The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

care must be taken to have the bottles perfectly sweet and clean, and the corks of the best quality. If the ale requires to be refined, put two ounces of isinglass shavings to soak in a quart of the liquor, and beat it with a whisk every day till dissolved. Draw off a third part of the cask, and mix the above with it: likewise a quarter of an ounce of pearl ashes, one ounce of salt of tartar calcined, and one ounce of burnt alum powdered. Stir it well, then return the liquor into the cask, and stir it with a clean stick. Stop it up, and in a few days it will be fine. See BEER, BREWING. ALE POSSET. Beat up the yolks of ten eggs, and the whites of four; then put them into a quart of cream, mixed with a pint of ale. Grate some nutmeg into it, sweeten it with sugar, set it on the fire, and keep it stirring. When it is thick, and before it boils, take it off, and pour it into a china bason. This is called King William's Posset. A very good one may however be made by warming a pint of milk, with a bit of white bread in it, and then warming a pint of ale with a little sugar and nutmeg. When the milk boils, pour it upon the ale; let it stand a few minutes to clear, and it will make a fine cordial. ALEGAR. Take some good sweet wort before it is hopped, put it into a jar, and a little yeast when it becomes lukewarm, and cover it over. In three or four days it will have done fermenting; set it in the sun, and it will be fit for use in three or four months, or much sooner, if fermented with sour yeast, and mixed with an equal quantity of sour ale. ALLSPICE, used as an essence, is made of a dram of the oil of pimento, apothecaries' measure, mixed by degrees with two ounces of strong spirits of wine. The tincture, which