Herbal Simples Approved for Modern Uses of Cure, William Thomas Fernie [latest books to read .TXT] 📗

producing actual sugar in the urine, asparagus forms and excretes a substance therein which answers to the reactions used by physicians for detecting sugar, except the fermentation test. It may fairly be given in diabetes with a promise of useful results. In Russia it is a domestic medicine for the arrest of flooding.

Asparagin also bears the chemical name of "althein," and occurs in crystals, which may be reduced to powder, and which may likewise be got from the roots of marsh mallow, and liquorice. One grain of this given three times a day is of service for relieving dropsy from disease of the heart. Likewise, a medicinal tincture is made (H.) from the whole plant, of which eight or ten drops given with a tablespoonful of water three times a day will also allay urinary irritation, whilst serving to do good against rheumatic gout. A syrup of asparagus is employed medicinally in France: and at Aix-les-Bains it forms part of the cure for rheumatic patients to eat Asparagus. The roots of Asparagus contain diuretic virtues more abundantly than the shoots. An infusion [37] made from these roots will assist against jaundice, and congestive torpor of the liver. The shrubby stalks of the plant bear red, coral-like berries which, when ripe, yield grape sugar, and spargancin. Though generally thought to branch out into feathery leaves, these are only ramified stalks substituted by the plant when growing on an arid sandy soil, where no moisture could be got for the maintenance of leaves. The berries are attractive to small birds, who swallow them whole, and afterwards void the seeds, to germinate when thus scattered about. Thus there is some valid reason for the vulgar corruption of the title Asparagus into Sparrowgrass, or Grass. Botanically the plant is a lily which has seen better days. In the United States of America, Asparagus is thought to be undeniably sedative, and a palliative in all heart affections attended with excited action of the pulse. The water in which asparagus has been boiled, if drunk, though somewhat disagreeable, is beneficial against rheumatism. The cellular tissue of the plant furnishes a substance similar to sago. In Venice, the wild asparagus is served at table, but it is strong in flavour and less succulent than the cultivated sort. Mortimer Collins makes Sir Clare, one of his characters in Clarisse say: "Liebig, or some other scientist maintains that asparagin—the alkaloid in asparagus-develops form in the human brain: so, if you get hold of an artistic child, and give him plenty of asparagus, he will grow into a second Raffaelle!"

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

[38] John Evelyn, in his Book of Salads, derives the term Asparagus in easy fashion, ab asperitate, "from the sharpness of the plant." "Nothing," says he, "next to flesh is more nourishing; but in this country we overboil them, and dispel their volatile salts: the water should boil before they are put in." He tells of asparagus raised at Battersea in a natural, sweet, and well-cultivated soil, sixteen of which (each one weighing about four ounces) were made a present to his wife, showing what "solum, coelum, and industry will effect." The Asparagus first came into use as a food about 200 B.C., in the time of the elder Cato, and Augustus was very partial to it. The wild Asparagus was called Lybicum, and by the Athenians, Horminium. Roman cooks used to dry the shoots, and when required these were thrown into hot water, and boiled for a few minutes to make them look fresh and green. Gerard advises that asparagus should be sodden in flesh broth, and eaten; or boiled in fair water, seasoned with oil, pepper, and vinegar, being served up as a salad. Our ancestors in Tudor times ate the whole of the stalks with spoons. Swift's patron, Sir William Temple, who had been British Minister at the Hague, brought the art of Asparagus culture from Holland; and when William III. visited Sir William at Moor Park, where young Jonathan was domiciled as Secretary, his Majesty is said to have taught the future Dean of St. Patrick's how to eat asparagus in the Dutch style. Swift afterwards at his own table refused a second helping of the vegetable to a guest until the stalks had been devoured, alleging that "King William always ate his stalks." When the large white asparagus first came into vogue, it was known as the "New Vegetable." This was grown with lavish manure and was called Dutch Asparagus. For [39] cooking the stalks should be cut of equal lengths, and boiled standing upwards in a deep saucepan with nearly two inches of the heads out of the water. Then the steam will suffice to cook these tender parts, whilst the hard stalky portions may be boiled long enough to become soft and succulently wholesome. Two sorts of asparagus are now grown— the one an early kind, pinkish white, cultivated in France and the Channel Islands; the other green and English. At Kynance Cove in Cornwall, there is an island called Asparagus Island, from the abundance in which the plant is found there.

