Cress, Lemon, Potato, Raspberry and Turnip are the best home remedies we could find for someone afflicted with SCURVY.

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.

_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.

_Potato._

The potato is a cheap and homely remedy against gout, scurvy, and
rickets. Dr. Lambe tells how he cured a case of scurvy solely with raw
potatoes. One of the favourite dishes of that good old doctor was a
salad composed of sliced raw potatoes and olive oil.

In order to preserve the medicinal properties of potatoes when cooked,
they must always be steamed in their jackets. The skin may be removed
before eating, but care should be taken not to allow a particle of the
potato to adhere to it. The valuable potash salts chiefly lie just under
the skin.

A raw potato scraped or powdered to a pulp is an excellent remedy for
burns and scalds.

Dr. Fernie recommends the following decoction with which to bathe the
swollen and inflamed joints of rheumatic sufferers. Take 1 lb.
potatoes, cut each into four, but do not peel them. Boil in 2 pints of
water until stewed down to 1 pint. Strain, and use the liquid.

Eaten to excess potatoes are apt to cause dullness and laziness.

_Raspberry._

Raspberries are excellent against the scurvy, and, like the blackberry,
good for relaxed bowels. They are a very wholesome fruit, and should be
given to those who have “weak and queasy stomachs.”

_Turnip._

Turnips are anti-scorbutic.

An old remedy for chronic coughs was turnip juice boiled with sugar.
The turnips were grated, the juice pressed out, and 2½ ozs. candied
sugar were allowed to 1 pint of juice. This was boiled until it slightly
thickened. A teaspoonful to be taken several times a day.

The green turnip tops, steamed until tender, are a good “spring
medicine.”