eye-water may be made
of a dram of lapis calaminaris finely powdered, mixed with half a pint
of white wine, and the same of plantain water.

SORE THROAT. An easy remedy for this disorder is to dip a piece of broad
black ribband into hartshorn, and wear it round the throat two or three
days. If this be not sufficient, make a gargle in the following manner.
Boil a little green sage in water, strain it, and mix it with vinegar
and honey. Or pour a pint of boiling verjuice on a handful of rosemary
tops in a basin, put a tin funnel over it with the pipe upwards, and let
the fume go to the throat as hot as it can be borne. A common drink for
a sore throat may be made of two ounces of Turkey figs, the same
quantity of sun raisins cut small, and two ounces of pearl barley,
boiled in three pints of water till reduced to a quart. Boil it gently,
then strain it, and take it warm. Sometimes a handful of salt heated in
an earthen pan, then put into a flannel bag, and applied as hot as
possible round the throat, will answer the purpose. A fumigation for a
sore throat may be made in the following manner. Boil together a pint of
vinegar, and an ounce of myrrh, for half an hour, and pour the liquor
into a basin. Place over it the large part of a funnel that fits the
basin, and let the patient inhale the vapour by putting the pipe of the
funnel into his mouth. The fumigation must be applied as hot as
possible, and renewed every quarter of an hour, till the patient is
relieved. For an inflammation or putrid sore throat, or a quinsey, this
will be found of singular use if persisted in.

SORREL SAUCE. Wash and clean a quantity of sorrel, put it into a stewpan
that will just hold it, with a piece of butter, and cover it close. Set
it over a slow fire for a quarter of an hour, pass the sorrel with the
back of a wooden spoon through a hair sieve, season it with pepper and
salt, and a dust of powdered sugar. Make it hot, and serve it up under
lamb, veal, or sweetbreads. Cayenne, nutmeg, and lemon juice, are
sometimes added.

SORREL SOUP. Make a good gravy with part of a knuckle of veal, and the
scrag end of a neck or a chump end of a loin of mutton. Season it with a
bunch of sweet herbs, pepper, and salt, and two or three cloves. When
the meat is quite stewed down, strain it off, and let it stand till
cold. Clear it well from the fat, put it into a stewpan with a young
fowl nicely trussed, and set it over a slow fire. Wash three or four