Pearl Barley Water

Boil a quarter of a pound of pearl barley in a muslin bag, in two quarts of water, allowing it to simmer for three hours.

The liquor should then be cleared, and sweetened to taste with sugar candy. Flavour with the juice of a lemon, and leave to get cold.

Linseed Tea

Into a quart jug put three lemons, cut into slices; fill the vessel with boiling water. Into another jug put two table-spoonfuls of linseed, with an ounce of Spanish juice (or liquorice root), two ounces of sugar candy; fill this one also with boiling water, stir well, and set it to stand for twelve hours. Pass both through a fine hair sieve, mix the liquors together. Half a tumblerful may be drunk at a time. This is one of the best drinks for coughs and colds. It may be given to babies with croup.

Fever Drink

In cases of fever one of the safest drinks to administer is made as follows: Take a dessertspoonful of brewer's barm (not yeast), put it into a pint of lukewarm water. Sweeten with the same spoonful of Demerara sugar, let it stand in a warm place till it ferments; set it aside till cold, take off the froth, and give a drink of this to the patient four or five times a day. I have used this in all cases of fever, ulcerated throat, bronchitis and inflammation. This is supposed to kill the fever.

Lemon And Honey Syrup

Mix together one tablespoonful of sweet salad oil, two of lemon juice, and one of honey. Take a teaspoonful when the cough is troublesome. This can be safely given to babies.

Strengthening Broth

Remove all the fat from two pounds of a neck of mutton, take half a chicken, and put both into a stew-pan containing a quart of water; throw in a handful of pearl barley, well washed, and two blades of mace.

When it comes to a boil skim well; let it simmer for an hour, strain off the liquor into a clean stew-pan. Cut the white meat, from the breast of the fowl, add it to the broth, and again let it simmer till quite tender. Give the patient a teacupful of this broth, slightly seasoned with salt, and part of the chicken. Serve with dice-shaped pieces of bread; with small tufts of parsley.

Throw a tablespoonful of sherry, brandy, or champagne into the remainder of the broth. Give it a boil, then pour it into a glass mould. When cold, a teaspoonful may be placed in the mouth of the patient, if he is too ill to drink it.

It is well to remember that many lives have been saved by the administration of nourishing food, even after all medicine has failed, and the physician has said he could do no more.

Beef Essence

I very much dislike beef tea; it always seems to me a mere watery decoction. The best way is to get a good beef steak, and put it in a brown jar without any water, and set it in the oven. As the juice or gravy runs from the meat, take it away at intervals. A tablespoonful of this liquor, slightly salted, is worth a pint of beef tea.