Chapter XIV: Part 14

The analysis of the fresh Nettle shows a presence of formic acid (the irritating principle of the stinging hairs), with mucilage, salts, ammonia, carbonic acid, and [385] water. A strong decoction of Nettles drunk too freely by mistake has produced severe burning over the whole body, with general redness, and a sense of being stung. The features became swollen, and minute vesicles appeared on the skin, which burst, and discharged a limpid fluid. No fever accompanied the attack, and after five or six days the eruption dried up. A medicinal tincture (H.) is made from the entire plant with spirit of wine: and this, as taught by the principle of similars, may be confidently given in small diluted doses to mitigate such a totality of symptoms as now described, whether coming on as an attack of severe Nettle rash, or assuming some more pronounced eruptive aspect, such as chicken pox. The same tincture also acts admirably in cases of burns, when the deep skin is not destructively involved. And again for relieving the itching of the fundament caused by the presence of threadworms.

"Burns," says Lucomsky, "may be rapidly cured by applying over them linen cloths well wetted with an alcoholic tincture of the Stinging Nettle prepared from the fresh plant, this being diluted with an equal, or a double quantity of cold water. The cloths should be frequently re-wetted, but without removing them, so as to prevent pain from exposure." Dr. Burnett has shown conclusively that Nettle tea, and Nettle tincture (ten drops for a dose in water), are curative of feverish gout, as well as of intermittent fever and ague. Either remedy will promote a speedy extrication of gravel through the kidneys. Again the Nettle was a favourite old English remedy for consumption, as already mentioned (see _Mugwort_), with reference to the mermaid of the Clyde, when she beheld with regret the untimely funeral of a young Glasgow maiden.

[386] Fresh Nettle juice given in doses of from one to two tablespoonfuls is a most serviceable remedy for all sorts of bleeding, whether from the nose, the lungs, or some internal organ. Also the decoction of the leaves and stalks taken in moderate quantities is capital for many of the minor skin maladies.

An alcoholic extract is made officinally from the entire young plant gathered in the spring, and some of this if applied on cotton wool will arrest bleeding from the nose, or after the extraction of a tooth, when persistent. If a leaf of the plant be put upon the tongue and pressed against the roof of the mouth, it will stop a bleeding from the nose. Taken as a fresh young vegetable in the spring, or early summer, Nettle tops make a very wholesome and succulent dish of greens, which is slightly laxative; but during Autumn they are hurtful. In Italy where herb soups are in high favour, "herb knodel" (or round balls made like a dumpling in size and consistency) of Nettles are esteemed as nourishing and medicinal. The greater Nettle (_Urtica dioica_), and the lesser Nettle (_Urtica urens_) possess stinging properties in common.

A crystalline alkaloid which is fatal to frogs in a dose of one centigramme, has been isolated from the common Stinging Nettle. The watery extract has but little effect on mammals: but in the frog it causes paralysis, beginning in the great nervous centres and finally stopping the action of the heart. If planted in the neighbourhood of beehives, the Nettle will serve to drive away frogs.

The expressed seeds yield an oil which may be used for burning in lamps. Nettle leaves, rubbed into wooden vessels, such as tubs, &c., will prevent their leaking. The juice of the leaves coagulates, and fills up the [387] interstices of the wood. When dried the leaves will often relieve asthma and similar bronchial troubles by inhalation, although other means have failed. Eight or ten grains should be burnt, and the fumes inspired at bedtime.

The _Lamium album_ (white dead Nettle), a labiate plant, though not of the stinging Nettle order, is likewise of special use for arresting haemorrhage, as in spitting of blood, dysentery, and female fluxes. Its name _Lamium_ is got from the Greek _laimos_, the throat, because of the shape of its corollae. If the plant be macerated in alcohol for a week, then cotton wool dipped in the liquid is as efficacious for staying bleeding, when applied to the spot, as the strongly astringent muriate of iron. Also, a tincture of the flowers is made (H.) for internal use in similar cases. From five to ten drops of this tincture should be given for a dose with a tablespoonful of cold water. The Red Nettle, another _Lamium_, is also called Archangel, because it blossoms on St. Michael's day, May 8th. If made into a tea and sweetened with honey, it promotes perspiration, and acts on the kidneys. The white dead Nettle is a degenerate form of this purple herb as shown by still possessing on its petals the same brown markings. Nevertheless, having disobeyed the laws of its growth, it has lost its original colour, and, like the Lady of Shalott, it is fain to complain "the curse has come upon me." Count Mattaei's nostrum _Pettorale_ is thought to be got from the _Galeopsis_ (hemp Nettle), another of the labiate herbs, with Nettle-like leaves, but no stinging hairs, named from _galee_, a cat, or weazel, and _opsis_, a countenance, because supposed to have a blossom resembling the face of the animal specified.

[388] NIGHT SHADE, DEADLY (_Belladonna_).

This is a Solanaceous plant found native in Great Britain, and growing generally on chalky soil under hedges, or about waste grounds. It bears the botanical name of _Atropa_, being so called from one of the classic Fates,--she who held the shears to cut the thread of human life:--

"Clotho velum retinet, Lachesis net, et atropos occit."

Its second title, _Belladonna_, was bestowed because the Spanish ladies made use of the plant to dilate the pupils of their brilliant black eyes. In this way their orbs appeared more attractively lustrous: and the _donna_ became _bella_ (beautiful). The plant is distinguished by a large leaf growing beside a small one about its stems, whilst the solitary flowers, which droop, have a dark full purple border, being paler downwards, and without scent. The berries (in size like small cherries) are of a rich purplish black hue, and possess most dangerously narcotic properties. They are medicinally useful, but so deadly that only the skilled hands of the apothecary should attempt to manipulate them; and they should not be prescribed for a patient except by the competent physician. When taken by accident their mischievous effects may be prevented by swallowing as soon as possible a large glass of warm vinegar.

