Selected quad for the lemma: spirit_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
spirit_n	half_a	ounce_n	water_n	6,888	5	7.3269	4	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

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-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

that is very strong pour in half a Pint of Spirit of Wine ●dd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross 〈◊〉 Ginger and a few Coriander-seeds well bru●sed 4 Grains of Black Amber or Amber● grease done the like in a Mortar the● corking down the Bottle very fast expose 〈◊〉 in Sand a Month to the Sun and it wi● prove a curious Perfum'd Cordial By th● Rule you may make greater Quantities Bu● never let the Bottle be full lest it break with the strength of the Spirit orange-flower-Orange-Flower-Water to make it TAke 2 Pounds of Orange-Flowers infus● them in 3 Pints of White-wine and the● 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 fai● 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 ●cented beautifying Wash angel-Angel-Water to make it PUT a Quart of orange-flower-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 quar●er of an Ounce of Cloves and 3 bits of Ca●amus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Con●umption of a fourth part then add a Bladder of Musk and so let it cool pour it by ●nclination from the Settlings and keep it ●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 ●et it stand quiet without shaking another Fortnight and it will be a curious perfumed Spirit hungarian-Hungarian-Water to make it PUT into a large Bottle a Quart or som●what more of Spirit of Wine a handful of Rosemary-Flowers some Tops o● Thyme Marjorum and Sage keep it clos● stop'd and set it a Month in the Sun di●solve the quantity of a Filbert of Orcanet i● some Spirit and put into it and let it stan● another Month and it will prove a curiou● scented Spirit To reduce Spirits for making of Cordials THE Reduction of Spirits is no more tha● to bring them to a middle Temperatur● by uniting the Aqueous Parts with the mo●● Spiritual and fermenting to an Union T● do this Take a Quart of Water and a Pound o● Loaf-Sugar boil them for half an hour very well together or till you find them we● 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 lead● you viz. Cinnamon Jamaica-Pepper Orrice-Roots Cloves grolly bruis'd and stic'd and being pretty cool add your Barin an● let it work up sufficiently then you ma● use it for Bottling of Ale Mead Cyder an● Wines putting about two spoonfuls to every Bottle a little Orrice-Root and a fe● Grains of Crystal of Tartar and a bit of ●oaf-Sugar and corking them close set ●●em in a cool place and they will drink ex●eeding brisk and have a curious Flavour To make curious Cordial Take of this ●iquor and Aqua Corroborans half a Pint of ●●e one and a Pint of the other 4 Ounces 〈◊〉 Balm-Syrup and mix them by well sha●ing in a Glass-Bottle An excellent cordial-Cordial-Water TAke Balm and plantane-Plantane-water of each a Pint Cinnamon half a Pound digest ●●em 3 days and distil off the Water and ●dd of this to any strong Cordial Spirit equal ●arts and half the weight of Syrup of Clove-●illeflowers or Violets then a little Cochi●eel and it will be a curious strengthening ●ordial The Virtues of these Cordials The First resists Pestilential Airs strength●●s the Heart allays the Heat or Ferment of ●●e Blood helps in the Green-Sickness ●undice and the like The Second is good and taken success●●lly in all cool Diseases as Agues Drop●cal Humours Colds Rhumatisms cold ●ches or Pains afflicting the Nerves cold ●iminess of the Stomach or Bowels Numb●ess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of for●● to fire Gun-Powder and of making sever●● 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 preven● its melting by well stirring it with an Iro● Rod till it is reduc'd to a curious fine Powder and before it is quite cold put it int● a Still pour gently on it 2 Gallons of Aqu● Vitae Brandy-Spirit or any other Spirit an● gently distil it in Balneo till all is come over and by this Means the Phlegm will remain i● the bottom and your Spirit will at one Distillation be more sine than at 2 or 3 wher● there is no Salt To know the Proof and Goodness of i● put some Gun-powder in a Spoon or an● thing made of Metal pour on it some of th● Spirit and fire it and when the Spirit burn out if the Powder goes up in a Blast the● is it a sufficient Spirit And to try the greater strength of it hold the Spoon or Silve● 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

