tand in a cool
place, that the curd may fall to the bottom of the basin; then pour off
the whey--which is excellent as an agent to remove a severe cough or
cold.

No. 219. HOW TO MAKE A CORDIAL FOR COLDS.

First, prepare a quart of the juice of black currants, by bruising and
boiling them for twenty minutes, and then straining off the juice with
great pressure through a sieve into a basin. Next, boil four ounces of
linseed in a quart of water until reduced to one-third of its original
quantity, taking care that it does not boil fast, and, when done, strain
the liquid into a very clean saucepan; add the currant juice, two pounds
of moist sugar, and half an ounce of citric acid, or one pint of lemon
juice; boil all together until reduced to a thick syrup--that is, when
it begins to run rather thick from the spoon without resembling treacle;
as soon as the syrup has reached this stage, remove it from the fire,
and pour it into a jug to become quite cold. This syrup will keep good
for any length of time, if bottled and corked down tight, and kept in a
cool place. A tea-spoonful taken occasionally will soon relieve the most
troublesome cough.

This cordial may also be prepared in winter, using for the purpose black
currant jam, or preserved black currant juice, instead of the juice of
fresh-gathered currants.

No. 220. HOW TO MAKE A STRINGENT GARGLE.

Put the following ingredients into a very clean earthen pipkin:--Twenty
sage leaves, a handful of red rose leaves, and a pint of water; boil
these for twenty minutes, then add a gill of vinegar, and two
table-spoonfuls of honey; boil again for ten minutes, and strain the
gargle through a muslin rag, to be used when cold.

No. 221. A SIMPLE REMEDY AGAINST WIND ON THE STOMACH.

A few drops (say four) of essence of peppermint on a lump of sugar.

No. 222. A CURE FOR A HARD DRY COUGH.

Take of each one table-spoonful--spermaceti grated, honey, and
peppermint water; mix all together with the yolks of two eggs in a
gallipot. A tea-spoonful to be taken on the tongue, and allowed to be
swallowed slowly as it dissolves.

No. 223. A COOLING DRINK.

To half an ounce of cream of tartar, add one ounce of loaf sugar, and a
bit of orange or lemon peel; put these into a jug, pour upon them a
quart of boiling water; stir all together, and allow the beverage to
become cold.

No. 224. HOP TEA.

Pour a quart of boiling water upon half an ounce of hops, cover this
over