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CONTENTS.


PAGE
To clarify Sugar

1

To boil Sugar to the Degree called Smooth

2

Blown Sugar

ib.

Feathered Sugar

3

Crackled Sugar

ib.

Carmel Sugar

ib.

To preserve Seville Oranges liquid, as also Lemons

4

———— Pears

5

———— moist Ananas, or Pine Apples

6

———— Oranges with Marmalade in them, and Lemons

ib.

———— green Oranges

7

The Dutchess of Cleveland's Receipt for preserving Lemons, Oranges, and Citrons

8

How to take out the Seeds

ib.

To preserve Green Gages

ib.

———— Cucumbers

9

———— green Almonds

10

———— white Citrons

11

———— Orange Flowers

ib.

———— Cochineal

12

———— Golden Pippins in Jelly

ib.

———— Pippins for present Eating

13

To preserve Barberries

13

———— Barberries in Bunches

ib.

———— Angelica in Knots

14

———— Angelica in Sticks

ib

———— Ringoe Root

15

———— Sweet Marjorum

ib.

———— Quinces white

ib.

———— Quinces white or red

ib.

———— Apricots green

16

———— Apricots whole

ib.

———— Apricots Chips

17

———— Apricots in Jelly

18

———— green Codlings to keep all the Year

ib.

———— green Pease

19

———— Nectarines

ib.

———— Peaches whole

20

———— Peaches Chips

ib.

———— Peaches in Brandy

21

———— Violet Plumbs

ib.

———— green Amber–Plumbs

ib.

———— Fruit green

22

———— green Orange Plumbs

ib.

———— the green Mogul Plumb

24

———— the green admirable Plumb

ib.

———— yellow Amber Plumbs

25

———— green Figs

ib.

———— ripe Figs

26

———— Raspberries

ib.

————————————

ib.

———— green Grapes

27

———— Grapes in Clusters, with one Leaf when you gather them

28

———— another Way

ib.

To preserve Mulberries whole

28

——————————— dry

29

———— Walnuts white

ib.

—————————— black

30

————————————

ib.

———— Walnuts green

31

———— Garlick

ib.

———— green Almonds

ib.

———— Almonds dry

32

———— Cherries liquid

33

—————————— dry

ib.

—————————— with the Leaves and Stalks green

34

—————————— in Jelly (Mrs. Smith's Way)

ib.

—————————— the French Way

35

—————————— a cheap Way

ib.

———— Gooseberries green

ib.

———————————— white

36

———————————— whole without stoning

ib.

———————————— dry

37

———— Gooseberries, Damsons, or Plumbs

38

———— Currants for Tarts

ib.

—————————— in Jelly

ib.

—————————— in Bunches

39

—————————— in Bunches dry

ib.

———— or dry Samphire

40

———— Hops with Gooseberries

ib.

———— Damsons or Bullace

41

———— Beet Roots

ib.

———— Apples red all the Year

ib.

To dry Golden Pippins

42

———— Apples or Pears

43

———— green Codlings

ib.

———— Angelica in Knots

ib.

To parch Almonds

43

To dry Barberries

ib.

To keep Fruit for Tarts all the Year

44

———— Grapes, Gooseberries, Apricots, Peaches, Nectarines,
Cherries, Currants, and Plumbs, the whole Year

ib.

———— Figs and Stone Fruit sound and fit for Use the whole Year

45

———— Grapes on the Tree, or when pulled off the Tree

ib.

———— Walnuts or Filberts, all the Year

46

———— all Sorts of Flowers

ib.

To dry Artichokes red

ib.

To keep Walnuts all the Year

ib.

———— Kidney Beans

47

To make Angelica Paste

47

———— Apricot Paste

ib.

—————————

48

———— Paste of green Apricots

49

———— Cherry Paste

ib.

———— Gooseberry Paste

ib.

———— Currant Paste

50

———— Orange Flower Paste

ib.

———— Quince Paste

51

———— red Quince Paste

ib.

———— Plumb Paste

ib.

———— Peach Paste

52

———— Lemon and Citron Paste

ib.

———— Apple Paste

ib.

