Differences

This shows you the differences between two versions of the page.

--- en:provisions [2024/03/27 05:10] – brahmantra
+++ en:provisions [2024/03/27 05:18] () – brahmantra
@@ 8: / 8: @@
            * ORDINARY. I.
            * EXTRAORDINARY. II.
-        * DRUGS III
+        * [[:en:drug|DRUGS III]]
         * The manner of PREPARING it. IV.
-      * [[:en:dictionary:cover_semantograms|COVER]] , CLOTHING. V.
+      * COVER , [[:en:dictionary:clothing|CLOTHING. V.]]
-      * VESSELS. VI.
+      * [[:en:dictionary:depression_semantograms|VESSELS. VI]].
   * Are of a COMMON MIXED Nature. VII.
-===== SUSTENTATION ORDINARY =====
-By SUSTENTATION ORDINARY (Commons, Fare, Cheer, Diet, Meat, Viands, sustenance, Victuals, Manciple, Caterer, Pantry,*) is intended such kind of Food as is usual for ordinary persons, and ordinary times; either according to the
-==== General ====
-General name; whether ‖ greater, more stated, constant and usual: or less, and more occasional.
-  * MEAL, Dinner, Supper, Refectory.
-  * REFECTION, Bait, Bever, Break-fast, Collation, Repast, Nunchion.
-==== Particular ====
-=== Solid and consistent ===
-Solid and consistent; being made either of
-  * Grain or some Vegetable, ‖ baked in a drier substance without any consi∣derable mixture, of all other the most common and necessary: or else being made up and mixed with some other eatable substance.
-     * BREAD, Loaf, Manchet, Cake, Dough, Bisket, Past, Batch, Pantry, Pantler.
-     * PUDDING, Haggis, Sausage, Dumpling, Link.
-  * Milk ‖ condensed in the finer part: or of Milk coagulated and pressed.
-     * BUTTER.
-     * CHEESE.
-  * Animal musculary substance; either ‖ alone: or put into some bready substance, which is likewise capable of some other ingredients.
-     * FLESH.
-     * PIE, Pasty, Tart, Custard, Flawn, Past, Pastry, Pastler.
-=== liquid ===
-  * Eating; consisting of
-     * Water boiled with some other ingredients, ‖ for the strengthening of it for Food: or for the coagulating of it.
-        * BROTH, Pottage, Porridge, Caudle, Cullice, Grout, Gruel, Pana∣do, Posset, Ptisane, Frumenty, Hogwash, Potherbe.
-        * GELLY, congeal.
-      * Fatty juice of several Vegetables, and sometimes of Animals, eaten with other things, and useful for Medicine; to which may be adjoyned the watery juice of dressed Flesh.
-         * OIL.
-         * GRAVY, Iuice.
-  * Drinking; the infusion of Burly or some other Grain first macerated; either ‖ without Hopps: or with Hopps.
-     * ALE, Whort, Brew.
-     * BEER, Drink, Whort, Brew.
-===== II. SUSTENTATION EXTRAORDINARY =====
-II. SUSTENTATION EXTRAORDINARY (Cates, Delicates, Dain∣ties,*Liccorous,) may be considered according to the
-  * General name; signifying abundance, variety and delicacy; either of ‖ more substantial Meats: or of Sweet-meats.
-      * FEAST, Gaudy.
-      * BANQUET, Iuncket, Sweet-meat, Desert.
-  * Particular kinds; used for
-      * Eating; comprehending
-         * Common requisites, for the better relishing of other Food; to which may be adjoyned the various mixtures of things, to render them grateful to the Palate.
-            * SAUCE, Sallet.
-            * CONFECTION, Conserve, Comfit, Sucket.
-         * Vsual ingredients of Sauce; being either for the Tast
-            * Sweet; viz. the juice of the sweet Cane, ‖ concreted: or deliquiated or dissolved into a liquor of a thick consistence.
-              * SUGAR.
-              * SYRUP.
-            * Of hot and savory Gust and Smell.
-              * SPICE, Aromatic, Grocery.
-            * Sour; ‖ the juice of Grapes, or infusion of Barly being eager: or the juice of Crabs.
-              * VINEGAR.
