Indigestion or Dyspepsia: Chicken Gizzard Skin
Historical excerpt from “Mother's Remedies: Over One Thousand Tried and Tested Remedies from Mothers of the United States and Canada” for “Indigestion or Dyspepsia”.
Traditional source excerpt
"Four ounces good brandy, one-fourth pound of loaf sugar, one tablespoonful pulverized chicken gizzard skin, one teaspoonful Turkish rhubarb dried on paper stirring constantly; this prevents griping; the chicken gizzard skin is the lining of the gizzard which should be thoroughly cleaned and dried then pulverized. To prepare put brandy and sugar together (crush the sugar), light a paper and set fire to the brandy; let burn until sugar is dissolved, then add the gizzard skin and rhubarb, stir together and if too thick add a little water and boil up. Dose :—Infant, one-half teaspoonful every four hours; child, one teaspoonful every four hours; adult, one tablespoonful every four hours. Have used this remedy for a great many years and given it to a great many people who have worn out all other remedies."
Source: Mother's Remedies: Over One Thousand Tried and Tested Remedies from Mothers of the United States and Canada (gutenberg_17439_mothers_remedies) Source URL: https://www.gutenberg.org/cache/epub/17439/pg17439-images.html License: Project Gutenberg License (https://www.gutenberg.org/policy/license.html) Locator: id01714