A strong tincture for the hair is made by adding half an ounce of oil of mace to a pint of deodorized alcohol. Pour a spoonful or two into a saucer; dip a small stiff brush into it, and brush the hair smartly, rubbing the tincture well into the roots. On bald spots, if hair will start at all, it may be stimulated by friction with a piece of flannel until the skin looks red, and rubbing the tincture into the scalp. This process must be repeated three times a day for weeks. When the hair begins to grow, apply the tincture once a day until the growth is well established, bathing the head in cold water every morning, and briskly brushing it to bring the blood to the surface.”
Source: The Housekeeper’s Friend: A Practical CookbookFiled under Remedy | Tags: alcohol, brush, deodorized alcohol, flannel, friction, hair, head, housekeeper, mace, oil of mace, roots, scalp, tincture, tonic | Comment (0)
One drachm of pulverized colombo, one drachm of rasp. d. quartia, two drachms of peruvian bark, one drachm of orange peel, one drachm of ginger, two ounces of loaf sugar and a half pint of liquor. Let it stand twenty-four hours and then add a half pint of water.
Source: 76: A Cook BookFiled under Remedy | Tags: 76, alcohol, colombo, ginger, liquor, loaf-sugar, orange peel, peruvian bark, raspberry, sugar, tonic | Comment (0)
This recipe comes into notoriety through the efforts of John Vine Hall, who had fallen into such habitual drunkeness that his most earnest efforts to reclaim himself proved unavailing. He sought the advice of an eminent physician who gave him a prescription which he followed for several months, and at the end of that time had lost all desire for liquor.
The recipe is as follows: Five grains of sulphate of iron, ten grains of magnesia, eleven drachms of peppermint water and one drachm of spirits of nutmeg; to be taken twice a day. This preparation acts as a stimulant and tonic and partially supplies the place of the accustomed liquor, and prevents that absolute physical and moral prostration that follows a sudden breaking off from the use of stimulating drinks.
Source: 76: A Cook BookFiled under Remedy | Tags: 76, alcohol, alcoholism, drunk, drunkeness, drunkenness, iron, iron sulphate, liquor, magnesia, nutmeg, peppermint, stimulant, tonic | Comment (0)
One pound of lean, juicy beef; half a pint of cold water; half a pint of old bourbon whiskey.
Cut the beef into pieces about half an inch square ; pour over it half a pint of cold water, cover, and let it stand twelve hours ; then add half a pint of old bourbon whiskey, and let it stand six hours ; then strain three or four times until quite clear ; keep (closely covered) in a cool place, and take a small wineglassful two or three times a day. This is a capital tonic.
Source: The Unrivalled Cook-Book and Housekeeper’s Guide, Mrs WashingtonFiled under Remedy | Tags: beef, bourbon, tea, tonic, washington, whiskey, whisky | Comment (0)
Bruise a couple of ounces of Peruvian bark, one of bitter dried orange peel. Steep them in a pint of proof spirit a fortnight, shaking up the bottle that contains it once or twice every day. Let it remain untouched for a couple of days, then decant the bitter into another bottle. A tea-spoonful of this, in a wine glass of water, is a fine tonic.
Source: The American HousewifeFiled under Remedy | Tags: bark, digestion, housewife, orange, orange peel, peruvian bark, spirit, stomach, tincture, tonic | Comment (0)
This remedy has, besides its anti-malarial efficacy, distinct value as a tonic to the stomach. Take a fresh lemon; cut it into thin slices, rind and all; boil it in three tumblerfuls of water in an earthen pot which has not been previously used for culinary purposes; prolong the boiling till the liquid contents of the pot have been reduced to one-third — that is, to the volume of one tumbler. Pass the decoction through muslin, squeezing out the residue of the lemon, and let it cool for several hours. Let the whole be taken in the early morning, fasting.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, decoction, lemon, lemon rind, malaria, muslin, rind, stomach, tonic | Comment (0)
Angustura bark (Cusparia) is a valuable tonic, especially in cases of dyspepsia, with diarrhoea and loss of appetite. It may be given in powder in doses of ten grains, twice or thrice a-day; or in infusion, or decoction. In cases of flatulency of the stomach, attended by nausea, five grains, with the same weight of rhubarb, taken an hour before dinner, will often effectually restore the appetite and digestion.