-              * VERJUICE.
-      * Drinking; whether more
-           * Natural; being either ‖ more simple: or the juice of Fruits, chiefly Grapes: or other drinks made by mixture.
-              * WINE, Sider, Perry, Stum, Must, Vintage, Vintner, Sack, Claret, &c.
-              * BEVERAGE, Syllabub, Mede, Wassal.
-           * Artificial, by distillation with fire; according to ‖ the more general name: or that particular kind most in use.
-              * SPIRITS.
-              * BRANDY.
-===== III.DRUGS =====
-  * [[:en:drug|DRUG]]
-===== IV. Actions relating to the PREPARATION OF FOOD =====
-IV. Actions relating to the PREPARATION OF FOOD (dressing, crude,*raw,) are either
-  * General and antecedaneous; signifying either ‖ the killing and dividing of Beasts for Food: or the more common notion of fitting both Flesh and other proper Materials, in order to their being eaten.
-      * BUTCHERING, Shambles, Slaughterhouse.
-      * COOKING, dressing, Kitchin, Scullion, dress Meat.
-  * Special and subsequent; denoting the several kinds of Cookery; either
-      * More principal; the preparing and dressing things.
-        * Wet; in a ‖ wider, or closer vessel; in a greater, or lesser quantity.
-          * BOILING, Decoction, Seething, sod, Ebullition, parboil, poach.
-          * STEWING.
-        * Dry; ‖ by holding it to, or turning it about near the Fire: or by laying it on a hot Hearth, or in some close heated Cavity.
-          * ROASTING, Tosting, Spit, Broach, Iack.
-          * BAKING, Baker, Oven, Pastry, Batch.
-        * Mixed, part being wet and part dry; either ‖ in an open broad vessel: or by laying it on the Fire.
-          * FRYING▪ Fricace, Fritter, Steak.
-          * BROILING, Carbonadoing, Grilliade, Gridiron, Rasher.
-      * Less principal; relating to the
-        * Preparing of it; by
-           * Cutting,
-             * Into; punctim or caesim, pointwise or edgewise.
-               * PINKING, Pouncing, Pricking.
-               * SLASHING, gashing, hashing, carbonado, jagg.
-             * Through; either in ‖ laminated: or more minute particles.
-               * SLICING, Collop, Hash.
-               * MINCING, shred, chop, cut small.
-           * Application of other things; either ‖ wet: or dry.
-             * BASTING, Dripping, sprinkle, Inspersion.
-             * FLOWRING, powdering, corning, spicing.
-           * Mixed, (i.) both cutting and application.
-             * STRATIFY, Lair, interlacing, interlard, lay in.
-             * LARD, prick in, stick in, interlarding.
-  * Preserving; either ‖ in wet: or in dry.
-     * PICKLING, soucing.
-     * CONDITING, preserving, embalming, candying, seasoning, Mummy.
-===== V. Such things as are requisite for the covering of our nakedness, =====
-V. Such things as are requisite for the covering of our nakedness,* and the preserving of us from the injuries of weather, are styled by the name of CLOTHING, Vest, Apparel, attire, Array, Garment, Raiment, Habit, Garb, Stole, Robe, Weed, accoutred, clad, dight, dressing, make ready, wear, invest, Livery, put on or off, naked, stript, bare, Taylour, Wardrope.
-To which may be adjoyned, for its affinity, the usual name of those other things of the like use amongst men upon particular occasions, and more generally required for labouring beasts; ARMAMENT, Harness, Tackle, Array, Habiliment, Trappings, accoutred, Furniture, Traces.
-The several particulars under this Head may refer; either to
-  * The matter of which Vests are made; which is either
-     * Some Animal substance; either of
-        * Beasts.
-           * The hairy parts.
-              * WOLLEN, Cloth.
