Ingredients
- one half ounce each of bloodroot
- a quart of cold water
- two teacupfuls of brown sugar
- three table- spoonfuls of french brandy
Directions
1
One half ounce each of bloodroot, hoarhound, comfrey, elecampane and spikenard. Mix them and boil for half an hour or longer, in a quart of cold water. Then strain it; add two teacupfuls of brown sugar, and let it boil again until it is a very thick sirup. When cool, add two or three table- spoonfuls of French brandy or Bourbon whisky, and bottle it. Dose for child: A teaspoonful five or six times a day ; an adult can take it more frequently, or double the dose.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
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