indifferently ripe of any red sort clear them of the Stalks and Stones and then put them into an Earthen glazed Vessel and with your clean hands Squeeze them to pulp or you may do it with a wooden Ladle or presser and so let them continue Twelve Hours to ferment then put them into a Linen Cloath not too fine and press out the Juyce with a pressing-board or any other Conveniency then let the Liquor stand till the scum arise and with your Ladle take it clean off then pour out the clearer part by inclination into a Cask where to each gallon put a Pound of the best Loaf Sugar and let it ferment and purge 7 or 8 days so draw it off when you find it clear into lesser Casks or Bottles keep it cool as other Wines and in 10 or 12 days it will be ripe Its Virtues This is a great cooler of the Body in the heat of Weather chears the heart and much enlivens Nature in its decay it is good against violent Pains in the Head and swouning Fits Wine of Peach and Apricots to make it TAke of Peaches Nectarins c. when they are full of juyce pare them and quit them of their stones then slice them thin and put about a gallon to two gallons of Water and a quart of White-wine put them over a fire gently to simper a considerable time till the sliced fruit become soft then pour off the Liquid part into other Peaches that have been so used and bruised but not heated let them stand Twelve hours sometimes with stiring and then pour out the Liquid part and press what remains through a fine hair bag and put them together into a Cask to ferment then add of Loaf Sugar a pound and an half to each Gallon boil well an ounce of beaten Cloves in a quart of White-wine and add it to give a curious flavour Wine of Apricots may be made with only bruising and pouring the hot Liquor upon not requiring so much sweetning by reason they are of a more dulcid or Lucious Quality only to give it a curious flavour boil an Ounce of Mace and half an Ounce of Nutmegs in a Quart of White-wine and when the Wine is on the ferment pour the Liquid part in hot and hang a bunch of fresh Borage well flowered into the Cask by a string at the Bung for three days then draw it off and keep it in Bottles which are most proper to preserve these sorts of Wines Their Virtues They are moderately warming and restorative very good in Consumptions to create an Appetite and recover decayed and wasting Bodies they loosen the hardness of the Belly and give ease to the painâ— of the Stomach Wine of Quinces to make it GAther the Quinces when pretty Ripe in a dry day rub off the Down with a clean Linen Cloath then lay them in Hay or Staw for Ten days to sweat so cut them in Quarters and take out the Cour and bruize them well in a Mashing Tub with a Wooden beetle and squeeze out the liquid part by pressing them in a hair bag by degrees in a Cyder-press strain this Liquor through a fine sieve then warm it gently over a fire and scum it but suffer it not to boil sprinkle into it Loaf-Sugar reduced to Powder then in a gallon of Water and a quart of White-wine boil a dozen or fourteen large Quinces thinly sliced add two pound of fine Sugar and then strain out the liquid part and mingle it with the natural Juyce of the Quinces put it into a Cask not to fill it and jumble them well together then let it stand to settle put in juyce of Clary half a pint to five or six gallons and mix it with a little flower and whites of Eggs so draw it off and if it be not sweet enough add more Sugar and a quart of the â—est Malmsey you may to make it the better boil a quarter of a pound of stoned Rasins of the Sun and a quarter of an Ounce of Cinamon in a quart of the Liquor to the Consumption of a third part and straining the Liquor put it into the Cask when the Wine is upon the ferment Its Virtues This Wine is a good Pectoral cooling and refreshing the Vital parts it is good moderately taken in all hot Diseases allays the flushing of the Face and St. Anthony's Fire takes away Inflamations and is much available in Breakings-out Botches Boils or Sores Wine of Plums Damascens c. to make them TO do this take what Plumbs you please mix those of a sweet Tast with an allay of those that are somewhat sower tho' they must be all Enclyning to Ripeness slit them in halves so that the Stones may be taken out then Mash them gently and add a little Water and Honey the better to moisten them boil to every gallon of pulp of your Plumbs a gallon of spring-Spring-water in it a few Bay-Leaves and Cloves add 〈◊〉 much Sugar as will well sweeten it scuâ—â— off the froth and let it Cool then press thâ— Fruit squeezing out the Liquid part straiâ— all through a fine strainer and put the Water and juyce up together in a Cask let 〈◊〉 stand and ferment three or four days sinâ— it with white Sugar flower and whites oâ— Eggs and draw it off into Bottles so corking it up that the Air may not prejudice iâ— and in 10 or 12 days it will be ripe and taâ—â— like sherry if not a nearer flavour of Canary Damascens may be ordered as otheâ— Plumbs though they produce a Tarteâ— Wine more clear and longer lasting but put not so much Water to them as to lucious Plumbs unless you mix some sweet Wine with it as Mallago Canary or the like or infuse Rasins in the Sun in it which will give it a Rich and Mellow Tast Their Virtues These as other Wines made of English Fruit are moderately cooling purefy the Blood and cleanses the Reins cause a freeness of Urin and Contribute much to soft slumbers and a quiet rest by sending up gentle refreshing Spirits to the Brain which dispel heat and noxious Vapours thence and put that noble part into a right Tempeâ—â—ture Wine of English Figs to make it TO do this take the large blue Figs pretty ripe steep them in White-â—ine having made some slits in them that â—â—ey may swell and gather in the subâ—â—ance of the Wine then slice some other â—igs and let them simper over a fire in â—air water till they are reduced to a kind of â—ulp strain out the water pressing the pulp â—ard and pour it as hot as may be to those â—igs that are infused in the Wine let the quantities be near equal the Water some what more than the Wine and Figs then â—aving infused 24 hours mash them well â—ogether and draw off what will run Voâ—untarily then press the rest and if it prove not pretty sweet add Loaf Sugar to render it so let it ferment and add a little Honey
decaying Nature CHAP. II. The ingenious Art and Mistery of the Vintners in making Artificial Wines as Mallaga Claret Rhenish c. recovering faded Wines and such as have lost their Colours Racking Sweetening and many other things that appertain to their Trade and have hitherto been kept as Secrets to the Publick c. Of Small Wines meliorated IT is the opinion of many that weak Wine may be raised and improved on the Rich Lees of Wine that is drawn off and indeed we know it is common to draw off such small Wines and put them on such Lees whereby the Vintner's gains arise we also see that Wine is fed with proper Food as sweet Flesh salt of Tartar or more principally the sweet and Volatil Spirit of Tartar and yet higher with the Quintisence of Wine by Essential Salts prepared Oyls Herbs and things of an Aromatical nature why then may not small Wine be greatly bettered by the Animal or Quintisence extracted from other Wines for the Animal of Wine only and nothing else can increase the strength of Wine If the Quintisence be drawn out of one small Wine and added to another it will make that rich though the other is altogether Impoverished and better one be lost which may however serve for Vinegar than both remain useless which cannot be so well demonstrated in Words as practice wherefore I shall hasten to what is more plain to be understood To make Artificial Claret TAke the Juyce or Water of Clary distill it in a cold Still one part Red streak Syder half a part Malago Rasins beaten in a Mortar six Pounds the fat Mother of Claret one Pound and these being covered in a close Vessel let them ferment 15 days then draw off the Liquor into another Vessel and to every Gallon add half a pint of the Juyce of Mulberries or Blackberries or Goosberries and a pint of the Spirit of Clary to the whole then take three Spoonfuls of Flower and the White of two New-layed Eggs a Dram of Ising-glass beat these together and add to the Liquor two Pounds of the Syrup of Clary and it will Refine down and be very rich not distingushable from right Claret unless by those very well Skilled in Wines and of this there is great quantities sold now French Wines are dear and scarce to be come by Artificial Malago to make it Canary c. TAke a Cask that has been well seasoned with right old Malligo new trim it and hoop it strong leaving it open at one end to which open end a close cover must be fitted to take off and put on at pleasure and keep it in all Seasons in a warm place sill it with Spring or Conduit-water and to every gallon of Water add 6 Pound of the best Mallago Rasins grossly bruised and sprinkle on every Twenty Gallons a handful of Calx Wine then place the cover close and keep it warm with Cloaths fastened about it and so let it continue four or five days to work and ferment after that open it and see if the Rasins are floating on the top of the Water and if you find they are press them down again and so do every four or five days letting them stand three weeks or a month then Tap the Vessel 3 or 4. Inches above the bottom and try if the Liquor tastes likewise and if it do's not let it stand longer till it has got the true flavour then draw it off into another Cask that has had Mallago in it and to every 20 Gallons put a pint of the best Aqua-vitae a quart of Alligant and 2 new-layed Eggs beaten together and let it stand in a Vaulted Cellar or some such like place till it be fit to be drunk if it want sweetness put in a little fine Loaf-Sugar and it will abundantly answer your Expectation and this dashed with a little good White-wine or curious brisk Pepin-Cyder may well pass for Canary And thus not only Artificial Mallago may be made but other Artificial Wines for it cannot but be supposed an ingenious Person may by these Examples invent and prepare other sorts of Wines different from these in Tast for having once got the Knowledge of the different Herbs that bear a Signiture with the different Sulphers of the true Wine whether stiptick acid mild Lucious fat or Balsamick so must the Imitation of the different sorts of Wines be whether Ribella Tent Rapadavia Canary or any others as for White-wine or Rhenish you may make them of Sweeter or Tarter Cyders as is directions given for making Artificial Claret bating the colouring though you must be at the Labour and charge to fine them more and keep up in them a good Body To restore Prick'd Wines TO do this take the Wine down to the Lees in an other Cask where the Lees of good Wine are fresh then take a pint of strong Aqua-vitae scrape half a pound of yellow Bees-wax into it and by heating the Spirit melt the wax over a gentle fire then dip in it a cloath and set it on fire with a brimstone Match put it flaming in at the Bung and stop the Cask close To restore Wines decayed by too much Vent or Sowring STir and ferment it well with a flat-ended stick till you have removed it in all parts and made it ferment but touch not the Lees then pour in a pint of Aqua-vitae and stop it up close and at the end of ten day it will be tollerably restored Wine that is decayed by too much vent may be recovered by putting burning hot Crusts of Bread into it For Musty-wine or Tang'd of the Cask TO remedy this rack it off upon Lees of rich Wine of the same sort then put into a Bag four Ounces of the Pouder of Lenerel Berries and two Ounces of the Filings of Steel let it hang by a string to the middle of the Wine and so by degrees lower it as you draw it off To hinder Wine from Turning Put a pound of melted Lead that has been melted into fair water into your Cask pretty warm and stop it close To take away the ill Scent of Wine BAke a long Rowler of Dough when it is stuck well with Cloves let it thorrowly bake and hang it in your Cask and it will remove the ill Scent from the Wine by gathering it to its self To remedy a bitter or sour Scent TAke half a peck of Barley and boil it in two quarts of Water till one half of the water be wasted strain it let it well settle and pour it into the Wine Cask stiring it well without touching the Lees. Green Wine how to soften it PUt in a little Vinegar wherein Litharge has been well steeped and boil some Honey to draw out the Wax and strain it through a cloath and put a quart of it into a Terce and this much mends it in Summer especially and some when they perceive the Wine turning put in a stone of unslacked Lime and it much mends it
To keep Wine from souring BOil a gallon of Wine with some beaten Oyster-shells and Crabs-claws Calcined strain out the Liquid part and when it is cool put it into the Wine of the same sort and it will give it a pleasant lively Tast To sweeten Wine FIll it upon the Lees put a handful of the flowers of Clary and infuse in it and add a pound of Mustard-seed dry-ground which in a bag must be sunk to the bottom of the Cask Arteficial Malmsey TAke English Galingale Cloves each a Dram beat them to pouder and infuse them a day and a night in a pint of Aqua-vitae in a wooden Vessel kept close covered then put it into good Claret and it will make 12 or 14 gallons of good Malmsey in five or six days the Drugs may be hung in a bag in the Cask To make Wine settle well TAke a pint of Wheat and boil it till it burst in a quart of Water and become very soft then squeeze it through a new â—innen Cloath and put a pint of the liquid â—art into a Hogshead of unsettled White-wine and it will fine it To make Wormwood-Wine TAke a good brisk Rhenish Wine or White-wine and hang a pound of Roman-wormwood in a bag into it clean â—tripped from the grosser Stalks and well â—ryed and in 10 or 12 days Infusion it will give it a Tast and a curious Colour beyond what it had before This may be done as it â—s drawn by droping 3 or 4 drops of Chimichal Spirit or Oyl of Wormwood into a quart of Wine To make Rough Claret PUt a quart of Claret to two quarts of Slows bake them in a gentle Oven till â—hey have stewed out a great part of their â—oisture then pour off what is Liquid and â—queeze out the rest and half a pint of this will rough 10 Gallons To Recover the lost Colour of White-wine or Rhenish-wine TO do this Effectually Rack the Winâ— from the Lees and if the Colour oâ— the Wine be faint and tawney put in Conâ—â—ack-Lees and pour the Wine upon them rowling and jumbling them together a considerable time in the Cask and in 10 oâ— 12 days rack off the Wine and it will bâ— of a proper Colour and drink brisk anâ— fine Wine that is lowering to prevent its decay TAke Roach-Allom poudered an Ounce draw out four gallons of the Wine and strow the pouder in it beat it well foâ— the space of half an hour then fill up thâ— Cask and set it on broach being carefuâ— to let it take vent so that by this means iâ— three or four days you will find it a curiouâ— brisk Wine Of Racking Wine THis is done with such Instruments as are usefull and appropiated to the manner of doing it and cannot be so well described by words as by seeing it doneâ— however this observe in doing it Let it bâ— â—en the wind sits full North and the Weaâ—r is Temperate and Clear that the Air â—y the better agree with the constitution 〈◊〉 the Wine and make it take more kindly â—s moreover most proper to be done in the â—crease of the Moon when she is under the â—rth and not in full height c. To make Wines scent well and give them a curious flavour TAke pouder of Sulphur two Ounces half an Ounce of Calamus incorporate â—em well together and put them into a â—nt and a half of Borrage-water let them â—eep in it a considerable time and then â—awing off the water melt the Sulphur and â—alamus in an Iron pan and dip in it as â—any Rags as will soak it up which put inâ—â— the Cask then rack your Wine and put 〈◊〉 a pint of Rose-water and stoping the â—logshead rowl it up and down half an hour â—fter which let it continue still two days and â—y so ordering any Gascoin or red Wine â—t will have a pleasant scent and gust To mend Wines that Rope WHen you have set your Cask a-broach place a course linen Cloath before â—he Bore then put in the linen and rock it in a dry Cask add then 5 or 6 Ounces the Pouder of Allom then rowl and juâ—â—ble them sufficiently together and then 〈◊〉 on settling it will be fined down and prâ— a very fluid pleasant wine both in Tast 〈◊〉 Scent To mend White or Rhenish Wines IF these VVines have an unpleasant Tâ— your best way is speedily to draw eitâ— of them half off and to either of the halâ— put two gallons of new Milk a handfulâ— Bay Salt and as much Rice mix and bâ— them well together for half an hour wâ— a Staff or Paddeler then fill up the Caâ— and when you have well rowled it turnâ— over in the Lees and 2 or 3 days after yâ— may broach it and it will drink very fine aâ— brisk Another way to mend the Colour of Whitâ— Wines c. TAke a Gallon or more of morniâ— Milk put it into the Cask and 〈◊〉 it well with Rowling then when you pâ—â—ceive it is well settled put in 3 or 4. Ouâ—â—ces of Ising-glass and about a quarter oâ— pound of Loaf-sugar fine scraped and thâ— fill up the Hogshead or other Cask aâ— rowl it 4 or 5 times over and this wâ— bring it to a colour and fineness To meliorate or better Viscious Wine Et your Wine in this case be what it will 〈◊〉 your business is to take a pint of Clariâ— honey a pint of Water wherein Rasins of 〈◊〉 Sun have been well steeped 3 quarters of â—int of good white Wine or Claret accordâ—â— as the Colour of your wine is let them â—per and boil a little over a gentle fire to 〈◊〉 consumption of a third part taking off 〈◊〉 Scum as fast as it rises put it very hot â—o the viciated Wine and let it stand the â—ing-hole being open then in a linen Bag 〈◊〉 a little bruized Mace Nutmeg and â—oves and hang the Bag in the wine by â—tring for 3 or 4 days and so either new 〈◊〉 old Wine will not only be fined but â—uch bettered for by this means they â—â—e restored from their foulness and decay â—â—d yeild a good Scent and Tast you may 〈◊〉 perfect this work the more when you â—â—e out the Spice hang in a small Bag of â—ite Mustard-seed a little bruised and the â—ork is done â—o make Ice in Summer and cooling Wine c. TO make Ice take a stone Bottle that will hold about three quarts of water â—t into it two Ounces of resined Salt-petre If an Ounce of Florence Orrise and fill with water boiling hot stop it close and immediately let it down into a Well le◠〈◊〉 remain there 3 or 4 hours and when 〈◊〉 break the bottle you will find it full of 〈◊〉 Ice or for want of this opportunity dâ—â—solve a pound of Nitre in a bucket of water and it will cool your Bottles exceediâ—â—ly Some farther Considerations on these Mattâ—â—â—â— in Particular and General c. TAke Salt of Tartar and pour distiâ—â—â— Vinegar thereon until
