SWEET AND BITTER HERBS. 
389 
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on a line dry day, lie it in small bunches, which you must han 
in the shade. Always cut the herb as early in the morning as it be¬ 
comes dry, for in hot weather much of the volatile quality is evapo¬ 
rated in the after part of the day. Some persons consider it better 
to place the mint in a screen as soon as gathered, and to dry it 
quickly before a fire, so that it may be powdered, and afterwards put 
into glass bottles, kept well stopped. 
Peppermint, (Mentha Piperita.)—This is readily distinguished 
from the last by its penetrating smell and more pungent glowing 
taste. It is chiefly cultivated for medical purposes, and for distilla¬ 
tion. A rich cordial is made from it, highly esteemed by many 
persons. This species is said to be an excellent remedy for calculus, 
for flatulency and hysteric affections. Its culture is similar to the 
last, requiring a moist soil. 
Pennyroyal, (Mentha Pulegium.)—This is also a native of 
Britain, growing in watery pastures, and places subject to inunda- 
t ions. It was formerly called Pudding-grass, from the custom of 
using it in hogs puddings, which is not now so much practised. 
The origin of its name is uncertain, the herb was formerly called 
Puliall-royall. Its qualities are similar to the two last, being aperi¬ 
ent and good for hysterical affections. Culture .—Similar to the two 
last, except that as its stems run on the surface of the bed, and root 
at every joint that touches the ground, they may be taken off with a 
knife, and planted in a bed of good loamy soil, in a damp situation. 
Parsley, (Apium Petroselinon.)—This is said to be a native of 
Sardinia, whence it was introduced in 1548. Parsley is a very valu¬ 
able article for culinary purposes, but it was much more used for¬ 
merly than at present. Pliny observes, that, in his day, parsley 
was in great request amongst all classes of people, who took it in 
large bunches in their pottage. He says there was not a salad or 
sauce sent to table without it. It was also considered an excellent 
medicinal herb. Ancient authors tell us, that when fish became 
sickly in ponds or stews, it was a common practice to throw in pars¬ 
ley, which greatly revived them. 
Culture and Propagation .—Parsley is propagated by seed, which 
should be sown in March or April; it remains about six weeks in 
the earth. The usual method is to sow it in small drills, rather less 
than an inch deep, and to cover it about half an inch with soil. It 
is best not to cut it until the plants become strong. There are three 
sorts cultivated in the garden, viz. Common, Curled-leaved and 
Hamburgh. The former of these has nearly given place to the 
curled sort, which may be grown to great perfection by careful selec- 
