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with a lump of sugar. Beat quite to a froth, add a dessertspoonful of brandy, and fill up the tumbler with scalded milk.


10.165. Put a tablespoonful of rum, brandy or whiskey into half a pint of new milk, and mix well by pouring several times from one vessel to another. Bilious persons should heat the rum before adding the milk.



10,157. Bake two quarts of milk for eight or ten hours in a moderate oven, in a jar covered with writing paper tied down. It will then be as thick as cream, and may be used by weak persons. MILK AND CINNAMON DRINK.

10,158. Boil in one pint of new milk sufficient cinnamon to flavor it pleasantly, and sweeten with white sugar. This may be taken cold, with a teaspoonful of brandy, and is very good in cases of diarrhea. Children may take it milk warm, without the brandy.


10,159. Add a pint of good milk to a well beaten fresh egg, a pint of cold water, and salt to make it palatable; let it come to a boil quickly (if heated slowly it is apt to curd, and if so it is useless), stirring all the time; as soon as it comes to a boil, it is cooked sufficiently. Can be given in all forms of sickness of the stomach, and an admirable drink for infants suffering with choleraic diarrhea.


10,166. Dissolve, in a little hot water over the fire, a pinch of the best isinglass; let it cool, and mix a dessertspoonful of rum with it in a tumbler, and fill up the glass with new milk.


10,167. Mix well together a tablespoonful of white sugar, two tablespoonfuls of water, a wineglassful of rum; pour into a large tumbler, add some small pieces of ice, and fill the tumbler with milk; stir well, and grate a little nutmeg over

the top.


Take of cows milk one part, water two parts,

10,168. loaf sugar as much as may be agreeable. These Make a thickening of one tablespoonful of proportions may be altered as the child advances flour and cold buttermilk, and stir into a pint of in age.

boiling buttermilk. Stir constantly after put.

ting it on the stove. Add a little allspice, and PEPTONIZED MILK.

sweeten to the taste. Pour over pieces of toast. 10,161. Dissolve five grains of pancreatin with twenty

BUTTERMILK WHEY. grains of bicarbonate of sodium in one ounce of

10,169. warm water, adding to it a pint of milk, and Boil a pint of fresh buttermilk. Add a pinch keeping at a temperature of 110° F. for one

of salt, a teaspoonful lump sugar, and nutmeg, hour. Give the milk not longer than twenty if liked. Pour off, and sweeten to taste. or thirty minutes after it has been acted upon by the fernient.



Boil a spoonful of flour for a few minutes in a Stir two tablespoonfuls of oat meal into a pint pint of buttermilk, and add half a drachm of of milk, then stir quickly into a pint of boiling

sugar. water, and boil until it thickens, stirring con

This is a good food for infants with irrita

ble stomach and intestines. stantly. MILK AND SODA WATER.


10,171. Heat a teacupful of milk almost to boiling,

Take lime water, three ounces; sweet milk, dissolve in it a teaspoonful of white sugar, pour

six ounces; table salt, ten grains. Mix. Dose, into a large tumbler, and add two-thirds of a a wineglassful three times a day. bottle of good soda water.


To make sweet butter and milk that will re10,164.

tain their freshness, add forty grains of salicylic Scald some new milk, but do not let it boil. acid to the gallon of cream before churning. It ought to be put into a jug, and the jug should This will prevent further decomposition of the stand in boiling water. when the surface looks milk, preserving it for an indefinite time. The filmy, it is sufficiently done, and should be put free use of this salicylated buttermilk will be away in a cool place in the same vessel. When found an excellent remedy in rheumatism. quite cold, beat up a fresh egg in a tumbler,

- Dr. Robert Durrett.




oranges, and two lemons; cover for ten min10,173.

utes, sweeten, and serve iced. White of egg

3 iv

A pleasant, cooling drink. Oil of sweet almond

3 ix4

OYSTER SOUP. Sugar of milk

3x2 Carbonate of sodium

10,181. gr. vj Common salt

gr. iij

Drain one pint of oysters through a colander Water

for five minutes, remove the liquor, and then Neutral phosphate of lime, 3 ss-gr. viją

pour over them one pint of boiling water, which Make an emulsion.

– Tedeschi. must be thrown aside. Add to the liquor al

ready drained a pint of boiling water, a:d put MINT TEA. .

over the fire in a porcelain lived saucepan, boil 10,174.

until all the skum has been skinımed off; then Put a few mint leaves in a pint of boiling wa

add half a pint of fresh milk, one water cracker ter, cover, and stand near the fire for an hour. rolled to a powder, a piece of butter, and a little To be used in febrile and other complaints.

salt and pepper. Boil ten minutes, and just beWhen made of fresh leaves, it relieves vomiting.

fore the soup is to be served turn in the oysters

from the colander, and let them scald for three MUTTON JELLY.

minutes. 10,175.

