MINT.

There was formerly—no matter where or when—a beautiful young girl, who was changed into this plant through the jealous vengeance of Proserpine.[X_41] Thus transformed, she excited the appetite of the guests, and awakened their slumbering gaiety.[X_42] Mint prevented milk from curdling, even when rennet was put into it.[X_43]

SPANISH CAMOMILE.

The Romans sometimes mixed with their drink the burning root of the Spanish camomile;[X_44] and we are astonished at meeting with the name of this formidable plant among the ingredients of some of their dishes.{91}

CUMMIN.

The condiments prepared with cummin had a very great reputation; and culinary authors frequently mention this vegetable, which the Greeks and Romans invariably used.[X_45]

ALISANDER.

The same might be said of alisander, which, in the time of Pliny, passed as an universal remedy,[X_46] and which Apicius honours by naming in many of his dishes.

CAPERS.

Young buds of the caper tr