OF SUNDRY HERBS 79 



Vinegar, or juyce of Oranges. The Closet of Sir Kenelm 

 Digby Opened, 1669. 



To MAKE MALLOW STALKS PASS FOR GREEN PEAS. Peel 

 the Stalks and cut them in the Form of Peas, boil them in 

 a Skillet with Pepper tied up in a Rag, boil them with a 

 quick fire, drain them in a cullender, and dress them like 

 Peas with Butter, Pepper and Salt. They taste so much 

 like green Peas that they are call'd March Peas and some at 

 eating them have taken them for such. From The Receipt 

 Book of John Nott, Cook to the Duke of Bolton, 1723. 



To PICKLE THE STALKS OF MARSH MALLOWS. Gather 

 them about the latter end of March. Peel off the outward 

 Peel, put them into boiling water, seasoned with Salt. Let 

 them have half a dozen Walms, take them up, drain them, 

 let them stand to cool, make a pickle of Vinegar, Salt and 

 Gross Pepper and put them into it. Ibid. 



MARIGOLD 



" Golde is bitter in savour, 



Fayre and zelu is his flower ; 

 Ye golde flour is good to scene." 



Fourteenth-Century Medical MS. 



" Then with these marygolds I'll make. 

 My garland somewhat swelling." 



MICHAEL DRAYTON. 



" Here's flowers for you : 

 Hot lavender, mints, savory, marjoram ; 

 The marigold that goes to bed wi' the Sun, 

 And with him rises weeping." 



Winter's Tale, IV. iv. 



" No marigolds yet closed are 

 No shadows great appeare " 



HERRICK. 



" Open afresh your round of starry folds, 



Ye ardent marigolds 1 

 Dry up the moisture of your golden lids, 



For great Apollo bids, 



That in these days your praises should be sung 

 On many harps which he has lately strung ; 



