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| dark corn syrup and 1 tablespoon butter. Cook these ingredients over high heat until they reach the hard-crack stage (300 to 310 degrees F. on a candy thermometer), which takes quite a while. To test it, place a spoonful of hot syrup in a cup of cold water. At hard crack, the syrup separates into hard, brittle threads as soon as it touches the water. Immediately remove from heat and pour the syrup into two buttered loaf pans or one large pan and, as it cools, score the top for cutting. My scoring isn't always successful, so I sometimes remove the cooled slab of candy from the pan, put it in a heavy plastic bag and whack it with a jam jar to break the pieces apart. |
| Iceland Moss (Cetraria islandica). |
| A lichen, Iceland moss has a high mucilage content, making it a soothing demulcent herb in addition to having anti-inflammatory and expectorant properties. These qualities make Iceland moss a specific for bronchitis, sinus congestion and the coughs that accompany colds. Iceland moss requires boiling to make a decoction. Use 1 teaspoon shredded moss per cup of water and simmer, covered, for 20 minutes, or take 1/2 teaspoon tincture 3 times daily. |
| Irish Moss (Chondrus crispus). |
| Irish moss isn't a moss at all but rather a seaweed. Its expectorant, demulcent, anti-inflammatory properties made it a traditional therapy for all respiratory conditions, especially bronchitis, irritating coughs, emphysema and other lung conditions. It has a soothing effect on the digestive and urinary systems, and its primary use has always been in the recovery phase of illnesses, when the patient is recuperating from pneumonia, tuberculosis or influenza. The nutritional benefits of Irish moss are important to everyone recovering from serious illness, whether chronic or acute. |
| To brew a decoction from dried Irish moss, soak 1 tablespoon in 3 cups cold water for 15 minutes or longer. Bring to a boil and simmer, covered, for 20 minutes. To combine Irish moss with other herbs that require boiling (most roots and barks), soak the Irish moss first, then simmer everything together. To add it to herbs that require infusing (most leaves |
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