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
A63802	A new art of brewing beer, ale, and other sorts of liquors so as to render them more healthfull to the body and agreeable to nature, and to keep them longer from souring, with less trouble and charge then generally practised, which will be a means to prevent those torturing distempers of the stone, gravel, gout, and dropsie : together with easie experiments for making excellent drinks with apples, currans, goodberries, cherries, herbs, seeds, and hay &c., and the way to preserve eggs five or six months from being musty or rotten : wih an appendix how to make fruit trees constantly fruitful : also a way how every one may purge themselves with common salad herbs and roots, and a method how to prevent constiveness in the body / by the author of The way to long life, health, and happiness &c.	Tryon, Thomas, 1634-1703.	1690 (1690)	Wing T3187; ESTC R26334	40,831	148

inlarge your quantity which is not proper which in its due place I shall demonstrate then put up what quantity you think convenient of cold Water and let it stand not more then half an hour and then run it off to some fresh Hops and then put this third Wort and also Hops into the Copper as you did the second and let the Hops infuse till they are near boyling then strain it off into your Coolers and you have done but you must remember that your Liquor or Water do not boyl for boyling of Water does irritate and evaporate the subtle fine penetrating Spirits whence the more friendly mild opening qualities do exist which do make such Water or Liquor more harsh hard and fixed which do render it not so capable to draw forth or extract the sweet virtues of the Mault for boyling of Water does open its Body and sets the Spirit on the wing for this cause all Water that hath been boyled becomes of a colder harsher and harder nature then that which hath never been fired and therefore it will not prepare any Foods and Drinks so natural not to that advantage as that which hath not been boyled And that you may be convinced of this Truth boyl a quantity of good River water and put it into a good clear Vessel and let it stand a while and then take a like quantity and put into another Vessel and let that stand the same time as the other and you will find the boyled Water to stink and never be sweet again but your Water which remains intire not touched with the Fire will also stink or rather firment but then it will be sweet and good as for any use as before the Reason thereof is this for the Fire doth force forth and evaporate the essential Spirits and good preserving Virtues which do render of a dead dull phlegmatick gross Nature and Operation as we have more largely Discoursed in our Way to Health Secondly It is a general Custom to put up hot Liquor a third time on your Mault or rather Grains and to let it stand an hour or more which makes a very ill sort of Drink for the first and second Liquors have extracted or drawn forth all the brisk lively sweet qualities of the Mault so that this third hot Liquor hath nothing to work on or draw forth but only a gross Substance stinking harsh bitter or keen quality void of all the seminal or sweet Virtues Now if there be any goodness left in the Mault or Grains it is weak and fainty and the gross fulsom Martial Saturnine Properties are strong and have obtained the Ascendant and therefore they do in a moment swallow up the fading Virtue and transmute it into its own Property for these fiery qualities do with open Jaws devour the friendly Virtues and turn them into their own Nature viz. into a fiery keen quality a meer Caput mortuum Phlegm for all things when they have attained their highest degree limit or perfection do by degrees as it were go backwards and sink towards their Original or Root whence they proceeded Thirdly By what hath been said it appears and ought to be considered That the same Beer that is made of the third putting up of the Liquor on the Mault or Grains is generally pernicious to Health for as is mentioned before the first and second Liquors have before drawn forth all or most of the good sweet friendly Virtues and there remains nothing but a dull heavy gross Phlegm of a tart sour Nature which incorporates with the Liquor and is of a very unpleasing taste and small and then the common Custom is to take this third Wort indeed not fit for Hoggs-wash and boyl it stoutly with the Dregs of the Hops which hath been boyled several hours before in the first and second Wort which still doth more increase the Mischief for the boyling of Hops totally suffocates evaporates and destroys all the volatile Spirits and soft friendly Virtues and there does nothing remain in them after such boyling but an harsh bitter astringent sour Property which such small Wort in the boyling draws forth For this cause most small Beer especially that which is made after Ale or strong Beer is injurious to Health and the common drinking thereof does generate various Diseases but more especially the Scurvy in the Blood therefore all that do regard their Health ought to forbear drinking such ill prepared Liquors The best Small or Table Beer is to be made by adding a large proportion of Liquor to your Mault according as you would have it and then mix the first and second Wort equally together for the Reasons before mentioned for all Preparations were intended to open the crude Body by firmentation or some other way which do not only awaken and set the fine Spirits and friendly