Farinaceous Articles. - Beef Tea. - Liebig's Extract of Meat. - Brand's Meat Jelly aud Solid Beef Tea. - Valentine's Meat Juice. - Darby's Fluid Meat. - Van Abbott's Extract of Vegetables. - Malt Extracts. - Porridge. - Eggs. - Whey. - Chestnuts. - Nuts. - Animal Foods Re-cooked. - Bread. - Special Restorative. - Special Nutritive. - Milk, Cocoa and Egg. - Suet and Milk. - Invalid Soup. - Milk with Rum, Brandy, or Whisky. - Condensed Milk. - Artificial Human Milk. - Koumiss. - Combinations of Alimentary Principles in Normal Proportions. - Port Wine Jelly. - Sponge Cake and Brandy. - Nutritive Enemata. - Nutritive Mixture. - Cerealin Tea. - Panada. - Fish, Rissole. - Fresh Roe of Fish. - Substitute for Lobster. - Rabbit. - Poultices and Poulticing by Steam. - Bronchitis Kettles. - Warm Baths. - Inhalations. - Lights and Coals in the Sick Room. - Freezing Mixture. - The Heart-Bed. - Treatment of Obstinate Constipation and Obstruction. - Appointment Dial.

As this does not profess to be a "cookery book" only special medical-food recipes will be given, with some directions for the cookery and appliances of the sick-room which cannot easily be found elsewhere. For the ordinary kitchen recipes the reader is referred to the books of Miss Acton and Mrs. Beeton, to Cre-fydd's "Family Fare" Warne's " Cookery," etc.

1. Farinaceous Articles should all be submitted to a temperature of 212° Faht. (boiling point of water) to make them digestible. (See Malt Extracts, p. 169.)

2. Beef Tea should not be boiled, and should not be strained through a fine sieve or muslin. It should be made as follows. Take of Rumpsteak, free from fat and minced, 1 lb., cold water 1 pint, a pinch of salt. Put them into a jar and tie it down. After it has stood for one hour, place the jar in a saucepan of cold water, raise this water slowly to boiling, and keep it slowly boiling for one hour. Remove the jar and strain its contents through a very coarse sieve, so that all finely powdered sediment may run through. Then pass a piece of bread over the surface to remove any fat that may float upon it. If the beef tea has been allowed to get cold before it is wanted, remove all congealed fat from the surface, and then place the jar again in the saucepan and boil the water in the saucepan till the tea is sufficiently hot, but do not boil the beef tea.

3. Liebig's Extract of Meat and other similar preparations. It is important to bear in mind that these contain very little, if any, nourishment properly so called; that is to say, they contain no plastic material, no fat, no saccharine matter. (See Normal Diet.) Their principal virtues belong to the class of stimulants and blood-tonics. When mixed with water, they are excellent menstrua in which to administer nutritive materials, such as eggs, bread, oatmeal, corn-flour, vermicelli; but without such additions they are quite incapable of supporting life for any length of time. Baron Liebig's own writings support this statement. Unless these facts are borne in mind a patient may easily be starved unintentionally.

4. Brand's Meat Jelly and Brand's Solid Beef Tea are excellent and reliable nutrients; they may be obtained through a Chemist.

5. Valentine's Meat Juice is a most useful nutrient for the sick-room. It contains albumen in solution, and hence must not be made hot. A teaspoonful in a wine-glassful of cold water, wine, or aėrated water is a refreshing change upon the usual list of warm foods, and is very convenient for sudden use in the room.

6. Darby's Fluid Meat. This is a valuable preparation (1875). It contains all the constituents of lean meat, including fibrine, gelatine, and albumen; and by the process pursued these are all brought into a condition in which they are soluble in water and are not any longer coagulable on heating - in which state they have been designated Peptones. This change is effected, as in ordinary digestion, by means of pepsine, pancreatine and hydrochloric acid.

7. Van Abbott's Dietetic Extract of Vegetables is a well-flavoured powerful essence of garden produce for giving an appetising taste to Extracts of Meat, Beef Tea, and the like.

8. Malt Extracts are a valuable addition to our list of nutrients and digestives. The diastase which they contain has a rapid and powerful effect upon all farinaceous matters, promoting their digestion and assimilation, and thus assisting in fattening. But there is no ground for the assertion that they can take the place of fats and oils.

In order to secure all the advantages which can possibly be derived from malt extracts, it is necessary to follow Nature's processes, not to traverse them. Consequently, malt extract should be taken either (1) with farinaceous food; or (2) immediately after such food. For the first it is admirably adapted by its properties, being sweet and toothsome, so that it can be added to farinaceous messes, with or without milk, previous to their being eaten. One caution is, however, necessary, and that is - it should not be added until the mess has so far cooled that it can be sipped. Diastase is killed by a temperature above 147° Faht., and this is the highest temperature at which anything can be sipped. Consequently, when the food has become so cool that the nurse can sip it, then the malt extract may be added. It may either be mixed throughout the farinaceous matter, or eaten with it, as the case may be, according to the nature of the food. Or it may be taken immediately after the farinaceous food has been swallowed, so as to operate before the stomach has become too highly acid.

Such, then, is the proper use of malt extracts in order to secure the full action of the diastase contained in them.

Beyond such use as an artificial digester of farina or starch, malt extracts have a lesser utility. They contain the phosphates of the grain, and a certain portion of the starch transformed into sugar or dextrine; consequently they are highly nutritive. They can thus advantageously be added to milk either for invalids, or dyspeptics, or for young infants whose salivary digestion of starch is either only developing or is imperfectly developed." (Dr. Milner Fothergill, "Medical Press and Circular," October 12, 1881.)