Barley Water.—Barley water is an important article in the invalid’s dietary. Dr. Pye Chavasse, in his work entitled ‘Advice to a Mother,’ strongly recommends Robinson’s patent barley, prepared by Keen, Robinson, and Bellville, of London. Take of the patent barley one ounce mixed with a wineglass of cold water, pour this into a stewpan containing nearly one quart of boiling water, stir this over the fire while boiling for five minutes, then flavour with a small bit of lemon peel or cinnamon and sweeten according to taste. Equal quantities of milk and barley water make a very nourishing drink, especially useful in feverish cases. Barley water should not be mixed with milk or syrup before required for use, as in a warm atmosphere it undergoes changes, and sometimes slightly ferments.
Almond Milk (an exceedingly nutritious beverage, useful in most conditions of illness).—Pour 1 qt. boiling water upon ¼ lb. shelled almonds, and when the skins soften rub them off the kernels with a clean towel; pound the almonds thus blanched in a mortar, putting in 3 or 4 at a time, and adding 4 or 5 drops milk, as the almonds are being pounded, to prevent oiling—about 1 tablespoonful milk will be required for the ¼ lb. almonds; when the almonds are finely pounded, mix them with 1 pint milk, 2 tablespoonfuls sugar, a level teaspoonful salt, and the yellow rind of a lemon, and place the milk over the fire to boil; meantime, beat 3 eggs smoothly, and strain the almond milk into them, stirring the mixture as the milk is strained in; return it to the saucepan, and place it in another pan of hot water, over the fire, stirring it constantly until it begins to thicken; then remove it at once from the fire, strain it, and use it.
Barley Milk (a demulcent, refreshing, and nutritious beverage, useful in fevers and gastric inflammation).—Wash 4 oz. pearl barley in cold water until the water is clear; put it over the fire in a double kettle with 1 qt. milk and a level teaspoonful of salt, and boil it until the milk is reduced one half; then strain off the milk and sweeten to suit the taste of the patient. The barley may be used as food by adding to it a glass of wine and a little sugar.
Irish Moss Water (a bland, nutritious drink, excellent in feverish conditions and in colds).—Wash ½ oz. moss in plenty of cold water; then soak it for 10 minutes in 1 pint cold water; then add 2 pints cold water, 1 tablespoonful sugar, and 1 in. stick cinnamon to it, and boil it until it is about as thick as cream; strain it, add more sugar if it is desired, and use while warm. The yellow rind of a lemon may replace the cinnamon as flavouring.
Icelandic Moss Chocolate (a very nutritious drink, suitable for use when abundant nourishment is required).—Wash 1 oz. moss thoroughly in cold water; then put it over the fire to boil in 1 pint water. Grate 1 oz. chocolate fine, mix it with ½ cupful cold milk, stir it into 1 pint boiling milk, and boil it for 5 minutes; then add it to the boiling moss, strain them together, sweeten them to suit the taste of the patient, and use the beverage warm.
Imitation Kumys (Koumiss).—(a) Fill into a strong champagne bottle, good, fresh, unboiled cow’s milk to such a height that after the addition of 1 oz. granulated or powdered sugar, and after corking, there would still be left at least 1 in. of empty space below the cork. Before corking, add a piece of fresh compressed yeast, about the size of 2 peas, then cork and tie the cork firmly down. In place of compressed yeast, 1 teaspoonful good beer yeast may be taken. The contents of the bottle are well shaken, repeatedly, then the bottles are placed in the cellar, where they are turned up and down a few times during the day. From and after the fifth day the mixture is ready and may be drunk to about the twentieth day. It is best to prepare about 6 bottles full at a time, refilling each after it has been emptied and cleaned, so that the treatment, after being begun, may not be interrupted. On opening the bottles, the contents are very apt to foam over, hence the bottle should be opened while being held over a plate. It should never be opened where there may be any furniture or dresses about, which might be soiled by spattering. A good milk-wine or kumys should have a homogeneous appearance of the consistence of thin cream, should be effervescent when poured out, of an acidulous, agreeably vinous odour and taste, and should not be full of lumps, or taste like butter-milk. On first using kumys it produces loose bowels, but this effect soon passes off.
(b) 200 parts condensed milk, 2000 parts water, 2 parts lactic acid, 1 part citric acid, and 30 parts brandy are mixed and carbonated. Cork well and let it stand for 2 days in a warm room till it froths.
Administering Physic
Administering Physic.—Never allow a bottle of lotion for external use to stand beside a bottle of medicine to be taken internally. Keep them entirely separate, and keep all medicines in a place where children cannot by any possibility reach them. One further piece of advice, which is unfortunately but seldom attended to, is deserving of attention, namely, after an illness has terminated either in recovery or death, empty out all the medicine bottles, and on no account retain any of them for future use. Spoons differ very much in size, and it is not wise to trust to them in measuring medicines. It is best to get a medicine glass or spoon, either of which can be got at a chemist’s for a few pence. In giving sick people medicine there are 3 points which ought carefully to be remembered—namely, regularity, punctuality, and exactitude. Those intrusted with the administration of medicine to sick persons should always read the label of the bottle before administering the medicine. By doing so they will probably save themselves a lifelong reproach. An inhaler for taking medicated vapours in bronchial and catarrhal affections may be extemporised out of a pickle bottle fitted with a perforated cork and a bit of tube. A special apparatus (Dr. Felton’s) is sold at 7s. 6d. by Savory and Moore.
To mask the taste of cod-liver oil:—(a) Use Allan and Hanbury’s “perfected” oil. (b) Put a little salt in the mouth before taking the oil. (c) Add 30 drops sulphuric ether to the dose and take it quite cold. (d) Add a little iodoform and essence of anise; say 96 grm. oil, 20 c. grm. iodoform, 4 drops essence.