Tag Archives: recipes

Curing Coughs and the Common Cold in Eighteenth-Century England

By Katherine Allen

It happens at every university, every year, and is often known as ‘fresher’s flu’. This cocktail of viruses arrives at the start of term, along with students and their unprepared immune systems. After countless hours spent in the germ-infested libraries, we are now experiencing a full blown assault of sniffles and coughs, all the while chanting ‘I don’t have time to get sick!’.

During a recent pharmacy visit to stock up on Lemsip, my mind wandered to recipe books and eighteenth-century strategies for battling the common cold. How did the eighteenth-century upper sorts deal with scratchy throats, and the dreaded ‘man cold’?

In the eighteenth century catching cold was linked to climate. In his popular work Domestic Medicine (1772 edition) William Buchan explained that catching cold was a result of ‘obstructed perspiration’ and that the secret to not getting sick was avoiding extremes in temperature.[1] Buchan observed that, ‘the inhabitants of every climate are liable to catch cold, nor can even the greatest circumspection defend them against its attacks’.[2] For treatment Buchan advised rest, fluids, light foods, and an infusion of balm and citrus. He also cautioned that ‘Many attempt to cure a cold, by getting drunk. But this, to say no worse of it, is a very hazardous and fool-hardy experiment.’[3]

William Buchan (1729-1805) [Wikipedia]
William Buchan (1729-1805) [Wikipedia- Credit: US National Library of Medicine]
Coughs were ubiquitous in the eighteenth century, but it would be misleading to say that this symptom (as we know it) was only associated with non-life threatening conditions. Sometimes recipes in domestic collections grouped coughs with colds, while others treated coughs associated with more serious ailments (see The Sloane Letters Blog).[4]

John Wesley divided coughs into several categories in Primitive Physick (1792 edition) including: asthmatic, consumptive, and tickling. For ‘Violent Coughing from a sharp and thin Rheum’ Wesley suggested a bolus of conserve of rose with powdered frankincense.[5] Or, one could try the milk of sow thistle which ‘has the anodyne and antispasmodic properties of opium, without its narcotic effects.’[6]

Newspapers were an excellent source for cough and cold remedies; the Weekly Amusement (February 4, 1764), for instance, had a remedy ‘A Plaister for a Sore Throat’. Made from melted mutton suet, rosin, and beeswax, this paste was spread on a cloth and pinned on from ear to ear.[7] Newspaper clippings were also pasted into manuscripts. Dr James Malone’s ‘Recipe for a Cold’, shown below, is a balsam-style remedy that boasted to be ‘almost an infallible remedy’ and was inserted into Mrs Myddleton’s book.[8]

'Recipe for a Cold' Wellcome, WMS 3656, f. 21r.
‘Recipe for a Cold’ Wellcome, WMS 3656, f. 21r. [Credit: Wellcome Library, London]
Letters indicate the regularity of which remedies were exchanged, and document how individual’s expressed their cold symptoms.  Mrs Gell thanked her sisters for ‘ye receipt which I believe very good in [this] time of yeare’ adding ‘thanke God & ye Drs skill & care & friends nursing am very well againe my cough is gon[e] & I am about house’.[9] In another case, Judith Madan wrote to her daughter giving details of an illness and declared ‘My Cough is less violent and comes seldemer. As for the Phlegm which has been my torme[n]t, it must have time to subside.’[10]

A variety of cough and cold remedies were featured in recipe books. Alongside restorative broths (like modern chicken soup), artificial asses’ milk, and milk-based diets in general, were associated with treating coughs (discussed by Sally Osborn). Topical therapies were also used, such as Emily Jane Sneyd eighteenth-century version of VapoRub; a mixture of sweet almond oil and syrup of violets along with a plaster of candle wax, saffron, and nutmeg applied to the stomach.[11] 

Syrups and electuaries were popular remedies. One seventeenth-century recipe, ‘a most excellent electuary given to Lady Lisle by Dr Lower’, was a mixture including conserve of red roses, balsam of sulphur, oil of vitriol, and syrup of coltsfoot.[12] Opiates were common in cough remedies, for sedation. Mrs Cotton suggested a mixture of liquorice, vinegar, salad oil, treacle, and tincture of opium when ‘the cough is troublesome’.[13]

Finally, lozenges were used to alleviate sore throats. Elizabeth Jenner’s recipe book (1706) includes her own method of making lozenges ‘very good for Coughs Comeing by takeing Cold’. Jenner’s method involved creating a stiff paste of sugar, herbal oils and powders, and rose water, rolling out the paste, punching out rounds with a thimble, and then drying them in the oven.[14]

'To make Lozenges for a Cough my way' Wellcome, WMS 3029, f. 30.
‘To make Lozenges for a Cough my way’ Wellcome, WMS 3029, f. 30. [Credit: Wellcome Library, London]
These treatment examples reflect the variety of sources available for medical advice. As the case of the common cold demonstrates, individuals were opportunistic by collecting and trialling new remedies, while also relying on standby cures. Kith and kin were proactive in exchanging remedies and were not shy about discussing their conditions, including ‘tormenting phlegm’.

