To make Wine of Grapes of the Growth of England.

WHen the Vines are well grown, so as to bring full Clusters, be careful [...]o disencumber them of some part of their Leaves that too much shade the Grapes, but not so in the hot Season that the Sun may not too swiftly draw away moisture, and wither them: Stay not till they are all ripe at once, for then some will be over-ripe, or burst, or incline to rot before the Under­lings come to perfection, but every two or three days pick of the choice and Ripest Grapes, and spread them in dry shady places on sideways, that they contract not a heat, and must, and so those that remain on the Clusters having more Juyce to nourish them will grow bigger, or be sooner ripe, and when you have gotten a sufficient quantity put them into an open Vessel, and bruise them well with your hands, or if they be too many for you, gently press them with a Flat wooden Beater, that is, a thick board fastened at the end of a staff; as for tread­ing of them with the Feet, though used in in other Countries, I approve it not, it being a nasty, slovenly way; take care [Page 8]you break the Stones as little as may b [...] for that will make the Wine of a bitteri [...] Tang.

Having bruised the Grapes well, so tha [...] they are become Pulp, or Mash, havin [...] a Tap at the bottom of your Cask, tye [...] hair Cloath over the Faucet, and let ou [...] that which will run voluntary of it self, a [...] the best Wine: Then take out the Pulp, and gently press it by degrees in a Cyder-pres [...] till the Liquor is sufficiently drained out▪ then having a new Cask well seasoned, and Aired with a Lighted Rag diped in Brim­stone till it become dry, pour the Liquor in through a sieve-funel to stop the dregs, and let it stand only with a pebble stone lightly layed on the Bung-hole to ferment, and re­fine it self 10 or 12 days, then draw it gently off into an other Cask well seasoned, that the Lees, or Dregs, may remain in the first Cask, and stop it no otherways than before, till it has quite passed over its ferment, which you may know by the Coolness, and plea­sant Tast; and thus of your ordinary white Grapes, you may make a good white sort of Wine, of the red Grapes a Claret, and if want of Colour, heighten it with a little Brazeile, boiled in about a quart of it, and strained very clear. The white Grapes not [Page 9]too ripe give a good Rhenish-Tast, and are wonderful cooling, and a sort of Muscadel Grapes growing now in many parts of Eng­ [...]and, may be brought by the help of a little [...]oaf-sugar to feed on, to produce a curious [...]weet Wine, little differing from Canary, and altogether as wholsome and pleasant, so [...]hat with some charge, labour and industry we might well furnish our selves with what we now are beholding to Strangers for at great Expence, hazard of the Seas, and a vast deal more toil and Labour than this would require.

If the Wine requires Racking, the best time to do it is when the Wind is in the North, and the Weather temperate and clear in the Encrease of the Moon, and when she is under the Earth, and not in her full height.

If the Wine Rope, to alter it take a course Linen Cloath, and when you have set the Cask a broach, set it before the bore, then put in the Linnen, and Rack it; in a dry Cask, put in 5 or 6 Ounces of Allom in powder, and jumble them so that they may well mix, and so upon settling, it will be fined down, and become very clear and pleasant Wine; but of sining and order­ing Wine; and other Liquors, I shall take [Page 10]occasion to treat more at large here­after.

Wine of Goosberries, to make it.

OF Goosberries may be made a curious Cooling Wine, after the following Directions.

Take Goosberries just beginning to turn to ripeness, but not those that are ripe, bruise them well, as you did the Grapes, but not so as to break their stones, then pour to every Eight pound of Pulp a Gallon of clear Spring-water, or rather their own Distilled water, made in a cold Still, and let them stand in the Vessel covered in a cool place 24 hours, then put them into a strong Can­vas or Hair Bag, and press out all the juyce that will run from them, and to every quart of it put 12 Ounc [...]s of Loaf, or other fine Sugar, sti [...]ring it till it be throughly melted; Then put it up into a well seasoned Cask, and set it in a Cool place, for too much heat will sower it, and when it has purged, and set [...]led about 20 or 30 days, fill the Vessel f [...]ll, and Bung it down close, that as little air as possible may come at it.

When you find it is well wrought and settled, then is your time to draw it off into [Page 11]smaller Casks, or Bottles, keeping them al­ [...]o in cool places, for there is nothing more [...]lamages any sorts of Wines than heat.

And as the Wine of Grapes has many Virtues, in comforting and strengthening the Heart, reviving and restoring the faded Spirits, so this has not a few proper to it, conducing to the Health of Man.

Its Virtue.

This is a curious Cooling Drink, taken with great success in all hot Diseases, as Fevors, Small-pox, the hot fit of the Ague; it stops Laxation, and is good in the Bloody-flux, cools the heat of the Liver and Sto­mach, stops Bleeding, and mittigates Infla­mations; it wonderfully abates the flushings and redness of the Face, after hard drink­ing, or the like: It provokes Urin, and is good against the Stone, but those that are of a very Phlegmatick Constitution, it is not so proper for them.

Currant-Wine, to make, and order it.

TAke four Gallons of curious cooling Spring, or Conduit-Water, let it gently simper over a moderate fire, scum it well and stir into it 8 Pound of the best Vir­gin-Honey, and when that is thoroughly [Page 10] [...] [Page 11] [...] [Page 12]dissolved, take of the Water, and stir it w [...] about to raise the scum, which take cle [...] off, and cool it.

When it is thus prepared, press out t [...] like quantity of Juyce of Red Curran [...] moderately ripe, without any green on [...] among them, which being well strained, m [...] it well with the Water and Honey, th [...] put them up in a Cask, or large Earth [...] Vessel, and let them stand upon the ferme [...] 24 hours, then to every Gallon add tw [...] pound of Loaf, or other fine Sugar, st [...] them well to raise the Scum, and then whe [...] well settled take it off, and add half a [...] Ounce of Cream of Tartar, with a litt [...] fine flower, and the Whites of 2 or 3 Egg [...] which will refine it, and when it is well se [...] ­tled and clear, draw it off into small Vessel [...] or Bottle it up, keeping it in a cool place.

Of White Currants, a Wine after th [...] same manner may be made, that will equa [...] in strength and pleasantness, a good sort o [...] white Wine; but as for the Black ones, o [...] Dutch Currants, I approve not of them, bu [...] in Medicinal Wines, of which I shall have some occasion to speak hereafter.

Their Virtues.

They allay the burning Eagerness of Thirst, are cooling in Fevors, resist Putre­ [...]ion [Page 13]stay Vomiting, Corroberate the [...]art, and fortify the Stomach; they are [...]nk with success by those that have the [...]s of the Mother, they divert Epilepsy, [...] provoke the Courses in Women.

[...]ine of Rasberries, to make it the Eng­lish way.

TAke what quantity you please of Red Rasberries when they are meanly ripe, [...]r if they grow over ripe, they will lose [...]uch of their pleasant scent, and clearing [...]e Husks and Stalks from them, soak them [...] the like quantity of fair Water that has [...]een boiled and sweetened with fine Loaf [...]ugar, a pound and an half to a Gallon; [...]hen they are well soaked about 12 hours [...]ke them out, put them up into a fine [...]inen pressing Bag, press out the Juyce into [...]e Water, then boil them up together, and [...]cum them well twice or thrice over a gen­ [...]e fire, take off the Vessel, and let the [...]iquor Cool, and when the scum arises [...]ake off all that you can, and pour off the Liquor by inclination into a well seasoned Cask, or Earthen Vessel, then boil an ounce of Mace very well in a point of Whitewine [...]ill the Third part of the Wine be consumed, [Page 14]strain it, and add it to the Liquor; let settle two days, and when it has well settle and Fermented draw it off into Cask, [...] Bottles, and keep it in cool places.

The French way to make this Wine.

Steep two Gallons of Rasberries in a gallo [...] of Sack 24 hours, then strain them, an [...] put to the Liquor three quarters of a poun [...] of Rasins of the Sun well stoned, and so l [...] them continue four or five days, som [...] times stiring them well, then pour it o [...] by Inclination, that the clearest may b [...] taken away, and only the dross and Settling remain in the bottom, and bottle that u [...] you pour off, and if you find it not swee [...] enough for your pallate, you may ad [...] some Sugar about half a pound to a gallo [...] will be sufficient; keep these in a coo [...] place.

T [...]eir Virtues.

These Wines either way are a great Cor­dial, they cleanse the Blood, prevent pesti­lential Air, comfort the Heart, ease pai [...] in the Stomach, dispel gross Vapours from the Brain, cause a free breathing, by re­moving Obstructions from the Lungs, and are successfully taken in Appoplexies.

Wine of Mulberries, to make it.

TAke Mulberries when they are just changed from their redness to a shi­ning black, gather them in a dry day when the Sun has taken off the dew, spread them thinly on a fine cloath on some floor or table for 24 hours, boil up a gallon of wa­ter to each gallon of Juice you press out of these; scum the Water well, and add a lit­tle Cinnamon grosly bruised, put to every gallon 6 Ounces of white Sugar-candy fine­ly beaten, scum and strain the Water when it is taken off and settled, then put to it the Juice of Mulberries, and to every gallon the mixture of a pint of White or Rhenish Wine; Let them stand in a Cask to purge and settle 5 or 6 days, then draw off the Wine, and keep it cool.

Its Virtue.

This is a very rich Cordial, it gives vi­gour to consumptive Bodies, allays the heat of the Blood, prevents Qualms and Peu­kins in Women, makes the Body soluble, helps Digestion, and eases Distempers in the Bowels.

Morello Wine, to make it.

TAke two gallons of White-wine, and 20 Pound of Morello Cherries, take a­way the stalks, and so bruise them that the stones may be broken, press the Juice into the Wine, put Mace, Cinnamon and Nutmeg each an Ounce in a Bag grosly bruised, hang it in the Wine when you have put it up in a Cask, and it will be a rich Drink.

Vinum Sambuceum; or Wine of Elder­berries, how to make it.

TAke Elder-berries when pretty ripe, plucked from the green stalks, what quantity you please, and press them that the Juice may freely run from them, which may be done in a Cyder-press, or between two weighty Planks, or for want of this op­portunity you may mash them, and then it will run easily; this Juice put up in a well seasoned Cask, and to every Barrel put 3 gallons of water strong of Honey boiled in it, and add some Ale-yest to make it fer­ment, and work out the grossness of its body, then to clarify it add Flower, whites of Eggs, and a little fixed Nitre, and when [Page 17]it has well fermented, and grows fine, draw it from the settlings, and keep it till Spring, then to every Barrel add five pound of its own Flower, and as much Loaf-sugar, and then let it stand 7 days, at the end whereof it will grow very rich, and have a curious flavour.

Its Virtues.

It is an excellent Febrifuge, cleanses the Blood of Acidity, Venom and Putrefaction, good in Measles, Small-Pox, Swine-Pox, and Pestilential Diseases; it contributes to rest, and takes away the Heat that afflicts the Brain, easing Pains in the Head.

Wines of Black-berry, Straw-berries or Dewberries, how to make them.

TAke of these Berries in their proper Seasons moderately ripe what quan­tity you please, press them as other Berries, boil up Water and Honey, or Water and fine Sugar, as your pallate best Relishes to a considerable Sweetness; and when it is well scumed, put the juyce in, and let it Sim­per to encorporate it well with the Water, and when it has done so, take it off, let it cool, and scum it again, then put it up in a Barrel, or rather a close glazed Earthen [Page 18]Vessel, to ferment and settle, put then to every Gallon half a pint of Mallaga, and draw it off as clear as may be; bottle it up, and keep it cool for use.

Their Virtues.

These Liquors are agreeably good in Fe­vors, afflictions of the Lungs, prevent the Infection of pestilential Aires; get a good Appetite, and much helps digestion, ex­cellent in Surfeits, and cause good Blood.

Wine of Apples and Pears, to make them.

AS for Apples, make them first into good Cyder, by beating and pressing, and other orderings, as I shall direct, when I come to treat of those sort of Liquors, after I have ended this of Wines; and to good Cyder when you have procured it, put the herb Scurlea, the Quintisence of Wine, and a little fixed Nitre, and to a Bar­rel of this Cyder, a pound of the Syrup of Honey; let it work and ferment at Spurge holes in the Cask Ten days, or till you find it clear and well setled, then draw it off, and it will not be much uncomparable to Rhenish-Wine in Clearness, Colour and Tast.

To make Wine of Pears, procure the Tartest Perry, (but by no means that which is Tart by Sowering, or given that way) but such as is naturally so, put into a Bar­rel about 5 Ounces of the juyce of the Herb Clary, and the Quintisence of Wine, and to every Barrel a pound, or Pint of the Syrup of Black-berries, and after fermen­tation, and refining, it will be of a curious Wine-tast, like Sherry, and not well di­stinguishable, but by such as have very good Pallates, or whose Trade it is to deal with it.

Their Virtues.

These Wines have the nature of Cyder and Perry, though in a higher degree, by the addition and alteration, being Cooling, Restorative, easing pains in the Liver, or Spleen, Cleansing the Bowels, and creating a good Appetite.

Wine of Cherries, to make it.

TAke Cherries indifferently ripe of any red sort, clear them of the Stalks and Stones, and then put them into an Earthen glazed Vessel, and with your clean hands Squeeze them to pulp, or you may do it with a wooden Ladle, or presser, and so let [Page 20]them continue Twelve Hours to ferment, then put them into a Linen Cloath, not too fine, and press out the Juyce with a pressing-board, or any other Conveniency, then let the Liquor stand till the scum arise, and with your Ladle take it clean off, then pour out the clearer part by inclination into a Cask, where to each gallon put a Pound of the best Loaf Sugar, and let it ferment, and purge 7 or 8 days, so draw it off when you find it clear into lesser Casks, or Bottles, keep it cool, as other Wines, and in 10 or 12 days it will be ripe.

Its Virtues.

This is a great cooler of the Body in the heat of Weather, chears the heart, and much enlivens Nature in its decay; it is good a­gainst violent Pains in the Head, and swoun­ing Fits.

Wine of Peach and Apricots, to make it.

TAke of Peaches, Nectarins, &c. when they are full of juyce, pare them, and quit them of their stones, then slice them thin, and put about a gallon to two gallons of Water, and a quart of White-wine, put them over a fire gently to simper a consi­derable time, till the sliced fruit become soft [Page 21]then pour off the Liquid part into other Peaches that have been so used and bruised, but not heated, let them stand Twelve hours, sometimes with stiring, and then pour out the Liquid part, and press what remains through a fine hair bag, and put them together into a Cask to ferment, then add of Loaf Sugar a pound and an half to each Gallon; boil well an ounce of beaten Cloves in a quart of White-wine, and add it to give a curious flavour.

Wine of Apricots may be made with only bruising, and pouring the hot Liquor upon, not requiring so much sweetning, by rea­son they are of a more dulcid, or Lucious Quality, only to give it a curious flavour, boil an Ounce of Mace, and half an Ounce of Nutmegs in a Quart of White-wine, and when the Wine is on the ferment, pour the Liquid part in hot, and hang a bunch of fresh Borage well flowered into the Cask by a string at the Bung for three days, then draw it off, and keep it in Bottles, which are most proper to preserve these sorts of Wines.

Their Virtues.

They are moderately warming and re­storative, very good in Consumptions, to create an Appetite, and recover decayed [Page 22]and wasting Bodies; they loosen the hard­ness of the Belly, and give ease to the pain [...] of the Stomach.

Wine of Quinces, to make it.

GAther the Quinces when pretty Ripe, in a dry day, rub off the Down with a clean Linen Cloath, then lay them in Hay, or Staw, for Ten days to sweat, so cut them in Quarters, and take out the Cour, and bruize them well in a Mashing Tub with a Wooden beetle, and squeeze out the liquid part, by pressing them in a hair bag by de­grees in a Cyder-press, strain this Liquor through a fine sieve, then warm it gently over a fire, and scum it, but suffer it not to boil, sprinkle into it Loaf-Sugar reduced to Powder, then in a gallon of Water, and a quart of White-wine, boil a dozen or four­teen large Quinces thinly sliced, add two pound of fine Sugar, and then strain out the liquid part, and mingle it with the natural Juyce of the Quinces, put it into a Cask not to fill it, and jumble them well together, then let it stand to settle, put in juyce of Clary half a pint to five or six gallons, and mix it with a little flower and whites of Eggs, so draw it off, and if it be not sweet [Page 23]enough add more Sugar, and a quart of the [...]est Malmsey; you may to make it the bet­ter, boil a quarter of a pound of stoned Rasins of the Sun, and a quarter of an Ounce of Cinamon in a quart of the Liquor to the Consumption of a third part, and straining the Liquor, put it into the Cask when the Wine is upon the ferment.

Its Virtues.

This Wine is a good Pectoral, cooling and refreshing the Vital parts; it is good, moderately taken, in all hot Diseases, allays the flushing of the Face, and St. Anthony's-Fire, takes away Inflamations, and is much available in Breakings-out, Botches, Boils, or Sores.

Wine of Plums, Damascens, &c. to make them.

TO do this take what Plumbs you please, mix those of a sweet Tast with an al­lay of those that are somewhat sower, tho' they must be all Enclyning to Ripeness, slit them in halves, so that the Stones may be taken out, then Mash them gently, and add a little Water and Honey the better to moi­sten them, boil to every gallon of pulp of your Plumbs, a gallon of Spring-water, in [Page 24]it a few Bay-Leaves and Cloves, add [...] much Sugar as will well sweeten it, scu [...] off the froth, and let it Cool, then press th [...] Fruit squeezing out the Liquid part, strai [...] all through a fine strainer, and put the Water and juyce up together in a Cask, let [...] stand and ferment three or four days, sin [...] it with white Sugar, flower and whites o [...] Eggs, and draw it off into Bottles, so corking it up that the Air may not prejudice i [...] and in 10 or 12 days it will be ripe, and ta [...] like sherry, if not a nearer flavour of Canary.

Damascens may be ordered as othe [...] Plumbs, though they produce a Tarte [...] Wine, more clear and longer lasting, but put not so much Water to them, as to lucious Plumbs, unless you mix some sweet Wine with it, as Mallago, Canary, or the like, or infuse Rasins in the Sun in it, which will give it a Rich and Mellow Tast.

Their Virtues.

These, as other Wines made of English Fruit, are moderately cooling, purefy the Blood, and cleanses the Reins, cause a free­ness of Urin, and Contribute much to soft slumbers, and a quiet rest, by sending up gentle refreshing Spirits to the Brain, which dispel heat and noxious Vapours thence, [Page 25]and put that noble part into a right Tempe­ [...]ture.

Wine of English Figs, to make it.

TO do this take the large blue Figs, pretty ripe, steep them in White­ [...]ine, having made some slits in them that [...]ey may swell, and gather in the sub­ [...]ance of the Wine, then slice some other [...]igs, and let them simper over a fire in [...]air water till they are reduced to a kind of [...]ulp, strain out the water pressing the pulp [...]ard, and pour it as hot as may be to those [...]igs that are infused in the Wine, let the quantities be near equal, the Water some what more than the Wine and Figs, then [...]aving infused 24 hours, mash them well [...]ogether, and draw off what will run Vo­ [...]untarily, then press the rest, and if it prove not pretty sweet, add Loaf Sugar to ren­der it so; let it ferment, and add a little Honey, and Sugar-Candy to it, then fine it with Whites of Eggs and a little Ising-glass, and so draw it off, and keep it for use.

Its Virtues.

This is chiefly appropriated to Derects of the Lungs, helping shortness of Breath, re­moving Colds or Inflamations of the Lungs; [Page 26]it also comforts the Stomach, and eas [...] pains of the Bowells.

Wine of Roses, to make it.

TO do this fit a Glass Bason, or Body, [...] for want of it a well glazed Earthe [...] Vessel, and put into it three gallons of Rose water drawn with a cold Still, put into [...] a convenient quantity of Rose Leaves, cove [...] it close, and put it for an hour in a kett [...] or Cauldron of Water, heating over th [...] fire to take out the whole strength and Tincture of the Roses, and when cold, press th [...] Rose-Leaves hard into the Liquor, and stee [...] fresh ones in, repeating it till the Liquo [...] has got a full strength of the Roses, and then to every gallon of Liquor add three Pound of Loaf-Sugar, stir it well that it may melt and disperse in every part, then pu [...] it up into a Cask, or other Convenien [...] Vessel to ferment, and to make it do so the better, add a little fixed Nitre and flower and two or three Whites of Eggs, and let it stand cool about 30 days, and it will be ripe, and have a curious flavour, having the whole strength and scent of the Roses in it, and you may add to Meliorate it some Wine and Spices, as your Tast or Inclination leads you.

