Extract of Malt, for a Cough.
Over ½ a bushel of pale ground malt, pour hot (not boiling) water to cover it, let it stand eight and forty hours; drain off the liquor, without squeezing the grains, into a stew-pan large enough to boil quickly, without boiling over. When it begins to thicken, stir, till it is as thick as treacle. A dessert-spoonful three times a day.
For a Cold and Cough.
To 3 quarts of water, put ¼ lb. linseed, two pennyworth stick liquorice, and ¼ lb. sun raisins. Boil it, until the water be reduced half; add a spoonful of rum and of lemon juice. A ¼ pint at bed time, and in smaller quantities, during the night, if the cough be troublesome.
For the Hooping Cough.
Dissolve 1 scruple of salt of tartar in 1¼ pint of cold water: add 10 grains of pounded cochineal, and sweeten with lump sugar.—The dose increased in proportion to the age of the patient; for a child five years old, a table-spoonful is sufficient; for adults 2 table-spoonsful 3 times a day.—Abstain from all acids.
Garlic Syrup, for Hooping, or any other Cough.
Put 3 roots of garlic, sliced thinly and transversely, with 4 oz. honey, and 4 oz. vinegar, into a ½ pint bason, and set that into a large wash-hand bason; let it infuse half an hour, then strain it. Take the first in the morning, and the last at night, a tea-spoonful of the syrup, in an equal quantity of brandy and water; put the water in the glass first.
Almond Emulsion for a Cough.
Beat well in a marble mortar, 6 drachms of sweet almonds blanched, and 2 drachms of white sugar, add 1 pint cold water, by degrees; strain, then add 2 table-spoonsful of sweet spirits of nitre. Cork, and keep it in a cool place, or in cold water. A tea-spoonful three times a day.