MISS NIGHTINGALE says, in her "Notes on Nursing," that arrowroot is a grand dependence of the nurse. As a vehicle for wine, and as a restorative quickly prepared, it is all very well, but it is nothing but starch and water; flour is both more nutritive and less liable to ferment, and is preferable wherever it can be used.
BARLEY GRUEL.
1856. INGREDIENTS.—2 oz. of Scotch or pearl barley, 1/2 pint of port wine, the rind of 1 lemon, 1 quart and 1/2 pint of water, sugar to taste.
Mode.—After well washing the barley, boil it in 1/2 pint of water for 1/4 hour; then pour this water away; put to the barley the quart of fresh boiling water, and let it boil until the liquid is reduced to half; then strain it off. Add the wine, sugar, and lemon-peel; simmer for 5 minutes, and put it away in a clean jug. It can be warmed from time to time, as required.
Time.—To be boiled until reduced to half. Average cost, 1s. 6d.
Sufficient with the wine to make 1-1/2 pint of gruel.
TO MAKE BARLEY-WATER.
1857. INGREDIENTS.—2 oz. of pearl barley, 2 quarts of boiling water, 1 pint of cold water.
Mode.—Wash the barley in cold water; put it into a saucepan with the above proportion of cold water, and when it has boiled for about 1/4 hour, strain off the water, and add the 2 quarts of fresh boiling water. Boil it until the liquid is reduced one half; strain it, and it will be ready for use. It may be flavoured with lemon-peel, after being sweetened, or a small piece may be simmered with the barley. When the invalid may take it, a little lemon-juice gives this pleasant drink in illness a very nice flavour.
Time.—To boil until the liquid is reduced one half.