SWEET AND BITTER HERBS. 
443 
beef while roasting, which were said to give the meat a very pleasant 
flavour. Culture .—It is readily propagated by slips and cuttings, 
which may be taken off five or six inches long, and planted in any 
lean dry soil, or in any rubbish of old buildings, where, if the situa¬ 
tion be a sheltered one, it will thrive for many years without being 
damaged by the cold of our winters. 
Rue. —Ruta graveoleus is a native of the south of Europe, and 
was cultivated here in 1562. In the time of Queen Elizabeth it 
was called Herhegrace, or Herb of Grace, because it was used for 
sprinkling holy water; indeed in many places it still bears the same 
name. The ancients employed this herb in various superstitious 
practices; they believed that, if stolen from a neighbour’s garden, it 
would prosper the better. The Greeks used Rue and Parsley as a 
border for their gardens. According to Pliny, it was taken in 
wine to cure the head-ache, the juice of it was also considered an an¬ 
tidote against the bite or sting of any venomous creatures. It was 
supposed to be capable of strengthening the sight; and many other 
excellent properties were ascribed to it. Culture .—It is propa¬ 
gated by slips and cuttings, in March and April, and is of the very 
easiest culture, thriving in almost any soil, providing the situation be 
sheltered from cutting winds, and exposed to the sun. 
Sage. —Salvia officinalis is a native of the south of Europe, and was 
cultivated hereabout 1597. Its generic name, Salvia, is derived from 
the word Salvus, on account of its healing qualities. The English 
name is borrowed from the French word Sage ; which signifies Wise, 
from the supposed property this herb possesses of strengthening the 
memory, and rendering people wise. The Dutch dry their sage- 
leaves to resemble tea; for which they collect not only those of their 
own growth, but great quantities from the south of France. They 
pack them in cases, and exchange them for tea with the Chinese. 
Sage leaves were formerly much used in making cheese, but this 
practice is now nearly discontinued. 
It was formerly much used in medicine, the leaves and tops for de¬ 
bility and relaxation of the nervous and vascular systems; in weak¬ 
ness of the stomach, as well as an antiscorbutic. It is said to pos¬ 
sess many other excellent properties, but it is chiefly used in this 
country for sauces, and in stuffings for meat. 
' Culture .—All the varieties may be propagated by slips and cut¬ 
tings, in April or May. Cut them off about six inches long, and 
let them be planted either six inches apart in a bed, or in any other 
way, which may be most convenient. They will succeed in almost 
any* soil or situation. A fresh plantation will require to be made 
every three or four years at farthest. 
