Literary notes about Mint (AI summary)
The term "mint" in literature is employed in multiple, context-dependent ways. In economic writings, it refers to the official place where currency is produced, setting benchmarks for value and denoting financial institutions as seen in [1], [2], [3], and [4]. In culinary texts, especially those detailing Roman recipes, mint appears as a fragrant herb central to a variety of sauces and dishes, as illustrated in [5], [6], [7], and [8]. The word also carries metaphorical weight in fiction, representing both pristine condition and the essence of authenticity—as in [9] and [10]—or even magical elements, as when its ritualistic properties are invoked in [11] and [12]. Additionally, herbal treatises classify it botanically, emphasizing its aromatic nature in works like [13] and [14], thus demonstrating its rich versatility in literature.
- Since that reformation, the market price has been constantly below the mint price.
— from An Inquiry into the Nature and Causes of the Wealth of Nations by Adam Smith - In the mint of Calcutta, an ounce of fine gold is supposed to be worth fifteen ounces of fine silver, in the same manner as in Europe.
— from An Inquiry into the Nature and Causes of the Wealth of Nations by Adam Smith - King Ethelstane, in his laws, appointing how many mint-masters should be in each city, allotteth eight to London, and not so many to any other city.
— from The Survey of London by John Stow - The proportions between the bank price, the mint price, and the market price of gold bullion, are nearly the same.
— from An Inquiry into the Nature and Causes of the Wealth of Nations by Adam Smith - WHEN THIS IS COOKED, CRUSH PEPPER, CUMIN, DRY MINT, DILL, MOISTEN WITH HONEY, BROTH, RAISIN WINE
— from Cookery and Dining in Imperial Rome by Apicius - [1] FOR ALL KINDS OF SHELLFISH USE PEPPER, LOVAGE, PARSLEY, DRY MINT, A LITTLE MORE OF CUMIN, HONEY, AND BROTH; IF YOU WISH, ADD
— from Cookery and Dining in Imperial Rome by Apicius - [1] PEPPER, DILL, CUMIN, THYME, MINT, GREEN RUE, HONEY, VINEGAR, BROTH, WINE, A LITTLE OIL, HEAT AND TIE WITH ROUX.
— from Cookery and Dining in Imperial Rome by Apicius - [A stock in which to cook ostrich] PEPPER, MINT, CUMIN, LEEKS
— from Cookery and Dining in Imperial Rome by Apicius - I didn't expect to find this electric cable in mint condition, as it looked on leaving its place of manufacture.
— from Twenty Thousand Leagues Under the Seas: An Underwater Tour of the World by Jules Verne - Everything looked like money—like the last coin issued from the Mint.
— from Tess of the d'Urbervilles: A Pure Woman by Thomas Hardy - Into the boiling oil the mint plant is put, and, while it boils, a magical formula is uttered over it.
— from Argonauts of the Western Pacific by Bronislaw Malinowski - After having thus ritually plucked the mint plant, the magician brings it home.
— from Argonauts of the Western Pacific by Bronislaw Malinowski - Flowers terminal, white, verticillate, with the characteristics of the mint family.
— from The Medicinal Plants of the Philippines by T. H. Pardo de Tavera - Boiled in water unto a thick jelly, and taken, it stays spitting of blood; and boiled with mint and butter, it helps the hoarseness of the throat.
— from The Complete Herbal by Nicholas Culpeper
