Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	half_a	pound_n	sugar_n	4,559	5	10.3058	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67081	The second parts of Systema agriculturæ, or, The mystery of husbandry. And Vinetum Britannicum, or, A treatise of cider. Wherein are contained many select and curious observations and novel experiments relating to husbandry and fruit-trees. With the best and most natural rules and methods for the making of cider, and other English-liquors. To which is added, an essay towards the discovery of the original of fountains and springs. / by J.W. ...	Worlidge, John, fl. 1660-1698.; Worlidge, John, fl. 1660-1698. Systema agriculturæ the mystery of husbandry discovered.; Worlidge, John, fl. 1660-1698. Vinetum Brittanicum, or, A treatise of cider.	1689 (1689)	Wing W3597A; Wing W3598_VARIANT; ESTC R39146	80,665	246

you may have also two or three Rows the one above the other Besides the observing of the time of Divers Ciders out of the same Apples gathering and grinding of Apples which causeth a great Variety of Ciders there is in the same Apple such a difference in its parts that the one part produceth a better Cider than the other In oblong Pears the best part is that which is next the tail that being the smallest end the whole substance of the Fruit passing throgh it is the cause why that part is the best In Apples the outside is the best being more maturated by the Sun and Air than next the Core and there is the richest Juice contained the Pores are also much finer there than towards the middle as appears in a dissected Apple by the help of a Microscope In Grapes the richest Juice is also next the Skin and most easily expressed which is the reason that Wines proceeding from Grapes lying in large Vessels without any other pressure than their own weight are much more excellent than those that are forcibly expressed which by all are found to be the poorest Therefore if you intend to have a more rich Cider than is ordinarily made out of the same Apples you may pare the outside of your Apples about the thickness of a Crown-piece of Silver and grind these thick Rinds very fine laying by the insides to make a meaner sort of Cider by which you will soon find the difference as well in colour as flavour But if you will have a rich coloured Diversly coloured also Cider take of the reddest sort of through-ripe Gillyflowers in November and pare about a third or fourth part of them you intend to grind as thin as an old Six-pence lay these parings by then grind your Apples and press your Cider afterwards when your Cider is disposed of into its proper Vessels of which the Glass or Earthen are the best add the parings you laid by and let them remain in the Cider 14 days more or less at your discretion and when your Cider is fine draw it off from those parings and although your Cider at the first seems not to have much of the colour of the parings yet will it be so much improved by them that in a few weeks its colour gust and flavour will excel that which shall be made by any other way or method and the richer will it be if made of the Rinds pared thick ground and pressed without the insides as before is directed In the first part of this Treatise I intimated An Error an making Currant Wine corrected that by letting Currants hang on the Trees six or seven weeks after they are red would digest and mature their Juice that it needed not that large addition of Sugar which otherwise it would do which I concluded to be true because all or most of other Fruits become sweeter by hanging long on the Trees after they are ripe as Grapes Cherries Plums Gooseberries c. But now I have observed that Currants only by long hanging on the Trees after they are ripe become more acid Therefore they ought to be gathered as soon as they are through ripe if you intend to make Wine of them But if you intend them for Vinegar the longer they hang the better and this is the best use their expressed Juice can be put unto it making the best Sauces of any other acid Juices and its Wine unless kept till the Sugar and the Liquor are throughly incorporated is none of the most grateful to the Stomach Take a pound and a half of loaf-Loaf-Sugar To make Apricock-Wine the finer the better to which put three pints of Spring Water and so in that proportion for a greater and lesser quantity set this over the fire until it boil and after you have clean scum'd it take a pound of Apricocks through ripe to each pint of Water pare them thin and stone them and put them into the Liquor and let them be boiled therein until they become tender then take the Apricocks out and put a Sprig of floured Clary into it and after it hath boiled a little take it out and let the Liquor cool and when it is through cold put it into large Bottles and let it stand easily stopt till it be very pure or fine then Crane it off into quart or pint Bottles as you please and close stop and keep it for your use Note that the Wine is really a Sugar-Wine and the finer the Sugar is the whiter will your Wine be and it receives a very fine relish from the Apricocks which yet remain firm and undissolved and are fit