PARTRIDGE. 551 
through a colander, and return them over the fire ; add to two 
large Parsnips a tablespoontful of butter, with salt, and pepper 
to taste, also one egg well beaten up; mix thoroughly, and 
remove from the fire, making it when cool into small, flat cakes, 
and fry these in a little butter.’ All the virtues of the root 
are thus retained; if boiled in much water it loses its starch, 
and sugar. Parsnip Marmalade, made with the roots, and a 
small quantity of sugar, is restorative, and appetizing. Parsnip 
Wine is exhilarating, and resembles the Malmsey of Madeira, 
but is of homely vintage only, and not fortified. Malmsey got 
its name from Malvasia, in Greece, being also known as Malvoisie ; 
it is usually sweet, strong, and of high flavour, being made in 
the Canary Islands, and the Azores. Malmsey-Madeira is a 
combination of the two wines. 
‘* Old Simon the Cellarer keeps a large store 
Of Malmsey, and Malvoisie, 
And Cyprus; and who can say how many more ? 
For a chary old soul is he! ‘ 
Of Sack, and Canary he never doth fail, i 
And all the year round there is brewing of Ale ; 
Yet he never aileth, he quaintly doth say, 
While he keeps to his sober six flagons a day ; 
But ho! ho! ho! his nose doth show 
How oft the black Jack to his lips doth go.” 
Parsnip tea is an admirable drink for promoting a free flow 
of urine. “Cleanse, and slice a couple of Parsnips, and boil 
them in a quart of water from two to three hours, and strain.” 
If some of this is drunk with an equal quantity of barley-water 
it proves of excellent service for allaying urinary irritation. 
Whilst wild this root is shunned by cattle; its juices are then 
somewhat acrid, as well as sweet, and will cause disturbance 
of the brain even to insanity. It is believed in some parts of 
England that persons who eat of old parsnips which have been 
long in the ground, invariably become mad; on which account 
_the root is called there ‘‘ Madnip.” 
PARTRIDGE, (See Game). 
Gervase Markuam (seventeenth century) commended Partridges 
done on the broiling iron (now obsolete), which was open to the 
air on all sides, and most convenient for basting the birds. 
Partridge pudding was an invention oi the South Saxons; and 