A tincture of allied berries was used of old by ladies of fashion in the land of the Pharaohs, as discovered among the mummy graves by Professor Baeyer, of Munich. This had the property of imparting a verdant sheen to the human iris; and, perhaps by the quaint colour-effect it produced on the transparent cornea of some wily Egyptian belle, it gave rise to the saying, "Do you see any green in the white of my eye?"

[389] At one time _Belladonna_ leaves were held to be curative of cancer when applied externally as a poultice, either fresh, or dried, and powdered. It is remarkable that sheep, rabbits, goats, and swine can eat these leaves with impunity, though (as Boerhaave tells) a single berry has been known to prove fatal to the human subject; and a gardener was once hanged for neglecting to remove plants of the deadly Night Shade from certain grounds which he knew. A peculiar symptom in those poisoned by _Belladonna_ berries is the complete loss of voice, together with frequent bending forward of the trunk, and continual movements of the hands and fingers. The Scotch under Macbeth sent bread and wine treacherously impregnated with this poison to the troops of Sweno.

The plant bears other titles, as "Dwale" (death's herb), "Great Morel," and "Naughty Man's Cherry." The term "Morel" is applied to the plant as a diminutive of _mora_, a Moor, on account of the black-skinned berries. The _Belladonna_ grows especially near the ruins of monasteries, and is so abundant around Furness Abbey that this locality has been styled the "Vale of Night Shade."

Hahnemann taught that, acting on the law of similars, Belladonna given in very small doses of its tincture will protect from the infection of scarlet fever. He confirmed this fact by experiments on one hundred and sixty children. When taken by provers in actual toxic doses the tincture, or the fresh juice, has induced sore throat, feverishness, and a dry, red, hot skin, just as if symptomatic of scarlet fever. The plant yields atropine and hyoscyamine from all its parts. As a drug it specially affects the brain and the bladder. The berries are known in Buckinghamshire as "Devil's cherries."

[390] NUTMEG, CINNAMON, GINGER, and CLOVES.

The spice box is such a constant source of ready domestic comforts of a medicinal sort in every household that the more important, and best known of its contents may well receive some consideration when treating of Herbal Simples; though it will, of course, be understood these spices are of foreign growth, and not indigenous products.

Cinnamon, Nutmeg, Ginger, and Cloves, claim particular notice in this respect.

"Sinament, Ginger, Nutmeg, and Cloves,
And that gave me my jolly red nose."
_Beaumont and Fletcher_.

Cinnamon possesses positive medicinal as well as aromatic virtues. What we employ as this spice consists of the inner bark of shoots from the stocks of a Ceylon tree, first cultivated here in 1768.

Such bark chemically contains cinnamic acid, tannin, a resin, and sugar, so that its continued use will induce constipation. The aromatic and stimulating effects of Cinnamon have been long known. It was freely given in England during the epidemic scourges of the early and middle centuries, nearly every monastery keeping a store of the cordial for ready use. The monks administered it in fever, dysentery, and contagious diseases. And recent discovery in the laboratory of M. Pasteur, the noted French bacteriologist, has shown that Cinnamon possesses the power of absolutely destroying all disease germs. Our ancestors, it would appear, had hit upon a valuable preservative against microbes, when they infused Cinnamon with other spices in their mulled drinks. Mr. Chamberland says, "no disease germ can long resist the antiseptic powder of essence of Cinnamon, [391] which is as effective to destroy microbes as corrosive sublimate."

By its warming astringency, it exercises cordial properties which are most useful in arresting passive diarrhoea, and in relieving flatulent indigestion.

Its volatile oil is procured from the bark, and likewise a tincture, as well as an aromatic water of Cinnamon. For a sick qualmish stomach either preparation is an excellent remedy, as the virtue of the bark rests in this essential volatile oil. When obtained from the _fruit_ it is extremely fragrant, of thick consistence, and sometimes made into candles at Ceylon, for the sole use of the king. The doses are of the powdered bark from ten to twenty grains; of the oil from one to five drops; of the tincture from half to one teaspoonful, and of the distilled water from one to two tablespoonfuls. Our Queen is known to be partial to the use of Cinnamon. Keats, the poet, wrote of "lucent syrups tinct. with Cinnamon." And Saint Francis of Sales says in his _Devout Life_: "With respect to the labour of teaching, it refreshes and revives the heart by the sweetness it brings to those who are engaged in it, as the Cinnamon does in _Arabia Felix_ to them who are laden with it." In toxic quantities of an injurious amount, Cinnamon bark has produced haemorrhage from the bowels, and nose bleeding. Therefore small doses of the diluted tincture are well calculated to obviate these symptoms when presenting themselves through illness.

The bark was formerly thought to stimulate the functions of the womb, and of late it has come again into medical use for this purpose. To check fluxes from that organ a teaspoonful of the bruised bark should be infused in half a pint of boiling water, and a tablespoonful given frequently when cool. Lozenges made [392] with the essential oil are also medicinally available for the speedy relief of sickness, and as highly useful against influenza. It is well known that persons who live in Cinnamon districts have an immunity from malaria.

Ginger (_Zingiberis radix_) is the root-stock of a plant grown in the East and West Indies, and is scraped before importation. Its odour is due to an essential oil, and its pungent hot taste to a resin. It was known in Queen Elizabeth's reign, having been introduced by the Dutch about 1566. "Grene Gynger of almondes" is mentioned in the Paston Letters, 1444. "When condited," says Gerard, "it provoketh venerie."

