Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: blanket, blankets, cold, colds, francatelli, posset, rag, treacle | Comment (0)
Dissolve in one gallon of boiling water a pound and a quarter of washing soda, and a quarter of a pound of borax. In washing clothes allow quarter of a cup of this to every gallon of water.
Source: The Easiest Way in Housekeeping and Cooking, H. CampbellFiled under Remedy | Tags: borax, campbell, clothes, hard water, soda, soft water, washing clothes, washing soda | Comment (0)
Bruise thoroughly a handful of sage-leaves, and boil them in a gill of vinegar for ten minutes, or until reduced to half the original quantity; apply this in a folded rag to the part affected, and tie it on securely with a bandage.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: bandage, francatelli, rag, sage, sprain, sprains, vinegar | Comment (0)
Sprinkle fresh ground coffee, on a shovel of hot coals, or burn sugar on the shovel. This is an old-fashioned disinfectant, still good.
Source: Things Mother Used To Make, L.M. GurneyFiled under Remedy | Tags: coal, coals, coffee, disinfectant, gurney, odor, odors, odour, odours, shovel, smell, smells, sugar | Comment (0)
Infuse one ounce of dandelion in a jug with a pint of boiling water for fifteen minutes; sweeten with brown sugar or honey, and drink several tea-cupfuls during the day. The use of this tea is recommended as a safe remedy in all bilious affections; it is also an excellent beverage for persons afflicted with dropsy.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: bile, bilious, brown sugar, dandelion, dropsy, francatelli, honey, sugar | Comment (0)
Cut into eight half quarters a quartern loaf, two days old; it must neither be newer nor staler. With one of these pieces, after having blown off all the dust from the paper to be cleaned, by the means of a good pair of bellows, begin at the top of the room, holding the crust in the hand, and wiping lightly downward with the crumb, about half a yard at each stroke, till the upper part of the hangings is completely cleaned all round. Then go round again, with the like sweeping stroke downwards, always commencing each successive course a little higher than the upper stroke had extended, till the bottom be finished. This operation, if carefully performed, will frequently make very old paper look almost equal to new.
Great caution must be used not by any means to rub the paper hard, nor to attempt cleaning it the cross, or horizontal way. The dirty part of the bread, too, must be each time cut away, and the pieces renewed as soon as it may become necessary.
Source: The Cook’s Oracle and Housekeeper’s Manual, W.M. KitchenerFiled under Remedy | Tags: bellows, bread, crumb, hanging, hangings, kitchener, loaf, paper, wallpaper | Comment (0)
Roll a small bit of cotton wadding into a ball the size of a pea, dip this in a very few drops of camphorated chloroform, and with it fill the hollow part of the decayed tooth.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: camphor, camphorated, chloroform, cotton, cotton wadding, decay, francatelli, mouth, teeth, tooth, toothache, wadding | Comment (0)
Your broom will last much longer and be made tough and pliable, by dipping for a minute or two, in a pail of boiling suds, once a week. A carpet will wear longer if swept with a broom treated in this way. Leave your broom bottom side up, or hang it.
Source: Things Mother Used To Make, L.M. GurneyFiled under Remedy | Tags: bristles, broom, carpet, gurney, soap, suds | Comment (0)
First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup—that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough.
This cordial may also be prepared in winter, using for the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: black currant, black currants, blackcurrant, blackcurrants, citric acid, cold, colds, cordial, cough, coughs, currant, francatelli, lemon juice, linseed, sugar | Comment (0)
To one pound of common copperas add one gallon of boiling water, and use when dissolved. The copperas is poison, and must never be left unmarked.
Source: The Easiest Way in Housekeeping and Cooking, H. CampbellFiled under Remedy | Tags: campbell, copperas, drain, drains, odor, odors, odour, odours, poison, sink, sinks, smell, smells | Comment (0)