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	pound_n	sugar_n	7,388	5	10.8240	5	true

Text snippets containing the quad

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

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

fully rich of the Malt they Distill it as soon as 't is well wrought for fear it should flat and then great part of the Spirit is lost but if it be very strong you may keep it to what age you please The way to Distill it is thus Take a large Still with a Serpentine Worm fixed in a great Hogshead with cold Water to condense the Spirits or in want of that an Alimbeck but at first be not too hasty with the Fire but by degrees make all hot until the Spirit come if the Still is large the way I best approve for the receiving these Spirits is to let it run through a Funnel into an Hogshead that is placed on the Ground for that purpose and you are to Distill as long as any goodness will come which may be known thus The Taste will be like an unsavoury Water when all the Spirit is off this Spirit is call'd Low Wine which let stand 6 or 7 days and then Distill it a Second time which is called Rectification in which it may be brought into Proof-Spirit or artificial Brandy which you please Now in this you may know when the Spirit 's off the Second time by throwing some of it into the Fire if it burns 't is good but if it puts forth the Fire the Operation is at an end These Low Wines and Spirits are proper for making most sorts of Waters as will be seen in the application thereof Now if you rectify a Third time in Balneo 't will be the better freed from its Fleam and a true Aqua-vitae is made The Dutch way is thus When the Malt is well made and new Ground not above three Hours before 't is us'd take thereof Six Bushels and put it into a large Hogshead made for that purpose to stand upon its end with a Cover to keep in the Steam with an hole in the middle to put in a stick to stir it upon occasion moisten the Malt with some cold Water and then the other water being made Scalding hot but take care it boils not put it to your Malt and stir them well together and when almost cold add halfe a pound of Hops and let it stand till 't is cold and fit for Barme and let it work and ferment four or five days till it comes to the height of Fermentation then put all the Liquor and Grains into such a Still is before directed Make a gentle Fire and put not the head into the Worm at first for fear it should boil over and so foul the Worm but if he vapo●r do kindly ascend then you may l●te●all fast and Distill and Rectify as be●ore directed This is a very profitable and advantageous way of Distilling Glauber's way Take as much Malt as your Distillation will require and in a Kettle full of Water let it bo●l 〈◊〉 long till the Grain is broken and then pour it out into a Wooden ●●ssel and when 't is luke-warm add fresh Druggs or Grounds of Beer when it is fermented enough which is usually 〈◊〉 the end of 2 or 3 days then Brandy is made in a common Still by Distillation He recommends this above all other ways saying that this protube●ating a●d burst Corn cannot be burnt and therefore makes good Brandy Also he says by Decoction the ill Taste is taken from the Corn which the Brandy otherwise retaineth Further he says That if the Corn is so boiled as to be broken it produceth much more Brandy therefore calls it an excellent and profitable Secret The Spirit of Cyder The way of making Cyder is well known when it is well fermented and come to its full strength then Distill it as is directed in the making Aqua-vitae it may be rectified to what height you please the same way will serve for Perry of either of these or both of them an excellent Spirit is made to make an Artificial Brandy To work up the Grounds of Cyder Perry or Beer Thou art first to observe that if your Grounds are thick they must be prest through an hair Bag in a great Press or else in Distillation they will be apt to burn the S●ill you may add to these equal parts of small Wash or warm Water which 't is fit head it well with Barm you may add in some Molassus and if it ferments not soon enough then cast in some Powder of Rhenish-Tartar and this will cause it to come to the height of Fermentation fit for Distillation nd then to be Distill'd as directed in Malt. Of Honey Molassus and Sugar Take an hundred weight of Honey or Molassus and 12 or 14 Gallons of Water to boil as is fit for Brewing of Malt and pour it into an open Vessel as is prescribed for Malt and stir them well together until they are dissolved and united then when they are cold enough head them well with Barm some use small Beer or Wash instead of Water and then the less Barm will serve Now in the Fermentation you may add what fragrant Herbs Flowers or Spices you please and if it ferments not well then throw in some Powder of Rhenish-Tartar as before directed the quantity must be proportionable to that of the Liquor this will wonderfully heighten its working thou must let it stand untill it is well headed and truly fermented which to know thy experience must be the chief guide it also must be taken in the nick of Fermentation for otherwise if the head of the Tunn begins to fall much of the Spirits will be lost if thou work'st well thou may'st have 9 or 10 Gallons of Low Wines from ever hundred of Honey or Molassus which thou mayst rectify as thou pleasest For Sugar by which Flowers Herbs Berries are so Fermented as to yield Good Wines and Noble Spirits being distilled Take what Flowers or Herbs you please as for example sake let it be Elder-Flowers and bruise them in a wooden Mortar and to every peck of Flowers add a Gallon of Water and 2 3 or 4 pounds of Sugar as thou wouldst have it in strength Barrel it up and let it stand till they Ferment work froth and flower and smell very fragrant this Fermentation may be promoted with Rhenish-Tartar Ale-yest and the like The Spirits must be kept the way to exalt these Wines into Spirits will be shew'd in the 7th Chapter Of Raisons and damnify'd ones take Raisons and pound them in a stone Mortar and put them into a Barrel and put boiling water upon them and when cold throw in a good handful of Christals of Tartar or Rhenish-Tartar but some use Calx vive ferment them very well by adding Ale-yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor and press the Dregs out dry and Distill all and you shall have very excellent Low Wines which being rectified makes good Brandy-wine Of low and dead Wines and their Dregs Observe that in the Distilling of the dreggs of Wine you may ferment them with their low