This Green Ginger, which consists of the young shoots of the rhizome, when boiled in syrup makes an excellent preserve. Officinally from the dried and scraped _rhizome_ are prepared a tincture, and a syrup. If a piece of the root is chewed it causes a considerable flow of saliva, and an application of powdered Ginger, made with water into paste, against the skin will produce intense tingling and heat. To which end it may be spread on paper and applied to the forehead as a means for relieving a headache from passive fulness. In India, Europeans who suffer from languid indigestion drink an infusion of Ginger as a substitute for tea. For gouty dyspepsia the root may be powdered in a mortar: and a heaped teaspoonful of it should be then infused in boiling milk; to be taken when sufficiently cool, for supper or at breakfast.

The dose of the powder is from ten to twenty grains; of the tincture from a third of a teaspoonful to a teaspoonful, in water hot or cold; of the syrup from one to two teaspoonfuls in water. Either preparation is of service to correct diarrhoea, and to relieve weakly chronic bronchitis. Also as admirably corrective of [393] chronic constipation through general intestinal sluggishness, a vespertine slice of good, old-fashioned Gingerbread made with brown treacle and grated ginger may be eaten with zest, and reliance. There is a street in Hull called "The land of Ginger."

The habitat of the tree from which our Nutmeg comes is the Molucca Islands, and the part of the nut which constitutes the Spice is the kernel. This is called generically _Nux moschata_, or Mugget (French _Musque_) a diminutive of musk, from its aromatic odour, and properties. The Nutmeg is oval, or nearly round, of a brown wrinkled aspect, with an aromatic smell, and a bitter fragrant taste. Officinally the tree is named _Myristica officinalis_, and the oil distilled from the Nutmeg in Britain is much superior to foreign oil.

Ordinarily as a condiment of a warming character the Nutmeg is employed to correct cold indigestible food, or as a cordial addition to negus: and medicinally for languid digestion, with giddiness and flatulence, causing oppressed breathing. Its activity depends on the volatile oil, contained in the proportion of six per cent. in the nut. This when given at all largely is essentially narcotic. Four Nutmegs have been known to completely paralyse all nervous sensibility, and have produced a sort of wakeful unconsciousness for three entire days, with loss of memory afterwards, and with more or less paralysis until after eight days.

The Banda, or Nutmeg Islands in the Indian Ocean, are twelve in number, and the strength of the Nutmeg in its season is said to overcome birds of Paradise so that they fall helplessly intoxicated.

When taken to any excess, whether as a spice, or as a medicine, the Nutmeg and its preparations are apt to cause giddiness, oppression of the chest, stupor, and [394] delirium. A moderate dose of the powdered Nutmeg is from five to twenty grains, but persons with a tendency to apoplexy should abstain from any free use of this spice. From two to six drops of the essential oil may be taken on sugar to relieve flatulent oppression and dyspepsia, or from half to one teaspoonful of the spirit of Nutmeg made by mixing one part of the oil with forty parts of spirit of wine; this dose being had with one or two tablespoonfuls of hot water, sweetened if desired.

A medicinal tincture is prepared (H.) from the kernel with spirit of wine (not using the oil, nor the essence). This in small diluted doses is highly useful for drowsiness connected with flatulent indigestion, and a disposition to faintness: also for gout retrocedent to the stomach. The dose is from five to ten drops with a spoonful of water every half hour, or every hour until the symptoms are adequately relieved. Against diarrhoea Nutmeg grated into warm water is very helpful, and will prove an efficient substitute for opium in mild cases. Externally the spirit of Nutmeg is a capital application to be rubbed in for chronic rheumatism, and for paralysed limbs. The "butter of Nutmegs," or their concrete oil, is used in making plasters of a warming, and stimulating kind. A drink that was concocted by our grandmothers was Nutmeg tea. One Nutmeg would make a pint of this tea, two or three cupfuls of which would produce a sleep of many hours' duration. The worthy old ladies were wont to carry a silver grater and Nutmeg case suspended from the waist on their chatelaines. But in any large quantity the Nutmeg may produce sleep of such a profundity as to prove really dangerous. Two drachms of the powder have brought on a comatose sleep with some delirium.

[395] The Nutmeg contains starch, protein, and other simple constituents, in addition to its stimulating principles. Mace is the aromatic envelope of the Nutmeg, and possesses the same qualities in a minor degree. Its infusion is a good warming medicine against chronic cough, and moist bronchial asthma in an old person. Mace is a membranaceous structure enveloping the Nutmeg, having a fleshy texture, and being of a light yellowish-brown colour. It supplies an allied essential volatile principle, which is fragrant and cordial. If given three or four times during the twenty-four hours, in a dose of from eight to twelve grains, crushed, or powdered Mace will prove serviceable against long-continued looseness of the bowels; but this dose should not be exceeded for fear of inducing narcotism.

Cloves (from _clavus_, a nail), also found in the kitchen spice box, and owning certain medicinal resources of a cordial sort, which are quickly available, belong to the Myrtle family of plants, and are the unexpanded flower buds of an aromatic tree (_Caryophyllus_), cultivated at Penang and elsewhere. They contain a volatile oil which, like that of Chamomile, although cordial, lowers nervous sensibility, or irritability: also tannin, a gum resin, and woody fibre. This volatile oil consists principally of "eugenin" with a camphor, "caryophyllin." The "eugenic acid," with a strong odour of cloves, is powerfully antiseptic and anti-putrescent. It reduces the sensibility of the skin: and therefore the oil with lanolin is a useful application for eczema.

Dr Burnett has lately taught (1895) that a too free use of Cloves will bring on albuminuria; and that when this disease has supervened from other causes, the dilute tincture of Cloves, third decimal strength, will frequently do much to lessen the quantity of albumen [396] excreted by the kidneys. From five to ten drops of this tincture should be given with water three times a day.

