Candied Lemon or Peppermint for Colds

Boil 1 1/2 pounds sugar in a half pint of water, till it begins to candy around the sides; put in 8 drops of essence; pour it upon buttered paper, and cut it with a knife.

Source: Our Knowledge Box, ed. G. Blackie

Pains in the Back

For pains in the back, take from fifteen to twenty drops of oil of turpentine in a little peppermint; or flannels wrung out in hot water and sprinkled with turpentine and applied give immediate relief.

Source: Fray’s Golden Recipes for the use of all ages, E. Fray

Nightmare, To Prevent

Carbonate of soda, ten grains; compound tincture of cardamoms, three drams; sugar, one dram; peppermint water, one ounce. Mix, and repeat the dose several nights in succession.

Source: Recipes for the Million

Whooping Cough

1 oz. powdered alum
1 quart boiling water

Stir well till dissolved. Sweeten freely with golden syrup (the best), add 6 drops of essence of peppermint. For an infant, 1 teaspoonful frequently; for an older child, 1 dessertspoonful frequently. This remedy is invaluable.

Source: The Northampton Cookery Book, M.A. Jeffery

Laxity of the Bowels with Pain

Brandy, half a quartern; syrup of rhubarb, one ounce and a half; tincture of rhubarb, one ounce; essence of peppermint, three-quarters of an ounce; laudanum, a quarter of an ounce. Dose: A dessert-spoonful in a glass of warm water.

Source: Recipes for the Million

Cough Mixture

1lb dark treacle
1d. paregoric
1d. aniseed
1 quart water
1d. laudanum
1d. peppermint
1d. tincture of squills

Simmer the treacle and water until reduced to half the quantity. When nearly cold add the other ingredients. Mix well and bottle.

Dose, 1 teaspoonful when the cough is troublesome.

Source: The Northampton Cookery Book, M.A. Jeffery

For Indigestion

1 handful senna leaves
2 teaspoonsful sugar
1 teaspoonful ground ginger
1 pint boiling water
2 teaspoonsful carbonate soda
1 teaspoonful essence of peppermint

Boil slowly, for 1/2 an hour, the senna, sugar, ginger, and soda, then strain and cool. When quite cold, put into a bottle with the essence of peppermint.

Take a wine-glass fasting, or before meals.

Source: The Northampton Cookery Book, M.A. Jeffery

Syrup for a Cough

Boil 1 oz. balsam of tolu, very gently, two hours, in a quart of water; add 1 lb. white sugar candy, finely beaten, and boil it half an hour longer. Strain through a flannel bag twice; when cold, bottle it. You may add 2 oz. syrup of red poppies, and the same of raspberry vinegar. A spoonful when the cough is troublesome.

Or: 2 oz. honey, 4 table-spoonsful vinegar, 2 oz. syrup white poppies, and 2 oz. gum arabic: boil gently to the consistency of treacle; a tea-spoonful when the cough is troublesome.

Or: 1 table-spoonful treacle, 1 of honey, 1 of vinegar, 15 drops laudanum, and 15 drops peppermint. Simmer together a quarter of an hour. A dessert-spoonful to be taken at going to bed.

Or: mix together in a phial, 2 drachms of compound tincture of benjamin, 6 drachms ethereal spirits of nitre, 3 drachms of compound tincture of camphor, and 5 drachms of oxymel; a tea-spoonful in a wine-glass of warm water, when the cough is troublesome.

Or: mix 1 oz. gum arabic, 1 oz. sugar candy, and the juice of a lemon; pour on it a pint of boiling water; a little when the cough is troublesome.

Source: The English Housekeeper, Anne Cobbett

Cholera and Diarrhoea

For this recipe the New York Sun newspaper paid one thousand dollars for the benefit of subscribers. It is most effectual but is not adopted for young children. Equal parts of tincture of rhubarb, cayenne, opium, ginger, spirits of camphor and essence of peppermint. Dose, half a teaspoonful every three hours.

Source: The New Galt Cook Book, M. Taylor & F. McNaught

Gout Cordial

Rhubarb 1 oz., senna, coriander seeds, sweet fennel seeds, cochineal, saffron, and liquorice root, of each, a 1/4 oz., and of jar raisins 4 oz. Let the raisins be stoned, and all the ingredients be bruised. Put them into a quart of French brandy. Shake well every day for a fortnight. Take 1 table-spoonful, with peppermint, or plain water.

Source: The English Housekeeper, Anne Cobbett