Selected quad for the lemma: water_n
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A50509
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The new art of gardening with the gardener's almanack containing the true art of gardening in all its particulars ... / by Leonard Meager.
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Meager, Leonard, 1624?-1704?
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1683
(1683)
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Wing M1573B; ESTC T83110
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98,013
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168
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the free Air at Nine in the Foreâ—oon in Winter and at Six in Summer but not at all in March To make Curious Pleasant Wholesome Liquors and Wines of divers English Fruits growing in Orchards and Gardens To make Cyder TAKE the Apples you best fancy or the best your Orchard yields proper to this use viz. Golden Pippins Pippins Redstreak or Pearmainâ— when they are indifferent ripe which you may try by shaking of the Tree and their easy Falling thereupon 〈◊〉 and if you have no Mill to grind them beat with 〈◊〉 wooden Beater very weighty in a wooden Tub oâ— Trough well fixed and bedded in the Earth to prevenâ— any Hollowness at the Bottom till they become very small put in a little Sugar or new Wort to make them beat the easier and when they are mashed sufficiently put them into a Hair-bag filling it about threâ— quarters full put it into a Press of equal Wideness weâ—â— fixed and upon it a strong Plank then bring down thâ— skreen or spindle upon it directly in the middle witâ— an Iron Crow and press it by turning gradually till thâ— Apples are squeezed dry having your Receiver to takâ— the Liquor as it runs through a Fosset fixed in the Press This done strain it through a course Linnen cloth inâ—â— a Cask put to each Gallon an Ounce of Loaf-Sugaâ— and bung it up close for twenty four Hours in which timeâ— it will ferment and be ready to work at that time 〈◊〉 mix a little fine Flower and Honey together as big as 〈◊〉 Pullets Egg set the Cask on a stand where you intend it shall continue and put it in and then let it work 〈◊〉 which done and well settled draw it from the Lees and drie it up or for want of Bottles into another Cask â—sed with Water wherein a little sweet Margorum has â—een boiled and it will prove excellent Cyder You may make a smaller sort or a good cooling sort 〈◊〉 Drink by steeping the Pressings in Water two or â—â—ree Days often stirring them and then pressing them 〈◊〉 before You may make a good sort of Cyder of Codlings in 〈◊〉 same manner but let them not be over ripe when 〈◊〉 gather them Wind-falls presently used will do 〈◊〉 â—ell as the best Pery the best way to make it TAke Pears that are hasting towards ripening but 〈◊〉 have not attained to it of such sorts as best pleases 〈◊〉 as Windsor Pears white and red Catharines Oâ—e-pears or such as are pleasant tasted take off the â—alks cut them in four Parts and pour scalding hot â—ater to them wherein some sliced Pears have been â—oiled let them steep 24 Hours then draw the Water 〈◊〉 and preserve it This done beat the Pears as you did the Apples and â—ess them in your Press in like manner strain the Liâ—or you receive and put it into a Cask and into the 〈◊〉 hang a Bag of mashed Rasins of the Sun and a litâ— heaten Mace for five or six Days and when the 〈◊〉 has frothed and purged by putting a little warm 〈◊〉 Ale-yest on the Top of it let it settle and draw it 〈◊〉 in Bottles for this sort of Liquor keeps much better 〈◊〉 than in any Cask and so when ripe which will be 〈◊〉 five or six Weeks it will prove an exceeding pleasant â—â—d wholesome Liquor Mix the Pressings with the Water you drew off and â—ey will make another good sort of Pery tho' weaker 〈◊〉 not so well to keep long To make Wine of Grapes WHEN Ripening-time comes take away the mâ— shading Leaves of the Vines and let the Sun hâ—â— full power on the Clusters for two or three Days theâ— in a dry Day pick off those-Grapes that are the ripesâ— letting the rest hang on the Stalks to ripen kindly aâ—terwards bruise and press them in a Fat or Press maâ— for that purpose in a fine Canvas-bag but not so violâ—â— hard to break the Stones if you can avoid it for thâ— will give the Wine a bad Taste then strain it well 〈◊〉 let it settle on the Lees in such a Cask as you may drâ— it off without disturbing the Bottom or Settlingâ— then season a Cask well and dry it with a lighted Râ— that has been dipped