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 âs cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum ât 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 whereân 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 noiââ you must give it vent with a Pierces elââ if it force not out the Cork it may happââ to make the Vessel fly in pieces To make this the richer slice Gingeâ Cloves Cinnamon and Nutmegs and puâing 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 goââ against Consumptions Physicks and tââ Asthma it is cleansing and diureticâ good against the Stone and Gravel it is râstorative and strengthening a great Coâforter of the Vital Paââs and affords goâ Nourishment it is cooling and pleasant ãâã healty persons and agrees better than Wiââ 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 ãâã Agrimony Eye-bright and Roman Worâwood of each a like quantity viz. as muââ of each as you can hold between your Fiâger and Thumb which in Physical Accouââ is called a Pugil cover these with Sprinâ-water let them continue to infuse a Nigââ ââd a Day so take them out and boil them ãâã another clear Water till the Colour comes âââgh so shift them into another Water and âââil them up till the Colour looks green and âââffer them so to do as long as any greenââss continues then with the Herbs in the ââquor let it stand 24 hours then strain out ââe liquid part and to every Gallon of the ââquor put 2 Pounds of Virgin-Honey and âhen it will bear an Egg about the breadth âf a 2 Pence above the Water then work it âell together so that all the Honey may be ââssolv'd then let it stand 12 hours and then âoil it again a quarter of an hour with 26 Whites and Shells of Eggs This done let ãâã cool and put it up into a new well seaâon'd Cask or Bottles with Spices such as âest affect your Palate which if in a Cask âou may hang in a Bag as has been directâd in other Liquors but if bottled then âreak into it little bits of Nutmeg Mace âinnamon c. If you are desirous to drink this pleasant âooling Liquor speedily then to fine it beat âwo Whites of Eggs with a spoonful of Yest ând 2 of Wheat-Flower and put it into the Cask suffer it to work well and then stop ãâã up and in 9 or 10 days you may use it tho ãâã will keep brisk a very considerable time A Brown Sort of Mead looking somâ what like Canary And all the difference ãâã 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 ãâã a pleasant Taste and Colour In all othââ Matters you may do it as the first only aââ a little handful of Borrage and Balm Both these are very cooling and wholsoââ Liquors wonderfully refreshing in hot Dââeases and in the sweltry Seasons of the Yea This with Surups mix'd with it wheâ you come to drink it may not only ãâã chang'd into the Colour of sundry sorts ãâã Wines but be varied in Taste to make ãâã more grateful to the Palate To make excellent Coffee BOil curious spring-Spring-water 6 hours ãâã more put into it tied up in a fiââ 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 aââ to a Pint and an half of this Water put tââ Ounces of good Coffee-powder stir it wââ in and set it before the Fire to bubble uââ and it becomes rich in taste of the Coffeââ then let it settle well and pour it not oââ too hastily but rather by Inclination Its Virtues This moderately drunk removes Vaâours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings ând 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 âs the former then add a few Leaves of âage and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots âut to every Pint of the Liquor a Dram and ân half of the Herb Tea and put it before âe Fire to settle and heat and infuse well or if it boil any thing after the Tea is in âuch of the strength will evaporate and âave it weaker than otherwise it would be âeeten it with fine Sugar when you pour ãâã out more or less according to your Paâte To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpoââte but not too long keeping it stirring ââst it burn too and spoil then add of your âhocolate-Cakes grated fine an Ounce and ãâã half or two Ounces if you would have it ââher 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 Roâler 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 gentââ Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iroâ Roller over them and work till the whoâ
that is very strong pour in half a Pint of Spirit of Wine âdd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross ãâã Ginger and a few Coriander-seeds well bruâsed 4 Grains of Black Amber or Amberâ grease done the like in a Mortar theâ corking down the Bottle very fast expose ãâã 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 âcented beautifying Wash angel-Angel-Water to make it PUT a Quart of orange-flower-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 quarâer of an Ounce of Cloves and 3 bits of Caâamus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Conâumption of a fourth part then add a Bladder of Musk and so let it cool pour it by ânclination from the Settlings and keep it ân 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 âet 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 somâwhat 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 diâsolve 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 moââ 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 ãâã is proper to put Barm to it and when it ãâã 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 