And by this way of Infusion, wine of Car­ [...]ations, Clove-gilly-flowers, Violets, Prim­ [...]oses, or any Flower, having a curious [...]cent, may be made, to which to prevent [...]epetition, and go on with as much brevity [...]s conveniently may be, I refer you.

The Virtues.

Wines thus made, are not only pleasant [...]n Tast, but rich and medicinal, being ex­cellent for strengthning the Heart, refresh­ [...]ng the Spirits, and gently cooling the Bo­ [...]y, making it Lenitive, and so purges the [...]irst digestion of Flegm, sometimes Chol­ [...]ar, abates the heat of the Fevor, quenches Thirst, mittigates the Inflammation of the [...]ntrails, and may, on sundry occasions, serve for a good Counter-poison.

Cowslip Wine, to make it.

PUt 5 pound of Loaf-sugar to 4 Gallons of fair water, simper them over a fire half an hour to well dissolve the Sugar, and when it is taken off, and cold, put in half a peck of Cowslip-flowers clean pickt, and gently bruised, then put two spoonfuls of new Ale-yest, and a pound of Syrup of Li­mons beaten with it, with a Limon-peel or two, and so in a well seasoned Cask or Ves­sel, [Page 28]let them stand close stopped for thre [...] days that they may ferment well, then p [...] in some Juice of Cowslips, and give it [...] convenient space to work, and when it h [...] stood a month draw it off into Bottles, pu [...] ting a little lump of Loaf-Sugar into eac [...] and so you may well keep it the space of [...] Year; and thus you may make Wine o [...] such other like Flowers that are of pleasa [...] Tast and scent, as Oxlips, Gesmine, Peach blooms, Comfry, Scabeons, Fetherfew, Fumitary, and a number more, as your Fancy and Gust leads you, for I have shewed yo [...] different ways to let you know that yo [...] need not exactly keep to one certain Rule but please your Pallate by such additions a [...] you think convenient, though by straying too far, you may happen to mar th [...] whole design; therefore, in all things, keep as near as you can to the Rules I have given.

Its Virtues.

Cowslip-Wine moderately drunk much helps the Palsey, Cramp, Convulsion, and all other Diseases of the Nerves and Sinners▪ also eases pains of the Joints and Gout, and contributes mainly to the curing of Rup­tures.

Scurvy-Grass Wine, to make it.

SCurvy-Grass, or Spoon-wort, is a very Soveraign medicinable Herb, appropri­ [...]ted chiefly to the health of English Bodies, [...] many Medicins chearfull, the Wine made [...]f it containing all its Virtues with addition, [...]ust needs be very acceptable to make it [...]en.

Take the best large Scurvy-Grass Tops [...]nd Leaves in May, June, or July, bruise [...]hem well in a Stone Mortar, then put it in a well-glazed earthen Vessel, and sprinkle it over with some pouder of Christal of Tartar, [...]hen smeer it over with Virgin-honey, and [...]eing covered close let it stand 24 hours, [...]hen set water over a gentle fire, putting to every Gallon three Pints of Honey, and when the scum rises take it off, and let it cool, then put your stamped Scurvy-Grass into a Barrel, and pour the Liquor to it, setting the Vessel conveniently endways, with a Tap at the bottom, and when it has been infused 24 hours, draw off the Liquor, and strongly press the juyce and moisture out of the Herb into the Barrel, or Vessel, and so put the Liquor up again, then put a little new Ale-yest to it, and suffer it to [Page 30]ferment three days, covering the place of th [...] Bung, or Vent, with a piece of Bread sprea [...] over with Mustard-seed downward in a co [...] place, and so let it continue till it is fin [...] and drinks brisk, then is your time to dra [...] off the finest part, leaving only the dreg [...] behind; add more Herbs, and so fermen [...] with White of Eggs, Flower, and fixe [...] Nitre Verjuce, or the Juice of green Grape [...] if they be to be had, to which add 6 Poun [...] of the Syrup of Mustard, all mixed and we [...] beaten together to refine it down, and i [...] will drink brisk, but is not very toothsom [...] Being here incerted among Artificial Wine [...] rather for the Health of Persons, than fo [...] the delightfulness of Gust.

Its Virtues.

It helps Digestion, warms cold Stomachs carries off Phlegm, purefies the Blood purges out salt watery Humours, cleanse [...] the Bowells from cold slimeyness, eases pain [...] in the Limbs, Head, Heart and Stomach; as also those pricking pains, that are occasioned by Scorbutick Humours, &c.

Of Mint, Balm, and other Herbs, &c.

TO come more briefly to a conclusion of this Chapter, know that the Wine [Page 31]of Mint, Balm, and other Fragrant Herbs, are best made after this manner, viz.

First, distil the Herb in the cold still, then add Honey to it, and work as in Scurvy-Grass, and then refine it, and work it down by a due proportion of its own Syrup, and so the Wine will become very fragrant, and continue the whole virtue of the Herb: Wormwood-wine, Wine of Rue, Cardus, and such strong physical Herbs, may be made by Infusion, only in small White-Wines, Cyder, Perry, or the like, adding a little Sweets to palliate them, that they may be more agreeable to the Tast. That of Black Currants may be made as of other Currants, and are very proper to be kept in all Families.

To make Artificial Claret.

TAke the Juyce, or Water of Clary, di­still it in a cold Still one part; Red streak Syder half a part, Malago Rasins beaten in a Mortar six Pounds, the fat Mother of Claret one Pound, and these being covered in a close Vessel let them ferment 15 days, then draw off the Liquor into another Vessel, and to every Gallon add half a pint of the Juyce of Mulberries, or Blackberries, or Goosberries, and a pint of the Spirit of Clary, to the whole then take three Spoonfuls of Flower, and the White of two New-layed Eggs, a Dram of Ising-glass, beat these to­gether, and add to the Liquor two Pounds of the Syrup of Clary, and it will Refine down, and be very rich, not distingushable from right Claret, unless by those very well Skilled in Wines, and of this there is great quantities [Page 34]sold, now French Wines are dear, and scarce to be come by.

Artificial Malago, to make it, Canary, &c.

TAke a Cask that has been well seasoned with right old Malligo, new trim it, and hoop it strong, leaving it open at one end, to which open end a close cover must be fitted, to take off and put on at pleasure, and keep it in all Seasons in a warm place, sill it with Spring, or Conduit-water, and to every gallon of Water add 6 Pound of the best Mallago Rasins, grossly bruised, and sprinkle on every Twenty Gallons a handful of Calx Wine, then place the cover close, and keep it warm with Cloaths fastened about it, and so let it continue four or five days to work and ferment; after that open it, and see if the Rasins are floating on the top of the Water, and if you find they are, press them down again, and so do every four or five days, letting them stand three weeks, or a month, then Tap the Vessel 3 or 4. Inches above the bottom, and try if the Liquor tastes likewise, and if it do's not, let it stand longer, till it has got the true flavour, then draw it off into another Cask that has had Mallago in it, and to every 20 [Page 35]Gallons put a pint of the best Aqua-vitae, a quart of Alligant, and 2 new-layed Eggs beaten together, and let it stand in a Vaulted Cellar, or some such like place till it be fit to be drunk; if it want sweetness, put in a little fine Loaf-Sugar, and it will abundantly answer your Expectation, and this dashed with a little good White-wine, or curious brisk Pepin-Cyder, may well pass for Canary.

And thus not only Artificial Mallago may be made, but other Artificial Wines, for it cannot but be supposed an ingenious Person may, by these Examples, invent and pre­pare other sorts of Wines different from these in Tast; for having once got the Knowledge of the different Herbs that bear a Signiture with the different Sulphers of the true Wine, whether stiptick, acid, mild, Lucious, fat or Balsamick, so must the Im­itation of the different sorts of Wines be, whether Ribella, Tent, Rapadavia, Canary, or any others; as for White-wine, or Rhe­nish, you may make them of Sweeter or Tarter Cyders, as is directions given for making Artificial Claret, bating the co­louring, though you must be at the Labour and charge to fine them more, and keep up in them a good Body.

To restore Prick'd Wines.

TO do this take the Wine down to the Lees in an other Cask where the Lees of good Wine are fresh, then take a pint of strong Aqua-vitae, scrape half a pound of yellow Bees-wax into it, and by heating the Spirit melt the wax over a gentle fire, then dip in it a cloath, and set it on fire with a brimstone Match, put it flaming in at the Bung, and stop the Cask close.

To restore Wines decayed by too much Vent, or Sowring.

STir and ferment it well with a flat-end­ed stick, till you have removed it in all parts, and made it ferment, but touch not the Lees; then pour in a pint of Aqua-vi­tae, and stop it up close, and at the end of ten day it will be tollerably restored. Wine that is decayed by too much vent, may be recovered by putting burning hot Crusts of Bread into it.

For Musty-wine, or Tang'd of the Cask.

TO remedy this, rack it off upon Lees of rich Wine of the same sort, then put into a Bag four Ounces of the Pouder of Lenerel Berries, and two Ounces of the Fi­lings [Page 37]of Steel, let it hang by a string to the middle of the Wine, and so by degrees low­er it, as you draw it off.

To hinder Wine from Turning.

Put a pound of melted Lead, that has been melted, into fair water into your Cask, pretty warm, and stop it close.

To take away the ill Scent of Wine.

BAke a long Rowler of Dough, when it is stuck well with Cloves, let it thor­rowly bake, and hang it in your Cask, and it will remove the ill Scent from the Wine, by gathering it to its self.

To remedy a bitter or sour Scent.

TAke half a peck of Barley, and boil it in two quarts of Water, till one half of the water be wasted; strain it, let it well settle, and pour it into the Wine Cask, stir­ing it well without touching the Lees.

Green Wine, how to soften it.

PUt in a little Vinegar wherein Litharge has been well steeped, and boil some Honey to draw out the Wax, and strain it through a cloath, and put a quart of it in­to a Terce, and this much mends it in Sum­mer [Page 38]especially, and some when they per­ceive the Wine turning, put in a stone of unslacked Lime, and it much mends it.

To keep Wine from souring.

BOil a gallon of Wine with some beaten Oyster-shells and Crabs-claws Calcined, strain out the Liquid part, and when it is cool, put it into the Wine of the same sort, and it will give it a pleasant lively Tast.

To sweeten Wine.

FIll it upon the Lees, put a handful of the flowers of Clary, and infuse in it, and add a pound of Mustard-seed dry-ground, which in a bag must be sunk to the bottom of the Cask.

Arteficial Malmsey.

TAke English, Galingale Cloves, each a Dram, beat them to pouder, and in­fuse them a day and a night in a pint of Aqua-vitae in a wooden Vessel kept close co­vered, then put it into good Claret, and it will make 12 or 14 gallons of good Malm­sey in five or six days; the Drugs may be hung in a bag in the Cask.

To make Wine settle well.

TAke a pint of Wheat, and boil it till it burst in a quart of Water, and become very soft, then squeeze it through a new [...]innen Cloath, and put a pint of the liquid [...]art into a Hogshead of unsettled White-wine, and it will fine it.

To make Wormwood-Wine.

TAke a good brisk Rhenish Wine, or White-wine, and hang a pound of Roman-wormwood in a bag into it, clean [...]tripped from the grosser Stalks, and well [...]ryed; and in 10 or 12 days Infusion it will give it a Tast and a curious Colour beyond what it had before: This may be done as it [...]s drawn, by droping 3 or 4 drops of Chimi­chal Spirit, or Oyl of Wormwood into a quart of Wine.

To make Rough Claret.

PUt a quart of Claret to two quarts of Slows, bake them in a gentle Oven till [...]hey have stewed out a great part of their [...]oisture, then pour off what is Liquid, and [...]queeze out the rest, and half a pint of this will rough 10 Gallons.

To Recover the lost Colour of White-wine, or Rhenish-wine.

TO do this Effectually Rack the Win [...] from the Lees, and if the Colour o [...] the Wine be faint and tawney put in Con [...]ack-Lees, and pour the Wine upon them rowling and jumbling them together a con­siderable time in the Cask, and in 10 o [...] 12 days rack off the Wine, and it will b [...] of a proper Colour, and drink brisk an [...] fine.

Wine that is lowering, to prevent its decay.

TAke Roach-Allom poudered an Ounce draw out four gallons of the Wine and strow the pouder in it, beat it well fo [...] the space of half an hour, then fill up th [...] Cask and set it on broach, being carefu [...] to let it take vent, so that by this means i [...] three or four days you will find it a curiou [...] brisk Wine.

Of Racking Wine.

THis is done with such Instruments as are usefull and appropiated to the manner of doing it, and cannot be so well de­scribed by words, as by seeing it done [...] however this observe in doing it: Let it b [...] [Page 41] [...]en the wind sits full North, and the Wea­ [...]r is Temperate and Clear, that the Air [...]y the better agree with the constitution [...] the Wine, and make it take more kindly; [...]s moreover most proper to be done in the [...]crease of the Moon, when she is under the [...]rth, and not in full height, &c.

To make Wines scent well, and give them a curious flavour.

TAke pouder of Sulphur two Ounces, half an Ounce of Calamus, incorporate [...]em well together, and put them into a [...]nt and a half of Borrage-water, let them [...]eep in it a considerable time, and then [...]awing off the water melt the Sulphur and [...]alamus in an Iron pan, and dip in it as [...]any Rags as will soak it up, which put in­ [...] the Cask; then rack your Wine, and put [...] a pint of Rose-water, and stoping the [...]logshead, rowl it up and down half an hour, [...]fter which let it continue still two days, and [...]y so ordering any Gascoin, or red Wine, [...]t will have a pleasant scent and gust.

To mend Wines that Rope.

WHen you have set your Cask a-broach, place a course linen Cloath before [...]he Bore, then put in the linen, and rock it [Page 42]in a dry Cask, add then 5 or 6 Ounces the Pouder of Allom, then rowl and ju [...]ble them sufficiently together, and then [...] on settling it will be fined down, and pr [...] a very fluid pleasant wine, both in Tast [...] Scent.

To mend White, or Rhenish Wines.

IF these VVines have an unpleasant T [...] your best way is speedily to draw eit [...] of them half off, and to either of the hal [...] put two gallons of new Milk, a handful [...] Bay Salt, and as much Rice, mix, and b [...] them well together for half an hour w [...] a Staff, or Paddeler, then fill up the Ca [...] and when you have well rowled it, turn [...] over in the Lees, and 2 or 3 days after y [...] may broach it, and it will drink very fine a [...] brisk.

Another way to mend the Colour of Whit [...] Wines, &c.

TAke a Gallon, or more, of morni [...] Milk, put it into the Cask, and [...] it well with Rowling, then when you p [...]ceive it is well settled put in 3 or 4. Ou [...]ces of Ising-glass, and about a quarter o [...] pound of Loaf-sugar fine scraped, and th [...] fill up the Hogshead, or other Cask, a [...] rowl it 4 or 5 times over, and this w [...] bring it to a colour and fineness.

To meliorate, or better Viscious Wine.

Et your Wine in this case be what it will, [...] your business is to take a pint of Clari­ [...] honey, a pint of Water, wherein Rasins of [...] Sun have been well steeped, 3 quarters of [...]int of good white Wine, or Claret, accord­ [...] as the Colour of your wine is, let them [...]per, and boil a little over a gentle fire, to [...] consumption of a third part, taking off [...] Scum as fast as it rises, put it very hot [...]o the viciated Wine, and let it stand the [...]ing-hole being open, then in a linen Bag [...] a little bruized Mace, Nutmeg and [...]oves, and hang the Bag in the wine by [...]tring for 3 or 4 days, and so either new [...] old Wine will not only be fined, but [...]uch bettered; for by this means they [...]e restored from their foulness and decay, [...]d yeild a good Scent and Tast; you may [...] perfect this work the more when you [...]e out the Spice, hang in a small Bag of [...]ite Mustard-seed a little bruised, and the [...]ork is done.

[...]o make Ice in Summer, and cooling Wine, &c.

TO make Ice take a stone Bottle that will hold about three quarts of water, [...]t into it two Ounces of resined Salt-petre, If an Ounce of Florence Orrise, and fill with water boiling hot, stop it close, and [Page 44]immediately let it down into a Well, le [...] [...] remain there 3 or 4 hours, and when [...] break the bottle you will find it full of [...] Ice; or for want of this opportunity, d [...] ­solve a pound of Nitre in a bucket of wa­ter, and it will cool your Bottles exceedi [...]ly.

The Dutch way of distilling Spirits, &c.

TAke well made Malt, and about 3 hours before you intend to use it, grind it, put about 6 Bushel into a very large Cask, standing on one end, with a cover to keep in the Steem, and a hole in the middle to put in an Oar to row, or stir it; when the water is poured to it, put a little cold wa­ter to moisten it first, and then fill the Cask with that which is scalding hot, to plump and swell the Grain, and so stir it thorow­ly; when it is near cold add half a Pound of Hops, and so let it stand till it is fit for [Page 49]yest, and then let it work 4 or 5 days, and when it is in height of its fermentation put the Liquor and Malt into a Still, raise the fire under it by degrees, and put not the head into the worm at first, for fear it should boil over, and so foul it; but if you perceive the Vapours kindly to ascend then put it in, and Lute all fast, distill and recti­fy as before, and this is indeed a quick and profitable way of Distilling.

To make a sort of Brandy.

TAke so much Malt as you design to di­still, unground, boil it in a Kettle or Copper with fair water, till it break with exuberance or swelling, then pour it out into an open Cask, and being cold add fresh Dregs of strong Beer or Ale; let it stand 2 or 3 days to ferment, and then distill it as you did the Spirits, and by adding a little Molossus it will pass among those that are not very curious for good Brandy, and in this case by its protuberating, the burst Corn cannot be burnt in the Still to give it an unsavory Tast and Smell, and by the Decoction, or Boiling, the ill Tast is taken from the Corn which would otherways tang the Spirit or Brandy, and being thus boiled and broken it produceth more Spirit, and [Page 50]stronger, spending all its power and strength upon it.

Brandy, little inferiour to French Brandy, and exceeding some sorts of it, to make, &c.

THough we cannot afford to make any quantity of Brandy of foul Wines, or Lees of Wine, as in France, unless at an ex­traordinary rate, they being refined and put to other uses more advantageous, yet we have wherewithal in this Kingdom, if men would be industrious to do it with, as well as other Nations, viz. Take ordinary Cy­der that is not decayed, and may be had in the Countries for little, if it be foul it mat­ters not, 20 Gallons, decayed Grocers fruit, as rotten Raisins, Currans, Figs, Dates, Pru­ens the stalks off, which Mallaga-raisins are pricked, and the sifting of Currans, all which may be had for little; boil as many of these as will suite to 20 Gallons of Cyder, in four Gallons of moderately malted Beer, till they swell, and may be well mashed, then put them all into the Cyder Liquor, and let them ferment with stirring four days, then distill them as you are directed for Aqua-vitae, and the first running will be an incomparable Brandy, and to the last it will be pretty well, and from this (at the Rate this Liquor now goes at) great profit will arise; if it be in [Page 51]Vintage time; the Husks or Pressings of Grapes, Cherries, Peaches, Apricots, Plumbs, and the like, will be excellent; if it prove too sweet a Spirit, that is easily allayed, when distilled with a few drops of Spirit of Salt, and it will not be discernable.

Another cheaper way to make Brandy.

TAke the grounds of Cyder and Perry, and if they be thick press them thro' a hair Bag, lest they burn the bottom of the Still, put ten Gallons of these to 20 of Beer, not too strong of the Malt, and four Gallons of Molossus, let them ferment together 3 or 4 days with stirring, put about a Gallon of White-wine, or Claret Lees, to them, and so distill other Spirits, and your Expectation will be very well Answered.

Of Malt Spirit, and what may be drawn off.

FRom 50 gallons of brewed Beer, or good strong Wash, in the first Extra­ction you may properly draw off 33, 34▪ 36 gallons of Low-wines; and if they lie to better themselves in the second Extraction, they will produce 11 or 12 gallons of Proof Spirits, nay, some Malt 13 gallons, especi­ally if you put a Can or two of water into the Still, and by this way observe to en­crease or lessen your fire under the Still, as you see it runs more or less, and look well to it.

Of Honey, Molossus and Sugar, &c.

