Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	let_v	pound_n	sugar_n	3,762	5	10.4804	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A49545	Plain and full instructions to raise all sorts of fruit-trees that prosper in England in that method and order, that everything must be done in, to give all the advantage, may be, to every tree as it is rising from its seed, till it come to its full growth : together with all necessary directions about those several ways of making plantations, either of wall-fruit, or dwarf-trees in gardens, or large standard-trees in orchards or fields : touching which last, because it's so vast in improvement of land, all the profitable and practical ways are here directed to with all exactness : and in the last place the best directions are given for making liquors of the several sorts of fruit / by T. Langford.	Langford, T.	1681 (1681)	Wing L388; ESTC R13964	68,292	176

to try how it fines the Summer Fruit after a Month the Moil after the first Frosts the Redstrake not till after January other Winter-fruit Cyder about the same time Of sining Cyder by racking If your Cyder be not fine at the times aforementioned try them again about a month after and then if it be not fine rack it off as you would do Wine setting another vessel in a convenient place that through a pipe of Leather or a Siphon or Crane of some metal or glass the liquor may run out of the one into the other without being exposed to the air which is a most material thing to take care of at the first pressing and at all times the spirits of Cyder being very apt to evaporate With Izinglass Some choose rather to fine their Cyder with Water-glew commonly call'd Izinglass than by racking it which is thus done For a Hogshead take about a quarter of a pound of Izinglass and so proportionably for a greater or lesser quantity beat it thin upon an Anvil or an Iron-wedg or such like thing cut it in small pieces and lay it in steep in a quart of White Wine or some of the liquor you would fine so it be not sharp but it dissolves best in white Wine let it lye therein all night the next day keep it some time over a gentle fire till you find it well dissolv'd then take a greater proportion of the liquor you intend to purify after the proportion of one gallon to a Hogshead in which boil the dissolved Izinglass and cast it in the whole mass of liquor stirring it well about and leave the vent-hole for sometime open This will fine any kind of Liquor But the common and best way is that among Vintners c. that have frequent use for it And it is to dissolve a considerable quantity of Izinglass in White Wine without putting it on the fire which it will do in about a months time and turn to a jelly which they keep by them and it will keep good a twelve-month and when they have occasion to use it remove the scum that will be on the top of it and take what quantity will serve their turn out of it according to the proportion of a quart to a Hogshead and this they beat to a froth and mix it with a quantity of the Liquor it 's to be put in and then pour it into the vessel mixing it well together with a broom and so leaving the work When it is very fine either draw it out of the Vessel as you drink it or which is better bottle it and take notice after it is fine the sooner you draw it off the better New Vessel If the vessel you put it in be new scald it with hot water in which some of the Must or Pouz hath been boil'd Tainted Vessel If it be tainted take some unslact Lime and put it in the vessel with water and stopping it well roll it about a while Wine Casks Wine Casks if sweet are accounted proper to receive this liquor Choice Cyder If any one shall desire a small quantity of Cyder extraordinary for its goodness let him take the liquor that comes first from the Must without much pressing and dispose of what comes afterwards by it self or mix it with the juice of another grinding Some have been so curious as to pick off the trees the ripest Apples and especially those that have had most of the Sun and to make use of them by themselves for choice Cyder Of Perry Sect. 5. Perry is made the very same way as Cyder only observe to let your Pears be very ripe before you grind them And it 's a thing advised by some to mix Crabs among the Pears of weakest juice to mend the liquor Of Rasberry wine Sect. 6. If you have plenty of Rasberries they will make delicious Wine after this manner To every two quarts of Rasberries put one pound of fine white Sugar let them stand two days in an earthen pot often stirring and bruising them then put them in a woollen bag and hang them up that the liquor may drop out into a Milk-pan or such like thing for twenty-four hours or more put then the liquor into an Earthen Pot with a Faucet in it let it ferment there and scum it off at a weeks end or sooner if it be any whit sine bottle it up and at another weeks end shift it into fresh bottles reserving the setlings in the bottom