Take a half pint of port wine, one ounce of isinglass, one ounce of gum arabic, one ounce of loaf sugar; let it simmer for a quarter of an hour, stirring it till the gum and isinglass are dissolved, then pour it into a mould. When cold it will be quite stiff.
3.—TOAST WATER.
Brown thoroughly, but not burn to a cinder, a small slice of bread; put it into a pitcher, and pour over it a quart of water which has been boiled and cooled; after two hours pour off the water; a small piece of orange or lemon peel put into the pitcher with the bread improves it.
4.—TO PREPARE RENNET WHEY.
Get a rennet, such as is used for cheeses. Then take a piece two inches square, or a little larger, rinse it first in cold water, then pour on to it two table-spoonfuls of hot water, and let it stand a half hour in a warm place. Take three pints of milk, and heat it blood warm. Then pour in both the rennet and water, and stir it in well. Cover and let it stand in a warm place, to keep the milk of an even temperature; it must not be moved until it turns to a curd; then cut up the curd with a spoon and strain it, and boil up the whey once. It is then ready for use. If in an hour it does not turn to a curd, take out the rennet, and put in some more freshly prepared. It will then surely curd.
5.—FLAX-SEED SIRUP.
This we know to be an excellent remedy for a cough. Boil one ounce of flax-seed in a quart of water for half an hour; strain, and add to the liquid the juice of two lemons and half a pound of rock candy. If there is a soreness and general weakness from the cough, add half an ounce of powdered gum arabic.
6.—MUCILAGE OF SAGO.
Take an ounce or a table-spoonful of sago, steep in a pint of water, in a pan placed on the back of the stove for two hours, then boil for fifteen minutes, stirring it all the time. This mucilage can be sweetened with sugar and flavored with lemon juice, or milk can be added.