Pint

“ However, the ale is drinkable. What am I to give you for the pint?”
“You are to give me a groat.”
“That is a great deal,” said I, “for a groat I ought to have a pint of ale made of the best malt and hops.”
“I give you the best I can afford. One must live by what one sells. I do not find that easy work.” ”

“ My companion at the press drank every day a pint before breakfast, a pint at breakfast with his bread and cheese, a pint between breakfast and dinner, a pint at dinner, a pint in the afternoon about six o'clock, and another when he had done his day's work. ”

“ I wish we’d never meddled with it, any of us; it’ll be getting us all into a scrape,’ says another of my mates.—‘Shall we bury it?’ says one.—‘Shall we drop it into a pond?’ says another.—‘Nay, it’s sure to turn up agen us if we do,’ says I. So we sat and talked about it for some time, and had one pint after another, till we was all pretty fresh. Then says I, all of a sudden, ‘I’ll tell you what we’ll do, if you’ll help me, and I’ll pay for another pint all round,’ (there was just four of us altogether) . ”

“ I had eaten a hearty dinner five hours before, and to have done justice to the fare before me I should have fasted for a couple of days. The pannikin contained skilly, three-quarters of a pint, a mixture of Indian corn and hot water. The men were dipping their bread into heaps of salt scattered over the dirty tables. I attempted the same, but the bread seemed to stick in my mouth, and I remembered the words of the Carpenter: "You need a pint of water to eat the bread nicely." ”

“ We thus leave behind in the jug four-fifths of a quarter of a pint of wine—that is, one-fifth of a pint—while we transfer from the jug to the bottle an equal quantity (one-fifth of a pint) of water.
45.—The Riddle of the Cellarer.
There were 100 pints of wine in the cask, and on thirty occasions John the Cellarer had stolen a pint and replaced it with a pint of water. After the first theft the wine left in the cask would be [Pg 197] 99 pints; after the second theft the wine in the cask would be 9801/100 pints (the square of 99 divided by 100) ”

“ One pound of brown sugar burnt in a skillet almost to a cinder, add a quart of water, which when stirred, will dissolve the sugar—when dissolved, this quantity will color three barrels.
A pint of well parched wheat put into a barrel will colour it, and give more the appearance of a naturally acquired colour, and an aged taste or flavor. [Pg 112]
ART. VII. To correct the taste of singed Whiskey. ”

“ An English pint is about the quantity which the generality of patients may safely consume in the course of a day, though its use may with advantage be continued for a considerable time. To render it, however, more suitable to weakly habits, it will be advisable to warm the water before it is drunk, as the difference of temperature will produce no material change in its medicinal properties. ”

“ The shepherds and hut-keepers boil the tea and sugar together, and when a man is heated and thirsty, a pint pot of this, piping hot and without milk, is a most refreshing drink. At many stations, wine is now used at dinner. ”

“ Complete with one-half pint of white consommé; heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz. of butter, and two tablespoonfuls of a fondue of sorrel.
723—POTAGE FAVORI
Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer. ”

“ Good West India Rum 2 Spoonfuls, Good Cider whether new or old 3 Spoonfuls, of Water 9 or 10 Spoonfuls—of this Mixture (which I suppose to be about the strength of common Cider) I drink about 1-2 a Pint with my Dinner and about the same Quantity with my Pipe after Dinner and my Pipe in the Evening, never exceeding a Pint the whole Day; and I desire nothing else except one glass of Wine immediately after Dinner the whole day. ”

“ For in King Harry’s time, When I made this rime Of Elynor Rumming, With her good ale tunning, Our pots were full quarted, We were not thus thwarted With froth canne and neck pot And such nimble quick shot, That a dowzen will score For twelve pints and no more. ”

“ Take the whites and shells of eight fresh eggs, beat them in a wooden can or pail, with a whisk, till it becomes a thick froth; then add a little wine to it, and whisk it again. If the pipe is full take out four or five gallons of the wine to make room for the finings. If the weather be warmish, add a pint of fresh-water sand to the finings. ”

