Herbal Simples Approved for Modern Uses of Cure Part 40

By fermentation mature Potatoes, through their starch and sugar, yield a wine from which may be distilled a Potato spirit, and from it a volatile oil can be extracted, called by the Germans, _Fuselol_.

This is nauseous, and causes a heavy headache, with indigestion, and biliary disorders together with nervous tremors. Chemically it is amylic ether.

Also when boiled with weak sulphuric acid, the Potato starch is changed into glucose, or grape sugar, which by fermentation yields alcohol: and this spirit is often sold under the name of British brandy.

A luminosity strong enough to enable a bystander to [447] read by its light issues from the common Potato when in a state of putrefaction. In c.u.mberland, to have "taities and point to dinner," is a figurative expression which implies scanty fare. At a time when the duty on salt made the condiment so dear that it was scarce in a household, the persons at table were fain to point their Potatoes at the salt cellar, and thus to cheat their imaginations. Carlyle asks in _Sartor Resartus_ about "an unknown condiment named 'point,' into the meaning of which I have vainly enquired; the victuals _potato and point_ not appearing in any European cookery book whatever."

German ladies, at their five o'clock tea, indulge in Potato talk (_Kartoffel gesprach_) about table dainties, and the methods of cooking them. Men likewise, from the four quarters of the globe, in the days of our childhood, were given to hold similar domestic conclaves, when:--

"Mr. East made a feast, Mr. North laid the cloth, Mr. West brought his best, Mr. South burnt his mouth Eating a cold Potato."

With pleasant skill of poetic alliteration, Sidney Smith wrote in ordering how to mix a sallet:--

"Two large Potatoes pa.s.sed through kitchen sieve, Unwonted softness to a salad give."

And Sir Thomas Overbury wittily said about a dolt who took credit for the merits of his ancestors: "Like the Potato, all that was good about him was underground."

PRIMROSE.

The Common Primrose (_Primula veris_) is the most widely known of our English wild flowers, and appears in the Spring as its earliest herald.

[448] It gets its name from the Latin _primus_, first, being named in old books and M.S. _Pryme rolles_, and in the _Grete Herball_, Primet, as shortened from Primprint.

In North Devon it is styled the b.u.t.ter Rose, and in the Eastern counties it is named (in common with the Cowslip) Paigle, Peagle, Pegyll, and Palsy plant.

Medicinally also it possesses similar curative attributes, though in a lesser degree, to those of the Cowslip. Both the root and the flowers contain a volatile oil, and "primulin" which is identical with mannite: whilst the acrid principle is "saponin." Alfred Austin, Poet Laureate, teaches to "make healing salve with early Primroses."

Pliny speaks of the Primrose as almost a panacea: _In aqua potam omnibus morbis mederi tradunt_. An infusion of the flowers has been always thought excellent against nervous disorders of the hysterical sort. It should be made with from five to ten parts of the petals to one hundred of water. "Primrose tea" says Gerard, "drunk in the month of May, is famous for curing the phrensie."

The whole plant is sedative and antispasmodic, being of service by its preparations to relieve sleeplessness, nervous headache, and muscular rheumatism. The juice if sniffed up into the nostrils will provoke violent sneezing, and will induce a free flow of water from the lining membranes of the nostrils for the mitigation of pa.s.sive headaches: though this should not be tried by a person of full habit with a determination of blood to the head. A teaspoonful of powdered dry Primrose root will act as an emetic. The whole herb is somewhat expectorant.

When the petals are collected and dried they become of a greenish colour: whilst fresh they have a honey-like odour, and a sweetish taste.

[449] Within the last few years a political significance and popularity have attached themselves to the Primrose beyond every other British wild flower. It arouses the patriotism of the large Conservative party, and enlists the favour of many others who thoughtlessly follow an attractive fashion, and who love the first fruits of early Spring. Botanically the Primrose has two varieties of floral structure: one "pin-eyed," with a tall pistil, and short stamens; the other "thrum-eyed," showing a rosette of tall stamens, whilst the short pistil must be looked for, like the great Panjandrum himself, "with a little round b.u.t.ton at the top," half way down the tube. Darwin was the first to explain that this diversity of structure ensures cross fertilisation by bees and allied insects. Through advanced cultivation at the hands of the horticulturist the Primula acquires in some instances a noxious character. For instance, the _Primula biconica_, which is often grown in dwelling rooms as a window plant, and commonly sold as such, will provoke an crysipelatous vesicular eruption of a very troublesome and inflamed character on the hands and face of some persons who come in contact with the plant by manipulating it to take cuttings, or in other ways. A knowledge of this fact should suggest the probable usefulness of the said Primula, when made into a tincture, and given in small diluted doses thereof, to act curatively for such an eruption if attacking the sufferer from idiopathic causes.

