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ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A97281	The Britannian magazine: or, A new art of making above twenty sorts of English wines viz, of apples, pears, peaches, cherries, plums, sloes, damasins, quinces, figgs, goosberries, mulberries, currens, blackberries, elderberries, roses, carnations, cowslips, scurvy-grass, mint, and balm, &c. More pleasant and agreeable to the English constitution than those of France. With the way of making brandy and other spirits: as likewise how to make artificial clarets, rhenish, &c. The second edition. To which is added, the foundation of the art of distillation: or the true and genuine way of making malt into low-wines, proof-spirits, and brandy-wines, compliant to the late act of Parliament concerning distillation. By W.Y. M.D.	Y-Worth, W. (William)	1694 (1694)	Wing Y214; ESTC R230793	82,523	252

moderate heat then strain it through a Canvas Bag and let it settle in a moderate heat 4 or 5 hours then drain off the clear which keep apart To make white Varnish The white ℞ is made by putting 3 Ounces of pickt Sandr and 2 Ounces of Mastick in one pound of Spirit To make a raw Varnish for Violint and other Instruments ℞ Of the deepest coloured Amber 3 or 4 Ounces and put it in a well leaded po● and let it melt on a Charcoal Fire surring it with an Iron Spatula when 't is melted 't will be dark like clarify'd Rosin then pour it on a Marble stone To purify the Oyl ℞ Of the best Linseed Oyl q. s e. put it in a new well leaded pot let it boil well and skim it often when 't is boil'd enough which you may know by putting in a Goose-quill for then it will not burn it strain it and keep for the use Then ℞ Of this Oyl one pound of Amber above mention'd 6 ounces beaten small let them heat on a gentle Fire continually stirring it ●●ll it be dissolv'd if it be too thick ●dd more Oyl if too thin add more ●●mber when your Varnish is of a ●ood thickness strain it through a C●oth and keep it for use Sometimes 〈◊〉 will be 2 or 3 hours before the Am●●● be dissolved be not discouraged 〈◊〉 the blackness for 't is not turn'd 〈◊〉 't is ●ot always transparent at the first you must begin at first with a gentle fire and encrease it by degrees To Bl●ck Wood. First make a water of 2 pound of Brandy of well-water 2 pound of Galls 2 ounces of Salt M. boil them in an Earthen pot well stopp'd half an hour then take a spunge and with this water cover the work once in 4 or 5 hours at least 30 times every time before it is quite dry lay on the following die ℞ Of strong Vinegar 2 pound of Filings of Iron one pound and half of rusty Iron one pound a little Salt of Verdigrease an ounce and half of Galls a pound and half a penny worth of ○ → sublim'd a piece of the bark of Bois deanne and a Lemond cut into 4 let them steep for 15 days in an Earthen or Iron pot stopp'd then when 't is dry pollish it with Trippillo To gild it The proportions are of Bole one pound of Sanguin stone or Red one pound of black Lead an ounce of Tallow an ounce and half put the Bole to steep in water then pound the red Chalk and black and after grind them fine with the Tallow grind the Bole by little and little and then mingle all together and cover them with water To a spoonfull of this put 2 or 3 spoonfulls of Water and the quantity of a Wallnut of strong Sike lay on 7 or 8 couches this will keep in a cold place half a year Thus Reader we have presented thee with various things but indeed they are the draught of a rough Pen written for thy profit by one of Natures Pupils which I hope the Learned disciples in the secret Mysteries of Nature will take in good part seeing it is a true Birth and no Foster-Child which as 't is nourished may grow to the full stature of a Man and be able to plead something on the behalf of its Progenitor and seeing 't is done in good will thou must accept of it so Farewell A General Treatise OF THE ORIGINAL OF DISEASES Together with their Cure by Spagirical Medicines IN this Treatise we shall write concerning the Nature of Diseases together with the office of Physick or Medicine in general which is comprehended in the word Medicina which contains five kinds Nosognomick Boethetick Pharmaectuick Chirurgick Dietetick but we shall here comprehend them under three viz. Physiologick Pathologick and Therapeutick Now this division agreeing best with Spagirical Doctrine we shall erect upon this Hypothesis beginning first with Physiologica is to know and understand the structure of Human bodies both Anatomically and Physically from which we may know to apply suitable Medicines whether they are prepared from the Animal Mineral or Vegetable Kingdom Pathologica is that which describes and wherein is consider'd the general Method of Indications of Diseases Diagnostick Aetiologick and Prognostick Therapeutica is wherein are consider'd the general Indication of Cure under what denomination soever because in the Spagirical way we never observe the Dietetick part for we allow the Patient their kind of Food in Moderation as we have largely shewn in our Spagirick Phylosophy's Triumph As to the Chirurgick part we esteem not of it any more than for Wounds simple or compound Fractures Dislocations and such like external accidents but as to Ulcers Fistula's and Cancers N●ll we ●augeres experience doth demonstrate cannot belong to this part for if curable it must be perform'd by internal Specifick Medicines which will take off the original cause thereof for instance we had a Patient in Rotterdam was afflicted with a virulent Ulcer in the Leg and had been up and down under cure for 6 Months or more in some of which time she was under the Masters of the Hospital but to little effect for they us'd their hot corosives so long till she was down right Lame yet by the blessing of God was reliev'd and cur'd by me with one double bottle of my Vinum vitae proprietatis Ensencificated with the aurify'd Sulphur of Antimony We could give several other such Instances which for brevity's sake and lest the Volume should grow too big we shall omit till we publish our Spagirical Phylosophy Asserted And again that part in Chirurgery which to the Operator is most beneficial we cannot assent to as Phlebotomy Fomentation Scarrification and such like because they are cruel and unmercifull and after all that very little conducive to a Cure Now of the Pharmatick part we only esteem that which prepares such Medicines as will radically cure by a Specifick virtue for of violent Vomits Purges or Salivations we cannot admit because whilst drugs thus operate they are cloathed with their venomous and unnatural crudities and not fit to be given by the hand of an Honest Physitian such we mean as prefers a good conscience before popular applause The Quaery therefore will be how true Medicine and such as will really relieve the Diseased may be prepared in answer whereunto we refer you to ●t Third Head where we shall demonstrate that such are only prepar'd by the Knowledge of Nature as true Rivulets flowing from the Fountain for from thence proceed the Mediums and Menstrums that have power to open the most compacted bodies and cause them to send out those Friendly Balsamick and Medicinal virtues where by the afflicted are relieved but more of this in the place before cited ☞ We shall now come briefly to state our Hypothesis concerning the Original Nature and Cure of Diseases in such words as may so inform the well-minded desirer and to receive satisfaction thereby The