Oysters cooked in this way are not apt to give Six shanks of mutton, one and a half quarts discomfort, and are therefore adapted to invalof water, pepper and salt to taste, half a pound

ids. of lean beef, a crust of bread toasted brown.

PANADA. Soak the shanks in water several hours, and

10,182. scrub them well, put them and the beef and the

1. Put two slices of stale bread in a covered other ingredients into a saucepan with the wa

bowl with a little niore than enough hot water ter, and let simmer very gently for five hours

to cover them, and let them soak for ten or fifStrain it, and when cold take off the fat; warm

teen minutes, then add two spoonfuls of sweet up as much as required when wanted.

milk, and a little white sugar; boil for ten minMUSTARD WHEY.

utes, stirring constantly. Wine or butter may 10,176.

also be added if desired. Boil one quart of milk with an ounce of bruised mustard seeds, until the milk curdles;

10,183. strain to separate the whey, and add wine if de 2. Mix in a coffee cup of hot water, a glass sired.

of wine, a dessertspoonful of white sugar, and a Useful in low fever, debilitated stomach, and little nutmeg. Set over the fire to boil. Have in dropsy, as an urinary stimulant.

ready some grated bread crumbs, and the mo

ment the mixture boils, stir the crumbs in rapOATMEAL PORRIDGE.

idly, and continue stirring until it has boiled to 10,177.

a proper thickness to drink. Mix two tablespoonfuls of oat meal with three tablespoonfuls of cold water; stir into a pint of

10,184. boiling water, boil for three quarters of an hour. 3. Break three or four water crackers in a To be eaten with a little salt and butter, or sugar bowl with half a pint of boiling water, cover, and milk.

and let stand until the crackers are quite soft, Good to relieve constipation, where there is

then serve with a little sugar and grated nutno dyspeptic tendency.

meg. A dessertspoonful of wine may be added. ONION GRUEL. 10.178.

10.185. Slice down a few onions and boil them in a 4. Take the crumb of a penny roll and soak pint of new milk, stir in a sprinkle of oat meal

it in milk for half an hour, then squeeze the and a very little salt, boil till the onions are milk from it; have ready an equal quantity of quite tender, then sup rapidly and go to bed.

chicken or veal scraped very fine with a knife; For cold.

pound the bread crumbs and meat together in

a mortar. It may be cooked mixed with either ORANGE JELLY.

veal or chicken broth, or poached like an egg, 10,179.

by taking it up in two spoons in pieces the Melt a quarter of a pound of sugar in some shape of an egg, after seasoning it, and served hot water, and pour it over five ounces of orange on mashed potato. juice, previously pressed from fine ripe fruit. În the mean time, have three-quarters of an ounce

QUINCE WATER. of gelatine melted in a little water, and add to

10.186. the syrup, boil for two minutes.

Take the cores of six or eight quinces, or a

few slices of dried quinces and pour over them ORANGE WATER.

a pint of boiling water, simmer for ten minutes, 10,180.

cover tightly, and when cold, strain. Pour a quart of water over the juice of six An acceptable mucilaginous drink.



SAGO. 10,187.

10,193. Scrape and pound the meat in cold water to Cleanse a half teacupful of sago by washing consistency of thin cream, and then allow to carefully; soak two or three hours in cold water, stand, and pour off the supernatant fluid, leav- then put it over the fire in the same water, and ing the sediment behind.

simmer until the grain becomes quite clear; it Raw meat may be made more palatable by may be sweetened slightly, and a little orange pouring over it a little warm gravy.

or lemon juice added. RENNET WHEY.

SAGO POSSET. 10,188.

10.194. Steep a piece of rennet in a pint of boiling

Boil two ounces of sago in a quart of water, water, or less, according to its size, separate

until it is the consistence of mucilage. Then the fluid, and stir a dessertspoonful of it into a

mix a teaspoonful of tincture of ginger, with quart of milk, cover with a cloth, and place half an ounce of white sugar, and half a pint near the fire until it curds. Divide the curd of sherry wine; add this to the sago and boil with a spoon to separate the whey, which

for five minutes. should be quite clear, and of a sweetish taste. Excellent in debility after acute non-inflamAn excellent diluent in febrile affections.

matory diseases; in wineglassful doses repeated. RICE, GRUEL.

SAGO SOUP. 10,189.

10.195. Take of ground rice one ounce, cinnamon An ounce and a half of sago, one pint of one drachm, water one quart. Boil for forty stock. Wash the sago. Put one pint of stock minutes, adding the aromatic near the conclu- on the fire, and bring it to the boil; add the sion. Strain and sweeten. Wine may be added sago and simmer till it is entirely dissolved. if necessary.

When cold it will form a jelly.


