mortar, and to every quart of berries put a quart of water; when you
put 'em into the tub rub them very well with your hands, and let them
stand all night, then strain 'em thro' a sieve; to every gallon of
water put three pounds of sugar, and when the sugar is dissolved put it
into your barrel; take two pennyworth of isinglass and clip it in
pieces, put to it a little wine, and let it stand all night within the
air of the fire; take the whites of two or three eggs, beat them very
well, then put them to the isinglass, mix them well together, and put
them into your barrel, stirring it about when it is put in; you must
not let it be over full, nor bung it close up at first; set it in a
cool place and bottle it when fine.
326. _To make_ BLACKBERRY WINE.
Take blackberries when they are full ripe, and squeeze them the same
way as you did the mulberries. If you add a few mulberries, it will
make your wine have a much better taste.
327. _To make_ SYRRUP OF MULBERRIES.
Take mulberries when they are full ripe, break them very well with your
hand, and drop them through a flannel bag; to every pound of juice take
a pound of loaf sugar; beat it small, put to it your juice, so boil and
skim it very well; you must skim it all the time it is boiling; when
the skim has done rising it is enough; when it is cold bottle it and
keep it for use.
You may make rasberry syrrup the same way.
328. _To make_ RASBERRY BRANDY.
Take a gallon of the best brandy you can get, and gather your
rasberries when they are full ripe, and put them whole into your
brandy; to every gallon of brandy take three quarts of rasps, let them
stand close covered for a month, then clear it from rasps, and put to
it a pound of loaf sugar; when your sugar is dissolved and a little
settled, boil it and keep it for use.
329. _To make Black_ CHERRY BRANDY.
Take a gallon of the best brandy, and eight pounds of black cherries,
stone and put 'em into your brandy in an earthen pot; bruise the stones
in a mortar, then put them into your brandy, and cover them up close,
let them steep for a month or six weeks, so drain it and keep it for
use.
You may distil the ingredients if you please.
330. _To make_ RATIFIE BRANDY.
Take a quart of the best brandy, and about a jill of apricock kernels,
blanch and bruise them in a mortar, with a spoonful or two of brandy,
so put them into a large bottle with your brandy; put to it four ounces
of loaf sugar, let it stand till you think it has got the taste of the
kernels, then pour it out and put in a little more brandy if you
please.
331. _To make_ COWSLIP SYRRUP.
Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling
water, let 'em stand all night, and the next morning drain it from the
cowslips; to every pint of water put a pound of fine powder sugar, and
boil it over a slow fire; skim it all the time in the boiling whilst
the skim has done rising; then take it off, and when it is cold put it
into a bottle, and keep it for use.
332. _To make_ LEMON BRANDY.
Take a gallon of brandy, chip twenty-five lemons, (let them steep
twenty-four hours) the juice of sixteen lemons, a quarter of a pound of
almonds blanched and beat, drop it thro' a jelly bag twice, and when
it is fine bottle it; sweeten it to your taste with double refined
sugar before you put it into your jelly bag. You must make it with the
best brandy you can get.
333. _To make_ CORDIAL WATER _of_ COWSLIPS.
Take two quarts of cowslip peeps, a slip of balm, two sprigs of
rosemary, a stick of cinnamon, half an orange peel, half a lemon peel,
a pint of brandy, and a pint of ale; lay all these to steep twelve
hours, then distil them on a cold still.
334. _To make_ MILK PUNCH.
Take two quarts of old milk, a quart of good brandy, the juice of six
lemons or oranges, whether you please, and about six ounces of loaf
sugar, mix them altogether and drop them thro' a jelly bag; take off
the peel of two of the lemons or oranges, and put it into your bag,
when it is run off bottle it; 'twill keep as long as you please.
335. _To make_ MILK PUNCH _another Way_.
Take three jills of water, a jill of old milk, and a jill of brandy,
sweeten it to your taste; you must not put any acid into this for it
will make it curdle.
This is a cooling punch to drink in a morning.
336. _To make_ PUNCH _another Way_.
Take five pints of boiling water and one quart of brandy, add to it the
juice of four lemons or oranges, and about six ounces of loaf sugar;
when you have mixed it together strain it thro' a hair sieve or cloth,
and put into your bowl the peel of a lemon or orange.
337. _To make_ ACID _for_ PUNCH.
Take gooseberries at their full growth, pick and beat them in a marble
mortar, and squeeze them in a harden bag thro' a press, when you have
done run it thro' a flannel bag, and then bottle it in small bottles;
put a little oil on every bottle, so keep it for use.