The Latins named the Ligustrum (our Privet) Primrose. Coles says concerning it (17th century): "This herbe is called Primrose; it is good to 'Potage.'" They also applied the epithet, "Prime rose" to a lady.

The Evening Primrose (_OEnothera biennis_, or _odorata_) is found in this country on sand banks in the West of England and Cornwall; but it is then most probably a [450] garden scape, and an alien, its native habitat being in Canada and the United States of America.

We cultivate it freely in our parterres as a brilliant, yellow, showy flower. It belongs to the natural order, _Onagraceoe_, so called because the food of wild a.s.ses; and was the "vini venator" of Theophrastus, 350 B.C. The name signifies having the odour of wine, _oinos_ and _theera_. Pliny said: "It is an herbe good as wine to make the heart merrie. It groweth with leaves resembling those of the almond tree, and beareth flowers like unto roses. Of such virtue is this herbe that if it be given to drink to the wildest beast that is, it will tame the same and make it gentle." The best variety of this plant is the _OEnothera macrocarpa_.

The bark of the Evening Primrose is mucilaginous, and a decoction made therefrom is of service for bathing the skin eruptions of infants and young children. To answer such purpose a decoction should be made from the small twigs, and from the bark of the larger branches, retaining the leaves. This has been found further of use for diarrhoea a.s.sociated with an irritable stomach, and asthma.

The infusion, or the liquid extract, acts as a mild but efficient sedative in nervous indigestion, from twenty to thirty drops of the latter being given for a dose. The ascertained chemical principle of the plant, _OEnotherin_, is a compound body. Its flowers open in the evening, and last only until the next noon; therefore this plant is called the "Evening Primrose," or "Evening Star."

Another of the Primrose tribe, the Cyclamen, or Sow-bread (_Panis porcinus_), is often grown in our gardens, and for ornamenting our rooms as a pot plant. Its name means (Greek) "a circle," and refers to the reflected corolla, or to the spiral fruit-stalks; and again, [451] from the tuber being the food of wild swine. Gerard said it was reported in his day to grow wild on the Welsh mountains, and on the Lincolnshire hills: but he failed to find it. Nevertheless it is now almost naturalised in some parts of the South, and East of England.

As the petals die, the stalks roll up and carry the capsular berries down to the surface of the ground. A medicinal tincture is made (H.) from the fresh root when flowering. The ivy-leaved variety is found in England, with nodding fresh-coloured blossoms, and a brown intensely acrid root. Besides starch, gum, and pectin, it yields chemically, "cyclamin," or "arthanatin," with an action like "saponin," whilst the juice is poisonous to fish. When applied externally as a liniment over the bowels, it causes them to be purged. Gerard quaintly and suggestively declares "It is not good for women with childe to touch, or take this herbe, or to come neere unto it, or to stride over the same where it groweth: for the natural attractive vertue therein contained is such that, without controversie, they that attempt it in manner above said, shall be delivered before their time; which danger and inconvenience to avoid, I have fastened sticks in the ground about the place in my garden where it groweth, and some other sticks also crosswaies over them, lest any woman should by lamentable experiment find my words to be true by stepping over the same. Again, the root hanged about women in their extreme travail with childe, causeth them to be delivered incontinent: and the leaves put into the place hath the like effect."

Inferentially a tincture of the plant should be good for falling and displacement of the womb. "Furthermore, Sowbread, being beaten, and made into little flat cakes, is reputed to be a good amorous medicine, to make one in love."

[452] In France, another Primula, the wild Pimpernel, occurs as a noxious herb, and is therefore named Mouron.

QUINCE.

The Quince (_Cydonia_) is cultivated sparingly in our orchards for the sake of its highly fragrant, and strong-smelling fruit, which as an adjunct to apples is much esteemed for table uses.

