144 : RECIPES. 
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FOR THE DIABETES. | 
‘Drink wine boiled with ginger, one-half gill three times a 
day, fasting. You may add to a dose five drops of oil of 
anise. Drink milk and water. All kinds of meats are good. 
Or drink one gill three times a day of milk curdled with 
alum—three drachms of alum to two quarts of milk—cures 
in eight or ten days. Or boil one pound of black cherry 
tree bark in two quarts of water one-half hour, then strain 
and add one quart of good old cider or port wine, then add — 
one ounce of pulverized alum, one ounce of saltpetre, one 
ounce’ef salt, one-half ounce of camphor gum (cut), and one- 
fourth ounce of oil of anise, both well cut in alcohol ; sweet- _ 
en well with loaf sugar, and take a small table-spoonful three 
times a day, fasting. Diabetes is a frequent and large dis- 
charge of pale urine, attended with constant thirst and wast- 
ing of the whole body. 
a 
oe 
A BURN OR SCALD. 
Immediately plunge the part injured into cold water and 
keep it in an hour, and if not well, perhaps for four or five — 
hours, and maybe longer. Or if it cannot be dipped, wet a 
cloth in cold water—four or five thicknesses ; change it when 
it gets warm. Or apply a poultice of bruised onions; or 4 
tincture of myrrh; or oil and parsley pounded together; or 
apply pumpkin seed oil and sprinkle it with ginger. 
_ TO CURE CORNS. 
Apply: fresh yeast of small ‘beer spread on a cloth every 
morning ; or boil the juice of radishes thick enough to 
spread a plaster—shave the corn well down and lay it on. 