338. _To bottle_ GOOSEBERRIES.
Gather your gooseberries when they are young, pick and bottle them, put
in the cork loose, set them in a pan of water, with a little hay in the
bottom, put them into the pan when the water is cold, let it stand on a
slow fire, and mind when they are coddled; don't let the pan boil, if
you do it will break the bottles: when they are cold fasten the cork,
and put on a little rosin, so keep them for use.
339. _To bottle_ DAMSINS.
Take your damsins before they are full ripe, and gather them when the
dew is off, pick of the stalks, and put them into dry bottles; don't
fill your bottles over full, and cork them as close as you would do for
ale, keep them in a cellar, and cover them over with sand.
340. _To preserve Orange Chips to put in glasses_.
Take a seville orange with a clear skin, pare it very thin from the
white, then take a pair of scissars and clip it very thin, and boil it
in water, shifting it two or three times in the boiling to take out the
bitter; then take half a pound of double refined sugar, boil it and
skim it, then put in your orange, so let it boil over a slow fire
whilst your syrrup be thick, and your orange look clear, then put it
into glasses, and cover it with papers dipt in brandy; if you have a
quantity of peel you must have the larger quantity of sugar.
341. _To preserve_ ORANGES _or_ LEMONS.
Take seville oranges, the largest and roughest you can get, clear of
spots, chip them very fine, and put them into water for two days,
shifting them twice or three times a day, then boil them whilst they
are soft: take and cut them into quarters, and take out all the pippens
with a penknife, so weigh them, and to every pound of orange, take a
pound and half of loaf sugar; put your sugar into a pan, and to every
pound of sugar a pint of water, set it over the fire to melt, and when
it boils skim it very well, then put in your oranges; if you would have
any of them whole, make a little hole at the top, and take out the meat
with a tea spoon, set your oranges over a slow fire to boil, and keep
them skimming all the while; keep your oranges as much as you can with
the skin downwards; you may cover them with a delf-plate, to bear them
down in the boiling; let them boil for three quarters of an hour, then
put them into a pot or bason, and let them stand two days covered, then
boil them again whilst they look clear, and the syrrup be thick, so put
them into a pot, and lie close over them a paper dip'd in brandy, and
tie a double paper at the top, set them in a cool place, and keep them
for use. If you would have your oranges that are whole to look pale and
clear, to put in glasses, you must make a syrrup of pippen jelly; then
take ten or a dozen pippens, as they are of bigness, pare and slice
them, and boil them in as much water as will cover them till they be
thoroughly tender, so strain your water from the pippens through a hair
sieve, then strain it through a flannel bag; and to every pint of jelly
take a pound of double refined sugar, set it over a fire to boil, and
skim it, let it boil whilst it be thick, then put it into a pot and
cover it, but they will keep best if they be put every one in different
pots.
342. _To make_ JELLY _of_ CURRANS.
Take a quartern of the largest and best currans you can get, strip them
from the stalks, and put them in a pot, stop them close up, and boil
them in a pot of water over the fire, till they be thoroughly coddled
and begin to look pale, then put them in a clear hair sieve to drain,
and run the liquor thro' a flannel bag, to every pint of your liquor
put in a pound of your double refin'd sugar; you must beat the sugar
fine, and put it in by degrees, set it over the fire, and boil it
whilst any skim will rise, then put it into glasses for ale; the next
day clip a paper round, and dip it in brandy to lie on your jelly; if
you would have your jelly a light red, put in half of white currans,
and in my opinion it looks much better.
343. _To preserve_ APRICOCKS.
Take apricocks before they be full ripe, stone and pare 'em; then weigh
'em, and to every pound of apricocks take a pound of double refined
sugar, beat it very small, lie one part of your sugar under the
apricocks, and the other part at the top, let them stand all night, the
next day put them in a stew-pan or brass pan; don't do over many at
once in your pan, for fear of breaking, let them boil over a slow fire,
skim them very well, and turn them two or three times in the boiling;
you must but about half do 'em at the first, and let them stand whilst
they be cool, then let them boil whilst your apricocks look clear, and
the syrrup thick, put them into your pots or glasses, when they are
cold cover them with a paper dipt in brandy, then tie another paper
close over your pot to keep out the air.
344. _To make_ MARMALADE _of_ APRICOCKS.
