The Herb Garden 



125 



Our Friend, John Gerarde. 



lished place as a flavoring for the stuffing for ducks, 

 geese, and for sausages; but its universal em- 

 ployment as a flavoring for Sage cheese is nearly 

 obsolete. In my childhood home, we always had 

 Sage cheese with other cheeses ; it was believed to 

 be an aid in digestion. I had forgotten its taste; 

 and I must say I didn't like it when I ate it last 

 summer, in New Hampshire. 



Tansy was highly esteemed in England as a medi- 

 cine, a cosmetic, and a flavoring and ingredient in 

 cooking. It was rubbed over raw meat to keep the 

 flies away and prevent decay, for in those days of 



