England's Happineſs Improv'd: OR, AN Infallible Way to get Riches, Encreaſe Plenty, and promote Pleaſure.
CHAP. I. To Improve the Planting of Vines, and making Wine of Grapes equal to that of France; to Fine and Order it; with choice Receipts for making Wines of moſt ſorts of Engliſh Fruits, and their peculiar Virtues, and ſingular Experiments.
THat England's Fertility and Product, equals any Nation under Heaven, in what conduces to the Subſiſtance and Health, and Riches of its Inhabitants is not, at this day, after ſo many Proofs and Demonſtrations, to be queſtioned. Long ſince it was ſtiled by Forreigners the Store-houſe and Granery of Europe, and nothing, but want of Skill and Induſtry, can at preſent hinder us from making thoſe wholſom Liquors,2 among many other things that Equal, i•not Exce•d, what with the hazard of the Seas, and the great Exhauſting of our Treaſure, to the hindering the Circle o•Inland Trade particularly, we have for many Years fetch'd from abroad; nay, I muſt take leave to affirm, thoſe Liquors produced, from our natural growth, are not only as pleaſant in Taſt, if rightly made and prepared, as any other, but are far more agreeable to the Conſtitution of Engliſh Bodies, contributing to Health and lively Vigor, and if not taken in exceſs, which, indeed in all things is hurtful, they lengthen Years, and free Old Age from thoſe Calamities that adulterated Wines and Forreign Liquors, make it obnoxious to, in the Pains Aches and many Diſeaſes that their Sediments Entail, by corrupting the good, or creating bad Humours in the Body.
Therefore I have thought it, among other things, very profitable to all, that I am deſigned to Treat of it in this Book, in the firſt place to give choice and approved Directions for planting Vines, making Wines, and other Liquors of Engliſh Fruits, &c. after the neweſt Experiments, and how they may be preſerved to be uſed in all Seaſons.
Of Vines, and Planting them.
THat Vinyards have been frequent in England is apparent, upon the account of many places now bearing Corn and Paſture retaining that Name; and it is the Opinion of the moſt Experienced in this way, that the Southern parts of this Iſland, with the Induſtry of the Natives, might produce Vines equal to thoſe of France, either for Claret or White-Wines: But before I come directly upon the Making, and Ordering theſe ſort of Wines, I think it proper to ſay ſomething in relation to the Planting and Managing thoſe Vines, that are to bring forth the Grapes of which Wine is to be made.
It is the Planter's buſineſs, in the firſt place, to conſider what Soil is moſt proper, and that which is ſo, muſt be of a niterous, Sulpherous Nature; black, looſe and moiſt, proceeding from its Oyly Quality, or Fatneſs, of which there is great ſtore in this Kingdom, even in waſt places, that with a little good manuring, would be well improved into Vinyards, and render a very great Encreaſe; and the proper Manure is a little Lime, mixed with well4 rotten Cow-dung, the one Cheriſhing, an•the other heating the Roots of the Vines when well mingled with the Mould i•which they are to be planted, and it i•the moſt proper to plant them on gradua•riſing Hills not high, but very much expoſed to the South Sun, and ſheltering off the cold North Winds; or in Orchards and Gardens, againſt warm Walls, or in Rows ſupported on Rails, or Layers, of a moderate hight, and when the Vines are planted from ſlips of old Roots, Layers, &c. and have well taken Root, yearly open the Roots, not expoſing them too much; if the Weather be ſharp or cold in February, and cover them up about the middle of March with new ſoil, or compos'd of Dung, and mellow mould; of the firſt, about a quarter part, and they will bear abundantly many years, and when you cover them, or ſooner, if it is a proper Seaſon, to cut, or prune them, and of the ſprags cut off, by laying them in bundles in a pit of mellow Earth, 7 or 8 Weeks will produce Sciens, or Succours, capable of being planted at a fit diſtance in ſuch regular form, that they may have a convenient diſtance to ſpread, and having well taken Root, you may, as you ſee convenient, remove5 them to more convenient places, to become ſtanding Dards, and all things anſwer your Expectation; a week before Eaſter looſen the ground about them every year, which will let in the nouriſhing air, which is, in ſome manner, the Life of Vegitables, as of Living Creaturs, and deſtroy the Weeds that encumber them; take off the by-ſhoots that grow not downward on the Roots, and however theſe of pluck Roots are not to be taken out, unleſs in repairing old Vines, and are then called Wortlings, becauſe they are gotten about the over-grown Vines, or Heads, and the beſt Root on the neither part is very fine to behold; you may alſo cleanſe them from Superfluous Roots, and ſet them in for a Vine, and ſuch prepared Roots, and over-grown Vines, prove far better than others, for the Wortlings, after they have their Roots well together, are the better able to endure bleak Winds and Froſts, when others high hanging about the Elme with roots are often killed with them, or at leaſt are more weakened, and become like old Vines; beſides ſuch a ſtock in the driving is ſtronger than ſuch as are put in the ground immediately after they are cut from the Vine, where they muſt take Root, not taken out till they are ſet in the Rebſtock.
