Remedy for Lockjaw

If any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into water as warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possible, at the same time bathe the backbone from the neck down with some laxative stimulant–say cayenne pepper and water, or mustard and water (good vinegar is better than water); it should be as hot as the patient can bear it. Don’t hesitate; go to work and do it, and don’t stop until the jaws will come open. No person need die of lockjaw if these directions are followed.

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

Broth for Sick and Convalescent Persons

Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a Pipkin of water, with a spoonful or two of French-barley first scalded in a water or two. The Pullet is put in after the other meat is well skimmed, and hath boiled an hour. A good hour after that, put in a large quantity of Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at least three hours in all. Before you put in the herbs, season the broth with Salt, a little Pepper and Cloves, strain out the broth and drink it.

But for Potage, put at first a good piece of fleshy young Beef with the rest of the meat. And put not in your herbs till half an hour before you take off the Pot. When you use not herbs, but Carrots and Turneps, put in a little Peny-royal and a sprig of Thyme. Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage.

The best way of ordering your bread in Potages, is thus. Take light spungy fine white French-bread, cut only the crusts into tosts. Tost them exceeding dry before the fire, so that they be yellow. Then put them hot into a hot dish, and pour upon them some very good strong broth, boiling hot. Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly.

Source: The Closet Of Sir Kenelm Digby Knight Opened, K. Digby

Liniment for Sprains

One ounce oil of wormseed, one ounce of hemlock, one ounce of sassafras, one ounce of cedar, one ounce of red pepper, one ounce gum camphor, three pints of alcohol. This liniment Ls good for man or beast.

Source: The Housekeeper’s Friend: A Practical Cookbook

Grandmother’s Cough Syrup

Take half a pound of dry hoarhound herbs, one pod of red pepper, four tablespoonfuls of ginger, boil all in three quarts of water, then strain, and add one teaspoonful of good, fresh tar and a pound of sugar. Boil slowly and stir often, until it is reduced to one quart of syrup. When cool, bottle for use. Take one or two teaspoonfuls four or six times a day.

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

To prevent Moths

In the month of April beat your fur garments well with a small cane or elastic stick, then lap them up in linen without pressing the fur too hard, and put between the folds some camphor in small lumps; then put your furs in this state in boxes well closed.

When the furs are wanted for use, beat them well as before, and expose them for twenty-four hours to the air, which will take away the smell of the camphor.

If the fur has long hair, as bear or fox, add to the camphor an equal quantity of black pepper in powder.

Source: The Cook’s Oracle and Housekeeper’s Manual, W.M. Kitchener

Inflamed Sore Throat

Gargle with borax and alum, dissolved in water. Take equal parts of saltpetre and loaf sugar pulverized together; place upon the tongue, and let it trickle down slowly to the inflamed part. Use this two or three times a day. Rub the glands with a mixture of camphor, cantharides, myrrh, and turpentine. If this fails to reduce the inflammation, put a small blister within an inch of the ears. A gargle with red pepper tea is good. Give cooling medicines. Bathe the feet at night. Avoid taking cold.

Source: Mrs Hill’s New Cook-Book

Pepper Tea

Six red peppers broken in small pieces, one pint of boiling water poured over them, one teaspoonful of salt, one-half pint of vinegar. This is a good remedy for sore throat.

Source: The Housekeeper’s Friend: A Practical Cookbook

To Cure Earache

Take a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oil, and insert it in the ear; put a flannel bandage over the head to keep it warm; it often gives immediate relief.

Tobacco smoke, puffed into the ear, has often been effectual.

Another remedy: Take equal parts of tincture of opium and glycerine. Mix, and from a warm teaspoon drop two or three drops into the ear, stop the ear tight with cotton, and repeat every hour or two. If matter should form in the ear, make a suds with castile soap and warm water, about 100° F., or a little more than milk warm, and have some person inject it into the ear while you hold that side of your head the lowest. If it does not heal in due time, inject a little carbolic acid and water in the proportion of one drachm of the acid to one pint of warm water each time after using the suds.

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

Blackberry Syrup

Half a pound of blackberry root, and one-half pound of white oak bark, cut into small pieces or pulverized, and boiled in one gallon of water until it is reduced to two quarts, then strain, and boil up with cloves, cinnamon and pepper, and enough sugar to make a thick syrup. Add one gill best French brandy to each quart. Bottle and seal with wax, when it will keep for years. This was used most successfully during the late war, in cases of dysentery.

Source: The Housekeeper’s Friend: A Practical Cookbook

Chicken Cholera

Take one part cayenne pepper, two parts ginger; mix with lard and flour enough to make pills as large as a pea. Give two or more twice a day.

Source: The Kansas Home Cook-Book