Cassell's dictionary of cookery

each other, and, except as concerns our taste, it is a matter of indifference whether we live on the one or the other. Rye bread possesses one quality which is in some respects a valuable one : it retains its freshness and moisture for a longer time than wheaten bread, and can be kept for months without becoming hard, dry, and unpalatable. This arises principally from certain peculiar properties possessed by the variety of gluten which exists in the grain of rye. — Johnston. Rye, Wholesomeness of.— In those unaccustomed to its use, rye is apt to cause an acescent state of the stomach and diarrhoea. The grain is liable to a disease called ergot, which depends on a fungus which attacks and alters the character of the grain. Ergotted or spurred rye is poisonous when it is baked into bread. It causes febrile symptoms, great debility, often paralysis, tumours, abscesses, gangrene, and death. Some of the epidemics which have occasionally nearly depopulated the north of Europe have been traced to the use of the spurred rye. Sabotiere.— "An apparatus for making ices : it is composed of two principal parts— a pail, which is indented towards the top and covered, and the sabotiere, or inner vessel, slightly conical, which is inserted in the pail, on which it rests by a projecting border or rim ; this vessel is closed at the bottom like a cup, and open at the top to admit the creams to be iced. The freezing mixture is turned into the pail, and the creams to be iced into the inner vessel ; its cover is then fastened by the hook, and the vessel is set into the pail among the freezing liquid ; then taking the whole by the handle of the sabotiere, an alternate motion of rotation is given to it for about a quarter of an hour-, when the cream is sufficiently frozen." — The. Sack. — The term sack is a corruption of "sec,'" signifying dry, and was applied in old times to wines made from half-dried grapes. The sack of Shakespeare's day is supposed to have been what we now call sherry. Sack posset was a beverage highly esteemed 300 or 400 years ago, and as some of our readers may like to taste it, we give below a few recipes for its manufacture. Sack Cream. — Beat the yolks of two eggs, and mix with them gradually half a pint of cream and half a pint of lukewarm milk. Add a Little sugar, a flavouring of grated lemonrind, and a glassful of sherry. Stir the cream over the fire till it begins to thicken, and be verj' careful that it does not curdle. Serve it in custard-glasses, with a little powdered cinnamon sprinkled over the top. Send ratafias or other sweet biscuits to table with the cream. Time, five or six minutes to beat the cream. Probable cost, exclusive of the sherry, Is. 4d. Sufficient for five or six glasses. Sack Posset (Sir Walter Raleigh's recipe). — Boil together half a pint of sherry and half a pint of ale, and add gradually a quart of boiling SAC 1785) SAF