Linguistic DNA - Concept Modelling Demonstrator

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
virtue_n	flower_n	operation_n	sundry_a	1,242	5	13.2477	5	true

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A68556	The treasurie of commodious conceits, & hidden secrets and may be called, the huswiues closet, of healthfull prouision. Mete and necessarie for the profitable vse of all estates both men and women: and also pleasaunt for recreation, with a necessary table of all things herein contayned. Gathered out of sundrye experiments lately practised by men of great knowledge. By I. Par.	Partridge, John, fl. 1566-1573.	1573 (1573)	STC 19425.5; ESTC S110299	27,425	98

Quinces Apples or Wardens cap. xiii * To conserue Quinces condict ready to be eaten chapter xiiii Â¶ To kÃ©epe Plummes condicte in Syrop chapter xv * To kÃ©epe cheries or Gooseberies condicte chapter xvi Â¶ To make conserue of Roses Redde or white With the sundrie Vertues and Operationns of ech of them Cap. xvij * To make Conserue of Violet flowers with the sundrie Vertues and Operations therof Cap. xviij Â¶ To make Conserue of Buglose flowers with the sundrie Vertues and Operations therof Cap. xix Â¶ To make conserue of Borage flowers with the sundrie Vertues and Operations therof cap. xx Â¶ To make Conserue of Rosemarie flowers with the sundrie Vertues and Operations therof Cap. xxi * To make Conserue of Succarie flowers with the sundrie Vertues and Operations therof Cap. xxij Â¶ To make Conserue of Elder flowers with the sundrie Vertues and Operations therof Cap. xxiij Â¶ To make Conserue of Sorell with the sundrie Vertues and Operations therof chapiter xxiiij * To make conserue of Maydenhaire with the sundrie vertues Operations therof chapiter xxv * To make conserue of Elecampane roots with the sundrie Vertues and Operations therof cap. xxvi Â¶ To make Conserue of Gladon or yelow Flowerdelice With the sundrie Vertues and Operations therof Ca. xxvij Â¶ To make Marmylade of Quinces Chapiter xxviij Â¶ To make Marmalade of Damasines or Prunes Cap. xxix Â¶ To make conserue of Strawberyes and the vertue thereof And of Damasines or of Prunes Cap. xxx Â¶ To make Conserue of Cheries and of Barberies Cap. xxxi Â¶ To make Succade of the pÃ©els of Orenges and Lemons Cap. xxxii Â¶ To make grÃ©ene Ginger Pepper condicte Cap. xxxiii * To make al kynd of Syrops Ca. xxxiiii Â¶ To make Manus Christi Cap. xxxv Â¶ To make Losings Cap. xxxvi * To make powder of Holland againste the Colicke Ca. xxxvij Â¶ To make a powder to loose the Bellye gentlye Ca. xxxviii * To make a receipt to restore strength decayed with sicknesse Cap. xxxix Â¶ To make Ipocras Chapter xl Â¶ To make a Violet or Damask powder for wollen and Furres Cap. xli * To make a swÃ©et pouder for lynen cloths Chapter xlij Â¶ To make a fine Pome Amber cap. xliij Â¶ To make a fine Fumygation to cast on the coales cap. xliiij Â¶ To make the same in Oslets cap. xlv * To make a moist Fume to put in a Fumyng Dish cap. xlvi Â¶ To make a Fumygation for a Presse of Clothes cap. xlvij Â¶ To make a powder for swÃ©ete waters chapter xlviii Â¶ To make Damaske water another way chapter xlix Â¶ To perfume Gloues diuers wayes chapter l. Â¶ To make a Perfume for Chystes and Cubboords And also for Gloues cap. li. Â¶ To colour Gloues cap. lii Â¶ To make Muske Sope. cap. liij Â¶ To make red sealyng Wax cap. liiij Â¶ To make swÃ©ete Damaske Powder iiii maner of wayes cap. lv * To kÃ©epe Barberies whole in Syrope chapter lvi Â¶ To make fine Rice Porredg cap. lvij * For the Ague in a womans Brest chapter lviii Â¶ For the vnnaturall heate of the Lyuer chapter lix * For the canker in the mouth cap. lx * To know what time in the yeare Herbes and Flowres should be gathered in their full strength cap. lxi Â¶ The sundry vertues of Roses for diuers Medicynes cap. lxii * The sundry vertues of Lyllyes cap. lxiij Â¶ The sundri vertues of Milfoyle ca. lxiiii The sundry vertues of Rosemary ca. lxv Â¶ A briefe Treatise of Vrines aswell of mennes vrines as of Womens to iudge