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 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.

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 〈1 page duplicate〉 〈1 page duplicate〉 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 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.

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, 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.

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 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.

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 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.

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.

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 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.

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 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 and waſting Bodies; they looſen the hardneſs of the Belly, and give eaſe to the pain • of the Stomach.

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 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.

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 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, and put that noble part into a right Tempe •• ture.

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; it alſo comforts the Stomach, and eaſ • pains of the Bowells.

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.

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, 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.

TO come more briefly to a concluſion of this Chapter, know that the Wine 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.

OF late years particularly, the greateſt produce of Common Diſtillation of Spirits have been from Malt, and ſince the War has prohibited French Brandies, a Spirit very near it in Taſt, Colour and Strength has been Extracted from Grain, with Little other help; but before I come directly upon it, I ſhall introduce it, or • ſher it in with the Art of Diſtilling the common Spirit, or vulgar Aqua-vitae.

Aqua-vitae, the ground of ſo many curious Spirits, and Cordial-waters, is drawn off from well brewed Beer that is ſtrongly hop • ed, and well fermented; but it is not requiſit it ſhould be fully rich of the Malt, and • t muſt be diſtilled as ſoon as it is well wrought, for fear it ſhould be flat or ſower, and then great part of the Spirit will evapo • ate, but if it be very ſtrong of the Malt, • nd in good tight Casks, it may be kept • our own time.

The way to diſtil it is to take a large Still, with a Serpentine-worm fixed in a large Hogshead, with cold water to condenſe the Spirit, or for want of that an Alimbeck, yet • e not too haſty at firſt with the fire, rather raiſe it by degrees to a general Heat till tho Spirit comes; if the Still be very large, the • eſt approved way is to let the Spirit run • hrough a Funnel into a Hogſhead, placed • n the ground to receive it; make this Di • tillation as long as any good Spirit will iſſue forth, and when that is done you may know by the Taſt, for it will be like unſa • ory Water, and when all the Spirit is off, • his Spirit is called Low-Wine, which • ermit to ſtand 6 or 7 days, and then diſtill it a ſecond time, which Artiſts term a Rectification, by which means it may be brought to Proof Spirits, or arteficial Brandy; now, in this caſe you may know when the Spirit is of the ſecond time, in trying it by fire; for if it will not burn, then the Operation is at an end.

Theſe Low-wines and Spirits, are the principle bodies of Strong-waters that are made of them; of which I ſhall treat in their proper place.

Now if you Rectefy a third time in Balneo, it will take off much of the Phlegm from the Spirit, and ſo a true Aqua-vitae will be well prepared.

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 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.

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 ſtronger, ſpending all its power and ſtrength upon it.

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 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.

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.

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.

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, 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.

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 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.

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 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.

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 • 〈◊〉 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.

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, and ſo it proves the beſt and trueſt Spirit of Cinnamon that can be made, and proper for Phyſical Uſe.

TAke of the beſt Roſe-Water 3 Quarts Red Saunders well pounded a Pound 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.

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.

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 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.

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 at a time is a ſufficient Doſe to take, Morning, Noon and Night. It helps Digeſtion, and wonderfully fortifies a cold Stomach.

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.

DIſtil from what quantity you pleaſe of Scurvy-graſs-Wine a high Spirit, which 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, and ſo the relicks of the Diſeaſe will be carried off, the Blood purified, and ſuch Crudities as bred Worms deſtroyed.

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: 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.

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, 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.

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.

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.

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.

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.

TAke a ſharp Rape-Vinegar, and add to each Gallon a Quart of fair Water, and a handful of Bay-Salt well 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.

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.

CLean them in warm Water from the Duſt they have contracted, then boil them a little, a walm or two, that they become 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.

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.

TAke ſtrong Vinegar and Water, an equal quantity; put a Seaſoning of 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.

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.

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 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.

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.

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.

TAke what quantity you will of pretty large Oyſters, Liquor and all, waſh 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.

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.

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, 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 diſtinguiſh them from the Right Weſtphalia Hams.

