How to make a Cordial for Colds
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. Francatelli
Filed 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 Purify Sinks and Drains
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. Campbell
To prevent Beer becoming Flat after it is drawn
Put a piece of toasted bread into it, and it will preserve the spirit for twelve hours after, in a very considerable degree.
Source: The Cook’s Oracle and Housekeeper’s Manual, W.M. Kitchener
To Remove Egg Stain from Silver
Salt when applied dry, with a soft piece of flannel will remove the stain from silver, caused by eggs.
Source: Things Mother Used To Make, L.M. Gurney
To Wash Greasy Tin and Iron
Pour a few drops of ammonia into every greasy roasting-pan, first half-filling with warm water. A bottle of ammonia should always stand near the sink for such uses. Never allow dirty pots or pans to stand and dry; for it doubles the labor of washing. Pour in water, and use ammonia, and the work is half done.
Source: The Easiest Way in Housekeeping and Cooking, H. Campbell