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352
DRINKS.
some
unworthy
of
mention,
but
they
may
change
their
minds
after
reading
what
Mr.
James
Sedgwick,
apothecary
at
Stratford-le-Bow,
had
to
say
on
this
subject
in
the
year
1725.
The
burning
of
a
crust
and
putting
it
hissing
hot
into
water
has,
according
to
this
gentleman,
several
good
advantages.
By
it,
the
"raw
coldness
from
nitrous
particles
are
(sic)
taken
off
and
moderated,
and
it
becomes
more
palatable,
besides
which,
from
the
sudden
hissing
opposition
of
tempera-
ment,
an
elevation
is
made
of
the
heterogeal
particles,
a
motion,
an
Interchanging
position
Is
obtained
:
These
Principles
during
their
intercourses
will
be
imbibed
and
sucked
into
the
bread
in
order,
according
to
thel?
respective
distance
and
gravities,
whereby
the
liquor
will
become
more
pure
and
almost
uncompounded,
less
foreign
than
it
was
under
its
natural
acceptlon."
And
yet
though
all
these
securities
are
taken
to
biuret
the
"
frlgorific
mischiefs
"
of
the
water
in
general,
yet
in-
many
constitutions
and
at
particular
seasons
it
is
not
to
be
trusted
without
some
**
substantial
warmth
to
give
and
maintain
a
glowing,
e'er
it
dilutes
and
dis-
perses."
He
goes
on
to
say
that
it
Is
better
to
add
wine
to
the
water,
*'
to
prevent
the
contingent
hazards
from
the
limpid
element."
Braket
or
Bragget
or
B
ragwort,
was
a
drink
made
of
the
wort
of
ale,
honey,
and
spices.^
Her
mouth,
says
Chaucer,
speaking
of
Alison,
the
carpenter's
pretty
wife
in
the
Mothers
Talcy
"
was
swete
as
braket or
the
meth,
Or
hord
of
apples,
laid
in
hay
or
heth."
^
Another
description
is,
"Ale
mixed
with
pepper
and
honey."