RECIPES, 197 
FOR THE SCURVY. 
Live on turnips for a month ; or on an entire milk diet for 
six months ; or take one-half gill of tar water morning and 
evening for three months; or take one table-spoonful of 
horse-radish morning and evening for two months ; or a de- 
coction of great water dock; or three spoonfuls of nettle 
juice every morning; or idan dried dock root in your com- 
mon drink; or use the infusion of the powder of wild rue 
morning and evening ; or pound several oranges, rind and all, 
and powdered sugar, equal parts, and take a tea-spoonful 
three times a day; or boil scurvy grass and sorrel in broth, 
‘and take it as food daily; or take a spoonful morning and 
evening of garden crésses, mustard and juice of scurvy grass, 
equal parts. When there is a salt taste in the mouth, take a 
pint of lime water morning and evening. 
The Scurvy is known by the heaviness of body, weariness 
- and rottenness of the gums, or yellow, lead or violet spots on 
the legs. . 
DEAFNESS, WITH HEAD-ACHE AND BUZZING IN THE 
HEAD. 
_ Peel a clove of garlic and dip it in ona and put it into 
your ear at night with a little black wool. Lie with your ear 
«upwards, and put in the other the next night, if needed, for 
eight or ten days. 
oe 
FOR A BLOOD-SHOT EYE, 
Apply linen cloths dipped in cold water for three hours ; 
or blow in white sugar candy finely powdered ; or apply boil 
ed hyssop as a ras 
