Bran Tea: a Remedy for Colds, etc.

February 8th, 2017

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. Francatelli

To make Bottle Ale for a Consumption

May 14th, 2016

Take a quart of Ale, and a Pint of strong Aqua vitæ, Mace and Cinamon, of each one quarter of an Ounce, two Spoonfuls of the powder Elecampane root, one quarter of a pound of Loaf Sugar, one quarter of a pound of Raisins of the Sun stoned, four spoonfuls of Aniseeds beaten to Powder, then put all together into a Bottle and stop it close.

Take three spoonfuls of this in a morning fasting, and again one hour before Supper and shake the Bottle when you pour it out.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

For a Consumption

April 20th, 2016

Take of Syrrop of Violets, Syrrop of Horehound, Syrrop of Maidenhair and Conserve of Fox Lungs, of each one ounce, mix them well together, and take it often upon a Liquoras stick in the day time, and at night.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

The Snail water excellent for Consumptions

March 7th, 2016

Take a Peck of Snails with the Shells on their Backs, have in a readiness a good fire of Charcoal well kindled, make a hole in the midst of the fire, and cast your Snails into the fire, renew your fire till the Snails are well rosted, then rub them with a clean Cloth, till you have rubbed off all the green which will come off.

Then bruise them in a Mortar, shells and all, then take Clary, Celandine, Burrage, Scabious, Bugloss, five leav’d Grass, and if you find your self hot, put in some Wood-Sorrel, of every one of these one handful, with five tops of Angelica.

These Herbs being all bruised in a Mortar, put them in a sweet earthen Pot with five quarts of white Wine, and two quarts of Ale, steep them all night; then put them into an Alembeck, let the herbs be in the bottom of the Pot, and the Snails upon the Herbs, and upon the Snails put a Pint of Earth-worms slit and clean washed in white Wine, and put upon them four ounces of Anniseeds or Fennel-seeds well bruised, and five great handfuls of Rosemary Flowers well picked, two or three Races of Turmerick thin sliced, Harts-horn and Ivory, of each four ounces, well steeped in a quart of white Wine till it be like a Jelly, then draw it forth with care.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

To make Syrup of Turneps for a Consumption

January 9th, 2016

Take half a peck of Turneps washed and pared clean, cut them thin, put to them one pound of Raisins of the Sun stoned, one quarter of a pound of Figs cut small, one Ounce of Anniseeds bruised, half an Ounce of Licoras sliced, one Ounce of Cloves bruised, two handfuls of Burrage Flowers, and so much water as will cover all, and two fingers breadth above them, then boil it on a great fire in an earthen Vessel covered, untill the roots be soft and tender, then strain out the Liquor, and to every Pint of it put a pound of fine Sugar, the whites of two Eggs beaten, boil it to a Syrrop, and use it often, two or three spoonfuls at a time.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

For a Consumption

December 8th, 2015

Take a Pint of Red Cows milk, then take the Yolk of a new laid Egg potched very rare, then stir it into the Milk over a soft fire, but do not let it boil, sweeten it with a little Sugar Candy, and drink it in the morning fasting, and when you go to bed.

Source: The Queen-like Closet or Rich Cabinet, Hannah Wolley

Moss Jelly

October 21st, 2015

Steep Carragua, or Irish moss, in cold water a few minutes, to extract the bitter taste–then drain off the water, and to half an ounce of moss put a quart of fresh water, and a stick of cinnamon. Boil it till it becomes a thick jelly, then strain it, and season it to the taste with white wine and white sugar. This is very nourishing, and recommended highly for consumptive complaints.

Source: The American Housewife

Cough Syrup

July 25th, 2015

Take horehound herb, elecampane root, spikenard root, ginseng root, black cohosh, and skunk cabbage root, of each a good-sized handful. Bruise and cover with spirits or whisky, and let stand ten days; then put all in a suitable vessel, add about four quarts of water and simmer slowly over a fire (but don’t boil) for twelve hours, or till reduced to about three pints, then strain and add one pint of strained honey, half a pint each of number six, tincture lobelia, and tincture bloodroot (the vinegar or acetic tincture of bloodroot is the best) and four ounces of strong essence of anise, and you will have one of the best cough syrups known. Dose: A tablespoonful three to six times a day, according to circumstances. Good in all kinds of coughs and incipient consumption.

Source: The Ladies’ Book of Useful Information

Ingredient: Carrot

April 17th, 2015

Carrots are strongly antiseptic. They are said to be mentally invigorating and nerve restoring. They have the reputation of being very indigestible on account of the fact that they are generally boiled, not steamed. When used medicinally it is best to take the fresh, raw juice. This is easily obtained by grating the carrot finely on a common penny bread grater, and straining and pressing the pulp thus obtained.

Raw carrot juice, or a raw carrot eaten fasting, will expel worms. The cooked carrot is useless for this purpose.

A poultice of fresh carrot pulp will heal ulcers.

Fresh carrot juice is also good for consumptives on account of the large amount of sugar it contains.

Carrots are very good for gouty subjects and for derangements of the liver.

