Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	pint_n	put_v	sugar_n	3,511	5	10.3779	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A58408	The Scots gard'ner in two parts, the first of contriving and planting gardens, orchards, avenues, groves, with new and profitable wayes of levelling, and how to measure and divide land : the second of the propagation & improvement of forrest, and fruit-trees, kitchen hearbes, roots and fruits, with some physick hearbs, shrubs and flowers : appendix shewing how to use the fruits of the garden : whereunto is annexed The gard'ners kalendar / published for the climate of Scotland by John Reid ...	Reid, John, Gardener.; Reid, John, Gardener. Gard'ners kalendar.	1683 (1683)	Wing R764_PARTIAL; ESTC R22175	97,749	153

fair water and serve it up with a little sweet butter beat i. e. tumbled in the Sawce-pan above the coal The young shoots of colworts will serve the same way Purslain may be eaten green with sugar and Vineger or Oyl stew'd with meat besides the pickled Lettice green as purslain and so cresses Chervil Burnet burrage flowers and wood sorrall Spinag is excellent floves being boyled with lamb or Veall with a little sorrall therein as also choped dishes thereof with butter The same way use beets also make green broth of them with leeks fagot of thyme and parsly In some stoves and broths you may put Arag Marigold leaves Violet leaves Straw-berrie leaves Bugloss Burrage and Endive In Pottage put Iuice of sorrall fagot of thime and parlsly and in most of broths In the sawce or gravy of Rost mutton and capon and in all stewed dishes bruise shallot or Rub the dishes therewith You may stove leeks with a cock Onions may be baked with a little butter if you want meat also make use of them with rost meat especially geese and to most fresh fishes in which parsly and thyme fagot is mainly used Boyl coleflowers in water mixt with a little milk then pour it off and mix them in the stew-pan with sweet butter seasoned with salt and so serve them up about boyld mutton Boyl Cabbage with Beef reserving the top of the pot to powr on when dished up about the beef Boyl Scorzonera pe●●e off its broun rind wherein consists its bitterness slice and fry it with butter When skirrets ar boyld and pealed Roll them in flowre and fry with butter Boyl and peal parsneeps chop and bruise them well powre on butter and set them on a coal and if you please strew a little cinamon upon them Carrots are so used or only dished by shavers Be et rave boyld pealed shaved and when cold served up with vinegar and sugar besides the pickled Beet-raves Parsneeps carrots are very good served up whole or sliced about meat as turneeps usually with fat broth poured thereon Potatoes as Parsneeps or for want of butter take sweet milk 5. Of drinks as of Aples to make cyder I cannot name our cyder Aples for I use to mix all the ripe at once in the orchard that is of a fine Juice and easie to separat from the flesh and pears that have plenty of Juice and hard flesh though harsh In France they extoll the Rennet cyder in England the Hereford Redstrake Which in France they set at naught they speak of genetmoil and musts some pipens and parmains And for Perry the bromsbury and Ruddy horse pear All which and many more Hugh Wood Gard'ner at Hamiltone has to sel But now the different soils begets alterations in fruits besides the climate yet both defects may be a little helped The first by using all diligence to prepare the ground throughly as is directed in Chap. 2. Fallowing is a most commendable essay The second by graffing and regraffing upon early good fence and shelter round the ground are very conducible To make this excellent Wine provide trough and beatters press and harbag lagallon and tappering fat barrels and hogsheads for even by the common screw press I have made a hogshead cyder in a day be sure your vessells be sweet else you spoil all white Wine Sack-cask or such as keept cyder before I have heard of cyder-cask 3 Inches thick in the staves which I believe is of great Advantage in preserving the liquor but if any be tainted put a little unstaked Lyme Stone and a little water in the Barrell and stop it close when stood a little while and jumbled pour out and wash clean that will cure The fruit being gathered ripe as before let them ly ten or twelve days if summer fruit and near the double of that time if winter sorts but the late ripe that gets frosts is not good cyder mix not with unripe ones neither suffer leaves nor stalks among them When they are small beat put