of the bottles which you may after put together into one bottle by it self shift the bottles thus twice or thrice as long as you see any settlement in them Curran wine Sect. 7. Of Currans also you may make a delicate Wine thus Gather the Currans very ripe bruise and strain them to every two quarts of the juice put one pound and a quarter of Sugar put it into an Earthen Pot scum it oft and at a weeks end draw it off take out the setling put it in the Stean-pot again do this twice or thrice till it be very fine and bottle it if you find it not fine in the bottles at a weeks end shift it into other Bottles Goosberry Wine Sect. 8. To make Goosberry Wine Gather the fruit before they are too ripe and for every six pound of Goosberries take two pound of Sugar and two quarts of water stamp the Goosberries and steep them in the Water and Sugar twenty-four hours strain them and put the liquor into a vessel close stopt for a fortnight or three weeks Draw it off if you find it fine if not let it stand a fortnight longer and then draw it into Bottles but if it be not then fine Rack it or use Izinglass Delicate Wines are made these ways upon Experience but if you desire to make a greater quantity of liquor of your Fruit you may either for Rasberry Curran or Goosberry Wine add more water and make them after this manner 〈…〉 Sect. 9. For every pound of ripe Fruit stampt take a quart of spring water and a quarter of a pound of fine white Sugar boil the Water and Sugar scum it and put in the juice of your Fruit let it boil up again take it off the fire run it through a hair sieve and when it 's throughly cold put it in a Stean-pot or Vessel after six or seven days draw it out into Bottles put into each Bottle the quantity of a Nutmeg of loaf Sugar It will not be sit to drink under a quarter of a years time and will keep good a year According to this last direction you may also make Cherry Wine or to make it stronger use no more water than juice of the Cherries 〈…〉 Sect. 10. Cherry Brandy is usually made with black Cherries by filling a bottle half full of Cherries and putting in Brandy till the bottle is near full shake it sometimes within a month it will be ready to

likelyhood lost at last But if a man had a mind to raise a good new Fence about a field he designs to inclose which he can keep for four or five years together to bear Corn or Clover-grass to mow that Cattle may be so long kept out of it he might do it rarely well by sowing Apple-kernels of as many sorts as he will on the top of a new made Ditch-bank making the dead Hedg that is usually on the top of the bank on the outside of the ditch to defend them When they are grown up he may plash this Hedg leaving at every four or five yards distance one of the best Trees to grow up which of themselves will bear good Cyder-fruit or may be graffed to bear what pleaseth the owner and by this means in a little time and with small charge he shall have a fruit-bearing and impregnable Hedg Of the Pith and Kernels Sect. 7. It 's held by some that the Kernel of the fruit hath a great dependence upon and sympathy with the pith of the Tree and that hollow-trees though they grow and bear fruit yet that fruit hath few kernels in it and those little better than withered husks When I was a young Planter I was once in want of Pear-stocks and made my complaint to an ancient practiser a man of very good judgment in the opinion of those that knew him and he told me he had oft sowed kernels of Pears and never could get any to grow Yet I procured some Seeds of Pears from the Mill that were very ripe and had stocks enough from them which makes me believe my friend took his kernels from a Tree that was hollow-hearted as Pear-trees are more subject to be than any other Fruit-trees I mention this the rather because if a Planter try any thing but once and fail he should not be discouraged and particularly in this but if he can get ripe Seeds which will be then very black and of a sound Tree he need not doubt the success And to have plenty of stocks such as are best for large standards for Orchards or Fields there is no better way of raising them than by Kernels with which a man can no way be plentifully and easily provided but at the time and place of making Perry though he do send some miles for them I shall end this Chapter with this one Observation more not unsuitable to what went before and which I have met with verify'd more than once or twice in my own Experience That there are some hollow Fruit-trees that bear fruit so much more excellent than any of the same kind the owners have had or could elsewhere meet with that they have been very desirous to propagate from them but never could any manner of way raise young ones of those old Trees that would bear so good a Fruit which seems to infer that the fruit of a Tree may be the better for the piths being consum'd and if that be true it must be so because the pith conveys to the fruit a worse sort of