Take what quantity of apricocks you shall think proper, stone them and
put them immediately into a skellet of boiling water, keep them under
water on the fire till they be soft, then take them out of the water
and wipe them with a cloth, weigh your sugar with your apricocks,
weight for weight, then dissolve your sugar in water, and boil it to a
candy height, then put in your apricocks, being a little bruised, let
them boil but a quarter of a hour, then glass them up.
345. _To know when your_ SUGAR _is at_ CANDY HEIGHT.
Take some sugar and clarify it till it comes to a candy-height, and
keep it still boiling 'till it becomes thick, then stir it with a stick
from you, and when it is at candy-height it will fly from your stick
like flakes of snow, or feathers flying in the air, and till it comes
to that height it will not fly, then you may use it as you please.
346. _To make_ Marmalade _of_ Quinces _white_.
Take your quinces and coddle them as you do apples, when they are soft
pare them and cut them in pieces, as if you would cut them for apple
pies, then put your cores, parings, and the waste of your quinces in
some water, and boil them fast for fear of turning red until it be a
strong jelly; when you see the jelly pretty strong strain it, and be
sure you boil them uncovered; add as much sugar as the weight of your
quinces into your jelly, till it be boiled to a height, then put in
your coddled quinces, and boil them uncovered till they be enough, and
set them near the fire to harden.
347. _To make_ Quiddeny _of_ Red Curranberries.
Put your berries into a pot, with a spoonful or two of water, cover it
close, and boil 'em in some water, when you think they are enough
strain them, and put to every pint of juice a pound of loaf sugar, boil
it up jelly height, and put them into glasses for use.
348. _To preserve_ GOOSEBERRIES.
To a pound of ston'd gooseberries put a pound and a quarter of fine
sugar, wet the sugar with the gooseberry jelly; take a quart of
gooseberries, and two or three spoonfuls of water, boil them very
quick, let your sugar be melted, and then put in your gooseberries;
boil them till clear, which will be very quickly.
349. _To make little_ ALMOND CAKES.
Take a pound of sugar and eight eggs, beat them well an hour, then put
them into a pound of flour, beat them together, blanch a quarter of a
pound of almonds, and beat them with rose-water to keep 'em from
oiling, mix all together, butter your tins, and bake them half an hour.
Half an hour is rather too long for them to stand in the oven.
350. _To preserve_ RED GOOSEBERRIES.
Take a pound of sixpenny sugar, and a little juice of currans, put to
it a pound and a half of Gooseberries, and let them boil quick a
quarter of an hour; but if they be for jam they must boil better than
half an hour.
They are very proper for tarts, or to eat as sweet-meats.
351. _To bottle_ BERRIES _another Way_.
Gather your berries when they are full grown, pick and bottle them, tie
a paper over them, prick it with a pin, and set it in the oven; after
you have drawn, and when they are coddled, take them out and when they
are cold cork them up; rosin the cork over, and keep them for use.
352. _To keep_ BARBERRIES _for_ TARTS _all the Year_.
Take barberries when they are full ripe, and pick 'em from the stalk,
put them into dry bottles, cork 'em up very close and keep 'em for use.
You may do cranberries the same way.
353. _To preserve_ BARBERRIES _for_ TARTS.
Take barberries when full ripe, strip them, take their weight in sugar,
and as much water as will wet your sugar, give it a boil and skim it;
then put in your berries, let them boil whilst they look clear and your
syrrup thick, so put them into a pot, and when they are cold cover them
up with a paper dip'd in brandy.
354. _To preserve_ DAMSINS.
Take damsins before they are full ripe, and pick them, take their
weight in sugar, and as much water as will wet your sugar, give it a
boil and skim it, then put in your damsins, let them have one scald,
and set them by whilst cold, then scald them again, and continue
scalding them twice a day whilst your syrrup looks thick, and the
damsins clear; you must never let them boil; do 'em in a brass pan, and
do not take them out in the doing; when they are enough put them into a
pot, and cover them up with a paper dip'd in brandy.
355. _How to keep_ DAMSINS _for_ TARTS.
Take damsins before they are full ripe, to every quart of damsins put a
pound of powder sugar, put them into a pretty broad pot, a layer of
sugar and a layer of damsins, tie them close up, set them in a slow
oven, and let them have a heat every day whilst the syrrup be thick,
and the damsins enough; render a little sheep suet and pour over them,
to keep them for use.
356. _To keep_ DAMSINS _another Way_.
Take damsins before they be quite ripe, pick off the stalks, and put
them into dry bottles; cork them as you would do ale, and keep them in
a cool place for use.
357. _To make_ MANGO _of_ CODLINS.
