ain, and when cool skim carefully. Add the white of six or
eight eggs, well beaten; a pint of wine, half a pound of loaf sugar,
and the juice of four lemons. Mix them well, boil for a few minutes,
stirring constantly, and pass through a flannel strainer. In some
cases the wine should be omitted.

SLIPPERY ELM JELLY.

Take of the flour of slippery elm, one or two tablespoonfuls; cold
water, one pint. Stir until a jelly is formed. Sweeten with loaf sugar
or honey. This is excellent for all diseases of the throat, chest, and
lungs; coughs, colds, bronchitis, inflammation of the lungs, etc. It
is very nutritious and soothing.

NUTRITIVE FLUIDS.

Following will be found directions for preparing three nutritious
fluids, which are of great value in all diseases, either acute or
chronic, that are attended or followed by prostration; debility,
whether general or of certain organs only; derangement of the
digestive organs, weak stomach, indigestion, heartburn or sour
stomach, constipated bowels, torpidity or want of activity of the
liver, thin or poor blood. These fluids are highly nutritious,
supplying to the blood, in such a form that they are most easily
assimilated, the various elements which are needed to enrich it and
thus enable it to reproduce the various tissues of the body that have
been wasted by disease. In cases where the stomach has become so
weakened and sensitive that the lightest food or drinks cannot be
taken without causing much uneasiness and distress these fluids are
invaluable. They strengthen the stomach and neutralize all undue
acidity, while at the same time they soothe the irritation by their
bland and demulcent qualities. When carefully and properly prepared,
according to the directions following, they very nearly resemble rich
new milk in color and consistency, while their taste is remarkably
pleasant. Care should be taken that all the ingredients are of the
best quality. Soft water must be used in all cases. Fresh rain water
is to be preferred, but spring water may be used if perfectly soft.
Hard water will cause the fluids to be of a yellow color, and if the
milk is old they are apt to separate:

FLUID NO. 1.

Put a pint of new milk (the fresher the better) and two pints of soft
water, in a vessel perfectly free from all greasy matter, over a slow
fire. Rub two even teaspoonfuls of superfine wheat flour and