Hobbies And Interests
Fever
People have been "feeding a fever" for centuries, and in the 1700s, some theories of medicine suggested it was best to do so with beef-based soups and teas. Similar to modern notions of the healing power of chicken soup, 18th-century doctors and medical scholars believed that beef and other meat remedies could abate or cure fever-related symptoms such as inflammation and weakness.
Cures for the Blood
From the mid-1700s to the middle of the 20th century, tonics were a common remedy for an assortment of ailments. Tonics were liquid concoctions that were consumed as a stimulant to instantly treat certain ailments, but were primarily taken daily as a preventive measure or slow-working cure. 18th century medicinal theories held that tonics worked slowly over time to invigorate the body and have a lasting effect on good health. Beef-based tonics were widely advertised and used to cure an assortment of ailments, particularly those having to do with the blood. It was believed that beef tonics could regenerate and enrich the blood.
Hair Care
Beef marrow was an essential hair care ingredient for 18th-century men and women alike. It was a main ingredient in concoctions meant to cure male pattern baldness. Beef marrow was also used by women to dye or stain their hair.
Leather
In addition to the human body, beef had a major role in another type of common 18th-century cure -- that is, the act of curing or tanning leather. Beef tallow, beeswax and soot were combined to create a concoction called "blackball." Blackball was used as an all-in-one conditioning, waterproofing and blackening leather treatment.