It may well be included among remedial Herbal Simples because of the virtues possessed by the seeds within the fruit. The tree is a native of Persia and Crete; bearing a pear-shaped fruit, golden yellow when gathered, and with five cells in it, each containing twelve closely packed seeds. These are mucilaginous when unbroken, and afford the taste of bitter almonds.

When immersed in water they swell up considerably, and the mucilage will yield salts of lime with alb.u.men.

_Bandoline_ is the mucilage of Quince seeds to which some Eau de Cologne is added: and this mixture is employed for keeping the hair fixed when dressed by the _Coiffeur_.

The mucilage of Quince seeds is soothing and protective to an irritated or inflamed skin; it may also be given internally for soreness of the lining mucous membranes of the stomach and bowels, as in gastric catarrh, and for cough with a dry sore throat.

One dram of the seeds boiled slowly in half-a-pint of fresh water until the liquor becomes thick, makes an excellent mucilage as a basis for gargles and injections; or, one part of the seeds to fifty parts of rosewater, shaken together for half-an-hour.

From growing at first in Cydon, now Candia, the tree got its name _Cydonia_: its old English t.i.tle was Melicotone; and in ancient Rome it was regarded as a sacred fruit, [453] being hung upon statues in the houses of the great. Now we banish the tree, because of its strong penetrating odour, to a corner of the garden.

Lord Bacon commended "quiddemy," a preserve of Quinces, for strengthening the stomach; and old Fuller said of this fruit, "being not more pleasant to the palate than restorative to the health, they are accounted a great cordiall." Jam made from the Quince (_Malmelo_) first took the name of Marmalade, which has since pa.s.sed on to other fruit conserves, particularly to that of the Seville Orange. In France the Quince is made into a _compote_ which is highly praised for increasing the digestive powers of weakly persons. According to Plutarch Solon made a law that the Quince should form the invariable feast of the bridegroom (and some add likewise of the bride) before retiring to the nuptial couch. Columella said: "Quinces yield not only pleasure but health." The Greeks named the Quince "Chrysomelon," or the Golden Apple; so it is a.s.serted that the golden fruit of the Hesperides were Quinces, and that these tempted Hercules to attack their guardian dragon.

Shakespeare makes Lady Capulet when ordering the wedding feast,

"Call for dates, and Quinces in the pastry."

In Persia the fruit ripens, and is eaten there as a dessert delicacy which is much prized. If there be but a single Quince in a caravan, no one who accompanies it can remain unconscious of its presence.

In Suss.e.x at one time a popular wine was made of Quinces. They are astringent to stay diarrhoea; and a syrup may be concocted from their juice to answer this purpose. For thrush and for excoriations within the mouth and upper throat, one drachm of the seeds should [459] be boiled in eight fluid ounces of water until it acquires a proper demulcent mucilaginous consistence. "Simon Sethi writeth,"

says Gerard: "that the woman with child that eateth many Quinces during the time of her breeding, shall bring forth wise children, and of good understanding." Gerard says again: "The marmalad, or Cotiniat made of Quinces and sugar is good and profitable to strengthen the stomach that it may retain and keep the meat therein until it be perfectly digested. It also stayeth all kinds of fluxes both of the belly, and of other parts, and also of blood. Which cotiniat is made in this manner. Take four Quinces, pare them, cut them in pieces, and cast away the core: then put into every pound of Quinces a pound of sugar, and to every pound of sugar a pint of water. These must be boiled together over a still fire till they be very soft: next let it be strained, or rather rubbed through a strainer, or a hairy sieve, which is better. And then set it over the fire to boil again until it be stiff: and so box it up: and as it cooleth, put thereto a little rose water, and a few grains of musk mingled together, which will give a goodly taste to the cotiniat. This is the way to make marmalad."

"The seed of Quinces tempered with water doth make a mucilage, or a thing like jelly which, being held in the mouth is marvellous good to take away the roughness of the tongue in hot burning fevers."