Spirits for the making of Cordials Reduction of Spirits is in order to bring them to a middle Temperature by uniting the Aquous part with the most Spiritual and fermenting to a Union as may be seen by the following Example Take a quart of Water and a pound of white Loaf Sugar boil them well together half an Hour or more then let it cool fit to put Barm to it but while it is Blood-warm put in Spices such as you best fancy as Jamaica-Pepper Cinamon Cloves or Orice roots sliced and and when cold enough add your Barm and let it work as Beer and after it hath well work'd you may use it for bottleing of Ale Mead Cyder and Wine if you add to every Bottle two Spoonfuls thereof a little Orice-root and a sew grains of the Chrystal of Tartar and a bit of Loaf-Sugar and being laid close 't will make it drink exceeding brisk A Cordial Take a pint of this Liquor and a pint of our Aqua Corroborans and 4 Ounces of the Syrrup of Balme and mix them together S. A. 〈◊〉 Another very M●dicinal Take Plantain and Balm-water of each a pound Cinamon half a pound digest three days and Distill off the Water and add of this to any strong Cordial Spirit equal parts and half the weight of Syrrup of Violets or Clove-gilly-flowers as you best like adding a little Cocheneel and thus you 've a Noble Cordial The way of making Cordial will be more largely shewn in my Chymicus rationalis and Medicina rationalis to which I shall refer 1 you CHAP. VII Treats concerning the exaltation of high Spirits and how to make the Powers of Scurvey-grass Elder-berries with their Virtues also to make other high Spirits fit for China Japan or Lack-varnish c. IN this Chapter we shall Treat concerning the highest Exaltation of Vinor Spirits viz. so perfectly bereaved of their Flegm as to fire Gunpowder Of this nature is the Spirit of Scurvy-grass and Spirit of Elder and Hungarian-water which I shall shew by several Examples beginning my Foundations from the Wines of the Third Chapter and First of Potestates Cochleariae or the powerful united Spirit of Scurvy-grass ℞ The Scurvy grass Wine and Distill therefrom its Spirit which put upon fresh Scurvy-grass and Distill again repeat this operation till it become very strong and fragrant of the Grass and will burn all away in a Spoon then by Distillation make the Oil of Scurvy-grass and by Calcination its fixed Salt and Spagirically re-unite these and so have you the Powers or whole Virtues thereof and if 't is rightly done 't will look very green by which the Authors may be known Its Virtues These Powers abundantly surpass the Spirit in Virtue being only originally prepared by me in Holland and presented to both Universities did parallel nay in some degrees outstripp'd that of the greatest Pretenders in the European Parts both for strength and pleasantness of Tast The Modus Operandi thereof I never fully discover'd but however for the popular Service I taught several of my Disciples in their Chymical course the true and genean Spirit and this I have observed That this very Spirit althô much inferior in preparation to the Powers hath been sophisticated and when brought to the Publick we have clearly discern'd that it hath not been Distill'd by Fermentation per se but they have supplyed their defects here by adding Horse-reddish which hath not affinity therewith this hath much lessen'd its value in coming short of its Original for too too many there be that care not how indifferent a thing is so they can but make it at a cheap rate and in great quantity especially if they have their Name up Now considering this together with the prevalent Arguments of Ingenious persons and of what great service the Powers of Scurvy-grass might be more than the Spirit if Publish'd I have in answer thereunto done it accordingly and the more especially seeing its virtue is such as to continue its use c. For the Powers of Scurvy grass have an excellent Virtue in many Diseases but particularly against the Scurvy because the Herb hath a singular signature against the Disease and thus much I will be bold to say of those my powers that they give Circulation to the Blood by dissolving and dissipating congealed humours for by their Alkalizated Nature they mundify and by their Vinor nature the Venoms are embib'd and the humours thin'd giving sanity to the principal Faculties for being duly taken they destroy not only the Saline but also the Acid and Crude humours from whence the Scurvy hath its original whether bred by the eating of Gross Raw or Crude ●ruit or Raw Herbs or Salt Fish of long continuance for they are Enemies to many as is plainly seen by the Incident of the disease upon Sea-faring persons and especially such as use long Voyages for through the multiplicity of Salt food the Scurvy there greatly abounds And 't is agreed upon by all the Learned Physitians as well Modern as Ancient which experience daily confirms that there is not one Herb in the Vegetable Kingdom of a more particular specifick Virtue for curing the Scurvy than the aforesaid Scurvy-grass for its internal Texture is made up of a volitile Armoniack and Vinor Essence united with a fragrant Vital and Medicinal Crasis as may be demonstrated by the true Powers Therefore the Scurvy withall its Symtoms may in great measure be abated were but these Powers duly taken in proper time and season not only for prevention but also for healing if the Disease is not by long continuance too Rebellious for these have a specifick Virtue both at Sea and Land where-ever this popular Disease reigneth as also in Camps and Armies against the Chill-bane and Rot which are usually there by which Men die as Chore-Sheep It s Vse and Dose For the Scurvy Jaundice Dropsy Consumption Phthisick or shortness of Breath these Powers may be used at all times the oftner the better The Dose is from 10 to 30 drops in a glass of Wine Beer Tea or Coffee as the Patient best likes and after the spending of three or four Bottles of these Powers take half a Bottle of the Golden or Purging Spirit once a Week keeping moderately warm and promoting its Operation by Water-Gruel or such warm supping the Patient best likes and this will carry off the Reliques of the Disease purifying the Blood and such crudities from whence Worms are bred c. Potestates Sambuci or the powerfull united Spirit of Elder ℞ The Wine of Elder made according to the Third Chapter adding thereunto Elder-flowers and ferment it a second time and be sure to take it at the nick of Fermentation and in the greatest fragrancy for for if you let it flat most of its strength will be lost put this in the Still and Distill it as long as goodness will come S. A. But observe that those Wines you make for Distillation ought to be made from the Juice

cover must be fitted which must be to take off and put on at pleasure set it in a warm place Winter or Summer and fill it full with clear and pure water to each three Gallons put six pounds of the best Mallago Raisins which you must bruise in a stone Mortar and upon 20 Gallons of the said water you must strew a handfull of Calx vive then cover the Vessel close with the cover and cast cloaths upon it to keep it warm and let it stand 4 or 5 days to work as Wine or Beer doth when they be new then see if the Raisins be risen up to the top of the water if so then put them down again as before let them thus stand 3 Weeks or a Month together with the Raisins being every 4th or 5th day put down if in case they rise up then put a tap into the Vessel three or four Fingers above the bottom and try if it be good and taste like Wine if not let it stand a while longer but if so draw it off into another Wine Vessel and to every 20 Gallons that you have drawn off put a pint of the best Aqua vitae two new laid Eggs and a quart of Alligant beaten well together and let it stand in a Cellar as other Wine does till it be clear and fit to be drunk and thus not only artificial Mallago may be made but also other artificial Wines for the Author cannot but presuppose that thou may'st by these examples invent and prepare other sorts of Wines which are not here set down by the same Method as that of Muscadine is prepared for having the knowledge of the different Herbs that bears a signature with the different sulphurs of the true Wine whether stiptick acid mild pleasant luscious