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
A49545	Plain and full instructions to raise all sorts of fruit-trees that prosper in England in that method and order, that everything must be done in, to give all the advantage, may be, to every tree as it is rising from its seed, till it come to its full growth : together with all necessary directions about those several ways of making plantations, either of wall-fruit, or dwarf-trees in gardens, or large standard-trees in orchards or fields : touching which last, because it's so vast in improvement of land, all the profitable and practical ways are here directed to with all exactness : and in the last place the best directions are given for making liquors of the several sorts of fruit / by T. Langford.	Langford, T.	1681 (1681)	Wing L388; ESTC R13964	68,292	176

to try how it fines the Summer Fruit after a Month the Moil after the first Frosts the Redstrake not till after January other Winter-fruit Cyder about the same time Of sining Cyder by racking If your Cyder be not fine at the times aforementioned try them again about a month after and then if it be not fine rack it off as you would do Wine setting another vessel in a convenient place that through a pipe of Leather or a Siphon or Crane of some metal or glass the liquor may run out of the one into the other without being exposed to the air which is a most material thing to take care of at the first pressing and at all times the spirits of Cyder being very apt to evaporate With Izinglass Some choose rather to fine their Cyder with Water-glew commonly call'd Izinglass than by racking it which is thus done For a Hogshead take about a quarter of a pound of Izinglass and so proportionably for a greater or lesser quantity beat it thin upon an Anvil or an Iron-wedg or such like thing cut it in small pieces and lay it in steep in a quart of White Wine or some of the liquor you would fine so it be not sharp but it dissolves best in white Wine let it lye therein all night the next day keep it some time over a gentle fire till you find it well dissolv'd then take a greater proportion of the liquor you intend to purify after the proportion of one gallon to a Hogshead in which boil the dissolved Izinglass and cast it in the whole mass of liquor stirring it well about and leave the vent-hole for sometime open This will fine any kind of Liquor But the common and best way is that among Vintners c. that have frequent use for it And it is to dissolve a considerable quantity of Izinglass in White Wine without putting it on the fire which it will do in about a months time and turn to a jelly which they keep by them and it will keep good a twelve-month and when they have occasion to use it remove the scum that will be on the top of it and take what quantity will serve their turn out of it according to the proportion of a quart to a Hogshead and this they beat to a froth and mix it with a quantity of the Liquor it 's to be put in and then pour it into the vessel mixing it well together with a broom and so leaving the work When it is very fine either draw it out of the Vessel as you drink it or which is better bottle it and take notice after it is fine the sooner you draw it off the better New Vessel If the vessel you put it in be new scald it with hot water in which some of the Must or Pouz hath been boil'd Tainted Vessel If it be tainted take some unslact Lime and put it in the vessel with water and stopping it well roll it about a while Wine Casks Wine Casks if sweet are accounted proper to receive this liquor Choice Cyder If any one shall desire a small quantity of Cyder extraordinary for its goodness let him take the liquor that comes first from the Must without much pressing and dispose of what comes afterwards by it self or mix it with the juice of another grinding Some have been so curious as to pick off the trees the ripest Apples and especially those that have had most of the Sun and to make use of them by themselves for choice Cyder Of Perry Sect. 5. Perry is made the very same way as Cyder only observe to let your Pears be very ripe before you grind them And it 's a thing advised by some to mix Crabs among the Pears of weakest juice to mend the liquor Of Rasberry wine Sect. 6. If you have plenty of Rasberries they will make delicious Wine after this manner To every two quarts of Rasberries put one pound of fine white Sugar let them stand two days in an earthen pot often stirring and bruising them then put them in a woollen bag and hang them up that the liquor may drop out into a Milk-pan or such like thing for twenty-four hours or more put then the liquor into an Earthen Pot with a Faucet in it let it ferment there and scum it off at a weeks end or sooner if it be any whit sine bottle it up and at another weeks end shift it into fresh bottles reserving the setlings in the bottom of the bottles which you may after put together into one bottle by it self shift the bottles thus twice or thrice as long as you see any settlement in them Curran wine Sect. 7. Of Currans also you may make a delicate Wine thus Gather the Currans very ripe bruise and strain them to every two quarts of the juice put one pound and a quarter of Sugar put it into an Earthen Pot scum it oft and at a weeks end draw it off take out the setling put it in the Stean-pot again do this twice or thrice till it be very fine and bottle it if you find it not fine in the bottles at a weeks end shift it into other Bottles Goosberry Wine Sect. 8. To make Goosberry Wine Gather the fruit before they are too ripe and for every six pound of Goosberries take two pound of Sugar and two quarts of water stamp the Goosberries and steep them in the Water and Sugar twenty-four hours strain them and put the liquor into a vessel close stopt for a fortnight or three weeks Draw it off if you find it fine if not let it stand a fortnight longer and then draw it into Bottles but if it be not then fine Rack it or use Izinglass Delicate Wines are made these ways upon Experience but if you desire to make a greater quantity of liquor of your Fruit you may either for Rasberry Curran or Goosberry Wine add more water and make them after this manner 〈…〉 Sect. 9. For every pound of ripe Fruit stampt take a quart of spring water and a quarter of a pound of fine white Sugar boil the Water and Sugar scum it and put in the juice of your Fruit let it boil up again take it off the fire run it through a hair sieve and when it 's throughly cold put it in a Stean-pot or Vessel after six or seven days draw it out into Bottles put into each Bottle the quantity of a Nutmeg of loaf Sugar It will not be sit to drink under a quarter of a years time and will keep good a year According to this last direction you may also make Cherry Wine or to make it stronger use no more water than juice of the Cherries 〈…〉 Sect. 10. Cherry Brandy is usually made with black Cherries by filling a bottle half full of Cherries and putting in Brandy till the bottle is near full shake it sometimes within a month it will be ready to