Cut a slice of fine and stale loaf bread, very thin, and let it be
carefully toasted on both sides, until browned all over, but not
blackened or burned. Put the toast into a deep stone or china jug,
and pour over it, from the tea-kettle, as much boiling water as
required to make into drink. Cover the jug with a saucer or plate,
and let the drink become quite cold; it will then be fit for use.
Toast and water is peculiarly grateful to the stomach, and excellent
for carrying off the effects of any excess in drinking. It is also a
most excellent drink at meals.