cture_--(No. 569.)--is

Peruvian bark, bruised, one ounce and a half.
Orange-peel, do. one ounce.
Brandy, or proof spirit, one pint.

Let these ingredients steep for ten days, shaking the bottle every day;
let it remain quiet two days, and then decant the clear liquor.

Dose--a tea-spoonful in a wineglass of water, twice a day, when you feel
languid, _i. e._ when the stomach is empty, about an hour before dinner,
and in the evening.

This agreeable aromatic tonic is an effective help to concoction; and we
are under personal obligations to it, for frequently restoring our
stomach to good temper, and procuring us good appetite and good
digestion.

In low nervous affections arising from a languid circulation, and when
the stomach is in a state of debility from age, intemperance, or other
causes, this is a most acceptable restorative.

N.B. Tea made with dried and bruised Seville orange-peel, in the same
way as common tea, and drank with milk and sugar, has been taken by
nervous and dyspeptic persons with great benefit.

Sucking a bit of dried orange-peel about an hour before dinner, when the
stomach is empty, is very grateful and strengthening to it.

_Paregoric Elixir._--(No. 570.)

A drachm of purified opium, same of flowers of benjamin, same of oil of
aniseed, camphor, two scruples; steep all in a pint of brandy or proof
spirit; let it stand ten days, occasionally shaking it up: strain.

A tea-spoonful in half a pint of White wine whey (No. 562), tewahdiddle
(No. 467), or gruel (No. 572), taken the last thing at night, is an
agreeable and effectual medicine for coughs and colds. It is also
excellent for children who have the hooping-cough, in doses of from five
to twenty drops in a little water, or on a little bit of sugar.

_Dr. Kitchiner's Receipt to make Gruel._--(No. 572.)

Ask those who are to eat it, if they like it thick or thin; if the
latter, mix well together by degrees, in a pint basin, one
table-spoonful of oatmeal, with three of cold water; if the former, use
two spoonfuls.

Have ready in a stew-pan, a pint of boiling water or milk; pour this by
degrees to the oatmeal you have mixed; return it into the stew-pan; set
it on the fire, and let it boil for five minutes; stirring it all the
time to prevent the oatmeal from burning at the bottom of the stew-pan;
skim and strain it through a hair-sieve.

2d. To convert this into caudle, add a little ale, wine, or brandy, with
suga