Remedy for Chapped Hands

The simplest remedy is the camphor ball, to be obtained of all chemists. Powdered hemlock bark put into a piece of muslin and sprinkled on the chaps is highly recommended. Or, wash with oatmeal, and afterwards rub the hands over with dry oatmeal, so as to remove all dampness. It is a good thing to rub the hands and lips with glycerine before going to bed at night. A good oil is made by simmering: Sweet oil, one pint; Venice turpentine, three ounces; lard, half a pound; beeswax, three ounces. Simmer till the wax is melted. Rub on, or apply with a rag.

Source: The Ladies’ Book Of Useful Information

For an Ague

Go into the cold bath, just before the cold fit. Nothing tends to prolong an Ague, than indulging a lazy indolent disposition. The patient ought, therefore, between the fits, to take as much exercise as he can bear; and to use a light diet; and for common drink, Lemonade is the most proper.

When all other means fail, give Blue Vitriol, from one grain to two grains, in the absence of the fit; and repeat it three or four times in twenty-four hours.

Or take a handful of Groundsell, shred it small, put it into a paper-bag, four inches square, pricing that side which is to be next the skin, full of holes. Cover this with a thin linen, and wear it on the pit of the stomach, renewing it two hours before the fit. Tried.

Or apply to the stomach, a large Onion slit.

Or, melt two penny worth of Frankincense, spread it on linen, grate a Nutmeg upon it, cover it with linen, and hang this bag upon the pit of the stomach. I have never yet known it fail.

Or boil Yarrow in new milk, till it is tender enough to spread as a plaster. An hour before the cold fit, apply this to the wrists, and let it be on till the hot fit is over. If another fit comes, use a fresh plaster. This often cures a Quartan.

Or drink a quart of cold water, just before the cold fit. Then go to bed and sweat.

Or make six middling pills of Cobwebs. Take one a little before the cold fit, two a little before the next fit, (suppose the next day,), the other three, if need be, a little before the third fit. This seldom fails. Or put a tea-spoonful of Salt of Tartar into a large glass of spring water, and drink it by little and little. Repeat the same dost the next two days, before the time of the fit.

Or two small tea-spoonfuls of Sal Prunellae an hour before the fit. It commonly cures in thrice taking.

Or a large spoonful of powdered Camomile Flowers.

Or a tea-spoonful of Spirits of Hartshorn, in a glass of water.

Or eat a small Lemon, rind and all.

In the hot fit, if violent, take eight or ten drops of Laudanum; if costive, in Hiera picra.

Dr Lind says, an Ague is certainly cured, by taking from ten to twenty drops of Laudanum, with two drachms of Syrup of Poppies, in any warm liquid, half an hour after the heat begins.

It is proper to take a gentle vomit, and sometimes a purge, before you use any of these medicines. If a vomit is taken two hours before the fit is expected, it generally prevents that fit, and sometimes cures an Ague, especially in children. It is also proper to repeat the medicine (whatever it be,) about a week after, in order to prevent a relapse. Do not take any purge soon after. The daily use of the flesh brush, and frequent cold bathing, are of great use to prevent relapses.

Children have been cured by wearing a waistcoat, in which Bark was quilted.

Source: Primitive Physic: or an easy and natural method of curing most diseases, John Wesley.

Bitters for Chronic Rheumatism

Prickly-ash berries, spikenard root, yellow poplar and dog-wood barks, of each 1/2 lb; all pulverized and put into a gallon jug, and fill it up with brandy. Dose — A wine-glass of it is to be taken 3 times daily before meals.

Source: Dr Chase’s Recipes, or Information for Everybody, A.W. Chase

Inflammation of Eyes, Sassafras, Excellent Remedy for

“Take sassafras bark and make into a tea. Apply this externally to the eyes, and it will be found very beneficial for this trouble.” This is a very good remedy, on account of its oily soothing nature.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Tickling in Throat, Good Northern Canada Remedy for

“Chew some of the bark of slippery elm and gargle the throat with saliva. This stops tickling in a few minutes.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Ingredients: Barberry

