A Plain Cookery Book for the Working Classes

strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhoea. No. 217. HOW TO MAKE TREACLE POSSET. Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it. No. 218. HOW TO MAKE WHITE WINE WHEY. Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey--which is excellent as an agent to remove a severe cough or cold. No. 219. HOW TO MAKE A CORDIAL FOR COLDS. First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup--that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough. This cordial may also