aware but if you singly work it of it self and by the Suns help or a gentle Sand-heat or B. M. without adding Yeast or Leaven it will keep 12 Months if fill'd to the top and stopt close if you put Spirit of Clovegilly-flowers into it it makes it a curious Red Colour To make Pleasant Mead. PUt a Quart of Honey to a Gallon of Water with about Ten sprigs of Marjorum and five of Bay boyl all these well together and when it is Cold Bottle it up and in Ten days you may drink it To make Metheglin TAke four Pound of Honey Water 15 18 or 20 Pound more or less as you would have it in strength dissolve and mix then put Mint Sage Rosemary Balm Thyme Bay-leaves Angelica Savory Roman wormwood Geranium Moscatum Origanum Smallage of each a handful Ginger Cinamon Nutmegs Mace Cloves all in gross Powder and ty'd up in a Bag of each two Ounces boil it an Hour and clarifie with the Shells and Whites of Eggs only taking off the Scum then strain it through a Cloth into Wood Vessels and being Blood-warm or cool Tunn it up Note 1 Some People will put to every Gallon of Liquor a Pound of Black Currants well bruis'd 2. Keep your Vessel always near full 3. Cover the Bung-hole with a Plate of Lead lying loose on that the Working of the Liquor may lift it up as need requires 4. That as it works over you still sill it up but not to the Brim with fresh Liquor of the same fort 5. That having done working in a Months time stop the Bung close You need not work it with Yeast nor Leaven for it will Work of it self Some hang the Spices in a Bag not Boiling them with it at all For present Drinking take the Whites of three Eggs three spoonfuls of Wheat-Flower beat them together and mingle well with your Liquor and it will presently work when done stop it close with Clay tempered with Salt 6. If for long keeping put in a Pound of Hops to every Barrel in twenty four Weeks draw off the clear into another Barrel or Bottle it This will keep many Years This opens Obstructions and Cures Consumptions Salmon PUNCH TAke a Quart of Water and a Quarter of a Pint of Brandy a little Vinegar or Verjuice or Limon Juice or Lime Juice which of them you can get a little Nutmeg and Sugar or a little Ginger and if you please a little Treacle to Colour it To make Punch TAke two Quarts of Water one Pint of Lime Juice three quarters of a Pound of fine Sugar mix and dissolve the Sugar then put three Pints of choice Brandy stir them well together and grate in a Nutmeg This Liquor chears the Heart and revives the Spirits beyond any other Liquor Moderately drunk it helps Digestion restores lost Appetite and makes the Body profoundly Healthful and able to resist the assaults or all Diseases Salmon Juniper Cyder or Wine to make PUt 10 or 12 Berries dry'd in a Bottle or a proportionable quantity to a Hogshead Ginger may be used with good success and it makes it brisk Dry'd Rosemary put into it makes it Pleasant Wormwoom put into Cyder tasts as Wormwood Wine Juice of Rasberries as good as Rasberry Wine Elder-berries Juice the same Clovergilly-flowers dry'd and steep'd in Cyder gives a rare Tincture and Flavor and thus you may make Wine of Cyder of any Dry'd-Flowers Leaves and Roots whatever Query whether the Chymical Oyl of Mace Cloves Mutmeg c. will not do the same put in with some sweets as before is directed Brumswick Mum to make TAke 63 Gallons of Water and boil till the third part is consumed then Brew it with 7 Bushels of Wheat-Malt and one Bushel of Oatmeal and one Bushel of ground Beans Tunn it but not too full at first put 3 Pound of the inner Rind of Firr of the Tops of Birch and Firr of each 14 Ounces and three Handfuls of Cardus Benedictus dried two Handfuls of Flower of Rosa Solis of Betony Burnet Marjoram Pâ—â—ny-Royal Flowers Elder and with Thyme of each one Handful and a hall and three Ounces of seeds of Cardamum Barberries bruis'd one Ounce Put them into the Cask your Liquor having wrought a while with the Herbs let the Liquor Work over the Vessel as little as you can fill it up at last and stop it and put in then some New Laid-Eggs the Shells not broke nor crackt Stop all close and Drink it 25 Months Old some add Horse-Radish rasp'd 6 Handfuls and alike quantity of Water-Cresses Brooklime and Wild Parsley If Mum is carried by Water it is the better Artificial White-wine to make N. B. REd-streak Cyder 8 Pound good English Brandy and Spring Water of each 1 Pound with white Sugar half a Pound mix and let it gently ferment and meliorate after some Months it will have Colour and taste of White-wine Claret Artificial to make N. B. REd-streak Cyder 8 Pound English Brandy freed from it's flavour Spring Water Juice of Bramble-Berrys of each 1 Pound white Sugar half a Pound Roch-Allom about half an Ounce mix and stop it up till it's