. L'histoire naturelle de la ferme ; un guide pour l'étude pratique de la sources de notre vivant dans la nature sauvage. L'histoire naturelle. 248 L'HISTOIRE NATURELLE DE L'OP LE FARM est la plus ancienne de ces. Rapports Gerard PHny comme ayant dit que "l'odeur de menthe se remuer la minde et le goût d'un désir avide de viande" ; et pour lui-même il ajoute, "Mint est merveilleux pour le stomacke sain". (Herbal, p. 681). Au modem ou pâtissier, cuisinier les herbes elles-mêmes sont à peine connus, mais leurs essences sont utilisées à l'excès. Mais nos grands-mères les connaissaient, a grandi entre eux, les couper,

• Contributeur: Central Historic Books / Alamy Banque D'Images
• ID de l’image: PG1BAW
• Taille du fichier: 7,2 MB (220,1 KB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 1000 x 2500 px | 8,5 x 21,2 cm | 3,3 x 8,3 inches | 300dpi

Informations supplémentaires

Cette image appartient au domaine public, ce qui signifie que le droit d’auteur a expiré ou que le titulaire du droit d’auteur a renoncé à ses droits. Les frais facturés par Alamy couvrent l’accès à la copie haute résolution de l’image.

Cette image peut avoir des imperfections car il s’agit d’une image historique ou de reportage.

. The natural history of the farm; a guide to the practical study of the sources of our living in wild nature. Natural history. 248 THE NATURAL HISTORY OP THE FARM been the earliest of these. Gerard reports PHny as having said that "The smell of mint doth stir up the minde and the taste to a greedy desire of meat"; and for himself he adds, "Mint is marvellous wholesome for the stomacke". (Herbal, p. 681). To the modem cook or confectioner, the herbs themselves are hardly known, tho their essences are used to excess. But our great grandmothers knew them, grew them, cut them, cured them and then seasoned with them. The plants were gathered about the time when their first flowers were opening, dried rapidly to preserve their essential oils, and put away for winter use. Then they were used with discrimination. It was experience, not chemical analysis, that settled upon sage and summer savory as proper seasoning for sau- sage and roasts; upon parsley and thyme as suitable for stews and soups. Our grandmothers made tea from sage, mint, horehound, balm, catnip, pennyroyal, etc. It was a com- mon practice to steep a quarter of an ounce of the dried leaves in a half pint of boiling water, and then strain and sweeten to taste. Such teas were at once beverages and "simple home remedies." Pennyroyal tea was used to promote perspiration. Hore- hound was good for colds. Each herb had its virtues, and all of them had the great merit of being rather harmless when so prepared and admiriistered. If one had a cold, a pleasant cup of horehound tea (happily supplemented by good hygienic. Fig. 95. Pennyroyal.. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Needham, James G. (James George), 1868-1956. Ithaca, N. Y. , The Comstock Publishing Company

Recherche dans la banque de photos par tags

• bookcentury1900
• bookdecade1910
• booksubjectnaturalhistory
• booky