But, despite an arsenal of remedies, advice for the common cold in eighteenth-century England appears strikingly similar to our current approach: stay home, rest, forego partying for a few days, and perhaps try some cough syrup. Feel free to post a comment on your own ‘go to’ remedies for coughs and colds, be it contemporary or historical!

 


[1] William Buchan, Domestic Medicine: or, a treatise on the prevention and cure of diseases by regimen and simple medicines [second edition] (London: 1772), 192-3.

[2] Buchan., 193.

[3] Ibid., 194.

[4] Serious coughs could be symptomatic of, for example, croup, whooping cough, consumption, or internal bleeding.

[5] John Wesley, Primitive Physick: or, an easy and natural method of curing most diseases [twenty-fourth edition] (London: 1792), 62.

[6] Wesley., 63.

[7] Weekly Amusement (February 4, 1764), Burney Collection

[8] Wellcome, WMS 3656, f. 21r.

[9] Derbyshire CRO D258/38/11/48, loose sheet.

[10] Bodleian Library Special Collections, MS Eng Misc d. 637-8, f. 39.

[11] Wellcome, WMS, 3029, f. 38.

[12] Wellcome, WMS 3295, f. 28.

[13] Bodleian Library Special Collections, MS Eng Misc es 49. f. 6r.

[14] Wellcome, WMS 3029, f. 30.

William Hunter: Recipe Collector

By Anke Timmermann

Historical collections provide wonderful glimpses into the minds of exceptional individuals. Objects, once placed into collection contexts, silently embody the interests and personalities of their collectors. Their organisation within a collection demonstrates a certain, historical way of navigating the world of knowledge. And taken individually, each object taunts us with questions about its raison d’être: how did this get here, and what does it mean?

The Hunterian, Glasgow. Image by Anne (I like) on Flickr.
The Hunterian, Glasgow. Image by Anne (I like) on Flickr.

I recently decided to trace the ‘collective’ history of an alchemical manuscript featured in my previous blog post. GUL MS Hunter 110 escaped the fate of damage by water, fire or other destructive, if not alchemical, elements, thanks to William Hunter (1718-1783), Scottish anatomist and founder of what is now The Hunterian at Glasgow University. During a lifetime spent mostly in London (eventually eclipsed by his younger brother, surgeon John Hunter), with strong connections to Glasgow and Paris, Hunter became famous in medical circles for his work on the gravid (pregnant) uterus. He was also a teacher both brilliant and popular with medical students. Alongside his research, practice and teaching Hunter gathered thousands of books and objects relating to anatomy, natural history and art, from familiar and far-away lands, and dating from various periods of time. The mentioned alchemical volume is only one of ca. 650 Hunterian manuscripts.[1]

Despite their humble appearance, Hunter’s manuscripts may be the most intriguing part of his collections. Acquired at a time when manuscripts were cheap and generally unappreciated, they include Western and oriental items, medieval, Renaissance and contemporary treatises, and cover medical and chymical, historical and theological and linguistic themes. Some of them are likely to have come to him as part of bulk acquisitions at auctions. But what motivated Hunter’s hunt for manuscripts in general, and how did they merge with his other collections, a material lexicon of world knowledge?[2] The recipes in Hunter’s manuscripts throw some light onto these questions, especially those situated between the disciplines of medicine and chemistry.[3]

Among the various items related to materia medica, pharmacy and prescriptions in Hunter’s collections, those written by his mentor, anatomist and accoucheur (‘man-midwife’) James Douglas are noteworthy. In addition to treatises on surgical procedures Douglas also produced notes on medicinal plants including tea, a history of chocolate and bibliographical notes on authors on saffron, and a very interesting record of ‘Chymical potions made by my order at Mr Durhams Laboratory in Cheesewell Street London. 1723’.[4] All of these would have been of interest to Hunter on the page, in his professional life in London, and as a legacy of a beloved teacher and friend – they were in his possession before his thirtieth birthday, seven years after Douglas’s death.

