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Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	juice_n	ounce_n	rose_n	5,923	5	10.2781	5	false

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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

Leaves a Pound Treacle Honey or rather Sugar 10 Pounds decoct as before directed and clarify it well with the White of 6 Eggs let this whole quantity be added to a Barrel of Aqua vitae and then make a small Bag and put therein the White of 3 Eggs a spoonful or two of Barme all beat together to which add a scruple of Musk 10 Grains of Ambergreece and let the said Bag hang by the Bung-hole in the Liquor and in 14 Days 't will be fit for Sale Now these following Simples are generally made use of for colouring your Liquors withal viz. Red Rose Leaves Poppy Leaves Turnsole Cochineel and the Root Alkaneet As we have thus prescrib'd Simple Waters useful in Families we shall now add proper compounded ones Right Irish Usquebagh Take the best Aqua vitae made from the strongest Beer Ten Gallons Aniseeds one Pound Cloves Two Ounces Nutmegs Ginger Caraway-seeds of each 4 Ounces and Distill them into proof Spirit S. A. then add to this Distill'd Liquor Spanish Liquorish Raisons of the Sun stoned of each Two Pounds let both be bruised of Date-stones the white skins plucked out 4 Ounces Cinamon 4 Ounces stop all close for three Days then add in Three Grains of Musk and Ambergreece dissolved and dulcified with 5 Pounds of Mevis Sugar stir them well together and after Ten Days let it run through Hypocrates's Sleeve and Fine it down with Whites of Eggs and Flower but some only draw it off the Lees into other Casks when Fine the Author hath a way of making Usquebagh-Royal worth Eight shillings a Quart a great Cordial in Nature wonderfully strengthening the Heart and all the principal Faculties Aqua-Corrob●rans or a Cordial Water Take Balme Sage Bettony Bugloss Cowslips all gathered in their prime of each an handful Low Wines Two Gallons Distill it into proof Spirit then add Galanga Nutmegs Cloves Mace Cubebes Cardamums Melolet flowers of each 6 Ounces the juice of Celandine 3 Pounds the proof Spirit the whole quantity White-wine or rather Current-wine a Gallon digest 24 hours and then Distill in Balneo till dry this is a great Cordial wonderfully strengthenging the Heart Stomach and principal Faculties being taken as a Cordial The Author 's Aqua Stomatica on Stomach water Take a Gallon of Gaskin-wine or instead thereof a midling Spirit of Wine Ginger Galanga Nutmegs Grains Cloves Anniseeds Fennel Carraway-seeds of each one Ounce Sage Mint Red Roses Thyme Pellitory Camomel Lavander Avens of each one handful bruise your Spices in a Mortar by themselves and cut your Herbs and put altogether into your Spirit or Wine and let them stand three Days in the cold keeping the Vessel very close and then Distill and Dulcify it with Syrrup of Rasberries The Author 's Aqua Pestilentia or Plague-water Take Angelica-leaves and Roots of Rue and Sage of each three handfuls long Pepper Nutmegs and white Ginger of each an Ounce and half the Spirit of Elder one Gallon Malaga wine two Quarts Venice-Treacle and Methridate of each four Ounces digest them Ten Days then Distil so long as 't will come pleasant and add to what comes over a pound of Hungarian Water and a pound of Syrrup of Vinegar and a piece of Loaf-Sugar and let it ferment with the white of an Egg and a little Flower ty'd up in a Bag 5 or 6 Days and then 't is fit for use It 's virtues This Water is an excellent preservative against the Plague Small Pox and Measles and all Pestilential Diseases two Spoonfuls being take 3 or 4 times a day as a Cordial 'T is good also for all cold Stomacks want of Digestion and the like The Author 's Aqua Multifaria or Water of many Virtues Take Balme Sage Bettony Bugloss Cowslips all gather'd in their prime of each one handful Motherwort Bay-leaves of each one handful and half of Marigold Flowers two handfuls Flowers of Rosemary Lavander Lillies of the Valley and Rosasolis of each handfuls the juice of Celau●●●e two pound ●●ffron two Ounces Lig●●● A●ce●● an Ounce and hal● T●●merick four Ounces Spirit of W●●●●●● Quatis d●●●st all six days and Distill it in Bal. Sal Art its virtues 'T is excellent in the Diseases of the Head Breast and Heart Liver and principal parts fortifying the Faculties and strengthening Nature so far as can be expected from