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Classic
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page 276
of fennel-seeds, a pound of dill-seed, as much cummin-seed, and an ounce of
assaf“tida; mix all with a little wheaten flour, and some fine worked clay;
when all are well beaten together, put it into two earthen pots, and bake them
in the oven. When cold, put them on the table in the dove-cote; the pigeons will
eat it, and thus be cured.
Rabbits.
The wild ones have the finest flavour, unless great care is taken to keep the
tame delicately clean. The tame one brings forth every month, and must be
allowed to go with the buck as soon as she has kindled. The sweetest hay, oats,
beans, sow-thistle, parsley, carrot-tops, cabbage-leaves, and bran, fresh and
fresh, should be given to them. If not very well attended, their stench will
destroy themselves, and be very unwholesome to all who live near them; but
attention will prevent this inconvenience.
PART XII. COOKERY FOR THE SICK, AND FOR THE POOR. SICK COOKERY.
General Remarks.
The following pages will contain cookery for the sick; it being of more
consequence to support those whose bad appetite will not allow them to take the
necessary nourishment, than to stimulate that of persons in health.
It may not be unnecessary to advise that a choice be made of the things most
likely to agree with the patient; that a change be provided; that some one at
least be always ready; that not too much of those be made at once, which are not
likely to keep, as invalids require variety; and that they should succeed each
other in different forms and flavours.
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