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	put_v	quart_n	5,161	5	12.0047	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A16436	A booke of secrets shewing diuers waies to make and prepare all sorts of inke, and colours: as blacke, white, blew, greene, red, yellow, and other colours. Also to write with gold and siluer, or any kind of mettall out of the pen: with many other profitable secrets, as to colour quils and parchment of any colour: and to graue with strong water in steele and iron. ... Translated out of Dutch into English, by W.P. Hereunto is annexed a little treatise, intituled, instructions for ordering of wines: shewing how to make wine, that it may continue good and faint not ... Written first in Italian, and now newly translated into English, by W.P.; Ettliche Künste, auff mancherley Weisz Dinten und allerhand Farben zu bereyten. English.	Phillip, William, attributed name.; W. P., fl. 1618.	1596 (1596)	STC 3355; ESTC S103623	18,499	42

victriall a third part of gum set it on the fire to warm but let it not seeth and it will bee good inke and of those gaules you may make inke foure or fiue times more To make inke vpon a suddaine to serue in an extremitie Take a wax candle and light it hold it vnder a cleane bason or a candelsticke till the smoke of the candle hangeth theron then put a little warme gum water into it which tempered together will be good inke To keepe Inke that it sinketh not into the paper neither that it come not off and that moths nor mise hurt not the paper Take the shels of hazell nuts and put them into the inke and it will not sinke through the paper And that it may not come off put a little salt into it To keepe that neither Mise nor eat or fret the paper put a little wormewood water into the inke To write without inke that it may not be seen vnlesse the paper be wet with water Take pouder of victriall and put it into a cleane inkehorne put a little cleane water to it when the victriall is dissolued write with it either vpon paper or parchment and let it drie and it cannot bee read when you will read it take halfe a pint of water and put thereto an ounce of pouder of gaules mix them well together then straine them through a linnen cloath into a cleane pot then draw the paper through the water and the writing will be clacke as if it had ben written with inke To take Inke out of paper or parchment Take Colofoniam which is called pix graecum beat it small and cast it on the paper that is written then wet a cloath and lay it on the Colofoniam vpon the cloath lay some fresh horse dung vpon that set a smooth tile stone then if it be in winter let it stand a whole night but if it bee summer let it stand but from morning till nine of the clocke Otherwise Take Salarmoniacke and alum still it in a limbeck and with this water wet the writing and it will goe out Of red colour and first of Brasill You must take care when you seeth Brasill that you do it when the element is clear without clouds raine or wind otherwise it will not be good you must make it thus Take quicklime poure raine water vpon it let it stand all night in the morning poure the water softly from the lime or straine it through a cloath for a quart of water take an ounce of Brasill let it seeth till it be halfe consumed then put into it one ounce of beaten alum one ounce of gum Arabike two ounces of gum of a Cheritree or else two ounces of cleane glue straine it from the wood you may likewise put into it some chalke beaten to pouder To seeth Brasill another way To an ounce of Brasill take the third part of a quart of beere wine or vineger put it in a new pot let it stand a night in the morning set it on the fire and let it seeth till it be halfe consumed then for euery ounce of Brasill take two penny worth of alum beaten to pouder and as much beaten gum Arabike stir them wel together and let them seeth againe but if you desire to haue it somewhat darke then scrape a little chalke into it when it seetheth let it not seeth ouer the pot and being cold strain it through a cloath and put it into a glasse well stopped Another red colour Mingle salt and honny together in a bason let it stand eight daies then seeth it and it will be a red colour Purple colour Take two pound of blew Heidleber two ounces of alum one ounce of ashes of copper which you may haue at the brasiars a pint of water put them into a ketle let it seeth till it consume two fingers deepe when it is cold straine it through a clout in a cleane glasse or pot let it stand a while then straine it into another pot and let it stand till it be thicke enough To make Rosin Take strong vineger or wine and put pouder of alum therin when the alum is dissolued then make a strong and thicke lee with quicke-lime and take foure times as much Brasill as your alum waieth put it in a clout and hang it in the lee and let it stand a day a night then straine it and hang the Brasill again in the lee and let it stand as long as it did the first time which doe in like manner three or foure times when you haue done so let it stand and drie and it is perfect Another Rosin Take two parts red lead one part white lead and mingle them together or take Auripigmentum and red lead of each a like quantitie and mingle