resembling Hemlock, being a little hairy, and of a whitish green color, but turning reddish in Summer, with fhe Stalks also, bearing at the top of its Branches fpoked Tufts of white Flowers, which being past, turn into long and*reund Seed, pointed at the ends, and blackish when they are ripe, of a sweet taste, but no smell-, but the whole Herb it self, has a pretty kind oj sweet Scent.
IV. The Great Chervil, ( called also Sweet Cif-ley) has a great Root, blackish on the out side, and whitijh within, from which springs forth many fibres-, it perifi)es not^ but abides many years, and is of a
ther, deeply cut in on the edges, and every one also dented about, very like, and resembling the Leaves of Garden Creffes, from which they are not easily to . be diftinguijhed, but by good Observation of those who know bqth: Tlieir taste is not unpleasant (for which reason many put them into Sallets ) and is not much differing from the Tafie of Aniieeds: There also rises up a Stalk reason able large, and a little crefied, about a yard high, fpreading it self out into many Branches, at the tops whereof stand many fpoaky Tufts or Vmbles oj white Flowers, winch being past away, there follows brown, long, cornered, great Seed., two always joined together.
V. The Small Sweet Chervil, ( or Small Sweet Ciiley ) has a Root not like the former, but confiji-ing oj almost nothing but fibres, thick and matted together its Leaves, Stalks, and Umbles of Flowers differ not much from the lafl, favwg that they are every ways less. The Seed a long, smooth, small, and fhaped like to an Oat, and in taste not much unlike to that of Daucus Creticus.
VI. The Places. The two first grow in Gardens, and that almost throughout this whole Kingdom: The last is found in some parts of the Alps, as a-bout Genoua, and other places, but with us only in Gardens of Botanists, and such as are curious of Plants.
VII. The Times. They Flower and Seed in May, and rheir Seed is ripe in July : and therefore are Sown again in the end of Summer.
VIII. The Qualities. It is hot and dry in the first Degree Galen says in the second : Aperitive, Abfterfive, Carminative, Digestive, Diuretick and Ano-dyn. It warms and comforts the Head, Brain, Nerves and Stomach, is PecForal, Nephritick and Hysterick: also Alterative, Alexipharmick and Sper-matogenetick.
IX. The Specification. It is found by great experience to comfort the Stomach, and provoke Urine, even where it is stopt.
X. The Preparations. You may have herefrom, I. The Green Root. 2. The green Herb. 3. The green Seed. 4. The Distilled Water. 5. The Liquid Juice. 6. The Essence. 7. The Balsam, or Ointment. 8. The Roots Candied. 9. The Decoction of the Roots in Wine.
XI. The green Root. Gerard says, they are excellent to be eaten inaSallet, being first boiled, and then dreftup to the Table, as the Cook can tell belt, either with Butter and Vinegar, or Oil and Vinegar. They are good ( says he) for old People which are Dull, and without Courage: they rejoyce and comfort the Heart, itrengthen and provoke Luft much.
XII. The green Leaves. They are very ξθθά\ wholfom and pleasant, being eaten raw as a Sal let Herb with other Salleting, giving the whole a little relifh of Anifeeds. Uied as a Pot-herb, it is pleasant to the Stomach and is used by the Dutch in a kind of Loblolly or Hotchpotch, which they call Warm us.
XIII. The green Seed. Parkinson says, they are commended, being put into a Sallet of green Herbs, and eaten with Oil and Vinegar, to itrengthen the Aged, and comfort a cold Stomach. Gerard'lays, that the green Seed eaten as a Sallet, with Oil, ν ι-negar, and Pepper, exceed all other Sallets by niany Degrees, both hi pleaiantness of Taste, sweetnelsor Smell, and wholibmness as for Food, being g°0L for a cold and weak Stomach.
This is a page to be proofread from Salmon's Botanologia, 1710.