practitioner who engages in dog practice will often surprise his
acquaintances by being seen at market, or busied over the fire. Beef tea
is one of the articles which in extreme cases is of great service. Few
servants, however, make it properly, and when a dog is concerned there are
fewer still who will credit that any pains should be bestowed upon the
decoction. I generally either prepare it myself or superintend the person
who undertakes that office, and not unfrequently give serious offence by
my officiousness; or, spite of studious attention, fail in procuring that
which I desire. Still, as in the last extremity food is even of more
importance than medicine, my anxiety cannot be conquered by such
schooling, and I am therefore content to bear the sneers of those who
cannot understand my motives.

To make beef-tea properly, take a pound and a half of coarse, lean beef:
that cut from the neck or round is best. The leg does not answer so well,
however excellent it may be for soup. The rump steak is good for the
purpose, but no better than other and cheaper parts; though I often use it
when nothing else can be obtained so well suited for this beverage. Let
the flesh be carefully separated from every portion of skin or fat, and
chopped as fine as for sausage meat--the smaller the better--it cannot be
too minutely minced. Without washing it, put the flesh into a clean
saucepan, with a pint of water, and so place it upon the fire that it will
be half an hour at least before it boils. When it boils, allow it to
remain in that state for ten minutes, and then remove it, pouring off the
liquor, which should be set aside to cool. When cold, any fat upon the
surface should be removed, and, no salt or seasoning of any kind being
added, the beef-tea is fit for use.

To the meat, which has been drained of moisture, the skin and fat may now
be added and a pint and a half of water, which should be allowed to boil
till it is reduced to a pint. This being set aside and afterwards cleared
of fat, will be of some service if used instead of water when the next
potion is required; and there is no limitation in the quantity which may
be needed.

Besides beef-tea, wheaten flour, oatmeal, arrow-root, starch, biscuit
powdered, and _ground rice_ are also to be employed. These are to be mixed
with water, or more often with beef-tea, and boiled; but for sick animals
the compound should not be made too thick. The ordinary consistence of
gruel wi