Chapter 3

Dissolve as much table-salt in keen vinegar, as will ferment and work clear. When the foam is discharged, cork it up in a bottle, and put it away for use. A large spoonful of this, in a gill of boiling water, is very efficacious in cases of dysentery and colic.[3]

[Footnote 3: Among the numerous medicines for this disease, perhaps none, after all, is better, particularly where the bowels are inflamed, than the old-fashioned one of English-mallows steeped in milk, and drank freely. Everybody knows, of course, that English-mallows and marsh-mallows are different herbs.]

Whortleberries, commonly called huckleberries, dried, are a useful medicine for children. Made into tea, and sweetened with molasses, they are very beneficial, when the system is in a restricted state, and the digestive powers out of order.

Blackberries are extremely useful in cases of dysentery. To eat the berries is very healthy; tea made of the roots and leaves is beneficial; and a syrup made of the berries is still better. Blackberries have sometimes effected a cure when physicians despaired.

Loaf sugar and brandy relieves a sore throat; when very bad, it is good to inhale the steam of scalding hot vinegar through the tube of a tunnel. This should be tried carefully at first, lest the throat be scalded. For children, it should be allowed to cool a little.

A stocking bound on warm from the foot, at night, is good for the sore throat.

An ointment made from the common ground-worms, which boys dig to bait fishes, rubbed on with the hand, is said to be excellent, when the sinews are drawn up by any disease or accident.

A gentleman in Missouri advertises that he had an inveterate cancer upon his nose cured by a strong potash made of the lye of the ashes of red oak bark, boiled down to the consistence of molasses. The cancer was covered with this, and, about an hour after, covered with a plaster of tar. This must be removed in a few days, and, if any protuberances remain in the wound, apply more potash to them, and the plaster again, until they entirely disappear: after which heal the wound with any common soothing salve. I never knew this to be tried.

If a wound bleeds very fast, and there is no physician at hand, cover it with the scrapings of sole-leather, scraped like coarse lint. This stops blood very soon. Always have vinegar, camphor, hartshorn, or something of that kind, in readiness, as the sudden stoppage of blood almost always makes a person faint.

Balm-of-Gilead buds bottled up in N.E. rum, make the best cure in the world for fresh cuts and wounds. Every family should have a bottle of it. The buds should be gathered in a peculiar state; just when they are well swelled, ready to burst into leaves, and well covered with gum. They last but two or three days in this state.

Plantain and house-leek, boiled in cream, and strained before it is put away to cool, makes a very cooling, soothing ointment. Plantain leaves laid upon a wound are cooling and healing.

Half a spoonful of _citric acid_, (which may always be bought of the apothecaries,) stirred in half a tumbler of water, is excellent for the head-ache.

People in general think they must go abroad for vapor-baths; but a very simple one can be made at home. Place _strong_ sticks across a tub of water, at the boiling point, and sit upon them, entirely enveloped in a blanket, feet and all. The steam from the water will be a vapor-bath. Some people put herbs into the water. Steam-baths are excellent for severe colds, and for some disorders in the bowels. They should not be taken without the advice of an experienced nurse, or physician. Great care should be taken not to renew the cold after; it would be doubly dangerous.

Boiled potatoes are said to cleanse the hands as well as common soap; they prevent _chops_ in the winter season, and keep the skin soft and healthy.

Water-gruel, with three or four onions simmered in it, prepared with a lump of butter, pepper, and salt, eaten just before one goes to bed, is said to be a cure for a hoarse cold. A syrup made of horseradish-root and sugar is excellent for a cold.

Very strong salt and water, when frequently applied, has been known to cure wens.

The following poultice for the throat distemper, has been much approved in England:--The pulp of a roasted apple, mixed with an ounce of tobacco, the whole wet with spirits of wine, or any other high spirits, spread on a linen rag, and bound upon the throat at any period of the disorder.

Nothing is so good to take down swellings, as a soft poultice of stewed white beans, put on in a thin muslin bag, and renewed every hour or two.