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 〈1 page duplicate〉 〈1 page duplicate〉 〈1 page duplicate〉 〈1 page duplicate〉 〈1 page duplicate〉 〈1 page duplicate〉 will equal thoſe ſo much boaſted of from Italy.

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 them down with a Slate, and they will • rove well.

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 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.

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 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 • • 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.

IF you are to purchaſe a Fore-Quarter of Lamb • caſt your Eye on the Vein in the Neck; if it be turning yellowiſh, though the Meat may ſcent well at that time, yet is it about tainting; and if the Weather be warm, it will not keep ſweet till the next day: If it be greeniſh, it is already tainted: But if it look ruddy, or of an Azure Colour, then it has not been long killed. As for the Hind-Quarter, ſcent under the Kidney of the Loin, and feel whether the Joint of the Huckle be limber or ſtiff; and if you meet with a faint or ill Scent in one place, and (unleſs it be killed when hot) a more than uſual Limberneſs in the other, decline it as not for your turn, unleſs for preſent ſpending, and your Price be accordingly.

IF the Vein in a Shoulder of Veal appear as in the former, you have the ſame Rule to chuſe or leave it: The further Mark is, its Clammineſs, and growing more than uſually limber and ſoft; or if you ſee any Spots of Greenneſs about it, it is tainting, or tainted, and will not keep. If it be brought up in wet Clothes, it is apt to be muſty; and here your Noſe muſt inſtruct you.

The Loin firſt taints under the Kidney; the Neck and Breaſt, at the upper ends; firſt ſhewing a faint Yellow, and then a dusky Green, which is the worſt Symptom of tainting.

The Leg is known to be good or bad by the livelineſs or changing of ſuch Veins, or by ſmall Streaks that appear in it, according to the former Rules, Cl • mmineſs, &c.

The Fleſh of a Bull-Calf is redder, and more firm grained than that of a Cow-Calf, the Fat more curdling, &c.

IF it be young, the Fleſh will pinch up tender, and ſoon fall again; but if old, it will wrinkle, and remain: If young, the Fat will eaſily part from the Lean; but if old, it will ſtick faſter, being very skinny and fibrous: But to try it effectually, put it rough on a Plate, over a Candle, or a gentle Fire; and if it ſpread and run preſently, it is young; but if it hiſs, and ſpread ſlowly, or little, it is old, or elſe Ram-Mutton, which may otherwiſe be known by the cloſeneſs of the Grain, and the deep redneſs and toughneſs of the Fleſh; as Ewe-Mutton is diſcover'd by being more looſe and pale, than that of Weathers: Though, indeed, the ſeveral ſorts of Feeding do many times alter the Fleſh ſome ſmall degree in Colour and Firmneſs, viz. Up-Lands, Moors, Heaths, or Mariſhes. But if there be a Rot in the Caſe, the Fleſh will be paliſh, the Fat a faint White, inclining to yellow; and the Meat will, in a manner, ſlip from the Bones when raw, if any force be uſed, becauſe the Skin or Film that ſhould take hold of the porous parts of the Bones, and ſhould unite it more firmly, is it ſelf looſen'd by the force of the Diſeaſe.

As for Newneſs, or Staleneſs, take the ſame Directions as in Lamb and Veal.

BEef, for Fleſh, is the greateſt Feeder of the Nation, it being of long endurance when ſalted, and is never out of Seaſon, as moſt other Meats at ſome time or other are: Therefore, though in buying it is commonly known to moſt, yet I may happen to put ſomething of Caution and Inſtruction into their Minds that they know not; and which, for ought I know, may be greatly to their Advantage; for there are vaſt Sums of Money laid out weekly in this Commodity all over England, but more particularly in and about London; and therefore, according to the old Saying, Seeing that which is good, is best, I ſhall endeavour to diſtinguiſh good Beef from that which is otherwiſe.

Now for chuſing Pieces, I ſhall leave that to every one's Diſcretion, as they like; though for Roaſting, the Sir-Loin is better than any other, except the Ribs; for Boiling, the Flank, Buttock and Achbone.

