Conserves of Violets the Italian manner

Take the leaves of blue Violets separated from their stalks and greens, beat them very well in a stone Mortar, with twice their weight of Sugar, and reserve them for your use in a glass vessel.

The Vertue

The heat of Choller it doth mitigate, extinguisheth thirst, asswageth the belly, and helpeth the Throat of hot hurts, sharp droppings and driness, and procureth rest: It will keep one year.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke

Spiritus et Aqua Absinthis minus Composita

Or, Spirit and water of Wormwood, the lesser composition.

College. Take of the leaves of dryed Wormwood two pounds, Annis seeds, half a pound: steep them in six gallons of small wine twenty four hours, then distil them in an Alembick, adding to every pound of the distilled water two ounces of the best Sugar.

Let the two first pound you draw out be called Spirit of Wormwood, those which follow, Wormwood water the lesser composition.

Culpeper. I like this distinction of the College very well, because what is first stilled out, is far stronger than the rest, and therefore very fitting to be kept by itself: you may take which you please, according as the temperature of your body, either to heat or to cold, and the season of year requires.

It hath the same virtues Wormwood hath, only fitter to be used by such whose bodies are chilled by age, and whose natural heat abates. You may search the herbs for the virtues, it heats the stomach, and helps digestion.

Source: The Complete Herbal and English Physician Enlarged, Nicholas Culpeper

Dysentery, Herb Remedy for

“Take four ounces poplar bark, four ounces bayberry bark and three ounces tormentil root, simmer gently in four quarts of water, down to three, strain and add two pounds granulated sugar; let it come to boiling point, skim and add one-half pound blackberry or peach jelly and one-half pint best brandy. Keep in a cool place, take one-half wineglassful three or four times a day or more often if required.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

News: Culinary curatives for chills, sniffles

“Feeling achy and feverish? Have a bowl of Mom’s tom yum soup. Or maybe some warm milk with melted lamb fat.

Chicken soup may be the all-American cold and flu panacea, but around the world people turn to all manner of culinary curatives for the chills and sniffles.”

Full story: London Free Press (Canada), 23rd January 2008

To make Syrup of Hysop for Colds

Take a handful of Hysop, of Figs, Raisins, Dates, of each an ounce, of Collipint half a handful, French Barley one ounce; boil therein three pints of fair water to a quart, strain it and clarifie it with two whites of Eggs, then put in two pound of fine Sugar, and boil it to a syrup.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke

An approved Conserve for a Cough or Consumption of the Lungs

Take a pound of Elecampane Roots, draw out the pith, and boil them in two waters till they be soft; when it is cold, put to it the like quantity of the pap of roasted Pippins, and three times their weight of brown sugarcandy beaten to a powder; stamp these in a Mortar to a Conserve, whereof take every morning fasting as much as a Walnut for a week or fortnight together, and afterwards but three times a week.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke

Dysentery, Sugar and Brandy for

“Two tablespoonfuls brandy poured into a saucer. Set fire to the brandy and hold in flame lump of sugar on fork. This is a very good remedy, and has cured cases when doctors’ remedies failed. This sugar will melt and form a syrup. Dose:– One-half teaspoonful every two hours or oftener if necessary.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

A Snail Water for weak Children, and old People

Take a pottle of Snails, and wash them well in two or three waters, and then in small Beer, bruise them shells and all; then put them into a gallon of red Cows Milk, red Rose leaves dried, the whites cut off, Rosemary, sweet Marjoram, of each one handful, and to distil them in a cold still, and let it drop upon powder of white Sugar candy in the receiver; drink of it first and last, and at four a clock in the afternoon, a wine-glass full at a time.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke

The Lady Thornburgh’s Syrup of Elders

Take Elder-berries when they be red, bruise them in a stone Mortar, strain the juice, and boil it to a consumption of almost half, scum it very clear, take it off the fire whilest it is hot, put in sugar to the thickness of a syrup; put it no more on the fire, when it is cold, put it into Glasses, not filling them to the top, for it will work like Beer.

This cleanseth the stomach and spleen, and taketh away all obstructions of the Liver, by taking the quantity of a spoonful in a morning, and fasting a short time after it.

Source: A Queen’s Delight: Or, The Art of Preserving, Conserving and Candying, Nathaniel Brooke