The thin white skin, which comes from suet, is excellent to bind upon the feet for chilblains. Rubbing with Castile soap, and afterwards with honey, is likewise highly recommended. But, to cure the chilblains effectually, they must be attended to often, and for a long time.

Always apply diluted laudanum to fresh wounds.

A poultice of elder-blow tea and biscuit is good as a preventive to mortification. The approach of mortification is generally shown by the formation of blisters filled with _blood_; water blisters are not alarming.

Burnt alum held in the mouth is good for the canker.

The common dark-blue violet makes a slimy tea, which is excellent for the canker. Leaves and blossoms are both good. Those who have families should take some pains to dry these flowers.

When people have a sore mouth, from taking calomel, or any other cause, tea made of low-blackberry leaves is extremely beneficial.

Tea made of slippery elm is good for the piles, and for humors in the blood; to be drank plentifully. Winter evergreen[4] is considered good for all humors, particularly scrofula. Some call it rheumatism-weed; because a tea made from it is supposed to check that painful disorder.

[Footnote 4: This plant resembles the poisonous kill-lamb, both in the shape and the glossiness of the leaves: great care should be used to distinguish them.]

An ointment of lard, sulphur, and cream-of-tartar, simmered together, is good for the piles.

Elixir proprietatis is a useful family medicine for all cases when the digestive powers are out of order. One ounce of saffron, one ounce of myrrh, and one ounce of aloes. Pulverize them; let the myrrh steep in half a pint of brandy, or N.E. rum, for four days; then add the saffron and aloes; let it stand in the sunshine, or in some warm place, for a fortnight; taking care to shake it well twice a day. At the end of the fortnight, fill up the bottle (a common sized one) with brandy, or N.E. rum, and let it stand a month. It costs six times as much to buy it in small quantities, as it does to make it.

The constant use of malt beer, or malt in any way, is said to be a preservative against fevers.

Black cherry-tree bark, barberry bark, mustard-seed, petty morrel-root, and horseradish, well steeped in cider, are excellent for the jaundice.

Cotton wool and oil are the best things for a burn. When children are burned, it is difficult to make them endure the application of cotton wool. I have known the inflammation of a very bad burn extracted in one night, by the constant application of brandy, vinegar, and water, mixed together. This feels cool and pleasant, and a few drops of paregoric will soon put the little sufferer to sleep. The bathing should be continued till the pain is gone.

A few drops of the oil of Cajput on cotton wool is said to be a great relief to the tooth-ache. It occasions a smart pain for a few seconds, when laid upon the defective tooth. Any apothecary will furnish it ready dropped on cotton wool, for a few cents.

A poultice made of ginger or of common chickweed, that grows about one's door in the country, has given great relief to the tooth-ache, when applied frequently to the cheek.

A spoonful of ashes stirred in cider is good to prevent sickness at the stomach. Physicians frequently order it in cases of cholera-morbus.

When a blister occasioned by a burn breaks, it is said to be a good plan to put wheat flour upon the naked flesh.

The buds of the elder bush, gathered in early spring, and simmered with new butter, or sweet lard, make a very healing and cooling ointment.

Night sweats have been cured, when more powerful remedies had failed, by fasting morning and night, and drinking cold sage tea constantly and freely.

Lard, melted and cooled five or six times in succession, by being poured each time into a fresh pail-full of water, then simmered with sliced onions, and cooled, is said, by old nurses, to make a salve, which is almost infallible in curing inflammations produced by taking cold in wounds.

Vinegar curds, made by pouring vinegar into warm milk, put on warm, and changed pretty frequently, are likewise excellent to subdue inflammation.

Chalk wet with hartshorn is a remedy for the sting of bees; so is likewise table-salt kept moist with water.

Boil castor-oil with an equal quantity of milk, sweeten it with a little sugar, stir it well, and, when cold, give it to children for drink. They will never suspect it is medicine; and will even love the taste of it.

As molasses is often given to children as a gentle physic, it will be useful to know that West India molasses is a gentle cathartic, while sugar-baker's molasses is slightly astringent.

If a fellon or run-round appears to be coming on the finger, you can do nothing better than to soak the finger thoroughly in hot lye. It will be painful, but it will cure a disorder much more painful.

