BOB Patent Barley is a convenient preparation; printed directions accompany it. Asses' Milk, artificial. Eringo root, pearl barley, rice, of each 1 oz. Wash them with cold water, then boil them with 3 pints of water to 1 1/2 pints, and strain. Put a teaspoonful to a cup of boiling water, and sweeten to the taste. [Bonbons de lait d'anesse are made with sugar of milk, white sugar, gum, and starch or arrow-root

Linseed Tea. Take 1 1/2 oz. of clean linseed, and 1/2 an oz. of bruised liquorice root; put them into a warm teapot or jug, and pour on them 2 pints of boiling water; let them stand. covered. near the fire, for 3 or 4 hours, stirring them occasionally; then strain. To save time, the ingredients may be boiled for 15 or 20 minutes, instead of infusing them; but the tea so made is less agreeable.

Iceland Moss, Infuse an ounce of picked Iceland moss for 15 minutes in half a pint of hot water; strain off the v.

and boil the moss in a quart of fresh water till reduced to a pint and a half. Half an ounce of liquorice root may be added, towards the end of the boiling, if agreeable: or milk may be used instead of water.

Jelly ok Iceland Moss. See Gelatina Lichenis, Pocket Formulary. Another form is the following: - Infuse 2 lbs. of the moss for half an hour in sufficient boiling water to cover it; drain the moss, and boil it in 2 1/2 gallons of water for an hour, and strain. Boil the moss with fresh water, adding an oz. of isinglass; strain; mix the product of the two boilings, and let it stand till clear. Evaporate the clear liquid to the consistence of a stiff jelly, adding, towards the end, 6 lbs. of fine lump sugar, 2 oz. of French brandy, and half an ounce of orange-flower water. It may be taken, almost at pleasure, dissolved in water or milk.*

Iceland Moss Chocolate. See Chocolata Lichenis, Pocket Formulary.

Irish Moss, or Carrageen. Steep a 1/4 of an ounce of the moss in cold water for a few minutes; then withdraw it, shaking the water from each sprig, and boil it in a quart of milk till it attains the consistence of jelly, and sweeten to the taste. A decoction of the same quantity of moss in a quart of water is also used as a demulcent in coughs, etc, Blanc-Mange may be made by washing 1/2 oz. of the moss a above, and boiling it in 1 1/2 pints of new milk to such a consistence that it will retain its form when cold, sweetening and flavouring it to the taste. An agreeable jelly may be made by boiling it with water instead of milk, and adding lemon or orange juice or peel, wine, etc.

Ceylon Moss. Boil 1/2 oz. of the prepared moss in a quart of water for 25 minutes; or till a spoonful taken out forms a firm jelly in 2 or 3 minutes: then flavour with wine, cinnamon, or with lemon or orange juice or peel; and sweeten to the taste. Boil for five minutes longer, and press through a jelly-bag, or doubled muslin. Pour it into earthen moulds, and leave it undisturbed till it has set. If the jelly is required bright it must be clarified with white of egg, as directed for gelatine jelly. For Blanc-Mange add 1 oz. of prepared moss to a- quart of boiling water, and boil gently till reduced to a third; add the milk and flavouring ingredients, and pour into earthen moulds.