Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	ounce_n	seed_n	sugar_n	4,851	5	10.7812	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A67915	Collectanea chymica a collection of ten several treatises in chymistry, concerning the liquor alkahest, the mercury of philosophers, and other curiosities worthy the perusal / written by Eir. Philaletha, Anonymous, Joh. Bapt. Van-Helmont, Dr. Fr. Antonie ... [et al.].; Collectanea chymica.	Philalethes, Eirenaeus. Secret of the immortal liquor called Alkahest. Latin and English.; Helmont, Jean Baptiste van, 1577-1644. Praecipiolum.; Anthony, Francis, 1550-1623. Aurum-potabile.; Bernard, of Trevisan. De lapide philosophorum. English.; Ripley, George, d. 1490? Bosome-book.; Bacon, Roger, 1214?-1294. Speculum alchemiae. English.; Starkey, George, 1627-1665. Admirable efficacy and almost incredible virtue of true oyl.; Plat, Hugh, Sir, 1552-1611? Sundry new and artificial remedies against famine.; H. V. D. Tomb of Semiramis hermetically sealed.	1684 (1684)	Wing C5103; ESTC R5297	83,404	240

such plenty as I could wish of those shavings or cuttings of Horn whereof those that work for Lanthor●s only make the greatest store I would then in respect of the infinite extention thereof commend that before any other manuring of ground whatsoever and for the only Garden-dung that I know although for arable ground I must needs confess that I have one secret not as yet made known or common to the world that would prove more general and more easie of price then any other whatsoever that I as yet have either heard or read of but for some reasons best known unto my self I do as yet forbear the discovery thereof There is also a certain victual in the form of hollow pipes or wafers wherewith as also with a de●ensative oyl for his armours peices and other Weapons● I furnished sir Francis Drake in his last Voyage which hath been well approved and commended by sundry of his followers upon their return for England whereby I was the more encouraged to make a second trial thereof in the Bear which went lately for CHINA This food I am bold to commend in this place both because it argueth ad propositum and for that I know that if the Masters Owners or Mariners of Ships would advisedly look into it they should find it one of the most necessary and cheap provisions that they could possibly make or carry with them The particular commendation whereof resteth upon these few branches following 1 ¶ First it is very durable for I have kept the same both sweet and sound by the space of 3. years and it agreeth best with heat which is the principal destroyer of Sea victual 2 It is exceeding light For which quality Sir Francis Dr●ke did highly esteem thereof one man may carry upon any occasion of land service so much thereof as will be sufficient to relieve two hundred men aday 3 It is speedily dressed for in one half hour it is sufficiently sodden by which property it may also save much fewel and firing which occupieth no small room in a Ship 4 It is fresh and thereby very pleasing unto the Mariner in the midst of his salt meats 5 It is cheap for in this dearth of corn I dare undertake to feed one man sufficiently for 2 pence a meal 6 It serveth both in stead of bread and meat whereby it performeth a double service 7 Not being spent it may be laid up in store for a second Voyage 8 It may be made as delicate as you please by the addition of Oyl Butter Sugar and such like 9 There is sufficient matter to be had all the year long for the composition thereof 10 And if I might once find any good incouragement therein I would not doubt but to deliv●r the same prepared in such sort as that without any farther dr●ssing thereof it should be both pleasing and of good nourishment unto a hungry stomach ¶ All those which are willing to victual their Ships therewith if they repair unto me I will upon reasonable warning furnish them therewith to their good contentment A speedy or present drink which Travellers may make for themselves extempore when they are distressed for want of good Beer or Ale at their Inn. TAke a quart of fair water put thereto five or six spoonfuls of good Aqua composita which is strong of the annis-Annis-seeds and one ounce of Sugar and a branch of Rosemary brew them a pretty while out of one pot into another and then is your drink prepared Or if you leave out Sugar it will be pleasing enough I have been credibly informed that divers Gentlemen of good credit when they travel abroad and cannot like the tast or relish of their drink that they use no other then the aforesaid composition and find the same both to refresh ●nd cool them very well neither are they troubled with the rawness of cold water by reason that it hath received some correction by the Aqua composita and that the Annis-seeds do give a delicate tast unto it It were not amiss for all Seamen to carry some store of Aqua-vitae with them that when their Wine Cider Pe●ry and Beer are spent they may transmute their water into the said drink A cheap liquor for poor men when Malt is extream dear IF a poor man in the time of flowring do gather the tops of Heath with the flowers which is usually called and known by the name of Linge in the Northerly parts of this Realm and is that plant whereof our common Heath Brushes are made and lay up sufficient