very well as a most satisfactory substitute for
bad and expensive tea.

No. 213. HOW TO STEW RED CABBAGES.

The use of the red cabbage in this country is confined to its being
pickled almost raw, and eaten in that detestable and injurious state,
whereby its anti-scorbutic powers are annulled.

The red cabbage, when merely boiled with bacon, or with a little butter
and salt, is both nutritious and beneficial in a medicinal point of
view, inasmuch as that it possesses great virtue in all scorbutic and
dartrous affections. On the Continent it is customary to administer it
in such cases in the form of a syrup, and also in a gelatinized state.
The red cabbage, stewed in the following manner, will be found a very
tasty dish:--Slice up the red cabbage rather thin, wash it well, drain
it, and then put it into a saucepan with a little dripping or butter, a
gill of vinegar, pepper and salt; put the lid on, and set the cabbage to
stew slowly on the hob, stirring it occasionally from the bottom to
prevent it from burning; about an hour's gentle stewing will suffice to
cook it thoroughly. All kinds of cabbage or kail are anti-scorbutic
agents.

No. 214. HOW TO MAKE TOAST WATER.

Toast a piece of bread thoroughly browned to its centre without being
_burnt_, put it into a jug, pour boiling water upon it, cover over and
allow it to stand and steep until it has cooled; it will then be fit to
drink.

No. 215. HOW TO MAKE BARLEY WATER.

Boil one ounce of barley in a quart of water for twenty minutes; strain
through muslin into a jug containing a bit of orange or lemon peel.

No. 216. HOW TO MAKE RICE WATER.

To six ounces of rice add two quarts of water, and two ounces of
Valentia raisins; boil these very gently for about half an hour, or
rather more; strain off the water into a jug, add about two
table-spoonfuls of brandy. Rice water, prepared as above, is recommended
in cases of dysentery and diarrhoea.

No. 217. HOW TO MAKE TREACLE POSSET.

Sweeten a pint of milk with four table-spoonfuls of treacle, boil this
for ten minutes; strain it through a rag; drink it while hot, and go to
bed well covered with blankets; and your cold will be all the less and
you the better for it.

No. 218. HOW TO MAKE WHITE WINE WHEY.

Put a pint of milk into a very clean saucepan or skillet, to boil on the
fire; then add half a gill of any kind of white wine; allow the milk to
boil up, then pour it into a basin, and allow it to s