them together Fire colour Take sout of a chimney and a little alum let them boile then take gineper granded with water and temper it together with alum and gum Arabike Tawny colour Take blacking and mingle it with red lead and gum Arabike Yellow colour Take hauthorne berries gather them eight daies after Saint Laurence day bruse them and put a little beaten alum vnto them stirre them well together and let them stand one night and it will be a faire yellow Another good yellow Take the barke of a tree cut off the outside and throw it away cut the rest in small peeces and poure water vnto them let them seeth two or three times then put pouder of alum into it stirre them well together and let them seeth againe Another yellow Mix saffron with the yolke of an eg and it maketh a faire shining colour Otherwise Put saffron and alum inco a clout and put vineger into it and strain it out or take saffron the yolke of an eg gum Arabike and alum and mix them together Auripigmentum Take gaule of Eeles or of other great fishes or oxe gaule put some vineger to it and a little chalke and make a paste thereof Greene colour Take the blacke berries that grow on the hauthorne tree and gather them eight daies after Michaelmas day bruse them poure water vnto them and put therein a little beaten alum stir them well together and let them stand two daies and a night it will be good greene A faire greene colour Take honie put a little quantitie of vineger more then the honie is into it mingle it well in a leaded or a copper pot stop it well and set it twelue daies vnder another pot and put thereto a little chalke Also take copper plates put them in a copper pot and put stilled vineger to them set them in a warme place till the vineger become blew then put it into another leaded pot poure vineger into it againe let it stand so till it become blew this doe so many times till you thinke you haue inough then let it stand till it be thick To temper or prepare Verdigreece Grind it with wine and put two or three

A BOOKE OF SECRETS Shewing diuers waies to make and prepare all sorts of Inke and Colours as Blacke White Blew Gréene Red Yellow and other Colours Also to write with Gold and Siluer or any kind of Mettall out of the Pen with many other profitable secrets as to colour Quils and Parchment of any colour and to graue with strong Water in Steele and Iron Necessarie to be knowne of all Scriueners Painters and others that delight in such Arts. Translated out of Dutch into English by W. P. Hereunto is annexed a little Treatise intituled Jnstructions for ordering of Wines Shewing how to make Wine That it may continue good and faint not Neither become sower nor loose colour And how you may remedie faint Wine take away the hoarinesse with other instructions for the preseruation of the same Written first in Italian and now newly translated into English by W. P. LONDON Printed by Adam Islip for Edward White and are to be sold at his shop at the little North dore of Pouls at the signe of the Gun 1596. ¶ A Booke of Secrets shewing diuers waies to make and prepare all sorts of Inke and colours And first to make Inke in diuers maners IT is first to bee vnderstood that if you wil make a great quantitie of Inke together you must encrease the waight and measure according to the proportion you meane to make as for example if you will make ten quarts of Inke then take foure quarts of water and sixe quarts of vineger and wine that is three of each sort which together with the water make ten quarts and so must you doe with other quantities either more or lesse The like must you doe in the waight of your other stuffe that belongeth therevnto as for a pint of water sixe ounces of gaule foure ounces of victriall and foure ounces of gum and if you take foure quarts of water which is eight pints if you giue to euery pint his proportion then multiplying eight by sixe they make fortie eight so many ounces of gaule must you put to ten quarts mixed as afore said with wine vineger water and of victrial and gum of each xxxii ounces according to the first proportion and so must you obserue your quantities of waight and measure in each proportion as you are minded to encrease the same as in this treatise you shal read To make Inke to write vpon paper Take halfe a pint of water a pint wanting a quarter of wine and as much vineger which being mixed together make a quart a quarter of a pint more then take six ounces of gauls beaten into small pouder and sifted through a siue put this pouder into a pot by it selfe and poure halfe the water wine and vineger into it take likewise foure ounces of victriall and beat it into pouder and put it also in a pot by it selfe whereinto put a quarter of the wine water vineger that remaineth and to the other quarter put foure ounces of gum Arabike beaten to pouder that done couer the three pots close and let them stand three or foure daies together stirring them euery day three or foure times on the first day set the pot with gaules on the fire and when it begins to seeth stir it about till it be throughly warme then straine it through a cloath into another pot and mixe it with the other two pots stirring them well together and being couered then let it stand three daies