1903 The Flowing Bowl by Edward Spencer

56 THE FLOWING BOWL it to boiling-point. Beat two eggs with a table- spoonful of cold ale, and pour the boiling ale into them, and then into a large jug. Pass the whole from one jug to another, as in the case of Ale Flip, return to saucepan, and heat it again till almost, not quite, at boiling-point. With regard to Wassail, or Swig {Cold), which used to be a very popular beverage at the universities—at one time it was peculiar to Jesus College, Oxford—is of very ancient date indeed. " Sir quod he," is part of a conversation culled from an old MS., "Watsayll, for never days of your lyf ne dronk ye of such a cuppe," which sounds as if the Watsayll was of a seductive and harmful nature. Nevertheless here is the recipe, taken from " Oxford Nightcaps." Put into a bowl half a pound of Lisbon sugar (if you do not possess that brand, I have no doubt "best lump," pulverized, will do as well), and pour on it one pint of warm beer j grate a nutmeg and some ginger into it; add four glasses of sherry and five additional pints of beer; stir it well and sweeten to taste j let it stand covered up two or three hours, then put three or four slices of bread cut thin and toasted brown into it, and it is fit for use. Sometimes two or three slices of lemon are introduced, together with a few lumps of sugar rubbed on the peel of a lemon. Bottle this mixture, and in a few days it may be drunk in a state of effervescence. On the festival ofSt. David, an immense silver- gilt bowl, the gift of Sir Watkin W. W^nne to

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