store thereof for his own provision being well dried and care●ully kept from putrefying or molding he may at all times make a very pleasing and cheap drink for himself by boiling the same in fair water with such proportion thereof as may best content his own tast And this liquor is commended unto me by one of the most sufficient professors of Physick of our times and that upon his own and often experience for a most wholesome and medicinable drink as well for the Liver as the Spleen It may be graced with a little Licoras in the decoction if he see cause ¶ I have also heard Sir Francis Drake affirm that fair Water and Vinegar mixed in a due proportion doth make a fine cooling and refreshing drink in hot weather which he esteemed for a rare secret at the Sea And I have also known them that have made a voluntary drink thereof on the land when they have had sufficient choice of others before them How to brew good and wholsome Beer without any Hops at all SInce my profession in this Book is in some sort to Anatomize both Art and Nature without any regard of private mens profits whom it either may essentially or accidentally touch I am bold therefore without craving any leave to do good To renew or rather to confirm and ratifie an ancient opinion and practice which long since in the great dearth and scarcity of Hops many brewers of this land have been inforced to put in use for the better supportation of their weak and declining estates But because they failed in proportion without the which there can be nothing compleat or absolute they suffered a good conceit to die in the Birth And no marvel then if Wormwood notwithstanding it be a Simple so highly commended of all the ancient and new H●●b●rists for his great and singular effects in Physick be in a manner ●●terly abandoned of all the Brewers in our time except a few that can make a difference between five Shillings or 5 pound charge when Hops are sold for 50. s. an hundred seeing as yet not any one of them hath so clerkly wrought upon this Simple as to cover and hide the tast thereof● from the well mouthed Ale-cunners of our Common-wealth which weakness of theirs because it consisteth wholly in the want of a due proportion between the Malt and other beercorn in respect of Wormwood I have thought good to set down

in the Urine beside Salt is unprofitable Phlegm 23. Q. How doth it appear that there is a plentiful Phlegm in Urine 24. A. Thus suppose first from the Taste secondly from the. Weight thirdly from the Virtue of it 25. Q. Be your own interpreter 26. A. The Salt of Urine contains all that i● properly essential to the Urine the smell whereof is very sharp the taste dif●ers according as it is differently ordered so that sometimes it is also Salt with an urinaceous Saltness 27. Q. What have you observed concerning● the weight thereof 28. A. I have observed thus much that three ounces or a ●ittle more of Urine taken from a healthy man will moderately outweigh about 80 Grains of Fountain● Water from whence also I have seen a Liquor distilled which was of equal weight to the said Water whence it is evident that most of the Salt was left behind 29. Q. What have you observed of its Virtue 30. A. The Congelation of Urine by cold is an Argument that Phlegm is in it for the Salt of Urine is not so congealed if a little moistned with a Liquid tho' it be Water 31. Q. But this same Phlegm tho most accurately separated by Destillation retains the Nature of Urine as may be perceived both by the smell and taste 32. A. I confess it tho little can be discerned by taste nor can you perceive more either by smell or taste than you may from Salt of Urine dissolved in pure Water 33. Q. What doth Pyrotechny teach you concerning Urine 34. A. It teacheth this to make the salt of Urine volatile 35. Q. What is then left 36. A. An earthly blackish stinking Dreg 37. Q. Is the Spirit wholly uniform 38. A. So it appeareth to the sight smell and taste and yet containeth qualities directly contrary to each other 39 Q. Which be they 40. A. By one through its innate Virtue the Dulech is coagulated by the other it i● dissolved 41. Q. What further 42. A. In the Coagulation of Urine it Spirit of Wine is discovered 43. Q. Is there such a Spirit in Urine 44. A. There is indeed truly residing i● every Urine even of the most healthful man most which may be prepared by Art 45. Q. Of what efficacy is this Spirit 46. A. Of such as is to be lamented and indeed may move our pitty to mankind 47. Q. Why so 48. A. From h●nce the Dulech its mos● fierce Enemy hath its original 49. Q. Will you give an Example of this thing 50. A. I will Take Urine and dissolve in it a convenient quantity of Salt-peter let it stand a Month afterwards distil it and there will come over a Spirit which burns upon the Tongue like a coal of Fire pour this Spirit on again and cohobate it 4 or 5 times abstracting every time not above half so the Spirit becometh most piercing yet not in the least sharp the heat which goeth out in the first destillation of the Liquor afterwards grows sensibly mild and at length almost if not altogether vanisheth and the second Spirit may be perceived mild both by the smell and taste which in the former was most sharp 51. Q. What have you observed concerning the former Spirit 52. A. If it be a little shaked