Croup

A layer of onions sliced and brown sugar – a teaspoonful of the syrup is a dose. Put upon the chest a plaster of Scotch snuff. Grease a cloth three or four inches long, two or three wide ; sprinkle over it the snuff. Remove the plaster as soon as the stomach becomes nauseated.

The premonitory symptoms of croup are a shrill, sonorous cough, cold hands, and flushed face. The patient is not always sick, and is often gayer than usual. Use without delay a plaster of mustard upon the throat, or apply to the throat a strip of flannel dipped in turpentine or spirits of hartshorn. Give nauseating doses of hive syrup or syrup of squills. When these remedies are used promptly, they usually give relief.

Source: Mrs Hill’s New Cook-Book

To Prevent Flies From Injuring Picture Frames

Boil three or four onions in one pint of water; brush the frames over with the liquid and no fly will touch them. It will not injure the frames.

Source: 76: A Cook Book

Loss of Hair

Hair is preserved by onion-juice and brandy, rubbed in well. Or, take one part cantharides powder, to eight of alcohol, carefully mixed; and well rubbed into the roots of the hair.

Source: Valuable Receipts, J.M. Prescott

Scurvy

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 Moore

A Syrup for Colds and Coughs

Take 18 ounces of perfectly sound onions, and after removing rind make several incisions, but not too deep. Boil together with 13 1/2 ounces of moist sugar and 2 3/4 ounces of honey in 35 ounces of water, for three-quarters of an hour; strain, and fill into bottles for use. Give one tablespoonful of this mixture (slightly warmed) immediately on attack, and then, according to requirement, five to eight half tablespoonfuls daily.

Source: Audel’s Household Helps, Hints and Receipts

Chilblains

We give a few household remedies for the cure of these disagreeable companions. 1. Take half an ounce of white wax, one ounce of ox-marrow, two ounces of lard; melt slowly over a fire in a pipkin, and mix them well together; then strain through a linen cloth. 2. Before going to bed spread the ointment on the parts affected, feet or hands, taking care to wrap them up well. 3. Lemon juice rubbed on the inflamed parts is said to stop the itching. 4. A sliced onion dipped in salt has the same effect, but is apt to make the feet tender. 5. When the chilblains are broken, a little warm vinegar, or tincture of myrrh, is an excellent thing to bathe the wound and keep it clean. 6. Another useful remedy is a bread poultice, at bedtime, and in the morning apply a little resin ointment spread on a piece of lint or old linen.

Source: Audel’s Household Helps, Hints and Receipts

Earache

There are various ways of treating earache: the most old fashioned are the appliance of a roasted onion, or a hot bag of salt to the ear, and putting in the ear a small piece of cotton wet with camphorated oil, or simple olive-oil with a drop of chloroform; better still, to puff tobacco smoke into the ear. This remedy is very soothing and effective.

Or, take a small wax taper, pare one end quite small, envelop it in a dry linen rag, insert it into the ear; then light the taper. Odd as this remedy may seem, it is wonderfully rapid and effective; it is practised by all Italian sailors and fishermen.

In Kentucky, a cockroach is drowned in whiskey, then wrapped in hot cotton, and applied to the ear.

Source: The Unrivalled Cook-Book and Housekeeper’s Guide, Mrs Washington

To Remove Smell of Onions from the Breath

Wash the mouth with a weak solution of citric acid ; rinse with soda water.

Source: The Kansas Home Cook-Book

Draughts for the Feet

Take a large leaf from the horse-radish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it, and fasten it closely in the hollow of the foot by a cloth bandage.

Burdock leaves, cabbage leaves, and mullein leaves, are used in the same manner, to alleviate pain and promote perspiration.

Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage.

Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and applying them on a cloth as usual.

Source: The White House Cookbook, F.L. Gillette

Onions for a Cold

For a cold on the chest there is no better specific for most persons than well boiled or roasted onions. They may not agree with every one, but to persons with good digestion they will not only be
found to be a most excellent remedy for a cough, and the clogging of the bronchial tubes which is usually the cause of the cough, but if eaten freely at the outset of a cold, they will break up what promised, from the severity of the attack, to have been a serious one.

Source: Audel’s Household Helps, Hints and Receipts