If it be right Ox-Beef, it will have an open Grain; the Fat, if young, of a crumbling or Oi • y Softneſs, not tough and ſpungy, unleſs it be old, except the Brisket and Neck-pieces, and ſuch parts as are very fibrous: The Colour of the Lean is of a pleaſant Carnation-red; and the Fat rather inclining to whitiſh, than to much yellow.

Cow-Beef is of a cloſer Grain, leſs boned, and of ſomewhat leſs Colour, the Fat whiter; and if young, tender, eaſily indented with your Finger, but will in a little time riſe again.

Bull-Beef is of a more dusky Red, cloſer and firmer than either Ox or Cow-Beef, harder to be imprinted with your Finger, and ſuddenly riſing on a light Touch if you do it; the Fleſh brawny, and the Fat groſs, and very fibrous, difficult to melt, and of a ſtrong Scent. And thus, little or more, it will be, If it be the Fleſh of a Beaſt that has not been gelded till grown up to full Bigneſs; and if old, very tough upon pinching, ſo that your Nails will with great difficulty enter it.

As for Newneſs or Staleneſs, this ſort of Fleſh has few Signs to the Eye, more than the Appearance of a lively freſh Colour for the firſt, and a darkiſh dull Colour for the latter; but cut in pieces, where the Veins can be diſcern'd, obſerve as in Lamb and Veal.

If the Beef has been too ſuddenly kill'd upon overheating in driving, it will ſoon taint, and never take Salt kindly. This you may know by ſqueezing it in any fleſhy part where there are Veins; and with hard ſqueezing, a red Juice will iſſue out, and tincture your Fingers. As for farther Confirmation, if you miſtruſt your Sight, uſe your Scent: Bull-Beef will ſmell ſtrong and Rawmiſh, ſo will that which has been over-heated in driving; and if it be your bad Luck unadviſedly to buy either of theſe to ſalt, make a ſtrong Brine-Pickle, boil'd, and well ſcum'd, and put them into it 24 hours when cold; then take it out, and ſalt it with dry Salt, and it will take much better, becauſe the Brine has firſt penetrated it to make way.

If this Meat be bruiſed, that place will look of a dusky Colour to the reſt, as having ſettl'd Blood in it, that in the killing would not evacuate with the other Blood. And for the reſt, uſe your Scent where you ſee Cauſe to ſuſpect; and believe your ſelf, rather than the Butcher's Proteſtations or Oaths.

If this ſort of Fleſh be old, ſeveral pieces will, in your Hand, ſhrink a little from the Bone; but if young, it will ſtand firm and well where it is not divided from them by cutting.

And theſe Directions, together with your own Experience, cannot but be profitable to you.

IF you find little Kernels in the Fat of Pork, like ſmall Peas, or Hail-ſhot, in any Number, it is Meaſly, and not wholſom for Food.

If in pinching the Lean, it break, and ſqueeze ſoft and Oily between your Fingers, it is young: Alſo, if you can nip the Skin of it with your Nails, that is another Token of Youngneſs; ſo is it when the Fat is ſoft and pulpy, in a manner like Lard.

But if the Lean of it be tough, the Fat very rough, ſpungy, or not expanding well between your Fingers and Thumb, and the Skin or Rhind ſtubborn, then is it old, and may be a Pigging Sow; eſpecially, if the Fleſh be extraordinary flabby, and the Skin crinkled.

If the Fleſh be of a Boar, or an Hog gelded at full Growth, then it will ſmell Rawmiſh, look redder than ordinary, or, at leaſt, of a dusky Red; and both the Lean and Fat will feel harder and tougher than uſual; the Skin will be thicker, and not eaſily pinched up; but when it is, 'twill immediately fall again.

As for Newneſs and Staleneſs, try the Legs and Hands, or Springs, at the Bone that comes out in the middle of the fleſhy part, by putting in your Finger, and ſcenting it; for there it firſt taints: the Skin will alſo be ſweaty and clammy when ſtale, but ſmooth and cool when new. And of the reſt, you may make your Conjecture according to theſe Obſervations.