simple Cordial Spirits without being enriched with some Mineral Sulphurs which will be shewn in our Spagirick Phylosophy asserted also in Spagirick Philosophy's Triumph Now by the way observe that most of these Waters or Spirits are too strong to be taken alone Nature not loving to ride in fiery Chariots 't is best to be dilated and reduced into Cordials the way by which 't is performed will be shewn in the succeeding Lines The Author 's Aqua Triplex or Triple Water Take Venice Turpentine four pound Frankincense Mastick of each two Ounces Aloes Epatica Date-stones Laudanum Castor the Roots of Bettony Elicampane of each two Ounces Cardemums Cloves Nutmegs Ginger Galingale Zedoare● Pepper Spiknard Laurel-berries Sma●● lage-seeds Mugwort-seeds F●nnel-seeds Annis-seeds Flowers of Brasil Elder-flowers Red and White Roses Lignum Aloes Cubebs Calamus Aromaticus Mace Germander Tormenmentil Juniper-berries Agrimony Centory Fumetory Pimpernel Dandelyon Eyebright Endive Seeds of Sorrel Yellow Sanders Fethersue Aloes-hepatick Ana of each 2 Ounces Rhubarb 3 Ounces dried Figgs Raisins Dates stoned sweet Almonds of each 4 Ounces Honey 6 pound Sugar 10 pounds Spirit of Elder highly rectified enough to over-top all sour Fingers breadth Musk and Ambergreece of each two Drachms Saffron 2 Ounces and half all being put into a Retort and its Mouth being very well clos'd with a Cork and then luted over and Lastly tyed fast to the Bladder and let it putrify 40 days in Horsedung and then remove it and Distill it in a strong Bal First will come a white Spirit then a Saffron colour and Lastly Red with some floating Oil let each be received apart and when the operation is over 〈◊〉 Baln thou mayst Distill it in violent Fire in Sand to see what more will be produced Its Virtues The first Water is proper for new Wounds old Aches and Plague Sores for weak Eyes and those that have a Pearl in them for the Strangury and Stone The Second Water for corrupted Blood and Leprosie for weak Members and for Agues The Third Water for a weak Brain and Catarrh and for the Palsie and Gout And what I have to say further is that these Bodies being opened by a proper Menstruum viz. The sweet Spirit of Salt or true Spirit of Tartar much might be expected from it for Wounds Ulcers Neli me tangere's Plague-sores Pearl in the Eyes Strangury and Stone Leprosie weak Members Agues Rheumes Impostumes Fistula's Hemorrhoids but now observe by means of the Menstruum they 'l not rise in those diversities but in an united Form ponderous and balsamick and yet more according to the degrees of exaltation impos'd thereon by the Spagyrick Physician To reduce

add half an Ounce of Cream of Tartar a little Flower and whites of Eggs for Fermentation till it refines it self and becomes very clear then draw it into smaller Barrels observe the White Currents make a most excellent Wine which will imitate some sort of the Wines that come from the Grape The Red also makes good Wine and drinks very briskly But the Black Currents are most Noble in their Medicinal Operation Rastberry Wine may be made thus but the French prescribe it a very chargeable way which is thus ℞ A Gallon of Sack in which let Two Gallons of Rastberries stand steeping the space of 24 Hours then strain them and put them to the Liquor and three quarters of a pound of Raisons of the Sun stoned let them stand together 4 or 5 Days being sometimes stirred together then pour off the clearest and put it into Bottles and set it in a cold place if it be not sweet enough you may add some Sagar to it but they esteem the aforesaid Liquor better and to be us'd in the place of Sack Observe that Mulberry-wine may be made the same IIts Virtues These Wines are excellent to resist Putrefaction quench Thirst strengthen the Appetite stop Vomiting fortifying faint weak Stomacks it is excellent in Fits of the Mother provokes the Courses and diverts the Epilepsie Vinum Sambuceum or Elderberry-Wine ℞ Elderberries when ripe pick off the green stems pound them and press them in a great Press as you do Grapes Barrel them up and you may add to every Barrel three Gallons of strong Wort or the Honey-liquor before describ'd and ferment with Yest or Flower and the Whites of Eggs and a little fix'd Nitre and let it Ferment well and refine down and then draw it off into other Casks and at the Spring add into every Barrel Five pounds of its own Flower and Five pounds of Loaf Sugar and this Wine will in