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

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

BALM.

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

When cultivated, it yields from its leaves and tops an essential oil which includes a chemical principle, or "stearopten." "The juice of Balm," as Gerard tells us, "glueth together greene wounds," and the leaves, say [40] both Pliny and Dioscorides, "being applied, do close up woundes without any perill of inflammation." It is now known as a scientific fact that the balsamic oils of aromatic plants make most excellent surgical dressings. They give off ozone, and thus exercise anti-putrescent effects. Moreover, as chemical "hydrocarbons," they contain so little oxygen, that in wounds dressed with the fixed balsamic herbal oils, the atomic germs of disease are starved out. Furthermore, the resinous parts of these balsamic oils, as they dry upon the sore or wound, seal it up, and effectually exclude all noxious air. So the essential oils of balm, peppermint, lavender, and the like, with pine oil, resin of turpentine, and the balsam of benzoin (Friars' Balsam) should serve admirably for ready application on lint or fine rag to cuts and superficial sores. In domestic surgery, the lamentation of Jeremiah falls to the ground: "Is there no balm in Gilead: is there no physician there?" Concerning which "balm of Gilead," it may be here told that it was formerly of great esteem in the East as a medicine, and as a fragrant unguent. It was the true balsam of Judea, which at one time grew nowhere else in the whole world but at Jericho. But when the Turks took the Holy Land, they transplanted this balsam to Grand Cairo, and guarded its shrubs most jealously by Janissaries during the time the balsam was flowing.

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

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

It is fabled that the Jew Ahasuerus (who refused a cup of water to our Saviour on His way to Golgotha, and was therefore doomed to wander athirst until Christ should come again) on a Whitsuntide evening, asked for a draught of small beer at the door of a Staffordshire cottager who was far advanced in consumption. He got the drink, and out of gratitude advised the sick man to gather in the garden three leaves of Balm, and to put them into a cup of beer. This was to be repeated every fourth day for twelve days, the refilling of the cup to be continued as often as might be wished; then "the [42] disease shall be cured and thy body altered." So saying, the Jew departed and was never seen there again. But the cottager obeyed the injunction, and at the end of the twelve days had become a sound man.

BARBERRY.

The Common Barberry (Berberis), which gives its name to a special order of plants, grows wild as a shrub in our English copses and hedges, particularly about Essex, being so called from Berberin, a pearl oyster, because the leaves are glossy like the inside of an oyster shell. It is remarkable for the light colour of its bark, which is yellow inside, and for its three-forked spines. Provincially it is also termed Pipperidge-bush, from "pepin," a pip, and "rouge," red, as descriptive of its small scarlet juiceless fruit, of which the active chemical principles, as well as of the bark, are "berberin" and "oxyacanthin." The sparingly-produced juice of the berries is cooling and astringent. It was formerly held in high esteem by the Egyptians, when diluted as a drink, in pestilential fevers. The inner, yellow bark, which has been long believed to exercise a medicinal effect on the liver, because of its colour, is a true biliary purgative. An infusion of this bark, made with boiling water, is useful in jaundice from congestive liver, with furred tongue, lowness of spirits, and yellow complexion; also for swollen spleen from malarious exposure. A medicinal tincture (H.) is made of the root-branches and the root-bark, with spirit of wine; and if given three or four times a day in doses of five drops with one tablespoonful of cold water, it will admirably rouse the liver to healthy and more vigorous action. Conversely the tincture when of reduced strength will stay bilious diarrhoea. British farmers dislike the [43] Barberry shrub because, when it grows in cornfields, the wheat near it is blighted, even to the distance of two or three hundred yards. This is because of a special fungus which is common to the Barberry, and being carried by the wind reproduces itself by its spores destructively on the ears of wheat, the AEcidium Berberidis, which generates Puccinia.

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

The berries upon old Barberry shrubs are often stoneless, and this is the best fruit for preserving or for making the jelly. They contain malic and citric acids; and it is from these berries that the delicious confitures d'epine vinette, for which Rouen is famous, are commonly prepared. And the same berries are chosen in England to furnish the kernel for a very nice sugar-plum. The syrup of Barberries will make with water an excellent astringent gargle for raw, irritable sore throat; likewise the jelly gives famous relief for this catarrhal affection. It is prepared by boiling the berries, when ripe, with an