———— fine Puff Paste

53

———— fine Paste for Tarts

ib.

———— Paste for Pattipans

ib.

———— Paste for a Pasty

54

To make Spun Paste

54

———— Royal Paste

ib.

———— Queen Paste

55

———— Paste Spanish Fashion

ib.

———— Rice Paste

ib.

———— Paste for a standing Crust

ib.

———— Nut Boomboons

56

———— Lemon or Orange Bomboons

ib.

———— Bitter Almond Bomboons

57

———— Coffee-Cream Bomboons

ib.

———— Orange-Flower Bomboons

58

———— pralined Almonds

ib.

———————— Nuts

ib.

———————— Pistachio Nuts

59

———————— Orange Peel

ib.

———— fresh Orange Flower pralined

60

———— Lemon Pastils

ib.

———— Chocolate Pastils

60

———— Raspberry Pastils

ib.

————————————

62

———— Currant Pastils

ib.

———— Coffee Pastils

ib.

———— Orange Pastils

ib.

———— Barberry Pastils

63

———— Ratafia Pastils, either of Apricot Kernels, or half
bitter and half sweet Almonds

ib.

———— Violet Conserve

64

———— Lemon and Orange Conserve

ib.

———— white Lemon Conserve

64

To make Pomegranate Conserve

65

———— Conserve of Hips

ib.

———————— of Red Roses

ib.

———————— of Orange Peel

ib.

———————— of Quinces

66

———————— of Red Roses, or any other Flowers

ib.

———————— of Cherries

ib.

To make a Compote of Apples

67

———————— of Oranges

ib.

———————— of Pears

68

———————— of Apricots

ib.

———————— of green Apricots

ib.

———————— of green Gages

69

———————— of Quinces

70

———————— of Cherries

ib.

———————— of Boomchretien Pears

ib.

———————— of baked Wardens

71

To Ice Currants

ib.

To make Orange and Lemon Ices

ib.

The Method of Icing all sorts of liquid Compositions

72

————— of moulding Ices in all Sorts of Fruits

73

To make Apricot Ices

74

———— Peach Ices

ib.

———— Currant Ices

ib.

———— Raspberry Ices

75

———— Pear Ices

ib.

———— Cedra Ices

ib.

———— Muscadine Ices

76

———— Anana or Pine Apple Ice

ib.

To make Barberry Ices

77

———— Grape Ices

ib.

———— Ices of Violets, Jessamines, or Orange Flowers

ib.

———— Ices with preserved Fruit

78

———— Pistachio Nut Cream Ices

ib.

———— Chocolate Cream Ices

79

———— Coffee Cream Ices

ib.

———— Anana or Pine Apple Cream Ices

80

———— white Coffee Cream Ices

ib.

———— Strawberry Cream Ices

ib.

———— Apricot Cream Ices

ib.

———— Currant Cream Ices

ib.

Observations on Ices made with ripe Fruits

81

To make brown Bread Cream Ices

ib.

———— Royal Cream Ices

82

———— Tea Cream Ices

ib.

To make Orange and Lemon Marmalade

ib.

———— Apricot Marmalade

83

————————————

ib.

———— Peach Marmalade

84

———— Raspberry Marmalade

ib.

———— Orange Flower Marmalade

ib.

.
———— red Quince Marmadle

85

———— white Quince Marmalade

ib.

———— transparent Marmalade

86

———— Apple Marmalade

ib.

To make Orange Flowers into Jelly

87

———— Quince Jelly

ib.

———— Apricot Jelly

ib.

To put Peach Chips in Jelly

88

———— Bell Grapes in Jelly

ib.

To make Currant Jelly

89

———— white Currant Jelly

ib.

————————————

ib.

———— black Currant Jelly

90

———— Calves Foot Jelly

ib.

———— Apple Jelly

ib.

———— Raspberry Jelly

91

———— Orange Jelly

ib.

———— Hartshorn Jelly

ib.

.
——————————

92

———— Isinglass Jelly

ib.

———— Jelly for Moulds

ib.

———— green Melon Jelly

93

To put Fruit in Jelly

94

To make Apricot Jam

ib.

