220 MEALS MEDICINAL. 
‘‘ Hey, diddle, diddle, 
The cat scraped the fiddle, 
The cow jump’d over the moon; 
The little dog bayed 
To see such sport played ; 
And the dish ran away with the spoon.” 
. 
‘Hé! gripon, gripon! 
Chat grattait le creméne! 
La vache sur la lune cabriole ; 
L’épagneul grimace 
En voyant sa grace ; 
Kt la chaton le cuiller vole.” 
Cow-heel broth is both strengthening and remedial to a weakly 
stomach. In the time of Izaak Walton there was made direct 
from the cow a pleasant cordial which is now seldom or ever 
seen, the syllabub, or spiced wine, on which milk was pumped 
from a cow yielding it good and rich into a large bowl; it was 
then set aside for half-an-hour or more, and afterwards served 
in glasses with a ladle. Clotted cream was, and still is, put on 
the top of the syllabub in Devonshire. 
** Joan takes her neat rub’d pail, and now 
She trips to milk the sand-red cow, 
Where for some sturdy football swain 
Joan strokes a syllabub, or twain.” 
Compleat Angler. 
COWSLIP. 
Because affording an excellent sweet wine with decided curative 
virtues, the Cowslip merits a passing culinary notice. Pliny 
wrote about this homely flower, “ In aqua potum omnibus morbis 
medert tradunt,” thus making it seem a veritable panacea. 
Former medical writers called it the “ Palsywort,” because of 
its supposed efficacy in relieving paralysis. Pope has praised 
the plant for its soporific powers :— 
“ For want of rest 
Lettuce and cowslip wine : probatum est.” 
Cowslip salad made from the golden petals, with white sugar, 
and other adjuncts, is an excellent, and refreshing dish. Also 
a syrup of rich yellow colour may be made from the petals. 
One pound of the freshly-gathered blossoms should be infused 
in a pint and a half of boiling water, and then simmered down 
_ with loaf sugar to a proper consistence. This syrup, taken with 
