a kind of compound drink, most used in the summer season; ordinarily made of white wine, sugar, and nutmeg, into which is milked a quantity of new milk from the cow. Sometimes it is made of canary in place of white wine; in which case the sugar is spared, and a little lemon and nutmeg are added instead of it. To prepare it the best way, the wine and other ingredients, except the milk, are to be mixed overnight, and the milk or cream added in the morning. The proportion, is a pint of wine to three of milk. For

Whipt. To half a pint of white wine or Rhenish is put a pint of cream, with the whites of three eggs. This they season with sugar, and heat with birchen rods, or work with a syringe. The froth is taken off as it rises, and put into a pot; where, after standing to settle two or three hours, it is fit to eat.