This is beſt firſt laid in Pickle 24 hours, and then put into dry Salt; which will give it a good Colour, and a more than ordinary ſavoury Taſte.

Brawn is known to be old or young by the extraordinary or moderate Thickneſs of the Rhind, and the hardneſs or ſoftneſs of it; though that I account beſt, not made of a proper Boar, but of a Barrow, gelded at 9 or 10 Months old, and kill'd the ſecond Year. The greateſt danger in this is, Muſtineſs, of which your Scent muſt inform you; and your Feeling, whether it be clammy, or not. If you deſign to keep it when bought, boil two Quarts of Beer-Vinegar, with a Quart of Water, and two handful • of Salt, half a dozen Bay-Leaves, and a Race of Ginger ſliced; ſcum the Pickle well, and when it is col • put it into an upright Earthen Pot, ſo that it may cover the Brawn ſtanding upright, and keep it cloſe.

TO diſcover Defects in W • ſtphalia, Bremen, or Engliſh made Hams, Take a ſharp-pointed Knife, and run it under the Bone in the in-ſide of the Ham, about the middle; and quickly drawing it out, ſcent It with your Noſe; and if it has a curious reliſhing Savour, and comes out with little dawbing, ther • are the Hams good and ſweet: But if it ſmell rank the Knife be much clouded, and the Vent it made caſt a Hogo, then, for want of well ſalting and ordering, they are tainted. Alſo try the Fat on the Edges, by cutting up a Sliver at one end, which yo • may put down again; if it be firm, white, and wel • ſcented, it promiſes a good Ham; but if looſe an • yellowiſh, or of a ruſty Colour, then is it not as i • ought to be; it is either ruſty, tainted, or inclinin • to it.

THE Haunches and Shoulders try under the Bones, with your Knife, as directed for the Hams; if it have a good Scent there, fear not but it may ſpend well: As for other Parts, obſerve the Colouring of • he Fleſh; if it be ſtale, it will look black, with ſome yellowiſh or greeniſh Specks: If it be old, the Fleſh will be tough and hard, and the Fat more con • racted, and of a skinny or reſtringent Subſtance; if you can ſee the Claws, you will find them large, and broad-ſpreading in the Clefts, with a deep Cleft, and the Heel horny, and much worn; the Griſtles dry; and in breaking the Bone, you will find the Marrow much ſpent; the Horns alſo, if they are to be ſeen, will give you this Satisfaction by their more or leſs Snags.

PUT it in an Earthen Veſſel, full of ſmall Holes, with a Cover to it; lay Sweet-Herbs above and beneath, with ſome Toaſts of Bread; then dig an Hole in the Ground, and ſet the Veſſel into it, and cover it with Earth, and let it ſtand 24 hours in a light, freſh Mould; and the Earth, together with what is in the Pot, will take the Scent away: But it muſt be preſently ſpent, or it will draw in freſh Air, and putrefie again. Where you have not this Conveniency, waſh Veniſon in warm Water when tainted, let it ſoak 4 hours, then put it into Vinegar, Salt and Pepper as long, and preſently uſe it: Let not the Vinegar be too ſharp; an ordinary ſort of Rape-Eager will do beſt.

IF you are to buy Butter, eſpecially of Haglers, or Carriers, or of ſuch as you ſuſpect they have ſold it to, take not the Taſte they give you, but taſte it your ſelf at a venture, leſt a well-taſted and ſcented Piece may be purpoſely placed in the Pound, to deceive you; for when Salt-Butter is rank, and decay'd, they work it up with Water, and make Freſh Butter of it, ſuch as is ſometimes cried about for 4 Pence half Peny a Pound; for the Water, by much working, takes out the Saltneſs, and much of the rank Scent; but then the Strength and nouriſhing part is loſt, and in melting it turns to a faint Oil, or Wheyiſh Subſtance, not fit for Uſe. Salt Butter is better ſcented than taſted, by clapping a Knife into it, and preſently putting it to your Noſe: If it be a Cask, truſt not the top only, for that may be purpoſely pack'd; but unhoop it to the middle, and thruſt your Knife there through the Crevice of the Staves, and ſo you may be too hard for the Deceiver.