Fine Note Instead of Bramble-Juice you may use Alkanet-Root which gives a true Claret Colour Salmon Secrets of Sports HOw many Changes in Bells may be Easily told set down 1 and under set down 2 then Multiply 1 by 2 it is 2 that is 2 Changes in two Bells then set down 3 under 2 and Multiply 2 by 3 it is 6 so there is 6 Changes in 3 Bells do thus Then put down 4 under 6 thus Multiply 6 by 4 and it is 24. So there is 24 Changes in 4 Bells ½ 3 6 4 24 120 Changes in 5 Bells 720 in 6 Bells 5040 in 7 Bells 40320 in 8 Bells 362880 in 9 Bells 3628800 in 10 Bells The Changes in 3 stand thus 1 2 3 1 3 2 2 1 3 2 3 1 3 1 2 3 2 1 1 2 3 A cheap Family Drink A Drink most excellent to be drunk at Meals or in the Morning or any time of the Day for all sorts of People either Sick or Well both Winter and Summer and will not cost a Farthing a Gallon It s excellent against Stone and Gravel and for any other Obstruction it strengthens the whole Body and quenches Thirst beyond any other Liquor it begets Chearfulness extinguishes all Flushings and Vapours cause good Digestion purges by Urine powerfully if a Quart or more be drank in a morning fasting its good against Stone Gravel and all Griping pains of the Bowels it clenseth the Stomach and Vessels if furd by Intemperance it prevents Fumes and Vapours carrying the Windy matters its proper way good against shortness of Breath or any ill habits of the Stomach its excellent against Scurvy and Dropsie and is in all respects frendly to nature and they that accustome themselves to it will find more benefit then I have here set down in Winter drink it warm as Milk and in Summer too
are likely Rainy for the most part this I have Observed these Forty Years and found much benifit by it if a drought enters in that Season it is like to be so the most part of the Spring Quarter if not the Summer Quarter too and by that Reason there will be scarcity of Hay If October and November be for the most part Rainy and Warm then is January and February like to be Cold and Frosty on the contrary if October and November be Frosty and Snow then January and February for the most part open Weather If in the Autumn Quarter ground be Flooded that ground will Rot Sheep though you give them never so good Hay If there be no Floods in the Spring Quarter and Summer Quarter then Sheep are not Subject to Rot in the Autumn nor Winter Quarter To destroy all sorts of Vermin TO Kill Rats and Mice take Wheat Flower and bitter Almonds and make them into a Past and lay it into their holes and it will Kill them Another cast Hemlock seed into their holes and it will Kill them To catch Moles lay a head of Garlick or Onion before the holes and they will Immediately come forth To Kill Weasels Wheat Flower Sal Armoniack made into a Past with some Honey throw it where the Weasels usually come and they will eat it and it Kills them To Kill Pismires Origanum beaten to Powder and strewed before their holes and it Kills them To Kill Bugs or Fleas take Rue and Wormwood a good quantity boil them about a quarter of an Hour then take some common Salt the more the better and use it as before To Kill Lice and Nits and to cure Scabby Heads Stave saker and Fresh Butter mixed together and the Head anointed with it kills Lice To Kill Caterpillars take Lees of Oyl and Ox piss and boil them together then cast it upon the Trees or Bushes and it kills them To preserve Cattle from Flies take oil wherein Bakeleer hath been boiled and anoint the Beast with it and they will not come near them To make abundance of Cream TAke a Skiming dish full of the Top of the Milk add to it four spoonfulls of scraped Sugar and a drop of good Runnet then stir them together that they may thicken a little then sett it in a warm Place and a great deal of Cream will rise in an Hours time To Fatten any sort of Fowl in Fifteen Days TAke Nettle seed and Leaves gathered and dryed in their proper Season beat them to Powder and make them into Past with Wheat Bran and Flower adding a little sweet Olive Oyl make this up into little Lumps Coop them up and daily feed them with it giving them to Drink Water that Barley hath been boiled in and they will be fat within the time Proposed For Burns or Scalds MIngle Lime Water with Linseed-Oyl by beating them well together with a Spoon and with a Feather Dipt in it anoint the place grieved till the Fire is gone To Brew Ale and Beer AN Ingenious Author says That we may Brew as good Liquor at London as either York or Nottingham affords and that our Derby Malt Water and Hops is as good as theirs and that the difference lies only in the Brewing and well Ordering it 1. He advises to put to one Quarter of Malt 75 Gallons of Liquor or River-Water letting it Boil for one Hour and so proportionably for a