ADVERTISEMENT CHymico Medicus Or The Chymical Physician Giving a rational and true Account of the Fundamentals and Perfection of Chymistry and Physic in Examples and Demonstrations of 1. Distillation 2. Rectification and Exaltation of Vinor Spirits 3. Tinctures 4. Oyls 5. Salts 6. Powers and Oleosums Set down in such a method as to retain the Specifick Vertue of Concrets in full Power and Force with their Medicinal Properties Nature Qualities and Application for most Diseases Recommended to all Physicians Chyrurgeons Chymists Drugsters c. and all such as love the knowledge of true and natural Philosophy By W.Y. M. D. Tryon's New Art of Brewing Beer Ale and other sorts of Liquors so as to render them more healthful to the Body and agreeable to Nature with less Trouble and Charge than generally practised with the Art of making Mault The third Edition 12 ves Price bound 1 s. Wisdom Dictates Or Rules Physical and Moral for preserving the Health of the Body and the Peace of Mind fit to be regarded by all that would enjoy the Blessings of this World To which is added a Bill of Fare of 75 noble Dishes of excellent Food without either Fish or Flesh 12 ves Price bound 1 s. The Measurer's Guide Or The whole Art of Measuring made short plain and easie shewing how to measure any plain Superficies all sorts of Regular Solids Artificers Works viz. Carpenters Joyners Plaisterers Painters Paviers Glaziers Bricklayers Tylers c. with the Art of Gauging of singular use to all Gentlemen Artificers and others By J. Barker 21 ves Price bound 1 s. THE Britannian Magazine OR A New Art of Making Above twenty Sorts of ENGLISH WINES VIZ. Of Apples Pears Peaches Cherries Plums Sloes Damasins Quinces Figgs Goosberries Mulberries Currens Blackberries Elderberries Roses Carnations Cowslips Scurvy-grass Mint And Balm c. More Pleasant and Agreeable to the English Constitution than those of France With the Way of making Brandy and other Spirits As likewise how to make Artificial Clarets Rhenish c. The Second Edition To which is added The Foundation of the Art of Distillation Or the true and genuine Way of making Malt into Low-Wines Proof-Spirits and Brandy-Wines compliant to the late Act of Parliament concerning Distillation By W. Y. M. D. London Printed by W. Onely for T. Salusbury at the King's Arms in Fleet-street 1694. Dr. Worth's LETTER IN Answer to W. R. Gent. In which the Foundation of the Art of Distillation is handled being a Key to the following Treatise Esteemed Friend YOurs I have received and having consulted the Matter therein contain'd I shall in brief return you this by way of answer to what is there desir'd First I need not to make any Apology to the Distillers concerning the publishing the Grounds of that Art seeing 't was with a design to serve the Publick And secondly as to the Book it self and the Process therein contained which some when they saw the Copy were of opinion that I had there made the Art too plain whatever others may think I can sincerely say That I took a Medium in my Writing that so the true Enquirer might receive profitable Instruction thereby and if any thing may remain yet dubious in any point for want of knowing the Phrase of the Land I shall be ready to explain my self as I have promised in my Book in order to gratifie those that design the publick good and I hope you are of this number as the shadows of your Letter seem to appear and in Answer to your Request I have sent you the true and genuine way of working of Malt into Low-Wines Proof-Spirits and Brandy-Wines I have set forth my Experience concerning Distillation in such a Method that none of the London-Distillers can object Thus First Heat the Water a little above Blood-warm that is to say between Blood-warm and scalding hot and then the Malt being in a Mash-Tub add so much Liquor to it as is sufficient just to wet it and this is called Mashing then row or stir it up very well for half an Hour together Observe Some let every Liquor stand an Hour on the Grain till 't is all mixed in every part then cover it over close with a Mashing-cloth strow it over with fresh Malt and let it stand an Hour and half or two Hours and then let off and mash again with fresh Liquor and row it up as before but let it not stand above an Hour and so a third time but then let it not stand above half or three quarters of an Hour some will wet their Malt a fourth time but in my opinion 't is not fit to still but only for making small Beer or being warmed to put on fresh Malt in another Mashing Now every Wort that comes is pump'd up out of the under Back into the Cooler there to cool and then from the Cooler into the Wash-Backs and there let it remain till all the three Worts come together and by the way observe thou art neither to hop nor boil thy Wort as for Beer now when this is down in the Back add to it of good Yest and work it up as for Ale now as the Yest rises beat it down again and keep all the Yest in and let it work 5 or 6 days in which time 't will be ripe which thou may'st know by these signs 'T will work it self down again flat and then the thick Yest will sink to the bottom and what lies on the top will be a kind of an hoary or yesty head and you are to observe That your Wash must neither be sour nor sweet but taken in a medium between both for then 't will be most profitable for the Distiller Now when you have proceeded thus pump up the Wash out of your Back into the Still and observe as you pump to row or stir up all together that so the thick in the bottom may be brought up the Still may be filled something more than half or two thirds at the most then clap on your Head and make a good Fire until it begins to work the Head may be put into the Worm and all luted fast and the Still being brought to work the Fire may be damp'd with wet Sinders Ashes or the like Now in the first Extraction in drawing off your Low-Wines 't is very observable that some Malt will at the beginning run off a Can or two of Proof-Spirits and then it generally runs very long other Malt will sometimes run as long altho' at the beginning not so fully proof now your Low-Wines being all run of 't is observable they will by lying much better themselves for which reason some clap them in the Sun to sharpen them others in a cold Cellar to make them mellow which indeed ought to lye 10 15 or 20 days before you proceed to a second Extraction now as they come fine by rectification into high Spirits they will lose by lying RULES to know what Quantities may be extracted from every