of a third part and put in 3 Bushels of ground Horse-beans and a Bushel of Wheat brew it according to Art draw off and press out the Liquor and put in so much more as may make in its consumption or boiling to a third part the Hogshead full but when it is turned fill it not too full at first that it may the better work which when it begins to do put to it some of the inward Rhind of a Fir-Tree 3 Pounds of Birth the Leaves and tops of a F r-tree each one Pound Cardus Benidictus dryed 3 good handfuls Burnet Bettony Rosmary Marjorum Avens Peneroyal Elder-flowers wild Thime of each one handful and a half Cardamum-seeds bruised three Ounces Bay-berries an Ounce put the seeds into the Vessel when it hath wrought a while with the Herbs and when they are added suffer the Liquor to work over the Hogshead as little as may be fill it at last and before it is stoped put into it 10 new-layed Eggs with their shells whole stop it close and let it stand 3 Quarters of a Year or more to Ripen A little Horse-Radish Watercresses and wild pursley are added by some and indeed the Horse-Radish makes it drink very brisk but gives it a Tang. To make Punch Royal. TAke one Pound and a half of Loaf Sugar and dissolve it in 2 quarts of Water and 〈◊〉 there be any dross in the Sugar strain the â—iquor through a Cloath then add a Pint of Rhenish Wine 6 Ounces of Limon Juice or the Juice of 4 large Limons 7 or 8 drops of the true Spirit of Salt and a Dram of Alâ—ermes or 2 Grains of Musk 3 of Ambergrease a Quart of strong Brandy and a whole Nutmeg grated with half an Ounce of Cinnamon and a quarter of an Ounce of Ginger finely sâ—raped or beaten Stir these â—ill they are very well mixed and then head â—t with a good Toast or Sea Bisket you may â—ikewise when it is thus prepared in what â—uantity you please proportionable to these â—irections bottle it up and it will keep long â—nd drink exceeding brisk The best way to make Cyder and order it TAke Redstreaks Peppins Pearmains Reenetings Golden Peppins or such Apples â—s pleasant Fruit as your Orchard or the Country will afford when they are indifferâ—nt ripe so that upon the Tree shaking they will fall with tolerable ease bruise or â—rind your Apples very small and when â—hey are come to a mash put them into a Hair bag and squeeze them by degrees not over hastily by turning an Iron Crow the Screw put up the Liquor well straine through a fine Hair Sieve into a Cask wâ— seasoned and aired with a Lighted Râ—dipped in Brimstone then mash the pressinâ— with a little warm Water and add a fouâ—â— part of it when pressed out to the Cydeâ— and to make it work kindly heat a litâ—â— Honey 3 whites of Eggs and a little flowâ—â— together put them into a fine Rag aâ—â— hang them by a string to the middle of tâ—â— Cyder Cask then put in pretty warm aboâ—â— a Pint of new Ale yest let it work and wâ—â— purge it self from dross 5 or 6 days thâ—â— draw it off from the Lees into smaller Casâ— or into Bottles as your occasion serves aâ— if the latter leave an Inch vacant frâ—â— the Cork lest the Bottles fly or break aâ—â— if any such danger appears which yâ—â— may perceive by the singing of the 〈◊〉 through the porous parts of the Cork thâ—â— it will be requisite to open them to let 〈◊〉 the fermented Air that threatens to bâ—â— them In Winter cover the Casks or Bâ—â—tles warm for fear of Freezing or Chillinâ— but in Summer place them as cool as yâ—â— can lest the heat make it ferment so tâ—â— it taint become mousty grow thick 〈◊〉 ropey and that it may the better feed aâ—â— â—â—ep its body put little lumps of Loaf-suâ—â—r into it â—ummer Cyder for present spending to make it TAke Codlins or other juicy Summer Apples not too sweet or if they be â—â—ay them with those that are sowrer not â—â—thering them too ripe but when they beâ—n to turn and lay them to sweat in Hay 〈◊〉 Straw for 2 or 3 days then quarter them â—â—d take out the Coars and Kernels then â—â—uise and press them as the former boil â—â—me sliced Codlins and sliced Quinces in â—â—â—ir Water with a few tops of Rosemary and â—â—ades of Mace and mash this Water with â—â—e pressings of the Apples press it out as beâ—â—re and mix a fourth part with the Cyder â—â—t it up and add 2 Quarts of white or Reâ—ish Wine to every 12 Gallons purge it as â—â—e forme draw it off when settled and â—eep it cool for present spending for it will â—or keep longer than September To procure very Rich Cyder without distilling TAke a Hogshead or lesser Cask of Cyder when the frost is very violent in the Vinter expose it abroad so that it may freeze 〈◊〉 the outward parts and then the main â—â—rength and heart of it will retire to the â—â—iddle which will in an Hogshead be aâ—out 12 or 14 Gallons when the weaker part is over-powered by the cold and thâ— drawn off and Bottled will prove as Coâ—dial as Sack This way is frequently used in New-Enâ—land and other places where Cyder is pleâ—ty and at a cheap rate and that which 〈◊〉 frozen may be by heat of Fire or the Sâ—â— in Summer Season reduced to a tolerabâ—â— good Vinegar proper particularly for Picâ—ling of Fruits Flowers Herbs Roots c. Perry to make it TAke Red Catherins Orange-Pears anâ— some Winter Pears mixed togetheâ— none over-ripe cut them in Quarters aâ—â— take out the Coars then put them to soaâ— in warm Water sweetened with a little fiâ—â— Sugar 12 hours then take them out aâ—â— press them when bruized as the Appleâ— boil the water they were soaked in to thâ— Consumption of a third part and put it 〈◊〉 the pressings add of this squeezed out to thâ— proper Juice of the Pears work it as thâ— Cyder and put in a few lumps of Loaf Sâ—gar for it to feed on and being well fineâ— and drawn off it will drink brisk and eâ—ceeding pleasant If it grows thick or 〈◊〉 over-sweet put to it a Quart of Rhenisâ— wine whereing two Ounces of Cristal 〈◊〉 Tartar has been dissolved and the Perry wâ—â— â—gain ferment and fine it self coming to be â—f a curious brisk Taste and sparkling To make Matheglin the best way TAke clear Spring-water seeth it over a gentle Fire scuming it till no more â—cum arises then add the Tops of Rosemary â—wet Marjoram Balm Sage and Sursafrax of each an handful to 4 Gallons of Water â—nd so proportionable to a greater or lesser quantity let them boil 3 or 4 hours and when it has so done set it to cool a night â—hen pour it off gently from the Setlings and strain it then add of the best Honey as much as will very well sweeten it take the whites of 20
or 30 Eggs beat them very well and when it is over the the Fire and boils pour them in at twice stir it well and then let it boil apace before you scum it and when it is boiled sufficiently pour it into a cool Glazed earthen Vessel when it â—s cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum â—t with a bundle of Hysop or some sweet Herbs till it has done working and then but it up into a Cask that has had Sack or Malaga in it if you can get one otherwise season your Cask with Water whereâ—n sweet Herbs have been boiled let it have vent for 3 days after it is put up then stop it close yet when you hear it make a noiâ—â— you must give it vent with a Pierces elâ—â— if it force not out the Cork it may happâ—â— to make the Vessel fly in pieces To make this the richer slice Gingeâ— Cloves Cinnamon and Nutmegs and puâ—ing them into a thin Bag hang them by string in it and if it wants a good Bodâ— add a Quart or two of Canary and in twâ— or 3 Months it will be fit for use Its Virtues It is an Excellent Pectoral Drink goâ—â— against Consumptions Physicks and tâ—â— Asthma it is cleansing and diureticâ— good against the Stone and Gravel it is râ—storative and strengthening a great Coâ—forter of the Vital Paâ—â—s and affords goâ— Nourishment it is cooling and pleasant 〈◊〉 healty persons and agrees better than Wiâ—â— with all Constitutions White Mead the best way to make it TO do this Take the Tops of Rosemarâ— Thyme and Sweet-Bryar the Wood 〈◊〉 Agrimony Eye-bright and Roman Worâ—wood of each a like quantity viz. as muâ—â— of each as you can hold between your Fiâ—ger and Thumb which in Physical Accouâ—â— is called a Pugil cover these with Sprinâ—-water let them continue to infuse a Nigâ—â— â—â—d a Day so take them out and boil them 〈◊〉 another clear Water till the Colour comes â—â—â—gh so shift them into another Water and â—â—â—il them up till the Colour looks green and â—â—â—ffer them so to do as long as any greenâ—â—ss continues then with the Herbs in the â—â—quor let it stand 24 hours then strain out â—â—e liquid part and to every Gallon of the â—â—quor put 2 Pounds of Virgin-Honey and â—hen it will bear an Egg about the breadth â—f a 2 Pence above the Water then work it â—ell together so that all the Honey may be â—â—ssolv'd then let it stand 12 hours and then â—oil it again a quarter of an hour with 26 Whites and Shells of Eggs This done let 〈◊〉 cool and put it up into a new well seaâ—on'd Cask or Bottles with Spices such as â—est affect your Palate which if in a Cask â—ou may hang in a Bag as has been directâ—d in other Liquors but if bottled then â—reak into it little bits of Nutmeg Mace â—innamon c. If you are desirous to drink this pleasant â—ooling Liquor speedily then to fine it beat â—wo Whites of Eggs with a spoonful of Yest â—nd 2 of Wheat-Flower and put it into the Cask suffer it to work well and then stop 〈◊〉 up and in 9 or 10 days you may use it tho 〈◊〉 will keep brisk a very considerable time A Brown Sort of Mead looking somâ— what like Canary And all the difference 〈◊〉 the last is not boil'd to the heighth of thâ— first and instead of Wood of Agrimonâ— some use Wood of Sarsafrax which gives 〈◊〉 a pleasant Taste and Colour In all othâ—â— Matters you may do it as the first only aâ—â— a little handful of Borrage and Balm Both these are very cooling and wholsoâ—â— Liquors wonderfully refreshing in hot Dâ—â—eases and in the sweltry Seasons of the Yea This with Surups mix'd with it wheâ— you come to drink it may not only 〈◊〉 chang'd into the Colour of sundry sorts 〈◊〉 Wines but be varied in Taste to make 〈◊〉 more grateful to the Palate To make excellent Coffee BOil curious spring-Spring-water 6 hours 〈◊〉 more put into it tied up in a fiâ—â— Rag a little handful of sweet Malt and Baâ—-berries two parts of the first and one of thâ— latter then draw it off into lesser Pots aâ—â— to a Pint and an half of this Water put tâ—â— Ounces of good Coffee-powder stir it wâ—â— in and set it before the Fire to bubble uâ—â— and it becomes rich in taste of the Coffeâ—â— then let it settle well and pour it not oâ—â— too hastily but rather by Inclination Its Virtues This moderately drunk removes Vaâ—ours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings â—nd provokes Appetite To make the best Tea SET on your Boiler with fair Water put into it a few Tops of Hysop let it boil â—s the former then add a few Leaves of â—age and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots â—ut to every Pint of the Liquor a Dram and â—n half of the Herb Tea and put it before â—e Fire to settle and heat and infuse well or if it boil any thing after the Tea is in â—uch of the strength will evaporate and â—ave it weaker than otherwise it would be â—eeten it with fine Sugar when you pour 〈◊〉 out more or less according to your Paâ—te To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpoâ—â—te but not too long keeping it stirring â—â—st it burn too and spoil then add of your â—hocolate-Cakes grated fine an Ounce and 〈◊〉 half or two Ounces if you would have it â—â—her to every Quart of the Liquor then take it from the Fire and add to it the Yolks of 2 New-laid Eggs beating them well with as much fine Sugar as will sweeten it then mill it with a Mill for that purpose till it becomes thick and proper for drinking This Mill is a Stick with an Head at the End full of Notches which you must at the little end hold in your hand and hastily twirl iâ— about Some to high-colour it and give it a better Flavour put Saffron in a little Rag or fine Sarsnet and put it into the Liquor when it is boiling To make Chocolate-Cakes the best way TAke Cocoa-Nuts moderately dried in an Iron Pan scrape or peel off the Husk and then beat the Nut to fine Powder anâ— sift it and to every Pound add 6 Ounces oâ— White Sugar one fine grated Nutmeg haâ— an Ounce of Cinnamon one Bonil of thâ— best Musk and Amber-grease each 4 Grains To prepare this have a Stone-Mill or elsâ— an Iron Plate very bright and an Iron Roâ—ler 2 hands longer than the Plate and abouâ— 10 Pounds weight place the Plate on Wooden frame so that a little Charcoaâ— Fire may be made under it to give a gentâ—â— Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iroâ— Roller over them and work till the whoâ—
Mass becomes like Dough then add the Nutmeg Cinnamon and Bonile and the longer you work it the finer it will be Observe carefully its Oiliness and be heedful that it burn not therefore observe never to suffer the Plate to be too hot moving the Mass from the Iron Plate often with a thin Iron Slice and last of all put in your Musk and Amber-grease and when it is well wrought make it up into Cakes or Rolls and keep it in dry places for Use A curious Drink made of Services TAke Services when they turn brown but before they grow soft lay them in Bunches on new Hay 3 or 4 days to sweat and mellow then take them from the Stalks after that let them lie 24 hours in fair Water then take them out and bruise them with your hands put them then into Small Beer 2 Quarts of them to a Gallon and let them infuse there 24 hours add a Pint of Sherry to each Gallon and give them a gentle Breathing over a moderate Fire then pout out and press forth the Liquor let it work and purge as Cyder and in all other things use it in the same manner Cock-Ale to make it the best way TAke a Cock of half a Year old kill him and truss him well and put into a Cask about 12 Gallons of Ale add 4 Pounds of Raisins of the Sun well pick'd ston'd washed and dried Dates sliced half a Pound Nutmegs and Mace 2 Ounces infuse the Dates and Spices in a Quart of Canary 24 hours then boil the Cock in a manner to a Jelly till a Gallon of Water is reduced to 2 Quarts then press the Body of him extreamly well and put the Liquor into the Cask where the Ale is with the Spices and Fruit adding a few Blades of Mace then put to it half a Pint of new Ale-yest and let it worlâ— well for a day and in 2 days you may broach it for Use or in hot Weather the second day And if it prove too strong you may add more plain Ale to palliate it This is excellent for Consumptive Persons who are wasting in any part of the Body and contributes much to the invigorating of Nature Covent-Garden-Purl or Purl Purging TAke of slic'd Beet-root an Ounce Coriander-seeds and Sena each 2 Ounces Horse-Raddish 2 or 3 little Slices the Flowers of Rosemary and Sage each an handful Roman-Wormwood a Pound and an half bruise these grosly together and put then into a Canvas Bag which put to a Kilder kin of Ale hanging it almost to the bottom and in 2 or 3 days it will be fit to drink This moderately purges by a gentle breathing Sweat and Urine and is very cleansing for the Body carrying off gross Humours It was first made as we hear of in Covent-Garden from wence it took its Name East-India Rack as it is made here TAke a Gallon of Brandy a Quart of tart Cyder not sowr Lime-Juice half a Pint a Quart of Water Beaten Cinnamon Nutmeg and Ginger of each a quarter of an Ounce White Sugar-Candy finely beaten 2 Pounds mix these well together and put a Toast dip'd in Honey into it Rum to make it THis is made in the Sugar-Islands c. in this manner They steep the Grindings and Refuse of the Sugar-Canes in fair Water 2 or 3 days then drawing off the Water they boil it and keep scuming of it till no more will arise then they put it up in a Cask to ferment and work 9 or 10 days in which time it gains a strong Body then they draw it off from the Settlings into other Casks and put to it Jamaica-Pepper and a few Sweet Herbs hung in a Bag in the Cask which gives it a curious Flavour In England it may be made after the same manner with the Washings of Sugar-Hogsheads or Chests and Sugar-Bakers or Sugar-Refiners Refuse or such Foot or Dross-Sugar as is fit for no other Use but that and Distilling adding Sweet Herbs and Spices as Ginger Cloves Cinnamon Mace and Nutmegs and you may have a pleasant Liquor at a cheap rate You may put into it Balm Mint and Hysop according to the quantity you make and being bottl'd it will prove a curious refreshing Drink both in Summer and Winter You may add a little Molassus to make it a stronger Body To make Variety of dâ—fferent Ales and other Liquors IF you are desirous to have Variety of different Ales c. on a sudden it may be easily done in the following manner Make a Syrup of the Root Spice or Herb you intend or of many to keep by you on Occasion and having a good clear strong body'd Ale bottle it up within 3 Inches of the Cork put in 2 spoonfuls of the Syrup and 2 or 3 Drops of the Essence or Chymical Spirit of the Herb Root Flower Spice c. either Scurvy-grass Mint Balm Cyprus Nutmeg Cinnamon Orange Limon Citron Clove or the like shake it a little and let them incorporate and when you pour it out the Ale will have the true Relish and Scent of what you put in whether of what I have named or of Goosberries Rasberries Currants Cherries Strawberries Mulberries or the like though with some Variation of its proper natural Colour And so at all Times with one good Tub of Ale in your House and the other Materials you may make 40 several Changes to pleasure your self and make your Friends wonder how you came by such Variety of Liquors A curious moderate Purging Ale to make it TO make this so much esteem'd Ale of new Invention Take a Peck of the Leaves and Flowers of Scurvy-grass Water-Cresses half a Peck Brook-Lime a quarter of a Peck English Rubarb 6 Ounces Horse-Raddish 4 Ounces Carraway and Anniseeds of each an Ounce Sena and Fennel each an Ounce Polipody of the Oak 4 Ounces Figs and Raisins stoned of each 8 Ounces put these into 12 Gallons of new Ale having first grosly bruised them and put them into a fine Canvas Bag let them stand 3 days then draw it off and bottle it up for Use or keep it in an Earthen Stean or Jar close cover'd It Virtues This wonderfully helps in the Scurvy restores a lost Appetite provokes Urine carries away the slimy Matter out of the Bowels purifies the Blood cleanses the Reins of Gravel and Sand and is good in Fits of the Stone A Pint-Glass is a sufficient Dose to be drunk fasting For note if you make these Physical Ales or Wines your common Drink they will do you by far more prejudice than good but if taken in due proportion in sutable Seasons they will be a far better Friend to you than the Doctors with all their Pills Bolasses Powders and other Potions and not put you to the 20th part of the Charge and they may serve to quench Thirst and administer cool Moisture to the Body as well as any formal Morning's Draught which Custom has made necessary to most Men so that there again the Expence will
be but the same To make Ale or any other Liquor that is too new or sweet stale or eager TO do this to the Advantage of Health put to every Quart of Ale or other Liquor 10 or 12 Drops of the true Spirit of Salt and let them well mix together which they will soon do by the subtile Spirits penetrating into all Parts To recover sowr Ale SCrape fine Chalk a Pound or as the quantity of Liquor requires more put it â—nto a thin Bag and so into the Ale To make Sage-Tea the best Way BOil your Water ordering it in all respects as for other Tea and to a Quart put in an Ounce of dry'd Sage boil it up and sweeten it to your Palate and it will â—rove a very wholsom Liquor to cleanse the Blood and cool the Heat of the Body And â—hus you may do by Mint Balm c. Of Ales in general brought from divers Parts of England and sold in London THere are sundry sorts of Ales that prove very pleasant and wholsome Liquors brew'd after the common Methods of Brewing but differ from ours at London and many attribute the Cause to the Water some to the Malt others to their Skill in Brewing and Fining them as Nottingham Derby Burton Hull and some others which might I conceive be as effectually brew'd here with the same Care viz. Boil then your Liquor sufficiently prepare good Malt accordingly give it good Mashings let it purge well and be gentle and easie in the Settling draw it off from the first and second Settlings and fine it with Izon-glass and the distill'd Simple Water of Clary and bottle it up with a very little Loaf-Sugar and it will keep well and answer your Expectation But after all I must acknowledge there is a great Difference in Water which may much alter the Liquor and of some good Drink cannot be brew'd as common Experience teaches us But the best Water for these Ales is that which is clear moving of a good Substance and sweetish in Taste and if fermented between your hands is smooth and a little clammy But on the contrary that which is brackish or Alomy tasted is to be rejected Rules for well Bottling of Liquors IF any Liquor be prick'd or fading put to it a little Syrup of Clary and let it ferment with a little Barm and it will recover it and when it is well settled bottle it up putting in a Clove or two with a little Lump of Loaf-Sugar you must have firm Corks boil'd in Wort or Grounds of Beer sill within an Inch of the Cork's Reach and beat it in with a Mallet then with small Brass Wire bind the Neck of the Bottle bring up the 2 Ends and twist them over with a pair of Pinchers CHAP. VII The Mistery of the Fruiterers or the most Approved Way to gather keep and order divers sorts of Fruits and Berries to keep sound and with their natural scent and Taste in all Seasons of the year Of gathering Fruit in Season c. IN gathering Fruit in Season if you design them to be long lasting and unperished there ought to be great care taken and to do it in general for all Fruits growing on standard-Trees have such a Ladder as may bear Lightly on the Boughs so as not to Endanger their breaking and bruising the Fruit. Gather your Fruit by the stalks to prevent bruising of them do it when they are well ripning but not over-ripe and to put them in have a Basket with a hook to hang on the round of the Ladder or some convenient Boughs laying Fern or Nettles in the bottom to keep them from pressing by their weight too hard lay them gently in and as gently out into the Receiver and never proceed to gather them in a wet day nor so early in the morning that the Sun has not time to draw up the moisture from them lest the dampness soon perish them and where Fruit especially Stone-fruit is not all ripe at once gather them as they ripen and so those that remain having the greater advantage of Sap may ripen the kindlier and grow larger gather those that have no stalks to hold by with a tender hand lay them not on heaps but single on Nettles or some such Weeds not offensive in smell and they will not only perfect their ripeness but sweat out their superfluity and be sweeter in taste keep them in dry places and if the Weather be hot let the cool North East or West winds breath on them by the opening of Windows or other conveniencies in clear dry days To know whether Pears or Apples be ripe gather one from the middle of the Tree cut it in the middle and if there be a great hollowness and the kernels seem loose they are of a sufficient ripeness Apricots Nectrines and such like are known in ripeness by the stones easily parting from the Fruit and growing of a duskey colour as for other things your Judgment will direct you by seeing handling smelling and tasting When you gather Quinces rub off gently the wooliness pack them in straw and in a dry Cask with a layer of Straw between each laying of Fruit for they are very subject to mouldiness and rotting upon the least contracted moisture and must be placed at a distance from other Fruit because their scent is offensive to them If you gather Medlars or Services you must do it before they are ripe just when they are turned brown and by laying the first in straw thinly and hanging the other upon Lines in bunches they will kindly ripen of themselves As for your winter Apples it is proper to gather them without the stalks because they will soonest perish and wither How to stow and order your Fruit the better to keep them sound and long in your Fruit-loft or Ware-house 1. YOur Winter-fruit in this case must not be too hot nor too cold too close nor too open but removed from all offensive Smells for if any be near them they will be apt to attract it and spoil their Taste also it will corrupt them 2. The proper place to stow them in is a Low-room or Cellar clean and sweet either paved or boarded but not too stifling or close and into these it will be proper to lay or shift your Winter-fruit at Christmass and with shifting and airing at convenien times you may let them continue there tiâ—â— the middle of March stoping in extreaâ— frosty weather all the crevises with a littlâ— Straw to keep out the frost and bleak winds 3. When the warm Air returns brought by the Influence of the Sun if you find any considerable defect among your Fruit remove them from these close places to airy lightsom ceiled Rooms giving them fresh straw and leaving a Window open in all clear dry days letting in the Sun beams as much as may be observe that where you have placed your Fruit in Cellers there be no Damp sweaty Walls for they will cast a mouldiness and that
