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t he other rylHptonu . T-It.: obfavcs rarther, that at lhe
iO Ind of St , 'hOOl::lS, fifty meo bclonging [ ú dlC Canter–
buey, and fc::ycn to lhe NUTWich. wlto \Vere in ,, 11 lhe dlf·
fercnt ftages of [his dittcmpcr. \Vere curc::u in ¡itd e more
t han t Wt"h'c d3YS.
Unt as oranges and lemons Olre apt :0 (poil. Ic!'t the j4ice
of lheC..:. fnlits be well cll!.. r~d from (he pulp, and c.h:pu–
rateJ by fiandiog fome time j a(tcr which it may be
p~urcd off from lhe grofs r~diment. L el it dlen be pou r·
ed ioto any eI .:an open vefl::I Dr. chilU or Hone ware,
which fuoulJ be wider at lhe top tbao al lhe! botlom, tllal
it ouy cv;¡.poratc: more readily. B Ul a china bafoo or
pu nch-bowl is mo(l pro(cr. 00 aecouot oC lhe forOl P ut
thi~ iotO a r an of water over a clear fire; let lhe water
come almoH 10 boil, and continu! ne:trly in tllclt ll.¡te,
w ith the bowl full of juice io the OIidJle of it. till ,he
ju:ce is found of the eonliltence oof a thjck fyrnp when
cold. T hl! nQwa the evapora.tion of the juice ¡s, the bet·
t\:r; thal is, ji ough t tO conlinue twelve or foun een hou rs
o ver lhe fire : .. ben it is cold, ir is tO be eorked up in a
bOld e for ufe. Two dozen of good oranges wcighiog
h ve pounds four ounces, \ViII yield one pound nioc alinees
and a half of dt!p\Jrated juice ; ¡jud when e.vapor.lteJ, there
w ill remain five ounce& of extraél, which in bu lk wllI be
equal la lefs than three ounet!s of \v·Her. So lh.\l twdvc
d 3zen of oranges may be plll in a quart bOlde, ;nd pre–
ferved feveral year,. The faOle OIay be faid of 1<0100'.
'\Vheo this is mixed wiril w;\ter 30d made ioco pun~h ,
few are able to ddling uiOl il froOl lhe frt!O\ juice mixed
up io the Ca:lle manner. H owevcr, wheo lhe frefh frui t
cao be had, ,he fragrancy of ,he peel may éootributC
romewhat la the cure of lhe fcurvy ; and when thefe are
w <-tnting, t,he Carne thing may b~ obtained rrom a few
d rops of their e{fcnce, or the arom.ltie oil contained in
,heir riod,; aod if a fmall quan,i,y of ,hi, be added tO
the e"traél. i, \ViII give i, ,he fmell .od fragraney of the
frefh fruit io grea< perfeélioo. O r ra, her add a litt'le of
tbe outer peel lO lhe ext r...ét a linle before tI is t3ken oil"
the fire, "od ,hen ,he nicd l ta(le 'will oOt be Able ' o dir·
t inguilh lhe ddTerence betweeo lhe frenl fruit anrl lhis.
'-The virtu~s of this' exlr23 . thus molde, lie in Co fm al! a
compafs, that a uOBle will Cerve one ntln al rea feveral
yt"a rs; for in the of il lhere is little or nothing
flies off befi des the W.Her.
1< \ViII likewife be of grea, ufe to reamen tO have goofe.
berries, and th: like, prefervcd in uOldes in the fame
manner as lhe p.dlry.cooks ; as alCo" rm,,11 onions pick~
Jed in vinegar. ccibbagc, french bcans. r/:Jc o may be pre·
fervcd, by puuing (hean in c)eotA dry none . with a
Jayer of Jah a l the bO:lOm, (hcn a thín l.tycr of lhe ve·
getable covrred "i,h rah , .od fo aheroaccly ,ill ,he jar
¡, rull . Then lhe whole mua be pr,,(fed down wi th a.
w eight, anrl ils mOlHh qui te norrcd lh.t( no :lIr or !nO:'
flure m.y cnter. Tha, .he vq:e,.blc may be krpt I"fh
a nd grecn for a wholc year. Al the time of ul'ing. lhe
f¡jh IS 10 he W..nll·J 011" with warm Wltcr, 7 'his IS tillo!
m ann.!r hy whiclt Ih~y pn:[cn 'Cthat nt!v( r ~ ;:,iJillg re:mcd y,
G fcun·y.glJ (3. E\'~ry COlIlOlon i.,¡lor out lll lO
h y io a Ou.:k uf tJlllons . for !hey :H I! J grcat prc:ft: noJtive
al (cao T !u! D lIt(.h ldilors vrcfcn 'cJ f. (1m lhe fcurvy
¡,y pid.let! c.tbb.t~e . 1'0rub!c foup may be cjrried lO .tll
e N E.
places. \Vh~o the C..:utl'y bc~!i ns to nl1k: iu appt"arance,
radors fh nl1ld b:: ?uri.Jbed in the f.lme del:rec of the:r al.
