Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	put_v	sugar_n	syrup_n	4,356	5	11.5746	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A43774	Aphorisms upon the new way of improving cyder, or making cyder-royal lately discovered for the good of those kingdoms and nations that are beholden to others, and pay dear for wine ... : to which are added, certain expedients concerning raising and planting of apple-trees, gooseberry-trees, &c. with respect to cheapness, expedition, certain growing, and fruitfulness, beyond what hath hitherto been yet made known / by Richard Haines.	Haines, Richard, 1633-1685.	1684 (1684)	Wing H198; ESTC R11090	24,055	22

from it as oft as 't is Rackt Let not your Vessel be full by a Gallon Nor yet stopt close untill by drawing it off it be made to leave Huzzing and sputtering for the fuller and closer it is the more it frets When your Cyder is thus quiet then have a care to keep the Vessel full and close stopt yet lest you should stop it too soon open it once in two three or four days and if you find it is not yet quiet let the Vessel lie open an hour or half an hour at a time Omit not to burn a match of Brimstone dipt in Coriander-Seeds in your empty Cask just before you put in your Cyder and do this as oft as your Cyder is Rackt 't is an Excellent Expedient to prevent ill tastes and Fermentation XIV The best way to Order your Sugar before you put it into your Cyder is to make it into a kind of Syrup or Sweets by Dissolving of it in Water one hundred weight will make 16 Gallons and so proportionably But before you put your Sugar into the Kettle take the whites of 30 or 40 Eggs the more the better which being well Beat with a thing like a rod or whisk in eight or ten Gallons of Water then put 4 Gallons of this egg-Egg-water so prepared into your Kettle or Vessel where your Sugar is to be dissolved then hang it over a Gentle Fire and stirr it about until it be Dissolved But be sure when it Boils put in more egg-Egg-water to keep it from Boiling to high and so continue putting it in one Quart after another for an hour together untill all your egg-Egg-water be spent but to prepare your Egg-water in parcels viz. a Quart or two at a time as you use it is the better way Now the use of these Eggs is only to raise such a scum as will carry away not only all the foulness and grosness of the Sugar but all the Egg also And when the scum hath done rising and is clean taken off then fill up your Kettle with as much VVater as will make up your Quantity and let it Boil to the size of a Syrup and being cold put it into your Cyder But to put in a little Coriander-Seed bruized and tied up in a fine linnen Ragg whilst it is Boiling will give it a fine gratefull scent Of these Sweets you may put in 2 or 3 Gallons more or lest into an Hogs-Head as your Pallate invites you or as the tartness of the Cyder requires But put them not in till you have Rackt your Cyder the last time and that it be past the Fermentation And before you put your Sweets into the Cask mix your Sweets and the Spirits you intend to put in together with a like Quantity of Cyder and stirr them well together then put all into your Cask of Cyder and stirr them with all your strength with a strong staff in the Bung-hole for one half quarter of an hour After that stop it close and draw none off till 2 3 or 4 Months By which time it will be Answerable to what hath been proposed Only remember that if you will have it to resemble Canary you must add the greater proportion of Spirits and Sweets but if French-Wine then the less Sweets or none at all As to the sort of Sugar if the Sweets be made with white the Cyder will remain Pale if of Brown Sugar it will raise it to an higher Colour And in my Opinion the latter is as good as well is the cheapest since the coursest by the aforesaid preparation becomes as pure as the finest And Sweets being thus made will cost but 5 d. per Quart And thus every man may merryly make his varieties of Drink with that which he knows to be good cheap and wholsome which is more than he is sure to have at every Tavern altho' he Pay three times as much for it Nor hath he so much Reason to suspect these Liquors in those Houses to be so much Adulterated as the others because none of like goodness to the Eye Scent and Pallate can be afforded so cheap to the Pocket XV. The Husky part of the Apples after the Cyder is Pressed out being steeped 2 or 3 days in as much water as will