A 19th-century notebook full of handwritten medical recipes from St. Martin is consistent for the first 25 pages. There are remedies for ills and other useful things. Everything is noted in what seems to be the same steady handwriting. But on page 26, things change.
A jagged line across the page marks the starting point of a “cure for Rheumatism.” The letters are suddenly irregular as if written by a shaking hand. Dark spots litter the page where droplets of ink had accidentally fallen.
The recipe itself is similar to many that came before. Raw turpentine, castile soap and sulfur are combined and applied to the bottom of the feet. This seems to be the last entry from this author. It is tempting to wonder if the author was aging, and perhaps suffering from rheumatism or other ailments.
On the very next page, the handwriting changes in style. Remedies for jaundice are described, made from cucumbers, carrots and yellow Doodle Doo. It is impossible to say how much time may have passed between one entry and the next.
The following page begins with the words Pour Mal de Gorge, and gives a remedy for sore throat in French. The handwriting has again changed completely. From this point on, the notebook is much less orderly. Pages are skipped and entries are crossed out. The language bounces back between English and French.
The purpose of the book remains the same. Most entries record medical recipes gathered from one doctor or another. The rest record things that were useful or important. Although the authors changed over time, the notebook served its function for decades.
The notebook passed from one person to the next. With it, knowledge passed from one generation to the next. On St. Martin, this often happened orally. Wisdom and stories were passed on with the spoken word. Over time, the culture of St. Martin grew from this process. In this small notebook, we can see it and hold it in our hand. It has passed all the way to us.
Do you have any stories or remedies passed down in your family? Share them by writing in to The Daily Herald or [email protected]