"To set down all the particular uses whereunto Thyme is applied were to weary both the writer and the reader. I will but only note out a few, for besides the physical uses to many purposes for the head, stomach, spleen, etc., there is no herb almost of more use in the houses both of high and low, rich and poor, both for inward and outward occasions,--outwardly for bathings among other hot herbs and among other sweet herbs for strewings. Inwardly in most sorts of broths, with Rosemary, as also with other faseting (or rather farsing) herbs,[80] and to make sauce for divers sorts, both fish and flesh, as to stuff the belly of a goose to be roasted and after put into the sauce and the powder with bread to strew on meat when it is roasted, and so likewise on roasted or fried fish. It is held by divers to be a speedy remedy against the sting of a bee, being bruised and laid thereon. [80] _Farsi_, stuffing. "The wild Thyme (_Serpyllum hortense sive maius_), growth upright, but yet is low, with divers slender branches and small round green leaves, somewhat like unto small fine Marjoram, and smelling somewhat like unto it. The flowers grow in roundels at the tops of the branches of a purplish color. And in another of this kind they are of a pure white color. There is another also that smelleth somewhat like unto Musk, and therefore called Musk Thyme, whose green leaves are not so small as the former, but larger and longer." SAVORY (_Satureia_). This herb is mentioned by _Perdita_. It was a great favorite in the old herb-garden and was probably introduced into England by the Romans. It is mentioned in Anglo-Saxon recipes as "savorie." Both the winter and summer savory were used as seasoning for dressing and sauces. "The Winter Savory is used as a condiment and sauce to meat, to put into puddings, sausages and such-like kinds of meat." So says an old writer, who continues: "Some do use the powder of the herb dried to mix with grated bread to bread their meat, be it fish or flesh, to give it the quicker relish." Parkinson writes: "The Winter Savory (_Satureia sive Thymbra_) is a small, low, bushy herb, very like unto hyssop, but not above a foot high, with divers small, hard branches and hard, dark, green leaves thereon, thicker set together than the former by so much, and as thick as common Hyssop, sometimes with four leaves, or more, at a joint, of a reasonable strong scent, yet not so strong or quick as the former. The flowers are of a pale purplish color, set at several distances at the tops of the stalks with leaves at the joints also with them, like the former. The root is woody with divers small strings thereat, and abideth all the winter with his green leaves. It is more usually increased by slipping, or dividing, the root and new setting it, severally again in the Spring, than by sowing the seed." IV _Sweet Balm and Camomile_