1892 Drinks of the world

DRINKS.

352

some unworthy of mention, but they may change their minds after reading what Mr. James Sedgwick, apothecary at Stratford-le-Bow, had to say on this subject in the year 1725. The burning of a crust and putting it hissing hot into water has, according to this gentleman, several good advantages. By it, the "raw coldness from nitrous particles are (sic) taken off and moderated, and it becomes more palatable, besides which, from the sudden hissing opposition of tempera- ment, an elevation is made of the heterogeal particles, a motion, an Interchanging position Is obtained : These Principles during their intercourses will be imbibed and sucked into the bread in order, according to thel? respective distance and gravities, whereby the liquor will become more pure and almost uncompounded, less foreign than it was under its natural acceptlon." And yet though all these securities are taken to biuret the " frlgorific mischiefs " of the water in general, yet in- many constitutions and at particular seasons it is not to be trusted without some ** substantial warmth to give and maintain a glowing, e'er it dilutes and dis- perses." He goes on to say that it Is better to add wine to the water, *' to prevent the contingent hazards from the limpid element." Braket or Bragget or B ragwort, was a drink made of the wort of ale, honey, and spices.^ Her mouth, says Chaucer, speaking of Alison, the carpenter's pretty wife in the Mothers Talcy " was swete as braket or the meth, Or hord of apples, laid in hay or heth."

"Ale mixed with pepper and honey."

^ Another description is,