To Make the Poultis for it
Item
Title
To Make the Poultis for it
Date
1694/1795
Transcript
"To Make ye Pourtis for it
Take a pece of Boars grease ye big nes of a Walnut
melt it over ye fire in a Clean Scellet yn put in a pint of white wine -- as much wheat flour
as will thicken it keep it Stiring as thick as a paste
then put in ye whites of too Eggs well beaten
& ye Same quantity of Boars Grease as be fore stir
till it Come clea[n] from ye bottom of ye Scellet -- & is
manour of a poultice not two thick, this quantity
will do 4 or [struck: 4] 5 times warm it every time with
a fresh pece of Boars Greas aply theas poultice
Every twelve hours or at least once a day --
it will boath draw & heall & fo ye Cure by Gods Blelsing provided nothing Elce be used with it"
Take a pece of Boars grease ye big nes of a Walnut
melt it over ye fire in a Clean Scellet yn put in a pint of white wine -- as much wheat flour
as will thicken it keep it Stiring as thick as a paste
then put in ye whites of too Eggs well beaten
& ye Same quantity of Boars Grease as be fore stir
till it Come clea[n] from ye bottom of ye Scellet -- & is
manour of a poultice not two thick, this quantity
will do 4 or [struck: 4] 5 times warm it every time with
a fresh pece of Boars Greas aply theas poultice
Every twelve hours or at least once a day --
it will boath draw & heall & fo ye Cure by Gods Blelsing provided nothing Elce be used with it"
Contributor
Ochsner, Elizabeth
Stevens, Jen
Grimm, Stephanie
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.