Take codlins when they are at their full growth, and of the greenest
sort, take a little out of the end with the stalk, and then take out
the core; lie them in a strong salt and water, let them lie ten days or
more, and fill them with the same ingredients as you do other mango,
only scald them oftner.
358. _To pickle_ CURRANBERRIES.
Take currans either red or white before they are thoroughly ripe; you
must not take them from the stalk, make a pickle of salt and water and
a little vinegar, so keep them for use.
They are proper for garnishing.
359. _To make_ Barberries _instead of preserving_.
Take barberries and lie them in a pot, a layer of barberries and a
layer of sugar, pick the seeds out before for garnishing sweet meats,
if for sauces put some vinegar to them.
360. _To keep_ Asparagus _or_ Green Pease _a Year_.
Take green pease, green them as you do cucumbers, and scald them as you
do other pickles made of salt and water; let it be always new pickle,
and when you would use them boil them in fresh water.
361. _To make white Paste of_ PIPPENS.
Take some pippens, pare and cut them in halves, and take out the cores,
then boil 'em very tender in fair water, and strain them thro' a sieve,
then clarify two pounds of sugar with two whites of eggs, and boil it
to a candy height, put two pounds and a half of the pulp of your
pippens into it, let it stand over a slow fire drying, keeping it
stirring till it comes clear from the bottom of your pan, them lie them
upon plates or boards to dry.
362. _To make green Paste of_ PIPPENS.
Take green pippens, put them into a pot and cover them, let them stand
infusing over a slow fire five or six hours, to draw the redness or
sappiness from them and then strain them thro' a hair sieve; take two
pounds of sugar, boil it to a candy height, put to it two pounds of the
pulp of your pippens, keep it stirring over the fire till it comes
clean from the bottom of your pan, then lay it on plates or boards, and
set it in an oven or stove to dry.
363. _To make red Paste of_ PIPPENS.
Take two pounds of sugar, clarify it, then take rosset and temper it
very well with fair water, put it into your syrrup, let it boil till
your syrrup is pretty red colour'd with it, then drain your syrrup
thro' a fine cloth, and boil it till it be at candy-height, then put to
it two pounds and a half of the pulp of pippens, keeping it stirring
over the fire till it comes clean from the bottom of the pan, then lie
it on plates or boards, so dry them.
364. _To preserve_ FRUIT _green_.
Take your fruit when they are green, and some fair water, set it on the
fire, and when it is hot put in the apples, cover them close, but they
must not boil, so let them stand till thye be soft, and there will be a
thin skin on them, peel it off, and set them to cool, then put them in
again, let them boil till they be very green, and keep them whole as
you can; when you think them ready to take up, make your syrrup for
them; take their weight in sugar, and when your syrrup is ready put the
apples into it, and boil them very well in it; they will keep all the
year near some fire.
You may do green plumbs or other fruit.
365. _To make_ ORANGE MARMALADE.
Take three or four seville oranges, grate them, take out the meat, and
boil the rinds whilst they are tender; shift them three or four times
in the boiling to take out the bitter, and beat them very fine in a
marble mortar; to the weight of your pulp take a pound of loaf sugar,
and to a pound of sugar you may add a pint of water, boil and skim it
before you put in your oranges, let it boil half an hour very quick,
then put in your meat, and to a pint take a pound and a half of sugar,
let it boil quick half an hour, stir it all the time, and when it is
boiled to a jelly, put it into pots or glasses; cover it with a paper
dipp'd in brandy.
366. _To make_ QUINCES WHITE _another Way_.
Coddle your quinces, cut them in small pieces, and to a pound of
quinces take three quarters of a pound of sugar, boil it to a candy
height, having ready a quarter of a pint of quince liquor boil'd and
skim'd, put the quinces and liquor to your sugar, boil them till it
looks clear, which will be very quickly, then close your quince, and
when cold cover it with jelly of pippens to keep the colour.
367. _To make_ GOOSEBERRY VINEGAR.
To every gallon of water take six pounds of ripe gooseberries, bruise
them, and pour the water boiling hot upon your berries, cover it close,
and set it in a warm place to foment, till all the berries come to the
top, then draw it off, and to every gallon of liquor put a pound and a
half of sugar, then tun it into a cask, set it in a warm place, and in
six months it will be fit for use.
368. _To make_ Gooseberry Wine _another Way_.
Take three pounds of ripe gooseberries to a quart of water, and a pound
of sugar, stamp your berries and throw them into your water as you
stamp them, it will make them strain the better; when it is strained
put in your sugar, beat it well with a dish for half an hour, then
strain it thro' a finer strainer than before into your vessel, leaving
it some room to work, and when it is clear bottle it; your berries must
be clean pick'd before your use them, and let them be at their full
growth when you use them, rather changing colour.
