Uses of Salt:
1. Neuralgia, Toothache, Earache: a bag of warm salt applied to the affected parts is very soothin in affections of this kind.
2. Hemorrhage, or bleeding from Stomach or Lungs - in case of bleeding from stomach or lungs eat two teaspoonfuls of dry salt or drink strong salt water. Many physicians use this treatment and it has saved many lives when a doctor was not at hand.
3. Croup - Give a teaspoonful of salt mixed with a teaspoonful of honey or molassas, if the baby has croup, it is a safe and reliable remedy.
4. Diarrhea and Dysentery - Salt disolved in vinegar and warm water often checks diarrhea and dysentery.
5. Cholera Morbus - for cholera morbus use salt the same as for diarrhea above, except that a teaspoonful of strong pepper should be added.
6. Dyspepsia and Stomach Troubles - Salt water often proves an effective remedy for stomach troubles. Take a half teaspoonful in cold water before breakfast.
7. Colic - A teaspoonful of salt dissolved in a half cup of cold water is a speedy remedy for colic.
8. Bath - Salt added to the bath is a cleanser and it also beauifies and strengthens.
9. Tooth Wash - Salt will remove tartar from the teeth. Mixed with equal parts of soda, it makes good tooth powder.
10. Mouth Wash - A strong solution of salt and water is excellent for hardening sensitive gums.
11. Sprains or Swellings - Sprains may be relieved and swellings reduced by bathing freely with warm salt water.
12. Antidote - taken moderately, salt is an antidote for alcoholic poisoning.
13. Hair tonic - Salt water is an excellent hair tonic.
14. Worms - Injections of salt water are excellent for removing pin or seat worms.
15. Catarrh - Salt water snuffed up the nose several times a day is a simple rememdy but one of the best for catarrh.
16. Eye Wash - Sore and inflamed eyes may be cured and strengthened by frequently bathing them with salt water. Try it.
17. Ague - in some cases salt has been used successfully in the treatment of ague. It is used in half ounce doses.
18. Hives - Add an ounce of salt to each 15 gallons of water used in the bath and you will obtain relief from the itching of hives.
19. Heartburn - Frequently allow a few grains of salt to dissolve in the mouth and you will obtain relief from heartburn.
20. Sore Throat - Frequently gargle with salt water. Often nothing else is needed.
Peoples Home Medical Book, 1910 page 438
Friday, October 16, 2009
A Hand Written Remedy
At the end of the "medical section" is a handwitten remedy by a previous owner of the book.
"People's Home Remedy for Whiskers: Symptoms - most women do not have whiskers. Most men do. They are prickly hairs on the face.
Treatment: Shave.
"People's Home Remedy for Whiskers: Symptoms - most women do not have whiskers. Most men do. They are prickly hairs on the face.
Treatment: Shave.
Sunday, October 4, 2009
Poisons--Symptoms, Antidotes and Emergency Remedies
What to do in case of Poisoning:
Give the antidote at once and then give the emetic if one is needed. If for any reason the emetic cannot be given until sometime after the poson has been taken, it should not be given at all for the poison will then have had time to be absorbed in the system and emetic would then do no good but on the other hand would do injury by weakening the patient. n case of poisoning act quickly for there is no time to loose.
What not to do in case of Poisoning:
Do not get excited. Do not loose time. Do no cause vomiting or use the stomache pump if the poisoning is due to some corrosive acid.
Acid or Corrosive Poisoning:
The mineral acids, destroy the walls of the gullet and stomach. They do not cause death as a result of ther being absorbed into the system, but as a result of their destruction of the structures with which they come into contact. Some of them, however, produce many dangerous changes in the general system. Some, like carbolic acid, destroy life by paralyzing the nervous system and particularly the nerves of the heart.
The first drink to give in corrosive poisoning like poisoning from carbolic acid, corrosive sublimate or any of the mineral acids, is something mucilaginous of a soothing nature. Whites of eggs, milk, flax seed tea, slippery elm water, etc. are mucilaginous drinks. The stomach pump is dangerous when the poisoning is due to a corrosive poison as forcing the tube into the stomach might increase the local danger of puncturing the gullet or stomach. This refers to poisoning from carbolic acid, nitric acid, hydrochloric or muriatic acid, sulphuric acid, acetic acid, etc.
Neither should the pump be used fter poisoning by strong alkalies as they also injure the mucous membrane of the gullet and stomach and the tube might do further injury. Emetics whould also increase the damage done. Acid poisons are neutralized or overcome by alkalies. Soda, magnesia, chalk and soap are alkaies. Poisoning by alkalies can be somewhat overcome by giving vegetable acids. Lemon juice and vinegar are vegetable acids. Water can also be useful when given in large quantities.
Antidotes You Should Always Keep on Hand: Antidotes are medicines gien to counteract or overcome the effects of poisons. Besides soda, magnesia, chalk, eggs, flaxseed, milk, soap, lard, alum, justard, tea, lemons and vinegar, every family should keep on hand some sulphate of copper in two grain doses put up in powders. This is especially good for poisoning by matches or phosphorus. Tannin or tannic acid is another good thing to always have handy. It is usually given in one third teaspoonful doses. Jeaunels Solution is another good thing to keep handy for emergencies as it is good for a number of poisons. It is composed of 2 ounces of calcined magnesia, 1 ounce of animal charcoal and 20 ounces of water.
The People's Home Medical Book 1910 page 266
Give the antidote at once and then give the emetic if one is needed. If for any reason the emetic cannot be given until sometime after the poson has been taken, it should not be given at all for the poison will then have had time to be absorbed in the system and emetic would then do no good but on the other hand would do injury by weakening the patient. n case of poisoning act quickly for there is no time to loose.