Lady Lisle sent some cotiniat of Quinces to Henry the Eighth by her daughter Katharine. They were reputed a s.e.xual stimulant. After being boiled and preserved in syrup, Quinces give a well known pleasant flavour to apple pie. As the fruit is free from acid, or almost so; its marmalade may be eaten by the goutily disposed with more impunity than that made with the Seville orange. An after taste suggestive of [455] garlic is left on the palate by masticating Quince marmalade.

In the modern treatment of chronic dysentery the value of certain kinds of fresh fruit has come to be medically recognised. Of these may be specified strawberries, grapes, fresh figs, and tomatoes, all of which are seed fruits as distinguished from stone fruit. It is essential that they shall be absolutely sound, and in good condition.

Dr. Saumaurez Lacy, of Guernsey, has successfully practised this treatment for many years, and it has been recently employed by others for chronic dysentery, and diarrhoea, with most happy results.

RADISH.

The common garden Radish (_Rapha.n.u.s sativus_) is a Cruciferous plant, and a cultivated variety of the Horse Radish. It came originally from China, but has been grown allover Europe from time immemorial. Radishes were celebrated by Dioscorides and Pliny as above all roots whatsoever, insomuch, that in the Delphic temple there was a Radish of solid gold, _rapha.n.u.s ex auro dicatus_: and Moschinus wrote a whole volume in their praise; but Hippocrates condemned them as _vitiosas, innatantes, acoegre concoctiles._

Among the oblations offered to Apollo in his temple at Delphi, turnips were dedicated in lead, beet in silver, and radishes in wrought gold. The wild Radish is _Rapha.n.u.s raphanistrum_. The garden Radish was not grown in England before 1548.

Later on John Evelyn wrote in his _Acetaria_: "And indeed (besides that they decay the teeth) experience tells us that, as the Prince of Physicians writes, it is hard of digestion, inimicous to the stomach, causing nauseous eructations, and sometimes vomiting, though [456] otherwise diuretic, and thought to repel the vapours of wine when the wits were at their genial club." "The Radish," says Gerard, "provoketh urine, and dissolveth cluttered sand."

The roots, which are the edible part, consist of a watery fibrous pulp, which is comparatively bland, and of an external skin furnished with a pungent volatile aromatic oil which acts as a condiment to the phlegmatic pulp. "Radishes are eaten with salt alone as carrying their pepper in them." The oil contained in the roots, and likewise in the seeds, is sulphuretted, and disagrees with persons of weak digestion. A young Radish, which is quickly grown and tender, will suit most stomachs, especially if some of the leaves are masticated together with the root; but a Radish which is tough, strong, and hollow, "_fait penser a l'ile d'Elbe: il revient_."

The pulp is chemically composed chiefly of nitrogenous substance, being fibrous and tough unless when the roots are young and quickly grown. On this account they should not be eaten when at all old and hard by persons of slow digestion, because apt to lodge in the intestines, and to become entangled in their caecal pouch, or in its appendix. But boiled Radishes are almost equal to asparagus when served at table, provided they have been cooked long enough to become tender, that is, for almost an hour. The syrup of radishes is excellent for hoa.r.s.eness, bronchial difficulty of breathing, whooping cough, and other complaints of the chest.

For the cure of corns, if after the feet have been bathed, and the corns cut, a drop or two of juice be squeezed over the corn from the fresh pulp of a radish on several consecutive days, this will wither and [457] disappear. Also Radish roots sliced when fresh, and applied to a carbuncle will promote its healing. An old Saxon remedy against a woman's chatter was to "taste at night a root of Radish when fasting, and the chatter will not be able to harm him."

In some places the Radish is called Rabone.

From the fresh plant, choosing a large Spanish Radish, with a turnip-shaped root, and a black outer skin, and collected in the autumn, a medicinal tincture (H.) is made with spirit of wine. This tincture has proved beneficial in cases of bilious diarrhoea, with eructations, and mental depression, when a chronic cough is also liable to be present. Four or five drops should be given with a tablespoonful of cold water, twice or three times in the day. The Black Radish is found useful against whooping cough, and is employed for this purpose in Germany, by cutting off the top, and then making a hole in the root. This is filled with treacle, or honey, and allowed to stand for a day or two; then a teaspoonful of the medicinal liquid is given two or three times in the day. Roman physicians advised that Radishes should be eaten raw, with bread and salt in the morning before any other food. And our poet Thomson describes as an evening repast:--