Put oatmeal into a broad deep earthen-pan, with a good deal of water; stir them together, and let them stand twelve hours; pour off the clear water, and add fresh stirring them about; at the end of twelve hours, pour this carefully off, and add more : perform the same once again, and then strain the oatmeal through a coarse hair-sieve; put it into a sauce-pan, and stir it about with a clean flick till it boils, and becomes thick; then pour it into basons or small dishes. When it is cold, it is fit for eating with milk, or wine and sugar, or cyder and sugar.