Clinton, a Norman, who was treasurer and lord chamberlain to King Henry the First, and founder of the monastery of Kenilworth in Warwickshire.
Mr. Gwynn in his dissertation further recites, that Robert l'Archer also accompanied his father Fulbert into England with William the Conqueror; and was in such estimation for his learning, that the said king appointed him to instruct his son, King Henry the First (then prince), who, to his tutor's credit, was (as Gemmeticencis saith) "Justitiæ ac pacis sectator, religionis amator, iniquorum, et furum ferventissimus punitor, inimicorum suorum, non solum excellentium Principum, et Comitum, verum et nominatissimorum Regum fælicissimus Triumphator." How well he deserved the respect and esteem of the said prince, and how well he was rewarded by him, when he came to be king, the following grant fully manifests: "Henricus, Dei Gratia, &c. Sciatis Nos dedisse et concessisse, Roberto l'Archer, magistro meo, et hæred. suis, &c. Manor de Aldermanson, Fynchampsted, Coletrope, Speresholt, Chewlewe, &c. in com. Berks." Which manors and lands thereunto belonging King Henry II. confirmed to William l'Archer, his son. King Henry I.'s estimation of the said Robert l'Archer, and the account he made of his service, may be conceived in vouchsafing to call him his master, also by his liberal donations to him." No. II.—To freeze ice cream in an English freezing pail, enough for a large party.
The freezing pail should always be of pewter,—those from England are the best. The natives make them of a composition that answers well, but it is necessary to be careful in this respect, lest, having a portion of lead in them, the ice should be rendered poisonous from the effect of the lime-juice. The lid of the freezing pail ought to be made with a catch to prevent its coming off when the pail is turned round by the hand in the bucket of ice. The freezing pail should be of pewter, because it prevents the contents of the vessel from congealing too quickly, and there is time to mix them thoroughly; for on this, in a great measure, depends the excellence of the ice: if it be made of tin, the congelation is too rapid, and the materials have not time enough to allow of their being well mixed.
When an article is iced, it does not lose its sweetness; no additional sugar or syrup is requisite; the loss of sweetness arises from the materials not being properly mixed or worked with a bamboo or spaddle when in the freezing pail. The natives do not open the freezing pail and stir the mixture with a spaddle; on the contrary, they fasten the lid down securely by putting paste all round the edges: consequently, their
