Mustard Plaster
Use whites of eggs to mix a mustard plaster and it will not blister.
Source: 76: A Cook Book
Death to Insects
Two pounds of alum dissolved in three or four quarts of boiling water and applied to all cracks and crevices, will keep out ants, roaches, spiders, bedbugs, etc., etc.
Source: 76: A Cook Book
Sick Headache
One teaspoon of finely powdered charcoal in a a half tumbler of water.
Source: 76: A Cook Book
Croup Liniment
Equal parts of camphor, olive oil and tincture of arnica.
Source: 76: A Cook Book
Cure for Dyspepsia
Mix together equal quantities of bran and sugar, brown like coffee, and take two or three times a day.
Source: 76: A Cook Book
For Canker Sore Mouth
Burn a corn cob and apply the ashes two or three times a day.
Source: 76: A Cook Book
Chapped Hands
Take common starch and grind it with a knife until it is reduced to the smoothest powder. Take a tin box and fill it with starch thus prepared, so as to have it continually at hand for use. Then every time the hands are taken from the suds, or dish-water, rinse them thoroughly in clean water, wipe them, and while they are yet damp, rub a pinch of the starch thoroughly over them, covering the whole surface. We know many persons formerly afflicted with hands that would chap until the blood oozed from many minute crevices, completely freed from the trouble by the use of this simple remedy.
To rub the hands thoroughly, when damp, with wheat bran will have the same effect as the starch. It is also an excellent remedy for tetter on the hands — will stop the itching at once and effect a speedy cure.
Source: 76: A Cook Book
Filed under Remedy | Tags: 76, bran, chapped, chapping, hand, hands, powder, skin, soap suds, starch, suds, tetter, tin, wash, water, wheat, wheat bran | Comment (0)To Kill Cockroaches
Mix equal parts of red lead, Indian meal and molasses to a paste, put it on iron plates and set it where they congregate.
Source: 76: A Cook Book
Cough Syrup
One cup of hops, one cup of wild cherry bark, one cup of hoarhound, one and a half gills of tar, one gill of brandy and a half pound of loaf sugar. Soak the cherry bark in one pint of water twenty-eight hours; put the hops and hoarhound in two quarts of water and keep at a temperature below (but near) boiling for two hours; boil tar with one pint of water one hour; strain the hops and hoarhound; pour off the tar into the same vessel; add sugar and one pint of water; boil until you have> a rich syrup; then add the cherry and brandy, and make up for the water that has been lost. Caution.—Do not boil the cherry.
Source: 76: A Cook Book