file was produced from images produced by ,core ,historical ,literature in ,agriculture 7,,chla71 ,cornell ,university7 ,,culinary ,,herbs ,their ,cultivation1 ,harvesting1 ,curing and ,uses ,by ,m4 ,g4 ,,kains ,associate ,editor ,american ,agriculturist ,ah1 ,zephyrus6 art here1 and ,flora too6 ,ye tender bibbers of the rain and dew1 ,young playmates of the rose and daffodil1 ,be careful1 ere ye enter in1 to fill ,your baskets high ,with fennel green1 and balm1 and golden pines1 ,savory1 latter-mint1 and columbines1 ,cool parsley1 basil sweet1 and sunny thyme2 ,yea1 every flower and leaf of every clime1 ,all gather'd in the dewy morn3 hie ,away6 fly1 fly6 --,keats1 ,endymion ,illustration3 ,herbs and ,children1 a ,happy ,harmony ,,new ,,york ,,orange ,,judd ,,company ,,london ,,kegan ,,paul1 ,,trench1 ,,tr,,bner ,,co41 ,limited #aiab ,copyright1 #aiab ,,orange ,,judd ,,company ,all ,rights ,reserved ,,entered ,,at ,,stationers' ,,hall1 ,,london1 ,,england ,printed in ,u4 ,s4 ,a4 99 99 99 99 99 ,,preface ,a small boy who wanted to make a good impression once took his little sweetheart to an ice cream parlor4 ,after he had vainly searched the list of edibles for something within his means1 he whispered to the waiter1 ,say1 ,mister1 what you got that looks tony an' tastes nice for nineteen cents8 ,this is precisely the predicament in which many thousand people are today4 ,like the boy1 they have skinny purses1 voracious appetites and mighty yearnings to make the best possible impression within their means4 ,perhaps having been invited out1 they learn by actual demonstration that the herbs are culinary magicians which convert cheap cuts and scraps into toothsome dainties4 ,they are thus aroused to the fact that by using herbs they can afford to play host and hostess to a larger number of hungry and envious friends than ever before4 ,maybe it is mainly due to these yearnings and to the memories of mother's and grandmother's famous dishes that so many inquiries concerning the propagation1 cultivation1 curing and uses of culinary herbs are asked of authorities on gardening and cookery2 and maybe it is because no one has really loved the herbs enough to publish a book on the subject4 ,that herbs are easy to grow ,i can abundantly attest1 for ,i have grown them all4 ,i can also bear ample witness to the fact that they reduce the cost of high living1 if by that phrase is meant pleasing the palate without offending the purse4 ,for instance1 a few days ago a friend paid twenty cents for soup beef1 and five cents for soup greens4 ,the addition of salt1 pepper and other ingredients brought the initial cost up to twenty-nine cents4 ,this made enough soup for ten or twelve liberal servings4 ,the lean meat removed from the soup was minced and mixed with not more than ten cents' worth of diced potatoes1 stale bread crumbs1 milk1 seasoning and herbs before being baked as a supper dish for five people1 who by their bland smiles and scotch plates attested that the viands both looked tony and tasted nice4 ,i am glad to acknowledge my thanks to ,mr4 ,n4 ,r4 ,graves of ,rochester1 ,n4 ,y41 and ,prof4 ,r4 ,l4 ,watts of the ,pennsylvania ,state ,agricultural ,college1 for the photographic illustrations1 and to ,mr4 ,b4 ,f4 ,williamson1 the ,orange ,judd ,co4's artist1 for the pen and ink drawings which add so much to the value1 attractiveness and interest of these pages4 ,if this book shall instill or awaken in its readers the wholesome though cupboard love that the culinary herbs deserve both as permanent residents of the garden and as masters of the kitchen1 it will have accomplished the object for which it was written4 ,m4 ,g4 ,,kains4 ,new ,york1 #aiab4 ,,contents ,page ,preface v ,a ,dinner of ,herbs #g ,culinary ,herbs ,defined #aa ,history #ab ,production of ,new ,varieties #ae ,status and ,uses #ai ,notable ,instance of ,uses #ba ,methods of ,curing #bb ,drying and ,storing #be ,herbs as ,garnishes #cj ,propagation1 ,seeds #cb ,cuttings #cd ,layers #cf ,division #cg ,transplanting #ci ,implements #da ,location of ,herb ,garden #dd ,the ,soil and ,its ,preparation #de ,cultivation #dg ,double ,cropping #dh ,herb ,relationships #di ,the ,herb ,list3 ,angelica #ee ,anise #ei ,balm #fc ,basil #fe ,borage #ga ,caraway #gc ,catnip #gg ,chervil #gi ,chives #hj ,clary #ha ,coriander #hb ,cumin #hd ,dill #hg ,fennel #hi ,finocchio #ic ,fennel ,flower #id ,hoarhound #ie ,hyssop #if ,lavender #ig ,lovage #ii ,marigold #ajj ,marjoram #aja ,mint #aje ,parsley #aji ,pennyroyal #aai ,peppermint #aai ,rosemary #abj ,rue #abb ,sage #abe ,samphire #abi ,savory1 ,summer #aca ,savory1 ,winter #acb ,southernwood #acc ,tansy #acd ,tarragon #acd ,thyme #acg ,,illustrations ,page ,herbs and ,children1 a ,happy ,harmony ,frontispiece ,spading ,fork #a ,barrel ,culture of ,herbs #b ,transplanting ,board and ,dibble #e ,assortment of ,favorite ,weeders #h ,popular ,adjustable ,row ,marker #aj ,popular ,spades #ac ,lath ,screen for ,shading ,beds #af ,harvesting ,thyme ,grown on a ,commercial ,scale #ah ,garden ,hoes of ,various ,styles #bj ,dried ,herbs in ,paper and ,tin #bb ,herb ,solution ,bottle #bd ,paper ,sacks of ,dried ,herbs for ,home ,use #bf ,hand ,cultivator and ,scarifier #bg ,flat of ,seedlings ,ready to ,be ,transplanted #cb ,glass ,covered ,propagating ,box #cd ,flower ,pot ,propagating ,bed #ce ,holt's ,mammoth and ,common ,sage #ch ,marker for ,hotbeds and ,cold ,frames #ci ,leading ,forms of ,trowels #dj ,wooden ,dibbles #dc ,combination ,hand ,plow #de ,surface ,paring ,cultivator #dg ,thinning ,scheme for ,harvesting #dh ,center ,row ,hand ,cultivator #ej ,hand ,plow #eb ,prophecy of ,many ,toothsome ,dishes #ef ,anise in ,flower and in ,fruit #fj ,sweet ,basil #ff ,borage1 ,famous for ,cool ,tankard #gj ,caraway for ,comfits and ,birthday ,cakes #gd ,catnip1 ,pussy's ,delight #gh ,coriander1 for ,old-,fashioned ,candies #hb ,dill1 of ,pickle ,fame #hf ,sweet ,fennel #ij ,sweet ,marjoram #ajb ,mint1 ,best ,friend of ,roast ,lamb #ajf ,curled ,parsley #aaj ,rue1 ,sour ,herb of ,grace #abd ,sage1 ,the ,leading ,herb for ,duck and ,goose ,dressing #abf ,holt's ,mammoth and ,common ,sage ,leaves #abi ,dainty ,summer ,savory #acj ,tarragon1 ,french ,chef's ,delight #ace ,thyme for ,sausage #acg ,,culinary ,,herbs ,in these days of jaded appetites1 condiments and canned goods1 how fondly we turn from the dreary monotony of the dainty menu to the memory of the satisfying dishes of our mothers6 ,what made us1 like ,oliver ,twist1 ask for more8 ,were those flavors real1 or was it association and natural1 youthful hunger that enticed us8 ,can we ever forget them2 or1 what is more practical1 can we again realize them8 ,we may find the secret and the answer in mother's garden4 ,let's peep in4 ,the garden1 as in memory we view it1 is not remarkable except for its neatness and perhaps the mixing of flowers1 fruits and vegetables as we never see them jumbled on the table4 ,strawberries and onions1 carrots and currants1 potatoes and poppies1 apples and sweet corn and many other as strange comrades1 all grow together in mother's garden in the utmost harmony4 ,illustration3 ,spading ,fork ,all these are familiar friends2 but what are those plants near the kitchen8 ,they are mother's sweet herbs4 ,we have never seen them on the table4 ,they never played leading roles such as those of the cabbage and the potato4 ,they are merely members of the cast which performed the small but important parts in the production of the pleasing tout ensemble--soup1 stew1 sauce1 or salad--the remembrance of which1 like that of a well-staged and well-acted drama1 lingers in the memory long after the actors are forgotten4 ,illustration3 ,barrel ,culture of ,herbs ,probably no culinary plants have during the last #ej years been so neglected4 ,especially during the ready-to-serve food campaign of the closed quarter century did they suffer most4 ,but they are again coming into their own4 ,few plants are so easily cultivated and prepared for use4 ,with the exception of the onion1 none may be so effectively employed and none may so completely transform the left-over as to tempt an otherwise balky appetite to indulge in a second serving without being urged to perform the homely duty of eating it to save it4 ,indeed1 sweet herbs are1 or should be the boon of the housewife1 since they make for both pleasure and economy4 ,the soup may be made of the most wholesome1 nutritious and even costly materials2 the fish may be boiled or baked to perfection2 the joint or the roast and the salad may be otherwise faultless1 but if they lack flavor they will surely fail in their mission1 and none of the neighbors will plot to steal the cook1 as they otherwise might did she merit the reputation that she otherwise might1 by using culinary herbs4 ,this doleful condition may be prevented and the cook enjoy an enviable esteem by the judicious use of herbs1 singly or in combination4 ,it is greatly to be regretted that the uses of these humble plants1 which seem to fall lower than the dignity of the title vegetable1 should be so little understood by intelligent ,american housewives4 ,in the flavoring of prepared dishes we ,americans--people1 as the ,french say1 of one sauce--might well learn a lesson from the example of the ,english matron who usually considers her kitchen incomplete without a dozen or more sweet herbs1 either powdered1 or in decoction1 or preserved in both ways4 ,a glance into a ,french or a ,german culinary department would probably show more than a score2 but a careful search in an ,american kitchen would rarely reveal as many as half a dozen1 and in the great majority probably only parsley and sage would be brought to light4 ,yet these humble plants possess the power of rendering even unpalatable and insipid dishes piquant and appetizing1 and this1 too1 at a surprisingly low cost4 ,indeed1 most of them may be grown in an out-of-the-way corner of the garden1 or if no garden be available1 in a box of soil upon a sunny windowsill--a method adopted by many foreigners living in tenement houses in ,new ,york and ,jersey ,city4 ,certainly they may be made to add to the pleasure of living and1 as ,solomon declares1 better is a dinner of herbs where love is1 than a stalled ox with contention4 ,it is to be regretted that the moving picture show and the soda water fountain have such an influence in breaking up old-fashioned family evenings at home when everyone gathered around the evening lamp to enjoy homemade dainties4 ,in those good old days the young man was expected to become acquainted with the young woman in the home4 ,the girl took pride in serving solid and liquid culinary goodies of her own construction4 ,her mother1 her all-sufficient guide1 mapped out the sure1 safe1 and orthodox highway to a man's heart and saw to it that she learned how to play her cards with skill and precision4 ,those were the days when a larger proportion lived happy ever after than in modern times1 when recreation and refreshment are sought more frequently outside than inside the walls of home4 ,but it is not too late to learn the good old ways over again and enjoy the good old culinary dainties4 ,whoever relishes the summer cups that cheer but do not inebriate may add considerably to his enjoyment by using some of the sweet herbs4 ,spearmint adds to lemonade the pleasing pungency it as readily imparts to a less harmful but more notorious beverage4 ,the blue or pink flowers of borage have long been famous for the same purpose1 though they are perhaps oftener added to a mixture of honey and water1 to grape juice1 raspberry vinegar or strawberry acid4 ,all that is needed is an awakened desire to re-establish home comforts and customs1 then a little later experimentation will soon fix the herb habit4 ,illustration3 ,transplanting ,board and ,dibble ,the list of home confections may be very pleasingly extended by candying the aromatic roots of lovage1 and thus raising up a rival to the candied ginger said to be imported from the ,orient4 ,if anyone likes coriander and caraway--,i confess that ,i don't--he can sugar the seeds to make those little comfits1 the candies of our childhood which our mothers tried to make us think we liked to crunch either separately or sprinkled on our birthday cakes4 ,those were before the days when somebody's name was stamped on every piece to aid digestion4 ,can we ever forget the picnic when we had certain kinds of sandwiches8 ,our mothers minced sweet fennel1 the tender leaves of sage1 marjoram or several other herbs1 mixed them with cream cheese1 and spread a layer between two thin slices of bread4 ,perhaps it was the swimming1 or the three-legged racing1 or the swinging1 or all put together1 that put a razor edge on our appetites and made us relish those sandwiches more than was perhaps polite2 but will we not1 all of us who ate them1 stand ready to dispute with all comers that it was the flavors that made us forget our manners8 ,but sweet herbs may be made to serve another pleasing1 an sthetic purpose4 ,many of them may be used for ornament4 ,a bouquet of the pale pink blossoms of thyme and the delicate flowers of marjoram1 the fragrant sprigs of lemon balm mixed with the bright yellow umbels of sweet fennel1 the finely divided leaves of rue and the long glassy ones of bergamot1 is not only novel in appearance but in odor4 ,in sweetness it excels even sweet peas and roses4 ,mixed with the brilliant red berries of barberry and multiflora rose1 and the dark-green branches of the hardy thyme1 which continues fresh and sweet through the year1 a handsome and lasting bouquet may be made for a midwinter table decoration1 a fragrant reminder of ,shakespeare's lines in ,a ,winter's ,tale3 ,here's flowers for you2 ,hot lavender1 mints1 savory1 marjoram2 ,the marigold1 that goes to bed wi' the sun ,and with him rises weeping4 ,the rare aroma of sweet marjoram reminds so many city people of their mother's and their grandmother's country gardens1 that countless muslin bags of the dried leaves sent to town ostensibly for stuffing poultry never reach the kitchen at all1 but are accorded more honored places in the living room4 ,they are placed in the sunlight of a bay window where ,old ,sol may coax forth their prisoned odors and perfume the air with memories of childhood summers on the farm4 ,other memories cling to the delicate little lavender1 not so much because the owner of a well-filled linen closet perfumed her spotless hoard with its fragrant flowers1 but because of more tender remembrances4 ,would any country wedding chest be complete without its little silk bags filled with dried lavender buds and blooms to add the finishing touch of romance to the dainty trousseau of linen and lace8 ,what can recall the bridal year so surely as this same kindly lavender8 ,a ,,dinner ,,of ,,herbs ,in an article published in ,american ,agriculturist1 ,dora ,m4 ,morrell says3 ,there is an inference that a dinner of herbs is rather a poor thing1 one not to be chosen as a pleasure4 ,perhaps it might be if it came daily1 but1 for once in a while1 try this which ,i am going to tell you4 ,to prepare a dinner of herbs in its best estate you should have a bed of seasonings such as our grandmothers had in their gardens1 rows of sage1 of spicy mint1 sweet marjoram1 summer savory1 fragrant thyme1 tarragon1 chives and parsley4 ,to these we may add1 if we take herbs in the ,scriptural sense1 nasturtium1 and that toothsome esculent1 the onion1 as well as lettuce4 ,if you wish a dinner of herbs and have not the fresh1 the dried will serve1 but parsley and mint you can get at most times in the markets1 or in country gardens1 where they often grow wild4 ,do you know1 my sister housewife1 that if you were to have a barrel sawed in half1 filled with good soil1 some holes made in the side and then placed the prepared half barrel in the sun1 you could have an herb garden of your own the year through1 even if you live in a city flat8 ,in the holes at the sides you can plant parsley1 and it will grow to cover the barrel1 so that you have a bank of green to look upon4 ,on the top of the half barrel plant your mint1 sage1 thyme and tarragon4 ,thyme is so pleasing a plant in appearance and fragrance that you may acceptably give it a place among those you have in your window for ornament4 ,illustration3 ,assortment of ,favorite ,weeders ,the ,belgians make a parsley soup that might begin your dinner1 or rather your luncheon4 ,for the soup1 thicken flour and butter together as for drawn butter sauce1 and when properly cooked thin to soup consistency with milk4 ,flavor with onion juice1 salt and pepper4 ,just before serving add enough parsley cut in tiny bits to color the soup green4 ,serve croutons with this4 ,for the next course choose an omelette with fine herbs4 ,any cookbook will give the directions for making the omelette1 and all that will be necessary more than the book directs is to have added to it minced thyme1 tarragon and chives before folding1 or they may be stirred into the omelette before cooking4 ,instead of an omelette you may have eggs stuffed with fine herbs and served in cream sauce4 ,cut hard-boiled eggs in half the long way and remove the yolks4 ,mash and season these1 adding the herbs1 as finely minced as possible4 ,shape again like yolks and return to the whites4 ,cover with a hot cream sauce and serve before it cools4 ,both of these dishes may be garnished with shredded parsley over the top4 ,with this serve a dish of potatoes scalloped with onion4 ,prepare by placing in alternate layers the two vegetables2 season well with salt1 pepper and butter1 and then add milk even with the top layer4 ,this dish is quite hearty and makes a good supper dish of itself4 ,of course you will not have a meal of this kind without salad4 ,for this try a mixture of nasturtium leaves and blossoms1 tarragon1 chives1 mint1 thyme and the small leaves of the lettuce1 adding any other green leaves of the spicy kind which you find to taste good4 ,then dress these with a simple oil and vinegar dressing1 omitting sugar1 mustard or any such flavoring1 for there is spice enough in the leaves themselves4 ,pass with these1 if you will1 sandwiches made with lettuce or nasturtium dressed with mayonnaise4 ,you may make quite a different thing of them by adding minced chives or tarragon1 or thyme1 to the mayonnaise4 ,the ,french are very partial to this manner of compounding new sauces from the base of the old one4 ,after you do it a few times you also will find it worth while4 ,illustration3 ,popular ,adjustable ,row ,marker ,when it comes to a dessert ,i am afraid you will have to go outside of herbs4 ,you can take a cream cheese and work into it with a silver knife any of these herbs1 or any two of them that agree with it well1 and serve it with toasted crackers1 or you can toast your crackers with common cheese1 grating above it sage and thyme4 ,whether this dinner of herbs appeals to the reader or not1 ,i venture to say that no housewife who has ever stuffed a ,thanksgiving turkey1 a ,christmas goose or ducks or chickens with home-grown1 home-prepared herbs1 either fresh or dried1 will ever after be willing to buy the paper packages or tin cans of semi-inodorous1 prehistoric dust which masquerades equally well as fresh sage1 summer savory1 thyme or something else1 the only apparent difference being the label4 ,to learn to value herbs at their true worth one should grow them4 ,then every visitor to the garden will be reminded of some quotation from the ,bible1 or ,shakespeare or some other repository of interesting thoughts2 for since herbs have been loved as long as the race has lived on the earth1 literature is full of references to facts and fancies concerning them4 ,thus the herb garden will become the nucleus around which cluster hoary legends1 gems of verse and lilts of song1 and where one almost stoops to remove his shoes1 for ,the wisdom of the ages ,blooms anew among the sages4 ,,culinary ,,herbs ,,defined ,it may be said that sweet or culinary herbs are those annual1 biennial or perennial plants whose green parts1 tender roots or ripe seeds have an aromatic flavor and fragrance1 due either to a volatile oil or to other chemically named substances peculiar to the individual species4 ,since many of them have pleasing odors they have been called sweet1 and since they have been long used in cookery to add their characteristic flavors to soups1 stews1 dressings1 sauces and salads1 they are popularly called culinary4 ,this last designation is less happy than the former1 since many other herbs1 such as cabbage1 spinach1 kale1 dandelion and collards1 are also culinary herbs4 ,these vegetables are1 however1 probably more widely known as potherbs or greens4 ,,history ,it seems probable that many of the flavoring herbs now in use were similarly employed before the erection of the pyramids and also that many then popular no longer appear in modern lists of esculents4 ,of course1 this statement is based largely upon imperfect records1 perhaps1 in many cases only hints more or less doubtful as to the various species4 ,but it seems safe to conclude that a goodly number of the herbs discussed in this volume1 especially those said to be natives of the ,mediterranean region1 overhung and perfumed the cradle of the human race in the ,orient and marked the footsteps of our rude progenitors as they strode more and more sturdily toward the horizon of promise4 ,this idea seems to gain support also from the fact that certain ,eastern peoples1 whom modern civilization declares to have uneducated tastes1 still employ many herbs which have dropped by the wayside of progress1 or like the caraway and the redoubtable pusley1 an anciently popular potherb1 are but known in western lands as troublesome weeds4 ,relying upon ,biblical records alone1 several herbs were highly esteemed prior to our era2 in the gospels of ,matthew and ,luke reference is made to tithes of mint1 anise1 rue1 cummin and other herbs2 and1 more than #gjj years previously1 ,isaiah speaks of the sowing and threshing of cummin which1 since the same passage 7,isaiah xxviii1 #be7 also speaks of fitches 7vetches71 wheat1 barley and rie 7rye71 seems then to have been a valued crop4 ,illustration3 ,popular ,spades ,the development of the herb crops contrasts strongly with that of the other crops to which reference has just been made4 ,whereas these latter have continued to be staples1 and to judge by their behavior during the last century may be considered to have improved in quality and yield since that ancient time1 the former have dropped to the most subordinate position of all food plants4 ,they have lost in number of species1 and have shown less improvement than perhaps any other groups of plants cultivated for economic purposes4 ,during the century just closed only one species1 parsley1 may be said to have developed more than an occasional improved variety4 ,and even during this period the list of species seems to have been somewhat curtailed--tansy1 hyssop1 horehound1 rue and several others being considered of too pronounced and even unpleasant flavor to suit cultivated palates4 ,with the exception of these few species1 the loss of which seems not to be serious1 this absence of improvement is to be regretted1 because with improved quality would come increased consumption and consequent beneficial results in the appetizing flavor of the foods to which herbs are added4 ,but greatly improved