William Hunter, The anatomy of the human gravid uterus exhibited in figures (1774)
William Hunter, The anatomy of the human gravid uterus exhibited in figures (1774)

In some ways, Douglas’s medico-pharmacological writings, then, represent the logical core of Hunter’s more wide-ranging interests in recipes, which extended back to the twelfth century.[5] Hunter’s fragmentary copy of the ‘Pharmacopoeia Londinensis’ of 1650 (and thus predating Hunter’s medical practice by a century and by several reviewed versions of the edict), may be considered within this context: it shows a merging of Douglas’s contemporary interests and Hunter’s investigation of the history of pharmacy and its practices.[6]

In this light Hunter’s copy of the ‘Cursus Chemicus’ of Christopher White, Professor of Chemistry at Oxford (d. 1696), too, emerges as more than a noteworthy excursion into medico-chemistry. Continued by White’s son or later descendant (up to 1755), it contains generations of recipe reception: ‘sets of receipts, medical and culinary’, ‘receipts for Cattle Distemper’ with newspaper clippings, an advertisement for the cinnabar/quicksilver mines of Almadén and for a cure ‘for the bite of a mad dog’, among other things.[7] This accumulation of materials appears as wondrous as that of Hunter’s collected objects.

Here and elsewhere, it seems that Hunter’s books and things, recipes and materials intersect in various ways. Indeed, the thought of a history of collections written through the history of recipes seems positively gravid with possibilities. Might an interdisciplinary study of Hunter’s collections give birth to a more integrated history of science?


[1] Hunter’s DNB biography was written by Helen Brock, who has also published extensively on the man and his collections. Information on Hunter’s life mentioned throughout this blog post is based on the DNB article.

[2] See e.g. this recent talk on Hunter’s book collections: Francesca Mackay, ‘Hunter’s Book Collection: The man and his time’. Manuscripts from the library of William Hunter are listed with the University of Glasgow’s Special Collections.

[3] Recipes have not been researched in detail for Hunter’s collections to date: Neil R. Ker, William Hunter as a collector of medieval manuscripts (Glasgow: 1983), which I was not able to access, does not seem to consider the recipe genre in itself. This older but more inclusive article merely mentions ‘some medical prescriptions’ among sundry items within the collections: Charles Illingworth, ‘William Hunter’s manuscripts and letters: the Glasgow collection’, Med Hist. 15 (1971), 181–186.

[4] Presumably Chiswell St. GUL MS Hunter 624.

[5] Early relevant items are, in roughly chronological order, GUL MSS Hunter 64, 435, 190, 95, 117, and others.

[6] GUL MS Hunter 243 (Pharmacopoeia Londinensis and anonymous medical notes). See also, for example, GUL MS Hunter 626, for which one of Douglas’s children is listed as an amanuensis, entitled Catalogus Pharmacorum (with a section dedicated to a Catalogus Chymicum).

A cordial for those on a budget

By Jennifer Munroe

When we read recipe books, we are accustomed to seeing lists of ingredients (and accessories) that might lead us to infer a difference in how much they cost to make. One recipe from the Sloane collection in the British Library helpfully makes these differences explicit for the reader: “The Great Palsy Water” or, a “Lavendar Cordial” from “My Lady Rennelaghs Choice Receipts: as also Some of Capt Willis who valued them above gold” (Sloane 1367, ff. 7v-9):

The great palsy water, wch also is of exceeding vertue in all soundings, weaknesse of the [drawn pic of a heart] & decaying of the spirits & ye best remedy in all apoplexy, palsy, epilepsie both to help in the fitt & to prevente it, also in all pains of the joints coming of cold, in all bruises outwardly bathed or diped clothes in it & laid to it, It strigthneth and comforst all animals vital & natural spirits [cleareth] ye external senses, strengthneth the memory, restores lost appetite, all weaknesse of the stomake both taken inwardly and bathed outwardly. It taks away gidenesse of the head & helps lost memory, brings a pleasant breath, it helps ye lost speech & all cold dispositions of the liver & a beginning dropsie, it helps all cold diseases of the mother (f.7v).

The list of ingredients includes such common plants as lavender, cowslips, betany, and borage; but it also includes items that would be more difficult to obtain and expensive, such as cinnamon and orange flowers. One of the most striking features of this recipe is the number of ingredients—over nineteen total—and the rather complex process of combining, steeping, distilling, pressing, and straining that is involved.

But under the same recipe heading for the palsy we also find an alternative version, “An other water of the same of lesse price”. This second, cheaper version has approximately half the ingredients, most of which could be grown or easily obtained by the user: lavender, rosemary, sage, or marjoram. The process of preparing said water/cordial is also more simple, substituting, for example, a “gallon glass” for the proper limbeck. Although the ingredients must be distilled and takes six weeks preparation time for each version, the second involves fewer steps and omits the more specific imperative found repeatedly in the other version: to keep it “very close stoped & clad with a bladder & see nothing may breath out.”