âoaf-Sugar and corking them close set ââem in a cool place and they will drink exâeeding brisk and have a curious Flavour To make curious Cordial Take of this âiquor and Aqua Corroborans half a Pint of ââe one and a Pint of the other 4 Ounces ãâã Balm-Syrup and mix them by well shaâing in a Glass-Bottle An excellent cordial-Cordial-Water TAke Balm and Plantane-water of each a Pint Cinnamon half a Pound digest ââem 3 days and distil off the Water and âdd of this to any strong Cordial Spirit equal âarts and half the weight of Syrup of Clove-âilleflowers or Violets then a little Cochiâeel and it will be a curious strengthening âordial The Virtues of these Cordials The First resists Pestilential Airs strengthââs the Heart allays the Heat or Ferment of ââe Blood helps in the Green-Sickness âundice and the like The Second is good and taken successââlly in all cool Diseases as Agues Dropâcal Humours Colds Rhumatisms cold âches or Pains afflicting the Nerves cold âiminess of the Stomach or Bowels Numbâess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of forââ to fire Gun-Powder and of making severââ 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 ãâã 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 ãâã 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
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 ãâã there be any dross in the Sugar strain the âiquor 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 Alâermes 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 sâraped or beaten Stir these âill they are very well mixed and then head ât with a good Toast or Sea Bisket you may âikewise when it is thus prepared in what âuantity you please proportionable to these âirections bottle it up and it will keep long ând drink exceeding brisk The best way to make Cyder and order it TAke Redstreaks Peppins Pearmains Reenetings Golden Peppins or such Apples âs pleasant Fruit as your Orchard or the Country will afford when they are indifferânt ripe so that upon the Tree shaking they will fall with tolerable ease bruise or ârind your Apples very small and when âhey 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 Râdipped in Brimstone then mash the pressinâ with a little warm Water and add a fouââ part of it when pressed out to the Cydeâ and to make it work kindly heat a litââ Honey 3 whites of Eggs and a little flowââ together put them into a fine Rag aââ hang them by a string to the middle of tââ Cyder Cask then put in pretty warm aboââ a Pint of new Ale yest let it work and wââ purge it self from dross 5 or 6 days thââ draw it off from the Lees into smaller Casâ or into Bottles as your occasion serves aâ if the latter leave an Inch vacant frââ the Cork lest the Bottles fly or break aââ if any such danger appears which yââ may perceive by the singing of the ãâã through the porous parts of the Cork thââ it will be requisite to open them to let ãâã the fermented Air that threatens to bââ them In Winter cover the Casks or Bââtles warm for fear of Freezing or Chillinâ but in Summer place them as cool as yââ can lest the heat make it ferment so tââ it taint become mousty grow thick ãâã ropey and that it may the better feed aââ ââep its body put little lumps of Loaf-suââr into it âummer Cyder for present spending to make it TAke Codlins or other juicy Summer Apples not too sweet or if they be ââay them with those that are sowrer not ââthering them too ripe but when they beân to turn and lay them to sweat in Hay ãâã Straw for 2 or 3 days then quarter them ââd take out the Coars and Kernels then ââuise and press them as the former boil ââme sliced Codlins and sliced Quinces in âââir Water with a few tops of Rosemary and ââades of Mace and mash this Water with ââe pressings of the Apples press it out as beââre and mix a fourth part with the Cyder âât it up and add 2 Quarts of white or Reâish Wine to every 12 Gallons purge it as ââe forme draw it off when settled and âeep it cool for present spending for it will âor 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 ãâã the outward parts and then the main âârength and heart of it will retire to the ââiddle which will in an Hogshead be aâout 12 or 14 Gallons when the weaker part is over-powered by the cold and thâ drawn off and Bottled will prove as Coâdial as Sack This way is frequently used in New-Enâland and other places where Cyder is pleâty and at a cheap rate and that which ãâã frozen may be by heat of Fire or the Sââ in Summer Season reduced to a tolerabââ good Vinegar proper particularly for Picâling 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 aââ take out the Coars then put them to soaâ in warm Water sweetened with a little fiââ Sugar 12 hours then take them out aââ press them when bruized as the Appleâ boil the water they were soaked in to thâ Consumption of a third part and put it ãâã 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 Sâgar for it to feed on and being well fineâ and drawn off it will drink brisk and eâceeding pleasant If it grows thick or ãâã over-sweet put to it a Quart of Rhenisâ wine whereing two Ounces of Cristal ãâã Tartar has been dissolved and the Perry wââ âgain ferment and fine it self coming to be âf 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 âcum arises then add the Tops of Rosemary âwet Marjoram Balm Sage and Sursafrax of each an handful to 4 Gallons of Water ând 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 âhen 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
