Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	worm_n	year_n	young_a	25	3	5.8963	4	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66847	The queen-like closet; or, Rich cabinet stored with all manner of rare receipts for preserving, candying & cookery. Very pleasant and beneficial to all ingenious persons of the female sex. By Hannah Wolley.	Woolley, Hannah, fl. 1670.; Woolley, Hannah, fl. 1670. Second part of the queen-like closet.	1670 (1670)	Wing W3282; ESTC R221174	130,957	433

THE QUEEN-LIKE CLOSET OR RICH CABINET Stored with all manner of RARE RECEIPTS FOR Preserving Candying Cookery Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX By HANNAH WOLLEY LONDON Printed for R. Lowndes at the White Lion in Duck-Lane near West-Smithfield 1670. Licensed Nov. 16 1669. Roger L' Estrange THE QUEENE-LIKE CLOSET RICH Or CABINET TO THE TRULY VERTUOUS AND My much Honoured Friend M rs GRACE BUZBY Daughter to the Late Sr. HENRY CARY Knight Banneret and WIFE to Mr. ROBERT BUZBY Gentleman and Woollen Draper of LONDON Madam YOur Kind and Good Acceptance of my Endeavours in Work for You and that Esteem You have for what else I can do make me bold to present this Book to You which by that time You have perused I doubt not but You will deem it worthy of the Title it bears and indeed it was never opened before If it may yield You any Delight or Benefit I shall be glad for as You have a true Love and Esteem for me so I have a very great Love and Honourable Esteem for You and shall always be Your most Observant Servant HANNAH WOLLEY To all Ladies Gentlewomen and to all other of the Female Sex who do delight in or be desirous of good Accomplishments Ladies and Gentlewomen I Presume those Books which have passed from me formerly have got me some little credit and esteem amongst you But there being so much time past since they were Printed that methinks I hear some of you say I wish Mrs. Wolley would put forth some New Experiments and to say the Truth I have been importun'd by divers of my Friends and Acquaintance to do so I shall not give an Apish Example every Day or Week to follow ridiculous and foolish Fancies nor would I be too like the Spaniard always to keep in one Dress I am not ashamed nor do I disown what I have already Printed but some of you being so perfect in your Practises and I very desirous still to serve you do now present you with this Queen-like Closet I do assure you it is worthy of the Title it bears for the very precious things pou will find in it Thus be seeching your kind Acceptance of this Book and of my earnest Desires to you I take my Leave but shall always be to all who have esteem for me Their Faithful and Humble Servant HANNAH WOLLEY LAdies I do here present you you That which sure will well content A Queen-like Closet rich and brave Such not many Ladies have Or Cabinet in which doth set Iems richer than in Karkanet They only Eies and Francies please These keep your Bodies in good ease They please the Taste also the Eye Would I might be a stander by Yet rather I would wish to eat Since bout them I my Brains do beat And 't is but Reason you may say If that I come within your way I sit here sad while you are merry Eating Dainties drinking Perry But I 'm content you should so feed So I may have to serve my need Hannah Wolley THE Ladies New Closet OR RATHER Rich Cabinet I. To make Aqua Mirabilis a very delicate way TAke three Pints of Sack three Pints of White Wine one quart of the Spirit of Wine one quart of the juice of Celandine leaves os Melilot-flowers Cardamom-seeds Cubebs Galingale Nutmegs Cloves Mace Ginger two Drams of each bruise them and mix them with the Wine and Spirits let it stand all night in the Still not an Alembeck but a common Still close stopped with Rye Paste the next morning make a slow fire in the Still and all the while it is stilling keep a wet Cloth about the neck of the Still and put so much white Sugar Candy as you think fit into the Glass where it drops II. The Plague-Water which was most esteemed of in the late great Visitat●●● Take three Pints of Muskadine boil therein one handful of Sage and one handful of Rue until a Pint be wasted then strain it out and set it over the Fire again Put thereto a Peniworth of Long Pepper half an Ounce of Ginger and a quarter of an Ounce of Nutmegs all beaten together boil them together a little while close covered then put to it one penniworth of Mithridate two penniworth of Venice Treacle one quarter of a Pint of hot Angelica Water Take one Spoonful at a time morning and evening alwaies warm if you be already diseased if not once a day is sufficient all the Plague time It is a most excellent Medicine and never faileth if taken before the heart be utterly mortified with the Disease it is also good for the Small Pox Measles or Surfets III. A very Soveraign Water Take one Gallon of good Claret Wine then take Ginger Galingale Cinamon Nutmegs Grains Cloves Anniseeds Fennel-seeds Caraway-seeds of each one dram then take Sage Mints Red-Rose leaves Thyme Pellitory of the Wall Rosemary Wild Thyme Camomile Lavander of each one handful bruise the Spices small and beat the Herbs and put them into the Wine and so let stand twelve hours close covered stirring it divers times then still it in an Alembeck and keep the best Water by it self and so keep every Water by it self the first you may use for aged People the other for younger This most excellent Water w 〈…〉 ●rom Dr. Chambers which he kept secret till he had done many Cures therewith w●●●t w●●●forteth the Vital Spirits it helpe●● the inward Diseases that come of Cold the shaking of the Palsie it helpeth the Conception of Women that are barren it killeth the Worms within the Body helpeth the Stone within the Bladder it cureth the Cold Cough and Tooth-ach and comforteth the Stomach it cureth the Dropsie and cleanseth the Reins it helpeth speedily the stinking Breath whosoever useth this Water it preserveth them in good health and maketh seem young very long for it comforteth Nature very much with this Water Dr. Chambers preserved his own life till extreme Age would suffer him neither to go nor to stand one whit and he continued five years after all Physitians judged he could not live and he confessed that when he was sick at any time he never used any other Remedy but this Water and wished his Friends when he lay on his Death-Bed to make use of it for the preservation of their Health IV. To make Spirit of Mints Take three Pints of the best white Wine three handfuls of right Spear-mint picked clean from the stalks let it steep in the wine one night covered in the morning put it into a Copper Alembeck and draw it with a pretty quick fire and when you have drawn it all take all your Water and add as much Wine as before and put to the Water and the same quantity of Mint as before let it steep two or three hours then put all into your Still and draw it with a soft fire put into your Receiver a quantity of Loaf-Sugar and you will find

