When barley water is being used for curative purposes it should be strong. The following recipe is an excellent one. A 1/2 pint of barley to 21/2 pints water (distilled if possible). Boil for three hours, or until reduced to 2 pints. Strain and add 4 teaspoonfuls fresh lemon juice. Sweeten to taste with pure cane sugar. Fine Scotch barley is to be preferred to the pearl barley if it can be obtained. _Blackberry._ Fresh blackberries are one of the most effectual cures for diarrhoea known. Mr. Broadbent records the case of a child who was cured by eating an abundance of blackberries after five doctors had tried all the known remedies in vain. _Blackberry Tea._ In the absence of the fresh fruit a tea made of blackberry jelly and hot water (a large tablespoonful of jelly to half a pint water) will be found very useful. A teacupful should be taken at short intervals. _Blackberry Jelly._ To make blackberry jelly get the first fruit of the season if possible, and see that it is ripe or it will yield very little juice. Put it into the preserving pan, crush it, and allow it to simmer slowly until the juice is well drawn out. This will take from three-quarters to one hour. Strain through a jelly bag, or fine clean muslin doubled will do. Then measure the juice, and to every pint allow 3/4 lb. best cane sugar. Return to the pan and boil briskly for from twenty minutes to half an hour. Stir with a wooden spoon and keep well skimmed. To test, put a little of the jelly on a cold plate, and if it sets when cold it is done. While still at boiling point pour into clean, dry, and _hot_ jars, and tie down with parchment covers immediately. _Black Currant._ Black currant tea is one of the oldest of old-fashioned remedies for sore throats and colds. It is made by pouring half a pint of boiling water on to a large tablespoonful of the jelly or jam. To make the jelly use the same recipe as for blackberry jelly. The fresh juice pressed from the fruit is, of course, better than tea made from the jelly, but as winter is the season of coughs and colds the fruit is least obtainable when most needed. _Brazil Nut._ Brazil nuts are excellent for constipation. They are also a good substitute for suet in puddings. Use 5 oz. nuts to 1 lb. flour. They should be grated in a nut mill or finely chopped. _Beans, Peas, and Lentils._ Beans, peas, and lentils are tabooed by the followers of Dr. Haig, the gout specialist, on account of the belief that they tend to increase the secretion of uric acid. But this evil propensity is stoutly denied by other food-reformers. For myself I am inclined to believe that their supposed indigestibility, etc., arises from the fact that they are generally cooked in hard water. They should be cooked in distilled or boiled and filtered rain water. The addition of lemon juice while cooking renders them much more digestible.