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 bitteriââ Tang. Having bruised the Grapes well so thaâ they are become Pulp or Mash havinâ a Tap at the bottom of your Cask tye ãâã 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 Engâand may be brought by the help of a little âoaf-sugar to feed on to produce a curious âweet Wine little differing from Canary and altogether as wholsome and pleasant so âhat 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-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 Ouncâs of Loaf or other fine Sugar stiâring 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 setâled about 20 or 30 days fill the Vessel fâll 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 alâo in cool places for there is nothing more âlamages 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 cleââ 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 Earthââ Vessel and let them stand upon the fermeââ 24 hours then to every Gallon add twâ pound of Loaf or other fine Sugar stââ 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 seâtled 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 Putreââââion stay Vomiting Corroberate the ââart and fortify the Stomach they are âânk with success by those that have the âââs of the Mother they divert Epilepsy ãâã provoke the Courses in Women âine of Rasberries to make it the English way TAke what quantity you please of
Red Rasberries when they are meanly ripe ââr if they grow over ripe they will lose âuch of their pleasant scent and clearing ââe Husks and Stalks from them soak them ãâã the like quantity of fair Water that has âeen boiled and sweetened with fine Loaf âugar a pound and an half to a Gallon âhen they are well soaked about 12 hours ââke them out put them up into a fine ââinen pressing Bag press out the Juyce into ââe Water then boil them up together and ââcum them well twice or thrice over a genââe fire take off the Vessel and let the âiquor Cool and when the scum arises âake 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 âill 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 ãâã 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 lââ 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 adââ some Sugar about half a pound to a galloâ will be sufficient keep these in a cooâ place Tâeir 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
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 âinnen Cloath and put a pint of the liquid âart 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 âtripped from the grosser Stalks and well âryed 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 âs 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 âhey have stewed out a great part of their âoisture then pour off what is Liquid and âqueeze 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 Conââack-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 âen the wind sits full North and the Weaâr is Temperate and Clear that the Air ây the better agree with the constitution ãâã the Wine and make it take more kindly âs moreover most proper to be done in the âcrease of the Moon when she is under the ârth 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 âem well together and put them into a ânt and a half of Borrage-water let them âeep in it a considerable time and then âawing off the water melt the Sulphur and âalamus in an Iron pan and dip in it as âany Rags as will soak it up which put inââ the Cask then rack your Wine and put ãâã a pint of Rose-water and stoping the âlogshead rowl it up and down half an hour âfter which let it continue still two days and ây so ordering any Gascoin or red Wine ât 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 âhe 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 juââble them sufficiently together and then ãâã on settling it will be fined down and prâ a very fluid pleasant wine both in Tast ãâã 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 ãâã it well with Rowling then when you pââceive it is well settled put in 3 or 4. Ouââces 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 ãâã your business is to take a pint of Clariâ honey a pint of Water wherein Rasins of ãâã Sun have been well steeped 3 quarters of âint of good white Wine or Claret accordââ as the Colour of your wine is let them âper and boil a little over a gentle fire to ãâã consumption of a third part taking off ãâã Scum as fast as it rises put it very hot âo the viciated Wine and let it stand the âing-hole being open then in a linen Bag ãâã a little bruized Mace Nutmeg and âoves and hang the Bag in the wine by âtring for 3 or 4 days and so either new ãâã old Wine will not only be fined but âuch bettered for by this means they ââe restored from their foulness and decay ââd yeild a good Scent and Tast you may ãâã perfect this work the more when you ââe out the Spice hang in a small Bag of âite Mustard-seed a little bruised and the âork is done âo make Ice in Summer and cooling Wine c. TO make Ice take a stone Bottle that will hold about three quarts of water ât 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 leâ ãâã remain there 3 or 4 hours and when ãâã break the bottle you will find it full of ãâã Ice or for want of this opportunity dââsolve a pound of Nitre in a bucket of water and it will cool your Bottles exceediââly Some farther Considerations on these Mattââââ in Particular and General c. TAke Salt of Tartar and pour distiâââ Vinegar thereon until