them in the harbag within the press far and so screw them hard again and again and emptie it thereof and put in more and do as before and empty the receiver into the tappering fat and therein cover it close with a canvass till the morrow at that time before you tun it where the gross lee may fall to the bottom then draw it off at a tap three Inches from the bottom leaving that dreg behind The which may go among the pressings for water cyder the clearer you tun it into the barrels the less it ferments and that 's best cyder for often cyder spends its strength to free it self of the grosser parts therefore while your cyder ferments leave the vent pin loose but keep close the bung for preserving the prodigall wast of its spirit and as soon as the working begin to allay drive the vent pin dead to and this will be perhaps in a fortnight if it begins to work Immediatly some times not till the Spring But keep fast the pin till it begins to work and that you mind to bottle of it do as soon as fully clear and fine which is ordinarly at Spring Put a plum great of fine white loaf sugar in each bottle and above all make your corks fast and close then set them in the celler amongst sand To make the water cyder put 1 ● as much water as you had cyder upon the new pressed marce to stand covered in tubs 4 or 5 dayes then press them and boyl the liquor scumming it till the scum cease to rise fast then take it off for too much boyling wasteth its spitits and put in tubs or coolers and when cold tun it up when done working which ●ll not be so violent as best cyder make the pin fast and in a short time it s for drinking A little ginger cloves juniper berries or such may be boyl'd in it if they please your tast The making of Perry differs not from that of cyder To make Cherrie Wine to every pound ripe fruit stampt put a Chopin spring-Spring-water and ¼ pound fin white sugar boyl the water and sugar scum it and put in the juice of your Cherries let it boyl up again take it off the fire run it through a hair-sive and when it s throughly cold put it in a stone pot and after 6 or 7 dayes draw it into bottles putting a bit loaf sugar in each in a quarter year you may fall a drinking it will keep a year if you would have it stronger then use no more water than sugar After the sawe manner you may make wine of Rasps Currans Goosberries or Take currans very ripe bruise and strain them and to every pint of the Iuice put a pound and ¼ sugar into a stone or earthen pot scum it often and at a weeks end draw it off and take out the setlings and put in the liquor again do this till it be fine then bottle it and at a weeks end if

it be not fine in the bottles shift it into other bottles Gather your Goosberries e're they be too ripe and for every three pound stampt fruit a chopin of water and a pound sugar steep them 24 houres then strain them put the liquor into a a vessel close stopt a fortnight or three weeks then draw it off if you find it fine otherwayes suffer it longer and if not fine yet rak it It s usuall to make it thus unboyl'd because it contracts a broun colour in boyling To every pint Rasps a pound sugar let them stand two dayes in an earthen pot often stirring and bruising them then put them in a woollen bag to hang up 24 houres and more till the liquor drop out into a stone pot suffer it there till fermented and scum'd and at a weeks end or sooner if fine bottle it and at another weeks end shift it into fresh bottles that you may leave the setlings behind thus shift them so long as you see any settlement the which you may put in a bottle by it self Of some sorts of Plumes as damasons c. may be made wine That called Cherrie brandie is a bottle half full of geens fill'd up with brandi● sometimes Jumbled a little and in a moneths time is fit for drinking Or if you put the like quantity of Goosberries instead of Che●ries that will make the brandie very Delicious Cherries best for wine are blackheart morella I think the red geen most excellent See Chap. 3. Sect. 2. Of Goosberries the great Chrystal and of currans the great Dutch red also the red Rasp To have Ail of Liquorish slice it very small and pour Water on it when at the boyl there cover it close till the morrow powr off this wort and on more hot-water to stand as long to search it throughly add your worts together and boyl with a little dry Wormwood Carduus Benedictus but the greatest difficulty is to barme it when cold as wort of malt yet the stronger you make it the easier it will take or if you have the conveniency of settlings of