in Brimstone fastened to the 〈◊〉 of the Stick and held in the Cask Then air it well abroâ— and put the Wine into it and stop it up close 44 Hoâ— then give it a venting or purging Hole with a Gimlâ— and after a Day or two stop that and let it continue 〈◊〉 the Cask or Bottle and it will prove as good in tâ— Months or ten Weeks as any French Wine To make Wine of Cherries TAKE away the Stalks and Stones of your Cherriâ— and bruise them with a round wooden Ladle or yoâ— Hands very clean wash'd and when they have stood abâ— 25 Hours and fermented make a Rag of two clean Nâ—kins or other fine Linnen and holding it over a greaâ— earthen Crock or a wooden Vessel pour the pulp anâ— juice into it and hang the Rag over the Vessel that 〈◊〉 much as will may voluntarily drain pour that out aâ— then press out the rest and strain it then let stand 〈◊〉 while and scum off what Froth arises after that poâ— it off by Inclination and put it up into your Cask sweâ—â— and well season'd adding a quarter of a Pound of Lâ—â—â— Sugar to a Pottle or two Quarts and it will deepen thâ— Colour and when it has fermented settled and gro◠〈◊〉 draw it off into Bottles tying them over with Leaâ—er when corked to keep the Corks tight and the â—â—ngth from flying out and in 10 or 12 Days it will 〈◊〉 excellent cooling Wine but the longer the better To make good Wine of Currants DIck the Currants when they are full and ripe clean from the Stalks put them into an Earthen Vessel â—d pour on them hot Water a Quart to a Gallon of â—â—rrants bruise them well together and let them stand 〈◊〉 ferment then after covering close above 12 Hours â—ain them as the Cherries put the Liquor up into a Cask 〈◊〉 it to a little new Ale-yest two or three Spoonfuls â—d in other Things in all respects as the Cherry wine â—d when it has purg'd and settled bottled it up To make excellent Goseberry-wine TAke the ripest Gooseberries deprive them of the Stalk and Blossom and pour to a Gallon a Quart of hot Water wherein a slic'd Quince has been boil'd and some of the Gooseberries cover them 24 Hours in a very close Vessel then bruise them with the Water and press our the liquid part by degrees so that the Stones may not be â—oken then to a Gallon put a Pound of loaf-Loaf-Sugar â—â—d when there is a good Settlement in an earthern Jar 〈◊〉 other Vessel close stop'd draw it off into Bottles and 〈◊〉 will keep good all the Summer and Winter To make Rasberry Wine TAke the Rasberries clear from the Stalk to a Gallon put a Bottle of White-wine and let
the Spring-time Catterpillars breed and are a â—eat pest to Fruit-trees by destroying the Buds and Blosâ—ms especially in a dry Season if the Frosts come not to â—ke'em off which if they do they likewise commit much â—jury by nipping the early Fruit and rendring it abortive To destroy these take wet Hay and Straw place â—em when the Wind breaths a moderate fresh Gale so â—at being fired with with dry Stuff laid under them the â—oke may go among the Trees for being carried under will arise in the Boughs Sprinkle on this Pitch Roâ— and Brimstone and the smothering will make them â—op off and dye 5. Earwigs are another Pest tho' not so dangerous a 〈◊〉 former To take and destroy these lay small Kexes at the Roâ— of your Trees sprinkled with Water wherein a little â—â—ney has been boiled and break them in short Pieces tâ— many of the Hollownessess may be open and it will drâ— them from the Tree and when they have licked up 〈◊〉 sweet Water they will crowd themselves for shelter inâ— the hollow Kexes when you perceive this you may bâ— them and so by degrees disincumber your Orchard of eâ— 6. Ants or Emmets much injure Fruit especially Waâ— fruit To destroy them therefore find out their 〈◊〉 or chief Haunts and opening the Top pour scaldiâ— Water wherein Burdocks have been boiled or if you caâ—not find their Haunts anoint about a Foot next the Roâ— with Tar or Oyl of Turpentine and they will not attenâ— to ascend the Tree or if they do they will be taken aâ— stick fast in the gluttenous matter But some may hâ— object as for Wall-fruit they may run up the Wall aâ— escape it This I own but then in such a Case it maâ— be prevented by drawing a Line of the same matter 〈◊〉 on the Wall from one end to the other 7. Shell snails much annoy Wall-fruit To remeâ— that take slacked Lime and strew along on the Baâ— and dust it on the Leaves and Branches and where 〈◊〉 Snail touches it he will fret and slime to Death Tâ— is effectual likewise to Snails without Shells 8. Wasps are mischievous when the Fruit begins ripen and therefore