Food

1860

Cider, in barrels for long keeping

For 20 gallons of water put 15 lbs. of brown sugar and 1-2 lb. tartaric acid and no yeast as this will keep for any length of time in kegs or barrels. If made in this way I would boil 2 lbs. of dried apples and add the juice to this amount of cider. The darker the sugar the more
natural will be the color of the cider. Dr. 0. B. Reed, with
whom I read medicine, drank of this cider freely while sick with
billions fever, knowing its composition, and recommended it to
his patients as soon as he got out amongst them again, as a drink
that would allay thirst, with the least amount of fluid, of any
thing with which he was acquainted.

2d. Professor Hufeland's drink for fever patients is as follows:
Boil 1-2 an oz. of cream-of-tartar in 3 quarts of water until all is
dissolved-after taking it from the fire add a sliced orange
with from 1 1-2 to 3 oz. of white sugar, according to the desire
of the patient, bottle and keep cool, and use for a common drink
in fevers of all grades, and at any time when. a large amount of
drink is craved by the invalid. Neither is there any bad taste
to it for those in health.