Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	drink_v	ounce_n	syrup_n	3,269	5	11.2835	5	false

Text snippets containing the quad

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

that is very strong pour in half a Pint of Spirit of Wine ●dd half an Ounce of grosly bruis'd Cinnamon half an Ounce of Cloves a Gross 〈◊〉 Ginger and a few Coriander-seeds well bru●sed 4 Grains of Black Amber or Amber● grease done the like in a Mortar the● corking down the Bottle very fast expose 〈◊〉 in Sand a Month to the Sun and it wi● prove a curious Perfum'd Cordial By th● Rule you may make greater Quantities Bu● never let the Bottle be full lest it break with the strength of the Spirit Orange-Flower-Water to make it TAke 2 Pounds of Orange-Flowers infus● them in 3 Pints of White-wine and the● distil them and they will yield a curious Spirit But if you design this only for a Perfume or Wash they may be infused in fai● Water and drawn off in a cold Still Milleflure or a Thousand-Flower-Water to make it TO make this Take a strong Glass Bottle and put into it a Pint of Angel-water beat 12 Grains of Musk in a Stone-Mortar and put it into the Bottle then put in what wholsom Flowers you please that are of a curious Scent more of the weaker than the stronger which may temperate and allay them with the Water and when they have been infused 24 hours add a Pint of Spirit of Wine and pour off the Water and it will be both an excellent Cordial and a curious ●cented beautifying Wash Angel-Water to make it PUT a Quart of Orange-Flower-Water in a well glaz'd Earthen Pot add 2 Ounces of Storax a quarter of a Pound of Benjamine half an Ounce of Cinnamon a quar●er of an Ounce of Cloves and 3 bits of Ca●amus set the Earthen Vessel over a gentle Fire or Embers till it simmer to the Con●umption of a fourth part then add a Bladder of Musk and so let it cool pour it by ●nclination from the Settlings and keep it ●n a Glass-Bottle close stop'd Essence of Amber to make it GET a strong Glass-Bottle and into that put a Pint of Rectified Spirit of Wine beat in a Stone-Mortar a Gross or the eighth part of an Ounce of Black Amber or rather Amber-grease put this into the Spirit of Wine with half a Gross of the Bladder of Musk very small so stop the Bottle close set it for 14 days on Sand exposed to the warm Sun shaking it twice or thrice a day but never fill the Bottle full for fear of breaking and when you have thus done ●et it stand quiet without shaking another Fortnight and it will be a curious perfumed Spirit Hungarian-Water to make it PUT into a large Bottle a Quart or som●what more of Spirit of Wine a handful of Rosemary-Flowers some Tops o● Thyme Marjorum and Sage keep it clos● stop'd and set it a Month in the Sun di●solve the quantity of a Filbert of Orcanet i● some Spirit and put into it and let it stan● another Month and it will prove a curiou● scented Spirit To reduce Spirits for making of Cordials THE Reduction of Spirits is no more tha● to bring them to a middle Temperatur● by uniting the Aqueous Parts with the mo●● Spiritual and fermenting to an Union T● do this Take a Quart of Water and a Pound o● Loaf-Sugar boil them for half an hour very well together or till you find them we● incorporated then let the Liquor cool till 〈◊〉 is proper to put Barm to it and when it 〈◊〉 luke-warm put in Spices as your Fancy lead● you viz. Cinnamon Jamaica-Pepper Orrice-Roots Cloves grolly bruis'd and stic'd and being pretty cool add your Barin an● let it work up sufficiently then you ma● use it for Bottling of Ale Mead Cyder an● Wines putting about two spoonfuls to every Bottle a little Orrice-Root and a fe● Grains of Crystal of Tartar and a bit of ●oaf-Sugar and corking them close set ●●em in a cool place and they will drink ex●eeding brisk and have a curious Flavour To make curious Cordial Take of this ●iquor and Aqua Corroborans half a Pint of ●●e one and a Pint of the other 4 Ounces 〈◊〉 balm-Balm-Syrup and mix them by well sha●ing in a Glass-Bottle An excellent cordial-Cordial-Water TAke Balm and plantane-Plantane-water of each a Pint Cinnamon half a Pound digest ●●em 3 days and distil off the Water and ●dd of this to any strong Cordial Spirit equal ●arts and half the weight of Syrup of Clove-●illeflowers or Violets then a little Cochi●eel and it will be a curious strengthening ●ordial The Virtues of these Cordials The First resists Pestilential Airs strength●●s the Heart allays the Heat or Ferment of ●●e Blood helps in the Green-Sickness ●undice and the like The Second is good and taken success●●lly in all cool Diseases as Agues Drop●cal Humours Colds Rhumatisms cold ●ches or Pains afflicting the Nerves cold ●iminess of the Stomach or Bowels Numb●ess Cramp and the like CHAP. V. A Treatise of High Etherial Spirits of for●● to fire Gun-Powder and of making sever●● kinds of Varnishes by their Means and Help To make a high Spirit proper for China Japan and Lac-Varnish TAke of Bay-Salt 3 or 4 Pounds decripitate it very well and give it 〈◊〉 great Degree of Fire but preven● its melting by well stirring it with an Iro● Rod till it is reduc'd to a curious fine Powder and before it is quite cold put it int● a Still pour gently on it 2 Gallons of Aqu● Vitae Brandy-Spirit or any other Spirit an● gently distil it in Balneo till all is come over and by this Means the Phlegm will remain i● the bottom and your Spirit will at one Distillation be more sine than at 2 or 3 wher● there is no Salt To know the Proof and Goodness of i● put some Gun-powder in a Spoon or an● thing made of Metal pour on it some of th● Spirit and fire it and when the Spirit burn out if the Powder goes up in a Blast the● is it a sufficient Spirit And to try the greater strength of it hold the Spoon or Silve● Taster in cold Water whilst the Spirit 〈◊〉 burning but let no Water come into it The Use of this Spirit to prepare Varnish as Gold-Lac TAke of Seed-Lac 8 Ounces of the finest Gum-Sandriack in Powder 4 Ounces mix these very well and put them into a large Glass Bottle and put to them 4 Pounds of the Spirit observe that one third of the Glass be fill'd and with Hay twisted about it place it in Balneo Marioe and suffer it to stand till as much of the Gums are dissolv'd as will be which may be in about 8 or 10 hours with often shaking sometimes over the Balneo then take Guttagamba an Ounce Sanguis Draconis half an Ounce dissolve these in it and strain out the Varnish keeping it close stop'd for Use Some instead of Guttagamba use Turmerick others Saffron to raise the Golden Colour Gum-Anima makes a White Varnish and Gum-Spelt a Black one To make China Varnish TAke Rectified Spirits of Wine a Pint put it into a clean Bottle

