1871 Oxford Night Caps a collection of receipts for making various beverages used in the university

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{ have a Posset at the latter end of a sea ooal fire." And Sir John Suckling, who died in 1641, says in one of his poems," In came the bridesmaids with the Posset." Dr. Johnson describes posset to be milk curdled with wine and other acids; we may therefore with propriety infer, that the White Wine Whey so common in Oxford, is the Milk Posset of our forefathers. WHITE WINE WHEY, OR MILK POSSET. Put one pint· of milk into a saucepan, and when it boils pour into it one gill of white wine ; boil it till the curd becomes hard, then strain it through a fine sieve ; rub a few knobs of loaf sugar on the rind of a lemon, put them into the whey; grate a small quantity of nutmeg into it; sweeten it to your taste, and it is fit for use. PEPPER POSSET. The more to promote perspiration, whole pepper is sometimes boiled in the whey, but. all-spice i& far preferable.