Prepare a gruel from any farinaceous article. Pour into a bowl and allow it to stand until lukewarm. Add peptonized powder according to direction. CHAPTER XI. FLUIDS. STERILIZED MILK. Put the desired amount of milk into clean sterilized bottles, put in cotton stopper, set on a grate and heat in a water bath to 170° F. or 212° F. Keep the milk at this temperature for 40 minutes or longer, then remove from the fire; when the water has cooled take out the bottles and place them on ice. Recipes for the preparation of different forms of peptonized milk can be found in the directions given with digestive ferments, when bought at the drug store. KUMYSS. Dissolve one-fourth of a cake of compressed yeast in a little warm water. Take a quart of fresh blood-warm milk, add to it a tablespoonful of sugar and the yeast. Put the mixture into beer bottles with patent stoppers, filling them to the neck. Place them for about twelve hours in a room suitable for raising bread, at a temperature of about 70°, then put the bottles on ice, up side down, until wanted. RICE WATER. Wash one-half a cup of Carolina rice several times with water, then soak or put on to boil at once with three pints of water. Boil slowly for about an hour, strain, and sweeten, or flavor as desired. Serve plain or with one-fifth part of sterilized cream. BARLEY WATER. Prepare in the same manner as rice water. EAGLE BRAND CONDENSED MILK. It can be prepared in many different ways, and mixed with barley-water, and cream, or used for sweetening in the preparation of gruels. TOAST WATER. Toast a slice of stale wheat or black bread until thoroughly brown. Break into small pieces and pour on it two or three cups of boiling water. Cover tightly, and set aside for twenty minutes or longer. Strain, and flavor to suit the taste. Serve hot or cold. TOAST AND APPLE WATER. Prepare like toast water, and add the peelings of one or two apples before pouring on the boiling water. LEMONADE. Boil a quart of water for several minutes with three to five tablespoonsful of sugar, and the rind of one lemon. Remove from the fire, add the juice of two or three lemons or oranges, strain and cool. Fresh clean cold water may be added to suit the taste. This is excellent in fevers, where much fluid food is required. It may be served hot or cold. BRAN TEA. Soak over night a cupful of Ralston’s select bran in one quart of soft warm or cold water. The next day strain it and serve raw, or put it on to boil, simmer for one-half hour, then strain. Serve hot or cold. The bran may be mixed with oats or ryenuts when put to soak, and may be used raw or boiled. Hot bran tea with cream is excellent as a substitute for tea. It can be prepared without soaking. BEEF JUICE. No. 1.