Used in small quantities as a spice the Clove stimulates digestion, but when taken more freely it deadens the susceptibility of the stomach, lessens the appetite, and induces constipation. An infusion of Cloves, made with half an ounce to a pint of water, and drank in doses of a small wineglassful, will relieve the nausea and coldness of flatulent indigestion. The oil put on cotton wool into the hollow of a decayed tooth is a useful means for giving ease to toothache. The dose of the oil is from one to five drops, on sugar, or in a spoonful of milk. The odour of Cloves is aromatic, and the taste pleasantly hot, but acrid. Half a tumbler of quite hot water poured over half a dozen Cloves (which are to brew for a few minutes on the hob, and then to be taken out), will often secure a good night to a restless dyspeptic patient, if taken just before getting into bed. Or if given cold before breakfast this dose will obviate constipation. In Holland the oil of Cloves is prescribed with cinchona bark for ague. Arthur Cecil's German medico in the Play advises his patient to "rub your pelly mit a Clove."

All-Spice (_Pimento_) is another common occupant of the domestic spice box. It is popular as a warming cordial, of a sweet odour, and a grateful aromatic taste; but being a native of South America, grows with us only as a stove plant. The leaves and bark are full of inflammable particles, whilst walks between Pimento trees are odorous with a delicious scent. The name All-Spice is given because the berries afford in smell and taste a combination of Cloves, Juniper berries, Cinnamon and Pepper. The special qualities of the Pimento reside in the rind of these berries; and this tree is the _Bromelia ananas_, [397] named in Brazil Nana. An extract made from the crushed berries by boiling them down to a thick liquor, is, when spread on linen, a capital stimulating plaster for neuralgic or rheumatic parts. About the physician in "les Francais" it was said admiringly "c'est lui qui a invente la salade d'Ananas." The essential oil, as well as the spirit and the distilled water of Pimento, are useful against flatulent indigestion and for hysterical paroxysms. This Spice was formerly added to our syrup of buckthorn to prevent it from griping. The berries are put into curry powder, and added to mulled wines.

OAT.

The Oat is a native of Britain in its wild and uncultivated form, and is distinguished by the spikelets of its ears hanging on slender pedicels. This is the _Avena fatua_, found in our cornfields, but not indigenous in Scotland. When cultivated it is named _Avena sativa_. As it needs less sunshine and solar warmth to ripen the grain than wheat, it furnishes the principal grain food of cold Northern Europe. With the addition of some fat this grain is capable of supporting life for an indefinite period. Physicians formerly recommended highly a diet-drink made from Oats, about which Hoffman wrote a treatise at the end of the seventeenth century; and Johannis de St. Catherine, who introduced the drink, lived by its use to a hundred years free from any disease. Nevertheless the Oat did not enjoy a good reputation among the old Romans; and Pliny said "Primum omnis frumenti vitium avena est."

American doctors have taken of late to extol the Oat (_Avena sativa_) when made into a strong medicinal tincture with spirit of wine, as a remarkable nervine stimulant and restorative: this being "especially valuable in [398] all cases where there is a deficiency of nervous power, for instance, among over-worked lawyers, public speakers, and writers."

The tincture is ordered to be given in a dose of from ten to twenty drops, once or twice during the day, in hot water to act speedily; and a somewhat increased dose in cold water at bedtime so as to produce its beneficial effects more slowly then. It proves an admirable remedy for sleeplessness from nervous exhaustion, and as prepared in New York may be procured from any good druggist in England. Oatmeal contains two per cent. of protein compounds, the largest portion of which is avenin. A yeast poultice made by stirring Oatmeal into the grounds of strong beer is a capital cleansing and healing application to languid sloughing sores.

Oatmeal supplies very little saccharine matter ready formed. It cannot be made into light bread, and is therefore prepared when baked in cakes; or, its more popular form for eating is that of porridge, where the ground meal becomes thoroughly soft by boiling, and is improved in taste by the addition of milk and salt. "The halesome parritch, chief of Scotia's food," said Burns, with fervid eloquence. Scotch people actually revel in their parritch and bannocks. "We defy your wheaten bread," says one of their favourite writers, "your home-made bread, your bakers' bread, your baps, rolls, scones, muffins, crumpets, and cookies, your bath buns, and your sally luns, your tea cakes, and slim cakes, your saffron cakes, and girdle cakes, your shortbread, and singing hinnies: we swear by the Oat cake, and the parritch, the bannock, and the brose." Scotch beef brose is made by boiling Oatmeal in meat liquor, and kail brose by cooking Oatmeal in cabbage-water. [399] Crushed Oatmeal, from which the husk has been removed, is known as "groats," and is employed for making gruel. At the latter end of the seventeenth century this was a drink asked-for eagerly by the public at London taverns. "Grantham gruel," says quaint old Fuller, in his _History of the Worthies of England_, "consists of nine grits and a gallon of water." When "thus made, it is wash rather, which one will have little heart to eat, and yet as little heart by eating." But the better gruel concocted elsewhere was "a wholesome Spoon meat, though homely; physic for the sick, and food for persons in health; grits the form thereof: and giving the being thereunto." In the border forays of the twelfth and thirteenth centuries all the provision carried by the Scotch was simply a bag of Oatmeal. But as a food it is apt to undergo some fermentation in the stomach, and to provoke sour eructations. Furthermore, it is somewhat laxative, because containing a certain proportion of bran which mechanically stimulates the intestinal membranes: and this insoluble bran is rather apt to accumulate. Oatmeal gruel may be made by boiling from one to two ounces of the meal with three pints of water down to two pints, then straining the decoction, and pouring off the supernatant liquid when cool. Its flavour may be improved by adding raisins towards the end of boiling, or by means of sugar and nutmeg. Because animals of speed use up, by the lungs, much heat-forming material, Oats (which abound in carbonaceous constituents) are specially suitable as food for the horse.