of a third part and put in 3 Bushels of ground Horse-beans and a Bushel of Wheat brew it according to Art draw off and press out the Liquor and put in so much more as may make in its consumption or boiling to a third part the Hogshead full but when it is turned fill it not too full at first that it may the better work which when it begins to do put to it some of the inward Rhind of a Fir-Tree 3 Pounds of Birth the Leaves and tops of a F r-tree each one Pound Cardus Benidictus dryed 3 good handfuls Burnet Bettony Rosmary Marjorum Avens Peneroyal Elder-flowers wild Thime of each one handful and a half Cardamum-seeds bruised three Ounces Bay-berries an Ounce put the seeds into the Vessel when it hath wrought a while with the Herbs and when they are added suffer the Liquor to work over the Hogshead as little as may be fill it at last and before it is stoped put into it 10 new-layed Eggs with their shells whole stop it close and let it stand 3 Quarters of a Year or more to Ripen A little Horse-Radish Watercresses and wild pursley are added by some and indeed the Horse-Radish makes it drink very brisk but gives it a Tang. To make Punch Royal. TAke one Pound and a half of Loaf Sugar and dissolve it in 2 quarts of Water and 〈◊〉 there be any dross in the Sugar strain the ●iquor through a Cloath then add a Pint of Rhenish Wine 6 Ounces of Limon Juice or the Juice of 4 large Limons 7 or 8 drops of the true Spirit of Salt and a Dram of Al●ermes or 2 Grains of Musk 3 of Ambergrease a Quart of strong Brandy and a whole Nutmeg grated with half an Ounce of Cinnamon and a quarter of an Ounce of Ginger finely s●raped or beaten Stir these ●ill they are very well mixed and then head ●t with a good Toast or Sea Bisket you may ●ikewise when it is thus prepared in what ●uantity you please proportionable to these ●irections bottle it up and it will keep long ●nd drink exceeding brisk The best way to make Cyder and order it TAke Redstreaks Peppins Pearmains Reenetings Golden Peppins or such Apples ●s pleasant Fruit as your Orchard or the Country will afford when they are indiffer●nt ripe so that upon the Tree shaking they will fall with tolerable ease bruise or ●rind your Apples very small and when ●hey are come to a mash put them into a Hair bag and squeeze them by degrees not over hastily by turning an Iron Crow the Screw put up the Liquor well straine through a fine Hair Sieve into a Cask w● seasoned and aired with a Lighted R●dipped in Brimstone then mash the pressin● with a little warm Water and add a fou●● part of it when pressed out to the Cyde● and to make it work kindly heat a lit●● Honey 3 whites of Eggs and a little flow●● together put them into a fine Rag a●● hang them by a string to the middle of t●● Cyder Cask then put in pretty warm abo●● a Pint of new Ale yest let it work and w●● purge it self from dross 5 or 6 days th●● draw it off from the Lees into smaller Cas● or into Bottles as your occasion serves a● if the latter leave an Inch vacant fr●● the Cork lest the Bottles fly or break a●● if any such danger appears which y●● may perceive by the singing of the 〈◊〉 through the porous parts of the Cork th●● it will be requisite