or fat and balsamick so must the imitation of the different sort of Wines be whether Rapadavia Ribella Canary Tent or any other c. Mum according to the Authors way is thus ℞ A Vessel containing 63. Gallons of water boil it to the consumption of the third part then let it be brew'd S. A. with 7 bushels of ground Beans and when it is turn'd let not the Hogshead be sill'd too full at first and beginning to work put to it the inner rinds of Fir-Tree three pounds of birth and the leaves and tops of Fir-Tree each one pound Cardus Benedictus dry'd three good handfulls Burnet Bittony Rosemary Majorem Avens Penniroyal Elder-flowers Wild Thime of each one handful and half Seed of Cardemums bruised 3 Ounces Bay Berries an Ounce put the seed into the Vessel when it hath wrought a while with the Herbs after they are added let the Liquor work over the Hogshead as little as may be fill it at last and before 't is stopt put into the Hogshead 10 new laid Eggs the shells not broken nor crack'd then stop it close and drink of it at two years end if it be carried by water 't will be the better But Doctor Egidius added Water-Cresses Wild Parsley and 6 handsulls of Horse-Raddish to each Hogshead and 't was observed that the Mum which had in it the Horse Raddish drank more brisk than that which had not To make Punch-Royal ℞ Two quarts of Water one pound and half of loaf-Loaf-Sugar and dissolve it fully therein and if need be filter it through a Holland cloth then add a pint of Rhenish-Wine and 6 Ounces of Lime-juice or the Juice of 4 great Lemonds and 7 or 8 drops of the true Spirit of Salt and a drachm of Alkermes or 2 grains of Musk and 3 of Ambergreece a quart of Brandy one Nutmeg grated and stir it till it be incorporated and then head it with toasted Biscakes this Liquor without bread drinks exceeding briskly being Bottled for a time A good way to bottle Wine Beer or any other Liquor if it should be a little prickt make a Syrrup of Clary and ferment it with Barm and to every Bottle put in a spoonful or two with a bit of Loaf Sugar and that being well Cork'd down will do very well The same does well for bottling Syder or Mead and preserves it wonder fully Now if you 'r minded to have variety of different Ales then make a Syrrup of the Herb and put in two or three Spoonful's in bottling and a Spoonfull or two of the Essence thereor let it be Oranges Lemonds or Scurvy-grass Cyprus Wormwood Mint Balm or the like and if you practice this way your experience will prompt you beyond words A Cathartick Physical Ale good against the Scurvy and several other diseases ℞ Of Sourvy-grass one peck Water-Cresses 12. handfulls Brook-Lime 6 handsulls English Rhubarb 6 Ounces Horse Raddish 4 Ounces Annis-seeds and Carraway-seeds of each one Oance sweet Fennel one Ounce Sena one Oance Pollypodi of the Oak 4 Ounces Raisins stoned and Lentfiggs of each 8. Ounces new Ale 5 Gallons make it S. A. To make Ale stale or new To every quart of new drink drop in 10 or 12 drops of the true Spirit of Salt and it is performed and to make stale drink new Chalk performs it being scraped in To make Coffee and Tea Boyl Spring water 12 hours and draw it forth into smaller po●s and add to every pound of this Water an Ounce or an Ounce or half of Coffee powder and stir it well in and set it before the Fire till ●t becomes in taste rich of the Coffee and well settled then is it fit to drink Tea is one with the Coffee but to a pint of Water you add of the Herb Tea a drachm half and put it before the fire to settle but not so near as to let it Boyl again for then 't will not be so good To make Chocolate-Cakes and Roles ℞ Caoco-Nuts gently dry'd in an Iron-pan and then peel off the Husks powder them very small so as to be sifted then to every pound so prepared add of White-Sugar 6 Ounces Cinamon half an Ounce one Nutmeg one Bonile of the best Ambergreece and Musk of each four grains if for high price or Spanish Chocolate but in the English it is left out The right way to prepare it is in a stone Mill or else on an Iron-plate clean and bright and a roul of Iron two hands longer than the Plate and about Ten pound Weight let your weight be placed on a wooden frame so that you may put a little fire of Charcoal under it and give a gentle heat and so first melt the Sugar and Cacao-Nut together by rouling the Iron over it moving it from the plate with an horn and so work it till it becomes like dough adding in the Cination Nutmegs and Bonile the more you work it the finer the Mase will be and be careful to preserve its Oyliness and keep it from burning the plate must not be too hot neither must there be wanting of labour in rouling of it often stirring and moving it from the plate and lastly add your Musk and Ambergreece and

then may not the true Spagiricks in the Vegetable Kingdom change the nature of Saturn and Jupiter into that of Venus and the Sun seeing Transmutation is so generally allow'd and we suppose at this time of day no rational man makes doubt of its verity Thus much for the way of making Artificial Brandy-Wines We shall now offer some Considerations for the Encouragement of a Brandy Manufacturage to be established here in England The First Consideration that offers it self is that by such a Facturage great consumptions of Corn would be made and so the Tillage in this Kingdom would be considerably advanced the Malt-Corn and such other grain used would be advanced in its Price so that the Farmer might well live on it and yet make Just payments to his Landlord which is by many now found to the contrary and many Farms to our Knowledge are in divers places in this Kingdom vacant which might well be employed Another Consideration this being a publick thing the publick stocks of those concern'd therein would be able to uphold such a Facturage above all by-ends and self Interest of any particular person whatsoever so that Distill-houses and Ware-houses being erected in every County-Town in England or the Dominions thereunto belonging the Neighbouring Inhabitants might have easy recourse thereunto to bring in their Wares at Market price and receive either Wares or ready Money for the same so for Wood or other materials requisite by this means trading would be promoted and Money brought to circulate more freely Another Consideration is by this way and method abundance of Carriage and Recarriage would be saved and yet the Wares lye ready for Transportation for which reason they might be afforded abundantly more cheaper to all the Foreign Plantations than otherwise and by this means we should considerably out-do our Neighbouring Countries and yet very considerably advance our own Another Consideration is whereas Spirits are to be Distill'd from good and wholsome Beer we say then the first mashing is only sit to be distilled and the second mashing might be brew'd into very good 2d gallon Beer which would be of great service to the poor Inhabitants many of which now drink Water for want of conveniencies to brew we therefore wish it was united with and joyned to the Linen Manufacturage Then as to the Grains they might be fetch'd off while sweet to feed their Oxen Cattle and Hoggs withal by this means we say not only many thousands of poor would be employed and so Trading advanced and the Land enriched not that but the Kings Revenues as we touched at before more certain than otherwise We have many more Considerations to offer of this nature but we shall omit them till