a Pickle with Salt and Water and boil it up to a strength till it will bear an Egg Scum it well and put a good handful or two of Barberries into it and let them boil till they burst or may be reduced to pulp then strain the Liquor and put it to your cold Barberries pretty warm and cover them with Hysop This way Pickle green Grapes Plumbs Goosberries Apples Quinces Cornels and unripe Currants To Pickle Mushroms CLean them in warm Water from the Dust they have contracted then boil them a little a walm or two that they become tender put them into strong White-wine-Vinegar with some bits of Cinnamon Mace Nutmeg whole Pepper and Bay-Berries keep them as close as may be from the Air. To Pickle Artichoaks PArboil Artichoaks that have full bottoms and take off the Leaves and cheak with the strings drain them and dry them with a Cloath make a Pickle with fair Water and Salt well boiled and scumed so that it will bear an Egg then place the Artichoak bottoms in an Earthen Vessel between Laying of Laurel or Bay-Leaves with a few of their own Leaves about them pour in the Pickle hot and pour melted butter on the top which spreding will when cool keep out the Air and prevent their musting tie over the Vessel with a Leather or Paper and set them in a cool place and when you would use them soak them in fresh warm Water which taking out the Saltness will render them at any time fit to be used in Pies or to boil and serve up at the Table as a rare dish when others are not to be had To Pickle Broom Buds TAke strong Vinegar and Water an equal quantity put a Seasoning of Salt into it then boil and Scum it well so put in the Buds clean picked from the Stalks let them boil a little tender and so put them to cool add a little Jamaica Pepper and cover them them close for your use Thus you may pickle Turnips by cutting them in Square bits about the length of your little Finger but then you must boil them somewhat longer than the Buds but not soft To pickle Purslain and Asparagus TAke the tender parts of these sprinkle them with Salt and Cloves grosly beaten together and lay them regular in a glazed Earthen Vessel boil Vinegar and Salt and put it to them very hot and then stop them up close thus you may pickle the hard inward Hart of Cabages or Cabage-Lettice to serve for Salating among other Herbs at any Season of the Year as also the white Stalks of Endine and Succory To pickle green Pease or Beans TAke Water and Vinegar boil them well viz. the Liquor and just scald the Pease or Beans and put them up in a close Earthen Vessel and when you have a mind to boil them steep them a night iâ— fresh Water and when they are boiled they will eat almost as if they were new gathered which has been proved to the admiration of many who have wondered where such delicates could be had in the dead of Winter To Pickle Samphire MAke a strong Pickle of Water and Salt well boiled and well scald the Samphire but not to any considerable softness pack it close in a Cask and head it up Thus you may pickle Ashkeys or Bramble-buds Plantain-Roots and the like To Pickle Clove-Gille-flowers Cowslips Violets Prim-Roses and such other pleasant Flowers IN fuse them in fair Water over a gentle fire and then press out the Liquid part into the Water which with some Sugar you may boil up to a Syrup as shall be hereafter shown Put the pressed Leaves of the Flowers in strong White-wine Vinegar and to each Gallon add a Pound of fine Sugar keep them as close as may be by tying Leather over the Gallipots to keep out the Air and they will be Excellent Sawces on all occasions To Pickle Oysters TAke what quantity you will of pretty large Oysters Liquor and all wash them clean from the Grit and put to every 3 Pints of fair Water half a Pint of White-wine-Vinegar half an Ounce of grosly bruised Pepper an handful of Salt and a quarter of an Ounce of Mace boil these over a gentle Fire till a fourth part be consum'd taking off the Scum just scald the Oisters and put their own Liquor into the Pickle and then put them up into little Barrels or Pots and stop them very close and they will keep in cool places the Year round To pickle Salmon WHen you have cut your Fish into fit pieces cleanse it from the Blood by wiping and pressing it in a dry Cloth then lay it in a Kettle of Water that is boiling on a Tin Fish-Plate so that it may be taken up without breaking and being boil'd pretty well make a Pickle thus Take 3 Quarts of Rape-Vinegar and 2 Quarts of Water boil it up with a little Fennel and Salt till it will taste strong scum it and cool it then lay the Fish in a convenient Vessel and pour the Pickle to it pretty warm Thus you may do Sturgeon bating the Fennel and putting in a little more Salt Also any other boil'd Fish proper to pickle souce c. for keeping To salt Neats-Tongues CLeanse the Roots well from the Moisture and wash them well in warm Water to open the porous Parts that the Salt may the better penetrate dry them well again and make a Pickle of Spanish Salt and Water or Bay-Salt well boil'd in it let them lie cover'd in this a Week then take them out and rub them over with Salt-Peter Salt very well which will penetrate and colour them reâ— pressing them down hard with a Board and a Weight that being put into the Kiln to dry they may keep their due proportion They are usually dried with Saw-dust burnt which together with the Salt gives them their dusky red Colour which appears on the out-side of them before they are boil'd To make English Hams like those of Westphalia in Shape and Taste TAke the Legs of young well-grown Porkers and cut with them part of the Flesh of the Hind-Line on either side more than is commonly usual then lay them in Cloths to press out the remaining Blood and Moisture as much as may be laying Planks on them and on them great Weights which will bring them into Form Some have Boxes purposely shap'd for them with Screws or Weights to press down the Lid. When they are thus order'd salt them well with Bay-Salt finely beaten and lay them in Troughs or a Wicker Pannier one uâ—on another close pressed down and cover'd with Sweet Herbs as Hysopo Winter-Savoury Thyme Peny-royal c. which will infuse into them a pleasant Flavour let them continue thus a Fortnight then rub off the common Salt and rub them well over with Petre-Salt and let them lie 3 or 4 days till it soaks in it being of a wonderful penetrating Nature then take them out and hang them in a very close Smoak-Loft and make
reâ—â—ned or are to do it your self chuse that which 〈◊〉 the best and most weighty quantity for quantity with others and try it in Liquors or any othâ—â— thing weight for weight which sweetens mosâ— and so you will not be deceived in the Quantities 〈◊〉 shall have Occasion to set down in this Treatise foâ— the several Uses I shall attribute it to To make Macaroons TO do this well take of Sweet Almonds onâ— Pound blanch them in warm Water anâ— shake them in a Sieve that the Husks may looseâ— and come off then beat them sine in a Stone-Moâ—tar give them a sprinkling of Rose-water and adâ—â— to them a Pound of sine Sugar well fierced mâ—â— these well with beating and sprinkle a very littâ— fine Flower to make them incorporate the betteâ— add the Whites of two or three Eggs and whâ—â— they are so thin that they will drop out of a Spooâ— like Fritters place Wafers on an Iron-Wire Graâ—â— made for that purpose and drop them regularly 〈◊〉 then put them into an Oven moderately heated anâ— they will spread and rise when you see them juâ—â— begin to change Colour take them out and pâ—â— them up in Papered Boxes very dry for Use To make Genoua-Bisket TAke four Ounces of Sugar and put to it a Pound of Flower sprinkle among them a convenient sprinkling of Coriander and Anniseeds beat in the Yolks of four or five Eggs add as much warm Water as will make it into a Paste make it up Bisket-fashion and bake it in a moderately heated Oven but not brown then cut it into five or six pieces or slices which bake again till they be somewhat brown and they will keep good a long time To make Naples-Bisket TO do this well mix an equal quantity of fine Flower and Sugar and all things else as in the former put the Batter in Tin Coffins and glaze the Tops with a Feather dip'd in Rose-water and Sugar To make the Queen's Bisket TAke a Pound of fine Sugar put to it three quarters of a Pound of fine Flower the Whites of twelve Eggs and the Yolks of nine bruise and sift Coriander and Carraway-seeds an Ounce beat and and mix them very well together till they come to a soft Paste then add a little Leaven and being well mixed put it into Tin Coffins about two Inches over and 4 in length and bake them moderately To make Pastes of Fruit. TAke what quantity of any pleasant Fruit you will take out the Stones or Kernels pare them and boil them in fair Water to a Pulp strain the Pulp through a coarse Linen Cloth and to ten Pounds of â—t put six Pounds of Sugar then boil them up together and when they are well incorporated drop them on Tin Plates and spread them a little sprinkling them under and over with a little dry Sugar then turn them and let them dry after that â—eep them in very warm places as over an Oven or in a Stove often turning and sprinkling them with Sugar till they are very dry then put them into dry Boxes well paper'd and keep them for Use You may thus make Preserves of Bugloss Borrage Roses and other Flowers and Herbs into Paste To make Jelly of Quinces BOil up Quinces in thin slices till a third part of the Liquor they are boiled in be consumed then strain out the liquid part with some of the Pulp and to each four Pounds add a Pound of Sugar and being cool it will become a curious Jelly To make Geneva-Paste PAre ripe Quinces and scrape them small do the like by Sweet-Apples an equal quantity put Rose-water to them and strain them well through a Sieve then dry it in proper Cakes on a wooden Slice over the Fire then add as much Sugar as there is Paste and boil it to a convenient thickness To make Marchpanes look like Rashers of Bacon TAke Marchpane-paste work it with Red Saunders till it is coloured it then roll a broad Leaf of red and a broad Leaf of white Paste till there be three of the White and four of the Red one on another in a mingled sort every Red between when this is done cut it over-thwart and it will look like Rashers of Bacon and not discernable otherwise without handling or tasting To make Marmalade of Grapes TAke your Grapes Red or White when they arâ— pretty ripe gather them in a dry day and dry them afterwards in the Sun and being clean pickeâ— from the Stalks boil them in fair Water take thâ—â— Scum clean off as it rises till the Water is consumeâ— to a third part then let it simmer over a gentle Fire and when you find it is thicken'd strain it throug a Sieve and boiling it once more add a small matter of Sugar and put it up in Boxes for Use strewing it over with Sugar and keeping it very dry To make Marmalade of Red Currans TAke Red Currans when ripe pick them clean and squeeze the Juice well out add a small matter of the Juice of Rasberries and boil them up over a gentle Fire putting in three or four handfuls of whole Currans and when they begin to break put in a third proportion of Sugar and boil it to a Candy heighth then sprinkle it with rose-Rose-water and when you perceive it the thickness of Marmalade being well scum'd strain it through a coarse Cloth into a glazed Earthen Pot and keep it dry This is excellent cooling in Fevers and other hot Diseases To make Marmalade of Damosins TAke about two Quarts of ripe Damosins the largest you can get put them in the Sun to dry or evaporate a little of their superfluous Moisture peel off the Skins of three Pints of them put them into an Earthen Vessel and those not skin'd undermost then stop the Vessel very close and put it into a Kettle of boiling Water but so that no Water can come at the Fruit and when by this Means they are grown through the Steam and Heat very tender take them out and skin and stone those that were not so ordered before then make them into Pulp and boil them with their weight in Sugar over a gentle Fire with a little rose-Rose-water till they become a Marmalade And thus you may make Marmalade of Gooseberries Cherries Plumbs Apricots Nectarines or any other delicious Fruit. To make White Marmalade of Quinces TAke Quinces sliced thin to the weight of six Pounds when pared and coared and boil them to a Pulp in fair Water to the Pulp put 2 Pounds of Clarified Sugar moisten'd with rose-Rose-water boil them gently together till the Liquor be swelled out of the Quinces and the Sugar well dissolved which you may try by laying a little on a Plate to cool then put it up for your Use Thus you may make Red Marmalade Marmalade of Pippins Pomwaters or other Apples and of Orange-peels scraped and boiled in 2 or 3 Waters to take out the strongness of their Taste before they come to be boiled up to a
herein though if the larger sorts of Cheese be very rough Coated dry and rough or rugged as if Worm-tracks appear'd beware of Weavels little Worms or Mites in it If it be over-moist and spungy 't is subject to Maggots Two Defects proceeding from ill making If you see any soft or perish'd places on the out-sides try them with a Cheese-Iron or Scoop to know how far they go that you may know what you buy If among your Bread you find little Knots or Knobs Old Bread has been mash'd with it If your Bread tastes sweet it has been made of Grown Corn and will soon be musty If it be gritty or rough then is it made of Smutty or washed Corn that has lost much of its Virtue and nourishing Quality by washing drying on Kilns and the like If Rye be mix'd among Wheat the Bread will be more moist and of a sad Colour and any reasonable Palate may taste and discern it Some Observations in Buying Fruits English and Outlandish AS for Cherries Strawberries Rasberries Apricots Plumbs Currants Gooseberries Mulberries Malacatcons or the several sorts of Peaches or any such like Fruits your Taste Feeling and Eye will inform you whether they are under-ripe ripe or over-ripe some delighting in them in one Condition and some in another But my Purpose reacheâ— farther which is to prevent your buying perish'd prick'd or musty Fâ—uit which may yet bear a faiâ— Out-side and deceive you If you doubt Peaâ—s whether sound or not thougâ— they may feel well pull at the Stalk and if it comeâ— out easily with the Spires belonging to it and theâ— look of a rusty darkish Colour then is the Pear perishing at the Core Apples though outwardly appearing firm if therâ— be a Speck where the Stalk grew the Core is perishing and they will not long keep if they be not aâ—ready decay'd And the like observe by Quinceâ— at either end either the Stalk-place or the Blossom-end for either of these two places being speck'd oâ—tainted they are more dangerous than any Specâ— though much larger in another place because thâ—â— putrefie to the Heart and Centre Mustiness in theâ—â— Fruits is discerned by their Roughness and deadiâ—â— or palish Colour to what in their lively Coloâ—â— they seem Oranges and Limons whether dry or full 〈◊〉 Juice are known by their Weight their Goodnesâ— by their Perfection of Colour If they be prick'â— they will be soft and some Spots appear or bruizeâ— places then they are for the most part black 〈◊〉 Heart and perishing Pomegranates are known to be full or empty bâ— their ratling or not ratling their Goodness by tâ—â— redness of their Berries or Seeds As for Roots Herbs Flowers c. it is unnecâ—â—sary to give an Account of them they being so wâ—â— and commonly known to the Buyer CHAP. XIII Rules and Instructions for good House-keeping Containing many curious Receipts in various Things tending thereto for the better profiting a Family and saving much Charges c. THE good Management of Houshold-Affairs is not only commendable but turns to much Profit and Advantage and will furnish every thing sufficient neat and cleanly with far less Expence than where Care is not taken nor exact Rules observ'd So that some live more plentifully on a small Estate or Income by good Houswifery and Management than others do on a much larger Competency Wherefore that all may be directed to this Advantage or left without Excuse if they prove lavish by Negligence I shall give such good Instructions as are proper in sundry Matters on this Occasion comprehending as near as may be all that is necessary to a compleat House-keeping whereby Plenty may be had and yet much saved at the Years end How to make Bread more substantial than ordinary TAke the Bran that has been boulted off put it into a Kettle of Water and boil it then strain out the Water and it will be white and of a thick strengthening Substance with this wet the Meal wherewith you make your Bread then add Yest and a little Salt and so make it into Loaves and it will be more heartening pleasanter in Taste and increased in Substance than otherwise it would have been To make Bread that will keep moist and good very long SLice a Pumpkin and boil it in fair Water till the Water grows clammy or somewhat thick then strain it through a fine Câ—oth or Sieve and with this make your Bread well kneeding the Dough and it will not only increase the quantity of it but make it keep moist and sweet a Month longer than Bread wetted with fair Water only Water-Gruel THis is a wholsom cooling nourishing and cheap Food 'T is made Plain or otherwise The Plain is by boiling a good handful of Oat-meal finely ground in a Quart of fair Water till a fourth part be consum'd than strain it through a fine Sieve and sweeten it a little with fine Sugar The other way is to boil a quarter of a Pound of Currants in a Quart of Water put in a little Oat-Meal-Flower or Dust to thicken it and a few Blades of Mace and a Slice or two of Nutmeg and it wilâ— be wonderful strengthening To make Milk-Pottage TO a Gallon of New-Milk put 2 Quarts of Water and two handfuls of fine Flower let them seeth gently keeping it stirring to prevent burning to and this sweeten'd is very cooling and wholsom To make Flummery THis is a wholsom Diet highly esteem'd by many and much used in the Western Parts of England To make it Take half a Peck of Wheat-Bran thaâ— has not been over-much boulted or sifted let it soaâ— 3 or 4 days in two Gallons of Water then strain ouâ— the liquid part pressing it hard boil it to the Consumption of a third part so that when it cools it wiâ—â— be like a Jelly and keep long When you heat anâ— of it season it with Sugar and a little Rose or orange-flower-Orange-flower-water and add a little Cream or Milk and it will be very pleasant and nourishing To make salt Pottage fresh SET them over the Fire and beat up a little Wheat-Flower with the White of an Egg and put a little of the Broth among it to make it thin then put it into the Pot or Skillet and in a little boiling up with stirring it will exceedingly abate the saltness To make Meat salt in Boiling or Roasting that was before fresh WHen Haste requires dressing of Meat that you cannot have time to salt it If Boil'd Meat make the Water boil up before you put it in and having well rub'd it with Salt put it in and throw in Salt by degrees a little at a time till the Broth tastes very strong of it and so cover it close and be it Pork or Beef the Water penetrating with its Heat it will carry the Salt quite through and season it sufficiently If Roast Meat requires Saltness or Seasoning make a Brine of Salt and Water boil'd together and wherâ— it begins to be well heated at the
