120 MEALS MEDICINAL. 
Mrs. Forester was famous. A present of this Bread-jelly was 
the, highest mark of favour dear Mrs. Forester could confer. 
Miss Pole had once asked her for the receipt, but had met 
with a very decided rebuff; that lady told her she could not 
part with it to anyone during her life; and that after her death 
it was bequeathed, as her executors would find, to Miss Matty. 
What Miss Matilda Jenkyns might choose to do with the receipt 
when it came into her possession, whether to make it public, 
or to hand it down as a heirloom, she did not know, nor would 
she dictate. And a mould of this admirable, digestible, unique 
Bread-jelly was sent by Mrs. Forester to our poor sick conjuror. 
Who says the aristocracy are proud ?”’ 
In a Choice Manual : or Rare Secrets in Physick and Chirurgery 
(1653).is the following as ‘‘ a good remedie against the pleurisie ”’ : 
“Open a white loaf in the middle (new baked), and spread it 
well with triacle on both the halfes on the crown side, and heat 
it at the fire ; then lay one of the halfes on the place of the disease, 
and the other half on the other side of the body directly against 
it, and so bind them that they loose not, nor stirre, leaving them 
so a day and a night, or until the imposthume break, which I 
have sometimes seen in two hours, or lesse ; then take away the 
Bread, and the patient will immediately begin to spit, and void 
the putrefaction of the imposthume; and after he hath slept 
a little, yee shall give him meat; and with the help of God hee 
shall shortly heale.”’ 
For ear-ache the country people in some districts pound up 
the crumb of a loaf hot from the oven, together with a small 
handful of bruised caraway seeds ; then wetting the whole with 
some spirit, they apply it for a while to the painful, and swollen 
part. 
In former English days the way to “make a Panada” was 
“to set on the quantity you will make in a posnet of fair water ; 
when it boils put a mace in, anda little bit of cinnamon, and 
a handful of currans, and so much bread as you think meet ; 
so boil it, and season it with salt, sugar, and rose-water; and so 
serve it.” 
Muffins consist of a dough made soft with milk, first mixed 
with German yeast, the white of egg being added, and the dough 
being put under cover before the fire to rise. When saturated 
with hot melted butter, the muffin needs a vigorous digestion 
to negotiate it. Sam Weller told to Mr. Pickwick a story which 
