whole boil three or four minutes--take it from the fire to
cool--when so, stir in a couple of beaten eggs, sweeten it to the taste,
and grate in a small piece of nutmeg. Set the whole where it will boil,
stirring it constantly. As soon as it boils up, take it from the fire,
and turn it into custard cups. The arrow root, prepared in the same
manner as for the custards, omitting the sugar, spice, and eggs, is
excellent food for invalids, and can be eaten when the custards are too
rich for the stomach.

371. _Wine Whey._

Stir into a pint of boiling milk a couple of glasses of wine. Let it
boil a minute, then take it from the fire, and let it remain till the
curd has settled--then turn off the whey, and sweeten it with white
sugar.

372. _Stomachic Tincture._

Bruise a couple of ounces of Peruvian bark, one of bitter dried orange
peel. Steep them in a pint of proof spirit a fortnight, shaking up the
bottle that contains it once or twice every day. Let it remain untouched
for a couple of days, then decant the bitter into another bottle. A
tea-spoonful of this, in a wine glass of water, is a fine tonic.

373. _Thoroughwort Bitters._

Make a strong tea of the thoroughwort--strain it, and when cool, put to
a couple of quarts of it half a pint of French brandy, the peel of two
or three fresh oranges, cut into small bits, and half a dozen bunches of
fennel, or smallage seed. The seed and orange peel should be crowded
into a bottle, then the tea and brandy turned in. The bottle should be
corked tight. The bitters will keep good almost any length of time, and
is an excellent remedy for bilious complaints, and can often be taken
when the thoroughwort tea will not sit on the stomach. A wine glass of
these bitters to a tumbler of water is about the right proportion. It
should have a little sugar added to it before drinking it.

374. _Cough Tea._

Make a strong tea of everlasting--strain, and put to a quart of it two
ounces of figs or raisins, two of liquorice, cut in bits. Boil them in
the tea for twenty minutes, then take the tea from the fire, and add to
it the juice of a lemon. This is an excellent remedy for a tight
cough--it should be drank freely, being perfectly innocent. It is the
most effectual when hot.

375. _Beef Tea._

Broil a pound of fresh lean beef ten minutes--then cut it into small
bits, turn a pint of boiling water on it, and let it steep in a warm
place half an hour--then strain it, and seas