Fever Drink

To make a refreshing drink in a fever, put into a stone jug a little tea sage, two sprigs of balm, and a small quantity of wood sorrel, having first washed and dried them. Peel thin a small lemon, and clear from the white; slice it, and put in a bit of the peel. Then pour in three pints of boiling water, sweeten, and cover it close.

Another drink: Wash extremely well an ounce of pearl barley; shift it twice, then put to it three pints of water, an ounce of sweet almonds beaten fine, and a bit of lemon peel. Boil the liquor smooth, put in a little syrup of lemons, and capillaire.

Another way is to boil three pints of water with an ounce and a half of tamarinds, three ounces of currants, and two ounces of stoned raisins, till nearly a third is consumed. Strain it on a bit of lemon peel, which should be removed in the course of an hour, or it will infuse a bitter taste.

Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton

Hair Tonic for Weak and Falling Hair

Hydrochlorate of ammonia, 2 drams; spirit of juniper, 20 drops; tincture of cantharides, 1 oz.; rectified spirits of wine, 2 oz.; camphor water, 3/4 pint. To be applied once a day.

Source: Still Room Cookery, C.S. Peel

For Healing Spots on the Face

Take of oxide of zinc, 2 drams; calamine powder, 2 drams; glycerine, 2 drams; bisulphide of mercury, 2 grains; rose water, 2 oz. Paint on with a camelhair brush at night.

Source: Still Room Cookery, C.S. Peel

A Cure for Jaundice

Take two oranges, and pare them very thin; then chop the peel as fine as suet, to which put two quarts of cold water, and simmer them till reduced to a pint and a half. Strain and bottle it. Of this mixture take, for three successive mornings, half a pint, which will perfectly cure the patient.

Source: Audel’s Household Helps, Hints and Receipts

Toast Water

Toast thoroughly a slice of stale bread, put it in a jug, and pour over it a quart of water which has been boiled and cooled, and in two hours decant ; a small piece of orange or lemon peel put into the jug with the bread improves the flavor greatly. This forms a good drink in febrile afflictions.

Source: The Housekeeper’s Friend: A Practical Cookbook

Thoroughwort Bitters

Make a strong tea of the thoroughwort–strain it, and when cool, put to a couple of quarts of it half a pint of French brandy, the peel of two or three fresh oranges, cut into small bits, and half a dozen bunches of fennel, or smallage seed. The seed and orange peel should be crowded into a bottle, then the tea and brandy turned in. The bottle should be corked tight. The bitters will keep good almost any length of time, and is an excellent remedy for bilious complaints, and can often be taken when the thoroughwort tea will not sit on the stomach. A wine glass of these bitters to a tumbler of water is about the right proportion. It should have a little sugar added to it before drinking it.

Source: The American Housewife