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fluids, which are of great value in all diseases, either acute or
chronic, that are attended or followed by prostration; debility,
whether general or of certain organs only; derangement of the
digestive organs, weak stomach, indigestion, heartburn or sour
stomach, constipated bowels, torpidity or want of activity of the
liver, thin or poor blood. These fluids are highly nutritious,
supplying to the blood, in such a form that they are most easily
assimilated, the various elements which are needed to enrich it and
thus enable it to reproduce the various tissues of the body that have
been wasted by disease. In cases where the stomach has become so
weakened and sensitive that the lightest food or drinks cannot be
taken without causing much uneasiness and distress these fluids are
invaluable. They strengthen the stomach and neutralize all undue
acidity, while at the same time they soothe the irritation by their
bland and demulcent qualities. When carefully and properly prepared,
according to the directions following, they very nearly resemble rich
new milk in color and consistency, while their taste is remarkably
pleasant. Care should be taken that all the ingredients are of the
best quality. Soft water must be used in all cases. Fresh rain water
is to be preferred, but spring water may be used if perfectly soft.
Hard water will cause the fluids to be of a yellow color, and if the
milk is old they are apt to separate:
FLUID NO. 1.
Put a pint of new milk (the fresher the better) and two pints of soft
water, in a vessel perfectly free from all greasy matter, over a slow
fire. Rub two even teaspoonfuls of superfine wheat flour and two
teaspoonfuls of carbonate of magnesia, together with a little milk,
into a soft batter, free from lumps; add this to the milk and water as
soon as they begin to boil. Boil gently for five minutes--_no
longer_--stirring constantly. Pour into an earthen or glass dish to
cool, adding at the same time two teaspoonfuls of loaf sugar and one
teaspoonful each of saleratus and table salt, rubbed fine. Stir until
cold. The fluid must not be allowed to remain in a metallic vessel of
any kind, and it must be kept in a cool place.
FLUID NO. 2.
Put one pint of fresh milk and two pints of soft water in a vessel
over a slow fire. Rub together with a little fresh cream into a soft
batter, free from lumps, one tablespoonful each of good sweet rye
flour, ground rice, and pure starch; which add to the milk and water
as soon as they begin to boil. Boil for five minutes, stirring
constantly. Remove from the fire and add three teaspoonfuls of loaf
sugar and one teaspoonful each of saleratus and table salt. Observe
the same precautions as in No. 1.
FLUID NO. 3.
Put in a vessel, over a slow fire, one pint of fresh milk and two
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