WHen you come to these Distillations, take an hundred weight of Sugar, Molossus, or Honey, and 12 or 14. Gallons of water to boil, as it may be fitting for the brewing of Malt; pour them into a large open Cask, or Fat, and stir them well toge­ther to dissolve and incorporate, and when they are so, and cold enough, head it suffi­ciently with Barm, or Yest, or instead of water you may use Small-beer, or Wash, and then the smaller quantity of Yest will serve, and when it has well fermented, you may add for the better flavour, what fra­grant Flowers, Herbs, or Spices, you please, and if it be slow in fermenting, to encrease that cast in some pouder of Rhenish Tar­tar, the quantity in a measure proportion­able to that of the Liquor, viz. 2 Ounces to a Gallon, and so let it stand till it is tho­roughly fermented, and well headed, and you must watch to take it in the height of its ferment, for if the head once begins to fall, which it will do as soon as the fermentation is declining, the Spirit will evaporate a-pace, and much of it will be lost; and if you work well in this distillation, you cannot miss of 9 or 10 Gallons of Low-wines from every hundred of coarse or refuse Honey, Molas­sus, [Page 53]or Sugar, which you may rectify into a very noble Spirit.

As for Sugars by which Herbs, Flowers and Berries are so fermented, as to yeild Noble Spirits, and good Wines, being di­stilled, take what Flower or Herb you please that is proper for this use, as suppose it should be Elder-flowers, of these take a peck clean picked, bruise them in a wooden Mor­tar, to each peck of them add a gallon of Water, and to that 3 or 4 Pounds of ordi­nary Sugar, then cover them close in a Cask to stand and ferment, which is known by their working, frothing and flowering kind­ly, and after that cast a very fragrant scent, and if the Fermentation be slack, you may promote it with Rhenish Tartar, as before, and so in the height of the ferment, Distill it, and it will yeild a very pleasant Spirit.

Of Raisins, and other things, used in Distillation, to make good Brandy or proof Spirits, &c.

RAisins, and other Fruit, as I have alrea­dy hinted, are very Excellent in Distil­lation, did not the dearness of those that are good, over ballance the advantage accruing this way, as to ordinary Spirits; yet such as are damnified, and fit for little or no other use, may be improved to advantage here; when you have them, bruise them in a Mortar, [Page 54]and put them in fair water 6 Pound to [...] Gallons, and when they are in the Cask t [...] make them ferment, throw in a large hand­ful of Christials of Tartar, or Rhenish Tar­tar, but some there are who use Calx-vive ferment them to the purpose, by adding Ale yest, Stum, or fixed Nitre and Flower work it up in a warm place, draw off the Liquor, press the drugs out dry, and Disti [...] these, and the produce will be excellent Low wines, which being well rectified make a pretty good Brandy.

Of Low, Dead Wines, and their Dregs.

OBserve in the distillation of these Dregs of Wine, you may ferment them with their decayed ones, or with the after-running of Low-wines, warmed, and cover­ed up in a convenient Cask; and put a Pint of Stum to every Gallon, to ferment it; or in defect of this, take Barm, or yest; and it being sufficiently so ordered, draw off the Liquor, and press out the Moisture from the Drugs through a Canvas Bag, and so distil the Liquid part, that it may yeild as much as may be, and then rectify it it into proof Spirit, and in all your Fermentations you may use Stum, which is the Flower of the Wine; and observe, that from Low-wines, small wines and Lees, Brandies are [Page 55]made in Germany and France; and may by [...]ndustry, be as well improved in England.

Some Distillers, to make their Spirits hot [...]n the Mouth, to impose on the Ignorant, [...]se Spanish Grains which will do it, but it [...]dds not to the body of the Spirit, which [...]s weak in it self; wherefore, to prove it, [...]ut some in a Glass Viol, about half full, [...]nd Corking it close, strike it against your [...]and; and if the froth arising by the force [...]ontinue, and go off leisurely, then it is of [...] good Body; but if it sputter, and run off presently, then is it a weak Spirit, and of [...] cold Body, how hot soever it may taste [...]n the Mouth.

Having sufficiently, as I hope, spoken of Spirits and Brandies to inform my Reader to put my notions in practice, and by that proceed to greater Matters and Experiments [...]han words can direct him to, I now pro­ceed to direct him how to prepare the ordi­nary Strong-water, Rich Cordials, and waters for other uses, as beautifying, &c.

Anniseed-water, to make it, &c.

Take a Pound of good Anniseeds, steep them by Infusion in 3 Gallons of Spi­ [...]its of Low-Wines, or Proof-Spirits; but [...]f your Spirits are high Proof, you may [...]dd a little Water in the Distillation, and [Page 56]then draw off the quantity the Spirits wer [...] And this Rule may properly be used f [...] distilling all common Waters with Seed were it not that the quantity is diversifie [...] according as they are in Strength; for, [...] Cardamums you must put two Pounds [...] the like quantity of Spirits: And as to th [...] Herbs Angelica, Mint, Wormwood, an [...] Balm, they are properly to be gather'd i [...] their Prime, and dried in the Shade, tha [...] the Sun, with their Moisture, draw not o [...] their Virtue too powerfully; and the pro­portion is varied, according as you woul [...] have the Water more or less in strengt [...] of the Herb; and in this Case you mu [...] consider the strength of each Herb, an [...] accordingly proportion them; for [...] handful of Wormwood or Cardus wi [...] go farther than three or four of Bal [...] Mint, &c.

Hearts-Ease, &c. to make, and order, &c.

TAke what quantity you please of Aqu [...] Vitae, or Artificial Brandy, and to eve­ry Gallon put a Pound of Seeds of Heart's Ease, and the like quantity of the Blossom [...] well dried in the Sun; tye them up in [...] Bag, put them into the Still, and draw [...] long as you find any pleasant Taste in th [...] Spirit; then sweeten it with the Syrup mad [...] [Page 57] [...] Heart's-Ease, and White Sugar; put it [...] in a Cask, adding to it 2 or 3 spoonfulls [...]f new Yest, and the White of an Egg or [...]wo, beaten up with Flower, whereby it [...]ill have its Fermentation, and be refined fit [...]r Sale; being a very pleasant Water.

Now, observe, In the Distillation of this, [...]ere will be apt to come over it an Oil, or [...]hite thick Spirit; thus to be fined; As it [...]omes, take a fine Holland Cloth, and rub [...] very well on one side with Black Lead, [...]nd bind the side so rub'd inward, towards [...]e End of the Worm, and so the Thickness [...]ill be kept back. And thus other Waters, [...]f the like nature, may be ordered, and pre­ [...]ared for Sale, or private Use, &c.

A rich Cinnamon-Water, to make it.

THE Brandy-Spirit is always preferable if you are to make any Rich and Cor­ [...]ial Waters, especially that made of Malt, [...]r any Brewers Materials, impregnated with [...]n Azure Salt, of a Vinous Nature; and [...]en the Spirit will give a Fragrancy in its [...]aste.

For instance; Take of unwasted Cinna­ [...]on 5 Pounds, Brandy-Spirit 5 Gallons, Su­ [...]ar or Honey a Pound and an half; let them [...]fuse 20 days, and then distil off the Spirit, [...]hich dulcifie or sweeten with its own Sy­rup, [Page 58]and so it proves the best and truest Spi­rit of Cinnamon that can be made, and pro­per for Physical Use.

The best and proper Way for Colouring, Sweet­ning and Perfuming ordinary Waters, usuall [...] exposed to Sale in Distillers Shops, &c.

TO do this properly, take two Quart of the cold distill'd Water of the Herb and of the dried Herb two Pounds, Brazi [...] half a Pound, more or less, as the quantity to be colour'd requires; to which add, o [...] Sugar 6 Pounds; stir them very well, tha [...] they may be well mix'd; then gently decoc [...] them in an Earthen Pot, with a close Cove [...] 2 or 3 hours, sometimes stirring them, and immediately shut the Cover; and when they are thus prepared, clarifie them with White of Eggs, well beaten; and when it is suffi­ciently cool'd, strain it through a Fustian Bag, called a Canopy; and to every Barre [...] of Water, add 5 or 6 parts of this Syrup with a Spoonful of Yest, to make it work and clear it self; and in about 20 days i [...] may be well expos'd to Sale, in good Con­dition, and Order.

A Syrup to make a Red Water, excelling that of London.

TAke of the best Rose-Water 3 Quarts Red Saunders well pounded a Pound [Page 59]Rose-Leaves, Treacle, Honey, or rather Su­gar, 10 Pounds; decoct these, as before di­ [...]ected; then, being cool, clarifie them with [...]he Whites of Eggs, and add the whole quantity to a Barrel of Aqua-vitae; so in a small Bag put the Whites of 3 Eggs, and a pretty good Spoonful of Barm, beat them well together, and infuse of Musk a Scruple, Amber-grease 10 Grains; and suffer the Bag, with these Ingredients in it, to hang in the Liquor, fasten'd to the Bung with a String, 14 days; and then draw it off for Sale, and it will prove an excellent Water.

Simples, proper for Colouring Waters.

THE Use of these are not barely to co­lour it, but to add to the Virtue of [...]he Water; viz. Cochineel, Poppy-Leaves, Turnsole, the Roots of Alkanet, Rose-Leaves, Saunders, Brasil, Logwood, Mulberries, Ras­berries, Blackberries, the Juice of Sloes when they are baked, the Juice of Black-Cherries, Dew-berries, and Saffron; being, most of them very wholsom, and cordial: So that they being, in their proper Seasons, to be [...]ad at easie Rates, you must take the Advan­tage of making the Waters at the Times pro­per, unless you husband them so as to keep [...]he Juice and Syrup of the Fruits, to serve on [...]ll Occasions.

To make Right Usquebaugh, according to th [...] Receipt of that which was made for th [...] King's Use when he was in Ireland.

TAke 10 Gallons of a good Brandy-Spi­rit, made from Strong Beer and som [...] new Malt, Anniseeds one Pound, Cloves [...] Ounces, Nutmegs, Ginger and Carraway [...] seeds, each 4 Ounces; distil them into Proof-Spirit, according to Art, as already directe [...] for Proof-Spirits. This done, add to the li­quid part Spanish Liquorish, Raisins of th [...] Sun stoned, of each 2 Pounds well bruised Dates stoned, and the white Skin taken off 4 Ounces; Cinnamon, the like quantity keep them 4 days in a close Vessel, we [...] stop'd; and at the end of 3 days, add [...] Grains of Musk and Amber-grease dissolv'd and dulcified with 5 Pounds of Nevis-Su­gar; stir them well at times ten days, an [...] strain the liquid part through a Flannel fixe [...] on a Sieve, or any other convenient place fine it down with Whites of Eggs an [...] Flower. Some there are that only draw [...] off the Lees, into other Casks, that keep [...] when fine. And thus, as you would have [...] richer, or weaker, you may take better o [...] worse Spirits, or more or less of the Ingre­dients, though the way of making and or­dering is the same.

Aqua Corroborans, or the Heart-strengthen­ing Cordial-Water, to make it.

TAke Betony, Bugloss, Cowslips, Balm, Sage, in the prime of their Sap, of [...]ach [...] handful, Low Wines two Gallons; [...]istil it into Proof-Spirits, and then put to [...] Nutmegs, Gallenga, Cubebs, Cloves, Mace, Cardamums, and Flowers of Melilot, of each [...] Ounces; the Juice of Celendine 3 Pints, [...]nd the weight of all these in Proof-Spirits, Currant-Wine a Gallon, or, for want of it, White-wine; let them ferment and digest [...]4 hours with moderate stirring, then distil [...]hem in Balneo till the Herbs grow dry.

Its Virtues.

This approved Cordial fortifies the Heart [...]gainst Infections, strengthens the Stomach, [...]nd creates a good Digestion; as also, the [...]rincipal Faculties being good in all cold Diseases.

Stomach-Water, to make it.

TAke of Gascoigne-Wine, or, for want of it, of Midling Spirits of Wine, a Gal­ [...]on, Gallinga, Nutmegs, Ginger, Cloves, [...]panish Grains, Anniseeds, Carraway and [...]ennel-Seeds, each an Ounce; Red-Rose- [...]eaves, Mint, Sage, Pellitory, Cammomile, Thyme, Lavender and Avens, each a hand­ [...]ull; bruise the Spices in a Mortar, sepa­rate [Page 62]and grosly shred the Herbs, put them well mixed, into Spirit of Wine, and let them stand 3 days in the Cold, keeping the Vessel close stop'd, or cover'd; then distil dulcifie and colour it with Syrup of [...]ber­ries, or, for want of it, that of Mulberries and it will prove a Sovereign Pectoral Cor­dial.

Plague-Water, to make it.

TAke the Roots of Rue and Sage, the Leaves of Angelica, of each 3 handfuls; White Ginger, Long Pepper and Nutmeg, each an Ounce and a half; Spirit of Elder a Gallon, the Husks of green Walnuts, or Walnut-Leaves, 2 Pounds, Malaga-Wine 2 Quarts, Venice-Treacle and Mithridate, each 4 Oun­ces; digest them, grosly bruised, 10 days, and then distil them so long as any pleasant Water will come; and to that which comes over, add a Pint of Hungarian Water, and as much Syrup of Vinegar, with about 4 Ounces of Loaf-Sugar, and let it ferment with the help of the White of an Egg and a little Flower tied up in a Bag, 5 or 6 days, and so it will grow clear, and fit for Use.

Its Virtues.

It preserves against Infections and Pestilen­tial Airs, Measles, Small-Pox, and all Pestife­rous or Contagious Diseases: About an Ounce [Page 63]at a time is a sufficient Dose to take, Morning, Noon and Night. It helps Digestion, and wonderfully fortifies a cold Stomach.

Aqua Multifaria, to make it.

THis is a Water stiled to be of many Virtues.

To make it, Take Bettony, Balm, Sage, Bugloss, Cowslips, gather'd in their prime, of each a handful; Bay-Leaves and Mother­wort, of each a handful and a half; Flowers of Lavender, Rosemary, Lilies of the Valley, and Rosa solis, each a handful; Saffron two Ounces, the Juice of Celendine two Pounds, Wood of Alloes an Ounce and a half, Tur­merick 4 Ounces, Spirit of Wine 6 Quarts: Let these digest well 6 days, and distil them in Balneo Sal artificially.

Its Virtues.

It is an Excellent Water for the Head, in all the Pains and Afflictions incident to it. It eases the Pains in the Breast, Heart, Liver, and other Vital Parts; strengthning Nature, and fortifying the Faculties; and contributes greatly to Health and Long Life. But you must take it moderately, in small Doses; as, an Ounce at a time. And if any of these Cor­dials prove too hot for your Palate, or Con­stitution, you may allay them with cooling Simple Waters; as Balm, Bugloss, Sabeons, Comfrey, and the like.

Aqua Triplex, or a Threefold Water, to make it.

TO make this, take four Pounds of Venice Turpentine; Mastick and Frankinsense, of each two Ounces; Aloes Epatica, Date­stones, Laudanum Castor, the Roots of Bet­tony and Elicampaign, or each two Ounces; Cloves, Cardamums, Ginger, Nutmegs, Gal­lingale, Zedoare, Pepper, Laurel-berries, Spicknard, Smallage-seeds; Mugwort-seeds, Anniseeds, flowers of Brasil, Elder-flowers, Red and White Roses, Lignum Aloes, Cu­bebs, Calamus-Aromaticus, Jumper-berries, Germander, Mace, Formentil, Agrimoney, Fumitorie, Centaury, Pimpernel, Dent de Leon, Eudine-seeds, Sorrel, yellow Saunders, Fetherfew, Aloes Kepatick, of each two Ounces, Rubarb, 3 Ounces; Raisins, Dried Figgs, Dates Stoned, and sweet Almonds, of each 4 Ounces; Honey, 6 Pound; Sugar 10 Pound; Spirit of Elder, well rectified, as much as is sufficient to cover all these in­gredients about 4 Fingers; then add Musk and Ambergrease, of each two Drams; Saf­fron, two Ounces and a half; put all these into a Retort, cover the mouth with a Cork very sure, and then Lute it over; after that, tye it fast with a bladder, and let them Mace­rate 40 days in Horse dung; then remove [Page 65]it, and distil it in a strong Balneo, and at the first will come a white Spirit, then a saffron coloured, and the last will be red, with some Oil floating on it; Let each be recei­ved a-part: And when this Operation is o­ver in Balneo, you may distil it on a vio­lent fire, in Sand, to see what more may be gotten; for it is so precious, that none of it ought to be lost.

Its Virtues.

The first Drawing off is admirable to bathe Pains, Aches, or Numbed Joynts; proper for new Wounds, sore weak Eys; Plague Sores; for the Pearl and Web in the Eye, the Stone and Strangury.

The second Drawing, or Water, is a Re­medy for the Corruption of the Blood, Leprosie, for the Weakness of Members, for the Ague.

The third Water Strengthens the Brain, and takes away cold Diseases that afflict it; as Rheums, Cattarrs, and Expells offensive Vapours, and is proper for the Palsie and Gout; with other Consonant Diseases.

The powerful United Spirit of Scurvy-grass, to make it.

DIstil from what quantity you please of Scurvy-grass-Wine a high Spirit, which [Page 66]pour on fresh Scurvy-grass, and distil it again, repeating the Operation till it becomes very strong, of a Grass Green, and a fragrant scent, so that when it is fired it will burn clean away without leaving any moisture behind it, then by distillation make the Oyl of Scurvy-grass, and by Calcination its fixed Salt, and so according to the Sagirical Art reunite these, and then you have the powers, and whole Virtue of the Herb, look­ing of a curious green.

Its Virtues.

This is an excellent Remedy for the Scurvy, it gives Circulation to the Blood; by disol­ving and dissipating congealed Humours; it destroys not only the Salin, but also the Acid and Crude Humours from whence the Scurvy hath its Original, whether contracted by eating gross, raw, or crude Fruit, raw Herbs, salt Fish or Flesh.

For the Scurvy, Jaundis, Ptisick, or short­ness of Breath; these powers may be used at any time, the oftner the better; the Dose is from 10 to 30 in a Glass of Beer, or any other convenient Liquor, and after the spending 3 or 4 Bottles, you may take the golden Spirit, usually Sold, about half a Bot­tle of it once a week, keeping your self warm, and taking comfortable Diet after it, [Page 67]and so the relicks of the Disease will be car­ried off, the Blood purified, and such Crudi­ties as bred Worms destroyed.

The powerful United Spirit of Elder, to make it.

TAke Elder-Wine, made as I have directed in the 3d Chapter, as much as you think convenient, adding thereto Elder­flowers; let them ferment in it, and take it at the height of Fermentation, when it has the greatest Fragrancy, lest it lose much of its Vivor, Strength and Spirit; put it into a Still, and distil it as long as any goodness will come; but observe, those Wines made for distillation ought to be that of the Juyce pressed out only, and no Wa­ter added, adding its proper ferment, and some Sugar and Honey to help it on; add fresh Flowers in their prime, and reiterate the Fermentation and Distillation, and so the Spirit will be very fragrant, purely im­pregnated with the Virtues of the Concret, and to every Pound, or Pint of this Spirit, add an Ounce of its Salt, and two of the Oyl, and so unite them together.

Its Virtues.

The Virtues of the Powers are many, and rare: It cleanses the Blood, and expels Hy­dropical Humours, and is good in Obstru­ctions: [Page 68]It takes away Putrifaction and In­flammations in any part of the Body; It clears and cools the Skin. The Oil of it is excellent against Scorbutick Humours; as, the Itch, Piles, Braises, Strains, or any Cold settling in the Joints; and allays the Pains of the Gout. In Convulsions, Palsies, Vir­rigoes, Calentures, or sudden Swoonings, 'tis very prevalent. Twill last many Years, carried by Sea or Land. And upon the Ap­proach of a Proxism, if you drop 20 or 30 Drops into a Glass of Water, and drink it, 'twill wonderfully abate the Violence there­of, and strengthen Nature: Dip also for this the Corner of your Handkerchief in it, snuff up the Scent, and smeer the Temples with it.

For Children, 9 or 10 Drops are suffi­cient, in a Spoonful of Water, sweeten'd with Sugar, or the like: But the Mother may take a full Dose, as 20 or 30 Drops, whilst the Child is sucking, and then the Prevalency of it will appear. It also abates the Oppression of Wind, which Children are much subject to. It helps Diseases in the Breast; as, Asthma's, Dropsies, Spitting of Blood, Consumptions, and such like. It creates a good Appetite; and 'tis good for many other Things.

The Powerful United Spirit of Rosemary, to make it.

TAke a sufficient quantity of the Flow­ers of Rosemary, in their prime, in­fuse them in Rectified Spirits of Wine, then distil them, and unite the Spirit with the proper Oil and Salt; which far out-does the Hungarian Water. And by these Exam­ples, you may be enabled to prepare what Powers you will from Herbs, Flowers, Gums, &c.

Its Virtues.

