Page:Art of Cookery 1774 edition.djvu/277

Rh TAKE two ounces of pearl-barley, two large spoonfuls of barthorn shavings, one ounce of eringo root, one ounce of China root, one ounce of preserved ginger, eighteen snails bruised with the shells, to be boiled in three quarts of water, till it comes to three pints, then boil a pint of new milk, mix it with the rest, and put in two ounces of balsam of Tolu. Take half a pint in the morning, and half a pint at night. TAKE a quart of milk, set it in a pan over night, the next naming take off all the cream, then boil it, and set it in the pan again till night, then skim it again, boil it, set it in the pan again, and the next morning skim it, warm it blood-warm, and link it as you do asses-milk. It is very near as good, and with some consumptive people it is better. BOIL a quart of milk, and a quart of water, with the top-crust of a penny-loaf and one blade of mace, a quarter of an but very softly, then pour it off, and when you drink it let it warm. PUT a quarter of a pound of pearl-barley into two quarts of rarer, let it boil, skim it very clean, boil half away, and strain it off. Sweeten to your palate, but not too sweet, and put in two spoonfuls of white wine. Drink it luke-warm. TAKE a little sage, a little baum, put it into a pan slice lemon, peel and all, a few knobs of sugar, one glass of white wine, pour on these two or three quarts of boiling water, cover it, and drink when dry. When you think it strong enough of the herbs, take them out, otherwise it will make it bitter. A LITTLE sage, baum, rue, mint and penny-royal, pour boiling water on, and sweeten to your palate. Syrup of cloves, &c. and black-cherry-water, you have in the Chapter of Preserves.