Whiskey, which has had Spanish-flies in soak, is said to be good for ring-worms; but I never knew an instance of its being tried. Unless too strong, or used in great quantities, it cannot, at least, do any harm. Washing the hands frequently in warm vinegar, is good for ring-worms.

When the toe nails have a tendency to turn in, so as to be painful, the nail should always be kept scraped _very thin_, and as near the flesh as possible. As soon as the corner of the nail can be raised up out of the flesh, it should be kept from again entering, by putting a tuft of fine lint under it.

As this book may fall into the hands of those who cannot speedily obtain a physician, it is worth while to mention what is best to be done for the bite of a rattlesnake:--Cut the flesh out, around the bite, _instantly_; that the poison may not have time to circulate in the blood. If caustic is at hand, put it upon the raw flesh; if not, the next best thing is to fill the wound with salt--renewing it occasionally. Take a dose of sweet oil and spirits of turpentine, to defend the stomach. If the whole limb swell, bathe it in salt and vinegar freely. It is well to physic the system thoroughly, before returning to usual diet.

GRUEL.

Gruel is very easily made. Have a pint of water boiling in a skillet; stir up three or four large spoonfuls of nicely sifted oat-meal, rye, or Indian, in cold water. Pour it into the skillet while the water boils. Let it boil eight or ten minutes. Throw in a large handful of raisins to boil, if the patient is well enough to bear them. When put in a bowl, add a little salt, white sugar, and nutmeg.

EGG GRUEL.

This is at once food and medicine. Some people have very great faith in its efficacy in cases of chronic dysentery. It is made thus: Boil a pint of new milk; beat four new-laid eggs to a light froth, and pour in while the milk boils; stir them together thoroughly, but do not let them boil; sweeten it with the best of loaf sugar, and grate in a whole nutmeg; add a little salt, if you like it. Drink half of it while it is warm, and the other half in two hours.

ARROW-ROOT JELLY.

Put about a pint of water in a skillet to boil; stir up a large spoonful of arrow-root powder in a cup of water; pour it into the skillet while the water is boiling; let them boil together three or four minutes. Season it with nutmeg and loaf sugar. This is very light food for an invalid. When the system is in a relaxed state, two tea-spoonfuls of brandy may be put in. Milk and loaf sugar boiled, and a spoonful of fine flour, well mixed with a little cold water, poured in while the milk is boiling, is light food in cases of similar diseases.

CALF'S FOOT JELLY.

Boil four feet in a gallon of water, till it is reduced to a quart. Strain it, and let it stand, till it is quite cool. Skim off the fat, and add to the jelly one pint of wine, half a pound of sugar, the whites of six eggs, and the juice of four large lemons; boil all these materials together eight or ten minutes. Then strain into the glasses, or jars, in which you intend to keep it. Some lay a few bits of the lemon-peel at the bottom, and let it be strained upon them.

TAPIOCA JELLY.

Wash it two or three times, soak it five or six hours; simmer it in the same water with bits of fresh lemon-peel until it becomes quite clear; then put in lemon juice, wine and loaf sugar.

SAGO JELLY.

The sago should be soaked in cold water an hour, and washed thoroughly; simmered with lemon-peel and a few cloves. Add wine and loaf sugar when nearly done; and let it all boil together a few minutes.

BEEF TEA.

Beef tea, for the sick, is made by broiling a tender steak nicely, seasoning it with pepper and salt, cutting it up, and pouring water over it, not quite boiling. Put in a little water at a time, and let it stand to soak the goodness out.

WINE WHEY.

Wine whey is a cooling and safe drink in fevers. Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, till it curdles; when the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-water hastens the operation. Made palatable with loaf sugar and nutmeg, if the patient can bear it.

APPLE WATER.

This is given as sustenance when the stomach is too weak to bear broth, &c. It may be made thus,--Pour boiling water on roasted apples; let them stand three hours, then strain and sweeten lightly:--Or it may be made thus,--Peel and slice tart apples, add some sugar and lemon-peel; then pour some boiling water over the whole, and let it stand covered by the fire, more than an hour.

