The Herb Garden 
125 
Our Friend, John Gerarde. 
lished place as a flavoring for the stuffing for ducks, 
geese, and for sausages; but its universal em- 
ployment as a flavoring for Sage cheese is nearly 
obsolete. In my childhood home, we always had 
Sage cheese with other cheeses ; it was believed to 
be an aid in digestion. I had forgotten its taste ; 
and I must say I didn’t like it when I ate it last 
summer, in New Hampshire. 
Tansy was highly esteemed in England as a medi- 
cine, a cosmetic, and a flavoring and ingredient in 
cooking. It was rubbed over raw meat to keep the 
flies away and prevent decay, for in those days of 