What not to do in case of Poisoning:
Do not get excited. Do not loose time. Do no cause vomiting or use the stomache pump if the poisoning is due to some corrosive acid.
Acid or Corrosive Poisoning:
The mineral acids, destroy the walls of the gullet and stomach. They do not cause death as a result of ther being absorbed into the system, but as a result of their destruction of the structures with which they come into contact. Some of them, however, produce many dangerous changes in the general system. Some, like carbolic acid, destroy life by paralyzing the nervous system and particularly the nerves of the heart.
The first drink to give in corrosive poisoning like poisoning from carbolic acid, corrosive sublimate or any of the mineral acids, is something mucilaginous of a soothing nature. Whites of eggs, milk, flax seed tea, slippery elm water, etc. are mucilaginous drinks. The stomach pump is dangerous when the poisoning is due to a corrosive poison as forcing the tube into the stomach might increase the local danger of puncturing the gullet or stomach. This refers to poisoning from carbolic acid, nitric acid, hydrochloric or muriatic acid, sulphuric acid, acetic acid, etc.
Neither should the pump be used fter poisoning by strong alkalies as they also injure the mucous membrane of the gullet and stomach and the tube might do further injury. Emetics whould also increase the damage done. Acid poisons are neutralized or overcome by alkalies. Soda, magnesia, chalk and soap are alkaies. Poisoning by alkalies can be somewhat overcome by giving vegetable acids. Lemon juice and vinegar are vegetable acids. Water can also be useful when given in large quantities.
Antidotes You Should Always Keep on Hand: Antidotes are medicines gien to counteract or overcome the effects of poisons. Besides soda, magnesia, chalk, eggs, flaxseed, milk, soap, lard, alum, justard, tea, lemons and vinegar, every family should keep on hand some sulphate of copper in two grain doses put up in powders. This is especially good for poisoning by matches or phosphorus. Tannin or tannic acid is another good thing to always have handy. It is usually given in one third teaspoonful doses. Jeaunels Solution is another good thing to keep handy for emergencies as it is good for a number of poisons. It is composed of 2 ounces of calcined magnesia, 1 ounce of animal charcoal and 20 ounces of water.
The People's Home Medical Book 1910 page 266
Suggestions and Rules as to the Care, Feeding and Raising of Hogs
1. The pens should be warm but well ventilated at the top.
2. The floor of the pen should be covered with a foot of clay.
3. The feeding floor should be open to the sun but should have a good slope so as to carry of the rain.
4. The surrounding ground should slope away from the pen so as to carry off water and refuse.
5. The hogs should at all times have access to a stream of pure running water.
6. The stomach should be kept in good condition and not overloaded.
7. Hogs fed on corn should also have green food and sour slop may also be fed to advantage.
8. If the hogs are kept on clover they should not have slops but should have potatoes or turnips or other roots.
9. If the tongues are contracted and red the hogs should have some slops or should be turned on clover.
10. If the tongues are large, pale and flabby the hogs should have corn given them, and cooked roots given with soda in the feed.
11. Where the hogs are kept in clover and root vegetables cannot be given them, they should have plenty of soda and lime.
12. Keep their pens clean and free of lice and at once separate any sick ones from the rest of the herd.
13. See that they have plenty of charcoal, ashes, and salt.
14. In case of disease use disinfectants, freely.
Peoples Home Stock Book RC Barnum 1910 page 223
2. The floor of the pen should be covered with a foot of clay.
3. The feeding floor should be open to the sun but should have a good slope so as to carry of the rain.
4. The surrounding ground should slope away from the pen so as to carry off water and refuse.
5. The hogs should at all times have access to a stream of pure running water.
6. The stomach should be kept in good condition and not overloaded.
7. Hogs fed on corn should also have green food and sour slop may also be fed to advantage.
8. If the hogs are kept on clover they should not have slops but should have potatoes or turnips or other roots.
9. If the tongues are contracted and red the hogs should have some slops or should be turned on clover.
10. If the tongues are large, pale and flabby the hogs should have corn given them, and cooked roots given with soda in the feed.
11. Where the hogs are kept in clover and root vegetables cannot be given them, they should have plenty of soda and lime.
12. Keep their pens clean and free of lice and at once separate any sick ones from the rest of the herd.
13. See that they have plenty of charcoal, ashes, and salt.
14. In case of disease use disinfectants, freely.
Peoples Home Stock Book RC Barnum 1910 page 223
Saturday, October 3, 2009
Puddings and Sauces
Cup Pudding - For the batter use 2 eggs, 1 cup sugar, 1 1/2 cup of flour, 1/2 cup of milk, butter the size of a walnut, 2 teaspoonfuls of baking powder. Fill cups half full of berries or any kind of fresh fruit; place sufficient sugar over the fruit and a spoonful of batter over all, steam 30 minutes.
Orange Pudding - Peel 4 large oranges and take out all seeds and white. Cut in small pieces. After covering with sugar, let stand 2 hours; then take 1 pint milk, 2 tablespoonfuls of cornstarch, yolk of 1 egg, 1 cup sugar; cook in double boiler until thick; pour over oranges and stir all toether. Beat white of egg, add a small amount of sugar and cover pudding. Brown in oven.
Quick Apple Dumplings - Pare and cut into small pieces, 6 cooking apples; lay these in a deep baking dish or pan; sprinkle sugar over them. Make a batter o 3 cups of flour in which 2 teaspoonfuls of baking powder have been sifted and a pinch of salt; add enough water to make a very stiff batter, spread this over the apples and steam 30 minutes. To be eatened with sweet milk or cream.
