Bran Water

Wash two ounces of bran through several cold waters, add two ounces of loaf sugar and one quart of cold water; bring to a boil, boil continuously five minutes, strain and use either hot or cold. Cream or milk may be added, if admissible.

To give this the flavor of cereal coffee, the bran may be toasted thoroughly, then added to the water and boiled; omit the washing.

Cinnamon Tea

Break a half ounce of stick cinnamon into small pieces, put them in an earthen or granite pitcher, add one pint of boiling water, cover and stand it on the back part of the stove for ten minutes. Strain and it is ready for use. An astringent drink in cases of diarrhoea.

Lime Water

Put a piece of unslaked lime, about the size of an ordinary chicken's egg, into a large granite or porcelain-lined kettle; pour over two quarts of boiling water; stir until the water ceases to boil from the action of the lime; then let it stand until perfectly clear; drain off carefully, bottle and cork.

Jelly Water

Put two tablespoonfuls of currant jelly into a half pint of boiling water, mash and work the jelly until it is dissolved, and strain it at once into a tumbler. Put near the ice to cool, add a little finely-shaved ice and use in fever cases.

Black Currant Jelly Water

Use the same quantity of black currant instead of red currant jelly. Beneficial in cases of chronic diarrhoea.

Fresh Grape Drink

Wash two pounds of Concord grapes; pulp them, put the pulp in a granite saucepan, bring to boiling point, and press them through a sieve sufficiently fine to remove the seeds. Add this pulp to the skins, add one quart of water and simmer gently for a half hour. Strain, and stand aside to cool.

Grape Squash

Put two ounces of grape juice in a tumbler and fill the tumbler from a siphon of plain soda.

Orange juice, strawberry juice or currant juice may be substituted for grape juice, according to the condition and fancy of the patient.

Imperial Water

Dissolve a level teaspoonful of cream of tartar in a half pint of cold water. Add the grated yellow rind from a quarter of a lemon and four tablespoonfuls of sugar to a half pint of boiling water, boil three minutes; and when cool strain into the cream of tartar water, and stand aside to use as a diuretic drink. To serve, fill a tumbler half full of this mixture, and fill it with plain water.

Evans's Tea Gruel

Put one tablespoonful of gunpowder tea in a china or earthen pitcher, pour over one pint of freshly-boiled soft water. Cover the pitcher for ten minutes. Boil six lumps of cut loaf sugar with eight tablespoonfuls of water, strain the tea into this, add a grated nutmeg and stand aside to cool.

This is valuable in cases of summer complaint for children, also in cases of diarrhoea.

A tablespoonful three or four times a day is considered a dose.

Welsh Nectar

Put one pound of seeded raisins, three lemons cut into slices, and two pounds of granulated sugar into two gallons of boiling water; cover and stand aside one week, stirring every day. Strain through a jelly bag, bottle, cork and stand in the cold. This will keep in a cold place for a month.

Wild Cherry Cordial

Pick ripe wild cherries from the stems, put one quart in a two-quart jar, cover with the best Bourbon whisky, screw on the top and stand the jar away; shake two or three times a week for four weeks. Drain off the whisky, pressing the cherries. Boil two cupfuls of sugar with one cupful of water for five minutes, when cold add it to the whiskey, bottle, cork and seal. Use in chronic diarrhoea and dysentery.