Mustard, according to their opinion, excites the appetite, gives piquancy to meat, strengthens the stomach, and facilitates digestion. It is better suited, say they, to bilious constitutions than to lymphatic persons; and they recommended its use in summer, rather than in winter.[VI-2] The good Pliny, always disposed to adopt, without much examination, any stories, provided they were but slightly exaggerated, was convinced, and affirms, with his accustomed good humour, that this plant is a sovereign remedy against the bite of the most venomous serpents: it is only necessary to apply it to the wound. And, again, if taken inwardly, there is nothing to fear from the poisonous effects of certain mushrooms.[VI-3] The doctors of the 19th century are, apparently, little inclined to adopt the method recommended by the worthy naturalist. Mustard seed is only mentioned in the Bible as a term of comparison; its alimentary qualities are nowhere indicated.[VI-4] The Romans, and other nations after them, fermented this seed in new sweet wine. It is from this, perhaps, we must seek for the origin of the word mustard, “_mustum ardens_” (burning wine)[VI-5]; some gastronomic writers give it another derivation, not generally adopted. This condiment, say they, was formerly called _sauve_ or _senevé_. It was only towards the close of the 14th century that this name was changed. Philip the Bold, Duke of Burgundy, marching against the inhabitants of Ghent, who had revolted from him, and the city of Dijon having supplied him for this expedition with a thousand men-at-arms, the prince, in gratitude, granted to that city, amongst other privileges, that of bearing his arms, with his motto, “_Moult me tarde_.” The whole of this was carved on the principal gate of Dijon, but an accident having destroyed the middle word, the two others _moult tarde_ caused many a smile at the expense of the Dijonnais; and as they traded in _senevé_ (mustard), this grain was called in derision _moutarde_, when it came from Dijon, a name it has preserved ever since.[VI-6] If this etymology is not true, at least it is ingenious. _Coriander_, amongst the Romans, appears to have possessed the same property as mustard, that is to say, they considered it was strengthening and digestive.[VI-7] They employed it also in a very useful manner during the great heat of summer: they mixed it with vinegar, after it had been well bruised or pounded, and laid it over any kind of meat, which this coating preserved in a perfect state of freshness.[VI-8]