greater or lesser quantity and to every Quarter of Malt half a Pound of Hops your Malt being ready in the Mesh-tub pour so much Water on it as will wet it quite thro' insomuch that the Mesh may be rais'd in the Tun a considerable hight then cover it up with Cloth very close two Hours preserving the remaining part of the Liquor very hot in the Coopper if not Boiling Next the two Hours being expired work your Mesh with proper Instruments very well till you can discern no dry Malt in the Mesh this done let your Mesh Tun run gently into a convenient Vessel and when you have let it run about half an Hour according to the largness of the Mesh put on the remaining part with a Pail throwing it all over the Mesh by degrees 3dly Your Worts being all gathered and emptied from the Vessel wherein you have gathered it into the Copper and the Hops put therein boil it three Hours at least then empty your Copper into the back Cooller 4thly While your Worts are Milk-warm clear it in your guile Tun while it runs clear from dregs you may put your dregs into a Flannel Bag and drain a quantity off clear and of the Strongest Liquor from them 5thly To your Worts 54 Gallons from a quarter of Malt put two Quarts of good Yeast and let it work 24 Hours beating it in three or four times a day according to the Season Winter requiring great Care The Guile being well wrought Tun it up into well Seasoned Vessels leaving liberty for it to Work for about half a Day then bung it up so close Let your Cask stand undisturbed 6 or 10 Weeks and it will be Fine and Strong He says that if by accident it does not Work a Remedy is Take the Whites of two Eggs and half a quartern of Brandy beat them well together and pour them into the Guile if the Drink is in the Cask pour it into the Bung and lay a warm Cloth over it and in an Hours time it will work briskly Remember you under-lay you Cloth that you cover your Vessel with that it may have room to begin to work then take off the Cloth Another way take a quarter of an Ounce of Zinziber Pouder 2 Ounces of fine Loaf Sugar mix them well with some of the Liquor being warm and pour it in The best time for Brewing is March and October A way to clear Ale or Beer tho' never so thick TAke a Pint of Water half an Ounce of unslackt Lime mix them well together let it stand three Hours and the Lime will settle to the bottom and the Water as clear as Glass pour the Water from the sediment and put into your Ale or Beer with half an Ounce of Ising-glass well boiled and in five Hours time or less the Drink will settle and clear This quantity will serve a Hogshead To make Cyder equal to Canary and very cheap CYder of which Red Streak is best is a good Stomach Liquor purifies the Blood is Diuretick and roots out the Scurvy To make Cyder as good as Canary you must make Sweets thus Take 112 Pound of Sugar Water 8 or 10 Gallons in which 30 or 40 Eggs are well beaten and dissolved put your Sugar into your Kettle or Vessel on a gentle Fire and put to it 4 Gallons of the Egg Water stir all about till the Sugar is dissolved when it boils put in more Egg-water to keep it from boiling too high and thus continue putting one Quart of another for about an Hour till your egg-Egg-water is
spent But if you prepare your egg-Egg-water in Parcels to wit 4 Pints at a time it s the best way so will the Eggs carry away all the foulness of the Sugar making it rise in a Scum and then take it clear thus having done boil it to the consistency of a Syrup which will be clear and pure and cold is to be put into your Cyder with a little Coriander seed bruis'd and tied in a Rag and this Syrup I call sweet Observe that you may make them of Brown or White Sugar the White makes your Cyder a pale Colour and the Brown of an Amber Colour the latter may do as well and this will not stand in 6d a Quart put in of this sweet two or three Gallons more or less as you please but let your Cyder be rack'd the last time and past the fermentation before you put it in thus mix your sweets and the Spirits you intend to put in together with a little quantity of Cyder stir them well together and put all into the Hogshead of Cyder stirring them all together 7 or 8 Minutes with all your strength with a strong Staff at the Bung-hole then stop it close and draw none off till three or four or five Months and then its fit to Drink In making it resemble Canary you must use more sweets and Spirits if you put in the Spirits before Permentation they will evaporate and be lost That your Cyder thus mixt with sweets and Spirits may ever drink well it must first be put up into Wooden Casks and then kept its due time to incorporate as aforesaid you may first make tryal of a Vessel of seven Gallons putting in three Quarts of Spirits and two Quarts of sweets