INSOMNIA
Do you: fall asleep at your normal bedtime, wake up 3 to 4 hours later, stay awake for 3 hours and by the time you fall asleep again it is almost time to get up?
I have recently rediscovered “by chance” the benefits of Hops and Lavender.
Drink a cup of tea with Hops and Lavender and you will sleep like a baby. If you wake up during the night you will be able to fall back to sleep straight away.
About HOPS Humulus Lupulus
(Article taken from Botanicle.com on the Web)
The Hop (Humulus Lupulus, Linn.) is a native British plant, having affinities, botanically speaking, with the group of plants to which the Stinging Nettles belong. The sole representative of its genus in these islands, it is found wild in hedges and copses from York southwards, being only considered an introduced species in Scotland, and rare and not indigenous in Ireland. It is found in most countries of the North temperate zone.
The root is stout and perennial. The stem that arises from it every year is of a twining nature, reaching a great length, flexible and very tough, angled and prickly, with a tenacious fibre, which has enabled it to be employed to some extent in Sweden in the manufacture of a coarse kind of cloth, white and durable, though the fibres are so difficult of separation, that the stems require to be steeped in water a whole winter. Paper has also been made from the stem, or bines, as it is termed.
The leaves are heart-shaped and lobed, on foot-stalks, and as a rule placed opposite one another on the stem, though sometimes the upper leaves are arranged singly on the stem, springing from alternate sides. They are of a dark-green colour with their edges finely toothed.
The flowers spring from the axils of the leaves. The Hop is dioecious, i.e. male and female flowers are on separate plants. The male flowers are in loose bunches or panicles, 3 to 5 inches long. The female flowers are in leafy cone-like catkins, called strobiles. When fully developed, the strobiles are about 1 1/4 inch long, oblong in shape and rounded, consisting of a number of overlapping, yellowish-green bracts, attached to a separate axis. If these leafy organs are removed, the axis will be seen to be hairy and to have a little zigzag course. Each of the bracts enfolds at the base a small fruit (achene), both fruit and bract being sprinkled with yellow translucent glands, which appear as a granular substance. Much of the value of Hops depends on the abundance of this powdery substance, which contains 10 per cent of Lupulin, the bitter principle to which Hops owe much of their tonic properties.
As it is, these ripened cones of the female Hop plant that are used in brewing, female plants only are cultivated, since from these alone can the fruits be obtained. Those with undeveloped seeds are preferred to ensure which the staminate plants are excluded, only a few male plants being found scattered over a plantation of hops.
We find the Hop first mentioned by Pliny, who speaks of it as a garden plant among the Romans, who ate the young shoots in spring, in the same way as we do asparagus, and as country people frequently do in England at the present day. The young tops of Hop used formerly to be brought to market tied up in small bundles for table use. The tender first foliage, blanched, is a good potherb.
The leaves and flower-heads have been used also to produce a fine brown dye.
The origin of the name of the Hop genus, Humulus, is considered doubtful, though it has been assumed by some writers that it is derived from humus, the rich moist ground in which the plant grows. The specific name Lupulus, is derived from the Latin, lupus (a wolf), because, as Pliny explains, when produced among osiers, it strangles them by its light, climbing embraces, as the wolf does a sheep. The English name Hop comes from the Anglo-Saxon hoppan (to climb).
Hops appear to have been used in the breweries of the Netherlands in the beginning of the fourteenth century. In England they were not used in the composition of beer till nearly two centuries afterwards. The liquor prepared from fermented malt formed the favourite drink of our Saxon and Danish forefathers. The beverage went by the name of Ale (the word derived from the Scandinavian öl – the Viking’s drink) and was brewed either from malt alone, or from a mixture of the latter with Honey and flavoured with Heath tops, Ground Ivy, and various other bitter and aromatic herbs, such as Marjoram, Buckbean, Wormwood, Yarrow, Woodsage or Germander and Broom. They knew not, however, the ale to which Hops give both flavour and preservation. For long after the introduction of Hops, the liquor flavoured in the old manner retained the name of Ale, while the word of German and Dutch origin, Bier or Beer, was given only to that made with the newly-introduced bitter catkins.
It has been stated that the planting of Hops in this country was forbidden in the reign of Henry VI, but half a century later the cultivation was introduced from Flanders, though only to a limited extent, and it did not become sufficient for the needs of the kingdom till the end of the seventeenth century. The prejudice against the use of Hops was at first great. Henry VIII forbade brewers to put hops and sulphur into ale, Parliament having been petitioned against the Hop as ‘a wicked weed that would spoil the taste of the drink and endanger the people.’ In the fifth year of Edward VI, however, privileges were granted to Hop growers, though in the reign of James I the plant was still not sufficiently cultivated to supply the consumption, as we find a statute of 1608 against the importation of spoiled Hops.
Hops were at first thought to engender melancholy.
‘Hops,’ says John Evelyn, in his Pomona (1670), ‘transmuted our wholesome ale into beer, which doubtless much alters its constitution. This one ingredient, by some suspected not unworthily, preserves the drink indeed, but repays the pleasure in tormenting diseases and a shorter life.’
Parts Used Medicinally—(a) The strobiles, collected and dried as described. (b) The Lupulin, separated from the strobiles by sifting.
—Chemical Constituents— The aromatic odour of the Hop strobiles is due to a volatile oil, of which they yield about 0.3 to 1.0 per cent. It appears to consist chiefly of the sesquiterpene Humulene. Petroleum spirit extracts 7 to 14 per cent of a powerfully antiseptic soft resin, and ether extracts a hard resin. The petroleum spirit extract contains the two crystalline bitter principles (a) Lupamaric acid (Humulone), (b) Lupamaric acid (Lupulinic acid). These bodies are chiefly contained in the glands at the base of the bracts. The leafy organs contain about 5 per cent of tannin which is not a constituent of the glands. Hops yield about 7 per cent Ash.
The oil and the bitter principle combine to make Hops more useful than Chamomile, Gentian or any other bitter in the manufacture of beer: hence the medicinal value of extra-hopped or bitterbeer. The tannic acid contained in the strobiles adds to the value of Hops by causing precipitation of vegetable mucilage and consequently the cleansing of beer.
Fresh Hops possess a bitter aromatic taste and a strong characteristic odour. The latter, however, changes and becomes distinctly unpleasant as the Hops are kept. This change is ascribed to oxidation of the soft resin with production of Valerianic acid. On account of the rapid change in the odour of Hops, the recently dried fruits should alone be used: these may be recognized by the characteristic odour and distinctly green colour. Those which have been subjected to the treatment of sulphuring are not to be used in pharmacy. This process is conducted with a view of improving the colour and odour of the Hops, since sulphuric acid is found to retard the production of the Valerianic odour and to both preserve and improve the colour of the Hops.
Lupulin, which consists of the glandular powder present on the seeds and surface of the scales, may be separated by shaking the strobiles. The drug occurs in a granular, brownish-yellow powder, with the strong odour and bitter aromatic taste characteristic of Hops. The glands readily burst on the application of slight pressure and discharge their granular oleo-resinous contents. Commercial Lupulin is often of a very inferior quality, and consists of the sifted sweepings from the floors of hop-kilns. It should contain not more than 40 per cent of matter insoluble in ether and not yield more than 12 per cent of ash on incineration. A dark colour and disagreeable odour indicates an old drug.
The chief constituent of Lupulin is about 3 per cent of volatile oil, which consists chiefly of Humulene, together with various oxygenated bodies to which the oil owes its peculiar odour. Other constituents are the two Lupamaric acids, cholene and resin.
Lupulin is official both in the British Pharmacopoeia and the United States Pharmacopoeia.
—Medicinal Action and Uses— Hops have tonic, nervine, diuretic and anodyne properties. Their volatile oil produces sedative and soporific effects, and the Lupamaric acid or bitter principle is stomachic and tonic. For this reason Hops improve the appetite and promote sleep.
