1892 Drinks of the world

DRINKS.

335

liquor potassse, or some other bedevilment, except as condensed milk, which is milk with much of its water evaporated, and sugar added. This, however good it may be as a substitute for fresh cow's milk, where such is not attainable, can hardly be called a drink. Secondly, milk, in common with all fatty animal substances, has a tendency to . absorb any odour which may come in contact with it, and is a ready vehicle for the seeds of disease, especially the microbes of fever or cholera. It is singular that milk has not been made into more drinks. Of modern times we have soda and milk, or aerated milk and water, and in the pastoral times of the last century, the times of Corydon and Phyllis, Chloe and Strephon, it was de rigueur to indulge in ''syllabubs" whenever the nearest approach to rurality, in the shape of a grass field, and a cow, presented itself. Whoever tastes a syllabub now ? Ask fifty people — forty-nine at least, will answer that they have never partaken of the delicacy, and the vast majority will be totally ignorant even of its composition. It was made of milk, milked from the cow into a bowl containing mashed fruit, such as gooseberries, and sugar, or else, wine or beer. The great thing was to make it froth, as we may see in the following recipe for an Ale Syllabub, which our fore- fathers considered as the ne plus ultra of a syllabub. " No Syllabubs made at the milking pail, But what are composed of a pot of good ale." "- Place in a large bowl, a quart of strong ale or beer, grate into this a little nutmeg, and sweeten with sugar : milk the cow rapidly into the bowl, forcing the milk as strongly as possible into the ale, and against