Thirty drops of camphorated sal volatile in a small wine-glassful of hot water, taken several times in the course of the day.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: camphor, camphorated, cold, cold in the head, colds, francatelli, head, sal volatile | Comment (0)
Sweeten a pint of milk with four table-spoonfuls of treacle, boil this for ten minutes; strain it through a rag; drink it while hot, and go to bed well covered with blankets; and your cold will be all the less and you the better for it.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: blanket, blankets, cold, colds, francatelli, posset, rag, treacle | Comment (0)
First, prepare a quart of the juice of black currants, by bruising and boiling them for twenty minutes, and then straining off the juice with great pressure through a sieve into a basin. Next, boil four ounces of linseed in a quart of water until reduced to one-third of its original quantity, taking care that it does not boil fast, and, when done, strain the liquid into a very clean saucepan; add the currant juice, two pounds of moist sugar, and half an ounce of citric acid, or one pint of lemon juice; boil all together until reduced to a thick syrup—that is, when it begins to run rather thick from the spoon without resembling treacle; as soon as the syrup has reached this stage, remove it from the fire, and pour it into a jug to become quite cold. This syrup will keep good for any length of time, if bottled and corked down tight, and kept in a cool place. A tea-spoonful taken occasionally will soon relieve the most troublesome cough.
This cordial may also be prepared in winter, using for the purpose black currant jam, or preserved black currant juice, instead of the juice of fresh-gathered currants.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: black currant, black currants, blackcurrant, blackcurrants, citric acid, cold, colds, cordial, cough, coughs, currant, francatelli, lemon juice, linseed, sugar | Comment (0)
Boil a large handful of bran in a quart of water for ten minutes, then strain off the water into a jug, sweeten it with one ounce of gum arabic and a good spoonful of honey; stir all well together, and give this kind of drink in all cases of affections of the chest, such as colds, catarrhs, consumption, etc., and also for the measles.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: bran, bran tea, catarrh, chest, cold, colds, consumption, francatelli, gum, gum arabic, honey, measles, tea | Comment (0)
Equal parts of syrup of squills, Bateman’s drops, and sweet spirits of nitre; make a tea of flaxseed; flavor it by boiling sufficient lemon in it; sweeten with loaf sugar if liked. Into a wineglass of this, put a tablespoonful of the mixture; take it upon going to bed. Paregoric may be used in the place of Bateman’s drops. Give it at intervals of two or three hours until the cough is relieved.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: bateman's drops, cold, colds, cough, coughs, flaxseed, hill, lemon, loaf-sugar, paregoric, spirits of nitre, squills, sugar, syrup of squills | Comment (0)
Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour or so may be obtained by slowly dissolving, and partially swallowing, a lump of borax the size of a garden pea, or about three or four grains held in the mouth for ten or fifteen minutes before speaking or singing. This produces a profuse secretion of saliva or “watering” of the mouth and throat, just as wetting brings back the missing notes to a flute when it is too dry.
A flannel dipped in boiling water and sprinkled with turpentine, laid on chest as quickly as possible, will relieve the most severe cold or hoarseness.
Another simple, pleasant remedy is furnished by beating up the white of one egg, adding to it the juice of one lemon, and sweetening with white sugar to taste. Take a teaspoonful from time to time. It has been known to effectually cure the ailment.
Or bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is an excellent remedy for hoarseness.
An old time and good way to relieve a cold is to go to bed and stay there, drinking nothing, not even water, for twenty-four hours, and eating as little as possible. Or go to bed, put your feet in hot mustard and water, put a bran or oatmeal poultice on the chest, take ten grains of Dover’s powder, and an hour afterwards a pint of hot gruel; in the morning, rub the body all over with a coarse towel, and take a dose of aperient medicine.
Violet, pennyroyal or boneset tea, is excellent to promote perspiration in case of sudden chill. Care should be taken next day not to get chilled by exposure to fresh out-door air.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: aperient, boneset, borax, bran, chill, colds, dover's powder, egg, egg white, flannel, gruel, hoarseness, lemon, molasses, mustard, oatmeal, orange, oven, pennyroyal, perspiration, poultice, sour orange, sugar, throat, turpentine, violet, whitehouse | Comment (0)
Tincture of tolu and compound tincture of benzoin, of each one ounce, rectified spirit, two ounces; mix. The dose is a teaspoonful.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, balsam, benzoin, cold, colds, cough, coughs, rectified spirit, spirit, tincture, tolu | Comment (0)
Peel and cut up into quarters two large quinces; pour over them one quart and a half of boiling water ; let it stand all night, then drain, and sweeten. This is very good for colds.
Source: The Unrivalled Cook-Book and Housekeeper’s Guide, Mrs WashingtonFiled under Remedy | Tags: cold, colds, quince, washington | Comment (0)
Take 18 ounces of perfectly sound onions, and after removing rind make several incisions, but not too deep. Boil together with 13 1/2 ounces of moist sugar and 2 3/4 ounces of honey in 35 ounces of water, for three-quarters of an hour; strain, and fill into bottles for use. Give one tablespoonful of this mixture (slightly warmed) immediately on attack, and then, according to requirement, five to eight half tablespoonfuls daily.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, cold, colds, cough, coughs, honey, onion, onions, sugar, syrup | Comment (0)
Take pulverized lobelia (seed or herb), powdered bloodroot, and powdered rattleroot (black cohosh), of each three ounces; alcohol and good vinegar, of each one pint. Digest for ten days or two weeks, then strain or filter and add four ounces each of wine of ipecac and tincture balsam of tolu and one ounce strong essence of anise. A portion of honey may be added if preferred. Dose: One to two teaspoonfuls repeated as often as circumstances require. Highly useful as an expectorant in coughs, colds, and all affections of the lungs.
Source: The Ladies’ Book of Useful InformationFiled under Remedy | Tags: alcohol, anise, black cohosh, bloodroot, cold, colds, cough, expectorant, honey, ipecac, ladies-book, lobelia, lungs, rattleroot, tincture, tolu, vinegar | Comment (0)