1903 The Flowing Bowl by Edward Spencer

SOME OLD RECIPES 4S Cheer-oh ! This potion reads well, and I know a punch which bears some resemblance thereto. But why call it lemon wine ? Do not the brandy and the white wine deserve some

recognition in the nomenclature ? What is understood by the name Barley Wine

nowadays is a particularly strong brew of ale. With the ancients, however, it was a drink which might have been with safety handed round at breaking-up parties in a young ladies' school. Take half a pound of French barley, and boil it in three waters, and save three pints of the last water, and mix it with a quart of white wine, half a pint of borage-water, as much clary-water, and a little red rose-water, the juice of five or six lemons, three quarters of a pound of fine sugar, and the thin yellow rind of a lemon ; brew all these quick together, run it through a strainer, and bottle it up. 'Tis pleasant in hot weather, and very good in fevers. In the matter of possets—of which more anon— the following reads like a seductive winter's beverage, especially if the imbiber have a cold in the head. Fear not the bile, but read the directions for making King William^s Posset. Take a quart of cream, and mix with it a pint of ale, then beat the yolks of ten eggs and the whites of four; when they are well beaten, put them to