we see how these are received And so proceed to shew the Use and Application of these Low Wines Spirits and Aqua Vitae's in making several sort of Cordial Waters proper to be used in Families c. SECT II. WE shall here only lay down the way to make Aniseseed Caraway Cardamum Hearts-ease A●gelico Wormwood Mint Balm according to the simple Intentions thereof because 't is convenient to have their respective Virtues per se and in many cases better than those sold in snops but however if you are willing to make compounds we then refer you to a Book Entituled The London-Distiller To make Aniseseed water Take to Gallons of good Low Wines or Proof Spirits one pound of Aniseseed or more as you 'l have it in strength now if your Spirits are high proof you may add a little Water in the Distillation and then draw off the same quantity you put on this rule serves well for Seeds but only the quantity is diversified according as they be in strength for of Cardamums you must put two pound to the like quantity of Spirits as to the Herbs Angellico Mint Balm Wormwood and the like they ought to be gathered in their prime and gently dryed the proportion is more or less in quantity according as you will have the Water in strength of the Herb for one is stronger than another and an handfull of Wormwood will go further than 2 or 3 of another Herb. To make Hearts-ease Aqua Vitae or rather artificial Brandy Take as many Gallons as you please and to every Gallon add a pound of the Seeds of Hearts ease and the like of the Blossoms dryed in the Sun tye them up in a Bag and throw them in the Still and draw off as long as it comes pleasant then dulcify with a Syrrup made of Hearts-ease and white Sugar put it in the Cask adding 2 or 3 spoonfulls of Barm and the white of an Egg or two beaten up with Flour this will give it Fermentation and refine it fit to be drawn off for Sale Observe that in the Distillation of these Waters there will be apt to come over an Oyl or white thick Spirit thus to be sined as it comes Take a fine Holland-cloth and rub one side of it very well with Black-Lead and bind the side so rubb'd inwardly towards the end of the Worm and this will keep the thickness back as experience demonstrates these Instances may serve as general rules for all sorts of Waters of the first order but we shall only give you another instance Now if you 'l make any rich and Cordial Waters you had best make use of Brandify'd Spirit which is the Spirit of Mault or any others brewed of their taste and impregnated with an azural Salt of a Vinor nature and so will the Spirit taste more fragrant of the concret than otherwise Instance Take of the best Cinamon 5 pounds of artificial Brandy 5 Gallons Sugar of Honey one pound and half let them infuse 20 days and then distill off the Spirit which dulcify with its own Syrrup and we say then this is best and truest Spirit of Cinamon that can be made and most fit for Phisical use and thus much for Simple Spirits made per se SECT III. THE best and most proper way for dulcifying colouring and persuming of the ordinary Waters fit for Sale ℞ Of Two Quarts of the cold Distill'd Water of the Herb and of the dry'd Herb 2 Pound Brasil half a pound or more or less according as you 'd have your Water in height of colour to which add of Sugar six pounds stir them well together and put them into an earthen Pot with a close Cover and gently decoct them 2 or 3 Hours now and then stirring of it immediately shutting the Cover and lastly Clarify it with the White of an Egg well beaten and when 't is cold enough strain it through a Fustian Bag call'd a Canopy and to every Barrel of Water add 5 or 6 pints of this Syrrup with a Spoonful or two of Barm to work and clear it and in 20 days 't will be fit for sale A Syrrup for making a Red Water excelling that of London Take of the best Rose water 6 Pints of Red Sanders in Powder a Pound Rose

Leaves a Pound Treacle Honey or rather Sugar 10 Pounds decoct as before directed and clarify it well with the White of 6 Eggs let this whole quantity be added to a Barrel of Aqua vitae and then make a small Bag and put therein the White of 3 Eggs a spoonful or two of Barme all beat together to which add a scruple of Musk 10 Grains of Ambergreece and let the said Bag hang by the Bung-hole in the Liquor and in 14 Days 't will be fit for Sale Now these following Simples are generally made use of for colouring your Liquors withal viz. Red Rose Leaves Poppy Leaves Turnsole Cochineel and the Root Alkaneet As we have thus prescrib'd Simple Waters useful in Families we shall now add proper compounded ones Right Irish Usquebagh Take the best Aqua vitae made from the strongest Beer Ten Gallons Aniseeds one Pound Cloves Two Ounces Nutmegs Ginger Caraway-seeds of each 4 Ounces and Distill them into proof Spirit S. A. then add to this Distill'd Liquor Spanish Liquorish Raisons of the Sun stoned of each Two Pounds let both be bruised of Date-stones the white skins plucked out 4 Ounces Cinamon 4 Ounces stop all close for three Days then add in Three Grains of Musk and Ambergreece dissolved and dulcified with 5 Pounds of Mevis Sugar stir them well together and after Ten Days let it run through Hypocrates's Sleeve and Fine it down with Whites of Eggs and Flower but some only draw it off the Lees into other Casks when Fine the Author hath a way of making Usquebagh-Royal worth Eight shillings a Quart a great Cordial in Nature wonderfully strengthening the Heart and all the principal Faculties Aqua-Corrob●rans or a Cordial Water Take Balme Sage Bettony Bugloss Cowslips all gathered in their prime of each an handful Low Wines Two Gallons Distill it into proof Spirit then add Galanga Nutmegs Cloves Mace Cubebes Cardamums Melolet flowers of each 6 Ounces the juice of Celandine 3 Pounds the proof Spirit the whole quantity White-wine or rather Current-wine a Gallon digest 24 hours and then Distill in Balneo till dry this is a great Cordial wonderfully strengthenging the Heart Stomach and principal Faculties being taken as a Cordial The Author 's Aqua Stomatica on Stomach water Take a Gallon of Gaskin-wine or instead thereof a midling Spirit of Wine Ginger Galanga Nutmegs Grains Cloves Anniseeds Fennel Carraway-seeds of each one Ounce Sage Mint Red Roses Thyme Pellitory Camomel Lavander Avens of each one handful bruise your Spices in a Mortar by themselves and cut your Herbs and put altogether into your Spirit or Wine and let them stand three Days in the cold keeping the Vessel very close and then Distill and Dulcify it with Syrrup of Rasberries The Author 's Aqua Pestilentia or Plague-water Take Angelica-leaves and Roots of Rue and Sage of each three handfuls long Pepper Nutmegs and white Ginger of each an Ounce and half the Spirit of Elder one Gallon Malaga wine two Quarts Venice-Treacle and Methridate of each four Ounces digest them Ten Days then Distil so long as 't will come pleasant and add to what comes over a pound of Hungarian Water and a pound of Syrrup of Vinegar and a piece of loaf-Loaf-Sugar and let it ferment with the white of an Egg and a little Flower ty'd up in a Bag 5 or 6 Days and then 't is fit for use It 's virtues This Water is an excellent preservative against the Plague Small Pox and Measles and all Pestilential Diseases two Spoonfuls being take 3 or 4 times a day as a Cordial 'T is good also for all cold Stomacks want of Digestion and the like The Author 's Aqua Multifaria or Water