cover it and then Pressed clean out and kept in a Vessel untill it hath well Fermented As also the Lees of all your Cyder will afford Spirit or Brandy so much that being added to the Cyder of the same Apples will make it almost as strong as French-Wine which is a thing of great Advantage XVI Spirits being put into Bottles amongst Cyder or any of the aforesaid Liquors Will not Drink well I was a long time troubled to find out how to make this Drink as pallatable and pleasing as it was become strong and Chearing until I put both Cyder and Spirits into a Wooden Cask The first I Compleated Was in a Vessel of six Gallons Into which I put 2 Quarts of Sweets and 3 Quarts of the Spirits of Cyder which after it had lain 2 or 3 Months I found to be as strong and pleasing as Canary XVII By adding Wormwood to Cyder-Royal as you do to Wine you may make it as good and gratefull to the Stomach both for procuring Appetite and causing Digestion as the best Purl-Royal or Wormwood-Wine Thus may you have or your own Growth Cyder-Royal Goose-Berry Currant Cherry c. from the size of the smallest Wines to the strength and goodness of the best Canary suitable to all Seasons of the Year and to the Constitutions of all Persons and Humours of all Pallates and agreable to all Ages from Children of 12 Months Old to the heighth of Old Age. XVIII This Cyder-Rayal or New Wine thus prepared may be kept in the Cask 2 or 3 Years and be better'd thereby Provided you keep the Cask full which to do you must Observe that in 2 Months time the Liquor will waste a Quart more or less as the Vessel is bigger or lesser which you ought to fill up again with Liquor of the same strength or if stronger the better And by this means it may keep and grow better and better some Years without putting into it as some are said to do into their Liquors Stum or other unwholsome Ingredients Suppose by keeping cyder-Royal too long it should become unpleasant and as unfit to Bottle as Old Hockamore take but one Hogs-Head of that and one of Tart new Cyder and before the latter be quite clear or fine mix them together in two other Hogs-Heads well-Perfumed and add Sprits and Sweets a due Proportion to the Quantity of your new Cyder Suppose it be in the Month of october or November you may be sure to have it full as good if not better than ever it was and a most Excellent Cyder-Royal to Drink or to Bottle by or before Christmass And this I know by repeated Experience and Practise nor

Broken to pieces put in 12 Quarts of Water and in 12 or 16 hours after press it and strain it put it into a Cask and let it stand until it begin to be Clear than Rack it off from the Gross-Lee and put to each Gallon a Pint of good Spirit and as much as best pleaseth your Pallets of Sugar or Sweets here-after mentioned stirr it well together for one quarter of an hour then stop it up close for about a quarter of a Year In like manner is made Wine-Royal of Goose-Berries Mul-Berries and Cherries but of all these that of Goose-Berries excels the rest and doth resemble Canary the most If it be Objected that the fore-going Calculations are partial because I have not cast up the Charge of Converting the Fruit into Cyder nor the Charge of Sweets or Sugars To this it is Answered That there is enough to be saved to defray all such Charges viz. By saving the Spirits that may be drawn out of the Apples after the Cyder is Pressed out of them as in the 15th Aphorism is herein after mentioned But that which is much more Considerable is that here may be made double the Quantity of Goose-Berry and Currant-Wine-Royal as has been Reckond upon ih the 4th and 5th Aphorisms in this respect viz. Because I there allow 20 Bushels of Currants and Goose-Berries to an Hogs-Head Whereas every Bushel will make six Gallons so that 20 Bushels will make 120 Gallons which is two Hogs-Head so that there may be at lest 4 Hogs-Heads on an Acre more than was Reckoned which may much more than pay for all the Charges of Sweets and of converting the Fruit. IX The last Year viz. 1682. good simple Cyder was frequently Sold in the west of England for 10● per Hogs-Head viz. an half-penny per Quart And this Year by Reason of scarcity of Fruit at 20 s. per Hogs-Head which is but one Penny per Quart X. When Cyder comes to be plenty there may be as much good Brandy made thereof as may Furnish those whole Nations to whom this is Addressed both for Land and Sea-Service which perhaps may save them several