Virtues on the wing but also in some degree excite the harsh ●itter sour astringent Properties but still the balsamick Virtues are most volatile and readiest to give forth themselves when communicated to a proper Minstrim as appears not only in the Art of Brewing but also in common Chymistry the Spirits and good Properties gives forth themselves and runs off first and afterwards the bitter astringent four harsh ones follows Fourthly The quantity of Hops for Beer if you propose to keep it half a year or a year ought to be six or seven pound to eight Bushels of Mault and so proportionable but for Beer or Ale that is to be spent presently two three or four to eight Bushels will suffice Also note That all sorts of Beer or Ale are best new and much more agreeable to Nature as I have mentioned before for the longer any firmented Drinks are kept the more they tend towards harshness keneness and sharpness and the Saturnine Martial Properties are thereby advanced and the mild friendly qualities debilitated for which reason all stale Beer does heat the Body and much more disorder it then new Fifthly Another thing is in a most special manner to be noted viz That your Vessels in which you cool your Wort ought to be well cleansed and also your Mash-tub viz. washed well with cold water which is better than hot for boyling water does as it were fright or drive back into the wood a certain four fulsom quality that the former Wort left behind and which the wood of the Coolers had suckt in for the humidity or sweet quality that the wood receives from the Wort do presently turn very sharp four and keen especially in hot Seasons of the Year so that when the fresh new sweet Wort comes into such Coolers it does most eagerly and powerfully attract and draw forth that lurking keen sharp sour quality that the wood had received and retained which will occasion the whole to become of a sharp quality which is called Pricks but hardly perceivable to the Palate but when it is firmented this evil quality gets the Ascendent over the whole which is the principal

ought to be but as every thing consists of Contraries they may and do occasion the Stone and other Diseases by accident but it is only when they are abused and after their good Virtues are drawn off or evaporated by the force of fire as boyling and the like which is done in a trice for no Herbs that have been dried as they ought will endure the fire or boyling without manifest prejudice to the best Virtues but it is a gentle Infusion that will naturally and without violence to Nature extract or draw forth all that is desired in Hops or any other dried or prepared Herbs but 't is true it will not rouze nor infect your Liquor with their original harsh bitter sulsom keen hot Properties which too many for want of distinguishing the Principles of Nature call Virtue and Strength indeed Strength and Fierceness it is but far from Virtue in respect of Human Bodies nothing scarce being more inimical and injurious thereunto which evil Properties in every thing are the more drawn forth and increased by over much boyling especially in Herbs and Vegitations which have been already firmented and digested by the Influences of the Sun and Elements whereby the gross phlemy Parts are opened and the Spirits set upon the wing ready to come forth upon any gentle Summons But the swinging Objection is yet behind You undertake cries the professed Brewers and the good Dames to teach us to brew yet have out the principal Verb you say the Liquor before it be put to the Mault must only be moderately hot not boyled Well suppose we should yield to this still you forget to tell us how long it ought to be boyled after 't is drawn off the Mault Sure you would not have us brew without boyling at all and make raw Ale and Beer and take 12 or 16 s. per Barrel only for a little Water bewitcht the Rincings of a parcel of Mault and a few Hops in a little warm Water with a small doze of Yest to make it bubble in the Barrel is like to make excellent humming Liquor You complain of our Ale not keeping above a week Is it possible if unboyled it should keep at all Nay can Absurdity call it Beer or Ale He is like to have Customers who should write over his Sign Here 's Beer and Ale to be sold that never was boyled When the great Fault that all the World finds with the Common Brewers Drink is that they do not boyl it half enough and yet they boyl it double the time as most Housewives do But if you could make good your words That good Ale and Beer might be made without boyling away a great quantity of what they put up the Company of Brewers might well afford you Five hundred pounds a year for the Invention for they could save almost as much as their Excise comes to Answer This I confess is the common Leiry but it affects me no more than the buzzing of Flies about my Nose in Autumn The Objection consists of several Parts I will endeavour to answer them in order First As to the boyling of Wort after drawn from the Mault I do aver that it is not only unnecessary but mischievous for the Reasons before mentioned and also by what follows 'T is not boyling but a due firmentation that makes excellent generous Liquor Wine and Sider are not boyled at least not commonly yet few People scruples or think them ever the worse What 's the Reason because they will say the Grapes and Apples have passed through as much digestion as they ought or need to have by the ripening Influences of the Sun and Elements Well then and what 's the matter