for your Confectionary The Clary gives it a Gust like Canary Wine If you keep this Wine two or three years till the Sugar is perfectly dissolved or digested in it it becomes one of the best of Artificial Wines Probatum est After the same manner may you ting To make Rasberry-Wine Sugar-Wine with Rasberries without leaving the juice or substance of the Rasberry in it which is apt to corrupt it Or you may ting it or give it a gust with any other Fruits or Flowers I have formerly given you some accompt Of Chocolate of the nature of the Cacao with the manner of compounding of the Vertues of Chocolate I have little more to add but that several Authors of the American Histories have at large set forth the great Values that are set on the Cacao Nuts in those parts being eaten without any preparation satiating and not cloying the Stomach But much more on Chocolate which the Europeans learned to make of the Indians which they looked upon as the greatest delicacy for their extraordinary Entertainments and which they offered to the Spanish conquering Generals as the best Collations they could give them and is of so common use there that the Spaniards constantly drink the same in their Churches Some esteem that which is made of the Nuts alone made into a Past and dissolved in Water others with the Nuts made into a Past with Sugar and so dissolved in Water wherewith many Indians and Christians in the American Plantations have been observ'd to live many months without any other Food Its Vertues are very eminent in fortifying the procreative faculty it preserves Health and impinguates causeth a good Digestion is very Restorative in a Consumption and is good in the Cough of the Lungs Plague of the Guts and other Fluxes the Green-Sickness Jaundise and all Inflammations and Opilations Sweetens the Breath provokes Urine Cures the Stone and Stangury expels Poison and preserves from all Infectious Diseases Coffee is a Drink so generally known Of Coffee that I need say little as to the preparing it The Berry is imported by the Merchants from Arabia and other Eastern Countries The Berry or the Powder is to be bought at most Coffee-Houses in London It s preparation is to mix an ounce of the Powder with a pint and half

that Cowes give so great a quantity and their Food only Grass and Water it cannot be supposed that their Milk should be so Rich as the Milk of those that give less or feed higher Therefore some that have nursed up young Pigs with Cowes Milk have added Sugar to it by which means such Pigs have grown much in a little time and very Fat withal very much to the advantage of their Feeders and their Flesh hath been extraodinary white and delicate much more than if they had fed on Cowes Milk alone neither would they have thrived so well in case they had suckt their own Dam Seeing then that the sweetest Foods conduce most to the nourishment and fatning of Cattel especially Swine in the fatning of which is the greatest advantage to the Husbandman such Foods are to be provided at the easiest Rates Amongst which Turnips are the best which as they come raw from the Ground may not answer the design But in case they are boiled and afterwards pressed they yield a sweet and pleasant Juice or Liquor Turnips its known may be raised in great quantities at very easie Rates and in a Furnace or large Kettle many of them may be boiled together these may be ground in the Roll-Cider-Mill described in my Vinetum Britannicum and there pressed as Apples usually are for making of Cider In this expressed Juice may you add ground Malt Barley Oates or the like the sweetness of this Liquor with those nourishing Grains in it may without doubt fatten any Cattel especially Swine sooner and cheaper than their feeding on hard Corn can do especially in such Years that Grain proves dear If you boil your Turnips often in the same Liquor that Liquor also will become sweet For it is the liquid parts of any Roots that nourish the Murc or refuse when the Juice is pressed out addeth little to the nourishment of any Creature And this expressed Juice here becomes a Vehicle for the Meal that you mix with it to digest and distribute it according to the Law of Nature It may be objected that Fat so suddenly raised is not so firm as that which is caused from the Cattel their feeding on harder Meat which may be true Yet if I can by this means raise my Cattel or Swine to a good degree of Fatness I can for some reasonable time after feed them with hard Meat till their Fat is better digested and made more firm CHAP. X. Of common and known external Injuries Enemies and Diseases incident to and usually afflicting the Husbandman and their Preventions and Remedies GReat Drought attended with Heat in the Spring usually determines about the Summer Solstice or soon after For the advance of the Sun to the Tropic of Cancer in a very hot Summer inclines the Air to Showers something like the alteration of the Season annually begotten by the access of the Sun on the Northern Coast of Africa where the Rains so follow the Sun that very soon after it hath passed the most Northern Degree of the Equinoctial-Line the Egyptian Nilus gives a