r fever patients; "Rub one
heaping tablespoonful of fine oatmeal smooth in a little cold water;
stir this into three pints of boiling water. Cook until the quantity is
reduced to two pints; then strain, and let it cool and settle. When it
is quite cold, pour the clear gruel from the sediment, add the juice of
a lemon, and sugar to sweeten slightly. If desirable to serve it warm,
reheat before adding the lemon juice." Freshly cooked oatmeal may be
thinned with boiling water, strained and seasoned in the same manner.

MILK OATMEAL GRUEL.--Take a pint of milk and one of water, and heat
to boiling. Stir in three heaping table spoonfuls of oatmeal, and cook
in a double boiler for two or three hours.

MILK PORRIDGE.--Take one pint of milk and the same quantity of
water, and heat to boiling. Stir in two heaping tablespoonfuls of
cornmeal or Graham grits, boil, stirring continuously, until the meal
has set, then turn into a double boiler and cook for two hours or
longer. Season with salt, and a tablespoonful of sweet cream if allowed.

OATMEAL GRUEL.--Into one quart of boiling water stir two heaping
tablespoonfuls of fine oatmeal; let it boil until it thickens, stirring
all the time; then turn into a double boiler and cook for three and a
half or four hours. Strain before serving. A little cream may also be
added, unless contra-indicated by the patient's condition.

OATMEAL GRUEL NO. 2.--Pound one half cup of coarse oatmeal until it
is mealy. The easiest way to do this is to tie the oatmeal in a coarse
cloth and pound it with a wooden mallet. Put it in a pint bowl, and fill
the bowl with cold water. Stir briskly for a few moments until the water
is white, then allow the meal to settle. Pour off the water, being
careful to get none of the sediment. Fill the bowl a second time with
cold water, stir thoroughly, let settle, and pour off the water as
before. Do this the third time. Boil the liquid one half hour, strain,
and serve hot. If very thick, a little cream or milk may be added.

OATMEAL GRUEL NO, 3.--Add to one cup of well-cooked oatmeal while
hot two cups of hot milk, or one cup of hot milk and one of hot water.
Beat all thoroughly together, add a little salt if desired, strain, and
serve.

PEPTONIZED GLUTEN GRUEL.--Prepare the gruel as directed for Gluten
Gruel No. 1. Strain if needed, cook to lukewarm, and turn it into a
pitcher, which place in a dish containing hot water even in depth with
the gruel in the pitcher;