495. Gum Arabic Water

Pour one pint of boiling water over two table spoonsful of gum arabic; add lemon-juice and sugar to the taste. Stand it away to get cold.

496. Tamarind Water

Pour half a pint of boiling water on a table spoonful of tamarinds. Stand it away to get cold. Pour off the water, and add sugar to the taste. If it should prove too acid, cold water may be added.

497. Grape Water

Put in a tumbler a table spoonful of grape jelly. Fill the tumbler with cold water.

498. Mulled Water

One egg,

Half a pint of boiling water, Sugar to the taste.

Beat the egg well; pour the water gradually over it, but be sure to stir it all the time. Sweeten it to the taste of the patient.

Serve it with light bread or dry toast.

Wine may be added if approved of by the physician.

499. Apple Water

Slice three large pippin apples, and pour over them a pint of boiling water. Stand them in a cool place, when perfectly cold strain off the water, and sweeten it to the taste. Toast may be added.

barley Water.

500. Wash and pick one ounce of pearl barley, pour over it one tea cupful of water, and let it boil for ten minutes. Drain it, and pour over it three tea cupsful of boiling water; set it over the fire, and boil it down one half. Strain it through a hair sieve or piece of muslin.

Gum arabic is sometimes dissolved in it; the liquid sweetened to the taste, forms a very agreeable drink.

501. Toast Water

Toast two or three slices of bread of a dark brown all the way through, but do not burn it. Put the toast in a deep bowl, and pour over it one quart of water, let it stand for two or three hours. Then pour the water from the bread.

Some flavor it by soaking a piece of lemon-peel with the bread.

502. Almond Water

One ounce of sweet almonds (blanched,) Half an ounce of white powdered sugar, Three half pints of water.

Pour boiling water on the almonds, and in a few minutes the brown skin will come off by taking each kernel between the thumb and finger and gently pressing it. After having blanched them in this manner, put them in a stone or wedgewood mortar with the sugar and a little water. Add the water gradually until the almond is perfectly smooth. Strain it through a fine hair sieve or cloth.

More or less sugar may be added according to the taste.