Remedial Qualities of Common Fruits

April 30th, 2020

A table giving the remedial qualities of the common fruits and vegetables is herewith appended: —

Celery for any form of rheumatism and nervous dyspepsia.

Lettuce for insomnia.

Water-cress for scurvy.

Onions are almost the best nervine known. Use for insomnia, for coughs and colds, and as a complexion curer. Eaten every other day, they soon have a clearing and whitening effect on the complexion.

Spinach for gravel.

Asparagus to induce perspiration.

Carrots for suffering from asthma.

Turnips for nervous disorders and for scurvy.

Raw beef proves of great benefit to persons of frail constitution, and to those suffering from consumption. It is chopped fine, seasoned with salt, and heated by placing it in a dish in hot water. It assimilates rapidly and affords the best nourishment.

Eggs contain a large amount of nutriment in a compact quickly available form. Beaten up raw with sugar they are used to clear and strengthen the voice. With sugar and lemon juice the beaten white of egg is used to relieve hoarseness.

Cranberries for erysipelas are used externally as well as internally.

Cranberries eaten raw are one of the finest tonics and appetizers known.

In cases of yellow or typhoid fever, cranberries are almost indispensable as a tonic and to assist in clearing the system of the harmful bacteria.

For some forms of dyspepsia there is no more simple and effective remedy than raw cranberries. Carry a supply in the pocket and eat them frequently during the day. They will cure headache as well.

People who are subject to biliousness will find that with cranberries a part of each day’s food they will be free from such attacks.

Honey is wholesome, strengthening, cleansing, healing and nourishing.

Fresh ripe fruits are excellent for purifying the blood and toning up the system.

Sour oranges are highly recommended for rheumatism.

Watermelon for epilepsy and for yellow fever.

Lemons for feverish thirst in sickness, biliousness, low fevers, rheumatism, colds, coughs, liver complaints, etc.

Blackberries for diarrhoea.

Tomatoes are a powerful aperient for the liver, a sovereign remedy for dyspepsia and for indigestion.

Tomatoes are invaluable in all conditions in which the use of calomel is indicated.

Figs are aperient and wholesome. They are said to be valuable as a food for those suffering from cancer. They are used externally as well as internally.

Bananas are useful as a food for those suffering from chronic diarrhoea.

Pie-plant is wholesome and aperient; is excellent for rheumatic sufferers and useful for purifying the blood.

Peanuts for indigestion. They are especially recommended for corpulent diabetes. Peanuts are made into a wholesome and nutritious soup, are browned and used as a coffee, are eaten as a relish simply baked, or are prepared and served as salted almonds.

Apples are useful in nervous dyspepsia; they are nutritious, medicinal and vitalizing; they aid digestion, clear the voice, correct the acidity of the stomach, are valuable in rheumatism, insomnia, and liver trouble. An apple contains as much nutriment as a potato, in a pleasanter, more wholesome form.

Grapes dissolve and dislodge gravel and calculi, and bring the stomach and bowels to a healthy condition.

Ripe pineapples have been put upon the list of foods especially healthful for persons troubled with indigestion, the juice being especially valuable in such cases. Shred with a silver fork, and reject all the indigestible core. The juice of a ripe pineapple is an almost invaluable remedy for diphtheria, the acid seeming to dissolve the strangling growth in the throat.

Source: The Canadian Family Cookbook, Grace E. Denison

Blotched Face, Wash for a

March 3rd, 2020

Mix three ounces of rose-water with one dram of sulphate of zinc. Wet the face with it, dry gently, and rub on some cold cream, which also wipe gently off.

Source: Recipes for the Million

Burns, Brown-Paper Oil For

February 18th, 2020

Dip some thick brown paper in salad oil, put it upon a plate, and set it alight. Apply the oil that is left upon the plate.

Source: Recipes for the Million

To Remove Sunburn

February 16th, 2020

Squeeze the juice of a lemon into a small teacupful of new milk. Allow it to curdle. Apply it to the face and throat with a piece of cotton wool, after having been out in the sun, or the last thing at night. Allow it to remain on the skin for a short time then wash it off with tepid soft water. This will remove all heat and tan from the skin.

Source: The Dudley Book of Cookery and Household Recipes, Georgiana Dudley

Cure for Ringworms

February 2nd, 2020

Yellow dock, root or leaves, steeped in vinegar, will cure the worst case of ringworm.

Source: The Canadian Family Cookbook, Grace E. Denison

Cure for Burns

January 31st, 2020

One-third part linseed oil.
Two-thirds lime water.

Shake up well; apply and wrap in soft linen.

Until you can procure this keep the part covered with wood-soot mixed to a soft paste with lard, or, if you have not these, with common molasses.

Source: Common Sense in the Household, Marion Harland

Ointment for Sunburn

January 25th, 2020

Make a stiff paste with white Fuller’s earth, or good French chalk, and elder flower water. Let it remain on the face for a few minutes, then wash it off with hot rain water and apply a little cold cream.

Source: The Dudley Book of Cookery and Household Recipes, Georgiana Dudley

For Slight Burns

January 19th, 2020

Hold the burned part quickly in white of egg broken in a saucer. This will prevent blistering and draw out the pain.

Source: Two Hundred and Fifty Recipes, Grace Church Sewing Circle

For Fresh Burns, Scalds, Etc.

January 9th, 2020

Take equal parts of lime water and raw linseed oil, shake well together, saturate an old linen cloth and apply to the burn. Be sure and keep the cloth well saturated.

Source: Flint Hills Cook Book

Bruises

January 9th, 2020

Rest, and bathe in cold water. If the skin is unbroken, apply half a teaspoonful of arnica lotion to a tumblerful of water; soft linen rags wet with this lotion to be applied, and changed as often as they become warm and dry.

Source: Household Gas Cookery Book, Helen Edden