Selected quad for the lemma: blood_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
blood_n	dove_n	fair_a	great_a	22	3	2.1286	3	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A80294	The compleat planter & cyderist. Together with the art of pruning fruit-trees In two books. I. Containing plain directions for the propagating all manner of fruit-trees, and the most approved ways and methods yet known, for the making and ordering of cyder, and other English wines. II. The art of pruning, or lopping fruit-trees. With an explanation of some words which gardeners make use of, in speaking of trees. With the use of the fruits of trees for preserving us in health, or for curing us when we are sick. By a lover of planting.	Lover of planting.; Colledge-Royal of Physicians at Rochelle. Approbation of the Colledge-Royal of Physicians at Rochelle.	1690 (1690)	Wing C5650A; ESTC R230518	156,388	399

than the former but not so good a bearer The Turkey Apricock is much commended so is the Orange the white Apricock is accounted better than the Common They are to be propagated only by Inoculating upon the White Pear-plum Stock or White Wheat Plum-stock or some Plum-stock which is Sappy of large growth free and bears large Leaves Shoots and Branches Strawberries will grow under the shades of more lofty Trees Strawberries The common English Strawberry is much improved by being transplanted from the Woods and Hedges into the Garden The White Strawberry is more delicate than the former The Long Red Strawberry is not altogether so good as the former The Polonian or Great Strawberry is the largest of all Strawberries and very pleasant The Green or Rasberry Strawberry is the sweetest of all Strawberries and latest ripe The New England or American Strawberry is the earliest ripe of any English Fruit being often ripe at Midmay and continues bearing till Midsummer They are the farest except the Polonian and of the best Scarlet dye of any Fruit that grows and very pleasant and cool to the Tast They are propagated by setting of the young Roots chiefly in the Spring and Fall which increase from the Strings that run from Elder-Plants and the Strings must be very often cut and they Weeded CHAP. XXIV Of the kinds of Plums IN Berries the white is commonly more delicate and sweet in Tast than the coloured as is seen in white Grapes white Rasps white Straw-berries Currants c. but in Fruits the white is commonly the meanest as in Plums the white Harvest Plum is a base Plum the Musle Damazeen and other black Plums are of the best c. There is great variety of Plums and they appropriated to several uses they continue longer on the Trees than Cherries and are a more pleasing but not a more wholsome Fruit. Plums to be preferred before others are as follow The Red and Blew Primordian as being first ripe tho not so good Fruit as several of the following The Morocco Myrobalan Violet Apricock a delicate Plum and parts clean from the Stone Barbary Black Damascene Green Damascene Prunella Queen-Mother one of the best Plums Kings Matchless Black Pear Plum Pescod Catalonia Bonum Magnumque a fair yellowish green Plum Black Date Cheston Marbled Imperial one of the largest of Plums Nutmeg Turkey Prince last ripe Plum These Plums you may set to a Wall tho most of them will bear well being Dwarfs or Standards if you have not wall enough The white Pear Plum Prune Damsons and Verdock are good preserving Plums The Muscle one of the best Plums Wheat Lammas Plum And Bullice and Damsons and several course Plums are raised by Suckers without Grafting or Inoculating and may be set in Orchards Hedges or any common places The driest Plums which part clean from the Stone and are of a black or inclinable to a Black or Red colour are accounted best Plums are best propagated by Grafting CHAP. XXV Of the kinds of Cherries THe May Cherry is first ripe and should have a good Wall to expedite it's ripening for tho they are but ordinary Fruit yet their earliness makes them a rarity next ripe are The Duke Arch-Duke Flanders Red-heart Lukeward one of the best of Cherries Cluster Cherry bearing three four or five usually on a Stalk Bleeding-heart Spanish Black Naples Carnation a delicate Fruit for the Table or conservatory Cherry The Amber the Grater Purple one of the best and latest Cherries and a good bearer Cherry The great bearing Cherry of Millain and Morella are Blackish when ripe and Blood Red within excellent to make Cherry Wine affording a strong and Vinous Liquor These viz. the Cherry of Millain Morella Cherry and Prince Royal Cherry are good to preserve If you have not room upon your Walls these will bear well in any warm place Planted as Standards Those that you find put forth small Twigs and have a small dark Green Leaf are easiliest kept for Dwarf-trees CHAP. XXVI Of Pears and their kinds PEars are of very many kinds in so much that some have affirm'd that there are no less than four or five hundred several kinds but however certain it is there are so many that to trouble the Reader with their names would be very needless therefore some of the Choicest for all uses will be most proper for the storing your Plantation especially if you respect profit more than curiosity which is the main design of this