Its Virtues This approved Cordial fortifies the Heart ●gainst Infections strengthens the Stomach ●nd creates a good Digestion as also the ●rincipal Faculties being good in all cold Diseases Stomach-Water to make it TAke of Gascoigne-Wine or for want of it of Midling Spirits of Wine a Gal●on Gallinga Nutmegs Ginger Cloves ●panish Grains Anniseeds Carraway and ●ennel-Seeds each an Ounce Red-Rose-●eaves Mint Sage Pellitory Cammomile Thyme Lavender and Avens each a hand●ull bruise the Spices in a Mortar separate and grosly shred the Herbs put them well mixed into Spirit of Wine and let them stand 3 days in the Cold keeping the Vessel close stop'd or cover'd then distil dulcifie and colour it with Syrup of ●●●berries or for want of it that of Mulberries and it will prove a Sovereign Pectoral Cordial 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

ENGLAND 's Happiness IMPROVED OR AN Infallible Way to get Riches Encrease Plenty and promote Pleasure CONTAINING The Art of making Wine of English Grapes and other Fruit equal to that of France and Spain c. with their Physical Virtues To make Artificial Wine and Order all sorts of Wine to keep well and recover what is faded c. The whole Art and Mistery of Distilling Brandy Strong-waters Cordial waters c. To make all Sorts of Plain and Purging Ales Cyder Mead Matheglin Rum Rack and many other useful Liquors To Gather Order and Keep Fruit in all Seasons The Art and Mistery of Pickling Flowers Fruits Herbs Buds Roots Fish Flesh c. To Recover tainted Flesh and make sundry sorts of Vinegars The whole Art and Mistery of a Confectioner The Compleat Market-man or Woman to know all sorts of Provisions as Poulterer's Ware Fish Flesh whether Young or Old New or Stale c. and all other matters relating to Marketing Particular Rules for good and frugal House-keeping and to destroy all sorts of Vermin with many other things very profitable and never before made publick The Second Edition LONDON Printed for Roger Clavill and sold by D. Midwinter and T. Leigh at the Rose and Crown in St. Pauls Church-yard 1699. THE PREFACE TO THE READER Reader IN this Book though small you will find so ample a Recompence of your Money layed out in buying and your Trouble in Reading it that I am constrained to believe you will conclude them both well bestowed I here present you with what is delightful and profitable many of the things layed down are altogether new Experiments and the rest known but to a few Here you may behold the Product and Manufacture of your Native Country vying with those of other Nations if not in many particulars exceeding them You have here exact Methods plain and at Cheap Rates to make Natural and Artificial Wines more agreeable to English Bodies than others and they may well contend with those of France and Spain for Preheminence I have also given their proper Virtues and how in the best manner to Order and Preserve them and all other Wines The whole Art and Mistery is herein set down of Making Brandy Spirits Low-wins and all Strong-waters from the Weakest to the Richest Cordials Directions to draw Colour and order them with many rare Receipts practised but by a very few also their proper Virtues are treated of likewis many rare Physical Cordial-waters highly in Esteem with Essences and other Curious things the approved way To make Ales plain and purging with other useful and pleasant Liquors many in number as Perry Cyder Matheglin Mead Mum c. with their Virtues The Art of Pickling in all its Kinds with other Attendants The Mistery of Confectioning in Preserving Conserving Candying making Gellies and Syrups c. Of Fruits Flowers and the like with all accomplished Sweetmeats fit to furnish out the rarest Banquet The Art and Mistery of the Fruiterers in gathering and keeping Fruits in all Seasons with Instructions to such as go to Market to buy Poulterer's Ware Fish Butcher's meat Fruit and many other necessary things How to know the Goodness or Badness of them and avoid being cheated or Imposed on To these I have joined Instructions for a decent and frugal House-keeping under which Head are included so many things that for Brevity sake I am constrained to omit Particulars and draw to a Conclusion of my Preface lest I should too long detain you from what is more material for herein you have what never any one Volume contained and over and above a great many rare Experiments and things never before made publick so that taking it all together it is a Rich Store-House furnished with such Curious Wares that cannot but prove advantagious to all and Exceedingly so to those who by Industry will put in practice what is set down for their good Improvement in Knowledge Vale. THE CONTENTS Of CHAP. I. THe Improvement of English Vines and making Wine of Grapes equal to the Growth of France and the due Ordering it To make Wines of several other sorts of English Fruits viz. Wine of Gooberries Currans Rasberries Mulberries Elderberries Black-berries Straw-berries Dew-berries Apples Pears Cherries Peaches Apricots Quinces Plums Damasceens English Figgs Roses Cowslips Scurvy-Grass Mint Morella Baum c. with their particular Medicinal Virtues The Contents of CHAP. II. SMall Wines meliorated To make Artificial Claret Artificial Malligo Canary Ribella Tent Rapidavia c. To restore Prick'd Wines a Wines decayed by too much Vent Musty Wines tang'd by the Cask To hinder Wine from Turning To take away the ill Scent of Wines To Remedy a bitter or sower Scent Green Wine to soften To keep Wine from sowring To sweeten Wine To make Artificial Malmsey To make Wine settle well To make Wormwood-wine To make Rough Claret To recover the Colour of White or Rhenish Wines Lowring Wine to prevent its decay To make Wines well scented and give them a curious Flavor To mend Wines that Rope To mend White or Rhenish Wines Another way to mend and colour White-Wines c. To Meliorate Viscious VVines Some further Considerations on these Matters in Particular and General Ice for cooling Wines The Contents of CHAP. III. TO Distill Aqua Vitae and Low-Wines c. The Dutch way to distill these Spirits To make a good Sort of Brandy To make Brandy little inferiour to French Brandy c. Another cheaper way to make Brandy Of Malt Spirits and what may be Drawn off