Coughs

The extract of malt will be found an excellent remedy for coughs or colds. Pour as much hot water over half a bushel of pale ground malt as will just cover it; the water must not be boiling. In forty-eight hours drain off the liquor entirely, but without squeezing the grains. Put the former into a large sweetmeat pan, or saucepan, that there may be room to boil as quick as possible, without boiling over. When it begins to thicken, stir it constantly, till it becomes as thick as treacle. Take a dessert-spoonful of it three times a day.

Another remedy for a bad cough may be prepared as follows. Mix together a pint of simple mint water, two table-spoonfuls of sallad [sic] oil, two tea-spoonfuls of hartshorns, sweetened with sugar, and take two large spoonfuls of the mixture two or three times a day.

Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton

Extract of Malt, for a Cough

Over 1/2 a bushel of pale ground malt, pour hot (not boiling) water to cover it, let it stand eight and forty hours; drain off the liquor, without squeezing the grains, into a stew-pan large enough to boil quickly, without boiling over. When it begins to thicken, stir, till it is as thick as treacle. A dessert-spoonful three times a day.

Source: The English Housekeeper, Anne Cobbett

Chilblains

Chilblains result mostly from defective circulation and nutrition. Brace up the system by giving a little of the Kepler Cod Oil and Malt after food, in the cold weather, and by clothing warmly. A good lotion is made of liquid parts of tincture of cantharides and soap liniment. This is to be labelled “Poison” and to be applied as often as need be to the parts on a little lint.

Source: Home Notes, January 1895.