by the colors which betoken helth which betoken sickenesse which also betoken death chapter lxvi Â¶ How to make a soueraigne Water that Doctor Steuens Phisicion a man of gret connyng did vse of long experience And therewith did many cures and kepte it alwayes secret tyll of late a little before his death that a special friend of his dyd get it in writyng of him with the sundry vertues and operations thereof chapter lxvii * FINIS â€ The Auctor to his Booke concerning his friende whose importunate sute procured him to publish the same GOe little Booke of profit pleasance vnto thy good mistris without delay And tel her I send thÃ©e for that ê‘formaÌ„ce of ber ernest sute sith she wold haue no nay Let her vse thy coÌ„modities as wel I kno she may To ê“fit her freÌ„ds for helth ê pÌ„seruatioÌ„ And also to pleasure them for recreation Tel her that all thinges in thÃ©e contayned I haue seene them put oft times in vre And geuen thÃ©e to be her seruant retayned To serue her faithfully dooing thy cure And also say of this let her be sure That she with her sute of me hath obtained Thee that no Golde nor good coulde haue gayned I. P. â€ The Closet or Creasurie of coÌ„modious Conceites and hidden Secrets Â¶ To bake a Capon with yolkes of Egges Cap. i. WHEN THE CAPON IS made redi trusse him in to the Coffyn then take .viii. yolks of egges sodden hard pricke into euery of them .v. Cloues put the yolks into the Coffyn with the Capon then take a quantitie of gynger and salt and cast it on the Capon and let it bake .iii. houres Then take .ii. raw yolkes of egges beaten into a Gobblet of Vertuce with a good quantitie of sugre sodden togither put it into the Coffyn and so serue it Â¶ To bake a Fesant or Capon in stÃ©ede of a Fesant Ca. ii DResse your Capon lyke a Phesant trussed perboyled a little larded with swete lard put him into the Coffin cast theron a little Pepper and Salt put therto halfe a dish of sweete Butter let it bake for the space of .iii. howres when it is colde serue it forth for a Phesant And thus bake a Phesant * To bake Chickins Chapter iij. TAke and trusse your Chickins the feete cut off put them in the Coffin theÌ„ for euery chickin put in euery Pye a handfull of Goose beries a quaÌ„tity of butter about euery Chickin then take a good quantitie of Suger and Sinimon with sufficeÌ„t talt put them into the Pye let it bake one howre and a halfe when it is baken take the yolke of an egge half a Goblet of veriuce with sufficent suger sodden together put in the pye serue it Â¶ To bake Woodcoks Chapter iiij PErboyle them and being trussed put them into the Coffyn with swete larde about theÌ„ season them with Pepper and salte and a good quantytie of butter let them bake one howre a half so serue them Â¶ To make Pescods of Marow Chapter v. FYrst slice your Marow in leÌ„gth driue your past as thin as a paper leafe theÌ„ take and lay smal Raisins Cinimon and a little ginger and Suger aboute the Mary fashion them vp lyke Pescodes frie them in butter cast vpon them Cinimon and iuger and serue them Â¶ A Sawce for a rosted Rabbet to King Henry the eight Cap. vj. TAke an haÌ„dful of washed percelye mince it

couch your cold Quinces in a barel or an eartheÌ„ pot the great end downward if the stoppel be out it makes small mater one vpon an other Then put the liquor in that it be a handfull ouer and aboue them couer them close and after .iiii. or .v. dayes looke to them and when you see the liquor suncke downe put in more of the same which ye purposed li kepte to couer them as before then lay a boorde vpon them and a stone that they rise not and couer the vessell close with a thicke cloth folded that it take no ayre so let them remayne And when ye intende tâ— occupy some of them vncouer the vessell and ye shall fynde a Creame coueryng the whole liquor breake it in the midst turn it ouer with your hand then take out your fruite in order begiÌ„ning in the midst first then by the sides so that you remoue none it is maye be but those that you take away and euery time that ye break