Consult me

Gargle for Sore Throat. — Decoction of bark, 7 ozs. ; tincture of myrrh, 2 drachms ; purified nitre, 3 drachms. Mix. This will disperse tumefied gland, or common sore throat. A little nitre alone put into the mouth now and then, and swallowing the saliva, often prevents or cures throat affections. Gargle for Putrid Sore Throat. — Decoction of bark, 6 ozs. ; diluted vitriolic acid, 1 drachm ; honey of roses, or yeast, 1 oz. Mix with the same quantity of port wine. Use oft. Or, cayenne pepper, 2 drachms ; tincture of myrrh, 2 drachms ; water, half a pint ; vinegar, 1 oz. Mix. At first using, it may be diluted. GARLIC SAUCE.— Pound two. cloves of garlic with fresh butter the size of a nutmeg, rub it through a double hair-sieve, and stir into it half a pint of beef gravy, or melted butter, or it may be made with garlic vinegar. GARLIC VINEGAR. — Peel and chop 2 ozs. of garlic ; pour upon it the best vinegar ; cover the jar, and shake it frequently ; infuse ten days, then strain off the liquor. GEESE, to Choose. — The largest are esteemed the best ; also the white and the grey ; the dark coloured are not so good. A young goose has a yellow bill ; if the bill be red, it is a sign of age ; if fresh, the feet will be pliable, but when stale, stiff and dry. GENTIAN. — The root is a most valuable bitter tonic, proper for all cases of debility, and indigestion, it strengthens the stomach, and promotes digestion, and prevents acidification of the food. GENTIAN, Compound Infusion of. — The root, cut in pieces, £ oz. ; dried Seville orange peel bruised, x drachm ; coriander seeds, bruised, half a drachm ; spirits of wine, 4 ozs. ; water, 1 pint ; infuse first in the alcohol three hours ; then add the water, and I macerate 12 hours without heat The dose is 1 or 2 drachms 3 times a day. GEN GIN GENTIAN, Tincture of. — Gentian. oz. ; orange peel, 4 drs, ; cardamoms, a drachms ; spirits of wine, 1 pint. Macerate for 15 days. Dose, one teaspoonful. GHERKINS, to Pickle. — Put them into strong salt and water, and stir twice a day ; take out and place in a jar with vine leaves, and pour boiling vinegar over them. When cold heat the vinegar again, cover the gherkins with fresh vine leaves, and pour it upon them ; repeat till of a good colour. Then add to it as much vinegar as is necessary, suppose two quarts, oz. of mace, 6 cloves, % oz. of ginger, % oz. of black pepper, and a table spoonful of salt. Boil five minutes, and pour upon the gherkins. GHERKINS, to Pickle. — Put them into a jar, and cover them with boiled vinegar ; add a little salt ; place them near the fire ; boil the vinegar every day for five or six days ; cover to keep in the steam ; then take fresh vinegar, with black, white, or cayenne pepper, and ginger ; put in the gherkins ; simmer slowly till they look green. When cool, cover, and keep in a dry place. GIBLET PIE.— Clean the giblets well ; stew with a little water, onion, pepper, salt, sweet herbs till nearly done. Cool, and add beef, veal or mutton steaks. Put the liquor of the stew to the giblets. Cover with paste, and when the pie is baked, pour into it a large tea-cupful of cream.