Before I conclude this Article, it may be necessary to observe, that the
best managers of the Dairy frequently fill up their Churns with cold Water,
before they put in the Cream to churn, in the heat of the Summer, for fear
of over-heating the Butter in the making, and in the Winter heat their
Churns with warm Water before they use them, but the over-heating of the
Churns spoils the Butter; she best way is to set the bottom of the Churn in
warm Water, when you churn in cold Weather, to save Trouble.
I shall now proceed to say something of preparing Cordial Waters; for this
Month gives us a vast variety of Herbs in full perfection, and in the most
proper condition for the use of the Shops, whether for drying, infusing,
distilling, _&c._
In the first place, all Herbs design'd to be dried, must be gather'd in dry
Weather, and laid in some Room, or cover'd Place, to dry in the Shade, to
be afterwards used for infusion or distillation, for which Business the
dried Herbs are as useful as the green Herbs, if they be such as are
Aromatick, _viz._ Thyme, Sweet Marjoram, Savory, Hysop, Sage, Mint,
Rosemary, the Leaves of the Bay-Tree, the Tops of Juniper, Gill, or Ground
Ivy, and such like: The Infusions, or Spirits, drawn from dried Herbs are
more free from the Earthy and Watery Parts, than the Infusions, or Spirits
drawn from green Herbs.
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