Brown Caudle

Put four spoonsful of oatmeal, a blade or two of mace, and a piece of lemon peel, into two quarts of water; boil it about a quarter of an hour, but take care that it does not boil over: then strain it, and add a quart of good ale that is not bitter. Sweeten it to the palate, and add half a pint of white wine, or a glass of brandy. When you do not put in white wine or brandy, the caudle must be half of it ale.

White Caudle

Make gruel as above, and strain it through a sieve, but put no ale to it; when used, sweeten it to the palate, grate in a little nutmeg, and put in what white wine you think proper. If it be not for a sick person, squeeze in the juice of a lemon.

Water Gruel

Put a large spoonful of oatmeal into a pint of water, stir it well together, and let it boil three or four times, stirring it often. Then strain it through a sieve, salt it to the palate, and put in a large piece of fresh butter. Brew it with a spoon till the butter is all melted, and it will be then fine and smooth.

Panada

Put a blade of mace, a large piece of the crumb of bread, and a quart of water, into a clean saucepan. Let it boil two minutes, then take out the bread, and bruise it very fine in a bason. Mix as much water as it will require, pour away the rest, and sweeten it to the palate. Put in a piece of butter as big as a walnut, but do not put in any wine, as that will spoil it. Grate in a little nutmeg.

Isinglass Jelly. Put an ounce of isinglass, and half an ounce of cloves, into a quart of water. Boil it to a pint, strain it upon a pound of loaf sugar, and when cold, sweeten your tea with it. You may add a little wine. Jellies made from calf's feet, and other things, have been already given.

Salop

Take a large tea-spoonful of the powder of salop, and put it into a pint of boiling water. Stir it till it is a fine jelly, and then put in wine and sugar to the palate.

Artificial Asses Milk

Take two large spoonsful of hartshorn shavings, two ounces of pearl barley, an ounce of eringo root, the same quantity of China root, the same of preserved ginger, and eighteen snails bruised with the shells; boil them in three quarts of water till it comes to three pints: then boil a pint of new milk, mix it with the rest, and put in two ounces of balsam of Tolu. Take halfapintin the morning, and half a pint at night.

Or, take a quart of milk, set it in a pan over night, and the next morning take off all the cream; then boil it, and set it in the pan again till night: then boil it, set it in the pan again, and the next morning skim it. Make it blood warm, and drink it as asses milk.

Or, take a quart of milk, and a quart of water, with the top-crust of a penny loaf, and a blade of mace. Boil it a quarter of an hour verysoftly, then pour it off, and drink it warm.