When using pearl barley for making barley water it must be well washed.
The fine white dust that adheres to it is most unwholesome. For this
reason the cook is generally directed to first boil the barley for five
minutes, and throw this water away. But in this way some of the valuable
properties are thrown away with the dirt. The best results are obtained
by well washing it in cold water, but this must be done over and over
again. Half-a-dozen waters will not be too many. After the last washing
the water should be perfectly clear.
When barley water is being used for curative purposes it should be
strong. The following recipe is an excellent one. A 1/2 pint of barley
to 21/2 pints water (distilled if possible). Boil for three hours, or
until reduced to 2 pints. Strain and add 4 teaspoonfuls fresh lemon
juice. Sweeten to taste with pure cane sugar.
Fine Scotch barley is to be preferred to the pearl barley if it can be
obtained.
Sunday, December 28, 2008
Barley
Barley is excellent food for the anaemic and nervous on account of its
richness in iron and phosphoric acid. It is also useful in fevers and
all inflammatory diseases, on account of its soothing properties. From
the earliest times barley water has been the recognised drink of the
sick.
richness in iron and phosphoric acid. It is also useful in fevers and
all inflammatory diseases, on account of its soothing properties. From
the earliest times barley water has been the recognised drink of the
sick.
Saturday, December 27, 2008
Banana
The banana is invaluable in inflammation of all kinds. For this reason
it is very useful in cases of typhoid fever, gastritis, peritonitis,
etc., and may constitute the only food allowed for a time.
Not only does it actually subdue the inflammation of the intestines,
but, in the opinion of at least one authority, as it consists of 95 per
cent. nutriment, it does not possess sufficient waste matter to irritate
the inflamed spots.
But great care should be taken in its administration. The banana should
be _thoroughly sound and ripe_, and all the stringy portion carefully
removed. It should then be mashed and beaten to a cream. In severe cases
I think it is better to give this neat, but if not liked by the patient
a little lemon juice, well mixed in, may render it more acceptable. It
may also be taken with fresh cream.
A friend who has had a very wide experience in illness told me that she
was once hurriedly sent for at night to a girl suffering from
peritonitis. Not knowing what she might, or might not, find in the way
of remedies when she arrived at her destination, my friend took with her
some strong barley water, bananas, and an enema syringe. She found the
girl lying across the bed screaming, obviously in agony. First of all my
friend administered a warm water enema. A pint of plain warm water was
injected first, and after this had come away as much warm water as could
be got in was injected and then allowed to come away. The object of this
was to thoroughly wash out the bowels. Then the barley water was warmed,
the bananas mashed, beaten to cream, and mixed in with the barley water.
A soothing nutrient lotion was thus prepared, and as much as the patient
could bear comfortably was injected in the bowel and retained as long as
possible. The effect was magical. The pain subsided, and the patient
ultimately recovered.
In the absence of _perfectly_ ripe bananas, baked bananas may be used.
But, although better than no fruit at all, cooked fruit is never so
valuable as the fresh fruit, if only the latter be perfectly ripe.
Bananas should be baked in their skins, and the stringy pieces carefully
removed before eating. From twenty minutes to half an hour's slow
cooking is required.
Bananas are excellent food for anaemic persons on account of the iron
they contain. A very palatable way of taking them is with fresh orange
juice.
A comparatively old-fashioned remedy, for sprained or bruised places
that show a tendency to become inflamed is to apply a plaster of banana
skin.
it is very useful in cases of typhoid fever, gastritis, peritonitis,
etc., and may constitute the only food allowed for a time.
Not only does it actually subdue the inflammation of the intestines,
but, in the opinion of at least one authority, as it consists of 95 per
cent. nutriment, it does not possess sufficient waste matter to irritate
the inflamed spots.
But great care should be taken in its administration. The banana should
be _thoroughly sound and ripe_, and all the stringy portion carefully
removed. It should then be mashed and beaten to a cream. In severe cases
I think it is better to give this neat, but if not liked by the patient
a little lemon juice, well mixed in, may render it more acceptable. It
may also be taken with fresh cream.
