Powder for Removing Superfluous Hair
Powdered quicklime, two parts ; sulphuret of arsenic, one part ; starch, one part. Mix in fine powder, and keep in a close vessel.
Source: Valuable Receipts, J.M. Prescott
Dysentery
Make a strong tea of sweet gum bark ; to a pint, add a gill of good brandy, half an ounce of laudanum, a little loaf sugar to make it palatable. Take a teaspoonful every hour until the effect of the laudanum is apparent, then at longer intervals, until the disease abates.
A very good and simple remedy, if used when the first symptoms appear, is : Give an adult five drops of spirits of turpentine
in a teaspoonful of sweet milk. Repeat, if necessary. Give a child according to age.
Another remedy : A teacup half full of apple vinegar. Dissolve as much salt in it as it will hold, leaving a little at the bottom. Pour boiling water upon the solution until the cup is three-fourths full. Scald it, and remove the scum. Take a tablespoonful three times a day.
Source: Mrs Hill’s New Cook-Book
Filed under Remedy | Tags: apple vinegar, bark, bowel, bowels, brandy, diarrhea, diarrhoea, dysentery, hill, laudanum, loaf-sugar, milk, salt, spirits of turpentine, sweet gum, sweet gum bark, turpentine, vinegar | Comment (0)To Remove Grease Spots
Take the yolk of an egg, entirely free from the white, and with a soft brush apply it on the spot until the grease appears removed or dissolved. Wash off the egg with moderately warm water, and then rinse off the whole with clean cold water.
Another. Lay a quantity of Magnesia or French chalk on the grease spot, and apply to it a hot flatiron: repeat till it is all out.
Source: Valuable Receipts, J.M. Prescott
Filed under Remedy | Tags: chalk, egg, egg yoik, flatiron, french chalk, grease, magnesia, prescott, spot, spots, stain | Comment (0)To Relieve A Cold
At the very first symptoms, have the feet bathed upon going to bed, and take three grains of quinine (five grains is sometimes given), twenty drops of laudanum, in a tablespoonful of ginger tea or water. If not relieved by the first dose, repeat the next night. Two doses will generally relieve an obstinate cold.
Source: Mrs Hill’s New Cook-Book
Castor Oil Made Palatable
Boil castor oil with twice its quantity of milk, and sweeten it with sugar. Let it cool. Children will not refuse it.
Source: Valuable Receipts, J.M. Prescott
For a Burn
Make half a tumbler of strong lime water, let it set a few minutes; then strain the water through a thin muslin to the same quantity of linseed or sweet oil (neat’s or hog’s foot will answer); mix it well, and spread over the burn; wrap over linen cloths. Do not remove the cloth for several days; saturate it frequently with the lime and oil until the inflammation is subdued. Should the odor become offensive, apply cold poultices of the flour of slippery elm; spread over with pulverized charcoal. A plaster of lard and soot is also good for a burn. Heal with any simple salve — a very good one is made by stewing together heart leaves, white lily root, agrimony, a few leaves of the Jamestown weed, and sweet gum. When the strength of the herbs is extracted, strain the water; throw away leaves, etc.; add fresh unsalted butter, and simmer gently until the water has evaporated. Keep this on hand for common sores, in a close-covered box.
Source: Mrs Hill’s New Cook-Book
Remedy for a Cough
Five cents worth of rock candy, five cents worth of gum arabic, five cents worth of licorice, all dissolved in a pint of water over a slow fire. When cold add five cents worth of paregoric, and five cents worth of syrup of ipecac; bottle and take a teaspoonful several times a day.
Source: The Housekeeper’s Friend: A Practical Cookbook
To Dress A Blister
Clip the blisters; dress with a soft cloth covered with hog’s lard. Renew as necessary. Cabbage leaves are not now used.
Source: Mrs Hill’s New Cook-Book
Green Ointment
Boil the leaves of Jamestown weed in water until a very strong tea is obtained; add good hog’s lard in the proportion of three pounds of lard to one gallon of the water. Stew until the water is evaporated. Strain, and to each pound add an ounce of turpentine; add it when the lard is nearly cold.
Source: Mrs Hill’s New Cook-Book