MILK PORRIDGE.

Boil new milk; stir flour thoroughly into some cold milk in a bowl, and pour it into the kettle while the milk is boiling: let it all boil six or eight minutes. Some people like it thicker than others; I should think three large spoonfuls of flour to a quart of milk was about right. It should always be seasoned with salt; and if the patient likes, loaf sugar and nutmeg may be put in. In cases of fever, little salt or spice should be put into any nourishment; but in cases of dysentery, salt and nutmeg may be used freely: in such cases too, more flour should be put in porridge, and it should be boiled very thoroughly indeed.

STEWED PRUNES.

Stew them very gently in a small quantity of water, till the stones slip out. Physicians consider them safe nourishment in fevers.

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VEGETABLES.

Parsnips should be kept down cellar, covered up in sand, entirely excluded from the air. They are good only in the spring.

Cabbages put into a hole in the ground will keep well during the winter, and be hard, fresh, and sweet, in the spring. Many farmers keep potatoes in the same way.

Onions should be kept very dry, and never carried into the cellar except in severe weather, when there is danger of their freezing. By no means let them be in the cellar after March; they will sprout and spoil. Potatoes should likewise be carefully looked to in the spring, and the sprouts broken off. The cellar is the best place for them, because they are injured by wilting; but sprout them carefully, if you want to keep them. They never sprout but three times; therefore, after you have sprouted them three times, they will trouble you no more.

Squashes should never be kept down cellar when it is possible to prevent it. Dampness injures them. If intense cold makes it necessary to put them there, bring them up as soon as possible, and keep them in some dry, warm place.

Cabbages need to be boiled an hour; beets an hour and a half. The lower part of a squash should be boiled half an hour; the neck pieces fifteen or twenty minutes longer. Parsnips should boil an hour, or an hour and a quarter, according to size. New potatoes should boil fifteen or twenty minutes; three quarters of an hour, or an hour, is not too much for large, old potatoes; common-sized ones, half an hour. In the spring, it is a good plan to cut off a slice from the seed end of potatoes before you cook them. The seed end is opposite to that which grew upon the vine; the place where the vine was broken off may be easily distinguished. By a provision of nature, the seed end becomes watery in the spring; and, unless cut off, it is apt to injure the potato. If you wish to have potatoes mealy, do not let them stop boiling for an instant; and when they are done, turn the water off, and let them steam for ten or twelve minutes over the fire. See they don't stay long enough to burn to the kettle. In Canada, they cut the skin all off, and put them in pans, to be cooked over a stove, by steam. Those who have eaten them, say they are mealy and white, looking like large snow-balls when brought upon the table.

Potatoes boiled and mashed while hot, are good to use in making short cakes and puddings; they save flour, and less shortening is necessary.

It is said that a bit of unslacked lime, about as big as a robin's egg, thrown among old, watery potatoes, while they are boiling, will tend to make them mealy. I never saw the experiment tried.

Asparagus should be boiled fifteen or twenty minutes; half an hour, if old.

Green peas should be boiled from twenty minutes to sixty, according to their age; string beans the same. Corn should be boiled from twenty minutes to forty, according to age; dandelions half an hour, or three quarters, according to age. Dandelions are very much improved by cultivation. If cut off, without injuring the root, they will spring up again, fresh and tender, till late in the season.

Beet-tops should be boiled twenty minutes; and spinage three or four minutes. Put in no green vegetables till the water boils, if you would keep all their sweetness.

When green peas have become old and yellow, they may be made tender and green by sprinkling in a pinch or two of pearlash, while they are boiling. Pearlash has the same effect upon all summer vegetables, rendered tough by being too old. If your well-water is very hard, it is always an advantage to use a little pearlash in cooking.

Tomatoes should be skinned by pouring boiling water over them. After they are skinned, they should be stewed half an hour, in tin, with a little salt, a small bit of butter, and a spoonful of water, to keep them from burning. This is a delicious vegetable. It is easily cultivated, and yields a most abundant crop. Some people pluck them green, and pickle them.

