Beer, Restoration of Spoiled

October 16th, 2018

I.—Powdered chalk is poured into the cask and allowed to remain in the beer until completely precipitated.

II.—The liquor of boiled raisins may be poured into the beer, with the result that the sour taste of the beer is disguised.

III.—A small quantity of a solution of potash will remove the sour taste of beer. Too much potash must not be added; otherwise the stomach will suffer. Beer thus restored will not keep long.

IV.—If the beer is not completely spoiled it may be restored by the addition of coarsely powdered charcoal.

V.—If the addition of any of the above-mentioned substances should affect the taste of the beer, a little powdered zingiber may be used to advantage. Syrup or molasses may also be employed.

Source: Henley’s Twentieth Century Formulas, Recipes and Processes

Boil Remedy

October 6th, 2018

Take a piece of soft linen or borated gauze, rub some vaseline upon one side of it, quickly pour upon it some chloroform, apply it to the unopened boil or carbuncle, and place a bandage over all. It smarts a little at first, but this is soon succeeded by a pleasing, cool sensation. The patient is given a bottle of the remedy, and directed to change the cloth often. In from 2 hours to 1 day the boil (no matter how indurated) softens and opens.

Source: Henley’s Twentieth Century Formulas, Recipes and Processes