Testimony of the same So in this our oblique part of the Sphere if the Spring be Hot and Dry the Summer usually proves Wet as it did in 1681. when we had the driest Spring that had happened within Memory and soon after the Suns entrance into Cancer great Rains followed In the like case which sometimes Prevention of scarcity of Fodder by Drought doth happen where the Husbandman foresees a defect of Pasture or Fodder for the succeeding Winter by reason of the Heat and Drought of the Spring or early part of Summer He may sow a proportionable part of his Farm with Turnips which may be sown in the greatest Drought and in the next Rain they will grow and a showry Autumn of which he need not despair will make his Turnips so flourish that an Acre of them in the succeeding Winter will stand him in more stead than several Acres of his Meadow Lands The Seeds of Turnips are very much To prevent Turnip-seeds from being destroyed by Birds and other Vermin desired by small Brids which not only prey upon them when ripe on the Stalk but when sown on the Ground and especially when they first begin to aspire they draw the swoln Seeds out of the Ground by the tender Shoots and so destroy many yet leave behind them enough to stock your Field But that which proves the greatest destruction to your Turnip-seed are the multitudes of Flies that usually at that Season of the Year by the Suns influence are generated among the Stubble that remained in the Fields where you now sow your Seeds For it is observ'd that an easie ploughing and sudden sowing of these Seeds makes them more apt to be thus destroyed than a well dressing and more leasurely sowing for this deprives those Vermin of their shelter and sustenance that they generally die before the Seeds are come up However to prevent the worst take Soot especially out of Chimnies where Wood is burnt and steep it in Water and when the Water is well tinged with the Soot throughly moisten your Seeds therewith then spread them abroad on a Table or Floor and when they are a little dry again then sow them and the bitterness they have attracted from the Soot is said to be a security against Birds Flies and Insects Choice Seed well limed and sown To prevent smut in Wheat on good Land that was not sown with the same Grain the precedent Year rarely produces smutty Corn For smuttiness is a degeneration of the Wheat caused either by sowing the same Land often with the same Species or else with Seed that hath been taken from the adjacent Land of the same nature with that on which it is sown or else by sowing it on very poor Land where the bulk of the Straw and Corn is raised either by the force of Dung or a drippy Summer rather than from the natural strength of the Land. Therefore if your Land be fit for Wheat once in 2 or 3 years buy your Seed from another Soil and see that your change be proper which the experience of your Neighbours can best inform you For although you fetch it a great way yet the large product will easily defray that expence And let not your Land be sown often with the same Grain Then before you lime your Wheat put it into a large Vessel fill it with Wheat about half full then add so much Water as will quite fill the Vessel then stir it well and scum off all the light Corn and so keep it stirring to the bottom of the Vessel till no more of the Wheat will swim and them lime it Thus do to all your Wheat that you sow and you will not have a smut-producing Seed left for the light imperfect Corn it is that produces the smut Great care is used in many places to To mow or reek Wheat to prevent Mice build Reek-stavals on which they

of hot Water which hath been boiled half away after the Mixture it is to boil a while till the water be well tinged with it Its Vertues are that it indisposes the Body to sleep and so is good for those that affect late Studies It allayeth the Heats and Fumes that arise from a full or foul Stomach and so is good after a Debauch in eating or drinking It is proper in Headaches Dizziness Lethargies and Catarrhs where there is a gross habit of Body and a cold heavy Constitution and very effectual in opening Feminine Obstructions But to lean and active Bodies Coffee is not agreeable nor good for uxorious Men it incapaciting them for those pleasing Exercises Nature of it self inclines them to and often renders the Drinkers thereof Paralitic it being a kind of Opiat It s said the Persians drink it to allay their Natural heat that they may avoid the charges and inconvenienes of a fruitful Family So that taking its good and bad effects together its good for nothing but with Tobacco to entertain those that are at leisure to discourse about the Intrigues of the Town and sometimes of the general Affairs of the World. It s preparation I have touched upon Of Tea before As for the Qualities and Virtues of it I will add something to what hath been written in the first Part it hath much of the same Vertue as Coffee by inabling Men that drink of it to Lucubrations or late Studies by driving off sleep yet without those ill effects that Coffee commonly produces it makes Men active and lively which Coffee doth not It clears the Head