Alexander the Great found the eschalot in Phœnicia, and introduced it into Greece. Its Latin name, _Ascalonica_, indicates the place of its origin, Ascalon, a city of Idumea.[IX-193] Its affinity with garlic set the ancients against its culinary qualities, and this useful plant, too much neglected, only obtained credit in modern times. PARSLEY. Hercules, the conqueror of the Nemæan lion, crowned himself with parsley; a rather modest adornment for so great a hero, when others, for exploits much less worthy, were decked with laurels. A similar crown became, subsequently, the prize of the Nemæan[IX-194] and Isthmian Games.[IX-195] Anacreon, that amiable and frivolous poet, who consecrated all his moments to pleasure, celebrates parsley as the emblem of joy and festivity;[IX-196] and Horace, a philosophic sensualist of the same stamp, commanded his banquetting hall to be ornamented with roses and parsley.[IX-197] Perhaps it was thought that the strong, penetrating odour of parsley possessed the property of exciting the brain to agreeable imaginations; if so, it explains the fact of its being worn by guests, placed round their heads. Fable has made it the food of Juno’s coursers.[IX-198] In battle, the warriors of Homer fed their chargers with it;[IX-199] and Melancholy, taking it for the symbol of mourning, admitted it at the dismal repasts of obsequies.[IX-200] Let us seek to discover in this plant qualities less poetic and less brilliant, but, assuredly, more real and positive. In the first place:-- Wash some parsley with the roots adhering; dry it well in the sun; boil it in water, and leave it awhile on one side; then put into a saucepan some garlic and leeks, which must boil together a long time, and very slowly, until reduced to two-thirds--that done, pound some pepper, mix it with gravy and a little honey, strain the water in which the parsley was boiled, and pour it over the parsley and the whole of the other ingredients. Put the stewpan once more on the fire, and serve.[IX-201] The following recipe is much less complicated and more expeditious:-- Boil the parsley in water, with nitre; press out all the water; cut it very fine; then mix, with care, some pepper, alisander, marjoram and onions; add some wine, gravy, and oil; stew the whole, with the parsley, in an earthen pot or stewpan.[IX-202] If the illustrious pupil of Chiron, the warlike Achilles, had known the culinary properties of parsley as well as he knew its medicinal virtues, he no doubt would have been less prodigal with it for his horses;[IX-203] and the conquerors of Troy would have comforted themselves, during the tediousness of a long siege, by cooking this aromatic plant, and enjoying a new dish. Parsley, according to some writers, was of Egyptian origin; but it is not known who brought it into Sardinia, where it was found by the Carthaginians, who afterwards made it known to the inhabitants of Marseilles. CHERVIL.