Part 30

Put a quart red raspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe.--_Mrs. C. N._

_Raspberry Vinegar._

Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty-four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.--_Miss N. L._

RASPBERRY ACID.

Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.--_Mrs. G._

LEMON VINEGAR.

Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.--_Mrs. M. C. C._

LEMON OR ORANGE SYRUP.

Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe.

ORGEAT.

Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.--_Mrs. I. H._

SUMMER BEER.

Twelve quarts water, one quart molasses, one quart strong hop-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.--_Mrs. E. W._

CREAM BEER.

Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda.--_Mrs. E._

LEMON BEER.

Cut two large lemons in slices and put them in a jar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast. Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.--_Mrs. G. W. P._

GINGER BEER.

One and a half ounce best ground Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one-half pint yeast. Let it ferment twenty-four hours. In two weeks it will be ready for use.--_Mrs. G. W. P._

SMALL BEER.

Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle.--_Mrs. M. P._

MULLED CIDER.

To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.--_Mr. R. H. M._

CRAB CIDER.

To a thirty-gallon cask put one bushel clean picked grapes. Fill up with sweet cider, just from the press--crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best.--_Mrs. A. D._

THE SICK-ROOM--DIET AND REMEDIES FOR THE SICK.

First of all, let me say that after a reliable physician has been called in, his directions should be strictly followed, and his instructions should be the law in the sick-room. Have everything in readiness for his admission immediately after his arrival, as his time is valuable and it occasions him both annoyance and loss of time to be kept waiting outside of the sick-room, after reaching the house of the patient.

Pure air is of vital importance in the sick-room. Many persons exclude fresh air for fear of dampness, but even damp air is better than impure. Even in cold weather, there should be a free circulation of air. If there are no ventilators, let the air circulate from the tops of the windows, rather than admit it by opening the door, which is apt to produce a draft. Meantime keep up a good fire; if practicable, let it be a wood fire, but if this be not attainable, have an open grate, with a coal fire. The sight of a bright blaze is calculated to cheer the patient, while the sight of a dark, close stove is depressing. By no means allow a sick person to be in a room warmed by a flue or register.

The old idea of darkening the sick-room is exploded. It should be darkened only when the patient wishes to sleep. If the eyes are weak, admit the sunshine from a quarter where it will not fall upon them. The modern science of physics has come to recognize sunshine as one of the most powerful of remedial agencies, and cases are not rare in which invalids have been restored to health by using sun-baths, and otherwise freely enjoying the sunshine.

It is best to have no odors in the sick-room unless it be bay rum, German cologne, or something else especially fancied by the sick person. Where there is any unpleasant exhalation, it is far better to let it escape by properly ventilating the room, than to try to overcome it by the aid of perfumery. In fevers, where there are offensive exhalations from the body, sponging with tepid water will help to remove the odor, and will also prove soothing to the patient. In winter, expose but a small portion of the body at a time, in sponging. Then rub gently with the hand or a coarse towel, and there will be no danger of the patient's taking cold, even in winter.

Be careful to keep warm, soft flannels on the sick person in winter. In summer, do not keep a pile of bedclothes on the patient, even though chilly. It is better to keep up the circulation by other means, such as rubbing or stimulants. Scrupulous neatness should be observed about the bed-linen (as well as the other appointments of the sick-room). Never use bed-quilts or comforts; they are not only heavy, but retain the exhalations from the body. Use soft, fleecy blankets instead.

The nurse should watch her opportunity of having the bedclothes taken into the fresh air and shaken, and the bed made up, when the patient has been lifted up and set in an easy-chair near the fire. The arrangements about the bed should be quickly made, so that the patient may be able to lie down again as soon as fatigued. Let such sweeping and dusting as are necessary be also done with dispatch, using a dust-pan to receive the dust from the carpet. Avoid clouds of dust from the carpet, and of ashes from the fireplace.

The nurse has a very important part to play, as physicians say that nursing is of equal importance as medical attendance. The nurse should be careful not to wear a dress that rustles, nor shoes that creak, and if the patient has any fancy, or any aversion connected with colors, she should regard it in her dress. Indeed, the patient should be indulged in every fancy that is not hurtful.

The nurse should be prompt in every arrangement. Where blisters or poultices are to be used, she should not wait till the last moment to prepare them, but should do so before uncovering the patient to apply them, or even broaching the subject. If anything painful or distasteful has to be undergone by the patient, it should not be discussed beforehand with or before the patient; but when all is in readiness, with cheerful and soothing words, let it be done.

