the Barberry bush supplied them with a sauce, and 
its bark with physic. Lyte, in his ^'Nevve Herb- 
all, OR Historie of Plantes,” published in 
1578, says^^With the greene leauesof the Barberie 
bush they make sawce to eate with meates as they 
do with Sorrel, the which doth refresh and prouoke 
appetite, and is good for hoate people and them 
that are vexed with burning agues.” Gerard refers 
to Galen, the celebrated physician (who flourished 
in the second century of the Christian era), and says 
He reckoneth up the tender sprigs of Barberry 
among the tender shoots that are to be eaten.” 
They are mentioned in more recent times as having 
been used as an ingredient in salads, but they must 
have escaped the observation of the great master 
of '^Sallets,” John Evlyn, for in his celebrated 
Acetaria no mention is made of their use. 
History furnishes us with an account of the still 
more ancient use of the Barberry, it carries us back 
even to the ancient Egyptians, who used the fruit 
as a remedy in fevers of the most pestilential cha- 
racter. It was macerated in water, and the strained 
liquor sweetened and taken freely as a drink. 
Old authors mention the use of the bark of the 
common Barberry as a remedy for Jaundice, but 
without laying much stress on its virtues. Our 
countryman, John Ray, however, used a decoction 
of it with decided success. We are the more desi- 
rous of making this known, from the earnest recom- 
mendation of the remedy by friends on whom we 
can depend. The inner bark, boiled in milk, or 
old ale, we are assured, has cured patients of Jaun- 
dice who had been given up by professional skill. 