Eggs are ſometimes brought by Sea, and ſometimes far by Land, and conſequently long in coming, and ſo grow nought. To know this, if you have not the Opportunity of a Candle, hold them up againſt the Sun; and if the White appears of a muddy or cloudy Colour, and the Yolk lies not round, or is broken in any, then are they nought; but if they be clear, and fair, then they are good. If you have none of theſe Advantages, you may inform your ſelf by ſhaking them; and if they ſwag much, they are waſted, and perhaps their Yolks are broke, and they Addled; though ſome New Eggs, will ſhake a little, but not ſquaſh ſo as you can hear the ſhaking to any purpoſe. The beſt way to keep them long, is, in Bran, or Meal; though ſome do it in Sand.

I Shall ſay little of theſe, becauſe every one loves to pleaſe his Palate herein; though, if the larger ſorts of Cheeſe be very rough Coated, dry, and rough or rugged, as if Worm-tracks appear'd, beware of Weavels, little Worms, or Mites in it: If it be overmoiſt and ſpungy, 'tis ſubject to Maggots: Two Defects proceeding from ill making. If you ſee any ſoft or periſh'd places on the out-ſides, try them with a Cheeſe-Iron, or Scoop, to know how far they go, that you may know what you buy.

If among your Bread you find little Knots, or Knobs, Old Bread has been maſh'd with it. If your Bread taſtes ſweet, it has been made of Grown Corn, and will ſoon be muſty. If it be gritty, or rough, then is it made of Smutty or waſhed Corn, that has loſt much of its Virtue, and nouriſhing Quality, by waſhing, drying on Kilns, and the like. If Rye be mix'd among Wheat, the Bread will be more moiſt, and of a ſad Colour; and any reaſonable Palate may taſte and diſcern it.

AS for Cherries, Strawberries, Rasberries, Apricots, Plumbs; Currants, Gooſeberries, Mulberries, Malacatcons, or the ſeveral ſorts of Peaches, or any ſuch like Fruits, your Taſte, Feeling and Eye will inform you whether they are under-ripe, ripe, or over-ripe; ſome delighting in them in one Condition, and ſome in another: But my Purpoſe reache • farther, which is, to prevent your buying periſh'd prick'd, or muſty F • uit, which may yet bear a fai • Out-ſide, and deceive you.

If you doubt Pea • s, whether ſound, or not, thoug • they may feel well, pull at the Stalk, and if it come • out eaſily, with the Spires belonging to it, and the • look of a ruſty, darkiſh Colour, then is the Pear periſhing at the Core.

Apples, though outwardly appearing firm, if ther • be a Speck where the Stalk grew, the Core is periſhing, and they will not long keep, if they be not a • ready decay'd. And the like obſerve by Quince • at either end, either the Stalk-place, or the Bloſſom-end; for either of theſe two places being ſpeck'd o • tainted, they are more dangerous than any Spec • though much larger, in another place, becauſe th •• putrefie to the Heart and Centre, Muſtineſs in the •• Fruits is diſcerned by their Roughneſs, and deadi •• or paliſh Colour, to what in their lively Colo •• they ſeem.

Oranges and Limons, whether dry, or full 〈◊〉 Juice, are known by their Weight; their Goodneſ • by their Perfection of Colour. If they be prick' • they will be ſoft, and ſome Spots appear, or bruize • places; then they are, for the moſt part, black 〈◊〉 Heart, and periſhing.

Pomegranates are known to be full or empty, b • their ratling, or not ratling; their Goodneſs, by t •• redneſs of their Berries, or Seeds.

As for Roots, Herbs, Flowers, &c. it is unnec •• ſary to give an Account of them, they being ſo w •• and commonly known to the Buyer.