An index of diseases and their treatment / by Thomas Hawkes Tanner.

  • Thomas Hawkes Tanner
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: An index of diseases and their treatment / by Thomas Hawkes Tanner. Source: Wellcome Collection.

    370/540 (page 332)
    3£2 Al'i'EXDlX OF FOr.MUL.E, EU'.I'^, Cream, and E.rlrad of B(:/i'. AVasli tu'o ounces of the best pearl sa-o until ihe wider ],oure,l from J 'Iks of fom-fresh eggs, and mingle the whole .-arefullv wiih one ouarl 7. 31ulluiior Veal Broih.—Beef Tea. quait a httle salt, and nee tu'o ounces. Simmer for four hour>. boil o a few mmutes, stram and serve. Another excellent plan for n,aking beef tea IS as follows .--Take one pound of beef minced very fin.- and i^nt\ '5°f'' 5^•tliO^7l•o teapot with a pint and a hl.lf of'cold ^ atci btaud the pot on the hob, so that it niav simm.-r for -.n hree hours. About three-quarters of a pint of good beef lea will U, lake one pound of mutton, one pound of veal, half a chicken (uiil, the bones we l-broken), one calf's fn.jt, and two .iuairs of ^^-atel■. .S,e;v s owly down to one quart. To be flavoured with pepper an.l .salt, and if desired ^ Beef tea as ordinarily made, an.l preserved meat juice of all kin.l^ are palatable but not very nutritive drinks. A ijint ,.f fine beef tea contains scarceli- a quarter of an ounce of anything but ^vaI,•r. X.-v.-r- tUeless, If these t uids are of small value as m'ere nutrients, perhaps th,- cismazome and sa ts they contain may possess the properry. like tea and' coffee of diminishing the Avaste of tl,e tissues. It has 'been proved that dogs die slowly if fed on bread and gelatine aUme: but wliei, greatly reduced by this diet they soon regain llesh and Mren-lh if two ounces of meat tea bo daily added to it. Onit'l mi.rrd with heeflm is nourishing. It is made thus :—Tak.' two ablcspoofuls of oatmeal with three of cold water, and mix them thoroughly, ilieu add a pint of strong boiling beef lea (ur of milkV boil lor five mmutes, .stirring well to prevent the oatmeal frr.m burning - and st.-aui through a liau- sieve.-.-/;, crrllaU simp/r resU.ralirc Uuriun con- ralcsccncejroiii acute disease Ix'/ove .solid food can he ta/xii. 8. /Sjinice Jlt'cr. The essence of spruce is prep.-ired by boiling down (,. concenlraiioii heyoungbraiu-Jiesof the IJlack Spruce Fir (Abies Xi-ra). 'J'ak.- of this essence ha a pint; brui.sed pimenio and ginger, of ,.acli four ounces- \yater three gallons. JJoil for live oy len minules; ihen strain, an.l add elev.-n g.-illous of warm water, a].int of yeast, and six pints of molasses i\ii.\, and alhiw tln! mixture to fi'rment b.r twenty-four hours /i ,\ „„ wlmirahlr aidiscorlailir, and « an ayneahl.: and who/c.-'ow,' drin'l: i„ inirm ii-f(illirr. This ilnnl.- icnxfound ,lti<-<a-ions l,ii ('.\l-r.\lv Cook Dh lL()lu:ifr r,Al!.vi;s .s7w/,-.</.v l),ut it xliould he u.-^ed in th. Mrrrh.n.t S, rrirr inxli ott ,1/ nun, irhifh has no nntisctirhntir rii tia . l\ijiiiira and ('oil l.inr. lioil a quarlerofa pound of tapi.ic-i till (.uider. in t w.> quarts of wab-r- tlraiii It III a enllender, then put it back in the pan; seas.Mi with a lillle' ■sail and pep|,ei-, ,,dd half a pint ,.f milk, and j.ut over it one i».und ,.|