Jelly for Dyspeptics.—­Remove the skin and meat from one calf ’s foot; wash the bone and place in cold water on the stove; when it begins to foam skim off the refuse which gathers on top.  After rinsing off the scum with cold water put the bones into a pot with one-quarter kilo of beef or half an old hen, one-quarter liter of water, and little salt, and boil slowly for from four to five hours.  Pour the jelly thus formed through a fine sieve and place overnight in a cellar.  Next morning remove the fat and clarify the cold jelly by adding one egg with its shells mashed, beating and stirring steadily.  Then, with the addition of a little cornstarch, subject the whole to a temperature not over 60 degrees F., or the white of the egg will curdle.  Constantly beat and stir.  If the jelly begins to get grainy, cover and let it cool until the white of the egg becomes flaky and separates.  Then strain again several times until it becomes perfectly clear; add 5 gm. of extract of meat, pour the jelly into a mold, and let it cool again.  The gravy from a roast may be utilized and is very palatable.  It must be stirred in while the mass is still warm and liquid.  This jelly is usually relished with cold fowl, but spoils easily in summer; it must therefore be kept on ice.

Gluten Bread.—­Mix one pound of gluten flour with three-fourth of a pint or one pint of water at 85 degrees. (With some of the prepared flours—­Bishop’s, for example—­no yeast is required).  As soon as the dough is mixed put it into tins and place them immediately in the oven; should be made into small dinner rolls and baked on flat tins.  The loaves take about one and one-half hours to bake, and the rolls three-fourths of an hour.  Either are easily made.  The addition of a little salt improves the bread. (When any special brand of flour is used, the directions that accompany it should be followed closely).

[660 Mothers’ remedies]

A general description of the four leading schools of medicine: 
Allopathy, homeopathy, osteopathy and eclecticism.

Allopathy.—­Literally the word Allopathy means “other suffering,” from the Greek “allos” meaning other, and “pathos” meaning suffering.  A more liberal translation would be,—­other methods of treating suffering.  The term was first used during the latter part of the eighteenth century by Hahnemann, the founder of the Homeopathic School, to distinguish the ordinary or regular practice of medicine as opposed to Homeopathy.

Notwithstanding the comparatively recent origin of the term, however, the methods and theories of Allopathy are based empirically upon the results of the practice of medicine since the time of Galen, and logically upon the scientific facts disclosed by modern research and study.  In its broad and popular sense, Allopathy is the preservation of health and the treatment of disease by the use of any means that will produce a condition incompatible with the disease.