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
A67797	Cerevisiarii comes, or, The new and true art of brewing, illustrated by various examples in making beer, ale and other liquors, so that they may be most durable, brisk and fragrant and how they may be so ordered, as to yeild the greatest quantity of spirits in distillation : to which is added, the right way to refine and bottle beer and cyder, and a cure for those that are sick and ropy, so as to return them to their internal sanity, as also the true method of manuring lands and the art of making salt water fresh : all proved by demonstration and sound philosophy, to be more agreeable to man's body than otherwise, and so not only fit for english constitutions, but also for transportation : published for the sake of verity, and therefore recommeded to all that esteem demonstrated truths before notional theory / by W.Y. Worth ...	Y-Worth, W. (William)	1692 (1692)	Wing Y216; ESTC R13121	45,081	144

VI. In which we treat concerning the making of several Physical Drinks together with their Vse and Vertues Shewing the right way of Bottleing Beer AS to the Ways of making Physical Drinks they are varirious some being made from Herbs others by the Spirits thereof exalted others by their Essential Salts and their Essences exalted which indeed is the most superior Way but seeing that every Brewer and good Housewife cannot obtain these we shall prescribe such as be of more easie Preparation We see that Beer made from Cypress Cedar Sassafrax Wormwood Scurveygrass Elder Mint Balm c. are highly esteemed especially Purle and Scurvygrass here in England But here is one thing which I cannot omit which is this they take the Herbs at any Season with the Gross and more Vertuous part together and put these into Low Weak Sick Defective or Prick'd Beers and so the Tast of the Herb overpowering the same they think it sufficient the Pallats of the Drinkers being pleased not minding whether they answer the End desired sc the contributing something to the Health of their Drinkers which they cannot thus do seeing they want that Internal Sanity themselves which should perform the same Now seeing it is not only this but much more which might be said of the like Nature we shall recommend three things to the Consideration of every Honest Brewer whereby this Defect may in great Measure be Repaired and Supplyed The first is if you design to make any sort of Physical Beer let your Wort have a Sound Body well wrought and settle three Days and while it hath yet a more Invisible and Secret Fermentation Secondly that you only add in the Tops and choice Parts of such Herbs as are design'd for the same And thirdly That those Herbs lie not so long therein as that their Spiritual Qualities may be so much exhausted that their Terrene ones by the Beer or Liquor should be extracted therefore they ought to be well pounded and macerated and in a small Bag put into the Cask that so after their due Time which may be at the most twenty Days they may be taken out again These being observed you may make excellent Beer or Drinks fully answering the End of their Preparation Also instead of such Herbs as are naturally juicy you may add in the Juice thereof if Elder let it be about two Gallons to a Barrel of Strong Beer but if the Juices are S●iptick Eitter or Astringent then will a smaller Quantity serve You may also have most excellent Physical Ales by adding the Spirits of the Concreats truly prepared about thirty or forty Drops more or less according to their Strength into a Glass of Beer The True Spirit of Salt is an excellent Preserver unto Human Bodies being taken ten or twelve Drops after the same manner It cures the Scurvey resists Putrifaction c. Also eight or ten Drops hereof being dropped into a Quart of New Beer makes it immediately tast St●le and renders it drinkable But above all doth our Spiritus Odon●ugiasas perform this as you may see at large in the Britannean Magazine of Wines Now if you have a mind to have any other Variations in making divers Physical Ales then proceed thus Make a Syrrup of the Herb and put two or three Spoonfuls thereof into the Ale or Beer in Bottleing and a Spoonful or two of the Essence whether it be Oranges Lemons or Scurvygrass Cypress Wormwood Mint Balm or the like And if you practise this your Experience will prompt you beyond Words A Compound Physical Ale good against the Scurvy Dropsy and other Diseases OF Scurvy grass one Peck ℞ Water-Cresces twelve Handfuls Brooklime six handfuls English Rhubard six ounces Horse Radish four ounces Anniseeds and Carraway Seeds of each one ounce Sweet Fennel one ounce Sena one ounce Polipody of the Oak four ounces Raisins stoned and Lent Figs of each eight ounces New Ale five gallons make it S. A. A good way for the Bottling Beer IN the first Place take a little clear Water or else such as is truly impregnated with the Essence of any Herb and to every Quart thereof add half a pound of Mevis Sugar and having very gently boyled and scumed the same adding thereunto a few Cloves let it cool fit to put Barm thereto and being brought to work scum off the same again and while it is in a smiling condition put three spoonfuls thereof to each Bottle and then filling up the same cork fast down A sew