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	powder_n	8,924	5	9.8848	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A83965	England's happiness improved: or, An infallible way to get riches, encrease plenty, and promote pleasure Containing the art of making wine of English grapes, and other fruit, equal to that of France and Spain, &c. with their physical virtues. To make artificial wine, and order all sorts of wine to keep well, and recover what is faded, &c. The whole art and mistery of distilling brandy, strong-waters, cordial waters, &c. To make all sorts of plain and purging ales, cyder, mead, matheglin, rum, rack, and many other useful liquors. To gather, order, and keep fruit, in all seasons. The art and mistery of pickling flowers, fruits, herbs, buds, roots, fish, flesh, &c... .		1699 (1699)	Wing E2977A; ESTC R229812	87,200	207

Quarts of New Milk stirring it and add Sugar to sweeten it as you please and a little Saffron strain'd into a quarter of a Pint of White-wine viz. the Wine wherein it has been soak'd and with this beat up a dozen Yolks of Eggs and bake it To make excellent Black-Puddings TAke Oat-meal a little ground grate to every Quart of it an half-peny stale White Loaf soak these in Milk a night then in the Hog's Blood warm 12 hours then mince your Fat or Lard small mingle and stir them to a proper thickness then mince Peny-royal Winter-Savoury and such other proper sweet Herbs as the Season will afford and stir them together season them with a sprinkling of Salt and fill the Guts with them tying them at what convenient Lengths you please and when you have boild them hang them up in a dry Loft near the Chimney to keep them from Moistness or Mouldying White-Puddings the best way to make them GRate fine Manchet sprinkle a little Flower on it and beat a small quantity of Mace and Nutmeg steep these in as much Milk as they will thicken like Pap then to every Quart of this put a quarter of a Pound of Currans and two Ounces of Sugar mix them well together and put them into sine thin Guts well clean'd and rinsed in warm Water tye them up as the former and keep them in dry Boxes when boil'd To make English Sausages TAke the Lean of a Fillet of young Pork chop and bruise it small then to every Pound put a quarter of a Pound of Fat well skin'd season it with Pepper Salt and a little Nutmeg add some small matter of Peny-royal well shreaded and beaten mix them all well together put the Mass into Guts season'd with Water and Salt and when fill'd and tied hang them up in a Chimney or Smoak-Loft to dry CHAP. XIV Rare Experiments in making Pomatums Essences Perfumes Sweet-Bags Powders Whitening Teeth making Hair grow beautifying Brass or Silver Taking out Spots and Stains Renewing faded Paintings or Hangings Killing Vermin A good Pomatum for Beautifying TAke the Fat of a Bacon-Hog unsalted stick it full of Oats roast it by a slow Fire that it may drip away put to the Dripping some Oil of Sweet-Almonds and 2 or 3 drops of the Chymical Oil of Cinnamon mix them well together and put them up for Use To make Essence of Cinnamon TAke Oil of Nutmegs and set it in the Summer-Sun till it has lost much of its Scent then put in half an Ounce of the Oil of Cinnamon and when they are well incorporated the whole Scent of the Cinnamon will remain in the Mass To make a Perfume to burn THis is proper for taking bad Scents out of Rooms and purge gross Air. To make them Take of Benjamin 4 Ounces Storax 2 Cloves 12 Laudanum and Calamus Aromaticus each a Dram and a little dried Citron peel bruise them together mixed with rose-Rose-water incorporate them into a Mass and make them into Cassolets or little Pastils which being lighted at a Fire or Candle they will diffuse a curious Scent into all parts of the Rooms which will destroy Spiders and other venomous Things To make Pastils to perfume Cakes Take of ●ignum-Aloes a Dram Storax half an Ounce Benjamin 2 Ounces Coals of Sallow or Willow-wood as you please reduce them to a sine Powder add to them 20 Grains of Civet and as much fine Sugar as is convenient then put them into an Earthen Vessel with as much rose-Rose-water as will cover them boil them a little till the Pastils be digested ever stirring them with a Stick in boiling to prevent their being burnt to and when they are enough make them into the form of Pastils and use them as you see Occasion To make Grounds for hair-Hair-Powder THose Grounds are proper enough to be either Rice-Grounds or Starch-Grounds finely pulverized and sifted through Sieves of different bignesses and growing lesser to a vast fineness dried in a warm place and fitted to receive the several Scents To scent Powders IF you would do it with Flowers place a Laying of Powder and a Laying of Flowers whether Roses Jessamin Violet Orange or the like till a close Box is full then shut it and let them infuse and the Powder will attract the whole Scent of the Flower to it And if it be not strong enough you must shift the Flowers till it is As for Civet or Musk-powder infuse Cotton-wool in those Scents till it has exceeding well taken it then lay a Laying of Wool and a Laying of Powder and shut it close in a Box and it will scent the Powder And by these Directions any other Scents may be infused To make and perfume Wash-Balls TAke a Pound of Cake-Soap moisten it with Rose or orange-Orange-water beat it till it is in the nature of Pap put half an Ounce of Orris to it and as much Calamus in Powder so make it up into Balls and dry them in the Air or Sun To perfume them Take what quantity of Musk you please and dissolve it in any sweet-scented Water bruise your Wash-balls with