How to make Rice Water

To six ounces of rice add two quarts of water, and two ounces of Valentia raisins; boil these very gently for about half an hour, or rather more; strain off the water into a jug, add about two table-spoonfuls of brandy. Rice water, prepared as above, is recommended in cases of dysentery and diarrhoea.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

Blackberry Diarrhoea Syrup

To two quarts of blackberries, add one pound of loaf sugar, half an ounce of nutmegs, half an ounce of ground cinnamon, half an ounce of ground cloves, quarter an ounce ground alspice. Boil the whole together, and when cold add a pint of fourth proof brandy. From a tea-spoonful to a wine-glassful, according to the age of the patient, till relieved. In 1832 this was very successful in cases of the cholera.

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

Sore Gums

Brandy and salt will remove soreness of the gums.

Source: Valuable Receipts, J.M. Prescott

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

To Prevent Mold on the Top of Glasses of Jelly

Lay a lump of paraffine on the top of the hot jelly, letting it melt and spread over it. No brandy paper and no other covering is necessary. If preferred the paraffine can be melted and poured over after the jelly is cold.

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

Loss of Hair

Hair is preserved by onion-juice and brandy, rubbed in well. Or, take one part cantharides powder, to eight of alcohol, carefully mixed; and well rubbed into the roots of the hair.

Source: Valuable Receipts, J.M. Prescott

For Sore Nipples

Put one teaspoon of quince seed into a fourth of a glass of brandy. Let it stand a few hours till it forms a mucilage; then rub it on. It is very soothing and heals by using a few times.

Source: 76: A Cook Book

Blackberry Cordial

To two quarts of juice add one pound of sugar, one-half ounce of cloves, one-half ounce of cinnamon, one-half ounce of nutmeg. Boil twenty minutes, and when cold add one pint good brandy. This is splendid in cases of dysentery.

Source: The Housekeeper’s Friend: A Practical Cookbook

Another Mixture for Cholera

Laudanum two ounces, spirits of camphor two ounces, essence of peppermint two ounces, Hoffman’s anodyne two ounces, tincture of cayenne pepper two drachms, tincture of ginger one ounce. This is also invaluable. A teaspoonful in a little water, or a half a teaspoonful repeated in an hour afterward in a tablespoonful of brandy. This preparation will check diarrhea in ten minutes, and abate other premonitory symptoms of cholera immediately.

Source: The Housekeeper’s Friend: A Practical Cookbook