Christals of Tartar also do well in Bottling Beer adding a few Drops of the Essence of Barly Essence of Wine or some other Essential Spirits Accept of this Courteous Reader until Opportunity shall admit us to oblige you with things of a more Sublime Nature Postscript IN this Treatise having spoke of Waters in general laying down Rules sufficient to inform any reasonable Man of their Nature and Preparation yet I think it may not be amiss to add a few Words as a Review of the whole that is how Waters are altered by the Accidental Qualities as well as by the Natural ones and from such things that superficially impregnate the Water with something contrary to its internal Texture that is it purges itself therefrom once peradventure in a Natural Day by its being ponderous it joyns with the earthy Qualities in the Water and so precipitates and washes away but however if it is constantly impregnated with such Heterogeneities It much alters the Purity of the Water and makes the Time very uncertain When we take it purged or when its Body is filled with the said Impurity and so one and the same Water shall variously alter in the manner of Decoction and Fermentation being taken at various Times You have an Example of this in Thames water a pure and sine River originally proceeding from a Spring being fed by the influx of many small Rivulents and so increased to such a magnitude as it is so navigable that it challenges many of the European Rivers appertaining unto the Metropolitan Cities but however it hath these Inconveniences as others have also for being near so great a City it receives the Common Shores and from its adjacent Banks various Excrementious Things as Dung Urin Fish-Bones Diers-Liquor Soap-boylers Drugs the Butchers Corruptions and many other Sulphurous Stinking and Slimy Things which wonderfully alter the Water so that sometimes especially if taken in the Time when it is not purged the Wort will not bear boyling but becomes thick and will not kindly Ferment and so drinks flubby unpleasant and shews the like Effects for it will soon Sour and corrupt so that many who use the Thames Water are afraid to boyl their Liquor or Wort sufficient because it will grow thick and this by them is generally observed but the reason thereof not conceived For other Times the Water being taken when it hath purged itself it may be boyled with the same Success as other Waters and the Beer or Ale will be

but is that which gives Vertue and must by consequence be united with the Centre thereof seeing Life always subsists in the Centre of every Body which cannot be touched any other way so as to be exhausted but by Fermentation and a violent Seperation which is an Exhalation of the Saline and Sulphurous Qualities thereof which is that Earth by which the said Element is Elementated which doth remain even in Rain-water after all the Moisture is evaporated and this is that in this Element together with the Spiritual Life which nourishes Beings seeing the Element it selt is only as a Menstruum or Vehicle for conveying of the same to the Centre of the Earth where the Sperm is mixed and sublimed for Vegetation and therefore if the volatile Aquacity is in part evaporated then by consequence must the Menstruum become more sharp and powerful to act on Bodies and as it is more satisfied by the radical Union of the Grain so is that Liquor so produced more durable vertuous and agreeable to Constitutions either temperately hot or cold as will be shewn more at large in that Chapter that treats of Brewing And although some as I before cited ignorant in the Law of Nature do affirm That Decoction separates the volatile brisk and airy Life drawing their Argument from the groaning cracking or sighing of the Water in Decoction when alas this is nothing else but the crackling Serpent or wild Blass which is separated by the first Action of Decoction and then ceaseth and the Water concentrates into Parts more agreeable As for Example take Water and put it on the Fire and make it immediately to boyle and violently to evaporate in such a way that all the parts may be radically opened and then immediately damp or put the Fire quite out and this wild Gass shall only evaporate and the Water become free and quiet in its Decoction and is more powerful for the extracting Tinctures as also for the making Essential Oyles or indeed any use whatsoever let others say what they will to the contrary and the more especially where the Sulphurs that are to be extracted are of an hot and generous Nature as is plain in that of making Tea and Coffee or the Infusion of Sage and Sassafrass and many others in that 't is a general Custome to boy I their Waters twenty four hours and only open the Pipe to let forth the wild Gass which is purely Philosophical Observe that this Experiment is best made in such Vessels as have a blind Head and proper beck only for Evaporation And thus having in general run through what was promised in this Chapter we shall conclude the same with this positive Affirmation sc That Decoction and Fermentation are the two Pillars on which depends Exaltation and Perfection CHAP. II. In which we treat of the right way of Brewing Beer and Ale in general so as to make them the most Durable and Vertuous to Drink THE right way of