SPIN AG E. 22? 



does it give nutriment; but is said to be 

 good for those to eat who have been de- 

 barred from meat, when first they take to it 

 again. 



" Among all culinary greens/' says Tra- 

 gus, " spinage is, in my opinion, the most 

 laudable and grateful ; whence it may be 

 eaten in almost all kinds of diseases. It is 

 very serviceable in feverish disorders, and is 

 proper for all old persons who are subject 

 to costiveness: in the first, by allaying the 

 heat, though it be even of a hectic quality ; 

 and for aged persons, by lubricating the sto- 

 mach. It is cooling and moistening, by its 

 nitrous quality."* 



The fresh herb affords a thick, but very 

 wholesome juice, which mitigates the aspe- 

 rity of the lungs, and is of service in inflam- 

 mations of the stomach ■f*. 



The w r ater in which spinage has been 

 boiled makes as good touch-paper for fire- 

 works, as is procured by the assistance of 

 nitre, which is an evident proof of its cool- 

 ing quality. 



The juice of spinage being nearly taste- 

 less, and quite inoffensive, is the only green- 



* Raii Hist. Plant, 

 t Hist. Plant, ascript. Boerhaave. 



Q2 



