Draught for a Cough
Beat a fresh-laid egg, and mix it with a quarter of a pint of new milk warmed, but do not heat it after the egg is put in. Add a large spoonful of capillaire, the same of rose water, and a little nutmeg scraped. Take it the first and last thing, and it will be found a fine soft draught for those who are weakly, or have a cold.
—Another remedy. Take a handful of horehound, a handful of rue, a handful of hyssop, and the same quantity of ground ivy and of tormentil, with a small quantity of long plantain, pennyroyal, and five finger. Boil them in four quarts of water till reduced to two quarts. Strain it off, then add two pounds of loaf sugar; simmer it a little, add a quart of brandy and bottle it for use. A wine glassful of this to be taken occasionally.
Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton
Filed under Remedy | Tags: brandy, capillaire, cold, cough, draught, eaton, egg, five finger, ground ivy, horehound, hyssop, loaf-sugar, long plantain, milk, new milk, nutmeg, pennyroyal, rose water, rosewater, rue, tormentil | Comment (0)Currant Gruel
Make a pint of water gruel, strain and boil it with a table-spoonful of clean currants till they are quite plump. Add a little nutmeg and sugar, and a glass of sweet wine. This gruel is proper for children, or persons of a costive habit.
Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton
Superior Cologne Water
Alcohol, one gallon: add oil of cloves, lemon, nutmeg and bergamot, each one drachm; oil neroli, three and a half drachms; seven drops of oils of rosemary, lavender and cassia; half a pint of spirits of nitre; half a pint of elder-flower water. Let it stand a day or two, then take a cullender[sic] and at the bottom lay a piece
of white cloth, and fill it up, one-fourth of white sand, and filter through it.
Source: Our Knowledge Box, ed. G. Blackie
Blackberry Cordial
To one quart of blackberry juice, add one pound of white sugar, one tablespoonful of cloves, one of allspice, one of cinnamon, and one of nutmeg. Boil all together fifteen minutes; add a wineglass of whiskey, brandy or rum. Bottle while hot, cork tight, and seal. This is almost a specific in diarrhea. One dose, which is a wineglassful for an adult–half that quantity for a child–will often cure diarrhea. It can be taken three or four times a day if the case is severe.
Source: Our Knowledge Box, ed. G. Blackie
Bowels, Pain In
To relieve an attack of this complaint take a teaspoonful of spirit of nutmeg, and a like quantity of spirit of ginger in water, and apply hot fomentations sprinkled with turpentine.
Source: Fray’s Golden Recipes for the use of all ages, E. Fray
Summer Diseases
The food of children in summer, should be light and nourishing; if of milk, be careful that it is sweet. If you cannot get it fresh as often as you want it, boiling will keep it sweet. Sour milk and improper food sometimes bring on the summer disease, which is easier prevented than cured.
A little rhubarb tea or tincture, with a small quantity of prepared chalk, will sometimes check it in its early stages, but the most effectual medicine that I have tried is called by some apothecaries, “red mixture,” of which I will give a recipe.
Chicken water, slightly salted, is very good; make but a little at a time, and have it fresh.
Rice gruel, sweetened with loaf-sugar, and a little nutmeg, is nourishing. To make a drink of slippery-elm, shave the bark fine and put it in water; strain it, mix it with milk, and sweeten it. Elderberry and blackberry cordials are also good in cases where there is no fever.
The stomach and back should be bathed with spirits, and a little bag of pounded spices, wet with spirits, applied to the stomach, may be used with safety, when not within reach of a physician.
A bark jacket has been used with success in many instances, cut it out of fine muslin, to be double, spread it open, and cover one side with about two ounces of the best Lima bark, and twelve pounded cloves; put on the other side, sew it up, and quilt it across; put on shoulder straps and strings of soft ribbon; sprinkle it with spirits twice a day.
The child should have the benefit of the morning and evening air. If it is not convenient to ride it out, walking will answer, in the arms of a careful nurse, carried on a pillow, with an umbrella to protect its eyes from the light.
When a child is taken sick in a city, removing it to the country often has a beneficial effect. Milk thickened with arrow root is good diet for children. Flour dried in an oven for several hours, and used to thicken milk or water, is also good, sweetened with loaf-sugar, and is nutritious. They should eat but a small portion of any thing at a time.