oily streaks appear sliding here and there just as Spirit of Wine destills down the Head of the Alembick in streaks like Veins 53. Q. What kind of Putrefaction should the Urine undergo that such a Spirit may be got from it 54. A. In a heat scarce to be perceived by sense in a Vessel lightly closed or covered rather it may also be sometimes hotter sometimes cooler so that neither the heat nor cold exceed a due mean 55. Q. How may this winy Spirit become most perspicuous 56. A. By such a putrefaction which causeth a Ferment and exciteth ebullition which will not happen in a long time if the Urine be kept in a Wooden Vessel and in a place which is not hot but yet keeps out the cold as suppose behind a Furnace in Winter where let it be kept till of it self a ferment arise in the Urine and stirrs up bubbles for then you may draw from it a burning Water which is somewhat Winy 57. Q. Is there any other Spirit of Urine 58. A. There is for Urine putrified with a gentle heat the space of a fortnight o● thereabout sends forth a coagulating Spirit which will coagulate well rectified Aqua-Vitae ● 59. Q. How is that Spirit to be prepare● which forms the Duelech of it self with ● clear Watery stalagma and also that whic● dissolves the same 60. A. Urine putrified for a month an● half in a heat most like the heat of Hor●● dung will give you in a fit Vessel each still●●titious stalagma according to your desire 61. Q. Doth every Spirit of Urine coagula● the Spirit of Wine 62. A. By no means this second Spirit observed to want that Virtue 63. Q. What doth Urine thus ordere● contain besides the aforesaid Spirits 64. A. It 's more fixed Urinaceous Sal● and by accident forreign Marin Salt 65. Q. Can this more fixed Salt 〈◊〉 brought over the Alembick with a gent●● heat in form of a Liquor 66. A. It may but Art and ingenuity a● required 67. Q. Where is the Phlegm 68. A. In the salt for in the Prep●ratio● of putrefaction the Salt being putrified 〈◊〉 the Phlegm ascends together with it 69. Q. Can it be separated 70. A. It may but not by every Artis●● 71. Q. What will this Spirit do when i● is brought to this 72. A. Try and you will wonder at wh●● you shall see in the solution of Bodies 73. Q. Is not this the Alk●hest 74. A. This Liquor cannot consist withou● partaking of the Virtues of Mans blood and in Urine the Footsteps thereof are obse●vable 75. Q. In Urine therefore and Blood t●● Alkahest lies hid 76. A. Nature gives us both Blood and U●rine and from the Nature of these Py●●●techny gives us a Salt which Art circula●● into the circulated Salt of Paracelsus 77. Q. You speak short 78. A. I will add this the Salt of Bloo● ought so to be transmuted by the Urina●●ous ferment that it may lose its last Li●● preserve its middle Life and retain its sal●●ness 79. Q. To what purpose is this 80. A. To manifest the excellency whic● is in Mans blood above all other Blood wha● ever which is to be communicated to the U●rine after an excrementitious Liquor is sep●●rated from it whence this Urine excells a● others in a wonderful Virtue 81. Q. Why do you add Urine 82. A. You must know that to transmu●● things a corruptive Ferment is required in which respect all other Salts give place to the strong urinous Salt 83. Q. Cannot the Phlegm be collected apart from the Salt 84. A. It may if the Urine be not first putrified 85. Q. How great a part of the Water i● to be reckoned Phlegm 86. A. Nine parts of ten or there

in an Iron Pan making the Pan red-hot before you put it in and keeping a continual Fire under it and stirring it always till it be like unto Ashes some will look red it will be burning a day or half a day at the least it must be stirred with an Iron Cole-rake a little one the handle two Foot long G. H. M. Made an Iron Pan a Foot and half long and a Foot broad the Brims two Inches deep and made an Oven in a Chimney with Bars of Iron in the bottom whereon he placed the Pan and ● place under to make Fire and it will after this manner sooner be burned viz. half a day the Smoak will not hurt it This Ashes keep in a Glass close covered Take of these Ashes 4 ● and of the strongest red Wine Vineger 3 Pints and put them in a Glass like an Urinal the Ashes being put in first lute the Vessel and let him stand in an hot Balneum 10 days which ended take it forth and set it to cool and let it stand 2 or 3 whole days that the Feces may sink unto the bottom the Glass must be shaken 6 or 7 times every day That which is clear let it run forth unfiltred by 2 or 3 Woolen-threds into a Glass Bason and distil it in a Glasen Still till the Liquor be stilled all forth this distilled Water put upon 4 ounces of fresh Ashes upon the Ashes from which the first Liquor was filtred put also a Quart of strong red Wine Vinegar lute the Glass as before and put him into the Balneum and there let him stand to digest 10 days filter this and distil it as aforesaid thirdly pour on that Ashes one pint of the like Vineger and put it in Balneum 10 Days filter it and distil it as aforesaid after the third In●usion throw away the Ashes Distil all the Infusions apart till the Liquor be clean distilled forth Take this distilled Water as often as it is distilled and pour it upon new Ashes keeping the weight and order their Infusions Filtrings and Destillations reiterate 7 times And you shall have