Snow Pudding - Over 1/2 box of gelatine pour 1 pint of boiling water; add the juice of 1 lemon and 1 1/2 cups of sugar; when nearly cold stir in the whites of 2 eggs beaten to a stiff froth. Serve with boiled custard.
Fruit Roll - one egg, 1/2 cup sugar, 1 3/4 to 2 cups of milk. 1 teaspoonful of salt, 4 cups sifted flour 4 teaspoonfuls of baking powder, 1 cup cleaned currants or chopped raisins. Sift flour, salt, sugar and baking powder together; beat egg light and add to milk; flour the fruit and mix all together. Let stand 20 minutes and bake in a moderate oven 1 1/4 hour; cover with buttered paper if baked in an open pan. Butter the top with melted butter if in a covered pan. Be sure to cover close while standing so as to keep the flies out.
Bread Pudding - One pint grated bread crumbs, 1 quart of milk, 1 teaspoonful butter, 1 teacupful of sugar, 3 eggs, saving whites of 2 for frosting. While pudding is baking beat the two whites until very stiff; add 1/4 cup of sugar and spread on pudding as soon as it comes from the oven; then set in oven again to brown.
Fruit Juice Blanc Mange - Sweeten 1 cup of fruit juice to taste; then stir 1 tablespoonful of corn starch into a little of the juice and then into all. Boil until as thick as desired.
Raspberry Float - one pint red raspberries, 1 pint boiling water, 1 cup sugar, 4 level tablespoonfuls of cornstarch, 1 tablespoonful of lemon juice; put the sugar and cornstarch into a sauce pan, mix thoroughly, pour in boiling water and stir constantly over the fire until clear; remove, add lemon juice and berries and serve very cold with cream.
Fruit Puff Pudding - One pint flour, 2 teaspoonfuls of baking powder and 1 teaspoonful of salt, mix together well. Make into a soft batter with milk. Put into creased cups 1 spoonful of batter, then apples or other fruit and cover with another spoonful of batter. Steam 1/2 hour and serv with liquid sauces as follows: One cup sugar, 1/4 cup butter worked to a cram; put 1 1/2 cups water in a sauce pan; when it begin to boil thicken with flour ( mixed in cold water to a consistency of cream. Take from the fire and stir rapidly into the butter and sugar. Flavor with nutmeg or any desired flavouring - for a sour sauce use vinegar.
Prune Whip - Beat whites of 4 eggs stiff; add small cup of sugar, 1/2 teaspoonful vanila, 1/2 cup stewed prunes pitted and chopped fine. Put into buttered baking dish and bake 20 minutes in a moderate oven.
People's Home Recipe Book Mrs Alice Gitchell Kirk pages 174 - 175
Orange Pudding - Peel 4 large oranges and take out all seeds and white. Cut in small pieces. After covering with sugar, let stand 2 hours; then take 1 pint milk, 2 tablespoonfuls of cornstarch, yolk of 1 egg, 1 cup sugar; cook in double boiler until thick; pour over oranges and stir all toether. Beat white of egg, add a small amount of sugar and cover pudding. Brown in oven.
Quick Apple Dumplings - Pare and cut into small pieces, 6 cooking apples; lay these in a deep baking dish or pan; sprinkle sugar over them. Make a batter o 3 cups of flour in which 2 teaspoonfuls of baking powder have been sifted and a pinch of salt; add enough water to make a very stiff batter, spread this over the apples and steam 30 minutes. To be eatened with sweet milk or cream.
Snow Pudding - Over 1/2 box of gelatine pour 1 pint of boiling water; add the juice of 1 lemon and 1 1/2 cups of sugar; when nearly cold stir in the whites of 2 eggs beaten to a stiff froth. Serve with boiled custard.
Fruit Roll - one egg, 1/2 cup sugar, 1 3/4 to 2 cups of milk. 1 teaspoonful of salt, 4 cups sifted flour 4 teaspoonfuls of baking powder, 1 cup cleaned currants or chopped raisins. Sift flour, salt, sugar and baking powder together; beat egg light and add to milk; flour the fruit and mix all together. Let stand 20 minutes and bake in a moderate oven 1 1/4 hour; cover with buttered paper if baked in an open pan. Butter the top with melted butter if in a covered pan. Be sure to cover close while standing so as to keep the flies out.
Bread Pudding - One pint grated bread crumbs, 1 quart of milk, 1 teaspoonful butter, 1 teacupful of sugar, 3 eggs, saving whites of 2 for frosting. While pudding is baking beat the two whites until very stiff; add 1/4 cup of sugar and spread on pudding as soon as it comes from the oven; then set in oven again to brown.
Fruit Juice Blanc Mange - Sweeten 1 cup of fruit juice to taste; then stir 1 tablespoonful of corn starch into a little of the juice and then into all. Boil until as thick as desired.
Raspberry Float - one pint red raspberries, 1 pint boiling water, 1 cup sugar, 4 level tablespoonfuls of cornstarch, 1 tablespoonful of lemon juice; put the sugar and cornstarch into a sauce pan, mix thoroughly, pour in boiling water and stir constantly over the fire until clear; remove, add lemon juice and berries and serve very cold with cream.
Fruit Puff Pudding - One pint flour, 2 teaspoonfuls of baking powder and 1 teaspoonful of salt, mix together well. Make into a soft batter with milk. Put into creased cups 1 spoonful of batter, then apples or other fruit and cover with another spoonful of batter. Steam 1/2 hour and serv with liquid sauces as follows: One cup sugar, 1/4 cup butter worked to a cram; put 1 1/2 cups water in a sauce pan; when it begin to boil thicken with flour ( mixed in cold water to a consistency of cream. Take from the fire and stir rapidly into the butter and sugar. Flavor with nutmeg or any desired flavouring - for a sour sauce use vinegar.