of many Virtues Take Balme Sage Bettony Bugloss Cowslips all gather'd in their prime of each one handful Motherwort Bay-leaves of each one handful and half of Marigold Flowers two handfuls Flowers of Rosemary Lavander Lillies of the Valley and Rosasolis of each handfuls the juice of Celau●●●e two pound ●●ffron two Ounces Lig●●● A●ce●● an Ounce and hal● T●●merick four Ounces Spirit of W●●●●●● Quatis d●●●st all six days and Distill it in Bal. Sal Art its virtues 'T is excellent in the Diseases of the Head Breast and Heart Liver and principal parts fortifying the Faculties and strengthening Nature so far as can be expected from simple Cordial Spirits without being enriched with some Mineral Sulphurs which will be shewn in our Spagirick Phylosophy asserted also in Spagirick Philosophy's Triumph Now by the way observe that most of these Waters or Spirits are too strong to be taken alone Nature not loving to ride in fiery Chariots 't is best to be dilated and reduced into Cordials the way by which 't is performed will be shewn in the succeeding Lines The Author 's Aqua Triplex or Triple Water Take Venice Turpentine four pound Frankincense Mastick of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony Elicampane of each two Ounces Cardemums Cloves Nutmegs Ginger Galingale Zedoare● Pepper Spiknard Laurel-berries Sma●● lage-seeds Mugwort-seeds F●nnel-seeds Annis-seeds Flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus Aromaticus Mace Germander Tormenmentil Juniper-berries Agrimony Centory Fumetory Pimpernel Dandelyon Eyebright Endive Seeds of Sorrel Yellow Sanders Fethersue Aloes-hepatick Ana of each 2 Ounces Rhubarb 3 Ounces dried Figgs Raisins Dates stoned sweet Almonds of each 4 Ounces Honey 6 pound Sugar 10 pounds Spirit of Elder highly rectified enough to over-top all sour Fingers breadth Musk and Ambergreece of each two Drachms Saffron 2 Ounces and half all being put into a Retort and its Mouth being very well clos'd with a Cork and then luted over and Lastly tyed fast to the Bladder and let it putrify 40 days in Horsedung and then remove it and Distill it in a strong Bal First will come a white Spirit then a Saffron colour and Lastly Red with some floating Oil let each be received apart and when the operation is over 〈◊〉 Baln thou mayst Distill it in violent Fire in Sand to see what more will be produced Its Virtues The first Water is proper for new Wounds old Aches and Plague Sores for weak Eyes and those that have a Pearl in them for the Strangury and Stone The Second Water for corrupted Blood and Leprosie for weak Members and for Agues The Third Water for a weak Brain and Catarrh and for the Palsie and Gout And what I have to say further is that these Bodies being opened by a proper Menstruum viz. The sweet Spirit of Salt or true Spirit of Tartar much might be expected from it for Wounds Ulcers Neli me tangere's Plague-sores Pearl in the Eyes Strangury and Stone Leprosie weak Members Agues Rheumes Impostumes Fistula's Hemorrhoids but now observe by means of the Menstruum they 'l not rise in those diversities but in an united Form ponderous and balsamick and yet more according to the degrees of exaltation impos'd thereon by the Spagyrick Physician To reduce

moderate heat then strain it through a Canvas Bag and let it settle in a moderate heat 4 or 5 hours then drain off the clear which keep apart To make white Varnish The white ℞ is made by putting 3 Ounces of pickt Sandr and 2 Ounces of Mastick in one pound of Spirit To make a raw Varnish for Violint and other Instruments ℞ Of the deepest coloured Amber 3 or 4 Ounces and put it in a well leaded po● and let it melt on a Charcoal Fire surring it with an Iron Spatula when 't is melted 't will be dark like clarify'd Rosin then pour it on a Marble stone To purify the Oyl ℞ Of the best Linseed Oyl q. s e. put it in a new well leaded pot let it boil well and skim it often when 't is boil'd enough which you may know by putting in a Goose-quill for then it will not burn it strain it and keep for the use Then ℞ Of this Oyl one pound of Amber above mention'd 6 ounces beaten small let them heat on a gentle Fire continually stirring it ●●ll it be dissolv'd if it be too thick ●dd more Oyl if too thin add more ●●mber when your Varnish is of a ●ood thickness strain it through a C●oth and keep it for use Sometimes 〈◊〉 will be 2 or 3 hours before the Am●●● be dissolved be not discouraged 〈◊〉 the blackness for 't is not turn'd 〈◊〉 't is ●ot always transparent at the first you must begin at first with a gentle fire and encrease it by degrees To Bl●ck Wood. First make a water of 2 pound of Brandy of well-well-water 2 pound of Galls 2 ounces of Salt M. boil them in an Earthen pot well stopp'd half an hour then take a spunge 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 die ℞ Of strong Vinegar 2 pound of Filings of Iron one pound and half of rusty Iron one pound a little Salt of Verdigrease an ounce and half of Galls a pound and half a penny worth of ○ → sublim'd a piece of the bark of Bois deanne and a Lemond cut into 4 let them steep for 15 days in an Earthen or Iron pot stopp'd then when 't is dry pollish it with Trippillo To gild it The proportions are of Bole one pound of Sanguin stone or Red one pound of black Lead an ounce of Tallow an ounce and half put the Bole to steep in water then pound the red Chalk and black and after grind them fine with the Tallow grind the Bole by little and little and then mingle all together and cover them with water To a spoonfull of this put 2 or 3 spoonfulls of Water and the quantity of a Wallnut of strong Sike lay on 7 or 8 couches this will keep in a cold place half a year Thus Reader we have presented thee with various things but indeed they are the draught of a rough Pen written for thy profit by one of Natures Pupils which I hope the Learned disciples in the secret Mysteries of Nature will take in good part seeing it is a true Birth and no Foster-Child which as 't is nourished may grow to the full stature of a Man and be able to plead something on the behalf of its Progenitor and seeing 't is done in good will thou must accept of it so Farewell A General Treatise OF THE ORIGINAL OF DISEASES Together with their Cure by Spagirical Medicines IN this Treatise we shall write concerning the Nature of Diseases together with the office of Physick or Medicine in general which is comprehended in the word Medicina which contains five kinds Nosognomick Boethetick Pharmaectuick Chirurgick Dietetick but we shall here comprehend them under three viz. Physiologick Pathologick and Therapeutick Now this division agreeing best with Spagirical Doctrine we shall erect upon this Hypothesis beginning first with Physiologica is to know and understand the structure of Human bodies both Anatomically and Physically from which we may know to apply suitable Medicines whether they are prepared from the Animal Mineral or Vegetable Kingdom Pathologica is that which describes and wherein is consider'd the general Method of Indications of Diseases Diagnostick Aetiologick and Prognostick Therapeutica is wherein are consider'd the general Indication of Cure under what denomination soever because in the Spagirical way we never observe the Dietetick part for we allow the Patient their kind of Food in Moderation as we have largely shewn in our Spagirick Phylosophy's Triumph As to the Chirurgick part we esteem not of it any more than for Wounds