little Tract Pears are much improved as is most Fruit by being Planted against Walls In France they are accounted among their best Fruit and the best kinds well merit it The Summer and Winter-Bon-Cristien growing pendent are fitter for a Wall than to be Planted of Standards the Winter will keep till May and is a very choice Pear The Bury de-Roy is esteemed for the Table the best of all Summer Pears it 's a fair Brown Pear excellent in it's season melting in the Mouth thence call'd the Butter-pear and bears well against a Wall the Green Bury-pear is more Green and larger than the former The Violet Dove Grean Musk Amadot Rousellet Messier Jaen Great Soveraign Blood Windsor Green-field Dionier Great Burgamot Virgalous Roshea one of the best of Pears Red Katherine Pear The Double Flowred Pear keeps till May not fit to eat till March these do well Planted against a Wall If you have not Wall room enough such as grow with small Twigs or almost any Grafted on Quince-stocks may be kept Dwarfs The Winter and Summer Burgamots may also make Dwarfs Meet Pears for Standard-Trees in Common Orchards are such as follow both for Summer and Winter-fruit The Hill Primating White Geneting Red Geneting Green Chissel Pearl Soveraign Orange Red Katherine is the best of Katherines Anthony Sugar Lyons a rare Winter Pear for the Table Pimp Berry Popering Deadmans Scarlet Prick Royal Nonsuch Kings Ladies Buttock Muscat Oak Virgin Lyons Ice Pear The Gascoign Burgamot Winter Popering Little Dogobert Great Kairville Long Burgamot Pear With divers others each Country affording variety The Slipper and the Lewis Pear by some call'd the Maiden-heart is the best off all Pears to dry and a good bearer In Fields you may set Baking Pears and Perry-Pears for Baking The Norwich Quince Bishops Arundel Bell Painted Pear The great Black Pear of Worcester or Perkinsons Warden is to be prefer'd before all other Pears for Baking the Pears usually weigh twenty ounces somtimes more and it bears very well against a Wall Also Wardens of several sorts are good for Baking Pears for Perry are the Red and White-horse Pear and there are also divers other wild or Choak-pears whereof the Red coloured yield the strongest Liquors The Bosberry and the Bareland Pears are by much the best for Perry yet taken notice off the Tree that bears the Bosberry-Pear will grow to that Bigness that it will bear Fruit to make one two or three Hogsheads of Perry in one year their might be

that these Fruits serve for an assured remedy against the inveterate Bloody-flux if they are given dry to the weight of a Crown in Gold in Red-Wine Since the chief Vertue of Mulberryes is to cool and to keep the Mass of Blood from fermenting by qualifying the parts which serve for sanguification there may be cause to believe that they may be a Remedy appropriated to the Gout as well as all other Fruits For the pain which Gouty Persons feel in the ligaments of their Joints is caus'd but by a Blood and a serosity too sharp which sharpness is blunted by the great humidity of Mulberries they insensibly evacuating it by Urine We need not seek for other proofs than daily experience and that which Hegesander has left us in Writing He relates that the Mulberry-trees did not bear Fruit for Twenty years together and that during all that time Men Women and Children were so troubled with the Gour that other causes could not be then discover'd than the scarcity of these Fruit. ART V. Of sharp Cherries SHarp Fruits in general are enemies to Old and Melancholick Persons when they do not find within themselves an excessive heat they are not edulcorated in their Stomach if I may so call it and are distributed into their Veins without being Concocted and blunted Which is not done without causing in the Mouth little sharp belchings and in the Stomach troublesome prickings and in the whole Body an insupportable heavyness It does not happen so to young People that are Sanguine and Cholerick who have the Entrals heated but if casually the sharpness of Cherries with short Stems eaten fasting causes sometimes in these prickings in the Stomach they need then but to mix Powder Sugar with them to blunt the point of it The most refined Sugar and the whitest which we call Royal is the least proper for the use of Man it heats and drys us too much and through the abundance of its Sulphur and Salt it is entirely opposite to the principles of our Life The finer Sugar is the less sweet it is and the less also it quenches thirst Lime which is a capital Enemy of Man if it be taken inwardly or outwardly apply'd is the chief matter which Refiners make use of for rendring Sugar whiter and more solid and tho' Powder Sugar be made by many repeated Lixivium's nevertheless it ought always to be preferr'd before Loaf Sugar and if we will choose the best of all we must always take that which is the whitest among the browns It is that which is extremely sweet which quenches thirst which moistens and which lenifies the Breast I thought it proper to make this digression for Persons who lovesweet things because Sugar is often set at our Tables for rendring our Fruits more agreeable to the taste Sharp Cherryes exhilerate the Stomach they excite there the Appetite and appease the drought