Prune Whip - Beat whites of 4 eggs stiff; add small cup of sugar, 1/2 teaspoonful vanila, 1/2 cup stewed prunes pitted and chopped fine. Put into buttered baking dish and bake 20 minutes in a moderate oven.
People's Home Recipe Book Mrs Alice Gitchell Kirk pages 174 - 175
Horse - Diseases of the Fetlock, Ankle and Foot
Ring Bone - Ring bone is a ring of bony material extending around the pastern just above the hoof. It is the result of inflammation in the cancellated tissue of the bone. We have two kinds of ring-bone - high and low. The high ring bone affects the pastern joint, while the low kind very often involves the coffin joint. Sometimes there is a deposit of bony matter on the pastern, affecting no joint. This must be regarded as less serious than either of the other two. In some cases I have known the fetlock to become affected.
Causes: As in bone spavin the causes are predisposing or constitutional and exciting. The close inbreeding and the mating of sire or dam that suffers or has suffered from ring bone are very likely to produce off-spring that also suffer from this disease, especially if they are subjected to any of the exiting causes to which I shall refer. Hard work and fast driving, also any severe injury to the pastern or foot may produce ring bone. Improper shoeing is another very common cause. Horses with short, upright pasterns when driven fast on hard roads before they have fully matured are quite likely to suffer from ring bone.
Symptoms: It is well to keep in mind that a natural enlargement of the parts may readily be mistaken for a ring bone; consequently, many a sound horse is subjected to torture on account of some ignorant person having pronounced him unsound from ring bone. Occasionally ring bone will form without producing much pain or lameness, but as a rule the horse shows considerable lameness during the period of its development. When a ring bone appears on the foreleg the horse steps on the heel. This is done to remove the weight from the toe, When it appears on the hind leg, the animal always steps on its toe, and when traveling he brings the foot forward carefully. At first the enlargement is usually soft but later on it hardens. By flexing (bending) the joint or trotting the horse on hard footing it always increases the pain and lameness.
Treatment: The treatment of ring bone is very similar to that of bone spavin. First subdue the inflammation with either hot or cold applications. Give him rest and apply counter-irritation. If the foot is not level it should be made so and light blisters applied. If they fail, have the animal fired. When blisters and firing fail, try plantar neurectiome for it is very often successful in relieving the animal of pain and making him go sound. This operation consists in removing and inch or more of the nerve, either above or below the fetlock on both sides of the leg. I have known a bar shoe to give considerable relief and I have known many an animal to recover without much rest when the animal was used for slow work on soft footing. A ring bone situated low down should be regarded as a serious ailment and even when the disease has subsided the animal may go stiff on account of the joint's being anchylosed.
People's Home Remedies for Ring Bone, Stiff Joints, Bunches.
Ring bone - Apply equal parts of oil of origanum, corrosive sublimate and tincture of myrrh. Use the carefully as it is quite severe. This gives excellent results.
Bunches, Stiff Joints, Ring bone - To eight ounces f turpentine add 2 tablespoonfuls of salt and the white of a dozen eggs and apply to bunches, stiff joints or ring bone, once a day.
The Peoples Home Stock Book by W.C. Fair VS pages 91 and 92
Causes: As in bone spavin the causes are predisposing or constitutional and exciting. The close inbreeding and the mating of sire or dam that suffers or has suffered from ring bone are very likely to produce off-spring that also suffer from this disease, especially if they are subjected to any of the exiting causes to which I shall refer. Hard work and fast driving, also any severe injury to the pastern or foot may produce ring bone. Improper shoeing is another very common cause. Horses with short, upright pasterns when driven fast on hard roads before they have fully matured are quite likely to suffer from ring bone.
Symptoms: It is well to keep in mind that a natural enlargement of the parts may readily be mistaken for a ring bone; consequently, many a sound horse is subjected to torture on account of some ignorant person having pronounced him unsound from ring bone. Occasionally ring bone will form without producing much pain or lameness, but as a rule the horse shows considerable lameness during the period of its development. When a ring bone appears on the foreleg the horse steps on the heel. This is done to remove the weight from the toe, When it appears on the hind leg, the animal always steps on its toe, and when traveling he brings the foot forward carefully. At first the enlargement is usually soft but later on it hardens. By flexing (bending) the joint or trotting the horse on hard footing it always increases the pain and lameness.
Treatment: The treatment of ring bone is very similar to that of bone spavin. First subdue the inflammation with either hot or cold applications. Give him rest and apply counter-irritation. If the foot is not level it should be made so and light blisters applied. If they fail, have the animal fired. When blisters and firing fail, try plantar neurectiome for it is very often successful in relieving the animal of pain and making him go sound. This operation consists in removing and inch or more of the nerve, either above or below the fetlock on both sides of the leg. I have known a bar shoe to give considerable relief and I have known many an animal to recover without much rest when the animal was used for slow work on soft footing. A ring bone situated low down should be regarded as a serious ailment and even when the disease has subsided the animal may go stiff on account of the joint's being anchylosed.
People's Home Remedies for Ring Bone, Stiff Joints, Bunches.
Ring bone - Apply equal parts of oil of origanum, corrosive sublimate and tincture of myrrh. Use the carefully as it is quite severe. This gives excellent results.
Bunches, Stiff Joints, Ring bone - To eight ounces f turpentine add 2 tablespoonfuls of salt and the white of a dozen eggs and apply to bunches, stiff joints or ring bone, once a day.
