The buds of the elder bush, gathered in early spring, and simmered with new b.u.t.ter, 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 quant.i.ty 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 mola.s.ses is often given to children as a gentle physic, it will be useful to know that West India mola.s.ses is a gentle cathartic, while sugar-baker"s mola.s.ses 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 quant.i.ties, 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 sc.r.a.ped _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 gla.s.ses, 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 gla.s.s 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 quant.i.ty of water, till the stones slip out. Physicians consider them safe nourishment in fevers.
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-b.a.l.l.s 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.