————————

ib.

———— Raspberry Jam

95

—————————

ib.

———— a fine Raspberry Jam

ib.

————————————

96

———— Cherry Jam

ib.

————————

ib.

———— Strawberry Jam

97

———— black Currant Jam

ib.

———— Gooseberry Jam

ib.

—————————

98

To make Orange Cakes

99

————————

100

———— Orange clear Cakes

ib.

To make Lemon Cakes

101

——————————

ibid

———— Gooseberry clear Cakes

ibid

———— Raspberry Cakes

102

———————— clear Cakes

ibid

———————————

103

———————— Biscuits

104

———— a Bride Cake

ibid

————————

105

———— Almond Icing for the Bride Cake

106

———— Pomegranate clear Cakes

ibid

———— Apricot Cakes

ibid

———————— clear Cakes

ibid

———— clear Cakes of white Pear Plumbs

107

———— Almond Cakes or Figures

ibid

————————————

ibid

———— Almond Loaves

108

———— little candied Cakes

ibid

———— a great rich Cake

ibid

——————————

109

———— a Plumb Cake

110

———— Icing for the Cake

111

——————————

112

———— a very fine rich Plumb Cake

ibid

———— an ordinary Plumb Cake

113

———— a pound Seed Cake

ibid

———— another Seed Cake

114

———— a rich Seed Cake

ibid

———— little Currant and Seed Cakes

115

———— Liquorice Cakes

ibid

———— Nun's Cakes

116

———— Saffron Cakes

ibid

———— a rich Yeast Cake

117

To make little Queen Cakes

117

—————————————

118

———— Marlborough Cakes

ibid

———— Uxbridge Cakes

ibid

———— Pepper Cakes

ibid

———— Maudling Cakes

119

———— Caraway Cakes

ibid

———— Almond Cakes

120

———— Portgual Cakes

ibid

———— Dutch Cakes

ibid

———— Shrewsbury Cakes

121

—————————————

ibid

———— Banbury Cakes

ibid

———— Whetstone Cakes

122

———— Bean Cakes

ibid

———— Gum Cakes

ibid

———— Honeycomb Cakes

123

———— Lemon Cakes

ibid

———— Lemon, Orange, and Flower Cakes

ibid

———— Violet Cakes

124

———— Wormwood Cakes

ibid

———— a Pound Cake

ibid

———— Butter Cakes

125

———— Rice Cakes

ibid

———— Prussian Cakes

ibid

———— Bath Cakes

126

———— Gingerbread Cakes

ibid

———— Cakes of Flowers

ibid

———— a Cake, leaving out either Eggs, Sugar or Butter

127

———— Quince Cakes

ibid

———— Savory Cakes

ibid

———— Sugar Cakes

128

———— Cream Cakes

ibid

To make a Fashion Cake

128

———— Puff Cakes

ibid

———— Sword Knots

129

———— Lisbon Cakes

ibid

———— a Cake in the Form of a Snail

130

———— white Loaves

131

———— common Biscuits

ibid

———— Ratafia Biscuits

132

———— Sugar Biscuits, a cheap Way

ibid

———— Savoy Biscuits

ibid

———————————

ibid

———— Naples Biscuits

133

———— Sponge Biscuits

ibid

———— Spanish Biscuits

ibid

———— Drop Biscuits

134

———— French Biscuits

ibid

———— Lemon Biscuits

ibid

———— hard Biscuits

135

———— iced Biscuits, the French Way

ibid

———— Orange Biscuits

136

———— Aniseed Biscuits

ibid

———— Nuns' Biscuits

ibid

———— Black Caps of Apples

137

———— Chocolate Almonds

ibid

———— Wafers

ibid

———————

138

———— Sugar Wafers

ibid

———— Bean or Almond Bread

139

———— Tumbles of Almonds

140

———— Jumbles

ibid

———— Lady Leicester's hollow Gumballs

141

———— Apricot Jumbles

ibid

———— Orange Tumbles

ibid

To make Sugar Puffs

141

———— Seed Puffs

142

———— Tumblets

ibid

———— Macaroons

ibid

—————————

143

———— brown Almond Gingerbread

ibid

————————————————————

ibid

———— Gingerbread

144

—————————

ibid

———— Whigs

ibid

———— light Whigs

145

———— Chocolate Puffs

ibid

———— Black Caps, the best Way

ibid

To make Rhubarb Tarts

147

———— Angelica Tarts

ibid

———— a Raspberry Tart with Cream

148

———— Orange or Lemon Tarts

ibid

———— green Apricot Tarts

ibid

———— green Almond Tarts

149

———— Icing for Tarts

150

———— Apple or Pear Tarts

ibid

———— a Cream Tart

151

———— a Pistachio Tart

ibid

———————————

152

———— a Chocolate Tart

ibid

———————————

ibid

———— a Cowslip Tart

153

———— green Gooseberry Tarts

