Ingredients: Betony

Few, if any, herbal plants have been more praised for their supposed curative virtues than the Wood Betony (Stachys Betonica), belonging to the order of Labiates. By the common people it is often called Bitny. The name Betonica is from the Celtic “ben,” head, and “tonic,” good, in allusion to the usefulness of the herb against infirmities of the head. It is of frequent growth in shady woods and meadows, having aromatic leaves, and spikes (stakoi) of light purple flowers. Formerly it was held in the very highest esteem as a leading herbal simple. The Greeks loudly extolled its good qualities. Pliny, in downright raptures, styled it ante cunctas laudatissima! An old Italian proverb ran thus: Vende la tunica en compra la Betonia, “Sell your coat, and buy Betony;” whilst modern Italians, when speaking of a most excellent man, say, “He has as many virtues as Betony”–He piu virtù che Bettonica.

In the Medicina Britannica, 1666, we read: “I have known the most obstinate headaches cured by daily breakfasting for a month or six weeks on a decoction of Betony, made with new milk, and strained.”

Antonius Musa, chief physician to the Emperor Augustus, wrote a book entirely on the virtues of this herb. Meyrick says, inveterate headaches after resisting every other remedy, have been cured by taking daily at breakfast a decoction made from the leaves and tops of the Wood Betony. Culpeper wrote: “This is a precious herb well worth keeping in your house.” Gerard tells that “Betony maketh a man have a good appetite to his meat, and is commended against ache of the knuckle bones” (sciatica).

A pinch of the powdered herb will provoke violent sneezing. The dried leaves formed an ingredient in Rowley’s British Herb Snuff, which was at one time quite famous against headaches.

And yet, notwithstanding all this concensus of praise from writers of different epochs, it does not appear that the Betony, under chemical analysis and research, shows itself as containing any special medicinal or curative constituents. It only affords the fragrant aromatic principles common to most of the labiate plants.

Parkinson, who enlarged the Herbal of Gerard, pronounced the leaves and flowers of Wood Betony, “by their sweet and spicy taste, comfortable both in meate and medicine.” Anyhow, Betony tea, made with boiling water poured on the plant, is a safe drink, and likely to prove of benefit against languid nervous headaches; and the dried herb may be smoked as tobacco for relieving the same ailment. To make Betony tea, put two ounces of the herb to a quart of water over the fire, and let this gradually simmer to three half-pints. Give a wine-glassful of the decoction three times a day. A conserve may be made from the flowers for similar purposes. The Poet Laureate, A. Austin, mentions “lye of Betony to soothe the brow.” Both this plant, and the Water Betony — so called from its similarity of leaf — bear the name of Kernel-wort, from having tubers or kernels attached to the roots, and from being therefore supposed, on the doctrine of signatures, to cure diseased kernels or scrofulous glands in the neck; also to banish piles from the fundament.

But the Water Betony (Figwort) belongs not to the labiates, but to the Scrophulariaceoe, or scrofula-curing order of plants. It is called in some counties “brown-wort,” and in Yorkshire “bishopsleaves,” or, l’herbe du siège, which term has a double meaning — in allusion both to the seat in the temple of Cloacina (W.C.) and to the ailments of the lower body in connection therewith, as well as to the more exalted “See” of a Right Reverend Prelate. In old times the Water figwort was famous as a vulnerary, both when used externally, and when taken in decoction. The name “brown-wort” has been got either from the brown colour of the stems and flowers, or, more probably, from its growing abundantly about the “brunnen,” or public German fountains. Wasps and bees are fond of the flowers. In former days this herb was relied on for the cure of toothache, and for expelling the particular disembodied spirit, or “mare,” which visited our Saxon ancestors during their sleep after supper, being familiarly known to them as the “nightmare.” The “Echo” was in like manner thought by the Saxons to be due to a spectre, or mare, which they called the “wood mare.” The Water Betony is said to make one of the ingredients in Count Mattaei’s noted remedy, “anti-scrofuloso.” The Figwort is named in Somersetshire “crowdy-kit” (the word kit meaning a fiddle), “or fiddlewood,” because if two of the stalks are rubbed together, they make a noise like the scraping of the bow on violin strings. In Devonshire, also, the plant is known as “fiddler.”

