Under this heading I shall not place simply tea and coffee, but all demulcent, nutritive, diuretic and refrigerant drinks.

Barley Water

Put two ounces of pearl barley into a porcelain-lined or granite saucepan, add a quart of boiling water, boil for five minutes, strain, throw the water away; add two quarts of boiling water to the barley, cover and simmer for two hours. Skim frequently, and when done strain through a fine sieve and it is ready for use.

The first water is simply to cleanse the barley, and should not be retained.

In cases where plain milk does not agree perfectly with the individual or child, barley water may be added to advantage in proportion one-third barley water to two-thirds milk.

As a liquid starchy food use its sweetened and flavored with lemon juice or wine.

Rice Water

Make precisely the same as barley water, substituting two ounces of rice.

Oatmeal Water

This is best made from Irish or other coarse oats. If you use rolled oats, measure carefully two level tablespoon-fuls. Sprinkle it into a pint of boiling water without stopping the boiling; boil rapidly thirty minutes and strain through a fine sieve. Add a pinch of salt and stand aside to cool. Use the same as barley water.

Toast Water

Toast, to a dark brown, one slice of bread; put it in a bowl, poor over one quart of boiling water, cover and stand aside until cool. When cold strain and it is ready to use. If admissible, a few drops of lemon juice may be added, but no sugar.

Apple Water

Select a perfect, tart apple, remove the core and roast the apple to a dark brown; put it in a pitcher, pour over a quart of boiling water, stand aside until perfectly cold. Strain and it is ready for use.

Tamarind Water

Pour one pint of boiling water over two ounces of tamarinds; when cool strain and use.

This is exceedingly grateful in fevers, and is slightly laxative.

Lemonade I

Boil for two minutes two tablespoonfuls of sugar in a half pint of water, with a bit of the yellow rind of a lemon. Strain, and when cool add four tablespoonfuls of lemon juice. Stand this near the ice, where it will get perfectly cold.

Lemonade II

Grate the yellow rind from three lemons; add this to one pound of loaf sugar; add a quart of water, bring to a boil, skim and boil five minutes; add to this the juice of six lemons; strain, put into a glass jar and keep it in a cool place to use as needed.

Fill a tumbler half full of this mixture, then fill, with either carbonated, Apollinaris water, or plain water. It makes an exceedingly nice, cooling drink.

Egg Lemonade

Separate one egg, beat the white to a stiff froth, add the yolk and beat again. Pour into this slowly, a glass of well-made lemonade. Or, the egg may be dropped into a glass of lemonade and the whole shaken thoroughly together.

Lemon Squash

Put into a tumbler two tablespoonfuls of lemon water ice, and fill the tumbler from a siphon of soda water. In out of town places plain soda may be purchased in bottles. A siphon is always to be recommended, as after a bottle of soda is opened, the remaining quantity must be thrown away.