The Common Barberry (Berberis), which gives its name to a special order of plants, grows wild as a shrub in our English copses and hedges, particularly about Essex, being so called from Berberin, a pearl oyster, because the leaves are glossy like the inside of an oyster shell. It is remarkable for the light colour of its bark, which is yellow inside, and for its three-forked spines. Provincially it is also termed Pipperidge-bush, from “pepin,” a pip, and “rouge,” red, as descriptive of its small scarlet juiceless fruit, of which the active chemical principles, as well as of the bark, are “berberin” and “oxyacanthin.” The sparingly-produced juice of the berries is cooling and astringent. It was formerly held in high esteem by the Egyptians, when diluted as a drink, in pestilential fevers. The inner, yellow bark, which has been long believed to exercise a medicinal effect on the liver, because of its colour, is a true biliary purgative. An infusion of this bark, made with boiling water, is useful in jaundice from congestive liver, with furred tongue, lowness of spirits, and yellow complexion; also for swollen spleen from malarious exposure. A medicinal tincture (H.) is made of the root-branches and the root-bark, with spirit of wine; and if given three or four times a day in doses of five drops with one tablespoonful of cold water, it will admirably rouse the liver to healthy and more vigorous action. Conversely the tincture when of reduced strength will stay bilious diarrhoea. British farmers dislike the Barberry shrub because, when it grows in cornfields, the wheat near it is blighted, even to the distance of two or three hundred yards. This is because of a special fungus which is common to the Barberry, and being carried by the wind reproduces itself by its spores destructively on the ears of wheat, the AEcidium Berberidis, which generates Puccinia.

Clusius setteth it down as a wonderful secret which he had from a friend, “that if the yellow bark of Barberry be steeped in white wine for three hours, and be afterwards drank, it will purge one very marvellously.”

The berries upon old Barberry shrubs are often stoneless, and this is the best fruit for preserving or for making the jelly. They contain malic and citric acids; and it is from these berries that the delicious confitures d’epine vinette, for which Rouen is famous, are commonly prepared. And the same berries are chosen in England to furnish the kernel for a very nice sugar-plum. The syrup of Barberries will make with water an excellent astringent gargle for raw, irritable sore throat; likewise the jelly gives famous relief for this catarrhal affection. It is prepared by boiling the berries, when ripe, with an equal weight of sugar, and then straining. For an attack of colic because of gravel in the kidneys, five drops of the tincture on sugar every five minutes will promptly relieve, as likewise when albumen is found by analysis in the urine.

A noted modern nostrum belauds the virtues of the Barberry as specific against bile, heartburn, and the black jaundice, this being a remedy which was “discovered after infinite pains by one who had studied for thirty years by candle light for the good of his countrymen.” In Gerard’s time at the village of Ivor, near Colebrooke, most of the hedges consisted solely of Barberry bushes.

The following is a good old receipt for making Barberry jam:– Pick the fruit from the stalks, and bake it in an earthen pan; then press it through a sieve with a wooden spoon. Having mixed equal weights of the prepared fruit, and of powdered sugar, put these together in pots, and cover the mixture up, setting them in a dry place, and having sifted some powdered sugar over the top of each pot. Among the Italians the Barberry bears the name of Holy Thorn, because thought to have formed part of the crown of thorns made for our Saviour.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Hiccough, Cinchona Bark in Peppermint Stops

“Put about one-fourth teaspoonful of cinchona bark, powdered in two ounces of peppermint water, and give one teaspoonful every five or ten minutes until relieved, or three drops of camphor and aqua ammonia in wineglassful of water,” These remedies are very good when the stomach is at fault, as they have a stimulating effect.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Chills and Fever, Peruvian Bark and Rhubarb for

“Pure Rye Whisky 4 ounces
Pulverized Peruvian Bark 1 dram
Pulverized Rhubarb 1 ounce

Mix.

Put in bottles. Dose for adults:– One tablespoonful three times a day. This is an excellent remedy.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Dysentery, Herb Remedy for

“Take four ounces poplar bark, four ounces bayberry bark and three ounces tormentil root, simmer gently in four quarts of water, down to three, strain and add two pounds granulated sugar; let it come to boiling point, skim and add one-half pound blackberry or peach jelly and one-half pint best brandy. Keep in a cool place, take one-half wineglassful three or four times a day or more often if required.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Ingredients: Apple

The term “Apple” was applied by the ancients indiscriminately to almost every kind of round fleshy fruit, such as the thornapple, the pineapple, and the loveapple. Paris gave to Venus a golden apple; Atalanta lost her classic race by staying to pick up an apple; the fruit of the Hesperides, guarded by a sleepless dragon, were golden apples; and through the same fruit befell “man’s first disobedience,” bringing “death into the world and all our woe” (concerning which the old Hebrew myth runs that the apple of Eden, as the first fermentable fruit known to mankind, was the beginner of intoxicating drinks, which led to the knowledge of good and evil).