An allied Figwort — which is botanically called nodosa, or knotted — is considered, when an ointment is made with it, using the whole plant bruised and treated with unsalted lard, a sovereign remedy against “burnt holes” or gangrenous chicken-pox, such as often attacks the Irish peasantry, who subsist on a meagre and exclusively vegetable diet, being half starved, and pent up in wretched foul hovels. This herb is said to be certainly curative of hydrophobia, by taking every morning whilst fasting a slice of bread and butter on which the powdered knots of the roots have been spread, following it up with two tumblers of fresh spring water. Then let the patient be well clad in woollen garments and made to take a long fast walk until in a profuse perspiration. The treatment should be continued for nine days. Again, the botanical name of a fig, ficus, has been commonly applied to a sore or scab appearing on a part of the body where hair is, or to a red sore in the fundament, i.e., to a pile. And the Figwort is so named in allusion to its curative virtues against piles, when the plant is made into an ointment for outward use, and when the tincture is taken internally. It is specially visited by wasps.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Buttercup

The most common Buttercup of our fields (Ranunculus bulbosis) needs no detailed description. It belongs to the order termed Ranunculaceoe, so-called from the Latin rana, a frog, because the several varieties of this genus grow in moist places where frogs abound. Under the general name of Buttercups are included the creeping Ranunculus, of moist meadows; the Ranunculus acris, Hunger Weed, or Meadow Crowfoot, so named from the shape of the leaf (each of these two being also called King Cup), and the Ranunculus bulbosus mentioned above. “King-Cob” signifies a resemblance between the unexpanded flowerbud and a stud of gold, such as a king would wear; so likewise the folded calyx is named Goldcup, Goldknob and Cuckoobud. The term Buttercup has become conferred through a mistaken notion that this flower gives butter a yellow colour through the cows feeding on it (which is not the case), or, perhaps, from the polished, oily surface of the petals. The designation really signifies “button cop,” or bouton d’or; “the batchelor’s button”; this terminal syllable, cup, being corrupted from the old English word “cop,” a head. It really means “button head.” The Buttercup generally is known in Wiltshire and the adjoining counties as Crazy, or Crazies, being reckoned by some as an insane plant calculated to produce madness; or as a corruption of Christseye (which was the medieval name of the Marigold).

A burning acridity of taste is the common characteristic of the several varieties of the Buttercup. In its fresh state the ordinary field Buttercup is so acrimonious that by merely pulling up the plant by its root, and carrying it some little distance in the hand, the palm becomes reddened and inflamed. Cows will not eat it unless very hungry, and then the mouth of the animal becomes sore and blistered. The leaves of the Buttercup, when bruised and applied to the skin, produce a blistering of the outer cuticle, with a discharge of a watery fluid, and with heat, redness, and swelling. If these leaves are masticated in the mouth they will induce pains like a stitch between the ribs at the side, with the sharp catchings of neuralgic rheumatism. A medicinal tincture is made (H.) from the bulbous Buttercup with spirit of wine, which will, as a similar, cure shingles very expeditiously, both the outbreak of small watery pimples clustered together at the side, and the accompanying sharp pains between the ribs. Also this tincture will promptly relieve neuralgic side-ache, and pleurisy which is of a passive sort. From six to eight drops of the tincture may be taken with a tablespoonful of cold water by an adult three or four times a day for either of the aforesaid purposes. In France, this plant is called “jaunet.” Buttercups are most probably the “Cuckoo Buds” immortalised by Shakespeare. The fresh leaves of the Crowfoot (Ranunculus acris) formed a part of the famous cancer cure of Mr. Plunkett in 1794. This cure comprised Crowfoot leaves, freshly gathered, and dog’s-foot fennel leaves, of each an ounce, with one drachm of white arsenic levigated, and with five scruples of flowers of sulphur, all beaten together into a paste, and dried by the sun in balls, which were then powdered, and, being mixed with yolk of egg, were applied on pieces of pig’s bladder. The juice of the common Buttercup (Bulbosus), known sometimes as “St. Anthony’s Turnip,” if applied to the nostrils, will provoke sneezing, and will relieve passive headache in this way. The leaves have been applied as a blister to the wrists in rheumatism, and when infused in boiling water as a poultice over the pit of the stomach as a counter-irritant. For sciatica the tincture of the bulbous buttercup has proved very helpful.

The Ranunculus flammata, Spearwort, has been used to produce a slight blistering effect by being put under a limpet shell against the skin of the part to be relieved, until some smarting and burning have been sensibly produced, with incipient vesication of the outermost skin.