Of Honey Molassus Sugar c. proper for Spirits Rasins and other things used in Distillation to make good Brandy or proof Spirits Of Low Dead Wines and their Dregs c. To make anniseed-Anniseed-water Hearts-Ease cinnamon-Cinnamon-water and others for usual Sale as sold by Distillers The proper way for Colouring and Perfuming ordinary strong-Strong-VVaters A Syrup to make Red-Water excelling that of London Simples proper for colouring Waters Right Usquebaugh according to the Receipt of that made for the King when he was in Ireland To make Aqua Corroberance or the Heart strengthening-water From approved Receipts to make the follow Waters viz. Stomach-water Plague-water Aqua Multiferia Aqua Triplex the powerful united Spirit of Scurvy-Grass the like of Elder the like of Rosemary Flixire Salutis Elixire Proprietatis Marigold Flower-water Dr. Stevens's Golden Cordial Orange-water Surfeit-water Treacle Water with their particular Virtues The Contents of CHAP. IV. TO make Perfum'd Waters c. viz. Rosasolis Essence of Hypocrass Orange-flower-Water Milleflower-Water Angel-water Hungarian-water To reduce Spirits for making Cordials An Excellent Cordial-VVater and their Virtues c. The Contents of CHAP. V. TO make high proof Spirits for China Japan and Varnish Lac and to know their proof and goodness To use this Spirit to prepare Varnish as Gold Lac c. To make China Varnish To make Black Ground for Japan-work To make Red Varnish To make Varnish for Silver To make another China Varnish To

and Sugar-Candy to it then fine it with Whites of Eggs and a little Ising-glass and so draw it off and keep it for use Its Virtues This is chiefly appropriated to Derects of the Lungs helping shortness of Breath removing Colds or Inflamations of the Lungs it also comforts the Stomach and eas● pains of the Bowells Wine of Roses to make it TO do this fit a Glass Bason or Body 〈◊〉 for want of it a well glazed Earthe● Vessel and put into it three gallons of Rose water drawn with a cold Still put into 〈◊〉 a convenient quantity of Rose Leaves cove● it close and put it for an hour in a kett●● or Cauldron of Water heating over th● fire to take out the whole strength and Tincture of the Roses and when cold press th● Rose-Leaves hard into the Liquor and stee● fresh ones in repeating it till the Liquo● has got a full strength of the Roses and then to every gallon of Liquor add three Pound of Loaf-Sugar stir it well that it may melt and disperse in every part then pu● it up into a Cask or other Convenien● Vessel to ferment and to make it do so the better add a little fixed Nitre and flower and two or three Whites of Eggs and let it stand cool about 30 days and it will be ripe and have a curious flavour having the whole strength and scent of the Roses in it and you may add to Meliorate it some Wine and Spices as your Tast or Inclination leads you And by this way of Infusion wine of Car●ations Clove-gilly-flowers Violets Prim●oses or any Flower having a curious ●cent may be made to which to prevent ●epetition and go on with as much brevity ●s conveniently may be I refer you The Virtues Wines thus made are not only pleasant ●n Tast but rich and medicinal being excellent for strengthning the Heart refresh●ng the Spirits and gently cooling the Bo●y making it Lenitive and so purges the ●irst digestion of Flegm sometimes Chol●ar abates the heat of the Fevor quenches Thirst mittigates the Inflammation of the ●ntrails and may on sundry occasions serve for a good Counter-poison Cowslip Wine to make it PUt 5 pound of Loaf-sugar to 4 Gallons of fair water simper them over a fire half an hour to well dissolve the Sugar and when it is taken off and cold put in half a peck of Cowslip-flowers clean pickt and gently bruised then put two spoonfuls of new Ale-yest and a pound of Syrup of Limons beaten with it with a Limon-peel or two and so in a well seasoned Cask or Vessel let them stand close stopped for thre● days that they may ferment well then p●● in some Juice of Cowslips and give it 〈◊〉 convenient space to work and when it h●● stood a month draw it off into Bottles pu●ting a little lump of Loaf-Sugar into eac● and so you may well keep it the space of 〈◊〉 Year and thus you may make Wine o● such other like Flowers that are of pleasa●● Tast and scent as Oxlips Gesmine Peach blooms Comfry Scabeons Fetherfew Fumitary and a number more as your Fancy and Gust leads you for I have shewed yo● different ways to let you know that yo● need not exactly keep to one certain Rule but please your Pallate by such additions a● you think convenient though by straying too far you may happen to mar th● whole design therefore in all things keep as near as you can to the Rules I have given Its Virtues Cowslip-Wine moderately drunk much helps the Palsey Cramp Convulsion and all other Diseases of the Nerves and Sinners also eases pains of the Joints and Gout and contributes mainly to the curing of Ruptures Scurvy-Grass Wine to make it SCurvy-Grass or Spoon-wort is a very Soveraign medicinable Herb appropri●ted chiefly to the health of English Bodies 〈◊〉 many Medicins chearfull the Wine made ●f it containing all its Virtues with addition ●ust needs be very acceptable to make it ●en Take the best large Scurvy-Grass Tops ●nd Leaves in May June or July bruise ●hem well in a Stone Mortar then put it in a well-glazed earthen Vessel and sprinkle it over with some pouder of Christal of Tartar ●hen smeer it over with Virgin-honey and ●eing covered close let it stand 24 hours ●hen set water over a gentle fire putting to every Gallon three Pints of Honey and when the scum rises take it off and let it cool then put your stamped Scurvy-Grass into a Barrel and pour the Liquor to it setting the Vessel conveniently endways with a Tap at the bottom and when it has been infused 24 hours draw off the Liquor and strongly press the juyce and moisture out of the Herb into the Barrel or Vessel and so put the Liquor up again then put a little new Ale-yest to it and suffer it to ferment three days covering the place of th● Bung or Vent with a piece of Bread sprea● over with Mustard-seed downward in a co● place and so let it continue till it is fin● and drinks brisk then is your time to dra● off the finest part leaving only the dreg● behind add more Herbs and so fermen● with White of Eggs Flower and fixe● Nitre Verjuce or the Juice of green Grape● if they be to be had to which add 6 Poun● of the Syrup of Mustard all mixed and we● beaten together