e of blackberries after five doctors had tried all the known
remedies in vain.

_Blackberry Tea._

In the absence of the fresh fruit a tea made of blackberry jelly and hot
water (a large tablespoonful of jelly to half a pint water) will be
found very useful. A teacupful should be taken at short intervals.

_Blackberry Jelly._

To make blackberry jelly get the first fruit of the season if possible,
and see that it is ripe or it will yield very little juice. Put it into
the preserving pan, crush it, and allow it to simmer slowly until the
juice is well drawn out. This will take from three-quarters to one hour.
Strain through a jelly bag, or fine clean muslin doubled will do. Then
measure the juice, and to every pint allow 3/4 lb. best cane sugar.
Return to the pan and boil briskly for from twenty minutes to half an
hour. Stir with a wooden spoon and keep well skimmed. To test, put a
little of the jelly on a cold plate, and if it sets when cold it is
done. While still at boiling point pour into clean, dry, and _hot_
jars, and tie down with parchment covers immediately.

_Black Currant._

Black currant tea is one of the oldest of old-fashioned remedies for
sore throats and colds. It is made by pouring half a pint of boiling
water on to a large tablespoonful of the jelly or jam. To make the jelly
use the same recipe as for blackberry jelly.

The fresh juice pressed from the fruit is, of course, better than tea
made from the jelly, but as winter is the season of coughs and colds the
fruit is least obtainable when most needed.

_Brazil Nut._

Brazil nuts are excellent for constipation. They are also a good
substitute for suet in puddings. Use 5 oz. nuts to 1 lb. flour. They
should be grated in a nut mill or finely chopped.

_Beans, Peas, and Lentils._

Beans, peas, and lentils are tabooed by the followers of Dr. Haig, the
gout specialist, on account of the belief that they tend to increase the
secretion of uric acid. But this evil propensity is stoutly denied by
other food-reformers. For myself I am inclined to believe that their
supposed indigestibility, etc., arises from the fact that they are
generally cooked in hard water. They should be cooked in distilled or
boiled and filtered rain water. The addition of lemon juice while
cooking renders them much more digestible.

According to Sir Henry Thomson haricot beans are more easily digested
than meat by most stomachs. "Consuming weight for weight, the