varieties of most species can hardly be expected until a just appreciation has been awakened in individual cultivators1 who1 probably in a majority of cases1 will be lovers of plants rather than men who earn their living by market gardening4 ,until the public better appreciates the culinary herbs there will be a comparatively small commercial demand2 until the demand is sufficient to make growing herbs profitable upon an extensive scale1 market gardeners will devote their land to crops which are sure to pay well2 hence the opportunity to grow herbs as an adjunct to gardening is the most likely way that they can be made profitable4 ,and yet there is still another2 namely1 growing them for sale in the various prepared forms and selling them in glass or tin receptacles in the neighborhood or by advertising in the household magazines4 ,there surely is a market1 and a profitable one if rightly managed4 ,and with right management and profit is to come desire to have improved varieties4 ,such varieties can be developed at least as readily as the wonderful modern chrysanthemum has been developed from an insignificant little wild flower not half as interesting or promising originally as our common oxeye daisy1 a well-known field weed4 ,not the least object of this volume is1 therefore1 to arouse just appreciation of the opportunities awaiting the herb grower4 ,besides the very large and increasing number of people who take pleasure in the growing of attractive flowering and foliage plants1 fine vegetables and choice fruits1 there are many who would find positive delight in the breeding of plants for improvement--the origination of new varieties--and who would devote much of their leisure time to this work--make it a hobby--did they know the simple underlying principles4 ,for their benefit1 therefore1 the following paragraphs are given4 ,,production ,,of ,,new ,,varieties ,besides the gratification that always accompanies the growing of plants1 there is in plant breeding the promise that the progeny will in some way be better than the parent1 and there is the certainty that when a stable variety of undoubted merit has been produced it can be sold to an enterprising seedsman for general distribution4 ,in this way the amateur may become a public benefactor1 reap the just reward of his labors and keep his memory green6 ,the production of new varieties of plants is a much simpler process than is commonly supposed4 ,it consists far more in selecting and propagating the best specimens than in any so-called breeding4 ,with the majority of the herbs this is the most likely direction in which to seek success4 ,suppose we have sown a packet of parsley seed and we have five thousand seedlings4 ,among these a lot will be so weak that we will naturally pass them by when we are choosing plantlets to put in our garden beds4 ,here is the first and simplest kind of selection4 ,by this means1 and by not having space for a great number of plants in the garden1 we probably get rid of #hj per cent of the seedlings--almost surely the least desirable ones4 ,illustration3 ,lath ,screen for ,shading ,beds ,suppose we have transplanted #a1jjj seedlings where they are to grow and produce leaves for sale or home use4 ,among these1 provided the seed has been good and true1 at least #ij per cent will be about alike in appearance1 productivity and otherwise4 ,the remaining plants may show variations so striking as to attract attention4 ,some may be tall and scraggly1 some may be small and puny2 others may be light green1 still others dark green2 and so on4 ,but there may be one or two plants that stand out conspicuously as the best of the whole lot4 ,these are the ones to mark with a stake so they will not be molested when the crop is being gathered and so they will attain their fullest development4 ,these best plants1 and only these1 should then be chosen as the seed bearers4 ,no others should be allowed even to produce flowers4 ,when the seed has ripened1 that from each plant should be kept separate during the curing process described elsewhere4 ,and when spring comes again1 each lot of seed should be sown by itself4 ,when the seedlings are transplanted1 they should be kept apart and labeled ,no4 #a1 ,no4 #b1 ,no4 #c1 etc41 so the progeny of each parent plant can be known and its history kept4 ,the process of selecting the seedlings the second year is the same as in the first2 the best are given preference1 when being transplanted4 ,in the beds all sorts of variations even more pronounced than the first year may be expected4 ,the effort with the seedlings derived from each parent plant should be to find the plants that most closely resemble their own parents1 and to manage these just as the parents were managed4 ,no other should be allowed to flower4 ,this process is to be continued from year to year4 ,if the selection is carefully made1 the grower will soon rejoice1 because he will observe a larger and a larger number of plants approaching the type of plant he has been selecting for4 ,in time practically the whole plantation will be coming true to type1 and he will have developed a new variety4 ,if his ideal is such as to appeal to the practical man--the man who grows parsley for money--and if the variety is superior to varieties already grown1 the originator will have no difficulty in disposing of his stock of seed and plants1 if he so desires1 to a seedsman1 who will gladly pay a round price in order to have exclusive control of the new creation4 ,or he may contract with a seedsman to grow seed of the new variety for sale to the trade4 ,illustration3 ,harvesting ,thyme ,grown on a ,commercial ,scale ,it may be said1 further1 that new varieties may be produced by placing the pollen from the flowers of one plant upon the pistils in the flowers of another and then covering the plant with fine gauze to keep insects out4 ,with the herbs1 however1 this method seems hardly worth while1 because the flowers are as a rule very small and the work necessarily finicky1 and because there are already so few varieties of most species that the operation may be left to the activities of insects4 ,it is for this reason1 however1 that none but the choicest plants should be allowed to bloom1 so none but desirable pollen may reach and fertilize the flowers of the plants to be used as seed producers4 ,,status ,,and ,,uses ,some readers of a statistical turn of mind may be disappointed to learn that figures as to the value of the annual crops of individual herbs1 the acreage devoted to each1 the average cost1 yield and profit an acre1 etc41 are not obtainable and that the only way of determining the approximate standing of the various species is the apparent demand for each in the large markets and stores4 ,unquestionably the greatest call is for parsley1 which is used in restaurants and hotels more extensively as a garnish than any other herb4 ,in this capacity it ranks about equal with watercress and lettuce1 which both find their chief uses as salads4 ,as a flavoring agent it is probably less used than sage1 but more than any of the other herbs4 ,it is chiefly employed in dressings with mild meats such as chicken1 turkey1 venison1 veal1 with baked fish2 and for soups1 stews1 and sauces1 especially those used with boiled meats1 fish and fricassees of the meats mentioned4 ,thus it has a wider application than any other of the culinary herbs4 ,sage1 which is a strongly flavored plant1 is used chiefly with such fat meats as pork1 goose1 duck1 and various kinds of game4 ,large quantities are mixed with sausage meat and1 in some countries1 with certain kinds of cheese4 ,throughout the ,united ,states it is probably the most frequently called into requisition of all herbs1 probably outranking any two of the others1 with the exception of parsley4 ,illustration3 ,garden ,hoes of ,various ,styles ,thyme and savory stand about equal1 and are chiefly used like parsley1 though both1 especially the former1 are used in certain kinds of sausage4 ,marjoram1 which is similarly employed1 comes next1 then follow balm1 fennel1 and basil4 ,these milder herbs are often mixed for much the same reason that certain simple perfumes are blended--to produce a new odor--combinations of herbs resulting in a new compound flavor4 ,such compounds are utilized in the same way that the elementary herbs are4 ,in classes by themselves are tarragon and spearmint1 the former of which is chiefly used as a decoction in the flavoring of fish sauces1 and the latter as the universal dressing with spring lamb4 ,mint has also a more convivial use1 but this seems more the province of the ,w4 ,c4 ,t4 ,u4 than of this book to discuss4 ,dill is probably the most important of the herbs whose seeds1 rather than their leaves1 are used in flavoring food other than confectionery4 ,it plays its chief role in the pickle barrel4 ,immense quantities of cucumber pickles flavored principally with dill are used in the restaurants of the larger cities and also by families1 the foreign-born citizens and their descendants being the chief consumers4 ,the demand for these pickles is met by the leading pickle manufacturers who prepare special brands1 generally according to ,german recipes1 and sell them to the delicatessen and the grocery stores4 ,if they were to rely upon me for business1 they would soon go bankrupt4 ,to my palate the dill pickle appeals as almost the acme of disagreeableness4 ,,notable ,,instance ,,of ,,uses ,the flavors of the various herbs cover a wide range1 commencing with fennel and ending with sage1 and are capable of wide application4 ,in one case which came under my observation1 the cook made a celery-flavored stew of some meat scraps4 ,not being wholly consumed1 the surviving debris appeared a day or two later1 in company with other odds and ends1 as the chief actor in a meat pie flavored with parsley4 ,alas1 a left-over again6 ,never mind1 mused the cook2 and no one who partook of the succeeding stew discovered the lurking parsley and its overpowered progenitor1 the celery1 under the effectual disguise of summer savory4 ,by an unforeseen circumstance the fragments remaining from this last stew did not continue the cycle and disappear in another pie4 ,had this been their fate1 however1 their presence could have been completely obscured by sage4 ,this problem in perpetual progression or culinary homeopathy can be practiced in any kitchen4 ,but hush1 tell it not in the dining-room6 ,illustration3 ,dried ,herbs in ,paper and ,tin ,,methods ,,of ,,curing ,culinary herbs may be divided into three groups2 those whose foliage furnishes the flavor1 those whose seed is used and those few whose roots are prepared4 ,in the kitchen1 foliage herbs are employed either green or as decoctions or dried1 each way with its special advocates1 advantages and applications4 ,green herbs1 if freshly and properly gathered1 are richest in flavoring substances and when added to sauces1 fricassees1 stews1 etc41 reveal their freshness by their particles as well as by their decidedly finer flavor4 ,in salads they almost entirely supplant both the dried and the decocted herbs1 since their fresh colors are pleasing to the eye and their crispness to the palate2 whereas the specks of the dried herbs would be objectionable1 and both these and the decoctions impart a somewhat inferior flavor to such dishes4 ,since herbs cannot1 however1 always be obtained throughout the year1 unless they are grown in window boxes1 they are infused or dried4 ,both infusing and drying are similar processes in themselves1 but for best results they are dependent upon the observance of a few simple rules4 ,no matter in what condition or for what purpose they are to be used the flavors of foliage herbs are invariably best in well-developed leaves and shoots still in full vigor of growth4 ,with respect to the plant as a whole1 these flavors are most abundant and pleasant just before the flowers appear4 ,and since they are generally due to essential oils1 which are quickly dissipated by heat1 they are more abundant in the morning than after the sun has reached the zenith4 ,as a general rule1 therefore1 best results with foliage herbs1 especially those to be used for drying and infusing1 may be secured when the plants seem ready to flower1 the harvest being made as soon as the dew has dried and before the day has become very warm4 ,the leaves of parsley1 however1 may be gathered as soon as they attain that deep green characteristic of the mature leaf2 and since the leaves are produced continuously for many weeks1 the mature ones may be removed every week or so1 a process which encourages the further production of foliage and postpones the appearance of the flowering stem4 ,to make good infusions the freshly gathered1 clean foliage should be liberally packed in stoppered jars1 covered with the choicest vinegar1 and the jars kept closed4 ,in a week or two the fluid will be ready for use1 but in using it1 trials must be made to ascertain its strength and the quantity necessary to use4 ,usually only the clear liquid is employed2 sometimes1 however1 as with mint1 the leaves are very finely minced before being bottled and both liquid and particles employed4 ,illustration3 ,herb ,solution ,bottle ,tarragon1 mint and the seed herbs1 such as dill1 are perhaps more often used in ordinary cookery as infusions than otherwise4 ,an objection to decoctions is that the flavor of vinegar is not always desired in a culinary preparation1 and neither is that of alcohol or wine1 which are sometimes used in the same way as vinegar4 ,,drying ,,and ,,storing ,when only a small quantity of an herb is to be dried1 the old plan of hanging loose bunches from the ceiling of a warm1 dry attic or a kitchen will answer4 ,better1 perhaps1 is the use of trays covered with clean1 stout manilla paper upon which thin layers of the leaves are spread4 ,these are placed either in hot sunlight or in the warm kitchen where warm air circulates freely4 ,they must be turned once a day until all the moisture has been evaporated from the leaves and the softer1 more delicate parts have become crisp4 ,then they may be crunched and crumbled between the hands1 the stalks and the hard parts rejected and the powder placed in air-tight glass or earthenware jars or metal cans1 and stored in a cool place4 ,if there be the slightest trace of moisture in the powder1 it should be still further dried to insure against mold4 ,prior to any drying process the cut leaves and stems should be thoroughly washed1 to get rid of any trace of dirt4 ,before being dried as noted above1 the water should all be allowed to evaporate4 ,evaporation may be hastened by exposing the herbs to a breeze in a shallow1 loose basket1 a wire tray or upon a table4 ,while damp there is little danger of their being blown away4 ,as they dry1 however1 the current of air should be more gentle4 ,the practice of storing powdered herbs in paper or pasteboard packages is bad1 since the delicate oils readily diffuse through the paper and sooner or later the material becomes as valueless for flavoring purposes as ordinary hay or straw4 ,this loss of flavor is particularly noticeable with sage1 which is one of the easiest herbs to spoil by bad management4 ,even when kept in air-tight glass or tin receptacles1 as recommended1 it generally becomes useless before the end of two years4 ,illustration3 ,paper ,sacks of ,dried ,herbs for ,home ,use ,when large quantities of herbs are to be cured a fruit evaporator may be employed1 the herbs being spread thinly upon wire-bottomed trays so that an ample current of air may pass through them4 ,care must be taken to keep the temperature inside the machine below #abj degrees4 ,the greatest efficiency can be secured by placing the trays of most recently gathered herbs at the top1 the partially dried ones being lowered to positions nearer the source of heat4 ,in this way the fresh1 dry1 warm air comes in contact first with the herbs most nearly dried1 removes the last vestige of moisture from them and after passing through the intervening trays comes to those most recently gathered4 ,illustration3 ,hand ,cultivator and ,scarifier ,unless the evaporator be fitted with some mechanism which will permit all the trays to be lowered simultaneously1 the work of changing the trays may seem too irksome to be warranted4 ,but where no changes of trays are made1 greater care must be given to the bottom trays because they will dry out faster than those at the top4 ,indeed in such cases1 after the apparatus is full1 it becomes almost essential to move the trays lower1 because if fresh green herbs1 particularly those which are somewhat wet1 be placed at the bottom of the series1 the air will become so charged with moisture from them that the upper layers may for a time actually absorb this moisture and thus take longer to dry4 ,besides this1 they will surely lose some of their flavoring ingredients--the very things which it is desired to save4 ,no effort should be made to hasten the drying process by increasing the temperature1 since this is likely to result as just mentioned4 ,a personal experience may teach the reader a lesson4 ,i once had a large amount of parsley to cure and thought to expedite matters by using the oven of a gas stove4 ,suffice it to tell that the whole quantity was ruined1 not a pinch was saved4 ,in spite of the closest regulation the heat grew too great and the flavor was literally cooked out of the leaves4 ,the delicate oil saturated everything in the house1 and for a week or more the whole place smelled as if chicken fricassee was being made upon a wholesale plan4 ,except as garnishes1 herbs are probably more frequently used in a dry state than in all other ways put together4 ,perhaps this is because the method of preparing them seems simpler than that of infusion1 because large quantities may be kept in small spaces1 and because they can be used for every purpose that the fresh plants or the decoctions can be employed4 ,in general1 however1 they are called into requisition principally in dressings1 soups1 stews and sauces in which their particles are not considered objectionable4 ,if clear sauces or soups are desired1 the dried herbs may still be used to impart the flavor1 their particles being removed by straining4 ,the method of preparing dill1 anise1 caraway and other herbs whose seed is used1 differs from that employed with the foliage herbs mainly in the ripeness of the plants4 ,these must be gathered as soon as they show signs of maturity but before the seeds are ready to drop from them4 ,in all this work especial care must be paid to the details of cleaning4 ,for a pleasing appearance the seed heads must be gathered before they become the least bit weather-beaten4 ,this is as essential as to have the seed ripe4 ,next1 the seed must be perfectly clean1 free from chaff1 bits of broken stems and other debris4 ,much depends upon the manner of handling as well as upon harvesting4 ,care must be taken in threshing to avoid bruising the seeds1 particularly the oily ones1 by pounding too hard or by tramping upon them4 ,threshing should never be done in damp weather2 always when the air is very dry4 ,in clear weather after the dew has disappeared the approximately ripe plants or seed heads must be harvested and spread thinly--never packed firmly--upon stout cloth such as ticking1 sailcloth1 or factory cotton4 ,a warm1 open shed where the air circulates freely is an admirable place1 since the natural temperature of the air is sufficient in the case of seeds to bring about good results4 ,usually in less than a week the tops will have become dry enough to be beaten out with a light flail or a rod4 ,in this operation great care must be taken to avoid bruising or otherwise injuring the seed4 ,the beating should therefore be done in a sheet spread upon a lawn or at least upon short grass4 ,the force of the blows will thus be lessened and bruising avoided4 ,for cleaning herb seeds sieves in all sizes from ,no4 #b to ,no4 #dj are needed4 ,the sizes represent various finenesses of mesh4 ,all above ,no4 #h should be of brass wire1 because brass is considerably more durable and less likely to rust than iron4 ,the cloths upon which the herbs are spread should be as large as the floor upon which the threshing is to be done except when the floor is without cracks1 but it is more convenient to use cloths always1 because they facilitate handling and temporary storing4 ,light cotton duck is perhaps best1 but the weave must be close4 ,a convenient size is #aj x #aj feet4 ,after the stalks have been removed the seed should be allowed to remain for several days longer in a very thin layer--the thinner the better--and turned every day to remove the last vestige of moisture4 ,it will be even better still to have the drying sheet suspended so air may circulate below as well as above the seed4 ,not less than a week for the smallest seeds and double that time for the larger ones is necessary4 ,to avoid loss or injury it is imperative that the seed be dry before it is put in the storage packages4 ,of course1 if infusions are to be made all this is unnecessary2 the seed may be put in the liquor as soon as the broken stems1 etc4 are removed subsequent to threshing4 ,,herbs ,,as ,,garnishes ,as garnishes several of the culinary herbs are especially valuable4 ,this is particularly true of parsley1 which is probably more widely used than any other plant1 its only close rivals being watercress and lettuce1 which1 however1 are generally inferior to it in delicacy of tint and form of foliage1 the two cardinal virtues of a garnish4 ,parsley varieties belong to three principal groups1 based upon the form of the foliage3 7#a7 ,plain varieties1 in which the leaves are nearly as they are in nature2 7#b7 moss-curled varieties in which they are curiously and pleasingly contorted2 and 7#c7 fern leaved1 in which the foliage is not curled1 but much divided into threadlike parts4 ,the moss-curled varieties are far more popular than the other two groups put together and are the only ones used especially as garnishes with meat dishes in the hotels and restaurants of the large cities4 ,the plain-leaved sorts cannot be compared in any way except in flavor with the varieties of the other groups4 ,but the fern-leaved kinds1 which unfortunately have not become commercially well known1 surpass even the finest varieties of the moss-curled group1 not only in their exquisite and delicate form1 but in their remarkably rich1 dark-green coloring and blending of light and shade4 ,but the mere fact that these varieties are not known in the cities should not preclude their popularity in suburban and town gardens and in the country1 where every householder is monarch of his own soil and can satisfy very many sthetic and gustatory desires without reference to market dictum1 that bane alike of the market gardener and his customer4 ,several other herbs--tansy1 savory1 thyme1 marjoram1 basil1 and balm--make pretty garnishes1 but since they are not usually considered so pleasant to nibble at1 they are rarely used4 ,the pleasing effect of any garnish may be heightened by adding here and there a few herb flowers such as thyme or savory4 ,other flowers may be used in the same way2 for instance1 nasturtium4 ,there is no reason why herbs so used should not be employed several times over1 and afterwards dried or bottled in vinegar if they be free from gravy1 oils1 fats1 etc41 and if in