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.

THE SPONGE BATH.

1. Have a large basin of water of the temperature of 85 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.

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; Boiled; 2.00 Milk; Boiled; 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; Roasted; 2.30; Goose; Roasted; 2.30 Suckling pig; Roasted; 2.30 Fresh Lamb; Broiled; 2.30 Hash, meat and vegetables; Warmed; 2.30 Beans and pod; Boiled; 2.30 Parsnips; Boiled; 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; Raw; 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; Boiled; 3.00 Soup, chicken; Boiled; 3.00 Apple dumpling; Boiled; 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; Fried; 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; Boiled; 3.30 Fresh wheat bread; Baked; 3.30 Flat turnips; Boiled; 3.30 Irish potatoes; Boiled; 3.30 Fresh eggs; Hard boiled; 3.30 Fresh eggs; Fried; 3.30 Green corn and beans; Boiled; 3.45 Beets, Boiled; 3.45 Fresh, lean beef; Fried; 4.00 Fresh veal; Broiled; 4.00 Domestic fowls; Roasted; 4.00 Ducks, Roasted; 4.00 Beef soup, vegetables and bread Boiled; 4.00 Pork, recently salted; Boiled; 4.30 Fresh veal; Fried; 4.30 Cabbage, with vinegar; Boiled; 4.30 Pork, fat and lean; Roasted; 5.30

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.

3. MILK GRUEL.--Into a pint of scalding milk stir two tablespoonfuls of fine oatmeal. Add a pint of boiling water, and boil until the meal is thoroughly cooked.

4. MILK PORRIDGE.--Place over the fire equal parts of milk and water.

Just before it boils, add a small quant.i.ty (a tablespoonful to a pint of water) of graham flour or cornmeal, previously mixed with water, and boil three minutes.

5. SAGO GRUEL.--Take two tablespoonfuls of sago and place them in a small saucepan, moisten gradually with a little cold water. Set the preparation on a slow fire, and keep stirring till it becomes rather stiff and clear. Add a little grated nutmeg and sugar to taste; if preferred, half a pat of b.u.t.ter may also be added with the sugar.

6. CREAM GRUEL.--Put a pint and a half of water on the stove in a saucepan. Take one tablespoon of flour and the same of cornmeal, mix this with cold water, and as soon as the water in the saucepan boils, stir it in slowly. Let it boil slowly about twenty minutes, stirring constantly then add a little salt and a gill of sweet cream. Do not let it boil after putting in the cream, but turn into a bowl and cover tightly. Serve in a pretty cup and saucer.

DRINKS.

1. APPLE WATER.--Cut two large apples into slices and pour a quart of boiling water on them, or on roasted apples; strain in two or three hours and sweeten slightly.

2. ORANGEADE.--Take the thin peel of two oranges and of one lemon; add water and sugar the same as for hot lemonade. When cold add the juice of four or five oranges and one lemon and strain off.

3. HOT LEMONADE.--Take two thin slices and the juice of one lemon; mix with two tablespoonfuls of granulated sugar, and add one-half pint of boiling water.