Nothing need be said here about the Apple as an esculent; we have only to deal with this eminently English, and most serviceable fruit in its curative and remedial aspects. Chemically, the Apple is composed of vegetable fibre, albumen, sugar, gum, chlorophyll, malic acid, gallic acid, lime, and much water. Furthermore, German analysts say that the Apple contains a larger percentage of phosphorus than any other fruit or vegetable. This phosphorus is specially adapted for renewing the essential nervous “lethicin” of the brain and spinal cord. Old Scandinavian traditions represent the Apple as the food of the gods, who, when they felt themselves growing feeble and infirm, resorted to this fruit for renewing their powers of mind and body. Also the acids of the Apple are of signal use for men of sedentary habits, whose livers are sluggish of action; they help to eliminate from the body noxious matters, which, if retained, would make the brain heavy and dull, or produce jaundice, or skin eruptions, or other allied troubles. Some experience of this sort has led to the custom of our taking Apple sauce with roast pork, roast goose, and similar rich dishes. The malic acid of ripe Apples, raw or cooked, will neutralize the chalky matter engendered in gouty subjects, particularly from an excess of meat eating. A good, ripe, raw Apple is one of the easiest of vegetable substances for the stomach to deal with, the whole process of its digestion being completed in eighty-five minutes. Furthermore, a certain aromatic principle is possessed by the Apple, on which its peculiar flavour depends, this being a fragrant essential oil–the valerianate of amyl–in a small but appreciable quantity. It can be made artificially by the chemist, and used for imparting the flavour of apples to sweetmeats and confectionery. Gerard found that “the pulp of roasted Apples, mixed in a wine quart of faire water, and laboured together until it comes to be as Apples and ale–which we call lambswool (Celtic, ‘the day of Apple fruit’)–never faileth in certain diseases of the raines, which myself hath often proved, and gained thereby both crownes and credit.” Also, “The paring of an Apple cut somewhat thick, and the inside whereof is laid to hot, burning or running eyes at night when the party goes to bed, and is tied or bound to the same, doth help the trouble very speedily, and, contrary to expectation, an excellent secret.” A poultice made of rotten Apples is commonly used in Lincolnshire for the cure of weak, or rheumatic eyes. Likewise in the Hotel des Invalides, at Paris, an Apple poultice is employed for inflamed eyes, the apple being roasted, and its pulp applied over the eyes without any intervening substance To obviate constipation two or three Apples taken at night, whether baked or raw, are admirably efficient. It was said long ago: “They do easily and speedily pass through the belly, therefore they do mollify the belly,” and for this reason a modern maxim teaches that:–

“To eat an Apple going to bed
Will make the doctor beg his bread.”

There was concocted in Gerard’s day an ointment with the pulpe of Apples, and swine’s grease, and rosewater, which was used to beautifie the face, and to take away the roughnesse of the skin, and which was called in the shops “pomatum,” from the apples, “poma,” whereof it was prepared. As varieties of the Apple, mention is made in documents of the twelfth century, of the pearmain, and the costard, from the latter of which has come the word costardmonger, as at first a dealer in this fruit, and now applied to our costermonger. Caracioli, an Italian writer, declared that the only ripe fruit he met with in Britain was a baked apple. The juices of Apples are matured and lose their rawness by keeping the fruit a certain time. These juices, together with those of the pear, the peach, the plum, and other such fruits, if taken
without adding cane sugar, diminish acidity in the stomach rather than provoke it: they become converted chemically into alkaline carbonates, which correct sour fermentation. It is said in Devonshire that apples shrump up if picked when the moon is on the wane. From the bark of the stem and root of the apple, pear and plum trees, a glucoside is to be obtained in small crystals, which possesses the peculiar property of producing artificial diabetes in animals to whom it is given.

The juice of a sour Apple, if rubbed on warts first pared away to the quick, will serve to cure them. The wild “Scrab,” or Crab Apple, armed with thorns, grows in our fields and hedgerows, furnishing verjuice, which is rich in tannin, and a most useful application for old sprains. In the United States of America an infusion of apple tree bark is given with benefit during intermittent, remittent, and bilious fevers. We likewise prescribe Apple water as a grateful cooling drink for feverish patients. Francatelli directs that it should be made thus: “Slice up thinly three or four Apples without peeling them, and boil them in a very clean saucepan, with a quart of water and a little sugar until the slices of apple become soft; the apple water must then be strained through a piece of muslin, or clean rag, into a jug, and drank when cold.” If desired, a small piece of the yellow rind of a lemon may be added, just enough to give it a flavour.

About the year 1562 a certain rector of St. Ives, in Cornwall, the Rev. Mr. Attwell, practised physic with milk and Apples so successfully in many diseases, and so spread his reputation, that numerous sufferers came to him from all the neighbouring counties. In Germany ripe Apples are applied to warts for removing them, by reason of the earthy salts, particularly the magnesia, of the fruit. It is a fact, though not generally known, that magnesia, as occurring in ordinary Epsom salts, will cure obstinate warts, and the disposition thereto. Just a few grains, from three to six, not enough to produce any sensible medicinal effect, taken once a day for three or four weeks, will surely dispel a crop of warts. Old cheese ameliorates Apples if eaten when crude, probably by reason of the volatile alkali, or ammonia of the cheese neutralizing the acids of the Apple. Many persons make a practice of eating cheese with Apple pie. The “core” of an Apple is so named from the French word, coeur, “heart.”

