Conserve of Red Roses

August 13th, 2017

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. Digby

Colds

July 20th, 2017

For a cold in the head just appearing inhale spirits of camphor. Put one or two drops of camphor on a small lump of sugar, dissolve in a wine glass of water, (one gill) and take a teaspoonful every half hour. Take a good cathartic or drink four or five glasses of hot water at bed time and in half an hour follow with four more glasses of hot water. Gargle sore throat with warm water and alcohol or warm water and salt using one level teaspoon of salt to a pint of water. If cold has made the throat or lungs sore, dip a cloth in cold water, wring dry and spread it on throat or chest. Cover with three thicknesses of dry flannel and bind it on securely. Take a hot foot bath and go to bed. This treatment should cure your cold. If is doesn’t it will be a wise thing to call a physician in the morning before alarming symptoms are developed. Bathe frequently, drink plenty of water and keep the bowels in regular action and prevent colds.

Source: Civic League Cook Book

Treatment of Croup

June 26th, 2017

Every mother knows those fearful premonitory symptoms of croup, the hoarse sepulchral cough which is so startling. The child should be at once taken up, its throat and chest rubbed thoroughly before a hot fire with lard and camphor melted together, then a wet compress put on, by folding up a cloth of a half dozen thicknesses, (have it about two or three inches in width,) wring it out of cold water, then pin it on to a piece of flannel, allowing the flannel to extend beyond it on either side at least an inch, pin it securely around the neck placing another piece of flannel or a soft towel out side, entirely excluding the air. If the child is very much oppressed give sufficient ipecac (syrup) to vomit it ; these remedies can be used until you have time to secure a physician. If the child continues t© be hoarse, continue giving ipecac all the next day every two hours not enough to vomit it, but sufficient to keep the phlegm loose. Another remedy for croup is alum, about one-half teaspoonful of pulverized alum in a small quantity of molasses, repeat the dose every hour until the patient is relieved ; or alum dissolved in water, and given in small doses every hour. Onion syrup is also very good for hoarseness in children ; put two or three onions in a pan, place them in the oven of the stove, let them get thoroughly baked, then squeeze the juice out into a saucer, and to every spoonful of juice put the same of white sugar, and give the child a teaspoonful every hour or oftener if necessary.

Source: The Housekeeper’s Friend: A Practical Cookbook

Camphorated Oil

June 12th, 2017

Best oil of Lucca, gum camphor. Pound some gum camphor and fill a wide-necked pint bottle one-third full; fill up with olive oil and set away until the camphor is absorbed. Excellent lotion for sore chest, sore throat, aching limbs, etc.

Source: The White House Cookbook, F.L. Gillette

Refreshing Drink for Sore Throat attended with Fever

May 21st, 2017

Boil two ounces of barberries with half an ounce of violets in a quart of water for ten minutes; sweeten with honey, strain off into a jug, and drink several glasses during the day.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

How to make a Stringent Gargle

May 17th, 2017

Put the following ingredients into a very clean earthen pipkin:— Twenty sage leaves, a handful of red rose leaves, and a pint of water; boil these for twenty minutes, then add a gill of vinegar, and two table-spoonfuls of honey; boil again for ten minutes, and strain the gargle through a muslin rag, to be used when cold.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli

Inflamed Sore Throat

February 16th, 2017

Gargle with borax and alum, dissolved in water. Take equal parts of saltpetre and loaf sugar pulverized together; place upon the tongue, and let it trickle down slowly to the inflamed part. Use this two or three times a day. Rub the glands with a mixture of camphor, cantharides, myrrh, and turpentine. If this fails to reduce the inflammation, put a small blister within an inch of the ears. A gargle with red pepper tea is good. Give cooling medicines. Bathe the feet at night. Avoid taking cold.

Source: Mrs Hill’s New Cook-Book

Specific for a Cough

January 25th, 2017

Take equal quantities of camomile flowers, elecampane, life-everlasting, mullen, a few races of ginger, and as much fat lightwood splinters as camomile. Boil to a strong tea; strain it, and add enough honey and sugar mixed in equal quantities; boil down to a syrup; add enough good apple vinegar to give a pleasant acid taste. Pills made of fresh tar, brown sugar, and the yolk of an egg,
are good for a cough. Pills of fresh rosin taken from the pine tree are also good.

Source: Mrs Hill’s New Cook-Book

Putrid Sore Throat

January 21st, 2017

Mix one gill of strong apple vinegar, cue tablespoonful of common salt, tablespoonful of strained honey, half a pod of red pepper; boil them together; strain into half a pint of strong sage tea. In severe cases give half a teaspoonful for an adult every hour; decrease the dose as the disease is relieved. Use some as a gargle.

Source: Mrs Hill’s New Cook-Book

A Cure for a Hard Dry Cough

January 19th, 2017

Take of each one table-spoonful — spermaceti grated, honey, and peppermint water; mix all together with the yolks of two eggs in a gallipot. A tea-spoonful to be taken on the tongue, and allowed to be swallowed slowly as it dissolves.

Source: A Plain Cookery Book for the Working Classes, C.E. Francatelli