Selected quad for the lemma: water_n
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A50509
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The new art of gardening with the gardener's almanack containing the true art of gardening in all its particulars ... / by Leonard Meager.
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Meager, Leonard, 1624?-1704?
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1683
(1683)
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Wing M1573B; ESTC T83110
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98,013
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168
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shallow rather 〈◊〉 some of the Root be seen than it be too deep If yoâ— cut off any Branch make a Sear-cloth of Rosin Turpeâ—tine Bees-wax and Tallow and place it upon the Wounâ— till it is healed As for the Cases they must have such vent at the Boâ—tom that the wet may moderately pass out and not staâ— in any abundance to corrupt or rot the Fibâ—â—â— of thâ— Roots Water this kind of Trees with Water whereâ— Sheep and Neats Dung has been digested in the Sun tâ—â— or three Days and that moderately at first and so mâ—â— by degrees Keep the Earth loose about them for tâ—â— first Fortnight after they are brought out of your Coâ—servatory or Green-house and kept them the while iâ— the shade and then you may expose them freely to thâ— Sun but not when it is too scorching by lying too loâ—â— on them but where sometimes the intermission of shadâ— of Trees may refresh them with coolness Give this Month your other housed Plants a little fresâ— Earth to the old stirring that up lightly with a Forâ— not injuring the Roots enlarge the Cases as the Treeâ— grow bigger from 16 Inches to near a Yard Diameter Brush and cleanse off the Dust when you take theâ— out of your Houses and such as you Transplant not parâ— off above an Inch of the Surface and lay new Earth 〈◊〉 rather Compost of Meats dung and the ouze of the Bottom of the Tanners Pits both being old so that the we may wash down the strength of it to the Bottom of thâ— Root nor need you trim the Roots of any Verdures unless much matted or intangled but it will be proper 〈◊〉 change their Cases once in three or four Years As for Fruits in Season Prime or still Lasting they are Pears The Winter Born-chrestine the Great Kareville the Black Pear of Worcester the Double Blossom Pears the Surrein Apples The Forward Codling the Gilliflower-appl◠〈◊〉 Marigold the Russeting the Maligar the Westbury â—â—ples the John Apple Pippins The May Cherry and â—â—rawberries Cancer ♋ or the Crab. JUNE ABout the fourteenth Day of this Month you may begin to Inoculate Pears Apples Apricots Peaches Plumbs Cherries c. Cleanse the Vines of luxuriant Branches and Tenderness crop them rather than cut 'em and stop the second joint directly before the Fruit and some under Branches that are fruitless particularly Vines that are young planted when they but begin to bear and so forward binding the rest up to the Props or Stays Water Trees lately planted and cover the Roots if you can get it with Fern almost rotten about a Foot of the Stem having first eradicated all Weeds that grow about them Place near the Stem a Tub of impregnated Water â—ap about it a reasonable length of Woollen-cloth or Flannel let one end of it hang in the Water so that thereupon the moisture ascending the Bark will draw it in and much cool it in this and the two following scorching Months thereby preventing the Fruit falling off untimely by reason of excessive heat that wastes the moisture and this way will recover the Verdure of a Tree that is fainting and languishing for want of moisture by reason of great droughts or scorching of the Leafs and smaller Boughs by the Sun's hot Beams but do not continue the Water so long that it may sob the Bark lest it by over-watering injure the Tree If Trees that used often to be removed or carried to and fro from your Conservatory be hurt or languish you may this Month give them a Milk-diet viz. delute it with a part of Water discreetly applied as you find amendment or by Planting them in a hot Bed lettiâ— them down into a Pit in the Earth two or three Foâ— deeper than they are high and so covering them with Glass-Frame which refreshing often enlivens and râ—stores them according as the young Tree is either waâ—ting in warmth or Nourishment Fruits in Season and Prime Cherries Black White and Red Flanders Heaâ—â— Duke Early Flanders Lukeware Spanish Black Câ—mon Cherry Naples Cherries c. Strawberries Râ—berries Currants