Measure one large coffee cup of cream or rich milk, (which, for this cake, is best when sour,) one cup of fresh butter; two cups of powdered white sugar; and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream, alternately with half the flour. Beat five eggs as light as possible, and stir them into the mixture, alternately with the remainder of the flour. Add a grated nutmeg and a large tea-spoonful of powdered cinnamon, with rose water to your taste. Lastly, stir in a very small tea-spoonful of sal-aratus or pearl-ash, melted in a little tepid water. Having stirred the whole very hard, put it into little tins; set them in a moderate oven, and bake them about twenty minutes.