Put one ounce of pearl barley into three pints of cold water, with one salt spoonful of salt in it, and boil it one hour and a half. There should be one pint and a half of water when it is done, then strain it through a fine wire sieve. If the patient desires it, sweeten it with sugar and flavor it with lemon.
Put two tablespoonfuls of rice into a quart of cold water that has a salt spoonful of salt in it and boil it slowly one hour. When it begins to boil the rice lays on bottom of the saucepan and will stick fast if it is not stirred for a minute. When it is done strain through a fine wire sieve; there should be one pint of water. Rice water can be taken cold or warm, sweetened with sugar or seasoned with salt, just as the patient desires.
Cut two slices of bread half an inch to three quarters of an inch thick the whole length of the loaf and with the crust on, toast it on both sides a dark brown, but be careful not to let it get black. That would spoil it entirely. When it is done break it in two and put it warm into a porcelain pitcher and pour three pints of boiling water into it; cover the pitcher and when it is cool enough to drink it is ready to use.
This is a very cooling and refreshing drink for a fever patient. Put one tablespoonful of raspberry jelly that is made with one-fourth currant juice into a goblet of cold water and let it dissolve. If the jelly is made with raspberries alone it is too sweet and insipid; then take one tablespoonful of raspberry jelly and one teaspoonful of currant jelly.
Are both made in the same manner as in the preceding receipt, and make a very pleasant drink for a patient.
A piece of flannel about nine inches square is secured by a cord about the mouth of an ordinary tumbler, so as to leave a cup shaped depression of flannel within the tumbler to about half its depth. Small pieces of ice placed in this flannel cup and loosely covered with another piece of flannel may be preserved for hours. Cheap flannel with comparatively open meshes is preferable, as it allows the water to drain through and the ice is thus kept quite dry. The ice should be broken in pieces suitable for sucking.
Put two tablespoonfuls of raspberry vinegar into a goblet two-thirds full of ice water. This makes a refreshing drink for a fever patient.
Half a pint of German wine, one tablespoonful of white granulated sugar, half a teaspoonful of lemon extract, one fresh egg beaten separately. Put the wine, sugar and lemon into a small saucepan and let it get warm, but not hot; beat the yolks with one teaspoonful of sugar, beat the whites with one teaspoonful of sugar to a stiff foam and stir it into the yolks. Then stir it all into the wine and set it over a quick fire and beat it with an egg beater until the foam begins to rise, (it must not boil,) then take it off the- fire, stir it a minute or two and then pour it into a goblet and serve it warm. This is a very refreshing drink for a consumptive patient. If mulled wine is made of sherry or Madeira wine it must be half wine and half water. If made of German wine no water.