"Wine-Whey.—Put two pints of new milk in a saucepan, and stir it over a clear fire till it is nearly boiling; then add a gill of sherry, and simmer it for a quarter of an hour, skimming off the curd as it rises. Then add a tablespoonful more sherry, and skim again for a few minutes.

" Flaxseed-Tea.—Flaxseed, whole, one ounce; white sugar, one ounce; liquorice-root, half an ounce; lemon-juice, four tablespoonfuls. Pour on these materials two pints of boiling water; let them stand in a hot place four hours and then strain off the liquor.

"Barley-Water.—"Wash two ounces of pearl-barley with cold water. Then boil it for five minutes in some fresh water, and throw both waters away. Then pour on two quarts of boiling water, and boil it down to a quart. Flavor with thinly-cut lemon-rind, and sugar to the taste; but do not strain unless at the patient's request."

Other foods frequently prescribed for the inflammatory and febrile states are wine-whey and "eggnog," or "egg-flip." To a pint of boiling milk add four ounces of sherry; strain and sweeten the whey to the taste. This is a grateful subacid drink, but slightly nutritive. Eggnog may be prepared as follows: "Scald some new milk by putting it, contained in a jug, into a saucepan of boiling water, but it must not be allowed to boil. When quite cold, beat up a fresh egg with a fork in a tumbler with some sugar; beat quite to a froth, add a dessert-spoonful of brandy, and fill up the tumbler with scalded milk." This may be used in alternation with beef-tea, or exclusively in acute inflammatory or febrile affections, but its administration should not usually be more often than every three hours. Milk and egg may be served separately with wine or brandy, as follows: "To one tablespoonful of brandy, or one wineglassful of sherry, in a bowl or cup, add powdered sugar and a very little nutmeg to taste. Warm a breakfast-cup full of new milk and pour it into a spouted jug. Pour the con! tents from a height over the sugar, wine, etc. The milk must not boil."             " Beat up with a fork an egg till it froths; add a lump of sugar and two tablespoonfuls of water; mix well, pour in a wineglass of sherry, and serve before it gets flat. Half the quantity of brandy may be used instead of sherry."

             The foregoing are the most accessible and the most nutritious aliments for the acute stage of fevers and inflammations. They contain the materials necessary to supply the loss taking place in the organism at large, and to repair the damage to tissues in the state of inflammation.