ONION (_see_ Garlic, _page 209_).

ORANGE.

Though not of native British growth, except by way of a luxury in the gardens of the wealthy, yet the Orange [400] is of such common use amongst all classes of our people as a dietetic fruit, when of the sweet China sort, and for tonic medicinal purposes when of the bitter Seville kind, that some consideration may be fairly accorded to it as a Curative Simple in these pages.

The _Citrus aurantium_, or popular Orange, came originally from India, and got its distinctive title of _Aurantium_, either (_ab aureo colore corticis_) from the golden colour of its peel, or (_ab oppido Achoeioe Arantium_) from Arantium, a town of Achaia. It now comes to us chiefly from Portugal and Spain. This fruit is essentially a product of cultivation extending over many years. It began in Hindustan as a small bitter berry with seeds; then about the eighth century it was imported into Persia, though held somewhat accursed. During the tenth century it bore the name "Bigarade," and became better known. But not until the sixteenth century was it freely grown by the Spaniards, and brought into Mexico. Even at that time the legend still prevailed that whoever partook of the luscious juice was compelled to embrace the faith of the prophet. Spenser and Milton tell of the orange as the veritable golden apple presented by Jupiter to Juno on the day of their nuptials: and hence perhaps arose its more modern association with marriage rites.

Of the varieties the China Orange is the most juicy, being now grown in the South of Europe; whilst the St. Michael Orange (a descendant of the China sort, first produced in Syria), is now got abundantly from the Azores, whence it derives its name.

John Evelyn says the first China Orange which appeared in Europe, was sent as a present to the old Conde Mellor; then Prime Minister to the King of Portugal, when only one plant escaped sound and useful [401] of the whole case which reached Lisbon, and this became the parent of all the Orange trees cultivated by our gardeners, though not without greatly degenerating.

The Seville Orange is that which contains the medicinal properties, more especially in its leaves, flowers, and fruit, though the China sort possesses the same virtues in a minor degree. The leaves and the flowers have been esteemed as beneficial against epilepsy, and other convulsive disorders; and a tea is infused from the former for hysterical sufferers.

Two delicious perfumes are distilled from the flowers--oil of neroli, and napha water,--of which the chemical hydro-carbon "hesperidin," is mainly the active principle. This is secreted also as an aromatic attribute of the leaves through their minute glands, causing them to emit a fragrant odour when bruised. A scented water is largely prepared in France from the flowers, _l'eau de fleur d'oranger_, which is frequently taken by ladies as a gentle sedative at night, when sufficiently diluted with sugared water. Thousands of gallons are drunk in this way every year. As a pleasant and safely effective help towards wooing sleep, from one to two teaspoonfuls of the French _Eau de fleur d'oranger_, if taken at bedtime in a teacupful of hot water, are to be highly commended for a nervous, or excitably wakeful person.

Orange buds are picked green from the trees in the gardens of the Riviera, and when dried they retain the sweet smell of the flowers. A teaspoonful of these buds is ordered to be infused in a teacupful of quite hot water, and the liquid to be drunk shortly, before going to bed. The effect is to induce a refreshing sleep, without any subsequent headache or nausea. The dried berries may be had from an English druggist.

[402] A peeled Orange contains, some citric acid, with citrate of potash; also albumen, cellulose, water, and about eight per cent. of sugar. The white lining pith of the peel possesses likewise the crystalline principle "hesperidin." Dr. Cullen showed that the acid juice of oranges, by uniting with the bile, diminishes the bitterness of that secretion; and hence it is that this fruit is of particular service in illnesses which arise from a redundancy of bile, chiefly in dark persons of a fibrous, or bilious temperament. But if the acids of the Orange are greater in quantity than can be properly corrected by the bile (as in persons with a small liver, and feeble digestive powers), they seem, by some prejudicial union with that liquid, to acquire a purgative quality, and to provoke diarrhoea, with colicky pains.

The rind or peel of the Seville Orange is darker in colour, and more bitter of taste than that of the sweet China fruit. It affords a considerable quantity of fragrant, aromatic oil, which partakes of the characters exercised by the leaves and the flowers as affecting the nervous system. Pereira records the death of a child which resulted from eating the rind of a sweet China Orange.

The small green fruits (windfalls) from the Orange trees of each sort, which become blown off, or shaken down during the heats of the summer, are collected and dried, forming the "orange berries" of the shops. They are used for flavouring curacoa, and for making issue peas. These berries furnish a fragrant oil, the _essence de petit grain_, and contain citrates, and malates of lime and potash, with "hesperidin," sulphur, and mineral salts. The Orange flowers yield a volatile, odorous oil, acetic acid, and acetate of lime. The juice of the Orange consists of citric and malic acids, with sugar; [403] citrate of lime, and water. The peel furnishes hesperidin, a volatile oil, gallic acid, and a bitter principle.

By druggists, a confection of bitter orange peel is sold; also a syrup of this orange peel, and a tincture of the same, made with spirit of wine, to be given in doses of from one to two teaspoonfuls with water, as an agreeable stomachic bitter. _Eau de Cologne_ contains oil of neroli, oil of citron, and oil of orange.

The fresh juice of Oranges is antiseptic, and will prevent scurvy if taken in moderation daily. Common Oranges cut through the middle while green, and dried in the air, being afterwards steeped for forty days in oil, are used by the Arabs for preparing an essence famous among their old women because it will restore a fresh dark, or black colour to grey hair. The custom of a bride wearing Orange blossoms, is probably due to the fact that flowers and fruit appear together on the tree, in token of a wish that the bride may retain the graces of maidenhood amid the cares of married life. This custom has been derived from the Saracens, and was originally suggested also by the fertility of the Orange tree.

