Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	half_a	handful_n	4,343	5	10.3380	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A25892	The Art and mystery of vintners and wine-coopers containing approved directions for the conserving and curing all manner and sorts of wines, whether Spanish, Greek, Italian, or French, very necessary for all sorts of people.		1682 (1682)	Wing A3783; ESTC R10698	22,293	97

together and put them into a clean Runlet well scented and give it time to fine 10. How to make Rhenish TAke a Hogshead of Rochel-Cogniacks or Nants-White-wine rack it into a fresh Cask strongly scented then give your white Pearl put into it 8 or 10 gallons of clarified Honey and 4 pound of coarse Sugar beat it well and leave it to clarifie then to give it the flavour add the Decoctio of Clary-seeds or Gallitricum and that will give it the right taste 11. How to make Muskadel TAke a convenient quantity of Rose-water of Musk 2 ounces of Calamus Aromaticus one ounce of Coriander-seeds beaten half an ounce and whilst this Infusion is yet warm put it into a Runlet of old Sack or Malmosey 12. If an Hagshead of Claret be scund and hath lost its colour ADd to it Red-wine Tent or Allegant or by an Infusion of Turnsole as much as you think convenient infused in 2 or 3 gallons of Wine and then put it into the Vessel to be well stopp'd rowl it a quarter of an hour this Infusion is twice or thrice repeated sometimes according as more colour is to be added to the Wine some 3 hours infusion of the Turnsole will be sufficient but then it must be rubbed and wringed What Turnsole is see the Notes or the Arts of Glass 13. White-wines that come over sound and have lost their colour and turn brown TAke of Alablaster-powder 3 or 4 ounces and draw over the Hogshead 3 or 4 gallons then put of this powder into the Bung as much as you think fit and beat it up with a Staff and then fill it up to full the more the Wine is stirred up the siner it will become upon the Lee. 14. To colour Sack white TAke of white Starch 2 pound of Milk 2 gallons boyl them together 2 hours it being cold beat it well with a handful of Salt therein the Salt must be white common Salt let your Wine be racked and then put it into it the Wine being rack'd into a fresh Butt or Pipe beat it well together with your Paddle-staff and it will make the Wine pure and fine 15. Of Rhenish-wine THe first Buds of Ribes nigra infused in Wines especially of Rhenish-wine makes it diversick and more fragrant in smell and taste and so doth Clary The inconvenience is that the Wine becomes more heady the remedy of which is Elder-flowers added to Clary which also betters the fragrancy thereof as it is manifest in Elder-vinegar but these Flowers are apt to make the Wine ropy 16. To help Malagaes or any other Spanish Wine that hath lost their colour or turned brown TAke the powder of Orras-roots and Salt-peter of each 4 ounces he whites of 8 Eggs to which add as much Salt as will make Brine put this mixture into the Wine and mix them with a Paddle-staff 17. To mend the taste and smell of Malagae TAke of the best Almonds 4 pound make with them and a sufficient quantity of the Wine to be cured an Emulsion take then the whites of twelve Eggs and a handful of Salt put all into the Pipe or Butt and beat it well with a Paddle-staff 18. To help Claret that is tawny or muddy TAke of rain-Rain-water one quart 8 Eggs a handful of Salt beat them well and let them stand six hours before you put them into the Cask then use the Paddle-staff and it will come to it self in 3 days 19. To mend the taste and smell of French Wines or Rhenish that are foul TAke a gallon of the Wine a pound of Honey a handful of Elder-flowers Orras-powder one ounce a Nutmeg and a few Cloves boyl them in a sufficient quantity of the Wine to be cured of the consumption of half when it is cold strain it and beat it with a Stick put a little Salt if the Wine be sweet enough add of spirits of Wine one pound to a Hogshead and give the Cask a strong scent spirit of Wine makes any Wine strongly brisk and fines without any further mixture 20. A Lee of the Ashes OF Vine-branches one ounce a quart to a Pipe being beaten into the Wine cures the ropiness of it and the same infallbily doth the Lee of Oaken ashes for Spanish ropy Wines