Bodies viz. into Juices Blood Flesh and other parts as uphold the Fabrick of the body just so is it in the Mineral and Vegitable Kingdom for 't is as is said the fat and sulpherous vapour that nourisheth them and is by degrees converted into their own nature and if any of these want this nourishing vapour they soon decay pine and wither O how wonderful is nature in her operations and how many ways hath she unsearchable and past finding out for as the Phylosophers say Life is short and Art is long but let us return I say then that the Earth doth abound with this sulpherous fatness and sometimes is so over-gorg'd therewith that it spews it forth through the pores thereof as is evident by Petrelaeum an Oyl that flows naturally from the rocks and this we know that Art both may and often doth supply Nature's defects for if thou take pure Salt of Tartar and pour distill'd Vinegar thereon until 't is assatiated every time drawing off the Fleam and then distill it in a coated Retort by fire of degrees and lastly rectify the Oyl thorough the Spirit of Vitriol 't wil become lucid pleasant and fragrant grant of so great virtue that I call it my Olcum regeneratum With this Oyl much may be done for frutifying and nourishing the Vinor natures either externally or internally I have also much to write concerning the sulpherous Oyl of the Magnesia which will revive and cause to vegetate afresh the most declining Tree Shrub or Plant How wonderfull is the Operation and virtue of such sulpherous fatness in the nourishing of growths let it be judg'd of by the Judicious and let a determination be made therein only by the experienced Philosophers or true knowers of Natural things which are greatly discovered to us by our Spagirical Operation as they are made in Imitation of Nature and furthermore Wines may be wonderfully exalted by Essential Salts thus First Chymically seperate the Oyl of any Concret and the remainder Calcine to ashes the pure Salt extract and christalize from thence and reunite Spagirically the fixed Salt and the Essential Oyl and bring them to a Christalline Salt or with the Spirit of the Concret distill and cohobate so long untill it is all brought over in a Balsamick Spirit this Spirit being imbodied by the Essential Salt plainly manifesteth its Callidum innatum or drying enriching sulpher which gives life and sulpherous fatness and durable lasting and substantial virtues unto Wine exalting both the taste and smell thereof Thus the Salt or Essence of Wormwood will make rich Wormwood Wine the like will that of Mint Balm and Angellicoe c. It also gives fermentation thereunto and makes it pure Wine indeed as Wine refin'd from its Lees and gives it such qualities as deserves the highest of commendations as I could prove by undeniable reasons in philosophy which we must omit here lest this Volume should swell beyond its prefixed Volume and pass on to the meliorating and enriching Wines which is yet more highly to be performed by the Element of Fire of Venus which is made by seperating the Sulphur from the Mercury and mortifying the Sulphur and distilling of it into a Spirit and Glauber doth wonderfully commend the Element of Fire made from common yellow Sulphur and says that if it be put to defective Wine it is a present Medicine for if any one put a little of it in a Cask of Wine the Wine acquires a grateful tast and odour and will be so comforted as not easily to admit of changing or perishing as otherwise is wont to happen to common Rhenish Wine see more in his Works pag. 3. par 3. and I say that Wines are also enriched by essential and fragrant Oyls so prepared as to unite with Water or Spirit of Wine or other Wines for being dilated by a proper ferment they are easily united and so the Wines are enriched thereby thou may'st remember that I said in the last Chapter that the fumes of Sulphur Vive wonderfully preserves and enrich Wines and therefore such excellent Medicines as these cannot fail of performing much more high and that I may fully accomplish the desire of the Ingenious I think it convenient to speak concerning the Red Wine of the Philosophers which produceth and maketh my Sal Panaristos to appear for that is prepared from the three first principles christalliz'd in the three last contained in the fiery Spirit of Wine as Sandivogius says it burns up three and leaves one which is the Diamond like powder the true fixed Salt Nitre of the wise and as much may be perform'd by it as Glauber hath attributed to his Sal mirabilis But what shall I say I fear the time is not yet come to reveal such Secrets in for from hence proceeds the very Key to the chiefest of Arcana's and principally to Tinctures Essences or Elixirs universal or particular Medicines according to the specificated degrees of the exalted Sulphurs for as Basilius Valentine saith that the Spirit of Wine or the true Aquavitae of the wise hath been sought for by many but found by very few It is the Vegitable stone indeed and man loved Gold and Wine above all other creatures which may be beheld with Eyes Gold loveth man and Wine because it lets go its noble parts therein for if true Spirit of Wine be put to it being made potable it gives strength to man and prolongs his Life and Health For thus much I am bold to assert that an Aurum potabile is an Universal Medicine and without a true Spirit of Wine an Aurum potabile cannot be made for Wine bears affection to man as also to Gold because it easily unites with the Tinctures of Sol then it expells Melancholly and Sadness rejoycing Man's heart For there is originally three stones so call'd viz. the Urinous or Microcosmical one therefore called Animal which may be beheld in the beautiful Azoth or Lunar Oyl the Vegetable discern'd in the Vinor Spirit the Mineral in the golden Tincture or Sulphur of Laton The three Triumphant stones of the Wisemen viz. Medicinal Transmutative and Angelical the Triune stones or Universal most Universal the Caballistical Elixerating Tincture for Men and Mettals so much talk'd of but so little known for why they do not understand the true subject Matter from whence these three stones are obtained for it proceeds from one confused Chaos containing a spermatical Essence of all created beings the Book of Wonders and Looking-Glass of Nature wherein so many Mysteries may be discerned face to face that I dare not discover them here because time and place is too short I shall therefore conclude with the words of Basilius where 't is said He that catcheth this fiery Spirit hath got victory in this Chymical Battle c. because from hence proceedeth the foundation of all Spagirical Medicines and consequently the true exaltation of Wine which we have here candidly treated of and so shall pass on to the making

