n8 A GARDEN OF HERBS 



and the eyes from dimness and make the lamp of life, so 

 long as nature lets it burn, burn brightly ." 



SAGE CREAM. Boil a quart of cream, pound red sage 

 in a mortar, put into the cream a quarter of a pint of canary, 

 and a quarter of a pint of Rose-water with half a pound of 

 sugar. After the same manner you may do by any sort of 

 good herbs. From The Receipt Book of Joseph Cooper, 

 Cook to Charles I, 1654. 



SAGE WATER. Take sage flowers, sprinkle them with 

 white wine, or water. Let them stand awhile. Then 

 distil them. Ibid. 



CONSERVE OF SAGE. Take new flowers of Sage one pound, 

 Sugar one pound; so beat them together very small in 

 a Marble Mortar, put them in a vessel well glased and 

 steeped, set them in the Sun, stir them dayly ; it will last 

 one year. The Queen's Closet Opened, by W. N., Cook 

 to Queen Henrietta Maria, 1655. 



SAGE TEA. Take a little sage, a little Balm, put it 

 into a pan, slice a Lemon, peel and all, a few knobs of sugar, 

 one glass of white wine ; pour on these two or three quarts 

 of boiling water ; cover it, and drink when thirsty. When 

 you think it strong enough of the herbs take them out 

 otherwise it will make it bitter. The New Art of Cookery, 

 by Richard Briggs, many years Cook at the Globe Tavern, 

 Fleet Street, the White Hart Tavern, Holborn, and at the 

 Temple Coffee House, 1788. 



SAGE TEA. On an ounce of the leaves (use the young 

 tips) pour one pint of boiling water. Half a pint to be 

 taken at a time. 



For a Sore Throat : Pour half a pint of boiling vinegar 

 on to small handful of sage leaves and then inhale ; or, 



For a Sore Throat or Cough ; Pour a pint of boiling water 