The juice of the cultivated Apple made by fermentation into cider, which means literally “strong drink,” was pronounced by John Evelyn, in his Pomona, 1729, to be “in a word the most wholesome drink in Europe, as specially sovereign against the scorbute, the stone, spleen, and what not.” This beverage contains alcohol (on the average a little over five per cent.), gum, sugar, mineral matters, and several acids, among which the malic predominates. As an habitual drink, if sweet, it is apt to provoke acid fermentation with a gouty subject, and to develop rheumatism. Nevertheless, Dr. Nash, of Worcester, attributed to cider great virtues in leading to longevity; and a Herefordshire vicar bears witness to its superlative merits thus:–

“All the Gallic wines are not so boon
As hearty cider;–that strong son of wood
In fullest tides refines and purges blood;
Becomes a known Bethesda, whence arise
Full certain cures for spit tall maladies:
Death slowly can the citadel invade;
A draught of this bedulls his scythe, and spade.”

Medical testimony goes to show that in countries where cider–not of the sweet sort–is the common beverage, stone, or calculus, is unknown; and a series of enquiries among the doctors of Normandy, a great Apple country, where cider is the principal, if not the sole drink, brought to light the fact that not a single case had been met with there in forty years. Cider Apples were introduced by the Normans; and the beverage began to be brewed in 1284. The Hereford orchards were first planted “tempore” Charles I.

A chance case of stone in the bladder if admitted into a Devonshire or a Herefordshire Hospital, is regarded by the surgeons there as a sort of professional curiosity, probably imported from a distance. So that it may be fairly surmised that the habitual use of natural unsweetened cider keeps held in solution materials which are otherwise liable to be separated in a solid form by the kidneys.

Pippins are apples which have been raised from pips; a codling is an apple which requires to be “coddled,” stewed, or lightly boiled, being yet sour and unfit for eating whilst raw. The John Apple, or Apple John, ripens on St. John’s Day, December 27th. It keeps sound for two years, but becomes very shrunken. Sir John Falstaff says (Henry IV., iii. 3) “Withered like an old Apple John.” The squab pie, famous in Cornwall, contains apples and onions allied with mutton.

“Of wheaten walls erect your paste:
Let the round mass extend its breast;
Next slice your apples picked so fresh;
Let the fat sheep supply its flesh:
Then add an onion’s pungent juice–
A sprinkling–be not too profuse!
Well mixt, these nice ingredients–sure!
May gratify an epicure.”

In America, “Apple Slump” is a pie consisting of apples, molasses, and bread crumbs baked in a tin pan. This is known to New Englanders as “Pan Dowdy.” An agreeable bread was at one time made by an ingenious Frenchman which consisted of one third of apples boiled, and two-thirds of wheaten flour.

It was through the falling of an apple in the garden of Mrs. Conduitt at Woolthorpe, near Grantham, Sir Isaac Newton was led to discover the great law of gravitation which regulates the whole universe. Again, it was an apple the patriot William Tell shot from the head of his own bright boy with one arrow, whilst reserving a second for the heart of a tyrant. Dr. Prior says the word Apple took its origin from the Sanskrit, Ap,–“water,” and Phal,–“fruit,” meaning “water fruit,” or “juice fruit”; and with this the Latin name Pomum–from Poto, “to drink”–precisely agrees; if which be so, our apple must have come originally from the East long ages back.

The term “Apple-pie order” is derived from the French phrase, à plis, “in plaits,” folded in regular plaits; or, perhaps, from cap à pied, “armed from head to foot,” in perfect order. Likewise the “Apple-pie bed” is so called from the French à plis, or it may be from the Apple turnover of Devon and Cornwall, as made with the paste turned over on itself.

The botanical name of an apple tree is Pyrus Malus, of which schoolboys are wont to make ingenious uses by playing on the latter word. Malo, I had rather be; Malo, in an Apple tree; Malo, than a wicked man; Malo, in adversity. Or, again, Mea mater mala est sus, which bears the easy translation, “My mother is a wicked old sow”; but the intentional reading of which signifies “Run, mother! the sow is eating the apples.” The term “Adam’s Apple,” which is applied to the most prominent part of a person’s throat in front is based on the superstition that a piece of the forbidden fruit stuck in Adam’s throat, and caused this lump to remain.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie