Below are some additional examples of various treatments for Sprained Ankles. I've tried to arrange them in the order of their publication. From what I've read it seems that wrapping the sprain was quite common and in the earlier part of the century the use of leeches to help bring down the swelling.
In this account you'll find the mention of the treatment of leeches but the physician came up with another alternative.
1838
"The external appearance of the leg, and particularly the redness and tightness of the skin, would have tempted me under ordinary circumstances to prescribe the application of several leeches, and some embrocation afterwards; but I knew such a course would not greatly expedite her recovery, and the object in this case was to shorten the usual period of confinement. With confidence therefore I recommended a moderately strong ammoniated lotion, all over the leg and instep, which was applied and kept on for five minutes.' It took away the inward pain in that time, though it augmented apparently the exteral soreness and redness of the skin. After the lapse of half an hour from the first application, seeing that no blister was produced (none being desirable) I repeated the lotion, considerably diluted. and recommended that the compress should be suffered to remain on the leg during the night. The lady of the house, under my instruction, applied that same night similar compresses, with the diluted lotion, to the bruises on the knee and hips. On the following morning every thing had returned to its natural state, the swelling and redness had disappeared, and the patient could put her foot to the ground and walk without inconvenience."
Source: Dunglison's American Medical Library Part 3 pg155 ©1838
(ammoniated - To treat or combine with ammonia)
1869
In the Retrospect of Medicine Vol. 59 pg 165 I found the quote below which is in keeping with yesterday's post giving us a better time frame for when this practice was begun.
I tightly strapped the foot and ankle, from the toes to the middle of the leg, with strips of ordinary adhesive plaster.
1871
"Severe sprains are often serious fractures, though no bone be broken, or only a bit may be chipped off; the ligaments and fascise are ruptured, blood being extravasated into the joints, into the sheaths of tendons, and for some distance not infrequently between the layers of muscles. The swelling is great, the pain intense. The orthodox treatment by leeches and fomentations is valueless, compared with circular compression and perfect immobilisation." (Gamgee on Fractures, 1871.)
Source: The Retrospect of Medicine Vol. 74 pg 175 ©1877
The circular compression is described below:
1879
"For a sprained ankle, place the end of the bandage upon the instep, then carry it round, and bring it over the same part again, and from thence round the foot tow or three times, finishing off with a turn or two round the leg above the ankle."
Source: Ayer's Every Man His Own Doctor" ©1879
Showing posts with label 1838. Show all posts
Showing posts with label 1838. Show all posts
Friday, June 9, 2017
Wednesday, January 11, 2017
Shrimp Sauce
A secondary character in a novel I worked on, went shrimping. In Florida, shrimp go through canals, play in the shoals of the shore line and during the fall, they run in large groups. The fact that my character is fishing for shrimp, I was dwelling on what he would do with all that shrimp and how he'd eat it. Below are a couple of recipes from the 19th century for Shrimp Sauce.
Shrimp sauce is made as follows: make some melted butter, with which mix a little essence of anchovies; throw in the shrimps, some cavice, and send up in a sauce-boat. The French Cook by Louis Eustache Ude © 1822
Cavice is a traditional British recipe for a classic Victorian sauce of anchovies, and shallots with spices and lemon zest in a white wine and white wine vinegar base.
SHRIMP SAUCE. Wash half a pint of shrimps very clean—mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon. Toss it up, and put it in a sauce-boat.
The Virginia housewife: or, Methodical cook
By Mary Randolph ©1838
SHRIMP SAUCE, for Various Kinds of Fish
Ingredients.—1/3 pint of melted butter, 1/4 pint of picked shrimps, cayenne to taste. Mode.—Make the melted butter very smoothly, shell the shrimps (sufficient to make 1/4 pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added. Time.—1 minute to simmer. Average cost, 6d. Sufficient for 3 or 4 persons.
Mrs. Beeton's Dictionary of every-day cookery By Mrs. Beeton ©1865
Shrimp sauce is made as follows: make some melted butter, with which mix a little essence of anchovies; throw in the shrimps, some cavice, and send up in a sauce-boat. The French Cook by Louis Eustache Ude © 1822
Cavice is a traditional British recipe for a classic Victorian sauce of anchovies, and shallots with spices and lemon zest in a white wine and white wine vinegar base.
