148 DR. CEASE'S RECIPES. 



health, told him that the most painful feeling she had arose from the deca> of 

 her stomach, and the difficulty of finding any kind of aliment (food) that it 

 could bear. Voltaire, by way of conversation, assured her that he was once 

 nearly a year in the same state, and believed to be incurable; but that, never- 

 theless, a very simple remedy had restored him. It consisted in taking no other 

 nourishment than the yolks of eggs, beaten up with flour of potatoes and water. 

 Though this circumstance took place as far back as about 48 years ago, 

 and respecting so extraordinary a personage as Voltaire, it is astonish- 

 ing how little it is known, and how rarely the remedy is practiced. Its 

 efficacy, however, in cases of debility, cannot be questioned; and the 

 following is the mode of preparing this valuable article of food, as 

 recommended by Sir John Sinclair. Recipe — Beat up an egg in a bowl, and 

 then add 6 table-spoonfuls of cold water, mixing the whole well together; then 

 add 2 table-spoonfuls of the farina (flour of) potatoes, or mashed potatoes (I 

 have used the mashed potatoes), mixing it with the liquor in the bowl; then 

 pour in as much boiling water as will convert the whole into a jelly (like starch), 

 and mix it well. [The author thinks it best to boil it a little, after pouring on 

 the water.] It may be taken either alone, or with the addition of a little milk 

 sweetened with sugar, not only for breakfast, but in cases of great debility 

 of the stomach, or in consumptive disorders, at other meals. This dish, or 

 food, is light, easily digested, and extremely wholesome and nourishing. Bread 

 or biscuit should be taken with it, as the stomach gets stronger. —Beach's Fam- 

 ily Practice. 



Remarks. — I have recommended this food for several weak patients, with 

 entire satisfaction; but I would say no bread, nor biscuit, should ever be eaten 

 by a dyspeptic, or any person in a weak or debilitated condition of the system, 

 from sickness, or naturally of feeble digestive powers, until at least the next 

 day after the baking. I will only add, that in extremely weak patients, this, if 

 relished, may constitute the entire nourishment taken for days, or weeks, 

 according to the necessity of the case. But when one tires of this, some of the 

 beef teas, essences, soups, porridges, as given under these heads in this work, 

 or the oatmeal gruel for invalids, or delicate children, may be used to vary 

 the food for the sick. 



The two following dishes are given by. Dr. Beach, in connection with the 

 above food, as valuable for dyspepsia: 



3. Dyspepsia, Liquid Pood for. — Take fresh, lean beef, cut thin, 

 1 lb. Put it into a large-mouthed bottle or jar: add a little salt; place the bottle 

 in a kettle of boiling water, and let it boil 1 hour; then strain through a woolen 

 cloth. (It seems to the author that a stout piece of muslin is just as good.) 

 There will be about 1 gill (4 ozs.) of clear, nutritious liquid. Begin by taking 

 1 tea-spoonful, and increase the quantity as the stomach will bear. This has 

 been retained on the stomach when nothing else could. It cured an old captain 

 •when nearly gone with dyspepsia. 



4. Dyspeptics, Excellent Food for.— Take a piece of stale wheat 

 bresKl and a little white sugar, and cover with boiling water; then cover with a 



