r water in a
tight-corked bottle--it should be shook up well when first put in.

365. _Aromatic Vinegar._

Mix with a table-spoonful of vinegar enough powdered chalk to destroy
the acidity. Let it settle--then turn off the vinegar from the chalk
carefully, and dry it perfectly. Whenever you wish to purify an infected
room, put in a few drops of sulphuric acid--the fumes arising from it
will purify a room where there has been any infectious disorder. Care
is necessary in using it, not to inhale the fumes, or to get any of the
acid on your garments, as it will corrode whatever it touches.

366. _Barley Water._

Boil a couple of ounces of barley, in two quarts of water, till
soft--pearl barley is the best, but the common barley answers very well.
When soft, strain and mix it with a little currant jelly, to give it a
pleasant, acid taste. If the jelly is not liked, turn it, when boiled
soft, on to a couple of ounces of figs or raisins, and boil it again,
till reduced to one quart, then strain it for use.

367. _Rice Gruel._

Put a large spoonful of unground rice into six gills of boiling water,
with a stick of cinnamon or mace. Strain it when boiled soft, and add
half a pint of new milk--put in a tea-spoonful of salt, and boil it a
few minutes longer. If you wish to make the gruel of rice flour, mix a
table-spoonful of it, smoothly, with three of cold water, and stir it
into a quart of boiling water. Let it boil, five or six minutes,
stirring it constantly. Season it with salt, a little butter, and add,
if you like, nutmeg and white sugar to your taste.

368. _Water Gruel._

Mix a couple of table-spoonsful of Indian meal with one of wheat flour,
and sufficient cold water to make a thick batter. If the gruel is liked
thick, stir it into a pint of boiling water--if liked thin, more water
will be necessary. Season the gruel with salt, and let it boil six or
eight minutes, stirring it frequently--then take it from the fire, put
in a piece of butter, of the size of a walnut, and pepper to the taste.
Turn it on toasted bread, cut in small pieces.

369. _Caudle._

Make rice or water gruel, as above--then strain it, and add half a wine
glass of ale, wine, or brandy. Sweeten it with loaf sugar, and grate in
a little nutmeg.

370. _Arrow Root Custards._

Boil a pint of milk, and stir into it, while boiling, a table-spoonful
of arrow root, mixed smooth, with a little cold milk. Stir it in well,
and let the