Fire bast it with it hot and in a few turnings the force of the Fire will cause it to penetrate and when you perceive it has well done so by a dry salt Scurf that will arise then you may baste it with your ordinary Basting and roast it to a Readiness To Powder a Goose in Roasting THis may be done the former way but however there is a better viz. Take an handful of Sage or Parsley bruise it very small then mould it with Butter and a good quantity of Salt with a little grated Bread to bind it roll it up put it into the Belly of the Goose and tye the Neck and Vent close to the Spit and as the Fire heats through it by degrees the Butter and Gravy will carry the Salt into all parts of the Flesh so that it will be as well season'd as if it had been powder'd a Week or more To make any Fowl very tender ABout an hour before you design to kill them pour down the Throat of each a spoonful of Vinegar and let them run about the Room or Yard and when they are kill'd hang them up in their Feathers by the Heels in a smoaky Chimney then pull and dress them and they will be very tender If present Occasion require them when you have pull'd and drawn them heat a good Pebble-stone wrap it up in a fine Rag and so put it into the Belly of the Fowl closing the Vent to keep in the Steem and in half an hour they will be much tenderer than otherwise they would be Of Jellies and how to make them JEllies are very strengthening and nourishing as carrying the whole strength of the thing they are made of in them and many of them may be made with little Cost Their proper Meats to be made on are these viz. 1. Three pair of Calves Feet 2. A well-flesh'd Capon not very fat and a Knuckle of Veal 3. A pair of Calves Feet half a Pound of Izon-glass and a well-flesh'd Capon 4. A Knuckle of Veal and an old Cock 5. A Pullet and a quarter of a Pound of Hart's-horn 6. A Capon only 7. A Cock or Capon with Izon-glass 8. Jelly of Hogs Feet 9. Sheeps Feet Lambs Feet or Calves Feet Now to make these into proper Jellies I shall give you one Example for all as to what relates to Flesh-Jellies viz. Take Calves Feet well scalded pare the bottoms and take out the long Shank-bones lay them to soâ—â— in Water 4 or 5 hours boil about a dozen of them iâ— 2 Gallons of spring-Spring-water perpetually as they boâ—â— up taking off the Scum till about the fourth part 〈◊〉 the Water be consum'd then strain it through a Jâ—â—ly-bag or a thick Linen Cloth and let it cool thâ— take the clearer part from the Setlings pare off tâ—â— top and melt it then put it into an Earthen Vessâ—â— adding White-wine Ginger Mace Cinnamon aâ—â— the Whites of Eggs little or more proportionalâ— to the Jelly you make then add some Juice of â—â—â—mons and Sugar to season it boil it leisurely and strain it again then eat it alone or serve it up with Meats or any other things that require Jellies of this kind And so by boiling the other Meats to mash according to these Rules you may make curious strengthening Jellies of them To make Jellies of several sorts of Fruits THE Fruits proper for these are 1. Currants 2. Quinces 3. Apples 4. Pears 5. Plumbs 6. Rasberries Strawberries and the like And to make these I shall for Brevity sake give you one general Example viz. Jelly of Apples To do this pare the softer sort of pleasant tasted Apples and slice them very thin taking out the Coars and Seeds boil a Pound of them in a Quart of Water till a fourth part be consum'd then strain it well and to every Pint and half put 3 quarters of a Pound of Sugar with a little Mace or Cinnamon and boil it up to a thickness adding a quarter of a Pound of Izon-glass strain it again and put it up for Use This and all other Jellies of Fruits are cooling and wholsom taken successfully in hot Diseases and very refreshing at all times And by this Rule you may make Jelly of any Fruit. You may mix if you please Wine Cream or Milk with them if your Palate is desirous of it and scent them with Rose Orange Citron or any pleasant scented Waters To make Jelly-Broth TAke any of the Meats mention'd for Meat-Jellies put a Quart of White-wine to two Quarts of Water and a Pound and an half of Sugar 6 Eggs two Nutmegs thinly sliced two Races of Ginger a quarter of an Ounce of Mace and a little Cinnamon grosly bruised boil it up as the Calves-feet Jelly strain it and scent it with a little Amber-grease or Musk season it with Limon or Orange-Juice and it will be excellent To make Oyster-Jelly THis may be properly called a Jelly of divers sorts of Fish and may serve in general for Fish-Jelly To make it Take 10 pretty large Flounders two small Pikes or Plaice and 4 Ounces of Izon-glass very well cleansed boil them in a large Earthen Pipkin with 2 Quarts of spring-Spring-water and as much White-wine adding Slices of Ginger and Blades of Mace and so boil them up to a Jelly strain it through a Jelly-bag into a pretty deep Dish and when cold pare off the Top and Bottom and put it into a Pipkin with 3 or 4 spoonfuls of the Juice of Limons season it with fine Sugar beaten with the Whites of Eggs then stew a Quart of large Oisters in a Pint of White-wine and their own Liquor add some Spices as Mace Ginger and Cinnamon with Pome-granate-kernels put these when well jelly'd to the former heat them and run them through a Bag and keep it as an excellent Jelly 3 or 4 spoonfuls being sufficient Nourishment for a day on urgent Occasion And all the Jellies are excellent Nourishments for sick Persons or weak Stomachs that cannot well digest Meats Sundry kinds of Sawces and Garnish FOR Chickens roasted take the Gravy and the Juice of Oranges and a little Cinnamon or Pepper very finely beaten or sifted lay some Slices of Manchet curiously carv'd round the Dish lay the Chickens in the Sauce and garnish with Limons thinly sliced Parsley and Barberries For a Duck or Mallard Take the Gravy of the Fowl and Oister-liquor boil in it a whole Onion a few Slices of Nutmeg and an Anchovy and if they be lean farce and lard them Garnish with Green and Red Cabbage or Beets For Green-Geese Stamp Sorrel White-bread and some Slices of Pippins or such hard Apples put a little Vinegar and Sugar to them then press out the liquid part and serve it up in Sawcers Garnish with Parsley Marigold-flowers and some Slices of Oranges or Limons Or for Sawce take the Juice of Sorrel scalded Goosberries and Sugar serv'd on Sippets with Sugar and Butter For an Hare roasted After you have par-boil'd truss'd and larded
her beat Cinnamon Nutmeg Pepper and Ginger put to them boil'd Prunes and a little White-wine boil them and strain out the liquid part and serve it up in Sawcers Or Take Currants and Muskified Bisket-bread beaten to Powder boil them with Sugar and Cloves in Water to the thickness of a Gruel For Hens or Pullets roasted Take the Eggs you find in them if any if not the Yolks of six Eggs boil'd hard and smally minced put them in White-wine or Wine-Vinegar with beaten Butter and the Gravy add the Juice of an Orange Garnish with Slices of Limon Greens or Flowers For any Land-Fowl Strain a little of the Pulp of boil'd Prunes into the Blood of the Fowl put to it a little Cinnamon and Ginger finely beaten boil it with the Gravy and a little Sugar to an indifferent thickness and serve it up with the Fowl For a Pag Take the Sage that has been roasted in his Belly with the Crust or Manchet bâ—at or shred them small together boil them in Water with Currans and a little beaten Cinnamon then aâ—d to a Quart of it a Jill of Sack A proper Sawce for a Loin of Veal which may indifferently serve for any other part Take Thyme Peny-royal Mint Sage and Marjoram boil them and shread them with the Yolks of two hard Eggs a little Salt some grated Nutmeg and the Juice of two Oranges boil them with a little Spice and some Currans then dish it up Garnish with Slices of Orangeâ— or Capers Samphire Cucumbers c. For Mutton roasted Slice Onions and boil them in Claret with grated Nutmeg and the Gravy For Red-Deer Boil sweet Herbs well minc'd with the Gravy White-bread and Juice of Oranges and Limons beat these up with curious sweet Butter For Stubble-Geese Take Pippins or other hard Apples boil them to Pulp strain it and put Sugar a little beaten Cinnamon and a little Sack to it For Pork roasted Boil Sage and mince it small mix it well with fine Pepper Mustard and Sugar made thin with some Vinegar Garnish with Slices of Oranges Limons Greens and Flowers To make Cray-fish Red. TO do this rub them with Aqua-vitae and the Business will be done to Admiration To preserve Fowl a long time from Tainting TAke a large Cask that has very lately had Wine in it knock out a Board or two at the Head and in the others drive Hooks to hang your Fowls on so as they may not touch each other and cover the open places with the Boards leaving only the Bung-hole for an Air-vent set them in a dry cool place and they will keep as long again as in any other place And thus you may keep Flesh or Fish To preserve fresh Lard MElt it putting to it a little good Verjuice and boil it up till the Verjuice disappears then put it into Bladders or what Vessels you will and it will keep curious white and free from Must or Taint To fatten any sort of Fowl in fifteen Days TAke Nettle-leaves and Seeds gather'd and dried in in their proper Season beat them into Powder and make it into Paste with Wheat Bran or Flower adding a little very sweet Olive-Oil make this up into little Crams coop them up and duly feed them with it giving them Water wherein Barley has been boiled and they will be fat at or before the Time proposed To raise a Sallet in a few Hours TO do this from the Seeds in any Season take Ashes of the Moss of Trees and rotten Dung mix them well together and sprinkle them with the Moisture that comes from the Dung-hill do this several times and dry it as often in the Sun till it becomes as it were a fatt cloggy Earth keep it in a glazed Earthen Pot to use either Summer or Winter If in Winter spread this Earth in a Dripping-pan or Iron Vessel sprinkle it with the Moisture of wet Dung in which you have steep'd your Seeds of Lettice or Purslain a night give it a moderate Heat with Fire under it sow your Seeds and sprinkle them with warm Rain-water and if the Heat be the same as in July they will instantly sprout and if sowed at 9 in the morning they will produce Leaves at any Season sufficient for a Sallet by Dinner-time To make abundance of Cream TAke a Scuming-dish full of the top of the Milk add to it 4 spoonfuls of scraped Sugar and a drop of good Rennet then stir them together that they may thicken a little then set it in a warm place and a great deal of Cream will arise in an hours time To make an excellent Syllabub MIlk the Milk of a young Cow into your Vessel to 2 Quarts of it put a Pint of White-wine 2 or 3 spoonfuls of Verjuice or the Juice of green Grapes and a spoonful of the Juice of Balm or Mint scrape into it some Loaf-Sugar and add a little grated Nutmeg you may also scent it with a little Rose or Orange-water To make Cream of sundry kinds of Fruits TO do this take either Currans Mulberries Rasberries or Strawberries sprinkle them with a little Rose-water press out the Juice and dâ—aw the Milk hard out of the Cow's Udder into it sweeten it with a little Sugar and beat it well with Birchen Twigs till it froth up then strew over it a little fine beaten Cinnamon and it will be a curious Mess You may do this with the Juice of Plumbs Gooseberries Apricots Figs or any juicy Fruit. To make a Cream-Pudding TAke Flower and mix it with a like quantity of grated Bread some Dates minc'd Cinnamon and Nutmeg finely beaten Beef-Suet Sugar Eggs and warm Milk then take half the Pudding for one side and half for the other make it up round and put some Butter and Cream into the middle of it and close it up put it into the Pot in a Cloth when the Liquor boils and when boil'd serve it up in 2 halves with Butter rose-Rose-water Sugar and Verjuice beaten well together and warm To keep all sorts of Flowers fresh out of their proper Seasons FIll an Earthen Vessel with half Water and half Verjuice put to it as much Salt as will make the Liquor taste well of it gather the Flowers in their prime before they are too much blown and put them in the Liquor pressing or rumpling them as little as may be cover the Vessel close and set it in a warm place when you have Occasion for them take them out by the Stalk and hold it to the warmth of the Fire and it will recover much of its Colour spread in its proper Form and want nothing of the perfect Flower but the true Scent And thus may they be kept all Winter To make an excellent White-Pot BLanch half a Pound of Sweet-Almonds make them into a Paste well beaten put to it 2 Quarts of Milk and boil them together then add a spoonful and an half of Rice-flower and when these are boil'd well strain out the liquid part into 2
Underlings come to perfection but every two or three days pick of the choice and Ripest Grapes and spread them in dry shady places on sideways that they contract not a heat and must and so those that remain on the Clusters having more Juyce to nourish them will grow bigger or be sooner ripe and when you have gotten a sufficient quantity put them into an open Vessel and bruise them well with your hands or if they be too many for you gently press them with a Flat wooden Beater that is a thick board fastened at the end of a staff as for treading of them with the Feet though used in in other Countries I approve it not it being a nasty slovenly way take care you break the Stones as little as may bâ— for that will make the Wine of a bitteriâ—â— Tang. Having bruised the Grapes well so thaâ— they are become Pulp or Mash havinâ— a Tap at the bottom of your Cask tye 〈◊〉 hair Cloath over the Faucet and let ouâ— that which will run voluntary of it self aâ— the best Wine Then take out the Pulp and gently press it by degrees in a Cyder-presâ— till the Liquor is sufficiently drained out then having a new Cask well seasoned and Aired with a Lighted Rag diped in Brimstone till it become dry pour the Liquor in through a sieve-funel to stop the dregs and let it stand only with a pebble stone lightly layed on the Bung-hole to ferment and refine it self 10 or 12 days then draw it gently off into an other Cask well seasoned that the Lees or Dregs may remain in the first Cask and stop it no otherways than before till it has quite passed over its ferment which you may know by the Coolness and pleasant Tast and thus of your ordinary white Grapes you may make a good white sort of Wine of the red Grapes a Claret and if want of Colour heighten it with a little Brazeile boiled in about a quart of it and strained very clear The white Grapes not too ripe give a good Rhenish-Tast and are wonderful cooling and a sort of Muscadel Grapes growing now in many parts of Engâ—and may be brought by the help of a little â—oaf-sugar to feed on to produce a curious â—weet Wine little differing from Canary and altogether as wholsome and pleasant so â—hat with some charge labour and industry we might well furnish our selves with what we now are beholding to Strangers for at great Expence hazard of the Seas and a vast deal more toil and Labour than this would require If the Wine requires Racking the best time to do it is when the Wind is in the North and the Weather temperate and clear in the Encrease of the Moon and when she is under the Earth and not in her full height If the Wine Rope to alter it take a course Linen Cloath and when you have set the Cask a broach set it before the bore then put in the Linnen and Rack it in a dry Cask put in 5 or 6 Ounces of Allom in powder and jumble them so that they may well mix and so upon settling it will be fined down and become very clear and pleasant Wine but of sining and ordering Wine and other Liquors I shall take occasion to treat more at large hereafter Wine of Goosberries to make it OF Goosberries may be made a curious Cooling Wine after the following Directions Take Goosberries just beginning to turn to ripeness but not those that are ripe bruise them well as you did the Grapes but not so as to break their stones then pour to every Eight pound of Pulp a Gallon of clear spring-Spring-water or rather their own Distilled water made in a cold Still and let them stand in the Vessel covered in a cool place 24 hours then put them into a strong Canvas or Hair Bag and press out all the juyce that will run from them and to every quart of it put 12 Ouncâ—s of Loaf or other fine Sugar stiâ—ring it till it be throughly melted Then put it up into a well seasoned Cask and set it in a Cool place for too much heat will sower it and when it has purged and setâ—led about 20 or 30 days fill the Vessel fâ—ll and Bung it down close that as little air as possible may come at it When you find it is well wrought and settled then is your time to draw it off into smaller Casks or Bottles keeping them alâ—o in cool places for there is nothing more â—lamages any sorts of Wines than heat And as the Wine of Grapes has many Virtues in comforting and strengthening the Heart reviving and restoring the faded Spirits so this has not a few proper to it conducing to the Health of Man It s Virtue This is a curious Cooling Drink taken with great success in all hot Diseases as Fevors Small-pox the hot fit of the Ague it stops Laxation and is good in the Bloody-flux cools the heat of the Liver and Stomach stops Bleeding and mittigates Inflamations it wonderfully abates the flushings and redness of the Face after hard drinking or the like It provokes Urin and is good against the Stone but those that are of a very Phlegmatick Constitution it is not so proper for them Currant-Wine to make and order it TAke four Gallons of curious cooling Spring or Conduit-Water let it gently simper over a moderate fire scum it well and stir into it 8 Pound of the best Virgin-Honey and when that is thoroughly dissolved take of the Water and stir it wâ— about to raise the scum which take cleâ—â— off and cool it When it is thus prepared press out tâ— like quantity of Juyce of Red Curranâ— moderately ripe without any green onâ— among them which being well strained mâ— it well with the Water and Honey thâ— put them up in a Cask or large Earthâ—â— Vessel and let them stand upon the fermeâ—â— 24 hours then to every Gallon add twâ— pound of Loaf or other fine Sugar stâ—â— them well to raise the Scum and then wheâ— well settled take it off and add half aâ— Ounce of Cream of Tartar with a littâ— fine flower and the Whites of 2 or 3 Eggâ— which will refine it and when it is well seâ—tled and clear draw it off into small Vesselâ— or Bottle it up keeping it in a cool place Of White Currants a Wine after thâ— same manner may be made that will equaâ— in strength and pleasantness a good sort oâ— white Wine but as for the Black ones oâ— Dutch Currants I approve not of them buâ— in Medicinal Wines of which I shall have some occasion to speak hereafter Their Virtues They allay the burning Eagerness of Thirst are cooling in Fevors resist Putreâ—â—â—â—ion stay Vomiting Corroberate the â—â—art and fortify the Stomach they are â—â—nk with success by those that have the â—â—â—s of the Mother they divert Epilepsy 〈◊〉 provoke the Courses in Women â—ine of Rasberries to make it the English way TAke what quantity you please of
Red Rasberries when they are meanly ripe â—â—r if they grow over ripe they will lose â—uch of their pleasant scent and clearing â—â—e Husks and Stalks from them soak them 〈◊〉 the like quantity of fair Water that has â—een boiled and sweetened with fine Loaf â—ugar a pound and an half to a Gallon â—hen they are well soaked about 12 hours â—â—ke them out put them up into a fine â—â—inen pressing Bag press out the Juyce into â—â—e Water then boil them up together and â—â—cum them well twice or thrice over a genâ—â—e fire take off the Vessel and let the â—iquor Cool and when the scum arises â—ake off all that you can and pour off the Liquor by inclination into a well seasoned Cask or Earthen Vessel then boil an ounce of Mace very well in a point of Whitewine â—ill the Third part of the Wine be consumed strain it and add it to the Liquor let settle two days and when it has well settle and Fermented draw it off into Cask 〈◊〉 Bottles and keep it in cool places The French way to make this Wine Steep two Gallons of Rasberries in a galloâ— of Sack 24 hours then strain them anâ— put to the Liquor three quarters of a pounâ— of Rasins of the Sun well stoned and so lâ—â— them continue four or five days somâ— times stiring them well then pour it oâ— by Inclination that the clearest may bâ— taken away and only the dross and Settling remain in the bottom and bottle that uâ— you pour off and if you find it not sweeâ— enough for your pallate you may adâ—â— some Sugar about half a pound to a galloâ— will be sufficient keep these in a cooâ— place Tâ—eir Virtues These Wines either way are a great Cordial they cleanse the Blood prevent pestilential Air comfort the Heart ease paiâ— in the Stomach dispel gross Vapours from the Brain cause a free breathing by removing Obstructions from the Lungs and are successfully taken in Appoplexies Wine of Mulberries to make it TAke Mulberries when they are just changed from their redness to a shining black gather them in a dry day when the Sun has taken off the dew spread them thinly on a fine cloath on some floor or table for 24 hours boil up a gallon of water to each gallon of Juice you press out of these scum the Water well and add a little Cinnamon grosly bruised put to every gallon 6 Ounces of white Sugar-candy finely beaten scum and strain the Water when it is taken off and settled then put to it the Juice of Mulberries and to every gallon the mixture of a pint of White or Rhenish Wine Let them stand in a Cask to purge and settle 5 or 6 days then draw off the Wine and keep it cool It s Virtue This is a very rich Cordial it gives vigour to consumptive Bodies allays the heat of the Blood prevents Qualms and Peukins in Women makes the Body soluble helps Digestion and eases Distempers in the Bowels Morello Wine to make it TAke two gallons of White-wine and 20 Pound of Morello Cherries take away the stalks and so bruise them that the stones may be broken press the Juice into the Wine put Mace Cinnamon and Nutmeg each an Ounce in a Bag grosly bruised hang it in the Wine when you have put it up in a Cask and it will be a rich Drink Vinum Sambuceum or Wine of Elder-berries how to make it TAke Elder-berries when pretty ripe plucked from the green stalks what quantity you please and press them that the Juice may freely run from them which may be done in a Cyder-press or between two weighty Planks or for want of this opportunity you may mash them and then it will run easily this Juice put up in a well seasoned Cask and to every Barrel put 3 gallons of water strong of Honey boiled in it and add some Ale-yest to make it ferment and work out the grossness of its body then to clarify it add Flower whites of Eggs and a little fixed Nitre and when it has well fermented and grows fine draw it from the settlings and keep it till Spring then to every Barrel add five pound of its own Flower and as much Loaf-sugar and then let it stand 7 days at the end whereof it will grow very rich and have a curious flavour Its Virtues It is an excellent Febrifuge cleanses the Blood of Acidity Venom and Putrefaction good in Measles Small-Pox Swine-Pox and Pestilential Diseases it contributes to rest and takes away the Heat that afflicts the Brain easing Pains in the Head Wines of Black-berry Straw-berries or Dewberries how to make them TAke of these Berries in their proper Seasons moderately ripe what quantity you please press them as other Berries boil up Water and Honey or Water and fine Sugar as your pallate best Relishes to a considerable Sweetness and when it is well scumed put the juyce in and let it Simper to encorporate it well with the Water and when it has done so take it off let it cool and scum it again then put it up in a Barrel or rather a close glazed Earthen Vessel to ferment and settle put then to every Gallon half a pint of Mallaga and draw it off as clear as may be bottle it up and keep it cool for use Their Virtues These Liquors are agreeably good in Fevors afflictions of the Lungs prevent the Infection of pestilential Aires get a good Appetite and much helps digestion excellent in Surfeits and cause good Blood Wine of Apples and Pears to make them AS for Apples make them first into good Cyder by beating and pressing and other orderings as I shall direct when I come to treat of those sort of Liquors after I have ended this of Wines and to good Cyder when you have procured it put the herb Scurlea the Quintisence of Wine and a little fixed Nitre and to a Barrel of this Cyder a pound of the Syrup of Honey let it work and ferment at Spurge holes in the Cask Ten days or till you find it clear and well setled then draw it off and it will not be much uncomparable to Rhenish-Wine in Clearness Colour and Tast To make Wine of Pears procure the Tartest Perry but by no means that which is Tart by Sowering or given that way but such as is naturally so put into a Barrel about 5 Ounces of the juyce of the Herb Clary and the Quintisence of Wine and to every Barrel a pound or Pint of the Syrup of Black-berries and after fermentation and refining it will be of a curious Wine-tast like Sherry and not well distinguishable but by such as have very good Pallates or whose Trade it is to deal with it Their Virtues These Wines have the nature of Cyder and Perry though in a higher degree by the addition and alteration being Cooling Restorative easing pains in the Liver or Spleen Cleansing the Bowels and creating a good Appetite Wine of Cherries to make it TAke Cherries
