Dysentery Specific

February 17th, 2019

(Particularly for bloody dysentery in Adults and Children.)

Take one pound gum arabic, one ounce gum tragacanth, dissolved in two quarts of soft water, and strained. Then take one pound of cloves, half a pound of cinnamon, half a pound allspice, and boil in two quarts of soft water, and strain. Add it to the gums, and boil all together over a moderate fire, and stir into it two pounds of loaf sugar. Strain the whole again when you take it off, and when it is cool, add to it half a pint sweet tincture rhubarb, and a pint and a half of best brandy. Cork it tight in bottles, as the gums will sour, if exposed. If corked properly it will keep for years.

Source: Our Knowledge Box, ed. G. Blackie

Chlorine Pastiles for Disinfecting the Breath

December 31st, 2018

1. Dry chloride of lime, two drachms; sugar, eight ounces; starch, one ounce, gum tragacanth, one drachm; carmine, two grains. Form into small lozenges.

2. Sugar flavored with vanilla, 1 ounce; powdered tragacanth, 20 grains; liquid chloride of soda sufficient to mix; add two drops of any essential oil. Form a paste and divide into lozenges of 15 grains each.

Source: Our Knowledge Box, ed. G. Blackie

To Keep The Hair In Crimp

August 16th, 2016

Ladies are annoyed by the tendency of their hair to come out of crimp or curl while boating, or horse-back riding. Apply the following bandoline before putting the hair in papers or irons : A quarter of an ounce of gum-tragacanth, one pint of rose-water, five drops of glycerine ; mix and let stand over night. If the tragacanth is not dissolved, let it be for a half a day longer ; if too thick add more rose-water, and let it be for some hours. When it is a smooth solution, nearly as thin as glycerine, it is fit to use. This is excellent for making the hair curl. Moisten a lock of hair with it, not too wet, and brush round a warm curling-iron, or put up in papillotes. If the curl comes out harsh and stifle, brush it round a cold iron or curling-stick.”

Source: The Housekeeper’s Friend: A Practical Cookbook