928. Toast and Water.—Toast thin slices of bread on both sides carefully; then pour cold water over the bread and cover it tight for one hour; or use boiling water, and let it cool.
929. Waters for cooling Draughts of Preserved or Fresh Fruits—Apple Water, Lemon Water, &c.—Pour boiling water on the preserved or fresh fruits, sliced; or squeeze out the juice, boil it with sugar, and add water.
930. Barley Water.—Take pearl barley, two ounces; wash it, till it be freed from dust, in cold water: afterwards boil it in a quart of water for a few minutes, strain off the liquor, and throw it away. Then boil it in four pints and a half of water, until it be reduced one half.
931. Laxative Whey.—Take of the dried buds of the damask rose, one ounce; rennet whey, one quart. Let them stand together twelve hours, then strain off the liquor, and add of crystals of tartar, and white sugar, a suitable proportion, to render it more active, and at the same time more palatable.
932. Wine Whey.—Wine whey is a cooling and safe drink in fevers. Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, till it curdles; when the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-water hastens the operation. Make palatable with loaf-sugar and nutmeg, if the patient can bear it.