10,196. Wash and pick carefully a quarter of a pound Take salep, tragacanth, sago, of each four of rice, put it in a porcelain-lined pau, with one ounces; cochineal half a drachm, prepared quart of water, a small piece of cinnamon, and oyster shells one ounce. To be carefully mixed a half pound of loaf sugar, or according to and divided into powders of one drachm each. fancy; let it boil one hour, pass through a Stir one of these powders into a pint of milk, sieve, and when cold it will be a firm jelly. and boil thein together for ten or fifteen min

Excellent in dyspepsia and irritable condition utes. of the stomach.

To be drank freely in dysentery and diarrhæa.

--Castanello. RICE WATER. 10,191.

SASSAFRAS DRINK, Pick out and wash one ounce of rice, then

10,197. put it in a quart of water and set near the fire, where it may soak and be kept warm without

Take the pith of sassafras boughs, break in cooking for two hours, then boil slowly for one

small pieces, and let soak in cold water till the hour, until reduced to a pint, and strain; add a

water becomes glutinous. little salt. A pint or half a pint of milk' added

A good nourishment and much relished. to the rice water, before it is taken from the

SEA-MOSS FARINA. fire, renders it more nourishing: An excellent drink in diarrhea, dysentery,

10,198. and irritable condition of the alimentary canal,

Dessertspoonful of sea moss farina, boiling especially in children.

water one quart; steep a few minutes, sweeten Sago, tapioca, barley, or cracked corn may be

and flavor with lemon juice. prepared in the same manner.

A pleasant drink for colds, etc.


10,199. Take of dried leaves of sage, half an ounce;

Stir four tablespoonfuls of ground bark into boiling water, one quart. Infuse for half an a quart of cold water, let it stand all night; in hour, and then strain. Sugar and lemon juice

the morning strain and add the juice of one may be added in the proportions required by the

lemon; simmer gently twenty minutes, then patient. In the same manner may be made sweeten and pour into a mould to cool and balm and other teas.

harden. These infusions form very agreeable and useful drinks in fevers, and their diaphoretic pow

SLIPPERY ELM TEA. ers may be increased by the addition of the

10,200. sweet spirits of nitre or antimonial wine.

Add one pint of boiling water to one ounce of slippery elm bark, cover and stand near the fire for about three hours and strain.

A nutritious demulcent, useful in renal, intestinal and other affections.


10,207. Take three pounds of tamarinds, nine pounds of sugar and at least as much water. The fruit must be boiled, and strained through flannel. A little orange water should be added. Drink this in iced or in iced aerated water.

An hygienic summer beverage.



10,201. Make a beef broth by taking two pounds of beef from the leg, round or chuck; wash well, cut in pieces and put on to boil in three quarts of cold water; while boiling skim frequently, and when reduced to one quart take from the pot and strain.

Take a few thin slices of onion, half a pound of lean beef, chopped finely and well mixed with three raw eggs; beat all thoroughly with the broth which is to be returned to the fire and boiled for about half an hour or until perfectly clear.

Nutritious and healthful. especially to old people with feeble masticatory powers.


10, 208. One tumbler tamarinds, one pint cold water. Turn the water over the tamarinds, and let stand an hour, strain before using. Currant jelly or cranberry jelly can be used similarly.


10,209. Two tablespoonfuls of tamarinds stirred into a pint of boiling milk, boil ten minutes and strain.

Refrigerant and slightly laxative.


10,202. Take three or four pared potatoes, a thick slice of bread, half a teacupful of pearl barley, or rice, a little salt and pepper, two quarts of beef tea or mutton broth; heat the beef tea or mutton broth in a pan, and when quite boiling add the rest of the ingredients except the pepper and salt, which should be added when nearly done; cover the pan and let it boil slowly for an hour. Serve with toasted bread.


10,210. Take a dozen leaves of fresh tansy, wash them and pour over them a pint of cold water, cover closely, and let stand in a cool place for three or four hours, when it is ready for use. Sage may be used in like manner.

Refreshing in febrile affections.

10,203. Take gum arabic, tragacanth, arrow-root, tapioca of each ,one tablespoonful; mix them well together and boil in a pint of milk flavored with nutmeg or cinnamon.

Used as a diet in dysentery, diarrhæa, etc.



10,211. Take two tablespoonfuls of the best tapioca. After washing carefully, soak it in fresh water over night, add a little salt, a pint of water or milk, simmer until quite soft, stirring frequently if milk is used to keep from scorching. When done pour into a bowl and stir while cooling; sugar, a little nutmeg and a spoonful of wine may then be added.


10,212. Beat two eggs with half an ounce of sugar and stir into a pint of tapioca mucilage, made with milk, as directed above, and bake in a slow oven. Wine may be added if not contraindicated.

Useful in convalescence.


