Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	green_a	put_v	quill_n	40	3	16.5540	5	false

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A96816	A supplement to The queen-like closet, or, A little of everything presented to all ingenious ladies, and gentlewomen / by Hannah Woolley ...	Woolley, Hannah, fl. 1670.; Woolley, Hannah, fl. 1670. Queen-like closet.	1674 (1674)	Wing W3287; ESTC R221176	74,618	219

of Claret-vvine all night vvith a little grated Nutmeg and cracked Pepper in the Morning make your Pye and lay some Butter in the bottom then lay in your Meat but first Salt it a little then lay some more Butter on the top and pour in that Wine in vvhich it lay and so close it up and let it Bake three hours or more So serve it in hot To dress red Beet-Roots Wash them and boil them very well slice them in round slices and eat them with Butter Vinegar and Salt and you may if you please eat them cold with Oyl and Vinegar and Salt it is a very pleasant Sallad To make a good Pidgeon Pye Pluck your Pidgeons very well then cut them in halves wash them and dry them cleanse their Livers and Gizzards also and let them go with them season them with Pepper Salt and Nutmeg When your Pye is raised lay in some Butter in the bottom then lay in your Pidgeons with the cut-side downward and then the Yolks of hard Eggs and a little Time stripped from the Stalks then lay on some more Butter on the top and put in a glass-full of Claret-wine So lid your Pye and let it bake one Hour To boil a Cock and to make good Broth with him Pluck and draw your Fowl wash him very vvell and bruise his Leggs boil him in a little Water and Salt for one hour then add some Water wherein Mutton hath been boiled and put in a quarter of a pound of French-Barley or Rice which you please with some Time Winter-savory and a little Lemmon-pill a little large Mace and sliced Nutmeg with a Clove or two When it is clean scummed let it only ●●ew till it be enough then take up the Cock for a while and boil the Broth very well then put him in again and ●eat him throughly then serve it to the Table and garnish your dish with Lemnon and Barberries Be sure to truss your Fowl handsomly This Dish is very good for Weak People To boil a Fore-Loyn of Pork with good Sauce to it Let your Pork be reasonably well salted and boil it very well then have 〈◊〉 readiness a good quantity of Sorrel stripped from the Stalks and beaten in a Mortar as fine as possible you can then put in a few Crumbs of Bread the yolks of hard Eggs vvith a little Mustard and a little Salt and so serve in your Pork vvith this Sauce and garnish your Dish vvith Persley or any other Green Leaves To stew Rabbits When they are flea'd cut them in pieces and put them into a Pot vvith as much Water as vvill vvell cover them put in some Salt and let them boil and scum them vvell then put in a faggot of Sweet-herbs and let them stevv close covered then pill a good quantity of great Onions and boil them in several Waters till they be tender put them also into the Pot vvith your Rabbits and let them stevv till the Rabbits be very tender a little before you take them up put in a good quantity of fresh Butter and a little Vinegar and stir it about very vvell and then Dish them for the Table and garnish your Dish vvith Onion Salt and green Leaves To boil Green-Pease When they are sheal'd put them into a long Gally-pot and set it into a Pot of seething-Seething-vvater and cover the Gally-pot very vvell and in a short time you vvill find the Pease to be fine and tender then put them out into a Dish and strew some Salt upon them and put in a good quantity of Butter and so shake them vvell betvven tvvo Dishes then put them into a hot Dish and serve them to the Table If they vvho are to eat them do love Sparemint put in a sprigg into the Pot vvith them These are far more pleasant and svveet then those vvhich are boiled in Water To preserve Green-Pease a while When they are sheal'd and pickt put them into a long Gally-pot and take ●ome Butter and cover them vvith it and close it down upon them vvith your and your Butter must not be melted ●ut cold then cover your Pot very vvell and set it in a cool place To dress Old Beans Lay them in Water one Night then put them into cold Water and set them over the fire and let them heat by degrees and when they are hot let them boil apace and with them a piece of Bacon and some Persley when they are very tender take them up and drain them well from the Water pour some Butter melted very thick over them and lay Bacon on each side of them and serve them to the Table To dress Old French-Beans Water them as you do the other Old Beans and boil them after the same manner but no Bacon with them and when they are enough take them up and drain them well from the Water strew some Salt