Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	dram_n	half_a	half_n	6,174	5	11.0138	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A77078	A Book of fruits & flovvers. Shewing the nature and use of them, either for meat or medicine. As also: to preserve, conserve, candy, and in wedges, or dry them. To make powders, civet bagges, all sort of sugar-works, turn'd works in sugar, hollow or frutages; and to pickell them. And for meat. To make pyes, biscat, maid dishes, marchpanes, leeches, and snow, craknels, caudels, cakes, broths, fritter-stuffe, puddings, tarts, syrupes, and sallets. For medicines. To make all sorts of poultisses, and serecloaths for any member swell'd or inflamed, ointments, waters for all wounds, and cancers, salves for aches, to take the ague out of any place burning or scalding; for the stopping of suddain bleeding, curing the piles, ulcers, ruptures, coughs, consumptions, and killing of warts, to dissolve the stone, killing the ring-worme, emroids, and dropsie, paine in the ears and teeth, deafnesse.		1653 (1653)	Wing B3708; Thomason E690_13; ESTC R206996	29,551	51

the same effect The use of Conserve of Violets and Cowslips That of Cowslips doth marvelously strengthen the Braine preserveth against Madnesse against the decay of memory stoppeth Head-ache and most infirmities thereof for Violets it hath the same use the Syrupe hath Violets To make Paste of Violets or any kind of Flowers Take your Flowers pick them and stamp them in an Alablaster morter then steep them two howres in a sauser of Rose-water after straine it and steep a little Gum Dragon in the same water then beat it to past print it in your Moulds and it will be of the very colour and tast of the Flowers then gild them and so you may have every Flower in his owne colour and tast better for the mouth then any printed colour Powder of Violets Take sweet Ireos roots one ounce red Roses two ounces Storax one ounce and a halfe Cloves two drams Marjerome one dram Lavinder flowers one dram and a halfe make these into powder then take eight graines of fine Muske powdered also put to it two ounces of Rose water stir them together and put all the rest to them and stir them halfe an hour till the water be dryed then set it by one day and dry it by the fire halfe an houre and when it is dry put it up into bagges A good Plaister for the Strangury Take Violets and Hollyhokes and Mercury the leaves of these Hearbs or the seeds of them also the rinde of the Elderne tree and Leydwort of each of these a handfull and beat them small and seeth them in water till halfe be consumed and put thereto a little oyle Olive and make thereof a plaister and lay it to the soare and reines also in the summer thou must make him a drink on this manner take Saxifrage and the leaves of Elderne five leav'd grasse and seath them in a pottell of staile Ale till the halfe be wasted then straine it and keep it clean and let the sick drink thereof first and last and if you lack these hearbs because of winter then take the roots of five-leav'd grasse and dry them and make thereof a powder then take Oyster-shells and burne them and make powder also of them and mingling them together let the sick use thereof in his pottage and drink and it will help him A Medicine for sore blood-shotten and Rhuematick eyes Take ground Ivy Daises and Celedony of each a like quantity stamp and straine out the juice out of them and put to it a little brown Sugar Candy dissolved in white Rose-water and drop two or three drops of this liquor at one time into the grieved eye with a feather lying upon the back when you doe it an hour after this is a most approved Medicine to take away all Inflamations Spots Webbs Itches Smartings or any griefe whatsoever in the eyes A Glister to open and loosen the Body being bound which may safely be administred to any man or woman Take Mallowes and Mercury unwashed of each two handfulls halfe a handfull of Barley clean rubbed and washed boyle them in a pottell of running water to a quart then strayne out the water and put it in a Skillet and put to it three spoonfulls of Sallet Oyle and two spoonfulls of Honey and a little salt then make it luke warm and so minister it To cleanse the head and take the Ache away Chew the root of Pellitory of Spaine often in the mouth A Medicine that hath healed old Sores upon the leggs that have run so long that the bones have been seen Take a quantity of good sweet Cream and as much Brimstone beaten in fine powder as will make it thick like Paste then take so much Butter as will make it into the form of Oyntment and herewith annoynt the place grieved twice a