sufficient quantity to make such a use worth while4 ,other pretty garnishes which are easily obtained are corn salad1 peppergrass1 mustard1 fennel1 and young leaves of carrot4 ,but surpassing all these in pleasing and novel effects are the curled1 pink1 red and white-leaved varieties of chicory and nasturtium flowers alone or resting upon parsley or other delicate foliage4 ,so much by way of digression4 ,,propagation ,,seeds ,illustration3 ,flat of ,seedlings ,ready to ,be ,transplanted ,most herbs may be readily propagated by means of seeds4 ,some1 however1 such as tarragon1 which does not produce seed1 and several other perennial kinds1 are propagated by division1 layers1 or cuttings4 ,in general1 propagation by means of seed is considered most satisfactory4 ,since the seeds in many instances are small or are slow to germinate1 they are usually sown in shallow boxes or seed pans4 ,when the seedlings are large enough to be handled they are transplanted to small pots or somewhat deeper flats or boxes1 a couple of inches being allowed between the plants4 ,when conditions are favorable in the garden2 that is1 when the soil is moist and warm and the season has become settled1 the plantlets may be removed to permanent quarters4 ,if the seed be sown out of doors1 it is a good practice to sow a few radish seeds in the same row with the herb seeds1 particularly if these latter take a long time to germinate or are very small1 as marjoram1 savory and thyme4 ,the variety of radish chosen should be a turnip-rooted sort of exceedingly rapid growth1 and with few and small leaves4 ,the radishes serve to mark the rows and thus enable cultivation to commence much earlier than if the herbs were sown alone4 ,they should be pulled early--the earlier the better after the herb plantlets appear4 ,never should the radishes be allowed to crowd the herbs4 ,by the narration of a little incident1 ,i may illustrate the necessity of sowing these radish seeds thinly4 ,having explained to some juvenile gardeners that the radish seeds should be dropped so far apart among the other seeds that they would look lonesome in the bottoms of the rows--not more than six seeds to the foot--and having illustrated my meaning by sowing a row myself1 ,i let each one take his turn at sowing4 ,while ,i watched them all went well4 ,but1 alas1 for precept and example6 ,to judge by the general result after the plants were up1 the seedsman might justifiably have guaranteed the seed to germinate about #ejj per cent1 because each boy declared that he sowed his rows thinly4 ,nevertheless1 there was a stand of radishes that would have gladdened the heart of a lawn maker6 ,the rows looked like regiments drawn up in close order and not1 as was desired1 merely lines of scattered skirmishers4 ,in many places there were more than #ajj to the foot6 ,fortunately the variety was a quick-maturing kind and the crop1 for such it became1 was harvested before any damage was done the slow-appearing seedlings1 whose positions the radishes were intended to indicate4 ,,cuttings ,illustration3 ,glass-,covered ,propagating ,box ,no herbs are so easy to propagate by means of cuttings as spearmint1 peppermint1 and their relatives which have underground stems4 ,every joint of these stems will produce a new plant if placed in somewhat moist soil4 ,often1 however1 this ability is a disadvantage1 because the plants are prone to spread and become a nuisance unless watched4 ,hence such plants should be placed where they will not have their roots cut by tools used close to them4 ,when they seem to be extending1 their borders should be trimmed with a sharp spade pushed vertically full depth into the soil and all the earth beyond the clump thus restricted should be shaken out with a garden fork and the cut pieces of mint removed4 ,further1 the forked-over ground should be hoed every week during the remainder of the season1 to destroy lurking plantlets4 ,the other perennial and biennial herbs may be readily propagated by means of stem cuttings or slips1 which are generally as easy to manage as verbenas1 geraniums and other house plants4 ,the cuttings may be made of either fully ripened wood of the preceding or the current season1 or they may be of firm1 not succulent green stems4 ,after trimming off all but a few of the upper leaves1 which should be clipped to reduce transpiration1 the cuttings--never more than #d or #e inches long--should be plunged nearly full depth in well-shaded1 rather light1 porous1 well-drained loam where they should remain undisturbed until they show evidences of growth4 ,then they may be transplanted4 ,while in the cutting bed they must never be allowed to become dry4 ,this is especially true of greenwood cuttings made during the summer4 ,these should always have the coolest1 shadiest corner in the garden4 ,the cuttings taken in the spring should be set in the garden as soon as rooted2 but the summer cuttings1 especially if taken late1 should generally be left in their beds until the following spring4 ,they may1 however1 be removed for winter use to window boxes or the greenhouse benches4 ,illustration3 ,flower ,pot ,propagating ,bed ,often the plants grown in window boxes may supply the early cuttings1 which may be rooted in the house4 ,where a greenhouse is available1 a few plants may be transplanted in autumn either from the garden or from the bed of summer cuttings just mentioned1 kept in a rather cool temperature during the winter and drawn upon for cuttings as the stems become sufficiently mature4 ,the rooting may take place in a regular cutting bench1 or it may occur in the soil out of doors1 the plantlets being transplanted to pots as soon as they have rooted well4 ,if a large number of plants is desired1 a hotbed may be called into requisition in early spring and the plants hardened off in cold frames as the season advances4 ,hardening off is essential with all plants grown under glass for outdoor planting1 because unless the plants be inured to outside temperatures before being placed in the open ground1 they will probably suffer a check1 if they do not succumb wholly to the unaccustomed conditions4 ,if well managed they should be injured not at all4 ,,layers ,several of the perennial herbs1 such as sage1 savory1 and thyme1 may be easily propagated by means of layers1 the stems being pegged down and covered lightly with earth4 ,if the moisture and the temperature be favorable1 roots should be formed in three or four weeks and the stem separated from the parent and planted4 ,often there may be several branches upon the stem1 and each of these may be used as a new plantlet provided it has some roots or a rooted part of the main stem attached to it4 ,by this method ,i have obtained nearly #ajj rooted plants from a single specimen of ,holt's ,mammoth sage grown in a greenhouse4 ,and from the same plant at the same time ,i have taken more than #ajj cuttings4 ,this is not an exceptional feat with this variety1 the plants of which are very branchy and often exceed a yard in diameter4 ,layering is probably the simplest and most satisfactory method of artificial propagation under ordinary conditions1 since the stems are almost sure to take root if undisturbed long enough2 and since rooted plants can hardly fail to grow if properly transplanted4 ,then1 too1 less apparent time is taken than with plants grown from cuttings and far less than with those grown from seed4 ,in other words1 they generally produce a crop sooner than the plants obtained by the other methods set in operation at the same time4 ,,division ,division of the clumps of such herbs as mint is often practiced1 a sharp spade or a lawn edger being used to cut the clump into pieces about #f inches square4 ,the squares are then placed in new quarters and packed firmly in place with soil4 ,this method is1 however1 the least satisfactory of all mentioned1 because it too frequently deprives the plants of a large amount of roots1 thus impairs the growth1 and during the first season or two may result in unsymmetrical clumps4 ,if done in early spring before growth starts1 least damage is done to the plants4 ,illustration3 ,holt's ,mammoth and ,common ,sage ,about ,half ,natural ,size ,artificial methods of propagation1 especially those of cuttage and layerage1 have the further advantage over propagation by means of seeds1 in the perpetuation of desired characters of individual plants1 one or more of which may appear in any plantation4 ,these1 particularly if more productive than the others1 should always be utilized as stock1 not merely because their progeny artificially obtained are likely to retain the character and thus probably increase the yield of the plantation1 but principally because they may form the nucleus of a choice strain4 ,illustration3 ,marker for ,hotbeds and ,cold ,frames ,except in the respects mentioned1 these methods of propagation are not notably superior to propagation by means of good seed1 which1 by the way1 is not overabundant4 ,by the consumption of a little extra time1 any desired number of plants may be obtained from seed4 ,at any rate1 seed is what one must start with in nearly every case4 ,,transplanting ,no more care is required in transplanting herbs than in resetting other plants1 but unless a few essentials are realized in practice the results are sure to be unsatisfactory4 ,of course1 the ideal way is to grow the plants in small flower pots and when they have formed a ball of roots1 to set them in the garden4 ,the next best is to grow them in seed pans or flats 7shallow boxes7 in which they should be set several inches apart as soon as large enough to handle1 and in which they should be allowed to grow for a few weeks1 to form a mass of roots4 ,when these plants are to be set in the garden they should be broken apart by hand with as little loss of roots as possible4 ,illustration3 ,leading ,forms of ,trowels ,but where neither of these plans can be practiced1 as in the growing of the plants in little nursery beds1 either in hotbeds1 cold frames or in the garden border1 the plants should be pricked out1 that is1 transplanted while very small to a second nursery bed1 in order to make them stocky or sturdy and better able to take care of themselves when removed to final quarters4 ,if this be done there should be no need of clipping back the tops to balance an excessive loss of roots1 a necessity in case the plants are not so treated1 or in case they become large or lanky in the second bed4 ,in all cases it is best to transplant when the ground is moist1 as it is immediately after being dug or plowed4 ,but this cannot always be arranged1 neither can one always count upon a shower to moisten the soil just after the plants have been set4 ,if advantage can be taken of an approaching rainfall1 it should be done1 because this is the ideal time for transplanting4 ,it is much better than immediately after1 which is perhaps next best4 ,transplanting in cloudy weather and toward evening is better than in sunny weather and in the morning4 ,since the weather is prone to be coy1 if not fickle1 the manual part of transplanting should always be properly done4 ,the plants should always be taken up with as little loss of roots as possible1 be kept exposed to the air as short a time as possible1 and when set in the ground have the soil packed firmly about their roots1 so firmly that the operator may think it is almost too firm4 ,after setting1 the surface soil should be made loose1 so as to act as a mulch and prevent the loss of moisture from the packed lower layer4 ,if the ground be dry a hole may be made beside the plant and filled with water--,,lots ,,of ,,water--and when it has soaked away and the soil seems to be drying1 the surface should be made smooth and loose as already mentioned4 ,if possible such times should be avoided1 because of the extra work entailed and the probable increased loss due to the unfavorable conditions4 ,,implements ,when herbs are grown upon a commercial scale the implements needed will be the same as for general trucking--plows1 harrows1 weeder1 etc4--to fit the soil for the hand tools4 ,much labor can be saved by using hand-wheel drills1 cultivators1 weeders and the other tools that have become so wonderfully popular within the past decade or two4 ,some typical kinds are shown in these pages4 ,these implements are indispensable in keeping the surface soil loose and free from weeds1 especially between the rows and even fairly close to the plants4 ,in doing this they save an immense amount of labor and time1 since they can be used with both hands and the muscles of the body with less exertion than the hoe and the rake require4 ,nothing1 however1 can take the place of the hand tools for getting among and around the plants4 ,the work that weeding entails is tiresome1 but must be done if success is to crown ones efforts4 ,while the plants are little some of the weeders may be used4 ,those with a blade or a series of blades are adapted for cutting weeds off close to the surface2 those with prongs are useful only for making the soil loose closer to the plants than the rake dare be run by the average man4 ,hoes of various types are useful when the plants become somewhat larger or when one does not have the wheel cultivators4 ,in all well-regulated gardens there should be a little liberal selection of the various wheel and hand tools4 ,only one of the hand tools demands any special comment4 ,many gardeners like to use a dibble for transplanting4 ,with this tool it is so easy to make a hole1 and to press the soil against the plant dropped in that hole6 ,but ,i believe that many of the failures in transplanting result from the improper use of this tool4 ,unless the dibble be properly operated the plant may be left suspended in a hole1 the sides of which are more or less hard and impervious to the tiny1 tender rootlets that strive to penetrate them4 ,from my own observation of the use of this tool1 ,i believe that the proper place for the dibble in the novices garden is in the attic1 side by side with the unloaded shotgun1 where it may be viewed with apprehension4 ,illustration3 ,wooden ,dibbles ,in spite of this warning1 if anyone is hardy enough to use a dibble1 let him choose the flat style1 not the round one4 ,the proper way is to thrust the tool straight down1 at right angles to the direction of the row1 and press the soil back and forth with the flat side of the blade until a hole1 say #b or #c inches across and #e or #f inches deep1 has been formed4 ,in the hole the plantlet should then be suspended so all the roots and a little of the stem beneath the surface will be covered when the soil is replaced4 ,replacing the soil is the important part of the operation4 ,the dibble must now be thrust in the soil again1 parallel and close to the hole1 and the soil pushed over so the hole will be completely closed from bottom to top4 ,firming the soil completes the operation4 ,there is much less danger of leaving a hole with the flat than with the round dibble1 which is almost sure to leave a hole beneath the plant4 ,i remember having trouble with some lily plants which were not thriving4 ,supposing that insects were at the roots1 ,i carefully drew the earth away from one side1 and found that the earth had not been brought up carefully beneath the bulbs and that the roots were hanging #d or #e inches beneath the bulbs in the hole left by the dibble and not properly closed by the careless gardener4 ,i therefore warn every dibble user to be sure to crowd over the soil well1 especially at the lower end of the hole4 ,for my own part1 ,i rely upon my hands4 ,digits existed long before dibbles and they are much more reliable4 ,what matter if some soil sticks to them2 it is not unresponsive to the wooing of water6 ,,location ,,of ,,herb ,,garden ,in general1 the most favorable exposure for an herb garden is toward the south1 but lacking such an exposure should not deter one from planting herbs on a northern slope if this be the only site available4 ,indeed1 such sites often prove remarkably good if other conditions are propitious and proper attention is given the plants4 ,similarly1 a smooth1 gently sloping surface is especially desirable1 but even in gardens in which the ground is almost billowy the gardener may often take advantage of the irregularities by planting the moisture-loving plants in the hollows and those that like dry situations upon the ridges4 ,nothing like turning disadvantages to account6 ,no matter what the nature of the surface and the exposure1 it is always advisable to give the herbs the most sunny spots in the garden1 places where shade from trees1 barns1 other buildings and from fences cannot reach them4 ,this is suggested because the development of the oils1 upon which the flavoring of most of the herbs mainly depends1 is best in full sunshine and the plants have more substance than when grown in the shade4 ,illustration3 ,combination ,hand ,plow1 ,harrow1 ,cultivator and ,seed ,drill ,,the ,,soil ,,and ,,its ,,preparation ,as to the kind of soil1 ,hobson's choice ranks first6 ,it is not necessary to move into the next county just to have an herb garden4 ,this is one of the cases in which the gardener may well make the best of however bad a bargain he has4 ,but supposing that a selection be possible1 a light sandy loam1 underlaid by a porous subsoil so as to be well drained1 should be given the preference1 since it is warmed quickly1 easily worked1 and may be stirred early in the season and after a rain4 ,clay loams are less desirable upon every one of the points mentioned1 and very sandy soils also4 ,but if ,hobson has one of these1 there will be an excellent opportunity to cultivate philosophy as well as herbs4 ,and the gardener may be agreeably surprised at the results obtained4 ,no harm in trying6 ,whatever the quality of the soil1 it should not be very rich1 because in such soils the growth is apt to be rank and the quantity of oil small in proportion to the leafage4 ,the preparation of the soil should commence as soon as the grass in the neighborhood is seen to be sprouting4 ,well-decayed manure should be spread at the rate of not less than a bushel nor more than double that quantity to the square yard1 and as soon as the soil is dry enough to crumble readily it should be dug or plowed as deeply as possible without bringing up the subsoil4 ,this operation of turning over the soil should be thoroughly performed1 the earth being pulverized as much as possible4 ,to accomplish this no hand tool surpasses the spading fork4 ,one other method is1 however1 superior especially when practiced upon the heavier soils--fall plowing or digging4 ,in practicing this method care should be taken to plow late when the soil1 moistened by autumn rains1 will naturally come up in big lumps4 ,these lumps must be left undisturbed during the winter for frost to act upon4 ,all that will be necessary in the spring will be to rake or harrow the ground4 ,the clods will crumble4 ,illustration3 ,surface ,paring ,cultivator ,i once had occasion to try this method upon about #be acres of land which had been made by pumping mud from a river bottom upon a marsh thus converted into dry ground by the sedimentation4 ,three sturdy horses were needed to do the plowing4 ,the earth turned up in chunks as large as a man's body4 ,contrary to my plowman's doubts and predictions1 ,jack ,frost did a grand milling business that winter6 ,clods that could hardly be broken in the autumn with a sledge hammer crumbled down in the spring at the touch of a garden rake6 ,,cultivation ,having thoroughly fined the surface of the garden by harrowing and raking1 the seeds may be sown or the plants transplanted as already noted4 ,from this time forward the surface must be kept loose and open by surface cultivation every week or #aj days and after every shower that forms a crust1 until the plants cover the whole ground4 ,this frequent cultivation is not merely for the purpose of keeping the weeds in check2 it is a necessary operation to keep the immediate surface layer powdery1 in which condition it will act as a mulch to prevent the loss of water from the lower soil layers4 ,when kept in perfect condition by frequent stirring the immediate surface should be powdery4 ,yes1 powdery6 ,within #a inch of the surface1 however1 the color will be darker from the presence of moisture4 ,when supplied with such conditions1 failures must be attributed to other causes than lack of water4 ,,double ,,cropping ,when desired1 herbs may be used as secondary crops to follow such early vegetables as early cabbage and peas2 or1 if likely to be needed still earlier1 after radishes1 transplanted lettuce and onions grown from sets4 ,these primary crops1 having reached marketable size1 are removed1 the ground stirred and the herb plants transplanted from nursery beds or cold frames4 ,illustration3 ,thinning ,scheme for ,harvesting ,often the principal herbs--sage1 savory1 marjoram and thyme--are set close together1 both the rows and the plants in them being nearer than recommended further on4 ,the object of such practice is to get several crops in the following way3 ,when the plants in the rows commence to crowd one another each alternate plant is removed and sold or cured4 ,this may perhaps be done a second time4 ,then when the rows begin to crowd1 each alternate row is removed and the remainder allowed to develop more fully4 ,the chief advantages of this practice are not only that several crops may be gathered1 but each plant1 being supplied with plenty of room and light1 will have fewer yellow or dead leaves than when crowded4 ,in the diagram the numbers show which plants are removed first1 second1 third and last4 ,,herb ,,relationships ,those readers who delight to delve among pedigrees1 genealogies and family connections1 may perhaps be a little disappointed to learn that1 in spite of the odorous nature of the herbs1 there are none whose history reveals a skeleton in the closet4 ,they are all harmless4 ,now and then1 to be sure1 there occur records of a seemingly compromising nature1 such as the effects attributed to the eating or even the handling of celery2 but such accounts1 harrowing as they may appear1 are insufficient to warrant a bar sinister4 ,indeed1 not only is the mass of evidence in favor of the defendant1 but it casts a reflection upon the credibility of the plaintiff1 who may usually be shown to have indulged immoderately1 to have been frightened by hallucinations or even to have arraigned the innocent for his own guilt4 ,certain it is that there is not one of the sweet herbs mentioned in this volumes that has not long enjoyed a more or less honored place in the cuisine of all the continents1 and this in spite of the occasional tootings of some would-be detractor4 ,like those classes of society that cannot move with the four hundred1 the herbs are very exclusive1 more exclusive indeed1 than their superiors1 the other vegetables4 ,very few members have they admitted that do not belong to two approved families1 and such unrelated ones as do reach the charmed circles must first prove their worthiness and then hold their places by intrinsic merit4 ,illustration3 ,center ,row ,hand ,cultivator ,these two coteries are known as the ,labiat and the ,umbellifer1 the former including the sages1 mints and their connections2 the latter the parsleys and their relatives4 ,with the exception of tarragon1 which belongs to the ,composit1 parsley and