Ingredients: Common Ivy

The clergyman of fiction in the sixth chapter of Dickens’ memorable Pickwick, sings certain verses which he styles “indifferent” (the only verse, by the way, to be found in all that great writer’s stories), and which relate to the Ivy, beginning thus:–

“Oh! a dainty plant is the Ivy green,
That creepeth o’er ruins old.”

The well known common Ivy (Hedera helix), which clothes the trunks of trees and the walls of old buildings so picturesquely throughout Great Britain, gets its botanical name most probably from the Celtic word hoedra “a cord,” or from the Greek hedra “a seat,” because sitting close, and its vernacular title from iw “green,” which is also the parent of “yew.” In Latin it is termed abiga, easily corrupted to “iva”; and the Danes knew it as Winter-grunt, or Winter-green, to which appellation it may still lay a rightful claim, being so conspicuously green at the coldest times of the year when trees are of themselves bare and brown.

By the ancients the Ivy was dedicated to Bacchus, whose statues were crowned with a wreath of the plant, under the name Kissos, and whose worshippers decorated themselves with its garlands. The leaves have a peculiar faintly nauseous odour, whilst they are somewhat bitter, and rough of taste. The fresh berries are rather acid, and become bitter when dried. They are much eaten by our woodland birds in the spring.

A crown of Ivy was likewise given to the classic poets of distinction, and the Greek priests presented a wreath of the same to newly married persons. The custom of decorating houses and churches with Ivy at Christmastide, was forbidden by one of the early councils on account of its Pagan associations. Prynne wrote with reference to this decree:–

“At Christmas men do always Ivy get,
And in each corner of the house it set,
But why make use then of that Bacchus weed?
Because they purpose Bacchus-like to feed.”

The Ivy, though sending out innumerable small rootlets, like suckers, in every direction (which are really for support) is not a parasite. The plant is rooted in the soil and gets its sustenance therefrom.

Chemically, its medicinal principles depend on the special balsamic resin contained in the leaves and stems, as well as constituting the aromatic gum.

Ivy flowers have little or no scent, but their yield of nectar is particularly abundant.

When the bark of the main stems is wounded, a gum will exude, and may be collected: it possesses astringent and mildly aperient properties. This was at one time included as a medicine in the Edinburgh Pharmacopoeia, but it has now fallen out of such authoritative use. Its chemical principle is “hederin.” The gum is anti-spasmodic, and promotes the monthly flow of women.

An infusion of the berries will relieve rheumatism, and a decoction of the leaves applied externally will destroy vermin in the heads of children.

Fresh Ivy leaves will afford signal relief to corns when they shoot, and are painful. Good John Wesley, who dabbled in “domestic medicine,” and with much sagacity of observation, taught that having bathed the feet, and cut the corns, and having mashed some fresh Ivy leaves, these are to be applied: then by repeating the remedial process for fifteen days the corns will be cured.

During the Great Plague of London, Ivy berries were given with some success as possessing antiseptic virtues, and to induce perspiration, thus effecting a remission of the symptoms. Cups made from Ivywood have been employed from which to drink for disorders of the spleen, and for whooping cough, their method of use being to be kept refilled from time to time with water (cold or hot), which the patient is to constantly sip.

Ivy gum dissolved in vinegar is a good filling for a hollow tooth which is causing neuralgic toothache: and an infusion of the leaves made with cold water, will, after standing for twenty-four hours, relieve sore and smarting eyes if used rather frequently as a lotion. A decoction of the leaves and berries will mitigate a severe headache, such as that which follows hard drinking over night. And it may have come about that from some rude acquaintance with this fact the bacchanals adopted goblets carved out of Ivywood.

This plant is especially hardy, and suffers but little from the smoke and the vitiated air of a manufacturing town. Chemically, such medicinal principles as the Ivy possesses depend on the special balsamic resin contained in its leaves and stems; as well as on its particular gum. Bibulous old Bacchus was always represented in classic sculpture with a wreath of Ivy round his laughing brows; and it has been said that if the foreheads of those whose potations run deep were bound with frontlets of Ivy the nemesis of headache would be prevented thereby. But legendary lore teaches rather that the infant Bacchus was an object of vengeance to Juno, and that the nymphs of Nisa concealed him from her wrath, with trails of Ivy as he lay in his cradle.

At one time our taverns bore over their doors the sign of an Ivybush, to indicate the excellence of the liquor supplied within. From which fact arose the saying that “good wine needs no bush,” “Vinum vendibile hederâ non est opus.” And of this text Rosalind cleverly avails herself in As You Like It, “If it be true” says she, “that good wine needs no bush,” — “’tis true that a good play needs no epilogue.”

