222 MEALS MEDICINAL. 
CRAB APPLE. (Sve Versvice.) 
From green fruits, particularly the wild Crab, and unripe grapes, 
can be expressed an acid liquor, verjuice, or verjuyce, which is 
highly astringent, being used as such for both culinary, and 
medicinal purposes. ‘‘ Many,” says old Burton in his Anatomy 
of Melancholy, “ leave roses, and gather thistles ; loathe honey, 
and have verjuice.” In Izaak Walton’s Angler (1655) the 
milkwoman promises Piscator “‘ when he next comes a fishing 
two months hence, a syllabub of new verjuice in a new-made 
haycock.” “This book” (National Observer, 1893), “is as full 
of delights as a meadow of cowslips. Good, kind old soul was 
Walton, but could you have trusted him with a baby, for 
instance, if some one had told him that a bit of baby was a 
capital bait for barbel ?” 
Dr. Nowel, Dean of St. Paul’s Cathedral for thirty years, 
tells that Izaak (“laughter”) Walton reached the great age of 
ninety-five, angling and temperance being the chief causes of 
his length of life. 
“The first men that our Saviour dear 
Did choose to wait upon Him here 
Blest fishers were; and fish the last 
Food was that He on earth did taste ; 
So let us strive to follow those 
Whom He to follow Him hath chose!” 
THE ANGLER’s Sonc—Piscator. 
To make Crab-apple jelly : ‘‘ Prepare the apples by removing 
the stalks, and the unsound parts, and wipe dry; cut 
into halves, and put them in a preserving pan, with sufficient 
water to cover the bottom. When the fruit is quite soft, 
pour off the water, and to every pint allow a pound of pre- 
serving sugar; put this into a preserving pan with some 
slices of lemon-peel, and let boil slowly for half-an-hour or so, 
removing the scum as it rises. Have ready dissolved in a little 
water one ounce of gelatine to every quart of liquor, and just 
before removing it from the fire stir the gelatine in rapidly. 
Fill mould, or glasses, with the jelly, and place them in a coid 
position to set.” Again: “Procure some finely-coloured 
Siberian Crab-apples ; allow half a pint of cold water to each 
pound of fruit ; put them on to cook until they become pulpy ; 
then strain through a jelly-bag; and when all the juice is 
_ extracted, measure it, and allow one pound of the best loaf sugar 
