I 3 6 A GARDEN OF HERBS 



VIOLET SYRUP. Macerate two pounds of fresh violets in 

 five pints of distilled water for twenty-four hours. Strain 

 the liquor through a cloth, and add double refined sugar 

 and boil to a syrup. 



VIOLET VINEGAR. Infuse violet flowers in ordinary 

 vinegar. 



WOODRUFF 



Why has dried woodruff gone out of fashion ? Time seems 

 to have no effect on it, and for years the whorl-like leaves 

 retain their exquisite perfume. Perhaps one sees woodruff 

 in gardens so seldom because it is only the dried leaves 

 which have such a lovely scent. Formerly, dried woodruff 

 leaves were put in quantities in the pierced boxes of sweet 

 scents, which were so fashionable for perfuming rooms in 

 Queen Elizabeth's day. Gerard says of woodruff, that 

 " hanged up in houses, it doth very well attemper the aire, 

 coole and make fresh the place to the delight and comfort 

 of such as are therein." It was one of the most commonly 

 used herbs in garlands for church decorations, and it was 

 always put in sweet bags for the linen press. Its bruised 

 leaves were laid on cuts, and woodruff tea was esteemed 

 an " excellent cordial drink." 



WOODRUFF TEA is made of the whole herb (leaves and 

 flowers). On a large handful pour a pint of boiling water. 

 See also under Strawberry. 



WOOD-SORREL 



" There is a bank (I love it well) 



Where climbs the sorrel of the wood, 

 Here breathes, how frail ! a puce-veined bell, 



There snowy droops its crumpled hood . 

 With knotted roots of tinctured strings 



A tender tapestry it weaves, 

 While folding back like soft green wings 

 The lappets of its cloven leaves." 



CHARLES A. Fox, 



Wood-sorrel has a number of pretty names Alleluia, 

 Lugula, Cuckoobread, Fairy Bells, Stubwort. It owes the 



