GUM ARABIC WATER. One tea-spoon gum arabic, one goblet cold water, stand until it dissolves. Flavor with juice of lemon, orange, or any other fruit. JELLY WATER. Sour jellies dissolved in water make a pleasant drink for fever patients. OATMEAL TEA. Two table-spoons raw oatmeal to one quart cold water, stand two hours in a cool place, then drain off as it is wanted. Nourishing in convalescence, and an unequalled drink for harvesters or moulders. TOAST WATER. Toast slowly a thin piece of bread till it is extremely brown and hard, but not black. Put it in a bowl of cold water, and cover tightly. Let it stand an hour before using. SAGO MILK. Three table-spoons sago, soaked in a cup of cold water one hour; add three cups boiling milk, sweeten, and flavor to taste. Simmer slowly half hour, eat warm. Tapioca milk is made in the same way. FLAXSEED LEMONADE. Two table-spoons of whole flaxseed to a pint of boiling water; let it stand until cool, then strain and add the juice of two lemons and two table-spoons honey. Invaluable for coughs and suppression of urine. TAMARIND WATER. One tumbler of tamarinds, one pint cold water. Turn water over tamarinds and let it stand an hour; strain before using. Currant jelly or cranberry jelly can be used similarly.--_Mrs. Owens’ Cook Book._ BEEF TEA. One pound lean beef cut into small pieces, put into a bottle without a drop of water, cover tightly and set in a pot of cold water; heat gradually to a boil, and continue boiling steadily for three or four hours, until the meat is like rags, and the juice all out. Salt to taste. Beef tea does not afford as much nutrition as people have been taught. It is readily taken up by absorption, and is desirable where a mild stimulant is required. In fevers and inflammations bran or oatmeal gruel furnish much more desirable nutrition. BEEF TEA A STIMULANT, AND NOT A FOOD. Notwithstanding it has been repeatedly shown that beef tea is not a food, the laity, and to a considerable extent the profession, are slow to be convinced. That patients fed on beef tea slowly starve is a fact, which the analysis only too conclusively supports, and which is sustained by accurate clinical observation. In the _Lancet_ for October, 1880, p. 562, Mr. G. F. Masterman publishes an analysis, which shows that beef tea has a chemical composition similar to urine. Beef tea, most carefully prepared, says Dr. Neale in the _Practitioner_ (November, 1881), does not contain, including alkaline salts, more than from 1.5 to 2.25 per cent. solid matters, and such matter is mainly composed of urea, kreatin, kreatinin, isolin and decomposed hematin. As a stimulant, beef tea may be, and often is, highly serviceable, but as a means of support during the exhausting drain of a long illness, it does not compare in nutritive value to milk. Dr. Lauder Brunton raises the question whether beef tea, a product of muscular waste, may not under some circumstances be actually poisonous!--_Medical News_.