Oats, when freed from their cuticle, are called groats; in which state, as well as when ground into meal, they yield to water, by coction, the fecula they contain, and form a nutritious gruel, which has also the property of being slightly aperient. It should never be kept longer than forty eight hours, as it becomes acescent after that period. Gruel may be made of a different degree of consistence, according to the object of its potation. If it be used as a demulcent drink, it should be thin; and may be made, as Dr. Kitchener, our culinary censor, informs us, by mixing-well together, by degrees, in a pint basin, one table-spoonful of oatmeal with three of cold water, and then adding carefully a pint of boiling water, which is to be boiled for five minutes, stirring it all the time, to prevent the oatmeal from burning at the bottom of the stewpan; then strain through a hair sieve, to separate the undissolved parts of the meal from the gruel. If a more substantial repast is required, double the above quantity of oatmeal must be treated in a similar manner. To increase the nutritive quality of this aliment, broth or milk may be substituted for water.

Some persons are in the habit of introducing a piece of butter into gruel; but the propriety of this practice is questionable, where the stomach is disposed to generate acidity.