OF SUNDRY HERBS 81 



were made from them as from other flowers. Turner says, 

 " some use to make their heyre yelow wyth the floure of this 

 herbe not beyinge content wyth the natural colour which 

 God hath gyven them." Parkinson says that the single 

 kind grow wild in Spain, " from whence I received seed 

 gathered by Guillaume Boel in his time a very curious and 

 cunning searcher of simples." 



MARIGOLD PUDDING. Take a pretty quantity of marygold 

 flowers very well shred, mingle with a pint of Cream or 

 New milk and almost a Pound of Beef Suet chopt very small, 

 the gratings of a Twopenny loaf and stirring all together 

 put it into a Bag flower'd and tie it fast. It will be boil'd 

 within an hour or bake in a pan. John Evelyn, Acetaria, 

 1699. 



To PICKLE MARIGOLD FLOWERS. Strip the flower-leaves 

 off, when you have gather'd the flowers, at noon, or in the 

 Heat of the Day, and boil some salt and water ; and when 

 that is cold, put your marygold- flower leaves in a gallypot, 

 and pour the salt and water upon them ; then shut them up 

 close till you use them, and they will be of a fine colour and 

 much fitter for Porridge than those that are dry'd. The 

 Country Housewife and Lady's Director, 1732. 



MARYGOLD WINE. To every gallon of water put two 

 pounds of sugar, let it boil for an Hour, then set it by to 

 cool; make a good brown Toast, spread it well on both 

 sides with yeast ; but before you put it in, put in an ounce 

 and half of Syrup of Citron to each gallon of Liquor, and beat 

 it well in, then put in the Toast while it is of a proper warmth 

 for working, and let it work which it will do for two Days ; 

 during which time put in your marygold flowers a little 

 bruised, but not much stamp'd, a Peck to each gallon, and 

 two Lemons slic'd with the Rinds to each gallon; add a 

 pint of White or Rhenish Wine to each gallon, and let it 

 stand two Days, then tun it up in a sweet Cask. From 

 The Receipt Book of Charles Carter, Cook to the Duke of 

 Argyll, 1732 



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