A friend who has had a very wide experience in illness told me that she
was once hurriedly sent for at night to a girl suffering from
peritonitis. Not knowing what she might, or might not, find in the way
of remedies when she arrived at her destination, my friend took with her
some strong barley water, bananas, and an enema syringe. She found the
girl lying across the bed screaming, obviously in agony. First of all my
friend administered a warm water enema. A pint of plain warm water was
injected first, and after this had come away as much warm water as could
be got in was injected and then allowed to come away. The object of this
was to thoroughly wash out the bowels. Then the barley water was warmed,
the bananas mashed, beaten to cream, and mixed in with the barley water.
A soothing nutrient lotion was thus prepared, and as much as the patient
could bear comfortably was injected in the bowel and retained as long as
possible. The effect was magical. The pain subsided, and the patient
ultimately recovered.
In the absence of _perfectly_ ripe bananas, baked bananas may be used.
But, although better than no fruit at all, cooked fruit is never so
valuable as the fresh fruit, if only the latter be perfectly ripe.
Bananas should be baked in their skins, and the stringy pieces carefully
removed before eating. From twenty minutes to half an hour's slow
cooking is required.
Bananas are excellent food for anaemic persons on account of the iron
they contain. A very palatable way of taking them is with fresh orange
juice.
A comparatively old-fashioned remedy, for sprained or bruised places
that show a tendency to become inflamed is to apply a plaster of banana
skin.
Asparagus
Asparagus is said to strengthen and develop the artistic faculties. It
also calms palpitation of the heart. It is very helpful to rheumatic
patients on account of its salts of potash. It should be steamed, not
boiled, otherwise part of the valuable salts are lost.
also calms palpitation of the heart. It is very helpful to rheumatic
patients on account of its salts of potash. It should be steamed, not
boiled, otherwise part of the valuable salts are lost.
Apple Tea
The following are two good recipes for apple tea:-- (1) Take 2 sound
apples, wash, but do not peel, and cut into thin slices. Add some strips
of lemon rind. Pour on 1 pint of boiling water (distilled). Strain when
cold. (2) Bake 2 apples. Pour over them 1 pint boiling water. Strain
when cold.
apples, wash, but do not peel, and cut into thin slices. Add some strips
of lemon rind. Pour on 1 pint of boiling water (distilled). Strain when
cold. (2) Bake 2 apples. Pour over them 1 pint boiling water. Strain
when cold.
Apple
It is hardly possible to take up any newspaper or magazine now a days
without happening on advertisements of patent medicines whose chief
recommendation is that they "contain phosphorus." They are generally
very expensive, but the reader is assured that they are worth ten times
the price asked on account of their wonderful properties as nerve and
brain foods. The proprietors of these concoctions seemingly flourish
like green bay trees and spend many thousands of pounds per annum in
advertising. From which it may be deduced that sufferers from nervous
exhaustion and brain fag number millions. And surely only a sufferer
from brain fag would suffer himself to be led blindly into wasting his
money, and still further injuring his health, by buying and swallowing
drugs about whose properties and effects he knows absolutely nothing.
How much simpler, cheaper, and more enjoyable to eat apples!
The apple contains a larger percentage of phosphorus than any other
fruit or vegetable. For this reason it is an invaluable nerve and brain
food. Sufferers from nerve and brain exhaustion should eat at least two
apples _at the beginning of each meal_. At the same time they should
avoid tea and coffee, and supply their place with barley water or bran
tea flavoured with lemon juice, or even apple tea.
Apples are also invaluable to sufferers from the stone or calculus. It
has been observed that in cider countries where the natural unsweetened
cider is the common beverage, cases of stone are practically unknown.
Food-reformers do not deduce from this that the drinking of cider is to
be recommended, but that even better results may be obtained from eating
the fresh, ripe fruit.
Apples periodically appear upon the tables of carnivorous feeders in the
form of apple sauce. This accompanies bilious dishes like roast pork and
roast goose. The cook who set this fashion was evidently acquainted with
the action of the fruit upon the liver. All sufferers from sluggish
livers should eat apples.
Apples will afford much relief to sufferers from gout. The malic acid
contained in them neutralises the chalky matter which causes the gouty
patient's sufferings.
Apples, when eaten ripe and without the addition of sugar, diminish
acidity in the stomach. Certain vegetable salts are converted into
alkaline carbonates, and thus correct the acidity.
An old remedy for weak or inflamed eyes is an apple poultice. I am told
that in Lancashire they use rotten apples for this purpose, but
personally I should prefer them sound.