Seven Days time become so rich and pleasant and so full of Medicinal Virtues that it outstrips any single Vegetable in those things that the specificated Sulphure attributed to as may be seen more at large in the 16th Chapter where I Treat of the Spirit of Elder by this same Rule may be made the Wine of Black berries Now if you 'l have Wine made from Apples or Pears then take Sider or Perry and proceed thus For Cyder use the Herb Scarlea the Quintescence of Wine and a little fixed Nitre and to a Barrel a pound of the Syrup of Honey and after Fermentation 't is little inferior to Rhenish Wine for Perry make use of the Herb Clare Quintescence of Wine and to every Barrel 6 pound of the Syrup of Blackberries after Fermentation and Refining of it will out-strip some of our neighbouring Wines The ways of making artificial Wine will be shewn in the next Chapter therefore I shall desist here as knowing that by these Examples you cannot come short of preparing Wines from Fruits c. Now of Flowers and Herbs Vinum Rosaceum or Rose Wine sit a Glass Bason or Body or well glas'd Earthen Vessel and put in three Gallons of rose-Rose-water made with a cold Still and put into the Liquor a convenient quantity of Rose Leaves cover it close now if your Body is made of Pewter you may have a head to screw on and put it for an hour in a Kettle of vapouring water to purchase the whole strength and Tincture of the Roses then take it out and when cold gently wring the Liquor from the Leaves and steep more fresh Leaves in the same Water work as before repeat this seven times ●●ll the Water is very strong with the Tincture and then to every Gallon of Liquor add three pound of Loaf-Sugar and stir it till it be throughly melted and put it in a Cask and set it in fermentation with a little fixed Nitre and Flower and two or three whites of Eggs and let it stand in a cold Cellar and in a Month 't will be fit to drink Thus may be made the Wine of Cornations or other Flowers Its Virtues The Wines thus made are not only rich but also wonderfully advantageous amongst the diseased by a manifestation of true Medicinal Virtue and therefore excellent for the strengthning the Heart it refreshes the Spirits and gently cools the Body making it lenitive and so purges the first digestion of Flegm sometimes of Choller It abates the heat in Feavers quenches thirst mitigates the Inflamation of Intralls and in fine it may be used as a good Counter-poyson Vinum primularum Veris or Cowslip-Wine ℞ Three gallons of fair clear water and five pound of Loaf-Sugar and boil them for half an hour and scum it well then let it cool ready to be wrought then put in 4 quarts of pickt Cowslips gently bruised with 2 spoonfulls of Ale-yest and one pound of Syrrup of Lemonds beaten with it and a Lemond peal or two and let them stand close stopt 3 days in fermentation then strain the Liquor from the Herbs and put it into a Barrel give it just room to work and so let it remain one Month then draw it off into Bottles upon a little Loaf-Sugar cork it and lye it down close and 't will keep a Year The like may be done with Prim-Roses or any other Flowers for I have shewed you different ways to let you know that I am not byast to one ground so I hope by these Examples you may be better able to make the variations at pleasure Its Virtues Cowslip Wine being drunk is good against the Palsie Convulsions Cramps and all diseases of the Sinews also against the pains of the Joynts and Gout and also excellent for those that are burst Vinum cochleariae or Scurvy-grass or Spoonwort-Wine ℞ Scurvy-grass in May June or July and stamp it in a stone Mortar and put it in a large Earthen-pan and sprinkle it over with a little powder of Christal of Tartar and smear it over with Honey and being covered close let it stand Twenty four hours in the mean time decoct to every gallon of Water three pints of Honey and gently simper it half an hour scum it and take it from the fire and let it cool then put your Scurvy-grass into a Barrel and pour your Liquor to it let the Barrel stand on its end with the Tap to the bottom and after 24 hours draw off the Liquor and from the Herbs press all the Juice then put fresh Herbs into the Barrel and put the Liquor upon it again adding a little Barme let it ferment three days then cover a piece of bread with Mustard and put the Mustard side downward and so let ferment in a cold place 14 days or till it drinks brisk then draw off the refin'd Liquor and add more Herbs the 3d time and then ferment with the whites of Eggs flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes to which add 6 pound of the Syrrup of Mustard all beat

