let stand till it be cold it will be the better that abating much of it's crudity Water mixt with the Fruit when Ground and permitted to stand 48 hours incorporateth abundantly better than if added in the Vessel and if mixt in the Vessel better than if added in the Glass By the additon of Water no other advantage can be expected than the encrease of the Liquor as more small Beer than strong is usually made of the same quantity of Malt. For the ordinary expence in house keeping you may make Cyderkin or Purre after you have Pressed out your Cyder by putting the Murc Must or Pouz up into a large Vat and add thereto what quantity you think convenient of boyld Water being first cold again if about half that quantity as was of the Cyder that was Pressed from it it will be good if as much as the Cyder then but small Let this Water-stand upon it about 48 hours and then Press it well That which comes from the Press Tun up immediately and stop it up and you may drink it in a few days This being the most part Water will clarify of it self and supplies the place of small Beer in a Family and to many much more acceptable You may amend it by the addition of the Settling Sediment or Lee of your Cyder you last purified by putting it upon the Pulp before pressure or by adding some overplus of Cyder that your other Vessels will not â—old or by Grinding some fallen or 〈◊〉 Apples that were not fit to be added to your Cyder and pressing it with this This Cyderkin or Purre may be made to keep long in case you boil it after pressure with such a proportion of dry Hops but not Green Hops as you usually add to your Beer that you intend to keep for the same time and it will thus be very well preserved but then you need not boil your Water before the adding it to your Murc Must or Pouz How to make choice Cyder § 12. If any one shall desire a small quantity of Cyder extraordinary for it's 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 themselvs for choice and rich Cyder How to make Perry § 13. Perry is made the very same way as Cyder only observe not to let your Pears be very ripe before you Grind them for if they should be too mellow when Ground they are so Pulpy that they will not easily part with their juice and it 's advised by some to mix Crabs at Grinding among the Pears especially of weakest juice and it 's affirm'd they 'l very much mend and improve the Perry The proportion must be with discretion according as the sweetness of the Pear requires § 14. The best addition that can be made to Cyder is that of the Lees of Malaga Sack Of mixtures mun Cyder or Canary new and sweet a-about a Gallon to a Hogshead this is a great improver and purifier of Cyder The juice of Rasberries preserved or the Wine thereof gives an excellent tincture to this Liquor and makes it very pleasant if the Cyder be not too new or too luscious When you Bottle Cyder put into every Bottle a little Conserve of Rasberries and it gives it a curious tast Elder-berries are of great esteem to ting Cyder with which may be thus done Take a Gallon or more of clean pickt and full ripe Elder-berries put them in a Pot and cover it with a Paper set them in this Pot in an Oven immediatly after you have drawn forth your Houshold Bread let them stand till the Oven be cold if they be not enough heat the Oven again but not too hot and set them in it again when taken out strain out the juice which will be thin and clear and Bottle it up with Loaf Sugar for use Two or three spoonfuls of this mixed in a quart Bottle of Cyder at the Bottling makes it of a fine Red colour pleasant to the Tast and endows it with all the Medicinal vertues of the Elder-berry In like manner you may use Mulberries and Blackberries which will give cooling tinctures to Cyder If your Oven be not very hot set the Elder-berries c. in with the Bread To make Curran Wines c § 15. Take Twelve quarts of full ripe and clean pickt Currans put them into a Stone Mortar and there bruise them with a wooden Pestel or els rub them in pieces with your hands then put them into a well Glazed Earthen Pot and thereunto put of boiling hot Water that hath been boiled a full hour Twelve quarts stir them about very well with a wooden Slice in the Water and let them stand 24 hours to infuse then drein them through a hair Sieve and put the Liquor into a small Barrel well seasoned and sweet or into an Earthen Pot close covered and add to each Gallon of Liquor Two pounds of bruised Loaf Sugar and let the Liquor stand in a cool Cellar six or seven weeks well stopt only sometimes if in a Barrel give it a little vent else it will break the Vessel Then take off the Scum or Cream that is on the top of the Liquor and let the Liquor run through a fine Strayner and Bottle it putting into every Bottle a little spoonful of beaten brown Sugar Candy and in six weeks it will be ready for drinking Let the Bottles be strong ones else it will break them only you may prevent that by opening your Bottles and let them stand a whole day uncork't if it either cause the Corks to fly or break any of your Bottles or put the Corks loosly in at the first and then knock them in close after some time Thus you may make excellent and delicate Wines of Currans Black-berries Rasberries Goosberries only let not your Goosberries be too ripe but all the rest full ripe If you desire the Wine to be stronger than this put but a Pint and half or a Pint of boyling Water to each Quart of the Fruit and you may make a second and smaller sort of Wine of the Must Murc or Pouz of your Fruit. Another way of making the said Wines of Currans c. but not so good as the former except for Cherrie-Wine § 16. For every pound of clean pick't and ripe Fruit stampt and the Liquor or juice prest out 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 then 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 close covered and