A good remedy for a sore or relaxed throat is to take a raw ripe apple
and scrape it to a fine pulp with a silver teaspoon. Eat this pulp by
the spoonful, very slowly, holding it against the back of the throat as
long as possible before swallowing.
A diet consisting chiefly of apples has been found an excellent cure for
inebriety. Health and strength may be fully maintained upon fine
wholemeal unleavened bread, pure dairy or nut butter, and apples.
Apple water or apple tea is an excellent drink for fever patients.
Apples possess tonic properties and provoke appetite for food. Hence the
old-fashioned custom of eating an apple before dinner.
without happening on advertisements of patent medicines whose chief
recommendation is that they "contain phosphorus." They are generally
very expensive, but the reader is assured that they are worth ten times
the price asked on account of their wonderful properties as nerve and
brain foods. The proprietors of these concoctions seemingly flourish
like green bay trees and spend many thousands of pounds per annum in
advertising. From which it may be deduced that sufferers from nervous
exhaustion and brain fag number millions. And surely only a sufferer
from brain fag would suffer himself to be led blindly into wasting his
money, and still further injuring his health, by buying and swallowing
drugs about whose properties and effects he knows absolutely nothing.
How much simpler, cheaper, and more enjoyable to eat apples!
The apple contains a larger percentage of phosphorus than any other
fruit or vegetable. For this reason it is an invaluable nerve and brain
food. Sufferers from nerve and brain exhaustion should eat at least two
apples _at the beginning of each meal_. At the same time they should
avoid tea and coffee, and supply their place with barley water or bran
tea flavoured with lemon juice, or even apple tea.
Apples are also invaluable to sufferers from the stone or calculus. It
has been observed that in cider countries where the natural unsweetened
cider is the common beverage, cases of stone are practically unknown.
Food-reformers do not deduce from this that the drinking of cider is to
be recommended, but that even better results may be obtained from eating
the fresh, ripe fruit.
Apples periodically appear upon the tables of carnivorous feeders in the
form of apple sauce. This accompanies bilious dishes like roast pork and
roast goose. The cook who set this fashion was evidently acquainted with
the action of the fruit upon the liver. All sufferers from sluggish
livers should eat apples.
Apples will afford much relief to sufferers from gout. The malic acid
contained in them neutralises the chalky matter which causes the gouty
patient's sufferings.
Apples, when eaten ripe and without the addition of sugar, diminish
acidity in the stomach. Certain vegetable salts are converted into
alkaline carbonates, and thus correct the acidity.
An old remedy for weak or inflamed eyes is an apple poultice. I am told
that in Lancashire they use rotten apples for this purpose, but
personally I should prefer them sound.
A good remedy for a sore or relaxed throat is to take a raw ripe apple
and scrape it to a fine pulp with a silver teaspoon. Eat this pulp by
the spoonful, very slowly, holding it against the back of the throat as
long as possible before swallowing.
A diet consisting chiefly of apples has been found an excellent cure for
inebriety. Health and strength may be fully maintained upon fine
wholemeal unleavened bread, pure dairy or nut butter, and apples.
Apple water or apple tea is an excellent drink for fever patients.
Apples possess tonic properties and provoke appetite for food. Hence the
old-fashioned custom of eating an apple before dinner.
Almond
Almond soup is an excellent substitute for beef-tea for convalescents.
It is made by simply blanching and pounding a quarter of a pound of
sweet almonds with half a pint of milk, or vegetable stock. Another pint
of milk or stock is then to be added and the whole warmed. After this
add another pint and a half of stock if the soup is to be a vegetable
one, or rice water if milk has been used.
An emulsion of almonds is useful in chest affections. It is made by well
macerating the nuts in a nut butter machine, and mixing with orange or
lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling
water on the nuts and allowing them to soak for one minute, after which
the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They contain a poison
identical with prussic acid.
It is made by simply blanching and pounding a quarter of a pound of
sweet almonds with half a pint of milk, or vegetable stock. Another pint
of milk or stock is then to be added and the whole warmed. After this
add another pint and a half of stock if the soup is to be a vegetable
one, or rice water if milk has been used.
An emulsion of almonds is useful in chest affections. It is made by well
macerating the nuts in a nut butter machine, and mixing with orange or
lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling
water on the nuts and allowing them to soak for one minute, after which
the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They contain a poison
identical with prussic acid.
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