and after Twelve Weeks it will be as strong and Pleasant as Candry and then you may Bottle it up This Liquor will keep in a Cask three Years if you keep the Cask full but observe that in eight Weeks time the Liquor will waste about two Pints which be sure fill up again with Liquor of the same strength or stronger and thus it will grow better and better If you chance to keep it too long and it becomes unpleasant as old Hock then take one Hogshead of your stale Cyder and one of Tart New Cyder before it is quite fine and mixing them well together Tunn them up in two other Hogsheads adding the proportion of Spirits and sweets to the quantity of new Cyder and then it will be as good as ever it was and speedily fit to drink Wormwood Cyder To make this you do by adding Wormwood to Cyder Royal as you do to Wines and this is Excellent to procure Appetite and cause Digestion If you would make Cyder-Royal as strong as French Wine take a Hogshead of Cyder and add some part of another Hogshead to it and Distil off the Spirit this Spirit rectifie a second time and then put into the remaining part of the Hogshead of Cyder fill up the Hogshead with other fresh Cyder stir it about well and keep it close stopt except one Day in 9 10 or 20 you let it lie open 5 Hours and thus in three Months its fit to drink and will be as strong as French Wine To make it as stronâ— as Canary add half as much more of the Spirit to 〈◊〉 Hogshead as you did the former and two or three Galloâ—â— of sweets more or less to please the Palate and it wâ—â—â— be as strong as Canary Experience is gain'd by makinâ— many Tryals 1. That Cyder of the strength of French Wine requires to every Hogshead of Cyder 4 Gallons of Spirits or Cyder Brandy which is not a Pint of Spirits to four Quarts of Cyder 2. The second Cyder of the strength of Canary requires of Spirits 6 Gallons or Cyder Brandy to every Hogshead that makes about a Pint and a half of Spirits to a Gallon of Cyder and about three quarters of a Pint of sweets to the like quantity The Spirit of Cyder is Extracted by Distillation in a Copper Vesica Tinn'd within with its Worm from Cyder in all respects as they make S. V. And observe if the Cyder is prickt or acid it s better for Spirits and yeilds a larger Quantity then that of the best Cyder Salmon I am apt to think that if you put two Spoonfuls of this sweet made as aforesaid and one Spoonful of Spirit of Clary and a spoonful of Spirit of Cyder into a Pottle it will be very Rich in a Months time and will not stand in above 6d or 7d a Bottle Try Experiments by putting more or less till you please your Palate I conceive with Syrup of Clove-gillyflowers or Spirit of it or any wholesome Spirit or Syrup you may make what tasted Wine you please By this Method Perry Cherries Currans Gooseberry Wine may be made to resemble Canary and as good and wholesome Doctor Hartman says he has observed that Brandy Spirit of Wine or Grain and other Spirits if they are Fine may do and that he has experienced that the Spirit of Molosses Raisons and the Lees of good Wine with other Fruits if rectifi'd and drawn fine are as good and that a rectified Spirit of Malt will serve where Spirit of Cyder is not to be had He says that the first he compleated was thus He put six Gallons into a Vessel two Quarts of Syrups or sweets and three Quarts of the Spirit of Cyder which after two or three Months he found to be as strong and Pleasing as Canary He says further that twenty eighth Pound of Sugar will make four Gallons of sweets and so proportionably and the Whites of 8 or 10 Eggs well stirr'd and put in as before directed To make Mead. TAke four Pound of Honey three Gallons of Water you may put two or four as you would have it in â—â—…ength mix or dissolve them and then let them boil gently and clarifie with nine or Twelve Whites of Eggs taking off the Scum being only Blood-warm then add a Pint of Ale-Yeast or a small Leaven dissolved in a Pint of the Liquor and let them work then Tunn it into a Vessel and being well settled Bottle it up Note 1. That the Liquor ought to be so strong of Honey that it may bear an Egg and break and boil the shells with the Whites of your Eggs for present spending you may put the Juice of two Limons to a Gallon and you may if you please add Cloves Cinnamon Nutmeg Limon-peel Ginger to make it taste according to the Palate or you may let it alone Some put Marjoram Mint Thyme Balm or what other sweet Herbs they like let it stand 12 days before you Bottle it and it will be fine In a Months Bottleing its fit to drink if you work it with yeast have a great care to draw it into Bottles presently after the Working is over as in 14 or 18 Days for Working it with Yeast makes it soon grow stale sower and dead before you are