246 NATURAL HISTORY OF TUK FARM 



vegetable products, add to the zest of our eating and to the 

 value of our dic>t. ( )f A-egetable flavorings there is no end. 

 There are acid fla\'ors, like those of the lea\'es of the sorrels, 

 long since suiii)lantcd in our diet by artificially prepared 

 vinegars (yet what eliild of the field does not still nibble at 

 sorrel leaves?). There are jmngcnt flavors in the pej^pers 

 and in many crucifers — in the lea\'es of the cresses, in the 

 roots of radish and horse-radish, and in the seeds of pepper- 

 grass and of mustard. It is flaA^or and not food that cliildren 

 get froni chewing mallow "cheeses" (fig. 93), or slippery- 

 elm bark, or linden buds. There are pleasant oleraceous 

 flavors in kale and cabbage and cauliOower; and then there 

 are the flavors of the savory herbs, tlie subject of this study. 



The beasts also desire these 

 ]:)leasant adjuncts to their diet. 

 Cats like catnip and valerian. 

 Dogs like certain of the goose 

 foots. Cattle lo\'e to crop the 

 twigs of apple and hawthorn 



Fig 94. A pair of leaves of catnip. and CVCn the shootS of the 



l)oison-ivy and other plants 

 that are to us harmful. Wild deer are fond of nettles. 

 Horses like their hay best when it is fragrant with the natural 

 aromatic oils of certain of the grasses, well preser\'cd by 

 proper curing. It is noticeable that in these animals, as in 

 ourselves, taste and smell are intimately associated. The cat 

 not only bites the leaves of the catnip to taste them, but he 

 sniffs of them and rolls hrnaself upon them, so as to carry the 

 aroma with hirn. Then he licks his fur in complete satis- 

 faction. 



Savory herbs, possessing fine aromatic scents and flavors, 

 have been sought out and used by all the races of men. They 

 have figured in the ceremonials of all religions, ser\ing for 

 perfimie, for incense, or for purification. They have served in 



