Warm and squeeze the berries; add to one pint of juice one pint of sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil all together for one-fourth of an hour; strain the syrup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less will check any slight diarrhea.
It will arrest dysentery if given in season, and is a pleasant and safe remedy.
Sweeten the berries a little sweeter than for table use, and let them stand over night. In the morning lay in a hair sieve over a bowl; let them remain until evening, so as to thoroughly drain; then put the juice into a thick flannel bag; let it drain over night, being careful not to squeeze it, as it takes out the brightness and clearness. Do all this in a cool cellar or it may sour. To two pints of juice add one pint of French brandy and sweeten to taste.
Toast a pint of bread crusts very brown; pour cold water over them, let them stand for an hour, strain, and add cream and sugar to taste. The nourishment in the bread is easily absorbed when taken in the liquid form.
(Contributed) Pour one cupful of boiling water over one teaspoonful of slippery-elm bark. When cold, strain, and add lemon juice and sugar to taste. This is very soothing in case of inflammation of the mucous membrane of the throat.
Roast two large sour apples and pour boiling water over them. When cold, pour off the water, strain, and sweeten to taste.
Pour a pint of boiling water over an ounce of flaxseed and a little licorice-root, and let it stand where it will keep warm but not cook, for four hours. Strain through a piece of linen and make fresh every day. This is an excellent drink for a fever patient who has a cough.
Over four tablespoonfuls of flaxseed pour one quart of boiling water and let it steep three hours. Strain, sweeten to taste, and add the juice of two lemons. If too thick, add more water. This is very soothing in colds.
Beat until very light, the yolk of one egg and a teaspoonful of sugar; then add the white of the egg beaten to a stiff froth. Stir well together, pour into a glass, and add a teaspoonful of rum or brandy and as much milk as the glass will hold. It will give more nourishment if whipped cream is used instead of milk.
Serve with grated nutmeg over the top.