_Cresses._
All the cresses are anti-scorbutic, that is, useful against the scurvy.
The ancient Greeks also believed them to be good for the brain.
The ordinary "mustard and cress" of our salads is good for rheumatic
patients, while the water-cress is valuable in cases of tubercular
disease. Anaemic patients may also eat freely of it on account of the
iron it contains. Care should be taken, however, from whence it is
procured, as a disease peculiar to sheep but communicable to man may be
carried by it. It should not be gathered from streams running through
meadows inhabited by sheep.
_Chestnut._
Chestnuts, when cooked, are valuable food for persons with weak
digestive powers. They should be put on the fire in a saucepan of cold
water and cooked for twenty minutes from the time the water first boils.
John Evelyn, F.R.S., a seventeenth century writer, says of them: "They
are a lusty and masculine food for rustics at all times, and of better
nourishment for husbandmen than cole and rusty bacon, yea, or beans to
boot."
_Cinnamon._
Cinnamon is a very old-fashioned remedy for soothing the pain of
internal or unbroken cancer. One prescription is the following: Take
1 lb. of Ceylon sticks. Simmer in a closed vessel with 1 quart of water
until the liquid is reduced to 1 pint. Pour off without straining, and
shake or stir well before taking. Take half a pint every twenty-four
hours. Divide into small doses and take regularly.
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