till thou meanest to vse it on the fourth day when it is setled poure it out and it wil be good inke If there remaine any dregs behind poure some raine water that hath stand long in a tubor vessell into it for the older the water is the better it is and keepe that vntill you make more inke so it is better thē clean water To make Inke for parchment Make it in all points like to the inke aforesaid only take a pint of water of vineger and wine a pint more that is of each halfe a pint Another sort of Inke Take a quart of cleare water and put it in a glasse put into it thirteene ounces beaten victriall let it stand three daies and stir it three or foure times euery day then take thirteene ounces of beaten gaules and put them into a new earthen pot that is wel leaded poure into them a quart of cleane water that done set it on the fire and let it seeth till it consumeth about a singer deepe but suffer it not to seeth so fast that it seeth ouer the pots brim then strain it through a wollē cloath into another pot that is leaded poure into the cloath a cup full of good vineger and strain it though likewise that done if there remaineth any thing in the cloath cast it away then put into the matter foure or fiue ounces of beaten gum and stir them well together then againe straine them through a cleane wollen cloath and poure into it a cup full of good vineger and straine it through the cloath and let it stand till it be coole then put it into a straight-necked glasse stop both the glasses well till you haue occasion to vse them then take of each water a little quantitie and mix them together so haue you good inke Another of the same sort but easie to make Take the beaten gauls and put them in the water doe the like with the victriall in a pot by it self let those two waters stand and when you haue cause to vse inke poure out of each pot a like quantitie and it will be blacke then put into it a little beaten gum it will bee good inke Another Take a quart of strong wine put it into a new pot and set it on a soft fire till it be hote but let it not seeth then put into it foure ounces of gauls two ounces and a halfe of gum Arabike and two ounces of victriall al beaten into smal pouder and sifted through a siue stirre it with a wooden sticke and it will be good inke Another Take an ounce of beaten gaule three or four ounces of gum Arabicke put them together in a pot with raine water and when the gum is almost consumed strain it through a cloath and put into it almost halfe a cup of victriall beaten to pouder Another Take a pint of beere put into it an ounce of gaules beaten to pouder let it seeth till it seeme somewhat red then put to it three quarters of an ounce of greene victriall in small pouder and let it seeth againe when you take it off the fire cast into it three quarters of an ounce of gum and a small peece of alum both in pouder and stir them all together till it be cold Another Take two handfull of gauls cut each gaule either into three or four peeces poure into them a pint of beere or wine which you wil then let it stand eight houres straine it from the gaules and put victriall therein and to the

drops of honny to it To make good greene Take copper plates let them lie six months in vmeger in a warme place then take them out and drie them in the sun and the flower you find vpon the plates scrape it of for that is the colour Blew colour Grind chalke with the iuice of the elder berries straine it through a clout put a little alum water vnto it let it drie and keep it til you need In the same sort you may make colour of the blew corne flowers Also the iuice of the blew corn flowers alone with alum and gum tempered together is a good blew Also mulberies boiled with alum Also take blew corn flowers that are not too much blowne and gather them in a morning before the sun riseth plucke the blew leafe and let not any of the white come among them and put them into a copper kettle and hang it in seething water till they be drie keepe them in a glasse well couered When you wil make colour of them then take some of the blew leaues and put them into a drinking glasse poure water into them till it be thicke like dowe let it stand couered twelue houres then presse the liquor through a cloath into another glasse and put a little glue into it and set it in a warme place or else in whote water vntill it bee drie and thicke to vse To make Azure Take one ounce of white lead nine ounces of Indicum pour good vineger vnto it put them in a leaded dish let them seeth well and that which swimmeth on the top is the colour Or take two parts of chalk made of egshels one part of Verdigreece one part of Salarmoniacke mingle them together with strong vineger put them in a new pot stop it well that no aire issue forth set it in a warme place for a month long and it will be Azure To temper or prepare Azure Wash it wel in cleane water and that swimmeth on the top cast it away and that which lieth in the bottome is good doe so three or four times one after another and let the water bee cleane poured from it then take white of egs that are well beaten put thereto a little beaten gum Arabike and let it stand till the gum is dissolued then put the Azure into it and mingle them well