1 Tablespoon of flaxseed.
1 Pint of water.
1 Tablespoon of sugar.
Juice of one lemon.
Boil the flaxseed one hour in the water; strain it, and add the lemon-juice and sugar. The flaxseed should be examined for little black grains which often occur in it, and which injure the delicate flavor of the drink. Serve this tea either cold or warm. It is excellent for croup, or for any irritated condition of the throat or lungs.
APPLE TEA
Wash and wipe a good sour apple, cut it into small pieces, and boil it in a cup of water until it is soft. Then strain the water into a bowl, add a bit of sugar, and serve when cold.
If the apple is of good flavor this is a pleasant drink, and may be given to fever patients, children with measles, or whenever there is much thirst.
KUMISS
1 Quart of perfectly fresh milk.
⅕ of a two-cent cake of Fleischmann's yeast.
1 Tablespoon of sugar.
Dissolve the yeast in a little water and mix it with the sugar and milk. Put the mixture into strong bottles,—beer-bottles are good,—cork them with tightly fitting stoppers, and tie down securely with stout twine. Shake the bottles for a full minute to mix thoroughly the ingredients, then place them on end in a refrigerator, or some equally cool place, to ferment slowly. At the end of three days lay the bottles on their sides; turn them occasionally. Five days will be required to perfect the fermentation, and then kumiss is at its best. It will keep indefinitely in a refrigerator.