The patient should never be kept waiting for food, medicine, bath, or any other requisite. Every arrangement should be made beforehand to supply his or her needs in good time. Crushed ice and other needful things should be kept always at hand, so the patient may have them at any moment without delay. Especially on the approach of night, try to provide everything needed during the night, such as ice, mustard, hot water, kindling wood, a large piece of soapstone for the feet, as this is more cleanly and retains heat better than other things used for the purpose. Other things, such as the nature of the sickness may call for, should be thought of and provided before nightfall.

As the sick are very fastidious, all food for them must be prepared in the most delicate manner. Do not bring the same article of food several times consecutively, but vary it from time to time. Do not let a sick person have any article of food forbidden by a physician, as there are many reasons known to them only, why dishes fancied by the sick should be injurious.

Avoid whispering, as this excites nervousness and apprehension on the part of the sick. Do not ask in a mournful tone of voice how the patient is. Indeed, it is best to ask the sick as few questions as possible. It is far better to watch their symptoms for yourself than to question them. Examine for yourself if their feet are warm, and endeavor to discover their condition and their wants, as far as possible, without questions.

In a case of illness, many well-meaning persons crowd to see the patient; do not admit them into the sick-room, as it is both exciting and fatiguing to an ill person to see company, and, when in a critical condition, the balance might be disastrously turned by the injudicious admission of visitors. Both mind and body must be kept quiet to give the patient a chance for recovery. When well enough to listen to conversation, the patient should hear none but what is cheerful and entertaining, never any of an argumentative or otherwise unpleasant nature.

Do not allow the patient to read, as it is too great a tax on the sight and brain before convalescence. Suitable books, in large print, are a great resource to the patient when arrived at this stage, but should be read only in moderation.

Driving out is a delightful recreation for convalescents, and they should be indulged in it as soon as the physician pronounces it safe. In winter, they should be carried driving about noon, so as to enjoy the sunshine at its warmest. In summer, the cool of the morning or evening is the best time to drive them out; but if the latter time be chosen, be careful to return immediately after sundown. Make arrangements for the patient on returning to find the room thoroughly cleaned, aired, and adorned with fresh flowers (always so cheering in a sick-room), and let the bed be nicely made up and turned down. It is well to have some little refreshment awaiting after the drive--a little cream or milk toddy, a cup of tea or coffee, or, if the weather be hot, some cooling draught perhaps would be more acceptable. It is well to keep the convalescent cheered, by projecting each day some new and pleasant little plan for the morrow.

ARROWROOT.

Break an egg. Separate the yolk and white. Whip each to a stiff froth. Add a tablespoonful of arrowroot and a little water to the yolk. Rub till smooth and free from lumps. Pour slowly into half a pint of boiling water, stirring all the time. Let it simmer till jelly-like. Sweeten to the taste and add a tablespoonful of French brandy. Stir in the frothed white and take hot in winter. In summer, set first on ice, then stir in the beaten white. Milk may be used instead of water.--_Mrs. S. T._

_Arrowroot._

Mix one tablespoonful arrowroot with enough cold water to make a paste, free from lumps. Pour this slowly into half a pint boiling milk and let it simmer till it becomes thick and jelly-like. Sweeten to the taste and add a little nutmeg or cinnamon.--_Mrs. R. C. M. W._

SEAMOSS FARINA.

One tablespoonful in one quart hot water makes jelly; one tablespoonful in one quart milk makes blanc-mange. Stir fifteen minutes, and, while simmering, flavor with vanilla or lemon. Suitable for sick persons.--_M. L. G._

RACAHAUT.

One pound rice flour, one pound chocolate, grated fine, two tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix well together and put in a close jar. To one quart milk, rub in four dessertspoonfuls of the above mixture. Give it a boil up and season with vanilla.--_Mrs. J. H. T._

CRACKED WHEAT.

Soak the wheat in cold water all night. Pour off this water in the morning. Pour boiling water then over the wheat and boil it about half an hour, adding salt and butter. Eat with cream.--_Mrs. A. M._

BREAKFAST FOR AN INVALID.

Bread twelve hours old, an egg and black tea.--_Mrs. A._

FOOD FOR A SICK INFANT.

Gelatine two inches square, milk half a pint, water half a pint, cream one-half to one gill, arrowroot a teaspoonful. Sweeten to the taste.--_Mrs. J. D._

WINE WHEY.

Put half pint milk over the fire, and, as soon as it begins to boil, pour slowly into it a wine-glass of sherry wine, mixed with a teaspoonful white sugar. Grate into it a little nutmeg, and as soon as it comes to a boil again, take it off the fire. When cool, strain for use.--_Mrs. R. C. M. W._

MILK PUNCH.

Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add two teaspoonfuls ground loaf sugar and a little grated nutmeg. An adult may take a tablespoonful of this every two or three hours, but children must take less.--_Mrs. R. C. M. W._

BEEF ESSENCE.

