MALTED MILK. No. 2. Prepare as the foregoing, omitting the cream. Serve plain, or add a few drops of lemon juice. UNFERMENTED BEER. Soak a cup of bran and a slice of thoroughly toasted black bread for several hours in a quart of water. Add a stick of cinnamon, bring to a boil and let simmer slowly for 20 minutes or longer. Strain and serve hot or cold. CAMOMILE TEA. Put a tablespoonful of tea into a teapot and pour on it one-half a pint of boiling water. Allow it to stand on a hot platter or over steam for 5 minutes. Then strain and serve. FENNEL TEA. Prepare the same as camomile tea. BUCKTHORN TEA. Put two tablespoonsful of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot). WHEY. No. 1. Soak one of Hansen’s rennet tablets in a little cold water. Heat one quart of skim milk or fresh milk until it is lukewarm. Crush the tablet and mix with the milk, and stand on a warm place for 5 minutes or until it is thick. Then heat over the fire until the whey separates. Strain and throw away the curd. WHEY. No. 2. Heat some fresh milk until it is blood-warm. Add Fairchild’s essence of pepsin, according to directions. IRISH MOSS. Wash and let it soak for several hours, or over night. Boil for 10 minutes, strain through cheese-cloth, and add one-half or two-thirds of a cup of hot milk. Flavor as desired. RAW GREEN PEA JUICE. Wash some fresh green peas in the pods and grind through a meat grinder, allowing the liquid to drain into a bowl. LEMON WHEY. Heat a pint of fresh milk to about 200° F., remove from the fire and squeeze into it the juice of one-half a lemon. Let stand for a few minutes, beat with a fork, and strain through a cheese-cloth. Serve hot or cold. ALBUMEN WATER. Add to the white of one fresh egg eight ounces of water and a little lemon juice or brandy, and shake thoroughly. Keep on ice. FLAXSEED TEA. Add a quart of water to two tablespoonsful of whole flax seed. Boil one or two hours with one or two tablespoonsful of sugar. Strain and add lemon juice or cream, to suit the taste. APPLE BARLEY WATER. Soak a cup of barley over night. Put to boil with two quarts of water, add a little salt and the skins of two or three apples, and a little sugar. Boil slowly for an hour or until it becomes red in color. Strain, and add lemon juice, if desired. Serve hot or cold. WATER EGGNOG. No. 1. Beat the whole of an egg with one-half a cup or less of water. Flavor with lemon juice. WATER EGGNOG. No. 2. Beat the yolk of an egg with one-half or a whole cup of water. Flavor with lemon juice. LEMONADE WITH EGG. Take some lemonade prepared from oranges and lemons and add to it the yolk or the whole of an egg. The acid taste must dominate the sweet taste. MILK EGGNOG.