together ferment and refine down and draw it into other Vessels and in a Month 't will be fit to drink with this and the flowers may be made the True Spirit of Scurgrass by a seven-fold repetition I shall omit the Virtues here because I refer it to the ninth Chapter where I treat of the Spirit Observe that the Wine of Mint and Balm and fragrant Herbs are best made thus First distill the Herb in the cold Still then add Honey to it and work as in Scurvy-grass and lastly refine it down by a due proportion of its own Syrrup and so the Wine will become wonderfully fragant containing the whole virtue of the Herb. CHAP. IV. Containing observations of making Wines and how to make artisicial Mallago Wines artificial Clarret and Rhenish and to make Mead c. with several other useful Receipts IN this Chapter we are to draw some general observations concerning Wines in which we shall consider whether or no new Wine new Beer are lessen'd in their virtue by decoction as the pretended reformer says No but on the contrary they are made much more wholsom and durable thereby for in the Elixeration of Malt the Chief virtue that is extracted by the Water from them is Gummy and Sulphurons as may easily be demonstrated if upon the strong infusion of Malt you pour a strong Lixivium of Sal Tartaris there shall immediately precipitate a Gummous substance which is the substance drawn from the Malt and seeing it is really so we know by experience that gentle decoction can never exhale these Oleous parts but rather concati●ate them making the Wort more clammy and rich and if you make Vineger of it the more it is boil'd the stronger will your Vineger be but for Beer when the Wort is fermented and brought so ripe as to dilate this Oleosity into a Spirituallity then I say decoction destroys it because 't will send off its Spirituallity and so 't will do in Wine too but yet the Learned and knowing Glauber says pag. 300. Part 1. That Wine may not only be brought to Must and by gentle evaporation so condens'd to the thickness of Honey that it may be the better transported but also 't is for the bettering weak and acid Wines and making them the more noble thereby nay he says they 'r to be made abundantly stronger than when they came first from the Grape only by adding thereto water or small Wines and fermenting again with the Quintessence thereof as thou may'st read in him at large Hence it may be clearly discerned how easy it is for unexperienced men to be deceived in their Judgments But however I shall pass them by and proceed further to the improvement of Wines It is well known to every Vintner that by the natural action of the Hoggs-head abundance of fat rich Lees or Mother will fall down which I have heard a man in Holland affirm that he could with ease make thereby an Hogs-head of Wine again equal to its original but this is also difficult to any but a Spagirick Philosopher who knows the virtue of the Quintessence of Wine but however 't is common to draw off small Wines and put them on such rich Lees and then refine them down again by which the Wines are wonderfully better'd We also see that Wine is fed with proper food which is sweet Flesh Salt of Tartar or more principally the sweet and volatile Spirit of Tartar and yet higher with the Quintessence of Wine as was said in the 2d Chapter by Essential Salts and prepared Oyls also by Herbs and things of an Aromatical nature we are also satisfy'd that of two pipes of small and weak Wines one may be made for as Glauber saith pag. 158. Part 1. Nothing can be found which may render small Wines better than the Animal or Quintessence extracted from other Wines for the Animal of Wine only and nothing else can encrease the strength of Wine Neither is the comparison of this melioration of Wines incongruous with two torn Garments neither of which can be worn but if either of these is cut and that which is whole and good is sewed to the other and so of two one whole Garment is made then that Garment may be worn when yet before neither of them was useful which points out the very manner by which it is perform'd to draw forth the Spirit and Quintessence of one and let part of the whole be fermented and dilated into another these and many other