Wines from the Growths of England CHAP. III. Treats concerning the way to make Wines from English Growths viz Plums Quinces Sloes Damsins Cherries Figgs also from Goosberries Mulberries Currans Blackberries and Elderberries also from Rofes Cornations Cowslips Scurvygrass Mint Balm and other Trees Shrubs Fruits Flowers and Herbs FIrst I shall define Wine to be a spiritualized Sulphur incorporated with a Mercurial Juice and so exalted by Natures Concoction to its degrees of purity according as the internal Spirituallity hath power to act but the maturity and perfect ripeness comes and is perfected by the aid and help of the Heavenly Sun which exhales and detracts the acid and superfluous moisture which causes the fruit to be unsavoury and harsh for we see by experience that in cold years the Wines are much more imperfect than in hotter ones therefore we shall shew you that Wines truly maturated admits of no Argel but of this in its proper place Our intended purpose is here to let you understand that the Sulphur of a Concret manifested is that which gives the different taste to Wines so that Wines may not only be made from the Vegetables before nominated but also from other Herbs Roots Barks Flowers Grains Honey and Sugar by fermentation and again these by distillation yield a true Vinor Spirit which when rectify'd from the Vitreoline Alkalizates looses much of the external Sulphur and so only the Vita media and such like qualities remain of the Concret so one Spirit may be made so near that it cannot be discerned from that which is made from another different Texture as shall be more largely demonstrated in the 6th Chapter where we treat of the way of making artificial Brandy-wines I shall come to consider and speak of an ill Custom made use of in England which is since the Medicinal Wines have come so greatly in use amongst all sorts of people the Vintners have been so unjust as only to infuse these Herbs in small Wines or that which was worse in prick'd low or damnify'd Wines which have lost much of their vital strength and that which is yet material is they let the Herb infuse so long therein that it doth not only attract their Medicinal Qualities but also the austere and wrathful one for 't is very observable that if these Wines remain long they lose their brisk and pleasant Nature and so become nautious in the drinking thereof and so by such unworthy practices the people are many times deceiv'd in their expectation for although they drink these Wines yet they come short of those Virtues that might justly be expected therefrom The like is to be understood by Scurvy-grass Wine and all others so made For these and other weighty Reasons I thought it needful to furnish every Family with Wines made from their own Products which being prepar'd without Sophistication will shew their greater Superiority to others by giving the satisfactory Effect desired c. having thus laid down and demonstrated the Truth concerning Wines and the abuses thereof I shall now come to give the Receipts to make right ones First the way to make Wines of all kind of Fruits is generally one which is when the Fruits are ripe they are stampt and the Juices prest forth and then Barrell'd up and firmented with a Syrrup made with Sugar or Honey and a little fixed Nitre dissolv'p therein sometimes we use Izinglass Flower and Whites of Eggs to resine them down and being Refin'd withdraw them out into fresh Casks or else bottle them up which may be preserv'd wonderfully by my Sal Panaristos but by the way I cannot chuse but take notice of a new pretended Reformer though peradventure he might cull his foundation out of my first Impression who saith that Water must be only poured on them and drawn off without a Press and then with Herbs or Seeds Sugar Treacle or Honey being relish'd or sweetned and firmented with Yest this he commends above all others when alas he is greatly besides the mark for first Wines thus made have not the full Body nor Virtue of the Fruits Secondly being made with Water they will soon rope and sower Thirdly Treacle hath no affinity to Wines 't is only prescrib'd for the dulcifying of Waters wherefore I rather suppose he knew not how to distinguish the difference of my Receipts Lastly and chiefly the one general receipt he pretends to will not answer the different sort of Fruits for according as their Natures are either sweet or sower so must they be diversly handled c. as will be seen by the following Receipts for Plums Quinces Damsins Goosberries and such like ought to be made thus Example on Vinum Grossubare or Goosberry Wine ℞ Eight pounds of Goosberries bruise them very well but not to marsh and put them into a Vessel and pour upon them a Gallon of pure Spring Water or rather its own distill'd Water made in a cold Still and let them stand stopt in a cold place 24 Hours and then put them into a strong Canvas or Hair Bag and press out all the clear then measure how many Quarts of Liquor you have and to every Quart add three quarters of a pound of fine Sugar and stir it till it be throughly melted then put it into a Vessel and set it in a cold place or else it will be sower and so let it work three Weeks or a Monrh the Vessel must be fill'd full and Bung'd down close that no Air can come in after it is well wrought and setled let it be drawn off into smaller Casks or else bottle it up and set it in a cold place Thou art to observe in the choice of the Goosberries they are neither fully ripe nor too green for the full ripe will make it thick and the green will make it sower but let them be taken just as they are turning be careful that you stop not the bottle too hard at first nor fill them too full c. Its Virtues 'T is excellent in hot and burning Fevers or Agues to be drunk as a Cordial it stays the Belly and cools hot Stomacks and stops Bleeding mitigates Inflamations it wonderfully abates the heat of the Face from hard Drinking by its cooling of the Liver provokes Urine and therefore of great use in the Stone but it is not altogether so proper for cold Stomacks for fear of clogging the Tones thereof Vinum Ribesium or Current Wine ℞ Four Gallons of fair Water and let it very gently simper over the Fire but not boil then put in Eight pound of the best Virgin Honey and dissolve it well therein and take off all the scum that will arise and when 't is cold put it into a Barrel and add to it equal its weight of the juice of Currents prest through a Bag in a strong Press these Liquors being together Twelve hours then add to every Gallon of the said Liquor Two pounds of loaf S●gar stirring and agitating th●m till dissolved then