of this Water the Menstruum sought for You must take heed that the Vineger be of red Wine and very strong otherwise your Menstruum will not perform your Expectation The Bishop gave Dr. Anthony 30 s. for a quart of Menstruum Take an ounce of pure refined Gold which costs 3 l. 13 s. 4 d. cast into a Wedge and File it into small Dust with a fine File put this ounce of filed Gold into a Calcined Pot and put to it so much white Salt as will near fill the Pot and set it among Charcoals where it may stand continually hot 4 Hours if it stand too hot the Salt will melt which 4 Hours ended take it forth and let it stand to cool then put it on a Painters Stone and grind it very small with a Muller then put it into the Pot and Calcine it and grind it again till you have done it 4 or 5 times i● it look red and blew when you take it forth it is perfect good After this calcining and grinding put it into a Glass Bason and put to it the Bason full of scalding hot Water and stir it a good while till the thick part is fully settled to the bottom then pour away that Water and put the like stir it and let it settle as before and so do again till the Water when it is settled have no taste of Salt this will be doing two or three days Of this ounce of Gold there will be hardly above 16 or ●17 Grains brought into fine white Calx but to separate it from the Gold leave a little of the last fresh Water in the Bason and stir it well together the Calx will swim to the top which softly pour from the Gold into another Bason if all the white Calx go not forth put a little more Water and stir it again aud pour it into the Bason to the other Calx then let it settle and pour away almost all the Water and Evaporate away all the rest over a heat till it be throughly dry and so put it up into a Glass Then put the Gold which is not yet Calx to Salt as aforesaid and Calcine it and grind it four times again and then wash it and then take the Calx from it as before and the Gold that remains calcine and wash as before till it be all Calx Take an ounce of this Calx and put it into an Urinal like Glass containing about a pint and put to it half a pint of the Menstruum Set this Glass in a hot Balneum● six days being close luted and shake it often every day when the six days are ended let it stand two or three days then pour away that which is clear very gently for fear of troubling the Feces to these Feces put fresh menstruum but not fully so much as at the first and so the third time but not fully so much as at the second then take the dry Feces which is the Calx and keep it lest some Tincture remain in it These coloured Liquors put into a Glass Still and distil them in a Balneum at the first with a very gentle Fire till all that which is clear be run forth and that which remains be as thick as Hony then take it forth and set it to cool then put the Glass into an Earthen Pot and put Ashes about the Glass into the Pot and fix the Pot into a little Furnace fast and make a Fire under so that the Glass may stand very warm till the Feces be black and very dry you may look with a Candle through the Glass Still and see when it is risen with bunches and dry Then take away your Fire and let the Glass be very cold then take out the black Earth this black Earth being taken forth put it into a Glass Bason and grind it with the bottom of another round Glass to Powder then put it into an Urinal-like Glass containing about a pint and to that put a little above half a pint of the Spirit of Wine set this Glass in a cold place till it be red which will be about ten days shake it often every day till within three days you pour it forth Then pour away the clear Liquor gently and that clear put into a Glass-Still or other Glass till you have more then put more Spirit of Wine to that Feces and order it as before and if that be much coloured put Spiritus Vini to it the third time as at the first put all these coloured Liquors together and distil them till the Feces called the Tincture be as thick as a Syrrup Take an ounce of this Tincture and put it into a pint of Canary Sack and so when it is clear you may drink of it which will be about a day and a half The Preparation of the Vineger to make the Menstruum Glasses necessary get 3 or 4

think you will find it in his best forme and of farthest extention when it is in his p●p or pulp for his Body is exceeding waterish and vanisheth away to a small sub●●ance if you seek to dry it This I write by mine own trial yet peradventure the Goord of Naples which he calleth Cucurbita may b● of a differing nature from our Pompions How to save much fl●wer● or meal that is lost in all our usual Corn mills that grind either with Wind or Water IF I teach the Miller so to grind his wheat as that neither the starchmaker if I be not deceived shall have stuff to make his starch with except he grind for himself after the a●cient manner nor the brown Baker any bran to make horsebread withal I hope that my fault will be pardonable at this time because I hold it much b●tter to want flower about our necks then in our bellies and that horses should s●●rve before their masters The conceit is short and easie and I hope without controlment Let every Mill that grindeth corn have also a boulting mill annexed unto it that the same mover may play upon both and by shaking