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. Sir A. Carlisle recommends that it should be prepared with hard biscuit, reduced by fire to a coffee colour. This drink, says he, being free from yeast, is a most agreeable beverage. Much depends upon the water being at a boiling temperature, and it ought to be drank 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 any one who has not been accustomed to oat-bread.