juice than any other part of the Tree doth and therefore being freed from that infection by the Consumption of the Pith the Fruit becomes more choice and delicate And that the Pith is the conveyance of a courser or other sort of juice is rendred in some sort probable because as hath been before observed the Kernels of Fruit depend much upon the Pith which almost never produce such good fruit as they come out of and generally much worse CHAP. III. Of Transplanting the Seedlings Of removing Seedings SECT 1. In October after one Summers growth in the Seed-plot you ought to draw up with your hand such of your Crab Apple or Pear-seedlings as you sind grown above a foot in height as for those from Stones they need not be removed but inoculated in the Seminary the stones being set at the distance aforesaid When they are drawn up cut off the side-spriggs from about the top and the strings from about the roots and snip off the extremities both of the top that it may not run too fast upward but the body may grow in bigness and of the tap or heart-root that it may not run directly downward lest it run further than the good soil but may be more apt to spread its Roots in breadth Have beds ready prepared of good fertile dry Earth not over rich lest upon removal afterwards into a much worse Soil as for the most part Orchard and Field ground is your Trees coming of a sudden from such delicate food to such course fare pine away if they do not perish and this is but reasonably thought to be the cause why many Trees bought out of London Nurseries which are vastly deep with fat and rich manure decay or come on very poorly when they are brought into the Country Therefore upon every removal endeavour to have Earth as good or better to place next the roots than that out of which they were taken If any of these spring upright top them early it will make them grow bigger bodied and so become sooner ready for graffing Of saving them Sect. 2. Let every bed you make for setting these Plants in be about two foot broad leaving room betwixt each bed to walk and work about them without prejudicing the Plants Set two rows a foot or more distant each from other on every bed by drawing a line and pricking holes a full foot asunder let the holes be so deep that if the roots be not very long you may set your Plants at least two singers breadth deeper in the ground than they grew in the Seed-plot close the mold about them and if it be a very dry time water them the same day the better to settle the Earth about them If you can get old Fearn in some places call'd also Brakes or for want of it Straw or new Dung cover the Beds with it which will keep the roots warm in the Winter and preserve them from overmuch heat in the Summer if the land be any whit stiff this cover will make it mellow and when rotten enrich it and very much hinder the growth of weeds which ought duly to be pluck't up and put new Fearn c. as the old rots Of dressing them Sect. 3. Those of your Plants which are not grown above a foot in height you may let remain in your Seed-plot till another year If you intend to raise any Stocks to be set out in Fields before they are graffed you need not top them upon their first removal neither need you remove them till they are grown high enough to stand in the Fields if you find that they spread their roots and run not downward as in gravelly and such kind of soils they will not be apt to do and by the first you draw up you may judge of the rest whether they do or no If you reserve any for this use you had best choose such as grow straight

any branch do it close and even that the bark may grow over it It you cut part of any shoot or a Cyen for graffing cut it close at a bud or sprig that in that case the wound may again grow up and a stub end not be left behind When Trees grow big that a knife will not prune them procure an Instrument like a broad Chissel the handle of Iron and the edge alike on both sides not sloping on one side like that of Joyners but plain as a knife and very thin about 3 or 4 inches in breadth the form you will see in the Table of Figures with which and a Mallet you may take off a bough or large branch as you will without either hurting the bark of the Tree by cutting too near or leaving a stump by not cutting near enough one of which is not easily avoided by the chance blows of an Ax or Hatchet and being amongst thick boughs your Chissel and Mallet will be more governable than other instruments If the boughs are very large you may use a Saw first and then smooth it with the Chissel 〈…〉 Sect. 11. You will do well if your soil be not rich enough once in three or four years in the Winter time to open the Earth for a good space round about the body of each Tree and about a month after with some proper manure mixt with what came forth fill up the hole again but if you Dig or Plow your land you will have no need to do this so long and if your Trees were set by tumping you need not