_Celery._

Celery is almost a specific for rheumatism, gout, and nervous
indigestion. The most useful plants for this purpose are small, not too
rapidly grown nor very highly manured.

It may be eaten raw, or steamed, or in soup. Strong celery broth
flavoured with parsley is excellent.


_Cresses._

All the cresses are anti-scorbutic, that is, useful against the scurvy.
The ancient Greeks also believed them to be good for the brain.

The ordinary "mustard and cress" of our salads is good for rheumatic
patients, while the water-cress is valuable in cases of tubercular
disease. Anæmic patients may also eat freely of it on account of the
iron it contains. Care should be taken, however, from whence it is
procured, as a disease peculiar to sheep but communicable to man may be
carried by it. It should not be gathered from streams running through
meadows inhabited by sheep.


_Chestnut._

Chestnuts, when cooked, are valuable food for persons with weak
digestive powers. They should be put on the fire in a saucepan of cold
water and cooked for twenty minutes from the time the water first boils.