irritation. It is a suitable aperient for females and children. It is astringent, and increases the tone of the stomach and intestines, and is very useful in diarrhoea, and disorders proceeding from laxity. It is given chiefly in powder, and operates more powerfully as a pur- gative in this form than any other. The dose for an adult is about a scruple, or rather more. RHUBARB, Compound Pills of. — Rhubarb, in powder, 1 oz. ; so- cotrine aloes, 6 drs. ; myrrh, % oz. ; oil of peppermint, % a dr. ; make into a mass with syrup of orange peel. This is a gentle aperient. Four may be taken night and morning. RHUBARB POWDER, for Diarrhoea. — Powdered rhubarb, and columba, of each, 3 grains. To be taken every 3 hours. Or, take a bolus of 3 grains of powder ; opiate confection, 6 grains. To be taken every 4 hours. RHUBARB, Tincture of. Rhubarb, 2% ozs. ; lesser cardamon seeds, % oz. ; brandy, 2 pints ; digest for a week, and strain. Or, infuse the above ingredients in a pint of Lisbon wine, adding to jt 2 ozs. of proof spirits. If an oz. of gentian root and a dr. of Virginia snake root be added, it will make the bitter tincture of rhubarb. All these tinctures are stomachics and cor- roborants, as well as purgatives. In weakness of the stomach, indigestion, laxity of the intestines, fluxes and colicky complaints, they are of great service. The dose is from half a spoonful to 3 or 4 spoonfuls or more. RHUBARB PIE.— Strip off the skin of the tender stalks of the plant ; stew till soft, and sweeten ; add a little ginger, and grated lemon peel; put it into a baking dish, and cover with paste✪ Rhubarb Pie. Clip 2 or 3 holes in the top, to allow evaporation. RHUBARB TARTS. — Take rhubarb stalks which grow in the gar- den, peel them, and cut them into small pieces. Then do in every respect as in making a gooseberry tart. RHUBARB WINE, (Bever- age).— Take the stems of full grown rhubarb, and bruise them in a mortar to a pulp. Put the pulp into a tub, and to every 10 lbs. weight of the stems, add a gallons of cold spring water. Infuse for RHU 340 RIC 4 days, stirring oft. Then press the pulp and strain off the liquor. Put the liquor into a tub, and to every gallon of the liquor add 2 lbs. of fine sugar, stir- ring till the sugar is dissolved. Let it stand 3 or 4 days till the fermentation stops. Skim it well ; put it into a cask, but do not stop it, as it will ferment again. When the fermentation ceases, add more loaf sugar to sweeten it, and stop it close. In 2 months it will be fit to bottle. Add a little brandy✪ Rhubarb Wine (Beverage). It im- proves with age. RHUBARB WINE, (Medici- nal.)— Sliced rhubarb, 2 % ozs. ; lesser cardamom seeds, bruised and husked, M oz. ; saffron, 2 drachms ; sherry wine, i pint ; proof spirit, half a pint. Digest for 10 days, and strain. RICE, Buttered. — Wash and pick some rice, drain, and put it with some new milk, just enough to swell it, over the fire ; when tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon✪ Rice, Buttered. Shake it, do not burn, and serve. RICE, to eat with Curry. — Wash and strain the rice ; just cover it with boiling water ; add salt ; stir well, and boil quickly. When sufficiently swelled, drain off [the water, and pour the rice on the shallow end of a sieve. Put it before a fire till it separates and dries. Serve without sauce.

AI-modernized reading of the original text

irritation. It is a suitable aperient for females and children. It is astringent, and increases the tone of the stomach and intestines, and is very useful in diarrhoea, and disorders proceeding from laxity. It is given chiefly in powder, and operates more powerfully as a purgative in this form than any other. The dose for an adult is about a scruple, or rather more. RHUBARB, Compound Pills of. — Rhubarb, in powder, 1 oz. ; socotrine aloes, 6 drs. ; myrrh, % oz. ; oil of peppermint, % a dr. ; make into a mass with syrup of orange peel. This is a gentle aperient. Four may be taken night and morning. RHUBARB POWDER, for Diarrhoea. — Powdered rhubarb, and columba, of each, 3 grains. To be taken every 3 hours. Or, take a bolus of 3 grains of powder ; opiate confection, 6 grains. To be taken every 4 hours. RHUBARB, Tincture of. Rhubarb, 2% ozs. ; lesser cardamon seeds, % oz. ; brandy, 2 pints ; digest for a week, and strain. Or, infuse the above ingredients in a pint of Lisbon wine, adding to jt 2 ozs. of proof spirits. If an oz. of gentian root and a dr. of Virginia snake root be added, it will make the bitter tincture of rhubarb. All these tinctures are stomachics and corroborants, as well as purgatives. In weakness of the stomach, indigestion, laxity of the intestines, fluxes and colicky complaints, they are of great service. The dose is from half a spoonful to 3 or 4 spoonfuls or more. RHUBARB PIE.— Strip off the skin of the tender stalks of the plant ; stew till soft, and sweeten ; add a little ginger, and grated lemon peel; put it into a baking dish, and cover with paste. Clip 2 or 3 holes in the top, to allow evaporation. RHUBARB TARTS. — Take rhubarb stalks which grow in the garden, peel them, and cut them into small pieces. Then do in every respect as in making a gooseberry tart. RHUBARB WINE, (Beverage).— Take the stems of full grown rhubarb, and bruise them in a mortar to a pulp. Put the pulp into a tub, and to every 10 lbs. weight of the stems, add a gallons of cold spring water. Infuse for RHU RIC 4 days, stirring oft. Then press the pulp and strain off the liquor. Put the liquor into a tub, and to every gallon of the liquor add 2 lbs. of fine sugar, stirring till the sugar is dissolved. Let it stand 3 or 4 days till the fermentation stops. Skim it well ; put it into a cask, but do not stop it, as it will ferment again. When the fermentation ceases, add more loaf sugar to sweeten it, and stop it close. In 2 months it will be fit to bottle. Add a little brandy. It improves with age. RHUBARB WINE, (Medicinal.)— Sliced rhubarb, 2 % ozs. ; lesser cardamom seeds, bruised and husked, M oz. ; saffron, 2 drachms ; sherry wine, i pint ; proof spirit, half a pint. Digest for 10 days, and strain. RICE, Buttered. — Wash and pick some rice, drain, and put it with some new milk, just enough to swell it, over the fire ; when tender, pour off the milk, and add a bit of butter, a little sugar, and pounded cinnamon. Shake it, do not burn, and serve. RICE, to eat with Curry. — Wash and strain the rice ; just cover it with boiling water ; add salt ; stir well, and boil quickly. When sufficiently swelled, drain off [the water, and pour the rice on the shallow end of a sieve. Put it before a fire till it separates and dries. Serve without sauce.

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