3314. Bread Poultice - Take stale bread in crumbs, pour boiling water over it, and boil till soft, stirring it well; then take it from the fire, and gradually stir in a little hog's lard or sweet oil, so as to render the poultice pliable when applied.
Indian meal, five tablspoonfuls; rye flour, one tablespoonful. To be gradually let through the fingers into boiling water, briskly stirring at the same time. Then add a little oil, as for the bread-poultice.
Apples pared, cored, and well boiled, then well washed into a pulp, form a very good poultice.
Starch, any quantity; thicken with boiling water. When a little cool, stir in a little lard or oil.
Take slippery elm in powder, and mix with water until somewhat thick, then boil it a few minutes. It is to be applied warm.
Boil a handful of hops for a few minutes in a pint of water, in a covered vessel, squeeze out the juice and strain. This liquor is now to be put again on the fire and thickened with Indian meal, and a little lard added as it becomes cool.
3322. Spice Poultice - Cinnamon, allspice, cloves, and ginger, of each equal quantities; honey or molasses to mix.
To be applied wrapped in a fine piece of linen, having but one fold next the 8kin.