The following lotion is highly recommended: One ounce of lemon juice, a quarter of a drachm of powdered borax, and half a drachm of sugar; mix in a bottle, and allow them to stand a few days, when the liquor should be rubbed occasionally on the hands and face. Another application is: Friar’s balsam one part, rose-water twenty parts.
Powdered nitre moistened with water and applied to the face night and morning, is said to remove freckles without injury to the skin.
Also, a tablespoonful of freshly grated horse-radish, stirred into a cupful of sour milk; let it stand for twelve hours, then strain and apply often. This bleaches the complexion also, and takes off tan.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: borax, complexion, face, freckles, friar's balsam, horse-radish, horseradish, lemon, lemon juice, milk, nitre, rosewater, skin, sour milk, sugar, tan, whitehouse | Comment (0)
To remove stains, rub a slice of raw potato upon the stains; or wash the hands in lemon juice or steeped laurel-leaves.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: hand, hands, laurel, laurel leaves, lemon, lemon juice, potato, raw potato, skin, stain, stained, stains, whitehouse | Comment (0)
At the first sign of “taking a cold” — use some simple remedy, such as inhaling camphor from time to time for several hours. Dampen the center of a handkerchief in water, and drop on it some spirit of camphor. Eat a sliced onion.
Take two drops of spirit of camphor on a tsp. sugar.
Or, drop five drops camphor in ½ tumbler of water. Take a tsp. every half hour.
Ginger tea is a much valued old-fashioned remedy. Pour boiling water over a tbsp. bruised ginger root. Let stand two hours. The dose is 1 tbsp. every hour or two.
If the “cold” continues, take a laxative, such as castor oil or rhubarb, and follow the dose with a hot foot bath at night and hot lemonade after getting into bed, to induce perspiration. Keep well covered.
If a cough comes with the cold, lemon juice and sugar syrup make a pleasant cough remedy; or molasses-and-vinegar syrup is liked by children. Mix in the proportion of 1 tbsp. vinegar to 2 tbsp. molasses.
Flaxseed tea will sometimes relieve a “tickling” cough. Pour 2 cups of boiling water over 1 tbsp. whole flaxseeds. Stir; let simmer gently one-half hour. Add juice of half a lemon, and sugar if desired. Take a tbsp. as often as wished.
If the chest is sore, rub it with camphorated oil, or ammonia liniment, which is made by shaking together in a bottle 4 tbsp. olive (sweet) oil and 1 tbsp. household ammonia. This hardens upon standing a few days — so it is best made as needed.
All these are simple home remedies, but if a cold is severe, see a doctor. A neglected cold is dangerous.
Source: The Mary Frances First Aid Book, Jane Eayre FryerFiled under Remedy | Tags: ammonia, ammonia liniment, camphor, camphorated oil, castor oil, chest, cold, colds, cough, coughs, feet, flaxseed, flaxseed tea, foot, foot bath, fryer, ginger, ginger tea, hot lemonade, laxative, lemon, lemon juice, lemonade, molasses, oil, olive oil, onion, rhubarb, spirit of camphor, sugar, sweet oil, vinegar | Comment (0)
To a large table-spoonful of flax-seed allow a tumbler and a half of cold water. Boil them together till the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar candy, and an ounce of pulverized gum arabic. Stir it till quite dissolved, and squeeze into it the juice of a lemon.
This mixture has frequently been found an efficacious remedy for a cold; taking a wine-glass of it as often as the cough is troublesome.
Source: Directions for Cookery, in its Various Branches, Eliza LeslieFiled under Remedy | Tags: candy, cold, colds, cough, coughs, flax, flax seed, flaxseed, gum arabic, lemon, lemon juice, leslie, sugar, sugar candy | 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)
Put a table-spoonful of linseed into a clean earthen pot or pipkin with a quart of water, and a little orange or lemon rind; boil this gently for about ten minutes, and then strain it through muslin into a jug; sweeten with honey or sugar, add the juice of a lemon, stir all together, and give this beverage to allay irritation of the chest and lungs—in the latter case, the lemon juice had better be omitted. Linseed tea in its purest form is an excellent accessory in aiding to relieve such as are afflicted with gout, gravel, etc.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: chest, flax, flaxseed, francatelli, gout, gravel, honey, irritation, lemon, lemon juice, linseed, lungs, muslin, orange, pipkin, rind, sugar, tea | Comment (0)
Into a wineglass of eau-de-cologne and a wineglass of lemon-juice, scrape two cakes of brown Windsor soap very finely, and mix well. When it becomes hard it will be an excellent soap for whitening the hands.