a few of its relatives which have deserted their own ranks1 all the important leaf herbs belong to the ,labiat2 and without a notable exception all the herbs whose seeds are used for flavoring belong to the ,umbellifer4 ,fennel-flower1 which belongs to the natural order ,ranunculace1 or crowfoot family1 is a candidate for admission to the seed sodality2 costmary and southernwood of the ,composit seek membership with the leaf faction2 rue of the ,rutace and tansy of the ,composit1 in spite of suspension for their boldness and ill-breeding1 occasionally force their way back into the domain of the leaf herbs4 ,marigold1 a composite1 forms a clique by itself1 the most exclusive club of all4 ,it has admitted no members6 ,and there seem to be no candidates4 ,the important members of the ,labiat are3 ,sage 7,salvia officinalis1 ,linn474 ,savory 7,satureia hortensis1 ,linn474 ,savory1 winter 7,satureia montana1 ,linn474 ,thyme 7,thymus vulgaris1 ,linn474 ,marjoram 7,origanum ,marjoram2 ,o4 ,onites1 ,linn42 and ,m4 vulgare1 ,linn474 ,balm 7,melissa officinalis1 ,linn474 ,basil 7,ocimum ,basilicum1 ,linn41 and ,o4 minimum1 ,linn474 ,spearmint 7,mentha spicata1 ,linn41 or ,m4 viridis1 ,linn474 ,peppermint 7,mentha ,piperita1 ,linn474 ,rosemary 7,rosmarinus officinalis1 ,linn474 ,clary 7,salvia ,sclarea1 ,linn474 ,pennyroyal 7,mentha ,pulegium1 ,linn474 ,horehound 7,marrubium vulgare1 ,linn474 ,hyssop 7,hyssopus vulgaris1 ,linn474 ,catnip 7,nepeta ,cataria1 ,linn474 ,lavender 7,lavandula vera1 ,d4 ,c42 ,l4 spica1 ,d4 ,c474 ,these plants1 which are mostly natives of mild climates of the old world1 are characterized by having square stems2 opposite1 simple leaves and branches2 and more or less two-lipped flowers which appear in the axils of the leaves1 occasionally alone1 but usually several together1 forming little whorls1 which often compose loose or compact spikes or racemes4 ,each fertile blossom is followed by four little seedlike fruits in the bottom of the calyx1 which remains attached to the plant4 ,the foliage is generally plentifully dotted with minute glands that contain a volatile oil1 upon which depends the aroma and piquancy peculiar to the individual species4 ,the leading species of the ,umbellifer are3 ,parsley 7,carum ,petroselinum1 ,benth4 and ,hook474 ,dill 7,anethum graveolens1 ,linn474 ,fennel 7,foeniculum officinale1 ,linn474 ,angelica 7,archangelica officinalis1 ,hoofm474 ,anise 7,pimpinella anisum1 ,linn474 ,caraway 7,carum ,carui1 ,linn474 ,coriander 7,coriandrum sativum1 ,linn474 ,chervil 7,scandix ,cerefolium1 ,linn474 ,cumin or ,cummin 7,cuminum ,cyminum1 ,linn474 ,lovage 7,levisticum officinale1 ,koch474 ,samphire 7,crithmum maritimum1 ,linn474 ,illustration3 ,hand ,plow ,like the members of the preceding group1 the species of the ,umbellifer are principally natives of mild climates of the old world1 but many of them extend farther north into the cold parts of the continent1 even beyond the ,arctic ,circle in some cases4 ,they have cylindrical1 usually hollow stems2 alternate1 generally compound leaves the basis of whose stalks ensheath the branches or stems2 and small flowers almost always arranged in compound terminal umbels4 ,the fruits are composed of two seedlike dry carpels1 each containing a single seed1 and usually separating when ripe4 ,each carpel bears five longitudinal prominent ribs and several1 often four1 lesser intermediate ones1 in the intervals between which numerous oil ducts have their openings from the interior of the fruit4 ,the oil is generally found in more or less abundance also in other parts of the plant1 but is usually most plentiful in the fruits4 ,the members of the ,composit used as sweet herbs are1 with the exception of tarragon1 comparatively unimportant1 and except for having their flowers in close heads on a common receptacle1 surrounded by an involucre1 have few conspicuous characters in common4 ,no further space except that required for their enumeration need here be devoted to them4 ,and this remark will apply also to the other two herbs mentioned further below4 ,,composit ,marigold1 ,pot 7,calendula officinalis1 ,linn474 ,tansy 7,tanacetum vulgaris1 ,linn474 ,tarragon 7,artemisia ,dracunculus1 ,linn474 ,southernwood 7,artemisia ,abrotanum1 ,linn474 ,,rutace ,rue 7,ruta graveolens1 ,linn474 ,,boraginace ,borage 7,borago officinalis1 ,linn474 ,,ranunculace ,fennel-flower 7,nigella sativa1 ,linn474 ,before dismissing this section of the subject1 it may be interesting to glance over the list of names once more4 ,seven of these plants were formerly so prominent in medicine that they were designated official and nearly all the others were extensively used by physicians4 ,at the present day there are very few that have not passed entirely out of official medicine and even out of domestic practice1 at least so far as their intrinsic qualities are concerned4 ,some1 to be sure1 are still employed because of their pleasant flavors1 which disguise the disagreeable taste of other drugs4 ,but this is a very different matter4 ,one of the most notable of these is fennel4 ,what wonders could that plant not perform #cjj years ago6 ,in ,parkinson's ,theatricum ,botanicum 7#afdj7 its vertues are recorded4 ,apart from its use as food1 for which1 then1 as now1 it was highly esteemed1 without the attachment of any medicinal qualities as an esculent1 it was considered efficacious in cases of gout1 jaundice1 cramps1 shortness of breath1 wheezing of the lungs2 for cleansing of the blood and improving the complexion2 to use as an eye-water or to increase the flow of milk2 as a remedy for serpent bites or an antidote for poisonous herbs and mushrooms2 and for people who are growen fat to abate their unwieldinesse and make them more gaunt and lanke4 ,but let us peep into the #aith edition of the ,united ,states ,dispensatory4 ,can this be the same fennel which is one of our most grateful aromatics1 and which1 because of the absence of any highly excitant property1 is recommended for mixing with unpleasant medicines8 ,ask any druggist1 and he will say it is used for little else nowadays than for making a tea to give babies for wind on their stomachs4 ,strange1 but true it is6 ,similar statements if not more remarkable ones could be made about many of the other herbs herein discussed4 ,many of these are spoken of as formerly considered specific for such and such troubles but now known to be inert4 ,the cause is not far to seek4 ,an imaginative and superstitious people attached fanciful powers to these and hundreds of other plants which the intervening centuries have been unable wholly to eradicate1 for among the more ignorant classes1 especially of ,europe1 many of these relics of a dark age still persist4 ,but let us not gloat over our superior knowledge4 ,after a similar lapse of time1 may not our vaunted wisdom concerning the properties of plants look as ridiculous to the delver among our musty volumes8 ,indeed1 it may1 if we may judge by the discoveries and investigations of only the past fifty years4 ,during this time a surprisingly large number of plants have been proved to be not merely innocuous instead of poisonous1 as they were reputed1 but fit for human food and even of superior excellence6 ,,the ,,herb ,,list ,angelica 7,archangelica officinalis1 ,hoffm471 a biennial or perennial herb of the natural order ,umbellifer1 so called from its supposed medicinal qualities4 ,it is believed to be a native of ,syria1 from whence it has spread to many cool ,european climates1 especially ,lapland and the ,alps1 where it has become naturalized4 ,illustration3 ,prophecy of ,many ,toothsome ,dishes ,description4 ,its roots are long1 spindle-shaped1 fleshy1 and sometimes weigh three pounds2 its stems stout1 herbaceous1 fluted1 often more than #d feet tall1 and hollow2 its leaves long-stalked1 frequently #c feet in length1 reddish purple at the clasping bases1 and composed1 in the larger ones1 of numerous small leaflets1 in three principal groups1 which are each subdivided into three lesser groups2 its flowers yellowish or greenish1 small and numerous1 in large roundish umbels2 its seeds pale yellow1 membranous-edged1 oblong flattened on one side1 convex on the other1 which is marked with three conspicuous ribs4 ,cultivation4 ,since the seeds lose their vitality rapidly1 rarely being viable after the first year1 they should be sown as soon as ripe in late summer or early autumn1 or not later than the following spring after having been kept during the winter in a cold storeroom4 ,the soil should be moderately rich1 rather light1 deep1 well drained1 but moist and well supplied with humus4 ,it should be deeply prepared and kept loose and open as long as tools can be used among the plants1 which may be left to care for themselves as soon as they shade the ground well4 ,in the autumn1 the seeds may be sown where the plants are to remain or preferably in a nursery bed1 which usually does not need protection during the winter4 ,in the spring a mild hotbed1 a cold frame or a nursery bed in the garden may be used1 according to the earliness of planting4 ,half an inch is deep enough to cover the seeds4 ,the seedlings should be transplanted when still small for their first summer's growth1 a space of about #ah inches being allowed between them4 ,in the autumn they should be removed to permanent quarters1 the plants being set #c feet apart4 ,if well grown1 the leaves may be cut for use during the summer after transplanting2 the plants may not1 however1 produce seed until the following season4 ,unless seed is desired1 the tops should be cut and destroyed at or before flowering time1 because1 if this be not done1 the garden is apt to become overrun with angelica seedlings4 ,if the seeds are wanted1 they should be gathered and treated as indicated on page #bh4 ,after producing seed1 the plants frequently die2 but by cutting down the tops when the flower heads first appear1 and thus preventing the formation of seed1 the plants may continue for several years longer4 ,uses4 ,the stems and leaf stalks1 while still succulent1 are eaten as a salad or are roasted or boiled like potatoes4 ,in ,europe1 they are frequently employed as a garnish or as an adjunct to dishes of meat and fish4 ,they are also largely used for making candied angelica4 7,see below47 ,formerly the stems were blanched like celery and were very popular as a vegetable2 now they are little used in the ,united ,states4 ,the tender leaves are often boiled and eaten as a substitute for spinach4 ,less in ,america than in ,europe1 the seeds1 which1 like other parts of the plant1 are aromatic and bitterish1 are used for flavoring various beverages1 cakes1 and candies1 especially comfits4 ,oil of angelica is obtained from the seeds by distillation with steam or boiling water1 the vapor being condensed and the oil separated by gravity4 ,it is also obtained in smaller quantity from the roots1 #bjj pounds of which1 it is said1 yield only about one pound of the oil4 ,like the seeds1 the oil is used for flavoring4 ,angelica candied4 ,green says3 ,the fresh roots1 the tender stems1 the leaf stalks and the midribs of the leaves make a pleasing aromatic candy4 ,when fresh gathered the plant is rather too bitter for use4 ,this flavor may be reduced by boiling4 ,the parts should first be sliced lengthwise1 to remove the pith4 ,the length of time will depend somewhat upon the thickness of the pieces4 ,a few minutes is usually sufficient4 ,after removal and draining the pieces are put in a syrup of granulated sugar and boiled till full candy density is reached4 ,the kettle is then removed from the fire and the contents allowed to cool4 ,when almost cold the pieces are to be taken out and allowed to dry4 ,anise 7,pimpinella ,anisum1 ,linn471 an annual herb of the natural order ,umbellifer4 ,it is a native of southwestern ,asia1 northern ,africa and south-eastern ,europe1 whence it has been introduced by man throughout the ,mediterranean region1 into ,germany1 and to some extent into other temperate regions of both hemispheres1 but seems not to be known anywhere in the wild state or as an escape from gardens4 ,to judge from its mention in the ,scriptures 7,matthew xxiii1 #bc71 it was highly valued as a cultivated crop prior to our era1 not only in ,palestine1 but elsewhere in the ,east4 ,many ,greek and ,roman authors1 especially ,dioscorides1 ,theophrastus1 ,pliny and ,paladius1 wrote more or less fully of its cultivation and uses4 ,illustration3 ,anise in ,flower and in ,fruit ,from their days to the present it seems to have enjoyed general popularity4 ,in the ninth century1 ,charlemagne commanded that it be grown upon the imperial farms2 in the thirteenth1 ,albertus ,magnus speaks highly of it2 and since then many agricultural writers have devoted attention to it4 ,but though it has been cultivated for at least two thousand years and is now extensively grown in ,malta1 ,spain1 southern ,france1 ,russia1 ,germany and ,india1 which mainly supply the market1 it seems not to have developed any improved varieties4 ,description4--,its roots are white1 spindle-shaped and rather fibrous2 its stems about #ah inches tall1 branchy1 erect1 slender1 cylindrical2 its root leaves lobed somewhat like those of celery2 its stem leaves more and more finely cut toward the upper part of the stem1 near the top of which they resemble fennel leaves in their finely divided segments2 its flowers yellowish white1 small1 rather large1 in loose umbels consisting of many umbellets2 its fruits 7seeds7 greenish-gray1 small1 ovoid or oblong in outline1 longitudinally furrowed and ridged on the convex side1 very aromatic1 sweetish and pleasantly piquant4 ,cultivation4--,the seeds1 which should be as fresh as possible1 never more than two years old1 should be sown in permanent quarters as soon as the weather becomes settled in early spring4 ,they should be planted #a_/b inch deep1 about #a_/b inch asunder1 in drills #ae or #ah inches apart1 and the plants thinned when about #b inches tall to stand #f inches asunder4 ,an ounce of seed should plant about #aej feet of drill4 ,the plants1 which do not transplant readily1 thrive best in well-drained1 light1 rich1 rather dry1 loamy soils well exposed to the sun4 ,a light application of well-rotted manure1 careful preparation of the ground1 clean and frequent cultivation1 are the only requisites in the management of this crop4 ,in about four months from the sowing of the seed1 and in about one month from the appearance of the flowers1 the plants may be pulled1 or preferably cut1 for drying4 7,see page #be47 ,the climate and the soils in the warmer parts of the northern states appear to be favorable to the commercial cultivation of anise1 which it seems should prove a profitable crop under proper management4 ,uses4--,the leaves are frequently employed as a garnish1 for flavoring salads1 and to a small extent as potherbs4 ,far more general1 however1 is the use of the seeds1 which enter as a flavoring into various condiments1 especially curry powders1 many kinds of cake1 pastry1 and confectionery and into some kinds of cheese and bread4 ,anise oil is extensively employed for flavoring many beverages both alcoholic and non-spirituous and for disguising the unpleasant flavors of various drugs4 ,the seeds are also ground and compounded with other fragrant materials for making sachet powders1 and the oil mixed with other fluids for liquid perfumes4 ,various similar anise combinations are largely used in perfuming soaps1 pomatums and other toilet articles4 ,the very volatile1 nearly colorless oil is usually obtained by distillation with water1 about #ej pounds of seed being required to produce one pound of oil4 ,at ,erfurt1 ,germany1 where much of the commercial oil is made1 the hay and the seeds are both used for distilling4 ,balm 7,melissa officinalis1 ,linn471 a perennial herb of the natural order ,labiat4 ,the popular name is a contraction of balsam1 the plant having formerly been considered a specific for a host of ailments4 ,the generic name1 ,melissa1 is the ,greek for bee and is an allusion to the fondness of bees for the abundant nectar of the flowers4 ,balm is a native of southern ,europe1 where it was cultivated as a source of honey and as a sweet herb more than #b1jjj years ago4 ,it is frequently mentioned in ,greek and ,latin poetry and prose4 ,because of its use for anointing1 ,shakespeare referred to it in the glorious lines 7,king ,richard ,,ii41 act iii1 scene #b73 ,not all the water in the rough1 rude sea ,can wash the balm from an anointed king4 ,as a useful plant it received attention from the pen of ,pliny4 ,from its home it has been introduced by man as a garden plant into nearly all temperate climates throughout the world1 and is often found as an escape from gardens where introduced--occasionally in this role in the earliest settled of the ,united ,states4 ,very few well-marked varieties have been produced4 ,a variegated one1 now grown for ornament as well as for culinary purposes1 is probably the same as that mentioned by ,mawe in #aggh4 ,description4--,the roots are small and fibrous2 the stems1 about #ah inches tall1 very numerous1 erect or spreading1 square2 the leaves1 green 7except as mentioned71 broadly ovate with toothed margins1 opposite1 rather succulent1 highly scented2 the flowers1 few1 whitish1 or purplish1 in small1 loose1 axillary1 one-sided clusters borne from midsummer until late autumn2 the seeds very small--more than #ej1jjj to the ounce4 ,cultivation4--,balm is readily propagated by means of divisions1 layers1 cuttings1 and by its seeds1 which germinate fairly well even when four years old4 ,owing to its small size1 the seed should be planted in a seedpan or flat in a greenhouse or hotbed1 where all conditions can be controlled4 ,the soil should be made very fine and friable1 the thinly scattered seeds merely pressed upon the surface with a block or a brick1 and water applied preferably through the bottom of the seedpan1 which may be set in a shallow dish of water until the surface of the soil begins to appear moist4 ,when an inch tall the seedlings should be pricked out #b inches apart in other1 deeper flats and when about #d inches tall set in the garden about #a foot asunder in rows about #ah inches apart4 ,when once established they may be increased readily by the artificial means mentioned4 7,see page #cd47 ,ordinary clean cultivation throughout the season1 the removal of dead parts1 and care to prevent the plants from spreading unduly1 are the only requisites of cultivation4 ,preferably the soil should be poor1 rather dry1 little if at all enriched and in a sunny place4 ,the foliage of seedling plants or plants newly spring-set should be ready for use by midsummer2 that of established plants from early spring until late autumn4 ,for home use and market it should be cured as recommended on page #be1 the leaves being very thinly spread and plentifully supplied with air because of their succulence4 ,the temperature should be rather low4 ,uses4--,the foliage is widely used for flavoring soups1 stews1 sauces1 and dressings1 and1 when fresh1 to a small extent with salads4 ,otto or oil of balm1 obtained by aqueous distillation from the hay1 is a pale yellow1 essential and volatile oil highly prized in perfumery for its lemon-like odor1 and is extensively employed for flavoring various beverages4 ,basil 7,ocymum basilicum1 ,linn471 an annual herb of the order ,labiat4 ,the popular name1 derived from the specific1 signifies royal or kingly1 probably because of the plant's use in feasts4 ,in ,france it is known as herb royale1 royal herb4 ,the generic name is derived from ,oza1 a ,greek word signifying odor4 ,the plant is a native of tropical ,asia1 where for centuries1 especially in ,india1 it has been highly esteemed as a condiment4 ,probably the early ,greek and ,roman writers were well acquainted with it1 but commentators are not decided4 ,they suppose that the ,okimon of ,hippocrates1 ,dioscorides and ,theophrastus is the same as ,ocimum hortense of ,columella and ,varro4 ,the plant's introduction into ,england was about #aedh1 or perhaps a little earlier1 but probably not prior to #aech1 because ,turner does not mention it in his ,libellus1 published in that year4 ,it seems to have grown rapidly in popularity1 for in #aehf ,lyte speaks of it as if well known4 ,in ,america it has been cultivated somewhat for about a century partly because of its fragrant leaves which are employed in bouquets1 but mainly for flavoring culinary concoctions4 ,in ,australia it is also more or less grown1 and in countries where ,french commerce or other interests have penetrated it is well known4 ,illustration3 ,sweet ,basil ,there are several related species which1 in ,america less than in ,europe or the ,east1 have attracted attention4 ,the most important of these is dwarf or bush basil 7,o4 minimum1 ,linn471 a small ,chilian species also reported from ,cochin ,china4 ,it was introduced into cultivation in ,europe in #aegc4 ,on account of its compact form it is popular in gardens as an edging as well as a culinary herb1 for more than a century it has been grown in ,america4 ,sacred basil 7,o4 sanctum71 an oriental species1 is cultivated near temples in ,india and its odoriferous oil extracted for religious uses4 ,formerly the common species was considered sacred by the ,brahmins who used it especially in honor of ,vishnu and in funeral rites4 ,an ,african species1 ,o4 fruticosum1 is highly valued at the ,cape of ,good ,hope for its perfume4 ,description4--,from the small1 fibrous roots the square stems stand erect about #a foot tall4 ,they are very branching and leafy4 ,the leaves are green1 except as noted below1 ovate1 pointed1 opposite1 somewhat toothed1 rather succulent and highly fragrant4 ,the little white flowers which appear in midsummer are racemed in leafy whorls1 followed by small black fruits1 popularly called seeds4 ,these1 like flaxseed1 emit a mucilaginous substance when soaked in water4 ,about #bc1jjj weigh an ounce1 and #aj ounces fill a pint4 ,their vitality lasts about eight years4 ,like most of the other culinary herbs1 basil has varied little in several centuries2 there are no well-marked varieties of modern origin4 ,only three varieties of common basil are listed in ,america2 ,vilmorin lists only five ,french ones4 ,purple basil has lilac flowers1 and when grown in the sun also purple leaf stems and young branches4 ,lettuce-leaved basil has large1 pale-green blistered and wrinkled leaves like those of lettuce4 ,its closely set clusters of flowers appear somewhat late4 ,the leaves are larger and fewer than in the common variety4 ,the dwarf species is more compact1 branching and dainty than the common species4 ,it has three varieties2 one with deep violet foliage and stems and lilac white flowers1 and two with green leaves1 one very dense and compact4 ,east ,indian1 or ,tree ,basil 7,o4 gratissimum1 ,linn471 a well-known species in the ,orient1 seems to have a substitute in ,o4 suave1 also known by the same popular name1 and presumably the species cultivated in ,europe and to some extent in ,america4 ,it is an upright1 branching annual1 which forms a pyramidal bush about #bj inches tall and often #ae inches in diameter4 ,it favors very warm situations and tropical countries4 ,cultivation4--,basil is propagated by seeds4 ,because these are very small1 they are best sown in flats under glass1 covered lightly with finely