it be assatiaâ—â—â— every time drawing off the Phlegm 〈◊〉 then distill it in a coated Retort by firâ— degrees and lastly rectify the Oil throâ—â—â— the Spirit of Vitriol and it will become cid fragrant and very pleasant and a 〈◊〉 of this put into VVine the pouder h in a fine linen Rag to the middle of 〈◊〉 Cask so greatly refreshes it that it is hel 〈…〉 Meliorate if not recover foul pricked o 〈…〉 ded VVine in a short space VVines may be wonderfully exaulted 〈◊〉 Essential Salts viz. First chimically seperate the Oil of 〈◊〉 Concreet and the remainder Calcin 〈…〉 ashes the pure Salt extract and Christaâ—â— from thence and reunite spagerically 〈◊〉 fixed Salt and the Essential Oil and bâ—â—â—â— them to Christalline Salt or with the 〈◊〉 〈◊〉 of the Concreet distill and cohobate so â—â—ng till it is all brought over in a Balsamâ—k Spirit and this Spirit being imbodied â—y the Essential Salt plainly manifests its â—ying enriching Sulphur which will â—â—ve Life and sulphurous Fatness with a â—urable lasting and substantial Virtue unto â—Vines exaulting both the Tast and the well This Salt or Essence of VVormwood will â—â—ake rich VVormwood-wine and so will â—â—at of Mint Balm Angelico and other fraâ—rant and aromatick Herbs It also gives fermentation thereunto and â—enders it excellent VVine as VVine refined â—rom its Lees and gives such Qualities as â—eserve the highest Commendation The Element of Fire a Matter so called made â—f the common yellow Sulphur if a little â—f it be put into any defective VVine proâ—uces very rare Effects giving a grateful â—ast and Colour and will so comfort it â—hat it will not easily admit of change or â—erishing as otherwise is wont to happen eâ—pecially to common Rhenish-wine VVines are also enriched by Essential and â—ragrant Oils so made as to incorporate with water or spirits of VVine or other VVine for being dilated by a proper ferment they are easily united and so tâ—â— body of the VVine is much enriched therâ— by I might go on in this Theme to swell 〈◊〉 large Volume but having said enough foâ— Practice and Experiment and there remaiâ—â—ing yet several other Subjects to handle bâ—â—fore I can finish this work I am constrainâ—ed to mind my promise in giving everâ— one the satisfaction of variety c. CHAP. III. Treating of the Art and Mistery of a Distiller in Drawing off Brandy Low-Wines Proof Spirits with the true way of making Ordinary and rich Cordial-waters To Distill Aqua Vitae and Low-wines c. OF late years particularly the greatest produce of Common Distillation of Spirits have been from Malt and since the War has prohibited French Brandies a Spirit very near it in Tast Colour and Strength has been Extracted from Grain with Little other help but before I come directly upon it I shall introduce it or â—sher it in with the Art of Distilling the common Spirit or vulgar Aqua-vitae Aqua-vitae the ground of so many curious Spirits and Cordial-waters is drawn off from well brewed Beer that is strongly hopâ—ed and well fermented but it is not requisit it should be fully rich of the Malt and â—t must be distilled as soon as it is well wrought for fear it should be flat or sower and then great part of the Spirit will evapoâ—ate but if it be very strong of the Malt â—nd in good tight Casks it may be kept â—our own time The way to distil it is to take a large Still with a Serpentine-worm fixed in a large Hogshead with cold water to condense the Spirit or for want of that an Alimbeck yet â—e not too hasty at first with the fire rather raise it by degrees to a general Heat till tho Spirit comes if the Still be very large the â—est approved way is to let the Spirit run â—hrough a Funnel into a Hogshead placed â—n the ground to receive it make this Diâ—tillation as long as any good Spirit will issue forth and when that is done you may know by the Tast for it will be like unsaâ—ory Water and when all the Spirit is off â—his Spirit is called Low-Wine which â—ermit to stand 6 or 7 days and then distill it a second time which Artists term a Rectification by which means it may be brought to Proof Spirits or arteficial Brandy now in this case you may know when the Spirit is of the second time in trying it by fire for if it will not burn then the Operation is at an end These Low-wines and Spirits are the principle bodies of Strong-waters that are made of them of which I shall treat in their proper place Now if you Rectefy a third time in Balneo it will take off much of the Phlegm from the Spirit and so a true Aqua-vitae will be well prepared The Dutch way of distilling Spirits c. TAke well made Malt and about 3 hours before you intend to use it grind it put about 6 Bushel into a very large Cask standing on one end with a cover to keep in the Steem and a hole in the middle to put in an Oar to row or stir it when the water is poured to it put a little cold water to moisten it first and then fill the Cask with that which is scalding hot to plump and swell the Grain and so stir it thorowly when it is near cold add half a Pound of Hops and so let it stand till it is fit for yest and then let it work 4 or 5 days and when it is in height of its fermentation put the Liquor and Malt into a Still raise the fire under it by degrees and put not the head into the worm at first for fear it should boil over and so foul it but if you perceive the Vapours kindly to ascend then put it in and Lute all fast distill and rectify as before and this is indeed a quick and profitable way of Distilling To make a sort of Brandy TAke so much Malt as you design to distill unground boil it in a Kettle or Copper with fair water till it break with exuberance or swelling then pour it out into an open Cask and being cold add fresh Dregs of strong Beer or Ale let it stand 2 or 3 days to ferment and then distill it as you did the Spirits and by adding a little Molossus it will pass among those that are not very curious for good Brandy and in this case by its protuberating the burst Corn cannot be burnt in the Still to give it an unsavory Tast and Smell and by the Decoction or Boiling the ill Tast is taken from the Corn which would otherways tang the Spirit or Brandy and being thus boiled and broken it produceth more Spirit and stronger spending all its power and strength upon it Brandy little inferiour to French Brandy and exceeding some sorts of it to make c. THough we cannot afford to make any quantity of Brandy of foul Wines or Lees of Wine as in France unless at an extraordinary rate they being refined
him how to prepare the ordinary Strong-water Rich Cordials and waters for other uses as beautifying c. Anniseed-water to make it c. Take a Pound of good Anniseeds steep them by Infusion in 3 Gallons of Spiâ—its of Low-Wines or Proof-Spirits but â—f your Spirits are high Proof you may â—dd a little Water in the Distillation and then draw off the quantity the Spirits werâ— And this Rule may properly be used fâ—â— distilling all common Waters with Seed were it not that the quantity is diversifieâ— according as they are in Strength for 〈◊〉 Cardamums you must put two Pounds 〈◊〉 the like quantity of Spirits And as to thâ— Herbs Angelica Mint Wormwood anâ— Balm they are properly to be gather'd iâ— their Prime and dried in the Shade thaâ— the Sun with their Moisture draw not oâ— their Virtue too powerfully and the proportion is varied according as you woulâ— have the Water more or less in strengtâ— of the Herb and in this Case you muâ—â— consider the strength of each Herb anâ— accordingly proportion them for 〈◊〉 handful of Wormwood or Cardus wiâ—â— go farther than three or four of Balâ— Mint c. Hearts-Ease c. to make and order c. TAke what quantity you please of Aquâ—â— Vitae or Artificial Brandy and to every Gallon put a Pound of Seeds of Heart's Ease and the like quantity of the Blossomâ— well dried in the Sun tye them up in 〈◊〉 Bag put them into the Still and draw 〈◊〉 long as you find any pleasant Taste in thâ— Spirit then sweeten it with the Syrup mad◠〈◊〉 Heart's-Ease and White Sugar put it 〈◊〉 in a Cask adding to it 2 or 3 spoonfulls â—f new Yest and the White of an Egg or â—wo beaten up with Flower whereby it â—ill have its Fermentation and be refined fit â—â—r Sale being a very pleasant Water Now observe In the Distillation of this â—â—ere will be apt to come over it an Oil or â—hite thick Spirit thus to be fined As it â—omes take a fine Holland Cloth and rub 〈◊〉 very well on one side with Black Lead â—nd bind the side so rub'd inward towards â—â—e End of the Worm and so the Thickness â—ill be kept back And thus other Waters â—f the like nature may be ordered and preâ—ared for Sale or private Use c. A rich Cinnamon-Water to make it THE Brandy-Spirit is always preferable if you are to make any Rich and Corâ—ial Waters especially that made of Malt â—r any Brewers Materials impregnated with â—n Azure Salt of a Vinous Nature and â—â—en the Spirit will give a Fragrancy in its â—aste For instance Take of unwasted Cinnaâ—on 5 Pounds Brandy-Spirit 5 Gallons Suâ—ar or Honey a Pound and an half let them â—â—fuse 20 days and then distil off the Spirit â—hich dulcifie or sweeten with its own Syrup and so it proves the best and truest Spirit of Cinnamon that can be made and proper for Physical Use The best and proper Way for Colouring Sweetning and Perfuming ordinary Waters usuallâ— exposed to Sale in Distillers Shops c. TO do this properly take two Quart of the cold distill'd Water of the Herb and of the dried Herb two Pounds Braziâ— half a Pound more or less as the quantity to be colour'd requires to which add oâ— Sugar 6 Pounds stir them very well thaâ— they may be well mix'd then gently decocâ— them in an Earthen Pot with a close Coveâ— 2 or 3 hours sometimes stirring them and immediately shut the Cover and when they are thus prepared clarifie them with White of Eggs well beaten and when it is sufficiently cool'd strain it through a Fustian Bag called a Canopy and to every Barreâ— of Water add 5 or 6 parts of this Syrup with a Spoonful of Yest to make it work and clear it self and in about 20 days iâ— may be well expos'd to Sale in good Condition and Order A Syrup to make a Red Water excelling that of London TAke of the best rose-Rose-Water 3 Quarts Red Saunders well pounded a Pound Rose-Leaves Treacle Honey or rather Sugar 10 Pounds decoct these as before diâ—ected then being cool clarifie them with â—he Whites of Eggs and add the whole quantity to a Barrel of Aqua-vitae so in a small Bag put the Whites of 3 Eggs and a pretty good Spoonful of Barm beat them well together and infuse of Musk a Scruple Amber-grease 10 Grains and suffer the Bag with these Ingredients in it to hang in the Liquor fasten'd to the Bung with a String 14 days and then draw it off for Sale and it will prove an excellent Water Simples proper for Colouring Waters THE Use of these are not barely to colour it but to add to the Virtue of â—he Water viz. Cochineel Poppy-Leaves Turnsole the Roots of Alkanet Rose-Leaves Saunders Brasil Logwood Mulberries Rasberries Blackberries the Juice of Sloes when they are baked the Juice of Black-Cherries Dew-berries and Saffron being most of them very wholsom and cordial So that they being in their proper Seasons to be â—ad at easie Rates you must take the Advantage of making the Waters at the Times proper unless you husband them so as to keep â—he Juice and Syrup of the Fruits to serve on â—ll Occasions To make Right Usquebaugh according to thâ— Receipt of that which was made for thâ— King's Use when he was in Ireland TAke 10 Gallons of a good Brandy-Spirit made from Strong Beer and somâ— new Malt Anniseeds one Pound Cloves 〈◊〉 Ounces Nutmegs Ginger and Carrawayâ— seeds each 4 Ounces distil them into Proof-Spirit according to Art as already directeâ— for Proof-Spirits This done add to the liquid part Spanish Liquorish Raisins of thâ— Sun stoned of each 2 Pounds well bruised Dates stoned and the white Skin taken off 4 Ounces Cinnamon the like quantity keep them 4 days in a close Vessel weâ— stop'd and at the end of 3 days add 〈◊〉 Grains of Musk and Amber-grease dissolv'd and dulcified with 5 Pounds of Nevis-Sugar stir them well at times ten days anâ— strain the liquid part through a Flannel fixeâ— on a Sieve or any other convenient place fine it down with Whites of Eggs anâ— Flower Some there are that only draw 〈◊〉 off the Lees into other Casks that keep 〈◊〉 when fine And thus as you would have 〈◊〉 richer or weaker you may take better oâ— worse Spirits or more or less of the Ingredients though the way of making and ordering is the same Aqua Corroborans or the Heart-strengthening Cordial-Water to make it TAke Betony Bugloss Cowslips Balm Sage in the prime of their Sap of â—ach 〈◊〉 handful Low Wines two Gallons â—istil it into Proof-Spirits and then put to 〈◊〉 Nutmegs Gallenga Cubebs Cloves Mace Cardamums and Flowers of Melilot of each 〈◊〉 Ounces the Juice of Celendine 3 Pints â—nd the weight of all these in Proof-Spirits Currant-Wine a Gallon or for want of it White-wine let them ferment and digest â—4 hours with moderate stirring then distil â—hem in Balneo till the Herbs grow dry
Fermentation and Distillation and so the Spirit will be very fragrant purely impregnated with the Virtues of the Concret and to every Pound or Pint of this Spirit add an Ounce of its Salt and two of the Oyl and so unite them together Its Virtues The Virtues of the Powers are many and rare It cleanses the Blood and expels Hydropical Humours and is good in Obstructions It takes away Putrifaction and Inflammations in any part of the Body It clears and cools the Skin The Oil of it is excellent against Scorbutick Humours as the Itch Piles Braises Strains or any Cold settling in the Joints and allays the Pains of the Gout In Convulsions Palsies Virrigoes Calentures or sudden Swoonings 't is very prevalent T will last many Years carried by Sea or Land And upon the Approach of a Proxism if you drop 20 or 30 Drops into a Glass of Water and drink it 't will wonderfully abate the Violence thereof and strengthen Nature Dip also for this the Corner of your Handkerchief in it snuff up the Scent and smeer the Temples with it For Children 9 or 10 Drops are sufficient in a Spoonful of Water sweeten'd with Sugar or the like But the Mother may take a full Dose as 20 or 30 Drops whilst the Child is sucking and then the Prevalency of it will appear It also abates the Oppression of Wind which Children are much subject to It helps Diseases in the Breast as Asthma's Dropsies Spitting of Blood Consumptions and such like It creates a good Appetite and 't is good for many other Things The Powerful United Spirit of Rosemary to make it TAke a sufficient quantity of the Flowers of Rosemary in their prime infuse them in Rectified Spirits of Wine then distil them and unite the Spirit with the proper Oil and Salt which far out-does the Hungarian Water And by these Examples you may be enabled to prepare what Powers you will from Herbs Flowers Gums c. Its Virtues This not only beautifies the Face Hands c. to admiration but also 20 or 30 Drops being taken in a Glass of Wine or any other convenient Liquor fortifies the Heart cleanses the Blood recovers the fading Spirits causes a fresh and ruddy Complexion is good against Fits and helps in any cold Disease prevents Faintings and Swoonings drives out bad Airs or Vapours contracted in Infectious Places Elixir Salutis the best Receipt TAke of Guaiacum the dried Roots of Elicampaign Carraways Coriander and Anniseeds each 2 Ounces the Leaves of Senna 4 Ounces Raisins of the Sun ston'd half a Pound Liquorice 2 Ounces infuse these in 3 Quarts of good Brandy 4 days then draw it off and infuse in it half an Ounce of good Ruburb thinly slic'd when the Ruburb is well infused put it into small Bottles and keep it well stop'd Its Virtues This Elixir so much fam'd and long kept as a Secret purifies the Blood carries away slimy Matter from the Bowels eases Pains in the Belly removes Gravel and Sand bringing it away with Ease by taking 2 or 3 Spoonfuls of it Morning and Night Elixir Proprietatis to make it TAke Aloes Myrrh and Saffron of each half an Ounce infuse them in 3 Quarts of Spirit of Wine drop in a few Drops of Spirit of Sulphur then let them digest in a Glass well stop'd 30 days at the end of that time having often shaken it you will perceive a black Tincture on the top pour that off and let it stand 24 hours then decoct it till no Foeces remains at the bottom Take a moderate Spoonful of this in a Glass of Wine in a Morning fasting Its Virtues 'T is exceeding helpful in Agues or Rhumatisms and indeed in any cold Diseases It fortifies Nature and gives a lively fresh Complexion But observe that you continue temperate in Meats and Drinks the day you take it that it may work the better upâ—n the Crudities and disburthen Nature of what is oppressing and most noxious to her marigold-flower-Marigold-Flower-Water to make it TAke a quarter of a Peck of well-blown Marigold-Flowers dry them a little in â—he Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till â—hey become dry Its Virtues This is admirable for Pains and Noises in â—he Head It cures Inflammations in the Eyes and Heart-sickness The curious Cordial called Dr. Stephens's Water or The Golden Cordial how to make it the right way TAke a Gallon of Claret or brisk Canary not over-sweet of Ginger Cinnamon Grains of Paradise Nutmegs Gallingale Fennil and Coriander-seeds each 3 Drams Mint Sage Rose-Pellitory Rosemary Wild Marjorum Wild Thyme Cammomile and Lavender of each a handful beat the Spices very small cut and bruise the Herbs put them to infuse in the Wine 24 hours and distil them in an Alimbeck This is called the Golden Cordial and is a great Fortifier of the Heart and Stomach 'T is good in Pestilential Diseases and is a long Continuer of Health even to extreaâ— Old Age. Orange-Water to make it TO make this pare Sevill-Oranges anâ— put the Piels into Low-Wines or Spirits and distil them and it will produce 〈◊〉 curious Water both for Scent and Taste 'T is sometimes in Proof-Spirits done only by Infusion This with a little Saffron infused in it is an excellent Cordial to ease Pains in the Head Heart or Spleen and very much warms and enlivens the whole Body Surfeit-Water to make it TAke good Brandy as much as you think convenient steep a good quantity of Red Single-Poppy-Flowers in it the black Bottoms being taken away and when by Infusion and squeezing the Brandy is well tinctur'd with them put in fresh ones till it becomes deeper dyed then take of Ginger Cinnamon and Nutmeg 2 Drams each to a Quart of the Liquor bruise them grosly and infuse them then to every Quart add a quarter of a Pound of Loaf-Sugar let this infuse 20 days then strain off the Liquid Part and keep it for Use as an excellent Cordial in case of any Surfeit or Over-charging It eases Pains in the Head and strengthens the Heart And so from these I shall regularly proâ—ed to other curious useful Things pleaâ—â—t and profitable and in all Particulars â—â—ke good what I have promised with â—â—ny Additions CHAP. IV. 〈◊〉 make Perfum'd Waters and such as are proper for Scenting and Beautifying Rosa Solis to make it PUT 2 Pounds of Sugar to a Quart of Water in a Copper Vessel over an Ember Fire let them seeth to the â—onsumption of a fourth part then put in 〈◊〉 spoonfuls of orange-flower-Orange-Flower-Water and â—row in an Egg White Shell and all well â—eaten stir it well with a Whisk in the Liâ—uor and when it boils take it off strain it â—ell 2 or 3 times and when it becomes â—ear pour into it a Quart or 3 Pints of right â—randy and add Essence of Hypocrass or â—mber and it will be a curious Persum'd â—olis Essence of Hypocrass to make it TAke a Glass Bottle
