After cleaning the barley as above directed take three table-spoonfuls of barley to each pint of water, simmer for two hours, adding a few opened raisins and a little lemon peel, and sugar, during the last quarter of an hour✪ Thick Barley Water ; it need not be strain- ed. When this can be taken freely it affords a con- siderable amount of nourishment. It is useful in great prostration and in weakness of the digestive organs The patient will acquire a taste for it if tried every day and is an invaluable article, often agreeing with the stomach when other food can not be taken. TAMARIND WATER. Take 13^ ounces of the best tamarinds and 2 ounces each of currants and raisins, washed and stoned. Boil in 3 pints of water✪ Tamarind Water until reduced I08 DOMESTIC GUIDE. one-half. Then add a bit of lemon peel and strain. The above is an agreeable drink when a sour and strongly flavored one is desired. ALMONDS AND MILK. Take a large piece of isinglass and boil it with a tumblerful of milk, half a dozen bruised almonds, and two table-spoonfuls of white sugar✪ Almonds and Milk, to be tak- en warm once or twice a day. This is a very use- ful, soothing drink in cases of sore throat ; also in cases of debility and irritability of the stomach, with tendency to a diarrhea. THE BREAD AND MILK POULTICE. Pour boiling milk on the crumbs of stale wheat bread in a basin✪ The Bread and Milk Poultice. Stir with the back of a spoon until the mass is brought to the thickness and con- sistency of mush. Spread upon a piece of cloth folded several times and a little larger than the sur- face intended to be covered. After applying cover with oil silk. This is an excellent poultice, subject to the on- ly disadvantage of souring quickly. It must there- fore be frequently changed. Instead of milk, wa- ter may be used in the preparation of the poultice. We have then the simple bread poultice, which does not become offensiv^e as soon. SIMPLE BREAD POULTICE. Cut slices of bread half round a loaf about three quarters of an inch thick, place them in a soup plate and pour boiling water upon them✪ Simple Bread Poultice until they are MEDICAL DIVISION. IO9 quite soaked through, smear a Httle sweet oil over the surface which is to go next to the skin and do not break the bread. FLAXSEED MEAL POULTICE. Warm a wash basin by scalding it with boiling water, place in it sufficient ground flaxseed and mix it well with boiling water, so as to have no lumps, into a thick, smooth, cohesive mass✪ Flaxseed Meal Poultice, spread it a quarter of an inch thick on a folded musHn or linen cloth, lay over it a piece of thin gauze, which may be sewed about the edges so as to in- close the poultice in a bag, and thus prevent it escaping among the clothing; apply and keep warm and moist by covering with a piece of oil silk, paper or muslin. To make a poultice large enough to envelop one side of the chest, from J^ to i pound of the linseed meal will be required. The flaxseed meal poultice is for most purposes the best which can be employed; it retains its heat and moisture for a long time, the oil it contains keeps it soft and prevents it from sticking and it is easily and quickly made. Poultices are also made from turnips^ carrots, apples and the more tender roots, by removing the skin, boiling them and mashing into a sohpulp. BRAN POULTICE. Scald some bran in a soup-plate, put it into a flannel bag✪ Bran Poultice, and lay upon the seat of pain.

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After cleaning the barley as above directed take three table-spoonfuls of barley to each pint of water, simmer for two hours, adding a few opened raisins and a little lemon peel, and sugar, during the last quarter of an hour ; it need not be strain- ed. When this can be taken freely it affords a con- siderable amount of nourishment. It is useful in great prostration and in weakness of the digestive organs The patient will acquire a taste for it if tried every day and is an invaluable article, often agreeing with the stomach when other food can not be taken. TAMARIND WATER. Take 13^ ounces of the best tamarinds and 2 ounces each of currants and raisins, washed and stoned. Boil in 3 pints of water until reduced I08 DOMESTIC GUIDE. one-half. Then add a bit of lemon peel and strain. The above is an agreeable drink when a sour and strongly flavored one is desired. ALMONDS AND MILK. Take a large piece of isinglass and boil it with a tumblerful of milk, half a dozen bruised almonds, and two table-spoonfuls of white sugar, to be tak- en warm once or twice a day. This is a very use- ful, soothing drink in cases of sore throat ; also in cases of debility and irritability of the stomach, with tendency to a diarrhea. THE BREAD AND MILK POULTICE. Pour boiling milk on the crumbs of stale wheat bread in a basin. Stir with the back of a spoon until the mass is brought to the thickness and con- sistency of mush. Spread upon a piece of cloth folded several times and a little larger than the sur- face intended to be covered. After applying cover with oil silk. This is an excellent poultice, subject to the on- ly disadvantage of souring quickly. It must there- fore be frequently changed. Instead of milk, wa- ter may be used in the preparation of the poultice. We have then the simple bread poultice, which does not become offensiv^e as soon. SIMPLE BREAD POULTICE. Cut slices of bread half round a loaf about three quarters of an inch thick, place them in a soup plate and pour boiling water upon them until they are MEDICAL DIVISION. IO9 quite soaked through, smear a Httle sweet oil over the surface which is to go next to the skin and do not break the bread. FLAXSEED MEAL POULTICE. Warm a wash basin by scalding it with boiling water, place in it sufficient ground flaxseed and mix it well with boiling water, so as to have no lumps, into a thick, smooth, cohesive mass, spread it a quarter of an inch thick on a folded musHn or linen cloth, lay over it a piece of thin gauze, which may be sewed about the edges so as to in- close the poultice in a bag, and thus prevent it escaping among the clothing; apply and keep warm and moist by covering with a piece of oil silk, paper or muslin. To make a poultice large enough to envelop one side of the chest, from J^ to i pound of the linseed meal will be required. The flaxseed meal poultice is for most purposes the best which can be employed; it retains its heat and moisture for a long time, the oil it contains keeps it soft and prevents it from sticking and it is easily and quickly made. Poultices are also made from turnips^ carrots, apples and the more tender roots, by removing the skin, boiling them and mashing into a sohpulp. BRAN POULTICE. Scald some bran in a soup-plate, put it into a flannel bag, and lay upon the seat of pain.

Dr. M'Millan's formulas and domestic guide