Asparagus, Cabbage, Celery, Cress, Lemon, Radish, Strawberry and Walnut all are helpful home remedies  for someone afflicted with RHEUMATISM.

Please read the descriptions below and see if this is the right home remedy for you.

Remember, these home remedies are not meant to be a replacement for your family doctor, please consult your doctor before trying any home remedy.

_Asparagus._

Asparagus is said to strengthen and develop the artistic faculties. It
also calms palpitation of the heart. It is very helpful to rheumatic
patients on account of its salts of potash. It should be steamed, not
boiled, otherwise part of the valuable salts are lost.

_Cabbage._

All the varieties of the colewort tribe, including cabbage, cauliflower,
brussels-sprouts, broccoli, and curly greens, have been celebrated from
very ancient times for their curative virtues in pulmonary complaints.
And Athenian doctors prescribed cabbage for nursing mothers. On account
of the sulphur contained in them cabbages are good for rheumatic
patients. They may be eaten steamed, or, better still, boiled in soft
water and the broth only taken. The ordinary boiled cabbage is an
indigestible “windy” vegetable, and should never be eaten.

Celery is almost a specific for rheumatism, gout, and nervous
indigestion. The most useful plants for this purpose are small, not too
rapidly grown nor very highly manured.

It may be eaten raw, or steamed, or in soup. Strong celery broth
flavoured with parsley is excellent.

_Cresses._

All the cresses are anti-scorbutic, that is, useful against the scurvy.
The ancient Greeks also believed them to be good for the brain.

The ordinary “mustard and cress” of our salads is good for rheumatic
patients, while the water-cress is valuable in cases of tubercular
disease. Anæmic patients may also eat freely of it on account of the
iron it contains. Care should be taken, however, from whence it is
procured, as a disease peculiar to sheep but communicable to man may be
carried by it. It should not be gathered from streams running through
meadows inhabited by sheep.

_Lemon._

Lemons are invaluable in cases of gout, malaria, rheumatism, and scurvy.
They are also useful in fevers and liver complaints.

I have found the juice of one lemon taken in a little hot water remove
dizzy feelings in the head, accompanied by specks and lights dancing
before the eyes, consequent upon the liver being out of order, in half
an hour.

The juice of a lemon in hot water may be taken night and morning with
advantage by sufferers from rheumatism. In the “lemon cure” for gout and
rheumatism, the patients begin with one lemon per day and increase the
quantity until they arrive at a dozen or more. But I think this is
carrying it to excess. Dr. Fernie recommends the juice of one lemon
mixed with an equal proportion of hot water, to be taken pretty
frequently, in cases of rheumatic fever.

A prescription for malaria, given in the _Lancet_, is the following:
“Take a full-sized lemon, cut it in thin transverse slices, rind and
all, boil these down in an earthenware jar containing a pint and a half
of water, until the decoction is reduced to half a pint. Let this cool
on the window-sill overnight, and drink it off in the morning.”

A Florentine doctor discovered that fresh lemon juice will alleviate
the pain of cancerous ulceration of the tongue. His patient sucked
slices of lemon.

A German doctor found that fresh lemon juice kills the diptheria
bacillus, and advises a gargle of diluted lemon juice to diptheric
patients. Such a gargle is excellent for sore throat.

Dr. Fernie recommends lemon juice for nervous palpitation of the heart.

Lemon juice rubbed on to corns will eventually do away with them, and if
applied to unbroken chilblains will effect a cure.

Lemon juice is also an old remedy for the removal of freckles and
blackheads from the face. It should be rubbed in at bedtime, after
washing with warm water.

_Radish._

The radish is commonly cited as indigestible, but for all that it is
commended by old writers as a potent remedy for stone. If not too old,
well masticated, and eaten at the beginning of a meal, I do not think it
is more indigestible than the majority of vegetables.

A syrup made with the juice expressed from pounded radishes and cane
sugar is recommended for rheumatism, bronchial troubles, whooping-cough,
and pustular eruptions.

Dr. Fernie notes that the black radish is especially useful against
whooping-cough, probably by reason of its volatile, sulphureted oil.
“It is employed in Germany for this purpose by cutting off the top, and
then making a hole within the root, which hole is filled with treacle,
or honey, and allowed to stand thus for two or three days; afterwards a
teaspoonful of the medicated liquid is to be given two or three times in
the day, with a dessertspoonful of water, when required.”

I am not acquainted with the “black radish,” but mothers might do worse,
in cases of whooping-cough, than give their children the juice of
pounded radishes mixed with pure honey.

_Strawberry._

The strawberry is exceptionally wholesome on account of its being so
easily digested. It is recommended for gout, rheumatism, and the stone.
Also for anæmic patients on account of the iron it contains.

H. Benjafield, M.B., advises anæmic girls to take 1 quart of
strawberries per day, and when these are not obtainable several ripe
bananas.

_Walnuts._

The walnut has been called vegetable arsenic because of its curative
value in eczema. An oil obtained from the kernel has been found of great
service when applied externally in cases of skin diseases. The leaves
of the walnut tree are also used for the same purpose, both externally
and internally. One ounce of the leaves to 12 tablespoonfuls of boiling
water make a tea, half a tea-cup of which may be taken several times a
day. The affected parts should also be washed with it.

Walnuts, to be well masticated, have been given to gouty and rheumatic
patients with great success. About one dozen per day is the quantity
prescribed. It is possible that herein lies the secret of the fact that
our ancestors invariably took walnuts with their wine.

The green, unripe walnut is useful for expelling worms.