50 A GARDEN OF HERBS 



CHICKWEED TEA. One quart of boiling water poured on 

 to two large handfuls of the plant. 



CLARY 



A few cooks now put young Clary tops in soups, but it 

 is astonishing how much the young leaves and tops were 

 used formerly as a pot-herb. Evelyn tells us that when 

 tender it is a good addition to salads, the flowers being 

 strewn on salads, the leaves (chopped) used in Omelets ; and 

 the tender leaves, " made up with cream," were fried in 

 butter and then eaten with sugar flavoured with Orange or 

 Lemon juice. It was an ingredient in perfumes, in ale and 

 beer and nearly all the home-made wines and metheglins, 

 and Clary wine was famed for its narcotic properties. Hogg 

 in his Vegetable Kingdom and its Products says it was used 

 in Austria in fruit jellies, to which it gave a flavour of 

 pineapple. 



CLARY WINE. Ten gallons ^of water, thirteen pounds of 

 sugar to the gallon, and the whites of sixteen eggs well beat. 

 Boil it slowly one hour and skim it well. Then put it into 

 a tub till it is almost cold. Take a pint of Clary flowers 

 with the small leaves and stalks, put them into a barrel 

 with a pint of ale yeast, then put in your liquor and stir it 

 twice a day till it has done working. Make it up close and 

 keep it four months, and then bottle it off. John Murrell, 

 A Delightful Daily Exercise for Ladies and Gentlemen, 

 1621. 



To MAKE CLARY WINE. Take twelve- pounds of Malaga 

 Raisins, after they have been pick'd small and chop'd, put 

 them into a Vessel, a quart of Water to each pound. Let 

 them stand to steep for ten or twelve Days, being kept close 

 covered all the while, stirring them twice every Day ; after- 

 wards strain it off, and put it up in a Cask, adding a 

 quarter of a Peck of the Tops of Clary, when it is in Blossom ; 

 then stop it up close for six weeks, and afterwards you may 

 bottle it off, and it will be fit to drink in two or three 



