THE 
HORTICULTURAL REGISTER. 
September 1st, 1833. 
PART I. 
ORIGINAL COMMUNICATIONS. 
HORTICULTURE.— Article I. 
ON THE CULTURE OF SWEET AND BITTER HERBS, 
With some observations on their Natural History. (Continued from page 350. J 
Hyssop, (Hyssopus officinalis.)—This plant receives its name from 
the Hebrew word ezcb, but the plant to which the name was origi¬ 
nally given is unknown. Some suppose it to have been a kind of 
moss, and others what we call Winter Savory; hut Pliny describes 
the Savory distinctly, and says the best hyssop grows on Mount 
Taurus in Cilicia, and that next to that is the hyssop of Pamphylia, 
both in Asia Minor. The Romans used it with figs as a purgative, 
and with honey as an emetic; a plaster was formed of it for the sting 
of serpents. The plant we call hyssop is a native of the south of 
Europe, whence it was introduced into this country in 1548. Do- 
doens recommends the use of a decoction of this plant, boiled with 
figs, rue, and honey, for shortness of breath, hard, dry coughs, and 
for complaints of the chest. When boiled in vinegar, it is said to be 
good for the tooth-ache. It is also recommended in cases of bruises 
or falls, either in the form of a poultice, or a little of it bruised, pla¬ 
ced in a linen rag and applied to the part. When boiled in water, 
the vapour arising from it removes ringing in the ears, if introduced 
into them. 
VOL. II. no. 27. 
c c 
