Put 1 oz. of senna into a jar, and pour 1 quart of boiling water over it; fill up the vessel, with prunes and figs; cover with paper, and set it in the oven, with household bread. Take every morning, one or two prunes, and a wine-glass of the liquor.—Or: dissolve 3 oz. of Spanish liquorice in one pint boiling water, add 1 oz. socotrine aloes in powder, and 1 pint brandy. Take 1 tea-spoonful in a wine-glassful of water, either in the morning, at night, or both.—Or: a large tea-spoonful of magnesia, a lump of sugar, a dessert-spoonful of lemon juice, in ½ pint of spring water.
Rhubarb 1 oz., senna, coriander seeds, sweet fennel seeds, cochineal, saffron, and liquorice root, of each, a ¼ oz., and of jar raisins 4 oz. Let the raisins be stoned, and all the ingredients be bruised. Put them into a quart of French brandy. Shake well every day for a fortnight. Take 1 table-spoonful, with peppermint, or plain water.
Infuse in a gallon of distilled aniseed water, 3 oz. Turkey rhubarb, 4 oz. senna leaves, 4 oz. guaiacum shavings, 3 oz. elecampagne root, 1 oz. fennel seed, 14 oz. saffron, 14 oz. cochineal, 1 lb. sun raisins, 1 oz. aniseed; shake it every day for a fortnight; strain and bottle it.—A table-spoonful (or two) an hour after dinner.
Take a small wine-glassful of the following mixture: a tea-spoonful of sal volatile, of tincture of hops, and an equal portion of infusion of orange peel and of gentian.
Boil 1½ oz. bruised mustard seed, in a quart of milk and water, till the curd which forms is separated. Strain it and take a tea-cupful three times a day. Another for Rheumatism.—A handful of scraped horse-radish, and a table-