The best sort of catsup is made from tomatoes. The vegetables should be squeezed up in the hand, salt put to them, and set by for twenty-four hours. After being passed through a sieve, cloves, allspice, pepper, mace, garlic, and whole mustard-seed should be added. It should be boiled down one third, and bottled after it is cool. No liquid is necessary, as the tomatoes are very juicy. A good deal of salt and spice is necessary to keep the catsup well. It is delicious with roast meat; and a cupful adds much to the richness of soup and chowder. The garlic should be taken out before it is bottled.

Celery should be kept in the cellar, the roots covered with tan, to keep them moist.

Green squashes that are turning yellow, and striped squashes, are more uniformly sweet and mealy than any other kind.

If the tops of lettuce be cut off when it is becoming too old for use, it will grow up again fresh and tender, and may thus be kept good through the summer.

It is a good plan to boil onions in milk and water; it diminishes the strong taste of that vegetable. It is an excellent way of serving up onions, to chop them after they are boiled, and put them in a stewpan, with a little milk, butter, salt, and pepper, and let them stew about fifteen minutes. This gives them a fine flavor, and they can be served up very hot.

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HERBS.

All herbs should be carefully kept from the air. Herb tea, to do any good, should be made _very strong_.

Herbs should be gathered while in blossom. If left till they have gone to seed, the strength goes into the seed. Those who have a little patch of ground, will do well to raise the most important herbs; and those who have not, will do well to get them in quantities from some friend in the country; for apothecaries make very great profit upon them.

Sage is very useful both as a medicine, for the headache--when made into tea--and for all kinds of stuffing, when dried and rubbed into powder. It should be kept tight from the air.

Summer-savory is excellent to season soup, broth, and sausages. As a medicine, it relieves the cholic. Pennyroyal and tansy are good for the same medicinal purpose.

Green wormwood bruised is excellent for a fresh wound of any kind. In winter, when wormwood is dry, it is necessary to soften it in warm vinegar, or spirit, before it is bruised, and applied to the wound.

Hyssop tea is good for sudden colds, and disorders on the lungs. It is necessary to be very careful about exposure after taking it; it is peculiarly opening to the pores.

Tea made of colt's-foot and flax-seed, sweetened with honey, is a cure for inveterate coughs. Consumptions have been prevented by it. It should be drank when going to bed; though it does good to drink it at any time. Hoarhound is useful in consumptive complaints.

Motherwort tea is very quieting to the nerves. Students, and people troubled with wakefulness, find it useful.

Thoroughwort is excellent for dyspepsy, and every disorder occasioned by indigestion. If the stomach be foul, it operates like a gentle emetic.

Sweet-balm tea is cooling when one is in a feverish state.

Catnip, particularly the blossoms, made into tea, is good to prevent a threatened fever. It produces a fine perspiration. It should be taken in bed, and the patient kept warm.

Housekeepers should always dry leaves of the burdock and horseradish. Burdocks warmed in vinegar, with the hard, stalky parts cut out, are very soothing, applied to the feet; they produce a sweet and gentle perspiration. Horseradish is more powerful. It is excellent in cases of the ague, placed on the part affected. Warmed in vinegar, and clapped.

Succory is a very valuable herb. The tea, sweetened with molasses, is good for the piles. It is a gentle and healthy physic, a preventive of dyspepsy, humors, inflammation, and all the evils resulting from a restricted state of the system.

Elder-blow tea has a similar effect. It is cool and soothing, and peculiarly efficacious either for babes or grown people, when the digestive powers are out of order.

Lungwort, maiden-hair, hyssop, elecampane and hoarhound steeped together, is an almost certain cure for a cough. A wine-glass full to be taken when going to bed.

Few people know how to keep the flavor of sweet-marjoram; the best of all herbs for broth and stuffing. It should be gathered in bud or blossom, and dried in a tin-kitchen at a moderate distance from the fire; when dry, it should be immediately rubbed, sifted, and corked up in a bottle carefully.

English-mallows steeped in milk is good for the dysentery.

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CHEAP DYE-STUFFS.