592 MEALS MEDICINAL. 
well an ounce of Carolina Rice with cold water, next macerate 
it for three hours in a quart of water kept at a tepid heat; and 
afterwards boil slowly for an hour, then strain. It may be 
flavoured with cloves, or other spice, and lemon peel. A very 
favourite dish with Cape children is ‘‘ Yellow Rice,” according 
to a Malay recipe. Take one pint of rice, two quarts of water, 
two tablespoontuls of butter, a quarter of a pound of light yellow 
sugar, two teaspoonfuls of powdered turmeric, and some sultana 
raisins, or currants. Wash the rice well, and set it on the fire 
with the water, and all the ingredients at once; then let it boil 
for half an hour. Carolina rice is generally considered by far the 
best for puddings, but Patna rice, from Asia, is preferable in 
curries. The former, however, seldom leaves the United States 
now-a-days, therefore selected Patna is substituted. Ardent 
spirit fermented from Rice is known as arrack. 
ROE OF FISH (See Caviare). 
In common with the Sturgeon’s Roe, as Caviare, already considered, 
other fish Roes comprise thirty per cent of proteids, and nineteen 
per cent of fats, also about four per cent of mineral matters. 
These proteids include a good deal of nuclein, which is a fertile 
source of uric acid, and therefore improper for gouty persons. 
The milt is the organ in ‘male fish which corresponds to the Roe 
in females. Cod’s Roe, fresh from the fishmonger, should be 
put for cooking into boiling water, first pricking the outside 
skin with a needle ; then boil it for an hour, or more, and let it 
become cold ; cut it in slices, and fry with a little butter, not in 
fat, or lard. Small pieces of bacon may be eaten with this 
cooked Roe, which is a suitable dish for the consumptive, or 
diabetic patient. With respect to herrings, the fish technically 
known as “ Matties”’ are immature, before the milt, and the roe, 
have become developed. They are considered a great delicacy 
in Russia, and Germany. Botargo is a relish made of the roes 
of certain fishes, strongly salted after they have become putrid ; 
it is much used on the Mediterranean coast, as an incentive to 
thirst. The best botargo comes from Tunis, being dry, and 
reddish in colour; this is eaten with olive oil, and lemon juice. 
Pepys tells in his Diary how “ we staid talking, and singing, and 
drinking great draughts of claret, and eating botargo, and bread 
and butter, till twelve at night, it being moonshine.” The roe 
