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DRINKS.
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liquor
potassse,
or
some
other
bedevilment,
except
as
condensed
milk,
which
is
milk
with
much
of
its
water
evaporated,
and
sugar
added.
This,
however
good
it
may
be
as
a
substitute
for
fresh
cow's
milk,
where
such
is
not
attainable,
can
hardly
be
called
a
drink.
Secondly,
milk,
in
common
with
all
fatty
animal
substances,
has
a
tendency
to
.
absorb
any
odour
which
may
come
in
contact
with
it,
and
is
a
ready
vehicle
for
the
seeds
of
disease,
especially
the
microbes
of
fever
or
cholera.
It
is
singular
that
milk
has
not
been
made
into
more
drinks.
Of
modern
times
we
have
soda
and
milk,
or
aerated
milk
and
water,
and
in
the
pastoral
times
of
the
last
century,
the
times
of
Corydon
and
Phyllis,
Chloe
and
Strephon,
it
was
de
rigueur
to
indulge
in
''syllabubs"
whenever
the
nearest
approach
to
rurality,
in
the
shape
of
a
grass
field,
and
a
cow,
presented
itself.
Whoever
tastes
a
syllabub
now
?
Ask
fifty
people
—
forty-nine
at
least,
will
answer
that
they
have
never
partaken
of
the
delicacy,
and
the
vast
majority
will
be
totally
ignorant
even
of
its
composition.
It
was
made
of
milk,
milked
from
the
cow
into
a
bowl
containing
mashed
fruit,
such
as
gooseberries,
and
sugar,
or
else,
wine
or
beer.
The
great
thing
was
to
make
it
froth,
as
we
may
see
in
the
following
recipe
for
an
Ale
Syllabub,
which
our
fore-
fathers
considered
as
the
ne
plus
ultra
of
a
syllabub.
"
No
Syllabubs
made
at
the
milking
pail,
But
what
are
composed
of
a
pot
of
good
ale."
"-
Place
in
a
large
bowl,
a
quart
of
strong
ale
or
beer,
grate
into
this
a
little
nutmeg,
and
sweeten
with
sugar
:
milk
the
cow
rapidly
into
the
bowl,
forcing
the
milk
as
strongly
as
possible
into
the
ale,
and
against