"HERBS OF GRACE" 235 



rmmdify our sight and take away the film, or web, 

 that overcasteth and dimmeth our eyes." 



"There are three sorts of Fennel," says Parkin- 

 son, "whereof two are sweet. The one of them is 

 the ordinary sweet fennel whose seeds are larger 

 and yellower than the common. The other sweet 

 Fennel is not much known and called Cardus Fen- 

 nel by those that sent it out of Italy. Fennel is of 

 great use to trim up and strew upon fish, as also to 

 boil, or put among fish of divers sorts, Cowcumbers 

 pickled and other fruits, etc. The roots are used 

 with parsley roots to be boiled in broths and drinks. 

 The seed is much used to be put into pippin pies 

 and divers other such baked fruits, as also into bread 

 to give it the better relish. 



"The Sweet Cardus Fennel being sent by Sir 

 Henry Wotton to John Tradescant had likewise a 

 large direction with it how to dress it, for they used 

 to white it after it hath been transplanted for their 

 uses, which by reason of the sweetness by nature 

 and the tenderness of art causeth it to be most de- 

 lightful to the taste, especially with them that are 

 accustomed to feed on green herbs." 



Another ancient belief preserved by Pliny was 

 "that serpents eat fennel because it restored their 



