Part 11 (2/2)
No 215 HOW TO MAKE BARLEY WATER
Boil one ounce of barley in a quart of water for twentya bit of orange or lemon peel
No 216 HOW TO MAKE RICE WATER
To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather , add about two table-spoonfuls of brandy Rice water, prepared as above, is recommended in cases of dysentery and diarrhoea
No 217 HOW TO MAKE TREACLE POSSET
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten o to bed well covered with blankets; and your cold will be all the less and you the better for it
No 218 HOW TO MAKE WHITE WINE WHEY
Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey--which is excellent as an agent to reh or cold
No 219 HOW TO MAKE A CORDIAL FOR COLDS
First, prepare a quart of the juice of black currants, by bruising and boiling thereat pressure through a sieve into a basin Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of ar, and half an ounce of citric acid, or one pint of leether until reduced to a thick syrup--that is, when it begins to run rather thick fro treacle; as soon as the syrup has reached this stage, re to becoth of tiht, and kept in a cool place A tea-spoonful taken occasionally will soon relieve the h
This cordialfor the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants
No 220 HOW TO MAKE A STRINGENT GARGLE
Put the following ingredients into a very clean earthen pipkin:--Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty ar, and two table-spoonfuls of honey; boil again for ten , to be used when cold
No 221 A SIMPLE REMEDY AGAINST WIND ON THE STOMACH
A few drops (say four) of essence of pepperar
No 222 A CURE FOR A HARD DRY COUGH
Take of each one table-spoonful--sperether with the yolks of two eggs in a gallipot A tea-spoonful to be taken on the tongue, and allowed to be sed slowly as it dissolves
No 223 A COOLING DRINK
To half an ounce of creae or le, pour upon theether, and allow the beverage to beco water upon half an ounce of hops, cover this over, and allow the infusion to stand for fifteenA s, which will create an appetite, and also strengthen the digestive organs
No 225 LIME-FLOWER TEA