| LEMON (Citrus Limonum) |
The lemon plant is native to Asia. It can be used for colds, scurvy, stomach troubles, tan, etc. A wash of lemon
juice is good for removing tan from the face and hands. Lemons are most valuable in sickness and in health,
especially lemonade. Lemon juice is the best anti-scurry remedy known, as many a sailor will attest.
Lemons can be used in fever and mixed with strong, hot, black coffee or tea, without sugar. Lemons are
valuable in the treatment of warts and destroy dandruff when rubbed into the hair roots.
Lemons have been used to treat numerous ailments:
Sore throat – lemon juice is an excellent gargle for sore throats.
Corns – a piece of lemon bound on the corn is an old remedy.
Colds – hot lemonade is good to use when sweating is necessary.
Coughs and hoarseness – lemon juice with sugar and flaxseed tea is excellent.
Fevers – a refreshing and useful drink for persons with fever.
Rheumatism and gout – one or two ounces of lemon juice in water, 3 to 4 times a day.
Vomiting – lemon juice or lemonade will quiet the stomach.
Asthma – add a tablespoonful of lemon juice to any of the mineral waters and take 3 to 4 times a day.
Headache – frequently lemon juice will help.
FOR THE LEMON LOVERS:
Lemon Flavoring Extract:
1 pint of good alcohol, 1 ounce lemon oil, the peel of 2 lemons; put in a jar, let stand 1 week, shaking 2 or 3 times
daily; remove the peel and bottle for use. The peel gives an improved flavor.
Lemon Syrup:
Take a quantity of lemons and wash, roll back and forth, press out the juice into a bowl. Remove all the pulp from
the peels, leaving the rind thin, cut them up and boil a few minutes in water, 1 pint to a dozen peels; strain the
water and add the juice, and put 1 pound sugar to each pint of juice. Let boil 10 to 20 minutes to form the syrup,
then bottle and tightly cork.
1 to 2 tablespoonfuls to a glass of cold water gives a very pleasant drink for the sick or well.
Lemon Butter:
1 ½ cups sugar, 3 egg whites and 1 egg yolk beaten; ½ cup butter; grate the yellow of 2 medium sizes lemons;
then squeeze in the juice and mix well, cook over double boiler for 20 minutes.
Very nice for tarts or to spread upon bread.
juice is good for removing tan from the face and hands. Lemons are most valuable in sickness and in health,
especially lemonade. Lemon juice is the best anti-scurry remedy known, as many a sailor will attest.
Lemons can be used in fever and mixed with strong, hot, black coffee or tea, without sugar. Lemons are
valuable in the treatment of warts and destroy dandruff when rubbed into the hair roots.
Lemons have been used to treat numerous ailments:
Sore throat – lemon juice is an excellent gargle for sore throats.
Corns – a piece of lemon bound on the corn is an old remedy.
Colds – hot lemonade is good to use when sweating is necessary.
Coughs and hoarseness – lemon juice with sugar and flaxseed tea is excellent.
Fevers – a refreshing and useful drink for persons with fever.
Rheumatism and gout – one or two ounces of lemon juice in water, 3 to 4 times a day.
Vomiting – lemon juice or lemonade will quiet the stomach.
Asthma – add a tablespoonful of lemon juice to any of the mineral waters and take 3 to 4 times a day.
Headache – frequently lemon juice will help.
FOR THE LEMON LOVERS:
Lemon Flavoring Extract:
1 pint of good alcohol, 1 ounce lemon oil, the peel of 2 lemons; put in a jar, let stand 1 week, shaking 2 or 3 times
daily; remove the peel and bottle for use. The peel gives an improved flavor.
Lemon Syrup:
Take a quantity of lemons and wash, roll back and forth, press out the juice into a bowl. Remove all the pulp from
the peels, leaving the rind thin, cut them up and boil a few minutes in water, 1 pint to a dozen peels; strain the
water and add the juice, and put 1 pound sugar to each pint of juice. Let boil 10 to 20 minutes to form the syrup,
then bottle and tightly cork.
1 to 2 tablespoonfuls to a glass of cold water gives a very pleasant drink for the sick or well.
Lemon Butter:
1 ½ cups sugar, 3 egg whites and 1 egg yolk beaten; ½ cup butter; grate the yellow of 2 medium sizes lemons;
then squeeze in the juice and mix well, cook over double boiler for 20 minutes.
Very nice for tarts or to spread upon bread.