and grated Nutmeg on them and Butter them well To stew Beef a very fine way Slice your Beef in thin slices and put it into a long Gally-pot with a sliced Onion some Pepper and some Salt and sweet Herbs with a little Persley cover the Pot close and set it in a Kettle of seething water so let it be ten or twelve hours and put in a little Clarret Wine also Let the fire be well tended under the Kettle and you will find a dainty Dish of it Your meat must be reasonable Fat Serve it to the Table upon sippets of White-bread To make rare Pyes of a Calves-Head Take a fine fat Calves-Head and cleanse it well boil it with Water and Salt till it be very tender then take it from the Bones and mince it very small then to a pound of this Meat take one pound of Currans washed and picked very well one pound of Raisons of the Sun a little Salt some Nutmeg Cloves Mace and Cinnamon beaten fine a little Whitewine and a little Lemmon-pill shred small with a little Sugar and the yolks of four hard Eggs having your Pye ready raised lay Butter in the bottom then put in your minc'd Meat and on the top of it lay some pieces of Marrow and some Dates cut in thin slices then lay Butter over that and lid it and bake it and when it is baked cut open the Lid and put in a little Whitewine Butter and Sugar This is a very good Pye and may be eaten hot or cold To make a Pudding of cold Meat Take any pieces of cold Meat which is not fit to come to the Table any more as Veal Mutton Lamb Capon Chicken Rabbit or the like mince either of these very small and put some Milk to it and the yolks and whites of Eggs with some beaten Spice and Salt and a little Sugar make it up with a little Flower so that you may wrap it in a piece of thin Paste put it into boiling water and let it boil two or three hours then take it up and put it into a Dish and so cut it in slices

cut small when it is boiled enough put in as much of the best sallad Oil as will make it very soft and moist according to the bigness of your Sore spread some of it upon a linnen Cloth and lay over it as hot as you can suffer it Morning and Evening when you dress it wash it with a little Brandy and Butter For a tickling Rheum and Cough Take of Conserve of Fox-lungs two ounces Sirrup of Colts-foot Sirrup of Maiden-hair Sirrup of Hore-hound Sirrup of Hysop Sirrup of Violets of each one ounce mix them well together and take them often in the day or night upon a Liquorish-stick An excellent Balsom for inward Bruises for outward Wounds and for the Stone Take of Oyl-Olive Oyl of Turpentine and of the best Whitewine of each one quart put into them three good handfuls of the tops of St. Johns Wort with the flowers and seeds let them stand in a Glass in the Sun ten daies then put them into a long Gally-pot and set that pot into a Kettle of water and fasten it with Hay let the water seeth for two hours then take it out and set it by alwaies keep it covered If you take it for the Stone take a spoonful of it at a time in a Glass of Whitewine in the Morning fasting for three days together at the New and Full of the Moon but if you should be suddenly taken then take it when your self is in pain For Sores warm it a little and after you have vvell vvashed the Wound with Brandy lay on the Balsom with a Feather and dip Lint in it and lay into it and a piece of Hogs-bladder over that that the linnen you bind it up with may not soak it up dress your wounds Morning and Evening If you take it for an inward Bruise take two spoonfuls of it in a Glass of Whitewine and go to bed and sweat do so three nights together be sure to jumble the pot well together when you take any or else the Oils vvill be at the top and the Wine at the bottom the Herbs and Flowers applyed stench bleeding in Wounds or at the Nose A most admirable Drink for a Cough it also expelleth any congealed Blood Impostume or other filthy Humour It healeth all inward Vlcers and cooleth inflamed Lungs and also healeth Vlcers in them Take two pounds of quick-Lime and put it into ten quarts of Spring-water in an Earthen-pot let it stand twenty four hours then you will see as it were a thin ice on the top of it which you must take off very clean with a scimmer then pour off all that is clear into another pot and put into it these things following Of blew Figgs slit in two half a pound of Raisons of the Sun stoned half a pound of Liquorish scraped and sliced thin four ounces of China Root sliced thin two ounces of Anniseeds bruised one ounce of the shavings of Ivory four ounces of Maiden-hair one handful of Burrage of Pimpernel of Balm of Penny-Royal of Colts-foot Scabions Horehound of St. Johns Wort of each one handful and half a handful of Marigold flowers then put in four ounces of Earth-worms slit and cleansed from their filth with Whitewine Let all these