1903 The Flowing Bowl by Edward Spencer

4° THE FLOWING BOWL We are not told in history if the butt of Malmsey in which the Duke of Clarence shuffled off his mortal and sinful coil had been previously subjected to this "aparell" and castigation. In the interests of mercy, let us hope not. The fluid once known as Mum never claimed any sort of relationship with sparkling wine, but was a species of unsophisti cated ale, brewed from wheat, or oats, with a little bean-meal occasionally introduced ; in fact the sort of stuff we use in the present century to fatten bacon pigs upon. And " mum " has not been theword with British brewers for some time past. Champagne has been made in England for a considerable period ; but since the closing of the " night - houses " in Panton Street the trade therein has not been very brisk. During the present century champagne in this country and I grieve to add in France as well—has been chiefly fabricated from apples, and other fruits • but here is a much older way ofmaking ' English Champagne. Take to three gallons of water nine pounds of Lisbon sugar ; boil the water and sugar halfan hour, scum it clean, then have one gallon of currants pick'd, but not bruis'd, pour the liquor boiling hot over them, and when cold work it with half a pint of balm two days; then pour it through a flannel or sieve, then put it into a barrel fit for it with half an ounce of ising-glass well bruis'd. When it has done working stop it close for a month, then bottle