|Jean is old order Mennonite from New York State. Jean and her husband David and family live on a dairy farm, and travel their community using horse and buggy. She tells her story exclusively on Amish Stories.|
I have had a couple of requests for home remedies. First let me say that neither myself (Jean), Richard or Marilyn are doctors so please consult your doctor before using these remedies. Also we do believe in going to chiropractors, and medical doctors. We do not use acupuncture but I know that many of our people do.
Many times there are more remedies for one situation. I will only give one. Also these remedies have been passed from generation to generation. Also there are remedies when you should clearly go to the doctor or hospital like appendicitis-so I won’t give those.
For a Relaxing Bath: Add: rose petals, mint leaves, sweet marjoram, lemon balm, verben and lavender to hot bath water.
Corns-Soak your feet in warm water for 15 minutes, then apply the inside of a small piece of lemon peel to the corn and tape it overnight. After three nights, the corn should just lift off.
Headache-Apply a mixture of oil of rosemary at the temples and gently massage in to skin-keep away from eyes.
Sinus Congestion-To your vaporizer add peppermint or spearmint oil at night.
Drink tea from gentian, magnolia, or catnip to reduce cravings.
Toothache-Soak a piece of cotton in oil of clove and place next to sore tooth.
5 pounds mature cabbage
3 1/2 tablespoons salt
Remove outer leaves and cut clean cabbage very fine. Mix well with salt. Pack firmly into clean sterile quart jars. Fill jars with cold water. Be sure water goes to the bottom of the jars. Remove any air bubbles by inserting a knife where you can see bubbles in jars. Put on cap and screw the band tight. Kraut will ferment in 4 or 5 days.
When fermentation is over, wash jars, tighten bands, and store without processing. Will be ready to cook with pork or hot dogs in 6 to 8 weeks. This keeps for many months in a cool place.
Garlic Dill Pickles
4 pounds 3- to 4-inch pickling cucumbers
Prepare 7 (1 pint) jars according to manufacturer’s directions. Slice cucumbers into quarters lengthwise. Combine water, vinegar, sugar and salt in a large pan. Toss pickling spice into the liquid. Bring to a boil, reduce the heat, and simmer for 15 minutes.
For each jar:
With clean hands, pack the cucumber spears snugly in the jars. Add dill, bay leaf, garlic, chile and mustard seeds to each jar. Pour the hot liquid over the cucumbers, leaving 1/2 inch headspace. Process the jars in a water bath for 10 minutes. For best flavor, let the pickles sit for at least one week before serving them. Recipe from http://www.Recipegoldmine.com