Cough

Peppermint For Colds and Flu

 

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If you have a dry cold, drink peppermint tea and it will almost immediately ease your symptoms. And if your friends are scared of catching it from you, or you wish to keep your family free from infection, tell them to rub a little peppermint oil under the nose and round the throat, and to take a small dose as well, it is an antiseptic and a strong preventative of disease.

From: Gypsy Cures for Coughs and Colds

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Licorice and Lemon for Coughs

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Another old Romany recipe to soothe any cough is made with licorice root, coltsfoot and lemon. Simmer 1 oz of licorice root in 3 pints of water till it is reduced to 1 pint. Put 1 oz of coltsfoot and a sliced lemon into a jug and add the decoction. Stir well, sweeten with honey, allow to get cold, then drink as required.

From: Gypsy Cures for Coughs and Colds

Sunflower Seed and Ginger For Coughs

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If you have the hacking cough of a heavy smoker this remedy will disguise your weakness. Put two ounces of sunflower seeds into a saucepan with a quart of water, and an inch or so of whole ginger. Simmer until reduced to a pint and a half. Add sugar or honey to taste. When cold, strain. A tablespoon of whisky will help the drink to stay fresh; if it is not added, it should be made fresh every two or three days. This is an excellent decoction to relieve bronchitis or a hacking cough.

From: Gypsy Cures for Coughs and Colds

Slippery Elm for Cough

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A Slippery Elm compound excellent for coughs is made as follows:

  • Cut obliquely one or more ounces of bark into pieces about the thickness of a match
  • Add a pinch of Cayenne flavor with a slice of lemon and sweeten
  • Infuse the whole in a pint of boiling water and let it stand for 25 minutes.

Take this frequently in small doses: for a consumptive patient, about a pint a day is recommended. It is considered one of the best remedies that can be given as it combines both demulcent and stimulating properties. Being mucilaginous, it rolls up the mucous material so troublesome to the patient and passes it down through the intestines.

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

Slippery Elm Cereal

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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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