[342] A solution of menthol one grain, spirit of wine fifty drops, and oil of cloves ten drops, if painted over the seat of pain, will relieve neuralgia of the face, or sciatica promptly. Unhealthy sores may be cleansed, and their healing promoted, by being dressed with strips of soft rag dipped in sweet oil, to each ounce of which one or two drops of the oil of Peppermint has been added. For diphtheria, Peppermint oil has been of marked use when applied freely twice or three times in the day to the ulcerated parts of the throat. This oil, or the essence, can be used of any strength, in any quantity, without the least harm to the patient. It checks suppuration when applied to a sore or wound, whilst exercising an independent antiseptic influence. "Altogether," says Dr. Braddon, "the oil of Peppermint forms the best, safest, and most agreeable of known antiseptics." Pliny tells that the Greeks and Romans crowned themselves with the Peppermint at their feasts, and adorned their _al fresco_ tables with its sprays. The "chefs" introduced this herb into all their sauces, and scented their wines with its essence. The Roman housewives made a paste of the Peppermint with honey, which they esteemed highly, partaking of it to sweeten their breath, and to conceal their passion for wine at a time when the law punished with death every woman convicted of quaffing the ruby seductive liquor. Seneca perished in a bath scented with woolly mint. The Spearmint (_Mentha viridis_) is found growing apparently wild in England, but is probably not an indigenous herb. It occurs in watery places, and on the banks of rivers, such as the Thames, and the Exe. If used externally, its strong decoction will heal chaps and indolent eruptions. It possesses a warm, aromatic odour and taste, much [343] resembling those of Peppermint, but not so pungent. Its volatile oil, and its essence, made with spirit of wine, contain a similar stimulating principle, but are less intense, and therefore better adapted for children's maladies. The Spearmint is called "Mackerel Mint," and in Germany "Lady's Mint," with a pun on the word munze. Its name, Spear, or Spire, indicates the spiry form of its floral blossoming. When the leaves of the herb are macerated in milk, this curdles much less quickly than it otherwise would; and therefore the essence is to be commended for use with milk diets by delicate persons, or for young children of feeble digestive powers, though not when feverishness is present. "Spearmint," says John Evelyn, "is friendly to the weak stomach, and powerful against all nervous crudities." "This is the Spearmint that steadies giddiness," writes Alfred Austin, Poet Laureate. Our cooks employ it with vinegar for making the mint sauce which we eat with roast lamb, because of its condimentary virtues as a spice to the immature meat, whilst the acetic acid of the vinegar serves to help dissolve the crude albuminous fibre.