This not only beautifies the Face, Hands, &c. to admiration; but also, 20 or 30 Drops being taken in a Glass of Wine, or any other convenient Liquor, fortifies the Heart, cleanses the Blood, recovers the fa­ding Spirits, causes a fresh and ruddy Com­plexion, is good against Fits, and helps in any cold Disease; prevents Faintings and Swoonings, drives out bad Airs or Vapours contracted in Infectious Places.

Elixir Salutis, the best Receipt.

TAke of Guaiacum, the dried Roots of Elicampaign, Carraways, Coriander, and Anniseeds, each 2 Ounces; the Leaves of Senna 4 Ounces, Raisins of the Sun ston'd half a Pound, Liquorice 2 Ounces; infuse these in 3 Quarts of good Brandy 4 days, [Page 70]then draw it off, and infuse in it half an Ounce of good Ruburb, thinly slic'd; when the Ruburb is well infused, put it into small Bottles, and keep it well stop'd.

Its Virtues.

This Elixir, so much fam'd, and long kept as a Secret, purifies the Blood, carries away slimy Matter from the Bowels, eases Pains in the Belly, removes Gravel and Sand, bringing it away with Ease, by taking 2 or 3 Spoon­fuls of it Morning and Night.

Elixir Proprietatis, to make it.

TAke Aloes, Myrrh and Saffron, of each half an Ounce, infuse them in 3 Quarts of Spirit of Wine, drop in a few Drops of Spirit of Sulphur, then let them digest in a Glass well stop'd 30 days; at the end of that time, having often shaken it, you will per­ceive a black Tincture on the top, pour that off, and let it stand 24 hours, then decoct it till no Foeces remains at the bottom. Take a moderate Spoonful of this in a Glass of Wine, in a Morning, fasting.

Marigold-Flower-Water, to make it.

TAke a quarter of a Peck of well-blown Marigold-Flowers, dry them a little in [...]he Sun, put to them a Quart of Spirit of Wine, and distil them in a cold Still till [...]hey become dry.

Its Virtues.

This is admirable for Pains and Noises in [...]he Head: It cures Inflammations in the Eyes, and Heart-sickness.

The curious Cordial, called Dr. Stephens's Wa­ter; or, The Golden Cordial; how to make it the right way.

TAke a Gallon of Claret, or brisk Canary, not over-sweet; of Ginger, Cinnamon, Grains of Paradise, Nutmegs, Gallingale, Fennil and Coriander-seeds, each 3 Drams; Mint, Sage, Rose-Pellitory, Rosemary, Wild Marjorum, Wild Thyme, Cammomile and Lavender, of each a handful; beat the Spices very small, cut and bruise the Herbs, put them to infuse in the Wine 24 hours, and distil them in an Alimbeck.

This is called the Golden Cordial, and is a great Fortifier of the Heart and Stomach: 'Tis good in Pestilential Diseases; and is a [Page 72]long Continuer of Health, even to extrea [...] Old Age.

Orange-Water, to make it.

TO make this, pare Sevill-Oranges, an [...] put the Piels into Low-Wines, or Spirits, and distil them, and it will produce [...] curious Water, both for Scent and Taste 'Tis sometimes, in Proof-Spirits, done only by Infusion.

This, with a little Saffron infused in it, is an excellent Cordial to ease Pains in the Head, Heart or Spleen, and very much warms and enlivens the whole Body.

Surfeit-Water, to make it.

TAke good Brandy, as much as you think convenient; steep a good quantity of Red Single-Poppy-Flowers in it, the black Bottoms being taken away; and when, by Infusion and squeezing, the Brandy is well tinctur'd with them, put in fresh ones, till it becomes deeper dyed; then take of Ginger, Cinnamon and Nutmeg, 2 Drams each, to a Quart of the Liquor; bruise them grosly, and infuse them; then to every Quart, add a quarter of a Pound of Loaf-Sugar; let this in­fuse 20 days, then strain off the Liquid Part, and keep it for Use, as an excellent Cordial in case of any Surfeit, or Over-charging: It eases Pains in the Head, and strengthens the Heart.

And so, from these, I shall regularly pro­ [...]ed to other curious, useful Things, plea­ [...]t and profitable; and, in all Particulars, [...]ke good what I have promised; with [...]ny Additions.

Rosa Solis, to make it.

PUT 2 Pounds of Sugar to a Quart of Water, in a Copper Vessel, over an Ember Fire; let them seeth to the [...]onsumption of a fourth part; then put in [...] spoonfuls of Orange-Flower-Water, and [...]row in an Egg, White, Shell and all, well [...]eaten, stir it well with a Whisk in the Li­ [...]uor; and when it boils take it off, strain it [...]ell 2 or 3 times; and when it becomes [...]ear, pour into it a Quart or 3 Pints of right [...]randy, and add Essence of Hypocrass, or [...]mber, and it will be a curious Persum'd [...]olis.

Essence of Hypocrass, to make it.

TAke a Glass Bottle that is very strong, pour in half a Pint of Spirit of Wine, [...]dd half an Ounce of grosly bruis'd Cinna­mon, [Page 74]half an Ounce of Cloves, a Gross [...] Ginger, and a few Coriander-seeds well bru [...] sed, 4 Grains of Black Amber, or Amber [...] grease, done the like in a Mortar; the [...] corking down the Bottle very fast, expose [...] in Sand a Month to the Sun, and it wi [...] prove a curious Perfum'd Cordial. By th [...] Rule you may make greater Quantities. Bu [...] never let the Bottle be full, lest it break with the strength of the Spirit.

Orange-Flower-Water, to make it.

TAke 2 Pounds of Orange-Flowers, infus [...] them in 3 Pints of White-wine, and the [...] distil them, and they will yield a curious Spirit. But if you design this only for a Per­fume, or Wash, they may be infused in fai [...] Water, and drawn off in a cold Still.

Milleflure, or a Thousand-Flower-Water, to make it.

TO make this, Take a strong Glass Bottle, and put into it a Pint of Angel-water; beat 12 Grains of Musk in, a Stone-Mortar, and put it into the Bottle; then put in what wholsom Flowers you please that are of a curious Scent, more of the weaker than the stronger, which may temperate and allay them with the Water; and when they have been infused 24 hours add a Pint of Spirit of Wine, and pour off the Water; and it will [Page 75]be both an excellent Cordial, and a curious [...]cented, beautifying Wash.

Angel-Water, to make it.

PUT a Quart of Orange-Flower-Water in a well glaz'd Earthen Pot, add 2 Oun­ces of Storax, a quarter of a Pound of Benja­mine, half an Ounce of Cinnamon, a quar­ [...]er of an Ounce of Cloves, and 3 bits of Ca­ [...]amus; set the Earthen Vessel over a gentle Fire, or Embers, till it simmer to the Con­ [...]umption of a fourth part, then add a Blad­der of Musk, and so let it cool; pour it by [...]nclination from the Settlings, and keep it [...]n a Glass-Bottle, close stop'd.

Essence of Amber, to make it.

GET a strong Glass-Bottle, and into that put a Pint of Rectified Spirit of Wine; beat in a Stone-Mortar a Gross, or the eighth part of an Ounce of Black Amber, or rather Amber-grease, put this into the Spirit of Wine, with half a Gross of the Bladder of Musk, very small; so stop the Bottle close, set it for 14 days on Sand, exposed to the warm Sun, shaking it twice or thrice a day; but never fill the Bottle full, for fear of breaking; and when you have thus done, [...]et it stand quiet, without shaking, another Fortnight, and it will be a curious perfu­med Spirit.

Hungarian-Water, to make it.

PUT into a large Bottle a Quart, or som [...] what more, of Spirit of Wine, a handful of Rosemary-Flowers, some Tops o [...] Thyme; Marjorum and Sage; keep it clos [...] stop'd, and set it a Month in the Sun; di [...] solve the quantity of a Filbert of Orcanet i [...] some Spirit, and put into it, and let it stan [...] another Month, and it will prove a curiou [...] scented Spirit.

To reduce Spirits for making of Cordials.

THE Reduction of Spirits is no more tha [...] to bring them to a middle Temperatur [...] by uniting the Aqueous Parts with the mo [...] Spiritual, and fermenting to an Union. T [...] do this.

Take a Quart of Water and a Pound o [...] Loaf-Sugar, boil them for half an hour very well together, or till you find them we [...] incorporated, then let the Liquor cool till [...] is proper to put Barm to it; and when it [...] luke-warm, put in Spices as your Fancy lead [...] you, viz. Cinnamon, Jamaica-Pepper, Orrice-Roots, Cloves grolly bruis'd and stic'd▪ and being pretty cool, add your Barin, an [...] let it work up sufficiently; then you ma [...] use it for Bottling of Ale, Mead, Cyder an [...] Wines, putting about two spoonfuls to every Bottle, a little Orrice-Root, and a fe [...] [Page 77]Grains of Crystal of Tartar, and a bit of [...]oaf-Sugar; and corking them close, set [...]em in a cool place, and they will drink ex­ [...]eeding brisk, and have a curious Flavour.

To make curious Cordial, Take of this [...]iquor and Aqua Corroborans, half a Pint of [...]e one, and a Pint of the other, 4 Ounces [...] Balm-Syrup, and mix them by well sha­ [...]ing in a Glass-Bottle.

An excellent Cordial-Water.

TAke Balm and Plantane-water, of each a Pint, Cinnamon half a Pound, digest [...]em 3 days, and distil off the Water, and [...]dd of this to any strong Cordial Spirit equal [...]arts, and half the weight of Syrup of Clove- [...]illeflowers or Violets, then a little Cochi­ [...]eel, and it will be a curious strengthening [...]ordial.

The Virtues of these Cordials.

The First resists Pestilential Airs, strength­ [...]s the Heart, allays the Heat or Ferment of [...]e Blood, helps in the Green-Sickness, [...]undice, and the like.

The Second is good, and taken success­ [...]lly, in all cool Diseases; as Agues, Drop­ [...]cal Humours, Colds, Rhumatisms, cold [...]ches or Pains afflicting the Nerves, cold [...]iminess of the Stomach or Bowels, Numb­ [...]ess, Cramp, and the like.

To make a high Spirit, proper for China, Ja­pan and Lac-Varnish.

TAke of Bay-Salt 3 or 4 Pounds, decripitate it very well, and give it [...] great Degree of Fire, but preven [...] its melting by well stirring it with an Iro [...] Rod, till it is reduc'd to a curious fine Powder; and before it is quite cold, put it int [...] a Still, pour gently on it 2 Gallons of Aqu [...] Vitae, Brandy-Spirit, or any other Spirit, an [...] gently distil it in Balneo till all is come over▪ and by this Means the Phlegm will remain i [...] the bottom, and your Spirit will at one Distillation be more sine, than at 2 or 3 wher [...] there is no Salt.

To know the Proof and Goodness of i [...] put some Gun-powder in a Spoon, or an [...] thing made of Metal, pour on it some of th [...] Spirit, and fire it, and when the Spirit burn out, if the Powder goes up in a Blast, the [...] is it a sufficient Spirit: And to try the greater strength of it, hold the Spoon or Silve [...] Taster in cold Water whilst the Spirit [...] burning, but let no Water come into it.

To make China Varnish.

TAke Rectified Spirits of Wine a Pint, put it into a clean Bottle, and add to it of Gum-Lac 5 Ounces, shake them well, and let them stand 24 hours in a moderate Heat, such as the Sun may give in the Summer Season, then strain it through a Canvas Bag, and being well settl'd by the Fire, keep it in Bottles close stop'd for Use.

To make the Black Ground for Japan-Work.

THE Ground is of the above-named Var­nish; mix it in a Gally-pot with some of the following Blacks, covering the Work 3 or 4 times, and wash it over with clear Var­nish ten times, let it be done in a Stove, and polish it at the end of 8 days with Trippilo.

To make the best Black, Take an Earthen Lamp, and put into it a large Cotton, then fill it with Linseed-Oil, and receive the Smoak in a new Earthen Dish, and with a Feather, from time to time, as it comes on, brush it off, and keep it for Use.

To make a Red Varnish.

MIX Vermilion with the Grounds of the Varnish, with which cover the Work well 3 times; then strain in Carnation-Red, through a fine Linen Cloth, into the clear part of the Varnish, with which var­nish the Vermilion till the Colour is pleasing to your Eyes; then with the clear Varnish alone go over with it 10 times, then let it dry 7 or 8 days, and polish it with Trippi­lo, as the other.

To make the Ingredients for Raising the Work, mix a sixth part of Wenting, and one part of Bole-Armoniack in fine Pow­der; make them the thickness of Cream in Gum-water, and lay them on: To make [Page 81]the Gum-water, is no more than to dissolve an Ounce of Gum-Arabick in a Pint of fair Water.

To make a Varnish for Silver.

TO do this, take a Pint of the Spirit of Wine, put to it 4 Ounces of Gum-Sandriack, and one Ounce of Mastick, shake them well, and let them stand 24 Hours in a moderate Heat.

To make another China-Varnish.

TAke of Seed-Lac 10 Ounces, Gum-Sandriack an Ounce and a half, put these into a Can of Rectified Spirits of Wine, shake them considerably together, and let them remain 48 hours in a moderate Heat, then strain it through a Canvas Bag, and let it settle in a moderate Heat 4 or 5 hours, then drain off what is clear, and keep it a­part.

To make White Varnish.

TO do this, Take 3 Ounces of pick'd Sandriack, and 2 Ounces of Mastick, and put them to a Pint of Spirit of Wine, and let them dissolve well in a moderate Heat, and pour off the thinner part.

To make a Raw Varnish for Musical Instru­ments.

TAke 3 or 4 Ounces of the deepest co­lour'd Amber, and put it into a well [Page 82]Leaded Pot, and melt it on a Charcoal-fire, stirring it with an Iron Spatula; and when it is melted it will be of a dark Colour, like Clarified Rosin; then pour it on a Mar­ble Stone.

To purifie the Oil, Take of the best Lin­seed Oil, so much as will suffice, put it in­to a new well leaded Pot, let it boil well, and scum it often; and when it is enough, which you may know by putting in a Goose-Quill, and it will not burn, strain it, and keep it for Use.

Then take of this Oil one Pound, of Am­ber above-mention'd 6 Ounces beaten very small, let them heat on a gentle Fire, keep­ing them continually stirring till it be dis­solv'd; if it be too thick, add more Oil; and if too thin, more Amber; and when it is of a proper Thickness, strain it through a Cloth, and close stop it up for your Use.

To Black Wood.

TAke a Quart of Brandy, the like quan­tity of Spring-water, and two Oun­ces of Nut-Galls, the like of Salt M. boil them half an hour in an Earthen Pot, close cover'd; then take a Spunge, dip it in, and with this Water cover the Work, once in 4 or 5 hours, at least 30 times; [Page 83]every time, before it is quite dry, lay on the following Dye:

Take of strong Vinegar 2 Pounds, the Filings of Iron one Pound and an half, of Rusty Iron a little more than a Pound, Salt of Verdigrease an Ounce and an half, Nut-Galls a Pound and an half, a Penyworth of Ox sublim'd, a piece of the Busk of Bois-Dean, and a Limon cut into 4 quarters; let these steep 15 days in an Earthen or Iron Pot, close stop'd; and when it is dry, po­lish it with Trippilo.

To Guild this.

TO do this, the Proportions are, Of Bole one Pound, of Sanguis or Red Stone one Pound, of Black-Lead an Ounce, of Tallow an Ounce and an half; steep the Bole in Water, and then pound the Red Chalk and Black Lead, and afterwards grind them fine with the Tallow, grind the Bole by little and little, then mingle them together, and cover them with Water.

To a spoonful of this, put 2 or 3 spoon­fuls of Water, and the quantity of a Wal­not of strong Sope Leay on 7 or 8 Couches.

Dr. Buttler's Ale, the best Receipt: To truly prepare it.

TAke of Sarsaparilla 2 Ounces; Senna, and Polipody of the Oak, of each 4 Ounces; Anniseeds and Caraway­seeds, of each half an Ounce; Liquorice, 2 Ounces; Agrimony and Maiden-hair, of each a small handful; Scurvy-grass, 10 hand­fuls; Grosly beat and bruise these in a Mor­tar of Stone, or Wood; put them into a new Canvas Bag, and hang them in 9 or 10 Gallons of Ale when it has well worked, and is 3 days old, and the 4th or 5th day it will clear up so that it may be drank with pleasure, a Pint at a time.

Its Virtues.

It chiefly Purges by gentle Breathing-sweats and Urine, being Excellent to Expel scorbutick Humours and Dropsy: It removes Gravel, smimey Matter, or other Obstructi­ons in the Writers, or neck of the Bladder; thins and sweetens the Blood; is good a­gainst all pricking pains, or Head-aches.

To make Hypocrass a new way.

TAke 5 Ounces of Aqua-vitae, 2 Ounces of Pepper, 2 of Ginger, and 2 of Cloves, Grains of Paradise 2 Ounces, Ambergrease 3 Grains, Musk 2 Grains; let all be Infused 24 hours in a glass bottle, on warm embers; and when you would use it to make Hypo­crass, mix a Pound of fine Sugar, and a Quart of Wine, or Cyder; and when the Sugar is well dissolved, add to it 3 or 4 drops of this Liquor, and your Expectation will be fully answered.

This is an Excellent cooling, refreshing Liquor, and Exceeding wholsome, as well as pleasant, at all Seasons.

To make Limonade.

SCrape what quantity you think fit of Li­mon-peel into Water and Sugar, to which add some Drops of Essence of Sulphure, with some slices of Limon and Sugar; viz. half a pound of Sugar to every Pint of Water; and let them well Infuse.

This is an Excellent cooling Liquor in the Summer-season, admirable in Fevers, and in all hot Diseases, as well as pleasant on any occasion.

The way to make a good sort of Mum

TAke a Hogshead of Water, boil it to the Consumption of a third part, and put [Page 86]in 3 Bushels of ground Horse-beans, and a Bushel of Wheat, brew it according to Art, draw off, and press out the Liquor, and put in so much more as may make, in its con­sumption, or boiling, to a third part, the Hogshead full; but when it is turned fill it not too full at first, that it may the better work; which, when it begins to do, put to it some of the inward Rhind of a Fir-Tree, 3 Pounds of Birth, the Leaves and tops of a F r-tree; each one Pound; Cardus Benidict­us dryed, 3 good handfuls; Burnet, Bettony, Rosmary, Marjorum, Avens, Peneroyal, Elder­flowers, wild Thime, of each one handful and a half; Cardamum-seeds bruised three Ounces, Bay-berries an Ounce; put the seeds into the Vessel when it hath wrought a while with the Herbs; and when they are added, suffer the Liquor to work over the Hogshead as little as may be; fill it at last; and before it is stoped, put into it 10 new-layed Eggs, with their shells whole, stop it close, and let it stand 3 Quarters of a Year, or more, to Ripen: A little Horse-Radish, Watercresses, and wild pursley are added by some; and, indeed, the Horse-Radish makes it drink very brisk, but gives it a Tang.

To make Punch Royal.

TAke one Pound and a half of Loaf Sugar, and dissolve it in 2 quarts of Water; and [...] there be any dross in the Sugar, strain the [...]iquor through a Cloath; then add a Pint of Rhenish Wine, 6 Ounces of Limon Juice, or the Juice of 4 large Limons, 7 or 8 drops of the true Spirit of Salt, and a Dram of Al­ [...]ermes, or 2 Grains of Musk, 3 of Amber­grease, a Quart of strong Brandy, and a whole Nutmeg grated, with half an Ounce of Cinnamon, and a quarter of an Ounce of Ginger finely s [...]raped, or beaten: Stir these [...]ill they are very well mixed, and then head [...]t with a good Toast, or Sea Bisket; you may [...]ikewise, when it is thus prepared, in what [...]uantity you please, proportionable to these [...]irections, bottle it up, and it will keep long, [...]nd drink exceeding brisk.

The best way to make Cyder, and order it.

