ginning of the disorder, the child should be removed to a change
of air, and the juice of onions or horseradish applied to the soles of
the feet. The diet light and nourishing, and taken in small quantities;
the drink must be lukewarm, consisting chiefly of toast and water, mixed
with a little white wine. If the cough be attended with feverish
symptoms, a gentle emetic must be taken, of camomile flowers, and
afterwards the following liniment applied to the pit of the stomach.
Dissolve one scruple of tartar emetic in two ounces of spring water, and
add half an ounce of the tincture of cantharides: rub a tea-spoonful of
it every hour on the lower region of the stomach with a warm piece of
flannel, and let the wetted part be kept warm with flannel. This will be
found to be the best remedy for the hooping cough.

HOPS. The quality of this article is generally determined by the price;
yet hops may be strong, and not good. They should be bright, of a
pleasant flavour, and have no foreign leaves or bits of branches among
them. The hop is the husk or seed pod of the hop vine, as the cone is
that of the fir tree; and the seeds themselves are deposited, like those
of the fir, round a little soft stalk, enveloped by the several folds of
this pod or cone. If in the gathering, leaves or tendrils of the vine
are mixed with the hops, they may help to increase the weight, but will
give a bad taste to the beer; and if they abound, they will spoil it.
Great attention therefore must be paid to see that they are free from
any foreign mixture. There are also numerous sorts of hops, varying in
size, in form, and quality. Those that are best for brewing are
generally known by the absence of a brown colour, which indicates
perished hops; a colour between green and yellow, a great quantity of
the yellow farina, seeds not too large or hard, a clamminess when rubbed
between the fingers, and a lively pleasant smell, are the general
indications of good hops. At almost any age they retain the power of
preserving beer, but not of imparting a pleasant flavour; and therefore
new hops are to be preferred. Supposing them to be of a good quality, a
pound of hops may be allowed to a bushel of malt, when the beer is
strong, or brewed in warm weather; but under other circumstances, half
the quantity will be sufficient.

HOP-TOP SOUP. Take a quantity of hop-tops when they are in the greatest
perfection, tie them in small bunches, soak them in water, and p