The Peoples Home Stock Book by W.C. Fair VS pages 91 and 92
Thursday, October 1, 2009
Children's School Sandwiches and Luncheons
Of all the work a mother has to do for her children, none is more troublesome than putting up luncheons day after day with a due regard for variety and wholesomeness, and for the fickle and often unreasonable taste of the child. If one could only give chocolate layer cake or large cucumber pickles everyday and nothing else, then indeed one might be sure the luncheon would be eaten and approved by the small gourmand; but when one has a maternal conscience such things must be dealt out infrequently and bread and butter offered day by day--a diet to which most children are indifferent if not actively hostile.
How to do up a luncheon which shall be appetizing, wholesome, and varied day after day, when often the larder is bare of dainties is indeed a subject for study. It may be done occasionally with comparative ease, since woman's wit is equal to severe strain, but for ten months a year and twenty days a month--that gives the most ingenious pause.
Sandwiches are to be considered first, because one begins with them every morning. A good plan is to have them of different kinds of bread, either of white and whole wheat, or perhaps better of white one day and whole wheat the next, boston brown the third and white again the fourth, and baking powder biscuit the fifth. Of course fresh baked bread will not do, it must be at least a day old and should be very thin, with most of the crust cut off; not all by any means but just the heavy edges.
Sandwich fillings are legion, many of them nourishing and good and a little handbook of suggestion is a boon to mothers, because invention fails so often. These combinations will be found easily prepared and appetizing.
Meat Sandwiches - cold roast beef chopped and slightly salted between slices of white bread. Chicken cut very thin and salted; on white bread. Boiled ham, chopped very fine, mixed with a very little dry mustard; brown bread with roast veal finely chopped with a few fine chopped olives mixed in. One very thin layer of chopped ham and a slice of chicken on white bread. Corned beef shaved very thin on white bread.
Salad Sandwiches - Lettuce leaves on white buttered bread, with a little french dressing. Chopped watercress on buttered bread with a sprinkle of salt. Very thin slices of cucumber with salt; on white bread. Thin slices of tomato, drained of all pulp and seeds and wiped dry with salt. Nasturtium leaves with french dressing or salt. Celery chopped very fine with a little french dressing mixed in or a little mayonnaise or merely salt and lemon juice. Chopped green peppers with cream cheese.
Sweet Sandwiches - Chopped Dates, wet with a little cream on white bread, Orange marmalade; on whole wheat or white. Figs, chopped fine and wet with a little cream, Figs and nuts chopped together on white bread. Nuts and raisens, chopped together on whole wheat bread. Candied ginger on white. Prunes chopped with peanuts, on white.
Other mixtures:
Hard boiled egg chopped and mixed with french dressing. Cream cheese alone or mixed with nuts, baked beans seasoned with lemon juice, mashed to a paste on very thin white bread. Stewed oysters, chopped, with or without olives also finely chopped on white bread.
It is always best, if possible to have two kinds of sandwiches, one of meat, eggs or cream cheese and the other of a sweet mixture, perhaps two of each. On the day that baking soda biscuits are used there may be some thin slices of cold meat with a couple of olives for a change.
Never warm or melt the butter, but beat it until soft and creamy. the fillings may be made from all meats, most vegetables, eggs, cheese and use of mayonnaise. Sandwiches depend upon the seasonings and it is very essential to have these on hand so as to lend variety to the luncheons and outing. Season corned beef or chopped ham with mustard. Roast beef or boiled tongue with Harvey, worcestershire sauce or horseradish. Lamb with capers, or tomato sauce, catsup or chopped mint. Chicken or veal with chopped celery or chopped pimentos. The latter are a sweet spanish pepper put up in little cans for 12 to 15 cents a can and are a great addition in most all cookery. Fish with onion juice, parsley and chives.
When the sandwiches have to stand for any length of time after making before they are to be used, pack in a stone jar and cover with a cloth wrung out of cold water, and when ready to be packed for lunch, wrap in oiled paper, keeping different foods separated by pieces of cardboard, salads to be packed in tightly fitting jars.
Peoples Home recipe Book, page 34 and 35.
How to do up a luncheon which shall be appetizing, wholesome, and varied day after day, when often the larder is bare of dainties is indeed a subject for study. It may be done occasionally with comparative ease, since woman's wit is equal to severe strain, but for ten months a year and twenty days a month--that gives the most ingenious pause.
Sandwiches are to be considered first, because one begins with them every morning. A good plan is to have them of different kinds of bread, either of white and whole wheat, or perhaps better of white one day and whole wheat the next, boston brown the third and white again the fourth, and baking powder biscuit the fifth. Of course fresh baked bread will not do, it must be at least a day old and should be very thin, with most of the crust cut off; not all by any means but just the heavy edges.
Sandwich fillings are legion, many of them nourishing and good and a little handbook of suggestion is a boon to mothers, because invention fails so often. These combinations will be found easily prepared and appetizing.
Meat Sandwiches - cold roast beef chopped and slightly salted between slices of white bread. Chicken cut very thin and salted; on white bread. Boiled ham, chopped very fine, mixed with a very little dry mustard; brown bread with roast veal finely chopped with a few fine chopped olives mixed in. One very thin layer of chopped ham and a slice of chicken on white bread. Corned beef shaved very thin on white bread.
Salad Sandwiches - Lettuce leaves on white buttered bread, with a little french dressing. Chopped watercress on buttered bread with a sprinkle of salt. Very thin slices of cucumber with salt; on white bread. Thin slices of tomato, drained of all pulp and seeds and wiped dry with salt. Nasturtium leaves with french dressing or salt. Celery chopped very fine with a little french dressing mixed in or a little mayonnaise or merely salt and lemon juice. Chopped green peppers with cream cheese.
