So-called “gum boils” or “canker sores” are little ulcer-like sores which at times appear in children’s mouths, caused by disarrangement of the stomach. Local applications, such as borax or powdered alum, shrink the sores and give a little relief; but the child should be given a dose of calcined magnesia at night or citrate of magnesia in the morning. (Never give a small dose of citrate of magnesia; a child of twelve years should take a tumblerful.)
Source: The Mary Frances First Aid Book, Jane Eayre FryerFiled under Remedy | Tags: alum, boils, borax, calcined magnesia, canker, canker sores, citrate of magnesia, fryer, gum, gum boils, gums, magnesia, mouth, mouth ulcer, mouths, powdered alum, sores, stomach, ulcer | Comment (0)
Make half a tumbler of strong lime water, let it set a few minutes; then strain the water through a thin muslin to the same quantity of linseed or sweet oil (neat’s or hog’s foot will answer); mix it well, and spread over the burn; wrap over linen cloths. Do not remove the cloth for several days; saturate it frequently with the lime and oil until the inflammation is subdued. Should the odor become offensive, apply cold poultices of the flour of slippery elm; spread over with pulverized charcoal. A plaster of lard and soot is also good for a burn. Heal with any simple salve — a very good one is made by stewing together heart leaves, white lily root, agrimony, a few leaves of the Jamestown weed, and sweet gum. When the strength of the herbs is extracted, strain the water; throw away leaves, etc.; add fresh unsalted butter, and simmer gently until the water has evaporated. Keep this on hand for common sores, in a close-covered box.
Source: Mrs Hill’s New Cook-BookFiled under Remedy | Tags: agrimony, burn, burns, butter, charcoal, heart, heart leaves, hill, hog's foot oil, jamestown weed, lard, lime water, linen, linseed, linseed oil, muslin, neat's oil, poultice, salve, skin, slippery elm, soot, sores, sweet gum, sweet oil, weed, white lily, white lily root | Comment (0)
Take two Gallons of Ale Wort, the strongest you can get, so soon as it is run from the Grounds, set it on the fire in a Pipkin, and let it boil gently and that you do perceive it to be as though it were full of Rags; run it through a strainer, and set it on the fire again, and let it boil until it be thick, and scum it clean, and when it is much wasted, put it into a lesser Pan to boil, or else it will burn; when it is thick enough, take it off, and when it is cold, put it into Gallipots, take as much as a Walnut fasting; and as much when you go to bed.
Source: The Queen-like Closet or Rich Cabinet, Hannah WolleyFiled under Remedy | Tags: ale, sore, sores, syrrup, syrup, wolley, wort | Comment (0)
Linseed-oil 1 pt; sweet oil 1 oz; and boil them in a kettle on coals for nearly 4 hours, as warm as you can; then have pulverized and mixed, borax 1/2 oz; red lead 4 ozs, and sugar of lead 1 1/2 ozs; remove the kettle from the fire and thicken in the powder; continue the stirrying until cooled to blood heat, then stir in 1 oz of spirits of turpentine; and now take out a little, letting it get cold, and if not then sufficiently thick to spread upon thin, soft linen as a salve, you will boil again until this point is reached.
[…] it is good for all kinds of wounds, bruises, sores, burns, white swellings, rheumatisms, ulcers, sore breasts, and even where there are wounds on the inside, it has been used with advantage, by applying a plaster over the part.
Source: Dr Chase’s Recipes, or Information for Everybody, A.W. ChaseFiled under Remedy | Tags: borax, breasts, bruise, burn, burns, lead, linen, linseed, oil, ointment, red lead, rheumatism, salve, sores, sweet oil, swelling, turpentine, ulcer, ulcers, wounds | Comment (0)
The Oat is a native of Britain in its wild and uncultivated form, and is distinguished by the spikelets of its ears hanging on slender pedicels. This is the Avena fatua, found in our cornfields, but not indigenous in Scotland. When cultivated it is named Avena sativa. As it needs less sunshine and solar warmth to ripen the grain than wheat, it furnishes the principal grain food of cold Northern Europe. With the addition of some fat this grain is capable of supporting life for an indefinite period. Physicians formerly recommended highly a diet-drink made from Oats, about which Hoffman wrote a treatise at the end of the seventeenth century; and Johannis de St. Catherine, who introduced the drink, lived by its use to a hundred years free from any disease. Nevertheless the Oat did not enjoy a good reputation among the old Romans; and Pliny said “Primum omnis frumenti vitium avena est.”
American doctors have taken of late to extol the Oat (Avena sativa) when made into a strong medicinal tincture with spirit of wine, as a remarkable nervine stimulant and restorative: this being “especially valuable in all cases where there is a deficiency of nervous power, for instance, among over-worked lawyers, public speakers, and writers.”
