BY G. Le Maout and Decaisne record that in South Germany and the Alps the seeds of Nigella are used in flavoring bread. The same thing once obtained in this country. My mother used to flavor a certain kind of cakes for us children with the seeds of N. damascena - that quaint old-time flower called "ragged lady," "devil-in-a-bush," or "love-in-a-mist." My recollection is that the taste of the cakes was excellent. The Nigella, however, belongs to an order which contains many poisonous plants. I would not care to eat its seeds very freely, even after baking.