DIET LIST
Albumin Water.—Take white of 1 egg, stir until separated. Add a little lemon juice and 1 pint of water. Ice and serve. Sugar or salt may be used.
Barley Water.—Wash 2 ounces of barley with cold water. Boil for 5 minutes in fresh water. Strain. Then cover with 2 quarts of water and cook slowly down to 1 quart. Flavor with thinly cut lemon rind and sugar. Do not strain unless patient requests.
Beef Juice.—Cut into cubes 1½ inches each, 1 pound round steak. Place in a clean, ungreased pan, and fry one and one-half minutes on each side. Pour into hot meat press and apply pressure. In absence of a press, a potato ricer may be used. Season with salt and pepper. May be served iced or heated by putting in double boiler and stirred all the time. Do not allow to curdle.
Beef Tea.—Put 1 pound of finely chopped round steak into a quart glass jar, fill with cold water. Place jar in kettle of warm water. Leave over slow fire for four hours. Strain, season with salt and pepper.
Champagne Whey.—Boil 8 ounces milk for fifteen minutes. Strain through cheesecloth. Add 1½ ounces champagne.
Chicken Broth.—Skin and chop in small pieces one small or one-half large fowl. Boil bones and all with one blade of mace, a sprig of parsley, and 1 tablespoonful of rice, 1 crust of bread and 1 quart of water, for one hour. Skim from time to time. Strain through coarse colander and season to taste.
Cinnamon Water.—One-half ounce stick cinnamon, 2 cups boiling water.
Break sticks in small pieces. Add water, boil twenty minutes. Strain and serve hot or cold.
Clam Broth.—Wash thoroughly 6 large clams in shell. Put in kettle with 1 cup of cold water, bring slowly to boil, and keep temperature for one minute. Pour off broth and serve hot. Add salt and pepper.
Eggnog.—Beat an egg, white and yolk separately. Add to the yolk 1 dram of vanilla extract, a pinch of salt and 4 oz. fresh milk, and 1 dram of sugar. Add ½ dram of sugar to white of egg, stir a portion into the glass and heap remainder upon top of glass.
Egg Cordial.—One egg white, 1 teaspoon sugar, 1 tablespoon brandy, 2 grains salt, 2 tablespoons cream.
Beat white until stiff. Add cream, continue beating, add other ingredients, and serve cold.
Egg Lemonade.—Beat 1 egg and 1 teaspoonful of sugar until very light, add ¼ cake of yeast dissolved in one-fourth cup of water, two tablespoonfuls of sugar, pour into bottles with patent stopper, fill bottles only two-thirds full, cork tightly. Shake well. Allow to stand on ice twenty-four hours.
Flaxseed Tea.—One ounce of whole flaxseed, 1 ounce powdered sugar, ½ ounce licorice root, 1 ounce lemon juice. Pour over these materials 1 quart of boiling water and allow to stand four hours. Strain off liquor.
Gum Arabic Water.—Dissolve 1 ounce of gum arabic in 1 pint boiling water. Add ½ ounce sugar, a wineglassful of sherry, and juice of one lemon. Serve with ice.
Junket.—Take ½ pint of fresh milk in a saucepan. Add 1 teaspoonful of essence of pepsin, stir just enough to mix. Pour into custard cups. Let stand until firmly curded. Serve plain or with grated nutmeg. Sherry may be added.
Koumiss.—Heat four cups of milk, then cool; when lukewarm, add ¼ cake of yeast dissolved in one-fourth cup of water, two tablespoonfuls of sugar, pour into bottles with patent stopper, fill bottles only two-thirds full, cork tightly. Shake well, allow to stand on ice twenty-four hours.
Milk Shake.—White of 1 egg, 1 ounce sugar, 1 ounce chipped ice, 1 ounce cream. Shake in milk shaker two minutes. Add milk to fill glass. Flavor with vanilla and lemon.
Mutton Broth.—Boil slowly 1½ pounds of lean loin mutton, including the bone. Add a little salt and ½ onion. Pour broth into a basin. Skim off fat when cool. Warm as used.
Oatmeal Gruel.—One teacup oatmeal flakes, cover with 1 quart cold water. Place on slow fire and soak three hours. Strain, add 4 teaspoonfuls of sugar and 1 teaspoonful of salt.
Oatmeal Water.—Cover 1 teacupful oatmeal with 1 quart cold water. Let it stand two hours. Stir often. Strain. Serve with salt, sugar and ice.
Peptonized Milk. Warm Process.—Dissolve the contents of Fairchild’s peptonizing tube in 4 tablespoonfuls cold water. Add to 1 pint of milk. Put in glass jar, and place jar in vessel of warm water. Heat slowly to 115° F. Stir slowly and allow it to remain thirty minutes. Place on ice at once to check further digestion.
Peptonized Milk. Cold Process.—In a clean quart bottle, put one peptonizing powder (Fairchild). Add 1 teacupful of cold water. Shake. Add 1 pint fresh cold milk. Shake well. Place on ice. Do not heat before using.
