times, soak it five or six hours; simmer it in
the same water with bits of fresh lemon-peel until it becomes quite
clear; then put in lemon juice, wine and loaf sugar.

SAGO JELLY.

The sago should be soaked in cold water an hour, and washed
thoroughly; simmered with lemon-peel and a few cloves. Add wine
and loaf sugar when nearly done; and let it all boil together a few
minutes.

BEEF TEA.

Beef tea, for the sick, is made by broiling a tender steak nicely,
seasoning it with pepper and salt, cutting it up, and pouring water
over it, not quite boiling. Put in a little water at a time, and let
it stand to soak the goodness out.

WINE WHEY.

Wine whey is a cooling and safe drink in fevers. Set half a pint of
sweet milk at the fire, pour in one glass of wine, and let it remain
perfectly still, till it curdles; when the curds settle, strain it,
and let it cool. It should not get more than blood-warm. A spoonful of
rennet-water hastens the operation. Made palatable with loaf sugar and
nutmeg, if the patient can bear it.

APPLE WATER.

This is given as sustenance when the stomach is too weak to bear
broth, &c. It may be made thus,--Pour boiling water on roasted apples;
let them stand three hours, then strain and sweeten lightly:--Or it
may be made thus,--Peel and slice tart apples, add some sugar and
lemon-peel; then pour some boiling water over the whole, and let it
stand covered by the fire, more than an hour.

MILK PORRIDGE.

Boil new milk; stir flour thoroughly into some cold milk in a bowl,
and pour it into the kettle while the milk is boiling: let it all
boil six or eight minutes. Some people like it thicker than others;
I should think three large spoonfuls of flour to a quart of milk
was about right. It should always be seasoned with salt; and if the
patient likes, loaf sugar and nutmeg may be put in. In cases of fever,
little salt or spice should be put into any nourishment; but in cases
of dysentery, salt and nutmeg may be used freely: in such cases too,
more flour should be put in porridge, and it should be boiled very
thoroughly indeed.

STEWED PRUNES.

Stew them very gently in a small quantity of water, till the stones
slip out. Physicians consider them safe nourishment in fevers.

* * * * *

VEGETABLES.

Parsnips should be kept down cellar, covered up in sand, entirely
excluded from the air. They are good only in the spring.

Cabbages put i