steep in that water 24 hours then take it and strain it gently and keep it in Glass-bottles drink thereof Morning and Evening a good draught or if you please oftener and you will find a great benefit Take two pounds more of quick-Lime and put it into the same quantity of Spring-water and do as you did before only you may use the same Ingredients as you made the other without any new For a Pin and Web in the Eye Take of red-Rosewater one quarter of a pint put into it two pennyworth of Mastick finely powdered and one quarter of an ounce of white Sugar-Candy then have in readiness of burnt-Allom and white Sugar-Candy of each a like quantity beaten fine and searsed and mixed well together When you dress the Eye first wash it well with the Water and then blow in some of the powder with a quill and hold your hand over it till the smart be gone the next Morning let some Breast-milk be milked into it and do nothing else in the Morning and every Evening use the other so do till your Eye be well Do not put any Cloth or Silk before your Eye for that poysons it by causing the venemous humor to return This Water is very good for other Sore-Eyes if they be well washed with it Morning and Evening and if the Rheum be very much in the Eyes then lay a plaister of Burgundy-Pitch to the Nape of the Neck and let it lie as long as it will stick For the Tooth-ach Anoint that side of the face on which the Tooth-ach is from the Temple down to the lower part of the Ear upon all those Veins which carry the Rheum to the Teeth with a few drops of Oil of Amber work it well with your hand and gently then spread a black Ribbon two penny broad with Mastick and lay it upon the place which you did anoint and keep it on For a Thrush in a Childs mouth Wash it Morning and Evening with a little Verjuyce and Hony warmed a little and then blow in some white Sugar-Candy beaten fine with a quill For the Itch. Take some common Brimstone beaten fine and mix a little beaten Ginger with it then tie it up in a Tiffany or Lawn and let it lie in strong Whitewine Vinegar with some Roach-Allom when it hath lien all night you may begin to use it but the longer it lies the better it will be when you use it take up the Cloth wherein the Brimstone is tied and rub all your Joynts with it very well every night when you go to bed then take a little Methridate before you go to bed so do till you are Cured It is a dangerous thing to cure the Itch and not to drive it out for that strikes it in and many times it falls upon the Lungs sometimes it causes Convulsion-fits Apoplexies or Lethargies if not driven out It is also very necessary when you have quite killed and cured it to purge the Party very well to prevent further mischief For a Bruise where no skin is broken There is no better thing than to bath it well with Oil of Spike morning and evening For a Sinew-strain Take strong Beer or Ale and boil it till it be very thin then spread it upon Leather and lay it on as hot as you can suffer it and let it stay on For a Consumption or other weakness Take a Gallon of strong Ale-wort and put therein two ounces of Liquorish scraped clean and sliced thin and one ounce of Anniseeds bruised boil them together till it be very thick then strain it while it is hot and keep it in a Gally-pot and take thereof every Morning and Evening It is a very good Remedy For a Burn. Take the juyce of a great

will hold them on and lay them upon slicked-Papers to dry in the Sun and turn them often and if you see any fault mend it with more Gum-water and Sugar This is an extraordinary pretty way and looks very delicately and as they lie in the Sun they will sparkle like Diamonds it is soon done and with as little Cost as that which taketh up more time To make a pretty Toy to hang up in the Kitchin to catch Flies or rather to keep them from spoiling the Pewter or troubling People Take a square Trencher and bore a hole at each Corner then take four Cucumbers of an equal bigness and not too long and let them every one have stalks by which you must tie them with pack-thred to the four holes of the Trencher and let your Trencher be painted over and when it is dry wash it over with Gum-water and strew it thick with French-frost then take some Barley and stick your Cucumbers thick with the Corns with the growing ends outward then wash them over with Gum-water and Frost them and so let them dry as they hang and on the top of the Trencher set some pretty kinds of Toys as Babies Dogs Birds or any thing you fancy better and tie knots of fine Ribbon at every Corner which may hide the Stalks of the Cucumbers they do look strangely and prettily and the sight of them is pleasing to Children to quiet them To lay on Leaf-Gold or Silver to any thing you would Gild. Take Gum-water made with Arabick and let it be