417. +Rock Salt+, an impure Chloride of Sodium. Senda-lon, Senda-namak (_Hind._, _Duk._), Indúppú (_Tam._, _Tel._), Intúppa (_Mal._), Nímak, Lun (_Punj._). 418. Rock Salt occurs in large masses varying in weight from 2 or 3 to 8 or 10 lb.: dull or brownish-white externally, white and crystalline internally, of a pure saline taste; procurable in all large Indian bazaars at four or five annas per lb. Though known to be a mere variety of Chloride of Sodium (common salt) it is possessed of far stronger purgative properties, it is also stronger than Cream of Tartar; but like this, it is not a satisfactory cathartic given alone; in combination with other purgatives, however, it is equal if not superior to it, and may advantageously replace it in Kaladana and other officinal Powders. (Dr. Moodeen Sheriff.) COOKERY FOR THE SICK. 419. +Mutton Broth and Beef Tea.+ Take a pound of meat, free from fat; chop it up fine, and let it stand for one hour in a pint of cold water. Then add half a dozen Okra (1) cut transversely, and boil at a gentle heat to half a pint; strain and flavour with salt and pepper to taste. It should be freshly prepared daily. 420. +Chicken Broth.+ This is prepared in the same manner as the preceding, a full-grown fowl being substituted for the pound of meat. The two essential points to be attended to being that the flesh is cut small or well bruised, and that it stands for an hour in cold water previous to being put on the fire. Half-grown fowls will answer for children. Like the preceding, it should be prepared fresh daily. 421. +Raw Meat Juice.+ The juice of raw meat is an invaluable remedy in sickness, more especially in the many diseases of the intestinal canal from which Europeans suffer in Indian, whether during infancy or in adult life. For obtaining this juice any meat will do, but beef is to be preferred. From a piece, say, a pound in weight, remove all the fat; then mince the meat; after which cover the mince with as much water as it will absorb in four or five minutes; then reduce the soft mass into a pulp in a mortar by means of a pestle. Pass this pulp through a cloth forcibly: the fluid which passes through the cloth is meat juice. Children will take this readily without any addition being made to it. Adults, however, frequently cannot do so, owing to its peculiar raw odour. In such cases it can be made palatable by the addition of a little salt, sometimes sherry, Worcester sauce, or even a little acid jelly; but whatever is done to this juice to make it palatable, on no account add mineral acids, or cook it, as in both cases the albumen of the juice becomes coagulated, making it less digestible. Where ice is procurable, meat in this form can be conveniently kept fresh for more than forty-eight hours. Where ice cannot be obtained, and the climate is at summer heat, the juice should be extracted from the meat fresh each time it is to be given. (Dr. Aitchison.) 422. +Rice Milk.+