THE TREATMENT OF DISEASES. 



a liair sieve, pressing the meat slightly, and adding gradually towards the end of the 

 straining a little more water. The liquid thus obtained is of a red colour, possessing 

 the taste of soup. It should be taken cold, a tea-cupful at a time. If preferred warm, 

 it must not be put on the fire, but heated in a covered vessel placed in hot water. 



Essence of Beef , No. 2. Take one pound of gravy beef, free from fat and skin, 

 chop it up very fine, add a little salt, and put it into an earthen jar with a lid, 

 fasten up the edges with thick paste, such as is used for roasting venison, and place 

 the jar in an oven for three or four hours. Strain through a coarse sieve, and give 

 the patient two or three teaspoonfuls at a time. 



Essence of Beef , No. 3. Cut up in small pieces one pound of lean beef from 

 the sirloin or rump, and place it in a covered saucepan, with half a pint of cold 

 water, by the side of the fire for four or five hours, then allow it to simmer gently 

 for two hours. Skim it well, and serve. 



These are formulae on which implicit reliance may be placed, but as it is always 

 desirable in these cases to have a variety, we give two others. It must be remem- 

 bered that even a slight change in the mode of preparation affords appreciable 

 difference in the taste. 



Beef Essence, No. 4. Take one pound of rump steak, mince it like sausage-meat, 

 .and mix it with one pint of cold water. Place it in a pot at the side of the fire to 

 heat very slowly. It may stand two or three hours before it is allowed to simmer, 

 and then let it boil gently for fifteen minutes. Skim and serve. The addition of a 

 small table-spoonful of cream to a tea-cupful of this beef tea renders it richer and 

 more nourishing. Sometimes it may be thickened with a little fiour or arrowroot, 

 but only in exceptional cases, and when the patient is on the high road to recovery. 

 Beef Essence, No. 5. Take one pound of gravy beef, free from skin and fat, 

 chop it up as fine as mincemeat, pound it in a mortar with three table-spoonfuls of 

 soft water, and let it soak for two hours. Then put in a covered earthen jar with a 

 little salt, cementing the edges of the cover with pudding paste, and tying a piece 

 of cloth over the top. Place the jar in a pot half full of boiling water, and keep 

 the pot on the fire four or five hours. Strain off through a coarse sieve (so .as to 

 allow the smaller particles of meat to pass) the essence, which will then amount to 

 about a quarter of a pint. Give two or more table-spoonfuls occasionally. 



Burrough's Beef and Iron Wine is a reliable preparation, and mixed with 

 water is often retained when everything else is rejected. 



"With the exception of the essence of beef or milk, and perhaps a little soup con- 

 taining the white of eggs, or barley water, nothing else should be taken, at least, in 

 .the beginning of the treatment. Vegetables, fruits, brown bread, and oatmeal 

 gruel are especially injurious in ulcer of the stomach ; we draw especial attention to 

 this fact, because they are often supposed to be perfectly innocuous. 



It may be desirable in cases in which the symptoms are severe to give the 

 stomach an entire absolute rest, and to feed the patient solely by injections. ^ The 

 best injection to use for this purpose is what is known as the meat-pancreas injec- 

 tion. It is made as follows : Take about five ounces of finely-scraped meat, chop 

 it still finer, add to it five and a half ounces of finely-chopped sweetbread free from 

 fat, then add about three ounces of lukewarm water, and stir to the consistence of 



