LATER SEVENTEENTH-CENTURY HERBALS 183 



Sir Kenelm collected these recipes assiduously from his friends, 

 and each housekeeper's pride in her speciahty is very evident. 

 To mention only a few of these, we find : — " Scotch Ale from my 

 Lady Holmeby," " A very pleasant drink of Apples," " Master 

 Webb's Ale and Bragot," ^" Apples in Gelly," " To make 

 Bisket," " Sir Paul Neal's way of making Cider," " My Lord 

 of St. Alban's Cresme Fouettee," " The Queen's Barley Cream," 

 " To pickle capons my Lady Portland's way," " Pickled Cham- 

 pignons," " A Flomery-Caudle," " My Lord Mollis Hydromel," 

 " Master Corsellises Antwerp Meath," " My own considerations 

 for making of Meathe," " Meathe from the Muscovian Ambas- 

 sadors Steward," " White Metheglin of my Lady Hungerford's 

 which is exceedingly praised," " My Lord of Denbigh's Almond 

 March-pane," " My Lord Lumley's Pease-pottage," " Pease of 

 the seed, buds of TuHps," " A soothing Quiddany or Gelly of 

 the Cores of Quinces," " Sack with clove gilly-flowers," " My 

 Lord of Carlile's Sack-posset," " To make a whip Syllabub," 

 *' Sucket of Mallow-stalks," " The Countess of Newport's Cherry 

 Wine." We may forget the recipes themselves, but the 

 memory of them is associated with the fragrance of gilliflowers, 

 roses, cowslips, elder flowers, violets, thyme, marjoram and the 

 like. I give but these few below, and I wish there were space 

 for more; for not only are they excellent in themselves, but, 

 in common with all those in Sir Kenelm Digby's book, they give 

 more, perhaps, of the atmosphere of the old still-rooms than 

 is to be found in any other collection. 



" Sweet meat of Apples. My Lady Barclay makes her fine 

 Apple-gelly with shces of John apples. Sometimes she mingles 

 a few pippins with the Johns to make the gelly. But she 

 hketh best the Johns single and the colour is paler. You first 

 fill the glass with slices round-wise cut, and then the Gelly is 

 poured in to fill up the vacuities. The Gelly must be boiled 

 to a good stiffness. Then when it is ready to take from the 

 fire, you put in some juyce of Lemon, and of Orange too, if 



