Treatment of sickness in pioneer days

[L Verge]

I learned at an early age that cooking spaghetti sauce in my mother's cast iron skillet was a no-no because it destroyed the "seasoning" process that one puts a new such skillet through to get it acceptable for cooking. I also learned that it is best to put a touch of sugar in your tomato sauce in order to relieve the acidity. I put salt and pepper on my raw tomatoes, but I have friends who put sugar on them instead.