DOI Page / Citation link:
https://doi.org/10.11588/diglit.49977#0129
EARLY TUDOR GARDENS.
107
decoctions from almost every herb that grew. This business
was of such importance that a room was in most houses set
apart for the purpose. We have a survival of this custom in
the “still room” of modern days. One of Tusser's “five
hundred pointes” is “good huswifelie Physicke,” of which
these stanzas are a good example :—■
“ Good aqua composita, vinegar tart
Rose water and treakle to comfort the hart.
Cold herbs in hir garden for agues that burne
that oner strong heat to good temper may turne.
Get water of Fumentorie, Liuer to coole
and others the like, or els lie like a foole
Conserue of the Barberie, Quinces and such
with sirops that easeth the sickley so much.”
In 1527, a certain printer, “ Laurens Andrewe,” translated and
issued a work entitled, The- vertuose Boke of Distyllacyon of the
Waters of all manner of Herbes, translated from the German of
“Jerome of Brynswicke ” (Brunswick). It is illustrated through-
out with quaint woodcuts, and contains extraordinary recipes,
which, if followed by the housewife, must have added horrors
to illness, and perhaps have done her friends and relations
more harm than good. Among the plants she is recommended
to use are yellow lillies, floure de luce purpure, periwinkle,
house-leek, red and white roses, Solomon’s seal, woodbine,
peony, marigold, besides herbs, such as dill, burnet, or dandelion
and fruits, including cherries, quinces, peach-leaves, apples,
and nuts.
The Household Books of the fifth Earl of Northumberland
(1502), contain the following list of “ herbes to stylle.” “ Borage,
columbine, buglos, sorrel, cowsloppes, scabious, wild tansey,
wormwood, endyff, sauge, dandelion, and hart’s tonge.” Many
herbs in every garden were grown solely for this purpose, and
these sweet waters were used in cooking as well as for medicine.
A neighbourly gift of distilled herbs was often exchanged, and it
is not uncommon to find records of such presents as “ sweet
waters,” “rose water,” or “syrup of roses,” being accepted
by the wealthy from their poorer friends. Similar offerings of
flowers or fruit were no less frequent. The Parson of Titteshall
107
decoctions from almost every herb that grew. This business
was of such importance that a room was in most houses set
apart for the purpose. We have a survival of this custom in
the “still room” of modern days. One of Tusser's “five
hundred pointes” is “good huswifelie Physicke,” of which
these stanzas are a good example :—■
“ Good aqua composita, vinegar tart
Rose water and treakle to comfort the hart.
Cold herbs in hir garden for agues that burne
that oner strong heat to good temper may turne.
Get water of Fumentorie, Liuer to coole
and others the like, or els lie like a foole
Conserue of the Barberie, Quinces and such
with sirops that easeth the sickley so much.”
In 1527, a certain printer, “ Laurens Andrewe,” translated and
issued a work entitled, The- vertuose Boke of Distyllacyon of the
Waters of all manner of Herbes, translated from the German of
“Jerome of Brynswicke ” (Brunswick). It is illustrated through-
out with quaint woodcuts, and contains extraordinary recipes,
which, if followed by the housewife, must have added horrors
to illness, and perhaps have done her friends and relations
more harm than good. Among the plants she is recommended
to use are yellow lillies, floure de luce purpure, periwinkle,
house-leek, red and white roses, Solomon’s seal, woodbine,
peony, marigold, besides herbs, such as dill, burnet, or dandelion
and fruits, including cherries, quinces, peach-leaves, apples,
and nuts.
The Household Books of the fifth Earl of Northumberland
(1502), contain the following list of “ herbes to stylle.” “ Borage,
columbine, buglos, sorrel, cowsloppes, scabious, wild tansey,
wormwood, endyff, sauge, dandelion, and hart’s tonge.” Many
herbs in every garden were grown solely for this purpose, and
these sweet waters were used in cooking as well as for medicine.
A neighbourly gift of distilled herbs was often exchanged, and it
is not uncommon to find records of such presents as “ sweet
waters,” “rose water,” or “syrup of roses,” being accepted
by the wealthy from their poorer friends. Similar offerings of
flowers or fruit were no less frequent. The Parson of Titteshall