OF SUNDRY HERBS 45 



against surfeits and diseases thereof arising." Pickled 

 broom-buds were an ordinary ingredient in salads in Tudor 

 and Stewart days. 



To PICKLE BROOM-BUDS AND PODS. Make a strong 

 pickle of White Wine, Vinegar and Salt able to bear an Egg. 

 Stir very well till the Salt be quite dissolved, clearing off 

 the Dregs and Scum. The next day pour it from the Bottom, 

 and having rubbed the Buds dry, pot them up in a Pickle 

 Glass, which should be frequently shaken till they sink 

 under it, and keep it well stopt and covered. Thus may 

 you pickle any other Buds. John Evelyn, Acetaria, 1699. 



BUGLOSS 



The old herbalists apply the name bugloss with the utmost 

 impartiality to borage and anchusa. It is interesting to 

 remember that probably the most ancient of all the paints 

 for the face was made from the root of anchusa, and in 

 Pliny's day it was commonly used for dyeing. In the 

 fifteenth century anchusa leaves were used as pot-herbs. 



SYRUP OF THE JUYCE OF ANCHUSA. In sixe pound of the 

 juyce of buglosse, boyle a pound of the flowers, then strain 

 them and clarifie them; boyle with the decoction four 

 pound of sugar, and the Syrup commeth to twopence the 

 ounce. The Charitable Physitian, by Philbert Guibert, 

 Physitian, Regent in Paris, 1639. 



BURNET 



" L'Insalata non e buon ne bella ove non 6 la pimpinella." 



Italian Proverb. 



In Hungary burnet is called " Chabairje " (Chaba's Salve) 

 because the virtues of this plant were first discovered by 

 King Chaba after the terrible battle he fought with his 

 brother. He is said to have cured the wounds of 15,000 of 

 his soldiers with the juice of burnet. In Iroe Grego's book, 

 which professes to be a translation of a book written by 

 King Solomon, magicians are advised to anoint their 



