Feculum Saxonia. Barley flour 21 oz., sugar 7 oz., cinnamon 1 dr. Mix, and bake them in an oven, enveloped in a paste of wheat flour, and placed in an earthen vessel. When sufficiently baked, remove the crust, and when the contents are cool, reduce them to powder. About 1/2 oz. to 1 oz. is boiled with broth, etc, as a nourishing diet. It is often medicated with the addition of sarsaparilla, bark, etc.

Farinaceous Food, etc. The following compounds are accompanied with full directions for use: -

Baster's Soojee and Compound Farina. Wheat flour, with sugar.

Bright's Nutritious Farina. The basis is said to he potato starch.

Bright's Breakfast Powder. A combination of chocolate with his nutritious farina.

Braden's Farinaceous Food. Chiefly wheat flour carefully baked.

Bullock's Semola. Wheat flour, from which a portion of the starch has been removed, so as to leave a definite proportion of gluten.

Chapman's Entire Wheat Flour. Is what its name implies.

Denham's Farinaceous Food. As Braden's, with perhaps a mixture of barley flour.

Gardiner's Alimentary Preparation. Very finely ground rice flour.

Hard's Farinaceous Food. Carefully baked wheat flour.

Hunt's Breakfast Powder. Rye, carefully roasted as coffee. [For Dandelion Coffee, see further back, under "Druggists Nostrums."]

Leath's Alimentary Farina. Baked wheat flour, with sugar, potato flour, and a small quantity of Indian corn meal, and tapioca.

Maidman's Nutritious Farina. Potato flour, tinged with some pink colouring matter.

Palmer's Vitaroborant. See Ervalenta, below.

Plumbe's Farinaceous Food. South Sea arrow-root combined with pea flour.

Prince of Wales's Food. Potato flour.

Semolina. A hard kind of wheat, containing much gluten, ground into coarse grains. But some articles sold under this name appear to be compounds of gluten, artificially granulated, resembling Bullock's Semola.

Ervalenta, Revalenta Arabica, Lentil Powder, etc. These consist chiefly either of the European or Egyptian lentil.

Ervalenta. Warton's consists of the French or German lentil, with either Indian corn, or, more probably, a species of corn called Durra, used by the Arabs. But

Dr. Schenk states that what is sold at Paris, consists of the flour of French beans and Indian corn.

Revalenta Aralica. A mixture of the red (Egyptian or Arabian) lentil with barley flour. Some samples contain sugar, others salt and a flavouring ingredient.

Lentil Powders. Some consist entirely of lentil flour (French or German, or Egyptian, or both kinds mixed). Others contain barley flour in addition. Nevill's consists of 1 oz. of curry powder to 4 lbs. of lentil flour. The Lancet gives the following recipes for lentil powder: 1. Arabian lentil flour 2 lbs., barley flour 1 lb., salt 3 oz.

2. Pea flour 2 lbs., Indian corn flour 1 lb., salt 3 oz.

Gruel is made either from oatmeal, or from groats or grits (oats deprived of their cuticle), either whole or crushed (Embden groats). Dr. Thompson directs 3 oz. of groats, previously washed, to be boiled slowly in 4 pints of water, till reduced to 2 pints, then strained through a sieve. The Embden groats require less boiling. Dr. Kitchener directs one or two tablespoonfuls of oatmeal (according as the gruel is preferred thin or thick) to be well mixed with 3 spoonfuls of cold water, gradually added, a pint of boiling water poured on it, and the whole boiled for 5 minutes, constantly stirring it; it is then skimmed and strained through a hair sieve; a little butter is usually added, and sometimes milk, with salt, or otherwise sugar and spices to the taste. Thorough trituration of the oatmeal and cold water, and constant stirring of the gruel while on the fire, render long boiling unnecessary.

Boiled Wheat. Steep the wheat in water for 10 or 12 hours, then boil it for half an hour. [As a substitute for vegetables, and to obviate constipation. - Mr. L. Bullock.]

Beef Tea. Professor Liebig directs 1 lb. of beef, free from fat, to be minced very small, mixed with an equal weight of cold water, and heated slowly to boiling; when it has boiled for a minute or two, strain through a cloth. It may be coloured with roasted onion or burnt sugar, and salted to the taste. Dr. Seymour directs 2 1/2 lbs. of lean beef cut small to be put into 3 pints of cold water, and simmered slowly, without boiling, till reduced to a pint and a half; then carefully strained. In another formula we read - Macerate raw beef (recently killed), chopped very fine,

1/2 lb., in distilled water 22 1/2 oz., with common salt 50 grs., dilute hydrochloric acid 16 drops, for an hour and a half; strain through a fine hair sieve. Give two tumblers daily.

Extract of Meat. Cut the lean of fresh-killed meat very small, put it into eight times its weight of cold water, and heat it gradually to the boiling point. When it has boiled for a few minutes, strain it through a cloth, and evaporate the liquor gently by a water-bath to a soft mass. 2 lbs. of meat yield 1 oz. of extract. Fat must be carefully excluded, or it will not keep. - Liebig.

Liebig-'s Food for Infants. Malt flour, to which is added a small quantity of bicarbonate of potash or soda.

Liebig's Soup fob Children. Mix 1/2 oz. wheat flour, 1/2 oz. malt flour, 7 1/2 grs. bicarbonate of potash; add 1 oz. of water and 5 oz. of milk. Heat with constant stirring over a gentle fire till it begins to thicken. Remove from the fire and stir for 5 minutes. Heat once more, and again remove and stir. Heat again to ebullition. Separate the bran from the soup by a fine sieve.

Trophazome. Mince 16 oz. of meat, free from fat, very fine, pour on it 8 oz. of cold or lukewarm water (not exceeding 100° F.); mix well, and let it stand for an hour, stirring it 3 or 4 times. Press out the liquid (about 6 oz.); mix 8 oz. more of water with the meat, stir it occasionally, and in half an hour strain with pressure. Repeat this with 8 oz. more water. Break up the pressed meat, and put it into a small tin vessel; place this in a water-bath of cold water, heat gradually to the boiling point, and keep it boiling for 20 minutes. Mix the fluid which exudes with the others, add salt, spices, and other flavouring ingredients, and boil for 20 minutes in a covered vessel. It may be thickened with 1 oz. of semola. - Mr. Bullock.