It was customary in olden times, as well as at the present, to communicate flavouring to compound drinks by means of different herbs, among which first in point of flavour is Borage, which is mentioned, as early as the 13th century, as growing in the garden of John De Garlande; and in a list of plants of the 15th century, Borage stands first. It is spoken of in the commencement of the 18th century as one of the four cordial flowers, being of known virtue to revive the hypochondriac and cheer the hard student. This Borage is a plant having a small blue flower, and growing luxuriantly in most gardens; by placing a sprig or two of it in any cool drink, it communicates a peculiar refreshing flavour which cannot be imitated by any other means. When, however, Borage cannot be procured, a thin slice of cucumber-peel forms a very good substitute; but care must be taken to use but one slice, or the cup will be too much impregnated with the flavour to be palatable. A small piece from the outer rind of the stalk is considered by some to possess superior excellence. We have made many experiments to extract this peculiar flavouring from Borage, in all of which we have been totally unsuccessful; nor do we imagine it possible to separate it from the plant, in order to gain these peculiar properties. Balm is another herb which is used for flavouring drinks; but we do not recommend it, although we find it spoken of in an old medical work as a very good help to digestion, and to open obstructions to the brain, &c. &c. Mint gives an agreeable flavour to Juleps, but is not of general application. A sprig of sweet-scented verbena, put into some cups, imparts an aromatic and agreeable flavour; but all these herbs must be used with caution, and are only pleasant when judiciously introduced.