Put loosely into a bottle as many balm of Gilead flowers as will come up to a third part of its height; then nearly fill up the bottle with sweet oil, which should be of the best quality. Let it infuse (shaking it occasionally) for several days, and it will then be fit for use. It is considered a good remedy for bruises of the skin; also for cuts, burns, and scalds that are not very bad, and should be applied immediately,–by wetting a soft rag with it; renewing it frequently,
Source: Directions for Cookery, in its Various Branches, Eliza LeslieFiled under Remedy | Tags: balm of gilead, bruise, bruises, burn, burns, cut, cuts, gilead, leslie, oil, rag, scald, scalds, skin, sweet oil | Comment (0)
Thoroughly bruise a raw onion and a potato into a pulp, by scraping or beating them with a rolling-pin; mix this pulp with a good table-spoonful of salad oil, and apply it to the naked burn or scald; secure it on the part with a linen bandage.
Source: A Plain Cookery Book for the Working Classes, C.E. FrancatelliFiled under Remedy | Tags: bandage, burn, burns, francatelli, linen, oil, onion, potato, pulp, salad oil, scald, scalds, skin | Comment (0)
- Linseed oil,
- Lime water,
of each equal parts. Mix them.
This liniment is extremely useful in cases of scalds or burns, being singularly efficacious in preventing, if applied in time, the inflammation subsequent to burns or scalds; or even in removing it, after it has come on.
It is also a species of soap, and might be called Soap of Lime, although it probably contains a great excess of oil.
Source: The Edinburgh New Dispensatory, Andrew DuncanFiled under Remedy | Tags: burn, burns, edinburgh, inflammation, lime, liniment, linseed, linseed oil, scald, scalds, skin, soap, soap of lime | Comment (0)
Our invaluable Potato, which enters so largely into the dietary of all classes, belongs to the Nightshade tribe of dangerous plants, though termed “solanaceous” as a natural order because of the sedative properties which its several genera exercise to lull pain.
This Potato, the Solanum tuberosum, is so universally known as a plant that it needs no particular description. It is a native of Peru, and was imported in 1586 by Thomas Heriot, mathematician and colonist, being afterwards taken to Ireland from Virginia by Sir Walter Raleigh, and passing from thence over into Lancashire. He knew so little of its use that he tried to eat the fruit, or poisonous berries, of the plant. These of course proved noxious, and he ordered the new comers to be rooted out. The gardener obeyed, and in doing so first learnt the value of their underground wholesome tubers. But not until the middle of the eighteenth century, were they common in this country as an edible vegetable. “During 1629,” says Parkinson, “the Potato from Virginia was roasted under the embers, peeled and sliced: the tubers were put into sack with a little sugar, or were baked with cream, marrow, sugar, spice, etc., in pies, or preserved and candied by the comfit makers.” But he most probably refers here to the Batatas, or sweet Potato, a Convolvulus, which was a popular esculent vegetable at that date, of tropical origin, and to which our Potato has since been thought to bear a resemblance.
This Batatas, or sweet Potato, had the reputation, like Eringo root, of being able to restore decayed vigour, and so Falstaff is made by Shakespeare to say: “Let the sky rain potatoes, hail kissing comfits, and snow eringoes.” For a considerable while after their introduction the Potato tubers were grown only by men of fortune as a delicacy; and the general cultivation of this vegetable was strongly opposed by the public, chiefly by the Puritans, because no mention of it could be found in the Bible.
Also in France great opposition was offered to the recognised use of Potatoes: and it is said that Louis the Fifteenth, in order to bring the plant into favour, wore a bunch of its flowers in the button hole of his coat on a high festival. Later on during the Revolution quite a mania prevailed for Potatoes. Crowds perambulated the streets of Paris shouting for “la liberté, et des Batatas”; and when Louis the Sixteenth had been dethroned the gardens of the Tuileries were planted with Potatoes. Cobbett, in this country, exclaimed virulently against the tuber as “hogs’ food,” and hated it as fiercely as he hated tea. The stalks, leaves, and green berries of the plant share the narcotic and poisonous attributes of the nightshades to which it belongs; and the part which we eat, though often thought to be a root, is really only an underground stem, which has not been acted on by light so as to develop any poisonous tendencies, and in which starch is stored up for the future use of the plant.
The stalks, leaves, and unripe fruit yield an active principle apparently very powerful, which has not yet been fully investigated. There are two sorts of tubers, the red and the white. A roasted Potato takes two hours to digest; a boiled one three hours and a half. “After the Potato,” says an old proverb, “cheese.”
