Marking's "Bnglish Housewife," published in 1653, makes very quaint reading according to modern ideas He dilates on the virtues of ont~ meal, whilst giving copious directions' for many methods of preparing it, First he describes fine ground meal used in thickening pottage of meat or of milk and in king thick and thin gruel, ndding, "of whose goodness it is, needless to speak, in that it is frequent in every experienc fers to oatcakes, thick and thin, it in taste and much Then he lets loose his enthusiasm on "The pudding which Is called hagges or haggis, of whose goodness it is in vain to boast, because there is hardly to be found 'a man that does not affect them."
Last of all, he writes of washbrew, prepared by frequent steeping of very fine meal, after wa boiled into a jelly and eaten with honey, wine milk, or ale. What jeottish housewife will not recognise description of sowens? And perhaps to-day even she could scarcely. say as Markham did:—"I seen them. of sickly and dainty stomachs ¥*ich have eaten great quantities thereof, beyond the proportion of ordinary meats."
Text read from the printed page and cleaned; old type leaves the occasional error.