TAke Redstreaks, Peppins, Pearmains, Ree­netings, Golden Peppins, or such Apples [...]s pleasant Fruit as your Orchard or the Country will afford when they are indiffer­ [...]nt ripe, so that upon the Tree shaking, they will fall with tolerable ease; bruise or [...]rind your Apples very small, and when [...]hey are come to a mash, put them into a Hair bag, and squeeze them by degrees, not [Page 88]over hastily, by turning an Iron Crow the Screw; put up the Liquor, well straine through a fine Hair Sieve, into a Cask w [...] seasoned, and aired with a Lighted R [...] ­dipped in Brimstone; then mash the pressin [...] with a little warm Water, and add a fou [...] part of it, when pressed out, to the Cyde [...] and to make it work kindly, heat a lit [...] Honey, 3 whites of Eggs, and a little flow [...] together; put them into a fine Rag, a [...] hang them by a string to the middle of t [...] Cyder Cask, then put in pretty warm, abo [...] a Pint of new Ale yest; let it work, and w [...] purge it self from dross, 5 or 6 days, th [...] draw it off from the Lees, into smaller Cas [...] or into Bottles, as your occasion serves; a [...] if the latter, leave an Inch vacant fr [...] the Cork, lest the Bottles fly, or break; a [...] if any such danger appears, which y [...] may perceive by the singing of the [...] through the porous parts of the Cork, th [...] it will be requisite to open them, to let [...] the fermented Air that threatens to b [...] them. In Winter cover the Casks, or B [...] ­tles warm, for fear of Freezing or Chillin [...] but in Summer place them as cool as y [...] can, lest the heat make it ferment, so t [...] it taint, become mousty, grow thick, [...] ropey; and that it may the better feed, a [...] [Page 89] [...]ep its body, put little lumps of Loaf-su­ [...]r into it.

[...]ummer Cyder, for present spending, to make it.

TAke Codlins, or other juicy Summer Apples, not too sweet; or if they be, [...]ay them with those that are sowrer, not [...]thering them too ripe, but when they be­ [...]n to turn, and lay them to sweat in Hay [...] Straw for 2 or 3 days, then quarter them, [...]d take out the Coars and Kernels, then [...]uise and press them as the former; boil [...]me sliced Codlins and sliced Quinces in [...]ir Water, with a few tops of Rosemary, and [...]ades of Mace, and mash this Water with [...]e pressings of the Apples; press it out as be­ [...]re, and mix a fourth part with the Cyder; [...]t it up, and add 2 Quarts of white or Re­ [...]ish Wine to every 12 Gallons; purge it as [...]e forme, draw it off when settled, and [...]eep it cool for present spending, for it will [...]or keep longer than September.

To procure very Rich Cyder, without distilling.

TAke a Hogshead or lesser Cask of Cyder, when the frost is very violent in the Vinter, expose it abroad so that it may freeze [...] the outward parts, and then the main [...]rength and heart of it will retire to the [...]iddle, which will, in an Hogshead, be a­ [...]out 12 or 14 Gallons, when the weaker [Page 90]part is over-powered by the cold; and th [...] drawn off, and Bottled, will prove as Co [...] ­dial as Sack.

This way is frequently used in New-En [...] ­land, and other places, where Cyder is ple [...] ­ty, and at a cheap rate: and that which [...] frozen, may be, by heat of Fire, or the S [...] in Summer Season, reduced to a tolerab [...] good Vinegar, proper particularly for Pic [...] ­ling of Fruits, Flowers, Herbs, Roots, &c.

Perry, to make it.

TAke Red Catherins, Orange-Pears, an [...] some Winter Pears, mixed togethe [...] none over-ripe; cut them in Quarters, a [...] take out the Coars; then put them to soa [...] in warm Water, sweetened with a little fi [...] Sugar, 12 hours; then take them out, a [...] press them, when bruized, as the Apple [...] boil the water they were soaked in, to th [...] Consumption of a third part, and put it [...] the pressings, add of this squeezed out, to th [...] proper Juice of the Pears, work it as th [...] Cyder, and put in a few lumps of Loaf S [...] ­gar for it to feed on; and being well fine [...] and drawn off, it will drink brisk, and e [...] ­ceeding pleasant: If it grows thick, or [...] over-sweet, put to it a Quart of Rhenis [...] wine, whereing two Ounces of Cristal [...] Tartar has been dissolved, and the Perry w [...] [Page 91] [...]gain ferment, and fine it self, coming to be [...]f a curious brisk Taste, and sparkling.

To make Matheglin, the best way.

TAke clear Spring-water, seeth it over a gentle Fire, scuming it till no more [...]cum arises; then add the Tops of Rosemary, [...]wet Marjoram, Balm, Sage, and Sursafrax, of each an handful to 4 Gallons of Water, [...]nd so proportionable to a greater or lesser quantity; let them boil 3 or 4 hours, and when it has so done, set it to cool a night, [...]hen pour it off gently from the Setlings, and strain it; then add of the best Honey, as much as will very well sweeten it; take the whites of 20 or 30 Eggs, beat them very well, and when it is over the the Fire, and boils, pour them in at twice, stir it well, and then let it boil apace before you scum it; and when it is boiled sufficiently, pour it into a cool Glazed earthen Vessel; when it [...]s cool again, pour 5 or 6 Spoonfuls of new Ale yest upon it, stir it every day, and scum [...]t with a bundle of Hysop, or some sweet Herbs, till it has done working, and then but it up into a Cask that has had Sack or Malaga in it, if you can get one; other­wise, season your Cask with Water where­ [...]n sweet Herbs have been boiled; let it have vent for 3 days after it is put up, then stop [Page 92]it close; yet when you hear it make a noi [...] you must give it vent with a Pierces, el [...] if it force not out the Cork, it may happ [...] to make the Vessel fly in pieces.

To make this the richer, slice Ginge [...] Cloves, Cinnamon and Nutmegs, and pu [...] ­ing them into a thin Bag, hang them by string in it; and if it wants a good Bod [...] add a Quart or two of Canary, and in tw [...] or 3 Months it will be fit for use.

Its Virtues.

It is an Excellent Pectoral Drink, go [...] against Consumptions, Physicks, and t [...] Asthma; it is cleansing, and diuretic [...] good against the Stone and Gravel, it is r [...] ­storative, and strengthening, a great Co [...] ­forter of the Vital Pa [...]s, and affords go [...] Nourishment; it is cooling and pleasant [...] healty persons; and agrees better than Wi [...] with all Constitutions.

White Mead, the best way to make it.

TO do this, Take the Tops of Rosemar [...] Thyme and Sweet-Bryar, the Wood [...] Agrimony, Eye-bright and Roman Wor [...] ­wood, of each a like quantity, viz. as mu [...] of each as you can hold between your Fi [...] ­ger and Thumb, which, in Physical Accou [...] is called a Pugil; cover these with Sprin [...]-water, let them continue to infuse a Nig [...] [Page 93] [...]d a Day; so take them out, and boil them [...] another clear Water, till the Colour comes [...]gh; so shift them into another Water, and [...]il them up till the Colour looks green, and [...]ffer them so to do as long as any green­ [...]ss continues; then, with the Herbs in the [...]quor, let it stand 24 hours, then strain out [...]e liquid part, and to every Gallon of the [...]quor put 2 Pounds of Virgin-Honey, and [...]hen it will bear an Egg about the breadth [...]f a 2 Pence above the Water, then work it [...]ell together, so that all the Honey may be [...]ssolv'd; then let it stand 12 hours, and then [...]oil it again a quarter of an hour, with 26 Whites and Shells of Eggs: This done, let [...] cool, and put it up into a new, well sea­ [...]on'd Cask, or Bottles, with Spices, such as [...]est affect your Palate, which, if in a Cask, [...]ou may hang in a Bag, as has been direct­ [...]d in other Liquors; but if bottled, then [...]reak into it little bits of Nutmeg, Mace, [...]innamon, &c.

If you are desirous to drink this pleasant [...]ooling Liquor speedily, then, to fine it, beat [...]wo Whites of Eggs, with a spoonful of Yest, [...]nd 2 of Wheat-Flower, and put it into the Cask; suffer it to work well, and then stop [...] up, and in 9 or 10 days you may use it, tho [...] will keep brisk a very considerable time.

A Brown Sort of Mead, looking som [...] what like Canary: And all the difference [...] the last is not boil'd to the heighth of th [...] first; and instead of Wood of Agrimon [...] some use Wood of Sarsafrax, which gives [...] a pleasant Taste and Colour: In all oth [...] Matters you may do it as the first; only a [...] a little handful of Borrage and Balm.

Both these are very cooling and wholso [...] Liquors, wonderfully refreshing in hot D [...] ­eases, and in the sweltry Seasons of the Yea▪

This, with Surups mix'd with it whe [...] you come to drink it, may not only [...] chang'd into the Colour of sundry sorts [...] Wines, but be varied in Taste to make [...] more grateful to the Palate.

To make excellent Coffee.

BOil curious Spring-water 6 hours, [...] more; put into it, tied up in a fi [...] Rag, a little handful of sweet Malt and Ba [...]-berries, two parts of the first, and one of th [...] latter; then draw it off into lesser Pots, a [...] to a Pint and an half of this Water put t [...] Ounces of good Coffee-powder, stir it w [...] in, and set it before the Fire, to bubble u [...] and it becomes rich in taste of the Coffe [...] then let it settle well, and pour it not o [...] too hastily, but rather by Inclination.

Its Virtues.

This, moderately drunk, removes Va­ [...]ours from the Brain, occasion'd by Fumes of Wine, or other strong Liquors; eases pains in the Head, prevents sowr Belchings, [...]nd provokes Appetite.

To make the best Tea.

SET on your Boiler with fair Water, put into it a few Tops of Hysop, let it boil [...]s the former; then add a few Leaves of [...]age, and a Lump of White Sugar or Sugar-Candy; and drawing it off into less Pots, [...]ut to every Pint of the Liquor a Dram and [...]n half of the Herb Tea, and put it before [...]e Fire to settle, and heat, and infuse well, or if it boil any thing after the Tea is in, [...]uch of the strength will evaporate, and [...]ave it weaker than otherwise it would be; [...]eeten it with fine Sugar when you pour [...] out, more or less, according to your Pa­ [...]te.

To make the best Chocolate.

TAke of Milk and Water an equal propor­tion, let them boil, and well incorpo­ [...]te, but not too long, keeping it stirring, [...]st it burn too, and spoil; then add of your [...]hocolate-Cakes, grated fine, an Ounce and [...] half, or two Ounces if you would have it [...]her, to every Quart of the Liquor; then [Page 96]take it from the Fire, and add to it the Yolks of 2 New-laid Eggs, beating them well, with as much fine Sugar as will sweeten it; then mill it with a Mill for that purpose till it be­comes thick, and proper for drinking: This Mill is a Stick, with an Head at the End full of Notches, which you must, at the little end, hold in your hand, and hastily twirl i [...] about. Some, to high-colour it, and give it a better Flavour, put Saffron in a little Rag, or fine Sarsnet, and put it into the Li­quor when it is boiling.

To make Chocolate-Cakes, the best way.

TAke Cocoa-Nuts, moderately dried in an Iron Pan, scrape or peel off the Husk and then beat the Nut to fine Powder, an [...] sift it, and to every Pound add 6 Ounces o [...] White Sugar, one fine grated Nutmeg, ha [...] an Ounce of Cinnamon, one Bonil, of th [...] best Musk and Amber-grease, each 4 Grains▪

To prepare this, have a Stone-Mill, or els [...] an Iron Plate, very bright, and an Iron Ro [...] ­ler, 2 hands longer than the Plate, and abou [...] 10 Pounds weight; place the Plate on Wooden frame, so, that a little Charcoa [...] Fire may be made under it, to give a gent [...] Heat; and first melt the powder'd Cocoa-Nuts and Sugar together, by rolling the Iro [...] Roller over them, and work till the who [...] [Page 97]Mass becomes like Dough; then add the Nutmeg, Cinnamon and Bonile; and the longer you work it, the finer it will be: Observe carefully its Oiliness, and be heed­ful that it burn not; therefore, observe, ne­ver to suffer the Plate to be too hot, moving the Mass from the Iron Plate often with a thin Iron Slice; and last of all put in your Musk and Amber-grease; and when it is well wrought, make it up into Cakes, or Rolls, and keep it in dry places for Use.

A curious Drink, made of Services.

TAke Services when they turn brown, but before they grow soft; lay them in Bunches, on new Hay, 3 or 4 days, to sweat and mellow, then take them from the Stalks; after that, let them lie 24 hours in fair Wa­ter, then take them out, and bruise them with your hands; put them then into Small Beer, 2 Quarts of them to a Gallon, and let them infuse there 24 hours; add a Pint of Sherry to each Gallon, and give them a gen­tle Breathing over a moderate Fire, then pout out and press forth the Liquor, let it work and purge as Cyder; and in all other things use it in the same manner.

Cock-Ale, to make it the best way.

TAke a Cock of half a Year old, kill him, and truss him well; and put into a Cask [Page 98]about 12 Gallons of Ale; add 4 Pounds of Raisins of the Sun, well pick'd, ston'd, wash­ed and dried; Dates sliced, half a Pound; Nutmegs and Mace, 2 Ounces; infuse the Dates and Spices in a Quart of Canary 24 hours; then boil the Cock in a manner to a Jelly, till a Gallon of Water is reduced to 2 Quarts, then press the Body of him extream­ly well, and put the Liquor into the Cask where the Ale is, with the Spices and Fruit, adding a few Blades of Mace; then put to it half a Pint of new Ale-yest, and let it worl [...] well for a day, and in 2 days you may broach it for Use; or, in hot Weather, the second day: And if it prove too strong, you may add more plain Ale to palliate it.

This is excellent for Consumptive Persons who are wasting in any part of the Body and contributes much to the invigorating of Nature.

Covent-Garden-Purl, or Purl Purging.

TAke of slic'd Beet-root an Ounce, Co­riander-seeds and Sena, each 2 Ounces Horse-Raddish, 2 or 3 little Slices; the Flow­ers of Rosemary and Sage, each an handful Roman-Wormwood, a Pound and an half bruise these grosly together, and put then into a Canvas Bag, which put to a Kilder kin of Ale, hanging it almost to the bot­tom, [Page 99]and in 2 or 3 days it will be fit to drink.

This moderately purges by a gentle breathing Sweat and Urine, and is very cleansing for the Body, carrying off gross Humours. It was first made (as we hear of) in Covent-Garden, from wence it took its Name.

East-India Rack, as it is made here.

TAke a Gallon of Brandy, a Quart of tart Cyder, not sowr, Lime-Juice half a Pint, a Quart of Water, Beaten Cinnamon, Nut­meg and Ginger, of each a quarter of an Ounce; White Sugar-Candy, finely beaten, 2 Pounds; mix these well together, and put a Toast dip'd in Honey into it.

Rum, to make it.

THis is made in the Sugar-Islands, &c. in this manner; They steep the Grindings and Refuse of the Sugar-Canes in fair Wa­ter 2 or 3 days; then drawing off the Wa­ter, they boil it, and keep scuming of it till no more will arise; then they put it up in a Cask to ferment and work 9 or 10 days, in which time it gains a strong Body; then they draw it off from the Settlings, into o­ther Casks, and put to it Jamaica-Pepper, and a few Sweet Herbs, hung in a Bag in the Cask, which gives it a curious Flavour.

In England it may be made after the same manner, with the Washings of Sugar-Hogs­heads or Chests, and Sugar-Bakers or Sugar-Refiners Refuse, or such Foot or Dross-Su­gar as is fit for no other Use but that, and Distilling; adding Sweet Herbs and Spices, as Ginger, Cloves, Cinnamon, Mace and Nutmegs; and you may have a pleasant Li­quor, at a cheap rate: You may put into it Balm, Mint and Hysop, according to the quantity you make; and being bottl'd, it will prove a curious refreshing Drink, both in Summer and Winter: You may add a lit­tle Molassus, to make it a stronger Body.

To make Variety of d [...]fferent Ales, and other Liquors.

IF you are desirous to have Variety of dif­ferent Ales, &c. on a sudden, it may be easily done in the following manner:

Make a Syrup of the Root, Spice or Herb you intend, or of many, to keep by you on Occasion; and having a good, clear, strong body'd Ale, bottle it up within 3 Inches of the Cork, put in 2 spoonfuls of the Syrup, and 2 or 3 Drops of the Essence or Chymical Spirit of the Herb, Root, Flower, Spice, &c. either Scurvy-grass, Mint, Balm, Cyprus, Nutmeg, Cinnamon, Orange, Limon, Ci­tron, Clove, or the like; shake it a little, and [Page 101]let them incorporate; and when you pour it out, the Ale will have the true Relish and Scent of what you put in, whether of what I have named, or of Goosberries, Rasberries, Currants, Cherries, Strawberries, Mulber­ries, or the like, though with some Varia­tion of its proper natural Colour. And so, at all Times, with one good Tub of Ale in your House, and the other Materials, you may make 40 several Changes, to pleasure your self, and make your Friends won­der how you came by such Variety of Li­quors.

A curious moderate Purging Ale, to make it.

TO make this so much esteem'd Ale, of new Invention, Take a Peck of the Leaves and Flowers of Scurvy-grass, Water-Cresses half a Peck, Brook-Lime a quarter of a Peck, English Rubarb 6 Ounces, Horse-Raddish 4 Ounces, Carraway and Anniseeds, of each an Ounce; Sena and Fennel, each an Ounce; Polipody of the Oak, 4 Oun­ces; Figs, and Raisins stoned, of each 8 Ounces; put these into 12 Gallons of new Ale, having first grosly bruised them, and put them into a fine Canvas Bag; let them stand 3 days, then draw it off, and bottle it up for Use; or keep it in an Earthen Stean or Jar, close cover'd.

It Virtues.

This wonderfully helps in the Scurvy, re­stores a lost Appetite, provokes Urine, car­ries away the slimy Matter out of the Bowels purifies the Blood, cleanses the Reins of Gra­vel and Sand, and is good in Fits of the Stone A Pint-Glass is a sufficient Dose, to be drunk fasting: For, note, if you make these Phy­sical Ales, or Wines, your common Drink, they will do you by far more prejudice than good; but if taken in due proportion, in sutable Seasons, they will be a far better Friend to you, than the Doctors, with all their Pills, Bolasses, Powders, and other Po­tions, and not put you to the 20th part of the Charge; and they may serve to quench Thirst, and administer cool Moisture to the Body, as well as any formal Morning's Draught, which Custom has made necessary to most Men; so that there again the Ex­pence will be but the same.

To make Ale, or any other Liquor, that is too new or sweet, stale or eager.

TO do this to the Advantage of Health, put to every Quart of Ale, or other Li­quor, 10 or 12 Drops of the true Spirit of Salt, and let them well mix together, which they will soon do by the subtile Spirits pe­netrating into all Parts.

To recover sowr Ale.

SCrape fine Chalk a Pound, or as the quan­tity of Liquor requires, more; put it [...]nto a thin Bag, and so into the Ale.

To make Sage-Tea, the best Way.

BOil your Water, ordering it in all re­spects as for other Tea; and to a Quart, put in an Ounce of dry'd Sage; boil it up, and sweeten it to your Palate; and it will [...]rove a very wholsom Liquor to cleanse the Blood, and cool the Heat of the Body. And [...]hus you may do by Mint, Balm, &c.

Of Ales in general, brought from divers Parts of England, and sold in London.

THere are sundry sorts of Ales, that prove very pleasant and wholsome Liquors, brew'd after the common Methods of Brew­ing, but differ from ours at London; and many attribute the Cause to the Water; some, to the Malt; others, to their Skill in Brewing and Fining them; as Nottingham, Derby, Burton, Hull, and some others; which might, I conceive, be as effectually brew'd here, with the same Care, viz.

Boil then your Liquor sufficiently, prepare good Malt accordingly, give it good Mash­ings; let it purge well, and be gentle and easie in the Settling; draw it off from the first and second Settlings, and fine it with Izon-glass [Page 100] [...] [Page 101] [...] [Page 102] [...] [Page 103] [...] [Page 104]and the distill'd Simple Water of Clary, and bottle it up with a very little Loaf-Sugar, and it will keep well, and answer your Ex­pectation.

But, after all, I must acknowledge, there is a great Difference in Water, which may much alter the Liquor; and of some, good Drink cannot be brew'd, as common Expe­rience teaches us: But the best Water for these Ales is that which is clear, moving, of a good Substance, and sweetish in Taste; and, if fermented between your hands, is smooth, and a little clammy: But on the contrary, that which is brackish, or Alomy tasted, is to be rejected.

How to stow and order your Fruit, the better to keep them sound and long in your Fruit-loft, or Ware-house.

(1.) YOur Winter-fruit in this case must not be too hot nor too cold, too close nor too open, but removed from all offensive Smells; for if any be near them, they will be apt to attract it, and spoil their Taste; also it will corrupt them.