the Creme to fetch Quinces turne the Creame ouer agayne into his place for you muste know that the Creame keepeth out ayre kepeeth in the strength of the Surrop therfore it maketh much to the coÌ„seruation of the fruite to saue it and also to se the vessel close couered Also when ye wyl bake your Quinces washe them well and cleane in warme water and bake them as before is written Â¶ To make fine Blaunch pouder for rosted Quinces Chapter xiij TAke fyne Suger halfe a pound beaten in a whote Morter too fyne powder of whyte Ginger pared halfe an ounce of chosen Sinimon a quarter of an ounce beaten ready to fyne powder mixt them well together and yf you wyl haue it moste excellent cast two Spoonful of Rose or Damask water in the beatyng of the Suger Â¶ To conserue Quinces in Syrope condict alway ready to be serued whole or in quarters Cap. xiiij AFter your Quinces are cored and pared seeth them till they be tender soft then lay them out tyll they be colde in the meane time take of the same licor ii quarts or more accordiÌ„g to the number of your Quinces which ye wyll kepe and put therein the cores and some other small Quinces all to cut in small peeces sethe them in the liquor to make the Syrope strong straine them put into the liquor being .ii. or .iii. quartes .i. pynte of Rose-water for euery quart also of lyquor one half pound of suger seeth them againe together on a soft fire of coles tyl the suger be incorporated with the liquor then put in your Quinces let them seeth softly tyll you perceaue that your Syrope is as thick as liue hony theÌ„ set them to keel and take them out lai them in a tray or treene platter tyl they be cold then take one ounce of brused Cinimon some whole cloues put them with some of the Cinimon in the Syrope and when it is colde lai a larde of quinces in your glasse called a gestelyn glasse or an ertheÌ„ pot well glased then straw a little of your Cinimon vpon you Quinces theÌ„ powre some Syrope lay on an other larde of Quinces and agayne of your spice and Syroppe and so foorthe tyll you haue done and couer them two fingers ouer with Syrop aboue couer theÌ„ close and within .iii. or .iiii. dayes looke to them and when ye finde the Syrop shrunken downe put in more and so reserue them Chese are to be serued in with Syrop See that the Quinces be tenderly sodden and the Syrop thick and stronge ynough Â¶ Plummes condict in Syrrope Chapter xv TAke halfe a pounde of Suger halfe a pint of Rose water and a pinte of fayre Rayne water or of some other distilled water seeth the Suger the two waters vpoÌ„ a softe fyre of coles till the one halfe be consumed theÌ„ take it froÌ„ the fire when it leaueth boyliÌ„g put therin halfe a pound of ripe Damazines or other plummes set it agayne on the embers kepe it in the lyke heate tyll the plummes be softe by the space of an howre if neede bee then put into it some cloues brused and when it is coulde keepe it in a Glasse or in an earthen or Gallypotte the stronger the Syrrope is with Suger the better it wyll continew Some put into the Syrroup Sinimon Saunders Nutmegges Cloues and a little Ginger seethe them not hastely for feare of muche breaking Â¶ To kÃ©epe Cheries condict or Goose beries Cap. xvi MAke your syrop as for pluÌ„mes then take halfe a pound of Cheries and cut off half the length of the stalke of euery Chery put them into the syrop and vse them as you did the plummes put in what spice that pleaseth you and so kepe it as before is written but make your syrop strong inough of suger lest it waxe hore and corrupte then must ye make a new syrop stronger of the Suger and put the cheries in it to keepe as before is sayde Thus ye maye doe with Goosberies to make of them Tarts or sawces al the wynter longe sauing that Goosberies may be wel sodden without breakyng because of their tough skin so it be softly and dilligently donne To make Conserue of Roses or other Flowers Cap. xvij TAke the Buddes of Red Roses somwhat before they be ready to spred cut the red part of the leaues from the white then take