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THE FLOWING BOWL
We are not told in history if the butt of
Malmsey in which the Duke of Clarence shuffled
off his mortal and sinful coil had been previously
subjected to this "aparell" and castigation. In
the interests of mercy, let us hope not.
The fluid once known as
Mum
never claimed any sort of relationship with
sparkling wine, but was a species of unsophisti
cated ale, brewed from wheat, or oats, with a
little bean-meal occasionally introduced ; in fact
the sort of stuff we use in the present century to
fatten bacon pigs upon. And " mum " has not been
theword with British brewers for some time past.
Champagne has been made in England for a
considerable period ; but since the closing of the
" night - houses " in Panton Street the trade
therein has not been very brisk. During the
present century champagne in this country and
I grieve to add in France as well—has been
chiefly fabricated from apples, and other fruits •
but here is a much older way ofmaking
'
English Champagne.
Take to three gallons of water nine pounds of
Lisbon sugar ; boil the water and sugar halfan hour,
scum it clean, then have one gallon of currants
pick'd, but not bruis'd, pour the liquor boiling hot
over them, and when cold work it with half a pint
of balm two days; then pour it through a flannel
or sieve, then put it into a barrel fit for it with half
an ounce of ising-glass well bruis'd. When it has
done working stop it close for a month, then bottle