add half an Ounce of Cream of Tartar a little Flower and whites of Eggs for Fermentation till it refines it self and becomes very clear then draw it into smaller Barrels observe the White Currents make a most excellent Wine which will imitate some sort of the Wines that come from the Grape The Red also makes good Wine and drinks very briskly But the Black Currents are most Noble in their Medicinal Operation Rastberry Wine may be made thus but the French prescribe it a very chargeable way which is thus ℞ A Gallon of Sack in which let Two Gallons of Rastberries stand steeping the space of 24 Hours then strain them and put them to the Liquor and three quarters of a pound of Raisons of the Sun stoned let them stand together 4 or 5 Days being sometimes stirred together then pour off the clearest and put it into Bottles and set it in a cold place if it be not sweet enough you may add some Sagar to it but they esteem the aforesaid Liquor better and to be us'd in the place of Sack Observe that Mulberry-wine may be made the same IIts Virtues These Wines are excellent to resist Putrefaction quench Thirst strengthen the Appetite stop Vomiting fortifying faint weak Stomacks it is excellent in Fits of the Mother provokes the Courses and diverts the Epilepsie Vinum Sambuceum or Elderberry-Wine ℞ Elderberries when ripe pick off the green stems pound them and press them in a great Press as you do Grapes Barrel them up and you may add to every Barrel three Gallons of strong Wort or the Honey-liquor before describ'd and ferment with Yest or Flower and the Whites of Eggs and a little fix'd Nitre and let it Ferment well and refine down and then draw it off into other Casks and at the Spring add into every Barrel Five pounds of its own Flower and Five pounds of Loaf Sugar and this Wine will in Seven Days time become so rich and pleasant and so full of Medicinal Virtues that it outstrips any single Vegetable in those things that the specificated Sulphure attributed to as may be seen more at large in the 16th Chapter where I Treat of the Spirit of Elder by this same Rule may be made the Wine of Black berries Now if you 'l have Wine made from Apples or Pears then take Sider or Perry and proceed thus For Cyder use the Herb Scarlea the Quintescence of Wine and a little fixed Nitre and to a Barrel a pound of the Syrup of Honey and after Fermentation 't is little inferior to Rhenish Wine for Perry make use of the Herb Clare Quintescence of Wine and to every Barrel 6 pound of the Syrup of Blackberries after Fermentation and Refining of it will out-strip some of our neighbouring Wines The ways of making artificial Wine will be shewn in the next Chapter therefore I shall desist here as knowing that by these Examples you cannot come short of preparing Wines from Fruits c. Now of Flowers and Herbs Vinum Rosaceum or Rose Wine sit a Glass Bason or Body or well glas'd Earthen Vessel and put in three Gallons of Rose-water made with a cold Still and put into the Liquor a convenient quantity of Rose Leaves cover it close now if your Body is made of Pewter you may have a head to screw on and put it for an hour in a Kettle of vapouring water to purchase the whole strength and Tincture of the Roses then take it out and when cold gently wring the Liquor from the Leaves and steep more fresh Leaves in the same Water work as before repeat this seven times ●●ll the Water is very strong with the Tincture and then to every Gallon of Liquor add three pound of Loaf-Sugar and stir it till it be throughly melted and put it in a Cask and set it in fermentation with a little fixed Nitre and Flower and two or three whites of Eggs and let it stand in a cold Cellar and in a Month 't will be fit to drink Thus may be made the Wine of Cornations or other Flowers Its Virtues The Wines thus made are not only rich but also wonderfully advantageous amongst the diseased by a manifestation of true Medicinal Virtue and therefore excellent for the strengthning the Heart it refreshes the Spirits and gently cools the Body making it lenitive and so purges the first digestion of Flegm sometimes of Choller It abates the heat in Feavers quenches thirst mitigates the Inflamation of Intralls and in fine it may be used as a good Counter-poyson Vinum primularum Veris or Cowslip-Wine ℞ Three gallons of fair clear water and five pound of Loaf-Sugar and boil them for half an hour and scum it well then let it cool ready to be wrought then put in 4 quarts of pickt Cowslips gently bruised with 2 spoonfulls of Ale-yest and one pound of Syrrup of Lemonds beaten with it and a Lemond peal or two and let them stand close stopt 3 days in fermentation then strain the Liquor from the Herbs and put it into a Barrel give it just room to work and so let it remain one Month then draw it off into Bottles upon a little Loaf-Sugar cork it and lye it down close and 't will keep a Year The like may be done with Prim-Roses or any other Flowers for I have shewed you different ways to let you know that I am not byast to one ground so I hope by these Examples you may be better able to make the variations at pleasure Its Virtues Cowslip Wine being drunk is good against the Palsie Convulsions Cramps and all diseases of the Sinews also against the pains of the Joynts and Gout and also excellent for those that are burst Vinum cochleariae or Scurvy-grass or Spoonwort-Wine ℞ Scurvy-grass in May June or July and stamp it in a stone Mortar and put it in a large Earthen-pan and sprinkle it over with a little powder of Christal of Tartar and smear it over with Honey and being covered close let it stand Twenty four hours in the mean time decoct to every gallon of Water three pints of Honey and gently simper it half an hour scum it and take it from the fire and let it cool then put your Scurvy-grass into a Barrel and pour your Liquor to it let the Barrel stand on its end with the Tap to the bottom and after 24 hours draw off the Liquor and from the Herbs press all the Juice then put fresh Herbs into the Barrel and put the Liquor upon it again adding a little Barme let it ferment three days then cover a piece of bread with Mustard and put the Mustard side downward and so let ferment in a cold place 14 days or till it drinks brisk then draw off the refin'd Liquor and add more Herbs the 3d time and then ferment with the whites of Eggs flower and fixed Nitre and a little Verjuice or the Green Juice of dry Grapes to which add 6 pound of the Syrrup of Mustard all beat