placed 15 days in a cool Cellar then draw it out into Bottles put into each Bottle the quantity of a Nutmeg of Loaf Sugar it will not be fit to drink under a quarter of a years time and will keep good a year Cherry Wine 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 When you bottle any of these Wines you may put the Corks loosely in for some time before you stop them close Cherry Brandy § 17. Cherry Brandy is usually made with Black Cherries by filling a Bottle half full of Cherries and putting in the Brandy till the Bottle is near full shake it somtimes within a Month it will be ready to drink but keep it in a cool Cellar Goosberry Brandy § 18. If you put the like quantity of Goosberries instead of Cherries it will make the Brandy very delicious How to make Metheglin or Hydromel § 19. Take Live Honey which is that Honey that naturally runs from the Combs without pressure by laying the Combs on a Sieve and placing a Vessel under it to receive the Honey and add what quantity of Honey you please to clear Spring Water about the proportion of a Pint of Honey to a quart of Water then boil this Liquor in a Brass or rather Copper Vessel for about an hour or more then let it cool the next morning you may Barrel it up adding to the proportion of 15 Gallons an Ounce of Ginger half an Ounce of Cynnamon of Cloves and Mace of each an Ounce all grosly beaten for if you beat them fine they will always float in your Metheglin and make it foul and if you put them in whilst it is hot the Spices will lose their Spirits You may also if you please add a spoonful of Yest or Ale Barm at the Bung-hole to encrease it's Fermentation but let it not stand too cold at the first that being a principal impediment to it's Fermentation As soon as it hath done working stop it close and let it stand for a Month then draw it into Bottles which set it in a cool Cellar or Refrigeratory of Spring Water and it will become a most pleasant Vinous Drink dayly losing it's luscious tast and the longer it is kept the better it will be You may make it more or less strong as you please by adding of more Honey or more Water By long Boyling it is made more pleasant and more durable All Green Herbs are apt to make Metheglin flat or dead therefore use your Herbs after they are well dryed in the shade Cloves are apt to make it high coloured and the Scumming of it in the boiling is not advantagious but injurious to it because the Scum being of the nature of Yest or Barm helps to ferment and purify How to make small Meath § 20. Take 24 Quarts of clear Spring Water that hath been boyled with Liquorish Rosemary Bays Fennel and Pursly Roots of each half a handful till it tast strong of them which will be in half an hours boyling put the Water through a Sieve and add full eight Pints of Honey to it When it is dissolved set it over the Fire in a Brass or rather Copper Pan let it boyl a quarter of an hour after it would boyl all over in which time continue to Scum it clean put it then into Earthen Pans and when it is cold as Wort is when it is put together pour off the clear into a Pale and put to it about one Pint and half of Ale Barm or Yest which must be poured in by degrees as it works when it hath stood all together a day and a night Tun it up together in an Earthen Pot that hath a Spigot and hang in it a bag with Nutmeg Ginger and Cinnamon quartered or sliced if the weather be cold cover it it must stand till the Barm begins to shrink from the sides which will be in eight or ten days then Bottle it and let it stand all night with Corks put loosly in the next day give them Air and knock them down if the Weather be hot put them in the Cellar otherwise in some warmer place to ripen it will be ready to drink in a Month. You may this way make Metheglin by adding a grater quantity of Honey and the same is highly commended Of Birch Wine § 21. You may easily extract great quantities of the juice of the Birch-tree by cutting off the ends of the Boughs of the Tree and hanging Bottles thereon leaving the ends of the Boughs fit to go into the Bottles mouths and the Liquor will therein distil Or with more ease cut a Swan or Goose quill at one end in the shape of an Apple scoop or Apple Scraper and with a Gymblet make a hole in the body of the Birch-tree and put in this Quill with the mouth upwards and set a Pot under the other end of the Quill and great quantities of the juice or Liquor will fall thorough the Quill into the Pot but that Liquor which comes from the Branches being better and longer digested is better than that which comes from the Trunk of the Tree And this is only to be done from the end of February to the end of March of this Liquor or juice of the Birch is made a very wholsome and medicinable Wine in this manner viz. To every Gallon of the Liquor add a pound of refined Sugar and boil it about a quarter or half an hour then set it to cool and add a very little Yeast to it and it will Ferment and thereby purge it self from that little dross the Liquor and Sugar can yield then put it in a Barrel and add thereto a small proportion of Cynnamon and Mace bruised about half an Ounce of both to ten Gallons then stop it very close and about a Month after Bottle it and in a few days you 'l have a most delicate Wine of a Flavour like unto Rhenish It 's Spirits are so Volatile that they are apt to