Or brown a tablespoonful of flour in the oven or on top of the stove on a baking tin; feed a few pinches at a time to a child and it will often check a diarrhoea.  The tincture of “kino”—­of which from ten to thirty drops, mixed with a little sugar and water in a spoon, and given every two or three hours, is very efficacious and harmless—­can be procured at almost any druggist’s.  Tablespoon doses of pure cider vinegar and a pinch of salt, has cured when all else failed.

BLACKBERRY CORDIAL.

This recipe may be found under the head of COFFEE, TEA, BEVERAGES.  It will be found an excellent medicine for children teething, and summer diseases.

ACID DRINKS.

1.  Peel thirty large Malaga grapes, and pour half a pint of boiling water upon them; cover them closely and let them steep until the water is cold.

2.  Pour half a pint of boiling water upon one tablespoonful of currant jelly, and stir until the jelly is dissolved.

3.  Cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers.

DRAUGHTS FOR THE FEET.

Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.

Burdock leaves, cabbage leaves, and mullein leaves, are used in the same manner, to alleviate pain and promote perspiration.

Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth as usual.

POULTICES.

A Bread and Milk Poultice.—­Put a tablespoonful of the crumbs of stale bread into a gill of milk, and give the whole one boil up.  Or, take stale bread crumbs, pour over them boiling water and boil till soft, stirring well; take from the fire and gradually stir in a little glycerine or sweet oil, so as to render the poultice pliable when applied.

A Hop Poultice.—­Boil one handful of dried hops in half a pint of water, until the half pint is reduced to a gill, then stir into it enough Indian meal to thicken it.

A Mustard Poultice.—­Into one gill of boiling water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth and spread over the paste one teaspoonful of mustard flour.  If you wish a mild poultice, use a teaspoonful of mustard as it is prepared for the table, instead of the mustard flour.