Chemically the Potato contains citric acid, like that of the lemon, which is admirable against scurvy: also potash, which is equally antiscorbutic, and phosphoric acid, yielding phosphorus in a quantity less only than that afforded by the apple, and by wheat. It is of the first importance that the potash salts should be retained by the potato during cooking: and the tubers should therefore be steamed with their coats on; else if peeled, and then steamed, they lose respectively seven and five per cent. of potash, and phosphoric acid.
If boiled after peeling they lose as much as thirty-three per cent. of potash, and twenty-three per cent. of phosphoric acid. “The roots,” says Gerard, “were forbidden in Burgundy, for that they were persuaded the too frequent use of them causeth the leprosie.” Nevertheless it is now believed that the Potato has had much to do with expelling leprosy from England. The affliction has become confined to countries where the Potato is not grown.
Boiled or steamed Potatoes should turn out floury, or mealy, by reason of the starch granules swelling up and filling the cellular tissue, whilst absorbing the albuminous contents of its cells. Then the albumen coagulates, and forms irregular fibres between the starch grains. The most active part of the tuber lies just beneath the skin, as may be shown by pouring some tincture of guaiacum over the cut surface of a Potato, when a ring of blue forms close to the skin, and is darkest there while extending over the whole cut surface. Abroad there is a belief the Potato thrives best if planted on Maundy Thursday. Rustic names for it are: Taiders, Taities, Leather Coats, Leather Jackets, Lapstones, Pinks, No Eyes, Flukes, Blue Eyes, Red Eyes, and Murphies; in Lancashire Potatoes are called Spruds, and small Potatoes, Sprots.
The peel or rind of the tuber contains a poisonous substance called “solanin,” which is dissipated and rendered inert when the whole Potato is boiled, or steamed. Stupes of hot Potato water are very serviceable in some forms of rheumatism. To make the decoction for this purpose, boil one pound of Potatoes (not peeled, and divided into quarters.) in two pints of water slowly down to one pint; then foment the swollen and painful parts with this as hot as it can be borne. Similarly some of the fresh stalks of the plant, and its unripe berries, as well as the unpeeled tubers cut up as described, if infused for some hours in cold water, will make a liquor in which the folded linen of a compress may be loosely rung out, and applied most serviceably under waterproof tissue, or a double layer of dry flannel. The carriage of a small raw Potato in the trousers’ pocket has been often found preventive of rheumatism in a person predisposed thereto, probably by reason of the sulphur, and the narcotic principles contained in the peel. Ladies in former times had their dresses supplied with special bags, or pockets, in which to carry one or more small raw Potatoes about their person for avoiding rheumatism.
If peeled and pounded in a mortar, uncooked Potatoes applied cold make a very soothing cataplasm to parts that have been scalded, or burnt. In Derbyshire a hot boiled Potato is used against corns; and for frost-bites the mealy flour of baked potatoes, when mixed with sweet oil and applied, is very healing.
The skin of the tuber contains corky wood which swells in boiling with the jackets on, and which thus serves to keep in all the juices so that the digestibility of the Potato is increased; at the same time water is prevented from entering and spoiling the flavour of the vegetable. The proportion of muscle-forming food (nitrogen) in the Potato is very small, and it takes ten and a half pounds of the tubers to equal one pound of butcher’s meat in nutritive value.
The Potato is composed mainly of starch, which affords animal heat and promotes fatness, The Irish think that these tubers foster fertility; they prefer them with the jackets on, and somewhat hard in the middle–“with the bones in.” A potato pie is believed to invigorate the sexual functions.
New Potatoes contain as yet no citric acid, and are hard of digestion, like sour crude apples; their nutriment, as Gerard says, “is sadly windy,” the starch being immature, and not readily acted on by the saliva during mastication. “The longer I live,” said shrewd Sidney Smith, “the more I am convinced that half the unhappiness in the world proceeds from a vexed stomach, or vicious bile: from small stoppages, or from food pressing in the wrong place. Old friendships may be destroyed by toasted cheese; and tough salted meat has led a man not infrequently to suicide.”
A mature Potato yields enough citric acid even for commercial purposes; and there is no better cleaner of silks, cottons, and woollens, than ripe Potato juice. But even of ripe Potatoes those that break into a watery meal in the boiling are always found to prove greatly diuretic, and to much increase the quantity of urine.
By fermentation mature Potatoes, through their starch and sugar, yield a wine from which may be distilled a Potato spirit, and from it a volatile oil can be extracted, called by the Germans, Fuselöl. This is nauseous, and causes a heavy headache, with indigestion, and biliary disorders together with nervous tremors. Chemically it is amylic ether.
Also when boiled with weak sulphuric acid, the Potato starch is changed into glucose, or grape sugar, which by fermentation yields alcohol: and this spirit is often sold under the name of British brandy.