The rind of the Seville Orange has proved curative of ague, and powerfully remedial to restrain the monthly flux of women when in excess. Its infusion is of service also against flatulency. A drachm of the powdered leaves may be given for a dose in nervous and hysterical ailments. Finally, "the Orange," adds John Evelyn, "sharpens appetite, exceedingly refreshes, and resists putrefaction."

With respect to the fruit, it is said that workpeople engaged in the orange trade enjoy a special immunity from influenza, whilst a free partaking of the juice given largely, has been found preventive of [404] pneumonia as complicating this epidemic. The benefit is said to occur through lessening the fibrin of the blood.

In the time of Shakespeare, it was the fashion to carry "pomanders," these being oranges from which all the pulp had been scooped out, whilst a circular hole was made at the top. Then after the peel had become dry, the fruit was filled with spices, so as to make a sort of scent-box. Orange lilies, Orangemen, and William of Orange, are all more or less associated with this fruit. The Dutch Government had no love for the House of Orange: and many a grave burgomaster went so far as to banish from his garden the Orange lily, and Marigold; also the sale of Oranges and Carrots was prohibited in the markets on account of their aristocratic colour.

There exists at Brighton a curious custom of bowling or throwing Oranges along the high road on Boxing day. He whose Orange is hit by that of another, forfeits the fruit to the successful hitter.

In Henry the Eighth's reign Oranges were made into pies, or the juice was squeezed out, and mixed with wine. This fruit when peeled, and torn into sections, after removing the white pith, and the pips, and sprinkling over it two or three spoonfuls of powdered loaf sugar, makes a most wholesome salad. A few candied orange-flower petals will impart a fine flavour to tea when infused with it.

ORCHIDS.

Our common English Orchids are the "Early Purple," which is abundant in our woods and pastures; the "Meadow Orchis"; and the "Spotted Orchis" of our heaths and commons. Less frequent are the "Bee Orchis," the "Butterfly Orchis," "Lady's Tresses," and the "Tway blade."

[405] Two roundish tubers form the root of an Orchid, and give its name to the plant from the Greek _orchis_, testicle. A nutritive starchy product named Salep, or Saloop, is prepared from the roots of the common Male Orchis, and its infusion or decoction was taken generally in this country as a beverage before the introduction of tea and coffee. Sassafras chips were sometimes added for giving the drink a flavour. Salep obtained from the tubers of foreign Orchids was specially esteemed; and even now that sold in Indian bazaars is so highly valued for its fine qualities that most extravagant prices are paid for it by wealthy Orientals. Also in Persia and Turkey it is in great repute for recruiting the exhausted vitality of aged, and enervated persons. In this country it may be purchased as a powder, but not readily miscible with water, so that many persons fail in making the decoction. The powder should be first stirred with a little spirit of wine: then the water should be added suddenly, and the mixture boiled. One dram by weight of the salep powder in a fluid dram and a half of the spirit, to half-a-pint of water, are the proper proportions. Sometimes amber, cloves, cinnamon, and ginger are added.

Dr. Lind, in the middle of the last century, strongly advised that ships, and soldiers on long marches, should be provided with Salep made into a paste or cake. This (with a little portable soup added) will allay hunger and thirst if made liquid. An ounce in two quarts of boiling water will sufficiently sustain a man for one day, being a combination of animal and vegetable foods. Among the early Romans the Orchis was often called "Satyrion," because it was thought to be the food of the Satyrs, exciting them to their sexual orgies. Hence the Orchis root became famous as all aphrodisiac [406] medicine, and has been so described by all herbalists from the time of Dioscorides.

A tradition is ascribed to the English Orchis Mascula (early Purple), of which the leaves are usually marked with purple spots. It is said that these are stains of the precious blood which flowed from our Lord's body on the cross at Calvary, where this species of Orchis is reputed to have grown. Similarly in Cheshire, the plant bears the name of Gethsemane. This early Orchis is the "long Purples," mentioned by Shakespeare in Hamlet: and it is sometimes named "Dead men's fingers," from the pale colour, and the hand-like shape of its tubers.

"That liberal shepherds give a grosser name,
But our cold maids do 'dead men's fingers' call them."

It is further styled "Cain and Abel" and "Rams' horns," the odour being offensive, especially in the evening. It thrives wherever the wild hyacinth flourishes, and is believed by some to grow best where the earth below is rich in metal. Country people in Yorkshire call it "Crake feet," and in Kent "Keat legs," or "Neat legs." The roots of this Orchis abound with a glutinous sweetish juice, of which a Salep may be made which is quite equal to any brought from the Levant. The new root should be washed in hot water, and its thin brown skin rubbed off with a linen cloth. Having thus prepared a sufficient number of roots, the operator should spread them on a tin plate in a hot oven for eight or ten minutes, until they get to look horny, but without shrinking in size: and being then withdrawn, they may be dried with more gentle heat, or by exposure to the air. Their concocted juice can be employed with the same intentions and in the same complaints as gum arabic,--about which we read that [407] not only has it served to sustain whole negro towns during a scarcity of other provisions, but the Arabs who collect it by the river Niger have nothing else to live upon for months together.

Salep is a most useful article of diet for those who suffer from chronic diarrhoea.

PARSLEY.