to refine it down and i● will drink brisk but is not very toothsom● Being here incerted among Artificial Wine● rather for the Health of Persons than fo● the delightfulness of Gust Its Virtues It helps Digestion warms cold Stomachs carries off Phlegm purefies the Blood purges out salt watery Humours cleanse● the Bowells from cold slimeyness eases pain● in the Limbs Head Heart and Stomach as also those pricking pains that are occasioned by Scorbutick Humours c. Of Mint Balm and other Herbs c. TO come more briefly to a conclusion of this Chapter know that the Wine of Mint Balm and other Fragrant Herbs are best made after this manner viz. First distil the Herb in the cold still then add Honey to it and work as in Scurvy-Grass and then refine it and work it down by a due proportion of its own Syrup and so the Wine will become very fragrant and continue the whole virtue of the Herb Wormwood-wine Wine of Rue Cardus and such strong physical Herbs may be made by Infusion only in small White-Wines Cyder Perry or the like adding a little Sweets to palliate them that they may be more agreeable to the Tast That of Black Currants may be made as of other Currants and are very proper to be kept in all Families Their Virtues They indifferently all of them resist Pesti●ential Airs are good in Agues and cold Diseases prevent Mother-fits and Vapours and ease Pains in the Joints and Sinues cleansing the Blood and are great hinde●ers of Appoplexies Epilepsies and the like ●nd the Wines have not only the Virtues of ●he Herbs but an addition to heat streng●hen and revive

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 Spi●its of Low-Wines or Proof-Spirits but ●f your Spirits are high Proof you may ●dd a little Water in the Distillation and then draw off the quantity the Spirits wer● And this Rule may properly be used f●● distilling all common Waters with Seed were it not that the quantity is diversifie● according as they are in Strength for 〈◊〉 Cardamums you must put two Pounds 〈◊〉 the like quantity of Spirits And as to th● Herbs Angelica Mint Wormwood an● Balm they are properly to be gather'd i● their Prime and dried in the Shade tha● the Sun with their Moisture draw not o● their Virtue too powerfully and the proportion is varied according as you woul● have the Water more or less in strengt● of the Herb and in this Case you mu●● consider the strength of each Herb an● accordingly proportion them for 〈◊〉 handful of Wormwood or Cardus wi●● go farther than three or four of Bal● Mint c. Hearts-Ease c. to make and order c. TAke what quantity you please of Aqu●● Vitae or Artificial Brandy and to every Gallon put a Pound of Seeds of Heart's Ease and the like quantity of the Blossom● well dried in the Sun tye them up in 〈◊〉 Bag put them into the Still and draw 〈◊〉 long as you find any pleasant Taste in th● Spirit then sweeten it with the Syrup mad● 〈◊〉 Heart's-Ease and White Sugar put it 〈◊〉 in a Cask adding to it 2 or 3 spoonfulls ●f new Yest and the White of an Egg or ●wo beaten up with Flower whereby it ●ill have its Fermentation and be refined fit ●●r Sale being a very pleasant Water Now observe In the Distillation of this ●●ere will be apt to come over it an Oil or ●hite thick Spirit thus to be fined As it ●omes take a fine Holland Cloth and rub 〈◊〉 very well on one side with Black Lead ●nd bind the side so rub'd inward towards ●●e End of the Worm and so the Thickness ●ill be kept back And thus other Waters ●f the like nature may be ordered and pre●ared for Sale or private Use c. A rich Cinnamon-Water to make it THE Brandy-Spirit is always preferable if you are to make any Rich and Cor●ial Waters especially that made of Malt ●r any Brewers Materials impregnated with ●n Azure Salt of a Vinous Nature and ●●en the Spirit will give a Fragrancy in its ●aste For instance Take of unwasted Cinna●on 5 Pounds Brandy-Spirit 5 Gallons Su●ar or Honey a Pound and an half let them ●●fuse 20 days and then distil off the Spirit ●hich dulcifie or sweeten with its own Syrup and so it proves the best and truest Spirit of Cinnamon that can be made and proper for Physical Use The best and proper Way for Colouring Sweetning and Perfuming ordinary Waters usuall● 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 Brazi● half a Pound more or less as the quantity to be colour'd requires to which add o● Sugar 6 Pounds stir them very well tha● they may be well mix'd then gently decoc● them in an Earthen Pot with a close Cove● 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 Barre● 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 i● 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 di●ected then being cool clarifie them with ●he Whites of Eggs and add the whole quantity to a Barrel of Aqua-vitae so in a small Bag put the Whites of 3 Eggs and a pretty good Spoonful of Barm beat them well together and infuse of Musk a Scruple Amber-grease 10 Grains and suffer the Bag with these Ingredients in it to hang in the Liquor fasten'd to the Bung with a String 14 days and then draw it off for Sale and it will prove an excellent Water Simples proper for Colouring Waters THE Use of these are not barely to colour it but to add to the Virtue of ●he Water viz. Cochineel Poppy-Leaves Turnsole the Roots of Alkanet Rose-Leaves Saunders Brasil Logwood Mulberries Rasberries Blackberries the Juice of Sloes when they are baked the Juice of Black-Cherries Dew-berries and Saffron being most of them very wholsom and cordial So that they being in their proper Seasons to be ●ad at easie Rates you must take the Advantage of making the Waters at the Times proper unless you husband them so as to keep ●he Juice and Syrup of the Fruits to serve on ●ll Occasions To make Right Usquebaugh according to th● Receipt of that which was made for th● King's Use when he was in Ireland TAke 10 Gallons of a good Brandy-Spirit made from Strong Beer and som● new Malt Anniseeds one Pound Cloves 〈◊〉 Ounces Nutmegs Ginger and Carraway● seeds each 4 Ounces distil them into Proof-Spirit according to Art as already directe● for Proof-Spirits This done add to the liquid part Spanish Liquorish Raisins of th● 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 we● stop'd and at the end of 3 days add 〈◊〉 Grains of Musk and Amber-grease dissolv'd and dulcified with 5 Pounds of Nevis-Sugar stir them well at times ten days an● strain the liquid part through a Flannel fixe● on a Sieve or any other convenient place fine it down with Whites of Eggs an● Flower Some there are that only draw 〈◊〉 off the Lees into other Casks that keep 〈◊〉 when fine And thus as you would have 〈◊〉 richer or weaker you may take better o● worse Spirits or more or less of the Ingredients though the way of making and ordering is the same Aqua Corroborans or the Heart-strengthening Cordial-Water to make it TAke Betony Bugloss Cowslips Balm Sage in the prime of their Sap of ●ach 〈◊〉 handful Low Wines two Gallons ●istil it into Proof-Spirits and then put to 〈◊〉 Nutmegs Gallenga Cubebs Cloves Mace Cardamums and Flowers of Melilot of each 〈◊〉 Ounces the Juice of Celendine 3 Pints ●nd the weight of all these in Proof-Spirits Currant-Wine a Gallon or for want of it White-wine let them ferment and digest ●4 hours with moderate stirring then distil ●hem in Balneo till the Herbs grow dry