(2.) The proper place to stow them in is a Low-room, or Cellar, clean and sweet, either paved or boarded, but not too stifling or close, and into these it will be proper to lay or shift your Winter-fruit at Christmass; [Page 108]and with shifting and airing at convenien times, you may let them continue there ti [...] the middle of March, stoping, in extrea [...] frosty weather, all the crevises with a littl [...] Straw, to keep out the frost and bleak winds

(3.) When the warm Air returns, brought by the Influence of the Sun, if you find any considerable defect among your Fruit, re­move them from these close places to airy lightsom, ceiled Rooms, giving them fresh straw, and leaving a Window open in all clear dry days, letting in the Sun beams as much as may be; observe, that where you have placed your Fruit in Cellers there be no Damp, sweaty Walls, for they will cast a mouldiness, and that will bring a Speck­ing, and total rot, in time, among them; beside it much abates the natural Taste and scent of those that remain sound: And thus you may order them till Michalmas, some sorts of Fruit there are that rarely last beyond Alhallontide, but by this mannagement they have been keept much longer well condi­tioned.

To rub them over with the juice of Spear­mint, but not to let the moisture long con­tinue on them, is a great preserver of Win­ter Fruit (take this as a secret.)

(4.) Those that are earliest subject to De­cay, it is proper they should be laid by themselves: Those that usually continue till Christmus, by their selves: Those that usual­ly continue till Shrovetide, by their selves: And Pearmains, John-Apples, Pippins, and and Winter-Russetings, which last all the Year, are proper to be laid by themselves.

(5.) As for Pears, they keep very long, many of them all the Year; as, the Winter-Boon-Chrestien, the Great Kareville, the Black Pear of Worcester Surrein, the Blossom-Pear.

(6.) There are other Apples than what I have nam'd, that may be managed to keep till new ones come again; viz. the Golden Doucet, the Boon Pearmain, the Reniting, and many more I might name, but they be­ing well known to those who deal in Fruit, for Brevity sake I omit.

(7.) As for those that are speck'd, take them away, and dispose of them, whilst a good part remains sound, lest they infect the rest. Put no Fallings among lasting Fruit; but rather make Cyder, Perry, Pyes, Tarts, &c. of them, which will turn to a greater Advantage. You need not turn the most lasting Fruit, unless you see great Occasion, till Christmas, and then shift their Straw if it [Page 110]be any wise damp; however, turn it well, and lay it hollow; then you may let them remain till Whitsontide; and ever observe, in your Turning, to lay your Heap lower and lower: But observe never to handle any in a great Frost, but those you take for present Use, unless they lie in a very warm Cellar, nor for a Time afterward, because at any considerable Thaw their Giving and Damp­ness makes them soft▪ and the least Bruise will subject them to rot. Also in great Rains, or exceeding damp Airs, forbear to meddle with them; yet set open the Windows, if the Weather be warm, to air them.

(8.) Whether you are to carry them by Water, or by Land, observe you do it not in Frosty Weather; nor in March, when the Winds are sharp and high; not in the ex­tream Heat of Summer; but in moderate Weather, and they will be the longer last­ing.

To keep Grapes, Goosberries, Apricots, Peaches, Nectarins, Cherries, Currans, and Plumbs, the whole Year.

TAke fine dry Sand, that has little or no Saltness in it, make it as dry as possi­ble with often turning in the Sun; gather your Fruits when they are just ripening, or coming something near Ripeness, dip the [Page 111]Ends of their Stalks in melted Pitch or Bees-Wax; and having a large Box, to shut down with a close Lid, dry your Fruit in the Sun a little; to take away the superfluous Moi­sture, and lightly spread a Laying of Sand in the bottom of the Box, and a Laying of Fruit on it; but not too near each other; then scatter Sand, with much evenness, a­bout an Inch thick over them, and so an­other Laying, till the Box be full; then shut the Lid down close, that the Air may not penetrate; and always as you take out any, lay them even again; and so you will have them fit for Tarts, or other Uses, till new ones come again; and if they are a little wrinkled, wash them in warm Water, and it will plump them up again: You may use Millet instead of Sand, if you think it con­venient.

To keep Figs and Stone-Fruit sound, and fit for Use, all the Year.

TAke a large Earthen Pot, put the Fruit into it in Layings, their own Leaves being between them; then boil up Water and Honey, scumming it till no more will [...]ise, but make it not too thick of the Ho­ney, and pour it in warm to them, stop up [...]he Vessel close; and when you take them [...]ut for Use, put them two hours in warm [Page 112]Water, and they will have, in a great mea­sure, their natural Taste.

To keep Strawberries, Rasberries, Currans, Goosberries and Mulberries.

TAke new Stone-Bottles, air them well in the Sun, or by a Fire; dry your Fruit from superfluous Moisture, to prevent its sweating, take off the Stalks, and put them into the empty Bottles, by a Fire, that may draw out as much of the Air as may be; then suddenly cork them up, and tye down the Corks with Wires; let the Corks be sound, and not any ways visibly porous; for if they be, the Air will come in abundantly, and corrupt the Fruit; then in a moderate cool place cover the Bottles with Sand, laying them side-ways, and the Closeness will pre­serve them.

To Pickle Cucumbers to keep Green and Crisp.

TAke a sharp Rape-Vinegar, and add to each Gallon a Quart of fair Wa­ter, and a handful of Bay-Salt well [Page 113]beaten; so that it may dissolve in the Vine­gar; boil them well, and take off the Scum till no more will arise; and having layed your Cucumbers of a moderate size, 12 hours to steep in cold Water and Salt, as well to harden them, and confirm their Colour, as to take of the Dust they have contracted, cut your dill about 2 handfuls in length, throwing by the very large stalks, or boiling them in the Liquor, and make a Laying at the bottom of the Cask with it, and a few Bay-Leaves, and so lay your Cu­cumbers Regular on it, continuing the Layings between every Span thick of them, till the Cask is filled up; then put in the Head, and hoop it up close; take the Liquor from the fire and when it is Blood­warm, pour it, with a Funnel, in at the Bung­hole, till the Cask be near full; and then take some Mace sliced, Nutmeg and Pepper, boil them well in as much Liquor as will fill the Cask up, put it in, and Cork or plug the Bung-hole close, and let them stand 2 Months at least before you open them, and they will not only be Crisp, but of a curious Grass green, greener than when they were growing, and keep, with a little renewing their pickle, till new ones come in.

To Pickle French Beans.

TAke sharp White-wine-Vinegar, and a little Spanish-Salt, boil and Scum them as the former; and when it is boiling hot, having stringed your Beans, put them in; and after a boiling or two, to make them a little tender, take them off, and let them cool in the Liquor, and then put them into the Liquor you intend they shall remain in, with a Sprinkling of whole Pepper, and a few Cloves; cover them over with Bay-Leaves, and lay a board, with a weight upon it, to keep them down.

To Pickle Barberries.

MAke a Pickle with Salt and Water, and boil it up to a strength till it will bear an Egg, Scum it well, and put a good handful or two of Barberries into it, and let them boil till they burst, or may be reduced to pulp; then strain the Liquor, and put it to your cold Barberries, pretty warm, and cover them with Hysop.

This way Pickle green Grapes, Plumbs, Goosberries, Apples, Quinces, Cornels, and unripe Currants.

To Pickle Mushroms.

CLean them in warm Water from the Dust they have contracted, then boil them a little, a walm or two, that they become [Page 115]tender; put them into strong White-wine-Vinegar, with some bits of Cinnamon, Mace, Nutmeg, whole Pepper, and Bay-Berries; keep them as close as may be from the Air.

To Pickle Artichoaks.

PArboil Artichoaks that have full bottoms, and take off the Leaves and cheak with the strings, drain them and dry them with a Cloath, make a Pickle with fair Water and Salt, well boiled and scumed so that it will bear an Egg; then place the Artichoak bottoms in an Earthen Vessel, between Lay­ing of Laurel or Bay-Leaves, with a few of their own Leaves about them; pour in the Pickle hot, and pour melted butter on the top, which spreding, will, when cool, keep out the Air and prevent their musting; tie over the Vessel with a Leather or Paper, and set them in a cool place, and when you would use them, soak them in fresh warm Water, which taking out the Saltness, will render them at any time fit to be used in Pies, or to boil and serve up at the Table, as a rare dish when others are not to be had.

To Pickle Broom Buds.

TAke strong Vinegar and Water, an equal quantity; put a Seasoning of [Page 116]Salt into it, then boil and Scum it well, so put in the Buds clean picked from the Stalks, let them boil a little tender, and so put them to cool, add a little Jamaica Pepper, and cover them them close for your use: Thus you may pickle Turnips, by cutting them in Square bits about the length of your little Finger; but then you must boil them somewhat longer than the Buds, but not soft.

To pickle Purslain and Asparagus.

TAke the tender parts of these, sprinkle them with Salt and Cloves grosly beaten together, and lay them regular in a glazed Earthen Vessel, boil Vinegar and Salt, and put it to them very hot, and then stop them up close; thus you may pickle the hard inward Hart of Cabages, or Ca­bage-Lettice, to serve for Salating among other Herbs, at any Season of the Year; as also the white Stalks of Endine and Succory.

To pickle green Pease, or Beans.

TAke Water and Vinegar boil them well, viz. the Liquor, and just scald the Pease, or Beans, and put them up in a close Earthen Vessel, and when you have a mind to boil them, steep them a night i [...] fresh Water, and when they are boiled, they [Page 117]will eat almost as if they were new ga­thered, which has been proved to the ad­miration of many, who have wondered where such delicates could be had in the dead of Winter.

To Pickle Samphire.

MAke a strong Pickle of Water and Salt well boiled, and well scald the Samphire, but not to any considerable soft­ness; pack it close in a Cask, and head it up.

Thus you may pickle Ashkeys, or Bram­ble-buds, Plantain-Roots, and the like.

To Pickle Clove-Gille-flowers, Cowslips, Violets, Prim-Roses, and such other pleasant Flowers.

IN fuse them in fair Water, over a gentle fire, and then press out the Liquid part into the Water, which, with some Sugar, you may boil up to a Syrup, as shall be here­after shown.

Put the pressed Leaves of the Flowers in strong White-wine Vinegar, and to each Gallon add a Pound of fine Sugar, keep them as close as may be, by tying Leather over the Gallipots, to keep out the Air, and they will be Excellent Sawces on all occa­sions.

To Pickle Oysters.

TAke what quantity you will of pretty large Oysters, Liquor and all, wash [Page 118]them clean from the Grit, and put to every 3 Pints of fair Water half a Pint of White-wine-Vinegar, half an Ounce of grosly brui­sed Pepper, an handful of Salt, and a quarter of an Ounce of Mace; boil these over a gen­tle Fire till a fourth part be consum'd, ta­king off the Scum; just scald the Oisters, and put their own Liquor into the Pickle, and then put them up into little Barrels, or Pots, and stop them very close, and they will keep in cool places the Year round.

To pickle Salmon.

WHen you have cut your Fish into fit pieces, cleanse it from the Blood, by wiping and pressing it in a dry Cloth; then lay it in a Kettle of Water that is boiling, on a Tin Fish-Plate, so that it may be taken up without breaking; and being boil'd pretty well, make a Pickle thus:

Take 3 Quarts of Rape-Vinegar, and 2 Quarts of Water, boil it up with a little Fen­nel and Salt till it will taste strong, scum it, and cool it; then lay the Fish in a conve­nient Vessel, and pour the Pickle to it pret­ty warm.

Thus you may do Sturgeon, bating the Fennel, and putting in a little more Salt: Also any other boil'd Fish, proper to pickle, souce, &c. for keeping.

To salt Neats-Tongues.

CLeanse the Roots well from the Moi­sture, and wash them well in warm Water, to open the porous Parts, that the Salt may the better penetrate; dry them well again, and make a Pickle of Spanish Salt and Water, or Bay-Salt, well boil'd in it; let them lie cover'd in this a Week, then take them out, and rub them over with Salt-Pe­ter Salt very well, which will penetrate, and colour them re [...], pressing them down hard with a Board and a Weight, that being put into the Kiln to dry, they may keep their due proportion: They are usually dried with Saw-dust burnt, which, together with the Salt, gives them their dusky red Colour, which appears on the out-side of them be­fore they are boil'd.

To make English Hams like those of Westpha­lia, in Shape and Taste.

TAke the Legs of young, well-grown Porkers, and cut with them part of the Flesh of the Hind-Line on either side, more than is commonly usual; then lay them in Cloths to press out the remaining Blood and Moisture as much as may be, laying Planks on them, and on them great Weights, which will bring them into Form: Some have Boxes purposely shap'd for them, [Page 120]with Screws or Weights to press down the Lid.

When they are thus order'd, salt them well with Bay-Salt, finely beaten, and lay them in Troughs, or a Wicker Pannier, one u [...]on another, close pressed down, and co­ver'd with Sweet Herbs, as Hysopo Winter-Savoury, Thyme, Peny-royal, &c. which will infuse into them a pleasant Flavour; let them continue thus a Fortnight, then rub off the common Salt, and, rub them well over with Petre-Salt, and let them lie 3 or 4 days till it soaks in, it being of a wonderful penetrating Nature, then take them out and hang them in a very close Smoak-Loft, and make a moderate Fire under them, if possible of Juniper-wood, but so that it may last long, and let them hang to sweat and dry well; then hang them up in a dry, airy place, to the Wind, 3 or 4 days, which will purge them of the ill Scent the Smoak has put into them; and then hang them up in any dry place, against you have Occasion to use them; which when you do, wrap them up in sweet Hay, and put them into a Ket­tle of Water when it begins to boill, and keep them well cover'd till they are boil'd and they will cut of a curious Red Colour, and eat short and savoury, so that few can [Page 121]distinguish them from the Right Westphalia Hams.

To make Sausages equal to those brought from Bolonia.

TAke the Fillets of young, tender Porkers, 3 parts Lean, and one Fat, to the weight of 25 Pounds, season it well in the small shreading, and beat it in a Mortar with Pep­per and Salt, a little grated Nutmeg, and a Pint of White-wine mix'd with a Pint of Hog's Blood, then stir and beat it all toge­ther till it is very small; add a few sweet Herbs small chop'd and bruis'd, as Peny­royal, Sweet-Marjoram and Winter-Savou­ry; then with a Whale-bone Bow open the Mouths of the Guts you are to fill with this Meat, and thrust it leisurely down with a clean Napkin, lest, forcing it with your hands, you break the Gut; make Divisions of what length you think convenient, tying them with fine Thread; dry them in the Air 2 or 3 days if it be clear, and the Wind brisk; then hang them in Rows, at a little distance one from the other, in your Smoak-Loft; and when they are well dried, rub off the Dust they have contracted with a clean [...] them over with sweet [...]il-Olive, and cover them with a dry Larthen Vessel; and, either roasted or boil'd, they [Page 116] [...] [Page 117] [...] [Page 118] [...] [Page 119] [...] [Page 120] [...] [Page 121] [...] [Page 122]will equal those so much boasted of from Italy.

To recover the Flavour of Oil, when by Acc [...] ­dent it is lost.

BUrn Roach-Allom, and beat it into fin [...] Powder, which put into boiling Water; and when it is well dissolv'd, take th [...] Water off, and pour the Oil into it, and work it well with it; then let it stand and settle 44 hours, when the Oil, being again imbodied, which scum'd off from the Sur­face of the Water beneath, it will leave its bad Taste or Scent in the Water, and reco­ver, in a great degree, its first Flavour.

To recover Anchovies that have, by the Loss of their Pickle, become Rusty, or decay'd.

TO a Gallon of fair Water put 2 Pounds of Petre-Salt, boil it till a fourth part is consum'd, scuming it continually as the Scum rises; then put to it a quarter of an Ounce of Crystal of Tartar; mix these, well stirring them; then unpack the damag'd Fish, and re-packing them lightly, pour in the new Pickle, mix'd with a Pint of good old Pickle, and stop them up close 24 days; and when you open them again, cover them with sine beaten Bay-Salt, and let them stand three or four days; then, as you take them out for Use, be careful to cover [Page 123]them down with a Slate, and they will [...]rove well.

To recover Sturgeon, or Salmon, that is de­cayed.

TAke a Gallon of White-wine-Vinegar, boil it by it self, with 3 or 4 Slices of Ginger in it; boil separately 2 Quarts of Water, and a Pint of White-wine, with an [...]andful of Salt; mix these together; then [...]eep the Fish 4 or 5 hours in warm Water, [...]ake it out, and dry it; mix the Pickles to­gether, and put them to it luke-warm; co­ [...]er or head up close the Vessel or Cask you [...]ut them in, and let them stand 10 or 12 [...]ays before you open them.

To make good Vinegar for Pickling, &c.

TAke the Middling Sort of Beer, indiffe­rently well Hopp'd, let it work as long [...]s possible, then fine it down with Izonglass, [...]o draw it off from the Settlings, and to [...]very 10 Gallons put 10 Pounds weight of [...]he Pressings or Husks of Grapes, mash [...]hem together, and let them stand in the [...]un, if in a hot Season, otherwise in a close [...]oom, heated by Fire; and in thirty or [...]orty days it will prove, being drawn off by Inclination, an excellent Vinegar: For want of Grape-Husks, you may use the [...]ressings of Crabs, or sowr Apples, but [Page 124]they will not bring it to so good a Bod [...] or Taste.

Foul White or Rhenish-Wines, set in [...] warm place, will grow tart, and fine the [...] ­selves to a very good Vinegar: Clarets [...] Red Port will do the same, but not alt [...] their Colour. Cyder will make a tolerab [...] good Vinegar; and so will unripe Grape [...] or Plumbs, &c.

To make Elder-Vinegar.

TAke White-wine, or good Rape-Vinega [...] and fill a Cask 3 quarters full with i [...] then gather Elder-flowers moderately blow [...] in a dry day, pick off the little Sprigs an [...] Flowers from the greater Stalks, air the [...] well in the Sun that they may grow dr [...] but not so as to crumble; then put a Poun [...] of them to every 4. Gallons of Vinegar, so [...] ­ing them up in a fine Rag; and stopping th [...] Cask close, let it stand in a warm place 4 [...] 5 days; and at 10 or 12 days end the Vin [...] ­gar will have the perfect Taste of the Elde [...]-flowers, and prove not only grateful in Tast [...] but very wholsom.

To make Rose-Vinegar, and that of other Flowers.

TO do this well, take Roses half blown, i [...] a dry day, viz. the Red or Damask one [...] pluck the Leaves, and cut away the Whit [...] [Page 125] [...]he bottom with a pair of Cyzers, air them [...]ittle by spreading them on a Carpet, in [...] Shade; for if you suffer the Sun to come [...] them, it will dry away much of their [...]ent; then put them into a well-glazed [...]rthen Vessel, and to every Pound of Roses [...]t a Gallon of the best White-wine-Vine­ [...]r, cover them close, and suffer them to in­ [...]e 8 or 9 days; then take out the Roses, [...]d press or wring them hard into the Vine­ [...]r, and so strain it, and put it up for Use; [...]d it will have the perfect Scent of the Ro­ [...]: And as you would have it stronger or [...]eaker scented, so you must order it accor­ [...]ngly, in putting in more or less Roses; or, [...]hen the first that are put in are well infus'd, [...]ke them out, and put in fresh ones.

In this manner you may make Vinegar of [...]owslips, Clove-Gilliflowers, Violets, Prim­ [...]ses, Peach-Blossoms, or the Blossoms of any [...]grant and wholsom Flowers: And even [...] Herbs; as Mint, Balm, Sweet-Marjorum, [...]d the like: All which are very wholsom, [...]uch contributing to Health.

And thus having given you the best Di­ [...]ctions in these Matters, I proceed to others, weighty, and necessary to be known, for [...]e Reader's great Advantage; taken from [...]e most exact Experiments.

Of Sugar.

IN this Undertaking, Sugar is the general Thin [...] you must work withall: Consider it then in i [...] Goodness; and whether you have it ready re [...] ­ned, or are to do it your self, chuse that which [...] the best, and most weighty, quantity for quantity with others; and try it in Liquors, or any oth [...] thing, weight for weight, which sweetens mos [...] and so you will not be deceived in the Quantities [...] shall have Occasion to set down in this Treatise, fo [...] the several Uses I shall attribute it to.

To make Macaroons.

TO do this well, take of Sweet Almonds on [...] Pound, blanch them in warm Water, an [...] shake them in a Sieve, that the Husks may loose [...] and come off; then beat them sine in a Stone-Mo [...] ­tar, give them a sprinkling of Rose-water, and ad [...] to them a Pound of sine Sugar, well fierced; m [...] these well with beating, and sprinkle a very litt [...] fine Flower; to make them incorporate the bette [...] add the Whites of two or three Eggs; and wh [...] they are so thin that they will drop out of a Spoo [...] like Fritters, place Wafers on an Iron-Wire Gra [...] made for that purpose, and drop them regularly [...] then put them into an Oven moderately heated, an [...] they will spread, and rise; when you see them ju [...] begin to change Colour, take them out; and p [...] them up in Papered Boxes, very dry, for Use.

