Bruises and for Rickets in Children and to ease pain in any part of the Body If you take of these Powers inwardly and externally chafing the grieved part therewith and dipping a Scarlet Cloth therein laying it on the same repeating it every six hours till ease is found You are to observe that these Powers are an excellent Cosmatick wonderfully cleansing the Face and Skin making the Flesh smooth Lastly you are to observe for diseases of long continuance this wholsome Medicine must be continued in its application then thou mayst expect to find by it satisfactory and admirable effects but however by the way I think it fit to give thee one precaution which is thou art to observe that these Powers belong to me that I am the first Author and Publisher thereof those therefore that are ☜ minded to have a Medicine of such general service as 't is truly prepar'd let them repair to my House where 't is only to be had in its exalted degree of Virtue and very fragrant of a Purple colour by which it may be known I signify this to prevent the mock imitations of illiterate Pretenders which Agabus-like destroy many a fragrant Flower in this Art Potestates rosmarini or the powerful united Spirit of Rosemary which is made by the Flowers thereof sermented and distill'd into an high Spirit and then united with its own Oyl and Salt which abundantly out-does the Hungarian Water Observe that by these Examples you may be able to prepare what Powers you will from Herbs or Flowers or Gums To make a Spirit so high and etherial as to fire Gunpowder and fit for China Japan and Lack varnishes Take three or four pounds of Bay Salf and decripitate it very well and give it a great degree of Fire but keep it from melting by stirring of it with an iron Rod till it comes to a very fine Powder before it is quite cold throw it into a Still and pour upon it two Gallons of Aqua-vitae Brandy or any of the proof Spirits made from those former Wines and gently distill your Spirit in Baln until all is come over and so your Flegm will remain in the bottom and your Spirit shall be more fine at one Distillation than at two or three without Salt This Spirit is of great use in Spagirical Operations as well as in Varnishing The proof of its goodness is thus known put some Grains of Gun powder in a Spoon or small Silver Taster and fill it with Spirit and hold it in cold Water being fired but let not any water in and if it is good 't will fire off the Gun-powder but if moisture remain so that the powder is not burnt then it is not high enough This Spirit from English growths is worth Eight shillings a Gallon Now of its use in preparing Varnish and first of the Gold Lack. ℞ Or Seed Lack 8 Ounces of the finest Gumsandrack in fine powder 4 Ounces mix them well and put them into a large glass body and add to it of the strongest Spirit of Wine pounds and observe that one third part of the glass is fill'd and with Hay twisted about it place it in B. M. and let it stand there until as much of the Gums are dissolved as will be which will require about 8 or 10 hours minding to shake it sometimes over the Baln Then take Guttagamba one Ounce Sauguish draconis half an Ounce and as much Spirit of Wine as will dissolve them which may be about 4 Ounces and after they are dissolved mix them hot and let them stand so about half an hour then strain it out and keep it close stop'd for use Observe that in the place of Guttagamba some use Turmerick others Saffron to raise the golden colour Now Gum Anima makes a white Varnish and Gum spelt a black To make China Varnish ℞ Of rectify'd Wine one pound put into a clean Bottle and add thereunto of Gum lack 5 Ounces shake them well together and let them stand 24 hours in a moderate heat such as the Sun in Summer then strain it through a Canvas bag and let it settle by the fire and keep it in Bottles by it self for use To make the black ground from the Japan-work ℞ The grounds is of the abovesaid Varnish and mix in a Gally-pot with some of the following black with which cover the work 3 or 4 times then with clear Varnish wash the work over 10 times and let it be done in a Stove and at the end of 8 days pollish it with Trippilo To make the rarest black in the World ℞ An Earthen Lamp and put in a very large cotton then fill it with Linseed Oyl and receive the Smoak in a new Earthen dish and with a Feather brush it off from time to time which keep for use To make a Red Varnish ℞ Mix Vermillion with the ground of the Varnish with which cover the work well 3 times then strain in Cornation Red through a fine Linnen Cloth into the clear part of the Varnish with which Varnish the virmillion till the colour please your Eye then with the clear Varnish alone Varnish over 10 times and then let it dry a Week and so pollish with Trip. as the other How to make the Ingredients for the raising work Mix six parts of Whitening with one part of Bolearmonick finely powder'd with Gum-water till it be the thickness of Cream the which lay on How to make the Gum-Water Dissolve an Ounce of Gumaraback in a pint of clear Water How to make a Varnish for Silver To a pint of Spirit of Wine put 4 Ounces of Gumsandrack and one of Mastick shake them well and let them stand 24 hours in a moderate heat How to make use of the Gold and Silver Buy Silver and Gold in Shells and put to it Gum-water and then mix it extraordinarily well with your Pensil and if it prove too stiff put a little fair water into it and so you may Draw or Write as you please To make another China-Varnish ℞ Of Seed Lack 10 Ounces of Sandrack an Ounce and half put them in a Can of rectify'd Spirit of Wine shake them well together and let them stand 48 hours in a