Cut one pound beef in small bits, sprinkle with a very little salt, tie up in a close stone jar, and set in boiling water. Boil it hard an hour or more, then strain it. Chicken may be prepared the same way. Nice for the sick.--_Mrs. Col. W._

BEEF-TEA.

Take half a pound fresh beef for every pint of beef-tea required. Carefully remove all fat, sinew, veins, and bone from the beef. Cut it in pieces under an inch square and let it soak twelve hours in one-third of the water required to be made into tea. Then take it out and let it simmer three hours in the remaining two-thirds of the water, the quantity lost by evaporation being replaced from time to time. The boiling liquor is then to be poured on the cold liquor in which the meat was soaked. The solid meat is to be dried, pounded in a mortar, and minced so as to cut up all strings in it, and mixed with the liquid. When the beef-tea is made daily, it is convenient to use one day's boiled meat for the next day's tea, as thus it has time to dry and is more easily pounded. Avoid having it sticky and too much jellied, when cold.

ESSENCE OF CHICKEN.

In a case of extreme sickness, when it is important that what little nourishment the patient can take should be highly condensed, the following is an excellent mode for concentrating, in a small compass, all the nutritive properties of a chicken.

After picking the chicken, sprinkle a little salt over it and cut it in pieces, as if for frying. Put the pieces in a small glass jar (or wide-mouthed bottle), stop it tightly, and put it in a pot of cold water, gradually heating the latter till it boils. Let the jar of chicken remain in the water till the juices are well extracted, then pour them off for the patient.--_Mrs. M. C. C._

CHICKEN JELLY.

Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of cold water. Simmer till reduced to less than half its original quantity. Sprinkle a little salt on it, and strain in a bowl. Keep on ice.--_Mrs. S. T._

A NOURISHING WAY TO PREPARE CHICKEN, SQUIRREL, OR BEEF FOR THE SICK.

Put in a clean, glazed jar or inner saucepan. Set this in another vessel of boiling water. Cover closely, and keep boiling for hours. Season the juice thus extracted with a little salt, stir in a teaspoonful of fresh milk, and give to the patient.--_Mrs. T._

PANADA.

Lay six nice crackers in a bowl. Sprinkle over them powdered sugar and a pinch of salt, adding a very small piece of fresh butter. Pour boiling water over the crackers, and let them remain near the fire half an hour. Then add a teaspoonful of good French brandy, or a tablespoonful of Madeira wine, and a little grated nutmeg.--_Mrs. T._

DRY TOAST.

Slice thin, some nice, white bread, perfectly sweet. Toast a light brown, and butter with fresh butter.--_Mrs. S. T._

SCALDED TOAST.

Prepare and toast the bread as above directed. Then lay in a covered dish and pour boiling water over it. Turn to one side, and drain out the water. Then put fresh butter on each slice, with a small pinch of salt. Serve in a covered dish.--_Mrs. S. T._

MILK TOAST.

Slice the bread thin, toast a light brown, butter each side, and sprinkle with a little salt. Put in a covered dish, and pour over it boiling milk.--_Mrs. S. T._

CAROLINA SMALL HOMINY.

Wash and pick. Drain, and soak an hour in cold water. Drain again, and put in a saucepan, with one pint boiling water to one pint hominy. Boil till dry like rice. Eat with cream, butter and salt, or with sugar, butter and nutmeg.--_Mrs. S. T._

DISHES SUITABLE FOR THE SICK

May be found in various parts of this work, such as rice pudding, baked custard, and various preparations of tapioca, sago, and arrowroot. Grapes are valuable in fever, and also good for chronic sore-throat.--_Mrs. S. T._

THIEVES' VINEGAR.

A handful of sage and the same of mint, tansy, rue, rosemary, lavender, and thyme; one ounce of camphor. Put in a gallon demijohn, and fill with good vinegar. Set in the sun two weeks with a piece of leather over the mouth, then stop tightly.--_Mrs. D. R._

AROMATIC VINEGAR.

Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two drachms; oil of rosemary, one drachm; oil of cloves, one drachm; gum camphor, one ounce. Dissolve the camphor (bruised) in the acid, then add perfumes. After standing a few days, with occasional shaking, strain, and it is ready for use.--_Dr. E. A. C._

SODA MINT.

Bicarb. soda (Eng.), one drachm; pure water, three ounces; spearmint water, four ounces; glycerine, one ounce; ar. spts. ammonia, thirty-two drops. Mix and filter. Dose, from twenty drops to a tablespoonful, according to age.--_Dr. E. A. C._

LIME-WATER.