simple or compound Fractures Dislocations and such like external accidents but as to Ulcers Fistula's and Cancers N●ll we ●augeres experience doth demonstrate cannot belong to this part for if curable it must be perform'd by internal Specifick Medicines which will take off the original cause thereof for instance we had a Patient in Rotterdam was afflicted with a virulent Ulcer in the Leg and had been up and down under cure for 6 Months or more in some of which time she was under the Masters of the Hospital but to little effect for they us'd their hot corosives so long till she was down right Lame yet by the blessing of God was reliev'd and cur'd by me with one double bottle of my Vinum vitae proprietatis Ensencificated with the aurify'd Sulphur of Antimony We could give several other such Instances which for brevity's sake and lest the Volume should grow too big we shall omit till we publish our Spagirical Phylosophy Asserted And again that part in Chirurgery which to the Operator is most beneficial we cannot assent to as Phlebotomy Fomentation Scarrification and such like because they are cruel and unmercifull and after all that very little conducive to a Cure Now of the Pharmatick part we only esteem that which prepares such Medicines as will radically cure by a Specifick virtue for of violent Vomits Purges or Salivations we cannot admit because whilst drugs thus operate they are cloathed with their venomous and unnatural crudities and not fit to be given by the hand of an Honest Physitian such we mean as prefers a good conscience before popular applause The Quaery therefore will be how true Medicine and such as will really relieve the Diseased may be prepared in answer whereunto we refer you to ●t Third Head where we shall demonstrate that such are only prepar'd by the Knowledge of Nature as true Rivulets flowing from the Fountain for from thence proceed the Mediums and Menstrums that have power to open the most compacted bodies and cause them to send out those Friendly Balsamick and Medicinal virtues where by the afflicted are relieved but more of this in the place before cited ☞ We shall now come briefly to state our Hypothesis concerning the Original Nature and Cure of Diseases in such words as may so inform the well-minded desirer and to receive satisfaction thereby The

Wines from the Growths of England CHAP. III. Treats concerning the way to make Wines from English Growths viz Plums Quinces Sloes Damsins Cherries Figgs also from Goosberries Mulberries Currans Blackberries and Elderberries also from Rofes Cornations Cowslips Scurvygrass Mint Balm and other Trees Shrubs Fruits Flowers and Herbs FIrst I shall define Wine to be a spiritualized Sulphur incorporated with a Mercurial Juice and so exalted by Natures Concoction to its degrees of purity according as the internal Spirituallity hath power to act but the maturity and perfect ripeness comes and is perfected by the aid and help of the Heavenly Sun which exhales and detracts the acid and superfluous moisture which causes the fruit to be unsavoury and harsh for we see by experience that in cold years the Wines are much more imperfect than in hotter ones therefore we shall shew you that Wines truly maturated admits of no Argel but of this in its proper place Our intended purpose is here to let you understand that the Sulphur of a Concret manifested is that which gives the different taste to Wines so that Wines may not only be made from the Vegetables before nominated but also from other Herbs Roots Barks Flowers Grains Honey and Sugar by fermentation and again these by distillation yield a true Vinor Spirit which when rectify'd from the Vitreoline Alkalizates looses much of the external Sulphur and so only the Vita media and such like qualities remain of the Concret so one Spirit may be made so near that it cannot be discerned from that which is made from another different Texture as shall be more largely demonstrated in the 6th Chapter where we treat of the way of making artificial Brandy-wines I shall come to consider and speak of an ill Custom made use of in England which is since the Medicinal Wines have come so greatly in use amongst all sorts of people the Vintners have been so unjust as only to infuse these Herbs in small Wines or that which was worse in prick'd low or damnify'd Wines which have lost much of their vital strength and that which is yet material is they let the Herb infuse so long therein that it doth not only attract their Medicinal Qualities but also the austere and wrathful one for 't is very observable that if these Wines remain long they lose their brisk and pleasant Nature and so become nautious in the drinking thereof and so by such unworthy practices the people are many times deceiv'd in their expectation for although they drink these Wines yet they come short of those Virtues that might justly be expected therefrom The like is to be understood by Scurvy-grass Wine and all others so made For these and other weighty Reasons I thought it needful to furnish every Family with Wines made from their own Products which being prepar'd without Sophistication will shew their greater Superiority to others by giving the satisfactory Effect desired c. having thus laid down and demonstrated the Truth concerning Wines and the abuses thereof I shall now come to give the Receipts to make right ones First the way to make Wines of all kind of Fruits is generally one which is when the Fruits are ripe they are stampt and the Juices prest forth and then Barrell'd up and firmented with a Syrrup made with Sugar or Honey and a little fixed Nitre dissolv'p therein sometimes we use Izinglass Flower and Whites of Eggs to resine them down and being Refin'd withdraw them out into fresh Casks or else bottle them up which may be preserv'd wonderfully by my Sal Panaristos but by the way I cannot chuse but take notice of a new pretended Reformer though peradventure he might cull his foundation out of my first Impression who saith that Water must be only poured on them and drawn off without a Press and then with Herbs or Seeds Sugar Treacle or Honey being relish'd or sweetned and firmented with Yest this he commends above all others when alas he is greatly besides the mark for first Wines thus made have not the full Body nor Virtue of the Fruits Secondly being made with Water they will soon rope and sower Thirdly Treacle hath no affinity to Wines 't is only prescrib'd for the dulcifying of Waters wherefore I rather suppose he knew not how to distinguish the difference of my Receipts Lastly and chiefly the one general receipt he pretends to will not answer the different sort of Fruits for according as their Natures are either sweet or sower so must they be diversly handled c. as will be seen by the following Receipts for Plums Quinces Damsins Goosberries and such like ought to be made thus Example on Vinum Grossubare or Goosberry Wine ℞ Eight pounds of Goosberries bruise them very well but not to marsh and put them into a Vessel and pour upon them a Gallon of pure Spring Water or rather its own distill'd Water made in a cold Still and let them stand stopt in a cold place 24 Hours and then put them into a strong Canvas or Hair Bag and press out all the clear then measure how many Quarts of Liquor you have and to every Quart add three quarters of a pound of fine Sugar and stir it till it be throughly melted then put it into a Vessel and set it in a cold