SHRIMP SAUCE. Wash half a pint of shrimps very clean—mince and put them in a stew-pan, with a spoonful of anchovy liquor, and a pound of thick melted butter; boil it up for five minutes, and squeeze in half a lemon. Toss it up, and put it in a sauce-boat.
The Virginia housewife: or, Methodical cook
By Mary Randolph ©1838
SHRIMP SAUCE, for Various Kinds of Fish
Ingredients.—1/3 pint of melted butter, 1/4 pint of picked shrimps, cayenne to taste. Mode.—Make the melted butter very smoothly, shell the shrimps (sufficient to make 1/4 pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added. Time.—1 minute to simmer. Average cost, 6d. Sufficient for 3 or 4 persons.
Mrs. Beeton's Dictionary of every-day cookery By Mrs. Beeton ©1865
Monday, November 28, 2016
Trail of Tears
One of the worse times in our American history, imho, was the Trail of Tears, the forcible relocation of many Native Americans. Five tribes the Cherokee, Chickasaw, Muscogee-Creek, and Seminole all living in the deep south were relocated to the Indian Territory, what is now known and most of Oklahoma and some of Kansas.
The trail was not a one time event, each tribe was relocated at different intervals. The act was called "The Indian Removal Act of 1830" Wikipedia has a good article referring to the act voted on and signed by President Andrew Jackson.
Choctaw from Alabama, Mississippi and Louisiana were marched out in 1831
1832 was the removal of the Seminole tribe from Florida.
The Creek were removed in 1834 also from Alabama & Georgia
The Chickasaw in 1837 Mississippi River area.
Cherokee in 1838 from North Carolina, Georgia because gold had been found on their lands.
The trail took the lives of many as exposure, disease and starvation hit them as they were en route. 46,000 were taken before the Cherokee, I couldn't find figures on how many Cherokee were taken but at least 4,000 died on the trail. I've found figures from 17,000 to 24,000
The trail was not a one time event, each tribe was relocated at different intervals. The act was called "The Indian Removal Act of 1830" Wikipedia has a good article referring to the act voted on and signed by President Andrew Jackson.
Choctaw from Alabama, Mississippi and Louisiana were marched out in 1831
1832 was the removal of the Seminole tribe from Florida.
The Creek were removed in 1834 also from Alabama & Georgia
The Chickasaw in 1837 Mississippi River area.
Cherokee in 1838 from North Carolina, Georgia because gold had been found on their lands.
The trail took the lives of many as exposure, disease and starvation hit them as they were en route. 46,000 were taken before the Cherokee, I couldn't find figures on how many Cherokee were taken but at least 4,000 died on the trail. I've found figures from 17,000 to 24,000
Saturday, November 26, 2016
SS Great Western
Was the first steamship to provide service from Bristol, England to New York City on Apr. 8, 1838. She was the model for all Atlantic wood paddlers. You can read more at The Ships List which includes a copy of the article below written in NY papers after the arrival of the ship.
Another good article about the SS Great Western and her first ocean voyage can be found at Gjenvick-Gjonvik Archives
Another overview can be found at Wikipedia
New York papers of 24th April 1838 gave this account:
British Steam Packet Ship Great Western, James Hosken, R.N. Commander, having arrived yesterday from Bristol, which place she left on 8th inst. At noon, will sail from new York for Bristol on Monday, May 7th, at 2 p.m. She takes no steerage passengers. Rates in the cabin, including wines and provisions of every kind, 30 quineas[sic]; a whole stateroom for one person, 50 guineas. Steward's fee for each passenger, £1 10s. sterling. Children under thirteen years of age, half-price. No charge for letters or papers. The captain and owners will not be liable for any package, unless bill of lading has been given for it. 100 to 200 tons can be taken at the lowest current rates. Passage or freight can be engaged, a plan of cabin may be seen, and further particulars learned by applying to Richard Irvin, 98, Front Street. (p. 41 of The History of North Atlantic Steam Navigation, by Henry Fry, 1896.)
