GRUEL

Syn. Oatmeal gruel , Water g. ; Decoctum avenæ , L. Oatmeal or groats boiled with water to a proper consistence, and strained. It is variously flavoured to suit the palate; but the addition of a little white sugar, and finely powdered Jamaica ginger, with or without a gla of wine, is the least likely to offend the stomach. Nutmegs, cinnamon, ., frequently disagree with invalids. Sometimes milk or butter is added. Embden groats require le boiling than the common groats. Of oatmeal, the Scotch is commonly said to be the best. The following directions for making gruel from oatmeal are given by Dr A. T. Thomson: “Oatmeal, 2 oz.; cold water, 1 1 ⁄ 2 pint; rub the meal in a basin, with the back of a spoon, in some of the water, pouring off the fluid after the gro er particles have subsided, but whilst the milkine remains; repeat this with fresh water, unite the washings, and boil until a soft, thick mucilage is formed.”