“ Each man above the age of eighteen is allowed half a pint of grog, usually mixed in the proportion of one part of rum to three of water, and hence familiarly termed "three water"; and the number of half-pints due to each mess is served out to the cook of that mess for the day. ”

“ One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, and beat till it rise well. ”

“ For one that cannot make water.
Take the white strings of Filmy roots, of Primroses wash them very clean, and boyle of them halfe a handfull, in a pint of Beer or White-wine, till halfe be consumed, then straine it through a clean cloath, and drink thereof a quarter of a pint, somewhat warme, morning and evening, for three dayes, it will purge away all viscous or obstructions stopping the passage of the water, probatum. ”

“ Take 4 bottles of Champagne. Take 1 pint of Jamaica rum. Take 1 pint of brandy. Take 1 gill of Curaçoa. Take Juice of four lemons. Take 2 pineapples sliced. Sweeten to taste with pulverized white sugar.
Put the pineapple with quarter of a pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the Champagne. ”

“ Put a pound of sugar to each pint, and to each gallon, a teaspoon of cloves, the same of [84] allspice, a race of ginger well bruised, a tiny pod of Cayenne pepper, and a half dozen black pepper corns. Tie the spices loosely in very thin muslin so they may not be skimmed off. Skim away all froth, and cook for an hour, keeping the kettle barely boiling. It should reduce about one-half. Take from the fire and add spirits, either whiskey or brandy, in the proportion of one to two—two pints cordial to one of liquor. Let cool uncovered, bottle and cork tight—sealing is unnecessary. ”

“ Cook until very tender enough peeled and sliced carrots to make a pint. Mash through a sieve and add the yolk of one egg well-beaten, a tablespoonful of melted butter, and pepper and salt to season highly. Cool on ice, shape into croquettes or balls, dip in egg and crumbs, and keep on ice until firm. Fry in deep fat, drain, and serve very hot. ”

“ Chop sufficient cold cooked corned beef to make a pint. Add to it a teaspoonful of horseradish, four tablespoonfuls of melted butter or olive oil and four or five tablespoonfuls of finely-shredded water cress. Put this between slices of buttered whole wheat or brown bread; trim the crusts and cut into triangles. ”

“ Stir these well together, pour to them two quarts of boiling water, cover the jug closely, and set it near the fire for a quarter of an hour, then strain the mixture through a sieve into a punch bowl or jug, sweeten it with a bottle of capillaire, add half a pint of white wine, a pint of French brandy, a pint of Jamaica rum, and a bottle of orange shrub; stir the punch as the spirit is poured in. ”

“ A distinction must, however, have arisen in very early times, for in the collection of Saxon Leechdoms, mentioned above, a direction is to be found that a patient is on no account to drink beer, although he may partake in moderation of ale and wine; and the same work contains the remarkable and apparently impossible statement that while a pint of ale weighs six pennies more than a pint of water, a pint of beer weighs twenty-two pennies less than a pint of water. ”

“ I cannot avoid the belief that any liquid which may be imbibed by the imperial pint is an essentially gross drink, and one unfitted for persons of a high culture. Nor can I find in nature that any of the more specialised organisms take their drink in such extravagant quantities. ”

“ Of the hard shell many drinking cups are made here in England, and set in silver as I have often seen. Next within this hard shell is a white rind resembling in show very much, even as any thing may do, to the white of an egg when it is hard boiled. And within this white of the nut lieth a water, which is whitish and very clear, to the quantity of half a pint or thereabouts; which water and white rind before spoken of are both of a very cool fresh taste, and as pleasing as anything may be. ”

“ Mucilage of Quince Seed.—Take of quince seeds, one drachm; rain or distilled water, half a pint. Boil over a gentle fire, until the liquor becomes thick and viscid.
949. Lime Water.—Take of quick lime, eight ounces; rain or distilled water, twelve pints. Suffer them to stand together one hour, then decant the liquor.
950. Alum Whey.—Take of alum, two drachms; cow's milk, one pint. Boil them together, until the curd be formed; then strain off the liquor, and add spirit of nutmeg, two ounces; syrup of cloves, one ounce. ”