10, 204. Three ounces of Patna rice, the yolks of two eggs, half a pint of cream or new milk, one quart of stock. Boil the rice in the stock and rub half of it through a tammy, put the stock in a stew pan, add the rest of the rice whole, and simmer gently for five minutes. Have ready the cream.


an ounce.

TARTAR WHEY. 10,205.

10,213. One pound of shin of beef, one pound of Take of milk one quart, cream of tartar half knuckle of veal, four wbite peppercorns, a lump

Boil until the curd separates. of sugar, one quart of water. Simmer gently for six hours, skim well and strain.


10,214. SUET PTISAN.

Take half a dozen water crackers, pour over 10,206.

them enough boiling water to just cover them. Take of sheep's suet two ounces, milk one Cover them lightly and while they are soaking, pint, starch half an ounce, boil slowly for half simmer a pint of milk with a little salt and a an hour.

small piece of butter, and when the crackers are This may be used as a common drink in dys- quite soft pour the hot milk over them; a little entery.

grated nutmeg may be added.


10,215. Cut a breakfast roll into thin slices, toast a light brown, and boil gently in a pint and a half of water until it jellies; strain and flavor with a little wine and nutmeg.


10,216. Toast a slice of stale bread quite brown, but do not scorch, while hot put it into a pitcher and pour over it a pint of hoiling water; cover tightly, and when cool pour off the liquid. A little orange or lemon put in the pitcher gives a pleasant flavor.

A cooling drink in febrile affections.


10,217. Take one quart of canned tomatoes, bring to a boil, strain while hot through a hair sieve; bring a quart of milk to a boil, add sufficient flour to make a thick paste, stir in and continue to boil until the flour is cooked (about twenty minutes). Stir in the strained tomatoes gradually, a little at a time, into the boiling vilk. Cook five or ten minutes; season to taste.

Highly nutritious and useful during convalescence.


10,222. Take of port wine one pint, isinglass one ounce, sugar one ounce; put the isinglass and sugar into a quarter of a pint of water, warm till all is dissolved, then add the wine, strain through muslin and set to jelly. An excellent way of giving port wine.


10,223. Boil a pint of new milk, while boiling pour in a small tumbler of white wine, put it over the fire to boil again, being careful not to stir it and as soon as it boils remove and set aside until the curd settles, then pour off the clear whey. If too strong, add a little water.

Useful in low fevers or those requiring a moderate degree of stimulation.


10,224. Beat up an egg till it froths, add a lump of sugar and two tablespoonfuls of water; mix well, pour in a wineglassful of sherry and serve be fore it gets flat. Half the quantity of brandy may be used instead of sherry.

SUMMER REGIMEN FOR NURSING INFANTS. During the variable weather of summer when digestive disturbances are so apt to occur in nursing infants, there should be a decided decrease in the amount of milk taken, and the following is prescribed to be taken after each feeding:

10,225. B Papainæ puræ

Acidi lactici .
Syrupi simplicis

3 jss
Tincturæ vanillæ
Aquæ :

3 iijss M. S. A dessertspoonful after each meal.

-L'Abeille Medicale.


10,218. Add half a fuid ounce of alcohol to a gallon of diluted acetic acid and set the mixture aside for a few weeks, the longer the better,-enough acetic ether is generated to give it the clear full aroma of fine vinegar, and then for table use it is very far superior to any vinegar made in the ordinary way by fermenting cider, and it is more wholesome, because free from the decomposition products of the fermentation of rotten or bad fruit, and free from the animalculæ and other impurities always present in vinegar by fermentation,


gr. vj gr. xxiv

9. s.



10,219. Take of milk one pint, vinegar half an ounce. Boil for a few minutes and separate the curd.



10,220. Curdle warm milk with rennet, and strain off the liquid, or put into boiling milk as much lemon juice or cider as will curdle it and make it clear, then pour off, add a little hot water and sweeten if desired.


10,226. Take 5 oz. of finely scraped meat, chop it still finer, add to it 1/2 oz. of finely chopped pancreas free from fat, or 23 of pancreatic solution, then add about 3 oz. of lukewarm water, and stir to the consistence of a thick pulp. Inject while warm at about 980 Fahr.



10,221. Take crystal pepsin 384 grains, tartaric acid 10 grains, dissolve in sherry wine 13 ounces, and add glycerine 3 ounces. When perfectly dissolved, filter. Each drachm contains three grs. pepsin. Dose: Teaspoonful after meals.

-Dr. Carl L. Jensen.

10,227. Take of lean beef finely minced 1 pound, water i pint, pancreatic solution 6 f. 3; mix the beef with the water, and simmer gently for one hour and a half; then strain the beef tea into a jug provided with a cover, beat the residue into a paste, add it to the liquid in the jug, and when the temperature has cooled down to 140° Fahr., add the pancreatic solution, and stir well together. Place the covered jug in a warm situ

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