ibid

———— Minced Pies

ibid

————————— for Lent

154

———— Almond Custard

ibid

To make Lemon Custard

155

———— Rice Custard

ibid

———— baked Custard

ibid

———— Orange Custard

ibid

—————————

156

———— Cream Custard

ibid

———— a plain Custard

ibid

—————————

157

—————————

ibid

———— a Cream Posset

ibid

———— Cheesecakes

158

—————————

ibid

—————————

159

———— Potatoe or Lemon Cheesecakes

ibid

———— Mrs. Harrison's Cheesecakes

ibid

———— Orange Cheesecakes

160

———— Rice Cheesecakes

ibid

———— Bread Cheesecakes

ibid

———— Cheesecakes the French Way, called Ramequins

161

———— Citron Cheesecakes

ibid

———— Court Cheesecakes

ibid

———— Apple Fritters

162

———— Clary Fritters

ibid

———— Raspberry Fritters

ibid

———— Plumb Fritters with Rice

163

———— Strawberry Fritters

ibid

———— Rice Fritters

ibid

———— Orange Fritters

164

———— Curd Fritters

ibid

———— Olive Fritters

ibid

———— Fritters in the Italian Fashion

ibid

—————————English Fashion

165

———— Almond Fritters

ibid

To make a Cream Curd

166

———— Lemon or Orange Cream

ibid

———————————————

ibid

———— clear Lemon Cream

167

———— yellow Lemon Cream

ibid

———— Orange Cream

ibid

———— Spanish Cream

168

———————————

ibid

———— Loaf Sugar Cream

ibid

———— Imperial Cream

169

———— Steeple Cream

ibid

—————————

170

———— Almond Cream

171

———————————

ibid

———————————

ibid

———— Pistachio Cream

172

———————————

ibid

———————————

ibid

———— Rhenish Cream

173

———————————

ibid

———— cold Cream

ibid

———— Codling Cream

174

———— Sweetmeat Cream

ibid

———— Stone Cream

ibid

———— Clouted Cream

ibid

———— Blanched Cream

175

———— a rich Almond or Steeple Cream

ibid

———— Chocolate Cream

176

———— Raspberry Cream

ibid

———————————

ibid

———— Coffee Cream

177

———— Barley Cream

ibid

To make Gooseberry Cream

177

———— Lute Cream

178

———— Whipt Cream

ibid

———— Hartshorn Cream

ibid

———— Quince Cream

179

———— Snow Cream

ibid

———— Ratafia Cream

180

———— Currant Cream

ibid

———— Cream of any preserved Fruit

ibid

———— Citron Cream

ibid

———— Burnt Cream

181

———— Lemon Peel Cream

ibid

———— Pompadour Cream

ibid

———— Newcastle Curd and Cream

182

———— Runnet Curd and Cream

ibid

———— Almond Butter with Milk

ibid

———— Orange Butter

183

———— Fairy Butter

ibid

To make Everlasting Syllabubs

183

—————————————

184

———— a Mock Syllabub

ibid

———— a Syllabub under the Cow

ibid

———— Lemon Syllabubs

185

———— Blanc-mange with Isinglass

ibid

———— clear Blanc-mange

186

———— Almond Flummery

187

———— Isinglass Flummery

ibid

———— Oatmeal Flummery

ibid

———— a pretty Sort of Flummery

188

———— Hartshorn Flummery

ibid

To make Hartshorn Flummery

188

———— Welch Flummery

189

———— Yellow Flummery

ibid

———— Solomon's Temple in Flummery

ibid

———— French Flummery

190

To make Sugar of Roses, in Figures

191

———— a grand Trifle

ibid

———— Calves-foot Jelly for the above Dish

192

———— a Floating Island

ibid

———— a Hedge Hog

193

———— a Floating Island of Apples

ibid

———————————— of Chocolate

194

———— a dessert Island

ibid

———— artificial Fruit

ibid

———— Moonshine

195

———— a Fish Pond

196

———— French Dragees

196

———— Coriander Dragees

197

———— Cinnamon Dragees

198

———— Cardamum Dragees

ibid

———— Caraway Seed Dragees

199

———— Violet Dragees

ibid

———— Coffee Dragees

200

———— Orange Rings and Faggots

200

———— a Zest of China Oranges

201

To candy Orange, Lemon, and Citron

ibid

To make fine Citron of green Melons

202

To make Pippin Knots

202

To prepare a green Colour

203

To rock candy Violets

ibid

To candy Violets whole

ibid

———— Figs

204

To make March Pans

ibid

Mrs. Smith's Way to candy Cherries

205

To candy Apricots, Pears, Plumbs, &c.

