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Classic
Cook Books
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page 429
ACID DRINKS.
1. Peel thirty large Malaga grapes, and pour half a pint of boiling water upon
them; cover them closely, and let them steep until the water is cold.
2. Pour half a pint of boiling water upon one tablespoonful of currant jelly,
and stir until the jelly is dissolved.
3. Cranberries and barberries may be used in the same way to make very
refreshing acid drinks for persons recovering from fevers.
DRAUGHTS FOR THE FEET.
Take a large leaf from the horseradish plant, and cut out the hard fibres that
run through the leaf; place it on a hot shovel for a moment to soften it, fold
it, and fasten it closely in the hollow of the foot by a cloth bandage.
Burdock-leaves, cabbage-leaves, and mullen-leaves, are used in the same manner,
to alleviate pain and promote perspiration.
Garlics are also made for draughts by pounding them, placing them on a hot tin
plate for a moment to sweat them, and binding them closely to the hollow of the
foot by a cloth bandage.
Draughts of onions, for infants, are made by roasting onions in hot ashes, and,
when they are quite soft, peeling off the outside, mashing them, and applying
them on a cloth as usual.
POULTICES.
A Bread and Milk Poultice.--Put a tablespoonful of the crumbs of stale bread
into a gill of milk, and give the whole one boil up. Or, take stale
bread-crumbs, pour over them boiling water and boil till soft, stirring well;
take from the fire and gradually stir in a little glycerine or sweet oil, so as
to render the poultice pliable when applied.
A Hop Poultice.--Boil one handful of dried hops in half a pint of water, until
the half pint is reduced to a gill, then stir into it enough Indian meal to
thicken it.
A Mustard Poultice.--Into one gill of boiling water stir one tablespoonful of
Indian meal; spread the paste thus made upon a cloth, and spread over the paste
one teaspoonful of mustard flour. If you wish a mild poultice, use a teaspoonful
of mustard as it is prepared for the table, instead of the mustard flour.
Equal parts of ground mustard and flour made into a paste with warm water, and
spread between two pieces of muslin, form the indispensable mustard plaster.
A Ginger Poultice.--This is made like a mustard poultice, using ground
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Classic
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