369. _To make_ Jam of Cherries.
Take ten pounds of cherries, stone and boil them till the juice be
wasted, then add to it three pounds of sugar, and give it three or four
good boils, then put it into your pots.
370. _To preserve_ Cherries.
To a pound of cherries take a pound of sugar finely sifted, with which
strow the bottom of your pan, having stoned the cherries, lay a layer
of cherries and a layer of sugar, strowing the sugar very well over
all, boil them over a quick fire a good while, keeping them clean
skim'd till they look clear, and the syrrup is thick and both of one
colour; when you think them half done, take them off the fire for an
hour, after which set them on again, and to every pound of fruit put in
a quarter of a pint of the juice of cherries and red currans, so boil
them till enough, and the syrrup is jellied, then put them in a pot,
and keep them close from the air.
371. _To preserve_ CHERRIES _for drying_.
Take two pounds of cherries and stone them, put to them a pound of
sugar, and as much water as will wet the sugar, then set them on the
fire, let them boil till they look clear, then take them off the fire,
and let them stand a while in the syrrup, and then take them up and lay
them on papers to dry.
372. _To preserve_ FRUIT _green all the Year_.
Gather your fruit when they are three parts ripe, on a very dry day,
when the sun shines on them, then take earthen pots and put them in,
cover the pots with cork, or bung them that no air can get into them,
dig a place in the earth a yard deep, set the pots therein and cover
them with the earth very close, and keep them for use.
When you take any out, cover them up again, as at the first.
373. _How to keep_ KIDNEY BEANS _all Winter_.
Take kidney beans when they are young, leave on both the ends, lay a
layer of salt at the bottom of your pot, and then a layer of beans, and
so on till your pot be full, cover them close at the top that they get
no air, and set them in a cool place; before you boil them lay them in
water all night, let your water boil when you put them in, (without
salt) and put into it a lump of butter about the bigness of a walnut.
374. _To candy_ ANGELICA.
Take angelica when it is young and tender take off all the leaves from
the stalks, boil it in the pan with some of the leaves under, and some
at the top, till it be so tender that you can peel off all the skin,
then put it into some water again, cover it over with some of the
leaves, let it simmer over a slow fire till it be green, when it is
green drain the water from it, and then weigh it; to a pound of
angelica take a pound of loaf sugar, put a pint of water to every pound
of sugar, boil and skim it, and then put in your angelica; it will take
a great deal of boiling in the sugar, the longer you boil it and the
greener it will be, boil it whilst your sugar be candy height by the
side of your pan; if you would have it nice and white, you must have a
pound of sugar boiled candy height in a copper-dish or stew pan, set it
over a chafing dish, and put it into your angelica, let it have a boil,
and it will candy as you take it out.
375. _To dry_ PEARS.
Take half a peck of good baking pears, (or as many as you please) pare
and put them in a pot, and to a peck of pears put in two pounds of
sugar; you must put in no water but lie the parings on the top of your
pears, tie them up close, and set them in a brown bread oven; when they
are baked lay them in a dripping pan, and flat them a little in your
pan; set them in a slow oven, and turn them every day whilst they be
through y dry; so keep them for use.
You may dry pippens the same way, only as your turn them grate over
them a little sugar.
376. _To preserve_ CURRANS _in bunches_.
Boil your sugar to the fourth degree of boiling, tie your currans up in
bunches, then place them in order in the sugar, and give them several
covered boilings, skim them quick, and let them not have above two or
three seethings, then skim them again, and set them into the stove in
the preserving pan, the next day drain them, and dress them in bunches,
strow them with sugar, and dry them in a stove or in the sun.
377. _To dry_ APRICOCKS.
To a pound of apricocks put three quarter of a pound of sugar, pare and
stone them, to a layer of fruit lie a layer of sugar, let them stand
till the next day, then boil them again till they be clear, when cold
take them out of the syrrup, and lay them upon glasses or china, and
sift them over with double refined sugar, so set them on a stove to
dry, next day if they be dry enough turn them and sift the other side
with sugar; let the stones be broke and the kernels blanch'd, and give
them a boil in the syrrup, then put them into the apricocks; you must
not do too many at a time, for fear of breaking them in the syrrup; do
a great many, and the more you do in it, the better they will taste.
378. _To make_ JUMBALIS _another Way_.