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Black Currant Lozenges

Mix two ounces of brown sugar with half a pint of black currant juice. Put the liquid into an enamelled saucepan, add a table-spoonful of dissolved isinglass, and let it simmer gently for three-quarters of an hour. Pour it over small plates in layers about the eighth of an inch in thickness, and let these plates be kept in a screen, a cool oven, or any warm place until the mixture is dry and hard, then take it off, keep it in a tin box with a sheet of paper between each layer, and stamp it into shapes as required. These lozenges are very palatable and excellent for coughs, colds, and sore throats. Probable cost, 2d. per ounce.