When I was a child, our family enclave in Massapequa Park ran from Front Street, where the firehouse stands now, over Clark Street and up Second Avenue. My grandparents lived in what had been the 1873 family hotel across from the railroad tracks. Their three daughters, born and bred in the old hotel, with their own families, made up most of the neighborhood.
Aunt Trudy lived in the middle. The 1920s Sears Roebuck Catalog house stood out as a modern addition to a neighborhood that was mostly pre-1900. Her colorful role in our lives added a flavor that confirmed “the good old days.” It was she who, when the homemade wine had aged, rolled up the rugs and had the parties. She who came up with the fixins’ to remedy what ailed us. From mustard plaster for a chest cold to blackberry brandy, a fair cure-all for man or beast, my Aunt Trudy was on call.
With winter coming, it is the mustard plaster that comes to mind. Let it be known though, as witness to its prowess, the main ingredient was Trudy.
From deep within my vintage treasure chest, a piece of well worn flannel is brought out for the occasion. Tucked inside, a yellowed 3×5 card reads:
Mustard Plaster: Trudy
2 heaping tbsp. flour
1 heaping tbsp. dry mustard
1. Mix together in a bowl and add boiling water to make a thick paste.
2. Using a (wooden) cutting board, open a terry hand towel across the board. On top, put a soft flannel cloth folded in half to make it chest size.
3. After patient’s chest is rubbed with oil, (camphorated oil is preferred), spread mixture between folds of flannel and wrap in towel so that there are two folded levels of cloth.
4. Apply to chest for 15 minutes, twice daily.
Memories of her vintage treatment, despite the discomfort of illness and the heat from the combined mustard mixture, are sweet among the otherwise reminders of caster oil, scraped knees, hot water bottles and belly aches.
I was a married lady with children the last time Trudy crossed Clark Street with the fixins’ for a mustard plaster. I love the thought of it, and know now that it was mostly she that brought about the healing. The blackberry brandy just enhanced the flavor.
—Submitted by Lillian Rumfield Bryson