then put in your Roots and boil them till you see they will Candy but you must first boil them with their weight in Sugar and some Water or else they will not be sweet enough when they are enough lay them into a Box and keep them dry thus you may do green Peascods when they are very young if you put them into boiling water and let them boil close covered till they are green and then boiled in a Syrup and then the Candy they will look very finely and are good to set forth Banquets but hath no pleasant taste CLIII To make Syrup of Violets Take Violets clipped clean from the Whites to every Ounce of Violets take two Ounces of Water so steep them upon Embers till the Water be as blew as a Violet and the Violets turned white then put in more Violets into the same Water and again the third time then take to every Quart of Water four Pounds of fine sugar and boil it to a Syrup and keep it for your use thus you may also make Syrup of Roses CLIV. To make Syrup for any Cough Take four Ounces of Licoras scraped and bruised Maidenhair one Ounce Aniseeds half an Ounce steep them in Spring water half a day then boil it half away the first quantity of water which you steep them in must be four Pints and when it is half boiled away then add to it one Pound of fine Sugar and boil it to a Syrup and take two spoonfuls at a time every night when you go to rest CLV A pretty Sweet-meat with Roses and Almonds Take half a Pound of Blanched Almonds beaten very fine with a little Rosewater two Ounces of the Leaves of Damask Roses beaten fine then take half a pound of Sugar and a little more wet it with water and boil it to a Candy height then put in your Almonds and Roses and a grain of Musk or Ambergreece and let them boil a little while together and then put it into Glasses and it will be a fine sort of Marmalade CLVI The best sort of Hartshorn Ielly to serve in a Banquet Take six Ounces of Hartshorn put it into two Quarts of Water and let it infuse upon Embers all night then boil it up quick and when you find by the Spoon you stir it with that it will stick to your mouth if you do touch it and that you find the Water to be much wasted strain it out and put in a little more than half a Pound of fine Sugar a little Rosewater a Blade of Mace and a Stick of Cinamon the Iuice of as many Limons as will give it a good taste with two Grains of Ambergreece set it over a slow fire and do not let it boil but when you find it to be very thick in your mouth then put it softly into Glasses and set it into a Stove and that will make it to jelly the better CLVII To make Orange or Limon Chips Take the parings of either of these cut thin and boil them in several waters till they be tender then let them lie in cold water a while then take their weight in Sugar or more and with as much water as will wet it boil it and scum it then drain your Chips from the cold water and put them into a Gally-pot and pour this Syrup boiling hot upon them so let them stand till the next day then heat the Syrup again and pour over them so do till you see they are very clear every day do so till the Syrup be very thick and then lay them out in a Stove to dry CLVIII To make Cakes of Almonds in thin slices Take four Ounces of Iordan Almonds blanch them in cold water and slice them thin the long way then mix them with little thin Pieces of Candied Orange and Citron Pill then take some fine Sugar boiled to a Candy height with some water put in your Almonds and let them boil till you perceive they will Candy then with a spoon take them out and lay them in little Lumps upon a Pie-plate or sleeked Paper and before they be quite cold strew Caroway Comfits on them and so keep them very dry CLIX. To make Chips of any Fruit. Take any preserved Fruit drain it from the syrup and cut it thin then boil Sugar to a Candy height and then put your Chips therein and shake them up and down till you see they will Candy and then lay them out or take raw Chips of Fruit boiled first in Syrup and then a Candy boiled and put over them hot and so every day till they begin to sparkle as they lie then take them out and dry them CLX To preserve sweet Limons Take the fairest and chip them thin and put them into cold water as you chip them then boil them in several waters till a straw may run through them then to every pound of Limon take a pound and half of fine Sugar and a Pint of water boil it together and scum it then let your Limons scald in it a little and set them by till the next day and every other day heat the syrup only put to them so do 9 times then at last boil them in the Syrup till they be clear then take them out put them into Pots and boil the Syrup a little more and put to them if you will have them in Ielly make your Syrup with Pippin water CLXI To make a Custard for a Consumption Take four Quarts of Red Cows Milk four Ounces of Conserve of Red Roses prepared Pearl prepared Coral and white Amber of each one Dram two Ounces of white Sugar Candy one grain of Ambergreece put these into an earthen pot with some leaf gold and the yolks and whites of twelve Eggs a little Mace and Cinamon and as much fine Sugar as will sweeten it well Paste the Pot over and bake it with brown Bread and eat of it every day so long as it will last CLXII To make Chaculato Take half a pint of Claret Wine boil it a little then scrape some Chaculato very fine and put into it and the Yolks of two Eggs stir them well together over a slow Fire till it be thick and sweeten it with Sugar according to your taste CLXIII To dry any sort of Plumbs Take to every pound of Plumbs three quarters of a pound of Sugar boil it to a Candy height with a little water then put in your Plumbs ready stoned and let them boil very gently over a slow fire if they be white ones they may boil a little faster then set them by till the next day then boil them well and take them often from the fire for fear of breaking let them lie in their Syrup for four or five daies then lay them out upon Sieves to dry in a warm Oven or Stove turning them upon clean Sieves twice every day and fill up all the broken places and put the skins over them when they are dry wash off the clamminess of