sifted soil and moistened by standing in a shallow pan of water until the surface shows a wet spot4 ,when about an inch tall1 the seedlings must be pricked out #b inches apart each way in larger-sized flats4 ,when #c inches tall they will be large enough for the garden1 where they should be set #a foot asunder in rows #ae to #ah inches apart4 ,often the seed is sown in the mellow border as early in the spring as the ground can be worked4 ,this method demands perhaps more attention than the former1 because of weeds and because the rows cannot be easily seen4 ,when transplanting1 preference should be given to a sunny situation in a mellow1 light1 fertile1 rather dry soil thoroughly well prepared and as free from weeds as possible4 ,from the start the ground must be kept loose1 open and clean4 ,when the plants meet in the rows cultivation may stop4 ,first gatherings of foliage should begin by midsummer when the plants start to blossom4 ,then they may be cut to within a few inches of the ground4 ,the stumps should develop a second and even a third crop if care is exercised to keep the surface clean and open4 ,a little dressing of quickly available fertilizer applied at this time is helpful4 ,for seed some of the best plants should be left uncut4 ,the seed should ripen by mid-autumn4 ,for winter use plants may be transplanted from the garden1 or seedlings may be started in ,september4 ,the seeds should be sown two to the inch and the seedlings transplanted to pots or boxes4 ,a handy pot is the #d-;inch standard2 this is large enough for one plant4 ,in flats the plants should be #e or #f inches apart each way4 ,uses4--,basil is one of the most popular herbs in the ,french cuisine4 ,it is especially relished in mock turtle soup1 which1 when correctly made1 derives its peculiar taste chiefly from the clovelike flavor of basil4 ,in other highly seasoned dishes1 such as stews and dressings1 basil is also highly prized4 ,it is less used in salads4 ,a golden yellow essential oil1 which reddens with age1 is extracted from the leaves for uses in perfumery more than in the kitchen4 ,the original and famous ,fetter ,lane sausages1 formerly popular with ,cockney epicures1 owed their reputation mainly to basil4 ,during the reigns of ,queen ,mary and ,queen ,elizabeth farmers grew basil in pots and presented them with compliments to their landladies when these paid their visits4 ,illustration3 ,borage1 ,famous for ,cool ,tankard ,borage 7,borago officinalis1 ,linn471 a coarse1 hardy1 annual herb of the natural order ,boraginace4 ,its popular name1 derived from the generic1 is supposed by some to have come from a corruption of cor1 the heart1 and ago1 to affect1 because of its former use as a cordial or heart-fortifying medicine4 ,courage is from the same source4 ,the ,standard ,dictionary1 however1 points to burrago1 rough1 and relates it indirectly by cross references to birrus1 a thick1 coarse woolen cloth worn by the poor during the thirteenth century4 ,the roughness of the full-grown leaves suggests flannel4 ,whichever derivation be correct1 each is interesting as implying qualities1 intrinsic or attributed1 to the plant4 ,the specific name indicates its obsolete use in medicine4 ,it is one of the numerous plants which have shaken off the superstitions which a credulous populace wreathed around them4 ,almost none but the least enlightened people now attribute any medicinal virtues whatever to it4 ,the plant is said to come originally from ,aleppo1 but for centuries has been considered a native of ,mediterranean ,europe and ,africa1 whence it has become naturalized throughout the world by ,europeans1 who grew it probably more for medicinal than for culinary purposes4 ,according to ,ainslie1 it was among the species listed by ,peter ,martyr as planted on ,isabella ,island by ,columbus's companions4 ,the probability is that it was also brought to ,america by the colonists during ,queen ,elizabeth's time4 ,it has been listed in ,american seedsmen's catalogues since #ahjf1 but the demand has always been small and the extent to which it is cultivated very limited4 ,description4--,borage is of somewhat spreading habit1 branchy1 about #bj inches tall4 ,its oval or oblong-lanceolate leaves and other green parts are covered with whitish1 rather sharp1 spreading hairs4 ,the flowers1 generally blue1 sometimes pink1 violet-red1 or white1 are loosely racemed at the extremities of the branches and main stems4 ,the flaming rose glooms swarthy red2 ,the borage gleams more blue2 ,and low white flowers1 with starry head1 ,glimmer the rich dusk through4 --,george ,mac,donald ,songs of the ,summer ,night1 ,part ,,iii ,the seeds are rather large1 oblong1 slightly curved1 and a ridged and streaked grayish-brown4 ,they retain their vitality for about eight years4 ,cultivation4--,no plant is more easily grown4 ,the seed need only be dropped and covered in any soil1 from poor to rich1 and the plants will grow like weeds1 and even become such if allowed to have sway4 ,borage seems1 however1 to prefer rather light1 dry soils1 waste places and steep banks4 ,upon such the flavor of the flowers is declared to be superior to that produced upon richer ground1 which develops a ranker growth of foliage4 ,in the garden the seeds are sown about #a_/b inch asunder and in rows #ae inches apart4 ,shortly after the plants appear they are thinned to stand #c inches apart1 the thinnings being cooked like spinach1 or1 if small and delicate1 they may be made into salads4 ,two other thinnings may be given for similar purposes as the plants grow1 so that at the final thinning the specimens will stand about a foot asunder4 ,up to this time the ground is kept open and clean by cultivation2 afterwards the borage will usually have possession4 ,uses4--,more popular than the use of the foliage as a potherb and a salad is the employment of borage blossoms and the tender upper leaves1 in company or not with those of nasturtium1 as a garnish or an ornament to salads1 and still more as an addition to various cooling drinks4 ,the best known of these beverages is cool tankard1 composed of wine1 water1 lemon juice1 sugar and borage flowers4 ,to this they seem to give additional coolness4 ,they are often used similarly in lemonade1 negus1 claret-cup and fruit juice drinks4 ,the plant has possibly a still more important though undeveloped use as a bee forage4 ,it is so easily grown and flowers so freely that it should be popular with apiarists1 especially those who own or live near waste land1 dry and stony tracts which they could sow to it4 ,for such places it has an advantage over the many weeds which generally dispute possession in that it may be readily controlled by simple cultivation4 ,it generally can hold its own against the plant populace of such places4 ,caraway 7,carum carui1 ,linn471 a biennial or an annual herb of the natural order ,umbellifer4 ,its names1 both popular and botanical1 are supposed to be derived from ,caria1 in ,asia ,minor1 where the plant is believed first to have attracted attention4 ,from very early ages the caraway has been esteemed by cooks and doctors1 between which a friendly rivalry might seem to exist1 each vying to give it prominence4 ,at the present time the cooks seem to be in the ascendancy2 the seeds or their oil are rarely used in modern medicine1 except to disguise the flavor of repulsive drugs4 ,illustration3 ,caraway for ,comfits and ,birthday ,cakes ,since caraway seeds were found by ,o',heer in the debris of the lake habitations of ,switzerland1 the fact seems well established that the plant is a native of ,europe and the probability is increased that the ,careum of ,pliny is this same plant1 as its use by ,apicus would also indicate4 ,it is mentioned in the twelfth-century writings as grown in ,morocco1 and in the thirteenth by the ,arabs4 ,as a spice1 its use in ,england seems to have begun at the close of the fourteenth century4 ,from its ,asiatic home it spread first with ,phoenician commerce to western ,europe1 whence by later voyageurs it has been carried throughout the civilized world4 ,so widely has it been distributed that the traveler may find it in the wilds of ,iceland and ,scandinavia1 the slopes of sunny ,spain1 the steeps of the ,himalayas1 the veldt of southern ,africa1 the bush of ,australia1 the prairies and the pampas of ,america4 ,caraway is largely cultivated in ,morocco1 and is an important article of export from ,russia1 ,prussia1 and ,holland4 ,it has developed no clearly marked varieties2 some specimens1 however1 seem to be more distinctly annual than others1 though attempts to isolate these and thus secure a quick-maturing variety seem not to have been made4 ,description4--,the fleshy root1 about #a_/b inch in diameter1 is yellowish externally1 whitish within1 and has a slight carroty taste4 ,from it a rosette of finely pinnated leaves is developed1 and later the sparsely leaved1 channeled1 hollow1 branching flower stem which rises from #ah to #cj inches and during early summer bears umbels of little white flowers followed by oblong1 pointed1 somewhat curved1 light brown aromatic fruits--the caraway seeds of commerce4 ,these retain their germinating power for about three years1 require about #aj1jjj seeds to make an ounce and fifteen ounces to the quart4 ,cultivation4--,frequently1 if not usually1 caraway is sown together with coriander in the same drills on heavy lands during ,may or early ,june4 ,the coriander1 being a quick-maturing plant1 may be harvested before the caraway throws up a flowering stem4 ,thus two crops may be secured from the same land in the same time occupied by the caraway alone4 ,ordinary thinning to #f or #h inches between plants is done when the seedlings are established4 ,other requirements of the crop are all embraced in the practices of clean cultivation4 ,harvest occurs in ,july of the year following the seeding4 ,the plants are cut about #ab inches above ground with sickles1 spread on sheets to dry for a few days1 and later beaten with a light flail4 ,after threshing1 the seed must be spread thinly and turned daily until the last vestige of moisture has evaporated4 ,from #djj to #hjj pounds is the usual range of yield4 ,if seed be sown as soon as ripe1 plants may be secured which mature earlier than the main crop4 ,thus six or eight weeks may be saved in the growing season1 and by continuing such selection a quick-maturing strain may be secured with little effort4 ,this would also obviate the trouble of keeping seed from one year to the next1 for the strain would be practically a winter annual4 ,uses4--,occasionally the leaves and young shoots are eaten either cooked or as an ingredient in salads4 ,the roots1 too1 have been esteemed in some countries1 even more highly than the parsnip1 which1 however1 largely because of its size1 has supplanted it for this purpose4 ,but the seeds are the important part4 ,they find popular use in bread1 cheese1 liquors1 salads1 sauces1 soups1 candy1 and especially in seed cakes1 cookies and comfits4 ,the colorless or pale yellow essential oil distilled with water from the seeds1 which contain between #e and #g-a_/b of it1 has the characteristic flavor and odor of the fruit4 ,it is extensively employed in the manufacture of toilet articles1 such as perfumery1 and especially soaps4 ,catnip1 or cat mint 7,nepeta cataria1 ,linn471 a perennial herb of the natural order ,labiat4 ,the popular name is in allusion to the attraction the plant has for cats4 ,they not only eat it1 but rub themselves upon it purring with delight4 ,the generic name is derived from the ,etrurian city ,neptic1 in the neighborhood of which various species of the genus formerly became prominent4 ,like several of its relatives catnip is a well-known weed4 ,it has become naturalized in ,america1 and is most frequently observed in dry1 waste places1 especially in the ,east1 though it is also often found in gardens and around dwellings throughout the ,united ,states and ,canada4 ,description4--,its erect1 square1 branching stems1 from #ah to #cf inches tall1 bear notched oval or heartshaped leaves1 whitish below1 and during late summer terminal clusters of white flowers in small heads1 far apart below1 but crowded close above4 ,the fruits are small1 brown1 ovoid1 smooth and with three clearly defined angles4 ,an ounce contains about #c1djj seeds4 ,viability lasts for five years4 ,illustration3 ,catnip1 ,pussy's ,delight ,cultivation4 ,catnip will grow with the most ordinary attention on any fairly dry soil4 ,the seed need only be sown in autumn or spring where the plants are to remain or in a nursery bed for subsequent transplanting4 ,if to be kept in a garden bed they should stand #ah to #bd inches apart each way4 ,nothing is needful except to keep down weeds in order to have them succeed for several years on the same spot4 ,uses4--,the most important use of the plant is as a bee forage2 for this purpose waste places are often planted to catnip4 ,as a condiment the leaves were formerly in popular use1 especially in the form of sauces2 but milder flavors are now more highly esteemed4 ,still1 the ,french use catnip to a considerable extent4 ,like many of its relatives1 catnip was a popular medicinal remedy for many fleshly ills2 now it is practically relegated to domestic medicine4 ,even in this it is a moribund remedy for infant flatulence1 and is clung to only by unlettered nurses of a passing generation4 ,chervil 7,scandix ,cerefolium1 ,linn471 a southern ,europe annual1 with stems about #ah inches tall and bearing few divided leaves composed of oval1 much-cut leaflets4 ,the small white flowers1 borne in umbels1 are followed by long1 pointed1 black seeds with a conspicuous furrow from end to end4 ,these seeds1 which retain their germinability about three years1 but are rather difficult to keep1 may be sown where the plants are to stay1 at any season1 about eight weeks before a crop is desired2 cultivation is like that of parsley4 ,during summer and in warm climates1 cool1 shady situations should be chosen1 otherwise any situation and soil are suitable4 ,the leaves1 which are highly aromatic1 are used1 especially in ,france and ,england1 for seasoning and for mixed salads4 ,chervil is rarely used alone1 but is the chief ingredient in what the ,french call fines herbes1 a mixture which finds its way into a host of culinary concoctions4 ,the best variety is the ,curled1 which1 though it has the same flavor as the plain1 is a prettier garnish4 ,chives 7,allium ,schoenoprasum1 ,linn471 a bulbous1 onion-like perennial belonging to the ,liliace4 ,naturally the plants form thick tufts of abundant1 hollow1 grasslike leaves from their little oval bulbs and mat of fibrous roots4 ,the short flower stems bear terminal clusters of generally sterile flowers4 ,hence the plants are propagated by planting the individual bulbs or by division of clumps in early spring4 ,frequently chives are planted in flower borders as an edging1 for which purpose the compact growth and dainty flowers particularly recommend them4 ,they should not be allowed to grow in the same place more than three years4 ,strictly speaking1 chives do not belong with the herbs1 but their leaves are so frequently used instead of onions for flavoring salads1 stews and other dishes1 and reference has been so often made to them in these pages1 that a brief description has been included4 ,for market the clumps are cut in squares and the whole plant sold4 ,treated in this way the greengrocers can keep them in good condition by watering until sold4 ,for use the leaves are cut with shears close to the ground4 ,if allowed to stand in the garden1 cuttings may be made at intervals of two or three weeks all through the season4 ,clary 7,salvia sclarea1 ,linn471 a perennial herb of the natural order ,labiat4 ,the popular name is a corruption of the specific4 ,in the discussion on sage will be found the significance of the generic name4 ,syria is said to be the original home of clary1 but ,italy is also mentioned4 ,the presumption is in favor of the former country1 as it is the older1 and the plant was probably carried westward from it by soldiers or merchants4 ,in ,england clary was known prior to #aech1 when ,turner published his garden lore1 but in ,america1 except in foreigners' gardens1 it is rarely seen4 ,it has been listed in seedsmen's catalogs since #ahjf4 ,description4--,the large1 very broad1 oblong1 obtuse1 toothed1 woolly haired1 radical leaves are grayish green and somewhat rumpled like those of ,savoy cabbage4 ,from among them rise the #b-;foot tall1 square1 branching1 sparsely leaved stems1 which during the second year bear small clusters of lilac or white showy flowers in long spikes4 ,the smooth brown or marbled shining seeds retain their germinating power for three years4 ,cultivation4--,the plants thrive in any well-drained soil4 ,seed may be sown during ,march in drills #ah inches apart where the plants are to remain or in a seedbed for transplanting #ah inches asunder in ,may4 ,clean cultivation is needed throughout the summer until the plants have full possession of the ground4 ,in ,august the leaves may be gathered1 and if this harvest be judiciously done the production of foliage should continue until midsummer of the second year1 when the plants will probably insist upon flowering4 ,after this it is best to rely upon new plants for supplies of leaves1 the old plants being pulled4 ,uses4--,in ,america1 the leaves are little used in cookery1 and even in ,europe they seem to be less popular than formerly1 sage having taken their place4 ,wine is sometimes made from the plant when in flower4 ,as an ornamental1 clary is worth a place in the hardy flower border4 ,illustration3 ,coriander1 for ,old-,fashioned ,candies ,coriander 7,coriandrum sativum1 ,linn471 a plant of little beauty and of easiest culture1 is a hardy annual herb of the natural order ,umbellifer4 ,the popular name is derived from the generic1 which comes from the ancient ,greek ,koris1 a kind of bug1 in allusion to the disagreeable odor of the foliage and other green parts4 ,the specific name refers to its cultivation in gardens4 ,hence the scientific name declares it to be the cultivated buggy-smelling plant4 ,coriander has been cultivated from such ancient times that its land of nativity is unknown1 though it is said to be a native of southern ,europe and of ,china4 ,it has been used in cookery and of course1 too1 in medicine2 for1 according to ancient reasoning1 anything with so pronounced and unpleasant an odor must necessarily possess powerful curative or preventive attributes6 ,its seeds have been found in ,egyptian tombs of the #bast dynasty4 ,many centuries later ,pliny wrote that the best quality of seed still came to ,italy from ,egypt4 ,prior to the ,norman conquest in #ajff1 the plant was well known in ,great ,britain1 probably having been taken there by the early ,roman conquerors4 ,before #afgj it was introduced into ,massachusetts4 ,during this long period of cultivation there seems to be no record or even indication of varieties4 ,in many temperate and tropical countries it has become a frequent weed in cultivated fields4 ,description4--,from a cluster of slightly divided radical leaves branching stems rise to heights of #b to #b-a_/b feet4 ,toward their summits they bear much divided leaves1 with linear segments and umbels of small whitish flowers1 followed by pairs of united1 hemispherical1 brownish-yellow1 deeply furrowed seeds1 about the size of a sweet pea seed4 ,these retain their vitality for five or six years4 ,the seeds do not have the unpleasant odor of the plant1 but have a rather agreeable smell and a moderately warm1 pungent taste4 ,cultivation4--,coriander1 a plant of the easiest culture1 does best in a rather light1 warm1 friable soil4 ,in ,europe it is often sown with caraway1 which1 being a biennial and producing only a rosette of leaves at the surface of the ground the first year1 is not injured when the annual coriander is cut4 ,the seed is often sown in the autumn1 though spring sowing is perhaps in more favor4 ,the rows are made about #ae inches apart1 the seeds dropped #a inch asunder and #a_/b inch deep and the plantlets thinned to #f or #h inches4 ,since the plants run to seed quickly1 they must be watched and cut early to prevent loss and consequent seeding of the ground4 ,after curing in the shade the seed is threshed as already described 7see page #bh74 ,on favorable land the yield may reach or even exceed #a1ejj pounds to the acre4 ,uses4--,some writers say the young leaves of the plant are used in salads and for seasoning soups1 dressings1 etc4 ,if this is so1 ,i can only remark that there is no accounting for tastes4 ,i am inclined to think1 however1 that these writers are drawing upon their imagination or have been stuffed by people who take pleasure in supplying misinformation4 ,the odor is such as to suggest the flavor of buggy raspberries we sometimes gather in the fence rows4 ,any person who relishes buggy berries may perhaps enjoy coriander salad or soup4 ,only the seed is of commercial importance4 ,it is used largely in making comfits and other kinds of confectionery1 for adding to bread1 and1 especially in the ,east1 as an ingredient in curry powder and other condiments4 ,in medicine its chief use now is to disguise the taste of disagreeable drugs4 ,distillers use it for flavoring various kinds of liquors4 ,cumin 7,cuminum ,cyminum1 ,linn471 a low-growing annual herb of the ,nile valley1 but cultivated in the ,mediterranean region1 ,arabia1 ,egypt1 ,morocco1 ,india1 ,china1 and ,palestine from very early times1 7,see ,isaiah xviii1 #be-bg and ,matthew xxiii1 #bc47 ,pliny is said to have considered it the best appetizer of all condiments4 ,during the middle ages it was in very common use4 ,all the old herbals of the sixteenth and the seventeenth centuries figure and describe and extol it4 ,in ,europe it is extensively cultivated in ,malta and ,sicily1 and will mature seed as far north as ,norway2 in ,america1 today1 the seed is cataloged by some seedsmen1 but very little is grown4 ,description4--,the plant is very diminutive1 rarely exceeding a height of #f inches4 ,its stems1 which branch freely from the base1 bear mere linear leaves and small lilac flowers1 in little umbels of #aj to #bj blossoms each4 ,the six-ribbed1 elongated seeds in appearance resemble caraway seeds1 but are straighter1 lighter and larger1 and in formation are like the double seeds of coriander1 convex on one side and concave on the other4 ,they bear long hairs1 which fold up when the seed is dry4 ,after the seed has been kept for two years it begins to lose its germinating power1 but will sprout reasonably well when three years old4 ,it is characterized by a peculiar1 strong aromatic odor1 and a hot taste4 ,culture4--,as soon as the ground has become warm the seed is sown in drills about #ae inches apart where the plants are to remain4 ,except for keeping down the weeds no further attention is necessary4 ,the plants mature in about two months1 when the stems are cut and dried in the shade4 7,see page #bh47 ,the seeds are used in ,india as an ingredient in curry powder1 in ,france for flavoring pickles1 pastry and soups4 ,illustration3 ,dill1 of ,pickle ,fame ,dill 7,anethum graveolens1 ,linn471 a hardy annual1 native of the ,mediterranean and the ,black ,sea regions1 smaller than common fennel1 which it somewhat resembles both in appearance