Parsely is found in this country only as a cultivated plant, having been introduced into England from Sardinia in the sixteenth century. It is an umbelliferous herb, which has been long of garden growth for kitchen uses. The name was formerly spelt "Percely," and the herb was known as March, or Merich (in Anglo-Saxon, Merici). Its adjective title, _Petroselinum_, signifies "growing on a rock." The Greeks held Parsley in high esteem, making therewith the victor's crown of dried and withered Parsley, at their Isthmian games, and the wreath for adorning the tombs of their dead. Hence the proverb, _Deeisthai selinon_ (to need only Parsley) was applied to persons dangerously ill, and not expected to live. The herb was never brought to table of old, being held sacred to oblivion and the defunct.

It is reputed to have sprung from the blood of a Greek hero, Archemorus, the fore-runner of death; and Homer relates that chariot horses were fed by warriors with this herb. Greek gardens were often bordered with Parsley and Rue: and hence arose the saying when an undertaking was in contemplation but not yet commenced, "Oh! we are only at the Parsley and Rue."

Garden Parsley was not cultivated in England until the second year of Edward the Sixth's reign, 1548. In our modern times the domestic herb is associated rather with those who come into the world than with those [408] who go out of it. Proverbially the Parsley-bed is propounded to our little people who ask awkward questions, as the fruitful source of new-born brothers and sisters when suddenly appearing within the limits of the family circle. In Suffolk there is an old belief that to ensure the herb coming up "double," Parsley seed must be sown on Good Friday.

The root is faintly aromatic, and has a sweetish taste. It contains a chemical principle, "apiin," sugar, starch, and a volatile oil. Likewise the fruit furnishes the same volatile oil in larger abundance, this oil comprising parsley-camphor, and "apiol," the true essential oil of parsley, which may be now had from all leading druggists. Apiol exercises all the virtues of the entire plant, and is especially beneficial for women who are irregular as to their monthly courses because of ovarian debility. From three to six drops should be given on sugar, or in milk (or as a prepared capsule) twice or three times in the day for some days together, at the times indicated, beginning early at the expected date of each period. If too large a dose of apiol be taken it will cause headache, giddiness, staggering, and deafness; and if going still further, it will induce epileptiform convulsions. For which reason, in small diluted doses, the same medicament will curatively meet this train of symptoms when occurring as a morbid state. And it is most likely on such account Parsley has been popularly said to be "poison to men, and salvation to women." Apiol was first obtained in 1849, by Drs. Joret and Homolle, of Brittany, and proved an excellent remedy there for a prevailing ague. It exercises a singular influence on the great nervous centres within the head and spine. Bruised Parsley seeds make a decoction which is likewise beneficial against [409] ague and intermittent fever. They have gained a reputation in America as having a special tendency to regulate the reproductive functions in either sex. Country folk in many places think it unlucky to sow Parsley, or to move its roots; and a rustic adage runs thus: "Fried parsley brings a man to his saddle, and a Woman to her grave." Taking Parsley in excess at table will impair the eyesight, especially the tall Parsley; for which reason it was forbidden by Chrysippus and Dionysius.

The root acts more readily on the kidneys than other parts of the herb; therefore its decoction is useful when the urine becomes difficult through a chill, or because of gravel. The bruised leaves applied externally will serve to soften hard breasts early in lactation, and to resolve the glands in nursing, when they become knotty and painful, with a threatened abscess. Sheep are fond of the plant, which protects them from foot-rot; but it acts as a deadly poison to parrots.

In France a rustic application to scrofulous swellings is successfully used, which consists of Parsley and snails pounded together in a mortar to the thickness of an ointment. This is spread on coarse linen and applied freely every day. Also on the Continent, and in some parts of England, snails as well as slugs are thought to be efficacious medicinally in consumption of the lungs, even more so than cod-liver oil. The _Helix pomatia_ (or Apple Snail) is specially used in France, being kept for the purpose in a snaillery, or boarded-in space of which the floor is covered half-a-foot deep with herbs.

The Romans were very partial to these Apple Snails, and fattened them for the table with bran soaked in wine until the creatures attained almost a fabulous size. Even in this country shells of Apple Snails have been [410] found which would hold a pound's worth of silver. The large Snail was brought to England in the sixteenth century, to the South downs of Surrey, and Sussex, and to Box Hill by an Earl of Arundel for his Countess, who had them dressed, and ate them because of her consumptive disease. Likewise in Pliny's time Snails beaten up with warm water were commended for the cure of coughs. Gipsies are great Snail eaters, but they first starve the creatures, which are given to devour the deadly Night Shade, and other poisonous plants. It is certain, that Snails retain the flavour and odour of the vegetables which they consume.

The chalky downs of the South of England are literally covered with small snails, and many persons suppose that the superior flavour of South Down mutton is due to the thousands of these snails which the sheep consume together with the pasture on which they feed. In 1854 a medical writer set forth the curative virtues of _Helicin_, a glutinous constituent principle derived from the Snail, and to be given in broth as a remedy for pulmonary consumption. In France the Apple Snail is known as the "great Escargot"; and the Snail gardens in which the gasteropods are fattened, and reared, go by the name of "Escargotoires." Throughout the winter the creatures hybernate, shutting themselves up by their operculum whilst lying among dead leaves, or having fixed themselves by their glutinous secretion to a wall or tree. They are only taken for use whilst in this state. According to a gipsy, the common English Snail is quite as good to be eaten, and quite as beneficial as an Apple Snail, but there is less of him. In Wiltshire, when collected whilst hybernating, snails are soaked in salted water, and then grilled on the bars of the grate. About France the Escargots are dried, and prepared as a lozenge [411] for coughs. Our common garden Snail is the Helix aspersa. On the Continent for many years past the large Apple Snail, together with a reddish-brown slug, the Arion Rufus, has been employed in medicine for colds, sore throats, and a tendency to consumption of the lungs. These contain "limacine," and eight per cent. of emollient mucilage, together with "helicin," and uric acid just under the shell. Many quarts of cooked garden snails are sold every week to the labouring classes in Bristol; and an annual Feast of Snails is held in the neighbourhood of Newcastle. Mrs. Delaney in 1708, recommended that "two or three snails should be boiled in the barley-water which Mary takes who coughs at night. She must know nothing of it; they give no manner of taste. Six or eight boiled in water, and strained off, and put in a bottle would be a good way of adding a spoonful of the same to every liquid thing she takes. They must be fresh done every two or three days, otherwise they grow too thick." The _London Gazette_, of March 23rd, 1739, tells that Mrs. Joanna Stephens received from the Government five thousand pounds for revealing the secret of her famous cure against stone in the bladder, and gravel. This consisted chiefly of eggshells, and snails, mixed with soap, honey and herbs. It was given in powders, decoctions, and pills. To help weak eyes in South Hampshire, snails and bread crust are made into a poultice.

