Selected quad for the lemma: money_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
money_n	example_n	penny_n	pound_n	2,118	5	10.4954	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A66839	The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.	Woolley, Hannah, fl. 1670.	1677 (1677)	Wing W3273A; ESTC R221142	53,634	187

02 11 03 03 09 04 02 01 15 03 00 00 07 09 00 15 05 05 00 07 12 07 02 15 05 05 00 your Summ to that ●●roke which by so ●●ing you will find come to seven pound ●welve shillings seven pence half penny which set down underneath your ●otal Sum Then add 〈◊〉 Summ with the uppermost line you cut off and if they both make the same Summ ● the Total the Sum is right cast up other●wise not as you may see by this example for seven pound twelve shillings seve● pence half penny added to the uppermo●● line which is seven pound twelve shilling● nine pence half penny makes the tot●● Summ which is fifteen pound five shilling● five pence Thus much for Addition the next thin● you are to learn is Substraction Of Substraction THis rule teacheth you to substract a lesser sum from a greater and then to know what remains as suppose your Lady order you to receive of Iohn Iones an hundred and twenty pounds and then to pay ●o Goodman Stiles seventy five pounds how would you know what you have remaining in your hands To do this you must first set down the greatest sum then underneath the lesser Sum As for Example Now subtract the   lib. Received 120 Paid 75 Remains 45 lesser from the greater then you will see what remains which you must do thus Say 5 from 0 I cannot but 5 from 10 and there remains 5. Then say one which I borrowed and 7 is 8 8 from 12 and there remains 4. which set down under the 7 as you see in the example● So you may plainly see if you receive a hundred and twenty pound and pay away seventy five pounds you must have remaining in your hands forty five pounds Another example Suppose you receiv● for your Lady at several ●imes these su● of money ●ollowing   li. s. d. Received 212 14 10   75 09 0●   30 12 0●   05 04 03 In all 324 00 11 which added up together makes three hundred twenty four pounds and eleven pence Then suppose you have paid out these   li. s. d. Paid 127 14 06   49 02 04   32 03 09   07 04 10   214 06 05 sums following which added together makes in the Total that you have paid two hundred and four●een pounds six shillings and five pence Now to substract and know what you have remaining set down the total of what you have received and underneath the total of what you have paid thus Then substract saying   li. s. d. Received 324 00 11 Paid 214 06 05   109 14 96 five pence from eleven pence and there ●emains sixpence which set down under ●he pence then say six shillings from nought I cannot but take 6 shillings from twenty and there remains 14 shillings which set down right under the shillings then go to the pounds and say one that I borrowed and 4 is 5 5 from 4 I cannot but take 5 from 14 and there remains 9 which set down right under 4 in the pounds then say one as I borrowed and one is 2 2 from 2 and there remains nothing which set down under then say 2 from 3 and there remains one which set down right under the 2 So you will plainly see there remains one hundred and nine pounds fourteen shillings and sixpence Now for proof to know whether your sum be right add the two lowermost lines together and if they produce the same figures which the uppermost line hath then is your sum right and not otherwise Thus huve I briefly and plainly shewn you so much of Arithmetick as is necessary for your keeping account of what you receive and disburse for your Lady Master or Mistress I shall now give you some directions for carving Directions for Carving I Shall in the first place acquaint you with those proper terms that are used by the curious in the art of carving In cutting up all small birds it is proper to say thigh th●m as thigh ●hat Woodcock thigh that Pidgean But as to others say mince that Plover wing that Quail and wing that Partridge allay that Pheasant untack that Curlew unjoynt that B●t●ern disfigu●e that Peacock display that Crane dismember that Hern unbrace that mallard frust that Chicken spoyl that Hen sawce that Capon lift that Swan reer that Goose tire that Egg As to the flesh of Beasts unlace that Coney break that Deer leach tha● Brawn For Fish chine that Salmon ●iring that Lamprey splat that Pike sawce that Plaice and sawce that Tench splay that Bream side that Haddock tu●k that Barbel culpon that Trout transon that Eel tranch that Sturgeon tame that Crab barb that Lobster c. How to Lift a Swan Slit her right down in the middle of the Breast and so clean thorow the back from the Neck to the Rump and so divide her equally in the middle without tearing the flesh from either part Having layed it in the dish with the slit side downwards let your sawce be Chaldron apart in saucers H●w to Rear or Break a Goose. This must be done by taking off the Legs very fair then cut off the Bellypiece round close to the lower end of the breast lace her down with your knife clean thorow the brest on each side two thumbs bredth from the Brest bone then take off the Wings on each side with the flesh which you first laced raising it up clear from the bone then cut up the merry thought and having cut up another piece of flesh which you formerly laced then turn your Carkass and cut it asunder the back bone above the loyn bones then take the Rump end of the backbone and lay it at the fore end of the merry-thought with the skin side upward then lay your pinnion on each side contrary set your legs on each side contrary behind them that the bone end of the Legs may stand up cross in the middle of the dish and the wing pinnions on the out side of them put under the wing pinnions on each side the long slices of flesh which you did cut off from the brest bone and let the ends meet under the leg bon●s How to Cut up a Turkey or Bustard To do this you must raise up the leg very fair then open the joynt with the point of your sharp knife yet take not off the leg then lace down the brest on both sides and op●n the brest pinnion but take it not off then ra●se up the merry-thought betwixt the brest bone and the top of the merry-thought lace down the flesh on both sides of the brest bone and raise up the flesh called the brawn turn it outwards on both sides but break it not nor cut it off then cut off the wing pinnion at the joynt next the body and stick on each side the pinnion in the place where you turn'd out the brawn but cut off the sharp end of the pinion take the middle piece and that will just fit

