SAGO MILK.—Cleanse as above, and boil it slowly, and wholly with new milk. It swells so much, that a small quantity will be sufficient for a quart, and when done it will be diminished to about a pint. It requires no sugar or flavouring. GROUND RICE MILK.—Boil one spoonful of ground rice, rubbed down smooth, with one pint and a half of milk, a bit of cinnamon, lemon-peel and nutmeg. Sweeten when nearly done. RESTORATIVE MILK.—Boil a quarter of an ounce of isinglass in a pint of new milk till reduced to half, and sweeten. SUET MILK.—Cut one ounce of mutton or veal suet into shavings, and warm it slowly over the fire in a pint of milk, adding a little grated lemon-peel, cinnamon, and loaf sugar. IMITATION OF ASSES’ MILK.—Boil together equal quantities of new milk and water; sweeten with white sugar-candy, and strain.—Or, Stir into a gill each of milk and boiling water a well-beaten egg, and sweeten with white sugar-candy. BARLEY MILK.—Boil half a pound of washed pearl-barley in one quart of milk and half a pint of water, and sweeten: boil it again, and drink it when almost cold. BAKED MILK.—Is much recommended for consumption. The milk should be put into a moderately warm oven, and be left in it all night. CALF’S FEET AND MILK.—Put into a jar two calf’s feet with a little lemon-peel, cinnamon, or mace, and equal quantities of milk and water to cover them; tie over closely, and set in a slack oven for about three hours; when cold, take off the fat: and sweeten and warm as required. SHEEP’S TROTTERS.—Simmer six sheep’s trotters, two blades of mace, a little cinnamon, lemon-peel, a few hartshorn shavings, and a little isinglass, in two quarts of water to one; when cold, take off the fat, and give nearly half a pint twice a day, warming with it a little new milk. ISINGLASS.—Boil one ounce of isinglass shavings, forty Jamaica peppercorns, and a bit of brown crust of bread, in a quart of water, to a pint, and strain it. This makes a pleasant jelly to keep in the house; of which a large spoonful may be taken in wine and water, milk, tea, soup, or any way most agreeable. GLOUCESTER JELLY.—Boil in two quarts of water till reduced to one quart, the following ingredients: hartshorn shavings, isinglass, barley and rice, one ounce of each. When this jelly, which is light and very nourishing, is to be taken, a few table-spoonfuls of it must be dissolved in a little milk, together with a bit of cinnamon, lemon-peel, and sugar. It will be very good without the seasoning. BREAD JELLY.—Cut the crumb of a penny roll into thin slices, and toast them equally of a pale brown; boil them gently in a quart of water till it will jelly, which may be known by putting a little in a spoon to cool; strain it upon a bit of lemon-peel, and sweeten it with sugar.