FOMENTATIONS. Boil two ounces each of camomile flowers, and the tops of wormwood, in two quarts of water. Pour off the liquor, put it on the fire again, dip in a piece of flannel, and apply it to the part as hot as the patient can bear it. When it grows cold, heat it up again, dip in another piece of flannel, apply it as the first, and continue changing them as often as they get cool, taking care not to let the air get to the part affected when the flannel is changed.--To relieve the toothache, pain in the face, or any other acute pain, the following anodyne fomentation may be applied. Take two ounces of white poppy heads, and half an ounce of elder flowers, and boil them in three pints of water, till it is reduced one third. Strain off the liquor, and foment the part affected. FOOD. In the early ages of the world, mankind were chiefly supported by berries, roots, and such other vegetables as the earth produced of itself, according to the original grant of the great Proprietor of all things. In later ages, especially after the flood, this grant was enlarged; and man had recourse to animals, as well as to vegetables artificially raised for their support, while the art of preparing food has been brought to the highest degree of perfection. Vegetables are however, with a few exceptions, more difficult of digestion than animal food; but a due proportion of both, with the addition of acids, is the most conducive to health, as well as agreeable to the palate. Animal as well as vegetable food may be rendered unwholesome by being kept too long; and when offensive to the senses, they become alike injurious to health. Diseased animals, and such as die of themselves, ought never to be eaten. Such as are fed grossly, stalled cattle and pigs, without any exercise, do not afford food so nourishing or wholesome as others. Salt meat is not so easily digested as fresh provisions, and has a tendency to produce putrid diseases, especially the scurvy. If vegetables and milk were more used, there would be less scurvy, and fewer inflammatory fevers. Our food ought neither to be too moist, nor too dry. Liquid food relaxes and renders the body feeble: hence those who live much on tea, and other watery diet, generally become weak, and unable to digest solid food. They are also liable to hysterics, with a train of other nervous affections. But if the food be too dry, it disposes the body to inflammatory disorders, and is equally to be avoided. Families would do well to prepare their own diet and drink, as much as possible, in order to render it good and wholesome. Bread in particular is so necessary a part of daily food, that too much care cannot be taken to see that it be made of sound grain duly prepared, and kept from all unwholesome ingredients. Those who make bread for sale, seek rather to please the eye than to promote health. The best bread is that which is neither too coarse nor too fine, well fermented, and made of wheat flour, or wheat