it in a Mortar and make them up a-new and they will scent throughou● of it And so you may do of other Scents as Amber-grease Orange Jessamin c. To make Sweet-Bags for Clothes TAke a Pound and an half of Florence-Orris Rose-wood 6 Ounces Calamus Aromaticus half a Pound Benjamin 5 Ounces Yellow Saunders 4 Ounces Cloves half an Ounce Cinnamon an Ounce bruise these grosly together put them into a fine thin Bag and lay them among your Clothes for a curious Scent It will also keep away Moths Worms c. Violet-Powder for Cassinets and Sweets to put among Linen TAke of Florence-Orris a Pound Rose-wood a Pound and an half Yellow Saunders and Storax each an Ounce Benjamin 2 Ounces Cyprus Galingale and Galamus Aromaticus each an Ounce and an half Coriander-feeds Nutmegs Cinnamon and Cloves each a quarter of an Ounce Citron-peel and Orange-flowers dried each 2 Drams bruise these in a Mortar and sift them through a fine Sieve then put them in Bags or sprinkle them among the Clothes and they will keep all offensive Infects from them and give them a curious Scent To whiten Teeth Wash your Mouth well with plantain-Plantain-water then rub your Teeth very well with fine Powder of Pumice-stone and if sound they will be very white To make Hair grow TAke the tender tops of Hemp just appearing above Ground steep them 24 hours in Water and mix the Water with Fern-ashes then wash the place with the Water warm'd and it will produce Hair very speedily if the place be natural to it and it be not lost by extream Old Age. To take Spots of Oil or Grease out of Sattin Silks Stuffs or Woollen BUrn the Bones of Sheeps Trotters reduce them to a fine Powder lay it on fine Paper on both sides of the Spots and place upon the upper part a Spoon in which is a lighted Coal

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 t● 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 Disti●… 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 ●ndustry be as well improved in England Some Distillers to make their Spirits hot ●n the Mouth to impose on the Ignorant ●se Spanish Grains which will do it but it ●dds not to the body of the Spirit which ●s weak in it self wherefore to prove it ●ut some in a Glass Viol about half full ●nd Corking it close strike it against your ●and and if the froth arising by the force ●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 ●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 ●han words can direct him to I now proceed to direct

that is very strong pour in half a Pint of Spirit of Wine ●dd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross 〈◊〉 Ginger and a few Coriander-seeds well bru●sed 4 Grains of Black Amber or Amber● grease done the like in a Mortar the● corking down the Bottle very fast expose 〈◊〉 in Sand a Month to the Sun and it wi● prove a curious Perfum'd Cordial By th● Rule you may make greater Quantities Bu● 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 infus● them in 3 Pints of White-wine and the● 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 fai● 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 ●cented beautifying Wash 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 quar●er of an Ounce of Cloves and 3 bits of Ca●amus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Con●umption of a fourth part then add a Bladder of Musk and so let it cool pour it by ●nclination from the Settlings and keep it ●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 ●et it stand quiet without shaking another Fortnight and it will be a curious perfumed Spirit Hungarian-Water to make it PUT into a large Bottle a Quart or som●what more of Spirit of Wine a handful of Rosemary-Flowers some Tops o● Thyme Marjorum and Sage keep it clos● stop'd and set it a Month in the Sun di●solve the quantity of a Filbert of Orcanet i● some Spirit and put into it and let it stan● another Month and it will prove a curiou● scented Spirit To reduce Spirits for making of Cordials THE Reduction of Spirits is no more tha● to bring them to a middle Temperatur● by uniting the Aqueous Parts with the mo●● Spiritual and fermenting to an Union T● do this Take a Quart of Water and a Pound o● Loaf-Sugar boil them for half an hour very well together or till you find them we● 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 lead● you viz. Cinnamon Jamaica-Pepper Orrice-Roots Cloves grolly bruis'd and stic'd and being pretty cool add your Barin an● let it work up sufficiently then you ma● use it for Bottling of Ale Mead Cyder an● Wines putting about two spoonfuls to every Bottle a little Orrice-Root and a fe● Grains of Crystal of Tartar and a bit of ●oaf-Sugar and corking them close set ●●em in a cool place and they will drink ex●eeding brisk and have a curious Flavour To make curious Cordial Take of this ●iquor and Aqua Corroborans half a Pint of ●●e one and a Pint of the other 4 Ounces 〈◊〉 Balm-Syrup and mix them by well sha●ing in a Glass-Bottle An excellent Cordial-Water TAke Balm and Plantane-water of each a Pint Cinnamon half a Pound digest ●●em 3 days and distil off the Water and ●dd of this to any strong Cordial Spirit equal ●arts and half the weight of Syrup of Clove-●illeflowers or Violets then a little Cochi●eel and it will be a curious strengthening ●ordial The Virtues of these Cordials The First resists Pestilential Airs strength●●s the Heart allays the Heat or Ferment of ●●e Blood helps in the Green-Sickness ●undice and the like The Second is good and taken success●●lly in all cool Diseases as Agues Drop●cal Humours Colds Rhumatisms cold ●ches or Pains afflicting the Nerves cold ●iminess of the Stomach or Bowels