PANADA.
Put a blade of mace, a large piece of the crumb of bread, and a quart of water, in a clean saucepan. Let it boil two minutes, then take out the bread, and bruise it very fine in a bason. Mix with it as much of the warm water as it will require, pour away the rest and sweeten it to the taste of the patient. If necessary, put in a piece of butter the size of a walnut, but add no wine. Grate in a little nutmeg, if requisite.
BEEF TEA.
Take off the fat and skin from a pound of lean beef, and cut it into pieces. Then put it into a gallon of water, with the under crust of a penny loaf, and a small portion of salt. Let the whole boil till reduced to two quarts, and strain, when it will be fit for use.
MUTTON BROTH.
Take the fat off a pound of loin of mutton, and put the lean into a quart of water. Skim it well as it boils, and put in a piece of the upper crust of bread, with a large blade of mace. Having covered it up close, let it boil closely for half an hour, and then pour the broth clear off, without stirring. Season it with a little salt. Turnips should not be boiled with the meat.
MEDICINAL TEA.
This country affords herbs much more wholesome than either tea or coffee, and if they were all imported from a distant region, and sold at a high price, they would, no doubt, be held in great estimation. The following composition is very superior to tea or coffee, inasmuch as the infusion is very agreeable, will strengthen the stomach, and invigorate, instead of debilitate, the nervous system.
| Take of | rosemary leaves, dried, | 2 oz. | |||
| sage | do. | do. | 4 oz. | ||
| rose | do. | do. | 4 oz. | ||
| peach | do. | do. | 3 oz. | ||
| hyssop | do. | do. | 4 oz. | ||
| balm | do. | do. | 5 oz. | ||
| male speedwell, (veronica) | 4 oz. | ||||
A wine-glassful of these mixed herbs is sufficient to make 3 pints of infusion, which is made in the same manner as tea, sugar and milk being added. In London, where herbs are sold at a dearer rate than in the country, it may be obtained at the rate of 2s. per pound.—Either of the above ingredients may be diminished or augmented at pleasure. If too bitter, lessen the quantity of hyssop, and add dried mint leaves.