To cut slices of lean fresh beef or mutton, put it in a bowl, and pour a pint of boiling water on it, and let it set close to the fire for an hour, is very good to give children occasionally, with but little salt; the stomach will sometimes retain this when other things are rejected. As thirst is an attendant on this disease, much salt should be avoided in all their food. Every thing about a sick child should be kept clean, and its clothes well aired before changing them. If it is too ill to carry out of doors, have it changed from one room to another, and the apartment it left well aired.
Children who are afflicted with this disease, sometimes crave fruit. Ripe peaches, fresh from the tree, or ripe apples, baked or roasted before the fire, may he occasionally administered in small quantities with perfect safety.
To make toast-water, the bread should be toasted on both sides very dry, and boiling water poured on it.
Source: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, Elizabeth E. Lea
Filed under Remedy | Tags: apples, bark, beef, blackberry, bread, chalk, chicken, chicken water, cholera, cloves, elderberry, flour, lea, lima bark, loaf-sugar, milk, mutton, nutmeg, peaches, rhubarb, rice gruel, slippery elm, sugar, summer, summer disease, thirst, toast, toast water | Comment (0)Caudle
Make a fine smooth gruel of half grits, strain it after being well boiled, and stir it at times till quite cold. When to be used, add sugar, wine, lemon peel and nutmeg. A spoonful of brandy may be added, and a little lemon juice if approved. Another way is to boil up half a pint of fine gruel, with a bit of butter the size of a large nutmeg, a spoonful of brandy, the same of white wine, one of capillaire, a bit of lemon peel and nutmeg.
Another. Beat up the yolk of an egg with sugar, mix it with a large spoonful of cold water, a glass of wine, and nutmeg. Mix it by degrees with a pint of fine gruel, not thick, but while it is boiling hot. This caudle is very agreeable and nourishing. Some add a glass of beer and sugar, or a tea-spoonful of brandy.
A caudle for the sick and lying-in is made as follows. Set three quarts of water on the fire, mix smooth as much oatmeal as will thicken the whole, with a pint of cold water; and when the water boils pour in the thickening, and add twenty peppercorns in fine powder. Boil it up to a tolerable thickness; then add sugar, half a pint of good table beer, and a glass of gin, all heated up together.
Source: The Cook And Housekeeper’s Complete and Universal Dictionary, Mary Eaton
Filed under Remedy | Tags: beer, brandy, butter, capillaire, caudle, eaton, egg, egg yolk, gin, grits, gruel, lemon, lemon juice, lemon peel, lying-in, nutmeg, oatmeal, peppercorns, sick, sugar, wine | Comment (0)Several Ways of Preparing Chickens for the Sick
Chicken tea is made by boiling any part of the chicken, and using the broth weak with only a little salt.
Chicken broth is made by boiling a chicken a good deal, and skimming very thoroughly and seasoning with salt. A little rice, or pearl barley improves it, or a little parsley may be used to flavor it.
Chicken panada is made by pounding some of the meat of boiled chicken in a mortar, with a little broth, and also a little salt and nutmeg. Then pour in a little broth and boil it five minutes. It should be a thick broth.
Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher
Filed under Remedy | Tags: beecher, broth, chicken, meat, nutmeg, parsley, pearl barley, rice, salt, tea | Comment (0)Simple Barley Water
Take two ounces and a half of pearl barley, cleanse it, and boil it ten minutes in half a pint of water. Strain out this water and add two quarts of boiling water, and boil it down to one quart. Then strain it, and flavor it with slices of lemon and sugar, or sugar and nutmeg.
This is very acceptable to the sick in fevers.
Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher
Filed under Remedy | Tags: barley, barley water, beecher, lemon, nutmeg, pearl barley, sugar | Comment (0)Blackberry Syrup, for Cholera and Summer Complaint
Two quarts of blackberry juice.
One pound of loaf sugar.
Half an ounce of nutmegs.
A quarter of an ounce of cloves.
Half an ounce of cinnamon.
Half an ounce of allspice.
Pulverize the spice, and boil all for fifteen or twenty minutes. When cold, add a pint of brandy.
Source: Miss Beecher’s Domestic Receipt Book, Catherine Beecher
Filed under Remedy | Tags: allspice, beecher, blackberry, cholera, cinnamon, clove, diarrhea, diarrhoea, loaf-sugar, nutmeg, sugar, summer complaint | Comment (0)