and in the flavor of the green parts1 which are1 however1 less agreeable4 ,in ancient times it was grown in ,palestine4 ,the word translated1 anise in ,matthew xxiii1 #bc1 is said to have been dill in the original ,greek4 ,it was well known in ,pliny's time1 and is often discussed by writers in the middle ages4 ,according to ,american writings1 it has been grown in this country for more than #ajj years and has become spontaneous in many places4 ,description4--,ordinarily the plants grow #b to #b-a_/b feet tall4 ,the glaucous1 smooth1 hollow1 branching stems bear very threadlike leaves and in midsummer compound umbels with numerous yellow flowers1 whose small petals are rolled inward4 ,very flat1 pungent1 bitter seeds are freely produced1 and unless gathered early are sure to stock the garden with volunteer seedlings for the following year4 ,under fair storage conditions1 the seeds continue viable for three years4 ,they are rather light2 a quart of them weighs about #aa ounces1 and an ounce is said to contain over #be1jjj seeds4 ,cultivation4--,where dill has not already been grown seed may be sown in early spring1 preferably in a warm sandy soil1 where the plants are to remain4 ,any well-drained soil will do4 ,the drills should be #a foot apart1 the seeds scattered thinly and covered very shallow2 a bed #ab feet square should supply abundance of seed for any ordinary family4 ,to sow this area #a_/d to #a_/b ounce of seed is ample4 ,for field use the rows may be #ae inches apart and the seed sown more thinly4 ,it should not be covered much more than #a_/d inch4 ,some growers favor fall sowing1 because they claim the seed is more likely to germinate than in the spring1 and also to produce better plants than spring-sown seed4 ,at all times the plants must be kept free from weeds and the soil loose and open4 ,when three or four weeks old the seedlings are thinned to #i inches1 or even a foot apart4 ,as soon as the seed is ripe1 shortly after midsummer1 it must be gathered with the least possible shaking and handling1 so as to prevent loss4 ,it is well to place the stems as cut directly in a tight-bottomed cart or a wheelbarrow1 with a canvas receptacle for the purpose1 and to haul direct to the shade where drying is to occur4 ,a good place for this is a barn1 upon the floor of which a large canvas sheet is spread1 and where a free circulation of air can be secured4 7,see page #bh47 ,uses4--,the ,french use dill for flavoring preserves1 cakes and pastry4 ,for these purposes it is of too strong and pronounced a character to be relished by ,american palates4 ,the seeds perhaps more often appear in soups1 sauces and stews1 but even here they are relished more by our ,european residents than by native ,americans4 ,probably they are most used in pickles1 especially in preserving cucumbers according to ,german recipes4 ,thousands of barrels of such pickles are sold annually1 more especially in the larger cities and to the poorer people2 but as this pickle is procurable at all delicatessen stores1 it has gained great popularity among even the well-to-do4 ,an oil is distilled from the seeds and used in perfuming soap4 ,the young leaves are said to be used in pickles1 soups and sauces1 and even in salads4 ,for the last purpose they are rather strong to suit most people1 and for the others the seeds are far more popular4 ,dill vinegar is a popular household condiment4 ,it is made by soaking the seed in good vinegar for a few days before using4 ,the quantity of ingredients to use is immaterial4 ,only a certain amount of the flavor can be dissolved by the vinegar1 and as few samples of vinegar are alike1 the quantities both to mix and of the decoction to use must be left to the housewife4 ,this may be said1 however1 that after one lot of seed has been treated the vinegar may be poured off and the seeds steeped a second time to get a weaker infusion4 ,the two infusions may then be mixed and kept in a dark cupboard for use as needed4 ,fennel 7,foeniculum officinale1 ,all471 a biennial or perennial herb1 generally considered a native of southern ,europe1 though common on all ,mediterranean shores4 ,the old ,latin name ,foeniculum is derived from foenum or hay4 ,it has spread with civilization1 especially where ,italians have colonized1 and may be found growing wild in many parts of the world1 upon dry soils near the sea coast and upon river banks4 ,illustration3 ,sweet ,fennel ,it seems to be partial to limestone soils1 such as the chalky lands of ,england and the shelly formation of ,bermuda4 ,in this latter community ,i have seen it thriving upon cliffs where there seemed to be only a pinch of soil1 and where the rock was so dry and porous that it would crumble to coarse dust when crushed in the hand4 ,the plant was cultivated by the ancient ,romans for its aromatic fruits and succulent1 edible shoots4 ,whether cultivated in northern ,europe at that time is not certain1 but it is frequently mentioned in ,anglo-,saxon cookery prior to the ,norman conquest4 ,charlemagne ordered its culture upon the imperial farms4 ,at present it is most popular in ,italy1 and ,france4 ,in ,america it is in most demand among ,french and ,italians4 ,like many other plants1 fennel has had a highly interesting career from a medical point of view4 ,but it no longer plays even a small part in the drama4 ,hints as to its history may be found on page #ed4 ,description4--,common garden or long1 sweet fennel is distinguished from its wild or better relative 7,f4 vulgare7 by having much stouter1 taller 7#e to #f feet7 tubular and larger stems1 less divided1 more glaucous leaves4 ,but a still more striking difference is seen in the leaf stalks which form a curved sheath around the stem even as far up as the base of the leaf above4 ,then1 too1 the green flowers are borne on more sturdy pedicels in the broader umbels1 lastly the seeds are double the size of the wild fennel seeds1 #a_/d or #a_/b inch long4 ,they are convex on one side1 flat on the other1 and are marked by five yellowish ribs4 ,though a ,french writer says the seed degenerates promptly1 and recommends the use of fresh seed annually1 it will not be wise to throw away any where it is not wanted to germinate1 unless it is over four years old1 as seed as old even as that is said to be satisfactory for planting4 ,cultivation4--,in usual garden practice fennel is propagated by seeds1 and is grown as an annual instead of as a biennial or a perennial4 ,the plants will flourish in almost any well-drained soil1 but seem to prefer light loams of a limy nature4 ,it is not particular as to exposure4 ,the seed may be sown in nursery beds or where the plants are to remain4 ,in the beds1 the drills may be #f inches apart1 and not more than #a-c inch deep1 or the seed may be scattered broadcast4 ,an ounce will be enough for a bed #aj feet square4 ,when the plants are about #c inches tall they should be transplanted #ae or #ah inches asunder in rows #b to #b-a_/b feet apart4 ,some growers sow in late summer and in autumn so as to have early crops the following season2 they also make several successional sowings at intervals of one or two weeks1 in order to supply the demands of their customers for fresh fennel stalks from midsummer to ,december or even later4 ,the plants will grow more or less in very cold1 that is1 not actually freezing weather4 ,if sown in place1 the rows should be the suggested #b to #b-a_/b feet apart1 and the plants thinned several times until the required distance is reached4 ,thinnings may be used for culinary purposes4 ,for family use half an ounce of seed1 if fairly fresh1 will produce an ample supply of plants1 and for several years1 either from the established roots or by reseeding4 ,unless seed is needed for household or sowing purposes1 the flower stems should be cut as soon as they appear4 ,uses4--,fennel is considered indispensable in ,french and ,italian cookery4 ,the young plants and the tender leaves are often used for garnishes and to add flavor to salads4 ,they are also minced and added to sauces usually served with puddings4 ,the tender stems and the leaves are employed in soups and fish sauces1 though more frequently they are eaten raw as a salad with or without dressing4 ,the famous ,carosella of ,naples consists of the stems cut when the plant is about to bloom4 ,these stems are considered a great delicacy served raw with the leaf stalks still around them4 ,oil1 vinegar and pepper are eaten with them4 ,by sowing at intervals of a week or #aj days ,italian gardeners manage to have a supply almost all the year4 ,the seeds are used in cookery1 confectionery and for flavoring liquors4 ,oil of fennel1 a pale yellow liquid1 with a sweetish aromatic odor and flavor1 is distilled with water4 ,it is used in perfumery and for scenting soaps4 ,a pound of oil is the usual yield of #ejj pounds of the plant4 ,finocchio1 or ,florence fennel 7,f4 dulce1 ,d4 ,c471 deserves special mention here4 ,it appears to be a native of ,italy1 a distinct dwarf annual1 very thick-set herb4 ,the stem joints are so close together and their bases so swelled as to suggest malformation4 ,even when full grown and producing seed1 the plant rarely exceeds #b feet4 ,the large1 finely cut1 light green leaves are borne on very broad1 pale green or almost whitish stalks1 which overlap at their bases1 somewhat like celery1 but much more swelled at edible maturity1 to form a sort of head or irregular ball1 the apple1 as it is called1 sometimes as large as a man's fist4 ,the seeds are a peculiar oblong1 much broader than long1 convex on one side and flat on the other1 with five conspicuous ribs4 ,cultivation is much the same as for common fennel1 though owing to the dwarf nature of the plant the rows and the plants may be closer together4 ,the seedlings should be #e or #f inches asunder4 ,they are very thirsty things and require water frequently4 ,when the apple attains the size of an egg1 earth may be drawn up slightly to the base1 which may be about half covered2 cutting may begin about #aj days later4 ,florence fennel is generally boiled and served with either a butter or a cream dressing4 ,it suggests celery in flavor1 but is sweeter and is even more pleasingly fragrant4 ,in ,italy it is one of the commonest and most popular of vegetables4 ,in other ,european countries it is also well known1 but in ,america its cultivation is almost confined to ,italian gardens or to such as supply ,italian demands in the large cities4 ,in ,new ,york it is commonly sold by greengrocers and pushcart men in the ,italian sections4 ,fennel ,flower 7,nigella sativa1 ,linn471 an ,asiatic annual1 belonging to the ,ranunculace1 grown to a limited extent in southern ,europe1 but scarcely known in ,america4 ,among the ,romans it was esteemed in cookery1 hence one of its common names1 ,roman coriander4 ,the plant has a rather stiff1 erect1 branching stem1 bears deeply cut grayish-green leaves and terminal grayish-blue flowers1 which precede odd1 toothed1 seed vessels filled with small1 triangular1 black1 highly aromatic seeds4 ,for garden use the seed is sown in spring after the ground gets warm4 ,the drills may be #ae to #ah inches apart and the plants thinned to #aj or #ab inches asunder4 ,no special attention is necessary until midsummer1 when the seed ripens4 ,these are easily threshed and cleaned4 ,after drying they should be stored in sacks in a cool1 dry place4 ,they are used just as they are or like dill in cookery4 ,hoarhound1 or horehound 7,marrubium vulgare1 ,linn471 a perennial plant of the natural order ,labiat1 formerly widely esteemed in cookery and medicine1 but now almost out of use except for making candy which some people still eat in the belief that it relieves tickling in the throat due to coughing4 ,in many parts of the world hoarhound has become naturalized on dry1 poor soils1 and is even a troublesome weed in such situations4 ,bees are very partial to hoarhound nectar1 and make a pleasing honey from the flowers where these are abundant4 ,this honey has been almost as popular as hoarhound candy1 and formerly was obtainable at druggists4 ,except in isolated sections1 it has ceased to be sold in the drug stores4 ,the generic name ,marrubium is derived from a ,hebrew word meaning bitter4 ,the flavor is so strong and lasting that the modern palate wonders how the ancient mouth could stand such a thing in cookery4 ,the numerous branching1 erect stems and the almost square1 toothed1 grayish-green leaves are covered with a down from which the common name hoarhound is derived4 ,the white flowers1 borne in axillary clusters forming whorls and spikes1 are followed by small1 brown1 oblong seeds pointed at one end4 ,these may be sown up to the third year after ripening with the expectation that they will grow4 ,spring is the usual time for sowing4 ,a dry1 poor soil1 preferably exposed to the south1 should be chosen4 ,the plants may stand #ab to #ae inches apart4 ,after once becoming established no further attention need be given except to prevent seed forming1 thus giving the plant less chance to become a nuisance4 ,often the clumps may be divided or layers or cuttings may be used for propagation4 ,no protection need be given1 as the plants are hardy4 ,an old author gives the following recipe for hoarhound candy3 ,to one pint of a strong decoction of the leaves and stems or the roots add #h or #aj pounds of sugar4 ,boil to candy height and pour into molds or small paper cases previously well dusted with finely powdered lump sugar1 or pour on dusted marble slabs and cut in squares4 ,hyssop 7,hyssopus officinalis1 ,linn471 a perennial evergreen undershrub of the ,labiat1 native of the ,mediterranean region4 ,though well known in ancient times1 this plant is probably not the one known as hyssop in ,biblical writings4 ,according to the ,standard ,dictionary the ,biblical hyssop is an unidentified plant 444 thought by some to have been a species of marjoram 7,origanum maru72 by others1 the caper-bush 7,capparis spinosa72 and by the author of the ',history of ,bible ,plants1' to have been the name of any common article in the form of a brush or a broom4 ,in ancient and medieval times hyssop was grown for its fancied medicinal qualities1 for ornament and for cookery4 ,except for ornament1 it is now very little cultivated4 ,occasionally it is found growing wild in other than ,mediterranean countries4 ,description4--,the smooth1 simple stems1 which grow about #b feet tall1 bear lanceolate-linear1 entire leaves and small clusters of usually blue1 though sometimes pink or white flowers1 crowded in terminal spikes4 ,the small1 brown1 glistening three-angled seeds1 which have a little white hilum near their apices1 retain their viability three years4 ,leaves1 stems and flowers possess a highly aromatic odor and a hot1 bitter flavor4 ,cultivation4--,hyssop succeeds best in rather warm1 limy soil4 ,it may be readily propagated by division1 cuttings1 and seed4 ,in cold climates the last way is the most common4 ,seed is sown in early spring1 either in a cold frame or in the open ground1 and the seedlings transplanted in early summer4 ,even where the plants survive the winters1 it is advisable to renew them every three or four years4 ,when grown in too rich soil1 the growth will be very lush and will lack aroma4 ,plants should stand not closer than #f inches in the rows1 which should be at least #ah inches apart4 ,they do best in partial shade4 ,uses4--,hyssop has almost entirely disappeared from culinary practice because it is too strong-flavored4 ,its tender leaves and shoots are1 however1 occasionally added to salads1 to supply a bitter taste4 ,the colorless oil distilled from the leaves has a peculiar odor and an acrid1 camphorescent taste4 ,upon contact with the air it turns yellow and changes to a resin4 ,from #djj to #ejj pounds of the fresh plant yield a pound of oil4 ,the oil is used to some extent in the preparation of toilet articles4 ,lavender1 7,lavendula vera1 ,d4 ,c42 ,l4 ,angustifolia1 ,moench42 ,l4 spica1 ,linn471 a half-hardy perennial undershrub1 native of dry1 calcareous uplands in southern ,europe4 ,its name is derived from the ,latin word ,lavo1 to wash1 a distillation of the flowers being anciently used in perfuming water for washing the body4 ,the plant forms a compact clump #b to #b-a_/b feet tall1 has numerous erect stems1 bearing small1 linear gray leaves1 above which the slender1 square1 flower stems arise4 ,the small violet-blue flowers are arranged in a short1 terminal spike1 and are followed by little brown1 oblong1 shiny seeds1 with white dots at the ends1 attached to the plant4 ,the seeds remain viable for about five years4 ,cultivation4--,lavender succeeds best on light1 limy or chalky soil1 but will do well in any good loam4 ,in gardens it is usually employed as an edging for flower beds1 and is most frequently propagated by division or cuttings1 seed being used only to get a start where plants cannot be secured in the other ways mentioned4 ,in cold climates the plants must either be protected or removed to a greenhouse1 or at least a cold frame1 which can be covered in severe weather4 ,the seed is sown indoors during ,march1 and if crowding1 pricked out #b inches asunder4 ,when the ground has become warm1 the plants are set in the open #ae to #bj inches asunder4 ,it delights in a sunny situation1 and is most fragrant on poor soil4 ,rich soil makes the plant larger but the flowers poorer in perfume4 ,uses4--,the plant is sometimes grown for a condiment and an addition to salads1 dressings1 etc41 but its chief use is in perfumery1 the flowers being gathered and either dried for use in sachet bags or distilled for their content of oil4 ,in former years no girl was supposed to be ready for marriage until1 with her own hands1 she had made her own linen and stored it with lavender4 ,and in some sections the lavender is still used1 though the linen is nowadays purchased4 ,in southern ,france and in ,england considerable areas are devoted to lavender for the perfumery business4 ,the flower stems are cut in ,august1 covered at once with bast matting to protect them from the sun and taken to the stills to obtain the thin1 pale yellow1 fragrant oil4 ,four-year-old plants yield the greatest amount of oil1 but the product is greater from a two-year plantation than from an older one1 the plants then being most vigorous4 ,two grades of oil are made1 the best being used for lavender water1 the poorer for soap making4 ,in a good season about one pound of oil is obtained from #aej to #bjj pounds of the cut plants4 ,lovage 7,levisticum officinale1 ,koch471 a perennial1 native of the ,mediterranean region4 ,the large1 dark-green1 shining radical leaves are usually divided into two or three segments4 ,toward the top the thick1 hollow1 erect stems divide to form opposite1 whorled branches which bear umbels of yellow flowers1 followed by highly aromatic1 hollowed fruits 7seeds7 with three prominent ribs4 ,propagation is by division or by seeds not over three years old4 ,in late summer when the seed ripens1 it is sown and the seedlings transplanted either in the fall or as early in spring as possible to their permanent places4 ,rich1 moist soil is needed4 ,root division is performed in early spring4 ,with cultivation and alternation like that given to ,angelica1 the plants should last for several years4 ,formerly lovage was used for a great variety of purposes1 but nowadays it is restricted almost wholly to confectionery1 the young stems being handled like those of ,angelica4 ,so far as ,i have been able to learn1 the leaf stalks and stem bases1 which were formerly blanched like celery1 are no longer used in this way4 ,marigold 7,calendula officinalis1 ,linn471 an annual herb of the natural order ,composit1 native of southern ,europe4 ,its ,latin name1 suggestive of its flowering habit1 signifies blooming through the months4 ,our word calendar is of the same derivation4 ,its short stems1 about #ab inches tall1 branch near their bases1 bear lanceolate1 oblong1 unpleasantly scented leaves1 and showy yellow or orange flowers in heads4 ,the curved1 gray seeds1 which are rough1 wrinkled and somewhat spiny1 retain their germinating power for about three years4 ,cultivation4--,for the garden the seed is usually started in a hotbed during ,march or ,april and the plants pricked out in flats #b inches apart and hardened off in the usual way4 ,when the weather becomes settled they are set a foot or #ae inches apart in rather poor soil1 preferably light and sandy1 with sunny exposure4 ,often the seed is sown in the open and the seedlings thinned and transplanted when about #b inches tall4 ,uses4--,the flower heads are sometimes dried and used in broths1 soups1 stews1 etc41 but the flavor is too pronounced for ,american palates4 ,one gardener remarked that only a few plants are needed by a family4 ,i think that two would produce about twice as much as ,i would care to use in a century4 ,for culinary use the flowers are gathered when in full bloom1 dried in the shade and stored in glass jars4 ,the fresh flowers have often been used to color butter4 ,the marigold1 homely forgotten flower1 under the rose's bower1 plain as a weed1 to quote ,bayard ,taylor1 is a general favorite flowering plant1 especially in country gardens4 ,it is so easily grown1 is so free a bloomer1 and under ordinary management continues from early summer until even hard frosts arrive1 that busy farmers wives and daughters love it4 ,then1 too1 it is one of the old-fashioned flowers1 about which so many happy thoughts cling4 ,what more beautiful and suggestive lines could one wish than these3 ,the marigold1 whose courtier's face ,echoes the sun1 and doth unlace ,her at his rise1 at his full stop ,packs up and shuts her gaudy shop4 --,john ,cleveland ,on ,phillis ,walking before ,sunrise ,youth6 ,youth6 how buoyant are thy hopes6 ,they turn ,like marigolds toward the sunny side1 --,jean ,ingelow ,the ,four ,bridges ,marjoram4--,two species of marjoram now grown for culinary purposes 7several others were formerly popular7 are members of the ,labiat or mint family--pot or perennial marjoram 7,origanum vulgare1 ,linn47 and sweet or annual 7,o4 ,marjorana74 ,really1 both plants are perennials1 but sweet marjoram1 because of its liability to be killed by frost1 is so commonly cultivated in cold countries as an annual that it has acquired this name1 which readily distinguishes it from its hardy relative4 ,perennial marjoram is a native of ,europe1 but has become naturalized in many cool and even cold temperate climates4 ,it is often found wild in the ,atlantic states in the borders of woods4 ,illustration3 ,sweet ,marjoram ,the general name origanum1 meaning delight of the mountain1 is derived from two ,greek words1 oros1 mountain2 and ganos1 joy1 some of the species being found commonly upon mountain sides4 ,under cultivation it has developed a few varieties the most popular of which are a variegated form used for ornamental purposes1 and a dwarf variety noted for its ability to come true to seed4 ,both varieties are used in cookery4 ,the perennial species seems to have had the longer association with civilization2 at least it is the one identified in the writings of ,pliny1 ,albertus ,magnus and the ,english herbalists of the middle ages4 ,annual marjoram is thought to be the species considered sacred in ,india to ,vishnu and ,siva4 ,description4--,perennial marjoram rises even #b