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]