break the Bottles unless placed in a Refrigeratory and when poured out it gives a White head in the Glass This Liquor is not of long duration unless preserved very cool Instead of every pound of Sugar if you add a quart of Live Honey and boil it as before and adding Spice and Fermenting it as you should do Metheglin it makes an admired Drink both pleasant and medicinable Ale Brewed of the juice or Sap of the Birch-tree is esteemed very wholesome Birch Wine as also Birch Ale are excellent remedies against the Stone Van Helmont being the first that discoved it's vertue mightily commends it If when you make your Metheglin you use the juice of the Birch instead of Water and when Barrell'd you for every Gallon of the Liquor hang four Ounces of Daucus Seed something bruised in a bag in the Liquor it 's said to be very good for the Stone Profits
the addition of Yeast or Tosts therein dipt as is usually prescribed that being but an Acid excitation to Fermentation all things tending to Acidity being as much as may be in our operations to be avoided This way also is better than the tedious way of Percolation and racking from Vessel to Vessel which wasts not only the Spirits but substance of the Liquor it self and leaves you but a thin and flat drink hardly ballancing your trouble When your Cyder is very fine either draw it out of the Vessel as you drink it or which is far better Bottle it And take notice after it is fine the sooner you draw it off the better § 7. Altho your Cyder be well made yet if it be put into ill shaped corrupt Of Vessels for Cyder faulty and unsound Vessels it 's certainly spoil'd Altho the vulgar round Barrel be most useful and necessary for Transportation from one place to another yet is the upright Vessel whose Ribs are streight and the head about a fourth or fifth part broader than the bottom and the height equal to the Diameter of the upper part the best form to stand in a Cellar The Bung-hole of about two Inches Diameter is to be on the top with a Plug of Wood turn'd round exactly to fit into it near unto which there must be a small Vent-hole that after the Cyder is tumn'd up and stopt at the Bung or Tun-hole you may give it Vent at pleasure and that when you draw it forth you may there admit Air into the Vessel This is call'd in Lancashire a Stand Barrel because it 's made after the form of a Vessel which the meaner sort of People keep their drink in call'd a Stand. This form is preferred because that most Liquors contract a skin or cream on the top which helps much their preservation and is in other forms broken by the sinking of the Liquor but in this is kept whole which occasions the freshness of the drink to the last The form hereof is thus The Forme of the Vessel ∽ a the Bung hole b a small Vent hole c the tap If the Vessel you put Cyder in be New scald it well with hot Water wherein some of the Must Murc or Pouz of the Apples have been boil'd If your Vessel be tainted take five or six Stones or more of some unslak'd Lime and put it in the Vessel with six or seven Gallons of Water and stopping it well Roll it about a while till the Lime be thoroughly slak'd Wine Cask if sweet are accounted proper to keep Cyder in but Vessels out of which strong Beer or Ale have been lately drawn are to be rejected unless throughly scalded and seasoned as before which then will serve indifferently well nothing agreeing worse with Cyder than Malt. Small Beer Vessels well scalded are not amiss White or Rhenish Wine Vessels may do well for present drinking or for luscious Cyder else they are apt to cause too great a Fermentation The using of Cyder Vessels between the Cyder seasons with Beer or Ale not only very much prejudiceth the Cyder but the using of them for Cyder injureth very much the next Brewing of Ale or Beer But if you are enforc'd to use such let them be well seasoned and scalded as before To Sent your Cask as Vintners do for their Wines do thus viz. Take of Brimstone four Ounces of burn'd Allum one Ounce and of Aqua Vitae two Ounces melt these together in an Earthen Pan over hot Coals then dip therein a piece of new Canvass and instantly sprinkle thereon the powders of Nutmegs Cloves Mace Ginger Cynnamon Coriander and Annise Seeds and by a wire let it down into the Vessel and set the Canvass on fire and let it burn and it will fill the Vessel full of smoak then take it out and immediatly Tun up your Liquor which gives it no ill tast nor savour and is an excellent preserver both of the Liquor and your health Some take Brimstone Orras Roots and Mastick of each a like quantity melted altogether and long narrow pieces of new Canvass drawn through it being lighted and put in at the Bunghole keeps the Cyder long clear and good and gives it a pleasant tast Cyder by time changes it's greenish colour for a bright Yellow inclining to Redness Vessells wherein Malaga Canary Sherry or Metheglin have been kept will much advance the Colour and tast of your Cyder especially if some of the Lees of Canary or Malaga be left therein viz. about two or three quarts If your Vessel be musty Boyl Pepper in Water after the proportion of an Ounce to an Hogshead fill your Vessel therewith scalding hot and so let it stand two or three days or instead thereof use Lime as aforesaid Wheat Bran cast into the Vessel after Fermentation thickens the Coat or Cream of Cyder and conduces very much to the preservation thereof Choice of Bottles as Corks for Cyder § 8. Thick double Glass Bottles containing about quarts apiece are preferr'd very much to Stone Bottles because that Stone Bottles are apt to Leak and more apt