feet high1 in branchy clumps1 bears numerous short-stemmed1 ovate leaves about #a inch long1 and terminal clusters or short spikes of little1 pale lilac or pink blossoms and purple bracts4 ,the oval1 brown seeds are very minute4 ,they are1 however1 heavy for their size1 since a quart of them weighs about #bd ounces4 ,i am told that an ounce contains more than #cdj1jjj1 and would rather believe than be forced to prove it4 ,annual marjoram is much more erect1 more bush-like1 has smaller1 narrower leaves1 whiter flowers1 green bracts and larger1 but lighter seeds--only #aac1jjj to the ounce and only #bj ounces to the quart6 ,cultivation4--,perennial marjoram when once established may be readily propagated by cuttings1 division or layers1 but it is so easy to grow from seed that this method is usually employed4 ,there is little danger of its becoming a weed1 because the seedlings are easily destroyed while small4 ,the seed should be sown during ,march or ,april in flats or beds that can be protected from rain4 ,it is merely dusted on the surface1 the soil being pressed down slightly with a board or a brick4 ,until the seedlings appear1 the bed should be shaded to check evaporation4 ,when the plants are #b or #c inches tall they may be transplanted to the places where they are to remain1 as they are not so easy to transplant as lettuce and geraniums4 ,the work should be done while the plants are very small1 and larger numbers should be set than will ultimately be allowed to grow4 ,i have had no difficulty in transplanting1 but some people who have had prefer to sow the seed where the plants are to stand4 ,if to be used for edging1 the dwarf plants may be set #c or #f inches apart2 the larger kinds require a foot or #ae inches in which to develop4 ,in field cultivation the greater distance is the more desirable4 ,from the very start the plants must be kept free from weeds and the soil loose and open4 ,handwork is essential until they become established4 ,the plants will last for years4 ,annual marjoram is managed in the same kind of way as to seeding and cultivation2 but as the plant is tender1 fresh sowings must be made annually4 ,to be sure1 plants may be taken up in the fall and used for making cuttings or layers towards spring for the following seasons beds4 ,as annual marjoram is somewhat smaller than the perennial kind 7except the dwarf perennial variety71 the distances may be somewhat less1 say #i or #aj inches4 ,annual marjoram is a quick-growing plant--so quick1 in fact1 that leaves may be secured within six or eight weeks of sowing4 ,the flowers appear in #aj to #ab weeks1 and the seed ripens soon after4 ,when it is desired to cure the leaves for winter use1 the stems should be cut just as the flowers begin to appear1 and dried in the usual manner4 7,see page #be47 ,if seed is wanted1 they should be cut soon after the flowers fall or even before all have fallen--when the scales around the seeds begin to look as if drying4 ,the cut stems must be dried on sheets of very fine weave1 to prevent loss of seed4 ,when the leaves are thoroughly dry they must be thrashed and rubbed before being placed in sieves1 first of coarse1 and then of finer mesh4 ,uses4--,the leaves and the flower and tender stem tips of both species have a pleasant odor1 and are used for seasoning soups1 stews1 dressings and sauces4 ,they are specially favored in ,france and ,italy1 but are popular also in ,england and ,america4 ,in ,france marjoram is cultivated commercially for its oil1 a thin1 light yellow or greenish liquid1 with the concentrated odor of marjoram and peppermint4 ,it has a warm1 and slightly bitter taste4 ,about #bjj pounds of stems and leaves are needed to get a pound of oil4 ,some distillation is done in ,england1 where #gj pounds of the plant yield about one ounce of oil4 ,this oil is used for perfuming toilet articles1 especially soap1 but is perhaps less popular than the essential oil of thyme4 ,mint 7,mentha viridis1 ,linn47--,spearmint1 a member of the ,labiat1 is a very hardy perennial1 native to ,mediterranean countries4 ,its generic name is derived from the mythological origin ascribed to it4 ,poets declared that ,proserpine became jealous of ,cocytus's daughter1 ,minthe1 whom she transformed into the plant4 ,the specific name means green1 hence the common name1 green mint1 often applied to it4 ,the old ,jewish law did not require that tithes of mint1 anise and cumin should be paid in to the treasury1 but the ,pharisees paid them while omitting the weightier matters1 justice1 mercy1 and faith 7,matthew xxiii1 #bc74 ,from this and many other references in old writings it is evident that mint has been highly esteemed for many centuries4 ,in the seventeenth century ,john ,gerarde wrote concerning it that the smelle rejoyceth the heart of man4 ,indeed1 it has been so universally esteemed that it is found wild in nearly all countries to which civilization has extended4 ,it has been known as an escape from ,american gardens for about #bjj years1 and is sometimes troublesome as a weed in moist soil4 ,illustration3 ,mint1 ,best ,friend of ,roast ,lamb ,description4--,from creeping rootstocks erect square stems rise to a height of about #b feet1 and near their summits bear spreading branches with very short-stemmed1 acute-pointed1 lance-shaped1 wrinkled leaves with toothed edges1 and cylindrical spikes of small pink or lilac flowers1 followed by very few1 roundish1 minute1 brown seeds4 ,cultivation4--,the plant may be easily propagated by means of cuttings1 offsets and division in spring4 ,they may be expected to yield somewhat of a crop the first season1 but much more the second4 ,in field culture they will continue profitable for several years1 provided that each autumn the tops are cut off near the ground and a liberal dressing of manure1 compost or even rich soil is given4 ,in ordinary garden practice it is well also to observe this plan1 but usually mint is there allowed to shift for itself1 along with the horseradish and the ,jerusalem artichoke when such plants are grown4 ,so treated1 it is likely to give trouble1 because1 having utilized the food in one spot1 its stems seek to migrate to better quarters4 ,hence1 if the idea is to neglect the plants1 a corner of the garden should be chosen where there is no danger of their becoming a nuisance4 ,it is best to avoid all such trouble by renewing or changing the beds every #e or #f years4 ,mint will grow anywhere but does best in a moist1 rich loam and partial shade4 ,if in a sheltered spot1 it will start earlier in the spring than if exposed4 ,upon an extensive scale the drills should be #b inches deep and #ab to #ae inches apart4 ,bits of the rootstocks are dropped at intervals of #f to #ab inches in the rows and covered with a wheel hoe4 ,for a new plantation the rootstocks should be secured when the stems have grown #b or #c inches tall4 ,for forcing1 the clumps are lifted in solid masses1 with the soil attached1 and placed in hotbeds or forcing house benches4 ,three or four inches of moist soil is worked in among and over them and watered freely as soon as growth starts4 ,cuttings may be made in two or three weeks4 ,often mint is so grown in lettuce and violet houses both upon and under the benches4 ,during winter and spring there is enough of a demand for the young tender stems and leaves to make the plants pay4 ,it is said that the returns from an ordinary #c x #f-;foot hotbed sash should be #aj to #ae for the winter4 ,for drying1 the stems should be cut on a dry day when the plants are approaching full bloom and after the dew has disappeared in the morning4 ,they should be spread out very thinly in the shade or in an airy shed4 7,see page #be47 ,if cut during damp weather1 there is danger of the leaves turning black4 ,uses4--,in both the green and the dried state mint is widely used in ,europe for flavoring soups1 stews and sauces for meats of unpronounced character4 ,among the ,germans pulverized mint is commonly upon the table in cruets for dusting upon gravies and soups1 especially pea and bean purees4 ,in ,england and ,america the most universal use of mint is for making mint sauce1 the sauce par excellence with roast spring lamb4 ,nothing can be simpler than to mince the tender tops and leaves very1 very finely1 add to vinegar and sweeten to taste4 ,many people fancy they don't like roast lamb4 ,the chances are that they have never eaten it with wellmade mint sauce4 ,in recent years mint jelly has been taking the place of the sauce1 and perhaps justly1 because it can not only be kept indefinitely without deterioration1 but because it looks and is more tempting4 ,it may be made by steeping mint leaves in apple jelly or in one of the various kinds of commercial gelatins so popular for making cold fruit puddings4 ,the jelly should be a delicate shade of green4 ,of course1 before pouring into the jelly glasses1 the liquid is strained through a jelly bag to remove all particles of mint4 ,a handful of leaves should color and flavor four to six glasses full4 ,parsley 7,carum ,petroselinum1 ,linn471 a hardy biennial herb of the natural order ,umbellifer1 native to ,mediterranean shores1 and cultivated for at least #b1jjj years4 ,the specific name is derived from the habitat of the plant1 which naturally grows among rocks1 the ,greek word for which is petros4 ,many of the ancient writings contain references to it1 and some give directions for its cultivation4 ,the writings of the old herbalists of the #aeth century show that in their times it had already developed several well-defined forms and numerous varieties1 always a sure sign that a plant is popular4 ,throughout the world today it is unquestionably the most widely grown of all garden herbs1 and has the largest number of varieties4 ,in moist1 moderately cool climates1 it may be found wild as a weed1 but nowhere has it become a pest4 ,ah6 the green parsley1 the thriving tufts of dill2 ,these again shall rise1 shall live the coming year4 --,moschus ,illustration3 ,curled ,parsley ,description4--,like most biennials1 parsley develops only a rosette of leaves during the first year4 ,these leaves are dark green1 long stalked and divided two or three times into ovate1 wedge-shaped segments1 and each division either entire1 as in parsnip1 or more or less finely cut or curled4 ,during the second season the erect1 branched1 channeled flower stems rise #b feet or more high1 and at their extremities bear umbels of little greenish flowers4 ,the fruits or seeds are light brown or gray1 convex on one side and flat on the other two1 the convex side marked with fine ribs4 ,they retain their germinating power for three years4 ,an interesting fact1 observed by ,palladius in #baj ,a4 ,d41 is that old seed germinates more freely than freshly gathered seed4 ,cultivation4--,parsley is so easily grown that no garden1 and indeed no household1 need be without it4 ,after once passing the infant stage no difficulty need be experienced4 ,it will thrive in any ordinary soil and will do well in a window box with only a moderate amount of light1 and that not even direct sunshine4 ,gardeners often grow it beneath benches in greenhouses1 where it gets only small amounts of light4 ,no one need hesitate to plant it4 ,the seed is very slow in germinating1 often requiring four to six weeks unless soaked before sowing4 ,a full day's soaking in tepid water is none too long to wake up the germs4 ,the drills may be made in a cold frame during ,march or in the open ground during ,april4 ,it is essential that parsley be sown very early in order to germinate at all4 ,if sown late1 it may possibly not get enough moisture to sprout1 and if so it will fail completely4 ,when sown in cold frames or beds for transplanting1 the rows may be only #c or #d inches apart1 though it is perhaps better1 when such distances are chosen1 to sow each alternate row to forcing radishes1 which will have been marketed by the time the parsley seedlings appear4 ,in the open ground the drills should be #ab to #ae inches apart1 and the seed planted somewhat deeper and farther apart than in the presumably better-prepared seedbed or cold frame4 ,one inch between seeds is none too little4 ,in field culture and at the distances mentioned six or seven pounds of seed will be needed for the acre4 ,for cultivation on a smaller scale an ounce may be found sufficient for #ej to #ajj feet of drill4 ,this quantity should be enough for any ordinary-sized family4 ,in all open ground culture the radish is the parsley's best friend1 because it not only marks the rows1 and thus helps early cultivation1 but the radishes break1 loosen and shade the soil and thus aid the parsley plants4 ,when the first thinning is done during ,may1 the parsley plants may be allowed to stand #b inches asunder4 ,when they begin to crowd at this distance each second plant may be removed and sold4 ,four to six little plants make a bunch4 ,the roots are left on4 ,this thinning will not only aid the remaining plants1 but should bring enough revenue to pay the cost1 perhaps even a little more4 ,the first cutting of leaves from plants of field-sown seed should be ready by midsummer1 but as noted below it is usually best to practice the method that will hasten maturity and thus catch the best price4 ,a bunch is about the amount that can be grasped between the thumb and the first finger1 #aj to #ae stalks4 ,it is usual to divide the field into three parts so as to have a succession of cuttings4 ,about three weeks are required for a new crop of leaves to grow and mature after the plants have been cut4 ,larger yields can be secured by cutting only the fully matured leaves1 allowing the others to remain and develop for later cuttings4 ,three or four times as much can be gathered from a given area in this way4 ,all plain leaves of such plants injure the appearance and reduce the price of the bunches when offered for sale4 ,if protected from frost1 the plants will yield all winter4 ,they may be easily transplanted in cold frames4 ,these should be placed in some warm1 sheltered spot and the plants set in them #d by #f inches4 ,mats or shutters will be needed in only the coldest weather4 ,half a dozen to a dozen stalks make the usual bunch and retail for #b or #c cents4 ,in the home garden1 parsley may be sown as an edging for flower beds and borders4 ,for such purpose it is best to sow the seed thickly during late ,october or ,november in double rows close together1 say #c or #d inches4 ,sown at that time1 the plants may be expected to appear earlier than if spring sown and to form a ribbon of verdure which will remain green not only all the growing season1 but well into winter if desired4 ,it is best1 however1 to dig them up in the fall and resow for the year succeeding4 ,for window culture1 all that is needed is a box filled with rich soil4 ,the roots may be dug in the fall and planted in the box4 ,a sunny window is best1 but any window will do4 ,if space is at a premium1 a nail keg may be made to yield a large amount of leaves4 ,not only may the tops be filled with plants1 but the sides also4 ,holes should be bored in the staves about #d inches apart4 7,see illustration1 page #b47 ,a layer of earth is placed in the bottom as deep as the lowest tier of holes4 ,then roots are pushed through these holes and a second layer of earth put in4 ,the process is repeated till the keg is full4 ,then plants are set on the top4 ,as the keg is being filled the earth should be packed very firmly1 both around the plants and in the keg4 ,when full the soil should be thoroughly soaked and allowed to drain before being taken to the window4 ,to insure a supply of water for all the plants1 a short piece of pipe should be placed in the center of the keg so as to reach about half way toward the bottom4 ,this will enable water to reach the plants placed in the lower tiers of holes4 ,if the leaves look yellow at any time1 they may need water or a little manure water4 ,as parsley is grown for its leaves1 it can scarcely be over fertilized4 ,like cabbage1 but1 of course1 upon a smaller scale1 it is a gross feeder4 ,it demands that plenty of nitrogenous food be in the soil4 ,that is1 the soil should be well supplied with humus1 preferably derived from decaying leguminous crops or from stable manure4 ,a favorite commercial fertilizer for parsley consists of #c per cent nitrogen1 #h per cent potash and #i per cent phosphoric acid applied in the drills at the rate of #fjj to #ijj pounds to the acre in two or three applications--especially the nitrogen1 to supply which nitrate of soda is the most popular material4 ,a common practice among market gardeners in the neighborhood of ,new ,york has been to sow the seed in their cold frames between rows of lettuce transplanted during ,march or early ,april4 ,the lettuce is cut in ,may1 by which time the parsley is getting up4 ,when grown by this plan the crop may be secured four or five weeks earlier than if the seed is sown in the open ground4 ,the first cutting may be made during ,june4 ,after this first cutting has been made the market usually becomes overstocked and the price falls1 so many growers do not cut again until early ,september when they cut and destroy the leaves preparatory to securing an autumn and winter supply4 ,when the weather becomes cool and when the plants have developed a new and sturdy rosette of leaves1 they are transplanted in shallow trenches either in cold frames1 in cool greenhouses 7lettuce and violet houses71 under the benches of greenhouses1 or1 in fact1 any convenient place that is not likely to prove satisfactory for growing plants that require more heat and light4 ,this method1 it must be said1 is not now as popular near the large cities as before the development of the great trucking fields in the ,atlantic coast states2 but it is a thoroughly practical plan and well worth practicing in the neighborhood of smaller cities and towns not adequately supplied with this garnishing and flavoring herb4 ,a fair return from a cold frame to which the plants have been transplanted ranges from #c to #g during the winter months4 ,since many sashes are stored during this season1 such a possible return deserves to be considered4 ,the total annual yield from an acre by this method may vary from #ejj to #hjj or even more--gross4 ,by the ordinary field method from #aej to #cjj is the usual range4 ,instead of throwing away the leaves cut in ,september1 it should be profitable to dry these leaves and sell them in tins or jars for flavoring4 ,when it is desired to supply the demand for ,american seed1 which is preferred to ,european1 the plants may be managed in any of the ways already mentioned1 either allowed to remain in the field or transplanted to cold frames1 or greenhouses4 ,if left in the field1 they should be partially buried with litter or coarse manure4 ,as the ground will not be occupied more than a third of the second season1 a crop of early beets1 forcing carrots1 radishes1 lettuce or some other quick-maturing crop may be sown between the rows of parsley plants4 ,such crops will mature by the time the parsley seed is harvested in late ,may or early ,june1 and the ground can then be plowed and fitted for some late crop such as early maturing but late-sown sweet corn1 celery1 dwarf peas1 late beets or string beans4 ,when seed is desired1 every imperfect or undesirable plant should be rooted out and destroyed1 so that none but the best can fertilize each other4 ,in early spring the litter must be either removed from the plants and the ground between the rows given a cultivation to loosen the surface1 or it may be raked between the rows and allowed to remain until after seed harvest4 ,in this latter case1 of course1 no other crop can be grown4 ,like celery seed1 parsley seed ripens very irregularly1 some umbels being ready to cut from one to three weeks earlier than others4 ,this quality of the plant may be bred out by keeping the earliest maturing seed separate from the later maturing and choosing this for producing subsequent seed crops4 ,by such selection one to three weeks may be saved in later seasons1 a saving of time not to be ignored in gardening operations4 ,in ordinary seed production the heads are cut when the bulk of the seed is brown or at least dark colored4 ,the stalks are cut carefully1 to avoid shattering the seed off4 ,they are laid upon sheets of duck or canvas and threshed very lightly1 at once1 to remove only the ripest seed4 ,then the stalks are spread thinly on shutters or sheets in the sun for two days and threshed again4 ,at that time all seed ripe enough to germinate will fall off4 ,both lots of seed must be spread thinly on the sheets in an airy shed or loft and turned daily for #aj days or two weeks to make sure they are thoroughly dry before being screened in a fanning mill and stored in sacks hung in a loft4 ,varieties4--,there are four well-defined groups of parsley varieties2 common or plain1 curled or moss-leaved1 fern-leaved1 and ,hamburg4 ,the last is also known as turnip-rooted or large-rooted4 ,the objections to plain parsley are that it is not as ornamental as moss-leaved or fern-leaved sorts1 and because it may be mistaken for fools parsley1 a plant reputed to be more or less poisonous4 ,in the curled varieties the leaves are more or less deeply cut and the segments reflexed to a greater or less extent1 sometimes even to the extent of showing the lighter green undersides4 ,in this group are several subvarieties1 distinguished by minor differences1 such as extent of reflexing and size of the plants4 ,in the fern-leaved group the very dark green leaves are not curled but divided into numerous threadlike segments which give the plant a very delicate and dainty appearance4 ,hamburg1 turnip-rooted or large-rooted parsley1 is little grown in ,america4 ,it is not used as a garnish or an herb1 but the root is cooked as a vegetable like carrots or beets4 ,these roots resemble those of parsnips4 ,they are often #f inches long and #b inches in diameter4 ,their cultivation is like that of parsnips4 ,they are cooked and served like carrots4 ,in flavor1 they resemble celeriac or turnip-rooted celery1 but are not so pleasing4 ,in ,germany the plant is rather popular1 but1 except by our ,german gardeners1 it has been little cultivated in this country4 ,uses4--,the ,germans use both roots and tops for cooking2 the former as a boiled vegetable1 the latter as a potherb4 ,in ,english cookery the leaves are more extensively used for seasoning fricassees and dressings for mild meats1 such as chicken and veal1 than perhaps anything else4 ,in ,american cookery parsley is also popular for this purpose1 but is most extensively used as a garnish4 ,in many countries the green leaves are mixed with salads to add flavor4 ,often1 especially among the ,germans1 the minced green leaves are mixed with other vegetables just before being served4 ,for instance1 if a liberal dusting of finely minced parsley be added to peeled1 boiled potatoes1 immediately after draining1 this vegetable will seem like a new dish of unusual delicacy4 ,the potatoes may be either served whole or mashed with a little butter1 milk and pepper4 ,pennyroyal 7,mentha ,pulegium1 ,linn471 a perennial herb of the natural order ,labiat1 native of ,europe and parts of ,asia1 found wild and naturalized throughout the civilized world in strong1 moist soil on the borders of ponds and streams4 ,its square1 prostrate stems1 which