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COTS AND THEI R CUSTOMS .
3 7
15th century, Borage stands first. I t is spoken of In
the commencement of the 18t h century as one of the
four cordial flowers, Being of known virtue to revive
the hypochondriac and cheer the hard student. This
Borage is a plant having a small blue flower, and.
growing luxuriantly * in most gardens; by placing a
sprig or two of it in any eool drink, it communicates a
peculiar refreshing flavour which cannot be Imitated by
any other means. When,, however, Borage cannot be
procured, a thin slice of cucumber-peel forms a very
good substitute | bu t care must be taken to use but
one slice, or the cup will be too much Impregnated with
the flavour to be palatable. A small piece from the
outer rind of the stalk is considered by some to possess
superior excellence. We have made many experiments
to extract this peculiar flavouring from Borage, in all
of which we have been totally unsuccessful
;
nor do we
imagine it possible to separate it from the plant, in
order to gain these peculiar properties. Balm is an-
other herb which is used for flavouring drinks; bu t we
do not recommend it, although we find it spoken of in
an old medical work as a very good help to digestion,
and to open obstructions to the brain, &c. &c- Mint
gives an agreeable flavour to Juleps, bu t is not of
general application. A sprig of sweet-scented verbena,
put into some cups, imparts an aromatic and agreeable
flavour | bu t all these herbs must be used with caution,
and are only pleasant when judiciously Introduced.
Iiet your utensils be clean, and your Ingredients of
first-rate quality, and , unless you have some one very