ibid

To make Lady Leicester's Spanish Pap

ibid

To candy any Sort of Flowers

ibid

———— Orange Flowers

206

To make Sugar of Raspberries

ibid

———— Orange Posset

ibid

———— a Whim-wham

207

———— Quadrille Cards

ibid

———— a Dish of Snow

208

———— Raspberry Fool

ibid

To make Syrup of Roses

209

——————————

ibid

———— Syrup of Coltsfoot

210

———— balsamic Syrup of Tolu

ibid

——————————————

ibid

———— Syrup of Mulberries

ibid

—————— of Poppies

ibid

—————— of Violets

211

———————————

ibid

—————— of Clove Gillyflowers

ibid

———————————————

212

—————— of Buckthorn

ibid

————————————

ibid

———— a Syrup for a Cough or Asthma

213

To make a Syrup for a Cough or Asthma

213

——————————————————

ibid

——————————————————

214

———— Syrup of Balsam

ibid

———— Barley Syrup

ibid

———— Syrup of Marsh-Mallows

215

——————————————

216

—————— of Saffron

ibid

—————— of Quinces

ibid

—————— of Citron

217

—————— of Peach Blossoms

ibid

—————— of Cherries

ibid

—————— of Apricots

218

———————————

ibid

—————— of Apples

ibid

—————— of Lemons

219

—————— of Capillaire

ibid

—————— of Orgeat

220

—————— of red Cabbages

ibid

—————— of Verjuice

ibid

—————— of Water Cresses

221

222
To make fine sweet Waters

237

————————————

238

To perfume Roses

239

To make Orange Water

239

———— perfumed Water

240

———— Rose Cake to burn for Perfume

ibid

———— Hungary Water

ibid

———— Lavender Water

ibid

To make Ratafia

241

———— Plague Water

ibid

Juniper Berries

ibid

To make Cardamum Water

242

———— Nutmeg Water

ibid

———— Mint, Balm, or Pennyroyal Water

ibid

———— Walnut Water

ibid

——————————

243

———— Surfeit Water

ibid

——————————

244

———— Milk Water

ibid

——————————

ibid

——————————

245

———— Citron Water

ibid

——————————

246

———— Cinnamon Water

ibid

———— Cardamum Water

ibid

———— Clary Water

247

———— Lady Hewet's Water

ibid

———— Palsy Water

248

——————————

249

The Use of this Water

250

To make another Water from the Ingredients of the first

251

———— Plague Water

ibid

———— black Cherry Water

252

—————————————

ibid

———— a rich Cherry Cordial

253

———— Lady Allen's Water

ibid

———— all Sorts of Herb Waters

254

———— Orange Mint Water

ibid

———— Wormwood Water

ibid

———— simple Wormwood Water

255

———— Snail Water

ibid

To make compound Parsley Water

256

—————————— Horse-radish Water

ibid

—————————— Piony Water

ibid

—————————— Scordium Water

257

———— Aniseed Water

ibid

———— Caraway Water

ibid

———— Orange or Lemon Water

ibid

——————————————

258

———— Hysterical Water

ibid

———— Treacle Water

ibid

———— red Rose-bud Water

259

———— Poppy Water

ibid

———— Peppermint Water

ibid

To make Oil of Oranges

260

—————— Jessamine and Violets

ibid

—————— Nutmegs

261

—————— Benjamin

ibid

—————— Storax

ibid

—————— Myrrh

ibid

—————— Bay Salt

262

—————— Eggs

ibid

To make Wines of English Grapes

263

———— Gooseberry Wine

265

——————————

ibid

———— Currant Wine

266

——————————

267

———— Raisin Wine

268

——————————

ibid

———— Raspberry Wine, the English Way

269

To make Raspberry Wine, the French Way

270

————————————————

ibid

————————————————

271

———— Mulberry Wine

ibid

———— Morella Wine

272

———— Elder-berry Wine

ibid

————————————

273

———— Elder-flower Wine

ibid

———— Wine of Blackberries, Strawberries, or Dewberries

274

———— Wine of Apples and Pears

275

———— Walnut Leaf Wine

ibid

———— Cherry Wine

276

———— Wine of Peaches and Apricots

ibid

———— Quince Wine

277

———— Birch Wine

278

———— Wine of Plumbs, Damsons, &c.

280

———— Wine of English Figs

281

———— Rose-Wine

ibid

———— Cowslip Wine

283

———— Scurvy-Grass Wine

ibid

———— Wine of Mint, Balm, &c.

284

———— Orange Wine

285

———— Sage Wine

286

———— Sycamore Wine

ibid

———— Turnip Wine

287

To imitate Cyprus Wine

ibid

To make Gillyflower Wine

288

———— Mountain Wine

ibid

———— Orange Wine with Raisins

ibid

———— Smryna Raisin Wine

289

———— an excellent English Wine

ibid

———— bitter Wine

290

To make Mead

290

———————

291

———————

ibid

———— Frontiniac Mead

ibid

———— Cowslip Wine

292

General Observations

ibid

Of small Wines meliorated

293

To make artifical Claret

294

———— artificial Malaga, Canary Wine, &c.

ibid

To restore pricked Wines

296

———— Wines decayed by too much Vent, or Souring

ibid

For musty Wines, or such has have got a Twang of the Cask

ibid

To prevent Wine from turning

297

To take away the ill Scent of Wine ibid}}
To remedy a bitter or sour Scent in Wine