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 Spiâits of Low-Wines or Proof-Spirits but âf your Spirits are high Proof you may âdd a little Water in the Distillation and then draw off the quantity the Spirits werâ And this Rule may properly be used fââ distilling all common Waters with Seed were it not that the quantity is diversifieâ according as they are in Strength for ãâã Cardamums you must put two Pounds ãâã 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 muââ consider the strength of each Herb anâ accordingly proportion them for ãâã handful of Wormwood or Cardus wiââ go farther than three or four of Balâ Mint c. Hearts-Ease c. to make and order c. TAke what quantity you please of Aquââ 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 ãâã Bag put them into the Still and draw ãâã long as you find any pleasant Taste in thâ Spirit then sweeten it with the Syrup madâ ãâã Heart's-Ease and White Sugar put it ãâã in a Cask adding to it 2 or 3 spoonfulls âf new Yest and the White of an Egg or âwo beaten up with Flower whereby it âill have its Fermentation and be refined fit ââr Sale being a very pleasant Water Now observe In the Distillation of this ââere will be apt to come over it an Oil or âhite thick Spirit thus to be fined As it âomes take a fine Holland Cloth and rub ãâã very well on one side with Black Lead ând bind the side so rub'd inward towards ââe End of the Worm and so the Thickness âill be kept back And thus other Waters âf the like nature may be ordered and preâared 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 Corâial Waters especially that made of Malt âr any Brewers Materials impregnated with ân Azure Salt of a Vinous Nature and ââen the Spirit will give a Fragrancy in its âaste For instance Take of unwasted Cinnaâon 5 Pounds Brandy-Spirit 5 Gallons Suâar or Honey a Pound and an half let them ââfuse 20 days and then distil off the Spirit âhich 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-Water 3 Quarts Red Saunders well pounded a Pound Rose-Leaves Treacle Honey or rather Sugar 10 Pounds decoct these as before diâected then being cool clarifie them with âhe 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 âhe 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 âad at easie Rates you must take the Advantage of making the Waters at the Times proper unless you husband them so as to keep âhe Juice and Syrup of the Fruits to serve on âll 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 ãâã 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 ãâã 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 ãâã off the Lees into other Casks that keep ãâã when fine And thus as you would have ãâã 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-Cordial-Water to make it TAke Betony Bugloss Cowslips Balm Sage in the prime of their Sap of âach ãâã handful Low Wines two Gallons âistil it into Proof-Spirits and then put to ãâã Nutmegs Gallenga Cubebs Cloves Mace Cardamums and Flowers of Melilot of each ãâã Ounces the Juice of Celendine 3 Pints ând the weight of all these in Proof-Spirits Currant-Wine a Gallon or for want of it White-wine let them ferment and digest â4 hours with moderate stirring then distil âhem in Balneo till the Herbs grow dry
Its Virtues This approved Cordial fortifies the Heart âgainst Infections strengthens the Stomach ând creates a good Digestion as also the ârincipal Faculties being good in all cold Diseases stomach-Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Galâon Gallinga Nutmegs Ginger Cloves âpanish Grains Anniseeds Carraway and âennel-Seeds each an Ounce Red-Rose-âeaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a handâull 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 âââberries 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
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 upân 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 âhe Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till âhey become dry Its Virtues This is admirable for Pains and Noises in âhe 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 ãâã 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 proâed to other curious useful Things pleaâât and profitable and in all Particulars ââke good what I have promised with ââny Additions CHAP. IV. ãâã 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 âonsumption of a fourth part then put in ãâã spoonfuls of Orange-Flower-Water and ârow in an Egg White Shell and all well âeaten stir it well with a Whisk in the Liâuor and when it boils take it off strain it âell 2 or 3 times and when it becomes âear pour into it a Quart or 3 Pints of right ârandy and add Essence of Hypocrass or âmber and it will be a curious Persum'd âolis Essence of Hypocrass to make it TAke a Glass Bottle
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-Gum-water and lay them on To make the gum-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-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
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 dâfferent 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 ânto 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 ârove a very wholsom Liquor to cleanse the Blood and cool the Heat of the Body And âhus 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 tiââ 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 uâon 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
