N.B. Tea made with dried and bruised Seville orange-peel, in the same way as common tea, and drank with milk and sugar, has been taken by nervous and dyspeptic persons with great benefit.
Sucking a bit of dried orange-peel about an hour before dinner, when the stomach is empty, is very grateful and strengthening to it.
Paregoric Elixir.—(No. 570.)
A drachm of purified opium, same of flowers of benjamin, same of oil of aniseed, camphor, two scruples; steep all in a pint of brandy or proof spirit; let it stand ten days, occasionally shaking it up: strain.
A tea-spoonful in half a pint of White wine whey ([No. 562]), tewahdiddle ([No. 467]), or gruel ([No. 572]), taken the last thing at night, is an agreeable and effectual medicine for coughs and colds. It is also excellent for children who have the hooping-cough, in doses of from five to twenty drops in a little water, or on a little bit of sugar.
Dr. Kitchiner’s Receipt to make Gruel.—(No. 572.)
Ask those who are to eat it, if they like it thick or thin; if the latter, mix well together by degrees, in a pint basin, one table-spoonful of oatmeal, with three of cold water; if the former, use two spoonfuls.
Have ready in a stew-pan, a pint of boiling water or milk; pour this by degrees to the oatmeal you have mixed; return it into the stew-pan; set it on the fire, and let it boil for five minutes; stirring it all the time to prevent the oatmeal from burning at the bottom of the stew-pan; skim and strain it through a hair-sieve.
2d. To convert this into caudle, add a little ale, wine, or brandy, with sugar; and if the bowels are disordered, a little nutmeg or ginger, grated.
Obs. Gruel may be made with broth ([No. 490], or [No. 252], or [No. 564]), instead of water; (to make crowdie, see [No. 205*]); and may be flavoured with sweet herbs, soup roots, and savoury spices, by boiling them for a few minutes in the water you are going to make the gruel with; or zest ([No. 255]), pease powder ([No. 458]), or dried mint, mushroom catchup ([No. 409]); or a few grains of curry powder ([No. 455]); or savoury ragoût powder ([No. 457]); or Cayenne ([No. 404]); or celery-seed bruised, or soup herb powder ([No. 459]); or an onion minced very fine and bruised in with the oatmeal; or a little eschalot wine ([No. 402]); or essence of celery (Nos. [409], [413], [417], or [No. 420]), &c.