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Pain or Rheumatism, Tansy and Smartweed for

“Boil handful each of tansy and smartweed together till strong tea is made. Dip cloths in the hot tea and apply.” Good local and quieting application.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Ingredients: Marjoram

The common Marjoram (Origanum) grows frequently as a wild labiate plant on dry, bushy places, especially in chalky districts throughout Britain, the whole herb being fragrantly aromatic, and bearing flowers of a deep red colour. When cultivated in our kitchen gardens it becomes a favourite pot herb, as “Sweet Marjoram,” with thin compact spikes, and more elliptical leaves than the wild Marjoram. Its generic title, Origanum, means in Greek, the joy of the mountains (oros-ganos) on which it grows.

This plant and the Pennyroyal are often called “Organ.” Its dried leaves are put as a pleasant condiment into soups and stuffings, being also sometimes substituted for tea. Together with the flowering tops they contain an essential volatile fragrant oil, which is carminative, warming, and tonic. An infusion made from the fresh plant will excellently relieve nervous headaches by virtue of the camphoraceous principle contained in the oil; and externally the herb may be applied with benefit in bags as a hot fomentation to painful swellings and rheumatism, as likewise for colic. “Organy,” says Gerard, “is very good against the wambling of the stomacke, and stayeth the desire to vomit, especially at sea. It may be used to good purpose for such as cannot brooke their meate.”

The sweet Marjoram has also been successfully employed externally for healing scirrhous tumours of the breast. Murray says: “Tumores mammarum dolentes scirrhosos herba recens, viridis, per tempus applicata feliciter dissipavit.” The essential oil, when long kept, assumes a solid form, and was at one time much esteemed for being rubbed into stiff joints. The Greeks and Romans crowned young couples with Marjoram, which is in some countries the symbol of honour. Probably the name was originally, “Majoram,” in Latin, Majorana. Our forefathers scoured their furniture with its odorous juice. In the Merry Wives of Windsor, Act v, Scene 5, we read:–

“The several chairs of order look you scour
With juice of balm, and every precious flower.”

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Hyssop

The cultivated Hyssop, now of frequent occurrence in the herb-bed, and a favourite plant there because of its fragrance, belongs to the labiate order, and possesses cordial qualities which give it rank as a Simple. It has pleasantly odorous striped leaves which vary in colour, and possess a camphoraceous odour, with a warm aromatic bitter taste. This is of comparatively recent introduction into our gardens, not having been cultivated until Gerard’s time, about 1568, and not being a native English herb.

The Ussopos of Dioscorides, was named from azob, a holy herb, because used for cleansing sacred places. Hence it is alluded to in this sense scripturally: “Purge me with Hyssop, and I shall be clean: wash me, and I shall be whiter than snow” (Psalm li. 7). Solomon wrote “of all trees, from the Cedar in Lebanon to the Hyssop that springeth out of the wall.” The healing virtues of the plant are due to a particular volatile oil which admirably promotes expectoration in bronchial catarrh and asthma. Hyssop tea is a grateful drink well adapted to improve the tone of a feeble stomach, being brewed with the green tops of the herb. The same parts of the plant are sometimes boiled in soup to be given for asthma. The leaves and flowers are of a warm pungent taste, and of an agreeable aromatic smell; therefore if the tops and blossoms are reduced to a powder and added to cold salad herbs they give a comforting cordial virtue.

There was formerly made a distilled water of Hyssop, which may still be had from some druggists, it being deemed a good pectoral medicine. In America an infusion of the leaves is used externally for the relief of muscular rheumatism, as also for bruises and discoloured contusions. The herb was sometimes called Rosemary in the East, and was hung up to afford protection from the evil eye, as well as to guard against witches.

To make Hyssop tea, one drachm of the herb should be infused in a pint of boiling water, and allowed to become cool. Then a wineglassful is to be given as a dose two or three times in the day.

Of the essential oil of Hyssop, from one to two drops should be the dose. Pliny said: “Hyssop mixed with figs, purges; with honey, vomits.” If the herb be steeped in boiling water and applied hot to the part, it will quickly remove the blackness consequent upon a bruise or blow, especially in the case of “black” or blood-shot eyes.

