mint. 345 



astringency and bitterness, together with the 

 mucilaginous substance common to all vege- 

 tables. 



It should be cut for drying, just when it is 

 in flower, and on a fine day ; for, if cut in 

 damp weather, the leaves will turn black. 

 It should be tied in small bunches, and 

 dried in a shady place out of the wind; but, 

 to retain its natural virtues more effectually, 

 it has been found better to place the mint 

 in a screen, and to dry it quickly before a 

 fire, so that it may be powdered, and im- 

 mediately put into glass bottles and kept 

 well stopped. Parsley, thyme, sage, and 

 other herbs, retain their full fragrance when 

 thus prepared, and are by this mode secured 

 from dust, and always ready to the hand of 

 the cook. 



A conserve made of mint is grateful, and 

 the distilled waters, both simple andspiritous, 

 are much esteemed. The juice of spear-mint 

 drunk in vinegar, often stops the hiccup. 

 Lewis observes, what has before been noticed 

 by Pliny, that mint prevents the coagulation 

 of milk, and hence is recommended in milk 

 diets. When dry, and digested in rectified 

 spirits of wine, it gives out a tincture which 



