Ingredient: Pellitory

A plant belonging to the order of Nettles, the Pellitory of the Wall, or Paritory–Parietaria, from the Latin parietes, walls–is a favourite Herbal Simple in many rural districts. It grows commonly on dry walls, and is in flower all the summer. The leaves are narrow, hairy, and reddish; the stems are brittle, and the small blossoms hairy, in clusters. Their filaments are so elastic that if touched before the flower has expanded, they suddenly spring from their in curved position, and scatter the pollen broadcast.

An infusion of the plant is a popular medicine to stimulate the kidneys, and promote a large flow of watery urine. The juice of the herb acts in the same way when made into a thin syrup with sugar, and given in doses of two tablespoonfuls three times in the day. Dropsical effusions caused by an obstructed liver, or by a weak dilated heart, may be thus carried off with marked relief. The decoction of Parietaria, says Gerard, “helpeth such as are troubled with an old cough.” All parts of the plant contain nitre abundantly. The leaves may be usefully applied as poultices.

But another Pellitory, which is more widely used because of its pungent efficacy in relieving toothache, and in provoking a free flow of saliva, is a distinct plant, the Pyrethrum, or Spanish Chamomile of the shops, and not a native of Great Britain, though sometimes cultivated in our gardens. The title “Purethron” is from pur, fire, because of its burning ardent taste. Its root is scentless, but when chewed causes a pricking sensation (with heat, and some numbness) in the mouth and tongue. Then an abundant flow of saliva, and of mucus within the cheeks quickly ensues. These effects are due to “pyrethrin” contained in the plant, which is an acid fixed resin; also there are present a second resin, and a yellow, acrid oil, whilst the root contains inulin, tannin, and other substances. When sliced and applied to the skin it induces heat, tingling, and redness. A patient seeking relief from rheumatic or neuralgic affections of the head and face, or for palsy of the tongue, should chew the root of this Pyrethrum for several minutes.

The “Pelleter of Spain” (Pyrethrum Anacyclus), was so styled, not because of being brought from Spain; but because it is grown there.

A gargle of Pyrethrum infusion is prescribed for relaxed uvula, and for a partial paralysis of the tongue and lips. The tincture made from the dried root may be most helpfully applied on cotton wool to the interior of a decayed tooth which is aching, or the milder tincture of the wall Pellitory may be employed for the same purpose. To make a gargle, two or three teaspoonfuls of the tincture of Pyrethrum, which can be had from any druggist, should be mixed with a pint of cold water, and sweetened with honey, if desired. The powdered root forms a good snuff to cure chronic catarrh of the head and nostrils, and to clear the brain by exciting a free flow of nasal mucus and tears–Purgatur cerebrum mansâ radice Pyrethri.

Incidentally, as a quaint but effective remedy for carious toothache, may be mentioned the common lady bird insect, Coccinella, which when captured secretes from its legs a yellow acrid fluid having a disagreeable odour. This fluid will serve to ease the most violent toothache, if the creature be placed alive in the cavity of the hollow tooth.

Gerard says this Pyrethrurn (Pellitory of Spain, or Pelletor) “is most singular for the surgeons of the hospitals to put into their unctions contra Neapolitanum morbum, and such other diseases that are cousin germanes thereunto.” The Parietaria, or Pellitory of the wall, is named Lichwort, from growing on stones.

Sir William Roberts, of Manchester, has advised jujubes, made of gum arabic and pyrethrum, to be slowly masticated by persons who suffer from acid fermentation in the stomach, a copious flow of alkaline saliva being stimulated thereby in the mouth, which is repeatedly swallowed during the sucking of one or more of the jujubes, and which serves to neutralise the acid generated within the stomach. Distressing heartburn is thus effectively relieved without taking injurious alkalies, such as potash and soda.

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

Bronchitis, General Relief for

“Dose of castor oil every night; one teaspoonful for child. Grease well with camphorated oil or any good oil.” The castor oil is very good for carrying off the phlegm from the stomach and bowels that children always swallow instead of coughing up like an older person. It is well in addition to the above remedy to give a little licorice or onion syrup to relieve the bronchial cough.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Cough of Long Standing, Excellent Syrup for

“Carbonate Ammonia 40 grains
Syrup Senega 6 drams
Paregoric 4 drams
Syrup Wild Cherry 6 drams
Syrup Tolu 4 ounces”

This is a very good syrup, and is especially good for chronic cough or chronic bronchitis.