place or else it will be sower and so let it work three Weeks or a Monrh the Vessel must be fill'd full and Bung'd down close that no Air can come in after it is well wrought and setled let it be drawn off into smaller Casks or else bottle it up and set it in a cold place Thou art to observe in the choice of the Goosberries they are neither fully ripe nor too green for the full ripe will make it thick and the green will make it sower but let them be taken just as they are turning be careful that you stop not the bottle too hard at first nor fill them too full c. Its Virtues 'T is excellent in hot and burning Fevers or Agues to be drunk as a Cordial it stays the Belly and cools hot Stomacks and stops Bleeding mitigates Inflamations it wonderfully abates the heat of the Face from hard Drinking by its cooling of the Liver provokes Urine and therefore of great use in the Stone but it is not altogether so proper for cold Stomacks for fear of clogging the Tones thereof Vinum Ribesium or Current Wine ℞ Four Gallons of fair Water and let it very gently simper over the Fire but not boil then put in Eight pound of the best Virgin Honey and dissolve it well therein and take off all the scum that will arise and when 't is cold put it into a Barrel and add to it equal its weight of the juice of Currents prest through a Bag in a strong Press these Liquors being together Twelve hours then add to every Gallon of the said Liquor Two pounds of loaf S●gar stirring and agitating th●m till dissolved then

pressed out only adding its proper ferment and some Sugar and Honey to help it on Now these Spirits so distill'd if you design to have them strong in taste and smell of the Flowers then add fresh and taken in their prime and reiterate the Fermentation and Distillation and so wilt thou have an excellent fragrant Spirit purely impregnated with the vertue of the Concret according to its Ideal and Spiritual Qualities so then to every pound of this Spirit add an Ounce of its Salt and 2 of its Oyl and unite them Spagirically for this Operation belongs unto it Its Virtues These Powers abundantly excell any preparation of the Elder and it is now some years since I began to enquire after the Knowledge Virtues and Operative power of the Elder-Tree and the Dwarf-Elder and experience hath acquainted us that this said Tree is richly furnished with Medicinal qualities in all and every part thereof even from the Root to the most tender Buds and Branches thereof so that it stands parallel with any single E●s in the Vegetable Kingdom and if you consider the reason 't is no wonder it should be so for that this Tree hath its Character or Signature from the friendly Planet Venus and by her Circular correspondence abates Mars's fury in the Centre of which is the Sun who sends his Vertues to the Archeius thereof and furnisheth the Callidum Inatum with the bountiful concreting Sulphur which by Nature's Fermentation and artificial Circular Sublimation of those Juices through its Pipes with a kind of a Pulse hence proceedeth subtilty and purity to the fruit which returneth so richly loaden with a virtuous Tincture from the Fountain of Nature Now Tincture shews maturity and that brings Sanity and so by consequence other properties of health c. For this Tree hath to the Microcosme First a Cephalick Virtue Secondly an Elixipharmick and by consequence a Diuretick and Diaphoretick Finally a Balsamick and Paragorick thence prevalent in Fits Scurveys Dropsies Strangueries c. which may be evidently discern'd by another Authority besides mine for Herballs contain pages of the vertues thereof Nay the Judicious Houswife hath her remarks thereon which may easily be discerned by its various uses for out of its Buds is made a Spring-broath which cleanseth the Blood of Scorbutick and Hydroptical humours and is good in Obstructions the Wine wherein the Flowers are impregnated is most fragrant and an excellent Febrifuge cleansing the Blood of Acidity Venome and Putrifaction therefore a powerful Medicine in Surfeits Measles Small-Pox Swine-Pox and Pestilential Corruptions the Vineger made from the Flowers is used in the like causes also for Inflamations on any part of the Body The Distilled Water for weak Eyes and to clear the Skin The Oyl for Scorbutick Itches Bruises Sprains and good in the Piles also for Burnings and external pains of the Gout c. The inward bark of the Elder and Dwarf-Elder is generally prescribed in Dropsies the dry'd pith for Issues The Wood of the Tree is very durable whence may be an Oyl prepar'd for long Life and therefore pitty it should be used by so many Mechanick Artificers 't is also observable that from the innate Virtue 't is early in budding and late in declining Moreover the Berry or Fruit is made into Syrrup and preserved to be used in many Diseases there is also a Balsom of great virtue made hence Wherefore then should not the Powers of Elder seeing the Principles are therein radically united contain all the aforesaid Virtues and in great Superiority First because the Spirit is made by Fermentation and exalted to a Vinor ens wholly sulphureous and inslamable which to perform some have esteem'd so great a secret Secondly the Spirit is enriched by its own Oyl And Thirdly Strength and by the Salt so that these Powers are advanced so high as to contain the medicinal Virtue of the whole now perceiving of what general service these Powers might be I thought it convenient to publish it and the more especially discerning the things of single Virtue have taken place in the World by some kind of Service as namely the Spirit of Scurvy-grass and Spirit of Rosemary or Hungarian-water These Powers of Elder carry with a more general benefit and will manifest from their own central Virtues the popular service they have for the multitude especially for that they are so effectual against the contagious Diseases that now Reign Indeed should I be particular in every Virtue they have I might fill a Sheet but well knowing that their Operation is such that will demonstrate themselves beyond words I shall therefore leave the rest for the Patient and Prudent Experiencer thereof and so come to give their Use and Dose For the Diseases of the Head as Convulsions Falling-sickness Vertigo's Calentures and suddain Swoonings 't is very prevalent and therefore let those that Travel by Sea or Land never be without a Bottle of it For upon the approach of a Paroxisme if you drop 30 or 40 drops into a glass of Water and drink the same 't will wonderfully abate the violence thereof and strengthen Nature also you are to dip the end of your Handkerchie● in the Powers and snuff up the Savours thereof and strike the Temple● therewith repeating the same till relief is found For young Children 〈◊〉 or so drops is sufficient in a Spoonf●● of Water and sweetned with Sugar but let the Mother drink a full Dos● while the Child is sucking and the● their prevalency will be seen if th●● method be observed not only in cuting those that are afflicted but also prevents it in others They also abate the oppression of Wind which Children are so generally subject to They also are prevalent for the diseases of the Breast as Astma's Dropsies Consumptions spitting of Blood and the like and for those of the Stomack as want of Appetite and principally in Surfeits and in the beginning of Fevers let from 30 to 60 drops of these Powers be dropt into a glass of Water and sweetned with its own Syrrup and after taking of them drink a good hearty draught of Marigold Posset drink and sweat plentifully in Bed and as often as Nature thirsteth for refreshment let 20 drops betaken in the Liquor and by this means the offending Matter will be abated and carried off by Sweat and Urine These Powers are also prevalent for the Gripes of the Guts Cholick and Strangury and want of Rest you must take a Brandy Caudle and as 't is fit to drink put half a bottle therein and sweat in Bed and thus in few hours admirable relief will be found 'T is also prevalent for the Dropsy Hypocondriack Melancholy Scurvy Oppressions of Fear You are to take constantly of these Powers in your common Beer till relief is found 'T is also prevalent for such diseases as infect the whole mass of Blood as the Measles Small Pox and Swine Pox and other pestilential diseases for which you are to proceed thus Take of