but ripe Barly which has not only received a far higher digestion by the same Sun and Elements and will thereby remain good and sound several years which the best Grapes and Apples will not continue good a tenth part of the time and though it be harder and more tenatious in its kind has yet undergone a second by its being made into Mault and a third afterwards by our way of Infusion in water fitted to a due warmth to extract its spirituous Virtues and sweet Body should need a fourth of boyling so long as you talk of Is Water seeing it is originally designed by God and his Hand-maid Nature the common Drink for all Creatures of such an ill nature or quality that it requires so much boyling No certainly for boyl a Gallon of Water to three quarts and let the remainder stand eight or ten days and you 'l find all its brisk pleasantness before to any accustomed or undepraved pallat as relishing as any Liquor whatsoever wholly lost so that you or any Beast will nautiate to drink it The Reasons why we heat Water in brewing to such a competent degree is not so much to correct its Rawness as they falsly call it as to qualifie it to open and draw forth and imbibe the good virtues of the Mault and so likewise of the Hops which being once effected all our pains in boyling is superfluous and not only so but detrimental too for henceforwards if you proceed in your boyling you do but raise and induce those fierce bitter Spirits in each thing or ingredient which tho' fitly planted in them by Nature for their own particular Conversation were yet never intended for the use of Man as being injurious to his own Nature when unduly seperated from the friendly qualities or light of Nature If then neither the Water nor the Mault nor the Hops require this tedious boyling why is it practised Or rather is it not a demonstration that the same is detrimental since in all Nature's ways unnecessaries are hurtful and over-doing there as well as in Morals is a badge of Vice You talk of Rawness 't is but raw that is indigested Argument but the Drink I recommend is not such since it has passed through all the digestions and firmentations that it ought to do and if People will not be willing to give 12 or 16 s. per Barrel for wholsom Drink as for unwholsom I can neither help nor hinder it any more than perswade an ignorant Irish-man to quit his stinking Butter of as many Colours as the Rain-bow for wholsom sweet English Butter which he counts hath no taste in it all this is but the effects of Custom But add further That this unboyled Drink will not keep I answer better for all good Intents then your parboiled Geare The best way to prove a thing feasible is to do it Now I have more than once made excellent Beer that never boiled and yet has kept good in your sense a Twelve-month and he that keeps any longer has kept it six Months too long As for what is intended for long Sea Voyages 't is a particular business and so the boyling of it with Hops a great while may together with excessive salt meats notably help the Seamen to the Scurvey and yet both the one and the

principal point why it purges by Urine being generally drunk in a Morning fasting when the Stomach is free from Food and the Passages least obstructed then a Glass or two of any sort of Liquor or Drink will quickly run thorough a man and purge much more by Urine then at any other time of the day And I do affirm That if any one take Brandy or other good Spirits and in a Morning fasting drop sixty or seventy drops into a Glass of Ale and fast two or three hours after it and it shall purge by Urine and also quicken the Stomach and have as good Effects on the Scurvy as the best distilled Scurvy-Grass let it either be drawn off with Brandy or of its self And also the Mornings draught the good Dame teaches her Husband to drink viz. Ale and Brandy mixed together which will prove as beneficial The like is to be understood of other things called Medicines if once the Multitude cries them up tho' they be never so heterogene and improper they must do wonders but leaving them to their own Humours I shall proceed to teach you several good Drinks against the Stone and Gravel and other Diseases The best Drinks to prevent the Generation and Cure the Stone and Gravel are such Drinks which God and his Handmaid Nature have prepared to our hands and is ready every where to be had viz. good River water for the Stone and Gravel is hardly known in those Countreys where the Natives common Drink is Water for that of all others is the most friendly mild and cleansing But on the contrary all firmented spirituous Drinks let them be as wisely handled as they can nevertheless they heat the Blood and a little time does naturally cause them to tend towards heat sharpness and keneness which Qualities are great Enemies to the Human Nature and breaks the Harmony of the Humours especially in such that are apt in Constitution to generate Gravel or the Stone also such Drinks causes the Distempers called Heart-burnings Fevers and unnatural Heats throughout the whole Body therefore such as have a mind to preserve their Healths and be friends to their own Natures let them follow these Directions viz. Of Cold Gruel TAke one spoonful of good Oatmeal temper it with a little Water then take a quart of the same cold Water and brew the mixed Water and Oatmeal well together with the other quart in two Pots that are for that purpose and then it is done Remember that your Oatmeal must be ground The Oatmeal if good will mix or