cover must be fitted which must be to take off and put on at pleasure set it in a warm place Winter or Summer and fill it full with clear and pure water to each three Gallons put six pounds of the best Mallago Raisins which you must bruise in a stone Mortar and upon 20 Gallons of the said water you must strew a handfull of Calx vive then cover the Vessel close with the cover and cast cloaths upon it to keep it warm and let it stand 4 or 5 days to work as Wine or Beer doth when they be new then see if the Raisins be risen up to the top of the water if so then put them down again as before let them thus stand 3 Weeks or a Month together with the Raisins being every 4th or 5th day put down if in case they rise up then put a tap into the Vessel three or four Fingers above the bottom and try if it be good and taste like Wine if not let it stand a while longer but if so draw it off into another Wine Vessel and to every 20 Gallons that you have drawn off put a pint of the best Aqua vitae two new laid Eggs and a quart of Alligant beaten well together and let it stand in a Cellar as other Wine does till it be clear and fit to be drunk and thus not only artificial Mallago may be made but also other artificial Wines for the Author cannot but presuppose that thou may'st by these examples invent and prepare other sorts of Wines which are not here set down by the same Method as that of Muscadine is prepared for having the knowledge of the different Herbs that bears a signature with the different sulphurs of the true Wine whether stiptick acid mild pleasant luscious or fat and balsamick so must the imitation of the different sort of Wines be whether Rapadavia Ribella Canary Tent or any other c. Mum according to the Authors way is thus ℞ A Vessel containing 63. Gallons of water boil it to the consumption of the third part then let it be brew'd S. A. with 7 bushels of ground Beans and when it is turn'd let not the Hogshead be sill'd too full at first and beginning to work put to it the inner rinds of Fir-Tree three pounds of birth and the leaves and tops of Fir-Tree each one pound Cardus Benedictus dry'd three good handfulls Burnet Bittony Rosemary Majorem Avens Penniroyal Elder-flowers Wild Thime of each one handful and half Seed of Cardemums bruised 3 Ounces Bay Berries an Ounce put the seed into the Vessel when it hath wrought a while with the Herbs after they are added let the Liquor work over the Hogshead as little as may be fill it at last and before 't is stopt put into the Hogshead 10 new laid Eggs the shells not broken nor crack'd then stop it close and drink of it at two years end if it be carried by water 't will be the better But Doctor Egidius added Water-Cresses Wild Parsley and 6 handsulls of Horse-Raddish to each Hogshead and 't was observed that the Mum which had in it the Horse Raddish drank more brisk than that which had not To make Punch-Royal ℞ Two quarts of Water one pound and half of Loaf-Sugar and dissolve it fully therein and if need be filter it through a Holland cloth then add a pint of Rhenish-Wine and 6 Ounces of Lime-juice or the Juice of 4 great Lemonds and 7 or 8 drops of the true Spirit of Salt and a drachm of Alkermes or 2 grains of Musk and 3 of Ambergreece a quart of Brandy one Nutmeg grated and stir it till it be incorporated and then head it with toasted Biscakes this Liquor without bread drinks exceeding briskly being Bottled for a time A good way to bottle Wine Beer or any other Liquor if it should be a little prickt make a Syrrup of Clary and ferment it with Barm and to every Bottle put in a spoonful or two with a bit of Loaf Sugar and that being well Cork'd down will do very well The same does well for bottling Syder or Mead and preserves it wonder fully Now if you 'r minded to have variety of different Ales then make a Syrrup of the Herb and put in two or three Spoonful's in bottling and a Spoonfull or two of the Essence thereor let it be Oranges Lemonds or Scurvy-grass Cyprus Wormwood Mint Balm or the like and if you practice this way your experience will prompt you beyond words A Cathartick Physical Ale good against the Scurvy and several other diseases ℞ Of Sourvy-grass one peck Water-Cresses 12. handfulls Brook-Lime 6 handsulls English Rhubarb 6 Ounces Horse Raddish 4 Ounces Annis-seeds and Carraway-seeds of each one Oance sweet Fennel one Ounce Sena one Oance Pollypodi of the Oak 4 Ounces Raisins stoned and Lentfiggs of each 8. Ounces new Ale 5 Gallons make it S. A. To make Ale stale or new To every quart of new drink drop in 10 or 12 drops of the true Spirit of Salt and it is performed and to make stale drink new Chalk performs it being scraped in To make Coffee and Tea Boyl Spring water 12 hours and draw it forth into smaller po●s and add to every pound of this Water an Ounce or an Ounce or half of Coffee powder and stir it well in and set it before the Fire till ●t becomes in taste rich of the Coffee and well settled then is it fit to drink Tea is one with the Coffee but to a pint of Water you add of the Herb Tea a drachm half and put it before the fire to settle but not so near as to let it Boyl again for then 't will not be so good To make Chocolate-Cakes and Roles ℞ Caoco-Nuts gently dry'd in an Iron-pan and then peel off the Husks powder them very small so as to be sifted then to every pound so prepared add of White-Sugar 6 Ounces Cinamon half an Ounce one Nutmeg one Bonile of the best Ambergreece and Musk of each four grains if for high price or Spanish Chocolate but in the English it is left out The right way to prepare it is in a stone Mill or else on an Iron-plate clean and bright and a roul of Iron two hands longer than the Plate and about Ten pound Weight let your weight be placed on a wooden frame so that you may put a little fire of Charcoal under it and give a gentle heat and so first melt the Sugar and Cacao-Nut together by rouling the Iron over it moving it from the plate with an horn and so work it till it becomes like dough adding in the Cination Nutmegs and Bonile the more you work it the finer the Mase will be and be careful to preserve its Oyliness and keep it from burning the plate must not be too hot neither must there be wanting of labour in rouling of it often stirring and moving it from the plate and lastly add your Musk and Ambergreece and

