COW. 219 
water, and then added to half a pint of boiling milk, and boiled 
for eight minutes, being sweetened to taste, form a liquid of 
about the consistency of cream. An old doctor of some note 
has been in the habit of taking a basin of this every night at 
bedtime, with decided benefit. For some feeble persons a 
spoontul of brandy, or a wineglassful of good sound sherry, 
would be properly added, and would better conduce to its 
digestion. 
COW (See Burrer, Cream, and MILK.) 
In Flintshire, and some other counties, the sweet breath, and 
smell of the Cow are thought to be of benefit against consumption 
of the human lungs. Henderson tells of a blacksmith’s apprentice 
who was restored to health when far advanced in-a decline, by 
taking the milk of Cows pastured in a kirkyard. “ Dat Deus 
immiti cornua curta bovi,”’ says the Latin proverb— Savage 
cattle have only short horns.” So was it in The House that 
Jack built, where the fretful creature that “tossed the dog” 
had but one “horn,” which grew “crumpled.” Dr. Jacond, 
in his T'raitement de la Phthisie Pulmonaire, makes a great point 
of consumptive patients who live in the country drinking plenty 
of new milk, and this in the Cows’ stables; not only that they 
may thus get the milk perfectly fresh, but also that they may 
breathe the atmosphere of the byre for a while two or three 
times a day. He feels confident that this atmosphere serves 
to allay bronchial irritation, and cough. In the Lije of 
Charlotte Mary Yonge, by Miss Coleridge, 1903, it is related 
that Edmond Yonge, a sailor, one of her ancestors, was pro- 
nounced early in life to be in a decline, and was therefore sent 
to be under the care of a Swiss doctor who “ made the young 
man live in a cow-house, and drink milk.” Edmond Yonge 
took several subsequent voyages, and “kept his cough till he 
was nearly seventy years old.” ; 
Under the title of Le Pied de Baeuj Poulette, Vieullemont gives 
a noteworthy recipe ofa very nutritious and easily-digested 
delicacy for the invalid : ‘‘ Wrap a Cow-heel in washed selvage, 
and boil it in some water, with vegetables, and spices. Then, 
having removed the wrapping, cover the heel with a sauce 
made (white) of cream, with yolk of egg, lemon-juice, and 
nutmeg, and add parsley, also butter.” “Ce plat par son 
confortable gout, est tres recherché,” says this experienced cook. 