Fermentation and Distillation and so the Spirit will be very fragrant purely impregnated with the Virtues of the Concret and to every Pound or Pint of this Spirit add an Ounce of its Salt and two of the Oyl and so unite them together Its Virtues The Virtues of the Powers are many and rare It cleanses the Blood and expels Hydropical Humours and is good in Obstructions It takes away Putrifaction and Inflammations in any part of the Body It clears and cools the Skin The Oil of it is excellent against Scorbutick Humours as the Itch Piles Braises Strains or any Cold settling in the Joints and allays the Pains of the Gout In Convulsions Palsies Virrigoes Calentures or sudden Swoonings 't is very prevalent T will last many Years carried by Sea or Land And upon the Approach of a Proxism if you drop 20 or 30 Drops into a Glass of Water and drink it 't will wonderfully abate the Violence thereof and strengthen Nature Dip also for this the Corner of your Handkerchief in it snuff up the Scent and smeer the Temples with it For Children 9 or 10 Drops are sufficient in a Spoonful of Water sweeten'd with Sugar or the like But the Mother may take a full Dose as 20 or 30 Drops whilst the Child is sucking and then the Prevalency of it will appear It also abates the Oppression of Wind which Children are much subject to It helps Diseases in the Breast as Asthma's Dropsies Spitting of Blood Consumptions and such like It creates a good Appetite and 't is good for many other Things The Powerful United Spirit of Rosemary to make it TAke a sufficient quantity of the Flowers of Rosemary in their prime infuse them in Rectified Spirits of Wine then distil them and unite the Spirit with the proper Oil and Salt which far out-does the Hungarian Water And by these Examples you may be enabled to prepare what Powers you will from Herbs Flowers Gums c. Its Virtues This not only beautifies the Face Hands c. to admiration but also 20 or 30 Drops being taken in a Glass of Wine or any other convenient Liquor fortifies the Heart cleanses the Blood recovers the fading Spirits causes a fresh and ruddy Complexion is good against Fits and helps in any cold Disease prevents Faintings and Swoonings drives out bad Airs or Vapours contracted in Infectious Places Elixir Salutis the best Receipt TAke of Guaiacum the dried Roots of Elicampaign Carraways Coriander and Anniseeds each 2 Ounces the Leaves of Senna 4 Ounces Raisins of the Sun ston'd half a Pound Liquorice 2 Ounces infuse these in 3 Quarts of good Brandy 4 days then draw it off and infuse in it half an Ounce of good Ruburb thinly slic'd when the Ruburb is well infused put it into small Bottles and keep it well stop'd Its Virtues This Elixir so much fam'd and long kept as a Secret purifies the Blood carries away slimy Matter from the Bowels eases Pains in the Belly removes Gravel and Sand bringing it away with Ease by taking 2 or 3 Spoonfuls of it Morning and Night Elixir Proprietatis to make it TAke Aloes Myrrh and Saffron of each half an Ounce infuse them in 3 Quarts of Spirit of Wine drop in a few Drops of Spirit of Sulphur then let them digest in a Glass well stop'd 30 days at the end of that time having often shaken it you will perceive a black Tincture on the top pour that off and let it stand 24 hours then decoct it till no Foeces remains at the bottom Take a moderate Spoonful of this in a Glass of Wine in a Morning fasting Its Virtues 'T is exceeding helpful in Agues or Rhumatisms and indeed in any cold Diseases It fortifies Nature and gives a lively fresh Complexion But observe that you continue temperate in Meats and Drinks the day you take it that it may work the better up●n the Crudities and disburthen Nature of what is oppressing and most noxious to her marigold-flower-Marigold-Flower-Water to make it TAke a quarter of a Peck of well-blown Marigold-Flowers dry them a little in ●he Sun put to them a Quart of Spirit of Wine and distil them in a cold Still till ●hey become dry Its Virtues This is admirable for Pains and Noises in ●he Head It cures Inflammations in the Eyes and Heart-sickness The curious Cordial called Dr. Stephens's Water or The Golden Cordial how to make it the right way TAke a Gallon of Claret or brisk Canary not over-sweet of Ginger Cinnamon Grains of Paradise Nutmegs Gallingale Fennil and Coriander-seeds each 3 Drams Mint Sage Rose-Pellitory Rosemary Wild Marjorum Wild Thyme Cammomile and Lavender of each a handful beat the Spices very small cut and bruise the Herbs put them to infuse in the Wine 24 hours and distil them in an Alimbeck This is called the Golden Cordial and is a great Fortifier of the Heart and Stomach 'T is good in Pestilential Diseases and is a long Continuer of Health even to extrea● Old Age. Orange-Water to make it TO make this pare Sevill-Oranges an● put the Piels into Low-Wines or Spirits and distil them and it will produce 〈◊〉 curious Water both for Scent and Taste 'T is sometimes in Proof-Spirits done only by Infusion This with a little Saffron infused in it is an excellent Cordial to ease Pains in the Head Heart or Spleen and very much warms and enlivens the whole Body Surfeit-Water to make it TAke good Brandy as much as you think convenient steep a good quantity of Red Single-Poppy-Flowers in it the black Bottoms being taken away and when by Infusion and squeezing the Brandy is well tinctur'd with them put in fresh ones till it becomes deeper dyed then take of Ginger Cinnamon and Nutmeg 2 Drams each to a Quart of the Liquor bruise them grosly and infuse them then to every Quart add a quarter of a Pound of Loaf-Sugar let this infuse 20 days then strain off the Liquid Part and keep it for Use as an excellent Cordial in case of any Surfeit or Over-charging It eases Pains in the Head and strengthens the Heart And so from these I shall regularly pro●ed to other curious useful Things plea●●t and profitable and in all Particulars ●●ke good what I have promised with ●●ny Additions CHAP. IV. 