cloth in sweeping, so as to avoid noise and prevent the dust from rising. Avoid noise in placing coal on the fire by putting the coal in a paper bag, placing bag and all upon the fire. Do not allow loud talking or discus- sion in the sick room ; neither is whispering desirable, 9js it is apt to irritate the patient. One should avoid visiting a sick room when in a violent perspiration, or with an empty stomach, as the system at that time is more susceptible to contagion. Do not consult the patient about the food, but see that tempting, wholesome varieties are provided, in accordance with the doctor's orders concerning the diet. Serve food in small quantities, and either hot or cold, as the article may require. A warm dish which should be hot, and a tepid drink or food, which should be cold, is one of the most objectionable and unappetizing forms of serving food. Do not allow fresh fruit, which is intended for the patient, to remain in the sick room, but keep in a cool place and 1 serve when needed. In some cases, wlien the system has been overtaxed, either mentally or physically, a complete rest is necessary, and the diet sliould be food which merely satisfies the hunger — neither stimulating nor especially nourishing. Such foods come under the head ■ of gruels, soups, jellies, fruit and drinks. On the other ^ hand when a patient has become wasted from a long continued illness and requires building up, more nourish- ment is re(|uired.to supply tlie waste. In some cases the food mnst be given in concentrated form. Milk is one of the most valuable foods in this class ; sometimes it re- quires the addition of a little pc^psin in order to fiicilitate dige8tion; sometimes the addition of a pinch of salt makos milk not only more agre(;able to the patient, but CARING FOR INVALIDS. Ill aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of e^rg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this class of patient. In convalescence, any well cooked, easily digested food may be given. Fried food, rich puddings and pastry must be carefully avoided. People with consumptive tendencies should eat whole- some, easily digested food, with plenty of fat such as cream, butter, fat of bacon and of roast beef, mutton? olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. A few simple recipes are given, which are suitable for invalids. Beverages. 1. — Barley Water. — Take two ounces of pearl barley and wash well with cold water at least two or three times. Put into a saucepan with one and-a-half pints of water, and allow it to boil for twenty minutes closely covered. Strain and sweeten, and flavor with lemon juice ; a little lemon peel may be added✪ Barley Water while boiling if desired. 2. — Apple Water, — Take two or three tart apples. After baking, put them in a bowl and pour over them one cup of boiling water✪ Apple Water, strain and sweeten to taste; serve when cold. 3. — Flax-Seed Tea. — One-half cupful of flax-seed — which has been carefully washed in cold water — to one quart of boiling water✪ Flax-Seed Tea ; boil slowly thirty minutes, move to the back of the stove and allow it to remain ten or 112 DOMESTIC SCIENCE.

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cloth in sweeping, so as to avoid noise and prevent the dust from rising. Avoid noise in placing coal on the fire by putting the coal in a paper bag, placing bag and all upon the fire. Do not allow loud talking or discus- sion in the sick room ; neither is whispering desirable, 9js it is apt to irritate the patient. One should avoid visiting a sick room when in a violent perspiration, or with an empty stomach, as the system at that time is more susceptible to contagion. Do not consult the patient about the food, but see that tempting, wholesome varieties are provided, in accordance with the doctor's orders concerning the diet. Serve food in small quantities, and either hot or cold, as the article may require. A warm dish which should be hot, and a tepid drink or food, which should be cold, is one of the most objectionable and unappetizing forms of serving food. Do not allow fresh fruit, which is intended for the patient, to remain in the sick room, but keep in a cool place and 1 serve when needed. In some cases, wlien the system has been overtaxed, either mentally or physically, a complete rest is necessary, and the diet sliould be food which merely satisfies the hunger — neither stimulating nor especially nourishing. Such foods come under the head ■ of gruels, soups, jellies, fruit and drinks. On the other ^ hand when a patient has become wasted from a long continued illness and requires building up, more nourish- ment is re(|uired.to supply tlie waste. In some cases the food mnst be given in concentrated form. Milk is one of the most valuable foods in this class ; sometimes it re- quires the addition of a little pc^psin in order to fiicilitate dige8tion; sometimes the addition of a pinch of salt makos milk not only more agre(;able to the patient, but CARING FOR INVALIDS. Ill aids digestion. Eggs, either lightly boiled or in egg-nog, are easily digested and very nourishing. Meat and milk soups, farina and oatmeal gruel, port wine jelly, albumen and milk (which is the white of e^rg and milk shaken together), and in some cases a bit of carefully broiled steak or chop, with dry toast, are suitable foods for this class of patient. In convalescence, any well cooked, easily digested food may be given. Fried food, rich puddings and pastry must be carefully avoided. People with consumptive tendencies should eat whole- some, easily digested food, with plenty of fat such as cream, butter, fat of bacon and of roast beef, mutton? olive oil, salads, cornmeal and cereals, and take plenty of outdoor exercise. A few simple recipes are given, which are suitable for invalids. Beverages. 1. — Barley Water. — Take two ounces of pearl barley and wash well with cold water at least two or three times. Put into a saucepan with one and-a-half pints of water, and allow it to boil for twenty minutes closely covered. Strain and sweeten, and flavor with lemon juice ; a little lemon peel may be added while boiling if desired. 2. — Apple Water, — Take two or three tart apples. After baking, put them in a bowl and pour over them one cup of boiling water, strain and sweeten to taste; serve when cold. 3. — Flax-Seed Tea. — One-half cupful of flax-seed — which has been carefully washed in cold water — to one quart of boiling water ; boil slowly thirty minutes, move to the back of the stove and allow it to remain ten or 112 DOMESTIC SCIENCE.

Public school household science