The Art of Cookery $ 
240 
Liquor for a child that has the thruflo. 
TAKE half a pint of fpring-water, a knob of double-refined 
fugar, a very little bit of alum* beat it well together v^ith the 
yolk of an egg, then beat it in a large fpoonful of the juice of 
fage, tie a rag to the end of a (tick, dip it in this liquor, and of¬ 
ten clean the mouth. Give the child over-night one drop of 
laudanum, and the next day proper phyfic, wafhing the mouth 
often with the liquor. 
To boil cofnfery-roots. 
TAKE a pound of comfery-roots* fcrape them clean, cut 
them into little pieces, and put them into three pints of water* 
Let them boil till there is about a pint, then ftrain it, and when 
it is cold, put it into a fauce-pan. If there is any fettling at the 
bottom, throw it away; mix it with fugar to your palate, half 
a pint of mountain wine, and thejuice of a lemon. Let it boil, 
then pour it into a clean earthen pot, and fet it by for ufe. Some 
boil it in milk, and it is very good where it will agree, and is 
reckoned a very great ftrengthener. 
CHAP. XL 
For Captains of Ships* 
ST 0 make catchup to keep twenty years . 
TAKE a gallon of ftrong ftale beer, one pound of ancho* 
vies wafhed from the pickle, a pound of fhalots, peeled, half ari 
ounce of mace, half an ounce of cloves, a quarter of an ounce 
of whole pepper, three or four large races of ginger, two quarts 
of the large mufhroom-flaps rubbed to pieces. Cover all this 
clofe, and let it firnmer till it is half wafted, then ftrain it through 
a flannel-bag; let it ftand till it is quite cold, then bottle it. 
You may carry it to the Indies. A fpoonful of this to a pound 
of frefti butter melted, makes a fine fifh-fauce; or in the room of 
gravy-fauce. The ftronger and ftaler the beer is, the better the 
catchup will be. 