This is easily prepared, and a bottle should always be kept ready for use. It is an antidote to many poisons and a valuable remedy in a sick-room. Put some pieces of unslacked lime in a bottle, fill up with cold water, keep it corked and in a cool, dark place. It does not matter about the quantity of lime, as the water will not dissolve more than a certain quantity. It is ready for use in a few minutes, and the clear lime-water can be poured off as needed. When all the water is used, fill up again, which may be done several times before it is necessary to use fresh lime.--_Mrs. T._

TARRANT'S EFFERVESCENT SELTZER APERIENT.

Is an invaluable remedy for sick headache, nausea, constipation, and many of the attendant evils of dyspepsia. Directions accompany each bottle. Colic and other violent pains of the stomach are sometimes instantly relieved by adding to the dose of Seltzer Aperient a teaspoonful of Brown's Jamaica Ginger.

BROWN'S JAMAICA GINGER.

Is not only an invaluable remedy, but a refreshing and delightful drink may be made from it in summer, when iced lemonade would be unsafe and iced juleps, etc., would be too heating for one suffering from over-fatigue. Fill a goblet with crushed ice, add two teaspoonfuls of powdered sugar and one of Jamaica ginger. Fill up with water, stir and drink.--_Mrs. S. T._

MUSTARD.

It is not safe to pass a day without mustard in the house, so valuable are its medicinal properties. When a large plaster is wanted, put into a plate or bowl two tablespoonfuls ground mustard. Wet it with cold water and stir with a spoon or knife till a smooth paste. Lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted. On one-half spread evenly and thinly the mustard. Fold over the other half and fold over the edges as if to hem a piece of cloth, to prevent the mustard from getting on the skin or clothing. In winter, warm slightly before applying. Keep it on an adult fifteen minutes; on a child, half that time. In this way, painful blisters will always be avoided. If the pain is in the chest or stomach, place the same plaster on the back just opposite, and let it remain on twenty minutes the second time. Colman's mustard is considered the best by many persons.

MUSTARD LEAVES OR PLASTERS.

It is well in travelling to carry a package of these plasters, in case of sudden sickness. It is important also to keep them at home, as sometimes they are needed suddenly in the night, and even one moment gained is important in great emergencies. Those manufactured by Seabury & Johnson, N. Y., are considered excellent and superior to the foreign article.

COMPOUND SYRUP OF HOREHOUND AND TAR.

Is excellent for coughs, colds, bronchitis, and diseases of the chest. Manufactured by Faulkner & Craighill, Lynchburg, Va.

FOR SORE-THROAT.

Carbolic acid crystals, pure, half a drachm; tincture kino, one drachm; chlorate potash, two drachms; simple syrup, half an ounce. Water sufficient to make an eight-ounce mixture. Gargle the throat every few hours.--_Dr. T. L. W._

_For Sore-Throat._

Rub the throat well with camphorated oil, and gargle frequently with a strong solution chlorate of potash.--_Mrs. S. T._

_For Sore-Throat._

Carbolic acid, fifteen grains; chlorate potash, thirty grains; rose-water, one and a half ounces; glycerine, one-half ounce. Use as a gargle, three or four times daily.--_Mr. E. C._

A CURE FOR EPILEPSY (_one I have known to succeed in many cases_).

Procure the fresh root of a white peony. Scrape and cut in pieces an inch square. Eat one three times a day, never taking any food after four P.M. Use a month, stop two weeks and begin again. The best way to keep the root is to string it on a cord. The red peony will do, if you cannot get the white.--_Mrs. R. C._

CURE FOR CRAMP.

Wet a cloth in spirits turpentine and lay it over the place where the pain is felt. If the pain moves, move the cloth. Take five drops spirits turpentine at a time on white sugar till relieved.--_Mrs. R._

FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS.

One teaspoonful paregoric, one teaspoonful Jamaica ginger, one teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two tablespoonfuls water, two tablespoonfuls whiskey. This is for one dose. If it does not relieve in an hour, repeat.--_Dr. J. T. W._

FOR CHILBLAINS.

Take common furniture glue from the pot, spread it on a linen rag or piece of brown paper, and apply hot to the chilblain, letting it remain till the glue wears off.

FOR FRESH CUTS.

Varnish them with common furniture varnish. This remedy has been known to prove very efficacious.--_Mr. W._

THE OCEAN SALT.

Is now much used by those who cannot go to the seaside. Seventy-five cents for half a bushel. Dissolve a large handful in a pitcher of water. Use a sponge to rub the flesh.--_Mrs. A._

BREAST SALVE.

Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one ounce; oil lavender, one-half ounce; rosin, one-half ounce.

Melt together and strain through flannel. Spread lightly on a soft linen rag, apply to the breast, and the relief is almost instantaneous.--_Dr. E. A. C._

AN EXCELLENT WASH FOR INFLAMED EYES.