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SOME OLD RECIPES
4S
Cheer-oh ! This potion reads well, and I
know a punch which bears some resemblance
thereto. But why call it lemon wine ? Do
not the brandy and the white wine deserve some
recognition in the nomenclature ?
What is understood by the name
Barley Wine
nowadays is a particularly strong brew of ale.
With the ancients, however, it was a drink
which might have been with safety handed
round at breaking-up parties in a young ladies'
school.
Take half a pound of French barley, and boil it
in three waters, and save three pints of the last
water, and mix it with a quart of white wine, half
a pint of borage-water, as much clary-water, and
a little red rose-water, the juice of five or six lemons,
three quarters of a pound of fine sugar, and the thin
yellow rind of a lemon ; brew all these quick
together, run it through a strainer, and bottle it up.
'Tis pleasant in hot weather, and very good in
fevers.
In the matter of possets—of which more
anon— the following reads like a seductive
winter's beverage, especially if the imbiber have
a cold in the head. Fear not the bile, but read
the directions for making
King William^s Posset.
Take a quart of cream, and mix with it a pint of
ale, then beat the yolks of ten eggs and the whites
of four; when they are well beaten, put them to