242 
THE COTTAGE GARDENER. 
water-cress, as a wholesome green food ; and the 
flowers have long been used for certain diseases, par¬ 
ticularly those of a nervous character, such as epi¬ 
lepsy, hysteria, and asthma. It may be given, in doses 
ol from 1 to 3 drachms of the powder of the dried 
flowers, two or three times a-day; but its use is chiefly 
confined to children, and even on them its operation 
is not very sensible : on this account it has, therefore, 
almost fallen into disuse. Our grandfathers attri¬ 
buted to the plant the virtue of removing freckles, 
spots, and blemishes, from the face, if it was applied 
at night, and removed in the morning ; hut, he this 
as it may, they would have done posterity a much 
gi eater service, if they had endeavoured to impi - ess 
on those who would succeed them, the benefit that 
they would experience, in after life, from abstaining 
from these courses of indulgence in youth which are 
the main cause of such physionomical defects. 
Horseradish (Gochlearia armor avia). —Everybody 
who knows roast beef, knows horseradish ; but it is 
not so generally known that it is a useful remedy in 
cases of scurvy, and, also, in some other chronic dis- 
oideis, while it has been likewise recommended in 
certain cases of dropsy, especially those which follow 
intermittent fevers. If taken in considerable quan¬ 
tities it acts as an emetic; and, with this intent, it is 
serviceable in cases of poisoning, by narcotic sub¬ 
stances. As a syrup, it is a useful remedy in hoarse¬ 
ness ; and it is also said to excite an appetite in weak¬ 
ened and debilitated constitutions. For the latter 
purpose, a piece of the root is to be chewed. 
Scurvy-grass (Cocldearia officinalis, L.). —Nor 
have I much to say with reference to this species; its 
English name tells almost its whole history, as far as 
it lias any curative interest. In sea-scurvy, it has 
been found very beneficial; and its juice is reckoned 
sei\ iceable, as a gargle, in scorbutic affections of the 
gums and mouth. Like the water-cress, its leaves are 
sometimes eaten with bread-and-butter ; and it some¬ 
what resembles them in possessing gently stimulating 
ami aperient properties. With these trifling excep¬ 
tions, it possesses no claim to general attention. It 
was once, however, in much greater repute than it is 
now. 
I lux we ed (Sisymbrium Sophia, L.). —This plant 
is commonly found growing on road-sides, and in 
places where old buildings have stood; and though 
its medicinal virtues and qualities are not thoroughly 
ascertained, yet it will be interesting to know how and 
for what diseases it was lormerly employed. Its use 
was chiefly confined to the checking of dysentery, 
horn which circumstance it derives its English name, 
sis well as its other cognomen—“ The Wisdom of 
buigeons; and to effect this end, “ the seede is 
dronken "with wine, or water of the smithes forge, 
wherein gads of steel have been often quenched.” 
In hysterical cases it was also used, and likewise ex¬ 
ternally applied lor the cure of old sores and wounds. 
It had the credit, besides, of “ consolidating and 
uniting hones broken or out of joint;” but I merely 
mention this to give some idea of the rude state in 
which the science of surgery must have been 100 
years ago. 
Cabbage (Brassica olcracea, L.). —I fancy I see 
surprise in the face of my reader, when he comes to 
the word “cabbage;” and I think it requires no 
powers of Clairvoyance to read liis unuttered interro¬ 
gatory thought, “ What can a cabbage have to do 
with a physic garden ? ” It is true, that neither the 
homely cabbage—which is the cottager’s main realiza¬ 
tion ol vegetables —nor the red cabbage, white cab¬ 
bage, Savoy greens, Brussels’ sprouts, cauliflower, or 
[January 31. 
brocoli (all of which are mere varieties of the common 
cabbage), are now used medicinally; nevertheless 
they do possess certain virtues and qualities, of 
which, though not very important, it is as well to be 
aware. 
Taken in moderation, they are exceedingly whole¬ 
some, being very slightly aperient; hut when eaten 
plentifully, they are apt to produce flatulence. As a 
cure for drunkenness, cabbage broth had a great re¬ 
nown ; for old writers affirm that there is such an 
antipathy or enmity between the vine and the cole- 
worts (or cabbage tribe), that they will not grow well 
near each other. Cato, it is said, used no other 
physic; and Chrysippus quite idolised them—writing 
a whole volume upon their virtues. “ He appropri¬ 
ates them,” says Culpepper, “ to every part of the 
body, and to every disease in every part.” 
The decoction, or broth, was, however, strongly 
recommended by other primitive practitioners as of 
very general use; particularly as an external appli¬ 
cation for pain in any part, whether gout, bruises, 
swellings, or sores. Asthmatic people were also ad¬ 
vised to drink it; and I might mention many other 
diseases in which it was, in olden times, prescribed, 
when, if the patient got better afterwards, it appears 
that the cabbage had all the credit of it; it being well 
known that no prejudicial effect was at all likely to 
accrue from its employment. 
Mustard, Black and White fSinapis nigra, L., 
Sinapis alba, L.). —These two plants are so similar 
in their medicinal qualities, that I shall treat of them 
as if they were but one plant; though, I may remark, 
that they are called black and white from the colour 
of their seeds, and that the latter are rather milder 
in their action than the former. 
The well-known condiment which we call mustard, 
is the flour of the mustard-seed, moistened ; which, 
particularly if vinegar he used, causes the essential 
oil to be evolved, upon which its jnuigcncy depends. 
Again, the favourite salad herb (commonly sold with 
another plant, and then called mustard and cress,) is 
the young seed-leaves of the mustard; and a very 
wholesome kind of green food it is. In this young 
state, the leaves are mild, tender, and slightly stimu¬ 
lating ; but the old leaves become rank and disagree¬ 
able, partaking of the acrid principle which is found 
> developed, to the greatest extent, in the seeds. 
To the medical man, the flour of the ground seed 
is the only part of note; and whether it be employed 
externally or internally, its action is the same, viz., 
that of an acrid stimulant, probably intermediate, in 
its effect, between horseradish and pepper. As a 
condiment, when taken in small quantities, it is a 
most excellent adjunct to heavy and indigestible food 
of any kind, exciting the energies of the digestive 
organs, and promoting the appetite. If taken in 
somewhat larger doses—as one or two teaspoonsful— 
it acts as an emetic, and is a useful and handy thing 
for such a purpose, in cases of poisoning. 
But its most important use is that of an external 
stimulater, or rubefacient. It acts as a prompt and 
towerful irritant, producing inflammation; and if 
cept applied too long, will raise a blister. The best 
form of “ mustard-poultice,” is to spread, on a piece 
of linen or calico, a paste, made of equal parts of 
common wheat flour, or linseed meal, and black 
mustard-seed flour, mixed with boiling vinegar, or 
with lukewarm water, of not higher temperature 
than 100°. 
To most persons, its application is somewhat pain¬ 
ful; but with those who do not feel its operation after 
about twonty minutes, care should be had not to keep 