6If you chuſe a place of Ground for a Vinyard, that has been huskey before it wa•cleared of them, the firſt new ſet of Twigs will drive ſo ſtrongly, that a double number of them muſt be layed in, as 8 or 10 in one place, which may, by Tranſplanting as they come to a moderate growth, be flouriſhing Vines to bear Graps, for to one ſtock, are layed 3 or 4 Twigs called Palmites, and that for ſome years together muſt be done in a new Break; for without ſuch ordering, the Bloſſoms will yearly fall off, becauſe the driving in ſuch a new Plat, if the ground be rich, is too ſtrong, thruſting too violently out of the bloſſoms: But if you let your ſtock grow into wood, it ſpreadeth in ſuch new Titled Ground, and is much weakened thereby, and is brought to a Temprature, for each Twig receiveth ſo much ſtrength and driving, as it hath need of to the full ſeed, and enough for the ſaving of it. And thus have I given you a true Inſight of ordering Vinyards, becauſe it now may prove a nice mattter, as not having been a long time well practiced in England; but as for other fruit-bearing trees of the Wine, of whoſe Fruits I ſhall hereafter have occaſion to ſpeak, I ſhall paſs over their manner of planting, and come nearer to what is immediate profitable.
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 care8 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 not9 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 take10 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 into11 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 thoroughly10〈1 page duplicate〉11〈1 page duplicate〉12diſſolved, 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••••ion13 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,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 when17 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 Earthen18 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.
19To 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 let20 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 ſoft21 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 decayed22 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 ſweet23 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, in24 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,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;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.
27And 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,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 to30 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 Wine31 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.
Their Virtues.
They indifferently all of them reſiſt Peſti•ential Airs, are good in Agues, and cold Diſeaſes; prevent Mother-fits and Vapours, and eaſe Pains in the Joints and Sinues, cleanſing the Blood, and are great hinde•ers of Appoplexies, Epilepſies, and the like;•nd the Wines have not only the Virtues of•he Herbs, but an addition to heat, ſtreng•hen and revive decaying Nature.
CHAP. II. The ingenious Art and Miſtery of the Vintners, in making Artificial Wines; as Mallaga, Claret, Rheniſh, &c. recovering faded Wines, and ſuch as have loſt their Colours; Racking, Sweetening, and many other things that appertain to their Trade, and have hitherto been kept as Secrets to the Publick, &c.
Of Small Wines meliorated.
IT is the opinion of many, that weak Wine may be raiſed, and improved on the Rich Lees of Wine that is drawn off; and indeed we know it is common to draw off ſuch ſmall Wines, and put them on ſuch Lees, whereby the Vintner's gains ariſe; we alſo ſee that Wine is fed with proper Food, as ſweet Fleſh, ſalt of Tartar, or more principally the ſweet and Volatil Spirit of Tartar, and yet higher with the Quintiſence of Wine, by Eſſential Salts, prepared Oyls, Herbs, and things of an Aromatical nature, why then may not ſmall Wine be greatly bettered by the Animal, or Quintiſence, extracted from other Wines, for the Animal of Wine only, and nothing elſe, can increaſe the ſtrength of Wine.
