When you come in from a long, tiresome walk, try giving the feet a hot footbath of salt water, while you sip a cup of warm milk with a pinch of salt in it. A daily bath of salt water or a rub from a salt towel will prove wonders for nervous people.
Source: 1001 Household Hints, Ottilie V. AmesFiled under Remedy | Tags: ames, feet, foot, footbath, milk, salt water, sore feet, soreness, towel, walk | Comment (0)
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)
Usually caused by indigestion, impure water, etc. Home remedies are raw flour and water paste; a raw egg in a cup of hot tea; spiced syrup of rhubarb.
Give a dose of castor oil to clear the digestive tract of the irritating material. If there is much pain, keep abdomen warm with flannel and hot-water bag. If a small child, restrict diet to barley water and white of egg in water.
Give adults milk and other liquid foods. If persistent, see doctor.
Source: The Mary Frances First Aid Book, Jane Eayre FryerFiled under Remedy | Tags: abdomen, barley water, bowel, bowels, castor oil, diarrhea, diarrhoea, egg, egg white, flannel, flour, fryer, indigestion, milk, paste, rhubarb, syrup of rhubarb, tea | Comment (0)
Doctor Glisson makes his conserve of red Roses thus: Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once; The Doctors Apothecary takes two pints) of Spring water; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very tender, and look pale like Linnen; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double refined Sugar in small Powder; which as soon as it is dissolved, put in a second pound; then a third, lastly a fourth, so that you have four pound of Sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once,) Boil these four pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near a candy height, (as high as it can be, not to flake or candy) Then put the pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire, or immediately upon the taking it off the fire. But presently take it from the fire, and stir them exceeding well together, to mix them uniformly; then let them stand till they be cold; then pot them up. If you put up your Conserve into pots, whiles it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy upon the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust, to take out some of the conserve.
The colour both of the Rose-leaves and the Syrup about them, will be exceeding beautiful and red, and the taste excellent; and the whole very tender and smoothing, and easie to digest in the stomack without clogging it, as doth the ordinary rough conserve made of raw Roses beaten with Sugar, which is very rough in the throat. The worst of it is, that if you put not a Paper to lie always close upon the top of the conserve, it will be apt to grow mouldy there on the top; especially aprés que le pot est entamé.
The Conserve of Roses, besides being good for Colds and Coughs, and for the Lunges, is exceeding good for sharpness and heat of Urine, and soreness of the bladder, eaten much by it self, or drunk with Milk, or distilled water of Mallows, and Plantaine, or of Milk.
Source: The Closet Of Sir Kenelm Digby Knight Opened, K. DigbyFiled under Remedy | Tags: bladder, candy, cold, colds, conserve, cough, coughs, digby, lungs, mallow, milk, mould, plantain, red rose, red roses, rose, roses, soreness, stomach, sugar, throat, urine | Comment (0)
A small quantity of carbolic acid added to paste, mucilage and ink, will prevent mold. An ounce of the acid to a gallon of whitewash will keep cellars and dairies from the disagreeable odor which often taints milk and meat kept in such places.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: carbolic acid, cellars, ink, meat, milk, mold, mould, mucilage, paste, smell, taint, tainted, whitehouse, whitewash | Comment (0)
Dip the ink spot in pure melted tallow, then wash out the tallow and the ink will come out with it. This is said to be unfailing. Milk will remove ink from linen or colored muslins, when acids would be ruinous, by soaking the goods until the spot is very faint and then rubbing and rinsing in cold water.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: ink, laundry, linen, milk, muslin, muslins, stain, stain removal, tallow, whitehouse | Comment (0)
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)
Cut or break the butter into very small pieces ; or, what is better, force it through a course wire sieve, so as to make it small as possible. Then put it into a churn with a sufficient quantity of new milk to swim it, and churn it well ; then take it out and work it well to free it from the milk, adding a little salt if necessary, and it will hardly be distinguished from entirely new butter.
Another way. To every pound of rancid butter, add a pint of water, into which has been put from twelve to fifteen drops of chloride of lime. Mix till all the particles are in contact with the water ; after letting it stand an hour or two, take it out and wash it in fresh water.
Source: Valuable Receipts, J.M. PrescottFiled under Remedy | Tags: butter, chloride, chloride of lime, churn, lime, milk, prescott, rancid, salt, sieve, tainted | Comment (0)
Make a strong tea of sweet gum bark ; to a pint, add a gill of good brandy, half an ounce of laudanum, a little loaf sugar to make it palatable. Take a teaspoonful every hour until the effect of the laudanum is apparent, then at longer intervals, until the disease abates.
A very good and simple remedy, if used when the first symptoms appear, is : Give an adult five drops of spirits of turpentine
in a teaspoonful of sweet milk. Repeat, if necessary. Give a child according to age.
Another remedy : A teacup half full of apple vinegar. Dissolve as much salt in it as it will hold, leaving a little at the bottom. Pour boiling water upon the solution until the cup is three-fourths full. Scald it, and remove the scum. Take a tablespoonful three times a day.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: apple vinegar, bark, bowel, bowels, brandy, diarrhea, diarrhoea, dysentery, hill, laudanum, loaf-sugar, milk, salt, spirits of turpentine, sweet gum, sweet gum bark, turpentine, vinegar | Comment (0)