er causes may have contributed to introduce. It is of
a gross, phlegmatic nature and oily quality, and therefore harder of
digestion than many other sorts of food, tending to generate gross
humours and thick blood, which are very unfavourable to the recovery of
health. The yolk of an egg lightly boiled or beaten up raw with a little
wine may be taken, when animal food is not forbidden, and the party
cannot chew or swallow more solid food. The spoonmeats and drinks
directed for children, and simple puddings made as for them, may all be
used for invalids, subject only to the restrictions imposed by their
medical attendant. Puddings and panadoes made of bread are better for
weak stomachs than those made of flour.--Diet drinks may be made of an
infusion of herbs, grains, or seeds. For this purpose the herbs should
be gathered in their proper season, then dried in the shade, and put
into close paper bags. When wanted for use, take out the proper
quantity, put it into a linen bag, suspend it in the beer or ale, while
it is fermenting, from two to six or eight hours, and then take it out.
Wormwood ought not to be infused so long; three or four hours will be
sufficient, or it will become nauseous, and soon turn to putrefaction.
The same is to be understood in infusing any sort of well-prepared
herbs, and great care is required in all preparations of this kind that
the pure properties are neither evaporated, nor overpowered by the bad
ones. Beer, ale, or any other liquor in which herbs are infused, must be
unadulterated, or the benefit of these infusions will be destroyed by
its pernicious qualities. Nothing is more prejudicial to health than
adulterated liquors, or liquors that are debased by any corrupting
vegetable substance. Those things which in their purest state are of a
doubtful character, and never to be trusted without caution, are by this
means converted into decided poisons.--Herb Tea of any kind should
always be made with a moderate proportion of the herb. When the tea is
of a proper strength, the herb should be taken out, or it will become
nauseous by long infusion. These kinds of tea are best used quite
fresh.--Herb Porridge may be made of elder buds, nettle tops, clivers,
and water cresses. Mix up a proper quantity of oatmeal and water, and
set it on the fire. When just ready to boil, put in the herbs, cut or
uncut; and when ready again to boil, lade it to and fro to prevent its
boiling. Continue this operation six