33If the Quintiſence be drawn out of one ſmall Wine, and added to another, it will make that rich, though the other is altogether Impoveriſhed, and better one be loſt, which may however ſerve for Vinegar, than both remain uſeleſs, which cannot be ſo well demonſtrated in Words, as practice, wherefore I ſhall haſten to what is more plain to be underſtood.
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 quantities34 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 2035 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 Filings37 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 Summer38 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•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 it42 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.
43To 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, and44 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.
Some farther Conſiderations on theſe Matt••••in Particular and General, &c.
TAke Salt of Tartar, and pour diſti•••Vinegar thereon until it be aſſatia•••every time drawing off the Phlegm,〈◊〉then diſtill it in a coated Retort by fir•degrees; and laſtly, rectify the Oil thro•••the Spirit of Vitriol, and it will become〈…〉cid, fragrant, and very pleaſant, and a〈◊〉of this put into VVine, the pouder h〈…〉 in a fine linen Rag to the middle of〈◊〉Cask ſo greatly refreſhes it, that it is hel〈…〉Meliorate, if not recover foul, pricked o〈…〉ded VVine in a ſhort ſpace.
VVines may be wonderfully exaulted〈◊〉Eſſential Salts, viz.
Firſt chimically ſeperate the Oil of〈◊〉Concreet, and the remainder Calcin〈…〉aſhes, the pure Salt extract, and Chriſta••from thence, and reunite ſpagerically〈◊〉fixed Salt, and the Eſſential Oil, and b••••them to Chriſtalline Salt, or with the〈◊〉45〈◊〉of the Concreet diſtill and cohobate ſo••ng till it is all brought over in a Balſam•k Spirit, and this Spirit being imbodied•y the Eſſential Salt, plainly manifeſts its•ying, enriching Sulphur, which will••ve Life and ſulphurous Fatneſs, with a•urable, laſting and ſubſtantial Virtue unto•Vines, exaulting both the Taſt and the well.
This Salt or Eſſence of VVormwood will••ake rich VVormwood-wine, and ſo will••at of Mint, Balm, Angelico, and other fra•rant and aromatick Herbs.
It alſo gives fermentation thereunto, and•enders it excellent VVine, as VVine refined•rom its Lees, and gives ſuch Qualities as•eſerve the higheſt Commendation: The Element of Fire, a Matter ſo called, made•f the common yellow Sulphur, if a little•f it be put into any defective VVine, pro•uces very rare Effects, giving a grateful•aſt and Colour, and will ſo comfort it,•hat it will not eaſily admit of change, or•eriſhing, as otherwiſe is wont to happen, e•pecially to common Rheniſh-wine.
VVines are alſo enriched by Eſſential and•ragrant Oils ſo made, as to incorporate with water, or ſpirits of VVine, or other VVine, for being dilated by a proper ferment46 they are eaſily united, and ſo t••body of the VVine is much enriched ther•by.
I might go on in this Theme to ſwell〈◊〉large Volume, but having ſaid enough fo•Practice and Experiment, and there remai••ing yet ſeveral other Subjects to handle b••fore I can finiſh this work, I am conſtrain•ed to mind my promiſe, in giving ever•one the ſatisfaction of variety, &c.
CHAP. III. Treating of the Art and Miſtery of a Diſtiller in Drawing off Brandy, Low-Wines, Proof Spirits, with the true way of making Ordinary and rich Cordial-waters.
To Diſtill Aqua Vitae, and Low-wines, &c.
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, or47•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 diſtill48 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.
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 for49 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, and50 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 in51 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,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,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 are55 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, and56 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•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,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 Pound59 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, ſeparate62 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 Ounce63 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 remove65 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, which66 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,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: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,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.
Its Virtues.
'Tis exceeding helpful in Agues, or Rhumatiſms; and, indeed, in any cold Diſeaſes. It fortifies Nature, and gives a lively, freſh Complexion. But obſerve that you continue temperate in Meats and Drinks the day71 you take it, that it may work the better up•n the Crudities, and disburthen Nature of what is oppreſſing, and moſt noxious to her.
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 a72 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.
73And 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.