Cranberry Water

Pour boiling water upon bruised cranberries, let them stand for a few hours, strain off the liquor, and sweeten to the taste. This forms an agreeable and refreshing beverage for invalids.

Balm Tea

Is made by simply pouring boiling water over some of the leaves in a teapot, and letting them infuse.

Apple Water

Slice some apples, put them in a deep pan, and pour enough boiling water over them to cover them. Place the cover on the pan, and when cold, strain the liquid, sweeten it and flavor with a little lemon, if agreeable.

Barley Water

Wash two ounces of pearl barley thoroughly, and boil it for a few minutes in half a pint of water. Strain the water off and throw it away. Boil the barley in two quarts of fresh water until it is reduced to one quart; then strain it, and add sugar and lemon juice to the taste.

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.

When was beef tea first introduced into England? When Henry VIII. dissolved the papal bull.

A Scotch minister was once ordered "beef tea" by his physician. The next day the patient complained that it had made him sick. "Why, minister," said the doctor, "I'll try the tea mysel'." So, putting some in a skillet, he warmed it, tasted it, and told the minister it was excellent. "Man," says the minister, "is that the way ye sup it?" "What ither way should it be suppit? It's excellent, I say, minister." "It may be gude that way, doctor, but try it wi' the cream and sugar, man I try it wi' that, and then see hoo ye like it."

Slippery-Elm Tea

Strip your slippery-elm into small pieces; take two tablespoonfuls of these pieces, and pour over them two teacups of boiling water. Let it stand until it becomes mucilaginous, and then strain it.

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.