Sweet Sandwiches - Chopped Dates, wet with a little cream on white bread, Orange marmalade; on whole wheat or white. Figs, chopped fine and wet with a little cream, Figs and nuts chopped together on white bread. Nuts and raisens, chopped together on whole wheat bread. Candied ginger on white. Prunes chopped with peanuts, on white.
Other mixtures:
Hard boiled egg chopped and mixed with french dressing. Cream cheese alone or mixed with nuts, baked beans seasoned with lemon juice, mashed to a paste on very thin white bread. Stewed oysters, chopped, with or without olives also finely chopped on white bread.
It is always best, if possible to have two kinds of sandwiches, one of meat, eggs or cream cheese and the other of a sweet mixture, perhaps two of each. On the day that baking soda biscuits are used there may be some thin slices of cold meat with a couple of olives for a change.
Never warm or melt the butter, but beat it until soft and creamy. the fillings may be made from all meats, most vegetables, eggs, cheese and use of mayonnaise. Sandwiches depend upon the seasonings and it is very essential to have these on hand so as to lend variety to the luncheons and outing. Season corned beef or chopped ham with mustard. Roast beef or boiled tongue with Harvey, worcestershire sauce or horseradish. Lamb with capers, or tomato sauce, catsup or chopped mint. Chicken or veal with chopped celery or chopped pimentos. The latter are a sweet spanish pepper put up in little cans for 12 to 15 cents a can and are a great addition in most all cookery. Fish with onion juice, parsley and chives.
When the sandwiches have to stand for any length of time after making before they are to be used, pack in a stone jar and cover with a cloth wrung out of cold water, and when ready to be packed for lunch, wrap in oiled paper, keeping different foods separated by pieces of cardboard, salads to be packed in tightly fitting jars.
Peoples Home recipe Book, page 34 and 35.
Herb Department
Beth Root - aka Indian Balm, Ground Lily, Three Leaved Nightshade, Trillium Pendulum.
Action: astringent, tonic, antiseptic
Uses: Bleeding from Lungs, Bloody urine, Menorrhagia, Leucorrhea, Asthma, Womb troubles, Diarrhea, Tumors, Ulcers, Carbuncles, Buboes, Stings, Gangrene.
This plant has an oblong, tuberous root from which arises a slender stem from 10 to 12 inchs high. It has large leaves at the top of the stem, from between which appears a solitary flower, bell shaped and of a purple or white colour.. The root is a brown colour outside and white within. Common in the middle and western states. Grows in rich soils and in damp rocky and shady woods. Flowers in May and June.
In its action it is astringent, tonic and antiseptic. It has been used very successfully in bleeding from the lungs, bloody urine, memorrhagia or uterine hemorrhage, leucorrhea, asthma and difficult breathing. The Indian women used it very much for womb troubles and in confinement to aid labor and for flooding. Its astringent action makes it good for hemorrhages. Boiled in milk, it is good diarrhea and dysentry when used internally. The root may be made into a poultice and used for tumors, indolent and offensive ulcers, carbuncles, buboes, stings of insects and to restrain gangrene. The dose of the powdered root is 1 dram. A strong tea or infusion is made by adding from 1/2 to 1 ounce to a pint of water. The dose is from 1 to 3 ounces. The tea is commonly used. This tea is also good for injection into the vagina for leucorrhea and flowing. When used as an injection the infusion my be made stronger by using more medicine in the pint of water.
Bellwort aka Mohawk Weed, Uvularia Perfoliata
Action: Tonic, mucilaginous, nervine.
Uses: Wounds, sores, sore mouth, snake bite, sore throat, Inflammation of gums, Ulcers, erysipelas, sore ears, skin affections.
This has a creeping rootstock and a stem from 8 to 14 inches high dividing at the top into two branches. Leaves are clasping, elliptical, rounded at the base, acute at apex, smooth light gray underneath, from 2 to 3 inches long and hang from the end of one of the branches. Bellwort is a smooth handsome plant common in the U.S. It grows in moist copses and woods and flowers in May. The root is the part used and when fresh is acrid and mucilaginous. It imparts its properties to water.
Its action is tonic, soothing and nervine. It was used by the indians for wounds, sores and snake bite. Is very good for sore mouth, sore throat and inflammation of the gums. For bites of poisonous snakes make a decoction by boiling the root in milk and drink of this freely, and to the wound apply a poultice of the green root or the dried root in powder and mixed with hot milk is good n all stages of erysipelas and also for acute inflammation of the eyes. An ointment may be made by simmering the powdered root and green tops in lard for an hour over a slow fire and should be strained by pressing. This is useful for skin affections, sore ears, sore mouth, etc. for children. This ointment is also good for many cases of erysipelas.
Blue Bells, aka Greek Valerian, Sweat Root, Polemonium Reptans.
Action: Diaphoretic
Uses: Lung troubles, Consumption, Liver troubles, Boils, Scrofulous complaints
The roots are fibrous and grow from one head. The flowers, which are small and blue, appear early in the season and are followed by small seed. Several stems sometimes arise from the same root. Grows a foot or two in height and is found in damp woods.
The indians used it to produce sweating in fevers and pleurisies. It is used for scrofulous complaints, consumption and affections of the lungs and liver. The decoction is made by adding a small handful of the crushed roots to 3 pints of water and steeping down to half that quantity. The dose is half a teacupful every 4 hours. Ta tincture may be made in whiskey. Have a wineglassful taken 3 times a day will clean out the system and purify the blood and is good for one afflicted with boils.
Action: astringent, tonic, antiseptic
Uses: Bleeding from Lungs, Bloody urine, Menorrhagia, Leucorrhea, Asthma, Womb troubles, Diarrhea, Tumors, Ulcers, Carbuncles, Buboes, Stings, Gangrene.
