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.
CERTAIN CURE FOR CANCER.
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.
FOR WHITE SWELLINGS.
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.
TO KEEP CIDER SWEET.
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.
FOR BOILED CIDER.
Make the cider late in the fall, using none but sound apples, not even those with small specks in, without any water. Take it right from the press and put it in a copper kettle; boil it one hour from the time it commences; skim it off as the skum arises as clean as you can; then pour into a clean, sweet whiskey barrel, put into a bag scant ½ pint of mustard seed; let the bag down through the bung hole by a string, making the string fast to the barrel so as it can be drawn out again conveniently. It may be flavored with ground cinnamon or cloves if you fancy the taste. Cider put up in this way will keep a long time and makes an excellent drink, by adding ½ gallon of old rye whiskey it may be kept a number of years. Cider, either from the press or boiled, put into bottles or jugs, corked up tight and sealed over with sealing-wax; it can be kept many years, and makes a delicious drink.