together straine it through a linnen cloath into an inkehorne and vse it when you will A faire blew Grind the Azure with faire water very well vpon a stone then put it in a horne or shell and pour water theron stir them wel together then let them stand half a day then pour out the water and take the gaule of a great fish and grind it with gum and the white of egs and vse it when you thinke good White colour To write with chalke out of a pen vpon blacke tables or paper Grind quicklime egshels and chalke together with the milke of a goat To make chalke of egshels Take egshels and let them lie three daies in vineger then wash them well in faire water drie them in the sun and beat them to pouder then grind them vpon a stone A good white colour Take white glasse wel beaten to pouder put thereto some brimstone in pouder and keepe it in a pot wel couered set it vpon a soft fire til it be red hote then let it coole and grind it on a stone Gold colours To make Aurum Musicum Take one ounce of Salarmoniack one ounce of quick siluer one ounce of Conterfein halfe an ounce of brimstone bruse the brimstone set it on the fire but let it not be ouer hote least it burneth or become black then take the Salarmoniack the quick siluer being in pouder mix them wel together then mingle them with the brimstone stir them well quickly with a sticke till the brimstone becommeth hard then let it cool grind it on a stone and put it in a glasse with a long neck wel stopped with luttum and set it in a pan with ashes make a fire vnder it and let it stand halfe a day in such maner not ouer hote till a yellow smoke riseth vpon it and when the yellow smoke is gone then it is prepared Otherwise Take an ounce of Cin melt it in a pot put into it half an ounce of Tartarum one ounce of quick siluer stir them together till it bee hard congealed into a cake then grind it well vpon a stone put to it one ounce of beaten Salarmoniack mix them wel together thē melt one ounce of brimstone but make it not too hote poure the ground pouder into it stirre it well vntill it bee hard let it coole and doe as before is said You must temper it thus Grind it well wash it wel in clean water out of one mussell shell into another till it bee very cleane then put it into a pewter pot put some gum water therein stir it about and write therwith let it drie and polish it Argentum Musicum Melt an ounce of Tin put thereto an ounce of Tartarum an ounce of quick siluer stirre it well tu it be cold beat it in a morter then grind it on a stone temper it with gum water write 0 therewith then polish it To write a gold colour Take a new laid hens eg make a hole at the one end of it and let the substance out then take the yolk of an eg without the white and foure times as much in quantity of quick siluer grind them well together slop the hole of the egshell with chalke the white of an eg thē lay it vnder a hen that sitteth with six egs more let hir sit vpon it three weekes then breake it vp write therewith some say it must bee laid vnder three seueral hens and vnder each hen three weekes To write with gold out of a pensill Take hony salt a like quantity grind them wel put to it a leaf of gold with a little white of an eg put it into a mussell shel and let it purifie temper it with gum water write therewith let it drie and polish it with a tooth Or grind saltstone well with the white of an eg put into it a leafe or two of gold and write therewith as before Or grind a leaf of siluer or gold very smal with gum water and wash it in a mussell shell as aforesaid To write all mettals out of the pen. Grind cristall well temper it with gum water or the white of an eg write with it then let it drie then take the mettal which you wil and rub it vpon the letters writen till the letter bee well coloured with the color of the mettall then polish it with a tooth Or take cristall and pomestone both ground very small put thereto a little verdigreece beaten likewise to pouder and put them all into a leaded pipkin set it vpon a soft fire but let it not bee too hote let it not stand so long

therevnto according to the maner and diuersities of the places the vessels ought likewise to bee washed and made cleane and looke for old rushes that haue beene long gathered because they are better indure longer then the new that are in a manner but halfe growne Of the time when the vintage or gathering of grapes should be Some gather grapes before the berries bee ripe and thereby make their wine smal weake and not durable others gather them late and thereby doe not onely hurt their vines their strength and vertue being already come forth but make their wine of lesse force not indure so long as otherwise it would so that for a generall rule to be obserued the time to gather grapes is to be knowne by the sight and tast of the same for if the kernell of the grape bee not green but rather blacke or of another colour then the grape wherein it groweth doth commonly bring forth it is a signe that it is ripe there are some that crush the grape betweene their fingers and if the kernell come forth clean without any meat sticking vpon it they say the grape is ripe and that it should be gathered but if the kernell come forth with the meat vpon it they say it