Source: Food Remedies: Facts About Foods And Their Medicinal Uses, Florence Daniel

Ingredients: Pimpernel

January 17th, 2009

The “Poor Man’s Weather Glass” or “Shepherd’s Dial,” is a very well-known and favourite little flower, of brilliant scarlet hue, expanding only in bright weather, and closing its petals at two o’clock in the day. It occurs quite commonly in gardens and open fields, being the scarlet Pimpernel, or Anagallis arvensis, and belonging to the Primrose tribe of plants. Old authors called it Burnet; which is quite a distinct herb, cultivated now for kitchen use, the Pimpinella Saxifraga, of so cheery and exhilarating a quality, and so generally commended, that its excellence has passed into a proverb, “l’insolata non buon, ne betta ove non é Pimpinella.” But this Burnet Pimpinella is of a different (Umbelliferous) order, though similarly styled because its leaves are likewise bipennate.

The Scarlet Pimpernel is named Anagallis, from the Greek anagelao, to laugh; either because, as Pliny says, the plant removes obstructions of the liver, and spleen, which would engender sadness, or because of the graceful beauty of its flowers:–

“No ear hath heard, no tongue can tell
The virtues of the Pimpernell.”

The little plant has no odour, but possesses a bitter taste, which is rather astringent. Doctors used to consider the herb remedial in melancholy, and in the allied forms of mental disease, the decoction, or a tincture being employed. It was also prescribed for hydrophobia, and linen cloths saturated with a decoction were kept applied to the bitten part.

Narcotic effects were certainly produced in animals by giving considerable doses of an extract made from the herb. The flowers have been found useful in epilepsy, twenty grains dried being given four times a day. A medicinal tincture (H.) is prepared with spirit of wine. It is of approved utility for irritability of the main urinary passage, with genital congestion, erotism, and dragging of the loins, this tincture being then ordered of the third decimal strength, in doses of from five to ten drops every three or four hours, with a spoonful of water.

A decoction of the plant is held in esteem by countryfolk as checking pulmonary consumption in its early stages. Hill says there are many authenticated cases of this dire disease being absolutely cured by the herb. The infusion is best made by pouring boiling water on the fresh plant. It contains “saponin,” such as the Soapwort also specially furnishes.

In France the Pimpernel (Anagallis) is thought to be a noxious plant of drastic narcotico-acrid properties, and called Mouron–qui tue les petits oiseaux, et est un violent drastique pour l’homme, et les grands animaux; à dose tres elevée le mouron peut meme leur donner la mort. In California a fluid extract of the herb is given for rheumatism, in doses of one teaspoonful with water three times a day.

The Burnet Pimpinella is more correctly the Burnet Saxifrage, getting its first name because the leaves are brown, and the second because supposed to break up stone in the bladder. It grows abundantly in our dry chalky pastures, bearing terminal umbels of white flowers. It contains an essential oil and a bitter resin, which are useful as warmly carminative to relieve flatulent indigestion, and to promote the monthly flow in women. An infusion of the herb is made, and given in two tablespoonfuls for a dose. Cows which feed on this plant have their flow of milk increased thereby. Small bunches of the leaves and shoots when tied together and suspended in a cask of beer impart to it an agreeable aromatic flavour, and are thought to correct tart, or spoiled wines. The root, when fresh, has a hot pungent bitterish taste, and may be usefully chewed for tooth-ache, or to obviate paralysis of the tongue. In Germany a variety of this Burnet yields a blue essential oil which is used for colouring brandy. Again the herb is allied to the Anise (Pimpinella Anisum). The term Burnet was formerly applied to a brown cloth. Smaller than this Common Burnet is the Salad Burnet, Poterium sanguisorba, quod sanguineos fluxus sistat, a useful styptic, which is also cordial, and promotes perspiration. It has the smell of cucumber, and is, therefore, an ingredient of the salad bowl, or often put into a cool tankard, whereto, says Gerard, “it gives a grace in the drynkynge.” Another larger sort of the Burnet Pimpinella (Magna), which has broad upper leaves less divided, grows in our woods and shady places.

A bright blue variety of the true Scarlet Pimpernel (Anagallis) is less frequent, and is thought by many to be a distinct species. Gerard says, “the Pimpernel with the blue flower helpeth the fundament that is fallen down: and, contrariwise, red Pimpernel being applied bringeth it down.”

The Water Pimpernel (Anagallis aquatica) is more commonly known as Brooklime, or Beccabunga, and belongs to a different order of plants, the Scrophulariaceoe (healers of scrofula).

It grows quite commonly in brooks and ditches, as a succulent plant with smooth leaves, and small flowers of bright blue, being found in situations favourable to the growth of the watercress. It is the brok lempe of old writers, Veronica beccabunga, the syllable bec signifying a beck or brook; or perhaps the whole title comes from the Flemish beck pungen, mouth-smart, in allusion to the pungent taste of the plant.

“It is eaten,” says Gerard, “in salads, as watercresses are, and is good against that malum of such as dwell near the German seas, which we term the scurvie, or skirby, being used after the same manner that watercress and scurvy-grass is used, yet is it not of so great operation and virtue.” The leaves and stem are slightly acid and astringent, with a somewhat bitter taste, and frequently the former are mixed by sellers of water-cresses with their stock-in-trade.

A full dose of the juice of fresh Brooklime is an easy purge; and the plant has always been a popular Simple for scrofulous affections, especially of the skin. Chemically, this Water Pimpernel contains some tannin, and a special bitter principle; whilst, in common with most of the Cruciferous plants, it is endowed with a pungent volatile oil, and some sulphur. The bruised plant has been applied externally for healing ulcers, burns, whitlows, and for the mitigation of swollen piles.

The Bog Pimpernel (Anagallis tenella), is common in boggy ground, having erect rose-coloured leaves larger than those of the Poor Man’s Weather Glass.

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