Sore Throat

February 9th, 2018

At night wrap a cloth wet in alcohol around outside of throat. Gargle with salt and water (1 tsp. to a glass), or borax and water in same proportion, or hot tea, or with the following—

Gargle:

2 tbsp. vinegar,
1 tbsp. salt,
Water to fill a tumbler.

If persistent, see doctor.

Source: The Mary Frances First Aid Book, Jane Eayre Fryer

Poison Ivy Rash

February 5th, 2018

The poison ivy plant has three leaves in clusters.

Do not scratch. Mop on rash a saturated solution of Epsom salt (as much as can be dissolved in a cup of water); or, wash with saturated solution boric acid. Allow it to dry in the air.

Lime water may be used in place of boric acid.

Wash the affected surface every day, dry and repeat treatment.

Sweet fern tea is very good. Steep the sweet fern in boiling water an hour, and apply to rash.

Source: The Mary Frances First Aid Book, Jane Eayre Fryer

Nosebleed

February 3rd, 2018

Head in upright position. Raise arm on bleeding side. Loosen collar. Apply ice in a cloth to bridge of nose and back of neck. A roll of paper under upper lip. Snuff cold tea up nose, or salt water, 1 tsp. to cup water, or the same of powdered alum.

If bleeding continues, tie a small wad of cotton with thread; dip it into peroxide of hydrogen, and plug nostril by pushing the cotton gently with a pencil. The thread is used to withdraw cotton.

If these means fail, send for doctor.

Source: The Mary Frances First Aid Book, Jane Eayre Fryer

Cure for a Wen

January 20th, 2018

Wash it in common salt, dissolved in water, every day and it will be removed in a short time.

Source: 76: A Cook Book

Hives (Nettle Rash)

January 16th, 2018

For itching, rub into them common table salt, or bathe with equal parts vinegar and water.

Hives indicate stomach trouble. Give citrate of magnesia.

If hives persist, give 1/2 tsp. table salt in water or 1/4 tsp. cream of tartar in 1/4 glass of water three times a day for three days.

If hives still persist, consult doctor.

Source: The Mary Frances First Aid Book, Jane Eayre Fryer

Tooth Ache

November 27th, 2017

Take equal parts of alum and salt pulverized together; put on a small piece of cotton and insert in the tooth.

Source: 76: A Cook Book

Sir Thomas Gower’s Metheglin for Health

September 8th, 2017

First boil the water and scum it; Then to 12 Gallons put 6 handfuls of Sweet-bryar-leaves, of Sweet-marjoram, Rosemary, Thyme, of each one a handful: Flowers of Marigold, Borrage, Bugloss, Sage, each two handfuls. Boil all together very gently, till a third waste. To eight Gallons of this put two Gallons of pure honey, and boil them till the Liquor bear an Egge, the breadth of threepence or a Groat, together with such spices as you like (bruised, but not beaten) an ounce of all is sufficient.

You must observe carefully. 1. Before you set the Liquor to boil, to cause a lusty Servant (his Arms well washed) to mix the honey and water together, labouring it with his hands at least an hour without intermission. 2. That when it begins to boil fast, you take away part of the fire, so as it may boil slowly, and the scum and dross go all to one side, the other remaining clear. When you take it off, let none of the liquor go away with the dross. 3. When you take it from the fire, let it settle well, before it be tunned into the vessel, wherein you mean to keep it: and when it comes near the bottom, let it be taken carefully from the sediment, with a thin Dish, so as nothing be put into the vessel, but what is clear. 4. Stop it very close (when it is set in the place, where it must remain) cover it with a cloth, upon which some handfuls of Bay-salt and Salpeter is laid, and over that lay clay, and a Turf. 5. Put into it, when you stop it, some New-laid-eggs in number proportionable to the bigness of the vessel, Shell’s unbroken. Six Eggs to about sixteen Gallons. The whole Egg-shell and all will be entirely consumed.

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

Acid Salt

August 25th, 2017

This is the composition commonly, but erroneously called salt of lemon, and is excellent for removing ink and other stains from the hands, and for taking ink spots out of white clothes. Pound together in a marble mortar an ounce of salt of sorrel, and an ounce of the best cream of tartar, mixing them thoroughly. Then, put it in little wooden boxes or covered gallipots, and rub it on your hands when they are stained, washing them in cold water, and using the acid salt instead of soap; a very small quantity will immediately remove the stain. In applying it to linen or muslin that is spotted with ink or fruit juice, hold the stained part tightly stretched over a cup or bowl of boiling water. Then with your finger rub on the acid salt till the stain disappears. It must always be done before the article is washed.

This mixture costs about twenty-five cents, and the above quantity (if kept dry) will be sufficient for a year or more.

Ink stains may frequently be taken out of white clothes by rubbing on (before they go to the wash) some bits of cold tallow picked from the bottom of a mould candle; Leave the tallow sticking on in a lump, and when the article comes from the wash, it will generally be found that the spot has disappeared. This experiment is so easy and so generally successful that it is always worth trying. When it fails, it is in consequence of some peculiarity in the composition of the ink.

Source: Directions for Cookery, in its Various Branches, Eliza Leslie

Musquito Bites

July 26th, 2017

Salt wetted into a sort of paste, with a little vinegar, and plastered on the bite, will immediately allay the pain; and if not rubbed, no mark will be seen next day. It is well to keep salt and vinegar always in a chamber that is infested with musquitoes[sic]. It is also good for the sting of a wasp or bee; and for the bite of any venomous animal, if applied immediately. It should be left on till it becomes dry, and then renewed.

Source: Directions for Cookery, in its Various Branches, Eliza Leslie

Broth for Sick and Convalescent Persons

July 24th, 2017

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