Balsam Liniment
The fruit of the balsam apple {momordica balsamina) picked when ripe, and preserved in alcohol, is considered very efficacious applied to a fresh wound. Bind a piece upon the wound or cut. In Syria, the fruit is used for the same purpose that it is here; but they cut it open when unripe, and infuse it in sweet oil, exposed to the sun for some days, until the oil has become red. This is dropped upon cotton, and applied.
Source: The Universal Cookery Book, Gertrude Strohm
Salve
Four ounces of mutton-tallow, two of beeswax, one of rosin, and one-half ounce of gum camphor. Simmer well together; take off the fire, and then add one gill of alcohol. Good for all kinds of sores and wounds.
Source: The Universal Cookery Book, Gertrude Strohm
Excellent Cough Mixture
Take a handful of hoarhound, boil in a quart of water; add one pint of Orleans molasses, and one pound of brown sugar. Boil to a thin sirup. Put all in a bottle, and add one tablespoonful of tar. Shake while warm, until the tar is cut into small beads. Dose: Take one tablespoonful whenever the cough is troublesome.
Source: The Universal Cookery Book, Gertrude Strohm
Flaxseed Lemonade
Pour one quart of boilmg water over four tablespoonfuls of whole flaxseed, and steep three hours. Strain and sweeten to taste, and add the juice of two lemons. Add a little more water if the liquid seems too thick. This is soothing in colds.
Source: The Universal Cookery Book, Gertrude Strohm
Delightful Cough Candy
Break up a cupful of slippery-elm bark, and let it soak for an hour in water poured over it in the measuring-cup. Half fill a cup with flaxseed, and fill up to the brim with water, leaving it to soak the same time as the slippery-elm. When you are ready to make the candy, put one pound and a half of brown sugar in a stew-pan over the fire; pour the water from the slippery-elm and flaxseed over it, straining the last, and stir constantly until it boils and begins to turn back to sugar; then turn it out, and it will break up into crumbly, small pieces. For preachers or teachers who use their voices too much, it will be found an admirable and agreeable medicine, the taste being peculiarly pleasant. It is highly recommended to any one subject to throat affections. The best flavor for it is a little lemon-juice.
Source: The Universal Cookery Book, Gertrude Strohm
Borage
This plant contains a certain amount of saltpetre, as may be proved by burning a dried leaf. For this reason, it is used with great benefit for the relief of sore throats. The root is rich in gum, and if boiled yields a mucilaginous emulsion, excellent for irritation of the throat and chest. Very violent attacks of toothache, where the nerve has taken cold, are often cured by holding a portion of the leaves, previously boiled in milk, and applied warm, in the mouth, against the affected tooth.
Source: The Universal Cookery Book, Gertrude Strohm
Gargle for Sore Throat
Make a gargle of one teaspoonful of molasses, one of salt, and one half-teaspoonful of cayenne-pepper. Mix these with one teacupful of hot water. When cool, add one quarter of a cup of cider-vinegar.
Source: The Universal Cookery Book, Gertrude Strohm
Slippery-Elm Tea
Pour one cup of boiling water upon one teaspoonful of slippery-elm powder or a piece of the bark. When cool, strain, and flavor with lemon-juice and sugar. This is soothing in any inflammation of the mucous membrane.
Source: The Universal Cookery Book, Gertrude Strohm
Pennyroyal Tea
The virtues of this old-fashioned remedy are vouched for in cholera years, by a correspondent, who says that the pennyroyal herb, made into a tea and drank hot, is the most comforting and active preventive that can be imagined when depressing symptoms set in.
Source: The Universal Cookery Book, Gertrude Strohm
Elder Tea
Make a strong tea of elder-flowers, either fresh or dried. Sweeten with honey. This tea is to be drunk as hot as possible ,after the person is warm in bed; it produces a strong perspiration, and a slight cold or cough yields to it immediately; but the more stubborn requires two or three repetitions. Used in Russia. This is an excellent remedy for colds attended with feverish symptoms and sore throat.
Source: The Universal Cookery Book, Gertrude Strohm