THE NURSERY. 575
the juice through a thin rag into a plate or saucer and let the water evaporate, then while soft spread the thick juice or gum on a cloth the size of the cancer, which plaster will take out the core with the roots, but if the plaster is not large enough there will be a dark edge around the place from which the core was taken; then apply another larger one.
Colic in Babies.—Give a drop or two of the essence of anise-seed in a little warm water.
Dr. Godfry's Cordial for Babies.—One pint of black molasses, i pint of water, 2 oz. best laudanum, 2 oz. best alcohol, 2 oz. salt of tartar, 10 drops oil of sassafras; shake these ingredients well together and bottle for use. Good for colic, gripings and looseness of the bowels ; it is good also for grown up persons. For babies, 1-2 tea-spoonful in the morning, and the same at night when put to bed, or just before you put them to sleep, whatever hour that may be. A baby 2 months old can take 1 teaspoonful. If the bowels are bad, it can be taken several times a day with the happiest effect. For an adult 1 teaspoonful is a dose.
Br bad and Butter, and Milk Are the only two articles of tood Which have all the elements of nutrition. Hence from childhood to extreme old age, we are never tired of them.
Chicken Panada for Babies and Invalids.—Take a youug fowl and roast it well, then take away the white meat and chop it, and pound it to a pulp with the crumbs of a French roll, saturated with the broth, then weaken this with a little chicken water made from the bones of the roasted fowl, till it forms a batter like cream; strain it as other soup, add a small pinch of salt, use no spices, herbs, or vegetables.
Sago and Flour.—Dr. Motherly.— Sago is better than wheaten flour for impaired or sick people, because it does not ferment in the stomach.
For a Child's Lunch.—Good sweet butter with stale bread, is one of the most nutricious, at the same time the most wholesome articles of food that can be given to children after they are weaned.
Baby's Food.—Dr. Meigs.—One teacupful of Cox gelatine, dissolved in a tumbler of cold water; let it stand one-half hour before using, take two pints of boiling water, pour in the gelatine. Put it in a saucepan, and let it come to a buil, then add three breakfast tea-spoonfuls of Duryea's corn starch, dissolved in a pint of new rich cream in which a pinch of salt and three teaspoonfuls of sugar have been dissolved. The corn starch must be mixed up a little at a