to taint than the other and are so rough in the mouth that they are not easily uncork'd neither are they transparent that you may discern when they are foul or clean it being otherwise with Glass Bottles whose defects are easily discern'd and are of a more compact metal or substance not wasting so many Corks If Glass Bottels happen to be musty they are easily cured by boyling them in a Vessel of Water putting them in whilst the Water is cold which prevents the danger of breaking if you be so cautious as not to set them down suddenly on a cold Floor but upon Straw Board or such like If your Glass Bottles be foul you may cleanse them with hard Sand or some Lead-Shot each about the bigness of an ordinary Pease roll'd and tumbled up and down with Water which will also in some degree take away the mustiness from them Great care is to be had in choosing good Corks much good Liquor being absolutely spoiled through the only defect of the Cork If the Corks are steeped in scalding Water a while before you use them they will comply better with the mouth of the Bottle than if forced in dry also the moisture of the Cork doth advantage it in detaining the Spirits §. 9 Drawing of Cyder into Bottles and keeping it in them well stopt for some time Bottling of Cyder is a great improver of Cyder This is done after it is throughly purified and at any time of the year if it be bottled early there needs no addition it having body and spirit enough to retrive in the Bottle what it lost in the Barrel But if it have been over-fermented and thereby become poor flat and eager then in the Bottling if you add a small quantity of Loaf Sugar more or less according as it may require it will give a new life to the Cyder and probably make
design I may say that the artifice of our Gardiners has multiplyed for us Pears of Summer of Autumn and of Winter that it has given us more of Cassantes and of Burez that it has shewn us more of Sweet of sharp and of Acerb and that finally it has procur'd for us more of Vinous of Ambred and of Musked than we had before Among all these Pears the sweet and melting are esteem'd the best they nourish more than the others which are a little sharp or Acerb and they are much more friendly to the nature of Man Nevertheless there are some who prefer before these first Pears the Sweet and Cassantâ—s because these for the most part are odoriferous and the others are not They prise therefore much more the Bonchretien-Pioulier or the great Winter Musk Pear than the Vergoulette or the Bergamot of Autumn Be it how it will the Pear in general cools and moistens the heated Entrals and by its gentle Astriction contributes much to the Concoction of the Stomach by gently closing its superiour Orifice and by Loosning a little the Belly it s the reason for which it ought always to be eaten after Meals for if it be eaten the Stomach being empty it cumbers us and loads us much and moreover it binds the Belly but however we eat of it after Meals it always has very good effects provided that we have the Stomach dispos'd to receive it for be it that we eat it Crud or Baked or Rosted or Boyl'd with Powder Sugar and Cinnamon as old People ought to eat it after all these manners it always solaces the Stomach drain'd of its strength and weaken'd by the excess of heat That which is to be Observ'd in the use of Pears is that after Meals we ought to eat fewer Beurees than Caffantes the former being more digested and more ready to corrupt through the least fault that we commit in our way of living Moreover we ought always to make choice of the most coloured and reject those which we find Worm eaten Finally we ought after Pears to drink a good Cup of pure Wine letting this Latin Maxim have its force Post Crudum merum But above all we ought to remember not to drink much Wine nor to drink such as is small small Wine through its defect of heat not causing the Pear to be Concocted and the other causing crudities by its redundancy make both of them disorders in a Stomach the most ev'n tempered and the most strong It is what experience shew'd us not long since in a Person who fell into insupportable pains having drank much Wine and Rodolphus Goclenius assures us that another dyed having drank much Beer both after having eaten Pears to an excess Because our Stomach is much hotter in Winter than in Summer our heat not dissipating it self during that first season through the pores of our Body there are Persons who rather eat Pears in Winter than in Summer and who do not find themselves so much incommoded by them Haply these Pears have sweated in the heap and have there season'd themselves whereas the Pears of the Summer having their Sap still in motion and having not lost their superfluous humidity trouble rather the Coction of the Stomach than the Pears of Winter ART II. Of Apples SInce Apple-trees have been cultivated in the Pais des Basques and in the Province of Normandy Men have had a greater esteem for their Fruits Trees have been Sown and afterward Grafted they have been after that planted and re-planted Finally they have been so often chang'd in their Soil Countrys and Climats that the Fruit are become sweet and pleasant I own that Apples were a long time despis'd and that in Arabia they have ev'n been accus'd of Contributing to the Prizick and to the drying of the whole Body It has been said also that they caus'd weakness in the Joints and that consequently they increast the Gout and other Fluxions that they engendred Worms in the Bowels and that finally they caus'd Vertigo's as experience shews it us and as it happen'd formerly