Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-03-05
HOMEMAKERS COLUMN.
correspondence on topics of interest to the sdie.
IL solicited. Address: Editor HOMEMAKERs'
COLUMN, Oxford Democrat, Paris. Maine.
DRINks For TbE INVALID.

DRINKS FUN tne INNAltU.
The craving for something to drink Is
strong during sickness, and the nurse Is
often at loss to give the patient that
which will quench the thirst and
vet not prove Injurious. In all cases the
doctors opinion must be asked as to the
advisability and the manner OF satisfy
ing q patients craving, but the following
recipes will afford choice:
In any illness, except diarrh9a, bar
lev water is a soothing and refreshing
drink If properly made. The primary
cause of its dislike by the sick is the in
efficient washing of the barley before 1t
Is boiled. Put an ounce Of pearl barley
in basin, fill up with cold water, allow
1t to stand a minute or two, and then
carefully pour of the water. Repeat
this operation three times, and you will
then have gotten rid OF several impuri-
ties that too often are boiled with the
barley and render the drink distasteful.
When cleansed in this way put the bar
ley into saucepan with quart OF
water, sugar to taste, and few drops
of essence of lemon. Boil until 1t Is OF
the required consistence. Do not sweet
en- or it will not be liked.
Orange whey is delicious when cold.
Put a pint of milk into saucepan,
squeeze in the juice Of two oranges, boil
and strain. Serve in a cut-glass jug.
Cream of tartar whey is often advised
in kidney trouble. To make it, stir II
teaspoonful of cream OF tartar into 4
pint Of boiling milk; boil, strain, and
sweeten.
Kumiss is highly recommended as an
article of sick diet, being especially
valuable for many forms of indigestion
and for nausea. Often it will be retain
ed in the stomach when almost anything
else would be rejected. 1t is partly pre-
digested milk, containing carbOnic acid
and a little alcohol, both of which have
tonic effect.
True kumiss is an Eastern product
made from mares milk, but in this cOun-
try cows milk is employed. Sometimes
the name kefer is given to it, to distin-
guish it FROM that made with mares
milk. 1t may be obtained from all
pharmacies, but better quality can be
made at home at a very slight expense
Sometimes, at first, patient will
object to taking kumiss on account Of
the odor, which is not pleasant to every
one, but it leaves peculiarly agreeable
aftertaste in the mouth, and one who has
once taken glass of it will seldom re-
fuse second offer.
| Do not attempt to open bottle Of
kumiss without a champagne tap, for the
carbonic acid generated in the ferment-
ing liquid has enormous force and will
throw the contents all over the room If
the bottle be opened in the ordinary
way. In an emergency, however, the
cork may be punctured with stout
needle to let the gas escape, before the
cord or wire which secures 1t is removed
The mouth of the bottle may then be held
in large bowl or dish and the cords
cut, when the kumiss will rush out,
usually however, without so much force
but that it may nearly all be caught. 1t
should look like thick foamy cream.
KUMISS.
One quart of perfectly fresh milk.
One fifth of a two-cent cake of yeast.
One tablespoonful Of sugar.
Dissolve the yeast in little water and
mix it with the sugar and milk. Put the
mixture into strong bottles-beer bottles
are good-cork them with tightly fitting
shoppers, and tie down securely with
stout Irvine. Shake the bottles for full
minute to mix ingredients thoroughly,
then place them on end In a refrigerator,
or some equally cool place, to ferment
slowly. At the end Of three days lay
the bottles on their sides; turn them &C.
cssionally. Five days are required to
perfect the fermentation, and then the
kumiss is at its best. 1t will keep in.
definitely in refrigerator.
FLAXsEED TEA, WITH LEMON.
One tablespoonful of flaxseed.
One pint of water.
One tablespoonful Of sugar.
Juice of one lemon.
Boil the faxseed one hour in the
water; strain it and add the lemon juice
and sugar. The flaxseed should be
examined for the little black grains
which often occur in it, and which injure
the delicate flavor of the drink. Serve
1 this tea either cold or warm. 1t Is ex-
cellent for Group or for any irritated
condition of the throat or lungs.
APPLE TEA.
Wash and wipe good sour apple, cut
it into small pieces, and boil it in cup
of water until it is soft. Then strain
the water into bowl, add bit Of sugar
and serve when cold.
If the apple is Of good flavor this is a
most pleasant drink, and may be given
to fever patients, children with measles,
or whenever there is much thirst.