Sage Tea

10,192

Take of dried leaves of sage, half an ounce; boiling water, one quart. Infuse for half an hour, and then strain. Sugar and lemon juice may be added in the proportions required by the patient. In the same manner may be made balm and other teas.

These infusions form very agreeable and useful drinks in fevers, and their diaphoretic powers may be increased by the addition of the sweet spirits of nitre or antimonial wine.

Sago

10,193. Cleanse a half teacupful of sago by washing carefully; soak two or three hours in cold water, then put it over the fire in the same water, and simmer until the grain becomes quite clear; it may be sweetened slightly, and a little orange or lemon juice added.

Sago Posset

10,194

Boil two ounces of sago in a quart of water, until it is the consistence of mucilage. Then mix a teaspoouful of tincture of ginger, with half an ounce of white sugar, and half a pint of sherry wine; add this to the sago and boil for five minutes.

Excellent in debility after acute non-inflammatory diseases; in wineglassful doses repeated.

Sago Soup

10,195. An ounce and a half of sago, one pint of stock. Wash the sago. Put one pint of stock on the fire, and bring it to the boil; add the sago and simmer till it is entirely dissolved. When cold it will form a jelly.

Compound Salep Powder

10,196

Take salep, tragacanth, sago, of each four ounces; cochineal half a drachm, prepared oyster shells one ounce. To be carefully mixed and divided into powders of one drachm each. Stir one of these powders into a pint of milk, and boil them together for ten or fifteen minutes.

To be drank freely in dysentery and diarrhoea. - Castanello.

Sassafras Drink. 1

0,197

Take the pith of sassafras boughs, break in small pieces, and let soak in cold water till the water becomes glutinous.

A good nourishment and much relished.

Sea-Moss Farina

10,198

Dessertspoonful of sea moss farina, boiling water one quart; steep a few minutes, sweeten and flavor with lemon juice.

A pleasant drink for colds, etc.

Soup

10,202. Take three or four pared potatoes, a thick slice of bread, half a teacupful of pearl barley, or rice, a little salt and pepper, two quarts of beef tea or mutton broth; heat the beef tea or mutton broth in a pan, and when quite boiling add the rest of the ingredients except the pepper and salt, which should be added when nearly done; cover the pan and let it boil slowly for an hour. Serve with toasted bread.

10,203

Take gum arabic, tragacanth, arrow-root, tapioca of each ,one tablespoonful; mix them well together and boil in a pint of milk flavored with nutmeg or cinnamon.

Used as a diet in dysentery, diarrhoea, etc.

Rice Soup

10,204. Three ounces of Patna rice, the yolks of two eggs, half a pint of cream or new milk, one quart of stock. Boil the rice in the stock and rub half of it through a tammy, put the stock in a stew pan, add the rest of the rice whole, and simmer gently for five minutes. Have ready the cream.