Hambro' Pickle / Heywood Recipe for Making Bacon / Dr Charing's Recipe for Mrs Paine's Cough

[ Hambro' Pickle / Heywood Recipe for Making Bacon / Dr Charing's Recipe for Mrs Paine's Cough ] William Paine

Contributors
Contributor Role
Compiler
Contributor Name
William Paine

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food
Medicine

Symptoms
cough

Ingredients
salt
brown sugar
saltpeter
water
molasses
bacon
meat
flesh
camphor

Source: William Paine Papers
Institution: University Of New Brunswick | Source Origin: Loyalist Collection | Reference: MIC-Loyalist FC LFR.P3W5P3

Description

A recipe for pickling meat taken from a serial publication, instructions for curing bacon with salt and molasses, and a cough prescription in Latin. Reel 3, p. 944. Image courtesy of the American Antiquarian Society.


Images
Transcription

                            Hambro’ Pickle-
Six Pounds of salt
Eight Ounces of brown Sugar
Six Ounces of Salt Petre: dissolve them by boiling
in four Gallons of Water. 

____
In this pickle, when perfectly cold, keep any sort of flesh
meat - The Cask or Vessel containing the Meat, should be
kept stopped close. 
    This [Rx] taken from the Weekly Gazette

Heywood Rx for making Bacon
For every hundred weight of Meat. Take eight
Pounds Ounces of Salt Petre. Three Pints of Molasses.
Eight Pounds of Salt. Two Gallons and an half Water--

_____

Rx Tinct. Op[ii]. Camphor [drachm] i
      Lac: ammoniac           [ounce] i
      Vin: Tinct: antimon      [drachm] i
      Syr: Bals: Toluta         [drachm] ii
      Aq: Comm[in]              [ounce] ii  [Misec]
             Dr Charing’s Rx for Mrs Paine's Cough

Annotations
Toluta
A South America balsam distilled to an oil for use in cough remedies, skin rash treatments, and perfumery. (Also tolu)