To make Genoua-Bisket.

TAke four Ounces of Sugar, and put to it a Pound of Flower, sprinkle among them a convenient sprinkling of Coriander and Anniseeds, beat in the Yolks of four or five Eggs, add as much warm Water as will make it into a Paste, make it up Bisket-fashion, and bake it in a moderately heated Oven, but not brown; then cut it into five or six pieces, or slices, which bake again till they be some­what brown, and they will keep good a long time.

To make Naples-Bisket.

TO do this, well mix an equal quantity of fine Flower and Sugar, and all things else as in the former; put the Batter in Tin Coffins, and glaze the Tops with a Feather dip'd in Rose-water and Sugar.

To make the Queen's Bisket.

TAke a Pound of fine Sugar, put to it three quar­ters of a Pound of fine Flower, the Whites of twelve Eggs, and the Yolks of nine; bruise and sift Coriander and Carraway-seeds, an Ounce, beat and and mix them very well together till they come to a soft Paste, then add a little Leaven; and being well mixed, put it into Tin Coffins about two Inches over, and 4 in length, and bake them moderately.

To make Pastes of Fruit.

TAke what quantity of any pleasant Fruit you will, take out the Stones or Kernels, pare them, and boil them in fair Water to a Pulp, strain the Pulp through a coarse Linen Cloth, and to ten Pounds of [...]t put six Pounds of Sugar, then boil them up toge­ther; and when they are well incorporated drop them on Tin Plates, and spread them a little, sprinkling them under and over with a little dry Sugar, then turn them, and let them dry; after that, [...]eep them in very warm places, as over an Oven, or [Page 128]in a Stove, often turning, and sprinkling them with Sugar, till they are very dry; then put them into dry Boxes, well paper'd, and keep them for Use.

You may thus make Preserves of Bugloss, Borrage, Roses, and other Flowers and Herbs, into Paste.

To make Jelly of Quinces.

BOil up Quinces in thin slices, till a third part of the Liquor they are boiled in be consumed; then strain out the liquid part, with some of the Pulp, and to each four Pounds add a Pound of Su­gar; and being cool, it will become a curious Jelly.

To make Geneva-Paste.

PAre ripe Quinces, and scrape them small; do the like by Sweet-Apples, an equal quantity; put Rose-water to them, and strain them well through a Sieve; then dry it in proper Cakes, on a wooden Slice, over the Fire; then add as much Su­gar as there is Paste, and boil it to a convenient thickness.

To make Marchpanes look like Rashers of Bacon.

TAke Marchpane-paste, work it with Red Saun­ders till it is coloured it, then roll a broad Leaf of red, and a broad Leaf of white Paste, till there be three of the White, and four of the Red, one on another, in a mingled sort, every Red between; when this is done, cut it over-thwart, and it will look like Rashers of Bacon, and not discernable other­wise without handling, or tasting.

To make Marmalade of Grapes.

TAke your Grapes, Red or White, when they ar [...] pretty ripe, gather them in a dry day, and dry them afterwards in the Sun; and being clean picke [...] from the Stalks, boil them in fair Water, take th [...] Scum clean off as it rises till the Water is consume [...] to a third part, then let it simmer over a gentle Fire and when you find it is thicken'd, strain it throug [Page 129]a Sieve; and boiling it once more, add a small mat­ter of Sugar, and put it up in Boxes for Use, strew­ing it over with Sugar, and keeping it very dry.

To make Marmalade of Red Currans.

TAke Red Currans when ripe, pick them clean, and squeeze the Juice well out, add a small matter of the Juice of Rasberries, and boil them up over a gentle Fire, putting in three or four handfuls of whole Currans; and when they begin to break, put in a third proportion of Sugar, and boil it to a Candy heighth, then sprinkle it with Rose-water; and when you perceive it the thickness of Marma­lade, being well scum'd, strain it through a coarse Cloth, into a glazed Earthen Pot, and keep it dry.

This is excellent cooling in Fevers, and other hot Diseases.

To make Marmalade of Damosins.

TAke about two Quarts of ripe Damosins, the largest you can get, put them in the Sun to dry, or evaporate a little of their superfluous Moisture; peel off the Skins of three Pints of them, put them into an Earthen Vessel, and those not skin'd under­most; then stop the Vessel very close, and put it into a Kettle of boiling Water, but so that no Wa­ter can come at the Fruit; and when by this Means they are grown, through the Steam and Heat, ve­ry tender, take them out, and skin and stone those that were not so ordered before; then make them into Pulp, and boil them, with their weight in Su­gar, over a gentle Fire, with a little Rose-water, till they become a Marmalade.

And thus you may make Marmalade of Goose­berries, Cherries, Plumbs, Apricots, Nectarines, or any other delicious Fruit.

To make White Marmalade of Quinces.

TAke Quinces, sliced thin, to the weight of six Pounds when pared and coared, and boil them to a Pulp in fair Water; to the Pulp put 2 Pounds of Clarified Sugar, moisten'd with Rose-water; boil them gently together till the Liquor be swelled out of the Quinces, and the Sugar well dissolved, which you may try by laying a little on a Plate to cool; then put it up for your Use.

Thus you may make Red Marmalade, Marmalade of Pippins, Pomwaters, or other Apples; and of O­range-peels scraped, and boiled in 2 or 3 Waters, to take out the strongness of their Taste before they come to be boiled up to a Pulp, and mixed with the Sugar, Rose-water, or Orange-flower-water. Also Marmalade of the Peels of Limons and Citrons.

To preserve Medlars, or Services.

TAke of the fairest of them when they begin to be ripe, scald them in hot Water so that the Skin may come off; and for Medlars, you may skin them at the head; the others may be let alone; add to each Pound, a Pound of Sugar, make it into a Sy­rup with some of that Liquor, and so put them, with it, into a close Pot, for Use.

To preserve Apricots.

GAther this Fruit well button'd, the Stone being so tender that you may run a Pin through it with ease, and let them dry a little from their Moi­sture; then put them into warm Water, to break them, and let them stand close covered till the ten­der Skin will easily come off with scraping; then put them into another Preserving-pan of hot Water, and let them stand till they become very green; then clarifie an equal weight of Sugar, with the White of an Egg and some Water boil it up to a Syrup, and put the Apricots into it.

If you would do this when they are ripe, you must stone them, and then you need not boil them, but boil up the Syrup with the Juice of some of them and Sugar, and put them into it boiling hot.

Thus you may preserve Peaches, Plumbs, Grapes, Barberries, &c.

To make Cakes of Apricots.

TAke large Apricots, moderately ripe, scald them well in Spring-water, skin and stone them, and take out the Pulp, and add half its weight in Sugar, boil it up over a gentle Fire; and being just warm, spread it in Cakes.

Thus you may do by Rasberries, Strawberries, Currans, or such suitable Fruit, as is best pleasing to your Palate.

To dry Apricots or Peaches.

WHen you have stoned them, take their weight in double-refined Sugar, and make a Syrup with so much Water as will make them wet; boil this to the heighth that a Drop will slip off from a clean Plate when drop'd on it, and then it is enough; pare your Fruit, and put them into the Syrup when heated, then tie them up one by one, in Tiffanies, and put them in again, setting the Syrup over a quick Fire; let it boil as fast as may be, keeping it well scum'd; and when they look clear, they are enough prepared; then take them out, and lay them on a Wyre-Grate or Sieve, to drain and dry; then take them out of the Tiffanies, and dry them in the Sun, or in a Stove, and keep them for Use.

Thus you may dry Nectarines, Malacottoons, Pip­pins, large Plumbs, or the like.

To Conserve Citron-Flowers.

TAke more than the weight of these Flowers in Sugar, dissolve the Sugar in Rose-water, over a gentle Fire, boil it almost to the Consistence of a [Page 132]Syrup; then put in the Flowers, boil it up to an heighth, and bruise them into a Conserve.

Thus Orange-flowers may be conserved.

To Preserve Damosins.

TAke the largest Damosins when the Sun has eva­porated their Moisture from them, and they be pretty ripe, put a Pound of fine Sugar and an Ounce of Rose-water to every Poun [...] of them; then put them into a large Preserving-pan, not heaped upon one another, but one by one, and set it over a mo­derate Charcoal-Fire, turn them not till the Syrup is so melted that it will cover them, or bear them up, then cast in more Sugar, not suffering the Liquor to seeth when you turn them, lest they burst on both sides; and being enough, take the Skins off gently, cool them, and put them in a Glass, with the Syrup, and add 3 or 4 Cloves, and a few Breaks of Cinnamon.

Thus may you preserve any Plumbs that are pro­per: But such as are white, and will be in a manner transparent, must have no Spice put to them.

To Candy Clove-Gilly flowers, and other Flowers.

PIck your Flowers from the Husks, and snip off the white Bottoms, weigh their weight in refi­ned Sugar, put Rose-water to it, and set it over a Charcoal-fire, let it heat by degrees, and stir it till it be heighten'd to a Candy-syrup; keep them in a dry place, and use them as you find Occasion.

And thus you map candy other Flowers, as Cows­lips, Primroses, Violets, and the like.

To make Mulberry-Honey.

GAther Mulberries before they come to be very ripe, do it in a dry day, when the Sun or clear Air has taken off the Moisture, strain out the Juice, and put to a Quart of it a Pound of Virgin-Honey, well incorporate them over a gentle Fire, to the thickness of Honey, and keep it in glazed Gally-pots, [Page 133]as a curious cooling Cordial, a little of it mix­ed with a Glass of Wine.

To make Musk-Sugar, or perfume Sweet-meats.

TAke 5 or 6 Grains of the best scented Musk, and put it into a fine Lawn Rag, lay it at the bottom of a Sugar-pot, and sift fine Sugar lightly in upon it, stop it close from the Air, and set it in a warm place, and the Sugar will quickly suck up the Scent of the Musk.

And thus you may do by Sugar-Plumbs, Sugar-Almonds, Macaroons, Fruit-Cakes, or the like. But be very careful to keep it close 5 or 6 days; for if the Air come freely in before the Musk has spent it self on the Confectionary Ware, the Spirit will eva­porate, and it will little avail you.

To Candy Nutmegs.

TO do this, Take a Pound of Clarified Sugar, moi­sten it with a quarter of a Pint of Rose-water in which a little Gum-Arabick has been dissolv'd, boil them up almost to a Candy-heighth; soak your Nut­megs well in warm Water, put them into an Earthen Vessel, and pour the boiling Sugar on them; stop them up close from the Air, and set them in a warm place for 20 days, and at the end thereof they will be a curious Rock-Candy.

Thus you may do by Ginger, Mace, and other Spices, and dry Things.

To Candy Orange-Chips and Peels.

THose properly called Chips, are the Parings of the Orange, fine and thin; the Peel is, the whole half, when the Pulp or Meat is taken out. These must be boiled in several Waters, till they much abate of the strength of their Taste, and become ten­der; and having dried them, put as much fine Sugar to them as will cover them, boil them up to a Can­dy-heighth, and when that is done, take them out, [Page 134]and put them in an Earthen Vessel 4 or 5 days, and let them stand warm; then put them over the Fire again, and there let them continue till they be well hot, then lay them on a Wyre Frame to drain, then put them into your Stove, or on the top of an Oven, to harden; and at 10 days end they will be fit for Use.

Limon and Citron-peel are thus Candied; as also, Eringo-roots, Fennel-stalks, and any hard Stalk, fit for Candying.

To make Orange-Marmalade.

TAke the fairest coloured Oranges, with the smoothest Rhines, scrape off just the out side, and clear them within as much as you can of the Pulp and spungy inside, boil them in water, often shifting them, till they have lost their strong Taste; then boil them to a Pulp, and bruise them to mash in a Mortar, and add 3 or 4 yellow Pippins, boiled soft, to every dozen of Oranges; and to this Pulp add its weight in refined Sugar, put it into your Pan, with as much Rose-water as will dissolve it, boil i [...] by degrees to a candy heighth; and when the Pulp is put in, stir it till it rises from the bottom of the Pan; so put it up in Boxes or Pots, and keep in dry places, for use.

Thus you may make Marmalade of Limons, Citron, and the like.

To make Transparent Quince-Cakes.

TAke a quarter of a Pint of the Syrup of Barbarie [...] ▪ and a Pint of Quince-Syrup, clarefie them ove [...] a gentle fire with well Scuming; put to them 2 [...] Ounces of very fine white Sugar; and when yo [...] perceive it of a convenient Thickness, take it ou [...] with your Ladle, and pour it out on cool Tin o [...] Peuter Plates, and then with a Knife or Spatula [...] when it grows cool, form it into Cakes according t [...] [Page 135]your desire; and they will be Lucid, or Tansparent, and have the Taste of the Quince it self.

To make Syrup of Quinces.

TAke of the Juice of Quinces 3 Quarts, set it over a fire, and let it Simper well, and take the Scum clean off; and when it is clarified from the Dregs, boil it to the Consumption of half; then add of deep Red Wine 2 Quarts, 4 Pounds of fine Sugar, a Dram and an half of Cinnamon finely beaten, Cloves and Ginger as much; in the like manner boil these to a Syrup, and suffer it to cool by degrees; then bottle [...]t up, corking it very close; and use it as a great cooling Cordial.

Thus you may make Syrup of Barberries, Elder­berries, Sloes, or Apples.

To make Syrup of Rasberries.

PUT six Quarts of Rasberries, pick'd clean, and well dried in the Sun, into 5 Pints of Canary, [...]n a well-glazed Earthen Vessel, and cover them ve­ [...]y close; keep it cool 10 days, then distil them in a Rose or Glass-Still, adding 3 Pints of fresh Berries, [...]nd a Pint and an half more of Wine; and when the [...]erries have lost their Colour, strain our the remain­ [...]ng liquid part, and with as much fine Sugar as is con­ [...]enient, boil it up into a Syrup, clearing it of Scum.

To make Syrup of Clove-Gillyflowers.

TAke 2 Quarts of Water, and a Pint of White-wine, boil in it 2 Pounds of the Flowers with the Whites cut off; when they have sufficiently boil'd, [...]ring them out into the Liquor, and add an handful [...]r two of fresh ones; do the like by them till you [...]e the Liquor of an high Colour, and it has taken [...]he full Scent of the Flowers; then put in 4 Pounds [...]f fine Sugar, and 3 or 4 Cloves, with a bit or two [...]f Cinnamon, and boil it up to a Syrup; put it into [...]ottles, or close stop'd Glasses, for your Use.

Thus you may make Syrup of Roses, Violets, [...] any Herb that is cordially pleasant, and well scent [...]

And thus much for these Things: Now I am l [...] to those of a different Nature, that nothing may [...] omitted that is useful.

To preserve Fish a while when near Tainting.

THis is meant of Fresh Fish: The best way to do it, if they are not too far gone, is, Take out their Guts, but do not wet them with Water, then sprinkle them within and without with Salt, and lay them in Rows, on Flags or Rushes, in a cool, dry Cellar, but suffer them not to touch one another, then cover them with Hysop or Winter-Savoury; and so they will keep twenty four hours pretty well, the Herbs drawing the Scent from them, and the Rushes the Moisture and Slime; but they will afterwards be better boil'd or baked, than fryed, stewed or roasted, unless they are stewed with Spice and Wine.

And thus, Reader, have I given you a true In­sight into what was never before in Print, and has, by much Industry, been hitherto kept from Peoples Knowledge, for private Gain, and over-reaching such as venture to Market to buy Fish, unprepared with a Caution how they are imposed upon by fair Words.

How to make Bread more substantial than ordinary.

TAke the Bran that has been boulted off, put it in­to a Kettle of Water, and boil it, then strain out the Water, and it will be white, and of a thick, strengthening Substance; with this wet the Meal wherewith you make your Bread, then add Yest, and a little Salt, and so make it into Loaves; and it will be more heartening, pleasanter in Taste, and increased in Substance, than otherwise it would have been.

To make Bread that will keep moist and good very long.

SLice a Pumpkin, and boil it in fair Water till the Water grows clammy, or somewhat thick, then strain it through a fine C [...]oth or Sieve, and with this make your Bread, well kneeding the Dough; and it will not only increase the quantity of it, but make it keep moist and sweet a Month longer than Bread wetted with fair Water only.

Water-Gruel.

THis is a wholsom, cooling, nourishing, and cheap Food. 'Tis made Plain, or otherwise: The Plain is, by boiling a good handful of Oat-meal, finely ground, in a Quart of fair Water, till a fourth part be consum'd; than strain it through a fine Sieve, and sweeten it a little with fine Sugar.

The other way is, to boil a quarter of a Pound of Currants in a Quart of Water; put in a little Oat-Meal-Flower or Dust to thicken it, and a few Blades of Mace, and a Slice or two of Nutmeg; and it wil [...] be wonderful strengthening.

To make Milk-Pottage.

TO a Gallon of New-Milk put 2 Quarts of Water, and two handfuls of fine Flower, let them seeth gently, keeping it stirring to prevent burning to and this, sweeten'd, is very cooling, and wholsom.

To make Flummery.

THis is a wholsom Diet, highly esteem'd by many and much used in the Western Parts of England.

To make it, Take half a Peck of Wheat-Bran tha [...] has not been over-much boulted or sifted, let it soa [...] 3 or 4 days in two Gallons of Water, then strain ou [...] the liquid part, pressing it hard; boil it to the Con­sumption of a third part, so that when it cools it wi [...] be like a Jelly, and keep long: When you heat an [...] of it, season it with Sugar, and a little Rose or O­range-flower-water, and add a little Cream or Milk and it will be very pleasant, and nourishing.

To make salt Pottage fresh.

SET them over the Fire, and beat up a little Wheat-Flower with the White of an Egg, and put a lit­tle of the Broth among it to make it thin, then put it into the Pot or Skillet; and in a little boiling up, with stirring, it will exceedingly abate the saltness.

To make Meat salt in Boiling or Roasting that was before fresh.

WHen Haste requires dressing of Meat that you cannot have time to salt it, If Boil'd Meat, make the Water boil up before you put it in; and having well rub'd it with Salt, put it in, and throw in Salt by degrees, a little at a time, till the Broth tastes very strong of it, and so cover it close; and be it Pork or Beef, the Water penetrating with its Heat, it will car­ry the Salt quite through, and season it sufficiently.

If Roast Meat requires Saltness or Seasoning, make a Brine of Salt and Water boil'd together, and wher [...] it begins to be well heated at the Fire, bast it with it hot, and in a few turnings the force of the Fire will cause it to penetrate; and when you perceive it has well done so by a dry salt Scurf that will arise, then you may baste it with your ordinary Basting, and roast it to a Readiness.

To Powder a Goose in Roasting.

THis may be done the former way; but, how­ever, there is a better, viz. Take an handful of Sage or Parsley, bruise it very small, then mould it with Butter and a good quantity of Salt, with a lit­tle grated Bread to bind it; roll it up, put it into the Belly of the Goose, and tye the Neck and Vent close to the Spit, and as the Fire heats through it by de­grees, the Butter and Gravy will carry the Salt into all parts of the Flesh, so that it will be as well sea­son'd as if it had been powder'd a Week, or more.

To make any Fowl very tender.

ABout an hour before you design to kill them, pour down the Throat of each a spoonful of [Page 160]Vinegar, and let them run about the Room, or Yard; and when they are kill'd, hang them up in their Fea­thers, by the Heels, in a smoaky Chimney; then pull and dress them, and they will be very tender.

If present Occasion require them, when you have pull'd and drawn them, heat a good Pebble-stone, wrap it up in a fine Rag, and so put it into the Belly of the Fowl, closing the Vent to keep in the Steem; and in half an hour they will be much tenderer than otherwise they would be.

Of Jellies, and how to make them.

JEllies are very strengthening and nourishing, as car­rying the whole strength of the thing they are made of in them; and many of them may be made with lit­tle Cost. Their proper Meats to be made on are these, viz. 1. Three pair of Calves Feet; 2. A well-flesh'd Capon, not very fat, and a Knuckle of Veal; 3. A pair of Calves Feet, half a Pound of Izon-glass, and a well-flesh'd Capon; 4. A Knuckle of Veal, and an old Cock; 5. A Pullet, and a quarter of a Pound of Hart's-horn; 6. A Capon only; 7. A Cock, or Ca­pon, with Izon-glass; 8. Jelly of Hogs Feet; 9. Sheeps Feet, Lambs Feet, or Calves Feet. Now, to make these into proper Jellies, I shall give you one Exam­ple for all, as to what relates to Flesh-Jellies, viz.

