cool place, act above
60 deg. and let it remain a week, when it will be ready for use. In
making koumiss be sure that the milk is pure, the bottle sound, and the
yeast fresh. Open the bottle with a champagne tap. If there is any curd
or thickening resembling cheese, the fermentation has been prolonged
beyond the proper point, and the koumiss should not be used.

MILK AND LIME WATER.--In cases where milk forms large curds, or
sours in the stomach, lime water prepared in the following manner may be
added to the milk before using:--

Into a gallon jar of water, put a piece of lime the size of one's fist.
Cover the jar and let the lime settle over night. In the morning, draw
the water off the top with a syphon, being careful not to move the jar
so as to mix again the particles of lime with the water.

Two tablespoonfuls of the lime water is usually sufficient for a pint
of milk.

PEPTONIZED MILK FOR INFANTS.--One gill of cows' milk, fresh and
unskimmed; one gill of pure water; two tablespoonfuls of rich, sweet
cream; two hundred grains of milk sugar, one and one fourth grains of
_extractum pancreatis_; four grains of sodium bicarbonate. Put the above
in a clean nursing bottle, and place the bottle in water so warm that
the whole hand cannot be held in it longer for one minute without pain.
Keep the milk at this temperature for exactly twenty minutes. Prepare
fresh just before using.

BEEF-TEA, BROTHS, ETC.

Beef tea and meat broths are by no means so useful as foods for the sick
as is generally supposed. The late Dr. Austin Flint used to say of these
foods, that "the valuation by most persons outside of the medical
profession, and by many within it, of beef tea or its analogues, the
various solutions, most of the extracts, and the expressed juice of
meat, is a delusion and a snare which has led to the loss of many lives
by starvation.

"The quantity of nutritive material in these preparations is
insignificant or nil, and it is vastly important that they should be
reckoned as of little or no value, except as indirectly conducive to
nutrition by acting as stimulants for the secretion of the digestive
fluids, or as vehicles for the introduction of the nutritive substances.
Furthermore, it is to be considered that water and pressure not only
fail to extract the alimentary principles of meat, but that the
excrementitious principles, or the products of destructive assimilation,
_are_ thereby extracted."

Vegetable br