A luminosity strong enough to enable a bystander to read by its light issues from the common Potato when in a state of putrefaction. In Cumberland, to have “taities and point to dinner,” is a figurative expression which implies scanty fare. At a time when the duty on salt made the condiment so dear that it was scarce in a household, the persons at table were fain to point their Potatoes at the salt cellar, and thus to cheat their imaginations. Carlyle asks in Sartor Resartus about “an unknown condiment named ‘point,’ into the meaning of which I have vainly enquired; the victuals potato and point not appearing in any European cookery book whatever.”
German ladies, at their five o’clock tea, indulge in Potato talk (Kartoffel gesprach) about table dainties, and the methods of cooking them. Men likewise, from the four quarters of the globe, in the days of our childhood, were given to hold similar domestic conclaves, when:–
“Mr. East made a feast,
Mr. North laid the cloth,
Mr. West brought his best,
Mr. South burnt his mouth
Eating a cold Potato.”
With pleasant skill of poetic alliteration, Sidney Smith wrote in ordering how to mix a sallet:–
“Two large Potatoes passed through kitchen sieve,
Unwonted softness to a salad give.”
And Sir Thomas Overbury wittily said about a dolt who took credit for the merits of his ancestors: “Like the Potato, all that was good about him was underground.”
Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas FerniesFiled under Ingredient | Tags: burn, burns, corns, diuretic, frostbite, leprosy, potato, rheumatism, scalds, scurvy, sedative | Comment (1)
“I know of nothing better than equal parts of sweet oil and lime water.” This is very good and should be applied freely.
Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. RitterFiled under Remedy | Tags: lime water, scald, scalds, sweet oil | Comment (0)
“Apply crushed onion poultice; cover to keep out the air. This will soon extract the heat and pain.” Onions seem to possess many medicinal properties. They are very soothing, and in a case of scalds keep out the air and relieve the pain.
Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. RitterFiled under Remedy | Tags: burn, burns, onions, poultice, scald, scalds | Comment (0)
“One pound Raisins, chopped.
One pound Lard.
Five cent package of Chewing Tobacco.
Mix all together and let this simmer about three hours slowly, strain it
and put in a jar.”
Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. RitterFiled under Remedy | Tags: burn, burns, lard, raisin, scald, scalds, skin, tobacco, twitter-archive | Comment (0)
The House Leek (Sempervivum tectorum), or “never dying” flower of our cottage roofs, which is commonly known also as Stone-crop, grows plentifully on walls and the tops of small buildings throughout Great Britain, in all country districts. It is distinguished by its compact rose-shaped arrangement of seagreen succulent leaves lying sessile in a somewhat flattened manner, and by its popularity among country folk on account of these bland juicy leaves, and its reputed protective virtues. It possesses a remarkable tenacity of life, quem sempervivam dicunt quoniam omni tempore viret, this being in allusion to its prolonged vitality; for which reason it is likewise called Ayegreen, and Sengreen (semper, green).
History relates that a botanist tried hard for eighteen months to dry a plant of the House Leek for his herbarium, but failed in this object. He afterwards restored it to its first site when it grew again as if nothing had interfered with its ordinary life.
The plant was dedicated of old to Thor, or Jupiter, and sometimes to the Devil. It bore the titles of Thor’s beard, Jupiter’s eye, Joubarb, and Jupiter’s beard, from its massive inflorescence which resembles the sculptured beard of Jove; though a more recent designation is St. George’s beard.
“Quem sempervivam dicunt quoniam viret omni
Tempore–‘Barba Jovis’ vulgari more vocatur,
Esse refert similem predictoe Plinius istam.”
The Romans took great pleasure in the House Leek, and grew it in vases set before the windows of their houses. They termed it Buphthalmon, Zoophthalmon, and Stergethron, as one of the love medicines; it being further called Hypogeson, from growing under the eaves; likewise Ambrosia and Ameramnos. The plant is indigenous to the Greek Islands, being sometimes spoken of as “Imbreke” and “Home Wort.”
It has been largely planted about the roofs of small houses throughout the country, particularly in Scotland, because supposed to guard against lightning and thunderstorms; likewise as protective against the enchantments of sorcerers; and, in a more utilitarian spirit, as preservative against decay. Hence the House Leek is known as Thunderbeard, and in Germany Donnersbart or Donderbloem, from “Jupiter the thunderer.”
The English name House Leek denotes leac (Anglo-Saxon) a plant growing on the house; and another appellation of its genus, sedum, comes from the Latin sedare, to soothe, and subdue inflammations, etc.
The thick leaves contain an abundant acidulous astringent juice, which is mucilaginous, and affords malic acid, identical with that of the Apple. This juice, in a dose of from one to three drams, has proved useful in dysentery, and in some convulsive diseases. Galen extolled it as a capital application for erysipelas and shingles. Dioscorides praised it for weak and inflamed eyes, but in large doses it is emetic and purgative.
