_ RECIPES, 205 
FOR THE. HEAD-ACHE. 
_-Rub the head with salt for a quarter of an hour; or be 
electrified ; or apply to the temples the new-peeled rind of a 
lemon; or pour into the palm of the hand a little brandy 
and lemon peel, and hold it to the forehead ;.or wet a cloth 
with the Pain Extractor of four thicknesses, aa lay it on the 
crown of the head; or if you have taken cold, boil a hand- 
ful of rosemary in a quart of water, put it in a mug and 
cover your head well, and hold your head over the'steam of 
it, Repeat this till the pain ceases. Or drop the juice of 
pimpernell into the ears; or snuff up the nose 
spirits of lavender; or the juice of ground ivy ‘ora little 
juice of horseradish ; or half a pint of strong ivy tea ad 
morning and evening. 
TO MAKE AN ELIXIR. 
Take one pound of gum myrrh, three ounces African cay- 
enne, one gallon alcohol or fourth-proof brandy, all cut and 
mixed together. Take from a tea-spoonful to a table-spoon- 
ful at a time in water sweetened with molasses or sugar. It 
may be used internally or externally in colds, coughs, con- 
sumption, pains in the bowels or stomach, rheumatism, in- 
flammations, head-ache, tooth-ache, cramp, cold feet, &ec. 
TO STOP VOMITING. 
Drink a pint of warm water after every vomit, if it is not 
the effect of medicine; or apply a bruised acron poultice to 
the stomach; or take a spoonful of lemon juice and six 
grains of the salt of wormwood; or infuse one ounce of 
strawberry vines in one gill of warm water, and then drink it. 
g ; 
