COOKERY FOR THE SICK. 465 
advantage at any time. It is also excellent for very young 
children when brought up by the bottle. 
Figs anD MILK.— 
Split and gently simmer three or four figs in a half pint of 
new milk for one hour, and take at any time. The figs may be 
boiled three or four times over in fresh milk with equal 
benefit. 
This is very beneficial in consumption and diseases of the 
chest generally. 
STEWED APPLES OR APPLE BUTTER.— 
Peel a dozen or more of good cooking apples, cut into small 
pieces, add a little lemon rind and two or three cloves, stew, 
mash with a spoon into a pulp, and use with the bread instead 
of butter. 
Mixed with new milk, and taken daily, it is exceedingly 
useful in almost every form of chronic disease. 
CRANBERRIES— 
_ Are sometimes stewed for about 20 minutes with little sugar 
or fine treacle, and a few spoonfuls of water—about three 
ounces of sugar to a pint of fruit. An excellent strengthening 
diet may be made by simmering about half a pint each of 
cranberries, black currants, blackberries, and red raspberries 
together for about 20 minutes. It may be taken on grist 
bread, or in any other form according to taste ; or may be made 
into pies or dumpling. The above are all tonic fruits; live 
upon such as these, and drink pure water, and a professor of 
medicine will seldom be required. 
ENGLISH TEA.— 
Take the same weight of raspberry leaves as you would of 
China tea, and add, if you have any, leaves of black currant or 
balm. Mix all together, or take them separately, as you like 
their flavours. Pour hot water upon them, and sweeten as you 
would the other tea. This is much healthier, and promotes 
digestion better than the imported tea. Make it weaker or 
stronger, according to taste 