Dose.–One teaspoonful every three hours.

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J. Ritter

Cough Syrup

One quart of water, one handful of hops; boil these together, and
strain; put in this fluid a cup of sugar, and boil to a syrup; cut a
lemon into it, and bottle for use.

Source: Recipes Tried and True, Ladies’ Aid Society of the First Presbyterian Church of Marion, Ohio

Tickling in Throat, Simple Remedy for

“Take bread crumbs and swallow them.”

Source: Mother’s Remedies: Over One Thousand Tried and Tested Remidies from Mothers of the United States and Canada, T. J.

Ingredients: Pear

The Pear, also called Pyrrie, belongs to the same natural order of plants (the Rosacoe) as the Apple. It is sometimes called the Pyerie, and when wild is so hard and austere as to bear the name of Choke-pear. It grows wild in Britain, and abundantly in France and Germany. The Barland Pear, which was chiefly cultivated in the seventeenth century, still retains its health and vigour, “the identical trees in Herefordshire which then supplied excellent liquor, continuing to do so in this, the nineteenth century.”

This fruit caused the death of Drusus, a son of the Roman Emperor Claudius, who caught in his mouth a Pear thrown into the air, and by mischance attempted to swallow it, but the Pear was so extremely hard that it stuck in his throat, and choked him.

Pears gathered from gardens near old monasteries were formerly held in the highest repute for flavour, and it was noted that the trees which bore them continued fruitful for a great number of years. The secret cause seems to have been, not the holy water with which the trees were formally christened, but the fact that the sagacious monks had planted them upon a layer of stones so as to prevent the roots from penetrating deep into the ground, and so as thus to ensure their proper drainage.

The cellular tissue of which a Pear is composed differs from that of the apple in containing minute stony concretions which make it, in many varieties of the fruit, bite short and crisp; and its specific gravity is therefore greater than that of the apple, so much so that by taking a cube of each of equal size, that of the Pear will sink when thrown into a vessel of water, while that of the apple will float. The wood of the wild Pear is strong, and readily stained black, so as to look like ebony. It is much employed by wood-engravers. Gerard says “it serveth to be cut up into many kinds of moulds; not only such fruits as those seen in my Herbal are made of, but also many sorts of pretty toies for coifes, breast plates, and such like; used among our English gentlewomen.”

The good old black Pear of Worcester is represented in the civic arms, or rather in the second of the two shields belonging to the faithful city; Argent, a fesse between three Pears, sable. The date of this shield coincides with that of the visit of Queen Elizabeth to Worcester.

Virgil names three kinds of Pears which he received as a present from Cato:–

“Nec surculus idem,
Crustaneis, Syriisque pyris, gravibusque volemis.”

The two first of these were Bergamots and Pounder Pears, whilst the last-named was called a volemus, because large enough to fill the hollow of the hand, (vola).

Mural paintings which have been disclosed at Pompeii represent the Pear tree and its fruit. In Pliny’s time there were “proud” Pears, so called because they ripened early, and would not keep; and “winter” pears for baking, etc. Again, in the time of Henry the Eighth, a “warden” Pear, so named (Anglo-Saxon “wearden”) from its property of long keeping, was commonly cultivated.

“Her cheek was like the Catherine Pear,
The side that’s next the sun,”

says one of our old poets concerning a small fruit seen often now-a-days in our London streets, handsome, but hard, and ill-flavoured.

The special taste of Pears is chemically due for the most part to their containing amylacetate; and a solution of this substance in spirit is artificially prepared for making essence of Jargonelle Pears, as used for flavouring Pear drops and other sweetmeats. The acetate amyl is a compound ether got from vinegar and potato oil. Pears contain also malic acid, pectose, gum, sugar, and albumen, with mineral matter, cellulose, and water. Gerard says wine made of the juice of Pears, called in English, Perry, “purgeth those that are not accustomed to drinke thereof, especially when it is new; notwithstanding, it is as wholesome a drink (being taken in small quantity) as wine; it comforteth and warmeth the stomacke, and causeth good digestion.”

Perry contains about one per cent. alcohol over cider, and a slightly larger proportion of malic acid, so that it is rather more stimulating, and somewhat better calculated to produce the healthful effects of vegetable acids in the economy. How eminently beneficial fruits of such sort are when ripe and sound, even to persons out of health, is but little understood, though happily the British public is growing wiser to-day in this respect. For instance, it has been lately discovered that there is present in the juice of the Pine-apple a vegetable digestive ferment, which, in its action, imitates almost identically the gastric juices of the stomach; and a demand for Bananas is developing rapidly in London since their wholesome virtues have become generally recognised. It is a remarkable fact that the epidemics of yellow fever in New Orleans have declined in virulence almost incredibly since the Banana began to be eaten there in considerable quantities. If a paste of its ripe pulp dried in the sun be made with spice, and sugar, this will keep well for years.