〈◊〉 make Perfum'd Waters and such as are proper for Scenting and Beautifying Rosa Solis to make it PUT 2 Pounds of Sugar to a Quart of Water in a Copper Vessel over an Ember Fire let them seeth to the ●onsumption of a fourth part then put in 〈◊〉 spoonfuls of Orange-Flower-Water and ●row in an Egg White Shell and all well ●eaten stir it well with a Whisk in the Li●uor and when it boils take it off strain it ●ell 2 or 3 times and when it becomes ●ear pour into it a Quart or 3 Pints of right ●randy and add Essence of Hypocrass or ●mber and it will be a curious Persum'd ●olis Essence of Hypocrass to make it TAke a Glass 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 〈◊〉 there be any dross in the Sugar strain the ●iquor through a Cloath then add a Pint of Rhenish Wine 6 Ounces of Limon Juice or the Juice of 4 large Limons 7 or 8 drops of the true Spirit of Salt and a Dram of Al●ermes or 2 Grains of Musk 3 of Ambergrease a Quart of strong Brandy and a whole Nutmeg grated with half an Ounce of Cinnamon and a quarter of an Ounce of Ginger finely s●raped or beaten Stir these ●ill they are very well mixed and then head ●t with a good Toast or Sea Bisket you may ●ikewise when it is thus prepared in what ●uantity you please proportionable to these ●irections bottle it up and it will keep long ●nd drink exceeding brisk The best way to make Cyder and order it TAke Redstreaks Peppins Pearmains Reenetings Golden Peppins or such Apples ●s pleasant Fruit as your Orchard or the Country will afford when they are indiffer●nt ripe so that upon the Tree shaking they will fall with tolerable ease bruise or ●rind your Apples very small and when ●hey are come to a mash put them into a Hair bag and squeeze them by degrees not over hastily by turning an Iron Crow the Screw put up the Liquor well straine through a fine Hair Sieve into a Cask w● seasoned and aired with a Lighted R●dipped in Brimstone then mash the pressin● with a little warm Water and add a fou●● part of it when pressed out to the Cyde● and to make it work kindly heat a lit●● Honey 3 whites of Eggs and a little flow●● together put them into a fine Rag a●● hang them by a string to the middle of t●● Cyder Cask then put in pretty warm abo●● a Pint of new Ale yest let it work and w●● purge it self from dross 5 or 6 days th●● draw it off from the Lees into smaller Cas● or into Bottles as your occasion serves a● if the latter leave an Inch vacant fr●● the Cork lest the Bottles fly or break a●● if any such danger appears which y●● may perceive by the singing of the 〈◊〉 through the porous parts of the Cork th●● it will be requisite to open them to let 〈◊〉 the fermented Air that threatens to b●● them In Winter cover the Casks or B●●tles warm for fear of Freezing or Chillin● but in Summer place them as cool as y●● can lest the heat make it ferment so t●● it taint become mousty grow thick 〈◊〉 ropey and that it may the better feed a●● ●●ep its body put little lumps of Loaf-su●●r into it ●ummer Cyder for present spending to make it TAke Codlins or other juicy Summer Apples not too sweet or if they be ●●ay them with those that are sowrer not ●●thering them too ripe but when they be●n to turn and lay them to sweat in Hay 〈◊〉 Straw for 2 or 3 days then quarter them ●●d take out the Coars and Kernels then ●●uise and press them as the former boil ●●me sliced Codlins and sliced Quinces in ●●●ir Water with a few tops of Rosemary and ●●ades of Mace and mash this Water with ●●e pressings of the Apples press it out as be●●re and mix a fourth part with the Cyder ●●t it up and add 2 Quarts of white or Re●ish Wine to every 12 Gallons purge it as ●●e forme draw it off when settled and ●eep it cool for present spending for it will ●or keep longer than September To procure very Rich Cyder without distilling TAke a Hogshead or lesser Cask of Cyder when the frost is very violent in the Vinter expose it abroad so that it may freeze 〈◊〉 the outward parts and then the main ●●rength and heart of it will retire to the ●●iddle which will in an Hogshead be a●out 12 or 14 Gallons when the weaker part is over-powered by the cold and th● drawn off and Bottled will prove as Co●dial as Sack This way is frequently used in New-En●land and other places where Cyder is ple●ty and at a cheap rate and that which 〈◊〉 frozen may be by heat of Fire or the S●● in Summer Season reduced to a tolerab●● good Vinegar proper particularly for Pic●ling of Fruits Flowers Herbs Roots c. Perry to make it TAke Red Catherins Orange-Pears an● some Winter Pears mixed togethe● none over-ripe cut them in Quarters a●● take out the Coars then put them to soa● in warm Water sweetened with a little fi●● Sugar 12 hours then take them out a●● press them when bruized as the Apple● boil the water they were soaked in to th● Consumption of a third part and put it 〈◊〉 the pressings add of this squeezed out to th● proper Juice of the Pears work it as th● Cyder and put in a few lumps of Loaf S●gar for it to feed on and being well fine● and drawn off it will drink brisk and e●ceeding pleasant If it grows thick or 〈◊〉 over-sweet put to it a Quart of Rhenis● wine whereing two Ounces of Cristal 〈◊〉 Tartar has been dissolved and the Perry w●● ●gain ferment and fine it self coming to be ●f a curious brisk Taste and sparkling To make Matheglin the best way TAke clear Spring-water seeth it over a gentle Fire scuming it till no more ●cum arises then add the Tops of Rosemary ●wet Marjoram Balm Sage and Sursafrax of each an handful to 4 Gallons of Water ●nd so proportionable to a greater or lesser quantity let them boil 3 or 4 hours and when it has so done set it to cool a night ●hen pour it off gently from the Setlings and strain it then add of the best Honey as much as will very well sweeten it take the whites of 20