of the boulter make a division of the bran from the flower This bran as soon as it is divided from the flower must be returned again into the hopper amongst the rest of the wheat that is unground and so as fast as you gather any bran you must mix it with more corn And by this means you shall have much less bran and also more flower though you would notwithstanding this course pass the same through a fine boulter again It is an usual manner in the higher part of Germany to boult with these mills but not to grind over their bran again in the first mill for ought that I know or as yet can learn How to make starch without any corn IT is well known that those Aaron-roots be●ore mentioned will make a white and delicate starch You must gather them in March or April washing them clean and paring away all the filth or foul skins from them and after slicing them into thin slices and so leaving th●m in fair clear water and changing your water every 12. hours for the space of four or five days till they become exceeding white and clean then stamp them and force them through a strainer with clean water and when the substance of the starch is setled in the bottom which will be in a few hours then drein away all the clear water that fleeteth on the top very gently and expose the rest being in flat earthen pans or clean tubs to the Sun which will attract or draw up all the water and leave a hard cake in the bottom But in the winter time when you cannot have the Sun of a sufficient force for this purpose then set your stone pans or pewter basons wherein you have strained out your starch upon a pot with s●alding water and so you may dry the same in a sufficient quantity for your own use all the year long And if you would harden the same without charge then place your pan upon your bief pot and so you shall make one fire to perform several actions at once But because these roots are not to be had in all places nor at all times of the year therefore for a second supply I have thought good to set down this receit following Take of the whitest Gum Arabique that you can buy at the Grocers let them beat the same into pieces for you as big as hasel nuts in their great morters then take 3. ounces of this Gum and first wash it in fair Conduit water in a Stone Bason stirring it up and down with your hands to take the filth from it then wash it again with some more water and pour that also away and then to every 3. ounces so washed put a wine pint of fair conduit-Conduit-Water stirring it up and down 3. or 4. times aday to procure a speedy solution or dissolving of the Gum Then cover your Pan and when all the Gum is dissolved strein the water through a clean and thin Linnen cloth and reserve the same in Glasses well stopt till you have cause to use it It will last sweet at the least three weeks after it is made When you would use this starch if you desire to have your ruffs to carry a pure and perfect white colour you must mingle some blew with the water stirring it up and down with your finger in a Porrenger and before the blew settle to the bottom wet your ruff therein and presently wring it out again then put it till it be clear and after set it as you do in your common starch I do find by experience that half the time that is lost in the other manner of starching is here gained For by reason that your starch is in a thin water the Lawn and Cambrick will be soon cleared and with much less beating And I think that a second profit will here likewise fall out by the way viz. That your Lawn and Cambrick will last much longer For if I be not deceived the continual patting or beating thereof between the hands in our usual starching worketh a great fretting and wearing of the same And I doubt not but that there be many other sorts of Grain Pulse and Roots which will make as good Starch as Wheat which at this time I leave unto the studious indeavours of those that are careful for the common good It may be that at my better leisure I may handle this subject more at large but now the present times inforce me to deliver that knowledg which I have And thus much for starch Sweet and delicate cakes made without Spice or Sugar SLice great and sweet Parsnep roots such as are not seeded into thin slices and having washed and scraped them clean dry them and beat them into powder here a mill would make a greater dispatch searcing the same through a fine searce then knead two parts of fine flower with one part of this powder and make the same into cakes and you shall find them to taste very daintily I have eaten of these cakes divers times in mine own house Quaere what may be done in Carots Turneps and such like roots after this manner Here I think it not impertinent to the purpose which I have in hand to wish a better survey to be made of my book of Husbandry being a parcel of the Jewel house of Art and Nature Printed an 1594. Wherein sundry new sorts of Marle are familiarly set down and published for the good of our English Farmers amongst the which those waste ashes of the Sope-boylers for such as dwell near unto the City of London or may by easie water carriage convey them unto their hungry and lean grounds have a principal place for the enriching of all cold moist and weeping grounds The book is to be had at the Peli●an in Little Britain And if there were