pretty stiff then lay it on with your Pencil where you would Gild then take a little Cushion made for the purpose of very smooth Leather and upon that cut your Gold with a sharp Knife as you will and to take it up draw the edge of your Knife finely upon your Tongue that it may be only wet with which do-but touch the very edge of your Gold and it will come up and you may lay it as you list but before you lay it on let your Gum be almost dry or else it will drown your Gold and when you have laid it press it down hard with the skut of a Hare and when it is dry burnish it over with a Dogs-tooth This is the right way to lay on either Gold or Silver You may gild any Wood or Stone or Sweet-meats as what you make in Sugar Plate or such like To dress up a Chimney very fine for the Summer time as I have done many and they have been liked very well First take a pack-thred and fasten it even to the inner part of the Chimney so high as that you can see no higher as you walk up and down the House you must drive in several Nails to hold this packthred for that is to hold up all your work then get good store of old green Moss from Trees and melt an equal proportion of Bees-wax and Rosin together and while it is hot dip the wrong ends of the Moss in it and presently clap it upon your pack-thred and press it down hard with your hand you must make hast else it will cool before you can fasten it and then it will fall down do so all round where the pack-thred goes and the next row you must joyn to that so that it may seem all in one thus do till you have finished it down to the bottom then take some other kind of Moss of a whitish-colour and stiff and of several sorts or kinds and place that upon the other here and there carelesly and in some places put a good deal and some a little then any kind of fine Snail-shells in which the Snails are dead and little Toad-stools which are very old and look like Velvet or any other thing that is old and pretty place it here and there as your fancy serves and fasten all with Wax and Rosin Then for the Hearth of your Chimney you may lay some Orpan-Sprigs in order all over and it will grow as it lies and according to the Season get what flowers you can and stick in as if they grew and a few sprigs of Sweet-Bryer the Flowers you must renew every Week but the Moss will last all the Summer till it will be time to make a fire and the Orpan vvill last near two Months A Chimney thus done doth grace a Room exceedingly Another way for Chimneys very fine but will not last half so long Take a fine thin Wainscot-board about three quarters of a yard long and proportionably broad for what you do intend it let it be cut in what form best pleases you I have seen some cut like a Rose and Crown some a Flower de Luce some other flowers when it is cut out let it be all over thick with pieces of Wier sharped at one end and drove in about an inch in length each of them then lay it upon a Table and take some Clay wetted a little and lay all over it till you have quite filled up the Wiers with the Clay for it is they must hold it on Then round about the edges every where stick it thick with little small sprigs of green Tamerick or Cypress or for want of either of these take Ewe-sprigs and be sure to stick them so that not any part of the edges may be discovered then according to the form of the Board you must choose your Flowers and Herbs If it be for a Rose then your Flowers must be all Red yet of divers kinds if there be a Crown that must be all of Yellow flowers if a Flower de Luce then Blew or Purple and Yellow and so to every other let your Flowers be all picked ready and every sort laid by themselves then run the Stalks of them into the Clay near to the Flower and so do till you have finished all and put the Greens also in their proper place as in the leaves and bearbs of the Flowers when you have quite done set it into the Chimney and let the bottom of it rest within a great Flower-pot such as they make for Chimneys It must be lifted by three or four People at once very carefully or else you will spoil all for it will be so weighty and the Board so thin that it is easily broke in the moving When you have set it as it should be then cover your Chimneys-Hearth with Green things and then with fine Flowers and be sure to cover your Pot also that there may be no discovery it will be fresh two Months if you sprinkle it with Water I have here directed you to many things which will no doubt be pleasant and profitable to you Give me leave now to treat a little concerning the Behaviour of the Female Sex and to give Counsel to those who need it because I find there is some need of it In my Book called The Ladies Guide I did speak very much to them but most to the Younger sort My intention was to have inlarged that Book if