that is very strong pour in half a Pint of Spirit of Wine â—dd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross 〈◊〉 Ginger and a few Coriander-seeds well bruâ—sed 4 Grains of Black Amber or Amberâ— grease done the like in a Mortar theâ— corking down the Bottle very fast expose 〈◊〉 in Sand a Month to the Sun and it wiâ— prove a curious Perfum'd Cordial By thâ— Rule you may make greater Quantities Buâ— never let the Bottle be full lest it break with the strength of the Spirit Orange-Flower-Water to make it TAke 2 Pounds of Orange-Flowers infusâ— them in 3 Pints of White-wine and theâ— distil them and they will yield a curious Spirit But if you design this only for a Perfume or Wash they may be infused in faiâ— Water and drawn off in a cold Still Milleflure or a Thousand-Flower-Water to make it TO make this Take a strong Glass Bottle and put into it a Pint of Angel-water beat 12 Grains of Musk in a Stone-Mortar and put it into the Bottle then put in what wholsom Flowers you please that are of a curious Scent more of the weaker than the stronger which may temperate and allay them with the Water and when they have been infused 24 hours add a Pint of Spirit of Wine and pour off the Water and it will be both an excellent Cordial and a curious â—cented beautifying Wash angel-Angel-Water to make it PUT a Quart of Orange-Flower-Water in a well glaz'd Earthen Pot add 2 Ounces of Storax a quarter of a Pound of Benjamine half an Ounce of Cinnamon a quarâ—er of an Ounce of Cloves and 3 bits of Caâ—amus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Conâ—umption of a fourth part then add a Bladder of Musk and so let it cool pour it by â—nclination from the Settlings and keep it â—n a Glass-Bottle close stop'd Essence of Amber to make it GET a strong Glass-Bottle and into that put a Pint of Rectified Spirit of Wine beat in a Stone-Mortar a Gross or the eighth part of an Ounce of Black Amber or rather Amber-grease put this into the Spirit of Wine with half a Gross of the Bladder of Musk very small so stop the Bottle close set it for 14 days on Sand exposed to the warm Sun shaking it twice or thrice a day but never fill the Bottle full for fear of breaking and when you have thus done â—et it stand quiet without shaking another Fortnight and it will be a curious perfumed Spirit hungarian-Hungarian-Water to make it PUT into a large Bottle a Quart or somâ—what more of Spirit of Wine a handful of Rosemary-Flowers some Tops oâ— Thyme Marjorum and Sage keep it closâ— stop'd and set it a Month in the Sun diâ—solve the quantity of a Filbert of Orcanet iâ— some Spirit and put into it and let it stanâ— another Month and it will prove a curiouâ— scented Spirit To reduce Spirits for making of Cordials THE Reduction of Spirits is no more thaâ— to bring them to a middle Temperaturâ— by uniting the Aqueous Parts with the moâ—â— Spiritual and fermenting to an Union Tâ— do this Take a Quart of Water and a Pound oâ— Loaf-Sugar boil them for half an hour very well together or till you find them weâ— incorporated then let the Liquor cool till 〈◊〉 is proper to put Barm to it and when it 〈◊〉 luke-warm put in Spices as your Fancy leadâ— you viz. Cinnamon Jamaica-Pepper Orrice-Roots Cloves grolly bruis'd and stic'd and being pretty cool add your Barin anâ— let it work up sufficiently then you maâ— use it for Bottling of Ale Mead Cyder anâ— Wines putting about two spoonfuls to every Bottle a little Orrice-Root and a feâ— Grains of Crystal of Tartar and a bit of â—oaf-Sugar and corking them close set â—â—em in a cool place and they will drink exâ—eeding brisk and have a curious Flavour To make curious Cordial Take of this â—iquor and Aqua Corroborans half a Pint of â—â—e one and a Pint of the other 4 Ounces 〈◊〉 Balm-Syrup and mix them by well shaâ—ing in a Glass-Bottle An excellent Cordial-Water TAke Balm and Plantane-water of each a Pint Cinnamon half a Pound digest â—â—em 3 days and distil off the Water and â—dd of this to any strong Cordial Spirit equal â—arts and half the weight of Syrup of Clove-â—illeflowers or Violets then a little Cochiâ—eel and it will be a curious strengthening â—ordial The Virtues of these Cordials The First resists Pestilential Airs strengthâ—â—s the Heart allays the Heat or Ferment of â—â—e Blood helps in the Green-Sickness â—undice and the like The Second is good and taken successâ—â—lly in all cool Diseases as Agues Dropâ—cal Humours Colds Rhumatisms cold â—ches or Pains afflicting the Nerves cold â—iminess of the Stomach or Bowels Numbâ—ess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of forâ—â— to fire Gun-Powder and of making severâ—â— kinds of Varnishes by their Means and Help To make a high Spirit proper for China Japan and Lac-Varnish TAke of Bay-Salt 3 or 4 Pounds decripitate it very well and give it 〈◊〉 great Degree of Fire but prevenâ— its melting by well stirring it with an Iroâ— Rod till it is reduc'd to a curious fine Powder and before it is quite cold put it intâ— a Still pour gently on it 2 Gallons of Aquâ— Vitae Brandy-Spirit or any other Spirit anâ— gently distil it in Balneo till all is come over and by this Means the Phlegm will remain iâ— the bottom and your Spirit will at one Distillation be more sine than at 2 or 3 wherâ— there is no Salt To know the Proof and Goodness of iâ— put some Gun-powder in a Spoon or anâ— thing made of Metal pour on it some of thâ— Spirit and fire it and when the Spirit burn out if the Powder goes up in a Blast theâ— is it a sufficient Spirit And to try the greater strength of it hold the Spoon or Silveâ— Taster in cold Water whilst the Spirit 〈◊〉 burning but let no Water come into it The Use of this Spirit to prepare Varnish as Gold-Lac TAke of Seed-Lac 8 Ounces of the finest Gum-Sandriack in Powder 4 Ounces mix these very well and put them into a large Glass Bottle and put to them 4 Pounds of the Spirit observe that one third of the Glass be fill'd and with Hay twisted about it place it in Balneo Marioe and suffer it to stand till as much of the Gums are dissolv'd as will be which may be in about 8 or 10 hours with often shaking sometimes over the Balneo then take Guttagamba an Ounce Sanguis Draconis half an Ounce dissolve these in it and strain out the Varnish keeping it close stop'd for Use Some instead of Guttagamba use Turmerick others Saffron to raise the Golden Colour Gum-Anima makes a White Varnish and Gum-Spelt a Black one To make China Varnish TAke Rectified Spirits of Wine a Pint put it into a clean Bottle
will bring a Specking and total rot in time among them beside it much abates the natural Taste and scent of those that remain sound And thus you may order them till Michalmas some sorts of Fruit there are that rarely last beyond Alhallontide but by this mannagement they have been keept much longer well conditioned To rub them over with the juice of Spearmint but not to let the moisture long continue on them is a great preserver of Winter Fruit take this as a secret 4. Those that are earliest subject to Decay it is proper they should be laid by themselves Those that usually continue till Christmus by their selves Those that usually continue till Shrovetide by their selves And Pearmains John-Apples Pippins and and Winter-Russetings which last all the Year are proper to be laid by themselves 5. As for Pears they keep very long many of them all the Year as the Winter-Boon-Chrestien the Great Kareville the Black Pear of Worcester Surrein the Blossom-Pear 6. There are other Apples than what I have nam'd that may be managed to keep till new ones come again viz. the Golden Doucet the Boon Pearmain the Reniting and many more I might name but they being well known to those who deal in Fruit for Brevity sake I omit 7. As for those that are speck'd take them away and dispose of them whilst a good part remains sound lest they infect the rest Put no Fallings among lasting Fruit but rather make Cyder Perry Pyes Tarts c. of them which will turn to a greater Advantage You need not turn the most lasting Fruit unless you see great Occasion till Christmas and then shift their Straw if it be any wise damp however turn it well and lay it hollow then you may let them remain till Whitsontide and ever observe in your Turning to lay your Heap lower and lower But observe never to handle any in a great Frost but those you take for present Use unless they lie in a very warm Cellar nor for a Time afterward because at any considerable Thaw their Giving and Dampness makes them soft and the least Bruise will subject them to rot Also in great Rains or exceeding damp Airs forbear to meddle with them yet set open the Windows if the Weather be warm to air them 8. Whether you are to carry them by Water or by Land observe you do it not in Frosty Weather nor in March when the Winds are sharp and high not in the extream Heat of Summer but in moderate Weather and they will be the longer lasting To keep Grapes Goosberries Apricots Peaches Nectarins Cherries Currans and Plumbs the whole Year TAke fine dry Sand that has little or no Saltness in it make it as dry as possible with often turning in the Sun gather your Fruits when they are just ripening or coming something near Ripeness dip the Ends of their Stalks in melted Pitch or Bees-Wax and having a large Box to shut down with a close Lid dry your Fruit in the Sun a little to take away the superfluous Moisture and lightly spread a Laying of Sand in the bottom of the Box and a Laying of Fruit on it but not too near each other then scatter Sand with much evenness about an Inch thick over them and so another Laying till the Box be full then shut the Lid down close that the Air may not penetrate and always as you take out any lay them even again and so you will have them fit for Tarts or other Uses till new ones come again and if they are a little wrinkled wash them in warm Water and it will plump them up again You may use Millet instead of Sand if you think it convenient To keep Figs and Stone-Fruit sound and fit for Use all the Year TAke a large Earthen Pot put the Fruit into it in Layings their own Leaves being between them then boil up Water and Honey scumming it till no more will â—ise but make it not too thick of the Honey and pour it in warm to them stop up â—he Vessel close and when you take them â—ut for Use put them two hours in warm Water and they will have in a great measure their natural Taste To keep Strawberries Rasberries Currans Goosberries and Mulberries TAke new Stone-Bottles air them well in the Sun or by a Fire dry your Fruit from superfluous Moisture to prevent its sweating take off the Stalks and put them into the empty Bottles by a Fire that may draw out as much of the Air as may be then suddenly cork them up and tye down the Corks with Wires let the Corks be sound and not any ways visibly porous for if they be the Air will come in abundantly and corrupt the Fruit then in a moderate cool place cover the Bottles with Sand laying them side-ways and the Closeness will preserve them CHAP. VIII The Curious Art of Pickling Fruits Flowers Buds Roots Herbs and all other things properly used in Sawces the most exact way how to make Hams like Westphalia To Pickle Cucumbers to keep Green and Crisp. TAke a sharp Rape-Vinegar and add to each Gallon a Quart of fair Water and a handful of Bay-Salt well beaten so that it may dissolve in the Vinegar boil them well and take off the Scum till no more will arise and having layed your Cucumbers of a moderate size 12 hours to steep in cold Water and Salt as well to harden them and confirm their Colour as to take of the Dust they have contracted cut your dill about 2 handfuls in length throwing by the very large stalks or boiling them in the Liquor and make a Laying at the bottom of the Cask with it and a few Bay-Leaves and so lay your Cucumbers Regular on it continuing the Layings between every Span thick of them till the Cask is filled up then put in the Head and hoop it up close take the Liquor from the fire and when it is Blood-warm pour it with a Funnel in at the Bung-hole till the Cask be near full and then take some Mace sliced Nutmeg and Pepper boil them well in as much Liquor as will fill the Cask up put it in and Cork or plug the Bung-hole close and let them stand 2 Months at least before you open them and they will not only be Crisp but of a curious Grass green greener than when they were growing and keep with a little renewing their pickle till new ones come in To Pickle French Beans TAke sharp White-wine-Vinegar and a little Spanish-Salt boil and Scum them as the former and when it is boiling hot having stringed your Beans put them in and after a boiling or two to make them a little tender take them off and let them cool in the Liquor and then put them into the Liquor you intend they shall remain in with a Sprinkling of whole Pepper and a few Cloves cover them over with Bay-Leaves and lay a board with a weight upon it to keep them down To Pickle Barberries MAke
a moderate Fire under them if possible of Juniper-wood but so that it may last long and let them hang to sweat and dry well then hang them up in a dry airy place to the Wind 3 or 4 days which will purge them of the ill Scent the Smoak has put into them and then hang them up in any dry place against you have Occasion to use them which when you do wrap them up in sweet Hay and put them into a Kettle of Water when it begins to boill and keep them well cover'd till they are boil'd and they will cut of a curious Red Colour and eat short and savoury so that few can distinguish them from the Right Westphalia Hams To make Sausages equal to those brought from Bolonia TAke the Fillets of young tender Porkers 3 parts Lean and one Fat to the weight of 25 Pounds season it well in the small shreading and beat it in a Mortar with Pepper and Salt a little grated Nutmeg and a Pint of White-wine mix'd with a Pint of Hog's Blood then stir and beat it all together till it is very small add a few sweet Herbs small chop'd and bruis'd as Penyroyal Sweet-Marjoram and Winter-Savoury then with a Whale-bone Bow open the Mouths of the Guts you are to fill with this Meat and thrust it leisurely down with a clean Napkin lest forcing it with your hands you break the Gut make Divisions of what length you think convenient tying them with fine Thread dry them in the Air 2 or 3 days if it be clear and the Wind brisk then hang them in Rows at a little distance one from the other in your Smoak-Loft and when they are well dried rub off the Dust they have contracted with a clean 〈…〉 them over with sweet â—il-Olive and cover them with a dry Larthen Vessel and either roasted or boil'd they will equal those so much boasted of from Italy To recover the Flavour of Oil when by Accâ—dent it is lost BUrn Roach-Allom and beat it into finâ— Powder which put into boiling Water and when it is well dissolv'd take thâ— Water off and pour the Oil into it and work it well with it then let it stand and settle 44 hours when the Oil being again imbodied which scum'd off from the Surface of the Water beneath it will leave its bad Taste or Scent in the Water and recover in a great degree its first Flavour To recover Anchovies that have by the Loss of their Pickle become Rusty or decay'd TO a Gallon of fair Water put 2 Pounds of Petre-Salt boil it till a fourth part is consum'd scuming it continually as the Scum rises then put to it a quarter of an Ounce of Crystal of Tartar mix these well stirring them then unpack the damag'd Fish and re-packing them lightly pour in the new Pickle mix'd with a Pint of good old Pickle and stop them up close 24 days and when you open them again cover them with sine beaten Bay-Salt and let them stand three or four days then as you take them out for Use be careful to cover them down with a Slate and they will â—rove well To recover Sturgeon or Salmon that is decayed TAke a Gallon of White-wine-Vinegar boil it by it self with 3 or 4 Slices of Ginger in it boil separately 2 Quarts of Water and a Pint of White-wine with an â—andful of Salt mix these together then â—â—eep the Fish 4 or 5 hours in warm Water â—ake it out and dry it mix the Pickles together and put them to it luke-warm coâ—er or head up close the Vessel or Cask you â—ut them in and let them stand 10 or 12 â—ays before you open them To make good Vinegar for Pickling c. TAke the Middling Sort of Beer indifferently well Hopp'd let it work as long â—s possible then fine it down with Izonglass â—o draw it off from the Settlings and to â—very 10 Gallons put 10 Pounds weight of â—he Pressings or Husks of Grapes mash â—hem together and let them stand in the â—un if in a hot Season otherwise in a close â—oom heated by Fire and in thirty or â—orty days it will prove being drawn off by Inclination an excellent Vinegar For want of Grape-Husks you may use the â—ressings of Crabs or sowr Apples but they will not bring it to so good a Bodâ— or Taste Foul White or Rhenish-Wines set in 〈◊〉 warm place will grow tart and fine theâ—selves to a very good Vinegar Clarets 〈◊〉 Red Port will do the same but not altâ—â— their Colour Cyder will make a tolerabâ—â— good Vinegar and so will unripe Grapeâ— or Plumbs c. To make Elder-Vinegar TAke White-wine or good Rape-Vinegaâ— and fill a Cask 3 quarters full with iâ— then gather Elder-flowers moderately blowâ— in a dry day pick off the little Sprigs anâ— Flowers from the greater Stalks air theâ—â— well in the Sun that they may grow drâ—â— but not so as to crumble then put a Pounâ— of them to every 4. Gallons of Vinegar soâ—ing them up in a fine Rag and stopping thâ— Cask close let it stand in a warm place 4 〈◊〉 5 days and at 10 or 12 days end the Vinâ—gar will have the perfect Taste of the Eldeâ—-flowers and prove not only grateful in Tastâ— but very wholsom To make Rose-Vinegar and that of other Flowers TO do this well take Roses half blown iâ— a dry day viz. the Red or Damask oneâ— pluck the Leaves and cut away the Whitâ— â—he bottom with a pair of Cyzers air them â—ittle by spreading them on a Carpet in 〈◊〉 Shade for if you suffer the Sun to come 〈◊〉 them it will dry away much of their â—â—ent then put them into a well-glazed â—â—rthen Vessel and to every Pound of Roses â—â—t a Gallon of the best White-wine-Vineâ—â—r cover them close and suffer them to inâ—â—e 8 or 9 days then take out the Roses â—â—d press or wring them hard into the Vineâ—â—r and so strain it and put it up for Use â—â—d it will have the perfect Scent of the Roâ—â—â— And as you would have it stronger or â—â—eaker scented so you must order it accorâ—â—ngly in putting in more or less Roses or â—â—hen the first that are put in are well infus'd â—â—ke them out and put in fresh ones In this manner you may make Vinegar of â—â—owslips Clove-Gilliflowers Violets Primâ—â—ses Peach-Blossoms or the Blossoms of any â—â—grant and wholsom Flowers And even 〈◊〉 Herbs as Mint Balm Sweet-Marjorum â—â—d the like All which are very wholsom â—uch contributing to Health And thus having given you the best Diâ—â—ctions in these Matters I proceed to others weighty and necessary to be known for â—â—e Reader 's great Advantage taken from â—â—e most exact Experiments CHAP. IX The Curious Art and Mystery of Confectionerâ— in ordering Sugars making Sweet-Meatâ— Preserving Conserving Candying makinâ— Syrups c. Of Sugar IN this Undertaking Sugar is the general Thinâ— you must work withall Consider it then in iâ—â— Goodness and whether you have it ready