Parkinson says that in his day “the golden hyssop was of so pleasant a colour that it provoked every gentlewoman to wear them in their heads, and on their arms with as much delight as many fine flowers can give.” The leaves are striped conspicuously with white or yellow; for which reason, and because of their fragrance, the herb is often chosen to be planted on graves. The green herb, bruised and applied, will heal cuts promptly. Its tea will assist in promoting the monthly courses for women. Hyssop grows wild in middle and southern Europe.

The Hedge Hyssop (Gratiola officinalis), or Water Hyssop, is quite a different plant from the garden pot-herb, and belongs to the scrofula-curing order, with far more active medicinal properties than the Hyssop proper. The commonly recognized Hedge Hyssop bears a pale yellow, or a pale purple flower, like that of the Foxglove; and the whole plant has a very bitter taste. A medicinal tincture (H.) is made from the entire herb, of which from eight to ten drops may be taken with a tablespoonful of cold water three times in the day. It will afford relief against nervous weakness and shakiness, such as occur after an excessive use of coffee or tobacco. The title “gratiola,” is from dei gratiâ, “by the grace of God.”

The juice of the plant purges briskly, and may be usefully employed in some forms of dropsy. Its decoction is milder of action, and proves beneficial in cases of jaundice. In France the plant is cultivated as a perfume, and it is said to be an active ingredient in the famous Eau médicinale for gout.

Of the dried leaves from five to twenty-five grains will act as a drastic vermifuge to expel worms. The root resembles ipecacuanha in its effects, and in moderate quantities, as a powder or decoction, helps to stay bloody fluxes and purgings. The flowers are sometimes of a blood-red hue, and the whole plant contains a special essential oil.

“Whoso taketh,” says Parkinson, “but one scruple of Gratiola (Hedge Hyssop) bruised, shall perceive evidently his effectual operation and virtue in purging mightily, and that in great abundance, watery, gross, and slimy tumours.” Caveat qui sumpserit. On the principle of affinities, small diluted doses of the tincture, or decoction, or of the dried leaves, prove curative in cases of fluxes from the lower bowels, where irritation within the fundament is frequent, and where there is considerable nervous exhaustion, especially in chronic cases of this sort.

Ingredients: Horse Radish

The Horse Radish of our gardens is a cultivated cruciferous plant of which the fresh root is eaten, when scraped, as a condiment to correct the richness of our national roast beef. This plant grows wild in many parts of the country, particularly about rubbish, and the sides of ditches; yet it is probably an introduction, and not a native. Its botanical name, Cochlearia armoracia_, implies a resemblance between its leaves and an old-fashioned spoon, cochleare; also that the most common place of its growth is ar, near, mor, the sea.

Our English vernacular styles the plant “a coarse root,” or a “Horse radish,” as distinguished from the eatable radish (root), the Raphanus sativus. Formerly it was named Mountain Radish, and Great Raifort. This is said to be one of the five bitter herbs ordered to be eaten by the Jews during the Feast of the Passover, the other four being Coriander, Horehound, Lettuce, and Nettle.

Not a few fatal cases have occurred of persons being poisoned by taking Aconite root in mistake for a stick of Horse radish, and eating it when scraped. But the two roots differ materially in shape, colour, and taste, so as to be easily discriminated: furthermore the leaves of the Aconite — supposing them to be attached to the root — are not to be mistaken for those of any other plant, being completely divided to their base into five wedge-shaped lobes, which are again sub-divided into three. Squire says it seems incredible that the Aconite Root should be mistaken for Horse Radish unless we remember that country folk are in the habit of putting back again into the ground Horse Radish which has been scraped, until there remain only the crown and a remnant of the root vanishing to a point, these bearing resemblance to the tap root of Aconite.

The fresh root of the Horse radish is a powerful stimulant by reason of its ardent and pungent volatile principle, whether it be taken as a medicament, or be applied externally to any part of the body. When scraped it exhales a nose-provoking odour, and possesses a hot biting taste, combined with a certain sweetness: but on exposure to the air it quickly turns colour, and loses its volatile strength; likewise, it becomes vapid, and inert by being boiled. The root is expectorant, antiscorbutic, and, if taken at all freely, emetic. It contains a somewhat large proportion of sulphur, as shown by the black colour assumed by metals with which it comes into touch. Hence it promises to be of signal use for relieving chronic rheumatism, and for remedying scurvy.

Taken in sauce with oily fish or rich fatty viands, scraped Horse radish acts as a corrective spur to complete digestion, and at the same time it will benefit a relaxed sore throat, by contact during the swallowing. In facial neuralgia scraped Horse radish applied as a poultice, proves usefully beneficial: and for the same purpose some of the fresh scrapings may be profitably held in the hand of the affected side, which hand will become in a short time bloodlessly benumbed, and white.

