Spread a thin coat of the ointment on a piece of linen rag large enough to cover the scald or burn, which should be renewed twice a day.--Scrape the old ointment off, and the rag may be used again with another coat of fresh ointment. For boils cut a hole in the rag so as to give it room to open and discharge its contents; renew the ointment three times a day. This is considered one of the best ointments of the age. Give it a trial and its effects will soon be felt.
Take the spirits of camphor made of whiskey and apply it to the bite, turning the bottle which contains it over the bite and let it remain on until all the poison is drawn out. The bottle used should have a large mouth so that it may cover the wound entirely. Drink freely of the whiskey until you begin to feel its effects. This done in time has never failed.
Take the kernel of three peach seeds, mash them well, then add hog’s lard or fresh butter, not salted, enough to form a salve and rub this between two butter plates until it becomes of a bluish color, grease with it and take enough rhubarb to keep the bowels open.
Take 1 pint of strong ley and boil down till it forms a salve, then apply every 15 minutes until seven plasters have been applied, and as soon as it begins to bleed stop the applications, then work the core out and grease with hog’s lard to kill it; heal with ointment or some good salve. When the ley has been boiled down, should the substance that remains become hard, work it into a salve. This is also good for the cure of fistula or poll evil in horses.
Take 1 handful of mullin leaves and ½ pint of old rye whiskey; boil these together and strain, then add 1 gill of turpentine and 2 gills of spirits of camphor. Bathe well until all the swelling and soreness has left, wrap with flannel which should he dampened with the lotion; this is a certain remedy.
Make the cider as late in the fall as possible from solid apples, without using any water, put away immediately from the press, and lay it in some place where it may remain quiet, let the place be as cool as possible. Fill the barrel up full, take the bung out and leave it out for four days, filling it up occasionally as it settles or works out. Should the cider stop working under 4 days, rack it off carefully from the dregs, which should be done as soon as the cider stops working, then put your cider into a clean sweet barrel--it should be a barrel that has had whiskey or brandy in it--if not, rinse with water until perfectly clean, then sweetened by putting in a small quantity of whiskey. If this cannot be done soak your barrels well so that they may be sweet and clean. After having racked your cider off from the dregs carefully, put in the whites of 6 eggs, battered light, and a scant ½ pint of mustard seed. Bung up and in 5 or 6 weeks rack it off again carefully from the dregs. Cleanse the barrel well and put in the same barrel--½ gallon of old rye whiskey will add considerably to its flavor. If your cider is very sour, add from 3 to 5 lbs. white sugar; to insure its preservation it should be strained through a cloth from the press. By being careful--cider put up in this way will keep for 5 years.