this Book and in Page 31. we have said that one Receipt cannot be sufficient for all sort of Liquors for some kind of Fruits being made with Water into Wine will soon sour and rope as having not bodies sufficient for their subsistence and will not yield in Distillation Spirits sufficient for the making of Vinum Fortificatum or that which some call Syder or Wine Royal therefore I think it convenient for the full Instruction of those that design to Encourage or Advance these Liquors to give them these four following Observations concerning the most exact way of exalting the same First if you desire to have your Cyder Perry or Wine durable the Fruits must be gathered in such a time as no moisture is on them but that the Sun hath exhal'd the fame For to be sure if they are gather'd in wet weather they will be Musty now your Fruits are not to be gather'd Green nor rottenly ripe but in their turning and fullest richness c. Secodly Thou art to observe that your Fruit being well gather'd and taken from their Stems they may lye in a Tub three or four Days by which means being broken and pressed 't will sooner admit of Fermentation For 't is observable especially for Apples and Pears that they are not so fit for the Press till they have lain so long on heaps as to sweat and dry again for by such a natural Action their friendly Virtues are the more easily manifested For we have observed this in making our Vinum ribesium or Currant Wine and for every Gallon of Currans if we add Three Pints of Honey or sugar-Sugar-water or letting of them lye about 14 or 18 Hours the Wine will gain abundantly the stronger Body for a small quantity of Sugar acuates and strengthens the Water so as to cause it to draw forth the whole Virtues of the Fruits especially if they be well broken and mixed together and being press'd out you may let it refine from its first Setlings and then rack it off from those gros● Lees if you desire to make a Vinum Fortificatum thereof Thirdly These Wines being made must lye at the least 8 or 10 Weeks to come up to their full Body and Strength for 't is observable that no new Wine will give any more than an aqueous Phlegme in Distillation untill they have fully passed the Fermentation or Working and begin a little to sower for then they afford the greatest plenty of Spirit but I mean not so sower as to make Vinegar for then the Spirit is oylified and concentricated and again admits of its weakest part first therefore I mean such a Sower as manifests the Cessation of Fermentation only Fourthly Those Syrups or Sweets that you add to your Wines are most proper to be made from the cold Distill'd Water of the same in which the Body of the Fruits are macerated or else from the Juices decocted with Sugar and well clarified with Whites of Eggs from time to time until your Syrup becomes exceeding fine and pure this will being added to your Liquor better satisfie hungry Nature which must always have something to feed upon as we see by experience in Foreign Wines For there is no Champaigue Burgundy Frontineack Greek or Florence Wines but what are in some measure or other upheld by Art You may remember that I said in the Two First Chapters that the Fumes of burning Sulphur wonderfully preserves Wines For although you may observe all these aforesaid Observations yet if you meet with an improper Cask it may give an ill tang to your Wine In Holland the Method we have to prevent this is thus They make large Brimstone Matches and some dip them in Coriander Seeds and burn them in the empty Cask just before they put their Wines in and thus they do so often as they are racked and so you may do with your Ciders and Artificial Wines this being an excellent Expedient to prevent ill Tasts and Fermentation as also to preserve the Wine ☞ There are many other ways in preserving of Liquors amongst which my Spiritus Odontugosus is of wonderful efficacy For t is found a rare Preservative against Corruption recovering dying Beer Ale Cider or Wine from their decaying and a Cure for Beer when sick and roping and 't is not only a preserver for these but also for Flesh keeping it so long from corruption as that there is not any Embalming in the World can go beyond it for the keeping of a Dead Carkase nor no Salting comes near its efficacy as to Conserving Meat Fowls or Fish which by this means are not only kept considerably from corruption but made a Mummial Balsom which is it self a preservative to such as shall take thereof being a rarity very advantageous for such as have bad Digestions whence Corruptions do proceed c. The Wine that is preserv'd hath also m●ny excellent Virtues as is aforesaid as also prevalent in abating the Thirst in Fevers and taking off of Feverish Symptoms which we shall desist from here and come now to the advancing of small Wines into a Vinum Fortificatum which may be by the Quintescence of Wine or my Sal Panaristos be made Superior to Wine or Cyder-Royal as some name it whereof we shall now speak Vinum Fortificatum ℞ A Barrel or Hogshead of small Wine Cyder or any other and put it into a Copper Still and Distill ir as long as any goodness comes according as we have in Page 63 and in Page the 60th where we have advis'd that the Spirit should run through a Funnel into a Vessel placed under ground according to the Dutch method This Spirit having stood 10 or 12 days may be Distill'd a Second time which is call'd Rectification then proceed thus First draw out so many Beer pints from the full Cask or Hogshead as there are Gallons contained in it and fill it up with the Spirit only adding 5 or 6 pounds of its own Syrup made as before touched at and stir it all together then stop them down very close and once in 7 D●●● 〈◊〉 thereabouts give it Air to the Vent and in 10 Weeks time or thereabout 't will be fit to drink Observe that this mixture be put into good Wine Vessels for in Glass 't will not easily admit of Fermentation for that is prevented by the Salts from whence the Glass is made keeping out the spirituality of the Air which brings the Liquor to drink fragrant and well by reason of the hidden and internal Fermentation which gives it its ripeness and maturity and if you hang in this Liquor two Ounces of fixed Nitre put up in a Linen Rag into the Bung-hole at the top of the Cask and let hang down in the Liquor 't will soon ripen it or any other new Wines and render sower ones drinkable For this Art of bettering Wines we are beholding to the worthy and ingenious Glauber according to what is laid down in his Works Par. 1. p. 158. as we