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Water, Toast And

By impregnating water with the soluble parts of toasted bread, it will frequently agree with those stomachs which rebel against the use of the pure fluid. It is thus rendered slightly nutritive, holding a certain, portion of gum and starch in solution. Much depends upon the water being at the boiling temperature when put to the toast, and it ought to be drunk as soon as it has cooled sufficiently, for by keeping it acquires an unpleasant flavour. Infusions of other kinds of bread, in particular of toasted oat-cakes, also dried or toasted oatmeal, have been recommended; but the taste of such infusions would not be palatable to anyone who has not been accustomed to eat oat-bread.