The Ranunculus Sceleratus, Marsh Crowfoot, or Celery-leaved Buttercup, called in France “herbe sardonique,” and “grenouillette d’eau,” when made into a tincture (H.) with spirit of wine, and given in small diluted doses, proves curative of stitch in the side, and of neuralgic pains between the ribs, likewise of pleurisy without feverishness. The dose should be five drops of the third decimal tincture with a spoonful of water every three or four hours. This plant grows commonly at the sides of our pools, and in wet ditches, bearing numerous small yellow flowers, with petals scarcely longer than the calyx.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Borage

The Borage, with its gallant blue flower, is cultivated in our gardens as a pot herb, and is associated in our minds with bees and claret cup. It grows wild in abundance on open plains where the soil is favourable, and it has a long-established reputation for cheering the spirits. Botanically, it is the Borago officinalis, this title being a corruption of cor-ago, i.e., cor, the heart, ago, I stimulate — quia cordis affectibus medetur, because it cures weak conditions of the heart. An old Latin adage says: Borago ego gaudia semper ago — “I, Borage, bring always courage”; or the name may be derived from the Celtic, Borrach, “a noble person.” This plant was the Bugloss of the older botanists, and it corresponds to our Common Bugloss, so called from the shape and bristly surface of its leaves, which resemble bous-glossa, the tongue of an ox. Chemically, the plant Borage contains potassium and calcium combined with mineral acids. The fresh juice affords thirty per cent., and the dried herb three per cent. of nitrate of potash. The stems and leaves supply much saline mucilage, which, when boiled and cooled, likewise deposits nitre and common salt. These crystals, when ignited, will burn with a succession of small sparkling explosions, to the great delight of the schoolboy. And it is to such saline qualities the wholesome, invigorating effects and the specially refreshing properties of the Borage are supposed to be mainly due. For which reason, the plant, “when taken in sallets,” as says an old herbalist, “doth exhilarate, and make the mind glad,” almost in the same way as a bracing sojourn by the seaside during an autumn holiday. The flowers possess cordial virtues which are very revivifying, and have been much commended against melancholic depression of the nervous system. Burton, in his Anatomy of Melancholy (1676), wrote with reference to the frontispiece of that book:–

“Borage and Hellebore fill two scenes,
Sovereign plants to purge the veins
Of melancholy, and cheer the heart
Of those black fumes which make it smart;
The best medicine that God e’er made
For this malady, if well assaid.”

“The sprigs of Borage,” wrote John Evelyn, “are of known virtue to revive the hypochondriac and cheer the hard student.”

According to Dioscorides and Pliny, the Borage was that famous nepenthe of Homer which Polydamas sent to Helen for a token “of such rare virtue that when taken steep’d in wine, if wife and children, father and mother, brother and sister, and all thy dearest friends should die before thy face, thou could’st not grieve, or shed a tear for them.” “The bowl of Helen had no other ingredient, as most criticks do conjecture, than this of borage.” And it was declared of the herb by another ancient author: Vinum potatum quo sit macerata buglossa moerorum cerebri dicunt auferre
periti:–

“To enliven the sad with the joy of a joke,
Give them wine with some borage put in it to soak.”

The Romans named the Borage Euphrosynon, because when put into a cup of wine it made the drinkers of the same merry and glad.

Parkinson says, “The seed of Borage helpeth nurses to have more store of milk, for which purpose its leaves are most conducing.” Its saline constituents promote activity of the kidneys, and for this reason the plant is used in France to carry off catarrhs which are feverish. The fresh herb has a cucumber-like odour, and when compounded with lemon and sugar, added to wine and water, it makes a delicious “cool tankard,” as a summer drink. “A syrup concocted of the floures,” said Gerard, “quieteth the lunatick person, and the leaves eaten raw do engender good blood.” Of all nectar-loving insects, bees alone know how to pronounce the “open sesame” of admission to the honey pots of the Borage.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Bennet Herb