In rural districts the bruised leaves of the fresh plant or its juice are often applied to burns, scalds, contusions, and sore legs, or to scrofulous ulcers; as likewise for chronic skin diseases, and enlarged or cancerous lymphatic glands. By the Dutch the leaves are cultivated with a dietetic purpose for mixing in their salads.
With honey the juice assuages the soreness and ulcerated condition within the mouth in thrush. Gerard says: “The juice being gently rubbed on any place stung by nettles, or bees, or bitten by any venomous creature, doth presently take away the pain. Being applied to the temples and forehead it easeth also the headache and distempered heat of the brain through want of sleep.”
The juice, moreover, is excellently helpful for curing corns and warts, if applied from day to day after they have been scraped. As Parkinson teaches, “the juice takes away cornes from the toes and feet if they be bathed therewith every day, and at night emplastered as it were with the skin of the same House Leek.”
The plant may be readily made to cover all the roof of a building by sticking on the offsets with a little moist earth, or cowdung. It bears purple flowers, and its leaves are fringed at their edges, being succulent and pulpy. Thus the erect gay-looking blossoms, in contrast to the light green foliage arranged in the form of full blown double roses, lend a picturesque appearance to the roof of even a cow-byre, or a hovel.
The House Leek (Sedum majus), and the Persicaria Water-pepper (Arsmart), if their juices be boiled together, will cure a diarrhoea, however obstinate, or inveterate. The famous empirical anti-Canceroso nostrum of Count Mattaei is authoritatively said to consist of the Sedum acre (Betony stone-crop), the Sempervivum tectorum (House Leek), Sedum telephium (Livelong), the Matricaria (Feverfew), and the Nasturtium Sisymbrium (Water-cress).
The Sedum Telephium (Livelong, or Orpine), called also Roseroot and Midsummer Men, is the largest British species of Stone-crop. Being a plant of augury its leaves are laid out in pairs on St. John’s Eve, these being named after courting couples. When the leaves are freshly assorted those which keep together promise well for their namesakes, and those which fall apart, the reverse.
The special virtues of this Sedum are supposed to have been discovered by Telephus, the son of Hercules. Napoleon, at St. Helena, was aware of its anti-cancerous reputation, which was firmly believed in Corsica. The plant contains lime, sulphur, ammonia, and (perhaps) mercury. It remains long alive when hung up in a room. The designation Orpine has become perversely applied to this plant which bears pink blossoms, the word having been derived from Orpin, gold pigment, a yellow sulphuret of the metal arsenic, and it should appertain exclusively to yellow flowers. The Livelong Sedum was formerly named Life Everlasting. It serves to keep away moths.
Doctors have found that the expulsive vomiting provoked by doses of the Sedum acre (Betony stone-crop), will serve in diphtheria to remove such false membrane clinging in patches to the throat and tonsils, as threatens suffocation: and after this release afforded by copious vomiting, the diphtheritic foci are prevented from forming again.
The Sedum Acre (or Biting Stone-crop) is also named Pepper crop, being a cyme, or head of flowers, which furnishes a pungent taste like that of pepper. This further bears the names of Ginger (in Norfolk), Jack of the Buttery, Gold Dust, Creeping Tom, Wall Pepper, Pricket or Prick Madam, Gold Chain, and Biting Mouse Tail. It was formerly said “the savages of Caledonia use this plant for removing the sloughs of cancer.”
The herb serves admirably to make a gargle for scurvy of the gums, and a lotion for scrofulous, or syphilitic ulcers. The leaves are thick and very acrid, being crowded together. This and the Sedums album and reflexum were ingredients in a famous worm-expelling medicine, or theriac (treacle), which conferred the title “Jack of the Buttery,” as a corruption of “Bot. theriaque.”
The several Stone-crops are so named from crop, a top, or bunch of flowers, these plants being found chiefly in tufts upon walls or roofs. From their close growth originally on their native rocks they have acquired the generic title of Sedum, from sedere (to sit).
Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas FernieFiled under Ingredient | Tags: burns, convulsions, diptheria, dysentery, erysipelas, eyes, scalds, scrofula, scurvy, shingles, thrush, ulcers | Comment (0)
“A few raw potatoes scraped or grated and beaten in a bowl, then add a dram of laudanum; apply to the affected parts as you would a poultice.”
“The flowers of the black elder berries and the bark all possess valuable medicinal
properties. An ointment made by stirring the fresh flowers into melted lard or vaselin and occasionally stirring it, will be found an excellent remedy for scalds or burns.” It is not only soothing, but forms a coating thereby keeping the air out.