Cookbook treasure

This is Don's grandmother's cookbook from the year she got married in Battleford Saskatchewan, 1909. Copyright 1887. Wow! What gems of information in it! I've learned so much today as I've sat drinking Earl Grey tea, from jolly old England, and perused this well-worn copy of culinary history.

Pectin can be made from orange pith.
How to make wine - really from scratch.
One should always sleep with windows open, summer and winter, to prevent colds and sicknesses.
Rainwater is the best for drinking for most nourishment and healing - they boiled their drinking and cooking water.
Beverages can be made with almost everything - dandelions, honey, molasses, hops, apple cider vinegar.....
Fruit cake has a lot of eggs and a lot of sugar.
Baking doesn't need a lot of foreign ingredients - but good fat, good sugar, and a lot of muscle - they mixed some cakes for 20 minutes!
How to cut your own beef.
You can make all kinds of catsups at home - even oyster catsup, yup.
How to boil a calf's head.
How to keep meat from flies.
How to cook squirrel.
How to roast pigeons.
How to cook a haunch of venison.
They already had macaroni in 1887.
Toast back then was very different. What they called American toast, we now call French toast. There was Nun's toast which was boiled sliced eggs and a light gravy poured over bread. There was Milk toast, Cream toast, Cheese toast, Oyster toast, Tomato toast, and Reed birds on toast. Mostly they were stale bread quickly fried in a pan and then these other foods cooked, boiled, or melted on top.
I learned how to wash feathers.
I now know that 4 tablespoonfuls = 1 wine glass or half a gill.
How to dye white eyebrows with walnuts.