At Godstone, as is related in Bray’s Survey, the water from a well sunk close to a wild Pear tree (which bore fruit as hard as iron) proved so curative of gout, that large quantities of it were sent to London and sold there at the rate of sixpence a quart. Pears were deemed by the Romans an antidote to poisonous fungi; and for this reason, which subsequent experience has confirmed, Perry is still reckoned the best thing to be taken after eating freely of mushrooms, as also Pear stalks cooked therewith.

There is an old Continental saying: Pome, pere, ed noce guastano la voce–“Apples, pears, and nuts spoil the voice,” And an ancient rhymed distich says:–

“For the cough take Judas eare,
With the parynge of a pear;
And drynke them without feare,
If ye will have remedy.”

All Pears are cold, and have a binding quality, with an earthy substance in their composition.

It should be noted that Pears dried in the oven, and kept without syrup, will remain quite good, and eatable for a year or more.

Most Pears depend on birds for the dispersion of their seeds, but one striking variety prefers to attract bees, and the larger insects for cross-fertilization, and it has therefore assumed brilliant crimson petals of a broadly expanded sort, instead of bearing a succulent edible fruit, This is the highly ornamental Pyrus Japonica, which may so often be seen trained on the sunny walls of cottages.

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

Ingredients: Bog-Bean, or Marsh Trefoil

The Buck-bean, or Bog-bean, which is common enough in stagnant pools, and on our spongy bogs, is the most serviceable of all known herbal tonics. It may be easily recognised growing in water by its large leaves overtopping the surface, each being composed of three leaflets, and resembling the leaf of a Windsor Broad Bean. The flowers when in bud are of a bright rose color, and when fully blown they have the inner surface of their petals thickly covered with a white fringe, on which account the plant is known also as “white fluff.” The name Buckbean is perhaps a corruption of scorbutus, scurvy; this giving it another title, “scurvy bean.” And it is termed “goat’s bean,” perhaps from the French le bouc, “a he-goat.” The plant flowers for a month and therefore bears the botanical designation, “Menyanthes” (trifoliata) from meen, “a month,” and anthos, “a flower.” It belongs to the Gentian tribe, each of which is distinguished by a tonic and appetizing bitterness of taste. The root of the Bog Bean is the most bitter part, and is therefore selected for medicinal use. It contains a chemical glucoside, “Menyanthin,” which consists of glucose and a volatile product, “Menyanthol.” For curative purposes druggists supply an infusion of the herb, and a liquid extract in combination with liquorice. These preparations are in moderate doses, strengthening and antiscorbutic; but when given more largely they are purgative and emetic. Gerard says if the plant “be taken with mead, or honied water, it is of use against a cough”; in which respect it is closely allied to the Sundew (another plant of the bogs) for relieving whooping-cough after the first feverish stage, or any similar hacking, spasmodic cough. A tincture is made (H.) from the whole plant with spirit of wine, and this proves most useful for clearing obscuration of the sight, when there is a sense, especially in the open-air, of a white vibrating mist before the eyes; and therefore it has been given with marked success in early stages of amaurotic paralysis of the retina. The dose should be three or four drops of the tincture with a tablespoonful of cold water three times in the day for a week at a time.

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

The Best Cough Syrup

For making the best cough syrup, take 1 oz of thoroughworth; 1 oz of slippery elm; 1 oz of stick licorice; and 1 oz of flax seed; simmer together in 1 qt of water until the strength is entirely extracted. Strain carefully, add 1 pt of best molasses and 1/2 lb of loaf sugar; simmer them all well together, and when cold bottle tight. This is the cheapest, best, and safest medicine now or ever in use.

A few doses of one tablespoon at a time will alleviate the most distressing cough of the lungs, soothes and allays irritation, and if continued, subdues any tendency to consumption; breaks up entirely the whooping cough, and no better remedy can be found for croup, asthma, bronchitis, and all affections of the lungs and throat. Thousands of precious lives may be saved every year by this cheap and simple remedy, as well as thousands of dollars which would otherwise be spent in the purchase of nostrums which are both useless and dangerous.