Brewing is by a true and natural Preparation of the Menstruum or Liquor by which the Vertue is extracted from the Grain which can be no other way but by Decoction which must be so artificial as to separate the wild Gass as was touched at in the last Chapter That being the Grand and Fatal Enemy to Human Life and there is no Element in Nature so much abounding with the same as Water as is plainly manifest in this That Rain-Water takes into its Womb all and every Gass that proceeds from other Elements which is the reason that those Places where Bogs abound and the Air hath not Power to penetrate the Body thereof so as to rarifie and enliven the same are so unhealthful and so often cause contagious Diseases for you must know the Motion Decoction and Rarification is the Life and Exaltation of Beings as hath been said as also the Purification thereof in that they separate heterogeneities and concatinate and ripen the homogeneous Qualities and seeing these are of such Universal Tendency in Nature why may not they be the same in Art For Decoction is here really necessary for without the same it is impossible to prepare our Food so as to make it generous agreable and healthful for our Bodies For as that Learned and profound Philosopher Bernard Trevisan saith in his Answer to Thomas of Bononia That Water which is Cold and Moist if it be well mixed with Vegetables assumes another Quality and in Decoction takes to it and puts on the Quality of the Thing wherewith it is throughly mixed And there can be no true Mixture of things of Different Textures but by Decoction and Fermentation but you are to observe That when I speak of Decoction I mean not one so violent as to evaporate the Compound but to ripen the same So then I shall come to explain what that Decoction is which best agrees with our Mind and is that upon which the whole End and Scope of our Intention is built sc a Seperation of the Wild and Unruly Gass which is the grand Enemy and fatal Destroyer of the Life of Man for reasons before rendred the manner how this is done hath been also already touches at therefore in preparing your Liquor in the Art of Brewing let the same be carefully observed For otherwise instead of having a wholesom and generous Liquor you have that which is destructive to the fermentative juices in us by its Stagnatizing quality and tho this hath been prevented by many in the Art of Brewing yet it hath been by accident the true Philosophy thereof being unconsidered For when the Wise and Prudent of this Nation have by experience found their Beer ill Brewed by making of them ill-disposed or by its soon souring or roping they have ordered that the same should be well boyled and then they have found a better effect by which boyling a separation of the Gass predicted hath been made and this might have been much more easily done and without a considerable diminution of the Liquor had but the true reason been understood sc by an immediate sudden quick and violent boyling and then an immediate damping of the Fire so that the Gass may evaporate which will be more in one half hour than by gentle simering in five or six hours for the Body of the Water is radically opened so as to let that freely pass out and then the Water attracts and receives in its place a vital and spiritual Life from the Air for there is no such thing as a Vacuum in Nature for if Nature should admit of this Beings would soon be annihilated But we se the contrary for Nature tends to the bettering of things and aims at her End rejoycing in the same as the Pismire doth and threfore is she not one moment Idle as Sandivogius truly says but many times she comes short of her end by meeting with obstructions in the way and therefore must it be the great business of Art to help her where she is deficient sc by

by any of the Violent Fires of the Chymists the which we do utterly detest but by the Knowledge of the Dalilah of Nature in her Fermentative Power but of this more at large in our several Volumes of the New History of Britain 's Internal Glory and Hidden Treasure But here to the matter in hand and we say That it is not only Arsmart which hath this Difference but also Wormwood Mugwort Clary Scarlea Vervine nay even Opium and Rhubarbe Scammony and almost all other Simples therefore are the Rules here predicted necessary to be considered by every Ingenious Person that so they may in this Case help themselves Now having touched at Signatures in general we think it convenient to give a Touch at those that are Homogeneous and stand nearest in Affinity each to other as Wheat-Corn doth to that of the Vine in general but the Vine hath several Variations of Signatures which produce the different Sorts of Wines both in Spain Germany and France c. as Sherry Canary Malago Rhemish White Wine Claret Rappadavia also Champaign Burgundy Frontineack Greek or Florence Wines c. Now the Herb Scarlea hath a Signature agreeing with that of the Muscadine Grape the Herb Clary with the Rhenish the White Currant Tree with the White and the Bramble with the Red therefore doth its Fruit being rightly mixed with good Pippen or Pearmain-Cyder make good Claret We could cite more of the like nature but we design to treat more largly thereof in the next Impression of our Britannean