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HERBS. — They make the best medicines, and the completest cures. For their Medical Properties, see Robinson's Herbal. HERBS. — For Dyspepsia, or Indigestion.— Camomile, agrimony, betony, thistle, (blessed,) caraway seeds, sweet flag, fennel, garlic, horehound, hyssop, lavender, masterwort (the root,) mint, mustard seed, pennyroyal, horseradish, rue, wormwood. Decoctions of the above are made by pouring boiling water on them. A little should be taken in the morning fasting. For Purging the Bowels. — Class 1. The powerful are the following : common dock, hellebore, (white), in doses not exceeding 4 grains ; black hellebore, from 2 to 5 grains ; marshmallow leaf decoction, and mountain flax. Class 2. more moderate ; buckthorn berry, broom, and dandelion. For Worms. — Bear’s-foot, cowbage, camomile, garlic, fern root, savin, and wormwood. Astringents, which serve to correct excessive discharges. Logwood, red roses, sage, and tormentil root. Carminatives, or those herbs which allay pain, or dispel wind from the stomach ; aniseed, caraway seed, peppermint, spearmint, ginger, and dill root. Demulcents ; those herbs which soften, or which lessen acrimony, or the effects of stimulus on the solids ; as, colt's-foot, liver-wort, mallows, liquorice root, comfrey, &c. Diaphoretics, or those which promote perspiration ; burdock, centaury, bay tree, betony, balm, germander, lovage, and rue. Tonics, or those which give strength and vigour to the body ; bistort, balm, bog-bean, camomile, centaury (lesser), logwood, gentian, southernwood, tansy, tormentil, valerian, and wormwood. To Heal Ulcers. -Adder’s tongue agrimony, archangel, arses mart, cuckoo pint, blue bottle, burdock, bryony, soapwort, celandine, centaury, chickweed, cinquefoil, comfrey root, mugwort, cudweed, dog grass, water dock, figwort, flaxweed, foxglove, glass wort, ground ivy, ground pine, tormentil, tansy, bugle, scurvy grass, and nightshade. Either made into ointments with hog's-lard, or washes made of them, and daily applied to the parts. To Purify the Blood. — Agrimony, borage, burdock (sea,) chickweed, chervil, fennel, fir tree, fumitory, garden cresses, wild water cresses, ground pine, hops, maiden hair, sorrel, and tansy. Made into decoctions with hot water, and taken every morning. HERRINGS, Fresh, to Broil, or Roast.— Scale, gut, and wash; cut off the heads ; steep them in salt and vinegar 10 minutes ; dust them with flour, and broil them over or before the fire, or in the oven. Serve with melted butter and parsley. Herrings are nice jarred, and done in the oven, with pepper, cloves, salt, a little vinegar, a few bay leaves, and a little butter. HERRINGS, Fresh, to Fry.— Slice small onions, and lay in the pan with the herrings ; add a little butter, HER 2 1 1 HOO and fry them. Perhaps It is better to fry the onions separately with a little parsley, and butter, or drip. HERRINGS, to Pot.— Clean, cut of the heads, and lay them close in an earthen pot. Strew a little salt between every layer ; put in cloves, mace, whole pepper, cayenne, and nutmeg ; fill up the jar with vinegar, water, and a % of a pint of sherry, cover, tie down, bake in an oven, and when cold pot it for use. — A few anchovies and bay leaves intermixed will improve the flavour.