Note 218-* — BROTHS, GRAVIES, AND SOUPS.

To this fine aromatic herb, turtle soup is much indebted for its spicy flavour, and the high esteem it is held in by the good citizens of London, who, I believe, are pretty generally of the same opinion as Dr. Salmon. See his “Household Dictionary and Essay on Cookery,” 8vo. London, 1710, page 34, article ‘Basil.’ “This comforts the heart, expels melancholy, and cleanses the lungs.” See No. 307. “This plant gave the peculiar flavour to the original Fetter-lane sausages.”—Gray’s Supplement to the Pharmacopœia, 8vo. 1821 p. 52.

219-* “Tout le monde sait que tous les ragoûts qui portent le nom de TORTUE, sont d’origine Anglaise.”—Manuel des Amphitryons, 8vo. 1808, p. 229.