The English house-vvife Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyles, banqueting-stuffe, ordering of great feasts, preseruing of all sorts of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth, and dying, the knowledge of dayries, office of malting, of oates, their excellent vses in a family, of brewing, baking, and all other things belonging to an houshold. A worke generally approued, and now the fourth time much augmented, purged and made most profitable and necessary for all men, and the generall good of this kingdome. By G.M.
Markham, Gervase, 1568?-1637.
Notes of pad∣ging of Wines, Oyles and Ly∣quors.
Euery Terse is in depth the middle of the knot in the midst.
The depth of euery Hogshead is the fourth pricke a∣boue the knot.
The depth of euery Puncheon is the fourth pricke next to the Punchener.
The depth of euery Sack but is the foure prickes next to the Puncheon.
The depth of the halfe Hogshead is at the lowest notch, and accounted one.
The depth of the halfe Terse is at the second notch, and is accounted two.
The depth of the halfe Hogshead and halfe pipe, is at the third notch, and accounted three.
The depth of the halfe Butt is at the fourth notch, and is accounted foure.
