FOOD FOR THE SICK. 317 



and stir while boiling. Let it cook till quite clear. Sweeten with sugar, and 

 flavor with wine or nutmeg, if desired. Milk may be used instead of the water, 

 if preferred. 



61. Beefsteak— Broiled. — Have a small piece of rather thick surloin 

 steak; a perfectly clear, coal fire should be ready, te avoid the possibility of the 

 taste of smoke, and the gridiron must be perfectly clean ; 3 or 4 minutes to each 

 side, if the patient likes it at all rare, will be sufficient, being very careful to 

 avoid burning. Season with a little salt and very little pepper. Place on a hot 

 plate and serve immediately. 



62. Mutton or Lamb Chops.— These must be trimmed free of fat, 

 and broiled the same as beefsteak, except that they must be a little better done, 

 and hence should be cut a little thinner to allow cooking through. Season and 

 serve the same. But if any patient, at any time, desires any modification in 

 cooking or seasoning, let it be done to suit him, unless known to be injurious. 



63. How to Beduce the Temperature of Sick-rooms and to 

 Keep them Cool. — In very warm weather it is often desirable, for the com- 

 fort of the patient to have the room considerable cooler than the natural atmos- 

 phere. In such cases raise the lower sashes entirely upon the side of the room 

 from which the breeze comes; then have a piece of muslin soaking wet, squeeze 

 slightly, and tack it on so as to make all the air come in through the wet mus- 

 lin, which will reduce the temperature of the room 5 or 6 degrees in a few 

 minutes. This is done by the absorption of a part of the heat in the atmos- 

 phere by the passing of the water in the muslin from its liquid to a gaseous 

 state (a principle well known in philosophy), and the air of the room becomes 

 more moist also, which makes it more endurable. 



Bemarh^. — It only needs trying to satisfy the most incredulous, and it will 

 benefit the very feeble patient more than enough to pay everyone for the trouble 

 taken. As the cloths become dry, replace them with others; or keep them well 

 wet with a sponge. 



64. Ventilation of Sick-rooms and Sleeping-rooms— Avoid- 

 ing the Draft over the Patient.— Have a piece of board made just as 

 long as the vddth of the window; then raise the lower sash, and place the board 

 under it. The width of the board may be 3 or 4 inches only, as this will allow 

 a current of air to pass up between the glass and sash, breaking the draft that 

 otherwise enters directly into the room when the sash is raised. In this way 

 air may be admitted even at the head or back side of a sick-bed, for the curtain 

 may be lowered to break the current from passing directly upon the patient. 

 This plan is equally important in small and ill-ventilated sleeping-rooms. This 

 much fresh air, at least, should be admitted into every sleeping-room, exceptiagt 

 the extremely cold and windy days of winter. 



