Put a pint of milk into a very clean saucepan or skillet, to boil on the fire; then add half a gill of any kind of white wine; allow the milk to boil up, then pour it into a basin, and allow it to stand in a cool place, that the curd may fall to the bottom of the basin; then pour off the whey — which is excellent as an agent to remove a severe cough or cold.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: cold, cough, curd, francatelli, milk, whey, white wine, wine | Comment (0)
Bruise a tumbler of flaxseed, three ounces of liquorice, two ounces of loaf sugar, two of strained honey. Pour to these a quart of water; boil until reduced half. Give frequently. Hog’s lard and molasses in equal quantities with a little laudanum is also good.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: cough, flax, flax seed, flaxseed, hill, hog's lard, honey, lard, laudanum, licorice, liquorice, loaf-sugar, molasses, sugar, whooping cough | Comment (0)
Take equal quantities of camomile flowers, elecampane, life-everlasting, mullen, a few races of ginger, and as much fat lightwood splinters as camomile. Boil to a strong tea; strain it, and add enough honey and sugar mixed in equal quantities; boil down to a syrup; add enough good apple vinegar to give a pleasant acid taste. Pills made of fresh tar, brown sugar, and the yolk of an egg,
are good for a cough. Pills of fresh rosin taken from the pine tree are also good.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: apple, apple vinegar, camomile, chamomile, cough, coughs, egg, egg yolk, elecampane, ginger, hill, honey, life-everlasting, lightwood, mullein, mullen, pine, resin, rosin, sugar, tar, tea, throat, vinegar, yolk | Comment (0)
Take of each one table-spoonful — spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: cough, dry, egg, egg yolk, francatelli, gallipot, hard, honey, peppermint, peppermint water, spermaceti, throat, tongue | 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)
A layer of onions sliced and brown sugar – a teaspoonful of the syrup is a dose. Put upon the chest a plaster of Scotch snuff. Grease a cloth three or four inches long, two or three wide ; sprinkle over it the snuff. Remove the plaster as soon as the stomach becomes nauseated.
The premonitory symptoms of croup are a shrill, sonorous cough, cold hands, and flushed face. The patient is not always sick, and is often gayer than usual. Use without delay a plaster of mustard upon the throat, or apply to the throat a strip of flannel dipped in turpentine or spirits of hartshorn. Give nauseating doses of hive syrup or syrup of squills. When these remedies are used promptly, they usually give relief.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: brown sugar, cough, croup, hartshorn, hill, hive syrup, mustard, onion, onions, plaster, scotch snuff, snuff, spirits of hartshorn, squills, sugar, syrup of squills, turpentine | Comment (0)
Five cents worth of rock candy, five cents worth of gum arabic, five cents worth of licorice, all dissolved in a pint of water over a slow fire. When cold add five cents worth of paregoric, and five cents worth of syrup of ipecac; bottle and take a teaspoonful several times a day.
Source: The Housekeeper’s Friend: A Practical CookbookFiled under Remedy | Tags: candy, cold, cough, gum arabic, housekeeper, ipecac, licorice, liquorice, paregoric, rock candy, syrup of ipecac, throat | Comment (0)
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 BookFiled under Remedy | Tags: 76, bark, brandy, cherry, cough, cough syrup, coughs, hoarhound, hops, loaf-sugar, sugar, syrup, tar, wild cherry, wild cherry bark | Comment (0)
Four drams of syrup of squills, one ounce of wild cherry, two ounces of paregoric and five ounces of wine of tar. Take one teaspoonful three times a day. Shake well before using.
Source: 76: A Cook BookFiled under Remedy | Tags: 76, cherry, cough, coughs, paregoric, squills, syrup of squills, tar, wild cherry, wine of tar | Comment (0)
An intelligent farmer has observed, that the best remedy he ever tried in his family for a cough or cold, was a decoction of the leaves of the pine-tree, sweetened with loaf sugar, to be freely drank warm when going to bed at night, and cold throughout the day.
Source: Valuable Receipts, J.M. PrescottFiled under Remedy | Tags: cold, cough, decoction, leaves, loaf-sugar, lungs, pine, prescott, sugar, throat | Comment (0)