This plant has an oblong, tuberous root from which arises a slender stem from 10 to 12 inchs high. It has large leaves at the top of the stem, from between which appears a solitary flower, bell shaped and of a purple or white colour.. The root is a brown colour outside and white within. Common in the middle and western states. Grows in rich soils and in damp rocky and shady woods. Flowers in May and June.
In its action it is astringent, tonic and antiseptic. It has been used very successfully in bleeding from the lungs, bloody urine, memorrhagia or uterine hemorrhage, leucorrhea, asthma and difficult breathing. The Indian women used it very much for womb troubles and in confinement to aid labor and for flooding. Its astringent action makes it good for hemorrhages. Boiled in milk, it is good diarrhea and dysentry when used internally. The root may be made into a poultice and used for tumors, indolent and offensive ulcers, carbuncles, buboes, stings of insects and to restrain gangrene. The dose of the powdered root is 1 dram. A strong tea or infusion is made by adding from 1/2 to 1 ounce to a pint of water. The dose is from 1 to 3 ounces. The tea is commonly used. This tea is also good for injection into the vagina for leucorrhea and flowing. When used as an injection the infusion my be made stronger by using more medicine in the pint of water.
Bellwort aka Mohawk Weed, Uvularia Perfoliata
Action: Tonic, mucilaginous, nervine.
Uses: Wounds, sores, sore mouth, snake bite, sore throat, Inflammation of gums, Ulcers, erysipelas, sore ears, skin affections.
This has a creeping rootstock and a stem from 8 to 14 inches high dividing at the top into two branches. Leaves are clasping, elliptical, rounded at the base, acute at apex, smooth light gray underneath, from 2 to 3 inches long and hang from the end of one of the branches. Bellwort is a smooth handsome plant common in the U.S. It grows in moist copses and woods and flowers in May. The root is the part used and when fresh is acrid and mucilaginous. It imparts its properties to water.
Its action is tonic, soothing and nervine. It was used by the indians for wounds, sores and snake bite. Is very good for sore mouth, sore throat and inflammation of the gums. For bites of poisonous snakes make a decoction by boiling the root in milk and drink of this freely, and to the wound apply a poultice of the green root or the dried root in powder and mixed with hot milk is good n all stages of erysipelas and also for acute inflammation of the eyes. An ointment may be made by simmering the powdered root and green tops in lard for an hour over a slow fire and should be strained by pressing. This is useful for skin affections, sore ears, sore mouth, etc. for children. This ointment is also good for many cases of erysipelas.
Blue Bells, aka Greek Valerian, Sweat Root, Polemonium Reptans.
Action: Diaphoretic
Uses: Lung troubles, Consumption, Liver troubles, Boils, Scrofulous complaints
The roots are fibrous and grow from one head. The flowers, which are small and blue, appear early in the season and are followed by small seed. Several stems sometimes arise from the same root. Grows a foot or two in height and is found in damp woods.
The indians used it to produce sweating in fevers and pleurisies. It is used for scrofulous complaints, consumption and affections of the lungs and liver. The decoction is made by adding a small handful of the crushed roots to 3 pints of water and steeping down to half that quantity. The dose is half a teacupful every 4 hours. Ta tincture may be made in whiskey. Have a wineglassful taken 3 times a day will clean out the system and purify the blood and is good for one afflicted with boils.
Wednesday, June 17, 2009
Herbal Remedies - including valuable Indian Remedies
Almond (amygdala)
Action - Diuretic
Uses - coughs, hoarseness, scalding of urine, Kidney Troubles, to whiten and soften the skin.
The oil of sweet almonds acts benefically on the urinary organs and is good for scalding urine. Also good for hoarseness and tickling coughs and is frequently combined with other ingredients and used to soften and whiten the skin. From 1 to 8 drams is the dose of the oil of sweet almonds. The oil of bitter almonds is poisonous.
Arbor Vitae
Uses - Coughs, Rheumatism, Fevers, Ague, Scurvy
The evergreen tree grows from 20 to 50 feet high and the branchletts are flat and spreading. Much used for hedges. Grows along banks of rivers and in low swampy places. An ointment made of the branchlets and cones is excellent for rheumatism. Make a poultice by powdering the cones and mixing with mil and it with cure the worst rheumatic pains. A cecoction made of the branchlets or roots is cood for coughs, ague, fevers and scurvy.
Balm of Gilead
Uses - Cuts, Wounds, Coughs, Debility
The bud of this tree contain medical properties and should be gathered in the fall. The buds are filled with a rich gum which is good for coughs and debility. Add 1 pint of fourth proof spirits to and ounce of the bruised buds. The dose of this is from a teaspoonful to a tablespoonful in sweetened water 3 or 4 times a day. This tincture is also fine when applied to cuts and wounds.
Action - Diuretic
Uses - coughs, hoarseness, scalding of urine, Kidney Troubles, to whiten and soften the skin.
The oil of sweet almonds acts benefically on the urinary organs and is good for scalding urine. Also good for hoarseness and tickling coughs and is frequently combined with other ingredients and used to soften and whiten the skin. From 1 to 8 drams is the dose of the oil of sweet almonds. The oil of bitter almonds is poisonous.
Arbor Vitae
Uses - Coughs, Rheumatism, Fevers, Ague, Scurvy
The evergreen tree grows from 20 to 50 feet high and the branchletts are flat and spreading. Much used for hedges. Grows along banks of rivers and in low swampy places. An ointment made of the branchlets and cones is excellent for rheumatism. Make a poultice by powdering the cones and mixing with mil and it with cure the worst rheumatic pains. A cecoction made of the branchlets or roots is cood for coughs, ague, fevers and scurvy.