and opens the Urniary passages it prevents Drunkenness taking it before you drink Wine for being drank hot it fills the Veins and other vacancies which otherwise would attract the Wine It s a great dryer and therefore no Enemy to Chastity It removeth the Obstructions of the Spleen and Gall It is good against Crudities causeth a good Appetite and Digestion It vanquisheth Dreams easeth the Brain and strengtheneth the Memory These are the Principal but there are many more Vertues attributed to this the best of our small Water-drinks and certain it is that many ancient Men since the use of it in England have preserved themselves very lively considering their great Age by the constant use of this Drink which is not to be slighted A late Author having written the Of the extract of Juniper-Berries Natural History of several Leaves and Berries introduces Juniper-Berries to have many extraordinary Vertues and directs that an ounce of them well cleans'd bruis'd and mashed will be enough for a pint of Water when they are boil'd together the Vessel must be carefully stopt after the boiling is over add a spoonful of Sugar-Candy the effects are extraordinary in the Stone and Wind-Collick The extract of this Berry is also commended in many other Distempers of which almost every Physical Author Treats and most of our Country Doctors prescribe the use of it Mum is not only become a common Of Mum. Drink in many places of this City but a very wholsome Drink and may without doubt be made as well here as in foreign Parts we having all the same Materials whereof it is compounded The Receipt is published in the before-mentioned Natural History which he saith is recorded in the House of Brunswick And is to this effect Take 63 Gallons of Water that hath been boiled to the Consumption of a third part then brew it with seven Bushels of Wheat-Malt one Bushel of Oat-Malt and one Bushel of ground-Beans Tun it but fill not the Hogshead too full at first when it begins to work add to it of the inner Rind of the Firre three pounds of the tops of the Firre and Birch of each one pound of Carduus Benedictus dried three handfuls Flowers of Rosa solis two handfuls of Burnet Betony Marjerom Avery Penny-Royal Flowers of Elder Wild-Thyme of each one handful and a half Seeds of Cardamum bruised three ounces Barberries bruised one ounce put the Seeds into the Vessel When the Liquor hath wrought a while with the Herbs and after they are added let the Liquor work over the Vessel as little as may be fill it up at last and when it is stopt put into the Hogshead ten new laid Eggs the Shells not crack't or brok'n stop all close and drink it at two years old some add Water-Cresses Brook-Lime and Wild-Parsley of each six handfuls with six handfuls of Horse-Radish rasped in every Hogshead It was observ'd that Horse-Radish made the Mum drink more quick than that which had none If Mum be carried by Water it is the better Thus far the same Author Mum Ale Beer and all such gross bodied Liquors are much refined by carrying them by Sea and drink much better after such motions than before This Liquor thus prepared is very strengthening from the Malt and Beans it is made withall and is a great cleanser of the Reins and good against the Stone and Scurvy from the great quantity of the Firre that is used in it being of a Terebinthine-Nature and much more wholsome than Hops The Eggs preserve it from being sour which otherwise in so long time it may be subject to by reason many of the Ingredients are put in green which if it were made of dried Ingredients it may very well keep as long without any acidity Green Vegetables being far more apt to flatten and corrupt any Drinks than dry As those that make compounded Ales Metheglin c. can testifie And as to the time of keeping it nothing is more certain than that such strong compounded Liquors are very much improved by time All those various and different Ingredients being thereby digested into one substance not to be distinguished by the most curious Palat but purified and made a most desirable Drink far excelling that crude Mum that is usually sold to the great disparagement of that which hath been kept its due time and was at the first duly prepared In the first part is a Catalogue of Fruits growing in this Nation and fit to be planted in your Vineyard to which I have many to add But finding that Names signifie little and the Natures of them are difficult to describe He that hath a Will to furnish himself with such that are excellent may have the Trees of Mr. George Rickets of Hoggsden mentioned in the first Part who hath the greatest variety of the choisest Apples Pears Cherries Plums Apricocks Peaches Malacotones Nectorines Figgs Vines Currans Gooseberries Rasberries Mulberries Medlars Walnuts Nuts Filberds Chesnuts c. that any Man hath and can give the best account of their Natures and Excellencies To my first Part I added a small Tract being a Discourse of the Government and Ordering of Bees and finding that I have here room enough instead of enlarging that I will subjoyn a few Pages by way of Essay towards the discovery of the Original of Fountains and Springs for on such