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Whey drinking cures in Appenzell

9. December 2019 | Esther Peter | Keine Kommentare |

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At the end of the 18th century and in the first half of the 19th century, the canton of Appenzell was the preferred destination for whey cures. In spring and summer, Gais, Weissbad, Gonten, Heiden and other villages offered spa guests drinking cures with pure goat and herbal whey. Such cures were particularly recommended against the side effects of the unhealthy and sedentary lifestyle in the cities.

Whey, a special juice
So what is this juice made of? Whey (in German Molke or Schotte) is a byproduct of cheese manufacture. It is the remaining wastewater after milk has been curdled and strained. Since ancient times, the laxative and health-promoting effect of the thin, semi-transparent liquid were appreciated. Whey obtained from goat’s milk was considered particularly beneficial because of the alpine herbs in the feed of the animals.

Brochure of the Molkenkuranstalt Freihof in Heiden by the spa doctor Gabriel Rüesch. He describes the cures with alpine goat and herbal whey. Emphasis is placed on the good transport connections by postal service and steamboat to Rorschach, St. Gallen, Toggenburg and Zurich.

The drinking time for the spa guests was from six to eight in the morning. In the Freihof in Heiden, a glass was handed out every quarter of an hour, up to the appropriate quantity, which was determined by the spa doctors for those patients with serious illnesses. The rest of the day, the spa guests devoted themselves to rest and recreation took short walks and enjoyed abundant meals.

Kuranstalt zum Freihof with residential and bathhouse. For the whey cure, the guests meet inthe park each morning or, if the wheater was bad, in the hall.

Schottenträger
The whey was brought fresh daily from the Appenzell Mountains. The so-called Schottenträger carried the whey on their back in a four-hour walk from an alp on the Säntis to the villages of Gais and Weissbad. When they arrived, the whey was still warm. Freshly collected mountain herbs were added to the whey for the production of the herbal whey, using individual recipes depending on the conditions of the patients.

Village view of Gais with alpine dairymen in the foreground (in: Gais, Weisbad und die Molkenkuren im Kanton Appenzell, Constanz, 1826)

Excerpt from a spa recommendation
“Beware of passions, excesses of any kind, too much cold and too much heat, boredom, look for a healthy dwelling in the countryside, pleasant company and cheerful distractions to keep your peace of mind. Avoid all sour, hard to digest, bloating foods such as flour dishes, baked goods, fatty meats, fruit, especially sour, and pulses. The best drink during the cure is water or, for those who are not used to it, a glass of sweet, old wine or good brown beer during the meal or in between. In many illnesses, especially in fever, it is best to turn milk into the only food.”(1)

1 Gabriel Rüesch, Anleitung zum richtigen Gebrauche der Bade- und Trinkkuren, Ebnat, 1825, S. 262 (translated from German)

Abgelegt unter: ExhibitionsHistory of Medicine
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