"Grind one pound of lean beef, add eight fluid ounces of soft or distilled water, five drops of pure hydrochloric acid and thirty grains of common salt; stir constantly for five minutes and stand aside for three hours. Then throw this on a sieve and let it run through with slight pressure; on the flesh residue in the sieve pour two ounces of distilled water and let it run through, pressing the meat. There should be obtained from this operation ten fluid ounces of cold juice of a red color. A wineglassful, or one gill, should be used at a feeding.

It must not be warmed, at least not to a greater degree than 120° Fahr. Since this liquid contains a considerable amount of albumin, it is rendered muddy by heat or alcohol.

This is valuable in cases of continued fever or dysentery, and in all diseases attended with great prostration and weakness of the digestive organs.

Do not give it to persons who have too free secretion of gastric juice."

Bartholow's Food

One Serving

"2 ounces of beef tea The yolk of one egg

1 level tablespoonful of granulated tapioca

2 ounces of milk

Soak the tapioca in the milk in a cold place over night, or for several hours; next morning cook in a double boiler until the tapioca is transparent and add the beef tea. Pour while hot over the yolk of an egg, add a saltspoonful of salt, and if you like, a little celery seed or celery salt.

This is exceedingly nutritious and very palatable. It should be about the consistency of well-cooked farina."