Source: Dr Chase’s Recipes, or Information for Everybody, A.W. Chase

Ingredients: Daisy

Our English Daisy is a composite flower which is called in the glossaries “gowan,” or Yellow flower. Botanically it is named Bellis perennis, probably from bellis, “in fields of battle,” because of its fame in healing the wounds of soldiers; and perennis as implying that though “the rose has but a summer reign, the daisy never dies,” The flower is likewise known as “Bainwort,” “beloved by children,” and “the lesser Consound.” The whole plant has been carefully and exhaustively proved for curative purposes; and a medicinal tincture (H.) is now made from it with spirit of wine. Gerard says: “Daisies do mitigate all kinds of pain, especially in the joints, and gout proceeding from a hot humour, if stamped with new butter and applied upon the pained place.” And, “The leaves of Daisies used among pot herbs do make the belly soluble.” Pliny tells us the Daisy was used in his time with Mugwort as a resolvent to scrofulous tumours.

The leaves are acrid and pungent, being ungrateful to cattle, and even rejected by geese. These and the flowers, when chewed experimentally, have provoked giddiness and pains in the arms as if from coming boils: also a development of boils, “dark, fiery, and very sore,” on the back of the neck, and outside the jaws. For preventing, or aborting these same distressing formations when they begin to occur spontaneously, the tincture of Daisies should be taken in doses of five drops three times a day in water. Likewise this medicine should be given curatively on the principle of affinity between it and the symptoms induced in provers who have taken the same in material toxic doses, “when the brain is muddled, the sight dim, the spirits soon depressed, the temper irritable, the skin pimply, the heart apt to flutter, and the whole aspect careworn; as if from early excesses.” Then the infusion of the plant in tablespoonful doses, or the diluted tincture, will answer admirably to renovate and re-establish the health and strength of the sufferer.

The flowers and leaves are found to afford a considerable quantity of oil and of ammoniacal salts. The root was named Consolida minima by older physicians. Fabricius speaks of its efficacy in curing wounds and contusions. A decoction of the leaves and flowers was given internally, and the bruised herb blended with lard was applied outside. “The leaves stamped do take away bruises and swellings, whereupon, it was called in old time Bruisewort.” If eaten as a spring salad, or boiled like spinach, the leaves are pungent, and slightly laxative.

Being a diminutive plant with roots to correspond, the Daisy, on the doctrine of signatures, was formerly thought to arrest the bodily growth if taken with this view. Therefore its roots boiled in broth were given to young puppies so as to keep them of a small size. For the same reason the fairy Milkah fed her foster child on this plant, “that his height might not exceed that of a pigmy”:–

“She robbed dwarf elders of their fragrant fruit,
And fed him early with the daisy-root,
Whence through his veins the powerful juices ran,
And formed the beauteous miniature of man.”

“Daisy-roots and cream” were prescribed by the fairy godmothers of our childhood to stay the stature of those gawky youngsters who were shooting up into an ungainly development like “ill weeds growing apace.”

Daisies were said of old to be under the dominion of Venus, and later on they were dedicated to St. Margaret of Cortona. Therefore they were reputed good for the special-illnesses of females. It is remarkable there is no Greek word for this plant, or flower. Ossian the Gaelic poet feigns that the Daisy, whose white investments figure innocence, was first “sown above a baby’s grave by the dimpled hands of infantine angels.”

During mediaeval times the Daisy was worn by knights at a tournament as an emblem of fidelity. In his poem the Flower and the Leaf, Chaucer, who was ever loud in his praises of the “Eye of Day”–“empresse and floure of floures all,” thus pursues his theme:–

“And at the laste there began anon
A lady for to sing right womanly
A bargaret in praising the Daisie:
For–as methought among her notes sweet,
She said, ‘Si doucet est la Margarete.'”

The French name Marguerite is derived from a supposed resemblance of the Daisy to a pearl; and in Germany this flower is known as the Meadow Pearl. Likewise the Greek word for a pearl is Margaritos.

A saying goes that it is not Spring until a person can put his foot on twelve of these flowers. In the cultivated red Daisies used for bordering our gardens, the yellow central boss of each compound flower has given place to strap-shaped florets like the outer rays, and without pollen, so that the entire flower consists of this purple inflorescence. But such aristocratic culture has made the blossom unproductive of seed. Like many a proud and belted Earl, each of the pampered and richly coloured Daisies pays the penalty of its privileged luxuriance by a disability from perpetuating its species.

