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Updated: May 31, 2025
Now having made ready our shipping, that is to say, the Delight, the Golden Hind, and the Squirrel, we put aboard our provision, which was wines, bread or rusk, fish wet and dry, sweet oils, besides many other, as marmalades, figs, limons barrelled, and such like. Also we had other necessary provision for trimming our ships, nets and lines to fish withal, boats or pinnaces fit for discovery.
This will be a most advantageous Settlement, lying so commodiously for Ships coming from the Gulph, and the Richness of the Land, which is reported to be there. These more Southerly Parts will afford Oranges, Limons, Limes, and many other Fruits, which the Northerly Plantations yield not. The Merchants of Carolina, are fair, frank Traders.
Then open it with a spoon, and pour into it the juyce of three or four good Limons; then take it presently off the fire, letting it not boil more above a walm: Then run it through a Hippocras bag, putting spirit of Cinnamon, or of Ambergreece, or what you please to it. Boil no Salt in it at first, for that will make the gelly black.
The same Oyls are also sophisticated with cheap ones drawn from decayed Oringes, and Limons; Your smell on firing will soon discover these mixtures.
You have the juyce of Barberries thus: Put them ripe into a pot over the fire, till you see the juyce sweat out. Then strain them, and take the clear juyce. If you would have the paste tarter, you may put a little juyce of Limons to it. A pleasant Gelly in the beginning of the winter is made, of Pearmains, Pippins and juyce of Quinces.
Then take it off the fire, and pour it in earthen things to cool: and when it is cold, put to it five or six spoonfuls of the best yest of Ale you can get: stir it together, and then every day scum it with a bundle of Feathers till it hath done working: Then Tun it up in a Sack-cask and to every six gallons of Metheglin put one pint of Aquavitæ, or a quart of Sack; and a quarter of a pound of Ginger sliced, with the Pills of two or three Limons and Orenges in a bag to hang in it.
For making your Pippin-liquor, you may take about some fourty Pippins to two quarts of water, or so much as to make your Pippin-liquor strong of the Pippins, and the juyce of about four Limons. Cut a leg or two of Mutton into thin slices, which beat very well.
Then take two grains of Amber, and one grain of Musk, and put thereto, so let it boil a quarter of an hour, but not too violent; Then put in three or four spoonfuls of Cinnamon-water, with the juyce of seven or eight Limons; boil it one walm more, and run it very hot through your gelly-bag; this done, run it again as cool and softly as you can into your Glasses and Pots.
To every quart of honey allow six Wine-quarts of water; half an Ounce of Nutmegs, and the Peel of a Limon, and the meat of two or three, as you make the quantity. Boil these together, till the scum rise no more; It must stand till it be quite cold, and when you Tun it, you squeese into it the juyce of some Limons, and this will make it ripen quickly. It will be ready in less then a month.
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