Browse Items (11 total)

  • Tags: Vinegar

100_0181.JPG
For ChilblainsTake of the best & sharpest white Wine vinegar& Spirits of Wine of each half a PintAlum half an Ounce in Powder.Mix them together. Wash the parts affected twice or three times a Day

F2P72V.JPG
GoulardAs many pounds of [Lithrag] Litharge of gold as 2 quarts of white wine vinigarput them together in a glaze'd earthenpipkin & let them boil, or rather simmerfor an hour, taking care to stir them,during the ebullition with a wooden spatula,…

F2P67R.JPG
Cordial Water 1 pint- Brandy 1 Spoonful-Lavender drops 2 Tea Ditto; D:J No 64 Nutritum & the gold of an egg - Nutritum is made thus- rub well together 2 Drams of white lead,half an ounce Vinegar & 3o three of Common oil,.for a Burn',- or…

F2P64V.JPG
In hemorrhages when the pulse beginsto hasten, the countenance change& a nausea comes on care should be use’d to stop the discharge- the legs put in warm water/not-hot water, the garters should be tightene’d - the ligatures put on the arms-seven…

F2P55Rb.JPG
Rasberry VinegarTake of fresh rasberries what quantity you ple==ase (determinable by the quantity of vinegar youpropose to make) put them into an earthen jarr& pour on them of the best of white-wine-vinegar justenough to cover them. Stop the jarr…

F2P46V.JPG
Vinegar ClysterSo made by mixing three ouncesof Vinegar with 5 of water gruel-It answers all the purposes of acommon Clyster, with the peculiaradvantage of being proper eitherin inflammatory or putrid disordersparticularly the latter-Common…

F2P42V.JPG
GarglesA little barley-water & honey with a little Vinegar makes a useful garglefor softening and cleansing the mouth infevers-Cooling GargleWater six Ouncez; honey 1 ouncez-. Nitrea dram & a half- useful in fevers& inflammatory…

F2P39R.JPG
Spanish Infusion Spanish Juice cut in pieces an ounceSalts of Tartar 3 drams Infuse ina pint of boiling water for a night-to the strained Liquor add an ounce& a half of Syrup of Poppies- A tea cupfull may be taken 3 or 4 timesa day for Coughs…

F2P32V.JPG
Frangas Insapadas a Portuguese dish 3 pound lb lean Bacon or Ham, 2 large Onionssliced, 4 Cloves of Shalot sliced, 3 Quarts of Water with some beaten pepper, Cloves, &and a little mace & about a drachmof Safron, stew it slowly till re-=duced…

F2P3R.JPG
take a little chervill, burnett, & Parsley,tied up and let them stew down- cut your cabbage small- fry it with a bitof butter till tender then strain the liquor of the onions upon it- let it stew a little together & serve it upwith bread…
Output Formats

atom, dcmes-xml, json, omeka-xml, rss2