“ And on the said feast-day they had a fire at dinner, and another at supper in the said hall, and they had a sirloin of beef roasted, weighing forty-six pounds and a half, and three large mince-pies, and plum broth, and three joints of mutton for their supper, and six quarts and one pint of beer extraordinary at dinner, and six quarts and one pint of beer after dinner, by the fireside ”

“ and therefore, if he would eat that with a pint of water, it would give him more strength than a quart of beer. ”

“ The quantities for the clear soups that follow are all calculated to be sufficient for a standard number of six people, and the quantity of Royales is always given in so many dariole-moulds, which contain about one-eighth pint, or baba-moulds, which hold about one-fifth pint. ”

“ Our supper was only half an anchovy each, on a very little strip of bread and butter, and half a pint of ale between us; but the entertainment was in her conversation. ”

“ If Irish whisky be used, of course you will select “John Jameson.”
’Twixt ale-flip and egg-flip there is not much more difference than ’twixt tweedledum and tweedledee. Both are equally “more-ish” on a cold evening; and no Christmas eve is complete without a jug of one or the other.
Ale-flip.
Pour into a saucepan three pints of mild ale, one tablespoonful of sifted sugar, a blade of mace, a clove, and a small piece of butter; and bring the liquor to a boil. Beat up in a basin the white of one egg and the yolks of two, mixed with about a wine-glassful of cold ale. ”

“ Under this Pretext, many Fessee Merchants, to make Rob, or Vinegar, press all the Grapes in their Vineyards, put it up in great Jars, under Ground, and keep it long, so that it proves excellent Wine. When four or five merry Companions, with every one his Mistress, appoint to be merry, they go out to their Vineyard or Garden, have Musick, and all or most of these Dishes, and there sit and carouse over a great earthen Bowl full of Wine, of about four or five Gallons, and so drink round in a Cup that will hold almost a Pint, like a large Tea Dish, till there is none left ”

“ Honey served as a basis to the wonderful seasoning of Apicius, which we present to the studious investigation of modern gastronomy:—Put fifteen pounds of honey into a brass vessel, containing two pints of wine. Warm at a very gentle fire, stir, and when it rises, pour over more wine. Let the mixture rise three times, then take it from the fire, and skim it the next day. Then add four ounces of ground pepper, three scruples of gum, a drachm of spikenard, a drachm of saffron, five drachms of dried dates, after softening them in wine; pour on the whole eighteen pints of light wine. ”

“ The tray and eke a basket light Will serve to spread the malt aright. {50} When your malt is ground in mill, And of hot water has drank its fill, And skill has changed the wort to ale, Then to see you shall not fail Miracles and marvels; Lo! Two candles out of one do grow; Ale makes a layman a good clerk, To one unknown it gives a mark, Ale makes the strong go on all fours, And fill the streets with shouts and roars. The good ale from the malt at length, So draws the barley’s pride and strength, That a royster’s figure-head Needs no dye to make it red. ”

“ Ale posset, or milk and ale posset as some call it, is made in this wise. Set a quart of milk on the fire. While it boils, crumble a twopenny loaf into a deep bowl, upon which pour the boiling milk. Next, set two quarts of good ale to boil, into which grate ginger and nutmeg, adding a quantity of [Pg 83] sugar. When the ale nearly boils, add it to the milk and bread in the bowl, stirring it while it is being poured in.
"The bowl of ale posset is then placed in the centre of the table. All the single folks gather round, each provided with a spoon. Then follows an interesting ceremony. ”

“ The American mind may be compared to a compound liqueur, composed of the yeast of Anglo-Saxon beer, the foam of Spanish wines, and the dregs of the petit-bleu of Suresnes, heated to boiling point by the applause and admiration given by the genuine pale ale, the true sherry, and authentic Château-Margaux to these their deposits. ”

“ Meanwhile a table had been laid in the interior of our barge, and spread with cold ham, cold fowl, cold pigeon-pie, cold beef, and other substantial cheer, such as the English love, and Yankees too,—besides tarts, and cakes, and pears, and plums,—not forgetting, of course, a goodly provision of port, sherry, and champagne, and bitter ale, which is like mother's milk to an Englishman, and soon grows equally acceptable to his American cousin. ”