CORDIALS AND RESTORATIVES. 213 
Matthiolus (1751) commended Quinces boiled with honey, both 
for meat, and for medicine: “‘ Hx melle tantum et cotaneorum 
carne confecta, tam ad cibi, quam ad medicamenti commoda.” 
Rosemary Wine, as kept of old always in the still-room, aud 
well worthy of being yet retained among the housewife’s stores 
for the kitchen, acts, when taken in small quantities, as a quieting 
cordial to a weak heart, subject to palpitations. Furthermore, 
it stimulates the kidneys, thus preventing dropsy. This wine 
may be made by chopping up sprigs of Rosemary from the herb 
garden, and pouring on them some sound white wine, which 
is to be strained off after two or three days, and then used. 
Also, by stimulating the brain and nervous system it proves 
of service against the headaches of a feeble circulation, and of 
languid health. Rosemary from the kitchen garden has a 
pleasant scent, and a bitter, pungent taste, whilst much of its 
active volatile principle resides in the calices of the flowers ; 
therefore in storing, or making use of the plant, these parts 
must be retained. It yields its virtues partly to water, and 
entirely to rectified spirits of wine. 
Sultana Raisins, when stewed, will recruit and revive the 
tired body, and the jaded mind, besides being gently laxative. 
“Wash and pick one pound of Sultanas; soak them all night 
in cold water; next morning drain off the water, and put the 
Raisins into a pan, or basin, and barely cover them with water ; 
add a little grated lemon-peel; put a plate over the top, and 
stew them in the oven until quite tender, and soft. Some of 
these Sultanas (hot, or cold), with a slice of whole-meal bread, 
or brown bread, make a very sustaining meal.” Raisin tea, 
which is both refreshing, and as well supplied as milk with 
food proteids, may be made as follows: ‘‘ Put half a pound of 
good Raisins (stoned) into a quart of cold water, laying open 
the pulp of the fruit ; boil slowly for three or four hours, down 
to a pint; strain out the skins, etc., through a fine scalded 
sieve, and add fresh lemon-juice if too sweet. The tea may 
be taken cold as well as hot.” ae 
Yellow Saffron (from the stigmata of the Crocus vernalts) 1s 
much used by the cottagers of Cornwall and Devon in making 
their bread, and cakes; also by the professed cook for its rich 
colour, and its cordial properties. When concocted with sugar 
into a syrup, it pleases the eye by its splendid hue, and gently 
exhilarates the system at large, one or two teaspoontuls being 