day An Oyntment for a Rupture Take of Sanicle two handfulls of Adders tongue Doves foot and Shephards purse of each as much of Limaria one handfull chop them somewhat small and boyle them in Deers seuet untill the Hearbs doe crumble and wax dry A Barley Water to purge the Lungs and lights of all Diseases Take halfe a pound of faire Barley a gallon of running water Licorice halfe an ounce Fennell seed Violet leaves Parsley seed of each one quarter of an ounce red Roses as much Hysop and Sage dryed a good quantity of either Harts tongue twelve leaves a quarter of a pound of Figges and as many Raisons still the Figges and Raisons put them all into a new earthen pot with the water cold let them seeth well and then strain the clearest from it drink of this a good quantity morning and afternoone observing good diet upon it it taketh away all Agues that come of heat and all ill heat it purgeth the Lights Spleene Kidneyes and Bladder To Cure the Diseases of the Mother Take six or seaven drops of the Spirit of Castoreum in the beginning of the fit in two or three spoonfulls of posset Ale applying a Plaister of Gavanum to the Navill To kill Warts an approved Medicine Take a Radish root scrape off the out-side of it and rub it all over with salt then set it thus dressed upright in a saucer or some other small dish that you may save the liquor that runneth from it and therewith annoynt your Warts three or four times in a day the oftner the better and in five or six dayes they will consume away Saepe probatum For the Piles Set a Chasin-dish of coales under a close stoole chaire or in a close-stoole case and strew Amber beaten in fine powder upon the coales and sit downe over it that the smoak may ascend up into the place grieved A Medicine for the Piles Take a little Orpine Hackdagger and Elecampane stamp them all together with Boares grease into the form of an Oyntment and say them to the place grieved A Diet for the Patient that hath Vlcers or Wounds that will hardly be Cured with Oyntments Salves or Plaisters Take one pound of Guaicum boyle it in three pottels of Ale with a soft fire to the consuming of two parts but if it be where you may have wild Whay or cheese Whay they are better Let the Patient drink of this morning and evening halfe a pint at a time and let him sweat after it two hours His drink at his Meals must be thus used put into the same vessel where the former was made to the Guaicum that is left three pottels of Ale and not Whey let it boyle to the one halfe let him drink thereof at all times and at his meale which must be but one in a day and that so little that he may rise hungry Thus he must doe for five dayes together but he must first be purged Cowslips Of Cowslips Oyle of Cowslips OYle of Cowslips if the Nape of the Neck be annointed with it is good for the Palsie it comforteth the sinews the heart and the head The use of the Oyle of Wormwood and Oyle of

faire strainer seasoned with sugar and a little Rose water wherein Spinage first a little boyled hath been strained to make it green be sure your paste be well made and whole and so bake it up and serve it Of Goose-Berries To keep Goose-Berries Take a handfull or two of the worser of your Goose-Berries cut off their stalks and heads and boyle them all to pieces in a pottell of water putting into the boyling thereof halfe a quarter of sugar then take the liquor straine it through a haire strainer and while it cooleth cut off the stalks and heads of the fairest Goose-Berries being very carefull you cut not the skin of them above or below put them into a gally pot and pour the liquor in after them Purslaine must be used as you doe the Goose-Berries The best way to Preserve Goose-Berries Gather them with their stalks on cut off their heads and stone them then put them in scalding water and let them stand therein covered a quarter of an hour then take their weight in sugar finely beaten and laying first a lay of sugar then one of your Goose-Berries in your Preserving Skillet or pan till all be in putting in for every pound of Goose-Berries six spoonfulls of water set them on the embers till the sugar be melted then boyle them up as fast as you can till the Syrupe be thick enough and cold and then put them up This way serves also for Respasses and Mulberries Of Plums The best way to dry Plums Take your Plums when they are full growne with the stalks on them but yet green split them on the one side and put them in hot water but not too hot and so let them stand three or four hours then to a spoonfull of them take three quarters of a pound of sugar beaten very fine and eight spoonfulls of water to