Doctor Glisson makes his conserve of red Roses thus: Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall judge fit, after having done it once; The Doctors Apothecary takes two pints) of Spring water; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very tender, and look pale like Linnen; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dissolve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double refined Sugar in small Powder; which as soon as it is dissolved, put in a second pound; then a third, lastly a fourth, so that you have four pound of Sugar to every pound of Rose-leaves. (The Apothecary useth to put all the four pounds into the Liquor altogether at once,) Boil these four pounds of Sugar with the tincted Liquor, till it be a high Syrup, very near a candy height, (as high as it can be, not to flake or candy) Then put the pale Rose-leaves, into this high Syrup, as it yet standeth upon the fire, or immediately upon the taking it off the fire. But presently take it from the fire, and stir them exceeding well together, to mix them uniformly; then let them stand till they be cold; then pot them up. If you put up your Conserve into pots, whiles it is yet throughly warm, and leave them uncovered some days, putting them in the hot Sun or stove, there will grow a fine candy upon the top, which will preserve the conserve without paper upon it, from moulding, till you break the candied crust, to take out some of the conserve.
The colour both of the Rose-leaves and the Syrup about them, will be exceeding beautiful and red, and the taste excellent; and the whole very tender and smoothing, and easie to digest in the stomack without clogging it, as doth the ordinary rough conserve made of raw Roses beaten with Sugar, which is very rough in the throat. The worst of it is, that if you put not a Paper to lie always close upon the top of the conserve, it will be apt to grow mouldy there on the top; especially aprés que le pot est entamé.
The Conserve of Roses, besides being good for Colds and Coughs, and for the Lunges, is exceeding good for sharpness and heat of Urine, and soreness of the bladder, eaten much by it self, or drunk with Milk, or distilled water of Mallows, and Plantaine, or of Milk.
Source: The Closet Of Sir Kenelm Digby Knight Opened, K. DigbyFiled under Remedy | Tags: bladder, candy, cold, colds, conserve, cough, coughs, digby, lungs, mallow, milk, mould, plantain, red rose, red roses, rose, roses, soreness, stomach, sugar, throat, urine | Comment (0)
Take three fresh eggs and break them into one quart of clear, cold rain-water; stir until thoroughly mixed; bring to a boil on a slow fire, stirring often; then add half an ounce of sulphate of zinc (white vitrol); continue the boiling for two minutes, then set it off the fire. Take the curd that settles at the bottom of this and apply to the eye at night with a bandage. It will speedily draw out all fever and soreness. Strain the liquid through a cloth and use for bathing the eyes occasionally. This is the best eye-water ever made for man or beast. I have used it for twenty years without knowing it to fail.
Source: The White House Cookbook, F.L. GilletteFiled under Remedy | Tags: bandage, egg, eggs, eye, eye-wash, fever, soreness, sulphate of zinc, white vitriol, whitehouse, zinc sulphate | Comment (0)
White wadding folded in two or three thicknesses and bound on the chest. It is equally good in sore throat, or face, produced by cold.
Source: The Kansas Home Cook-BookFiled under Remedy | Tags: chest, cold, face, kansas, soreness, throat, wadding, white wadding | Comment (0)