Remedial Qualities of Common Fruits
A table giving the remedial qualities of the common fruits and vegetables is herewith appended: —
Celery for any form of rheumatism and nervous dyspepsia.
Lettuce for insomnia.
Water-cress for scurvy.
Onions are almost the best nervine known. Use for insomnia, for coughs and colds, and as a complexion curer. Eaten every other day, they soon have a clearing and whitening effect on the complexion.
Spinach for gravel.
Asparagus to induce perspiration.
Carrots for suffering from asthma.
Turnips for nervous disorders and for scurvy.
Raw beef proves of great benefit to persons of frail constitution, and to those suffering from consumption. It is chopped fine, seasoned with salt, and heated by placing it in a dish in hot water. It assimilates rapidly and affords the best nourishment.
Eggs contain a large amount of nutriment in a compact quickly available form. Beaten up raw with sugar they are used to clear and strengthen the voice. With sugar and lemon juice the beaten white of egg is used to relieve hoarseness.
Cranberries for erysipelas are used externally as well as internally.
Cranberries eaten raw are one of the finest tonics and appetizers known.
In cases of yellow or typhoid fever, cranberries are almost indispensable as a tonic and to assist in clearing the system of the harmful bacteria.
For some forms of dyspepsia there is no more simple and effective remedy than raw cranberries. Carry a supply in the pocket and eat them frequently during the day. They will cure headache as well.
People who are subject to biliousness will find that with cranberries a part of each day’s food they will be free from such attacks.
Honey is wholesome, strengthening, cleansing, healing and nourishing.
Fresh ripe fruits are excellent for purifying the blood and toning up the system.
Sour oranges are highly recommended for rheumatism.
Watermelon for epilepsy and for yellow fever.
Lemons for feverish thirst in sickness, biliousness, low fevers, rheumatism, colds, coughs, liver complaints, etc.
Blackberries for diarrhoea.
Tomatoes are a powerful aperient for the liver, a sovereign remedy for dyspepsia and for indigestion.
Tomatoes are invaluable in all conditions in which the use of calomel is indicated.
Figs are aperient and wholesome. They are said to be valuable as a food for those suffering from cancer. They are used externally as well as internally.
Bananas are useful as a food for those suffering from chronic diarrhoea.
Pie-plant is wholesome and aperient; is excellent for rheumatic sufferers and useful for purifying the blood.
Peanuts for indigestion. They are especially recommended for corpulent diabetes. Peanuts are made into a wholesome and nutritious soup, are browned and used as a coffee, are eaten as a relish simply baked, or are prepared and served as salted almonds.
Apples are useful in nervous dyspepsia; they are nutritious, medicinal and vitalizing; they aid digestion, clear the voice, correct the acidity of the stomach, are valuable in rheumatism, insomnia, and liver trouble. An apple contains as much nutriment as a potato, in a pleasanter, more wholesome form.
Grapes dissolve and dislodge gravel and calculi, and bring the stomach and bowels to a healthy condition.
Ripe pineapples have been put upon the list of foods especially healthful for persons troubled with indigestion, the juice being especially valuable in such cases. Shred with a silver fork, and reject all the indigestible core. The juice of a ripe pineapple is an almost invaluable remedy for diphtheria, the acid seeming to dissolve the strangling growth in the throat.
Source: The Canadian Family Cookbook, Grace E. Denison
Filed under Remedy | Tags: aperient, apples, asparagus, asthma, bananas, beef, biliousness, blackberries, bowels, calculi, calomel, carrots, celery, colds, complexion, consumption, coughs, cranberries, cranberry, denison, diarrhoea, digestion, diphtheria, dyspepsia, eggs, erisyphelas, fever, figs, grapes, gravel, headache, hoarseness, honey, indigestion, insomnia, lemon, lemons, lettuce, liver, nervine, nervous dyspepsia, onion, oranges, peanuts, perspiration, pie-plant, pineapple, rheumatism, rhubarb, scurvy, sickness, skin, spinach, stomach, sweating, throat, tomatoes, tonic, turnips, typhoid fever, voice, watercress, watermelon, yellow fever | Comment (0)Medicinal Food
Spinach has a direct effect upon complaints of the kidneys; the common dandelion, used as greens, is excellent for the same trouble; asparagus purifies the blood; celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia; tomatoes act upon the liver; beets and turnips are excellent appetizers; lettuce and cucumbers are cooling in their effects upon the system; beans are a very nutritious and strengthening vegetable; while onions, garlic, leeks, chives and shallots, all of which are similar, possess medicinal virtues of a marked character, stimulating the circulatory system, and the consequent increase of the saliva and the gastric juice promoting digestion. Red onions are an excellent diuretic, and the white ones are recommended raw as a remedy for insomnia. They are tonic, nutritious. A soup made from onions is regarded by the French as an excellent restorative in debility of the digestive organs. We might go through the entire list and find each vegetable possessing its especial mission of cure, and it will be plain to every housekeeper that a vegetable diet should be partly adopted, and will prove of great advantage to the health of the family.
Source: The White House Cookbook, F.L. Gillette
Ingredient: Asparagus
Asparagus is said to strengthen and develop the artistic faculties. It also calms palpitation of the heart. It is very helpful to rheumatic patients on account of its salts of potash. It should be steamed, not boiled, otherwise part of the valuable salts are lost.
Source: Food Remedies: Facts About Foods And Their Medicinal Uses, Florence Daniel
Greek Remedy for Hydrophobia (Rabies)
Eat the green shoots of asparagus raw; sleep and perspiration will be induced, and the disease can be thus cured in any stage of canine madness.
