10. A good time for bathing is just before retiring. The morning hour is a good time also, if a warm room and warm water can be secured.

11. Never bathe a fresh wound or broken skin with cold water; the wound absorbs water, and causes swelling and irritation.

12. A person not robust should be very careful in bathing; great care should be exercised to avoid any chilling effects.

[Ill.u.s.tration]

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All the Different Kinds of Baths, and How to Prepare Them.

THE SULPHUR BATH.

For the itch, ringworm, itching, and for other slight skin irritations, bathe in water containing a little sulphur.

THE SALT BATH.

To open the pores of the skin, put a little common salt into the water.

Borax, baking soda or lime used in the same way are excellent for cooling and cleansing the skin. A very small quant.i.ty in a bowl of water is sufficient.

THE VAPOR BATH.

1. For catarrh, bronchitis, pleurisy, inflammation of the lungs, rheumatism, fever, affections of the bowels and kidneys, and skin diseases, the vapor-bath is an excellent remedy.

2. APPARATUS.--Use a small alcohol lamp, and place over it a small dish containing water. Light the lamp and allow the water to boil. Place a cane-bottom chair over the lamp, and seat the patient on it. Wrap blankets or quilts around the chair and around the patient, closing it tightly about the neck. After free perspiration is produced the patient should be wrapped in warm blankets, and placed in bed, so as to continue the perspiration for some time.

3. A convenient alcohol lamp may be made by taking a tin box, placing a tube in it, and putting in a common lamp wick. Any tinner can make one in a few minutes, at a trifling cost.

THE HOT-AIR BATH.

1. Place the alcohol lamp under the chair, without the dish of water. Then place the patient on the chair, as in the vapor bath, and let him remain until a gentle and free perspiration is produced. This bath may be taken from time to time, as may be deemed necessary.

2. While remaining in the hot-air bath the patient may drink freely of cold or tepid water.

3. As soon as the bath is over the patient should be washed with hot water and soap.

4. The hot-air bath is excellent for colds, skin diseases, and the gout.

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THE SPONGE BATH.

1. Have a large basin of water of the temperature of 88 or 95 degrees. As soon as the patient rises rub the body over with a soft, dry towel until it becomes warm.

2. Now sponge the body with water and a little soap, at the same time keeping the body well covered, except such portions as are necessarily exposed. Then dry the skin carefully with a soft, warm towel. Rub the skin well for two or three minutes, until every part becomes red and perfectly dry.

3. Sulphur, lime or salt, and sometimes mustard, may be used in any of the sponge baths, according to the disease.

THE FOOT BATH.

1. The foot bath, in coughs, colds, asthma, headaches and fevers, is excellent. One or two tablespoonfuls of ground mustard added to a gallon of hot water, is very beneficial.

2. Heat the water as hot as the patient can endure it, and gradually increase the temperature by pouring in additional quant.i.ties of hot water during the bath.

THE SITZ BATH.

A tub is arranged so that the patient can sit down in it while bathing.

Fill the tub about one-half full of water. This is an excellent remedy for piles, constipation, headache, gravel, and for acute and inflammatory affections generally.

THE ACID BATH.

Place a little vinegar in water, and heat to the usual temperature. This is an excellent remedy for the disorders of the liver.

A Sure Cure for p.r.i.c.kly Heat.

1. p.r.i.c.kly heat is caused by hot weather, by excess of flesh, by rough flannels, by sudden changes of temperature, or by over-fatigue.

2. TREATMENT--Bathe two or three times a day with warm water, in which a moderate quant.i.ty of bran and common soda has been stirred. After wiping the skin dry, dust the affected parts with common cornstarch.

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Digestibility of Food.

Article of Food. Condition. Hours Required.

Rice Boiled 1.00 Eggs, whipped Raw 1.30 Trout, salmon, fresh Boiled 1.30 Apples, sweet and mellow Raw 1.30 Venison steak Broiled 1.35 Tapioca Boiled 2.00 Barley " 2.00 Milk " 2.00 Bullock's liver, fresh Broiled 2.00 Fresh eggs Raw 2.00 Codfish, cured and dry Boiled 2.00 Milk Raw 2.15 Wild turkey Roasted 2.15 Domestic turkey " 2.30 Goose " 2.30 Sucking pig " 2.30 Fresh lamb Broiled 2.30 Hash, meat and vegetables Warmed 2.30 Beans and pod Boiled 2.30 Parsnips " 2.30 Irish potatoes Roasted 2.30 Chicken Frica.s.see 2.45 Custard Baked 2.45 Salt beef Boiled 2.45 Sour and hard apples Raw 2.50 Fresh oysters " 2.55 Fresh eggs Soft boiled 3.00 Beef, fresh, lean and rare Roasted 3.00 Beef steak Broiled 3.00 Pork, recently salted Stewed 3.00 Fresh mutton Boiled 3.00 Soup, beans " 3.00 Soup, chicken " 3.00 Apple dumpling " 3.00 Fresh oysters Roasted 3.15 Pork steak Broiled 3.15 Fresh mutton Roasted 3.15 Corn bread Baked 3.15 Carrots Boiled 3.15 Fresh sausage Broiled 3.20 Fresh flounder Fried 3.30 Fresh catfish " 3.30 Fresh oysters Stewed 3.30 b.u.t.ter Melted 3.30 Old, strong cheese Raw 3.30 Mutton soup Boiled 3.30 Oyster soup " 3.30 Fresh wheat bread Baked 3.30 Flat turnips Boiled 3.30 Irish potatoes " 3.30 Fresh eggs Hard boiled 3.30 " " Fried 3.30 Green corn and beans Boiled 3.45 Beets " 3.45 Fresh, lean beef Fried 4.00 Fresh veal Broiled 4.00 Domestic fowls Roasted 4.00 Ducks " 4.00 Beef soup, vegetables and bread Boiled 4.00 Pork, recently salted " 4.30 Fresh veal Fried 4.30 Cabbage, with vinegar Boiled 4.30 Pork, fat and lean Roasted 5.30

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How to Cook for the Sick.

Useful Dietetic Recipes.

GRUELS.

1. OATMEAL GRUEL.--Stir two tablespoonfuls of coa.r.s.e oatmeal into a quart of boiling water, and let it simmer two hours. Strain, if preferred.

2. BEEF TEA AND OATMEAL.--Beat two tablespoonfuls of fine oatmeal, with two tablespoonfuls of cold water until very smooth, then add a pint of hot beef tea. Boil together six or eight minutes, stirring constantly. Strain through a fine sieve.