Balm of Gilead
Uses - Cuts, Wounds, Coughs, Debility
The bud of this tree contain medical properties and should be gathered in the fall. The buds are filled with a rich gum which is good for coughs and debility. Add 1 pint of fourth proof spirits to and ounce of the bruised buds. The dose of this is from a teaspoonful to a tablespoonful in sweetened water 3 or 4 times a day. This tincture is also fine when applied to cuts and wounds.
Puddings and Sauces
Currant Pudding - One half pound raisins, 1 pound currants, 1/2 pound of finely chopped suet, 2 cups of sugar, 2 eggs, 1 nutmeg, 2 teaspoons of cinnamon, 2 teaspoonfuls of baking powder, 1 teaspoonful of baking soda, 1 cup milk, 1 cup water. Mix together and boil for 5 hours. Serve with cream or dip.
Chocolate Pudding - One cup of bread crumbs, 1 pint of milk; put this in a double boiler and scald; yolks of 2 eggs, 1/2 cup sugar, 1 teaspoonful vanilla and 1 1/2 teaspoonfuls of cocoa. Add the mil and bread crumbs to this and bake for 5 or ten minutes. When done spread beaten whites of 2 eggs on top of baked pudding and put in oven to brown. To be eaten with whipped cream.
Rice Pudding - Three tablespoonfuls of rice, 1/2 cup of sugar, 1 quart of milk; bake in slow oven for 2 hours.
Cheap Pudding - One quart of flour, 1 cup chopped suet, 1 1/2 teaspoonfuls of baking powder; rub flour and suet together; 1/2 pound raisins, a pinch of salt, 1 teaspoonful of ground cinnamon, 1 teaspoonful of ground cloves, 1 cup of sugar, mix with water or milk and steam for 2 hours.
Cottage Pudding - One cup milk, 1 cup sugar, 1 egg, lump of butter the size of an egg, 1 pint of flour, a pinch of salt, 1 heaping teaspoonful of baking powder. Sauce - One egg, 1 cup sugar, 1 teaspoonful of flour, small piece of butter, mix and add boiling water; let come to a boil; flavour with vanilla.
Brown Betty - Soak old or hard bread and line baking dish with these crumbs. Then put in a layer of apples sliced very thin over which sprinkle sugar and add bits of butter; make alternate layers of crumbs and apples til dish is full, having the last layer of crumbs. Sprinkle this well with sugar and bits of butter and cinnamon; add 1/2 cup water and bake in over for half an hour. To be eaten with sweetened cream.
Lemon Rice Pudding - One quart of milk, 1 cup of rice, yolks of 2 eggs, pinch of salt; cook in slow oven until rice is soft. Beat the whites of 2 eggs, 1 cup sugar, the juice and grated rind of one lemon; put on top and return to the oven to brown.
Date Pudding - Cream a lump of butter the size of an egg with 1 cup of sugar. To this add the beaten ylks of 2 eggs, 1/2 cup of milk and the whites of 2 eggs beaten to a stiff froth; also 2 1/2 cups of flour and 1 large teaspoonful of baking pwder; then add dates or other fruit. Sauce: One egg, 3 tablespoonfuls of sugar, 1 tablespoonful of flour; boil and then add extract.
The Peoples Home Recipe Book, pages 173-174 1914
Chocolate Pudding - One cup of bread crumbs, 1 pint of milk; put this in a double boiler and scald; yolks of 2 eggs, 1/2 cup sugar, 1 teaspoonful vanilla and 1 1/2 teaspoonfuls of cocoa. Add the mil and bread crumbs to this and bake for 5 or ten minutes. When done spread beaten whites of 2 eggs on top of baked pudding and put in oven to brown. To be eaten with whipped cream.
Rice Pudding - Three tablespoonfuls of rice, 1/2 cup of sugar, 1 quart of milk; bake in slow oven for 2 hours.
Cheap Pudding - One quart of flour, 1 cup chopped suet, 1 1/2 teaspoonfuls of baking powder; rub flour and suet together; 1/2 pound raisins, a pinch of salt, 1 teaspoonful of ground cinnamon, 1 teaspoonful of ground cloves, 1 cup of sugar, mix with water or milk and steam for 2 hours.
Cottage Pudding - One cup milk, 1 cup sugar, 1 egg, lump of butter the size of an egg, 1 pint of flour, a pinch of salt, 1 heaping teaspoonful of baking powder. Sauce - One egg, 1 cup sugar, 1 teaspoonful of flour, small piece of butter, mix and add boiling water; let come to a boil; flavour with vanilla.
Brown Betty - Soak old or hard bread and line baking dish with these crumbs. Then put in a layer of apples sliced very thin over which sprinkle sugar and add bits of butter; make alternate layers of crumbs and apples til dish is full, having the last layer of crumbs. Sprinkle this well with sugar and bits of butter and cinnamon; add 1/2 cup water and bake in over for half an hour. To be eaten with sweetened cream.
Lemon Rice Pudding - One quart of milk, 1 cup of rice, yolks of 2 eggs, pinch of salt; cook in slow oven until rice is soft. Beat the whites of 2 eggs, 1 cup sugar, the juice and grated rind of one lemon; put on top and return to the oven to brown.
Date Pudding - Cream a lump of butter the size of an egg with 1 cup of sugar. To this add the beaten ylks of 2 eggs, 1/2 cup of milk and the whites of 2 eggs beaten to a stiff froth; also 2 1/2 cups of flour and 1 large teaspoonful of baking pwder; then add dates or other fruit. Sauce: One egg, 3 tablespoonfuls of sugar, 1 tablespoonful of flour; boil and then add extract.
The Peoples Home Recipe Book, pages 173-174 1914
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