This has been introduced for the same use as Irish and Ceylon mosses, but has not been very generally adopted. Soak 1/2 oz. of the moss in water for an hour or two, pour away the water, and boil the moss in a quart of fresh water till dissolved. Strain through a hair sieve, and sweeten and flavour to the taste.

Salep. [The dried root of some species of orchis.] Boil 1/2 oz. of salep powder in a pint of water till dissolved; strain, and sweeten and flavour to the taste.

Hartshorn Jelly. Boil 4 oz. of true hartshorn shavings (previously washed in warm water) in a quart of water till reduced to a pint; strain, and sweeten and flavour to the taste. For children and consumptive patients, the simple jelly may be mixed with milk and a little sugar. To make a bright jelly for the table, boil 4 oz. of washed hartshorn shavings in 1 1/2 pints of water, till reduced to 3/4 of a pint, and add 2 oz. of sugar, and a tablespoonful of lemon or orange juice. Strain with pressure; beat up the white of an egg with a little cold water, mix this thoroughly with the jelly, and evaporate the liquid till a little taken out solidifies on cooling. Add a little fresh lemon-peel, and strain through a jelly-bag.

Gelatine Jelly. Steep 1 oz. of Nelson's or other purified gelatine in half a pint of cold water for ten minutes; then add the same quantity of boiling water, and stir till it is dissolved, applying heat if required: add the juice and peel of two lemons, sugar, and wine sufficient to make up the whole to a pint and a half. If required bright, have ready the white and shell of an egg well beaten together, stir them briskly into the jelly, boil for 2 or 3 minutes without stirring, and pass through a jelly-bag. As a nourishing diet for children and invalids, a little of the gelatine simply dissolved in water may be mixed with milk, or the dry gelatine dissolved in milk by heat.

Islnglass Jelly. Isinglass is used in the same way as gelatine, but as it is not wholly soluble in water, it requires straining. To make a bright jelly, it requires more eggs for its clarification than gelatine. A very pleasant jelly is made with the Acidulated Raspberry or Strawberry

Syrup (see further back) thus: Dissolve 1 1/2 oz. of isinglass in a very little water, put this to a quart of the syrup, warm it and stir it well; then strain it into a mould. In warm weather put 2 oz. of isinglass.

Arrow-Root Blanc-Mange. Beat up 2 oz. of genuine arrow-root with a little cold milk to the consistence of cream; pour on it 1 1/2 pints of boiling milk, stirring it all the time. Flavour and sweeten to the taste, boil for 10 minutes, stirring it constantly, pour into moulds, and leave it until next day.

Blanc-Mange. This may be made with either isinglass or gelatine. Boil 1/2 oz. in 16 fluid oz. (the old wine pint) of new milk; stir it constantly till it boils, let it simmer for a few minutes till the isinglass is dissolved; strain, add sugar to the taste, and a few drops of almond flavour, or other flavouring ingredients, and pour into moulds.

Chocolate. This is prepared from the finest cocoa-nuts (seeds of Theobroina cacao) after roasting, winnowing, etc, by grinding them on a hot stone or plate, or beating them in a hot mortar to a smooth paste. Sugar is generally added, and vanilla or other flavouring ingredients.

Chocolates, Medicated. See Chocolata, Pocket Formulary.

White Chocolate. White sugar 3 lbs., rice flour 27 1/2 oz., English or Indian arrow-root 8 oz., tincture of vanilla 1/2 oz., butter of cacao 8 oz., powdered gum Arabic 4 oz.; form a paste with boiling water, and put it into moulds.

Cocoa. This should also be prepared from the seeds of Theobroma cacao; and the rock, roll, and flake cocoas, often consist of this alone. But most of the paste cocoa, and soluble cocoa powder, is mixed with saccharine and farinaceous matters. This is the case with much of the " Homoeopathic" Cocoa, which professes to be unadulterated, but generally contains potato-starch. A common proportion for soluble cocoa, appears to be two thirds of pure cocoa, and one third of sugar and farina; the latter being one or more of the following: - Wheat flour, sago meal, potato flour, arrow-root, etc. The Paste Cocoa often contains only about half its weight of cocoa, the rest being sugar and water, with sometimes the addition of sago meal or other farina.

Guarana. An alimentary and medicinal substance, imported in the form of cakes from Brazil, where they are used as we use chocolate, mixed with water and sugar, and taken as a beverage. Guarana is very rich in caffein. See Pocket Formulary. Broma. This consists of about 8 oz. of pure cocoa, 3 1/2 of sugar, and 4 1/2 of sago-meal, arrow-root, etc.

Wacaka des Indes. Roasted cacao beans (chocolate) in powder 2 oz., sugar 6 oz., cinnamon 1/4 oz., vanilla (powdered with part of the sugar) 1/2 dr., ambergris 3 grs., musk 1 1/2 grs. Sometimes a drachm of prepared annotto is added, and the ambergris and musk omitted.

Racahout des Arabes. This is professedly a preparation of acorns (perhaps those of the Quercus ballotta, which are naturally sweet, or of other kinds deprived of their bitterness by being buried in the earth); but it is imitated by the following: - 1. Chocolate in powder 1 oz., rice flour 3 oz., sugar 9 oz., potato arrow-root 3 oz., vanilla (pulverized with part of the sugar) 1 dr.; mix.

2. Chocolate in powder 4 oz., salep 1 oz. (or powdered tragacanth 1 oz.), potato arrow-root 5 oz., sugar (flavoured with vanilla) 8 oz. - Cadet.

Dictamia. Sugar 7 oz., potato arrow-root 4 oz., flour of brent barley (Triticum monococeum) 3 oz., Trinidad and Granada chocolate, each 1 oz., vanilla 15 grs.

Palamoud. Chocolate 1 oz., rice flour 4 oz., potato arrowroot 4 oz., red sanders, in fine powder, 1 dr.; mix. [In the above, by chocolate is meant the cacao beans roasted and pulverized without addition. Indian arrow-root or tous les mois may be substituted for the potato arrowroot.]