good wort of malt to boyl with it that will facilitate the work To have good metheglin take one part of clarified Hony and eight parts of pure Water and boyl well together in a Copper vessel till the consumption of the half but while it boyls take off the scum and when done boyling and beginnes to cool tun it up and it will work of it self as soon as done working stop it very close Some advises to bury it under ground three moneths and that to make if lose both smell and tast of Hony and Wax and tast very like Wine I use to add dry Rosmary and sweet Marjorum in boyling some barms it as Ail which I have practised effectually 6. To know what Fruits and Herbes to make choice of for our plantations The French Fruit succeeds not well with us in England are good Aples but Holland for Ston-fruit especially Peaches and Cherries and Scotland for Pears The best Aple for the Table is the Golden Pepin we have also Rennets Russets c. very good And for the Kitchen the Codling Lidingtown and Rubies with hundreds for both But the best Pears for the Table are English Bergamot Swanegg excellent Pears and red Pear Achans c. The wardens are good Keepers and Kitchen Fruit and multitudes more Of Cherries the Kentish and Morella c. Of Plumes Primordials Mussell Imperial c. The common and Orenge Apricoks the newington and nutmeg Peaches Peaches bears better with us than Apricocks The Portugall Quince and thinshell'd Wallnut Of Goosberries great White great Red and great Yellow Of Currans the great red Dutch early red and the white Of Rasps both the white and red The great red Straw-berrie and the Virginian which is more early Of Artichocks both the great and the prickly Great white Beans and white Kidnees Of Peas Barnees Hotspures Hasties and the sickle Peas c. If you can get Hordium nudum that is naked barley and sow as I directed with Peas it yealds an incredible increass The Dutch Asparagus and Cabbage lettice The sorrall that usually shoots not for Stoves c. And Yellow wood and French for Sallades The white Beet and smooth Spinage Curled Parsly and Cresses Shallot and Roccumbol French leeks and Straws-brugh onions Candy Cole-flower and our own great Scots white Cabbage Crisp Tansie and curled Spearmint Sweet Fennell and common Rosmary Sweet Marjorum and red Sage The black Scorzonera and Orenge Carrot The small round smooth Turneep Smooth Dutch Parsneep and small Radish clear as Chrystall See Chap. 6. for more It s to be noted that the ingenious and most industrious Hugh Wood Gard'ner at Hamiltoun can acommodate you with the above mentioned Fruits together with multitudes of other sorts whither English Dutch or Scots THE CONCLUSION Proposing SCOTLANDS Improvement THere is no way under the Sun so probable for improving our Land as Inclosing and Planting the same Therefore I wish it were effectually put in practice FINIS Because of the Authors absence there are several things escaped the press wherefore the Reader is earnestly desired to amend these here marked viz. Pag. 1. line 22. these garrets Read these Garrets Pag. 3. l. 20. Centre at least the r. Centre at least the Ibid l. 31. confirments r. confinements P. 9. l. 21. 90 degrees r. 60 degrees P. 11. l. 30. fig. 2. r. of fig. 2. P. 17. l. 17. Pole r. Pole so P. 27. l. 9. from by hawing r. from weeds by hawing Ibid l. 11. train r. trimm P. 28. l. 25. side each r. side of each P. 32. l. 3. drawing r. draining Ibid l. 18. recovering r. recountring Ibid l. 24. conveniency in viewing there 1. conveniency in viewing there P. 33. l. 9. make r. marke P. 35. l. 25. know reason r. know no reason P. 36. l. 23. move r. more P. 41. in the example of division the figures above the dividend stands one place too farr towards the right hand P. 52. l. 26.23 r. 32. P. 60. l. 10. Cirumposition r. Circumposition Ibid l. 31. sow r. saw P. 61. l. 32. by r. be P. 70. l. 16. heatly r. heathy P. 78. l. 3. seed in the wood they r. seed in the P. 92. l. 17. know r. knew The Page before 96. l. 4. apricocks train spread r. a Peacocks train spread Pag. 96. last line head the r. head than the P. 101. l. 10. or r. ar Ibid l. 26. distance from another r. distance another Pag. 103. l. 1. cherault r. chervil P. 105. l. 7. graws r. gnaws Ibid l. 19 Balme r. Bawme P. 108. l. 29. chalk r. check P. 112. l. 33. ●o r. or P. 113. l. 29. Rannuculases 1. Ranunculuses P. 121. l. 21. r. one third P. 122. l. 4. sawe r. same THE GARD'NERS KALENDAR Shewing The most seasonable times for performing his HORTVLAN AFFAIRS Monthly throughout the Year AND A Catalogue of such dishes and drinks