When sliced across with a knife the root of the Horse radish will exude some drops of a sweet juice which may be rubbed with advantage on rheumatic, or palsied limbs. Also an infusion of the sliced root in milk, almost boiling, and allowed to cool, makes an excellent and safe cosmetic; or the root may be infused for a longer time in cold milk, if preferred, for use with a like purpose in view. Towards the end of the last century Horse radish was known in England as Red cole, and in the previous century it was eaten habitually at table, sliced, with vinegar.

Infused in wine the root stimulates the whole nervous system, and promotes perspiration, whilst acting likewise as a diuretic. For rheumatic neuralgia it is almost a specific, and for palsy it has often proved of service. Our druggists prepare a “compound spirit of Horse radish,” made with the sliced fresh root, orange peel, nutmeg, and spirit of wine. This proves of effective use in strengthless, languid indigestion, as well as for chronic rheumatism; it stimulates the stomach, and promotes the digestive secretions. From one to two teaspoonfuls may be taken two or three times in the day, with half a wineglassful of water, at the end of a principal meal, or a few minutes after the meal. An infusion of the root made with boiling water and taken hot readily proves a stimulating emetic. Until cut or bruised the root is inodorous; but fermentation then begins, and develops from the essential oil an ammoniacal odour and a pungent hot bitter taste which were not pre-existing.

Chemically the Horse radish contains a volatile oil, identical with that of mustard, being highly diffusible and pungent by reason of its “myrosin.” One drop of this volatile oil will suffice to odorise the atmosphere of a whole room, and, if swallowed with any freedom, it excites vomiting. Other constituents of the root are a bitter resin, sugar, starch, gum, albumen, and acetates.

A mixture of the fresh juice, with vinegar, if applied externally, will prove generally of service for removing freckles.

Bergius alleges that by cutting the root into very small pieces without bruising it, and then swallowing a tablespoonful of these fragments every morning without chewing them, for a month, a cure has been effected in chronic rheumatism, which had seemed otherwise intractable.

For loss of the voice and relaxed sore throat the infusion of Horse radish makes an excellent gargle; or it may be concentrated in the form of a syrup, and mixed for the same use — a teaspoonful, with a wine-glassful of cold water.

Gerard said of the root: “If bruised and laid to the part grieved with the sciatica, gout, joyntache, or the hard swellings of the spleen and liver, it doth wonderfully help them all.” If the scraped root be macerated in vinegar, it will form a mixture (which may be sweetened with glycerine to the taste) very effective against whooping cough. In pimply acne of the skin, to touch each papula with some of the Compound Spirit of Horse Radish now and again will soon effect a general cure of the ailment.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Feverfew

The Feverfew is one of the wild Chamomiles (Pyrethrum Parthenium), or Matricaria, so called because especially useful for motherhood. Its botanical names come from the Latin febrifugus, putting fever to flight, and parthenos, a virgin. The herb is a Composite plant, and grows in every hedgerow, with numerous small heads of yellow flowers, having outermost white rays, but with an upright stem; whereas that of the true garden Chamomile is procumbent. The whole plant has a pungent odour, and is particularly disliked by bees. A double variety is cultivated in gardens for ornamental purposes.

The herb Feverfew is strengthening to the stomach, preventing hysteria and promoting the monthly functions of women. It is much used by country mediciners, though insufficiently esteemed by the doctors of to-day.

In Devonshire the plant is known as “Bachelor’s buttons,” and at Torquay as “Flirtwort,” being also sometimes spoken of as “Feathyfew,” or “Featherfull.”

Gerard says it may be used both in drinks, and bound on the wrists, as of singular virtue against the ague.

As “Feverfue,” it was ordered, by the Magi of old, “to be pulled from the ground with the left hand, and the fevered patient’s name must be spoken forth, and the herbarist must not look behind him.” Country persons have long been accustomed to make curative uses of this herb very commonly, which grows abundantly throughout England. Its leaves are feathery and of a delicate green colour, being conspicuous even in mid-winter. Chemically, the Feverfew furnishes a blue volatile oil; containing a camphoraceous stearopten, and a liquid hydrocarbon, together with some tannin, and a bitter mucilage.