to Scipio Gentilis a famous Civilian who after Meals abus'd these sorts of Fruits But if Men have talkt after this manner either it has been because they knew not Apples well and that they have been taken for other Fruit or they judg'd of them as Men do of all other things by the ill success of those who have abus'd them for if we will examine the thing very narrowly we shall find that the Arabians had none but Apples that were wild acerb and very unpleasant to the taste that the weakness of the Joints the Worms of the Bowels and the Vertigo's are caus'd but by the excesses which are committed with them or by the ill praecautions that are taken in their use On the contrary Apples which are sweet and Luscious Odoriferous and firm exhilerate the Heart and allay the excess of its beat they correct the Gall of the Liver they dilute the Blood which is too thick and gross in a word they cool and moisten the heated Viscera Moreover whatsoever is said they oppose the drying of the Body and the Ptisick and we see but very few of these sorts of evils where Cyder is common For this drink is friendly to the Stomach which it heats in a moderate way it revives the Heart and opens the Obstructions of the Entrals In a word it is of wonderfull use to Melancholick and atrabilarious Persons that which issues the first from Apples squees'd in a Press is not so excellent as the second and the third resembles the Demy-wine of our Peasants If we mix among Apples a little Powder Sugar they make us spit and cool our Breast But they must be us'd with precaution that is to say that they must be eaten after Meals because they are heavy and difficult to digest that they ought to be forbidden Old People unless they find themselves heated or that they are prepar'd as Pears with Powder Sugar Cinnamon and Water and that finally we ought to drink a little of good Pure Wine after having eaten them In the Distempers which are accompanyed with a considerable heat and drought they give a great relief if we eat a little of them Crud or Boyl'd or that we put of them in Water and I wonder that in France we give our selves so much trouble in seeking Oranges and Citrons for our Diseases when we have a short-start Apple or a Spanish Rennet Haply things which cost much and are often difficult to be had are much better than the common and that they much more satisfy the mind of the Diseased for it is this part which we ought often to Cure in those who find themselves ill Finally Apples do not profit us only by taking them at the Mouth they are a sovereign Remedy for Heart-burnings and for the heats of the Stomach if they are outwardly applied for if a Cataplasm be made of Boyl'd Apples and apply'd hot on the
Region of the Heart or on the pit of the Stomach haply we may not find an Epithem more Sovereign in those Cases Also experience has shewn us that the pulp of a boyl'd Apple put hot on Blood-shed and inflam'd Eyes is almost the only Remedy for this evil ART III. Of Grafted Quinces IT s a pleasant Medicine to Purge ones self by eating after Meals Portugal Quinces The Fruit which I so call are the Quinces whose Grafts were brought from that Kingdom and which are almost as pleasant to eat and to behold as a Bon-Cretien Pear at least they have an odour more sweet and Luscious they are yellow as Gold and yield in nothing to those Pears in greatness Figure and Beauty Quinces are cold and dry they restringe also manifestly the parts of the Body where they are apply'd and 't is by this astringent quality that constringing the Stomach in the upper part and afterward the Intestines after that they are eaten they squeese and force out all they meet within their cavity be it Excrement Choler or Phlegm Its what happend to an Advocate of Pergamus of whom Galen speaks who was pleasantly Purg'd after having eaten Quinces after a Meal and having walkt a little upon it so that after all the experiments that we have had of them we ought no longer to doubt of their Vertues Mean while the stirring of the Belly which they cause does not happen but to Persons who have the Stomach weak and nice and who have need by reason of this to fortifie it for these Fruits do not work the same effects in a young robust Man and on the other side if they are eaten before Meals being very far from moving the Belly they make it tardy and it is so that those do who have it ordinarily too moist Quinces have also other excellent Vertues if they are eaten Crud Boyl'd or preserv'd with Sugar they give an appetite they stop a Loosness appease Vomiting withstand an old Dysentery and a Bloody-Flux and if wescrape off them Crud and put the pulp of them hot on the Region of the Heart in the form of an Epitheme when a Malignant Fever attacks us they contribute not a little toward the subduing it Their penetrating and sweet odour revives the Heart and the Brain and it has not been heard said hitherto that Quinces corrupt in the Stomach I very much approve the method which some have of making Wine and Water of Quinces These two Drinks have near the same Vertues unless it be that the Water is most proper for those who find themselves much heated and the Wine more meet for those who do not find any praedominant quality and who are old or Phlegmatick The Water of Quinces which the Greeks call 〈◊〉 〈◊〉 〈◊〉 〈◊〉 〈◊〉 is made after this manner We take in the Month of October fifty or sixty pints of Fountain-Water of Paris Measure which comes near to our Quart we put into it ten or twelve Pounds of Portugal Quinces pared cleans'd and cut in slices they steep there till the Water has a yellow colour