This, the Herba Benedicta, or Blessed Herb, or Avens (Geum Urbanum) is a very common plant of the Rose tribe, in our woods, hedges, and shady places. It has an erect hairy stem, red at the base, with terminal bright yellow drooping flowers. The ordinary name Avens — or Avance, Anancia, Enancia — signifies an antidote, because it was formerly thought to ward off the Devil, and evil spirits, and venomous beasts. Where the root is in a house Satan can do nothing, and flies from it: “therefore” (says Ortus Sanitatis) “it is blessed before all other herbs; and if a man carries the root about him no venomous beast can harm him.” The herb is sometimes called Way Bennet, and Wild Rye. Its graceful trefoiled loaf, and the fine golden petals of its flowers, symbolising the five wounds of Christ, were sculptured by the monks of the thirteenth century on their Church architecture. The botanical title of this plant, Geum, is got from Geuo, “to yield an agreeable fragrance,” in allusion to the roots. Hence also has been derived another appellation of the Avens — Radix Caryophyllata, or “clove root,” because when freshly dug out of the ground the roots smell like cloves. They yield tannin freely, with mucilage, resin, and muriate of lime, together with a heavy volatile oil. The roots are astringent and antiseptic, having been given in infusion for ague, and as an excellent cordial sudorific in chills, or for fresh catarrh. To make this a pint of boiling water should be poured on half an ounce of the dried root, or rather more of the fresh root, sliced. Half a wineglassful will be the dose, or ten grains of the powdered root. An extract is further made. When the petals of the flower fall off, a small round prickly ball is to be seen.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Barley

Hordeum Vulgare — common Barley — is chiefly used in Great Britain for brewing and distilling; but, it has dietetic and medicinal virtues which entitle it to be considered among serviceable simples. Roman gladiators who depended for their strength and prowess chiefly on Barley, were called Hordearii. Nevertheless, this cereal is less nourishing than wheat, and when prepared as food is apt to purge; therefore it is not made into bread, except when wheat is scarce and dear, though in Scotland poor people eat Barley bread. In India Barley meal is made into balls of dough for the oxen and camels. Pearl Barley is prepared in Holland and Germany by first shelling the grain, and then grinding it into round white granules. The ancients fed their horses upon Barley, and we fatten swine on this grain made into meal. Among the Greeks beer was known as barley wine, which was brewed without hops, these dating only from the fourteenth century.

A decoction of barley with gum arabic, one ounce of the gum dissolved in a pint of the hot decoction, is a very useful drink to soothe irritation of the bladder, and of the urinary passages. The chemical constituents of Barley are starch, gluten, albumen, oil, and hordeic acid. From the earliest times it has been employed to prepare drinks for the sick, especially in feverish disorders, and for sore lining membranes of the chest. Honey may be added beneficially to the decoction of barley for bronchial coughs. The French make “Orgeat” of barley boiled in successive waters, and sweetened at length as a cooling drink: though this name is now applied in France to a liqueur concocted from almonds.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Basil

The herb Sweet Basil (Ocymum Basilicum) is so called because “the smell thereof is fit for a king’s house.” It grows commonly in our kitchen gardens, but in England it dies down every year, and the seeds have to be sown annually. Botanically, it is named “basilicon,” or royal, probably because used of old in some regal unguent, or bath, or medicine.

This, and the wild Basil, belong to the Labiate order of plants. The leaves of the Sweet Basil, when slightly bruised, exhale a delightful odour; they gave the distinctive flavour to the original Fetter-Lane sausages.

The Wild Basil (Calamintha clinopodium) or Basil thyme, or Horse thyme, is a hairy plant growing in bushy places, also about hedges and roadsides, and bearing whorls of purple flowers with a strong odour of cloves. The term Clinopodium signifies “bed’s-foot flower,” because “the branches dooe resemble the foot of a bed.” In common with the other labiates, Basil, both the wild and the sweet, furnishes an aromatic volatile camphoraceous oil. On this account it is much employed in France for flavouring soups (especially mock turtle) and sauces; and the dry leaves, in the form of snuff, are used for relieving nervous headaches. A tea, made by pouring boiling water on the garden basil, when green, gently but effectually helps on the retarded monthly flow with women. The Bush Basil is Ocymum minimum, of which the leafy tops are used for seasoning, and in salads.

The Sweet Basil has been immortalised by Keats in his tender, pathetic poem of Isabella and the Pot of Basil, founded on a story from Boccaccio. She reverently possessed herself of the decapitated head of her lover, Lorenzo, who had been treacherously slain:–

“She wrapped it up, and for its tomb did choose
A garden pot, wherein she laid it by,
And covered it with mould, and o’er it set
Sweet Basil, which her tears kept ever wet.”

