62 A GARDEN OF HERBS 



half of Ground Ginger, six cloves, and one pound of raisins. 

 A quarter of a pint of brandy to every gallon of wine, and 

 three or four tablespoons of brewer's yeast to every nine 

 gallons of wine. 



Pour boiling water on the berries and let them stand 

 covered for twenty-four hours. Then strain the whole 

 through a bag or sieve, breaking the berries to extract the 

 juice. Measure the liquid, and to every gallon allow three 

 pounds of sugar. Boil the juice with the sugar and other 

 ingredients for one hour, skimming the whole time. Let 

 it strain until lukewarm. Then pour into a clean dry cask 

 with the proportion of yeast as above. Let it ferment for 

 a fortnight, add the brandy. Bung up the cask, and let 

 the wine remain thus six months before bottling. E. G. 

 Hayden, Travels round our Village. 



ELDER LEAF TEA. Simmer six or eight leaves of elder 

 which have been torn in shreds for ten minutes in half a 

 pint of water, and take a cup every morning fasting. 



ROB OF ELDER. Boil a dessert spoon of the berries with 

 sugar or honey and stir into a glass of water. 



ELDER BLOSSOM AND PEPPERMINT TEA. Pour one and a 

 half pints of boiling water on two handfuls of the Elder- 

 blossom and peppermint. 



ELECAMPANE 



" Excellent herbs had our fathers of old 



Excellent herbs to ease our pain 



Alexander and Marigold, 



Eyebright, Orris and Elecampane, 



Basil, Rocket, Valerian, Rue, 



(Almost singing themselves they run), 



Vervain, Dittany, Call-me-to-you 



Cowslip, Melilot, Rose of the Sun. 



Anything green that grew out of the mould 

 Was an excellent herb to our fathers of old. 



RUDYARD KIPLING. 



When Paris carried off Helen of Troy she is supposed to 

 have had her hands full of this herb, and according to another 



