BROWN CAUDLE.

Boil four spoonsful of oatmeal, a blade or two of mace, and a piece

of lemon peel, in two quarts of water, for about a quarter of an

hour; taking care that it does not boil over. Then strain, and add a

quart of good ale that is not bitter. Sweeten it to the palate, and

add half a pint of white wine. When no white wine is used the caudle

should consist of one half of ale.