The herb was used at funerals in Persia. Its seeds were sown by the Romans with maledictions and curses through the belief that the more it was abused the better it would prosper. When desiring a good crop they trod it down with their feet, and prayed the gods it might not vegetate. The Greeks likewise supposed Basil to thrive best when sown with swearing; and this fact explains the French saying, Semer la Basilic, as signifying “to slander.” It was told in Elizabeth’s time that the hand of a fair lady made Basil flourish; and this was then planted in pots as an act of gallantry. “Basil,” says John Evelyn, “imparts a grateful flavour to sallets if not too strong, but is somewhat offensive to the eyes.” Shenstone, in his School Mistress’s Garden, tells of “the tufted Basil,” and Culpeper quaintly says: “Something is the matter; Basil and Rue will never grow together: no, nor near one another.” It is related that a certain advocate of Genoa was once sent as an ambassador to treat for conditions with the Duke of Milan; but the Duke harshly refused to hear the message, or to grant the conditions. Then the Ambassador offered him a handful of Basil. Demanding what this meant, the Duke was told that the properties of the herb were, if gently handled, to give out a pleasant odour; but that, if bruised, and hardly wrung, it would breed scorpions. Moved by this witty answer, the Duke confirmed the conditions, and sent the Ambassador honourably home.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Barberry

The Common Barberry (Berberis), which gives its name to a special order of plants, grows wild as a shrub in our English copses and hedges, particularly about Essex, being so called from Berberin, a pearl oyster, because the leaves are glossy like the inside of an oyster shell. It is remarkable for the light colour of its bark, which is yellow inside, and for its three-forked spines. Provincially it is also termed Pipperidge-bush, from “pepin,” a pip, and “rouge,” red, as descriptive of its small scarlet juiceless fruit, of which the active chemical principles, as well as of the bark, are “berberin” and “oxyacanthin.” The sparingly-produced juice of the berries is cooling and astringent. It was formerly held in high esteem by the Egyptians, when diluted as a drink, in pestilential fevers. The inner, yellow bark, which has been long believed to exercise a medicinal effect on the liver, because of its colour, is a true biliary purgative. An infusion of this bark, made with boiling water, is useful in jaundice from congestive liver, with furred tongue, lowness of spirits, and yellow complexion; also for swollen spleen from malarious exposure. A medicinal tincture (H.) is made of the root-branches and the root-bark, with spirit of wine; and if given three or four times a day in doses of five drops with one tablespoonful of cold water, it will admirably rouse the liver to healthy and more vigorous action. Conversely the tincture when of reduced strength will stay bilious diarrhoea. British farmers dislike the Barberry shrub because, when it grows in cornfields, the wheat near it is blighted, even to the distance of two or three hundred yards. This is because of a special fungus which is common to the Barberry, and being carried by the wind reproduces itself by its spores destructively on the ears of wheat, the AEcidium Berberidis, which generates Puccinia.

Clusius setteth it down as a wonderful secret which he had from a friend, “that if the yellow bark of Barberry be steeped in white wine for three hours, and be afterwards drank, it will purge one very marvellously.”

The berries upon old Barberry shrubs are often stoneless, and this is the best fruit for preserving or for making the jelly. They contain malic and citric acids; and it is from these berries that the delicious confitures d’epine vinette, for which Rouen is famous, are commonly prepared. And the same berries are chosen in England to furnish the kernel for a very nice sugar-plum. The syrup of Barberries will make with water an excellent astringent gargle for raw, irritable sore throat; likewise the jelly gives famous relief for this catarrhal affection. It is prepared by boiling the berries, when ripe, with an equal weight of sugar, and then straining. For an attack of colic because of gravel in the kidneys, five drops of the tincture on sugar every five minutes will promptly relieve, as likewise when albumen is found by analysis in the urine.

A noted modern nostrum belauds the virtues of the Barberry as specific against bile, heartburn, and the black jaundice, this being a remedy which was “discovered after infinite pains by one who had studied for thirty years by candle light for the good of his countrymen.” In Gerard’s time at the village of Ivor, near Colebrooke, most of the hedges consisted solely of Barberry bushes.

