Take nine Seville oranges and three lemons, grate off the yellow from the rinds, and put the raspings into a gallon of water, with three pounds of double refined sugar, and boil it to a candy height; then take it off the fire, and add the pulp of the oranges and lemons; keep stirring it till it be almost cold, then put it in a vessel for use.
Lemon Water.
Put two slices of lemon, thinly pared, into a tea-pot, with a little bit of the peel, and a bit of sugar, or a large spoonful of capillaire, pour in a pint of boiling water, and stop it close for two hours.
Ginger Beer.
To four gallons of water, put three pounds of brown sugar, two ounces of ginger, one ounce and a half of hops, and about half a pound of fern-root cut small; boil these together till there be about three gallons. To colour it, burn a little sugar and put it in the liquor. Pour it into a vessel when cold, add two table-spoonfuls of barm, and then proceed as with common beer.
CABBAGE, AND TAILORS.
The Roman name Brassica came, as is supposed, from “præséco,” because it was cut off from the stalk: it was also called Caulis in Latin, on account of the goodness of its stalks, and from which the English name Cole, Colwort, or Colewort, is derived. The word cabbage, by which all the varieties of this plant are now improperly called, means the firm head or ball that is formed by the leaves turning close over each other: from that circumstance we say the cole has cabbaged.—From thence arose the cant word applied to tailors, who formerly worked at the private houses of their customers, where they were often accused of cabbaging: which means the rolling up pieces of cloth instead of the list and shreds, which they claim as their due.[105]
[105] Phillips’s Hist. of Cultivated Vegetables.