The Moon Daisy, or Oxeye Daisy (Leucanthemum Orysanthemum), St. John’s flower, belonging to the same tribe of plants, grows commonly with an erect stem about two feet high, in dry pastures and roads, bearing large solitary flowers which are balsamic and make a useful infusion for relieving chronic coughs, and for bronchial catarrhs. Boiled with some of the leaves and stalks they form, if sweetened with honey, or barley sugar, an excellent posset drink for the same purpose. In America the root is employed successfully for checking the night sweats of pulmonary consumption, a fluid extract thereof being made for this object, the dose of which is from fifteen to sixty drops in water.

The Moon Daisy is named Maudlin-wort from St. Mary Magdalene, and bears its lunar name from the Grecian goddess of the moon, Artemis, who particularly governed the female health. Similarly, our bright little Daisy, “the constellated flower that never sets,” owns the name Herb Margaret. The Moon Daisy is also called Bull Daisy, Gipsies’ Daisy, Goldings, Midsummer Daisy, Mace Flinwort, and Espilawn. Its young leaves are sometimes used as a flavouring in soups and stews. The flower was compared to the representation of a full moon, and was formerly dedicated to the Isis of the Egyptians. Tom Hood wrote of a traveller estranged far from his native shores, and walking despondently in a distant land:–

“When lo! he starts with glad surprise,
Home thoughts come rushing o’er him,
For, modest, wee, and crimson-tipped
A flower he sees before him.
With eager haste he stoops him down,
His eyes with moisture hazy;
And as he plucks the simple bloom
He murmurs, ‘Lawk, a Daisy'”!

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

Ingredients: Juniper

The Juniper shrub (Arkenthos of the ancients), which is widely distributed about the world, grows not uncommonly in England as a stiff evergreen conifer on heathy ground, and bears bluish purple berries. These have a sweet, juicy, and, presently, bitter, brown pulp, containing three seeds, and they do not ripen until the second year. The flowers blossom in May and June. Probably the shrub gets its name from the Celtic jeneprus, “rude or rough.” Gerard notes that “it grows most commonly very low, like unto our ground furzes.” Gum Sandarach, or Pounce, is the product of this tree.

Medicinally, the berries and the fragrant tops are employed. They contain “juniperin,” sugar, resins, wax, fat, formic and acetic acids, and malates. The fresh tops have a balsamic odour, and a carminative, bitterish taste. The berries afford a yellow aromatic oil, which acts on the kidneys, and gives cordial warmth to the stomach. Forty berries should yield an ounce of the oil. Steeped in alcohol the berries make a capital ratafia; they are used in several confections, as well as for flavouring gin, being put into a spirit more common than the true geneva of Holland. The French obtain from these berries the Genièvre (Anglice “geneva”), from which we have taken our English word “gin.” In France, Savoy, and Italy, the berries are largely collected, and are sometimes eaten as such, fifteen or twenty at a time, to stimulate the kidneys; or they are taken in powder for the same purpose. Being fragrant of smell, they have a warm, sweet, pungent flavour, which becomes bitter on further mastication.

Our British Pharmacopoeia orders a spirit of Juniper to be made for producing the like diuretic action in some forms of dropsy, so as to carry off the effused fluid by the kidneys. A teaspoonful of this spirit may be taken, well diluted with water, several times in the day. Of the essential oil the dose is from two to three drops on sugar, or with a tablespoonful of milk. These remedies are of service also in catarrh of the urinary passages; and if applied externally to painful local swellings, whether rheumatic, or neuralgic, the bruised berries afford prompt and lasting relief.

An infusion or decoction of the Juniper wood is sometimes given for the same affections, but less usefully, because the volatile oil becomes dissipated by the boiling heat. A “rob,” or inspissated juice of the berries, is likewise often employed. Gerard said: “A decoction thereof is singular against an old cough.” Gin is an ordinary malt spirit distilled a second time, with the addition of some Juniper berries. Formerly these berries were added to the malt in grinding, so that the spirit obtained therefrom was flavoured with the berries from the first, and surpassed all that could be made by any other method. At present gin is cheaply manufactured by leaving out the berries altogether, and giving the spirit a flavour by distilling it with a proportion of oil of turpentine, which resembles the Juniper berries in taste; and as this sophistication is less practised in Holland than elsewhere, it is best to order “Hollands,” with water, as a drink for dropsical persons. By the use of Juniper berries Dr. Mayern cured some patients who were deplorably ill with epilepsy when all other remedies had failed. “Let the patient carry a bag of these berries about with him, and eat from ten to twenty every morning for a month or more, whilst fasting. Similarly for flatulent indigestion the berries may be most usefully given; on the first day, four berries; on the second, five; on the third, six; on the fourth, seven; and so on until twelve days, and fifteen berries are reached; after this the daily dose should be reduced by one berry until only five are taken in the day; which makes an admirable ‘berry-cure.'” The berries are to be well masticated, and the husks may be afterwards either rejected or swallowed.

