Name: Medical Teas, Etc
Ingredients: one pint cient wi one pin meals; a pint of hot water; one ounce; one pint; one quart; 4 measure a pint

Medical Teas, Etc

Ingredients

Directions

I Pipsissewa, bruised, one ounce; water, one pint. Boil for fifteen minutes, strain, and add sufficient water through the strainer to make the tea measure a pint. Dose: Wineglassful every two or three hours,
In Skin Diseases and Gravel :-—
R Goose-grass, a handful; water one quart. Boil for twenty minutes, Dose: A tumblerful three times a day.
To acta RK R one pint cient wi one pin meals.
To imp K I Boil fo throug! Dose:
For D BK \ pint. water pint.
Ez Boil f suffici meas four |
To ac watel vesse a pin For 4 hour: spool porti
FAMILY PRESCRIPTIONS, ETC. 169
To act as a Tonite :-—
K Red or yellow cinchona-bark, one ounce; water, one pint. Boil for fifteen minutes, strain and add sufhi- cient water through the strainer to make the tea measure one pint. Dose: Wineglassful three times a day before meals.
To improve the Appetite -—
Kk Dogwood, bruised, one ounce; water, one pint. Boil for fifteen minutes, strain, and add sufficient water through the strainer to make the tea measure a pint. Dose: Wineglassful three times a day before meals.
For Diarrhea :—
kK White-oak bark, bruised, one ounce ; water, one pint. Boil for half an hour, strain, and add sufficient water through the strainer to make the tea measure a pint. Dose: Wineglassful every three or four hours.
For Coughs and Colds :-—
FX Iceland moss, half an ounce; water, one pint. Boil for fifteen minutes, strain with squeezing, and add sufficient water through the strainer to make the ‘4 measure a pint, Dose: Wineglassful every three or
four hours.
To act on the Liver in Biliousness :-— K Dendelion root, sliced and bruised, one ounce, water, onc pint. Boil for ten minutes in a covered
vessel, strain as above, and add sufficient water to make a pint. Dose: A wineglassful three or four times a day.
For Di opsies :— Bruised juniper berries, ne ounce; infuse for two hours in a pint of hot water; p \" off, and add a table-
spoonful or two of cream of tartar; stir, and drink in portions through the day.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.