A compleat collection of English proverbs; also the most celebrated proverbs of the Scotch, Italian, French, Spanish, and other languages. : The whole methodically digested and illustrated with annotations, and proper explications / By the late Reverend and learned J. Ray ... ; To which is added, (written by the same author) a collection of English words not generally used ... ; With an account of the preparing and refining such metals and minerals as are gotten in England.

  • Ray, John, 1627-1705.
Date:
1737
Catalogue details

Licence: Public Domain Mark

Credit: A compleat collection of English proverbs; also the most celebrated proverbs of the Scotch, Italian, French, Spanish, and other languages. : The whole methodically digested and illustrated with annotations, and proper explications / By the late Reverend and learned J. Ray ... ; To which is added, (written by the same author) a collection of English words not generally used ... ; With an account of the preparing and refining such metals and minerals as are gotten in England. Source: Wellcome Collection.

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    Fires at the fame Times and fo when they fhall ceafe at a determinate Hour, at which they mutt give over; elfe they eaufe their Salt to be marred by cafting Dirt into it, or the like. There are in the Town abour fifty Houfes, and every Houfe hath four Pans, which the Rulers are to fee be exactly of the fame Meafure. Salt-water taken out of the Brine-Pit in two ‘Hours and a Quarter boiling, will be evaporated and boiled up into Salt. When the Liquor is more than luke-warm, they take ftrong Ale, Bullock’s Blood, and Whites of Eggs, mixed together with Brine in this Proportion; of Blood one Egg-fhell full; the White of one Egg, and a Pint of Ale, and put it into a Pan of twenty-four Gallons, or thereabouts. The Whites of the Eggs, and ‘the Blood, ferve to clarify the Brine by raifing the Scum, which they take off juft upon the Boiling of the Pans, otherwife it will botl in, and fpoil the Salt. The older the Blood is, the better it is, ceteris paribus. They donot always put in Blood, viz. when there 1s Danger of the Liquor’s boiling too faft. If the Liquor happens to boil too faft, they take, to allay it, Brine that had been boiled and drained from the Salt: Crude Brine, “they fay, will diminifh their Salt. The Ale ferves, they faid, to harden the Corn of the Salt. After one Hour’s boiling, the Brine will begin to Corn: Then they take a fmall Quantity of clear Ale, and fprinkle thereof into the Pan about one Fegg-fhell full. [iVote, If you put in too much, it will make the Broth boil over the Pan.] All. the while before they put in the laft Ale, they caufe the Pan to boil as faft as they can; after wards very gently, till the Sale be almoft dry. They do not evaporate ad ficcitatem, but leave a- bout a Pottle or Gallon of Brine in the Pan, leit , K 2 the