to open them to let 〈◊〉 the fermented Air that threatens to b●● them In Winter cover the Casks or B●●tles warm for fear of Freezing or Chillin● but in Summer place them as cool as y●● can lest the heat make it ferment so t●● it taint become mousty grow thick 〈◊〉 ropey and that it may the better feed a●● ●●ep its body put little lumps of Loaf-su●●r into it ●ummer Cyder for present spending to make it TAke Codlins or other juicy Summer Apples not too sweet or if they be ●●ay them with those that are sowrer not ●●thering them too ripe but when they be●n to turn and lay them to sweat in Hay 〈◊〉 Straw for 2 or 3 days then quarter them ●●d take out the Coars and Kernels then ●●uise and press them as the former boil ●●me sliced Codlins and sliced Quinces in ●●●ir Water with a few tops of Rosemary and ●●ades of Mace and mash this Water with ●●e pressings of the Apples press it out as be●●re and mix a fourth part with the Cyder ●●t it up and add 2 Quarts of white or Re●ish Wine to every 12 Gallons purge it as ●●e forme draw it off when settled and ●eep it cool for present spending for it will ●or keep longer than September To procure very Rich Cyder without distilling TAke a Hogshead or lesser Cask of Cyder when the frost is very violent in the Vinter expose it abroad so that it may freeze 〈◊〉 the outward parts and then the main ●●rength and heart of it will retire to the ●●iddle which will in an Hogshead be a●out 12 or 14 Gallons when the weaker part is over-powered by the cold and th● drawn off and Bottled will prove as Co●dial as Sack This way is frequently used in New-En●land and other places where Cyder is ple●ty and at a cheap rate and that which 〈◊〉 frozen may be by heat of Fire or the S●● in Summer Season reduced to a tolerab●● good Vinegar proper particularly for Pic●ling of Fruits Flowers Herbs Roots c. Perry to make it TAke Red Catherins Orange-Pears an● some Winter Pears mixed togethe● none over-ripe cut them in Quarters a●● take out the Coars then put them to soa● in warm Water sweetened with a little fi●● Sugar 12 hours then take them out a●● press them when bruized as the Apple● boil the water they were soaked in to th● Consumption of a third part and put it 〈◊〉 the pressings add of this squeezed out to th● proper Juice of the Pears work it as th● Cyder and put in a few lumps of Loaf S●gar for it to feed on and being well fine● and drawn off it will drink brisk and e●ceeding pleasant If it grows thick or 〈◊〉 over-sweet put to it a Quart of Rhenis● wine whereing two Ounces of Cristal 〈◊〉 Tartar has been dissolved and the Perry w●● ●gain ferment and fine it self coming to be ●f a curious brisk Taste and sparkling To make Matheglin the best way TAke clear Spring-water seeth it over a gentle Fire scuming it till no more ●cum arises then add the Tops of Rosemary ●wet Marjoram Balm Sage and Sursafrax of each an handful to 4 Gallons of Water ●nd so proportionable to a greater or lesser quantity let them boil 3 or 4 hours and when it has so done set it to cool a night ●hen pour it off gently from the Setlings and strain it then add of the best Honey as much as will very well sweeten it take the whites of 20