or 30 Eggs beat them very well and when it is over the the Fire and boils pour them in at twice stir it well and then let it boil apace before you scum it and when it is boiled sufficiently pour it into a cool Glazed earthen Vessel when it ●s cool again pour 5 or 6 Spoonfuls of new Ale yest upon it stir it every day and scum ●t with a bundle of Hysop or some sweet Herbs till it has done working and then but it up into a Cask that has had Sack or Malaga in it if you can get one otherwise season your Cask with Water where●n sweet Herbs have been boiled let it have vent for 3 days after it is put up then stop it close yet when you hear it make a noi●● you must give it vent with a Pierces el●● if it force not out the Cork it may happ●● to make the Vessel fly in pieces To make this the richer slice Ginge● Cloves Cinnamon and Nutmegs and pu●ing them into a thin Bag hang them by string in it and if it wants a good Bod● add a Quart or two of Canary and in tw● or 3 Months it will be fit for use Its Virtues It is an Excellent Pectoral Drink go●● against Consumptions Physicks and t●● Asthma it is cleansing and diuretic● good against the Stone and Gravel it is r●storative and strengthening a great Co●forter of the Vital Pa●●s and affords go● Nourishment it is cooling and pleasant 〈◊〉 healty persons and agrees better than Wi●● with all Constitutions White Mead the best way to make it TO do this Take the Tops of Rosemar● Thyme and Sweet-Bryar the Wood 〈◊〉 Agrimony Eye-bright and Roman Wor●wood of each a like quantity viz. as mu●● of each as you can hold between your Fi●ger and Thumb which in Physical Accou●● is called a Pugil cover these with Sprin●-water let them continue to infuse a Nig●● ●●d a Day so take them out and boil them 〈◊〉 another clear Water till the Colour comes ●●●gh so shift them into another Water and ●●●il them up till the Colour looks green and ●●●ffer them so to do as long as any green●●ss continues then with the Herbs in the ●●quor let it stand 24 hours then strain out ●●e liquid part and to every Gallon of the ●●quor put 2 Pounds of Virgin-Honey and ●hen it will bear an Egg about the breadth ●f a 2 Pence above the Water then work it ●ell together so that all the Honey may be ●●ssolv'd then let it stand 12 hours and then ●oil it again a quarter of an hour with 26 Whites and Shells of Eggs This done let 〈◊〉 cool and put it up into a new well sea●on'd Cask or Bottles with Spices such as ●est affect your Palate which if in a Cask ●ou may hang in a Bag as has been direct●d in other Liquors but if bottled then ●reak into it little bits of Nutmeg Mace ●innamon c. If you are desirous to drink this pleasant ●ooling Liquor speedily then to fine it beat ●wo Whites of Eggs with a spoonful of Yest ●nd 2 of Wheat-Flower and put it into the Cask suffer it to work well and then stop 〈◊〉 up and in 9 or 10 days you may use it tho 〈◊〉 will keep brisk a very considerable time A Brown Sort of Mead looking som● what like Canary And all the difference 〈◊〉 the last is not boil'd to the heighth of th● first and instead of Wood of Agrimon● some use Wood of Sarsafrax which gives 〈◊〉 a pleasant Taste and Colour In all oth●● Matters you may do it as the first only a●● a little handful of Borrage and Balm Both these are very cooling and wholso●● Liquors wonderfully refreshing in hot D●●eases and in the sweltry Seasons of the Yea This with Surups mix'd with it whe● you come to drink it may not only 〈◊〉 chang'd into the Colour of sundry sorts 〈◊〉 Wines but be varied in Taste to make 〈◊〉 more grateful to the Palate To make excellent Coffee BOil curious spring-Spring-water 6 hours 〈◊〉 more put into it tied up in a fi●● Rag a little handful of sweet Malt and Ba●-berries two parts of the first and one of th● latter then draw it off into lesser Pots a●● to a Pint and an half of this Water put t●● Ounces of good Coffee-powder stir it w●● in and set it before the Fire to bubble u●● and it becomes rich in taste of the Coffe●● then let it settle well and pour it not o●● too hastily but rather by Inclination Its Virtues This moderately drunk removes Va●ours from the Brain occasion'd by Fumes of Wine or other strong Liquors eases pains in the Head prevents sowr Belchings ●nd provokes Appetite To make the best Tea SET on your Boiler with fair Water put into it a few Tops of Hysop let it boil ●s the former then add a few Leaves of ●age and a Lump of White Sugar or Sugar-Candy and drawing it off into less Pots ●ut to every Pint of the Liquor a Dram and ●n half of the Herb Tea and put it before ●e Fire to settle and heat and infuse well or if it boil any thing after the Tea is in ●uch of the strength will evaporate and ●ave it weaker than otherwise it would be ●eeten it with fine Sugar when you pour 〈◊〉 out more or less according to your Pa●te To make the best Chocolate TAke of Milk and Water an equal proportion let them boil and well incorpo●●te but not too long keeping it stirring ●●st it burn too and spoil then add of your ●hocolate-Cakes grated fine an Ounce and 〈◊〉 half or two Ounces if you would have it ●●her to every Quart of the Liquor then take it from the Fire and add to it the Yolks of 2 New-laid Eggs beating them well with as much fine Sugar as will sweeten it then mill it with a Mill for that purpose till it becomes thick and proper for drinking This Mill is a Stick with an Head at the End full of Notches which you must at the little end hold in your hand and hastily twirl i● about Some to high-colour it and give it a better Flavour put Saffron in a little Rag or fine Sarsnet and put it into the Liquor when it is boiling To make Chocolate-Cakes the best way TAke Cocoa-Nuts moderately dried in an Iron Pan scrape or peel off the Husk and then beat the Nut to fine Powder an● sift it and to every Pound add 6 Ounces o● White Sugar one fine grated Nutmeg ha● an Ounce of Cinnamon one Bonil of th● best Musk and Amber-grease each 4 Grains To prepare this have a Stone-Mill or els● an Iron Plate very bright and an Iron Ro●ler 2 hands longer than the Plate and abou● 10 Pounds weight place the Plate on Wooden frame so that a little Charcoa● Fire may be made under it to give a gent●● Heat and first melt the powder'd Cocoa-Nuts and Sugar together by rolling the Iro● Roller over them and work till the who●

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 i● 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 re● 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 u●on another close pressed down and cover'd with Sweet Herbs as Hysopo Winter-Savoury Thyme Peny-royal c. which will infuse into them a pleasant Flavour let them continue thus a Fortnight then rub off the common Salt and rub them well over with Petre-Salt and let them lie 3 or 4 days till it soaks in it being of a wonderful penetrating Nature then take them out and hang them in a very close Smoak-Loft and make

