58 A GARDEN OF HERBS 



sugar, i oz. of hops, | Ib. brown ginger, and sufficient orange 

 and lemon peel to taste. Slice eighteen Seville oranges and 

 twelve lemons, and put to them I3|lbs. sugar as above. 

 Pour over them, and boiling beyond when blood warm, add 

 a little brewer's yeast. Strain again before putting into a 

 barrel. The wine should be allowed to work three or 

 four days before being bunged tight. Bottle in six months. 

 Like a sharp liqueur. E. G. Hay den, Travels round our 

 Village. 



DILL 



" I am always pleased with that particular time of the 

 year which is proper for the pickling of dill and cucumbers." 

 Addison in The Spectator. 



For hundreds of years Dill was always grown in English 

 herb gardens and used as a pot-herb. Both in appearance 

 and taste dill is very like fennel, but the taste is more pungent. 

 The name dill is supposed to be derived from the Saxon 

 dillan to lull, because a decoction was made from the 

 seeds to soothe babies to sleep. It is one of the herbs used 

 by magicians in their spells, and also in charms against 

 witchcraft. 



DILL seed can be sown any time in March or April or in 

 the autumn. Sow in drills six inches apart. 



To PICKLE CUCUMBERS IN DILL. Gather the tops of the 

 ripest Dill, and cover the bottome of the vessel, and lay a 

 layer of Cucumbers, and another of Dill, till you have filled 

 the vessel within a handful of the top, then take as much 

 water as you think will fill the vessel, and mix it with Salt, 

 and a Quarter of a Pound of allom to a gallon of water, and 

 poure it on them, and presse them down with a stone on 

 them, and keep them covered close. 



For that use I think the water will be best boyl'd and 

 cold, which will keep longer sweet, or if you like not this 

 pickle doe it with Water Salt and White Wine Vinegar, or 

 (if you please) pour the Water and Salt on them scalding 



