some other stuff, and the tea a delicate amount of tannin. Mixing
the two makes the liquid turbid. This turbidity, if I remember the
cyclopaedia aright, is tannate of fibrin, or leather. People who put
milk in tea are therefore drinking boots and shoes in mild disguise.

ICED TEA.

Is now served to a considerable extent during the summer months. It is
of course used without milk, and the addition of sugar serves only to
destroy the finer tea flavor. It may be prepared some hours in
advance, and should be made stronger than when served hot. It is
bottled and placed in the ice chest till required. Use the black or
green teas, or both, mixed, as fancied.

CHOCOLATE.

Allow half a cupful of grated chocolate to a pint of water and a pint
of milk. Rub the chocolate smooth in a little cold water and stir into
the boiling water. Boil twenty minutes, add the milk and boil ten
minutes more, stirring it often. Sweeten to your taste.

The French put two cupfuls of boiling water to each cupful of
chocolate. They throw in the chocolate just as the water commences to
boil. Stir it with a spoon as soon as it boils up, add two cupfuls of
good milk, and when it has boiled sufficiently, serve a spoonful of
thick whipped cream with each cup.

COCOA.

Six tablespoonfuls of cocoa to each pint of water, as much milk as
water, sugar to taste. Rub cocoa smooth in a little cold water; have
ready on the fire a pint of boiling water; stir in grated cocoa paste.
Boil twenty minutes, add milk and boil five minutes more, stirring
often. Sweeten in cups so as to suit different tastes.

BUTTERMILK AS A DRINK.

Buttermilk, so generally regarded as a waste product, has latterly
been coming somewhat into vogue, not only as a nutrient, but as a
therapeutic agent, and in an editorial article the _Canada Lancet_,
some time ago, highly extolled its virtues. Buttermilk may be roughly
described as milk which has lost most of its fat and a small
percentage of casein, and which has become sour by fermentation. Long
experience has demonstrated it to be an agent of superior
digestibility. It is, indeed, a true milk peptone--that is, milk
already partly digested, the coagulation of the coagulable portion
being loose and flaky, and not of that firm indigestible nature which
is the result of the action of the gastric juice upon cow's sweet
milk. It resembles koumiss in its nature, and, with the exception of
that article, it is the most grateful, r