every pound and set them on hot embers till the sugar be melted and after that boyle them till they be very tender letting them stand in that Syrupe three dayes to plump them then take them out wash the Syrupe from them with warm water and wipe them with a fine linnen cloath very dry and lay them on plates and set them to dry in a Stove for if you dry them in an Oven they will be tough To Preserve Damsons Take Damsons before they be full ripe but new gathered off the Tree allow to every pound of them a pound of sugar put a little Rose-water to them and set them in the bottome of your pan one by one boyle them with a soft fire and as they leeth strew your sugar upon them and let them boyle till the Syrupe be thick enough then while the Syrupe is yet warme take the Plums out and put them in a gally pot Syrupe and all To Preserve Bullasses as green as grasse Take your Bullasses as new gathered as you can wipe them with a cloath and prick them with a knife and quaddle them in two waters close covered then take a pound of Clarified sugar and a pint of Apple water boyle them well together keeping them well scummed unto a Syrupe and when your Bullasses are well dript from the water put them into the Syrupe and warm them three or four times at the least at the last warming take them up and set them a dropping from the Syrupe and boyle the Syrupe a little by it selfe till it come to a jelly and then between hot and cold put them up to keep for all the year To Preserve Pares Pare-Plums Plums First take two pound and a halfe of fine sugar and beat it small and put it into a pretty brasse pot with twenty spoonfulls of Rose-water and when it boyleth skim it clean then take it off the fire and let it stand while it be almost cold then take two pound of Pare-plums and wipe them upon a faire cloath and put them into your Syrupe when it is almost cold and so set them upon the fire againe and let them boyle as softly as you can for when they are boyled enough the kernels will be yellow then take them up but let your Syrupe boyle till it be thick then put your Plums upon the fire againe and let them boyle a walme or two so take them from the fire and let them stand in the vessell all night and in the morning put them into your pot or glasse and cover them close Of Medlers To Preserve Medlers Take the fairest Medlers you can get but let them not be too ripe then set on faire water on the fire and when it boyleth put in your Medlers and let them boyle till they be somewhat soft then while they are hot pill them cut off their crowns and take out their stones then take to every pound of Medlers three quarters of a pound of sugar and a quarter of a pint of Rose water seeth your Syrupe scumming it clean then put in your Medlers one by one the stalks downward when your Syrupe is somewhat coole then set them on the fire againe let them boyle softly till the Syrupe be enough then put in a few Cloves and a little Cinamon and so putting them up in pots reserve them for your use Medlers To make a Tart of Medlers Take Medlers that be rotten and stamp them and set them upon a chafingdish with coales and beat in two yolks of Eggs boyling till it be somewhat thick then season it with Sugar Cinamon and Ginger and lay it in paste Of Cucumbers How to keep Cucumbers Take a kettle big enough for your use halfe full of water make it brackish with salt boyle therein ten or twenty Cucumbers cut in halves then take the raw Cucumbers being somewhat little and put them into the vessell wherein you will keep them and when your liquor is cold straine so much of it into them as may keep the Cucumbers alwayes covered To keep boyled Cucumbers Take a kettle of water put salt to it boyle it well then take your raw Cucumbers put them into it and keep them with turning up and downe very softly till they be as it were per-boyled then take them out and lay them aside till they be cold then put them up in the vessel you will keep them in and when the liquor is cold straine it into them till they be all covered To Pickle Cucumbers to keep all the yeare Pare a good quantity of the rindes of Cucumbers and boyle them in a quart of running water and a pint of wine Vineger with a handfull of salt till they be soft then letting them stand till the liquor be quite cold pour out the liquor from the rinds into some little barrell earthen pot or other vessel that may be close stopped and put as many of the youngest Cucumbers you can gather therein as the liquor will cover and so keep them close covered that no winde come to them to use all the year till they have new if your Cucumbers be great 't is best to boyle them in