like that of Spanish Wine after which we strain this Water and then let it seeth ore a gentle Fire till the fourth part be consum'd scumming it often and after having put it in a Vessel well fill'd and well stopt we preserve it for the Month of March following The Wine is made after this manner we take at Vintage time Ten or Twelve Pounds of Portugal Quinces prepar'd after the same manner as I have said we throw them into fifty or sixty pints of good Claret Must and after that they have wrought for thirty days we strain the Liquor we put it into another Vessel which we stop up close and we preserve it for use These two Drinks produce good effects in Persons who use of them they fortify the inward parts oppose a Loosness and a Dysentery cleanse the Reins of their filth hinder the Vapour of Wine from offending the Head and secure us from Pestilential Vapours Finally they cause so many good effects that I must pass the bounds of an abstract if I would name them all ART IV. Of Medlars and Services THese Fruits are seldom at our Tables and they are eaten most commonly but in a fancy they are not very agreeable and there is but little pleasure taken in eating them Mean while they are not without their use and contribute something to our Health They are both so near ally'd in qualities that a Person will not deceive himself if he takes the one for the other They are cold and dry when they are hard but when they are softish they acquire a better heat by a sort of Corruption that is to say that they are not so cold after the first way they restringe more and nourish less and they ought to be used as Quinces and to be eaten after Meals soft Crud Rosted Boyl'd in Wine with Powder Sugar and Cinnamon or finally Fryed in fresh Butter which does not render them disagreeable to the taste through the Skill of the Cook But because after all these manners they produce the like effects as Quinces this will oblige me to pass in silence what I have said in the precedent Article I shall only add here that the Stones of Medlars being powdred and then taken by the Mouth to the weight of a Gold Crown in White-wine cleanse the Reins of their Impurities and ev'n drive forth Stones which are small enough to pass through the Vreters and afterward through the Passage of the Urine In reality these Stones are extreamly dry and they have in their matter particles which powerfully penetrate for experience has taught me that the Stones of Fruits and the hardest bones of Beasts and Fishes provoke Urine as specifick Remedies I do not doubt but that which Brassavolus has left us in Writing concerning the Vertues of the Stones of Medlars is true since he proves it by two sick Persons who were Cur'd thereby But we ought not to suffer our selves to be abus'd on this account by the promises of Quacks and Mountebanks who boast to have certain Remedies for breaking the Stone in the Reins or in the Bladder I know not whether the Stones of Medlars have more Vertue in Italy than in France but at least I know by experience and reason that neither the Stones of Medlars nor all other Remedies have the force to break the Stone nor to drive it forth of the Bladder when it is to big too pass forth The chief Vertue of Services is to cool and to restringe as we have said it s through these qualities that they serve for powerful Remedies against moist Diseases against inveterate Loosnesses and against long Dysenteries Perhaps the Learned Bruyerius had not been Cur'd of a Malignant Dysentery which lasted him above a Month if he had not eaten a great many Services so true it is that the presumptuous boldness which we have in trying Remedies in our long Distempers often
of Planting § 22. The advantage in Planting Trees may thus easily be computed viz. An Acre of Ground accounting eight yards to the Pole or Perch will take about 160 Trees which may be set at distance enough which Trees if bought and not raised by your self may be had for about six pounds when set and staked the yearly prosit of the herbage or Tillage of this Acre of Ground for the first seven year◠after Planting may well be employed in digging about the Roots of the Trees carrying off convenient and proper Soil or Compost for them mantaining the Fences paying duties c. At the seven year◠end these 160 Trees one Tree with another will yield a Bushel accounting 32 Quarts to the Bushel of Apples 〈◊〉 Tree altho some of them may have perished and others as yet but young raised in their places yet may some of these Trees at seven years growth bear two or three Bushels and some a Bushel and an half which may in the whole amount to one hundred and sixty Bushels which at six pence per Bushel is four Pound the Herbage then will be worth at least thirty Shillings per Annum altho the Ground were worth less before it was Planted the eighth or ninth year your Trees may one with another and one year with another yield you at least two or three Bushels on a Tree and sometimes more which at so low a rate your six Pound first expended and the forbearance of the profit of your Land and interest of your Money for seven years will bring you at least eight Pounds per Annum the Herbage being still allowed for the maintenance of your Plantation but if a good Fruit year happen and your 160 Trees yield you six or seven hundred Bushels and those worth twelve pence or eight pence the Bushel it will in one year more then retaliate all your past labour charge and loss and your self will be furnished with an excellent Orchard very serviceable to your Family both in baking and making strong and small Cyder for your Table