incorporate with the Water Of this sort you may drink a pint or a quart or more at a time This is a most excellent Drink to be drunk Mornings and at Meals or at any time of the day and season of the Year for all sorts of People both for the healthy and unhealthy especially in hot Seasons and for such who are subject to the Stone Gravel or any other Obstructions of the Passages and for young People the frequent and common use thereof does wonderfully strengthen the whole Body it is so friendly and homogeneal that it always quenches Thirst the best of any others by refreshing the Spirits bedewing the Body with a more pleasant and more natural moisture than either Beer Ale Syder or any other firmented Drinks It begets a natural cheerfulness extinguisheth all kinds of natural Flushings and Vapors that comes for want of a strong natural Health and large Passages It opens and frees the Stomach and Passages from gross Matter that obstruct the digestive Faculties and powerfully purges by Urine especially if a quart or two be drank in a Morning fasting It mightily assists Nature in all her Operations and it is not only profitable against the Stone and Gravel but also against griping pains of the Bowels helps Concoction disburthening the Stomach of superfluous Juices and cleanseth the Vessels which are generally stopt and furr'd by Intemperance and it does naturally prevent Fumes and Vapors by carrying the offending windy Matter into the Bowels causing it to pass with ease its proper way Also the common use thereof is an excellent Remedy against shortness of Breath or other ill habits of the Stomach and against all sharp windy Humors and Juices that falls into the Joints And nothing is a surer and more powerful Remedy against the Scurvy and Dropsie by opening the Obstructions of the Liver and Spleen begets Appetite to admiration cheers and comforts the Spirits and is in every repect friendly to Nature and assists her in all her Operations And whosoever shall accustom themselves to the frequent drinking of this cold Gruel shall find by experience greater benefit than I have here set down In all cold Seasons you may warm your Water as you commonly do Ale or Beer to that degree of heat which do rather better it then the contrary It is also to be noted that firmentation not only in Liquors but also in Herbs and Vegitations do destroy or transmute the opening mild friendly cleansing and purging qualities by which they become of another nature and operation for it changeth sweetness into the highest degree of keneness and sharpness opening the Body and set the Spirits at liberty or on the wing as is most manifest in Wort drawn from Mault which is of an opening purging quality but when firmented or worked and of ten or fourteen days old fit to drink then it is become another thing for firmentation hath changed or transmuted those soft mild opening friendly qualities into a brisk lively spiritual Property tending to heat sharpness and keeness The like is to be understood in the Infusion of all opening Herbs in Wort or the boyling them in Wort and firmenting them afterward therefore all sorts of opening Liquors and Infusions are most profitable against the Stone Gravel and Obstruction of the Uritors before they be firmented of all which our friendly cold Gruel hath the first place but for such that have been accustomed to Beer Ale Wine and Syder and are not willing to venter on our friendly Gruel ought to drink all their firmented Liquors new Ale a week Beer twelve or fourteen days and Syder and Wine new and if they will use any opening Seeds or Herbs then let them infuse them in a pint of your Beer Ale Syder or Wine one quarter of an hour before you drink and warm it a little so much as you do Ale or Beer when you drink it which is a commendable way far better then putting or infusing the Herbs or Seeds in the Barrel or working of them in the Wort. And you must remember that in all your Infusions that you use infuse but one Herb or Seed at a time make no mixtures least instead of advancing you quite destroy the natural and simple Operations of that from which you expect help for few men do understand the genuine Nature and Operation of two or three several Herbs or Seeds when mixed or infused together much less when

Distempers according to the Nature of each Constitution Country and Clymate as Consumptions Palsies Fevers Gout Stone and the like Secondly It is also to be noted and considered the boyling of Hops two three or four hours in Beer is a thing of a pernicious Consequence tho' it be unadvised and ignorantly practised they falsly imagine that there Drink will become the better thereby whereas indeed they do by that Error in a great measure evaporate or suffocate the pure Spirits which are the Preservers of the sweet friendly Balsamick Body in all things whence the amiable meek or mild opening quality do exist which whilst any thing remain intire or unviolated is the Moderater and Qualifier or the harsh bitter astringent Nature therefore Hops and Beer so boyled do prove very injurious to several Constitutions for after Drink is thus prepared the predominant quality in it is hot fulsom strong and bitter and of a restringent Nature and Operation prejudicial to Health especially to all such persons who by their Constitutions are subject or inclinable unto the Stone or Gravel Thirdly It is further to be considered That the boyling of Wort or any Spirituous Liquor that is drawn or extracted from things whose Body is opened