THE AROMATIC HERBS OF THE FARM 245 
Oy ! 
\ pRer = 
Fic. 92. Yellow sorrel. 
Everything was good for 
something, tho in some 
cases the good was un- 
discovered. Thus, Gerard 
says concerning “divers 
other wild campions” 
(Herbal, 2d ed. 1633, 
page 474): ‘‘The natures 
and vertues of these, as 
of many others, lie hid as 
yet, and so may con- 
tinue, if chance, or a 
more curious generation than yet is in being do not finde 
them out.” 
There is more than nourishment to be had from foods. 
The pleasures of the palate are inseparable from a good 
digestion and _ good 
assimilation. There are 
wholesome foods that 
cloy, and others that 
quicken. There are 
things, notin themselves 
‘nourishing at all, that, 
added in moderation to 
our diet, help to keep 
our nutritive machinery 
working efficiently, and 
so contribute to our 
welfare. 
Only foods proper are 
of sustaining value, but 
many harmless food ad- 
juncts, especially the 
milder flavorings of 
Fic. 98. Round-leaved mallow; the fruit (shown 
at the side) is known as ‘‘Cheese.” 
