14 The Tooles of Garry-nee-Dule, Baraboo, Wisconsin 
SIMPLES or MEDICINAL HERBS 
We have carefully prepared the following special “herbs for use and physic, 
not a few.” These as well as many of the culinary herbs were used as home 
remedies in pioneer times; and most of them still are recognized as standard 
remedies. 


BONESET—Steep a level teaspoon in a cup of boiling water for one-half 
hour. Taken hot it is an emetic, cold it acts as a tonic. 
CATNIP—Hot catnip tea is a stimulant and strengthens the kidneys as 
well as the whole system. The tea also breaks up a cold. A little milk is often 
added to this tea. 
CELERY—Celery tea, strong and hot, is of value in the cure of sciatica 
and neuralgia. 
ELDER FLOWERS—Useful in rheumatism, gout and colds. 
HOREHOUND—A good tonic. The tea, sweetened with honey, is useful 
in treatment of coughs and colds. Used also in the well known horehound 
candy. 
HYSSOP—An infusion of this is a remedy for coughs, colds and pulmon- 
ary complaints generally. 
KUE—A bitter and aromatic stimulant very good for gas pains and colic. 
TLANSY—Tansy tea was an old remedy for nausea, colds and rheumatism. 
WORMWOOD—A good remedy for weak digestion and consequent de- 
bility. Also a hot application of wormwood in vinegar, and a bit of salt, is a 
valuable remedy for sprains and bruises (with unbroken skin). 
YARROW—tThe infusion is used for colds and as a gargle for ordinary 
sore throat. It sometimes relieves simple intestinal cramps and pains, and the 
commencement of a fever. 
Prices of the above medicinal herbs— 
Pere ike ye coulainin’ 1507 ae e .anae ee aerate Pee ae Se ec amen re ee Ai nook Oe LN, ae 35¢. 
HERB VINEGARS 
These vinegars are made with fresh herbs infused in cider vinegar. After 
many weeks infusion the flavored vinegars are strained, filtered, and sealed in 
attractive glass jars. A handy way to add these flavors to salad dressings, 
Sauces, meats, pickles, etc. Also has a tenderizing effect on meats. 
BASIL VINEGAR—A spicy flavor for salads, meats and cocktails. 
BURNET VINEGAR—Delicate cucumber flavor, delightful in salads and 
fish sauces; also sandwiches of the salad variety. 
CHIVES VINEGAR—Where a delicate onion-like flavor is desired. 
DILL VINEGAR—Strong dill flavor for salads, pickles, meats and fish 
sauces. 
ESCHALOT VINEGAR—Offering the variation of onion-like flavor de- 
rived from shallots. 
FENNEL VINEGAR—Anise-like flavor for fish-sauces and salads. Try 
it in beet pickles. 
GARLIC VINEGAR—A handy way to add a suggestion of this flavor, es- 
pecially to salad dressings, meats and sauces. 
MINT VINEGAR—A basis for mint sauces: useful in many ways. Try a 
little in Harvard Beets. 
ROSEMARY VINEGAR — Delightful with beef, pork, fish, poultry, stews 
and sweet pickles. 
TARRAGON VINEGAR—Much used in fine cookery. Specially good in 
fish sauces and oyster cocktails. 
