243 / 308
BOWLS.
243
451.
A
kind
of
spiced
wine
of
the
mediaeval
age,
when
one
did
not
yet
understand
blending
the
wines,
consequently
they
always
were
of
a
certain
acidity,
which
was
covered
by
addition
of
honey
and
spices.
A
recipe
for
manufacturing
hippocras,
which
Talley-
raut,
the
head
cook
of
Charles
VII.,
king
of
France,
has
made,
reads
as
follows:
To
a
quart
of
wine
take
one-third
of
an
ounce
of
very
fine
and
clean
cinnamon,
one-thirtieth
ounce
of
ginger,
twice
as
much
of
cloves,
as
much
of
nutmeg,
and
six
ounces
of
sugar
and
honey;
grind
the
spices,
put
them
in
a
muslin
bag,
hang
this
in
the
wine
for
ten
to
twelve
hours,
and
filter
several
times.
Wherever,
nowadays,
hippocras
is
made,
it
is
made
in
the
fol-
lowing
manner:
Cut
eight
to
ten
large,
aromatic,
well-peeled
apples
into
thin
slices;
put
that
in
a
tureen,
add
half
a
pound
of
sugar,
three
or
four
pepper
kernels,
the
rind of
a
lemon,
one-
third
of
an
ounce
of
whole
cinnamon,
two
ounces
of
peeled
and
mashed
almonds,
and
four
cloves;
pour
over
this
two
bottles
of
Rhine
wine,
cover
it
well,
and
let
it
soak
with
the
other
ingre-
dients;
filter^the
wine,
and
you
may
use
this
wine
also
fora
bowl.
452.
Cinfon
Blo00om
Botol.
Pluck
fully
developed
linden
blossoms;
look
carefully
that
no
insects
are
on
them;
put
them
in
a
tureen;
pour
over
that
two
bottles
of
Rhine
wine;
cover
the
tureen
well,
and
let
it
stand
from
six
to
eight
hours;
strain,
and
add
wine
according
to
the
num-
ber
of
guests;
sweeten
to
taste,
and add
finally
a
pint
bottle
of
champagne
or
a
bottle
of
Seltzer.
453.
JHag
Bowl.
For
the
preparation
of
this
favorite
spring
beverage
there
is
a
number
of
more
or
less
complicated
recipes,
of
which
we
first
give
the
simplest
one,
and
afterwards
some
of
the
more
compli-
cated
ones.
Put
a
handful
of
woodruff
(asperula
odorata)
that
has
no
blossoms
yet,
in
a
bowl;
pour
over
it
two
bottles
of
Moselle
wine,
cover
the
bowl,
let
it
soak
not
longer
than
half
an
hour
in
a
very