is not ripe some cut a branch out of the stocke of a vine that is thicke and when a day or two is past they looke if the place where the brāch grew be in like maner as it was whē the branch was taken away and if the other branches that were about that place be not any thing more growne they make ready to gather their grapes but if the place where the branch grew be lesse then it was they stay gathering their grapes till such time the grapes waxe riper Grapes ought to bee gathered when the Moone is in Cancer Leo Libra Scorpion Capricornus or Aquarius but the Moon going out of those signes they must make hast to gather their grapes They should bee gathered after three or foure of the clocke when the dew is all consumed and dried vp that the aire is hote and cleare the wine will be the stronger and indure the longer the grapes that shine and are not fat that are not withered nor rotten in anie part make the wine stronger and continueth better and the contrarie worke the contrarie effect Grapes that are ouer ripe make the Wine the sweeter but lesse in strength and continueth not so long as those that are first gathered The grapes that are ouer soure make the Wine so much the souerer but those that are indifferent make the wine strong cōtinue better Grapes gathered in the increasing of the Moone make the wine to continue lesse time but those gathered in the decreasing make it better if the black grapes be boiled in the bottome of the vessel the wine will be the redder if the ripe bee lowest it maketh the wine the riper if the soure it maketh the wine soure if they be boiled with hony it will be sweet if with sage it will tast thereof and for a generall rule the wine receiueth the tast of the thing that is put into it boiling moderately together for certaine daies If the grapes that are gathered lie certaine daies in heapes together the wine will be the riper if the Must boileth in the tun without grapes it will be good and continue long but it will bee longer before it waxeth cleare then that which boileth with grapes How grapes should be gathered and dressed to make wine They that put the grapes into the baskets doe part and chuse out the leaues and if they find any branches or berries that are bitter putrified or drie they cast them away it is requisit likewise that such as tread the grapes do take out the leaues if those that put them in out of the baskets do chance to forget themselues the leaues brused with the wine make it the sourer and sooner to corrupt and become faultie of the grapes that are soure putrified and drie there proceedeth great domage vnto the wine How to purge wine that is made of soure grapes It is good to seperate all the soure grapes likewise such as are corrupt and keepe them by themselues from the better sort and the Must that is made of such grapes is cured in this manner seeth raine water till it consumeth half away and of this sodden water put thereof into the wine as much as you esteem to be the tenth part of the Must and then boile it againe with the wine till the tenth part consumeth in the boiling To cure the wine that is faulty by reason of raine water fallen vpon it If the grapes growing yet vpon the vine or after they be gathered be moist and wetter then they should be by reason of the water and raine fallen vpō them if you perceiue the Must be too weake which is knowne by tasting therof after it is put into the vessell presently after the first boiling you may poure it out into other vesseis because that all the slune and thicknes by reason of the weight thereof sinketh to the bottome some boile it vpon the fire til it consumeth the twentie part putting into it the hundreth part of Gesso How to put Must into the vessels It is good to wash the vessels with pure salt water and make them cleane with a spunge perfume them with insence before the Must be put into them but fill them not too full nor yet too little but doe it with a meane boiling the Must till it rise vp vnto the top but not run ouer then with your hands or else with glasses when the must is in the vessels take away the froth or any other skum that riseth vpō it cast it far off from the fat for if it it lieth neere it ingendreth hoarines and causeth a filthy smell which two thinges make the wine to turne wherefore it is conuenient that in such places there be asweet smell How you must keepe Must all the yeare Before the grapes are stamped put the Must that commeth from them the same day it is made in a vessell by it selfe which shall be well clensed both within and without fill the vessell halfe full and stop it well with Gesso because the Must may continue sweet a long time but if you put the vessell being stopped with copper into a wel it wil continue much longer because that not being able to boile it will alwaies bee Must How to know if there be water in the wine or Must and how to seperate the one from the other Put into the Must either peares or mulberies and if there be water in the wine or must they will sinke vnto the bottome and if there be none they will swim on the top others put the wine into a new earthen pot not washed let it continue therein for the space of two daies that the water may distil out of the pot and nothing remaine but