Pears Green Royal St. Lawrence-pears the Dagdaleâ— the first Ripe of Pears the Madera Apples The Pippin the John Apple the Red enoâ—â— the Robillard Leo ♌ or the Lyon JULY WAtering young Trees not long Planted as also Laâ—ers and the like Re-prune Peaches and Aprâ—cots save many of the likely young Shoots to be layed iâ— the Ground that they may further increase for noâ— usually the old Berries perish and are succeeded by neâ— ones cut them close and even well pruning yoâ— Wall-fruit of the Leafs that are superfluous hinderiâ—â— the Suns warmth from the Fruit but bare not the Frâ— too much lest it prove injurious especially to Vines When the Fruit requires filling or is forming makâ— Holes about a Foot and half from your Wall-fruit without Wounding the Roots and Pour in Water you maâ— let the setting sticks you make them with stand in theâ— a little loose so that water may come to the Roots leâ—surely or this may be done with semi-circle Trencheâ— at a like distance Towards the latter End of this Month visit the Vines â—in and stop the Luxuriant Branches or Shoots at the â—econd Joint above the Fruit if you have not finished it â—efore but let there be some Umbrage in your exposing 〈◊〉 to the Sun that there may not be too much of the heat Hang Bottles of cool Water near your red Roman Nectaâ—â—ines and other lushious Fruit to destroy the Wasps that come to eat and spoil them and also Flies Set the Hoofs 〈◊〉 Neats Feet to take Earwigs in which are equally misâ—evous and at Noon shake them into Water to deâ—â—roy them Destroy Ants to preserve your Orange-trees when flowered by pouring scalding Water or rather Urine on their Hills Pull off the Snails that you will find â—â—der the Leaves above the Fruit but not the Fruit that 〈◊〉 bitten for then they will fall to biting afresh Have â—n Eye upon Weeds pull them up where they sprout begin to hang them as soon as they peep out of the Ground and by this means you will rid more in a few Hours than in many when they are grown up Lay Lawrels Mirtles and other delicate Greens Waâ—er choice Shrubs and when ever you shift them trim the Roots and give them good store of Compost Clip Box after gentle Showers of Rain and in Watering it well thereupon the Scent will not be Offensive to any thing that grows near it Graft by approach Inarch and â—â—oculate Oranges Jesemines and curious Shrubs taking off the Surface of the Earth about the latter End of this Month put cooling fresh Earth to them that they â—ay the better weather the hot Season In the dryest Season strow Pot-ashes or sprinkle Brine which improve Grafts and destroy Worms Waâ—er your Green-walks with Water wherein Tobacco Stalks have been boiled and it will kill Worms and other Insects that infest them Fruits in Season Prime or yet remaining
the free Air at Nine in the Foreâ—oon in Winter and at Six in Summer but not at all in March To make Curious Pleasant Wholesome Liquors and Wines of divers English Fruits growing in Orchards and Gardens To make Cyder TAKE the Apples you best fancy or the best your Orchard yields proper to this use viz. Golden Pippins Pippins Redstreak or Pearmainâ— when they are indifferent ripe which you may try by shaking of the Tree and their easy Falling thereupon 〈◊〉 and if you have no Mill to grind them beat with 〈◊〉 wooden Beater very weighty in a wooden Tub oâ— Trough well fixed and bedded in the Earth to prevenâ— any Hollowness at the Bottom till they become very small put in a little Sugar or new Wort to make them beat the easier and when they are mashed sufficiently put them into a Hair-bag filling it about threâ— quarters full put it into a Press of equal Wideness weâ—â— fixed and upon it a strong Plank then bring down thâ— skreen or spindle upon it directly in the middle witâ— an Iron Crow and press it by turning gradually till thâ— Apples are squeezed dry having your Receiver to takâ— the Liquor as it runs through a Fosset fixed in the Press This done strain it through a course Linnen cloth inâ—â— a Cask put to each Gallon an Ounce of Loaf-Sugaâ— and bung it up close for twenty four Hours in which timeâ— it will ferment and be ready to work at that time 〈◊〉 mix a little fine Flower and Honey together as big as 〈◊〉 Pullets Egg set the Cask on a stand where you intend it shall continue and put it in and then let it work 〈◊〉 which done and well settled draw it from the Lees and drie it up or for want of Bottles into another Cask â—sed with Water wherein a little sweet Margorum has â—een boiled and it will prove excellent Cyder You may make a smaller sort or a good cooling sort 