the red leues and beat and grind them in a stone morter with a pestell of wood aud to euery ounce of Roses put .iii. ounces of suger in the grinding after the leues ar wel beaten and grinde them together till they be perfectlye incorporated then put it in a glas made for the nonce and of purpose or els into an eartheÌ„ pot stop it close and so kepe it Thus ye may make conserues of all kynde of flowres vsed therunto The vertue of the conserue of Roses COnserue of Roses comforteth the stomack the heart and all the bowells it molysyeth and softneth the bowells and is good againste blacke Coler melancoiÌ„y conserues of white roses doth loose the bellymore then the red To make conserue of Violets Chapter xviii TAke the flowres of Violets anpicke them from the stalke beat and grind them with suger as you did your Roses to these put double the waight of Suger to the waight of Violet flowres but to all other flowres put .iii. partes of Suger to i. parte of the flowres Â¶ The vertue of the same COnserue of Violet Flowres is good against the heate and influmation of Coler called yellow Coler it quencheth thirstines it maketh the Belly moyst soluble Â¶ The vertue of the conserue of Buglosse chapter xix COnserue of buglosse flowres coÌ„forteth the hot hert it is good for the franticke for the lunatick and for the melancolicke it is good for the Sincop and sowning it taketh away heart burning and trembling of the heart or stomack it profiteth against Coler Â¶ The vertue of the conserue of

Borage Chapter xx COnserue of Borage flowres is of lyke vertue it is especiallye good againste blacke Coler or melaÌ„coli it also maketh one mery Â¶ The vertue of the conserue of Rosmary Chapter xxj COnserue of the flowres of Rose mary comforteth the cold and moiste braine it comforts also the Senowes it is good againste melancoly and flewme Â¶ The vertue of the conserue of Succary Cap. xxij COnserue of Succary is good agaiÌ„st yelow black coler in the burniÌ„g heat of hot feuers Â¶ The vertue of the conserue of Elder flowres Cap. xxiij COnserue of the flowres of Elder is good agaynst the morphewe it clenseth the stomack and the whol body from scabbs Gather the clusters or bunches whereon the flowres grow when they are newe blowne and spreade lay them vpon a fayre sheete abrode in a Chamber a daye or two tyll ye shal perceue the flowre wyll shake off and fall awaye then pyke them cleane and make therof conserue as ye do of other Flowres And whereas it is more holsome then pleasant therfore put some other conserue suche as ye luste amongst it when ye wyl occupy it Â¶ The vertue of the conserue of Sorell Chapter xxiiij COnserue of Sorell is good agaiÌ„st al vnkind heats of the stomake and other principall partes of the body and againste yellow coller Take leaues of Sorell washe them cleane and shake of the water cleane or els tary tyll the water be dried cleane beate them and grind them with Suger as aboue and then kepe them The vertue of the conserue of Mayden heaire cap. xxv COnserue of the leaues of Mayden heire is good againste the sicknesse of the syde called the Pleuresy and for al diseases of the breast and of the lyghtes and in all maladies of Malencoly and agaiÌ„st red coler make it as you do of sorel To make conserue of Elecampana Rootes cap. xxvi TAke the roots of Elecampane wash theÌ„ clene slice them in to peeces as big as your thumbe seeth them in faire water tyll they bee tender take them vp powne them draw them throw a haire-siue put therto in the second sethiÌ„g the doble or treble waight of sugre and when the sugre is perfectly incorporated take it off and kepe it See it be wel styred in the se thing The vertue of the same COnserue of Elecampana is good to comfort the stomack and the noorishing meÌ„bers it maruelously looseth tough flewme desolueth and consumeth the same by the siedge it auoydeth it To make conserue of Acorns or Gladon With the vertue of the same chapter xxvii TAke the roots of yellow flowre delice which groweth in moist grownde otherwise called a Flag