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Anise,1 too, one of the comparatively small number of plants that have been commended by Pythagoras, is taken in wine, either raw or boiled, for the stings of scorpions. Both green and dried, it is held in high repute, as an ingredient in all seasonings and sauces, and we find it placed beneath the under-crust of bread.2 Pat with bitter-almonds into the cloth strainers3 for filtering wine, it imparts an agreeable flavour to the wine: it has the effect, also, of sweetening the breath, and removing all bad odours from the mouth, it chewed in the morning with smyrnion4 and a little honey, the mouth being then rinsed with wine.

This plant imparts a youthful look5 to the features; and if suspended to the pillow, so as to be smelt by a person when asleep, it will prevent all disagreeable dreams. It has the effect of promoting the appetite, also—for this, too, has been made by luxury one of the objects of art, ever since labour has ceased to stimulate it. It is for these various reasons that it has received the name of "anicetum,"6 given to it by some.

1 The Pinpinella anisum of Linnæus.

2 It is still used in some countries as a seasoning with which bread and pastry are powdered.

3 See B. xiv. c. 28.

4 See B. xix. cc. 48 and 62: also B. xxvii. c. 97.

5 This and the next statement are utterly fabulous.

6 "Unconquerable." from the Greek , "not," and νικάω, "to conquer." Fée thinks that the word is a diminutive of "anisum." which, according to some persons, is a derivative from "anysun." the Arabic name of the plant. Dioscorides gives the name "anicetum" to dill, and not to anise.

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