it the taste. When milk is added to this it
makes a very excellent diet for children. Should the bowels be too
loose, boil the milk before adding.

SAGE TEA.

Dried leaves of sage, half an ounce; boiling water, one quart. Infuse
for half an hour, and strain. May add sugar if desired. Balm,
peppermint, spearmint, and other teas are made in the same way.

A REFRESHING DRINK IN FEVERS.

Boil one ounce and a half of tamarind, two ounces of stoned raisins,
and three ounces of cranberries in three pints of water until two
pints remain. Strain, and add a small piece of fresh lemon peel, which
must be removed in half an hour.

ARROWROOT JELLY.

Stir a tablespoonful of arrowroot powders into half a cupful of cold
water, pour in a pint of boiling water, let it stand five or ten
minutes and then sweeten and flavor it to suit the taste.

IRISH MOSS JELLY.

Irish moss, half an ounce; fresh milk, one and a half pints. Boil down
to one pint. Strain, and add sugar and lemon juice sufficient to give
it an agreeable flavor.

ISINGLASS JELLY.

Isinglass, two ounces; water, two pints. Boil to one pint; strain, and
add one pint milk and one ounce of white sugar. This is excellent for
persons recovering from sickness, and for children who have bowel
complaints.

TAPIOCA JELLY.

Tapioca, two large spoonfuls; water, one pint. Boil gently for an
hour, or until it appears like a jelly. Add sugar, wine, and nutmeg,
with lemon juice to flavor.

RICE JELLY.

Mix a quarter of a pound of rice, picked and washed, with half a pound
of loaf sugar and just sufficient water to cover it. Boil until it
assumes a jellylike appearance; strain, and season to suit the taste
and condition of the patient.

GRAPES.

In all cases of fever, very ripe grapes of any kind are a beneficial
article of diet, acting as both food and drink and possessing soothing
and cooling qualities. They are also extremely grateful to every
palate.

TOAST.

To make a most excellent toast for a reduced or convalescent patient,
take bread twenty-four or thirty-six hours old, which has been made of
a mixture of fine wheat flour and Indian meal and a pure yeast batter
mixed with eggs. Toast it until