Source: A Companion To The Medicine Chest, John Savory.Filed under Ingredient | Tags: angostura, angustura, appetite, bark, decoction, diarrhoea, digestion, dyspepsia, flatulence, infusion, rhubarb, savory, stomach, tonic | Comment (0)
It is hardly possible to take up any newspaper or magazine now a days without happening on advertisements of patent medicines whose chief recommendation is that they “contain phosphorus.” They are generally very expensive, but the reader is assured that they are worth ten times the price asked on account of their wonderful properties as nerve and brain foods. The proprietors of these concoctions seemingly flourish like green bay trees and spend many thousands of pounds per annum in advertising. From which it may be deduced that sufferers from nervous exhaustion and brain fag number millions. And surely only a sufferer from brain fag would suffer himself to be led blindly into wasting his money, and still further injuring his health, by buying and swallowing drugs about whose properties and effects he knows absolutely nothing. How much simpler, cheaper, and more enjoyable to eat apples!
The apple contains a larger percentage of phosphorus than any other fruit or vegetable. For this reason it is an invaluable nerve and brain food. Sufferers from nerve and brain exhaustion should eat at least two apples at the beginning of each meal. At the same time they should avoid tea and coffee, and supply their place with barley water or bran tea flavoured with lemon juice, or even apple tea.
Apples are also invaluable to sufferers from the stone or calculus. It has been observed that in cider countries where the natural unsweetened cider is the common beverage, cases of stone are practically unknown. Food-reformers do not deduce from this that the drinking of cider is to be recommended, but that even better results may be obtained from eating the fresh, ripe fruit.
Apples periodically appear upon the tables of carnivorous feeders in the form of apple sauce. This accompanies bilious dishes like roast pork and roast goose. The cook who set this fashion was evidently acquainted with the action of the fruit upon the liver. All sufferers from sluggish livers should eat apples.
Apples will afford much relief to sufferers from gout. The malic acid contained in them neutralises the chalky matter which causes the gouty patient’s sufferings.
Apples, when eaten ripe and without the addition of sugar, diminish acidity in the stomach. Certain vegetable salts are converted into alkaline carbonates, and thus correct the acidity.
An old remedy for weak or inflamed eyes is an apple poultice. I am told that in Lancashire they use rotten apples for this purpose, but personally I should prefer them sound.
A good remedy for a sore or relaxed throat is to take a raw ripe apple and scrape it to a fine pulp with a silver teaspoon. Eat this pulp by the spoonful, very slowly, holding it against the back of the throat as long as possible before swallowing.
A diet consisting chiefly of apples has been found an excellent cure for inebriety. Health and strength may be fully maintained upon fine wholemeal unleavened bread, pure dairy or nut butter, and apples.
Apple water or apple tea is an excellent drink for fever patients.
Apples possess tonic properties and provoke appetite for food. Hence the old-fashioned custom of eating an apple before dinner.
The following are two good recipes for apple tea:– (1) Take 2 sound apples, wash, but do not peel, and cut into thin slices. Add some strips of lemon rind. Pour on 1 pint of boiling water (distilled). Strain when cold. (2) Bake 2 apples. Pour over them 1 pint boiling water. Strain when cold.
Source: Food Remedies: Facts About Foods And Their Medicinal Uses, Florence DanielFiled under Ingredient | Tags: apple, apple tea, barley water, brain, brain fog, bran tea, calculus, cider, daniel, eye, eyes, fever, gout, lemon juice, lemon rind, liver, malic acid, nerve, nervous exhaustion, phosphorus, poultice, sore throat, stomach, stone, throat, tonic | Comment (0)
Digest half an ounce of pine tar in a pint of water for forty-eight hours, stirring occasionally; filter, and put with the other fluid, then add one pint of bay rum, one ounce each of cologne and tincture of cantharides, two ounces of glycerin and ten ounces of distilled water. Apply daily, using a tonic brush.
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: cantharides, cologne, glycerin, glycerine, hair, head, pine, pine tar, rum, tar, tonic | Comment (0)
A preparation which is tonic in its properties and is also said to darken gray hair, and which certainly contains nothing injurious, calls for one ounce of sage and a pint of boiling water, allowed to stand twenty-four hours in an iron pot, and then filtered through filtering papers.
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: gray hair, grey hair, hair, head, iron, sage, tonic | Comment (0)