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 ãâ¦ã them over with sweet âil-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 Accâdent 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 ârove 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 âandful of Salt mix these together then ââeep the Fish 4 or 5 hours in warm Water âake it out and dry it mix the Pickles together and put them to it luke-warm coâer or head up close the Vessel or Cask you âut them in and let them stand 10 or 12 âays 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 âs possible then fine it down with Izonglass âo draw it off from the Settlings and to âvery 10 Gallons put 10 Pounds weight of âhe Pressings or Husks of Grapes mash âhem together and let them stand in the âun if in a hot Season otherwise in a close âoom heated by Fire and in thirty or âorty days it will prove being drawn off by Inclination an excellent Vinegar For want of Grape-Husks you may use the âressings 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 ãâã warm place will grow tart and fine theâselves to a very good Vinegar Clarets ãâã Red Port will do the same but not altââ their Colour Cyder will make a tolerabââ 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 theââ well in the Sun that they may grow drââ but not so as to crumble then put a Pounâ of them to every 4. Gallons of Vinegar soâing them up in a fine Rag and stopping thâ Cask close let it stand in a warm place 4 ãâã 5 days and at 10 or 12 days end the Vinâgar 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 âhe bottom with a pair of Cyzers air them âittle by spreading them on a Carpet in ãâã Shade for if you suffer the Sun to come ãâã them it will dry away much of their ââent then put them into a well-glazed âârthen Vessel and to every Pound of Roses âât a Gallon of the best White-wine-Vineââr cover them close and suffer them to inââe 8 or 9 days then take out the Roses ââd press or wring them hard into the Vineââr and so strain it and put it up for Use ââd it will have the perfect Scent of the Roâââ And as you would have it stronger or ââeaker scented so you must order it accorâângly in putting in more or less Roses or ââhen the first that are put in are well infus'd ââke them out and put in fresh ones In this manner you may make Vinegar of ââowslips Clove-Gilliflowers Violets Primââses Peach-Blossoms or the Blossoms of any ââgrant and wholsom Flowers And even ãâã Herbs as Mint Balm Sweet-Marjorum ââd the like All which are very wholsom âuch contributing to Health And thus having given you the best Diââctions in these Matters I proceed to others weighty and necessary to be known for ââe Reader 's great Advantage taken from ââe 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 iââ Goodness and whether you have it ready
reââned or are to do it your self chuse that which ãâã the best and most weighty quantity for quantity with others and try it in Liquors or any othââ thing weight for weight which sweetens mosâ and so you will not be deceived in the Quantities ãâã 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-Moâtar give them a sprinkling of Rose-water and adââ to them a Pound of sine Sugar well fierced mââ 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 whââ they are so thin that they will drop out of a Spooâ like Fritters place Wafers on an Iron-Wire Graââ made for that purpose and drop them regularly ãâã then put them into an Oven moderately heated anâ they will spread and rise when you see them juââ begin to change Colour take them out and pââ 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-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 ât 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 âeep 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 thââ 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-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-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-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
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 soââ in Water 4 or 5 hours boil about a dozen of them iâ 2 Gallons of Spring-water perpetually as they boââ up taking off the Scum till about the fourth part ãâã the Water be consum'd then strain it through a Jââly-bag or a thick Linen Cloth and let it cool thâ take the clearer part from the Setlings pare off tââ top and melt it then put it into an Earthen Vessââ adding White-wine Ginger Mace Cinnamon aââ the Whites of Eggs little or more proportionalâ to the Jelly you make then add some Juice of âââmons 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-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
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-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 âignum-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-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-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 throughouâ 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-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
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 Tobaccoâ 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 ãâã 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