The Greeks, the Romans--and before them, the nations of the east[X-21]--believed that hyssop renews and purifies the blood. This plant, mixed with an equal quantity of salt, formed a remedy much extolled by Columella.[X-22] It was crushed with oil to make a liniment, used as a remedy for cutaneous eruptions.[X-23] An excellent liqueur was obtained from it, known under the name of hyssop wine;[X-24] and lastly, this plant was used in a number of dishes, which it rendered more wholesome and refreshing. WILD MARJORAM. Nearly the same qualities were attributed to this herb as to hyssop;[X-25] and it was employed still more frequently in the composition of the most delicate condiments. Dioscorides[X-26] and Cato[X-27] make copious remarks on a much-esteemed liqueur, which they called wild marjoram wine. SAVORY. An odoriferous herb, which entered into the seasoning of nearly every dish.[X-28] THYME. Besides the various culinary purposes for which the ancients used this plant, they, like ourselves, extracted from thyme aromatic liqueurs,[X-29] the preparation of which will be given in another part of this work. WILD THYME. We find it rarely spoken of by magiric writers. Pliny believes it to be most efficacious against the bite of serpents.[X-30] SWEET MARJORAM.[X-31] Was much employed in the Isle of Cyprus; very little, if at all, in Rome, where they knew little more of sweet marjoram than the oil extracted from it.[X-32] PENNYROYAL. The ancients entwined their wine caps with pennyroyal,[X-33] and made crowns of it, which were placed on their heads during their repasts, by the aid of which they hoped to escape the troublesome consequences of too copious libations.[X-34] On leaving the table, a small quantity of this plant was taken, to facilitate digestion.[X-35] Pennyroyal occupied, also, an important place in high gastronomic combinations. RUE. The territory of Myra, a city of Lycia, produced excellent rue.[X-36] Mithridates looked upon this vegetable as a powerful counter-poison;[X-37] and the inhabitants of Heraclea, suspicious--and with reason--of the villany of their tyrant, Clearchus, never stirred from their dwellings without having previously eaten plentifully of rue.[X-38] This plant cured also the ear-ache;[X-39] and to all these advantages, it joined that of being welcomed with honour on all festive occasions.[X-40] MINT. There was formerly--no matter where or when--a beautiful young girl, who was changed into this plant through the jealous vengeance of Proserpine.[X-41] Thus transformed, she excited the appetite of the guests, and awakened their slumbering gaiety.[X-42] Mint prevented milk from curdling, even when rennet was put into it.[X-43] SPANISH CAMOMILE. The Romans sometimes mixed with their drink the burning root of the Spanish camomile;[X-44] and we are astonished at meeting with the name of this formidable plant among the ingredients of some of their dishes. CUMMIN.