The science and art of nursing the sick / by Aeneas Munro.

  • Munro, Aeneas.
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: The science and art of nursing the sick / by Aeneas Munro. Source: Wellcome Collection.

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    it may be made into a slight nutritious gruel by boiling and straining. 3. As a medicine, in relieving a disordered condition of the stomach and bowels, it is parched brown, then boiled and eaten ; or, it is parched of a darker brown, drawn as coffee or tea, and used as a beverage. The other uses are unimportant for our present purpose; but, in the same paper, the following directions are given :— i. To Boil Rice.—First pick it free from rough grains and foreign substances ; then Avash it quickly in cold water, and hurry it to the pot before the grain is at all softened. As to the quantity of water to be used in boiling, there are two modes : one is to put in twice as much water as rice, and allow it all to be absorbed by the grain ; the other is to put in three or four times as much water, but to pour almost all of it off as soon as the grain changes from its pearly white colour and gives proof of having softened. (It is at this stage, the water being poured off, that it is sometimes prepared for invalids by pouring in milk and boiling with sugar, spices, or other flavours to suit the case). In both modes, when this stage of the boihng has been attained, the pot is to be withdrawn from the hot fire, and set where it will be kept at a low steaming heat, until the water is all gone. This last process is called ' soaking.' Pro- perly conducted, the rice comes from the pot perfectly done, of a clear white, with each grain Jirm and distinct, and swelled to double its original size. Salt, of course, is to be added. Rice prepared in this way should not be stirred much in boiling, or it will become gluey ; a large open fork passed through it once or twice will be sufficient. 2. Rice Pie.—Oaxoi ingredients : a pint pf ,j:ice and a fat tender fowl. First boil the fowl in water enough to cook the rice, according to the rule first given. When the fowl is done, take out the larger bones, and cut it into small pieces. Spread a layer of the cooked rice on the bottom of a deep pan, and on it place a layer of the fowl, with butter and eggs mixed, and with black pepper and spices to suit Alternate these layers until the pan is full, having a layer of rice at top,