So what might we make of these differences? Why would someone, when it was not the common practice, offer alternative recipes for the same ailment with clear delineation by cost? And why include the two different versions of the same recipe under the same heading, when it was common to see multiple recipes for the same ailment listed under separate headings anyway, as was the case in this book as well?

This two-tiered (according to cost) recipe has me wondering who the book’s compiler imagined as his audience. The book seems to have been compiled by Captain [Thomas?] Willis, a Civil War soldier and esteemed physician, but the recipes here are attributed to the well-known sister to Robert Boyle, Katherine Jones (Lady Ranelagh). In addition to the attribution of these remedies to such a respected source, there are other hints that Willis was interested in it serving as a comprehensive and authoritative source for remedies. For instance, the book incorporates scientific symbols for measurements.

Willis’ differently-priced versions suggests how the book was imagined as both authoritative and inclusive. It allowed for a professional (or pseudo-professional) readership and users who might be interested in recipes as a form of “experiment”, while inviting a more common practitioner to share the discursive and practical space on the page and in a kitchen-laboratory.

I don’t know the answers. But what I do know is that seeing such differentiation in this book has made me ask new questions about other ones and to look for further evidence of class distinctions within recipes—whether in the accessibility and costs expressed in lists of ingredients, or the availability of materials that are required for the processes they describe.

At the same time, it makes me think that we should be asking ourselves whether these recipes can tell us something about the daily experience of early modern people, with moments of inclusion less bound by class than we might otherwise believe. It seems that a person using this recipe, even with its declared different versions, finds it as part of a larger manuscript that did not to hierarchize based on cost, education, and access to professional circles. After all, why would someone who might need a lower cost water for the palsy consult a book in which we find evidence of an interest in more professional “scientific” approaches to remedies if that person did not have some interest in and feel qualified to use the other recipes as well?

So, this blog post really offers less in the way of answers and proposes questions that I hope we can address collectively. And somehow that seems to suit the spirit of such a book!

Exploring CPP 10a214: Sweet Bags and Dames

By Rebecca Laroche with Hillary Nunn

In my last entry (06/08/2013), I related the short tale of my British Library disappointment. On the upside, in not finding conclusive evidence toward the identity of the compiler of the marvelous manuscript at the College of Physicians of Philadelphia, I only had to read a letter and determine the difference of hands, which was but a matter of minutes.I was left to pursue another link to the Layfield manuscript, one that was, perhaps more fruitful, if only slightly more conclusive.

At page 55 of the Downing half of the manuscript appears the following recipe:

To dry roses to put in sweete baggs

Take the best damask rose leaues
sifted clean and lett them lye ii houres
after a broade upon a table then take
orace, storax and Beniamin beaten
to powder, of each a like quantity then
take a wide mouthed glasse & therein cast
a layer of roses & a layer of powder
crush them down hard and sett them in
the hott sunne till they be dry & crisp, so
take them out & put them in your bagge
probatum per Dnam Yeluerton

The British Library contains an extensive manuscript of more than 1300 recipes (yes, I did count) owned by one Margaret Yelverton (BL Add MS 28237). On its 186th leaf, the manuscript records various recipes for sweet bags, pomanders, and the like.  None of the recipes for sweet bags is exactly as recorded in the Layfield manuscript. One, however, “To make sweete baggs for Linnin” (fol. 186r) has several of the same ingredients and seems to be a more developed version of the Philadelphia one, but adding a few more perfumes and using an alembic to dry out the flowers rather than relying on the sun.

What does this convergence tells us?

  • Elizabeth Downing’s position as a medical practitioner/recipe collector (12/03/2013) was paralleled by that of her contemporary Margaret Yelverton, as well as by that of their contemporary, the Countess of Exeter (09/04/2013).
  • The purpose of the sweet bags, though not described in the Philadelphia manuscript, was to perfume linens.
  • The recipe from the Layfield manuscript is for a more refined sweet bag, as another in the Yelverton manuscript “To make sweet baggs with little cost” (fol. 186r) does not have the more expensive storax and benjamin, but rather the more common cloves and cinnamon.

In turn, however, the Philadelphia manuscript tells us little about of “Dnam Yelverton,” as it is not clear if “Dame” in the manuscript refers to an actual lady or to a housewife. Four other attributions hold the title, three other times thus spelled.  We cannot even be sure if the Yelverton recipe came directly from the source or through a third party (though third parties are noted elsewhere in the manuscript). What the manuscript does reveal is an extensive early seventeenth-century network of women of varying status and capabilities.