They dissipate the thick humours and by their sharp quality they cut them as I may say and divide them either that they may serve afterward for Food or be evacuated with more ease By all these Vertues they are very proper as well as Mulberries to oppose the cause and the progress of the Gout and experience shews us that Gouty Persons receive a sensible relief by the use of Fruits which qualify the Liver and which correct the Acrimony of the Blood Moreover they powerfully loosen the Belly if they are freely eaten fasting while the Dew is yet on the Fruit and experience teaches us every year that they carry off by a Loosness long Diseases which all the other Remedies of Physick have not been able to Cure The most proper time to eat them is in the Morning fasting either with or without Bread They have moisture enough to oblige us not to drink any Liquor after them As for the lateward Cherries which we call at Rochelle des Guignes with long Stems tho' they may be eaten before Meals nevertheless I allow them to be eaten after Meals they have an agreeable Astriction which contributes to Concoction and which closes the superiour Orifice of the Stomach that it performs its Office afterward much better The sweet Cherries especially those which we call in this Town Guindoux and Guigneaux are much better than the sharp for old Persons and for these who have a nice Stomach they do not prick so much the inward parts and they nourish more Haply there is not any Remedy more agreeable and more excellent for qualifying the Reins and for clearing thence the Gravel Slime and little Stones than the Wine of sharp Cherries We must take off them therefore in the Months of June or July twelve or fifteen Pounds we must cleanse them of their Stems and Stones and cast them and their Stones broken through the Bung-hole of a Barrel a Vessel containing somewhat more than our Barrel of good White-wine After that they have been there for a Month and have Communicated to the Wine their cooling and opening quality you may pierce the Vessel and drink the Wine with pleasure The colour will be agreeable to the Eye the taste delicious and the effects admirable CHAP. II. Of Fruits which ought to be eaten after Meals THo' the Fruits which ought to be eaten after Meals are of a matter more firm which nourishes more and which does not corrupt so easily as that of the others nevertheless we must remember to use them with the same precautions which we gave in the Preface to this Tract these precautions ought to be stood too as Religiously in using these Fruits as in eating the others The faults which are committed in their use are very considerable and that Person whom I Cur'd not long since of Vertigo's which threatn'd her with some severe Distemper has been thankful to me since for having forbidden her the use of Apples which she are irregularly after Meals ART I. Of Pears NEver has the Industry of our Gardiners appear'd more admirable than in the divers kinds of Pears which we have in France They have taken a particular care to Sow Seeds and to preserve such Trees as in their Wood and Leaves gave them marks of a good hope For as by Sowing a great many Flower Seeds there come of all kinds and ev'n some that are beautiful and double so by Sowing a great store of Pear Kernels it seems that Nature pleases her self in giving us a grand variety of Pear-trees which produce all new Fruits and some of them delicious to the taste haply it is because the Pear is the most excellent Fruit of all that she delights in multiplying its kinds ev'n to an infinite number It is thus that the Messire Jean the Dame Houdote or the Amadote the Gabriel Egand the Micet the Martin-sire and a great many other excellent Pears are come of Kernels and that they have had the honour to bear the Names of those who rais'd them But not to stop at this Discourse which seems to contribute nothing to my

succeeds much better with us than prudence it self CHAP. III. Of Fruits which may be eaten before or after Meals THere are Fruits which may be eaten at all times because they do not corrupt in our Stomach but through our fault Wherefore we ought to have a peculiar design and different praecautions in using them One Person would only cool and moiston himself And besides this another will have a farther design of rendring the Belly soluble thus there may be need of these Fruits in different occasions ART I. Of Raisins THe most excellent Raisins which our Province furnishes us with and which are ordinarily serv'd at our Table are those which are sweet tasting of Sugar and Amber many prefer them to all other Fruits and they yield us a Liquor which is the most agreeable and richest present that ever God gave to Man If I would extend my self here on the Encomium of Raisins I perswade my self that I should find but too much matter to say fine things of them but because I propos'd to my self to Write only concerning the use of the Fruits of Trees as briefly as possible I must be allow'd to deliver my thoughts in a few words concerning the use of Raisins eaten before or after Meals But before I explain my self thereon I fancy that I ought to establish some general Maxims for well using them without being damnified thereby A Woman who