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-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-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-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-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-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

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

that may heat pretty well through and the Heat will cause the Powder to suck out the Grease then rub it over with a piece of fine White Bread to cleanse it If it does it not sufficiently at once repeat it twice or thrice and it will not fail your Expectation To take out Pitch Rosin Bees-Wax or Tar. PUT a little Oil of Turpentine on the place and dab it on often with a Feather as it dries away and it will so consume the unctious part of them that by gently rubbing it will crumble away like Dirt. To take Iron-Moulds from Linen HAving well wash'd your Linen put boiling Water into a Peuter-Pot and put the Linen to it then take it out and anoint the place with Juice of Sorrel and let it dry then wash it out in a good Lather with Castle or Cake-Soap To take out Spots of Ink or Stains of Fruit. PUT the Juice of Limon and Onion on the Spot or Stain and let it dry then wash it out with a good Lather of Cake-Soap Or you may first steep the Linen in Chamber-Ley or wash the Stain with Soap dissolv'd in Vinegar To take Spots of Oil or Grease out of White or Red Silk without altering the Colour WET the Spot with Spirit of Wine then dawb it over with the White of a New-laid Egg and dry it in the Sun then wash it with clean Water and press it well To make Brass Utensils look of a Golden Colour TAke a Pint of strong Ley mix with it an Ounce of burnt Roche-Allom boil them well together then rub the Utensil with it and when it is dry rub it over with Tripoli and it will not only take away all Spots and Stains but make it look like Gold To cleanse Silver and give it a curious Lustre BOil it well in Ley then take it out and smeer it over with Whiting and let it dry then with a warm dry Woollen Cloth rub it over with Powder of burnt Allom. To set a Gloss on faded Paintings TAke of Tartar and Gloss-wort each an Ounce boil them in a Pint of Water till half be consum'd then strain it and having with a Spunge and warm Water cleansed the Painting from Dust do it over with the strain'd Liquor and it will set a curious fresh Gloss upon it and make it look as if new To refresh faded Hangings SCower them well with a strain'd Water wherein Cake-Soap and Fulling-Earth have been soak'd rinse them afterwards in fair Water wherein Allom has been dissolv'd then if it be Tapestry run them over with the Juice of Quinces and Limons And where the Colours of Tapestry are faded by Age you may revive them by artificially painting them To whiten Linen Cloth WET it well and lay it on the Grass in a Sun-shiny day cast Water on it wherein Allom has been dissolv'd and a little Chalk use it thus 5 or 6 days then wash and Buck it well and it will become far whiter and thicker than it was before To destroy Mice Rats Weasles c. TAke Arsnick and rude Mercury mix them with Cheese Bread or fat Bacon and as many as taste of it will die Or Boil Wild Cucumbers with the like quantity of Coliquintida till the Water is almost consum'd then make a Paste with it and Oat-flower and lay in Bits about their Haunts and it will destroy such as eat of it To prevent Weasles sucking Eggs. PLace Rue about the Nests of your Hens Ducks or Geese and they will not come near the Eggs. To destroy Bugs MIX Oil of Turpentine with Soap-Lees anoint the Bed-posts and Crevises of the Walls with at shut the Room up close and burn Brimstone and Storax and they will die away To destroy Fleas and Lice FOR the former sprinkle the Room with Water wherein the Roots of Wild Cucumbers and Wormwood have been boil'd and lay between the Mat and the Bed the Herb Arse-smart or Hound's-tongue which grows in most Ditches in Summer For the latter Take Hog's Lard Quick-silver and the Juice of Sage beat them into an Ointment and anoint your Head and Body with it and the Scent will kill them either in your Hair Linen Bed or Woollen Clothes To destroy Flies BRuise the Herb Helebore and steep it in New Milk mix'd with Orpiment and sprinkle the Rooms or places where Flies swarm and they will either presently avoid it or die To destroy Moths THese usually infest Clothes and Hangings and therefore prove very mischievous If among Clothes To destroy them make a Pow-of Sarsafrax-wood the Flowers of Lavender and the dried Leaves of Rue lay these in small Sprinklings amongst your Woollen Silks or Linen and scent your Drawers or Trunks well with them and no Moths will live in the Scent of them But if they eat your Hangings or other things which you cannot order with this Powder then burn Storax and Sulphure in the Room the Doors and Windows being close shut and the Scent will utterly destroy them and the Scent remaining in the Hangings will keep others from coming to them for 6 Months or as long as the Scent remains in them and then to prevent future Danger you may renew it To destroy Ticks THis sort of Vermin is very offensive especially in old Houses where the Timber is decay'd or rotten and they are great Destroyers of Timber-Buildings by rotting and wasting the Timber in eating it To destroy these observe their Haunts and wash or sprinkle the places with Urine wherein Tobacco● and Rue have been boil'd and it will kill those that are already and prevent the breeding of others To destroy Spiders AFter you have destroy'd their Webs sprinkle the Rooms with Water wherein Plantain has been boil'd and smoak them with Benjamin and Frankinsence and none of them will ever after appear there especially till the Scent of these things are utterly extinguish'd To destroy Worms THose in Walks or Gardens may be destroy'd by strewing of Lime foul Salt or Pot-Ashes and lay 〈◊〉 Laying of Gravel on it But such as are in Bedsteads or Timber in Houses are destroy'd by washing the places with strong Vinegar and scenting them with Storax and Brimstone The latter will do in a Library to prevent their eating and spoiling Books To drive away Snakes Adders Efts Emmets c. BUrn Wall-wort Rue and Bay-leaves scatter the Ashes and some fresh Leaves in their Haunts and they will either immediately depart or die in their Holes or places of resort Thus Reader have I given you many rare Experiments and in every thing fulfilled my Promise a so that it cannot but be worthy of Acceptance and will no doubt redound to your Profit and Pleasure Wherefore recommending it to you I leave you to put it in practise FINIS

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-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-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-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-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

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-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-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-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

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-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

