APPLE. 53 
in the stomach rather than provoke it, becoming converted 
chemically into alkaline products which correct sour fermentation. 
A poultice made of rotten Apples is commonly used in Lincoln- 
shire for relieving weak, or rheumatic eyes. Likewise in Paris 
an Apple poultice is employed for inflamed eyes, the Apple being 
roasted, and its soft pulp applied over the eyes without any 
intervening substance. ‘‘ The paring of an Apple cut somewhat 
thick, and the inside of which is laid to hot, burning, or running 
eyes at night when the party goes to bed, and is tied, or bound 
to the same, doth help the trouble very speedily, and contrary 
to expectation ; an excellent secret.” A French physician has 
lately discovered that the bacillus of typhoid fever cannot live 
beyond a very short time in apple-juice; and he therefore 
advises persons who reside where the drinking water is not above 
suspicion to mix cider therewith before imbibing it. Francatelli 
gives as a recipe for apple-water, to be drunk during fever: 
‘* Slice up thinly three or four Apples without peeling them, and 
boil these in a very clean saucepan with a quart of water, and a 
little sugar, until the slices of apple become soft ; then strain the 
apple-water through a piece of muslin into a jug, and give it 
cold to the patient. If desired, a small cutting of the yellow 
rind from a lemon may be added, just enough to give the drink 
a flavour.” Again, for baked-apple water: “‘ Wash three large 
Apples, and bake them (unpeeled) until quite soft; then pour 
over them a pint of boiling water, stir well, and sweeten to taste ; 
strain afterwards when cold. This makes an excellent refreshing 
drink.” Likewise a sour Apple cut up, and boiled until soft 
produces an excellent tea to abate thirst. For apple soup, 
“take half a pound of Apples, peeled and cored, and one pint of 
' water, with two teaspoonfuls of cornflour, one and a half table- 
spoonfuls of moist sugar, one saltspoonful of powdered cinnamon, 
and some salt to taste. Stew the apple in the water until it is 
very soft; then mix together into a smooth paste the cornflour, 
sugar, cinnamon, and salt, with a little cold water; pour this in 
with the apple, and boil all for five minutes ; strain into a soup 
tureen, and keep it hot until ready to serve. It may be eaten 
with sippets of toast.” 
The Apple is curative in chronic dysentery, whilst from the 
bark of the stem, and the root of the Apple tree (as likewise of 
the peach, and plum trees), a glucoside is to be obtained in small 
crystals which possesses the peculiar property of inducing 