Magazine of Wines and our Intent here is not to fill these Sheets with Theory but to point forth that which may redound to considerable Advantage in Practice though indeed amongst others the right Knowledge of Signatures and how they are superiour in Quality or more agreeing is not the least For for Example although Clary hath a Signature with the Rhenish-Grape yet is its Quality of a more superior degree for its Essence is more concatinated than that of the Vine for a few Leaves thereof will relish other Juices with as much Taste as a whole Hogshed of the Vine's own Juice as is manifestly known to all Wine-Brewers and Distillers and therefore if you Design to make good Beer or Artificial Wines pleasant to tast like the Natural you must not over-dose the predominant Signature for then you give it an unsavory one therefore where we have prescribed in the Chapter of Artificial Wines in the Britannean Magazine the Juice or Water of Clary one part to half or equal Parts of that of another Texture there we mean the Juice or Water so artificially prepared as not to exceed the Tast of that which naturally proceeds from the Vine this is to be observed in all Liquors whatever And again Brandy as it is generally distilled from small Wines Lees sometimes pricked Wines or those going to decay variously mixed together and so fermented with Stum or some other artificial way being Distilled the Spirits come up friendly and with a pleasant Hogo and Balsamick Tast for the various Flavours are so mixed as to moderate each other for the same Reason given for Malt and Hops for many of them are sourish before Distilled and those moderate the exceeding lusceousness of others Now our Distillers and Artificial Rectifiers have various Phantasies in the Imitation of the Flavours of Brandy by rectifying from Bay Salt Bay Leaves others from Orrice Ginger Arsmart Pepper-Wort Pepper Clary and many others there being hardly a Distiller but hath a different way to that of another yet the exact Flavors to Artificial Brandy are wanting in this Land there being three things absolutely necessary before you can in any degree come near it that is To bereave it of Mr. Hogo or the ill Tangue and then to introduce the Tart and Rasberry Tast intermixed but here you must have a Body whose Textures is proper to work on for though we are able to perform much in this Case nay more than what we have hitherto seen and have mentioned the same in our Britannean Magazine of Wines yet let us be rightly understood For that those Spirits generally produced from Malt have two Grand Defects the one is 't is filled with the Wild Gass whence that Hogo or ill Tangue in great Measure proceeds The other is it wants that Balsam or Extract which is in the Wash and is given to the Swine to be dilated by a due Decoction and Fermentation into the Body thereof and then hath it something more substantial to work on and therefore have we mentioned and laid our Ground upon well-brewed Beer and then that Distilled and Rectified to as to be as free from Tast as Water only Fiery and Spirituous and thou may you thereinto introduce some Friendly Flavours which may be as agreeable to English Constitutions nay more than that of France because of its being produced from the Native Soyl and Climatory affinity Now in this Case to make Artificial Brandy we lay a greater Stress upon Cyder and Perry for that as we say there excellent Spirits may be thence produced for the making Artificial Brandy also from Artificial Wines and especially those that are brought to the Tast of the Natural ones much may also be performed on fine Goods sc the Spirit of Molasses and especially if you know the Nature Preparation and Office of Glauber's Sal Mirabilis Paracelsus's Sal Enixum or our Sal Panaristos which we have also there touched at in the Chapter treating of Artificial Brandy the which we shall hereafter more fully explain Thus we have intimated to you how you may fit your Signatures according to the Predominancy of the Quality of that you joyn it unto by adding smaller or larger Proportions and have not only touched at the Manuring of Land shewing by what 't is bettered but also shewing the Nature of Waters and the Separation of the Wild Gass and how Salt Waters are made Fresh together with the making of Waters more commodious for the use of Families as also the two different ways of Brewing so that you may chuse which you will as also having touched at things commodious thereunto we shall now come to speak of the Quintessence of Malt because therein consists many Mysteries not only for the Nourishment of Human Kinds but also for the restoring of Sick Ropy Sour and Decayed Beer to an Internal Sanity Now the Quintessence of Malt is the Vertue or purest Substance thereof extracted and seperated from all Impurities and therefore must it contain the Vertue of the whole and be very beneficial as is said for the use predicted therefore I wish the Preparation thereof were better known for the which that we may in some measure contribute our Mite we shall instance the same as follows there is one way which is the more excellent which is to dissolve the whole Body by the Volatile Spirit of our Sal Panaristos and then the Menstruum wholy seperated therefrom and so have you the