Source: Cassell’s Household GuideFiled under Remedy | Tags: cassell, cologne, eau-de-cologne, hand, hands, lemon, lemon juice, skin, soap, whitening | Comment (0)
For a sore throat and congested lungs take a glass of hot flaxseed, add the juice of two lemons, sweeten to taste, and let boil in a double boiler for one hour, then strain.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, congestion, lemon, lemon juice, lung, lungs, sore throat, throat | Comment (0)
One-half box gelatine, 1 cup port wine, 1 tablespoon of powdered gum arabic, 2 tablespoons of lemon juice, 3 tablespoons of sugar, 2 cloves. Put all together in a glass jar, and cover closely. Place the jar on a trivet in a kettle of cold water. Heat it slowly and when the mixture is dissolved, stir well and strain. Pour into a shallow dish, and when cool cut it into small squares. This is good for an old person or a very weak patient.
Source: Tested Recipe Cook Book, Mrs H.L. WilsonFiled under Remedy | Tags: arabic, clove, cloves, gelatine, gum arabic, jelly, lemon, lemon juice, port, port wine, restorative, sugar, wilson, wine | Comment (0)
Scurvy is a disease accompanied by a depraved state of the blood, attributed to improper diet, assisted by bad air and mental depression. It is generally cured by a good mixed and fresh diet. Sound potatoes, and other vegetables containing salts of potash, are said to prevent it; but as a substitute for these, lemon juice, when much salt food is used, has been found very efficacious, and it is therefore always provided for the use of the Royal Navy, which, though once dreadfully afflicted with this disease, is now nearly exempt from it ; a result mainly attributable to a great and general improvement in discipline, ventilation, and diet.
This disease was very prevalent and destructive in England before the general cultivation of the potato, and it became again a common disease among the poor in several parts of the country, when the extensive potato-blight occurred in 1846. At that time Dr. Baly remarked, that the military prisoners at Millbank, dieted like the other prisoners, except that they had no potatoes, were alone attacked by scurvy on that occasion, and when potatoes were supplied to them the disease ceased. It is probable that the citric and tartaric acids existing in the potato are combined with the nutriment in such a manner as to be peculiarly adapted to the blood, since the potato is found even more advantageous in many cases of scurvy than lemons and oranges. I dwell on this point because it proves that small variations in diet are capable of producing vast effects on health, and that but for a fair and full distribution of the fruits of the earth, disease would be far more destructive than at present; and by neglect of small points in the diet of the poor, maladies from depraved blood would be now as rife and terrible as in the darker ages. The method by which potatoes are dried, so as to be fit to form part of ship-store, is an important invention, and highly valuable to sailors, since they may thus obtain in any climate a dish of mash-potatoes with the help of a little warm water.
Observing the benefit resulting from the use of phosphate of soda in certain depraved conditions of the blood, I think it probable that this salt would be of great service in scurvy. The proper dose would be from ten to thirty grains a day. As scurvy arises from salted meat in the absence of fresh meat and vegetables, the theory of its cause and cure almost resolves itself into a chemical problem. All animals need salt, since it furnishes ingredients for the blood, and is essential to digestion and secretion. How, then, is salted meat injurious? Simply from the circumstance that, in salting meat, the common salt takes the place of the soluble phosphates of the flesh, while these phosphates, so requisite for the production of healthy blood and sound flesh, are almost entirely removed from the flesh into the brine. It becomes then important to discover some better plan of preserving meat. By the exclusion of air, as by filling tin cases with meat, and then soldering them, meat may be preserved for years. The best plan is to make a real concentration of the animal juices, as in portable soup. What is generally sold under this name, is but a gelatinous mass of very little value as nourishment. The following is the method of preparing this soup, or extract of meat, abridged from Liebig:— Chop very fine one pound of lean beef; mix it well with an equal weight of cold water; slowly heat the mixture to boiling; after boiling briskly a minute or two, strain through coarse linen. Salt and flavour according to taste, and tinge it with roasted onion or burnt sugar. This, when concentrated by slow evaporation, is a dark soft mass, half an ounce of which in a pint of water, makes a strong well-flavoured soup.
Source: Health, Disease and Remedy, George MooreFiled under Remedy | Tags: blood, deficiency, diet, extract of meat, lemon, lemon juice, meat, moore, onion, phosphate of soda, potash, potatoes, scurvy, soup, sugar | Comment (0)