Slippery Elm Bark Jelly.

Stir four tablespoonfuls of ground bark into a quart of cold water; let it stand all night; in the morning strain. and add the juice of one lemon; simmer gently twenty minutes, then sweeten, and pour in a mould to cool and harden.

Slippery Elm Tea.

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.

Staff of Old Age (Consomme).

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, after which return to the digester or pot with 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.

Tamarind Whey.

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

Refrigerant and slightly laxative.

Tansy Water.

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 if preferred to tansy. Refreshing in febrile affections.

Tapioca.

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 (the latter being more nutritious); 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.

Tapioca Pudding.

Beat the yolks of 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.

Useful in convalescence. Wine may be added if not contraindicated.

Toast, French.

Take half a dozen water crackers, pour over them. enough boiling water to just cover them. Cover them tightly, and while they are soaking simmer a pint of milk with a little salt and a small piece of butter, and when the crackers are quite soft pour the hot milk over them. A little grated nutmeg may be added.

Toast Jelly.

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.

Toast Water.

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 boiling water; cover tightly, and when cool pour off the liquid. A little orange or lemon put in the pitcher gives a pleasant flavor.

A valuable cooling drink in febrile affections.

Veal Tea.

To be prepared as beef tea, substituting the veal for beef. It requires, however, much longer cooking.

Vegetable Broth.

Slice a turnip, two or three pared potatoes, a small carrot, and a stalk of celery in a quart of boiling water; cook until the vegetables are well done, then add a small piece of butter and a little salt. Toast a slice of bread, butter it, put in a bowl and pour the soup over it.

Vermicelli Pudding.

(See Macaroni Pudding.)

Whey.

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.

A useful diuretic drink in febrile complaints.

Wine, Mulled.

A pint of wine, half a pint of water, and a teaspoonful of allspice, boil together for three minutes. Beat three eggs with a large tablespoonful of white sugar; pour the boiling wine on the eggs, stirring all the time. If the eggs are poured into the wine, they are apt to curdle.

Wine Whey.

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.

SPECIAL FORMS OF DIET.

Under this head might be included a consideration of such dietetic hints and precepts as are applicable to the prevention and cure of special diseases. The principles governing the employment of articles of diet appropriate to such conditions are generally, however, sufficiently intelligible to the physician, and it is not difficult for him to decide, in inflammatory and other conditions, what should be interdicted and what allowed. His own medical knowledge, added to the results of the personal experience of the patient, will usually be a sufficient guide to both as to the quality and quantity of the food to be taken. So much benefit, however, has been derived from. the practice of strict dietetic regulations in such affec tions as diabetes, obesity, etc., that the reproduction of rules here will possibly be of service to the practitioner in similar cases.

Dietary for the Diabetic.'

As diabetes mellitus is a condition attended with want of assimilative power over the amylaceous and saccharine

1 F. W. Pavy, Treatise on Food and Dietetics, Phi'adelphia, 1574.

principles of alimentary substances, such a diet must be prescribed as will, as far as possible, exclude such principles. The following table, although containing several dietetic articles of purely English employment, is reproduced in its entirety, being an especially valuable guide in this disease.

2

2

He may eat-Butcher's meat of all kinds, except liver, ham, bacon, or other smoked, salted, dried, or cured meats, poultry, game, shell-fish and fish of all kinds, fresh, salted, or cured, animal soups, not thickened, beef-tea, and broths; the almond, bran, or gluten substitute for ordinary bread; eggs dressed in any way; cheese, cream cheese, butter, cream, greens, spinach, turnip tops, turnips, French beans, Brussels sprouts, cauliflower, broccoli, cabbage, asparagus, seakale, vegetable marrow,2 mushrooms, water-cress, mustard and cress, cucumber, lettuce, endive, radishes, celery, vinegar, oil, pickles, jelly flavored, but not sweetened, savory jelly, blanc mange made with cream and not nilk, custard made without sugar, nuts of any description, except chestnuts, olives.

He must avoid eating-Sugar in any form, wheaten bread and ordinary biscuits of all kinds, rice, arrow root, sago, tapioca, macaroni, vermicelli, potatoes, carrots, parsnips, beet-root, peas, Spanish onions, pastry and puddings of all kinds, fruits of all kinds, fresh and preserved.

He may drink-Tea, coffee, cocoa from nibs, dry sherry, claret, dry Sauterne, Burgundy, Chablis, hock, brandy, and spirits that have not been sweetened, soda water, Burton bitter ale, in moderate quantity.

See Bran-loaf, p. 277.

2 May only be eaten in moderate quantity, and should be boiled in a large quantity of water.