This is a cordial liqueur, prepared from the condimentary seeds of the herb Anise, which are commonly kept among the pantry stores of a well-ordered household. The said seeds (of the Pimpinella anisum) when distilled with water, yield a valuable fragrant syrupy oil, which separates when cold into two portions, a light volatile oil, and a solid camphor called "anethol." The oil, being mixed with spirit of wine as an essence, or the liqueur anisette from the liqueur case, has a specially beneficial action on the bronchial tubes to encourage expectoration, particularly with children. For infantile catarrh, after its first feverish stage is over, aniseed tea is very helpful. It should be made by pouring half a pint of boiling water on two teaspoonfuls of the seeds, first bruised in a mortar, and is to be taken (when sufficiently sweetened) cold, in doses of one, two, or three teaspoonfuls according to the age of the child, with repetitions as needed. Gerarde teaches that Aniseed "helpeth the yeoxing, or hicket (hiccough), and should be given to young children to eat which are like to have the falling sickness, or to such as have it by patrimony, or succession".

Again, for spasmodic asthma, anisette is, if administered in hot water, an immediate palliative. The Germans have an almost superstitious belief in the medicinal virtues of Aniseed, and all their ordinary household bread is plentifully besprinkled with the whole seeds. The mustacese, or spiced cakes of the Romans, introduced at the end of a rich feast so as to prevent indigestion, consisted of meal with anise, and other such aromatics, as used for staying putrescence or sour fermentation within the intestines. Such a cake was formerly brought in at the close of a marriage banquet; and hence the bride cake of modern times has taken its origin, though now its rich, heavy composition is rather apt to produce indigestion than to prevent this trouble. An old Latin epithet of the herb Anise was "solamen intestinorum,"

- comforter of the bowels.

In the city of Naples, "long before dawn, and whilst unseen by the most active of visitors, comes up and down into the poorer streets a tattered fellow blowing a shrill whistle. 'O Cafie!' he shouts as he tramps from cellar to garret of the lofty houses, rousing the sleepy people to their work, and setting down at their doors the comfortable drink which fortifies them for the day. He carries a small bottle of Aniseed, and pours a drop or two into every cup".

For the restlessness of lagging digestion at night, a cup of Aniseed tea made by pouring boiling water on the bruised seeds (tied in a small bit of muslin) and sweetening the infusion, is much to be commended at bedtime. Besides containing the volatile oil, Anise yields phosphates, malates, gum, and a resin.

"Let me tell you this," says a practical writer of to-day: "If you are suffering from attacks of bronchial asthma, just send for a bottle of the liqueur called Anisette, and take a dram of it with a little hot water; you will find it an immediate palliative; you will cease barking like Cerberus; you will be soothed, and go to sleep. I have been bronchitic, and asthmatic for twenty years, and have never known an alleviative so immediately efficacious as anisette." Furthermore, its exquisite flavour will give a most grateful warmth, and aroma, to cold water on a hot summer's day.

Similar to the Anise plant for its fragrant aromatic virtues is the herb Dill (Anethum graveolens), cultivated commonly in our kitchen gardens for condimentary, and medicinal uses. It is an umbelliferous herb, bearing fruit which furnishes "anethol," a volatile empyreumatic oil like that of Anise, and Caraway. This pungent essential oil consists of a hydrocarbon, "carvene," together with an oxygenated oil. It is a "gallant expeller of the wind, and provoker of the terms." "Limbs that are swollen and cold, if rubbed with the oil o' dill are much eased, if not cured thereby." The name Dill is derived from a Saxon verb dilla, to lull, because of its tranquilhsing properties, and its soothing children to sleep. The cordial water distilled from this stomach-comforting herb is well known to every fond mother, and monthly nurse, as a sovereign remedy for flatulence in the infant. The Dill plant is grown extensively in India, where the seeds are put to various culinary purposes; their oil has a lemon-like odour, which is much esteemed.

Gerarde says: "Dill stayeth the yeox, or hicquet, as Dioscorides has taught".

Of the distilled water, sweetened, one or two teaspoonfuls may be given to a baby, in diluted milk, or with the bottle food.