130 ; RECIPES. 
FOR A FEVER. 
___ Take one-half pint of lemonade every hour, if required ; 
_ eat bread and cider, or vinegar, well sweetened with India 
molasses. Or take one-half pint of tar water, warm, every _ 
hour. Or toast a slice of bread brown, and put it when hot 
into a pint of cold water. Put it on the fire and bring ikgto 
a spring heat. In dry fever ive it cold. In a moist heat, 
warm—the more the better. Drink apple, currant or lemon 
water, and eat sour baked apples, Cold water or any cold 
sour drinks are good. Steep one ounce of rice in one pint of 
sour apple juice on a slow fire till soft, let it get cold, and eat 
freely of it—or for a change use tart apples or wood sorrel 
tea. Or boil sour apples in milk, or sorrel in milk, and make 
free «use of it. Buttermilk soup, sweetened with molasses, 
or a strong tea of violet leaves, sweetened with loaf sugar, 
and drink freely of it. Drink a tea of sweet rushes when 
going to bed; cover up warm, Or drink strawberry-vine 
tea freely ; burn vinegar in the room. To prevent any infec- 
tious fever, do not go near the face of the sick person, nor 
swallow your spittle, for infection always seizes the stomach 
first. Give a gentle portion of the Reformed Botanic and 
Indian Physic—afterwards give one tea-spoonful of the Slum- 
bering Drops three times a day, fasting. 
FOR THE HEART-BURN. 
Drink a pint of-cold water; or drink slowly of strong 
chamomile flower tea; or chew five or six pepper corns and 
swallow the juice ; or 
take six almonds and twelve raw wire 
and eat them together ; or take one ounce of salts, one-eigh . 
ounce of saltpetre, dissolved in one gill ‘of sour apple juice, 
“as you go to bed, for three nights running, 
*» 