Source: Dr Chase’s Recipes, or Information for Everybody, A.W. Chase
Ingredients: Asparagus
The Asparagus, belonging to the Lily order of plants, occurs wild on the coasts of Essex, Suffolk, and Cornwall. It is there a more prickly plant than the cultivated vegetable which we grow for the sake of the tender, edible shoots. The Greeks and Romans valued it for their tables, and boiled it so quickly that velocius quam asparagi coquuntur — “faster than asparagus is cooked” — was a proverb with them, to which our “done in a jiffy” closely corresponds. The shoots, whether wild or cultivated, are succulent, and contain wax, albumen, acetate of potash, phosphate of potash, mannite, a green resin, and a fixed principle named “asparagin.” This asparagin stimulates the kidneys, and imparts a peculiar, strong smell to the urine after taking the shoots; at the same time, the green resin with which the asparagin is combined, exercises gently sedative effects on the heart, calming palpitation, or nervous excitement of that organ. Though not producing actual sugar in the urine, asparagus forms and excretes a substance therein which answers to the reactions used by physicians for detecting sugar, except the fermentation test. It may fairly be given in diabetes with a promise of useful results. In Russia it is a domestic medicine for the arrest of flooding.
Asparagin also bears the chemical name of “althein,” and occurs in crystals, which may be reduced to powder, and which may likewise be got from the roots of marsh mallow, and liquorice. One grain of this given three times a day is of service for relieving dropsy from disease of the heart. Likewise, a medicinal tincture is made (H.) from the whole plant, of which eight or ten drops given with a tablespoonful of water three times a day will also allay urinary irritation, whilst serving to do good against rheumatic gout. A syrup of asparagus is employed medicinally in France: and at Aix-les-Bains it forms part of the cure for rheumatic patients to eat Asparagus. The roots of Asparagus contain diuretic virtues more abundantly than the shoots. An infusion made from these roots will assist against jaundice, and congestive torpor of the liver. The shrubby stalks of the plant bear red, coral-like berries which, when ripe, yield grape sugar, and spargancin. Though generally thought to branch out into feathery leaves, these are only ramified stalks substituted by the plant when growing on an arid sandy soil, where no moisture could be got for the maintenance of leaves. The berries are attractive to small birds, who swallow them whole, and afterwards void the seeds, to germinate when thus scattered about. Thus there is some valid reason for the vulgar corruption of the title Asparagus into Sparrowgrass, or Grass. Botanically the plant is a lily which has seen better days. In the United States of America, Asparagus is thought to be undeniably sedative, and a palliative in all heart affections attended with excited action of the pulse. The water in which asparagus has been boiled, if drunk, though somewhat disagreeable, is beneficial against rheumatism. The cellular tissue of the plant furnishes a substance similar to sago. In Venice, the wild asparagus is served at table, but it is strong in flavour and less succulent than the cultivated sort. Mortimer Collins makes Sir Clare, one of his characters in Clarisse say: “Liebig, or some other scientist maintains that asparagin — the alkaloid in asparagus — develops form in the human brain: so, if you get hold of an artistic child, and give him plenty of asparagus, he will grow into a second Raffaelle!”
Gerard calls the plant “Sperage,” “which is easily concocted when eaten, and doth gently loose the belly.” Our name, “Asparagus,” is derived from a Greek word signifying “the tearer,” in allusion to the spikes of some species; or perhaps from the Persian “Spurgas,” a shoot.
John Evelyn, in his Book of Salads, derives the term Asparagus in easy fashion, ab asperitate, “from the sharpness of the plant.” “Nothing,” says he, “next to flesh is more nourishing; but in this country we overboil them, and dispel their volatile salts: the water should boil before they are put in.” He tells of asparagus raised at Battersea in a natural, sweet, and well-cultivated soil, sixteen of which (each one weighing about four ounces) were made a present to his wife, showing what “solum, coelum, and industry will effect.” The Asparagus first came into use as a food about 200 B.C., in the time of the elder Cato, and Augustus was very partial to it. The wild Asparagus was called Lybicum, and by the Athenians, Horminium. Roman cooks used to dry the shoots, and when required these were thrown into hot water, and boiled for a few minutes to make them look fresh and green. Gerard advises that asparagus should be sodden in flesh broth, and eaten; or boiled in fair water, seasoned with oil, pepper, and vinegar, being served up as a salad. Our ancestors in Tudor times ate the whole of the stalks with spoons. Swift’s patron, Sir William Temple, who had been British Minister at the Hague, brought the art of Asparagus culture from Holland; and when William III. visited Sir William at Moor Park, where young Jonathan was domiciled as Secretary, his Majesty is said to have taught the future Dean of St. Patrick’s how to eat asparagus in the Dutch style. Swift afterwards at his own table refused a second helping of the vegetable to a guest until the stalks had been devoured, alleging that “King William always ate his stalks.” When the large white asparagus first came into vogue, it was known as the “New Vegetable.” This was grown with lavish manure and was called Dutch Asparagus. For cooking the stalks should be cut of equal lengths, and boiled standing upwards in a deep saucepan with nearly two inches of the heads out of the water. Then the steam will suffice to cook these tender parts, whilst the hard stalky portions may be boiled long enough to become soft and succulently wholesome. Two sorts of asparagus are now grown — the one an early kind, pinkish white, cultivated in France and the Channel Islands; the other green and English. At Kynance Cove in Cornwall, there is an island called Asparagus Island, from the abundance in which the plant is found there.
In connection with this popular vegetable may be quoted the
following riddle:–
“What killed a queen to love inclined,
What on a beggar oft we find,
Show–to ourselves if aptly joined,
A plant which we in bundles bind.”
Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie
Filed under Ingredient | Tags: asparagus, diabetes, dropsy, heart, kidneys, palpitations, rheumatism, sedative | Comment (0)