Pulp and mixed with the Sugar Rose-water or Orange-flower-water Also Marmalade of the Peels of Limons and Citrons To preserve Medlars or Services TAke of the fairest of them when they begin to be ripe scald them in hot Water so that the Skin may come off and for Medlars you may skin them at the head the others may be let alone add to each Pound a Pound of Sugar make it into a Syrup with some of that Liquor and so put them with it into a close Pot for Use To preserve Apricots GAther this Fruit well button'd the Stone being so tender that you may run a Pin through it with ease and let them dry a little from their Moisture then put them into warm Water to break them and let them stand close covered till the tender Skin will easily come off with scraping then put them into another Preserving-pan of hot Water and let them stand till they become very green then clarifie an equal weight of Sugar with the White of an Egg and some Water boil it up to a Syrup and put the Apricots into it If you would do this when they are ripe you must stone them and then you need not boil them but boil up the Syrup with the Juice of some of them and Sugar and put them into it boiling hot Thus you may preserve Peaches Plumbs Grapes Barberries c. To make Cakes of Apricots TAke large Apricots moderately ripe scald them well in Spring-water skin and stone them and take out the Pulp and add half its weight in Sugar boil it up over a gentle Fire and being just warm spread it in Cakes Thus you may do by Rasberries Strawberries Currans or such suitable Fruit as is best pleasing to your Palate To dry Apricots or Peaches WHen you have stoned them take their weight in double-refined Sugar and make a Syrup with so much Water as will make them wet boil this to the heighth that a Drop will slip off from a clean Plate when drop'd on it and then it is enough pare your Fruit and put them into the Syrup when heated then tie them up one by one in Tiffanies and put them in again setting the Syrup over a quick Fire let it boil as fast as may be keeping it well scum'd and when they look clear they are enough prepared then take them out and lay them on a Wyre-Grate or Sieve to drain and dry then take them out of the Tiffanies and dry them in the Sun or in a Stove and keep them for Use Thus you may dry Nectarines Malacottoons Pippins large Plumbs or the like To Conserve Citron-Flowers TAke more than the weight of these Flowers in Sugar dissolve the Sugar in rose-Rose-water over a gentle Fire boil it almost to the Consistence of a Syrup then put in the Flowers boil it up to an heighth and bruise them into a Conserve Thus Orange-flowers may be conserved To Preserve Damosins TAke the largest Damosins when the Sun has evaporated their Moisture from them and they be pretty ripe put a Pound of fine Sugar and an Ounce of rose-Rose-water to every Poun● of them then put them into a large Preserving-pan not heaped upon one another but one by one and set it over a moderate Charcoal-Fire turn them not till the Syrup is so melted that it will cover them or bear them up then cast in more Sugar not suffering the Liquor to seeth when you turn them lest they burst on both sides and being enough take the Skins off gently cool them and put them in a Glass with the Syrup and add 3 or 4 Cloves and a few Breaks of Cinnamon Thus may you preserve any Plumbs that are proper But such as are white and will be in a manner transparent must have no Spice put to them To Candy Clove-Gilly flowers and other Flowers PIck your Flowers from the Husks and snip off the white Bottoms weigh their weight in refined Sugar put rose-Rose-water to it and set it over a Charcoal-fire let it heat by degrees and stir it till it be heighten'd to a candy-Candy-syrup keep them in a dry place and use them as you find Occasion And thus you map candy other Flowers as Cowslips Primroses Violets and the like To make Mulberry-Honey GAther Mulberries before they come to be very ripe do it in a dry day when the Sun or clear Air has taken off the Moisture strain out the Juice and put to a Quart of it a Pound of Virgin-Honey well incorporate them over a gentle Fire to the thickness of Honey and keep it in glazed Gally-pots as a curious cooling Cordial a little of it mixed with a Glass of Wine To make Musk-Sugar or perfume Sweet-meats TAke 5 or 6 Grains of the best scented Musk and put it into a fine Lawn Rag lay it at the bottom of a Sugar-pot and sift fine Sugar lightly in upon it stop it close from the Air and set it in a warm place and the Sugar will quickly suck up the Scent of the Musk. And thus you may do by Sugar-Plumbs Sugar-Almonds Macaroons Fruit-Cakes or the like But be very careful to keep it close 5 or 6 days for if the Air come freely in before the Musk has spent it self on the Confectionary Ware the Spirit will evaporate and it will little avail you To Candy Nutmegs TO do this Take a Pound of Clarified Sugar moisten it with a quarter of a Pint of Rose-water in which a little Gum-Arabick has been dissolv'd boil them up almost to a Candy-heighth soak your Nutmegs well in warm Water put them into an Earthen Vessel and pour the boiling Sugar on them stop them up close from the Air and set them in a warm place for 20 days and at the end thereof they will be a curious Rock-Candy Thus you may do by Ginger Mace and other Spices and dry Things To Candy Orange-Chips and Peels THose properly called Chips are the Parings of the Orange fine and thin the Peel is the whole half when the Pulp or Meat is taken out These must be boiled in several Waters till they much abate of the strength of their Taste and become tender and having dried them put as much fine Sugar to them as will cover them boil them up to a Candy-heighth and when that is done take them out and put them in an Earthen Vessel 4 or 5 days and let them stand warm then put them over the Fire again and there let them continue till they be well hot then lay them on a Wyre Frame to drain then put them into your Stove or on the top of an Oven to harden and at 10 days end they will be fit for Use Limon and Citron-peel are thus Candied as also Eringo-roots Fennel-stalks and any hard Stalk fit for Candying To make Orange-Marmalade TAke the fairest coloured Oranges with the smoothest Rhines scrape off just the out side and clear them within as much as you can of the Pulp and spungy inside boil them in water often shifting