A moderate dose of Parsley oil when taken in health, induces a sense of warmth at the pit of the stomach, and of general well-being. The powdered seeds may be taken in doses of from ten to fifteen grains. The bruised leaves have successfully resolved tumours of hard (scirrhous) cancer when cicuta, and mercury had failed.

Though used so commonly at table, facts have proved [412] that the herb, especially when uncooked, may bring on epilepsy in certain constitutions, or at least aggravate the fits in those who are subject to them. Alston says: "I have observed after eating plentifully of raw Parsley, a fulness of the vessels about the head, and a tenderness of the eyes (somewhat inflamed) and face, as if the cravat were too tight."

The victors at the old Grecian games were crowned with chaplets of Parsley leaves; and it is more than probable our present custom of encircling a joint, and garnishing a dish with the herb had its origin in this practice. The Romans named Parsley _Apium_, either because their bee (_apis_) was specially fond of the herb, or from _apex_, the head of a conqueror, who was crowned with it. The tincture has a decided action on the lining membrane of the urinary passages, and may be given usefully when this is inflamed, or congested through catarrh, in doses of from five to ten drops three times in the day with a spoonful or two of cold water.

Wild Parsley is probably identical with our garden herb. It is called in the Western counties Eltrot, perhaps because associated with the gambols of the elves.

The Fool's Parsley (_oethusa cynapium_) is a very common wayside weed, and grows wild in our gardens. It differs botanically from all other parsleys in having no bracts, but three narrow leaves at the base of each umbel. This is a more or less poisonous herb, producing, when eaten in a harmful quantity, convulsive and epileptic symptoms; also an inflamed state of the eyelids, just such as is seen in the scrofulous ophthalmia of children, the condition being accompanied with swelling of glands and eruptions on the skin. Therefore the tincture which is made (H.) of Fool's Parsley, when given in small doses, and diluted, proves [413] very useful for such ophthalmia, and for obviating the convulsive attacks of young children, especially if connected with derangement of the digestive organs. Also as a medicine it has done much good in some cases of mental imbecility. And this tincture will correct the Summer diarrhoea of infants, when the stools are watery, greenish, and without smell. From three to ten drops of the tincture diluted to the third decimal strength, should be given as a dose, and repeated at intervals, for the symptoms just recited.

This variety is named oethusa, because of its acridity, from the Greek verb _aitho_ (to burn). "It has faculties," says Gerard, "answerable to the common Hemlock," the poisonous effects being inflamed stomach and bowels, giddiness, delirium, convulsions, and insensibility. It is called also "Dog's Parsley" and "Kicks."

The leaves of the Fool's Parsley are glossy beneath, with lanceolate lobes, whereas the leaflets of other parsleys are woolly below. Gerard calls it Dog's Parsley, and says: "The whole plant is of a naughty smell." It contains a peculiar alkaloid "cynapina." The tincture, third decimal strength, in half-drop doses, with a teaspoonful of water, will prevent an infant from vomiting the breast milk in thick curds.

Another variety which grows in chalky districts, the Stone Parsley, _Sison_, or breakstone, was formerly known as the "Hone-wort," from curing a "hone," or boil, on the cheek. It was believed at one time to break a glass goblet or tumbler if rubbed against this article.

PARSNIP.

The Wild Parsnip (_Pastinaca sativa_) grows on the borders of ploughed fields and about hedgerows, being generally hairy, whilst the Garden Parsnip is smooth, [414] with taller stems, and leaves of a yellowish-green colour. This cultivated Parsnip has been produced as a vegetable since Roman times. The roots furnish a good deal of starch, and are very nutritious for warming and fattening, but when long in the ground they are called in some places "Madnip," and are said to cause insanity.

Chemically, they contain also albumen, sugar, pectose, dextrin, fat, cellulose, mineral matters, and water, but less sugar than turnips or carrots. The volatile oil with which the cultivated root is furnished causes it to disagree with persons of delicate stomach; otherwise it is highly nutritive, and makes a capital supplement to salt fish, in Lent. The seeds of the wild Parsnip (quite a common plant) are aromatic, and are kept by druggists. They have been found curative in ague, and for intermittent fever, by their volatile oil, or by its essence given as a medicine. But the seeds of the garden Parsnip, which are easier to get, though not nearly so efficacious, are often substituted at the shops. A decoction of the wild root is good for a sluggish liver, and in passive jaundice.

In Gerard's time, Parsnips were known as Mypes. Marmalade made with the roots, and a small quantity of sugar, will improve the appetite, and serve as a restorative to invalids.

From the mashed roots of the wild Parsnip in some parts of Ireland, when boiled with hops, the peasants brew a beer. In Scotland a good dish is prepared from Parsnips and potatoes, cooked and beaten together, with butter. Parsnip wine, when properly concocted, is particularly exhilarating and refreshing.