Pulp and mixed with the Sugar rose-Rose-water or Orange-flower-water Also Marmalade of the Peels of Limons and Citrons To preserve Medlars or Services TAke of the fairest of them when they begin to be ripe scald them in hot Water so that the Skin may come off and for Medlars you may skin them at the head the others may be let alone add to each Pound a Pound of Sugar make it into a Syrup with some of that Liquor and so put them with it into a close Pot for Use To preserve Apricots GAther this Fruit well button'd the Stone being so tender that you may run a Pin through it with ease and let them dry a little from their Moisture then put them into warm Water to break them and let them stand close covered till the tender Skin will easily come off with scraping then put them into another Preserving-pan of hot Water and let them stand till they become very green then clarifie an equal weight of Sugar with the White of an Egg and some Water boil it up to a Syrup and put the Apricots into it If you would do this when they are ripe you must stone them and then you need not boil them but boil up the Syrup with the Juice of some of them and Sugar and put them into it boiling hot Thus you may preserve Peaches Plumbs Grapes Barberries c. To make Cakes of Apricots TAke large Apricots moderately ripe scald them well in spring-Spring-water skin and stone them and take out the Pulp and add half its weight in Sugar boil it up over a gentle Fire and being just warm spread it in Cakes Thus you may do by Rasberries Strawberries Currans or such suitable Fruit as is best pleasing to your Palate To dry Apricots or Peaches WHen you have stoned them take their weight in double-refined Sugar and make a Syrup with so much Water as will make them wet boil this to the heighth that a Drop will slip off from a clean Plate when drop'd on it and then it is enough pare your Fruit and put them into the Syrup when heated then tie them up one by one in Tiffanies and put them in again setting the Syrup over a quick Fire let it boil as fast as may be keeping it well scum'd and when they look clear they are enough prepared then take them out and lay them on a Wyre-Grate or Sieve to drain and dry then take them out of the Tiffanies and dry them in the Sun or in a Stove and keep them for Use Thus you may dry Nectarines Malacottoons Pippins large Plumbs or the like To Conserve Citron-Flowers TAke more than the weight of these Flowers in Sugar dissolve the Sugar in Rose-water over a gentle Fire boil it almost to the Consistence of a Syrup then put in the Flowers boil it up to an heighth and bruise them into a Conserve Thus Orange-flowers may be conserved To Preserve Damosins TAke the largest Damosins when the Sun has evaporated their Moisture from them and they be pretty ripe put a Pound of fine Sugar and an Ounce of rose-Rose-water to every Pounâ— of them then put them into a large Preserving-pan not heaped upon one another but one by one and set it over a moderate Charcoal-Fire turn them not till the Syrup is so melted that it will cover them or bear them up then cast in more Sugar not suffering the Liquor to seeth when you turn them lest they burst on both sides and being enough take the Skins off gently cool them and put them in a Glass with the Syrup and add 3 or 4 Cloves and a few Breaks of Cinnamon Thus may you preserve any Plumbs that are proper But such as are white and will be in a manner transparent must have no Spice put to them To Candy Clove-Gilly flowers and other Flowers PIck your Flowers from the Husks and snip off the white Bottoms weigh their weight in refined Sugar put Rose-water to it and set it over a Charcoal-fire let it heat by degrees and stir it till it be heighten'd to a Candy-syrup keep them in a dry place and use them as you find Occasion And thus you map candy other Flowers as Cowslips Primroses Violets and the like To make Mulberry-Honey GAther Mulberries before they come to be very ripe do it in a dry day when the Sun or clear Air has taken off the Moisture strain out the Juice and put to a Quart of it a Pound of Virgin-Honey well incorporate them over a gentle Fire to the thickness of Honey and keep it in glazed Gally-pots as a curious cooling Cordial a little of it mixed with a Glass of Wine To make Musk-Sugar or perfume Sweet-meats TAke 5 or 6 Grains of the best scented Musk and put it into a fine Lawn Rag lay it at the bottom of a Sugar-pot and sift fine Sugar lightly in upon it stop it close from the Air and set it in a warm place and the Sugar will quickly suck up the Scent of the Musk. And thus you may do by Sugar-Plumbs Sugar-Almonds Macaroons Fruit-Cakes or the like But be very careful to keep it close 5 or 6 days for if the Air come freely in before the Musk has spent it self on the Confectionary Ware the Spirit will evaporate and it will little avail you To Candy Nutmegs TO do this Take a Pound of Clarified Sugar moisten it with a quarter of a Pint of Rose-water in which a little Gum-Arabick has been dissolv'd boil them up almost to a Candy-heighth soak your Nutmegs well in warm Water put them into an Earthen Vessel and pour the boiling Sugar on them stop them up close from the Air and set them in a warm place for 20 days and at the end thereof they will be a curious Rock-Candy Thus you may do by Ginger Mace and other Spices and dry Things To Candy Orange-Chips and Peels THose properly called Chips are the Parings of the Orange fine and thin the Peel is the whole half when the Pulp or Meat is taken out These must be boiled in several Waters till they much abate of the strength of their Taste and become tender and having dried them put as much fine Sugar to them as will cover them boil them up to a Candy-heighth and when that is done take them out and put them in an Earthen Vessel 4 or 5 days and let them stand warm then put them over the Fire again and there let them continue till they be well hot then lay them on a Wyre Frame to drain then put them into your Stove or on the top of an Oven to harden and at 10 days end they will be fit for Use Limon and Citron-peel are thus Candied as also Eringo-roots Fennel-stalks and any hard Stalk fit for Candying To make Orange-Marmalade TAke the fairest coloured Oranges with the smoothest Rhines scrape off just the out side and clear them within as much as you can of the Pulp and spungy inside boil them in water often shifting
them till they have lost their strong Taste then boil them to a Pulp and bruise them to mash in a Mortar and add 3 or 4 yellow Pippins boiled soft to every dozen of Oranges and to this Pulp add its weight in refined Sugar put it into your Pan with as much rose-Rose-water as will dissolve it boil iâ— by degrees to a candy heighth and when the Pulp is put in stir it till it rises from the bottom of the Pan so put it up in Boxes or Pots and keep in dry places for use Thus you may make Marmalade of Limons Citron and the like To make Transparent Quince-Cakes TAke a quarter of a Pint of the Syrup of Barbarieâ— and a Pint of Quince-Syrup clarefie them oveâ— a gentle fire with well Scuming put to them 2â— Ounces of very fine white Sugar and when yoâ— perceive it of a convenient Thickness take it ouâ— with your Ladle and pour it out on cool Tin oâ— Peuter Plates and then with a Knife or Spatulaâ— when it grows cool form it into Cakes according tâ— your desire and they will be Lucid or Tansparent and have the Taste of the Quince it self To make Syrup of Quinces TAke of the Juice of Quinces 3 Quarts set it over a fire and let it Simper well and take the Scum clean off and when it is clarified from the Dregs boil it to the Consumption of half then add of deep Red Wine 2 Quarts 4 Pounds of fine Sugar a Dram and an half of Cinnamon finely beaten Cloves and Ginger as much in the like manner boil these to a Syrup and suffer it to cool by degrees then bottle â—t up corking it very close and use it as a great cooling Cordial Thus you may make Syrup of Barberries Elder-berries Sloes or Apples To make Syrup of Rasberries PUT six Quarts of Rasberries pick'd clean and well dried in the Sun into 5 Pints of Canary â—n a well-glazed Earthen Vessel and cover them veâ—y close keep it cool 10 days then distil them in a Rose or Glass-Still adding 3 Pints of fresh Berries â—nd a Pint and an half more of Wine and when the â—erries have lost their Colour strain our the remainâ—ng liquid part and with as much fine Sugar as is conâ—enient boil it up into a Syrup clearing it of Scum To make Syrup of Clove-Gillyflowers TAke 2 Quarts of Water and a Pint of White-wine boil in it 2 Pounds of the Flowers with the Whites cut off when they have sufficiently boil'd â—ring them out into the Liquor and add an handful â—r two of fresh ones do the like by them till you â—â—e the Liquor of an high Colour and it has taken â—he full Scent of the Flowers then put in 4 Pounds â—f fine Sugar and 3 or 4 Cloves with a bit or two â—f Cinnamon and boil it up to a Syrup put it into â—ottles or close stop'd Glasses for your Use Thus you may make Syrup of Roses Violets 〈◊〉 any Herb that is cordially pleasant and well scentâ—â— And thus much for these Things Now I am lâ—â— to those of a different Nature that nothing may 〈◊〉 omitted that is useful CHAP. X. The Market-man's or Woman's best Instructeâ— in knowing all sorts of Poulterers Ware whether they be New or Stale Young or Olâ— by infallible Signs and Tokens to prevenâ— being Imposed upon or Cheated AS Covetousness is sordid and base so Frugâ— lity is commendable A little well laid oâ— in what is good may yield a Sufficiencâ— more comfortable than lavish Expensiveness foâ— usually those who are extravagant are ignorant iâ— Marketing and most commonly cheated in the Priâ—â— and Goodness of what they purchase And havinâ— well consider'd this I have laid down Rules to iâ—â—struct the Buyers in many necessary Things thâ—â— they may know what they buy and not be impâ—â—sed on Instructions giving an Insight into Poultererâ— Wares to know their Goodness c. A Capon to know whether a true one Younâ— or old c. IF a Capon be young you may perceive it by hâ— short blunt Spurs and his Legs will be smooth But some knavish Poulterers will scrape the Spurâ— artificially smooth the Legs therefore be care-of that and if you mistrust a Trick in it pinch Fowl on the Breast with your Finger and Thumb 〈◊〉 if they go in easily it is young if not it is old 〈◊〉 be a true Capon it will have a fat Vein on the 〈◊〉 of the Breast and a thick Belly and Rump If 〈◊〉 pale about the Head and the Comb short it â—â—e sign of a right one but if red then otherâ—e If it be stale 't will have an open loose vent 〈◊〉 if new a close hard one A Cock or Hen-Turkey Turkey-Pouts c. 〈◊〉 a Cock-Turkey be young you may know it by 〈◊〉 the blackishness and smoothness of his Legs and â—â—ort Spur. If it has been long killed the Eyes 〈◊〉 be sunk in the Head and the Foot feel very 〈◊〉 but if not the Eyes will be lively The same is to be observed by the Turkey-Hen 〈◊〉 if you expect one full of Eggs observe further â—â—t she will have a fast open Vent but if not it â—â—l be close and hard The Turkey-Pouts are known as to their Newâ—s or Staleness by the same Rule Their Age â—not deceive your Eye A Pullet her Marks â—Any in their Marketing have been deceived in this particular and instead of a Pullet have â—â—en imposed upon by taking an old Hen. To preâ—â—t this Evil for the future observe That a true â—â—llet has her Legs and Breast smooth and pinches â—â—y tender on the Breast If she be with Egg the â—â—ly will feel soft but if not more strait If with â—â—g the Vent will be opend and if not hard and â—â—se As for Staleness or Newness they have the â—â—e signs as the Capon A Cock young or old new or stale TO know his youngness observe his Spurs bâ— mark they are not pared or scraped to deceiâ— you If they be short and dubbed he is young bâ— if sharp and standing out old An open Vent siâ—â—nifies he is stale an hard and close one shews he 〈◊〉 newly killed Chickens THose that are dry-pulled are stiff when new bâ—â— if stale their Vents are green and they limbâ—â— If they be wet pulled or scalded then rub yoâ—â— thumb or finger on the Breast and if it be slipperâ—â— they are stale but if rough and stiff then are thâ—â— new If they are fat by Cramming 't is know 〈◊〉 the fat Rump and Vent The Swan THis if old is full of Hairs when pulled or scalâ—â—ed As to the Newness or Staleness of it in tâ—â— first the Foot is limber in the latter dry The Wild Goose and Brand-Goose IF she be red-footed and full of Hairs when puâ—â—led she is old but if white-footed and witâ— out Hairs then is she young The Brand-Goose if smooth when she is pulleâ— is young but if full of Hairs then is she old If sâ—â— be new the Foot is
and put to other uses more advantageous yet we have wherewithal in this Kingdom if men would be industrious to do it with as well as other Nations viz. Take ordinary Cyder that is not decayed and may be had in the Countries for little if it be foul it matters not 20 Gallons decayed Grocers fruit as rotten Raisins Currans Figs Dates Pruens the stalks off which Mallaga-raisins are pricked and the sifting of Currans all which may be had for little boil as many of these as will suite to 20 Gallons of Cyder in four Gallons of moderately malted Beer till they swell and may be well mashed then put them all into the Cyder Liquor and let them ferment with stirring four days then distill them as you are directed for Aqua-vitae and the first running will be an incomparable Brandy and to the last it will be pretty well and from this at the Rate this Liquor now goes at great profit will arise if it be in Vintage time the Husks or Pressings of Grapes Cherries Peaches Apricots Plumbs and the like will be excellent if it prove too sweet a Spirit that is easily allayed when distilled with a few drops of Spirit of Salt and it will not be discernable Another cheaper way to make Brandy TAke the grounds of Cyder and Perry and if they be thick press them thro' a hair Bag lest they burn the bottom of the Still put ten Gallons of these to 20 of Beer not too strong of the Malt and four Gallons of Molossus let them ferment together 3 or 4 days with stirring put about a Gallon of White-wine or Claret Lees to them and so distill other Spirits and your Expectation will be very well Answered Of Malt Spirit and what may be drawn off FRom 50 gallons of brewed Beer or good strong Wash in the first Extraction you may properly draw off 33 34 36 gallons of Low-wines and if they lie to better themselves in the second Extraction they will produce 11 or 12 gallons of Proof Spirits nay some Malt 13 gallons especially if you put a Can or two of water into the Still and by this way observe to encrease or lessen your fire under the Still as you see it runs more or less and look well to it Of Honey Molossus and Sugar c. WHen you come to these Distillations take an hundred weight of Sugar Molossus or Honey and 12 or 14. Gallons of water to boil as it may be fitting for the brewing of Malt pour them into a large open Cask or Fat and stir them well together to dissolve and incorporate and when they are so and cold enough head it sufficiently with Barm or Yest or instead of water you may use Small-beer or Wash and then the smaller quantity of Yest will serve and when it has well fermented you may add for the better flavour what fragrant Flowers Herbs or Spices you please and if it be slow in fermenting to encrease that cast in some pouder of Rhenish Tartar the quantity in a measure proportionable to that of the Liquor viz. 2 Ounces to a Gallon and so let it stand till it is thoroughly fermented and well headed and you must watch to take it in the height of its ferment for if the head once begins to fall which it will do as soon as the fermentation is declining the Spirit will evaporate a-pace and much of it will be lost and if you work well in this distillation you cannot miss of 9 or 10 Gallons of Low-wines from every hundred of coarse or refuse Honey Molassus or Sugar which you may rectify into a very noble Spirit As for Sugars by which Herbs Flowers and Berries are so fermented as to yeild Noble Spirits and good Wines being distilled take what Flower or Herb you please that is proper for this use as suppose it should be Elder-flowers of these take a peck clean picked bruise them in a wooden Mortar to each peck of them add a gallon of Water and to that 3 or 4 Pounds of ordinary Sugar then cover them close in a Cask to stand and ferment which is known by their working frothing and flowering kindly and after that cast a very fragrant scent and if the Fermentation be slack you may promote it with Rhenish Tartar as before and so in the height of the ferment Distill it and it will yeild a very pleasant Spirit Of Raisins and other things used in Distillation to make good Brandy or proof Spirits c. RAisins and other Fruit as I have already hinted are very Excellent in Distillation did not the dearness of those that are good over ballance the advantage accruing this way as to ordinary Spirits yet such as are damnified and fit for little or no other use may be improved to advantage here when you have them bruise them in a Mortar and put them in fair water 6 Pound to 〈◊〉 Gallons and when they are in the Cask tâ— make them ferment throw in a large handful of Christials of Tartar or Rhenish Tartar but some there are who use Calx-vive ferment them to the purpose by adding Ale yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor press the drugs out dry and Distiâ—… these and the produce will be excellent Low wines which being well rectified make a pretty good Brandy Of Low Dead Wines and their Dregs OBserve in the distillation of these Dregs of Wine you may ferment them with their decayed ones or with the after-running of Low-wines warmed and covered up in a convenient Cask and put a Pint of Stum to every Gallon to ferment it or in defect of this take Barm or yest and it being sufficiently so ordered draw off the Liquor and press out the Moisture from the Drugs through a Canvas Bag and so distil the Liquid part that it may yeild as much as may be and then rectify it it into proof Spirit and in all your Fermentations you may use Stum which is the Flower of the Wine and observe that from Low-wines small wines and Lees Brandies are made in Germany and France and may by â—ndustry be as well improved in England Some Distillers to make their Spirits hot â—n the Mouth to impose on the Ignorant â—se Spanish Grains which will do it but it â—dds not to the body of the Spirit which â—s weak in it self wherefore to prove it â—ut some in a Glass Viol about half full â—nd Corking it close strike it against your â—and and if the froth arising by the force â—ontinue and go off leisurely then it is of 〈◊〉 good Body but if it sputter and run off presently then is it a weak Spirit and of 〈◊〉 cold Body how hot soever it may taste â—n the Mouth Having sufficiently as I hope spoken of Spirits and Brandies to inform my Reader to put my notions in practice and by that proceed to greater Matters and Experiments â—han words can direct him to I now proceed to direct
Its Virtues This approved Cordial fortifies the Heart â—gainst Infections strengthens the Stomach â—nd creates a good Digestion as also the â—rincipal Faculties being good in all cold Diseases Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Galâ—on Gallinga Nutmegs Ginger Cloves â—panish Grains Anniseeds Carraway and â—ennel-Seeds each an Ounce Red-Rose-â—eaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a handâ—ull bruise the Spices in a Mortar separate and grosly shred the Herbs put them well mixed into Spirit of Wine and let them stand 3 days in the Cold keeping the Vessel close stop'd or cover'd then distil dulcifie and colour it with Syrup of â—â—â—berries or for want of it that of Mulberries and it will prove a Sovereign Pectoral Cordial plague-Plague-Water to make it TAke the Roots of Rue and Sage the Leaves of Angelica of each 3 handfuls White Ginger Long Pepper and Nutmeg each an Ounce and a half Spirit of Elder a Gallon the Husks of green Walnuts or Walnut-Leaves 2 Pounds Malaga-Wine 2 Quarts Venice-Treacle and Mithridate each 4 Ounces digest them grosly bruised 10 days and then distil them so long as any pleasant Water will come and to that which comes over add a Pint of Hungarian Water and as much Syrup of Vinegar with about 4 Ounces of Loaf-Sugar and let it ferment with the help of the White of an Egg and a little Flower tied up in a Bag 5 or 6 days and so it will grow clear and fit for Use Its Virtues It preserves against Infections and Pestilential Airs Measles Small-Pox and all Pestiferous or Contagious Diseases About an Ounce at a time is a sufficient Dose to take Morning Noon and Night It helps Digestion and wonderfully fortifies a cold Stomach Aqua Multifaria to make it THis is a Water stiled to be of many Virtues To make it Take Bettony Balm Sage Bugloss Cowslips gather'd in their prime of each a handful Bay-Leaves and Motherwort of each a handful and a half Flowers of Lavender Rosemary Lilies of the Valley and Rosa solis each a handful Saffron two Ounces the Juice of Celendine two Pounds Wood of Alloes an Ounce and a half Turmerick 4 Ounces Spirit of Wine 6 Quarts Let these digest well 6 days and distil them in Balneo Sal artificially Its Virtues It is an Excellent Water for the Head in all the Pains and Afflictions incident to it It eases the Pains in the Breast Heart Liver and other Vital Parts strengthning Nature and fortifying the Faculties and contributes greatly to Health and Long Life But you must take it moderately in small Doses as an Ounce at a time And if any of these Cordials prove too hot for your Palate or Constitution you may allay them with cooling Simple Waters as Balm Bugloss Sabeons Comfrey and the like Aqua Triplex or a Threefold Water to make it TO make this take four Pounds of Venice Turpentine Mastick and Frankinsense of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony and Elicampaign or each two Ounces Cloves Cardamums Ginger Nutmegs Gallingale Zedoare Pepper Laurel-berries Spicknard Smallage-seeds Mugwort-seeds Anniseeds flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus-Aromaticus Jumper-berries Germander Mace Formentil Agrimoney Fumitorie Centaury Pimpernel Dent de Leon Eudine-seeds Sorrel yellow Saunders Fetherfew Aloes Kepatick of each two Ounces Rubarb 3 Ounces Raisins Dried Figgs Dates Stoned and sweet Almonds of each 4 Ounces Honey 6 Pound Sugar 10 Pound Spirit of Elder well rectified as much as is sufficient to cover all these ingredients about 4 Fingers then add Musk and Ambergrease of each two Drams Saffron two Ounces and a half put all these into a Retort cover the mouth with a Cork very sure and then Lute it over after that tye it fast with a bladder and let them Macerate 40 days in Horse dung then remove it and distil it in a strong Balneo and at the first will come a white Spirit then a saffron coloured and the last will be red with some Oil floating on it Let each be received a-part And when this Operation is over in Balneo you may distil it on a violent fire in Sand to see what more may be gotten for it is so precious that none of it ought to be lost Its Virtues The first Drawing off is admirable to bathe Pains Aches or Numbed Joynts proper for new Wounds sore weak Eys Plague Sores for the Pearl and Web in the Eye the Stone and Strangury The second Drawing or Water is a Remedy for the Corruption of the Blood Leprosie for the Weakness of Members for the Ague The third Water Strengthens the Brain and takes away cold Diseases that afflict it as Rheums Cattarrs and Expells offensive Vapours and is proper for the Palsie and Gout with other Consonant Diseases The powerful United Spirit of Scurvy-grass to make it DIstil from what quantity you please of Scurvy-grass-Wine a high Spirit which pour on fresh Scurvy-grass and distil it again repeating the Operation till it becomes very strong of a Grass Green and a fragrant scent so that when it is fired it will burn clean away without leaving any moisture behind it then by distillation make the Oyl of Scurvy-grass and by Calcination its fixed Salt and so according to the Sagirical Art reunite these and then you have the powers and whole Virtue of the Herb looking of a curious green Its Virtues This is an excellent Remedy for the Scurvy it gives Circulation to the Blood by disolving and dissipating congealed Humours it destroys not only the Salin but also the Acid and Crude Humours from whence the Scurvy hath its Original whether contracted by eating gross raw or crude Fruit raw Herbs salt Fish or Flesh For the Scurvy Jaundis Ptisick or shortness of Breath these powers may be used at any time the oftner the better the Dose is from 10 to 30 in a Glass of Beer or any other convenient Liquor and after the spending 3 or 4 Bottles you may take the golden Spirit usually Sold about half a Bottle of it once a week keeping your self warm and taking comfortable Diet after it and so the relicks of the Disease will be carried off the Blood purified and such Crudities as bred Worms destroyed The powerful United Spirit of Elder to make it TAke Elder-Wine made as I have directed in the 3d Chapter as much as you think convenient adding thereto Elder-flowers let them ferment in it and take it at the height of Fermentation when it has the greatest Fragrancy lest it lose much of its Vivor Strength and Spirit put it into a Still and distil it as long as any goodness will come but observe those Wines made for distillation ought to be that of the Juyce pressed out only and no Water added adding its proper ferment and some Sugar and Honey to help it on add fresh Flowers in their prime and reiterate the