and thereby saving great quantities of Malt. A Bushel and half or 48 Quarts of Apples will make 18 20 22 or somtimes 24. Quarts of Cyder according to the goodness of your Fruit for that purpose and there will also be so much Cyderkin made of the Pouz or Murc as will be better worth than the charge of Grinding and Pressing c. Twenty Bushels commonly make a Hogshead of Cyder They that are desirous to understand the ordering of a Garden either for the Kitchin or Flowers let them peruse a Book call'd The English Gardiner writ by Leonard Meagar and therein they 'l find both ample and true instructions Altho there is no Liquor Drink or Diet alike pleasant to all some preferring Dull Coffee before any other some stale Beer others fat Ale or Mum one Claret another Sack yet our English know no other Drink so generally palatable as Cyder because it may be made suit with any humourous Drinker It 's made Luscious by the addition of a good quantity of sweet Apples at the Grinding pleasant being made with Pippins or Genent-Moyls Racy Poignant Oyly Spicy and Rich with the Redstreak and several other sorts of Fruits even as the Operator pleases And it satisfies thirst if not too stale more than any other usual Drink whatsoever and in such years as Corn is dear the best Cyder may be made at a far easier rate than ordinary Ale The considerations whereof adds much to the exhilerating virtue of this Drink Next unto Cyder Perry claims the precedency especially if made of the best juicy Pears celebrated for that purpose as the Bosbery-Pear Bareland-Pear the Red and White Horse-Pear or many sorts of wild and choak Pears but above all the Turgovian Pear Wines or Drinks made of Currans Goosberries Rasberries Blackberries Cherries or Plums prepared and made as is before taught may be more acceptable to our Palats healthy pleasant and profitable than those exotick Wines many are so fond of and Dote on And in this very year 1682 I know Wine made of the White Dutch Curran according to the direction of the 15 Sect. of this Chap. only there was but a Pint of Water added to each Quart of the Fruit far superiour to the best French White Whine could be bought in our Country if several judicious Palats were not mistaken ℞ Of Diapalmae and of Deminio Composit of each two Ounces How to Liquor Boots or Shoos to walk in the Fields and Orchards to keep out wet and of Hogs-grease rendred no Salt being in it half a Pound melt them together keeping continual stirring and Liquor the Leather and Soles therewith before the Boots or Shoos are shaped out and afterwards when occasion is the Liquor must be warm when used An Abridgment of the Statutes of 43 Eliz. Cap. 7. and 15 Car. 2. Cap. 2. Laws against breaking Orchards and stealing Trees and Wood c. IF any shall be Convicted by his own Confession or by the Testimony of one Witness upon Oath before one Justice of Peace or Head Officer to have unlawfully cut and taken away any Grain growing robbed any Orchard or Garden digged up or taken away any Fruit Trees broken any Hedges Pales or other Fences cut or spoiled any Woods or under Woods standing and growing or the like or to have been accessary thereunto shall for the first offence pay unto the party grieved such damages and within such time as by the said Justice or head Officer shall be appointed And in case the pary offending shall not by the said Justice or Officer be thought able to discharge the sade damages or shall not discharge them according to the said Order then shall the said Offender be by them or either of them respectivly committed to the Constable or other Officer of the place where the Offence was commited or the party apprehended to be Whipped and for every other offence committed afterwards and proved as aforesaid the party offending shall receive the like punishment of Whipping The Constable or other inferior Officer that herein refuseth or neglecteth to do his duty shall by any such Justice of Peace or Head Officer be committed to Prison without Bail till he Whip or cause to be Whipped the party offending as is above limited No Justice of Peace shall execute this Statute for Offences done to him self unless he be Associated with one or more Justices of Peace whom the Offence doth not concern Vid. the Statute of 43. Eliz. Cap. 7. at large Statute 15. Car. 2. Cap. 2. reciting the Statute of 43. Eliz. Cap. 7. doth not sufficiently prevent nor punish the Cutting and spoiling of Woods Enacts that ever Constable Headborough and other person in every County City or other place where they shall be Officers or Inhabitants shall and may Apprehend or cause to be Apprehended every person they shall suspect having carrying or conveying any burden or Bundle of Wood Poles young
it better than ever it was before especially if it were but a little acid and not Eager When your Cyder is thus Bottled if it were new at the Bottling and not absolutely pure it is good to let the Bottles stand a while uncork't before you stop them close or else open the Corks two or three days after to give the Cyder Air which will prevent the breaking the Bottles against the next turning of the Wind to the South The meaner Cyder is more apt to break the Bottles than the richer being of a more Eager nature and the spirits more apt to fly having not so solid a body to detain them as the rich Cyders Observe that when the Bottle breaks through the Fermentation of the Cyder to open your Corks and give vent and stop them up again a while after lest you lose many for want of this caution Lay your Bottles sideways not only for preserving the Corks moist but for that the