The Complete Confectioner (1800)/Table of Contents
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.