The following is a good old receipt for making Barberry jam:– Pick the fruit from the stalks, and bake it in an earthen pan; then press it through a sieve with a wooden spoon. Having mixed equal weights of the prepared fruit, and of powdered sugar, put these together in pots, and cover the mixture up, setting them in a dry place, and having sifted some powdered sugar over the top of each pot. Among the Italians the Barberry bears the name of Holy Thorn, because thought to have formed part of the crown of thorns made for our Saviour.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Balm

The herb Balm, or Melissa, which is cultivated quite commonly in our cottage gardens, has its origin in the wild, or bastard Balm, growing in our woods, especially in the South of England, and bearing the name of “Mellitis.” Each is a labiate plant, and “Bawme,” say the Arabians, “makes the heart merry and joyful.” The title, “Balm,” is an abbreviation of Balsam, which signifies “the chief of sweet-smelling oils;” Hebrew, Bal smin, “chief of oils”; and the botanical suffix, Melissa, bears reference to the large quantity of honey (mel) contained in the flowers of this herb.

When cultivated, it yields from its leaves and tops an essential oil which includes a chemical principle, or “stearopten.” “The juice of Balm,” as Gerard tells us, “glueth together greene wounds,” and the leaves, say both Pliny and Dioscorides, “being applied, do close up woundes without any perill of inflammation.” It is now known as a scientific fact that the balsamic oils of aromatic plants make most excellent surgical dressings. They give off ozone, and thus exercise anti-putrescent effects. Moreover, as chemical “hydrocarbons,” they contain so little oxygen, that in wounds dressed with the fixed balsamic herbal oils, the atomic germs of disease are starved out. Furthermore, the resinous parts of these balsamic oils, as they dry upon the sore or wound, seal it up, and effectually exclude all noxious air. So the essential oils of balm, peppermint, lavender, and the like, with pine oil, resin of turpentine, and the balsam of benzoin (Friars’ Balsam) should serve admirably for ready application on lint or fine rag to cuts and superficial sores. In domestic surgery, the lamentation of Jeremiah falls to the ground: “Is there no balm in Gilead: is there no physician there?” Concerning which “balm of Gilead,” it may be here told that it was formerly of great esteem in the East as a medicine, and as a fragrant unguent. It was the true balsam of Judea, which at one time grew nowhere else in the whole world but at Jericho. But when the Turks took the Holy Land, they transplanted this balsam to Grand Cairo, and guarded its shrubs most jealously by Janissaries during the time the balsam was flowing.

In the “Treacle Bible,” 1584, Jeremiah viii., v. 22, this passage is rendered: “Is there not treacle at Gylead?” Venice treacle, or triacle, was a famous antidote in the middle ages to all animal poisons. It was named Theriaca (the Latin word for our present treacle) from the Greek word Therion, a small animal, in allusion to the vipers which were added to the triacle by Andromachus, physician to the emperor Nero.

Tea made of our garden balm, by virtue of the volatile oil, will prove restorative, and will promote perspiration if taken hot on the access of a cold or of influenza; also, if used in like manner, it will help effectively to bring on the delayed monthly flow with women. But an infusion of the plant made with cold water, acts better as a remedy for hysterical headache, and as a general nervine stimulant because the volatile aromatic virtues are not dispelled by heat. Formerly, a spirit of balm, combined with lemon peel, nutmeg, and angelica-root, enjoyed a great reputation as a restorative cordial under the name of Carmelite water. Paracelsus thought so highly of balm that he believed it would completely revivify a man, as primum ens melissoe. The London Dispensatory of 1696 said: “The essence of balm given in Canary wine every morning will renew youth, strengthen the brain, relieve languishing nature, and prevent baldness.” “Balm,” adds John Evelyn, “is sovereign for the brain, strengthening the memory, and powerfully chasing away melancholy.” In France, women bruise the young shoots of balm, and make them into cakes, with eggs, sugar, and rose water, which they give to mothers in childbed as a strengthener.

It is fabled that the Jew Ahasuerus (who refused a cup of water to our Saviour on His way to Golgotha, and was therefore doomed to wander athirst until Christ should come again) on a Whitsuntide evening, asked for a draught of small beer at the door of a Staffordshire cottager who was far advanced in consumption. He got the drink, and out of gratitude advised the sick man to gather in the garden three leaves of Balm, and to put them into a cup of beer. This was to be repeated every fourth day for twelve days, the refilling of the cup to be continued as often as might be wished; then “the disease shall be cured and thy body altered.” So saying, the Jew departed and was never seen there again. But the cottager obeyed the injunction, and at the end of the twelve days had become a sound man.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Asparagus

