er; pour this into a saucepan containing a pint of hot water, stir
the gruel on the fire while it boils very gently for about a quarter of
an hour, then sweeten with moist sugar, or, if preferred, the gruel may
be eaten with a little salt and a bit of butter.

No. 186. HOW TO MAKE CAUDLE.

Mix four ounces of prepared groats or oatmeal with half a pint of cold
ale in a basin, pour this into a saucepan containing a quart of boiling
ale, or beer, add a few whole allspice, and a little cinnamon, stir the
caudle on the fire for about half an hour, and then strain it into a
basin or jug; add a glass of any kind of spirits, and sugar to taste.

No. 187. RICE GRUEL, A REMEDY FOR RELAXED BOWELS.

Boil very gently eight ounces of rice in a quart of water for about an
hour in a saucepan covered with its lid, and placed on the side of the
hob; the rice must be so thoroughly done as to present the appearance of
the grains being entirely dissolved; a bit of orange-peel or cinnamon
should be boiled with the rice, and when quite soft, the gruel is to be
sweetened with loaf sugar, and a table-spoonful of brandy added.

No. 188. HOW TO PREPARE ARROW-ROOT.

Mix a piled-up dessert-spoonful of arrow-root with half a gill of cold
water, and pour this into a small saucepan containing nearly half a pint
of boiling water, four lumps of sugar, and a glass of wine; stir the
arrow-root while it is boiling on the fire for a few minutes, and then
give it to the patient.

Observe that it is essential to perfection in the preparation of
arrow-root, and, indeed, of all farinaceous kinds of food, that the
whole of the ingredients used in the preparation should be boiled
together.

No. 189. HOW TO MAKE GRUEL WITH PEARL BARLEY.

Put four ounces of pearl barley in a saucepan with two quarts of cold
water and a small stick of cinnamon, and set the whole to boil very
gently by the side of the fire (partly covered with the lid) for two
hours; then add the sugar and the wine, boil all together a few minutes
longer, and then strain the gruel through a colander into a jug, to be
kept in a cool place until required for use; when it can be warmed up in
small quantities.

As this kind of gruel is a powerful cordial, it is to be borne in mind
that it should never be administered unless ordered by a medical man.

No. 190. COW-HEEL BROTH.

Put a cow-heel into a saucepan with three quarts of water, and set it to
boil on the fire; skim it well, s