The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-07-03
Mint
BY JANE EDDINGTos.

janttor with an unusual pride in
| hts premises and OF a most accoin,no-
dating and friendly disposition. a few
years since planted mint I'm the yard
behind tho thirty apartments under his
care. and II has nourished II is truly
an "old favorito and viii grow any
where"
Tenant: dig up a little OF II for
their porch boxes or help Themselves
10 fresh sprigs OF Il now and then.
and feel only little less grand In
this Indulgence than the gentleman oc
tho old school farther down tho
street. whose regular summer refresh
ment about dinner time is julep
decorated and spiced with mint from
a bed OF his own planting.
Would there were more janitors to
cater TO such private iu1uri-s mean
ing. OF course. mint sauce and Mo-
rocco tea.
family It does not contain a single
unwholesome or Suspicious species.
but all have tonic. cordial. and
stomnchic qualities. due to the pres
ence In them OF an aromatic. volatile
/ oil and bitter essence.
The rosemary liz one OF the family. a
hardy but neglected herb or shrub.
II IL 81 pity that we have allowed It's
use 20 lapse. \ little branch OF It
soaked IN vinegar greatly enhances
the inexpensive praised shoulder of
! lamb. adding q flavor that TO many
people Is more grateful than that OF
| min. a spriS of 1t used to be added
TO jams TO give them a fragrant
flavor. and the herb woman appoint
ed for the old Christmas revels dis
trihuted rosemary.
The stall merchant IN the city OF
Morocco has for years poured his tea
over sprig of fresh mint lnforma-
ton is TO tho effect that this Is the
way he makes the beverage, which
has been adopted in France az Mo-
rocco tea uo the Marocainl.
1T su<fices TO throw into the tea
pot at the same time as the Leaves
of tea little branch OF fresh mint.
The aroma OF the infusion is entire
~ direrent. and gains In fneness and
In perfume. IT Us the national drink
which has replaced coffee in Mo-
rocco
In this country this has been called
WELLESLEY tea. Miss Farmer says:
Make same as iced tea, having
three crushed mint leaves In each
glass in which the hot infusion Ia
strained" II IS best to take them
out a soon they Wilt.
Mint is now used In many drink.
d
ntsh than to favor them. great
many attempts have been made to
concoct temperance drink that would
have some of the charm of the julep
but the reputation of the latter Is un-
rivaled. recently noticed mixture
consisted of half a glass OF shaved Ice
mixed with three sprigs OF crushed
mint. and four tablespoons Of grape
juice. filled up with seltzer water,
STRAINED and served with a sprig of
fresh mint
As TO the julep. there have probably
necn as many ways of mixing it as
tnerc have been devotees of the drink.
isiiza Acton. the famous writer of Eng
iish cookbooks of sixty years back.
says. under the heading Mint Julien.
an American Recipe:
strip the tender leaves of mint into
lumber. and add to them as much
VINE brandy or other spirit as YOU
WISH TO take. Put some pounded ice
mo second tumbler: pour this OIL the
.h'nt ana brandy. and continue to pour
the mixture from one tumbler to the
olher until the whole is sufficiently
ihipresnatcd with the flavor of the
Hiht' which is extracted by the par
ticies or the Ice coming into brisk con-
.act "hen changed from one vessel 70
INC other Now place the glass III the
larscr one, containing pounded Ice:
on taxing II out OF which 1t Will be
covered with frostwork."
iia'inS pompously said so much, she
aoos as an observations: I'VE apprehend
ina. this preparation Is, like most iced
through a reed. The recipe, which was
contributed by an American gentle
man. is somewhat vague"