The Asparagus, belonging to the Lily order of plants, occurs wild on the coasts of Essex, Suffolk, and Cornwall. It is there a more prickly plant than the cultivated vegetable which we grow for the sake of the tender, edible shoots. The Greeks and Romans valued it for their tables, and boiled it so quickly that velocius quam asparagi coquuntur — “faster than asparagus is cooked” — was a proverb with them, to which our “done in a jiffy” closely corresponds. The shoots, whether wild or cultivated, are succulent, and contain wax, albumen, acetate of potash, phosphate of potash, mannite, a green resin, and a fixed principle named “asparagin.” This asparagin stimulates the kidneys, and imparts a peculiar, strong smell to the urine after taking the shoots; at the same time, the green resin with which the asparagin is combined, exercises gently sedative effects on the heart, calming palpitation, or nervous excitement of that organ. Though not producing actual sugar in the urine, asparagus forms and excretes a substance therein which answers to the reactions used by physicians for detecting sugar, except the fermentation test. It may fairly be given in diabetes with a promise of useful results. In Russia it is a domestic medicine for the arrest of flooding.

Asparagin also bears the chemical name of “althein,” and occurs in crystals, which may be reduced to powder, and which may likewise be got from the roots of marsh mallow, and liquorice. One grain of this given three times a day is of service for relieving dropsy from disease of the heart. Likewise, a medicinal tincture is made (H.) from the whole plant, of which eight or ten drops given with a tablespoonful of water three times a day will also allay urinary irritation, whilst serving to do good against rheumatic gout. A syrup of asparagus is employed medicinally in France: and at Aix-les-Bains it forms part of the cure for rheumatic patients to eat Asparagus. The roots of Asparagus contain diuretic virtues more abundantly than the shoots. An infusion made from these roots will assist against jaundice, and congestive torpor of the liver. The shrubby stalks of the plant bear red, coral-like berries which, when ripe, yield grape sugar, and spargancin. Though generally thought to branch out into feathery leaves, these are only ramified stalks substituted by the plant when growing on an arid sandy soil, where no moisture could be got for the maintenance of leaves. The berries are attractive to small birds, who swallow them whole, and afterwards void the seeds, to germinate when thus scattered about. Thus there is some valid reason for the vulgar corruption of the title Asparagus into Sparrowgrass, or Grass. Botanically the plant is a lily which has seen better days. In the United States of America, Asparagus is thought to be undeniably sedative, and a palliative in all heart affections attended with excited action of the pulse. The water in which asparagus has been boiled, if drunk, though somewhat disagreeable, is beneficial against rheumatism. The cellular tissue of the plant furnishes a substance similar to sago. In Venice, the wild asparagus is served at table, but it is strong in flavour and less succulent than the cultivated sort. Mortimer Collins makes Sir Clare, one of his characters in Clarisse say: “Liebig, or some other scientist maintains that asparagin — the alkaloid in asparagus — develops form in the human brain: so, if you get hold of an artistic child, and give him plenty of asparagus, he will grow into a second Raffaelle!”

Gerard calls the plant “Sperage,” “which is easily concocted when eaten, and doth gently loose the belly.” Our name, “Asparagus,” is derived from a Greek word signifying “the tearer,” in allusion to the spikes of some species; or perhaps from the Persian “Spurgas,” a shoot.

John Evelyn, in his Book of Salads, derives the term Asparagus in easy fashion, ab asperitate, “from the sharpness of the plant.” “Nothing,” says he, “next to flesh is more nourishing; but in this country we overboil them, and dispel their volatile salts: the water should boil before they are put in.” He tells of asparagus raised at Battersea in a natural, sweet, and well-cultivated soil, sixteen of which (each one weighing about four ounces) were made a present to his wife, showing what “solum, coelum, and industry will effect.” The Asparagus first came into use as a food about 200 B.C., in the time of the elder Cato, and Augustus was very partial to it. The wild Asparagus was called Lybicum, and by the Athenians, Horminium. Roman cooks used to dry the shoots, and when required these were thrown into hot water, and boiled for a few minutes to make them look fresh and green. Gerard advises that asparagus should be sodden in flesh broth, and eaten; or boiled in fair water, seasoned with oil, pepper, and vinegar, being served up as a salad. Our ancestors in Tudor times ate the whole of the stalks with spoons. Swift’s patron, Sir William Temple, who had been British Minister at the Hague, brought the art of Asparagus culture from Holland; and when William III. visited Sir William at Moor Park, where young Jonathan was domiciled as Secretary, his Majesty is said to have taught the future Dean of St. Patrick’s how to eat asparagus in the Dutch style. Swift afterwards at his own table refused a second helping of the vegetable to a guest until the stalks had been devoured, alleging that “King William always ate his stalks.” When the large white asparagus first came into vogue, it was known as the “New Vegetable.” This was grown with lavish manure and was called Dutch Asparagus. For cooking the stalks should be cut of equal lengths, and boiled standing upwards in a deep saucepan with nearly two inches of the heads out of the water. Then the steam will suffice to cook these tender parts, whilst the hard stalky portions may be boiled long enough to become soft and succulently wholesome. Two sorts of asparagus are now grown — the one an early kind, pinkish white, cultivated in France and the Channel Islands; the other green and English. At Kynance Cove in Cornwall, there is an island called Asparagus Island, from the abundance in which the plant is found there.