-              * HAIRY, Stuff, Sackcloth.
-           * The Skins of Beasts prepared.
-              * LEATHER, Buff, Cheverel, &c. Tann, Curry.
-        * Insects, viz. the Silk-worm.
-           * SILK, Mercer, Sattin, Velvet, Plush, Taffety, &c.
-     * Some Vegetable substance; either ‖ the Rind of Plants, as Hemp, Flax, Nettle, &c. or growing upon Trees.
-        * LINEN, Canvase, Lawn, Damask, Diaper, &c.
-        * COTTON, Bombast, Fustian.
-  * The use and fashion; either for
-     * Ornament onely; being elegantly distinguished with Apertures and Intercisions.
-        * LACE, garded, galloon, &c.
-        * PURLE.
-     * Ornament and binding; being a
-        * Long Lamin; ‖ narrower: or broader.
-            * RIBBAND, Fillet, Tape, Favor, Knot, Hairlace.
-            * SCARF, Garter.
-        * Long Pin; ‖ slenderer: or thicker.
-            * THRED, Line, Wire, Yarn, Packthred.
-            * CORD, String, Halter, Rope, Slip, Line, Rein,
-        * Lamin; specially of Leather: or Loop and Pin.
-            * THONG, Latchet, Strap.
-            * BUCKLE.
-    * Ornament and covering of ‖ the outside: or the inside.
-        * FACING.
-        * LINING.
-===== VI. Vtensils as serve to contain other things, are usually cal∣led VESSELS =====
-VI. Such kind of Vtensils as serve to contain other things, are usually cal∣led VESSELS, Cask, Receptacle, Pan, Plate, &c.
-These are distinguishable by their Matter, Shapes and Uses, into such as serve for the
-==== Keeping and carriage of things ====
-  * Pliable to the things they contain; whether ‖ more loose: or more close.
-     * BAG, Sack, Budget, Pocket, Pouch, Purse, Sachel, Scrip, Wallet, Poke, Male, Knapsack, Portmantue, Cloak-bag.
-     * CASE, Sheath, Scabbard, Shrine, Covering, Quiver, Tike, Pillowbear.
-  * Stiff; for
-      * Arid; being made either of ‖ bords: or twigs.
-          * BOX, Chest, Trunk, Ark, Coffer, Cabinet, Casket, Bin, Clapper, Cupbord, Hutch, Locker, Safe, Spence, Press, Pyx, Coffin, Sumpter, Desk, Flash, Till, Drawer, Cap-case.
-          * BASKET, Flasket, Maund, Frail, Hamper, Pannier, Scuttle, Weel, Dorser.
-  * Liquids; in
-      * Greater quantities; either ‖ closed at both ends: or open at one.
-          * BARREL, Cask, Fat, Firkin, Keg, Hogshead, Kilderkin, Pipe, Tun, Butt, Rundlet, Cooper.
-          * TUB, Bucket, Coul, Vate, Cistern, Pale, Piggin.
-       * Less quantities; whether
-          * Shallow; being made either of ‖ Metal: or other materials, Wood, Earth, &c.
-               * DISH, Platter, Pan, Charger, Voider, Bason, Laver, Patin, Plate, Por∣ringer, Saucer.
-               * TRAY, Pan, Boul, Trough.
-          * Deep; of ‖ a bigger: or lesser aperture.
-               * POT, Flagon, Tankard, Iack, Iar, Pitcher, Iugg, Mugg, Noggin, Postnet, Vrne.
-               * BOTTLE, Crewet, Iugg, Cruse.
-  * Dressing or boiling of Meat; either ‖ without: or with feet.
-    * KETTLE, Caldron, Copper, Furnace.
-    * SKILLET, Pipkin.
-  * Spending; either by
-     * Taking out, the Tube of effusion: to which may be adjoyned the instrument for stopping it.
-        * FAUCET, Spout.
-        * TAP, Spiggot, Stopple.
-     * Receiving in; whether ‖ of a roundish: or oblong Cavity.
-        * SPOON, Ladle, Scummer.
-        * SCOOP, Shovel, laving.
-     * Laying on of Meat: or pouring out of Drink.
-        * TRENCHER, Plate.
-        * CUP, Boul, Goblet, Beaker, Cann, Chalice, Mazer, Glass.
 ===== VII. The last Head of COMMON MIXED Materials =====

Detach Close

You've followed a link to a topic that doesn't exist yet. If permissions allow, you may create it by clicking on Create this page.

Differences

This topic does not exist yet