by Firmentation as Mault is in a very high degree does not only destroy and evaporate the fine thin subtle Spirits and Quality which are only capable of Penetration but it does as it were fix or stagnate the whole by which it becomes of a grosser fuller or stronger taste in the Mouth which through Use Custom and Ignorance is esteemed a Vertue or Strength but the contrary is to be understood for thereby it becomes of a heavier Operation lies longer in the Stomach sending gross Fumes and Vapours into the Crown and Seldom fails to obstruct the Passages because it hath lost great part of those fine penetrating properties which is easily demonstrated to your Senses viz. Unboyled Wort hath a fine pleasant sweetness in taste and it is of an opening cleansing quality and operation and then taste or drink some of the same Wort boyled with or without Hops and you will find that this last hath not only lost its pleasant taste and sweetness but also its opening penetrating Virtues by which it becomes of another Nature and Operation which Fermentation does in some degree help but it cannot regain those fine thin penetrating Virtues and Spirits that it hath lost in the boyling the fierce heat of the fire being an utter Enemy to all spirituous Drinks Liquors or Cordials It is also to be noted that unboyled Beer or Ale do generally drink smaller in the Mouth then that which is boyled because its spirituous sweet qualities are not so much destroyed suffocated or stagnated by the fiery heat of the fire as the other but it most naturally warms the Stomach and not so subject to send Fumes into the Head and runs quicker thorow the Body purges more powerfully by Urine which are naturally Testimonies of its Virtues and that the better Parts are preserved in the preparation Also it is further to be considered That all sorts of Drinks made without fire altho' with raw crude Fruits Apples Grapes and the like as Wine Syder and many other sorts are not only more spirituous and brisker in operation but also more cleansing and penetrating if order and temperance be observed But note that all sorts of fermented Drinks are much better and greater preservers of Health when new then old or stale for Age does naturally consume and turn the mild soft sweet opening healing Virtues into a hard keen property for this cause all stale Beer old Wine and Sider are far hotter in operation than new and consequently more prejudicial to Health especially to all such as are naturally subject to the Stone Gravel Gout or Consumption for it over-heats the Blood and consumes the Radical Moisture not but that the new Wine Syder Beer or Ale are endued with as great a quantity of Spirits as the old as is manifest in Distillation But so long as the mild sweet opening Virtues remain intire strong and powerful this harsh fire keen or sharp Spirit is thereby moderated qualified or allayed by the sweet Imbraces of those friendly Virtues which friendly quality Age turns into heat sharpness and keneness as is most clearly manifested in the firmenting of all sweet Bodies which no Art can cure or bring back it being easie by the help of the fiery Art to destroy all the mild opening friendly Properties of each thing and turn or transmute them into their Original viz. into a hot strong Spirit but when this is done there is no further Progress to be made for it then stands in its original Qualities and will admit of no cure therefore it is easie to destroy but hard to make alive especially in all Fire Operations and remember this that whensoever any violence is offered to any thing more especially to things that has passed thorough firmentation that the best and friendly Virtues do first suffer Injury or Prejudice which every one ought to understand first in themselves and secondly in all other things more especially in all Preparations by Fire therefore such as would drink Beer or Ale more wholsom may unless they be too old to learn and too obstinate to be taught observe the Rules following which will make your Drink wholsomer and save you both trouble and charge and if neither Profit nor Regard to Health can wean you from the slavery of silly old Custom your Understandings are certainly miserable already and no wonder if your Bodies prove so in a little time First Make your Water or Liquor neer boyling hot then put just so much into your Mash-tub as will wet your Mault stir it and let it stand half an hour which will dispose the Mault the better to give forth its Virtues and Sweetness into the Liquor then add your whole quantity of Water or Liquor to your Mault that you purpose to put up the first time then let it stand one hour and a half but if you would have your first Wort very strong then two hours if the Season be not hot then put what a quantity of Hops you think convenient into your Receiver and let your Wort run to them and after your Hops have infused an hour and half in your Wort then strain it off in your Coolers you have done with your first Wort. Then put upon your Mault your second Liquor near the same Heat as the first rather cooler if any difference but this must stand on your Mault but one hour at most then take what quantity you please of fresh Hops and put into your Receiver as before and let your second Wort run to them then take both second Wort and Hops together and put up into your Copper there let them infuse till your Wort is near boyling but not boyl then strain this also into your Coolers which you have done with also Now if you would