120 A GARDEN OF HERBS 



and tender. Then put it into the pan again and tye it 

 down close for use. John Evelyn, Acetaria, 1699. 



SAMPHIRE PICKLE. Let it be gathered about Michaelmas 

 or the Spring and put two or three hours into a Brine of 

 Water and Salt; then into a clean pot in three parts of 

 strong white-wine Vinegar and one part of water and salt 

 as much as will cover the Samphire keeping the vapour 

 from issuing out by pasting up the Pot lid and so hang it 

 over the Fire for half an hour only. Being taken off let 

 it remain cover 'd till it be cold, and then put up into small 

 Barrels of Jars with the Liquor and some fresh Vinegar, 

 Water and Salt ; and thus it will keep very green. If you 

 be near the Sea that water will supply the Brine. This 

 is the Dover Receit. John Evelyn, Acetaria, 1699. 



SCURVY GRASS 



This is a true herb of the sea, for however far it grows 

 away from the coast it always has a salt taste. It is sup- 

 posed to be the much-praised " Herba Britannica " of the 

 old herbalists, and all our great navigators bore testimony 

 to its wonderful virtues. 



SCURVY TEA. Pour one quart of boiling water on two 

 ounces of the whole plant including the roots. Mix with 

 the juice of Seville orange, and take every day for six weeks 

 in spring. 



SALLET OF SCURVY GRASS. Being finely picked short, 

 well soaked in clean water and swung dry, dish it round 

 in a fine clean dish with capers and currans about it, carved 

 lemon and orange round that and eggs upon the center 

 not boiled too hard, and parted in halfs, then oyl and 

 vinegar; over all scraping sugar and trim the brim of the 

 dish. From The Receipt Book of Elizabeth Cleland, 1759. 



To MAKE SCURVY-GRASS WINE. Take fresh Scurvy-grass 

 six Handfuls, powned it well in a Mortar, pour upon it 

 three quarts of Rhenish Wine, set it in a cool pja.ce for 