The official preparations are an infusion and a tincture. The infusion is employed as a vehicle, especially for bitters and tonics: the tincture is stomachic and is used to improve the appetite and digestion. Both preparations have been considered to be sedative, were formerly much given in nervousness and hysteria and at bedtime to induce sleep; in cases of nervousness, delirium and inflammation being considered to produce a most soothing effect, frequently procuring for the patient sleep after long periods of sleeplessness in overwrought conditions of the brain.
The bitter principle in the Hop proves one of the most efficacious vegetable bitters obtainable. An infusion of 1/2 oz. Hops to 1 pint of water will be found the proper quantity for ordinary use. It has proved of great service also in heart disease, fits, neuralgia and nervous disorders, besides being a useful tonic in indigestion, jaundice, and stomach and liver affections generally. It gives prompt ease to an irritable bladder, and is said to be an excellent drink in cases of delirium tremens. Sherry in which some Hops have been steeped makes a capital stomachic cordial.
A pillow of warm Hops will often relieve toothache and earache and allay nervous irritation.
An infusion of the leaves, strobiles and stalks, as Hop Tea, taken by the wineglassful two or three times daily in the early spring, is good for sluggish livers. Hop Tea in the leaf, as frequently sold by grocers, consists of Kentish Hop leaves, dried, crushed under rollers and then mixed with ordinary Ceylon or Indian Tea. The infusion combines the refreshment of the one herb with the sleepinducing virtues of the other.
Hop juice cleanses the blood, and for calculus trouble nothing better can be found than the bitter principle of the Hop. A decoction of the root has been esteemed as of equal benefit with Sarsaparilla.
As an external remedy, an infusion of Hops is much in demand in combination with chamomile flowers or poppy heads as a fomentation for swelling of a painful nature, inflammation, neuralgic and rheumatic pains, bruises, boils and gatherings. It removes pain and allays inflammation in a very short time. The Hops may also be applied as a poultice.
The drug Lupulin is an aromatic bitter and is reputed to be midly sedative, inducing sleep without causing headache.
It is occasionally administered as a hypnotic, either in pills with alcohol, or enclosed in a cachet.
Preparations of Lupulin are not much used in this country, although official, but in the United States they are considered preferable for internal use.
About Lavender
(I wanted to insert an article taken from Botanicle.com on the Web, but I am not successfull. So just google Lavender and look what Botanicle .com says about it. Or contact me at 021 502 095)
rivipaolo.com
젓가락을 들고 소고기 한 점을 먹었는데 맛이…정말…맛있었습니다.
digiyumi.com
즉시 외쳤다 : “지브를 철회하고, 빠르게, 빠르게, 방향타를 돌리십시오.”
agonaga.com
“아…” 내시는 잠시 멍하니 있다가 말했다. “명령을 기다리고 있는 것은 오우양 지예입니다.”
agonaga.com
멀리서 덩젠과 일행의 가족들이 떨며 멀리서 지켜보고 있었다.
amruthaborewells.com
돈을 절약하기 위해 Hongzhi 황제는 오래 전에 그의 종을 폐지했습니다.
saungsantoso.com
Wang Bushi는 점차 사람들과 토론하는 것을 싫어하고 항상 과묵합니다.
this-is-a-small-world.com
그러나 인형은 다릅니다. 우리 Fang Jifan은 우리가 가리키는 곳마다 싸우고 우리가 말하는 것은 우리가 말하는 것입니다.
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Longquan Temple의 조카는 아주 좋은 방법을 가지고 있으며 그가 말할 때 정확할 것입니다.
homefronttoheartland.com
전쟁을 피해 많은 사람들이 북부 지방으로 피신했습니다.
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모두가 진실을 알고 있으며 이러한 교훈은 오랫동안 봄과 가을에 남아 있습니다.
homefronttoheartland.com
그래서 왕금원은 “젊은 스승이 현명하다”고 만족했다.
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Fang Jifan은이 개 같은 것을 죽일 수 있기를 바라며이를 갈기 시작했습니다.