The essential oil is medicinally useful for correcting female irregularities, as well as for obviating cold indigestion. The herb is also known as “Maydeweed,” because useful against hysterical distempers, to which young women are subject. Taken generally it is a positive tonic to the digestive and nervous systems. Our chemists make a medicinal tincture of Feverfew, the dose of which is from ten to twenty drops, with a spoonful of water, three times a day. This tincture, if dabbed oil the parts with a small sponge, will immediately relieve the pain and swelling caused by bites of insects or vermin. In the official guide to Switzerland directions are given
to take “a little powder of the plant called Pyrethrum roseum and make it into a paste with a few drops of spirit, then apply this to the hands and face, or any exposed part of the body, and let it dry: no mosquito or fly will then touch you.” Or if two teaspoonfuls of the tincture are mixed with half a pint of cold water, and if all parts of the body likely to be exposed to the bites of insects are freely sponged therewith they will remain unassailed. Feverfew is manifestly the progenitor of the true Chamomilla (Anthemis nobilis), from which the highly useful Camomile “blows,” so commonly employed in domestic medicine, are obtained, and its flowers, when dried, may be applied to the same purposes. An infusion of them made with boiling water and allowed to become cold, will allay any distressing sensitiveness to pain in a highly nervous subject, and will afford relief to the faceache or earache of a dyspeptic or rheumatic person. This Feverfew (Chrysanthemum parthenium), is best calculated to pacify those who are liable to sudden, spiteful, rude irascibility, of which they are conscious, but say they cannot help it, and to soothe fretful children. “Better is a dinner or such herbs, where love is; than a stalled ox, and hatred therewith.”

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Gangrene, Remedy from New York that cured a Gangrenous Case

“A man aged 74 years had a sore below the knee for fifteen years; at last gangrene appeared in his foot and three physicians pronounced his case hopeless on account of his age. I was called as a neighbor and found the foot swollen to twice its natural size, and the man in pain from head to foot. I ordered cabbage leaves steamed until wilted, then put them over the limb from knee to foot and covered with a cloth. In about fifteen minutes they were black, so we removed them and put on fresh ones, repeating the change until the leaves did not turn black. Then the sore was thoroughly cleansed with a weak solution of saleratus and while wet was thickly covered with common black pepper and wrapped up. The saleratus water and pepper was changed night and morning until the sore was entirely healed. After the third day this man had no pain, and in four weeks was entirely healed. A year later he said he had never had any trouble with it or with rheumatism which he had had for years before.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Ingredients: Buttercup

The most common Buttercup of our fields (Ranunculus bulbosis) needs no detailed description. It belongs to the order termed Ranunculaceoe, so-called from the Latin rana, a frog, because the several varieties of this genus grow in moist places where frogs abound. Under the general name of Buttercups are included the creeping Ranunculus, of moist meadows; the Ranunculus acris, Hunger Weed, or Meadow Crowfoot, so named from the shape of the leaf (each of these two being also called King Cup), and the Ranunculus bulbosus mentioned above. “King-Cob” signifies a resemblance between the unexpanded flowerbud and a stud of gold, such as a king would wear; so likewise the folded calyx is named Goldcup, Goldknob and Cuckoobud. The term Buttercup has become conferred through a mistaken notion that this flower gives butter a yellow colour through the cows feeding on it (which is not the case), or, perhaps, from the polished, oily surface of the petals. The designation really signifies “button cop,” or bouton d’or; “the batchelor’s button”; this terminal syllable, cup, being corrupted from the old English word “cop,” a head. It really means “button head.” The Buttercup generally is known in Wiltshire and the adjoining counties as Crazy, or Crazies, being reckoned by some as an insane plant calculated to produce madness; or as a corruption of Christseye (which was the medieval name of the Marigold).

