492. Select some lean, tender beef, cut it in small pieces, put them in a bottle and cork it.
Set the bottle in a pot of cold water, let the water boil six hours. The heat of the water will extract all the juice from the beef in the bottle.
493. Slice one pound of mutton, remove all the fat, and add one quart of cold water. Cover it, place it near the fire for an hour, then simmer it for two hours, strain it, and serve it warm.
494. Cut a quarter of a chicken in small pieces, take off the skin, and remove all the fat, add to it a pint of cold water; cover it, and let it simmer till reduced to one-half. Strain it, and serve warm with toast lightly browned.
495. Pour one pint of boiling water over two table spoonsful of gum arabic; add lemon-juice and sugar to the taste. Stand it away to get cold.
496. Pour half a pint of boiling water on a table spoonful of tamarinds. Stand it away to get cold. Pour off the water, and add sugar to the taste. If it should prove too acid, cold water may be added.
497. Put in a tumbler a table spoonful of grape jelly. Fill the tumbler with cold water.
498. One egg, Half a pint of boiling water, Sugar to the taste.
Beat the egg well; pour the water gradually over it, but be sure to stir it all the time. Sweeten it to the taste of the patient.
Wine may be added if approved of by the physician.
499. Slice three large pippin apples, and pour over them a pint of boiling water. Stand them in a cool place, when perfectly cold strain off the water, and sweeten it to the taste.
500. Wash and pick one ounce of pearl barley, pour over it one tea cupful of water, and let it boil for ten minutes. Drain it, and pour over it three tea cupsful of boiling water; set it over the fire, and boil it down one half. Strain it through a hair sieve or piece of muslin.
Gum arabic is sometimes dissolved in it; the liquid sweetened to the taste, forms a very agreeable drink.
501. Toast two or three slices of bread of a dark brown all the way through, but do not burn it. Put the toast in a deep bowl, and pour over it one quart of water, let it stand for two or three hours. Then pour the water from the bread.
Some flavor it by soaking a piece of lemon-peel with the bread.
502. One ounce of sweet almonds (blanched,) Half an ounce of white powdered sugar, Three half pints of water.