has the Stomach nice and weak must never eat Raisins newly gather'd they puff up the Belly they cause a rumbling and winds and trouble the Concoction of the Stomach moreover she must not eat but of such as are excellent and very ripe and again she must not so much as look on those which have grown in the shade and which the Sun has not heated with its rays To correct the ill quality of Raisins they must be gather'd some days before you will eat them or else you may take such as have been hung up in a Chamber or if at time of Vintage you have an inclination for eating such as are fresh they must be dipt into boyling Water and then into fresh Water and so they must be serv'd to Table Raisins are moist and moderately hot and by these two qualities they are proportionate to the Principles of our Life they nourish much more than other Fruits if we except Figgs they revive the Spirits by their sweet and odoriferous savour they cheer up a Stomach which is languishing and heated through Labour and moisten the Viscera and so correct by their pleasant moisture the drought and which the heat of Autumn has there caus'd Nay there are Physitians who do not deny them to their sick Patients when they begin to amend tho' on condition that they eat them with Bread and throw away the Stones and the Skin as two parts which cannot be digested by a Stomach how robust soever It they are eaten fasting without Bread as they come from the Tree moistned with the Dew of the Night they purge the Belly ev'n of those who have it naturally tardy there is neither Water of Cassia nor Manna which ought to be preferr'd to Raisins so eaten We ought here to remember not to drink Wine unless it be well diluted after having eaten Raisins fasting Nay it would be better not to drink at all or to drink only pure Water pure Wine mixt in the Stomach with the new Juice of the Raisins makes so extraordinary a fermentation that the accidents which arise from it are much greater than you may imagin For the Wine carrys the Chyle and the Juices into the Bowels and into the Reins before they are digested and so causes impurities and indigestions in the Blood whereas Water hindring the great ebullition of the Stomach contributes to a good Concoction it causes the Chyle to become more pure and that we are more refresht and moistn'd by the use of the Raisins We ought not so to do when we eat them after Meals for we may drink a good Glass of pure Wine and not consider so much the Raisins prepar'd as we have said before as the food which we have taken at our Meal Tho the Stones cannot be digested yet we ought not to throw them away when we eat Raisins after Meals For since they are astringent they correct the great humidity which is the cause of the evils which they bring upon us We must chew them therefore very small and reduce them to minute parts betwixt the Teeth that they may contribute to the Coction of our Stomach and correct the ill qualities of the Raisins It is thus we ought to eat after Meals the dry Raisins which are brought from Spain for by nourishing and lenifying our inward parts they solace them by their sweetness and fortifie them by the astriction of their Stones I shall not pass by here the excellent drink which is made with dry Raisins and is call'd de Cabat The Stones must be taken away from fifteen or twenty Pounds and then the Raisins must be bruis'd a little and in the Month of January or of February which is the time that they are brought to us from Spain they must be put in an excellent Barique a Vessel somewhat more than our Barrel of White-wine to drink at Easter This Wine will have the colour of a Spanish Wine it will be pleasing to the Palat and will have qualities not to be contemn'd for it lenifies the Breast appeases the Cough helps respiration and fortifies the Stomach and the Liver creates an Appetite opposes inclinations to Vomit stops a Loosness in a word it is an excellent Remedy against the Dropsy it agrees admirably with Old men with Valetudinarians with Phlegmatick or Melancholick Persons and finally with Women of a tender Constitution ART II. Of China and Portugal Oranges THe Grafted Orange-trees which were brought from China into Portugal and which have been multiplied in the later Kingdom produce Oranges which have a fine Rind a vinous Juice and which are very pleasant to eat they may be us'd before or after Meals for being more moist than cold they qualify also after Meals a Stomach too hot and too dry and so help Concoction Those which are brought us ordinarily from Portugal are sharp or aigres-douces they are colder than the former and they refresh more and more oppose the Corruption of our humours Sharp Oranges ought never to be us'd after Meals they hinder the digestion of the Stomach by their coldness but they are very proper for quenching the heat of our Liver and to give us an appetite if we take the Juice before Meals with Water and a little Powder Sugar but especially when the great heats of the Summer or of Autumn exhaust our strength I say no more here for that I will not repeat what I have said in the Article of Cherries where you may see what sharp Fruits are capable of doing within us and the precautions we must take to use of them I shall only