Catarrh

Slippery Elm Cereal

slippery-elm-powder-2016

Demulcent, emollient, expectorant, diuretic, nutritive. The bark of this American Elm, though not in this country as in the United States an official drug, is considered one of the most valuable remedies in herbal practice, the abundant mucilage it contains having wonderfully strengthening and healing qualities.

It not only has a most soothing and healing action on all the parts it comes in contact with, but in addition possesses as much nutrition as is contained in oatmeal, and when made into gruel forms a wholesome and sustaining food for infants and invalids. It forms the basis of many patent foods.

Slippery Elm Food is generally made by mixing a teaspoonful of the powder into a thin and perfectly smooth paste with cold water and then pouring on a pint of boiling water, steadily stirring meanwhile. It can, if desired, be flavored with cinnamon, nutmeg or lemon rind.

This makes an excellent drink in cases of irritation of the mucous membrane of the stomach and intestines, and taken at night will induce sleep.

Another mode of preparation is to beat up an egg with a teaspoonful of the powdered bark, pouring boiling milk over it and sweetening it.

Taken unsweetened, three times a day, Elm Food gives excellent results in gastritis, gastric catarrh, mucous colitis and enteritis, being tolerated by the stomach when all other foods fail, and is of great value in bronchitis, bleeding from the lungs and consumption (being most healing to the lungs), soothing a cough and building up and preventing wasting.

Source: A Modern Herbal
For information about the individual herbs visit: The Encyclopedia of Herbology

 

Marsh Mallow Water

marshmallowroottearecipeMarshmallow water may be used with good effect in all cases of inveterate coughs, catarrhs, etc.

Soak one ounce of marsh mallow roots in a little cold water for half an hour; peel off the bark, or skin; cut up the roots into small shavings, and put them into a jug to stand for a couple of hours; the decoction must be drunk tepid, and may be sweetened with honey or sugar-candy, and flavoured with orange-flower water, or with orange juice.

~Francatelli’s Cook’s Guide
For information about the individual herbs visit: The Encyclopedia of Herbology

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