Air that remains in the Bottle is on the side of the Bottle where it can neither expire not can New be admitted the Liquor being against the Cork which not so easily passeth through the Cork as the Air. Some place their Bottles on a Frame with their mouth downwards for that end which is not to be so well approved of by reason that if there be any the least settling in the Bottle you are sure to have it the first Glass Placing Bottles on a Frame as is usual or on Shelves is not so good as on the Ground by reason the farther from the Ground they stand the more are they subject to the Variation of the Air which is always more rare in the upper than lower part of a Cellar or other Room Setting Bottles in Sand is much used but without reason because it adds not that coldness to the Bottles as is generally expected being rather of a dry and temperate quality than cold The placing of Bottles in Wells or in Cisterns of Spring Water running or very often changed is questionless the best way to preserve either Ale Cyder or any other Vinous Liquor A Conservatory made where a continual recruit of a cool refrigatory Spring Water may conveniently be had will so long preserve Cyder untill it become to the strength even of Canary it self Where you have not conveniency of Water or are unwilling to be at the expence of making such Conservatories there the best way is to dig Vaults in your Cellars under the level of the bottom or to make Niches in the Walls near the Ground and in them place your Bottles leaning for the more they are from the Air and the more they are encompassed with Stone or Earth the cooler they will continue and the less subject to the inconveniences that happen from the mutability of the Ambient Air. Binding down the Corks of your Bottels in case of danger is not so much to be commended as well fitting them in by full Corks because the Liquor were better fly the Cork that break the Bottles which must be in case the Cork be tyed down and the Liquor not well qualified Restoring of Decayed Cyder § 10. Sometimes Cyder that hath been good by ill managment or other accident becomes dead flat sower thick muddy or musty all which in one sort or other may be helped Deadness or flatness in Cyder is often occasioned from the too free admission of Air into the Vessel for want of right stopping which is cured by pressing some Apples and put up only the new Must or Cyder that comes from them on the decayed Cyder and stopping it close only sometimes trying it by opening the small vent that it force not the Vessel The same may be done in Bottles by adding a spoonful or two of new Must or Cyder to each Bottle of dead Cyder and stopping it again Cyder that is dead or flat will oftentimes revive again of it self if close stopt upon the Revolution of the year and approaching Summer But Cyder that hath acquired a deadness or flatness by being kept in a Beer or Ale Vessel is not to be revived the smack of the Beer or Ale being the only cause of it will always predominate Honey or Sugar mixt with some Spices and added to the Cyder that is flat revives it much let the proportion be according as the distemper is that requires it If Cyder be Acid as somtimes it happens by reason of the Immaturity of the Fruit too nimble an operation too great a Fermentation in the Vessel or too warm a situation of your Vessels wherein it is kept this somtimes becomes pleasant again in case it 's Lee be yet in the Vessel as is supposed by a second operation on it but in case it doth not if you add about a Gallon of unground Wheat to a Hogshead of it it will very much sweeten it and make it pleasant The same effect will two or three Eggs put in whole or a pound of Figgs slit produce as is reported but the surest remedy is Bottling it with a knob of Sugar proportion'd according to the occasion Wheat Boyled till it begin to break and when cold added to the Cyder but not in too great a quantity and stirred into it helpeth it much If your Cyder be Musty which happens either from the place the Fruit lay in before Grinding or from the Vessels through which the Pulp or Must hath past or that the Cyder is contained in the cure thereof is very difficult altho in some measure the ill savour of it may be corrected by Mustard-Seed ground with some of the same Cyder Thick Cyder is easily cured at what Age soever by exciting it to a Fermentation and purifying it with Isinglas as is before directed Note that there are several Cyder Mills lately found out which are better understood by seeing one than any description can be given and they are excellent to grind Apples before you press them Of making Water Cyder Purre or Cyderkin § 11. It 's observed that many sorts of Apples throughly ripe will endure some addition of Water without any prejudice to the drink especially in the Island of Jersay where they frequently give it a dash this dilution is only with Apples of a mellow and rich juice and is necessary to help it's clarification the Cyder it self being of too glutinous a substance and they not acquainted with any other way of attenuating it If your Apples be pulpy or mellow they will yield their juice with difficulty unless Water be added but you may press them easily at first and extract a small quantity of the richest juice and then add of Water boiled one hour but cold again to the remaining Pulp which after 48 hours standing will yield you so rich a Liquor that shall exceed most Cyders drawn from newly ripened Fruit. To some sorts of Fruit that are of themselves acid crude or of a thin juice dilution is very improper but if the Water be boil'd and