New Principles of Gardemng. 
3. Their Temperature. 
Mint is hot and dry in the third Degree, and according to 
Galen, fomething bitter and harfh. 
4. The Medicinal Virtues. 
The tender Tops of Mint being eaten raw, wonderfully help 
and ftrengthen a weak Stomach, and dry up all fuperfluous Hu- 
mours, caufe a very good Digeftion, and are very powerful a- 
gainft nervous Crudities. 
Mint being diftilled, the Water is very good againft Gripings 
and Pains*in the Bowels, the Head-ach, and Vomiting. 
And being boiled in Wine and drank, is good againft the 
Gravel, Stone and Strangury. eree 
5. The Parts for Use in Sallets. 
The tender Tops when firft {pringing out of the Ground. 
6. The Quantity in a Sallet. 
When young Mint is eaten in Compofition with other Herbs, 
The Quantity is$,4 4 Ge. if the Sallet is compofed of 3, 
4,5, @re. Kinds of Herbs: But when eaten alone with the 
Juice of Orange and Sugar, the Quantity is at Pleafure ; as alfo 
when ufed in Soups, Sauces, oe. : 
7. The. Cultivation. 
Mint is propagated by parting the Roots any time in Fe- 
bruary ox March, being well water’d at planting, if adry Spring. 
To have young Mint very early in the Spring, you may take 
up fome of the Roots and put them in the back part of your 
hot Beds, or ftrewing a few Seacoal-Afhes on the Border 
wherein it grows, and placing thereon fome {quare Melon 
or Bell Glaffes, they will caufe the Mint to {pring very early. 
Then Mint is about ten Inches, or one Foot in height, ‘tis 
then in its greateft Perfeftion for drying : Therefore then cus 
it clofe to rhe Ground, being perfectly dry, otherwife let it re- 
main till it is, and drying it in the Shade, tye itup in Bunches 
for the next Winter's Ufe. : 
ee: a an Oe °7 
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