be but the same To make Ale or any other Liquor that is too new or sweet stale or eager TO do this to the Advantage of Health put to every Quart of Ale or other Liquor 10 or 12 Drops of the true Spirit of Salt and let them well mix together which they will soon do by the subtile Spirits penetrating into all Parts To recover sowr Ale SCrape fine Chalk a Pound or as the quantity of Liquor requires more put it ●nto a thin Bag and so into the Ale To make Sage-Tea the best Way BOil your Water ordering it in all respects as for other Tea and to a Quart put in an Ounce of dry'd Sage boil it up and sweeten it to your Palate and it will ●rove a very wholsom Liquor to cleanse the Blood and cool the Heat of the Body And ●hus you may do by Mint Balm c. Of Ales in general brought from divers Parts of England and sold in London THere are sundry sorts of Ales that prove very pleasant and wholsome Liquors brew'd after the common Methods of Brewing but differ from ours at London and many attribute the Cause to the Water some to the Malt others to their Skill in Brewing and Fining them as Nottingham Derby Burton Hull and some others which might I conceive be as effectually brew'd here with the same Care viz. Boil then your Liquor sufficiently prepare good Malt accordingly give it good Mashings let it purge well and be gentle and easie in the Settling draw it off from the first and second Settlings and fine it with Izon-glass and the distill'd Simple Water of Clary and bottle it up with a very little Loaf-Sugar and it will keep well and answer your Expectation But after all I must acknowledge there is a great Difference in Water which may much alter the Liquor and of some good Drink cannot be brew'd as common Experience teaches us But the best Water for these Ales is that which is clear moving of a good Substance and sweetish in Taste and if fermented between your hands is smooth and a little clammy But on the contrary that which is brackish or Alomy tasted is to be rejected Rules for well Bottling of Liquors IF any Liquor be prick'd or fading put to it a little Syrup of Clary and let it ferment with a little Barm and it will recover it and when it is well settled bottle it up putting in a Clove or two with a little Lump of Loaf-Sugar you must have firm Corks boil'd in Wort or Grounds of Beer sill within an Inch of the Cork's Reach and beat it in with a Mallet then with small Brass Wire bind the Neck of the Bottle bring up the 2 Ends and twist them over with a pair of Pinchers CHAP. VII The Mistery of the Fruiterers or the most Approved Way to gather keep and order divers sorts of Fruits and Berries to keep sound and with their natural scent and Taste in all Seasons of the year Of gathering Fruit in Season c. IN gathering Fruit in Season if you design them to be long lasting and unperished there ought to be great care taken and to do it in general for all Fruits growing on standard-Trees have such a Ladder as may bear Lightly on the Boughs so as not to Endanger their breaking and bruising the Fruit. Gather your Fruit by the stalks to prevent bruising of them do it when they are well ripning but not over-ripe and to put them in have a Basket with a hook to hang on the round of the Ladder or some convenient Boughs laying Fern or Nettles in the bottom to keep them from pressing by their weight too hard lay them gently in and as gently out into the Receiver and never proceed to gather them in a wet day nor so early in the morning that the Sun has not time to draw up the moisture from them lest the dampness soon perish them and where Fruit especially Stone-fruit is not all ripe at once gather them as they ripen and so those that remain having the greater advantage of Sap may ripen the kindlier and grow larger gather those that have no stalks to hold by with a tender hand lay them not on heaps but single on Nettles or some such Weeds not offensive in smell and they will not only perfect their ripeness but sweat out their superfluity and be sweeter in taste keep them in dry places and if the Weather be hot let the cool North East or West winds breath on them by the opening of Windows or other conveniencies in clear dry days To know whether Pears or Apples be ripe gather one from the middle of the Tree cut it in the middle and if there be a great hollowness and the kernels seem loose they are of a sufficient ripeness Apricots Nectrines and such like are known in ripeness by the stones easily parting from the Fruit and growing of a duskey colour as for other things your Judgment will direct you by seeing handling smelling and tasting When you gather Quinces rub off gently the wooliness pack them in straw and in a dry Cask with a layer of Straw between each laying of Fruit for they are very subject to mouldiness and rotting upon the least contracted moisture and must be placed at a distance from other Fruit because their scent is offensive to them If you gather Medlars or Services you must do it before they are ripe just when they are turned brown and by laying the first in straw thinly and hanging the other upon Lines in bunches they will kindly ripen of themselves As for your winter Apples it is proper to gather them without the stalks because they will soonest perish and wither How to stow and order your Fruit the better to keep them sound and long in your Fruit-loft or Ware-house 1. YOur Winter-fruit in this case must not be too hot nor too cold too close nor too open but removed from all offensive Smells for if any be near them they will be apt to attract it and spoil their Taste also it will corrupt them 2. The proper place to stow them in is a Low-room or Cellar clean and sweet either paved or boarded but not too stifling or close and into these it will be proper to lay or shift your Winter-fruit at Christmass and with shifting and airing at convenien times you may let them continue there ti●● the middle of March stoping in extrea● frosty weather all the crevises with a littl● Straw to keep out the frost and bleak winds 3. When the warm Air returns brought by the Influence of the Sun if you find any considerable defect among your Fruit remove them from these close places to airy lightsom ceiled Rooms giving them fresh straw and leaving a Window open in all clear dry days letting in the Sun beams as much as may be observe that where you have placed your Fruit in Cellers there be no Damp sweaty Walls for they will cast a mouldiness and that

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 Poun● 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-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-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-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