The nicest forms of malt extract are "Kepler's Malt Extract," and "Maltine."

Most valuable and palatable preparations of farinaciae, digested by diastase, are provided under the names of "Savory and Moore's Liebig's Food for Invalids and Infants," and "Allen and Hanbury's Malted Farinaceous Food." In addition to the usual methods of using these foods, I advise them to be made into a sort of "white soup," with which to commence the invalid's dinner. The taste may be varied by adding some of "Van Abbott's Dietetic Extract of Vegetables," or any other wholesome flavouring.

9. Porridge. - Oatmeal (Scotch) 2 to 3 oz.; water, 1 pint. Put the water into a stewpan, and as it boils dredge in the oatmeal with one hand, and with the other stir with a spoon. Turn out into a soup-plate, add salt to the taste, pour over it half-a-pint of cold milk. Eat with a spoon, mixing the oatmeal and milk together little by little. (A little Pancreatine or Malt Extract taken after the porridge, will facilitate its digestion.)

10. Eggs for the sick should, as a rule, be either raw or very lightly boiled. But thin slices of hard-boiled egg, with salt and pepper, in sandwiches of bread and butter, may be given in some cases as the first step from fluid to solid food.

White of Egg differs from the yelk principally in containing no fat. On this account it is often better borne by bilious persons. Yelk of egg contains 29.8 per cent, of fat; when the stomach can bear it, therefore, it is a more complete nutriment than the white. But white of egg beaten up in milk answers every purpose.

11. Whey may be made either with Essence of Rennet, or with treacle, or with sherry, according to circumstances.

a. Rennet Whey. - See the directions on the Essence of Rennet bottles.

b. Treacle Whey. - Pour three table-spoonfuls of best treacle into a pint of new milk while it is boiling; see that it boils up once after the treacle is added; set it aside to cool, and then strain.

c. White Wine Whey is made in the same manner as treacle whey, three glasses of sherry being used to a pint of milk.

"Whey, carefully prepared without acid, and free from fat and caseine, is not objectionable to the most delicate digestion. It contains nearly all the salts existing in whole milk. The phosphates are decreased, but the chlorides are greatly increased, as will be seen from the following figures: -

Whole milk contains 0.75 per cent. of salts. Whey mikl contains 0-60 per cent. of salts.

Roughly speaking -

The salts in milk are: Phosphates, 67 per cent.

Chlorides, 33 per cent.

The salts in whey are: Phosphates, 40 per cent.

Chlorides, 60 per cent.

"It is therefore evident that whey is of immense value to persons whose blood is deficient in chlorides." (See Aylesbury Dairy Company's statement.)

Note. - When a more nutritious food is desired and suitable, well beat up the curds with the whey, instead of straining; see that they are not in lumps.

12. Chestnuts baked quite to a meal, are readily digested by those who can digest farinaceous foods.

13. Nuts beaten to a pulp in a mortar, either alone or with milk, form a highly nutritious and digestible food.

Both the above (12 and 13) are exceedingly indigestible in their natural state.

14. All Animal Foods are apt to lose digestibility by repeated cooking. (See "Modes of Cooking,")

15. Bread should be either toasted or twenty-four hours old.

16. Special Restorative. In cases of great exhaustion I have found the following to be a most efficient restorative food, and the mixture is agreeable to most palates: -

New milk (cold), 5 table-spoonfuls.

Beef tea (cold) 4 table-spoofuls.

Brandy (pale) 1 table-spoonfuls.

If no other food is taken, the above quantity (about a quarter of a pint Imperial) should be given every 2 hours, or half that quantity every hour, that is 3 pints in 24 hours containing 6 ounces of brandy. It should be sucked out of a syphon Infant's-feeding bottle, not drunk out of a spoon or cup. As the patient rallies, the proportion of brandy should be diminished. When desirable this food may be gradually thickened by the addition of boiled corn-flour, or other farinaceous articles (See No. 8); or one egg may be well beaten up in each half pint. The flavour may be varied by adding different spices.

17. Special Nutritive. (Pancreatised milk, egg, and arrowroot, with wine or brandy.) Beat up an egg both white and yelk, quite smooth and free from stringy particles; stir it well into half a pint of hot milk in which enough arrowroot has been boiled to make it about as thick as cream; add a wine-glassful of sherry or a table-spoonful of pale brandy, and some fresh nutmeg and sugar; mix all thoroughly by pouring from cup to cup, and when it is just cool enough to be borne by the mouth, stir in ten grains of pancreatine powder (Savory and Moore's). On this food alone, repeated every four hours, a patient can be well supported for a considerable time. A person living entirely upon this diet should drink fresh-made lemonade when thirsty.

18. Milk, Cocoa, and Egg (Pancreatized). - Beat up an egg, both white and yelk, quite smooth and free from stringy particles, stir it into half a pint of hot milk, add sugar and a teaspoonful of soluble cocoa, previously liquefied with a little of the milk, and when it is just cool enough to be borne by the mouth put in ten grains of pancreatine powder, and mix well. This forms an excellent breakfast, easily taken by those who cannot eat in the early part of the day; and it digests itself. (It is well to know that egg is not detectible in cocoa, although it is in tea or coffee.)

19. Suet and Milk (Pancreatised). Put a table-spoonful of shredded beef suet-into half a pint of fresh milk, warm it sufficiently to completely melt the suet, then skim it, pour it into a warm glass or cup, and drink it before it cools. If there is any difficulty in digesting the suet add 10 gr. of Savory and Moore's Pancreatine powder.