Rice Water.—Pick over and wash 2 tablespoonfuls of rice. Put in a saucepan with 1 quart of boiling water; simmer two hours. When rice is dissolved, strain. Add teaspoonful salt. Serve warm or cold. Sherry may be added.
Rum Punch.—Two teaspoonfuls powdered sugar, 1 egg well beaten, warm milk, 1 large wineglassful; 4 ounces Jamaica rum. Flavor with nutmeg.
Scraped Beef.—Place on breadboard a round steak. Scrape with table-knife but do not take any shreds of muscle. Salt and pepper. Spread on thin slices of bread. Place in toaster until seared.
Toast Water.—Three slices of stale bread well browned, but do not burn. Put in a pitcher, pour over them 1 quart boiling water. Cover closely, and allow to stand until very cold. Strain. Wine and sugar may be added, to stimulate.
Wine Whey.—Put 1 quart new milk in a saucepan and place over fire. Stir until nearly boiling. Add 2 ounces of sherry wine. Boil slowly for fifteen minutes. Skim off curds as they arise. Add 1 tablespoonful sherry. Skim again, then strain through gauze.
CHAPTER XXV
SOLUTIONS AND THERAPEUTIC INDEX
Acid, Boric. 5 dr. in a pint of water makes a 4% solution, or 1:25.
Acid, Carbolic. 15 ♏︎ in a quart of water makes a 0.1% solution, or 1:1000. 5 dr. to the quart makes a 2% solution; and 1¼ oz. to the quart, a 5% solution.
Chinosol. 15 gr. to the quart of water makes a solution of 1:1000.
Formalin. 1 dr. to the quart of water makes a solution of about 1:500.
Mercury Bichloride. 15 gr. to the quart of water makes a 0.1% solution, or 1:1000. 1½ gr. to the quart makes a 0.01% solution, or 1:10,000.
Normal Salt Solution. 2 dr. of salt to the quart of water, or 0.9%.
Physiological Salt Solution. Take normal salt solution as given above and to every 3½ oz. add 15 gr. of carbonate of soda.
Potassium Permanganate. 2½ dr. to the quart makes a 1% solution. 3 gr. to the quart makes a 1:5000 solution.
Silver Nitrate. 4½ gr. to the ounce of water or 1 gr. to 1–7/10 dr. makes a 1% solution.
Ziratol. 2½ teaspoonfuls to a quart of water makes a 1% solution.
For general reference the following valuable table is appended:
| PERCENTAGE SOLUTION TABLE | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By Alfred I. Cohn, Phar. D., in Merck’s Report | |||||||||||||||||||
| Quantity of solution to be made | GRAINS OF SALT OR DRUG REQUIRED TO MAKE SOLUTIONS OF PERCENTAGE STRENGTH INDICATED | ||||||||||||||||||
| 0.5% | 1% | 2% | 3% | 4% | 5% | 6% | 8% | 10% | 15% | 20% | 25% | 50% | 1:500 | 1:1000 | 1:2000 | 1:3000 | 1:4000 | 1:5000 | |
| ½ fl. oz | 1.15 | 2.3 | 4.6 | 6.9 | 9.3 | 11.7 | 14.1 | 19. | 24. | 36.8 | 50.2 | 65. | 151.2 | 0.46 | 0.228 | 0.12 | 0.075 | 0.06 | 0.05 |
| 1 fl. oz | 2.3 | 4.6 | 9.2 | 13.9 | 18.6 | 23.4 | 28.2 | 37.9 | 47.9 | 73.5 | 100.3 | 130. | 302.5 | 0.91 | 0.456 | 0.23 | 0.15 | 0.12 | 0.09 |
| 2 fl. oz | 4.6 | 9.2 | 18.4 | 27.8 | 37.2 | 46.8 | 56.4 | 75.8 | 95.8 | 147. | 200.6 | 260. | 605. | 1.8 | 0.91 | 0.46 | 0.3 | 0.23 | 0.18 |
| 3 fl. oz | 6.9 | 13.8 | 27.6 | 41.7 | 55.8 | 70.2 | 84.6 | 113.7 | 143.7 | 220.5 | 301. | 390. | 907.5 | 2.7 | 1.37 | 0.68 | 0.46 | 0.34 | 0.27 |
| 4 fl. oz | 9.2 | 18.4 | 36.8 | 55.6 | 74.4 | 93.6 | 112.8 | 151.6 | 191.6 | 294. | 401.2 | 520. | 1210. | 3.64 | 1.82 | 0.91 | 0.61 | 0.46 | 0.36 |
| 5 fl. oz | 11.5 | 23. | 46. | 69.5 | 93. | 117. | 141. | 189.5 | 239.5 | 367.5 | 501.5 | 650. | 1512.5 | 4.55 | 2.28 | 1.14 | 0.76 | 0.57 | 0.46 |
The table shows the quantity of drug required to yield a given volume of solution of the percentage strength desired. Thus, to make one fluid ounce of a 5 per cent solution it is merely necessary to dissolve 23.4 grains of the salt in sufficient water to make one fluid ounce.