The tincture is ordered to be given in a dose of from ten to twenty drops, once or twice during the day, in hot water to act speedily; and a somewhat increased dose in cold water at bedtime so as to produce its beneficial effects more slowly then. It proves an admirable remedy for sleeplessness from nervous exhaustion, and as prepared in New York may be procured from any good druggist in England. Oatmeal contains two per cent. of protein compounds, the largest portion of which is avenin. A yeast poultice made by stirring Oatmeal into the grounds of strong beer is a capital cleansing and healing application to languid sloughing sores.
Oatmeal supplies very little saccharine matter ready formed. It cannot be made into light bread, and is therefore prepared when baked in cakes; or, its more popular form for eating is that of porridge, where the ground meal becomes thoroughly soft by boiling, and is improved in taste by the addition of milk and salt. “The halesome parritch, chief of Scotia’s food,” said Burns, with fervid eloquence. Scotch people actually revel in their parritch and bannocks. “We defy your wheaten bread,” says one of their favourite writers, “your home-made bread, your bakers’ bread, your baps, rolls, scones, muffins, crumpets, and cookies, your bath buns, and your sally luns, your tea cakes, and slim cakes, your saffron cakes, and girdle cakes, your shortbread, and singing hinnies: we swear by the Oat cake, and the parritch, the bannock, and the brose.” Scotch beef brose is made by boiling Oatmeal in meat liquor, and kail brose by cooking Oatmeal in cabbage-water. Crushed Oatmeal, from which the husk has been removed, is known as “groats,” and is employed for making gruel. At the latter end of the seventeenth century this was a drink asked-for eagerly by the public at London taverns. “Grantham gruel,” says quaint old Fuller, in his History of the Worthies of England, “consists of nine grits and a gallon of water.” When “thus made, it is wash rather, which one will have little heart to eat, and yet as little heart by eating.” But the better gruel concocted elsewhere was “a wholesome Spoon meat, though homely; physic for the sick, and food for persons in health; grits the form thereof: and giving the being thereunto.” In the border forays of the twelfth and thirteenth centuries all the provision carried by the Scotch was simply a bag of Oatmeal. But as a food it is apt to undergo some fermentation in the stomach, and to provoke sour eructations. Furthermore, it is somewhat laxative, because containing a certain proportion of bran which mechanically stimulates the intestinal membranes: and this insoluble bran is rather apt to accumulate. Oatmeal gruel may be made by boiling from one to two ounces of the meal with three pints of water down to two pints, then straining the decoction, and pouring off the supernatant liquid when cool. Its flavour may be improved by adding raisins towards the end of boiling, or by means of sugar and nutmeg. Because animals of speed use up, by the lungs, much heat-forming material, Oats (which abound in carbonaceous constituents) are specially suitable as food for the horse.
Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas FernieFiled under Ingredient | Tags: beer, gruel, laxative, nerves, oat, poultice, sleeplessness, sores, stimulant | Comment (0)
Alcohol 1 qt; aqua ammonia 4 oz; oil of origanum 2 oz; camphor gum 2 oz; opium 2 oz; gum myrrh 20 oz; common salt 2 table-spoons. Mix, and shake occasionally for a week.
Source: Dr Chase’s Recipes, or Information for Everybody, A.W. ChaseFiled under Remedy | Tags: alcohol, ammonia, camphor, liniment, myrrh, opium, oregano, origanum, salt, sores | Comment (0)
“Tie thick sour cream in a cloth and bury in the ground over night. In the morning it will be a nice salve. Excellent for chapped hands or anything that requires a soft
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: chapped hands, salve, sores, sour cream | Comment (0)
“Honey 4 ounces
Spirits of Turpentine 1/2 ounce
Beeswax 4 ounces
Oil of Wintergreen 1/2 ounce
Tincture of Opium 1 ounce
Fluid Extract Lobelia 1/4 ounce
Lard 3/4 pound
Mix by the aid of gentle heat, stirring well at the same time. This is a
very useful ointment for healing wounds and old sores.”
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: beeswax, honey, lard, lobelia, ointment, opium, skin, sores, turpentine, wintergreen, wound | Comment (0)
“Boil carrots until soft and mash them to a pulp, add lard or sweet oil sufficient to keep it from getting hard. Spread and apply; excellent for offensive sores. Onion poultice made the same way is good for slow boils and indolent sores.” This makes a very soothing poultice and has great healing properties.
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: boil, boils, carrots, lard, onions, poultice, skin, sores, sweet oil, twitter-archive, ulcer, ulcers | Comment (0)
“One tablespoon of melted mutton or even beef tallow while warm; add some spirits of turpentine and one teaspoonful of laudanum, stir well.”