roote washe them and scrape them seeth them and order them as ye doo of Elecampana now last before rehearsed and so kepe it This conserue is good againste all sicknesse of the brain and synowes and against all deseases of fleume vnto women it oppeneth naturall course and termes And you muste generally learne that in makyng conserues Frutes and Roots are made with fyre and seething but Flowres are made without fyre or seething Moreouer the more Suger or Honey is put into theÌ„ so it be not past .iii .ii. to .i the conserue shal continew the better Â¶ To make Marmalade of Quinces Cap. .xxviii. AFter that your Quinces ar sodden ready to be kept condict as before in the chapter is written then with some of the liquor wheriÌ„ thei were sodden but without ani spice beate them and drawe them as ye wolde do a Tarte then put some ouer they fyre to seethe softlye and in the seething strew by little little of pouder of suger the waight of the Quinces or more as your tast shall tel you stir it continually put ther to some pure rose water or damask water let it seeth on height til it be wâ—l standyng which thing ye may know by takyng some of it vpon a colde knite and let it keele if it bee stiff then take it off boxe it while it is warme and set it in a warme and dry ayre yf you wyl gylde your Marmalade do as afore is spoken of a Marchpane â§ The beste makyng of Marmalade is when the Quinces haue layne long are through ripe and very yellow as in lent season Â¶ And forasmuche as Quinces are bynding and therfore not good for some sickefolkes costife it is necessary to put a good maÌ„y of ripe apples of good verdure as Renet Pyppen Lording Russetyng Pomeriall Rex pomoruÌ„ or any other apple that is pleasant raw among them being fyrst drawne for a tare and then sodden amonge the other matter of Quinces Thus shall you make your Marmalade somewhat souple and also encrease the quantitie and verdure of the same specially if it be well dashed with swete water Â¶ To make Marmalade of Damsins or Prunes Cap. xxix TAke Damsins which ar ripe boyle them on the Fyre with a lyttle fayre water tyll they bee softe then draw them through a course Boulter as ye make a tart set it on the Fyre agayne seethe it on height with sufficient suger as you do your Quinces dash it with sweete water c. and box it If you wil make it of Prunes euen likewise doo put some Apples also to it as you dyd to your Quinces This wise you may make Marmylade of Wardens Peares apples Medlars Seruits or Checkers strawberys euery one by him selfe or els mixt it together as you thiÌ„k good To make conserue of Strawberies With the vertue of the same chapter xxx TAke Strawberies .i. quart clene picked and washed set them on the fyre til they be soft strain them put thereto two times as much suger in powder as waight of the strawberies let them seeth tyll the suger be incorporated with the straberis put it in a Glasse or earthen Pot well glased Â¶ The vertue of the same Â¶ The conserue of Strawberies is good against a bot liuer or burning of the stomack and specially in the seruent heate of an ague Thus make conserue of Damasins and Prunes * To make conserue of Cheries and Barberies Cap. xxxi LYkewise ye must make coÌ„serue of Cheries and also of barberis sauing that these require more Suger then the other do which ar not so sowre as they bee Â¶ Here is to be noted that of conserues of Fruits mai be made marmalade for when your conserue is sufficiently sodden and ready to be takeÌ„ off theÌ„ seeth it more on height and it wyll be Marmalade Â¶ Moreouer same make their conserue Marmalade Syrops with cleane Suger some with cleane Hony clarifyed some with Suger and Hony together And after the opinion of diuers great Clarkes Honye is more holsome though it be not so toothsome as suger * To make Succade of Peels of Oranges and Lemons Chapter xxxii FYrste take offe your Peeles by quarters and seet hthem in fair water from .iii quartes to .iii. pynts then take them out and put

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