Jowance of becf ~nd pOI k, and I!.H lhem wuh mu:Lud ...n.l
vinegu ; bu t lhe VL"Ce ol1 h hl always lO be {úvc:d OUt in
full ..lIo"'ilncc. lt IIlUU lH! obf.:rv,:d likewire. tholt a rOU?
of boikJ c.!bbace <&,!.J OIlIOOS \ViII cure an adventidous
feun'y in its (i .H H.lge, cilhcr at or fea, in aoy pcrt
of ,he 1V0rld.
DefiJes rre01 ;:lOd preCerved rruits and vege table!, fer.
mentcd liq n:Jrs ('If aU fons ar~ gooJ, bu t more partícu.
larly eyder. A nlO:l'1' th efe are inclu0cd many wi nes of
cvery kind i or lhe: j uiees of ~rui¡~ OI;\y bc fermented with_
ale. P uor pt!oplc: that winter in Greenlaod under van
d¡(advant3ges 10 poiot of air and dieto prefcrve themrelves
fronl the fcu r ~'Y by rpruce.bcer, whieh is their eommon
d r;nk. L ikt.:wiCe lhe lil1lple deco~ion of fir. tops has do:-¡e
wonJers. 'r he ():ru~ bJ.tck fp:-uce or America makt:s this
!no!! wholcfomc (,11ink. juU Olcotioned, anrl atfords a bal·
f..m Cuperiol' \0 moll lurp: nt inel. lt is of (he fir kind.
A fi mple dccoecion of the: torS, COOl~S, )eaves, or even
of the green bark or wood uf thefe:. is an exccllent an.
tifcorbutic; bu t perhaps it is much more fo whto fer–
mentcd, <\$ in m"king rpruce. bee:r. This is done by mo.
Jorres, whiloh by as dl.tphoretic qU:t1ily makcs it a more
ruittlblc: meJicine. Ry ca¡rying a few bags of fpruce to
fl!'a. this whol.:foOle dl'ink may be made at any time. But
when Cpruec c:mnot be h~d, the common fir otops uCed for
fuel io tlle Ih :p fllOUld be firfl boiled iD wáter, and then
the deeofl'ion fhou ld be fermented with mo)offes; lo which
may b. added a rm.\I qu.n,i,y of worm lVood and roo, of
horre: radifo . The freOler it is draok, the better. When
otller things are waoling, tar·water may be fermemed in
lhe Carne manner.
T hofe IVh" have beco we.keoed by long r,ts of illoer,
fhould have ,he fcu rvy prevented by p,nada of bread oewly
baked , with a fe IV drop' 01 ,he eXtraa of lemoo" and a
fpoonfu l of wine; as alCo oatmeal and rice, gruels, Rum–
mery, (lewec1 bu ley, with radios or eurr¡jnts. rago. aod
\I':ne, &c. But more particularly pickkd cabbage. aod
fmall ooi..n, boiled wi,h ,he pon.ble roup m, de \Veak.
M ,,(\ of,hd r food ough, 'o be aCtdulated IVi,h oraoge or
Jemon juice; anJ theo a i thcir llrength incre3res. they
fhoulJ be iodul~cd IVi,h more folid food. Bu, before
lhis, they Or::mld ha\'e a Cmall quantity al a time anu of·
teo, anJ ,hey fllOlIlrl be brollgh t back to ,heir labou r by
llule ~nd linle , Exe:rcife on a de;¡ l· board . with lhe ends
J..iJ 00 ( \VO chdls. \ViII be very proper i becduCe it pro·
motes lhe circulation. anJ. Clrenglh: os the (jbrc:s, without
any lor, of iririts.
.ir o an)' kind h,s abad cffea upoo a fhip', erew ;
to remedy whil..h. a re¿·hot 10gge..'rlH: ••d fhoulJ be put io·
tO·.l bnckcl of tar, ;¡nJ moved about, ro thdt alJ t11~0 :hip
once ur lwice 2 .. day Iho\11d be ft lkd Wilh thu wlwkfome
:lIHircptic \'apour, l o a moin air, wh.:lttver promotes
pe.rpi r3tion is prover; ruch as dry lincn, cI":Jnlinds,
uring ,he fh:lh·brufh. 1!.lI lic or raw OniJilS hdl.lrC gOl ng
i" fO the rain. :lnd kel p:ng lht" bedJlng dry. Pl eot y c,)f
mn rL\1d .tnd l.lni'HlS Ih'mlJ be ukd wllh tlu:i r \'iaU.lls ,
"fhe cure uf th:~ Jd"c.d..: has bC'tu In a gfL.1I ;)I...du re
an tH'iíJaif.:J uy "lo': 111(";1I1S al' 1" ~\·.:ntltlnJ 1I1f~'·tl\h.: 1 (hu
lil:l~ ' ~I"Jin, 10 bo 1 abou, il. Tite dt« Iltoul-l be
li~l,t