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Classic
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page 285
lemon-peel, and nutmeg. Sweeten when nearly done.
Sago.
To prevent the earthy taste, soak it in cold water an hour; pour that off, and
wash it well; then add more and simmer gently till the berries are clear, with
lemon-peel and spice, if approved. Add wine and sugar, and boil all up together.
Sago Milk.
Cleanse as above, and boil it slowly and wholly with new milk. It swells so
much, that a small quantity will be sufficient for a quart, and when done it
will be diminished to about a pint. It requires no sugar or flavouring.
Asses' Milk
Far surpasses any imitation of it that can be made. It should be milked into a
glass that is kept warm by being in a basin of hot water.
The fixed air that it contains gives some people a pain in the stomach. At first
a tea-spoonful of rum may be taken with it, but should only be put in the moment
it is to be swallowed.
Artificial Asses' Milk.
Boil together a quart of water, a quart of new milk, an ounce of white
sugar-candy, half an ounce of eringo-root, and half an ounce of conserve of
roses, till half be wasted.
This is astringent; therefore proportion the closes to the effect, and the
quantity to what will be used while sweet.
Another.--Mix two spoonfuls of boiling water, two of milk, and an egg well
beaten; sweeten with pounded white sugar-candy. This may be taken twice or
thrice a day.
Another.--Boil two ounces of hartshorn-shavings, two ounces of pearl-barley, two
ounces of candied eringo-root, and one dozen of snails that have been bruised,
in two quarts of water, to one. Mix with an equal quantity of new milk, when
taken, twice a day.
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Classic
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