The standard book of recipes and housewife's guide, comprising as complete cook book

article of diet for the for infants ; namely, same reasons ; that it BED-TABLE (wiTH RACK) The main staple sick is the same as milk. And for the contains all that is essential for the system, in a form easy of digestion and appropriation. In typhoid fever ^ for example, almost from the beginning, a patient may be fed with two tablespoonfuls of milk every two or three hours, day and night. Another concentrated article is beef-tea ; and stronger yet, beef-essence. The mistake has been very often made oi straining ox filtering beeftea, after it has been subjected to a boiling heat. Its most nourishing part is thus left behind. It ought to be brown with finely divided particles (not solid pieces, of course) of the meat. The same is true also of essence of beef, made without the addition of w^ater. Next to these articles of food come broths or teas of other meats ; as mutton and chicken soups. They should, for the sick, be made strong, not watery; but should be thoroughly rid of their fat, by skimming. This can be most effectually done when they have stood and become cool ; but, except in the warmest weather, they should be heated again to be taken. Prepared extracts of beef are much in use, to save trouble in getting the fresh article ; but try to get those that have not been filtered, as filtering takes out most of the nourishing part of the meat, and leaves rather a nutritive stimulant than a food. Raw standard beef, which is prepared without boiling,is prepared ivithont boiling, has the substance of the beef in a very concentrated state . Most people can take this very well. Two teaspoonfuls of it may be added to about a quarter of a tumblerful of water (hot or cold, as preferred), this being given two tablespoonfuls, more or less, at a time. Johnson's fluid beef is agreeable to some persons, and, when so, answers a very good purpose. To my taste, it is unpleasant. Many physicians recommend it, and use it largely Beef pep tonoids are much used. Jellies are weak food ; good only for variety, or to hold something stronger, as a matter of taste. Fruits are commonly pleasant during fever, but they are most of them rather too hard to digest. Malaga grapes will almost always agree well. Orange juice (without swallowing the pulp) does so also, and is often very refreshing to the sick. Lemonade is pleasant and cooling, but requires consideration of the condition of the stomach and bowels at the time. One of the best things to clean Q.foul tongue during fever is half a lemon, passed slowly over it now and then. Stimulants are often added to the diet of the sick, when patients are much prostrated or exhausted . Their use requires great cau- tion and judgment A.S a rule, they should not be employed without the advice of a physician. Wine-whey and whisky-punch are most frequently advised. They are most apt to be appropriate in typhus fever, in the weakest cases of typhoid fever, and in the late stages of severe acute diseases. Also, they may be called for in cholera, and in certain conditions which are met with in advanced or advancing consumption of the lungs. Convalescence is generally attended by the return of a good appetite and digestive BED-REST