quill cut forked the depth of your intended letters or else with a black lead pen Rub your paper lightly with gum-sandarac beaten fine and tyed up in a linnen cloth which makes the paper bear ink better and the pen run more smooth Directions for Writing of Mixt Hand In writing of this Hand I would advise you to a pen with an even nib a long slit and not too hard rule double lines that you may keep your Letters even at head and foot Keep a waste paper under your hand whereon to try every letter be●ore you write it fair at the first write slowly and carefully diligently mind your Copy and observe the true proportion and agreement of Letters First In their compassing as the a. b. d. g. o. p. q. c. which must be made with equal whites Secondly In their lengths and depths keep them even at head and foot Thirdly Keep the stems of all letters to an equal height Fourthly Let all incline one way to the right hand or to the left Fifthly In making all heads of long letters begin them on the left side then turn your pen to a flat and draw it down smoothly on the right side These Rules well observed will be sufficient for this Hand therefore I shall proceed to give you Directions for the Roman Hand When double lines are ruled and every thing ready with an indifferent size pen well cut first imitate the small l. n. and o. so long till you can make them well then proceed to make the small letters that bear resemblance one to another as the c. e. a● o. g. q. then the b. d. f. h. k. l. and A. which stems or body stroaks keep often equal height Directions for Italian Hand Since the exact writing of these Hands depends wholly on the form of an Oval I would advise you to use your hand to the making of a larger and lesser Oval This Hand must be written with a pen that hath a clear long slit and a long small nib and the hand in writing hereof must be bore lightly and freely In your imitation observe the rule for likeness of letters delivered in the Roman In Joyning you mu●● unite all such letters as will naturally joyn by small hair strokes drawn with the lef● corner of the pen and imitate the Copy Here place the two Plates I shall now give you some directions whereby you may understand so much o● Arithmetick as is necessary for keeping your Accounts viz. Numeration Addition and Substraction Directions for Arithmetick Of Numeration NUmeration is that part of Arithmetick whereby we may duly value and express any figure set down in their places and that you might the better know and understand what it is I have here inserted the Table of Numeration C. of Millions X. of Mil●ions Millions C. of Thousands X. of Thousands Thousands Hundreds Tens Vnites 1 1 ● 1 1 1 1 1 1 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 3 3 3 4 4 4 4 4 4 4 4 4 5 5 5 5 5 5 5 5 5 6 6 6 6 6 6 6 6 6 7 7 7 7 7 7 7 7 7 8 8 8 8 8 8 8 8 8 9 9 9 9 9 9 9 9 9 This Table hath nine places and in every one of them are set the value of each figure at the upper end of the Table so that by this you may learn to express any Number Every figure hath its denomination as one Unites another Tens another Hundreds c. So that if you would number the first line which are all Ones you must begin with the first figure on your left hand look over the head of it and you will see its denomination which is hundreds of Millions you must therefore reckon thus one hundred and eleven Millions one hundred and eleven Thousands one Hundred and Eleven Two hundred twenty two Millions two hundred twenty two Thousand two Hundred Twenty Two and so of any of the rest of the figures Thus much for Numeration which shews you the place of the figures The next thing you must learn is Addition which shews you the adding together of figures Of Addition ADdition is that part of Arithmetick which shews to collect or add divers Summs together and to express their total value in one Summ. As for example suppose you had disbursed for your Lady several summs of money as   lib. For Wine 5 For Sugar 4 For Oranges 3 For Lemons 2 In all 14 Now to know how much the total of this is which you have laid out you must add them up together beginning at the bottom say 2 and 3 makes 5 and 〈…〉 and 5 is 14. So that it doth 〈◊〉 the total summ which you 〈◊〉 ●●●ursed is 14 pounds therefore mak●● stroke at the bottom and set down 14 underneath as you see in the example Thus much may suffice for pounds alone but if your disbursments consist of pounds shillings pence and farthings you must set it down after this manner   lib. s. d. q. For Wine 7 12 09 2 For Oranges 0 17 03 1 For Lemons 1 02 11 3 For Sugar 3 09 04 2 For Quinces 1 15 03 0 For Aprecocks 0 07 09 0 Total 15 05 05 0 Now to cast up this you must know that fo●r farthings make one penny twelve pence make one shilling twenty shillings make one pound Therefore in ●he first place add up the farthings saying 2 and 3 makes 5 and 1 is 6 and 2 is 8 which is all ●he number of farthings you must therefore say 8 farthings make two pence which you must carry to the next Row towards your left hand which is pence setting down a cypher or round 0 underneath the farthings because there doth remain no odd farthings Now add up the pence saying 2 which you carried and 9 is 11 and 3 is 14 and 4 is 18 and 11 is 29 and ● is 32 and 9 is 41 Then say 41 pence make three shillings 5 pence therefore ●et the 5 pence underneath the title pence and carry the 3 shillings to the next row on your left hand which is shillings saying 3 which I ca●ried and 7 is 10 and 15 is 25 and 9 is 34 and 2 is 36 and 17 is 53 ●nd 12 is 65 Then say 65 shillings make 3 pound 5 shillings which 5 shillings set down under the row of shillings and car●y the 3 pound to the next row on the left ●and which is pounds saying 3 which ● carried and 1 is 4 and 3 is 7 and 1 is 8 and 7 is 15 which 15 set down under the row of pounds and then you will plainly see that the total of what you have disbursed comes to fi●teen pounds 5 shillings and 5 pence Now to prove whether your Summ be right added or cast up you must cut off the uppermost line with a stroke drawn as you may see in this example Then cast up all lib. s. d. q. 07 12 09 0● 00 17 03 01 01