〈◊〉 Drink by steeping the Pressings in Water two or â—â—ree Days often stirring them and then pressing them 〈◊〉 before You may make a good sort of Cyder of Codlings in 〈◊〉 same manner but let them not be over ripe when 〈◊〉 gather them Wind-falls presently used will do 〈◊〉 â—ell as the best Pery the best way to make it TAke Pears that are hasting towards ripening but 〈◊〉 have not attained to it of such sorts as best pleases 〈◊〉 as Windsor Pears white and red Catharines Oâ—e-pears or such as are pleasant tasted take off the â—alks cut them in four Parts and pour scalding hot â—ater to them wherein some sliced Pears have been â—oiled let them steep 24 Hours then draw the Water 〈◊〉 and preserve it This done beat the Pears as you did the Apples and â—ess them in your Press in like manner strain the Liâ—or you receive and put it into a Cask and into the 〈◊〉 hang a Bag of mashed Rasins of the Sun and a litâ— heaten Mace for five or six Days and when the 〈◊〉 has frothed and purged by putting a little warm 〈◊〉 Ale-yest on the Top of it let it settle and draw it 〈◊〉 in Bottles for this sort of Liquor keeps much better 〈◊〉 than in any Cask and so when ripe which will be 〈◊〉 five or six Weeks it will prove an exceeding pleasant â—â—d wholesome Liquor Mix the Pressings with the Water you drew off and â—ey will make another good sort of Pery tho' weaker 〈◊〉 not so well to keep long To make Wine of Grapes WHEN Ripening-time comes take away the mâ— shading Leaves of the Vines and let the Sun hâ—â— full power on the Clusters for two or three Days theâ— in a dry Day pick off those-Grapes that are the ripesâ— letting the rest hang on the Stalks to ripen kindly aâ—terwards bruise and press them in a Fat or Press maâ— for that purpose in a fine Canvas-bag but not so violâ—â— hard to break the Stones if you can avoid it for thâ— will give the Wine a bad Taste then strain it well 〈◊〉 let it settle on the Lees in such a Cask as you may drâ— it off without disturbing the Bottom or Settlingâ— then season a Cask well and dry it with a lighted Râ— that has been dipped in Brimstone fastened to the 〈◊〉 of the Stick and held in the Cask Then air it well abroâ— and put the Wine into it and stop it up close 44 Hoâ— then give it a venting or purging Hole with a Gimlâ— and after a Day or two stop that and let it continue 〈◊〉 the Cask or Bottle and it will prove as good in tâ— Months or ten Weeks as any French Wine To make Wine of Cherries TAKE away the Stalks and Stones of your Cherriâ— and bruise them with a round wooden Ladle or yoâ— Hands very clean wash'd and when they have stood abâ— 25 Hours and fermented make a Rag of two clean Nâ—kins or other fine Linnen and holding it over a greaâ— earthen Crock or a wooden Vessel pour the pulp anâ— juice into it and hang the Rag over the Vessel that 〈◊〉 much as will may voluntarily drain pour that out aâ— then press out the rest and strain it then let stand 〈◊〉 while and scum off what Froth arises after that poâ— it off by Inclination and put it up into your Cask sweâ—â— and well season'd adding a quarter of a Pound of Lâ—â—â— Sugar to a Pottle or two Quarts and it will deepen thâ— Colour and when it has fermented settled and gro◠〈◊〉 draw it off into Bottles tying them over with Leaâ—er when corked to keep the Corks tight and the â—â—ngth from flying out and in 10 or 12 Days it will 〈◊〉 excellent cooling Wine but the longer the better To make good Wine of Currants DIck the Currants when they are full and ripe clean from the Stalks put them into an Earthen Vessel â—d pour on them hot Water a Quart to a Gallon of â—â—rrants bruise them well together and let them stand 〈◊〉 ferment then after covering close above 12 Hours â—ain them as the Cherries put the Liquor up into a Cask 〈◊〉 it to a little new Ale-yest two or three Spoonfuls â—d in other Things in all respects as the Cherry wine â—d when it has purg'd and settled bottled it up To make excellent Goseberry-wine TAke the ripest Gooseberries deprive them of the Stalk and Blossom and pour to a Gallon a Quart of hot Water wherein a slic'd Quince has been boil'd and some of the Gooseberries cover them 24 Hours in a very close Vessel then bruise them with the Water and press our the liquid part by degrees so that the Stones may not be â—oken then to a Gallon put a Pound of Loaf-Sugar â—â—d when there is a good Settlement in an earthern Jar 〈◊〉 other Vessel close stop'd draw it off into Bottles and 〈◊〉 will keep good all the Summer and Winter To make Rasberry Wine TAke the Rasberries clear from the Stalk to a Gallon put a Bottle of White-wine and let