LAMBS WOOL

An Ale Wife

Lambs Wool is merely a variety of the Wassail Bowl, and although not common in Oxford, is a great favourite in some parts of England. The following is the origin of the term Lambs Wool, as applied to this particular beverage. Formerly the first day of November was dedicated to the Angel presiding over fruits, seeds, &c. and was therefore named La mas ubal, that is, The day of the apple fruit, and being pronounced lamasool, our country people have corrupted it to Lambs Wool.

Lambs Wool was anciently often met with in Ireland, but is now rarely heard of in that country, having been entirely superseded by the more intoxicating liquor called Whiskey.

Recipe.

Mix the pulp of a half a dozen roasted apples with some raw sugar, a grated nutmeg, and a small quantity of ginger. Add one quart of strong ale made moderately warm. Stire the whole well together, and, if sweet enought, it is fit for use.

The mixture is sometimes served up in a bowl, with sweet cakes floating in it.

BROWN BETTY

BROWN BETTY

Dissolve a quarter of a pound of brown sugar in one pint of water, slice a lemon into it, let it stand a quarter of an hour, then add a small quantity of pulverized cloves and cinnamon, half a pint of brandy, and one quart of good strong ale; stir it well together, put a couple of slices of tasted bread into it, grate some nutmeg and ginger on the toast, and it is fit for use. Ice it well and it will prove a good summer, warm it and it will become a pleasant winter, beverage. It is drank chiefly at dinner.

It seems, perhaps, we have lost a great deal of knowledge on the mixing of beer. The above recipe is from the 1847 catalog of cocktails Oxford Night Caps, A Collection of Receipts for Making Various Beverages by Richard Cook.