614 MEALS MEDICINAL. 
celery, a sprinkling of minced parsley, a single olive, and the 
petals of a couple of dozen blue Violets ; these several ingredients 
are to be mixed with the purest olive oil, salt, and pepper, being 
the only other condiments ; add a dash of Bordeaux wine, and 
a suspicion of white vinegar.’ Lately, because of a marvellous 
cure (as reported) of desperate cancer by the outward application 
of Violet leaves made into infusion, this herb has acquired a 
resuscitated renown. The case was that of Lady Margaret 
Marsham, sister to the present Earl of Romney. Her throat 
had become completely closed by an obstructive malignant 
growth, and all food had to be administered by artificial means 
below. Under the continued use of Violet stupes day, and 
night, the growth gradually subsided, and ultimately disappeared. 
Far back in 1586 “the whole work of that famous Chirurgeon, 
Master John Vigo, gave directions ‘how to cure cancer.’ The 
prescription (for purgation of the matter antecedent) included 
confection of Violets, as likewise does the prescription which is 
‘to take away the matter conjunct.’” This is a much older 
herbal than that of Culpeper. For making a syrup of sweet 
Violets : “‘ To one pound of sweet Violet flowers, freshly picked, 
add two and a half pints of boiling water; infuse these for 
twenty-four hours in a closed china vessel; then pour off the 
liquor, and strain it gently through muslin; afterwards add 
double its weight of the finest loaf sugar, and make it into a 
syrup, but without letting it boil. 
Reference has been made previously to a “‘ Rosebud Salad.” 
as invented at Chicago. And again, a “ Nasturtium Salad” 
is palatable, elegant, and anti-scorbutic. ‘‘ Shred a lettuce 
finely, and mix with it some freshly-gathered, young, succulent 
Nasturtium leaves, together with two hard-boiled eggs cut into 
quarters ; place them in a Salad bowl, and dot with Nasturtium 
flowers ; serve with fresh lemon-juice, or with whatever other 
dressing is preferred.” Lord Beaconsfield said that Primroses 
make a delicious Salad; and because of this the flower has 
become associated for ever with his name. A century ago many 
other materials were introduced into Salads, which are not 
thought of now for the purpose, such as Fennel, Marsh-Mallow 
tops, Hops, Wild Marjoram, Elder Flowers, Asparagus, and 
Nettle. Tennyson makes Lynette ask her scullion :— 
“What knowest thou of flowers, except belike 
To garnish meat with ?” 