ibid

To soften green Wine

ibid

To keep Wine from souring

ibid

To sweeten Wine

ibid

To make artifical Malmsey

298

———— Wine settle well

ibid

———— Wormwood Wine

ibid

———— Rough Claret

ibid

To recover the lost Colour of White Wine or Rhenish Wine

299

To prevent the Decay of lowering Wine

ibid

To rack Wine

ibid

To make Wines scent well, and give them a curious Flavour

300

To mend Wines that rope

ibid

———— White or Rhenish Wines

ibid

To mend White or Rhenish Wines

301

To meliorate or better vicious Wine

ibid

To make Ice in Summer for cooling Wine

302

General Observations

ibid

To make Cherry Brandy

303

————————————

ibid

———— Raspberry Brandy

304

———— Sir John Cope's Shrub

ibid

———— Currant Shrub

ibid

———— Cyder

305

———— Sir John Cope's Cyder, good and fit for drinking in two or three Days

306

———— Mr. Bentham's Cyder

307

———— Perry

ibid

———— Usquebaugh

ibid

———— Mum

308

———— Milk Punch ibid
———————————— for present drinking

309

General Observations on Pickling

309

To pickle Cucumbers

310

———————— in Slices

311

———— Mangoes

312

———— Onions

313

———————

ibid

———— Walnuts black

ibid

—————————

314

———— Walnuts green

315

———— French Beans

316

———— Red Cabbage

ibid

To pickle Red Cabbage

317

———— Mushrooms

ibid

———— Cauliflowers

318

———— Capers

ibid

———— Samphire

319

———— Beet Roots

ibid

———— Barberries

320

———— Codlings

ibid

Indian Pickle, or Piccadillo

ibid

To pickle Artichoke Bottoms

321

———— Nasturtium Buds

ibid

———— Gerkins

322

———— Asparagus

323

———— Peaches

ibid

———— White Plumbs

324

———— Radish Pods

ibid

———— Lemons

325

———— Grapes

ibid

———— Fennel

326

———— Golden Pippins

ibid

———— young Suckers, or young Artichokes, before the Leaves are hard

327

———— Mock Ginger

ibid

———— Melon Mangoes

328

———— Elder Shoots in imitation of Bamboo

ibid

———— Red Currants

329

———— Ox Palates

ibid

———— Cocks' Combs

330

———— Purple Cabbage

331

———— Salmon

ibid

———— Sturgeon

332

———— Mackerel, called Caveach

ibid

———— Mock Anchovies

333

To pickle Smelts

333

———— Oysters

ibid

———— Cockles or Muscles

334

To make White Wine Vinegar

335

———— Sugar Vinegar

ibid

———— Elder Vinegar

336

———— Tarragon Vinegar

ibid

———— Walnut Ketchup

ibid