ways there be to enrich Wines which we shall here pass by and proceed to our intended purpose viz. artificial Wines and first of Hydromeli or Mead. ℞ 20 Gallons of the best Spring-water that can be gotten and put it over the fire and let it stand for 2 or 3 hours but suffer it not to boil and to every Gallon add 3 pound of Virgins-Honey and let it gently boil an hour or more and take off the Scum in boiling and when 't is almost cold add two spoonfulls of Ale-yest to every Gallon and so let it work two days then Barrel it up and add to every Gallon of Liquor Nutmeggs Mace Cinamon in powder of each half an ounce tye it up in a bag and cast it into the Liquor then stop it close for a Month two or three the longer the better draw it out and Bottle it putting in a bit of Loaf-Sugar Another highly esteemed of ℞ to every Gallon of the cold distill'd water of Cowslips or Spring-water two pound of the best Virgins-Honey and to every 20 Gallons add in the boiling a good handfull of Marjerom Balm and Rosemary and before 't is quite cold strain it through a Seive and ferment it as before is said then add in the Barrel Cinamon Nutmeggs Mace Ginger Orice-roots of each half an Ounce and 3 or 4 Lent-figgs and let it work and refine as the former and Bottle it in the same manner Observe that French shew the way of making Methegline or Mead stale quickly by smearing over bread with Mustard and laying the Mustard side downward as is said in Scurvy-grass-wine An artificial Claret ℞ The Juice of Clary or the Water of Clary distill'd in a cold Still one part Redstreak or Pippin Syder half a part Mallago Raisins beat in a Mortar 6 pounds the fat mother of Claret one pound of the Christals of Tartar half a pound and being close covered let it ferment the space of 15 days then draw off the Liquor clear into a Barrel to every Gallon thereof add half a pint of the juice of Blackberries or Goosberries and a pint of Spirit of Clary to the whole then take three Spoonfulls of Flower the white of two new laid Eggs a dram of Ising-glass being all beat together add it into the Barrel with two pounds of the Syrrup of Clary and it will refine down and become wonderfull rich An artificial Mallago-Wine First take a Wine-Barrel hoop'd and dress'd with one end being open to which a close

then may not the true Spagiricks in the Vegetable Kingdom change the nature of Saturn and Jupiter into that of Venus and the Sun seeing Transmutation is so generally allow'd and we suppose at this time of day no rational man makes doubt of its verity Thus much for the way of making Artificial Brandy-Wines We shall now offer some Considerations for the Encouragement of a Brandy Manufacturage to be established here in England The First Consideration that offers it self is that by such a Facturage great consumptions of Corn would be made and so the Tillage in this Kingdom would be considerably advanced the Malt-Corn and such other grain used would be advanced in its Price so that the Farmer might well live on it and yet make Just payments to his Landlord which is by many now found to the contrary and many Farms to our Knowledge are in divers places in this Kingdom vacant which might well be employed Another Consideration this being a publick thing the publick stocks of those concern'd therein would be able to uphold such a Facturage above all by-ends and self Interest of any particular person whatsoever so that Distill-houses and Ware-houses being erected in every County-Town in England or the Dominions thereunto belonging the Neighbouring Inhabitants might have easy recourse thereunto to bring in their Wares at Market price and receive either Wares or ready Money for the same so for Wood or other materials requisite by this means trading would be promoted and Money brought to circulate more freely Another Consideration is by this way and method abundance of Carriage and Recarriage would be saved and yet the Wares lye ready for Transportation for which reason they might be afforded abundantly more cheaper to all the Foreign Plantations than otherwise and by this means we should considerably out-do our Neighbouring Countries and yet very considerably advance our own Another Consideration is whereas Spirits are to be Distill'd from good and wholsome Beer we say then the first mashing is only sit to be distilled and the second mashing might be brew'd into very good 2d gallon Beer which would be of great service to the