rack it off from its Lee into a new scented Cask take of Allom one pound of Orras-roots powdered half a pound beat them well into the Wine with a Paddle-staff add fine and well dried Sand put it warm to the Wine if the Wine besides prove brown add 3 pottles of Milk to a Pipe otherwise it cures ropy Wines used before they begin to fret 21. To order Rhenish-wines WHen fretting commonly in June when Wines begin to ferment and grow sick then have a special care of disturbing them either by removing filling of Vessels of giving Vent only open the Bung which cover with a Salte and as often as the Slate is foul cleanse it and the Bung from filth and when the Fermentation is past which you shall know by applying your ear to the Vessel then give it rest 10 or 12 days thta the gross Lees may settle then rack it into a fresh-scented Cask 22. To mend and preserve the Colour of Clarets TAke red Beets-roots q.s. scrape them clean and cut them into small pieces then boyl them in a quart of the same Wine till a third part be consumed skim it well and when it is cold take what is clear of it or Decant and use the Paddle-staff 23. Another for the same TAke of the Wine and Honey of each 2 pound of rain-Rain-water a pottle 12 Beet-roots 4. or 5 handfuls of ripe Mulberries boyl them to half and when it 's cool decant with the use of the Paddle-staff 24. To meliorate vicious Wines and especially French both in smell and taste TAke of the best Honey one pint of rain-Rain-water 2 parts and the 3d part of Wine old of the same kind boyl them on a gentle fire to a 3d part skimming them often with a Skimmer and dip the Skimmer into a Pail of clean water every time after it hath been skimmed once to rince the Skimmer then put this mixture into a Vessel of fit capacity and let it stand unbunged till it cool Some to better this put in a bag of Spices this mixture called by the Dutch Soe will serve to fine Wines new or old it will amend the hard taste of Wines and in each putting of a gallon thereof into a Hogshead and using the Paddle-staff let it rest 5 or 6 days at least but if mild enough add white Mustard seed bruised 25. To mend and preserve the Lees of Clarets TAke to a Teirce 10 Eggs make a small hole in the top of the shells then put them into the Wine and all will be consumed 26. To prevent Scouring of French Wines TAke grins of Paradice q.s. beat them in a Pan and hang them or put them loose in a Vessel some use Lavender-tops 27. To help French

dry place 13. The best time to taste Wines WHen the Wind is East-ward for when the East-winds blow the Wines begin to move themselves shewing what they are in goodness or badness 14. For Spanish Wine that will not fine TAke half a peck of Callis Tauta and put it into the Vessel let it be well beaten together let it stand then and it will be fine 15. Another for the same TAke 12 Eggs new laid and a pint of conduit-Conduit-water and a handful of Bay-salt beat them well together and put them into your Vessel then beat them well again and it will fine but let not the Vessel be unfilled 16. For Whiting of a Butt of Sack TAke 5 or 6 gallons of Milk four handfuls of Bay-salt draw some of the same Wine and put them into the Butt together one hour and when the Lees are fallen rack it otherwise it will fret and boyl 17. For high-Countrey Wines RAck them off their gross Lees within a week after they are fallen and if they are brown put a gallon of Milk into your Hogshead and a good scent let it be always filled and your Wine will keep the better 18. For White-wines that fret DRaw 6 gallons and take a handful of Bay-salt and a gallon of Milk a handful of Flower and the whites of 6 Eggs then beat these very well together and give it a good scent put these into the Vessel and rack it at 4 or 5 days end 19. For Spanish Wines that prick TAke a handful of Rosemary at the Bung-hole of your Vessel bruise it before you put it in and let it hang in the Wine till it be without pricking 20. to make Malaga for a need TAke a Hogshead of green Sherry and 3 pound of white-Candy Syrup beat these in the Wine give it a Pearl and put it into your Vessel and draw it for good Malaga 21. For Sack that hath lost its Colour or is musty TAke a quart of Barley-meal the whites of 20 Eggs half an ounce of Cloves well beaten and a