Coughs and Colds.

Te Aroha News, Issue 166, 21 August 1886, Page 4 (Supplement)

Coughs and Colds.

Colds and influenza are very prevalent at this season, and therefore the following recipes for the alleviation of the sufferingcaused by coughs and colds will no doubt be appreciated by many readers of The Farmer : —

Oatmeali Gruel. Mix two tablespoonsful of fine fresh oatmeal with a pinch of salt and a little cold milk ; when quite smooth gradually poutin to it half a pint more. Set it over a cleartire in a lined saucepan, and stir without intermission. Many cooks let the gruel htand to simmer at the side of the iire, only stirring occasion alty, but this is a great mistake. To be good, gruel must be stirred the whole time. After it comes to boilingpoint, pour in another quarter of a pint of cold milk, and boil for twenty minutes. If approved, sweeten the gruel with loafsugar, and flavour it with a pinch of nutmeg and a email shred of cinnamon. If it is not approved, serve it plain. There is nothing more delicious than a basin of well-made gruel, and nothing more unp'ea&ant to take, or even to look at, than the badly-made gruel so often sent up to an invalid by a lazy cook. Gruel is also a most soothing remedy tor a bad cold.

A Tonic to Take After Influenza. Put two dozen camomile-flowers in a jug, with a quarter of an ounce of gentian-root, sliced. The mine quantity of bruised columba, the diied rind of a lemon, the *>anie of $wo oranges, forty cloves, crushed slightly in a mortar, and rather more than a pint of cold water. Let it stand two d*ys. Then caref uHy, without shaking the jug, pour off the liquor clear. Take half a wine-gla'siul for a dose, every morning before breakfast.

Homis-madk Extract op Malt for Coughs. Pour upon half a bushel of pale ground malt as much \ery hot, but not quite boiling water as will cover it : let, it: stand for two whole days, then let the liquor run oflT clear, without disturbing the malt grains. Put the liquor into a large preserving- pan, where there will be plenty of room tp~boil it as quickly as possible without boiling over. As soon as it thickens, stir continually. Boil until it is as thick as treacle* When cool, bottle it. Take one dessert. spoonful three times a day.- This malt extract I ,is"a most excellent tonic for delicate chests am( throats. ' , - —From H SNew^Zealand Farmer.".

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