34 THE BOOK OF HERBS 



these remarks, Parkinson wrote : " Our ancient fore- 

 fathers, even the better sort, in the most simple, and 

 as I may say the more healthful age of the world, were 

 not sparing in the use thereof . . . but nowadayes it 

 is seldom used by the successors, being accounted the 

 clownes sauce, and therefore not fit for their tables ; 

 but is transferred either to the meyny or meaner sort, 

 who therefore reap the benefit thereof." He adds it 

 is "of good use, being fresh for Epilepticke persons . . . 

 if it be applyed both inwardly and outwardly." There 

 were some drawbacks to being sick or sorry in the 

 " good old days." It was customary in Italy to keep 

 the mustard in balls till it was wanted, and these 

 balls were made up with honey or vinegar and a 

 little cinnamon added. When the mustard was re- 

 quired, the ball was " relented " with a little more vine- 

 gar. Canon Ellacombe says : " Balls were the form 

 in which Mustard was usually sold, till Mrs Clements 

 of Durham, in the last century, invented the method 

 of dressing mustard flour like wheat flour and made her 

 fortune with Durham Mustard ! " We cultivate Sinapis 

 nigra for its seed and Sinapis alba as a small salad herb. 



Parsley {Petroselinum sativum). 



The tender tops of Parsley next he culls, 

 Then the old rue bush shudders as he pulls. 



The Salad. 



Quinces and Peris ciryppe fsyrup) with parcely rotes, 

 Right so begyn your mele. 



Russell's Boke of Nature. 



Fat colworts and comforting perseline, 

 Cold lettuce and refreshing rosmarine. 



JS/Iuiopoimos. — Spenser. 



Parsley has the "curious botanic history that no one 

 can tell what is its native country. Probably the plant has 

 been so altered by cultivation as to have lost all likeness 