A burning acridity of taste is the common characteristic of the several varieties of the Buttercup. In its fresh state the ordinary field Buttercup is so acrimonious that by merely pulling up the plant by its root, and carrying it some little distance in the hand, the palm becomes reddened and inflamed. Cows will not eat it unless very hungry, and then the mouth of the animal becomes sore and blistered. The leaves of the Buttercup, when bruised and applied to the skin, produce a blistering of the outer cuticle, with a discharge of a watery fluid, and with heat, redness, and swelling. If these leaves are masticated in the mouth they will induce pains like a stitch between the ribs at the side, with the sharp catchings of neuralgic rheumatism. A medicinal tincture is made (H.) from the bulbous Buttercup with spirit of wine, which will, as a similar, cure shingles very expeditiously, both the outbreak of small watery pimples clustered together at the side, and the accompanying sharp pains between the ribs. Also this tincture will promptly relieve neuralgic side-ache, and pleurisy which is of a passive sort. From six to eight drops of the tincture may be taken with a tablespoonful of cold water by an adult three or four times a day for either of the aforesaid purposes. In France, this plant is called “jaunet.” Buttercups are most probably the “Cuckoo Buds” immortalised by Shakespeare. The fresh leaves of the Crowfoot (Ranunculus acris) formed a part of the famous cancer cure of Mr. Plunkett in 1794. This cure comprised Crowfoot leaves, freshly gathered, and dog’s-foot fennel leaves, of each an ounce, with one drachm of white arsenic levigated, and with five scruples of flowers of sulphur, all beaten together into a paste, and dried by the sun in balls, which were then powdered, and, being mixed with yolk of egg, were applied on pieces of pig’s bladder. The juice of the common Buttercup (Bulbosus), known sometimes as “St. Anthony’s Turnip,” if applied to the nostrils, will provoke sneezing, and will relieve passive headache in this way. The leaves have been applied as a blister to the wrists in rheumatism, and when infused in boiling water as a poultice over the pit of the stomach as a counter-irritant. For sciatica the tincture of the bulbous buttercup has proved very helpful.

The Ranunculus flammata, Spearwort, has been used to produce a slight blistering effect by being put under a limpet shell against the skin of the part to be relieved, until some smarting and burning have been sensibly produced, with incipient vesication of the outermost skin.

The Ranunculus Sceleratus, Marsh Crowfoot, or Celery-leaved Buttercup, called in France “herbe sardonique,” and “grenouillette d’eau,” when made into a tincture (H.) with spirit of wine, and given in small diluted doses, proves curative of stitch in the side, and of neuralgic pains between the ribs, likewise of pleurisy without feverishness. The dose should be five drops of the third decimal tincture with a spoonful of water every three or four hours. This plant grows commonly at the sides of our pools, and in wet ditches, bearing numerous small yellow flowers, with petals scarcely longer than the calyx.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Rheumatism, Rochelle Salts for

“One teaspoonful rochelle salts in one-half glass water every other morning.” This acts on the bowels and cleanses the system.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Rheumatism in Children

Rheumatic fever in young children is generally the result of inherited tendency. The symptoms are redness and swelling of the larger joints, with pain, perspiration, and fever. The fever is not, as a rule, high, seldom rising above 102 degrees Fahr., and is not long continued; but when it rises even thus, it is generally due to the heart being affected, and affections of the heart are those which have to be dreaded whenever a child suffers from this complaint. Where there is a hurried breathing, a dry cough, or uneasiness or pain about the heart, the case should be looked upon as serious from this point of view. Pleurisy is also a common sequel to rheumatic fever, and one of the diseases most closely associated with it is St. Vitus’s dance, which seems in some way dependent upon the affection of the heart to which this disease gives rise.

Eruptions on the skin, such as nettle rash, or a rash resembling red gum, are very common, and seem to be caused by the intense acidity and poverty of the blood, which are common in rheumatic children, and last for a long time after an attack.

The disease, as a rule, lasts from two to three weeks, slight cases getting well in between ten and fourteen days. The child should be kept at rest, and well protected from every possibility of chill. It should lie in bed in a flannel nightgown between the blankets. Food should at first be farinaceous with bread and milk, and later on broths and fish may be added. The affected joints should be wrapped in cotton wool, and when they are painful a solution may be made of one drachm of nitrate of potash and twenty drops of laudanum in an ounce of water, and a flannel soaked in this applied. The rubbing in of iodine ointment is of service for the swelling which lingers during convalescence.

Any internal remedies will, of course, be prescribed by the doctor in attendance; but the most important part of the treatment is that by the nurse or mother, as so much care is necessary with reference to the warmth of the clothing, the digestibility of the food, the avoidance of exposure to cold and damp, and saving the child from much fatigue, over-exercise, and over-excitement.

Muscular Rheumatism is found in the form of stiff neck or lumbago, and in the muscles of the arms and those of the head. Treatment consists in rest, the application of warmth by hot fomentation and the use of liniments, such as the compound camphor liniment; while perspiration should be assisted by the use of sweet spirits of nitre, and keeping the child in bed between the blankets. If the case lasts, bromide of ammonium is a useful remedy. Chronic rheumatism is rare in childhood, and is best treated by warm baths with plenty of carbonate of soda in them, and massage, while iodine may be painted on the affected joints.

Source: Home Notes, 1895