Another good article about the SS Great Western and her first ocean voyage can be found at Gjenvick-Gjonvik Archives
Another overview can be found at Wikipedia
New York papers of 24th April 1838 gave this account:
British Steam Packet Ship Great Western, James Hosken, R.N. Commander, having arrived yesterday from Bristol, which place she left on 8th inst. At noon, will sail from new York for Bristol on Monday, May 7th, at 2 p.m. She takes no steerage passengers. Rates in the cabin, including wines and provisions of every kind, 30 quineas[sic]; a whole stateroom for one person, 50 guineas. Steward's fee for each passenger, £1 10s. sterling. Children under thirteen years of age, half-price. No charge for letters or papers. The captain and owners will not be liable for any package, unless bill of lading has been given for it. 100 to 200 tons can be taken at the lowest current rates. Passage or freight can be engaged, a plan of cabin may be seen, and further particulars learned by applying to Richard Irvin, 98, Front Street. (p. 41 of The History of North Atlantic Steam Navigation, by Henry Fry, 1896.)
Monday, November 21, 2016
Hot Air Balloons
The 19th century saw many hot air balloons. They were invented in the last quarter of the 19th century in France but they were becoming more common and ventured into America during the 19th century. HOwever, the first manned flight in America actually took place in 1793 and George Washington was in attendance.
In 1838 John Wise invented a ripping panel which solved the problem of the balloon being dragged along the ground once landed. This panel is still in use today.
Thaddeus Lowe a professor from New Jersey built his second balloon, Enterprise in 1858. It was in this balloon that the first telegraph message was sent in 1861.
Around the World in 80 days was written by Jules Verne in 1873 then into English in 1875.
Wikipedia 19th century Aviation has a great list of events in aviation during the 19th century.
In 1838 John Wise invented a ripping panel which solved the problem of the balloon being dragged along the ground once landed. This panel is still in use today.
Thaddeus Lowe a professor from New Jersey built his second balloon, Enterprise in 1858. It was in this balloon that the first telegraph message was sent in 1861.
Around the World in 80 days was written by Jules Verne in 1873 then into English in 1875.
Wikipedia 19th century Aviation has a great list of events in aviation during the 19th century.
Saturday, November 19, 2016
Telegram
The first electric telegram was sent by Samuel F. B. Morse on May 24, 1844. Note that this isn't the only telegraph system, others came prior to the Morse telegram. It was 1838 when Morse first successfully tested his device. Alfred Vail, Morse's assistant, developed the Morse code.
In 1843 Congress funded Morse's experimental telegraph line from Washington to Baltimore. On May 24th 1844 sending the message "What hath God wrought" from Numbers 23:23
If you'd like to read more on telegraph history Click Here This web page has several links to various articles.
In 1843 Congress funded Morse's experimental telegraph line from Washington to Baltimore. On May 24th 1844 sending the message "What hath God wrought" from Numbers 23:23
If you'd like to read more on telegraph history Click Here This web page has several links to various articles.
Monday, August 8, 2016
Morse Code
Samuel Morse invented the telegraph in 1837.
In 1838 he developed morse code.
Here's an image of his original code.
Later this code was altered but only slightly to be International Morse.
May 1, 1844 the first telegraphed news item was sent. The nomination of Henry Clay for the Whig Party.
Western Union started in 1851
by 1854 the telegraph transmitter sound was added and the reader now could "hear" the telegraph which changed the system from a paper-based system to acoustic.
In 1838 he developed morse code.
Here's an image of his original code.

Later this code was altered but only slightly to be International Morse.
May 1, 1844 the first telegraphed news item was sent. The nomination of Henry Clay for the Whig Party.
Western Union started in 1851
by 1854 the telegraph transmitter sound was added and the reader now could "hear" the telegraph which changed the system from a paper-based system to acoustic.
Monday, May 12, 2014
Lemonade
I was wondering how far north lemons made it and how early in the 19th century could you find them when I came across these fun recipes for or using lemonade. Note the dates of some of the sources. I did find an article written in 1801 comparing the use of crystalized lemon vs. real lemon juice.
In my research I did come across a note regarding the import of lemons from Spain and Madrid. Lemons and importing them had been going on before the 19th century.
