THE AROMATIC HERBS OF THE FARM 



245 



Fig. 92. Yellow sorrel. 



Everything was good for 

 something, tho in some 

 cases the good was un- 

 discovered. Thus, Gerard 

 says concerning "divers 

 other wild campions" 

 (Herbal, 2d ed. 1633, 

 page 474) : "The natures 

 and vcrtues of these, as 

 of many others, lie hid as 

 yet, and so may con- 

 tinue, if chance, or a 



more curious generation than yet is in being do not finde 



them out." 



There is more than nourishment to be had from foods. 



The pleasures of the palate are inseparable from a good 



digestion and good 



assimilation. There are 



wholesome foods that 



cloy, and others that 



quicken. There are 



things, not in themselves 



nourishing at all, that, 



added in moderation to 



our diet, help to keep 



our nutritive machinery 



working efficiently, and 



so contribute to our 



welfare. 



Only foods proper are 



of sustaining value, but 



many harmless food ad- 

 juncts, especially the 



•1 ^ n • r Fig. 93. Round-leaved mDllow; the fruit (shown 



milder naVOrmgS or at the side) is known as ••Cheese." 



