488. Sllppery-Elm Tea

Strip your slippery-elm in small pieces; take two table spoonsful of these pieces and pour over them two tea cups of boiling water. Let it stand until it becomes mucilaginous, then strain it.

489. Flax-Seed Tea

Pour two tea cups of boiling water over two table spoonsful of unground flax-seed. Cover the vessel, and stand it in a warm place until a mucilage is formed. Be careful to keep it closely covered, as it soon becomes stringy if exposed to the air. When sweetened and flavored with lemon-juice it is a very palatable drink.

The lemon-juice should be scalded.

490. Veal Tea

Cut one pound of a knuckle of veal in thin slices, pour over it a quart of cold water. Cover it, and let it simmer for an hour and a half.

When boiled to a jelly it will keep for three or four days, and may be used at any time by pouring over it a little boiling water and letting it stand near the fire. Add salt to the taste.

491. Beef Tea

One pound of beef, One quart of cold water.

Cut the beef in thin slices, and pour on the water. Cover it and set it in a warm place for three-quarters of an hour, then put it over a slow fire where it will simmer for half an hour. Strain it, and serve it hot or cold as recommended by the physician.

Salt it to the taste.

492. Essence Of Beef

Select some lean, tender beef, cat it in small pieces, put them in a bottle and cork it.

Set the bottle in a pot of cold water, let the water boil six hours. The heat of the water will extract all the juice from the beef in the bottle.

493. Mutton Tea

Slice one pound of mutton, remove all the fat, and add one quart of cold water. Cover it, place it near the fire for an hour, then simmer it for two hours, strain it, and serve it warm. Add salt to the taste.

494. Chicken Tea

Cut a quarter of a chicken in small pieces, take off the skin, and remove all the fat, add to it a pint of cold water; cover it, and let it simmer till reduced to one-half. Strain it, and serve warm with toast lightly browned.

Add salt to suit the patient's taste.