if you find any Nests of them your Orchard or Gardens the best way is to destroy the by pouring in hot Water wherein Hemlock as been boâ—ed or you may hang Pots with Honey mingled with Wâ—ter drub also the insides of the Pots with Honey aâ— they having tasted it repairing further to drink of tâ— Water will drown themselves in great Multitudes 9. Birds are great destroyers of choice early Fruit also in the Spring the Buds espcially the Bulfinch Tâ—â— mouse and the like of those of Cherries Plumbs Apricâ—â— c. these may be taken by Lime-twigs placed in 〈◊〉 Trees and then by hanging up dead ones by the He◠〈◊〉 the Trees the other will be scared away Also two 〈◊〉 three Rattle-mills set up in the Orchard turned by 〈◊〉 Wind will affright them 10. Winds and nipping Frosts in the Spring together â—â—th Blasts are Enemies to Fruit-trees The best way 〈◊〉 prevent these is to keep smoking Fires among the â—anding Trees and cover the Wall-fruit with bass Mats CHAP. XXVII â—f Nurseries for Stocks their Improvement TO serve yourself with a sufficient Number of Stocks to Graft on or Inoculate the several Fruits you inâ—end to Propagate and Advance prepare a Bed of Earth â—ell dressed from Weeds proportionable to the Stones or â—â—eds you intend to set or sow to raise Stock from Let â—â—em be cover'd with small crumbled light Earth that 〈◊〉 the tender puttings forth may the better get thro' it â—nd mix with the Earth a moderate sprinkling of Dung 〈◊〉 keep it the warmer in Winter As for the Stones set â—hem in Rows with the sharp end downwards about the â—iddle or latter End of October the Weather being open â—â—d cover the Beds against the Cold with Straw that has â—een the Litter of a Stable which in April the Weather â—eing a little warm remove and in May if they proâ—per they will come up then keep them clean from Weeds and thin them by plucking up the Underlings â—here they grow too thick that the others may thrive â—e better and the third Summer you may mark out in â—eaving time what you design to remove and then in the â—inter following remove them to such Places as you intend 〈◊〉 Graft or Inoculate on them or to other Beds larger â—here they may have more room to grow till such Time 〈◊〉 your Occasions require their removal to the Place where â—ou would have them fix'd as Stocks for Grafts As for the Seeds of Pears Apples and other Fruit not â—earing Stones take them out when they Rattle in the â—ore upon shaking the Fruit or when the Apple is cut lay them not by but instantly sow them very thin dropping them one by one in little Rills or Furrows coâ—â— them over with fine Mould and use them in all other râ—spects as the former These seed Plants may be likewisâ— set with a setting-stick and if they are removed wheâ— they are come pretty well up it will be the better foâ— their getting good Roots else they will be apt to shooâ— one Root only downward and not spread Crab stocks and Apple-stocks thus raised furnish an Orchard betteâ— than those that are taken wild Trees grafted on the Oâ—â— not moile or Cyder-stock preserve better the Gust of thâ— Apple than any other but on the Crab-stock this is of loâ—ger lasting imparting more Juice of a tart Relish and sâ— by many preferred before most sort of Apples However the wild Stock does enliven the dull and phlegmatiâ— Apple and the Stock of the Genetmoile sweetens and improves the Pippin c. and abates the tart Taste of otheâ— The same Rules may be observ'd in Stocks to graft Pears Plumbs Cherries Apricots and the like upon and the moâ—â— acid the Stock the more Life it gives to the Fruit 〈◊〉 the Graft as the Black-cherry and the Cherry-tree is thâ— most approved Stock for the delicious Cherry Tho' the Fruit generally takes after the Graft yet it somewhat altered by the Stock for the better or worâ—â— according to its Kind therefore for your Seminary aâ—â— Nursery chuse a place of Ground that may be of an iâ— different Nature not too Sterile nor over-much enriched with Dung it lying warm with light Mould thâ—â— the Stocks may the better thrive If you are desirous to raise Dwarfs trell them Iâ—â— the Stocks whereon you graft them for Apples be of thâ— Paradise Apple of the Quince for the Pear of the Mâ—rello or common English Cheeries for Cherries and 〈◊〉 they will be more fit if you so design them for Waâ—â— Trees or Standards being kept low as now the use is 〈◊〉 many good Orchards If you would be furnished with good Quince-stocâ— for your Nursery the speediest way is to cut down an oâ— Quince-tree in March about 2 Inches from the Ground â—â—d there