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	mix_v	ounce_n	13,921	5	9.6092	4	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A58408	The Scots gard'ner in two parts, the first of contriving and planting gardens, orchards, avenues, groves, with new and profitable wayes of levelling, and how to measure and divide land : the second of the propagation & improvement of forrest, and fruit-trees, kitchen hearbes, roots and fruits, with some physick hearbs, shrubs and flowers : appendix shewing how to use the fruits of the garden : whereunto is annexed The gard'ners kalendar / published for the climate of Scotland by John Reid ...	Reid, John, Gardener.; Reid, John, Gardener. Gard'ners kalendar.	1683 (1683)	Wing R764_PARTIAL; ESTC R22175	97,749	153

clear but not frostie in large Baskets lin'd with Straw Matts upon the 3 footed or standing leathers at least lay Straw under if you shake them and suffer not too many at once thereon Gather Apricocks Peaches Plumes Cherries with your hands into clean Baskets when full ripe whither for eating Green preserving in Sugar c. drying or for Vines as also currans Barberries Rasberries Goosberries The Cucumbers for pickling must be small i. e. e're their seeds grow firme as Goosberries for baking boyling sauces Artichocks e're they grow too hard let these for pickling be tenderest Let the purslain for pickling be hard and old lay it a day or two in the Sun to mortifie That which you eat Green must be tender Eat Beans and Peas Green but do not slice down the Beans nor break the Peas stalks else them left thereon cannot fill You may out off the Beans with a Knife and for the Peas hold with the one hand and pull with the other Asparagus when tender i. e. about 3 4 or 5 Inches high Lettice when young but it s best Cabbaged Succory Endive Sellery Blanched Cresses Parsly Chervil Burnet when young and tender Sorrall Spinag beets before they shoot for seed And so is Arage Marygold Bugloss Burrag Shallot and onions when their stalks withered tho shibols are eaten green Leeks any time before they shoot to seed Coleflowers when firme and white e're they spoil And so cabbage when hard Sweet herbes any time either green or dryed but gather them in their prime for drying Liquorish no dish but drink see Chap. 6. Sect. 4. where you will also find season of Scorzonera Beetrave Carrot Turneep Skirret Parsneep Potatoes c. 2. Besides what is said above of planting and sowing at Spring summer and harvest for somes longer continuance as also of raising some earlyer than naturally by means of hotbeds and what I might say of retarding others by transplantations c. There be wayes of preserving them out of the garden c. Aples and Pears may be carryed into the conservatory or storehouse in the large baskets between two men which must be a close but cleanly and wholsome Room floored lyned and siled with boards and shelves of the same round let them sweat a little on the floor with clean oat straw under them then dry and lay them Aple-thick on the shelves opening the north windows ill fair clear windy dayes especially at first that it may dry up the superfluous moisture turne them somtimes and in frosts cover them with matts and shut close the house some of the choice you may wrap in dry papers singly and often visite that you may remove any that begin to rott for they quickly affect the rest The way of preserving Cherries Plumes c. In Wine Cyder Hony or sugar is easie as also of drying them in the oven And you may pickle barberries in Vinegar and salt well dryed and sugar to each pound and a half fruit a pound of salt cold again ¼ pound sugar beat to powder put them by layings in a well glazed Earth pot and when they have stood a whole week well stopt powr in a mutchken Vinegar to each pound fruit if you find the sawces too sharp put as much sugar as salt Range cucumbers the same way and strew salt and Vinegar till they be all covered and you may add a little dill and sweet bay leaves for odour and cover them close 40 dayes unbroken then pare when you serve them up For Artichocks dissolve two large handfuls of great Salt that is dryed on the fire in a pan in one mutchken Vinegar and three of fair water mix them while the Salt is yet hot but put not the liquor on the fire boyl the Artichocks till the leaves come off easily and while the cleansed stools are yet warme you may have 3 nutmegs 3 drop cloves 1½ dram mace ¼ ounce white pepper ½ ounce cinamon beat to fine powder and strew upon them then pack them in the pot with five or six spoonfuls the liquor on each stratum when all potted poure on the rest of the pickle and stop close To pickle them green put to every pound of cleansed stools an ounce Salt dryed and ¼ ounce spices last nam'd mixt in a morter and having dawbed the stools full of holes throw the powder thereon when the pot is full melt as much butter as cover them over two Inches and when cold cover close with leather To pickle Beet-raves boyl and put them in glazed pots with whole pepper and as much Vinegar as cover all over stoping them close Asparagus may be parboyled and pickled as Artichocks and so may green peas with cods Purslain as Cucumbers and so may taragon sampeir broom-buds c. Lettice Endive Sellery c. By blanching and Ranging among sand in Cellers Cabbage by Hanging Roots by Housing Sanding c. As is shewed in Chap 6. Sect 2. and 4. Sweet herbes as well as physicall by Hanging to dry in some open Room not in the Sun as some advise Put marygold flowers in paper bags near the chimney till they pass hazard of mouldiness do just so with true saffron But because sew knows how to order it observe to part its off-sets and plant with other bulbs at half foot distance in the beds or bordurs it flowers in Septem then be careful to go through in the mornings and gather the saffron viz the thrums that are in the midle of the flowers it bears not well till the 3d 4th and 5th year then you must remove it But to the matter in hand 3. As for the use of these fruits the phisicians knowes their medicinalls the cook their ordering in the Kitchen the Gard'ner how to propagate and Improve them For description and medicinal uses see our Countrey-man Doctor Morisons herbal and for mechanicall uses Evilins works To have dishes and drinks of them observe what followes 4. Of dishes as of Aples you may have baked without any ingredients save sugar Rosted alone and so boyled fryed by shavers with a little fresh butter stew'd betwixt two plates having cleaved and taken out their cors add a little sweet butter and sugar Of Pears you may have Rosted and boyled as Aples also stoved being cut in fower and put dry in a stoup or even of white Iron and so set in the pot among water to boyl you may have both Aples and Pears green with cheife Cherries are excellent baked and so goosberries Apricocks Peaches Plumes Cherries Currans Goosberries Rasberries are all excellent dishes green or conserved Strawberries and Red wine or sweet cream Cucumbers pickled for sallad to rosted mutton or if ripe slice and lay them an hour in Salt and so powr off their water Artichocks are either pickled or fresh boyled and eaten with sweet beaten butter Beans and peas boyled with savory and thym fagot served up with sweet butter beat amongst them and set a little on a coal or chaffing Boyl Asparagus in