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그 뒤로 둘째, 셋째, 다섯째 형들도 생각했다.
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러시아인들은 머스켓을 대규모로 장비하기 시작했습니다.
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Fang Jifan을보고 Fang Jifan은 미소를 지으며 그에게 손을 흔들었다.
lfchungary.com
Hongzhi 황제는 앉아서 입술을 오므리고 얼굴을 깜빡이며 주위를 둘러 보았습니다.
lfchungary.com
그러자 그는 눈살을 찌푸렸다. “류칭, 어떻게 생각해?”
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이때 우리는 폐하가 정신을 차릴 까봐 철이 뜨거울 때 쳐야합니다.
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Dingxing County 사람들이 왔다는 소식을 듣고 그는 코를 골지 않을 수 없었습니다.
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그리고 올바른 결정을 따르는 사람들이 살아남을 수 있습니다.
lfchungary.com
아니나 다를까 Fang Xiaofan은 깨달음을 얻었고 그녀에게 헛된 영감을 주지 않았습니다.
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“아, 그럼 왜 숨이 가빠요?” 홍지황제가 류젠을 바라보았다.
lfchungary.com
Fang Jifan은 한숨을 쉬었습니다. “실수로 조폭에게 넘겼습니다. 나 Fang Jifan …”
mikschai.com
바느질을 못하는 의사는 확실히 좋은 의사가 아닙니다.
lfchungary.com
“…” Fang Jifan은 죽고 싶었습니다. “전하, 아마도 …”
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Fang Jifan은 전반적인 상황을 그렇게 무시하지 않았습니다.
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그러나 요점은 이 풍선이 관찰 및 조기 경보에 사용될 수 있다는 것입니다.
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왕자와 기공은 그가 화를 낼 수 있는 사람이 아니다.
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Bang … 살과 피가 Hu Kaishan의 철 갑옷에 직접 충돌했습니다.
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큰 Fengtian Hall에는 Hongzhi 황제와 Fang Jifan 만 남았습니다.
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Hongzhi 황제는 “어떻게 그들이 그런 농담을하도록 내버려 둘 수 있습니까! “라고 말했습니다.
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Hongzhi 황제는 Liu Jian의보고를 듣고 고개를 숙였습니다.
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아직 이른 시간이라 홍지황제가 말했다.
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반경이 10마일인 그곳은 불모지입니다.
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“청나라가 거절한 건 아닐까?” 홍치제가 무심하게 말했다.
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Jiang Yan은 자신이 없으면 돈을 돌려받을 수 있다고 생각합니다.
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“아, 이 주식을 살까요?” 왕부시는 뛰어오르고 싶었다.
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“혼부탕, 너 같은 상하도 모르는 놈한테 공격적으로 대하면 안 돼?”
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Xiao Jing은 미소를지었습니다. “좋아요, Duke Qi, 먼저 부탁드립니다.”
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Fang Jifan은 약간 당황했습니다. “폐하, 칭찬입니까, 풍자입니까?”
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주변의 모든 배들이 눈앞에 두부 같았습니다.
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오랜만에 Xiao Jing은 쉰 목소리로 “노예 … 만명의 죽음!”
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그에게 이것은 그의 인생에서 가장 큰 타격이며 아무도 없습니다.
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Zhang Yuanxi는 필사적으로 고개를 끄덕였습니다. “나는 … 이해하는 것 같습니다.”
ttbslot.com
왜냐하면… 거의 모든 주식이 급등하고 있기 때문입니다.
qiyezp.com
Zhu Houzhao는 Hongzhi 황제가 희미하게 화를내는 것을 보았습니다.
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Hongzhi 황제는 Fang Jifan의 장황한 말을 들으며 소파에 반쯤 누워 약간 기침을했습니다.
qiyezp.com
Fang Jifan은 도울 수 없었지만 “전하, 너무 많이 삭감했습니다. “라고 말했습니다.
sandyterrace.com
그것은 단지… 그 거대한 풍선이 가까워질 때입니다.