grits, and rice grains in the same manner as the barley jelly.

_Barley Jelly from the Flour._--Either Robinson's patent barley or
prepared barley flour of the Health Food Company may be used. One
rounded tablespoonful of the flour, thoroughly blended with a little
cold water, is added, stirring, to one pint of boiling water
containing a pinch of salt; cook for twenty minutes in a double
boiler, and strain. This makes a jelly of about the consistency of
that made from the grains as above. It is essentially the same in
composition, and much less trouble to prepare. A thinner gruel (barley
water) is made by using half the quantity of flour.

When this is to be mixed with milk, it is well to add the milk to the
barley gruel before removing from the fire, and stir two or three
minutes, or until the milk has nearly reached the boiling point, when
it should be removed and bottled.

_Oat or Wheat Jelly from the Flour._--These are made from the prepared
oat flour of the Health Food Company or Hubbell's prepared wheat
flour. They are used like the barley.

_Imperial Granum._--This is prepared and used in precisely the same
way as the barley flour above mentioned, the gruel being mixed with
milk before it is removed from the fire.

_Albumin Water._--The white of one fresh egg; half a pint of cold
water; pinch of salt; teaspoonful of brandy. This should be shaken
thoroughly and fed cold either with a spoon or from a bottle. It is
useful in cases of vomiting, and can sometimes be retained by a very
irritable stomach.