Juniper oil, used officinally, is distilled from the full-grown, unripe, green fruit. The Laplanders almost adore the tree, and they make a decoction of its ripe berries, when dried, to be drunk as tea, or coffee; whilst the Swedish peasantry prepare from the fresh berries a fermented beverage, which they drink cold, and an extract, which they eat with their bread for breakfast as we do butter.

Simon Pauli assures us these berries have performed wonders in curing the stone, he having personally treated cases thus, with incredible success. Schroder knew a nobleman of Germany, who freed himself from the intolerable symptoms of stone, by a constant use of these berries. Evelyn called them the “Forester’s Panacea,” “one of the most universal remedies in the world to our crazy Forester.” Astrological botanists advise to pull the berries when the sun is in Virgo.

We read in an old tract (London, 1682) on The use of Juniper and Elder berries in our Publick Houses: “The simple decoction of these berries, sweetened with a little sugar candy, will afford liquors so pleasant to the eye, so grateful to the palate, and so beneficial to the body, that the wonder is they have not been courted and ushered into our Publick Houses, so great are the extraordinary beauty and vertues of these berries.” “One ounce, well cleansed, bruised, and mashed, will be enough for almost a pint of water. When they are boiled together the vessel must be carefully stopt, and after the boiling is over one tablespoonful of sugar candy must be put in.”

From rifts which occur spontaneously in the bark of the shrubs in warm countries issues a gum resembling frankincense. This gum, as Gerard teaches, “drieth ulcers which are hollow, and filleth them with flesh if they be cast thereon.” “Being mixed with oil of roses, it healeth chaps of the hands and feet.” Bergius said “the lignum (wood) of Juniper is diureticum, sudorificum, mundificans; the bacca (berry), diuretica, nutriens, diaphoretica.” In Germany the berries are added to sauerkraut for flavouring it.

Virgil thought the odour exhaled by the Juniper tree noxious, and he speaks of the Juniperis gravis umbra:–

“Surgamus! solet esse gravis cantantibus umbra; Juniperis gravis umbra; nocent et frugibus umbrae.” Eclog. X. v. 75.

But it is more scientific to suppose that the growth of Juniper trees should be encouraged near dwellings, because of the balsamic and antiseptic odours which they constantly exhale. The smoke of the leaves and wood was formerly believed to drive away “all infection and corruption of the aire which bringeth the plague, and such like contagious diseases.”

Sprays of Juniper are frequently strewn over floors of apartments, so as to give out when trodden down, their agreeable odour which is supposed to promote sleep. Queen Elizabeth’s bedchamber was sweetened with their fumes. In the French hospitals it is customary to burn Juniper berries with Rosemary for correcting vitiated air, and to prevent infection.

On the Continent the Juniper is regarded with much veneration, because it is thought to have saved the life of the Madonna, and of the infant Jesus, whom she hid under a Juniper bush when flying into Egypt from the assassins of Herod.

Virgil alludes to the Juniper as Cedar:–

“Disce et odoratam stabulis accendere cedrum.” Georgic.

“But learn to burn within your sheltering rooms Sweet Juniper.”

Its powerful odour is thought to defeat the keen scent of the hound; and a hunted hare when put to extremities will seek a safe retreat under cover of its branches. Elijah was sheltered from the persecutions of King Ahab by the Juniper tree; since which time it has been always regarded as an asylum, and a symbol of succour.

From the wood of the Juniperus oxycoedrus; an empyreumatic oil resembling liquid pitch, is obtained by dry distillation, this being named officinally, Huile de cade, or Oleum cadinum, otherwise “Juniper tar.” It is found to be most useful as an external stimulant for curing psoriasis and chronic eczema of the skin. A recognised ointment is made with this and yellow wax, Unguentum olei cadini.

In Italy stables are popularly thought to be protected by a sprig of Juniper from demons and thunderbolts, just as we suppose the magic horseshoe to be protective to our houses and offices.

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