DOMESTIC MEDICATED WINES. oD 
DOMESTIC MEDICATED WINES. 
These preparations are highly recommended by Dr. John 
Skelton, who says they have never been introduced in the form 
of medicines. Experience, however, backed by a knowledge 
of the recuperative powers of plants, has long convinced us 
that in the convalescent stages, as well as during the more 
severe paroxysms of fever, they are most efficacious,—that in 
fact there is no process of medication so simple and efficient, 
Metuissa (Balm Wine).— . 
Balai (beri, (by) sass -yem eee cere rs Twelve ounces, 
WY BCT eg eas. pk rags ecaeerpcete ae on ee Two gallons. 
PAA USER aye er ace Cap’ Four pounds. 
Boil the water and infuse the herb in a covered vessel, let it 
stand until about blood warm, express, strain, add the sugar 
and two tablespoonfuls of brewer’s yeast or barm; mix well, 
keep it covered by the fire for forty-eight hours ; after which 
put into a two-gallon stone jar and let it remain forty-eight 
hours more, uncorked. It should now be corked tightly up, 
and kept in a cool cellar. It is important to bear in mind that 
the stone jar should have a spile or small tap, so that the wine 
may be drawn off without admitting the air, which would be 
done each time of using if it was drawn out from the top. Or 
in the absence of a stone jar it may be bottled as ginger beer 
in stone bottles, and used as required. 
In all cases of low typhus, nervous debility, and during con- 
valescence, this may be used with great advantage. 
Uimaria (Meadow Sweet Wine). — 
This is most excellent in cases of intermittent and remittent 
fever, in accumulation of uric acid in the blood, or wherever 
the urine is surcharged with albumen or biliary deposit. In 
convalescence from diseases of this character it is most 
excellent, and may be used ad libitum. Prepared as the last, 
with the addition of one drachm of citric acid, which ‘ould be 
put into the infusion with the yeast or barm. 3 
