, and the leaves
pressed in such a way as not to destroy their star-like arrangement."

Gerard tells us: "The flowers are of a very sweet smell, as is the rest
of the herb, which, being made up into garlands or bundles, and
hanged up in houses, in the heat of summer, doth very well attemper
the air, cool and make fresh the place, to the delight and comfort of
such as are therein."

The agreeable odour of this sweet Woodruffe is due to a chemical
principle named "coumarin," which powerfully affects the brain;
and the plant further contains citric, malic, and rubichloric acids,
together with some tannic acid.

Another species of the same genus is the Squinancy Woodruff
(_Asperula cynanchica_), so called from the Greek _cynanche_,
which means quinsy, because an excellent gargle may be made from
this herb for the troublesome throat affection here specified, and for
any severe sore throat. Quinsy is called cynanche, from the Greek
words, _kuon_, a dog, and _ancho_, to strangle, because the
distressed patient is compelled by the swollen state of his highly
inflamed throat, to gasp with his mouth open like a choking dog.

[610] This plant is found growing in dry pastures, especially on a
chalky or limestone soil, but it is not common; it has very narrow
leaves, and tufts of lilac flowers.

Reverting to the Sweet Woodruff, the dried herb may be kept
amongst linen, like lavender, to preserve it from insects.

She--"Fresh Woodruff soaks
To brew cool drink, and keep away the moth."
--_A. Austin, Poet Laureate_.

It was formerly employed for strewing churches, littering chambers,
and stuffing beds. Withering declares that its strongly aromatic
flowers make an infusion which far exceeds even the choice teas of
China. The powdered leaves are mixed with fancy snuffs, because
of their enduring fragrance.

WOODSORRELL (_See also "Docks."_)

This elegant little herb, called also French Sorrel, Rabbits' food,
Shamrock, and Wood Sour (_Oxalis acetosella_), is abundant
throughout our woods, and in other moist, shady places. It belongs
to the natural order of Geraniums, and bears the provincial names of
Sour trefoil, Cuckoo's bread, or Gowk's-meat, and Stubwort (from
growing about the stubs of hewn trees). Its botanical title is got from
the Greek word _oxus_, sharp, or acid, because of its penetrating
sour taste. This is due to the acid oxalate of potash which it contains
abundantly, in common