The plant has been used externally with benefit for some eruptive diseases of the skin; and a hot infusion of it to sprained, or rheumatic parts will give relief from pain by way of a fomentation. In Scotland the dried flowers are given for gout, from half to one teaspoonful for a dose two or three times in the day; or an infusion is drank prepared from the flowers and seeds. This has kept inveterate gout at bay for years.
[554] A medicinal tincture is made (H.) from the fresh plant with spirit of wine. From eight to ten drops of the same may be given with a tablespoonful of cold water to an adult twice or three times in the day.
Formerly this was one of the native plants dedicated to the Virgin
Mary; and the "good wives" used to take a syrup of Tansy for
preventing miscarriage. "The Laplanders," says Linnoeus, "use
Tansy in their baths to facilitate parturition."
At Easter also it was the custom, even, by the Archbishops, the Bishops, and the clergy of some churches, to play at handball (so say the old chroniclers), with men of their congregations, whilst a Tansy cake was the reward of the victors, this being a confection with which the bitter herb Tansy was mixed. Some such a corrective was supposed to be of benefit after having eaten much fish during Lent.
The Tansy cake was made from the young leaves of the plant mixed with eggs, and was thought to purify the humours of the body. "This Balsamic plant" said Boerhaave, "will supply the place of nutmegs and cinnamon." In Lyte's time the Tansy was sold in the shops under the name of Athanasia.
TARRAGON.
The kitchen herb Tarragon (Artemisia dracunculus) is cultivated in England, and more commonly in France, for uses in salads, and other condimentary purposes. It is the "little Dragon Mugwort: in French, Herbe au Dragon"; to which, as to other Dragon herbs, was ascribed the faculty of curing the bites and stings of venomous beasts, and of mad dogs. The plant does not fructify in France.
It is of the Composite order, and closely related to [555] our common Wormwood, and Southernwood, but its leaves are not divided. This herb is a native of Siberia, but has been long grown largely by French gardeners, and has since become widespread in this country as a popular fruit, also for making a vinegar, and for adding to salads. The word Tarragon is by corruption "a little dragon." French cooks commonly mix their table mustard with the vinegar of the herb.
Many strange tales have been told about the origin of the plant, one of which, scarce worth the noting, runs that the seed of flax put into a radish root, or a sea onion, and being thus set doth bring forth this herb Tarragon (so says Gerard).
In Continental cookery the use of Tarragon is advised to temper the coldness of other herbs in salads, like as a Rocket doth. "Neither," say the authorities, "do we know what other use this herb hath."