———— Mushroom Ketchup

337

———————————Powder

338

Distilling in general

338

Distilling in general, is the Art of extracting Spirits from Bodies

339

Of Distilling in particular

340

Definition of Spirits

341

———— of Essences

ibid

———— of Simple Waters

342

———— of Phlegms

ibid

———— of Digestion

344

Of Fruits and their different Species

345

Of the aromatical and vulnerary Plants

347

Of the various Spices and Seeds used in Distillation

348

To make Lily Water Liquor

349

———— common Lily Water Liquor

ibid

———— the double Liquor

ibid

———— Spearmint Water

350

———— Jamaica Pepper Water

ibid

———— Water of Dill Seed

ibid

———— single Angelica Water

ibid

———— compound Angelica Water

351

———— Dr. Stephen's Water

ibid

To make Clove Water

352

————————————

ibid

———— Antiscorbutic Water

ibid

———— Imperial Water

ibid

———— compound Bryony Water

353

——————————————

ibid

———— Spirituous Pennyroyal Water

354

———— Carminative Water

ibid

———— Cedrat Water

ibid

———— Bergamot Water

355

———— Jessamine Water

ibid

———— Cordial Water of Montpelier

ibid

———— Father Andrew's Water

ibid

———— Water of Father Barnaabs

356

———— the Water of the four Fruits

ibid

—————————————— Spices

ibid

—————————————— Seeds

ibid

———— Divine Water

357

———— rectified Barbadoes Waters

ibid

———— amber-coloured Barbadoes Water

ibid

———— Roman Water

358

———— l'Eau sans Pareille

ibid

————————————

ibid

———— Vestal Water

ibid

———— Cyprus Water

359

———— Anhalt Water

ibid

———— Gout Water

ibid

———— Bouquet Water

360

SEASONS FOR FRUIT.


JANUARY.

Golden Pippins, Nonpareils, Pearmain Apples, Medlars, dried Apples, Chesnuts, Royal Pears, St. Germain and Winter Chaumontelle, Colmar, Rennets, and Russet Apples.

APRIL.

The same as in January, with Pomegranates, Winter Bonchretian, Pistachio Nuts, Almonds and Raisins.

JUNE.

All sorts of Strawberries, Raspberries, Gooseberries, Duke Cherries, Currants, Melons, and Masculine Apricots.

OCTOBER.

Peaches, Nectarines, Sweet Water Grapes, Figs, Green Gage Plumbs, St. Catharine Mulberries, Morella Cherries, Walnuts, Filberts, Arline Plumbs, Bergamot Pears, Buree Pears, Golden Pippins, Medlars, and Mulberries. Four months in the year are only mentioned, because fruit continues three months the same.