Numb●ess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of for●● to fire Gun-Powder and of making sever●● 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 preven● its melting by well stirring it with an Iro● Rod till it is reduc'd to a curious fine Powder and before it is quite cold put it int● a Still pour gently on it 2 Gallons of Aqu● Vitae Brandy-Spirit or any other Spirit an● gently distil it in Balneo till all is come over and by this Means the Phlegm will remain i● the bottom and your Spirit will at one Distillation be more sine than at 2 or 3 wher● there is no Salt To know the Proof and Goodness of i● put some Gun-powder in a Spoon or an● thing made of Metal pour on it some of th● Spirit and fire it and when the Spirit burn out if the Powder goes up in a Blast the● is it a sufficient Spirit And to try the greater strength of it hold the Spoon or Silve● 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

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 ●s cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum ●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 where●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 noi●● you must give it vent with a Pierces el●● if it force not out the Cork it may happ●● to make the Vessel fly in pieces To make this the richer slice Ginge● Cloves Cinnamon and Nutmegs and pu●ing them into a thin Bag hang them by string in it and if it wants a good Bod● add a Quart or two of Canary and in tw● or 3 Months it will be fit for use Its Virtues It is an Excellent Pectoral Drink go●● against Consumptions Physicks and t●● Asthma it is cleansing and diuretic● good against the Stone and Gravel it is r●storative and strengthening a great Co●forter of the Vital Pa●●s and affords go● Nourishment it is cooling and pleasant 〈◊〉 healty persons and agrees better than Wi●● with all Constitutions White Mead the best way to make it TO do this Take the Tops of Rosemar● Thyme and Sweet-Bryar the Wood 〈◊〉 Agrimony Eye-bright and Roman Wor●wood of each a like quantity viz. as mu●● of each as you can hold between your Fi●ger and Thumb which in Physical Accou●● is called a Pugil cover these with Sprin●-water let them continue to infuse a Nig●● ●●d a Day so take them out and boil them 〈◊〉 another clear Water till the Colour comes ●●●gh so shift them into another Water and ●●●il them up till the Colour looks green and ●●●ffer them so to do as long as any green●●ss continues then with the Herbs in the ●●quor let it stand 24 hours then strain out ●●e liquid part and to every Gallon of the ●●quor put 2 Pounds of Virgin-Honey and ●hen it will bear an Egg about the breadth ●f a 2 Pence above the Water then work it ●ell together so that all the Honey may be ●●ssolv'd then let it stand 12 hours and then ●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 sea●on'd Cask or Bottles with Spices such as ●est affect your Palate which if in a Cask ●ou may hang in a Bag as has been direct●d in other Liquors but if bottled then ●reak into it little bits of Nutmeg Mace ●innamon c. If you are desirous to drink this pleasant ●ooling Liquor speedily then to fine it beat ●wo Whites of Eggs with a spoonful of Yest ●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 som● what like Canary And all the difference 〈◊〉 the last is not boil'd to the heighth of th● first and instead of Wood of Agrimon● some use Wood of Sarsafrax which gives 〈◊〉 a pleasant Taste and Colour In all oth●● Matters you may do it as the first only a●● a little handful of Borrage and Balm Both these are very cooling and wholso●● Liquors wonderfully refreshing in hot D●●eases and in the sweltry Seasons of the Yea This with Surups mix'd with it whe● 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-water 6 hours 〈◊〉 more put into it tied up in a fi●● Rag a little handful of sweet Malt and Ba●-berries two parts of the first and one of th● latter then draw it off into lesser Pots a●● to a Pint and an half of this Water put t●● Ounces of good coffee-Coffee-powder stir it w●● in and set it before the Fire to bubble u●● and it becomes rich in taste of the Coffe●● then let it settle well and pour it not o●● too hastily but rather by Inclination Its Virtues This moderately drunk removes Va●ours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings ●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 ●s the former then add a few Leaves of ●age and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots ●ut to every Pint of the Liquor a Dram and ●n half of the Herb Tea and put it before ●e Fire to settle and heat and infuse well or if it boil any thing after the Tea is in ●uch of the strength will evaporate and ●ave it weaker than otherwise it would be ●eeten it with fine Sugar when you pour 〈◊〉 out more or less according to your Pa●te To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpo●●te but not too long keeping it stirring ●●st it burn too and spoil then add of your ●hocolate-Cakes grated fine an Ounce and 〈◊〉 half or two Ounces if you would have it ●●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 i● 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 an● sift it and to every Pound add 6 Ounces o● White Sugar one fine grated Nutmeg ha● an Ounce of Cinnamon one Bonil of th● best Musk and Amber-grease each 4 Grains To prepare this have a Stone-Mill or els● an Iron Plate very bright and an Iron Ro●ler 2 hands longer than the Plate and abou● 10 Pounds weight place the Plate on Wooden frame so that a little Charcoa● Fire may be made under it to give a gent●● Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iro● Roller over them and work till the who●