In connection with this popular vegetable may be quoted the
following riddle:–

“What killed a queen to love inclined,
What on a beggar oft we find,
Show–to ourselves if aptly joined,
A plant which we in bundles bind.”

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie

Ingredients: Arum

The “lords and ladies” (arum maculatum) so well known to every rustic as common throughout Spring in almost every hedge row, has acquired its name from the colour of its erect pointed spike enclosed within the curled hood of an upright arrow-shaped leaf. This is purple or cream hued, according to the accredited sex of the plant. It bears further the titles of Cuckoo Pint, Wake Robin, Parson in the Pulpit, Rampe, Starchwort, Arrowroot, Gethsemane, Bloody Fingers, Snake’s Meat, Adam and Eve, Calfsfoot, Aaron, and Priest’s Pintle. The red spots on its glossy emerald arrow-head leaves, are attributed to the dropping of our Saviour’s blood on the plant whilst growing at the foot of the cross. Several of the above appellations bear reference to the stimulating effects of the herb on the sexual organs. Its tuberous root has been found to contain a particular volatile acrid principle which exercises distinct medicinal effects, though these are altogether dissipated if the roots are subjected to heat by boiling or baking. When tasted, the fresh juice causes an acrid burning irritation of the mouth and throat; also, if swallowed it will produce a red raw state of the palate and tongue, with cracked lips. The leaves, when applied externally to a delicate skin will blister it. Accordingly a tincture made (H.) from the plant and its root proves curative in diluted doses for a chronic sore throat, with swollen mucous membrane, and vocal hoarseness, such as is often known as “Clergyman’s Sore Throat,” and likewise for a feverish sore mouth, as well as for an irresistible tendency to sleepiness, and heaviness after a full meal. From five to ten drops of the tincture, third decimal strength, should be given with a tablespoonful of cold water to an adult three times a day. An ointment made by stewing the fresh sliced root with lard serves efficiently for the cure of ringworm.

The fresh juice yields malate of lime, whilst the plant contains gum, sugar, starch and fat. The name Arum is derived from the Hebrew jaron, “a dart,” in allusion to the shape of the leaves like spear heads; or, as some think, from aur, “fire,” because of the acrid juice. The adjective maculatum refers to the dark spots or patches which are seen on the smooth shining leaves of the plant. These leaves have sometimes proved fatal to children who have mistaken them for sorrel. The brilliant scarlet coral-like berries which are found set closely about the erect spike of the arum in the autumn are known to country lads as adder’s meat–a name corrupted from the Anglo-Saxon attor, “poison,” as originally applied to these berries, though it is remarkable that pheasants can eat them with impunity.

In Queen Elizabeth’s time the Arum was known as starch-wort because the roots were then used for supplying pure white starch to stiffen the ruffs and frills worn at that time by gallants and ladies. This was obtained by boiling or baking the roots, and thus dispelling their acridity. When dried and powdered the root constitutes the French cosmetic, “Cypress Powder.” Recently a patented drug, “Tonga,” has obtained considerable notoriety for curing obstinate neuralgia of the head and face–this turning out to be the dried scraped stem of an aroid (or arum) called Raphidophora Vitiensis, belonging to the Fiji Islands. Acting on the knowledge of which fact some recent experimenters have tried the fresh juice expressed from our common Arum Maculatum in a severe case of neuralgia which could be relieved previously only by Tonga: and it was found that this juice in doses of a teaspoonful gave similar relief. The British Domestic Herbal, of Sydenham’s time, describes a case of alarming dropsy, with great constitutional exhaustion treated most successfully with a medicine composed of Arum and Angelica, which cured in about three weeks. The “English Passion Flower” and “Portland Sago” are other names given to the Arum Maculatum.

Source: Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie