The Origin and Early Histor}^ of the Carnation 



Spencer, in his Shepherd's Calendar, says : 



"Bring hither the pink and purple columbine with gilliflowers ; 

 Bring coronations and soppes-in-wine, worn of paramours." 



In Chaucer's time, the flower was named clove gill-flower, and it is be- 

 lieved the plant was in cultivation in England in the reign of Edward III., 

 and at that period was commonly used to give a spicy flavor to ale and wine. 

 In Chaucer's works occurs the following: 



"There springen herbes, grete and smale ; 

 The licoris and the set-ewale, 



And many a clone gelofre and notemuge to put in ale, 

 Whether it be moist or stale." 



Turner names the plant "Incarnacyon," and Gerarde identifies the ap- 

 pellation with the color carnation. 



In more modern times, Dr. Prior takes "Coronation" as the original form, 

 and Britton and Holland think his opinion probably correct. Stevens says 

 that before the time of Shakespeare, "Carnardine" was the familiar name 

 of the flower. In an old play of that era appears the couplet : 



"Grograms, sattins, velvet fine; 

 The rosy-coloured carnardine." 



Shakespeare wrote about it in "A Winter's Tale," and makes Perdita 

 say, "The fairest flowers o' the season are our carnations." This was in 

 the year 1601, and from that date on the name carnation appears to have 

 been attached to the plant. 



The name gillyflower formerly called gillyvor, gyllofer and gilofre- 

 is said to be a corruption of the Latin caryophyllum, a close (Greek karno- 

 phyllon). By others it is thought to be a corruption of July flower. Drayton 

 gives warrant for the latter interpretation in the following: 



"The brave carnation then, with sweet and sovereign power; 

 So of his color called although a July flower." 



In addition to its utility in the flavoring of dainty dishes as well as 

 liquors, for which purpose it was doubtless used as a substitute for the more 

 costly Indian cloves, the gillyflower was thought to possess medicinal 

 properties. Gerarde assures us that "the conserve made of the flowers of the 

 clove gilliflower and sugar is exceeding cordiall, and wonderfully above 

 measure doth comfort the heart, being eaten now and then." It was also 

 thought good against pestilential fevers. 



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