LEMONADE
white sugar 1lb.
tartaric acid 1/4 oz.
essence of lemon 30 drops
water 3 quarts
Mix
Source: The Cyclopedia of Practical Receipts ©1841
LEMONADE. To prepare lemonade a day before it is wanted for use, pare two dozen lemons as thin as possible. Put eight of the rinds into three quarts of hot water, not boiling, and cover it over for three or four hours. Rub some fine loaf sugar on the lemons to attract the essence, and put it into a china bowl, into which the juice of the lemons is to be squeezed. Add a pound and a half of fine sugar, then put the water to the above, and three quarts of boiling milk. Pour the mixture through a jelly bag, till it is perfectly clear.—Another way. Pare a quantity of lemons, and pour some hot water on the peels. While infusing, boil some sugar and water to a good syrup, with the white of an egg whipt up. When it boils, pour a little cold water into it. Set it on again, and when it boils take off the pan, and let it stand by to settle. If there be any scum, take it off, and pour it clear from the sediment, to the water in which the peels were infused, and the lemon juice. Stir and taste it, and add as much more water as shall be necessary to make a very rich lemonade. Wet a jelly bag, and squeeze it dry; then strain the liquor, and it will be very fine.—To make a lemonade which has the appearance of jelly, pare two Seville oranges and six lemons very thin, and steep them four hours in a quart of hot water. Boil a pound and a quarter of loaf sugar in three pints of water, aud skim it clean. Add the two liquors to the juice of six China oranges, and twelve lemons; stir the whole well, and run it through a jelly bag till it is ouite clear. Then add a little orange water, if approved, and more sugar if necessary. Let it be well corked, and it will keep.--Lemonade may be prepared in a minute, by pounding a quarter of an ounce of citric or crystalised lemon acid, with a few drops of quintessence of lemon peel, and mixing it by degrees with a pint of clarified syrup or capillaries.
Source: The Cook and Housekeeper's Complete and Universal Dictionary ©1822
LEMONADE.
Three lemons to a pint of water, makes strong lemonade ; sweeten to your taste.
This is the best beverage for parties, cool, refreshing, pleasant and salubrious.
Source: Good Housekeeper ©1839
LEMONADE ICED. Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth—mix them well with the lemonade, and freeze it. The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.
Source: The Virginia Housewife ©1838
In my research I did come across a note regarding the import of lemons from Spain and Madrid. Lemons and importing them had been going on before the 19th century.
LEMONADE
white sugar 1lb.
tartaric acid 1/4 oz.
essence of lemon 30 drops
water 3 quarts
Mix
Source: The Cyclopedia of Practical Receipts ©1841
LEMONADE. To prepare lemonade a day before it is wanted for use, pare two dozen lemons as thin as possible. Put eight of the rinds into three quarts of hot water, not boiling, and cover it over for three or four hours. Rub some fine loaf sugar on the lemons to attract the essence, and put it into a china bowl, into which the juice of the lemons is to be squeezed. Add a pound and a half of fine sugar, then put the water to the above, and three quarts of boiling milk. Pour the mixture through a jelly bag, till it is perfectly clear.—Another way. Pare a quantity of lemons, and pour some hot water on the peels. While infusing, boil some sugar and water to a good syrup, with the white of an egg whipt up. When it boils, pour a little cold water into it. Set it on again, and when it boils take off the pan, and let it stand by to settle. If there be any scum, take it off, and pour it clear from the sediment, to the water in which the peels were infused, and the lemon juice. Stir and taste it, and add as much more water as shall be necessary to make a very rich lemonade. Wet a jelly bag, and squeeze it dry; then strain the liquor, and it will be very fine.—To make a lemonade which has the appearance of jelly, pare two Seville oranges and six lemons very thin, and steep them four hours in a quart of hot water. Boil a pound and a quarter of loaf sugar in three pints of water, aud skim it clean. Add the two liquors to the juice of six China oranges, and twelve lemons; stir the whole well, and run it through a jelly bag till it is ouite clear. Then add a little orange water, if approved, and more sugar if necessary. Let it be well corked, and it will keep.--Lemonade may be prepared in a minute, by pounding a quarter of an ounce of citric or crystalised lemon acid, with a few drops of quintessence of lemon peel, and mixing it by degrees with a pint of clarified syrup or capillaries.
Source: The Cook and Housekeeper's Complete and Universal Dictionary ©1822
LEMONADE.
Three lemons to a pint of water, makes strong lemonade ; sweeten to your taste.
This is the best beverage for parties, cool, refreshing, pleasant and salubrious.
Source: Good Housekeeper ©1839
LEMONADE ICED. Make a quart of rich lemonade, whip the whites of six fresh eggs to a strong froth—mix them well with the lemonade, and freeze it. The juice of morello cherries, or of currants mixed with water and sugar, and prepared in the same way, make very delicate ices.
Source: The Virginia Housewife ©1838
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