while 't is warm it may be made into Rouls or Cakes or cast into moulds or what form you please To make the Liquor of Chocolate ℞ Milk and Water of each one pound and let them boyl a while and then add of your Chocolate grated an ounce an ounce and half or two as you 'l have it in richness let it simper a little then take it from the Fire and add to it the Yolks of two new laid Eggs well beaten with as much Meevus Sugar as will sweeten it and then Mill it with a Mill for that purpose till it be thick Secundum Artem. To pickle Cucumbers so that they may look Green Take of Water and Vinegar alike and make the Liquor strong with Bay-Salt and other Salt mixt together and having boiled it very well your Cucumbers being in a Vessel in rows with Dill betwixt every row and a little of Verjuice or the Green Juice of Grapes upon the uppermost row then pour your Liquor boyling hot upon them then cover them close so that the steem may not come out and let them stand 14 days and Nights then cant off the Liquor and boyl up the same Liquor again with Pepper Cloves Mace Cinamon or other Spices as you think fit and put on your Cucumbers again and cover them very close for use by this means they will look Green The Pickle of them is good to be used in Inflamations and Scorbutick Nodes and other diseases as being a kind of Elatorium dissolved by the Acidity c. So much for this Chapter I shall now proceed to that of Distillation CHAP. V. Treateth of the Cheif heads in the Act of Parliament concerning Di●●illation in which is sh●w'd how the Constitutution of Distillation is alter'd DIstillation is a separating and extracting of the most Spirituous Liquor from the grosser part of the body by heat and therefore the purer your Basis is the more pure will your Spirits be for this end and purpose we are now to consider how we can proceed that our Hypothesis may have affinity with the Law for the Parliament hath constituted a path way for all Distillers to walk in and because we 'l make no breach in this point I shall make use of the chief heads therein contained c. in the Act entituled The Encouraging the Distillation of Brandy and Spirits from Corn. First the Trade and Commerce of France being prohibited and all their Goods from being imported into this Kingdom And whereas good and wholesome Brandys Aqua-vitae and Spirits may be drawn made from Malted-Corn For the Encouragement therefore of the making of Brandy Strongwaters and Spirits from Malted Corn and for the greater Consumption of Corn and the advantage of Tillage in this Kingdom The King Queen and Parliament th●n assembled have thus ordained it that every Gallon of low Wine of the first Extraction made or drawn from any foreign and imported materials or any mixture with foreign materials 8 d.. For every Gallon of low Wines or Spirits of the first Extraction made or drawn from Brewers Wash or Tilts or from any sort of English Materials other than from drink Brewed and pepared from any sort of Malted Corn or from Perry or Syder 1 s. For every Gallon of low Wines of the first Extraction drawn and made only from Drink brewed and made of any sort of Malted Corn. One penny And for every Gallon of low Wines of the first Extraction drawn or made from Syder or Perry or any mixture therewith Three pence And 't is further Enacted by the Authority aforesaid that all Distillers and others who shall draw or make any low Wines Spirits or Brandy from Corn shall brew or cause their Corn to be brewed and made into clean and wholsome drink and from such drink so made and prepared without any mixture with any Molossus Wash or Tilts or other materials whatsoever shall draw their low Wines or Spirits of the first Extraction c. So that the Basis that Distillers are to erect upon are well brewed Beer Syder and Perry therefore the matter of Distillation cannot be so hard seeing the making of these is so well known in England but however there is one thing yet difficult which is to give a taste to English Spirits and make it in the second Distillation like to that of Brandy and that by the addition only of the Products of England so that this would be very advantageous to cause the Wares to be transported to most of the European parts and this would be wonderfully advantageous both to the Factrage and Products of England as I shall more largely touch at in the next Chapter And although I may justly claim right to this S●cret yet I shall be very ●ree to give my Secret to others with this provisor that it might advance the good of the publick which can be no otherwise done than by the Establishment of a Brandy Manufacturage for otherwise the Proverb may prove true viz. Th●t private E●ds carry away publick Profit Therefore such a Facturage would have some general tendence First the chief Cities and Towns in the Kingdom may be supplied with good Wares which now many come short of Secondly the growths and products of the Kingdom of England and the Dominions thereunto belonging may be more easily brought to a Country Town than undergo the troublesome carriage some scores of Miles there being also the conveniency of Fires for Distillation at cheaper rates and again they he more ready and for that reason may be afforded cheaper in the transportation thereof for if they were to be Distin'd here in London and carried to E●eter the carriage by Land as Pam informed i● 7 l. a Pipe and so by consequence proportionable to every part in England and this would so greatly exalt the price that People would rather be contented with indifferent Wares than pay so dear for better And that which is yet more principal by such a publick Manufacturage the King's Customs would be highly advanced and more certain than in any private hands whatsoever for that their Commissioners and Collectors might have open recourse thereunto with abundance less trouble than now possibly can be But of this in its proper place let us now return from this Digression to Distillation Where let me beg this boon of the Honourable P●● that no exceptions may be taken concerning my prescribing various Products in Distillation for I desire not to do it to infrigate the breaking any English Law but on the contrary own a due obedience thereunto only am willing to serve the Netherland where I have a Brothership and Natives priviledge too and also to be serviceable to several Islands that belongs to their Majesties or any of their Dominions where various things are made use of in Distillation which we shall here treat of but First of Malt. Aqua vitae is nothing else but well Brew'd Beer that is strongly Hop'd and well firmented but if it should not be

