Cuts and Scratches

Apply peroxide to cuts, scratches and all bruises where the skin is broken. This remedy often serves as a preventative to blood poisoning.

Source: Civic League Cook Book

To Stop Blood

For a prick with a pin, or a slight cut, nothing will more effectually stop the bleeding than old cobwebs compressed into a lump and applied to the wound, or bound on it with a rag. A scrap of cotton wadding is also good for stopping blood.

Source: Directions for Cookery, in its Various Branches, Eliza Leslie

To Make Leeches Take Hold

To make leeches take hold on the spot required, take a piece of white paper, cut small holes in it where you wish them to bite, lay this over the place, and put the leeches on the paper. Not liking the paper, they will take hold of the skin where it appears through the hole.

Source: Valuable Receipts, J.M. Prescott

To Stop The Flow Of Blood

For a slight cut there is nothing better to control the hemorrhage than common unglazed brown wrapping paper, such as is used by marketmen and grocers; a piece to be bound over the wound. A handful
of flour bound on the cut. Cobwebs and brown sugar, pressed on like lint. When the blood ceases to flow, apply arnica or laudanum.

When an artery is cut the red blood spurts out at each pulsation. Press the thumb firmly over the artery near the wound, and on the side toward the heart. Press hard enough to stop the bleeding, and wait till a physician comes. The wounded person is often able to do this himself, if he has the requisite knowledge.

Source: The White House Cookbook, F.L. Gillette

Bleeding at the Nose

Roll up a piece of paper and press it under the upper lip. In obstinate cases, blow a little gum arabic up the nostril through a quill, which will immediately stop the discharge; powdered alum, dissolved in water, is also good. Pressure by the finger over the small artery near the ala (wing) of the nose on the side where the blood is flowing, is said to arrest the hemorrhage immediately. Sometimes by wringing a cloth out of very hot water and laying it on the back of the neck, gives relief. Napkins wrung out of cold water must be laid across the forehead and nose, the hands dipped in cold water, and a bottle of hot water applied to the feet.

Source: The White House Cookbook, F.L. Gillette

Grandmother’s Family Spring Bitters

Mandrake root one ounce, dandelion root one ounce, burdock root one ounce, yellow dock root one ounce, prickly ash berries two ounces, marsh mallow one ounce, turkey rhubarb half an ounce, gentian one ounce, English camomile flowers one ounce, red clover tops two ounces.

Wash the herbs and roots; put them into an earthen vessel, pour over two quarts of water that has been boiled and cooled; let it stand over night and soak; in the morning set it on the back of the stove, and steep it five hours; it must not boil, but be nearly ready to boil. Strain it through a cloth, and add half a pint of good gin. Keep it in a cool place. Half a wine-glass taken as a dose twice a day.

This is better than all the patent blood medicines that are in the market–a superior blood purifier, and will cure almost any malignant sore, by taking according to direction, and washing the sore with a strong tea of red raspberry leaves steeped, first washing the sore with castile soap, then drying with a soft cloth.

Source: The White House Cookbook, F.L. Gillette

In Cases of Serious Hemorrhage after Tooth-Extraction

The plugging of the cavity with wool soaked in turpentine is at once rapid and effectual.

Source: Audel’s Household Helps, Hints and Receipts

Scurvy

Scurvy is a disease accompanied by a depraved state of the blood, attributed to improper diet, assisted by bad air and mental depression. It is generally cured by a good mixed and fresh diet. Sound potatoes, and other vegetables containing salts of potash, are said to prevent it; but as a substitute for these, lemon juice, when much salt food is used, has been found very efficacious, and it is therefore always provided for the use of the Royal Navy, which, though once dreadfully afflicted with this disease, is now nearly exempt from it ; a result mainly attributable to a great and general improvement in discipline, ventilation, and diet.

This disease was very prevalent and destructive in England before the general cultivation of the potato, and it became again a common disease among the poor in several parts of the country, when the extensive potato-blight occurred in 1846. At that time Dr. Baly remarked, that the military prisoners at Millbank, dieted like the other prisoners, except that they had no potatoes, were alone attacked by scurvy on that occasion, and when potatoes were supplied to them the disease ceased. It is probable that the citric and tartaric acids existing in the potato are combined with the nutriment in such a manner as to be peculiarly adapted to the blood, since the potato is found even more advantageous in many cases of scurvy than lemons and oranges. I dwell on this point because it proves that small variations in diet are capable of producing vast effects on health, and that but for a fair and full distribution of the fruits of the earth, disease would be far more destructive than at present; and by neglect of small points in the diet of the poor, maladies from depraved blood would be now as rife and terrible as in the darker ages. The method by which potatoes are dried, so as to be fit to form part of ship-store, is an important invention, and highly valuable to sailors, since they may thus obtain in any climate a dish of mash-potatoes with the help of a little warm water.

Observing the benefit resulting from the use of phosphate of soda in certain depraved conditions of the blood, I think it probable that this salt would be of great service in scurvy. The proper dose would be from ten to thirty grains a day. As scurvy arises from salted meat in the absence of fresh meat and vegetables, the theory of its cause and cure almost resolves itself into a chemical problem. All animals need salt, since it furnishes ingredients for the blood, and is essential to digestion and secretion. How, then, is salted meat injurious? Simply from the circumstance that, in salting meat, the common salt takes the place of the soluble phosphates of the flesh, while these phosphates, so requisite for the production of healthy blood and sound flesh, are almost entirely removed from the flesh into the brine. It becomes then important to discover some better plan of preserving meat. By the exclusion of air, as by filling tin cases with meat, and then soldering them, meat may be preserved for years. The best plan is to make a real concentration of the animal juices, as in portable soup. What is generally sold under this name, is but a gelatinous mass of very little value as nourishment. The following is the method of preparing this soup, or extract of meat, abridged from Liebig:— Chop very fine one pound of lean beef; mix it well with an equal weight of cold water; slowly heat the mixture to boiling; after boiling briskly a minute or two, strain through coarse linen. Salt and flavour according to taste, and tinge it with roasted onion or burnt sugar. This, when concentrated by slow evaporation, is a dark soft mass, half an ounce of which in a pint of water, makes a strong well-flavoured soup.

Source: Health, Disease and Remedy, George Moore

To Stop the Flow of Blood

Bathe the cut with ordinary red wine; then cover the wound with either whiting, pipe-clay, or cobwebs and brown sugar ; if you have none of these, apply the fine dust of tea, or, if all are
wanting, a handful of earth held tightly to the wound until help can be obtained ; if the cut is deep, it is wise not only to bandage it tightly, but to tie another bandage above, not onto, the wound.

Source: The Unrivalled Cook-Book and Housekeeper’s Guide, Mrs Washington

A Remedy For Boils

An excellent remedy for boils is water of a temperature agreeable to the feelings of the patient. Apply wet linen to the part affected and frequently renew or moisten it. It is said to be the most effectual remedy known. Take inwardly some good blood purifier.

Source: The White House Cookbook, F.L. Gillette