Hundred-Thousand Pounds per Annum For which use the most Stale and Sowr Cyder which is scarce fit to be Drank will make the greatest Quantity and best tasted Brandy being twice Distill'd Of this Cyder-Brandy I have kept some four Years and better than it was at first making and without doubt would keep four Years longer XI The best known Fruit that is only for Cyder is Red-Streak which is a kind of Wilding but for both Uses viz. for the Table and Cyder the best and Golden Pippins because they are both quick Growers great Bearers yield the greatest quantity of Liquors and the best in Quality And their very Husks after the Cyder is Pressed out especially the Golden-Pippin will yield more Spirit than any other I have yet found out Nor is it harder to Raise the best Sort of Fruit than the Worser Some other Wildings I have sound that are as good as the other but they are as yet unknown by Name but this is most certain good Wildings and good Crabbs are better for Cyder than the most delicious Summer or Winter Table-Fruit or sweet Apples Golden-Pippins Excepted yea the bitter sharp Crabb is much better than a bitter Sweet-Apple because the Juice of the first will afford twice as much Spirit as the latter Nor are the Spirits of the most pleasant Apples in the World better than those of crabbed Fruit for be they sweet or sowr neither of those tastes do arise with the Spirit but is left behind in the Earthy Flegmatick Part of the Cyder For Example Suppose you put 10 l. of Sugar into your Still amongst ten Gallons of sowr Cyder the Spirit will be never the sweeter Or suppose you fill your Still with new sweet Mead or Metheglin made of Honey Sugar or Molosso's you shall have neither Spirits nor Sweets come out of it but only fair Water but if you let it stand until it be well fermented and become sowr it will yield Spirit in abundance So likewise Cyder Perry or Juice of Crabbs Goose-Berries Currants Mul-Berries and Cherries will yield little or no Spirit untill it be passed the Fermentation or working and then the more sowr it is Provided it be not Vinegar the more Spirit it will afford nevertheless this observe Apples of bitter taste makes the Cyder bitter XII As to the time of putting your Spirits into your Cyder Observe that the Staler your Cyder is before the Spirits are added the more time they require to Incorporate and the sooner they are put in the sooner is in fit for Use But in case you put your Spirits into the Cyder before it hath fermented they will Evaporate and be cast out therefore be sure that your Cyder be Rackt off the Lee once twice or three times as you find occasion and being indifferent fine then put in your Spirits either with or without Sweets well Beaten together with a certain Quantity of Cyder and after 't is put into the Cask stirr it very Well together again and Bung it close up and about 2 or 3 Months after it will be sitt for Use But the longer it lieth the better especially if your Cyder be Stale er'e your SpiritS are put in for as this Cyder Drinks very unpleasing when first mixt together so no Wine can be more strong and pleasing than this when it hath Stood its due time to Incorporate and Meliorate and in the mean time to be kept close stope without drawing any out Unless the season of the year be warm then to prevent its fermentation let the Cask be open as you find occasion XIII The first and worst Infirmities that Common Cyder is subject to are of two sorts either being musty or fretting it self until the Spirits are spent and the Cyder become weak and unpleasant If Apples be gathered into the House whilst they are wet they will be Musty and so will the Cyder again if the Vessel wherein 't is made or that you put it into be Musty so will be you Cyder If none of these happen you need not fear any thing of that kind But if Cyder be Musty so will the Spirits that are drawn from it To Cure Cyder that is subject to Fret is somewhat difficult but the best way is to prevent the Causes Which are either the Gathering of the Fruit before they are Ripe or making the Cyder before the Apples have lain long enough for until Apples have lain in an Heap while they have sweat and are dry again they cannot be fit for the Press But if by Reason of warmth and mildness of the season or any other Accident the Cyder should fret and destroy it self the best way is to draw it off into another Vessel And do so once in six or ten days as you see cause always taking the Lee