FOOD FOB TEE SICK. " ) > 



17. Milk and Bice Gruel. — Rice flour, or very finely pulverized nee, 

 3 table-spoonfuls, wet smoothly with cold milk, and stir into 1 qt. of boiling 

 milk, and stir all the time it is boiling — 10 to 15 minutes, or till it tastes done. 

 Nutmeg is a very nice flavor for this gruel, and a little sugar, if desired. It is 

 very acceptable for children. 



18. Tamarind Whey — Cooling and Laxative.— Dr. John King, 

 of Cincinnati, says: 



"A convenient and cooling laxative is Tamarind Whej', made by boiling 

 1 oz. of the pulp of the Tamarind in 1 pt. of milk, and straming the product." 



Remarks — Tamarinds grow on quite large trees, principally in the East and 

 West Indies. They are put up in kegs with ayrup for importation; and on 

 being received in the United States are often put up, by wholesale druggists, in 

 bottles for their better preservation as, like other fruits, they keep better in air- 

 tight bottles. I trust their value as a cooling and thirst-allaying fruit may, 

 hereafter, be more fully appreciated, especially in fevers, inflammation and 

 dyspepsia. 



19. Tamarind "Water, for Fever Patients — Tc Allay Great 

 Thirst in Hot Weather, and for Dyspeptics.— Take nice Tamarinds 

 (kept by druggists in large cities, and sometimes, also, by grocers), 1 qt. — 3 lbs 

 will about equal 1 qt.— place them in an earthen jar and pour upon them 3 qts. 

 of boiling, soft water; cover, and let stand three or four hours; then, with the 

 hand squeeze the pulp out of the bird-nest clusters, in which the seeds and pulp 

 are held; then strain through stout muslin; bottle and cork tightly; and put into 

 a cool cellar. In three or four weeks it will be rif>e and fit for use. 



Remarks. — In hot weatlier, especially vdth dyspeptics, there is often 

 experienced -ery great thirst. With such, I am not aware of any other article 

 or drink equal to this to relieve them of the excessive craving for drink. Then 

 take a wine-glass of this in as much ice-cold water, sweetened to taste, and you 

 will have a healthy and most agreeable nectar, and one of the most powerful 

 extinguishers of thirst ever discovered. The author has tested it and knows 

 whereof he speaks. It settles by standing and becomes as clear and pure as 

 champagne. I have taken a glass of it when very thirsty, ice-cold, as above 

 mentioned, and the relief would be so perfect I would not think about drinking 

 again for 2 or 3 hours. The properties of the tamarind are very peculiar, as it 

 contains not only small quantities of sugar, but pectic, citric, tartaric and malic 

 acids, and also the bi-tartrate of potassa; is nourishing, refrigerant (cooling), 

 calmative and laxative; hence its great value in fevers. But, of course, to pre- 

 pare it for a drink in fevers, you cannot wait for it to purify itself by standing, 

 yet it should be bottled all the same, and a bottle of it placed at once upon ice; 

 or if no ice is at hand, stand a bottle of it in a bucket of cold water, so as to 

 have it as cool as possible; then add as much cold water to what you use of the 

 tamarind water at each time, and sweeten to taste. Let the patient partake of 

 it as freely as desired, so long as it agrees with the stomach, and does not prove 

 too laxative. 



20. Wine Whey. — Put 1 pt. of sweet milk in a suitable basin upon the 

 stove, and when it comes to a boil, pour into it a gill (about 5 or 6 table-spooB 