Take Calves Feet well scalded; pare the bottoms and take out the long Shank-bones, lay them to so [...] in Water 4 or 5 hours; boil about a dozen of them i [...] 2 Gallons of Spring-water, perpetually, as they bo [...] up, taking off the Scum, till about the fourth part [...] the Water be consum'd; then strain it through a J [...] ­ly-bag, or a thick Linen Cloth, and let it cool; th [...] take the clearer part from the Setlings, pare off t [...] top, and melt it; then put it into an Earthen Vess [...] adding White-wine, Ginger, Mace, Cinnamon, a [...] the Whites of Eggs, little or more, proportional [...] to the Jelly you make; then add some Juice of [...] ­mons [Page 161]and Sugar, to season it; boil it leisurely, and strain it again; then eat it alone, or serve it up with Meats, or any other things that require Jellies of this kind. And so, by boiling the other Meats to mash, according to these Rules, you may make curious strengthening Jellies of them.

To make Jellies of several sorts of Fruits.

THE Fruits proper for these are, 1. Currants, 2. Quinces, 3. Apples, 4. Pears, 5. Plumbs, 6. Rasberries, Strawberries, and the like. And, to make these, I shall, for Brevity sake, give you one general Example, viz. Jelly of Apples.

To do this, pare the softer sort of pleasant tasted Apples, and slice them very thin, taking out the Coars and Seeds; boil a Pound of them in a Quart of Wa­ter till a fourth part be consum'd, then strain it well, and to every Pint and half put 3 quarters of a Pound of Sugar, with a little Mace or Cinnamon, and boil it up to a thickness, adding a quarter of a Pound of I­zon-glass; strain it again, and put it up for Use.

This, and all other Jellies of Fruits, are cooling, and wholsom; taken successfully in hot Diseases, and very refreshing at all times. And by this Rule you may make Jelly of any Fruit. You may mix, if you please, Wine, Cream or Milk with them, if your Pa­late is desirous of it; and scent them with Rose, O­range, Citron, or any pleasant scented Waters.

To make Jelly-Broth.

TAke any of the Meats mention'd for Meat-Jellies, put a Quart of White-wine to two Quarts of Wa­ter, and a Pound and an half of Sugar, 6 Eggs, two Nutmegs thinly sliced, two Races of Ginger, a quar­ter of an Ounce of Mace, and a little Cinnamon gros­ly bruised; boil it up as the Calves-feet Jelly, strain it, and scent it with a little Amber-grease, or Musk, season it with Limon or Orange-Juice, and it will be excellent.

To make Oyster-Jelly.

THis may be properly called a Jelly of divers sorts of Fish, and may serve in general for Fish-Jelly.

To make it, Take 10 pretty large Flounders, two small Pikes, or Plaice, and 4 Ounces of Izon-glass ve­ry well cleansed, boil them in a large Earthen Pipkin, with 2 Quarts of Spring-water, and as much White-wine, adding Slices of Ginger, and Blades of Mace, and so boil them up to a Jelly; strain it through a Jelly-bag, into a pretty deep Dish, and when cold, pare off the Top and Bottom, and put it into a Pip­kin, with 3 or 4 spoonfuls of the Juice of Limons; season it with fine Sugar beaten with the Whites of Eggs; then stew a Quart of large Oisters in a Pint of White-wine and their own Liquor; add some Spices, as Mace, Ginger and Cinnamon, with Pome-granate-kernels; put these, when well jelly'd, to the former, heat them, and run them through a Bag, and keep it as an excellent Jelly, 3 or 4 spoonfuls being sufficient Nourishment for a day on urgent Occasion. And all the Jellies are excellent Nourishments for sick Persons, or weak Stomachs, that cannot well digest Meats.

To make Cray-fish Red.

TO do this, rub them with Aqua-vitae, and the Bu­siness will be done to Admiration.

To preserve Fowl a long time from Tainting.

TAke a large Cask that has very lately had Wine in it, knock out a Board or two at the Head, and in the others drive Hooks to hang your Fowls on so as they may not touch each other, and cover the open places with the Boards, leaving only the Bung-hole for an Air-vent; set them in a dry, cool place, and they will keep as long again as in any other place.

And thus you may keep Flesh or Fish.

To preserve fresh Lard.

MElt it, putting to it a little good Verjuice, and boil it up till the Verjuice disappears; then put it into Bladders, or what Vessels you will, and it will keep curious white, and free from Must or Taint.

To fatten any sort of Fowl in fifteen Days.

TAke Nettle-leaves and Seeds, gather'd and dried in in their proper Season, beat them into Powder, and make it into Paste with Wheat Bran or Flower, add­ing a little very sweet Olive-Oil; make this up into little Crams, coop them up, and duly feed them with it, giving them Water wherein Barley has been boil­ed, and they will be fat at or before the Time pro­posed.

To raise a Sallet in a few Hours.

TO do this from the Seeds, in any Season, take Ashes of the Moss of Trees, and rotten Dung, mix them well together, and sprinkle them with the Moisture that comes from the Dung-hill; do this several times, and dry it as often in the Sun, till it becomes, as it were, a fatt, cloggy Earth; keep it in a glazed Earth­en Pot, to use either Summer or Winter.

If in Winter, spread this Earth in a Dripping-pan, or Iron Vessel, sprinkle it with the Moisture of wet Dung in which you have steep'd your Seeds of Let­tice or Purslain a night, give it a moderate Heat with Fire under it; sow your Seeds, and sprinkle them with warm Rain-water; and if the Heat be the same as in July, they will instantly sprout; and if sowed at 9 in the morning, they will produce Leaves at any Season, sufficient for a Sallet by Dinner-time.

To make abundance of Cream.

TAke a Scuming-dish full of the top of the Milk, add to it 4 spoonfuls of scraped Sugar, and a drop of good Rennet, then stir them together that they may thicken a little, then set it in a warm place, and a great deal of Cream will arise in an hours time.

To make an excellent Syllabub.

MIlk the Milk of a young Cow into your Vessel, to 2 Quarts of it put a Pint of White-wine, 2 or 3 spoonfuls of Verjuice, or the Juice of green Grapes, and a spoonful of the Juice of Balm or Mint, scrape into it some Loaf-Sugar, and add a little gra­ted Nutmeg; you may also scent it with a little Rose or Orange-water.

To make Cream of sundry kinds of Fruits.

TO do this, take either Currans, Mulberries, Ras­berries, or Strawberries, sprinkle them with a lit­tle Rose-water, press out the Juice, and d [...]aw the Milk hard out of the Cow's Udder into it; sweeten it with a little Sugar, and beat it well with Birchen [Page 166]Twigs till it froth up, then strew over it a little fine beaten Cinnamon; and it will be a curious Mess.

You may do this with the Juice of Plumbs, Goose­berries, Apricots, Figs, or any juicy Fruit.

To make a Cream-Pudding.

TAke Flower, and mix it with a like quantity of gra­ted Bread, some Dates minc'd, Cinnamon and Nut­meg finely beaten, Beef-Suet, Sugar, Eggs, and warm Milk; then take half the Pudding for one side, and half for the other, make it up round, and put some Butter and Cream into the middle of it, and close it up; put it into the Pot, in a Cloth, when the Li­quor boils, and, when boil'd, serve it up in 2 halves, with Butter, Rose-water, Sugar and Verjuice, beat­en well together, and warm.

To keep all sorts of Flowers fresh, out of their proper Seasons.

FIll an Earthen Vessel with half Water and half Verjuice, put to it as much Salt as will make the Liquor taste well of it; gather the Flowers in their prime, before they are too much blown, and put them in the Liquor, pressing or rumpling them as little as may be; cover the Vessel close, and set it in a warm place; when you have Occasion for them, take them out by the Stalk, and hold it to the warmth of the Fire, and it will recover much of its Colour, spread in its proper Form, and want nothing of the perfect Flower but the true Scent. And thus may they be kept all Winter.

To make an excellent White-Pot.

BLanch half a Pound of Sweet-Almonds, make them into a Paste well beaten, put to it 2 Quarts of Milk, and boil them together, then add a spoon­ful and an half of Rice-flower; and when these are boil'd well, strain out the liquid part into 2 Quarts of New Milk, stirring it; and add Sugar to sweeten it as you please, and a little Saffron strain'd into a [Page 167]quarter of a Pint of White-wine, viz. the Wine wherein it has been soak'd; and with this beat up a dozen Yolks of Eggs, and bake it.

To make excellent Black-Puddings.

TAke Oat-meal a little ground, grate to every Quart of it an half-peny stale White Loaf, soak these in Milk a night, then in the Hog's Blood warm 12 hours, then mince your Fat or Lard small, mingle and stir them to a proper thickness; then mince Peny-royal, Winter-Savoury, and such other proper sweet Herbs, as the Season will afford, and stir them together, sea­son them with a sprinkling of Salt, and fill the Guts with them, tying them at what convenient Lengths you please; and when you have boild them, hang them up in a dry Loft, near the Chimney, to keep them from Moistness or Mouldying.

White-Puddings, the best way to make them.

GRate fine Manchet, sprinkle a little Flower on it, and beat a small quantity of Mace and Nut­meg, steep these in as much Milk as they will thicken like Pap; then to every Quart of this put a quarter of a Pound of Currans, and two Ounces of Sugar; mix them well together, and put them into sine thin Guts, well clean'd, and rinsed in warm Water; tye them up as the former, and keep them in dry Boxes when boil'd.

To make English Sausages.

TAke the Lean of a Fillet of young Pork, chop and bruise it small, then to every Pound put a quar­ter of a Pound of Fat, well skin'd; season it with Pepper, Salt, and a little Nutmeg; add some small matter of Peny-royal, well shreaded, and beaten; mix them all well together, put the Mass into Guts season'd with Water and Salt; and when fill'd and tied, hang them up in a Chimney, or Smoak-Loft, to dry.

A good Pomatum for Beautifying.

TAke the Fat of a Bacon-Hog unsalted, stick it full of Oats, roast it by a slow Fire, that it may drip away; put to the Dripping some Oil of Sweet-Almonds, and 2 or 3 drops of the Chy­mical Oil of Cinnamon; mix them well together, and put them up for Use.

To make Essence of Cinnamon.

TAke Oil of Nutmegs, and set it in the Summer-Sun till it has lost much of its Scent, then put in half an Ounce of the Oil of Cinnamon; and when they are well incorporated, the whole Scent of the Cin­namon will remain in the Mass

To make a Perfume to burn.

THis is proper for taking bad Scents out of Rooms, and purge gross Air. To make them, Take of Benjamin 4 Ounces, Storax 2, Cloves 12, Laudanum and Calamus Aromaticus, each a Dram, and a little dri­ed Citron peel; bruise them together, mixed with Rose-water, incorporate them into a Mass, and make them into Cassolets, or little Pastils, which being lighted at a Fire, or Candle, they will diffuse a cu­rious Scent into all parts of the Rooms, which will destroy Spiders, and other venomous Things.

To make Pastils to perfume Cakes.

Take of [...]ignum-Aloes a Dram, Storax half an Ounce, Benjamin 2 Ounces, Coals of Sallow or Willow-wood as you please, reduce them to a sine Powder; add to them 20 Grains of Civet, and as much fine Su­gar as is convenient; then put them into an Earthen [Page 169]Vessel, with as much Rose-water as will cover them; boil them a little, till the Pastils be digested; ever stirring them with a Stick in boiling, to prevent their being burnt to; and when they are enough, make them into the form of Pastils, and use them as you see Occasion.

To make Grounds for Hair-Powder.

THose Grounds are proper enough to be either Rice-Grounds, or Starch-Grounds, finely pulverized, and sifted through Sieves of different bignesses, and growing lesser, to a vast fineness, dried in a warm place, and fitted to receive the several Scents.

To scent Powders.

IF you would do it with Flowers, place a Laying of Powder, and a Laying of Flowers, whether Roses, Jessamin, Violet, Orange, or the like, till a close Box is full; then shut it, and let them infuse; and the Powder will attract the whole Scent of the Flower to it: And if it be not strong enough, you must shift the Flowers till it is.

As for Civet or Musk-powder, infuse Cotton-wool in those Scents till it has exceeding well taken it; then lay a Laying of Wool, and a Laying of Pow­der, and shut it close in a Box, and it will scent the Powder. And by these Directions, any other Scents may be infused.

To make, and perfume Wash-Balls.

TAke a Pound of Cake-Soap, moisten it with Rose or Orange-water, beat it till it is in the nature of Pap, put half an Ounce of Orris to it, and as much Calamus in Powder; so make it up into Balls, and dry them in the Air, or Sun.

To perfume them, Take what quantity of Musk you please, and dissolve it in any sweet-scented Wa­ter, bruise your Wash-balls with it in a Mortar, and make them up a-new, and they will scent throughou [...] of it. And so you may do of other Scents; as Am­ber-grease, Orange, Jessamin, &c.

To make Sweet-Bags for Clothes.

TAke a Pound and an half of Florence-Orris, Rose-wood 6 Ounces, Calamus Aromaticus half a Pound, Benjamin 5 Ounces, Yellow Saunders 4 Oun­ces, Cloves half an Ounce, Cinnamon an Ounce; bruise these grosly together, put them into a fine thin Bag, and lay them among your Clothes, for a curious Scent: It will also keep away Moths, Worms, &c.

Violet-Powder for Cassinets, and Sweets to put among Linen.

TAke of Florence-Orris a Pound, Rose-wood a Pound and an half, Yellow Saunders and Storax, each an Ounce, Benjamin 2 Ounces, Cyprus, Galingale and Galamus Aromaticus, each an Ounce and an half, Corian­der-feeds, Nutmegs, Cinnamon and Cloves, each a quarter of an Ounce, Citron-peel and Orange-flowers dried, each 2 Drams; bruise these in a Mortar, and sift them through a fine Sieve; then put them in Bags, or sprinkle them among the Clothes, and they will keep all offensive Infects from them, and give them a curious Scent.

To whiten Teeth.

Wash your Mouth well with Plantain-water, then rub your Teeth very well with fine Powder of Pumice-stone, and if sound, they will be very white.

To make Hair grow.

TAke the tender tops of Hemp just appearing above Ground, steep them 24 hours in Water, and mix the Water with Fern-ashes, then wash the place with the Water warm'd, and it will produce Hair very speedily if the place be natural to it, and it be not lost by extream Old Age.

To take Spots of Oil or Grease out of Sattin, Silks, Stuffs, or Woollen.

BUrn the Bones of Sheeps Trotters, reduce them to a fine Powder, lay it on fine Paper, on both sides of the Spots, and place upon the upper part a Spoon in which is a lighted Coal that may heat pret­ty well through, and the Heat will cause the Powder [Page 171]to suck out the Grease; then rub it over with a piece of fine White Bread, to cleanse it. If it does it not sufficiently at once, repeat it twice or thrice, and it will not fail your Expectation.

To take out Pitch, Rosin, Bees-Wax or Tar.

PUT a little Oil of Turpentine on the place, and dab it on often with a Feather as it dries away, and it will so consume the unctious part of them, that by gently rubbing, it will crumble away like Dirt.

To take Iron-Moulds from Linen.

HAving well wash'd your Linen, put boiling Water into a Peuter-Pot, and put the Linen to it, then take it out, and anoint the place with Juice of Sorrel, and let it dry; then wash it out in a good Lather, with Castle or Cake-Soap.

To take out Spots of Ink, or Stains of Fruit.

PUT the Juice of Limon and Onion on the Spot or Stain, and let it dry, then wash it out with a good Lather of Cake-Soap: Or you may first steep the Linen in Chamber-Ley; or wash the Stain with Soap dissolv'd in Vinegar.

To take Spots of Oil or Grease out of White or Red Silk▪ without altering the Colour.

WET the Spot with Spirit of Wine, then dawb it over with the White of a New-laid Egg, and dry it in the Sun; then wash it with clean Wa­ter, and press it well.

To make Brass Utensils look of a Golden Colour.

TAke a Pint of strong Ley, mix with it an Ounce of burnt Roche-Allom, boil them well together, then rub the Utensil with it, and when it is dry, rub it over with Tripoli; and it will not only take away all Spots and Stains, but make it look like Gold.

To cleanse Silver, and give it a curious Lustre.

BOil it well in Ley, then take it out, and smeer it over with Whiting, and let it dry; then with a warm, dry Woollen Cloth, rub it over with Powder of burnt Allom.

To set a Gloss on faded Paintings.

TAke of Tartar and Gloss-wort, each an Ounce; boil them in a Pint of Water till half be consum'd; then strain it; and having, with a Spunge and warm Water, cleansed the Painting from Dust, do it over with the strain'd Liquor, and it will set a curious fresh Gloss upon it, and make it look as if new.

To refresh faded Hangings.

SCower them well with a strain'd Water wherein Cake-Soap and Fulling-Earth have been soak'd, rinse them afterwards in fair Water wherein Allom has been dissolv'd, then, if it be Tapestry, run them over with the Juice of Quinces and Limons: And where the Colours of Tapestry are faded by Age, you may revive them by artificially painting them.

To whiten Linen Cloth.

WET it well, and lay it on the Grass in a Sun­shiny day, cast Water on it wherein Allom has been dissolv'd, and a little Chalk; use it thus 5 or 6 days, then wash and Buck it well, and it will be­come far whiter, and thicker, than it was before.

To destroy Mice, Rats Weasles, &c.

TAke Arsnick and rude Mercury, mix them with Cheese, Bread, or fat Bacon, and as many as taste of it will die. Or, Boil Wild Cucumbers with the like quantity of Coliquintida till the Water is almost consum'd, then make a Paste with it and Oat-flower, and lay in Bits about their Haunts, and it will de­stroy such as eat of it.

To prevent Weasles sucking Eggs.

PLace Rue about the Nests of your Hens, Ducks, or Geese, and they will not come near the Eggs.

To destroy Bugs.

MIX Oil of Turpentine with Soap-Lees, anoint the Bed-posts and Crevises of the Walls with at, shut the Room up close, and burn Brimstone and Storax, and they will die away.

To destroy Fleas and Lice.

FOR the former, sprinkle the Room with Water wherein the Roots of Wild Cucumbers and Wormwood have been boil'd; and lay between the Mat and the Bed the Herb Arse-smart, or Hound's-tongue, which grows in most Ditches in Summer.

For the latter, Take Hog's Lard, Quick-silver and the Juice of Sage, beat them into an Ointment, and anoint your Head and Body with it, and the Scent will kill them either in your Hair, Linen, Bed, or Woollen Clothes.

To destroy Flies.

BRuise the Herb Helebore, and steep it in New Milk mix'd with Orpiment, and sprinkle the Rooms or places where Flies swarm, and they will either presently avoid it, or die.

To destroy Moths.

THese usually infest Clothes and Hangings, and therefore prove very mischievous.

If among Clothes, To destroy them, make a Pow­of Sarsafrax-wood, the Flowers of Lavender, and the dried Leaves of Rue; lay these in small Sprinklings amongst your Woollen, Silks, or Linen, and scent your Drawers or Trunks well with them, and no Moths will live in the Scent of them.

But if they eat your Hangings, or other things, which you cannot order with this Powder, then burn Storax and Sulphure in the Room, the Doors and Windows being close shut, and the Scent will utterly destroy them; and the Scent remaining in the Hangings will keep others from coming to them for 6 Months, or as long as the Scent remains in them; and then, to prevent future Danger, you may renew it.

To destroy Ticks.

THis sort of Vermin is very offensive, especially in old Houses, where the Timber is decay'd, or rot­ten; [Page 174]and they are great Destroyers of Timber-Build­ings, by rotting and wasting the Timber in eating it

To destroy these, observe their Haunts, and wash or sprinkle the places with Urine wherein Tobacco [...] and Rue have been boil'd, and it will kill those that are already, and prevent the breeding of others.

To destroy Spiders.

AFter you have destroy'd their Webs, sprinkle the Rooms with Water wherein Plantain has been boil'd, and smoak them with Benjamin and Frankinsence, and none of them will ever after ap­pear there; especially, till the Scent of these things are utterly extinguish'd.

To destroy Worms.

THose in Walks or Gardens may be destroy'd by strewing of Lime, foul Salt, or Pot-Ashes, and lay [...] Laying of Gravel on it. But such as are in Bedsteads, or Timber in Houses, are destroy'd by washing the places with strong Vinegar, and scenting them with Storax and Brimstone: The latter will do in a Li­brary, to prevent their eating and spoiling Books.

To drive away Snakes, Adders, Efts, Emmets, &c.

BUrn Wall-wort, Rue and Bay-leaves, scatter the Ashes and some fresh Leaves in their Haunts, and they will either immediately depart, or die in their Holes, or places of resort.