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Partridge

through a colander, and return them over the fire; add to two large Parsnips a tablespoonful of butter, with salt, and pepper to taste, also one egg well beaten up; mix thoroughly, and remove from the fire, making it when cool into small, flat cakes, and fry these in a little butter." All the virtues of the root are thus retained; if boiled in much water it loses its starch, and sugar. Parsnip Marmalade, made with the roots, and a small quantity of sugar, is restorative, and appetizing. Parsnip Wine is exhilarating, and resembles the Malmsey of Madeira, but is of homely vintage only, and not fortified. Malmsey got its name from Malvasia, in Greece, being also known as Malvoisie ; it is usually sweet, strong, and of high flavour, being made in the Canary Islands, and the Azores. Malmsey-Madeira is a combination of the two wines. quan "Old Simon the Cellarer keeps a large store Of Malmsey, and Malvoisie, And Cyprus; and who can say how many more ?

For a chary old soul is he!

Of Sack, and Canary he never doth fail, And all the year round there is brewing of Ale; Yet he never aileth, he quaintly doth say, While he keeps to his sober six flagons a day; But ho! ho! ho! his nose doth show How oft the black Jack to his lips doth go." 66 Parsnip tea is an admirable drink for promoting a free flow of urine. Cleanse, and slice a couple of Parsnips, and boil them in a quart of water from two to three hours, and strain." If some of this is drunk with an equal quantity of barley-water it proves of excellent service for allaying urinary irritation. Whilst wild this root is shunned by cattle; its juices are then somewhat acrid, as well as sweet, and will cause disturbance of the brain even to insanity. It is believed in some parts of England that persons who eat of old parsnips which have been long in the ground, invariably become mad; on which account the root is called there "Madnip."

PARTRIDGE, (See GAME).

GERVASE MARKHAM (seventeenth century) commended Partridges done on the broiling iron (now obsolete), which was open to the air on all sides, and most convenient for basting the birds. Partridge pudding was an invention of the South Saxons; and for "Perdrix aux choux" a quaint recipe is given in The Professed Cook (1776) by Clermont, "for many years clerk of the kitchen to some of the first families."