and add to it of Gum-Lac 5 Ounces shake them well and let them stand 24 hours in a moderate Heat such as the Sun may give in the Summer Season then strain it through a Canvas Bag and being well settl'd by the Fire keep it in Bottles close stop'd for Use To make the Black Ground for Japan-Work THE Ground is of the above-named Varnish mix it in a Gally-pot with some of the following Blacks covering the Work 3 or 4 times and wash it over with clear Varnish ten times let it be done in a Stove and polish it at the end of 8 days with Trippilo To make the best Black Take an Earthen Lamp and put into it a large Cotton then fill it with Linseed-Oil and receive the Smoak in a new Earthen Dish and with a Feather from time to time as it comes on brush it off and keep it for Use To make a Red Varnish MIX Vermilion with the Grounds of the Varnish with which cover the Work well 3 times then strain in Carnation-Red through a fine Linen Cloth into the clear part of the Varnish with which varnish the Vermilion till the Colour is pleasing to your Eyes then with the clear Varnish alone go over with it 10 times then let it dry 7 or 8 days and polish it with Trippilo as the other To make the Ingredients for Raising the Work mix a sixth part of Wenting and one part of Bole-Armoniack in fine Powder make them the thickness of Cream in Gum-water and lay them on To make the Gum-water is no more than to dissolve an Ounce of Gum-Arabick in a Pint of fair Water To make a Varnish for Silver TO do this take a Pint of the Spirit of Wine put to it 4 Ounces of Gum-Sandriack and one Ounce of Mastick shake them well and let them stand 24 Hours in a moderate Heat To make another China-Varnish TAke of Seed-Lac 10 Ounces Gum-Sandriack an Ounce and a half put these into a Can of Rectified Spirits of Wine shake them considerably together and let them remain 48 hours in a moderate Heat then strain it through a Canvas Bag and let it settle in a moderate Heat 4 or 5 hours then drain off what is clear and keep it apart To make White Varnish TO do this Take 3 Ounces of pick'd Sandriack and 2 Ounces of Mastick and put them to a Pint of Spirit of Wine and let them dissolve well in a moderate Heat and pour off the thinner part To make a Raw Varnish for Musical Instruments TAke 3 or 4 Ounces of the deepest colour'd Amber and put it into a well Leaded Pot and melt it on a Charcoal-fire stirring it with an Iron Spatula and when it is melted it will be of a dark Colour like Clarified Rosin then pour it on a Marble Stone To purifie the Oil Take of the best Linseed Oil so much as will suffice put it into a new well leaded Pot let it boil well and scum it often and when it is enough which you may know by putting in a Goose-Quill and it will not burn strain it and keep it for Use Then take of this Oil one Pound of Amber above-mention'd 6 Ounces beaten very small let them heat on a gentle Fire keeping them continually stirring till it be dissolv'd if it be too thick add more Oil and if too thin more Amber and when it is of a proper Thickness strain it through a Cloth and close stop it up for your Use To Black Wood. TAke a Quart of Brandy the like quantity of Spring-water and two Ounces of Nut-Galls the like of Salt M. boil them half an hour in an Earthen Pot close cover'd then take a Spunge dip it in and with this Water cover the Work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following Dye Take of strong Vinegar 2 Pounds the Filings of Iron one Pound and an half of Rusty Iron a little more than a Pound Salt of Verdigrease an Ounce and an half Nut-Galls a Pound and an half a Penyworth of Ox sublim'd a piece of the Busk of Bois-Dean and a Limon cut into 4 quarters let these steep 15 days in an Earthen or Iron Pot close stop'd and when it is dry polish it with Trippilo To Guild this TO do this the Proportions are Of Bole one Pound of Sanguis or Red Stone one Pound of Black-Lead an Ounce of Tallow an Ounce and an half steep the Bole in Water and then pound the Red Chalk and Black Lead and afterwards grind them fine with the Tallow grind the Bole by little and little then mingle them together and cover them with Water To a spoonful of this put 2 or 3 spoonfuls of Water and the quantity of a Walnot of strong Sope Leay on 7 or 8 Couches CHAP. VI. To make divers sorts of wholsom and pleasant English Liquors not yet treated of some for usual Drinks others Purging c. with the Virtues of the latter Dr. Buttler's Ale the best Receipt To truly prepare it TAke of Sarsaparilla 2 Ounces Senna and Polipody of the Oak of each 4 Ounces Anniseeds and Caraway-seeds of each half an Ounce Liquorice 2 Ounces Agrimony and Maiden-hair of each a small handful Scurvy-grass 10 handfuls Grosly beat and bruise these in a Mortar of Stone or Wood put them into a new Canvas Bag and hang them in 9 or 10 Gallons of Ale when it has well worked and is 3 days old and the 4th or 5th day it will clear up so that it may be drank with pleasure a Pint at a time Its Virtues It chiefly Purges by gentle Breathing-sweats and Urine being Excellent to Expel scorbutick Humours and Dropsy It removes Gravel smimey Matter or other Obstructions in the Writers or neck of the Bladder thins and sweetens the Blood is good against all pricking pains or Head-aches To make Hypocrass a new way TAke 5 Ounces of Aqua-vitae 2 Ounces of Pepper 2 of Ginger and 2 of Cloves Grains of Paradise 2 Ounces Ambergrease 3 Grains Musk 2 Grains let all be Infused 24 hours in a glass bottle on warm embers and when you would use it to make Hypocrass mix a Pound of fine Sugar and a Quart of Wine or Cyder and when the Sugar is well dissolved add to it 3 or 4 drops of this Liquor and your Expectation will be fully answered This is an Excellent cooling refreshing Liquor and Exceeding wholsome as well as pleasant at all Seasons To make Limonade SCrape what quantity you think fit of Limon-peel into Water and Sugar to which add some Drops of Essence of Sulphure with some slices of Limon and Sugar viz. half a pound of Sugar to every Pint of Water and let them well Infuse This is an Excellent cooling Liquor in the Summer-season admirable in Fevers and in all hot Diseases as well as pleasant on any occasion The way to make a good sort of Mum TAke a Hogshead of Water boil it to the Consumption
is soft and pulpy in a manner like Lard But if the Lean of it be tough the Fat very rough spungy or not expanding well between your Fingers and Thumb and the Skin or Rhind stubborn then is it old and may be a Pigging Sow especially if the Flesh be extraordinary flabby and the Skin crinkled If the Flesh be of a Boar or an Hog gelded at full Growth then it will smell Rawmish look redder than ordinary or at least of a dusky Red and both the Lean and Fat will feel harder and tougher than usual the Skin will be thicker and not easily pinched up but when it is 't will immediately fall again As for Newness and Staleness try the Legs and Hands or Springs at the Bone that comes out in the middle of the fleshy part by putting in your Finger and scenting it for there it first taints the Skin will also be sweaty and clammy when stale but smooth and cool when new And of the rest you may make your Conjecture according to these Observations This is best first laid in Pickle 24 hours and then put into dry Salt which will give it a good Colour and a more than ordinary savoury Taste Brawn is known to be old or young by the extraordinary or moderate Thickness of the Rhind and the hardness or softness of it though that I account best not made of a proper Boar but of a Barrow gelded at 9 or 10 Months old and kill'd the second Year The greatest danger in this is Mustiness of which your Scent must inform you and your Feeling whether it be clammy or not If you design to keep it when bought boil two Quarts of Beer-Vinegar with a Quart of Water and two handfulâ— of Salt half a dozen Bay-Leaves and a Race of Ginger sliced scum the Pickle well and when it is colâ— put it into an upright Earthen Pot so that it may cover the Brawn standing upright and keep it close To discover Defects in Dried Hams and other Bacon TO discover Defects in Wâ—stphalia Bremen or English made Hams Take a sharp-pointed Knife and run it under the Bone in the in-side of the Ham about the middle and quickly drawing it out scent It with your Nose and if it has a curious relishing Savour and comes out with little dawbing therâ— are the Hams good and sweet But if it smell rank the Knife be much clouded and the Vent it made cast a Hogo then for want of well salting and ordering they are tainted Also try the Fat on the Edges by cutting up a Sliver at one end which yoâ— may put down again if it be firm white and welâ— scented it promises a good Ham but if loose anâ— yellowish or of a rusty Colour then is it not as iâ— ought to be it is either rusty tainted or inclininâ— to it Bacon in the Gammons may be well tried in all â—espects as the former And in the Ribs see that the Flesh stick close to the Bones and the Fat to the Lean for if not it has been a diseased Hog or it is â—lready or inclining to be naught Rustiness is â—nown by a Murrey Colour in the extream Parts of â—he Fat next the Rhind by the hardness and paleâ—ess of the Lean and sometimes in this Case it is â—f a dark dirty Colour If Bacon gives much in moist Weather and becomes flabby and soft it has not been well salted â—nd dried and therefore must be quickly spent or â—t will grow naught Of Venison THE Haunches and Shoulders try under the Bones with your Knife as directed for the Hams if it have a good Scent there fear not but it may spend well As for other Parts observe the Colouring of â—he Flesh if it be stale it will look black with some yellowish or greenish Specks If it be old the Flesh will be tough and hard and the Fat more conâ—racted and of a skinny or restringent Substance if you can see the Claws you will find them large and broad-spreading in the Clefts with a deep Cleft and the Heel horny and much worn the Gristles dry and in breaking the Bone you will find the Marrow much spent the Horns also if they are to be seen will give you this Satisfaction by their more or less Snags To recover Tainted Flesh PUT it in an Earthen Vessel full of small Holes with a Cover to it lay Sweet-Herbs above and beneath with some Toasts of Bread then dig an Hole in the Ground and set the Vessel into it and cover it with Earth and let it stand 24 hours in a light fresh Mould and the Earth together with what is in the Pot will take the Scent away But it must be presently spent or it will draw in fresh Air and putrefie again Where you have not this Conveniency wash Venison in warm Water when tainted let it soak 4 hours then put it into Vinegar Salt and Pepper as long and presently use it Let not the Vinegar be too sharp an ordinary sort of Rape-Eager will do best Of Butter and Eggs. IF you are to buy Butter especially of Haglers or Carriers or of such as you suspect they have sold it to take not the Taste they give you but taste it your self at a venture lest a well-tasted and scented Piece may be purposely placed in the Pound to deceive you for when Salt-Butter is rank and decay'd they work it up with Water and make Fresh Butter of it such as is sometimes cried about for 4 Pence half Peny a Pound for the Water by much working takes out the Saltness and much of the rank Scent but then the Strength and nourishing part is lost and in melting it turns to a faint Oil or Wheyish Substance not fit for Use Salt Butter is better scented than tasted by clapping a Knife into it and presently putting it to your Nose If it be a Cask trust not the top only for that may be purposely pack'd but unhoop it to the middle and thrust your Knife there through the Crevice of the Staves and so you may be too hard for the Deceiver Eggs are sometimes brought by Sea and sometimes far by Land and consequently long in coming and so grow nought To know this if you have not the Opportunity of a Candle hold them up against the Sun and if the White appears of a muddy or cloudy Colour and the Yolk lies not round or is broken in any then are they nought but if they be clear and fair then they are good If you have none of these Advantages you may inform your self by shaking them and if they swag much they are wasted and perhaps their Yolks are broke and they Addled though some New Eggs will shake a little but not squash so as you can hear the shaking to any purpose The best way to keep them long is in Bran or Meal though some do it in Sand. Of Cheese and Bread I Shall say little of these because every one loves to please his Palate
that may heat pretty well through and the Heat will cause the Powder to suck out the Grease then rub it over with a piece of fine White Bread to cleanse it If it does it not sufficiently at once repeat it twice or thrice and it will not fail your Expectation To take out Pitch Rosin Bees-Wax or Tar. PUT a little Oil of Turpentine on the place and dab it on often with a Feather as it dries away and it will so consume the unctious part of them that by gently rubbing it will crumble away like Dirt. To take Iron-Moulds from Linen HAving well wash'd your Linen put boiling Water into a Peuter-Pot and put the Linen to it then take it out and anoint the place with Juice of Sorrel and let it dry then wash it out in a good Lather with Castle or Cake-Soap To take out Spots of Ink or Stains of Fruit. PUT the Juice of Limon and Onion on the Spot or Stain and let it dry then wash it out with a good Lather of Cake-Soap Or you may first steep the Linen in Chamber-Ley or wash the Stain with Soap dissolv'd in Vinegar To take Spots of Oil or Grease out of White or Red Silk without altering the Colour WET the Spot with Spirit of Wine then dawb it over with the White of a New-laid Egg and dry it in the Sun then wash it with clean Water and press it well To make Brass Utensils look of a Golden Colour TAke a Pint of strong Ley mix with it an Ounce of burnt Roche-Allom boil them well together then rub the Utensil with it and when it is dry rub it over with Tripoli and it will not only take away all Spots and Stains but make it look like Gold To cleanse Silver and give it a curious Lustre BOil it well in Ley then take it out and smeer it over with Whiting and let it dry then with a warm dry Woollen Cloth rub it over with Powder of burnt Allom. To set a Gloss on faded Paintings TAke of Tartar and Gloss-wort each an Ounce boil them in a Pint of Water till half be consum'd then strain it and having with a Spunge and warm Water cleansed the Painting from Dust do it over with the strain'd Liquor and it will set a curious fresh Gloss upon it and make it look as if new To refresh faded Hangings SCower them well with a strain'd Water wherein Cake-Soap and Fulling-Earth have been soak'd rinse them afterwards in fair Water wherein Allom has been dissolv'd then if it be Tapestry run them over with the Juice of Quinces and Limons And where the Colours of Tapestry are faded by Age you may revive them by artificially painting them To whiten Linen Cloth WET it well and lay it on the Grass in a Sun-shiny day cast Water on it wherein Allom has been dissolv'd and a little Chalk use it thus 5 or 6 days then wash and Buck it well and it will become far whiter and thicker than it was before To destroy Mice Rats Weasles c. TAke Arsnick and rude Mercury mix them with Cheese Bread or fat Bacon and as many as taste of it will die Or Boil Wild Cucumbers with the like quantity of Coliquintida till the Water is almost consum'd then make a Paste with it and Oat-flower and lay in Bits about their Haunts and it will destroy such as eat of it To prevent Weasles sucking Eggs. PLace Rue about the Nests of your Hens Ducks or Geese and they will not come near the Eggs. To destroy Bugs MIX Oil of Turpentine with Soap-Lees anoint the Bed-posts and Crevises of the Walls with at shut the Room up close and burn Brimstone and Storax and they will die away To destroy Fleas and Lice FOR the former sprinkle the Room with Water wherein the Roots of Wild Cucumbers and Wormwood have been boil'd and lay between the Mat and the Bed the Herb Arse-smart or Hound's-tongue which grows in most Ditches in Summer For the latter Take Hog's Lard Quick-silver and the Juice of Sage beat them into an Ointment and anoint your Head and Body with it and the Scent will kill them either in your Hair Linen Bed or Woollen Clothes To destroy Flies BRuise the Herb Helebore and steep it in New Milk mix'd with Orpiment and sprinkle the Rooms or places where Flies swarm and they will either presently avoid it or die To destroy Moths THese usually infest Clothes and Hangings and therefore prove very mischievous If among Clothes To destroy them make a Pow-of Sarsafrax-wood the Flowers of Lavender and the dried Leaves of Rue lay these in small Sprinklings amongst your Woollen Silks or Linen and scent your Drawers or Trunks well with them and no Moths will live in the Scent of them But if they eat your Hangings or other things which you cannot order with this Powder then burn Storax and Sulphure in the Room the Doors and Windows being close shut and the Scent will utterly destroy them and the Scent remaining in the Hangings will keep others from coming to them for 6 Months or as long as the Scent remains in them and then to prevent future Danger you may renew it To destroy Ticks THis sort of Vermin is very offensive especially in old Houses where the Timber is decay'd or rotten and they are great Destroyers of Timber-Buildings by rotting and wasting the Timber in eating it To destroy these observe their Haunts and wash or sprinkle the places with Urine wherein Tobacco◠and Rue have been boil'd and it will kill those that are already and prevent the breeding of others To destroy Spiders AFter you have destroy'd their Webs sprinkle the Rooms with Water wherein Plantain has been boil'd and smoak them with Benjamin and Frankinsence and none of them will ever after appear there especially till the Scent of these things are utterly extinguish'd To destroy Worms THose in Walks or Gardens may be destroy'd by strewing of Lime foul Salt or Pot-Ashes and lay 〈◊〉 Laying of Gravel on it But such as are in Bedsteads or Timber in Houses are destroy'd by washing the places with strong Vinegar and scenting them with Storax and Brimstone The latter will do in a Library to prevent their eating and spoiling Books To drive away Snakes Adders Efts Emmets c. BUrn Wall-wort Rue and Bay-leaves scatter the Ashes and some fresh Leaves in their Haunts and they will either immediately depart or die in their Holes or places of resort Thus Reader have I given you many rare Experiments and in every thing fulfilled my Promise a so that it cannot but be worthy of Acceptance and will no doubt redound to your Profit and Pleasure Wherefore recommending it to you I leave you to put it in practise FINIS