fully rich of the Malt they Distill it as soon as 't is well wrought for fear it should flat and then great part of the Spirit is lost but if it be very strong you may keep it to what age you please The way to Distill it is thus Take a large Still with a Serpentine Worm fixed in a great Hogshead with cold Water to condense the Spirits or in want of that an Alimbeck but at first be not too hasty with the Fire but by degrees make all hot until the Spirit come if the Still is large the way I best approve for the receiving these Spirits is to let it run through a Funnel into an Hogshead that is placed on the Ground for that purpose and you are to Distill as long as any goodness will come which may be known thus The Taste will be like an unsavoury Water when all the Spirit is off this Spirit is call'd Low Wine which let stand 6 or 7 days and then Distill it a Second time which is called Rectification in which it may be brought into Proof-Spirit or artificial Brandy which you please Now in this you may know when the Spirit 's off the Second time by throwing some of it into the Fire if it burns 't is good but if it puts forth the Fire the Operation is at an end These Low Wines and Spirits are proper for making most sorts of Waters as will be seen in the application thereof Now if you rectify a Third time in Balneo 't will be the better freed from its Fleam and a true Aqua-vitae is made The Dutch way is thus When the Malt is well made and new Ground not above three Hours before 't is us'd take thereof Six Bushels and put it into a large Hogshead made for that purpose to stand upon its end with a Cover to keep in the Steam with an hole in the middle to put in a stick to stir it upon occasion moisten the Malt with some cold Water and then the other water being made Scalding hot but take care it boils not put it to your Malt and stir them well together and when almost cold add halfe a pound of Hops and let it stand till 't is cold and fit for Barme and let it work and ferment four or five days till it comes to the height of Fermentation then put all the Liquor and Grains into such a Still is before directed Make a gentle Fire and put not the head into the Worm at first for fear it should boil over and so foul the Worm but if he vapo●r do kindly ascend then you may l●te●all fast and Distill and Rectify as be●ore directed This is a very profitable and advantageous way of Distilling Glauber's way Take as much Malt as your Distillation will require and in a Kettle full of Water let it bo●l 〈◊〉 long till the Grain is broken and then pour it out into a Wooden ●●ssel and when 't is luke-warm add fresh Druggs or Grounds of Beer when it is fermented enough which is usually 〈◊〉 the end of 2 or 3 days then Brandy is made in a common Still by Distillation He recommends this above all other ways saying that this protube●ating a●d burst Corn cannot be burnt and therefore makes good Brandy Also he says by Decoction the ill Taste is taken from the Corn which the Brandy otherwise retaineth Further he says That if the Corn is so boiled as to be broken it produceth much more Brandy therefore calls it an excellent and profitable Secret The Spirit of Cyder The way of making Cyder is well known when it is well fermented and come to its full strength then Distill it as is directed in the making Aqua-vitae it may be rectified to what height you please the same way will serve for Perry of either of these or both of them an excellent Spirit is made to make an Artificial Brandy To work up the Grounds of Cyder Perry or Beer Thou art first to observe that if your Grounds are thick they must be prest through an hair Bag in a great Press or else in Distillation they will be apt to burn the S●ill you may add to these equal parts of small Wash or warm Water which 't is fit head it well with Barm you may add in some Molassus and if it ferments not soon enough then cast in some Powder of Rhenish-Tartar and this will cause it to come to the height of Fermentation fit for Distillation nd then to be Distill'd as directed in Malt. Of Honey Molassus and Sugar Take an hundred weight of Honey or Molassus and 12 or 14 Gallons of Water to boil as is fit for Brewing of Malt and pour it into an open Vessel as is prescribed for Malt and stir them well together until they are dissolved and united then when they are cold enough head them well with Barm some use small Beer or Wash instead of Water and then the less Barm will serve Now in the Fermentation you may add what fragrant Herbs Flowers or Spices you please and if it ferments not well then throw in some Powder of Rhenish-Tartar as before directed the quantity must be proportionable to that of the Liquor this will wonderfully heighten its working thou must let it stand untill it is well headed and truly fermented which to know thy experience must be the chief guide it also must be taken in the nick of Fermentation for otherwise if the head of the Tunn begins to fall much of the Spirits will be lost if thou work'st well thou may'st have 9 or 10 Gallons of Low Wines from ever hundred of Honey or Molassus which thou mayst rectify as thou pleasest For Sugar by which Flowers Herbs Berries are so Fermented as to yield Good Wines and Noble Spirits being distilled Take what Flowers or Herbs you please as for example sake let it be Elder-Flowers and bruise them in a wooden Mortar and to every peck of Flowers add a Gallon of Water and 2 3 or 4 pounds of Sugar as thou wouldst have it in strength Barrel it up and let it stand till they Ferment work froth and flower and smell very fragrant this Fermentation may be promoted with Rhenish-Tartar Ale-yest and the like The Spirits must be kept the way to exalt these Wines into Spirits will be shew'd in the 7th Chapter Of Raisons and damnify'd ones take Raisons and pound them in a stone Mortar and put them into a Barrel and put boiling water upon them and when cold throw in a good handful of Christals of Tartar or Rhenish-Tartar but some use Calx vive ferment them very well by adding Ale-yest Stum or fixed Nitre and Flower work it up in a warm place draw off the Liquor and press the Dregs out dry and Distill all and you shall have very excellent Low Wines which being rectified makes good Brandy-wine Of low and dead Wines and their Dregs Observe that in the Distilling of the dreggs of Wine you may ferment them with their low