pottle of the same Wine beat them and put them into your Wines so let it rest with Vent and it will be pursued 22. To preserve Malmsie IF it fade put into the Vessel 20 ounces of Mossel then rowl your Vessel and let it 〈…〉 Vent and so it shall 〈…〉 good to the end 23. For a Pipe of Sack that is long 〈◊〉 TAke a pound of Roach-Allom beat it well and mix it with some of the Wine then put it into the Butt and beat it well and when it is fine rack it and this will help it 24. To help the boyling of Gascoign Wine IN Summer take a Hogshead wash it clean and scent it well be sure your Scent be very fine from the Lee the foul Lee makes it boyl take a handful of Pebble-stones and those will help it 〈…〉 a Pipe of Alligant 〈…〉 a Pipe and wash it very clean 〈…〉 and take a Hogshead of high-●ountrey Claret that is sweet and fine and rack it into the Pipe then take 8 gallons of Soot and put to it and beat it as you do Muskadine before you put it in take 8 gallons of Sack and the rest of any Laggs of Claret if it be not deep enough you may put Red-wine into it if not sweet enough 2 gallons of Honey and beat it till it have a Pearl and fill it into the Pipe let it stand till it be fine then rack it into another Pipe then take 20 ounces of Aniseeds bruise them and put them into a Bag in at the Bung and there let it be 12 or 14 days then take it out and it will serve very well 26. For Claret that is tawny TAke a pound of Turnsole and steep it in some of the same Wine 24 hours then put it into the Hogshead through a Catch beat it and it will make perfect white 27. If Red-wines be dark PUt into the Vessel a gallon of Milk then take as much Turnsole as you did before to your Claret and use it as abovesaid 28. How to make 10 gallons of Hippocras TAke 10 ounces of Cinamon as much Ginger 5 ounces of Long Pepper and 5 of Nutmegs of Cloves 2 ounces as much of Caraway-seed beat all these together and lay them in steep 24 hours in the Wine the first half being Malaga the other White-wine stir them well together and let the Wine run through a Cloth take a pound of powder'd Sugar then run a pottle of Milk through the Bag into the Wine when it is fine put it into your Runlet and give it a scent and it wi●● keep a quarter of a year 29. To make Scent TAke a flat earthen Pan put into it two penniworth of Brimston● beaten small and a penniworth of Aqua-vitae put it over the fire and when it is ready to boyl let it run through a linnen Cloth and let it be cold and add a pound of Coriander-feed Nutmegs and Long Pepper beaten and these will make a good Scent for any Wine 30. How to make 10 gallons of Soot TAke 6 pound of Honey and a quarter of a pound of Liquorish when the Bark is taken from it beat it in a Mortar with 2 penniworth of Long Almonds and boyl them in a Kettle stirring them well and when it is cold strain it and put it into a Runlet and draw it with your Sack or Gascoign-Wine and it will be pleasant enough The End of the Third Book The Fourth Book 1. For White-wine that is faint and hath lost its Colour RAck it from its Bed and if you have any Connick-Lees you may put your faint or tawny Wines upon them then rowl them over or beat them twice a day and within 10 or 12 days you may rack it off and you shall have it brisk and white 2. Another for the same TAke your Wine and rack it from its Lees then take a pint of Roach-Allom the whites of 6 Eggs a handful of Salt and a quartern of Bean-flower or a pound of Rice and a little Conduit-water 3. To make white Lags TAke a clean Runlet that will hold the quantity of them and beat them with a Pearl made of Eggs Bay-Salt and Roach-Allom and whiten them with some Milk and if you will put some Canary in them and it will draw very well 4. To make your Claret lose Lags DRaw them into a Runlet put to them some Red-wine as much Turnsole as will make it bright beat it with as much Allom as will serve for the quantity of the Wine and when it fines you may draw it away with what you think good 5. Another for making of white Lags IF you have any white Lags rack them upon half a Butt of Malaga and Canary Lees let them lye about 3 weeks and beat them up every other day upon those Lees till you have gathered the strength thereof let them abide thereon till they begin to fine then rack them into a clean Cask and give it a