do this till the roots are grown past the ditch that was made about the tump The Water that soaks from a Dunghil is a good thing to enrich the Earth about the roots of Trees and if your Orchard chance to lye so as that it may be sloted with it sometimes you may do it after this manner Make a little trench along the upper part of the Orchard and from it cut a small gutter down every row of Trees take off the upper turf for half a yards breadth round about every Tree at about a foots breadth distant from the body when a rainy day comes let this soke go down one row so that as near as you can every Tree may enjoy it three or four days at several times in one Winter If your Orchard stand so that you cannot convey this water to the Trees after this manner you may carry two or three Pale-full to every Tree twice or thrice a year and pour it in where the Roots were opened and against spring put in the old Earth again when you do this first stir up with something the bottom of this water the more to thicken and enrich it This will follow the roots and enrich Trees more than can be done by Manure or Dung so that you suffer the water not to be above a days time at once upon any one Tree 〈…〉 Sect. 12. Within your Orchard on the North-side set the first rows of Pear-trees or such other Trees as you know are apt to grow tallest and the rest Southward as they decrease in height as near as you can judge for so shall all your Trees share in greater measure of the South-Sun and will be less lyable to receive damage by the Northern cold On the outside of your Orchard if it be not well defended plant on the North-side two or three rows of Walnut-trees Chesnut-trees or some large growing Trees thicker than is usually done on other accounts to preserve your Orchard from the Northern air Some are also for Planting a defence on the West side to help to preserve them from the Autumnal winds which throw down the Fruit before it's ripe CHAP. XI Of Planting in Fields 〈…〉 SECT 1. The benefit of this kind of Planting is apparent in several Countries in England where it hath been of long and general usage and in many other Countries Gentlemen have begun already to imitate them which should much encourage others to follow for the more there are that plant the less particular persons will lose by Thieves and where fruit is in great plenty it is found to be more slighted by idle people and besides if a Man have store he will not feel the loss of a little or it may quit his cost to have one to cast an eye to them for a Months time near ripening and further yet Cyder-Apples Baking-Pears and Pears for Perry are so little grateful to the tast which pilferers chiefly aim at pleasing that he that tasts them once shall scarcely find his teeth water after them a second time However the benefit of planting in Fields much out-weighs these and all other inconveniences for by this means you may almost have a double crop on your lands viz. grass or grain and your fruit and the land rather benefited as the matter may be ordered than damaged one of these Trees also sometimes bears as much fruit as three of the best in a thick planted Orchard the benefit whereof for sale or use in a Family for baking or Liquors or other uses is known to be so considerable that I need say no more of it Particularly of Pears Sect. 2. But because the planting Pear-trees abroad in Fields is of less reputation generally than the planting other Fruit-trees I shall here give you sufficient suggestions to take off the Aspersion 1. Some Pears do not make so contemptible a liquor as Perry is commonly reckoned but very strong and kept two or three years drinks to admiration so that several good Palates that have drank of it have not been able to distinguish it well from liquors of more esteem 2. Their fruit is not eatable and so in less danger of Thieves in your out-grounds than Apples are 3. They will grow on barren land where Apples will not prosper so well 4. They are Trees of long continuance and often grow to that bigness and bear so plentifully that one single Tree will bear fruit enough to make a Hogshead of Perry sometimes two or three in one year which would save the expence of much Malt though the liquor were but mean Seven ways Sect. 3. There be seven ways of Planting in this kind I shall set them all down that every man may use that which best suits with his conveniency and good liking I. Of Planting whole fields 1. If your land be in Tillage you may set fruit-trees at thirty yards distance from one another throughout the whole Field after the manner of an Orchard and you may go on with your Plowing with the loss only of about a yard or four foot square of land about every Tree for twenty years and when they are grown so big that you think your Corn receives hurt by the shade or droppings of the Trees if you can turn it to Pasture the Trees will improve most kind of land by keeping it warm in the Spring they will make the Grafs