poor Inhabitants many of which now drink Water for want of conveniencies to brew we therefore wish it was united with and joyned to the Linen Manufacturage Then as to the Grains they might be fetch'd off while sweet to feed their Oxen Cattle and Hoggs withal by this means we say not only many thousands of poor would be employed and so Trading advanced and the Land enriched not that but the Kings Revenues as we touched at before more certain than otherwise We have many more Considerations to offer of this nature but we shall omit them till we see how these are received And so proceed to shew the Use and Application of these Low Wines Spirits and Aqua Vitae's in making several sort of Cordial Waters proper to be used in Families c. SECT II. WE shall here only lay down the way to make Aniseseed Caraway Cardamum Hearts-ease A●gelico Wormwood Mint Balm according to the simple Intentions thereof because 't is convenient to have their respective Virtues per se and in many cases better than those sold in snops but however if you are willing to make compounds we then refer you to a Book Entituled The London-Distiller To make Aniseseed water Take to Gallons of good Low Wines or Proof Spirits one pound of Aniseseed or more as you 'l have it in strength now if your Spirits are high proof you may add a little Water in the Distillation and then draw off the same quantity you put on this rule serves well for Seeds but only the quantity is diversified according as they be in strength for of Cardamums you must put two pound to the like quantity of Spirits as to the Herbs Angellico Mint Balm Wormwood and the like they ought to be gathered in their prime and gently dryed the proportion is more or less in quantity according as you will have the Water in strength of the Herb for one is stronger than another and an handfull of Wormwood will go further than 2 or 3 of another Herb. To make Hearts-ease Aqua Vitae or rather artificial Brandy Take as many Gallons as you please and to every Gallon add a pound of the Seeds of Hearts ease and the like of the Blossoms dryed in the Sun tye them up in a Bag and throw them in the Still and draw off as long as it comes pleasant then dulcify with a Syrrup made of Hearts-ease and white Sugar put it in the Cask adding 2 or 3 spoonfulls of Barm and the white of an Egg or two beaten up with Flour this will give it Fermentation and refine it fit to be drawn off for Sale Observe that in the Distillation of these Waters there will be apt to come over an Oyl or white thick Spirit thus to be sined as it comes Take a fine Holland-cloth and rub one side of it very well with Black-Lead and bind the side so rubb'd inwardly towards the end of the Worm and this will keep the thickness back as experience demonstrates these Instances may serve as general rules for all sorts of Waters of the first order but we shall only give you another instance Now if you 'l make any rich and Cordial Waters you had best make use of Brandify'd Spirit which is the Spirit of Mault or any others brewed of their taste and impregnated with an azural Salt of a Vinor nature and so will the Spirit taste more fragrant of the concret than otherwise Instance Take of the best Cinamon 5 pounds of artificial Brandy 5 Gallons Sugar of Honey one pound and half let them infuse 20 days and then distill off the Spirit which dulcify with its own Syrrup and we say then this is best and truest Spirit of Cinamon that can be made and most fit for Phisical use and thus much for Simple Spirits made per se SECT III. THE best and most proper way for dulcifying colouring and persuming of the ordinary Waters fit for Sale ℞ Of Two Quarts of the cold Distill'd Water of the Herb and of the dry'd Herb 2 Pound Brasil half a pound or more or less according as you 'd have your Water in height of colour to which add of Sugar six pounds stir them well together and put them into an earthen Pot with a close Cover and gently decoct them 2 or 3 Hours now and then stirring of it immediately shutting the Cover and lastly Clarify it with the White of an Egg well beaten and when 't is cold enough strain it through a Fustian Bag call'd a Canopy and to every Barrel of Water add 5 or 6 pints of this Syrrup with a Spoonful or two of Barm to work and clear it and in 20 days 't will be fit for sale A Syrrup for making a Red Water excelling that of London Take of the best Rose water 6 Pints of Red Sanders in Powder a Pound Rose