readily take root at the nodes1 bear roundish-oval1 grayish-green1 slightly hairy leaves and small lilac-blue flowers in whorled clusters of ten or a dozen1 rising in tiers1 one above another1 at the nodes4 ,the seed is light brown1 oval and very small4 ,like most of its near relatives1 pennyroyal is highly aromatic1 perhaps even more so than any other mint4 ,the flavor is more pungent and acrid and less agreeable than that of spearmint or peppermint4 ,ordinarily the plant is propagated by division like mint1 or more rarely by cuttings4 ,cultivation is the same as that of mint4 ,plantations generally last for four or five years1 and even longer1 when well managed and on favorable soil4 ,in ,england it is more extensively cultivated than in ,america for drying and for its oil1 of which latter a yield of #ab pounds to the acre is considered good4 ,the leaves1 green or dried1 are used abroad to flavor puddings and other culinary preparations1 but the taste and odor are usually not pleasant to ,american and ,english palates and noses4 ,peppermint 7,mentha piperita1 ,linn47 is much the same in habit of growth as spearmint4 ,it is a native of northern ,europe1 where it may be found in moist situations along stream banks and in waste lands4 ,in ,america it is probably even more common as an escape than spearmint4 ,like its relative1 it has long been known and grown in gardens and fields1 especially in ,europe1 ,asia and the ,united ,states4 ,description4--,like spearmint1 the plant has creeping rootstocks1 which rapidly extend it1 and often make it a troublesome weed in moist ground4 ,the stems are smaller than those of spearmint1 not so tall1 and are more purplish4 ,they bear ovate1 smooth leaves upon longer stalks than those of spearmint4 ,the whorled clusters of little1 reddish-violet flowers form loose1 interrupted spikes4 ,no seed is borne4 ,cultivation4--,although peppermint prefers wet1 even swampy1 soil1 it will do well on moist loam4 ,it is cultivated like spearmint4 ,in ,michigan1 western ,new ,york and other parts of the country it is grown commercially upon muck lands for the oil distilled from its leaves and stems4 ,among essential oils1 peppermint ranks first in importance4 ,it is a colorless1 yellowish or greenish liquid1 with a peculiar1 highly penetrating odor and a burning1 camphorescent taste4 ,an interesting use is made of it by sanitary engineers1 who test the tightness of pipe joints by its aid4 ,it has the faculty of making its escape and betraying the presence of leaks4 ,it is largely employed in the manufacture of soaps and perfumery1 but probably its best known use is for flavoring confectionery4 ,rosemary 7,rosemarinus officinalis1 ,linn47--,as its generic name implies1 rosemary is a native of sea-coasts1 rose coming from ,ros1 dew1 and ,mary from marinus1 ocean4 ,it is one of the many ,labiat found wild in limy situations along the ,mediterranean coast4 ,in ancient times many and varied virtues were ascribed to the plant1 hence its officinalis or medical name1 perhaps also the belief that where rosemary flourishes1 the lady rules6 ,pliny1 ,dioscorides and ,galin all write about it4 ,it was cultivated by the ,spaniards in the #acth century1 and from the #aeth to the #ahth century was popular as a condiment with salt meats1 but has since declined in popularity1 until now it is used for seasoning almost exclusively in ,italian1 ,french1 ,spanish and ,german cookery4 ,description4--,the plant is a half-hardy evergreen1 #b feet or more tall4 ,the erect1 branching1 woody stems bear a profusion of little obtuse1 linear leaves1 green above and hoary white beneath4 ,on their upper parts they bear pale blue1 axillary flowers in leafy clusters4 ,the light-brown seeds1 white where they were attached to the plant1 will germinate even when four years old4 ,all parts of the plant are fragrant--the humble rosemary whose sweets so thanklessly are shed to scent the desert 7,thomas ,moore74 ,one of the pleasing superstitions connected with this plant is that it strengthens the memory4 ,thus it has become the emblem of remembrance and fidelity4 ,hence the origin of the old custom of wearing it at weddings in many parts of ,europe4 ,there's rosemary1 that's for remembrance2 pray1 love1 remember3 ,and there is pansies1 that's for thoughts4 --,hamlet1 ,act iv1 ,scene #e4 ,cultivation4--,rosemary is easily propagated by means of cuttings1 root division and layers in early spring1 but is most frequently multiplied by seed4 ,it does best in rather poor1 light soil1 especially if limy4 ,the seed is either sown in drills #ah to #bd inches apart or in checks #b feet asunder each way1 half a dozen seeds being dropped in each hill4 ,sometimes the seedbed method is employed1 the seed being sown either under glass or in the open ground and the seedlings transplanted4 ,cultivation consists in keeping the soil loose and open and free from weeds4 ,no special directions are necessary as to curing4 ,in frostless sections1 and even where protected by buildings1 fences1 etc41 in moderate climates1 the plants will continue to thrive for years4 ,uses4--,the tender leaves and stems and the flowers are used for flavoring stews1 fish and meat sauces1 but are not widely popular in ,america4 ,our foreign-born population1 however1 uses it somewhat4 ,in ,france large quantities1 both cultivated and wild1 are used for distilling the oil of rosemary1 a colorless or yellowish liquid suggesting camphor1 but even more pleasant4 ,this oil is extensively used in perfuming soaps1 but more especially in the manufacture of eau de cologne1 ,hungary water and other perfumes4 ,rue 7,ruta graveolens1 ,linn471 a hardy perennial herb of roundish1 bushy habit1 native of southern ,europe4 ,it is a member of the same botanical family as the orange1 ,rutace4 ,in olden times it was highly reputed for seasoning and for medicine among the ,greeks and the ,romans4 ,in ,pliny's time it was considered to be effectual for #hd maladies6 ,today it hangs only by its eyelids to our pharmacopoeia4 ,apicus notes it among the condiments in the third century1 and ,magnus eleven centuries later praises it among the garden esculents4 ,at present it is little used for seasoning1 even by the ,italians and the ,germans1 and almost not at all by ,english and ,american cooks4 ,probably because of its acridity and its ability to blister the skin when much handled1 rue has been chosen by poets to express disdain4 ,shakespeare speaks of it as the sour herb of grace1 and ,theudobach says3 ,when a rose is too haughty for heaven's dew ,she becometh a spider's gray lair2 ,and a bosom1 that never devotion knew ,or affection divine1 shall be filled with rue ,and with darkness1 and end with despair4 ,description4--,the much branched stems1 woody below1 rise #ah to #bd inches and bear small oblong or obovate1 stalked1 bluish-green glaucous leaves1 two or three times divided1 the terminal one broader and notched at the end4 ,the rather large1 greenish-yellow flowers1 borne in corymbs or short terminal clusters1 appear all summer4 ,in the round1 four or five-lobed seed vessels are black kidney-shaped seeds1 which retain their vitality two years or even longer4 ,the whole plant has a very acrid1 bitter taste and a pungent smell4 ,cultivation4--,the plant may be readily propagated by means of seed1 by cuttings1 by layers1 and by division of the tufts4 ,no special directions are needed1 except to say that when in the place they are to remain the plants should be at least #ah inches apart--#ba or #bd inches each way would be even better4 ,rue does well on almost any well-drained soil1 but prefers a rather poor clayey loam4 ,it is well1 then1 to plant it in the most barren part of the garden4 ,as the flowers are rather attractive1 rue is often used among shrubbery for ornamental purposes4 ,when so grown it is well to cut the stems close to the ground every two or three years4 ,illustration3 ,rue1 ,sour ,herb of ,grace ,uses4--,because of the exceedingly strong smell of the leaves1 rue is disagreeable to most ,americans1 and could not become popular as a seasoning4 ,yet it is used to a small extent by people who like bitter flavors1 not only in culinary preparations1 but in beverages4 ,the whole plant is used in distilling a colorless oil which is used in making aromatic vinegars and other toilet preparations4 ,a pound of oil may be secured from #aej to #bjj pounds of the plant4 ,sage 7,salvia officinalis1 ,linn471 a perennial member of the ,labiat1 found naturally on dry1 calcareous hills in southern ,europe1 and northern ,africa4 ,in ancient times1 it was one of the most highly esteemed of all plants because of its reputed health-insuring properties4 ,an old adage reads1 ,how can a man die in whose garden sage is growing8 ,its very names betoken the high regard in which it was held2 salvia is derived from salvus1 to be safe1 or salveo1 to be in good health or to heal2 7hence also salvation67 and officinalis stamps its authority or indicates its recognized official standing4 ,the name sage1 meaning wisdom1 appears to have had a different origin1 but as the plant was reputed to strengthen the memory1 there seems to be ground for believing that those who ate the plant would be wise4 ,description4--,the almost woody stems rise usually #ae to #ah inches high1 though in ,holt's ,mammoth double these sizes is not uncommon4 ,the leaves are oblong1 pale green1 finely toothed1 lance-shaped1 wrinkled and rough4 ,the usually bluish-lilac1 sometimes pink or white flowers1 borne in the axils of the upper leaves in whorls of three or four1 form loose terminal spikes or clusters4 ,over #g1jjj of the small globular1 almost black seeds1 which retain their vitality about three years1 are required to weigh an ounce1 and nearly #bj ounces to the quart4 ,cultivation4--,sage does best upon mellow well-drained soil of moderate fertility4 ,for cultivation on a large scale the soil should be plowed deeply and allowed to remain in the rough furrows during the winter1 to be broken up as much as possible by the frost4 ,in the spring it should be fined for the crop4 ,sage is easily propagated by division1 layers and cuttings1 but these ways are practiced on an extensive scale only with the ,holt's ,mammoth variety1 which produces no seed4 ,for other varieties seed is most popular4 ,this is sown in drills at the rate of two seeds to the inch and covered about #a_/d inch deep4 ,at this rate and in rows #ae inches apart about #h pounds of seed will be needed to the acre4 ,illustration3 ,sage1 the ,leading ,herb for ,duck and ,goose ,dressing ,usually market gardeners prefer to grow sage as a second crop4 ,they therefore raise the plants in nursery beds4 ,the seed is sown in very early spring1 not thicker than already mentioned1 but in rows closer together1 #f to #i inches usually4 ,from the start the seedlings are kept clean cultivated and encouraged to grow stocky4 ,by late ,may or early ,june the first sowings of summer vegetables will have been marketed and the ground ready for the sage4 ,the ground is then put in good condition and the sage seedlings transplanted #f or #h inches apart usually4 ,clean cultivation is maintained until the sage has possession4 ,when the plants meet1 usually during late ,august1 the alternate ones are cut1 bunched and sold4 ,at this time one plant should make a good bunch4 ,when the rows meet in mid-,september1 the alternate rows are marketed1 a plant then making about two bunches4 ,by the middle of ,october the final cutting may be started1 when the remaining plants should be large enough to make about three bunches each4 ,this last cutting may continue well into ,november without serious loss of lower leaves4 ,if the plants are not thinned1 but are allowed to crowd1 the lower leaves will turn yellow and drop off1 thus entailing loss4 ,for cultivation with hand-wheel hoes the plants in the rows should not stand closer than #b inches at first4 ,as soon as they touch1 each second one should be removed and this process repeated till1 when growing in a commercial way1 each alternate row has been removed4 ,finally1 the plants should be #ab to #ae inches apart4 ,for cultivation by horse the rows will need to be farther apart than already noted2 #ah to #bd inches is the usual range of distances4 ,when grown on a large scale1 sage usually follows field-grown lettuce1 early peas or early cabbage4 ,if not cut too closely or too late in the season sage plants stand a fair chance to survive moderate winters4 ,the specimens which succeed in doing so may be divided and transplanted to new soil with little trouble4 ,this is the common practice in home gardens1 and is usually more satisfactory than growing a new lot of plants from seed each spring4 ,for drying or for decocting the leaves are cut when the flowers appear4 ,they are dried in the shade4 ,if a second cutting is to be made1 and if it is desired that the plants shall live over winter1 this second cutting must not be made later than ,september in the ,north1 because the new stems will not have time to mature before frost1 and the plants will probably winterkill4 ,sage seed is produced in open cups on slender branches1 which grow well above the leaves4 ,it turns black when ripe4 ,the stems which bear it should be cut during a dry afternoon as soon as the seeds are ripe and placed on sheets to cure2 and several cuttings are necessary1 because the seed ripens unevenly4 ,when any one lot of stems on a sheet is dry a light flail or a rod will serve to beat the seed loose4 ,then small sieves and a gentle breeze will separate the seed from the trash4 ,after screening the seed should be spread on a sheet in a warm1 airy place for a week or so to dry still more before being stored in cloth sacks4 ,a fair yield of leaves may be secured after seed has been gathered4 ,illustration3 ,relative ,sizes of ,holt's ,mammoth and ,common ,sage ,leaves ,uses4--,because of their highly aromatic odor sage leaves have long been used for seasoning dressings1 especially to disguise the too great lusciousness of strong meats1 such as pork1 goose and duck4 ,it is one of the most important flavoring ingredients in certain kinds of sausage and cheese4 ,in ,france the whole herb is used to distill with water in order to secure essential oil of sage1 a greenish-yellow liquid employed in perfumery4 ,about #cjj pounds of the stems and leaves yield one pound of oil4 ,samphire 7,crithmum maritimum1 ,linn471 a ,european perennial of the ,umbellifer1 common along rocky sea coasts and cliffs beyond the reach of the tide4 ,from its creeping rootstocks short1 sturdy1 more or less widely branched stems arise4 ,these bear two or three thick1 fleshy segmented leaves and umbels of small whitish flowers1 followed by yellow1 elliptical1 convex1 ribbed1 very light seeds1 which rarely retain their germinating power more than a year4 ,in gardens the seed is therefore generally sown in the autumn as soon as mature in fairly rich1 light1 well-drained loam4 ,the seedlings should be protected with a mulch of straw1 leaves or other material during winter4 ,after the removal of the mulch in the spring no special care is needed in cultivation4 ,the young1 tender1 aromatic and saline leaves and shoots are pickled in vinegar1 either alone or with other vegetables4 ,illustration3 ,dainty ,summer ,savory ,savory1 ,summer 7,satureia hortensis1 ,linn471 a little annual plant of the natural order ,labiat indigenous to ,mediterranean countries and known as an escape from gardens in various parts of the world4 ,in ,america1 it is occasionally found wild on dry1 poor soils in ,ohio1 ,illinois1 and some of the western states4 ,the generic name is derived from an old ,arabic name1 ,ssattar1 by which the whole mint family was known4 ,among the ,romans both summer and winter savory were popular #b1jjj years ago1 not only for flavoring1 but as potherbs4 ,during the middle ages and until the #ahth century it still maintained this popularity4 ,up to about #ajj years ago it was used in cakes1 puddings and confections1 but these uses have declined4 ,description4--,the plant1 which rarely exceeds #ab inches in height1 has erect1 branching1 herbaceous stems1 with oblong-linear leaves1 tapering at their bases1 and small pink or white flowers clustered in the axils of the upper leaves1 forming penciled spikes4 ,the small1 brown1 ovoid seeds retain their viability about three years4 ,an ounce contains about #db1ejj of them1 and a quart #ah ounces4 ,cultivation4--,for earliest use the seed may be sown in a spent hotbed or a cold frame in late ,march1 and the plants set in the open during ,may4 ,usually1 however1 it is sown in the garden or the field where the plants are to remain4 ,in the hotbed the rows may be #c or #d inches apart2 in the field they should be not less than #i inches1 and only this distance when hand wheel-hoes are to be used1 and each alternate row is to be removed as soon as the plants begin to touch across the rows4 ,half a dozen seeds dropped to the inch is fairly thick sowing4 ,as the seed is small1 it must not be covered deeply2 #a_/d inch is ample4 ,when the rows are #ae inches apart about #d pounds of seed will be needed to the acre4 ,for horse cultivation the drills should be #bj inches apart4 ,both summer and winter savory do well on rather poor dry soils4 ,if started in hotbeds1 the first plants may be gathered during ,may4 ,garden-sown seed will produce plants by ,june4 ,for drying1 the nearly mature stems should be cut just as the blossoms begin to appear4 ,no special directions are needed as to drying4 7,see page #be47 ,uses4--,both summer and winter savory are used in flavoring salads1 dressings1 gravies1 and sauces used with meats such as veal1 pork1 duck1 and goose and for increasing the palatability of such preparations as croquettes1 rissoles and stews4 ,summer savory is the better plant of the two and should be in every home garden4 ,savory1 ,winter 7,satureia montana1 ,linn471 a semi-hardy1 perennial1 very branching herb1 native of southern ,europe and northern ,africa4 ,like summer savory1 it has been used for flavoring for many centuries1 but is not now as popular as formerly1 nor is it as popular as summer savory4 ,description4--,the numerous woody1 slender1 spreading stems1 often more than #ae inches tall1 bear very acute1 narrow1 linear leaves and pale lilac1 pink1 or white flowers in axillary clusters4 ,the brown1 rather triangular seeds1 which retain their vitality about three years1 are smaller than those of summer savory4 ,over #gj1jjj are in an ounce1 and it takes #ae ounces to fill a quart4 ,cultivation4--,winter savory is readily propagated by means of cuttings1 layers and division as well as seeds4 ,no directions different from those relating to summer savory are necessary1 except that seed of winter savory should be sown where the plants are to remain1 because the seedlings do not stand transplanting very well4 ,seed is often sown in late summer where the climate is not severe or where winter protection is to be given4 ,the plant is fairly hardy on dry soils4 ,when once established it will live for several years4 ,to increase the yield the stems may be cut to within #d or #e inches of the ground when about ready to flower4 ,new shoots will appear and may be cut in turn4 ,for drying1 the first cutting may be secured during ,july1 the second in late ,august or ,september4 ,in all respects winter savory is used like summer savory1 but is considered inferior in flavor4 ,southernwood 7,artemisia ,abrotanum1 ,linn471 a woody-stemmed perennial belonging to the ,composit and a native of southern ,europe4 ,it grows from #b to #d feet tall1 bears hairlike1 highly aromatic leaves and heads of small yellow flowers4 ,the plant is often found in old-fashioned gardens as an ornamental under the name of ,old ,man4 ,in some countries the young shoots are used for flavoring cakes and other culinary preparations4 ,tansy 7,tanacetum vulgare1 ,linn471 a perennial of the ,composit1 native of ,europe1 whence it has spread with civilization as a weed almost all over the world4 ,from the very persistent underground parts annual1 usually unbranched stems1 sometimes #c feet tall1 are produced in more or less abundance4 ,they bear much-divided1 oval1 oblong leaves and numerous small1 yellow flower-heads in usually crowded corymbs4 ,the small1 nearly conical seeds have five gray ribs and retain their germinability for about two years4 ,tansy is easily propagated by division of the clumps or by seed sown in a hotbed for the transplanting of seedlings4 ,it does well in any moderately fertile garden soil1 but why anyone should grow it except for ornament1 either in the garden or as an inedible garnish1 is more than ,i can understand4 ,while its odor is not exactly repulsive1 its acrid1 bitter taste is such that a nibble1 certainly a single leaf1 would last most people a lifetime4 ,yet some people use it to flavor puddings1 omelettes1 salads1 stews and other culinary dishes4 ,surely a peculiar order of gustatory preference6 ,it is said that donkeys will eat thistles1 but ,i have never known them to eat tansy1 and ,i am free to confess that ,i rather admire their preference for the thistles4 ,tarragon 7,artemisia ,dracunculus1 ,linn471 a fairly hardy1 herbaceous rather shrubby perennial of the ,composit1 supposed to be a native of southern ,russia1 ,siberia1 and ,tartary1 cultivated for scarcely more than #ejj years for its leaves and tender shoots4 ,in all civilized countries its popular name1 like its specific name1 means dragon1 though why it should be so called is not clear4 ,illustration3 ,tarragon1 the ,french ,chef's ,delight ,description4--,the plant has numerous branching stems1 which bear lance-shaped leaves and nowadays white1 sterile flowers4 ,formerly the flowers were said to be fertile4 ,no one should buy the seed offered as tarragon4 ,it is probably that of a related plant which resembles tarragon in everything except flavor--which is absent6 ,tagetes lucida1 which may be used as a substitute for true tarragon1 is easily propagated by seed and can be procured from seedsmen under its own name4 ,as tarragon flowers appear to be perfect1 it is possible that some plants may produce a few seeds1 and that plants raised from these seeds may repeat the wonder4 ,indeed1 a variety which naturally produces seed may thus be developed and disseminated4 ,here is one of the possible opportunities for the herb grower to benefit his fellow-men4 ,cultivation4--,at present tarragon is propagated only by cuttings1 layers and division4 ,there is no difficulty in either process4 ,the plant prefers dry1 rather poor soil1 in a warm situation4 ,in cold climates it should be partially protected during the winter to prevent alternate freezing and thawing of both the soil and the plant4 ,in moist and heavy soil it will winterkill4 ,strawy litter or conifer boughs will serve the purpose well4 ,half a dozen to a dozen plants will supply the needs of a family4 ,as the plants spread a good deal and as they grow #ae to #ah inches tall1 or even more1 they should be set in rows #ah to #bd inches apart each way4 ,in a short time they will take possession of the ground4 ,uses4--,the tender shoots and the young leaves are often used in salads1 and with steaks1 chops1 etc41 especially by the ,french4 ,they are often used as an ingredient in pickles4 ,stews1 soups1 croquettes1 and other meat preparations are also flavored with tarragon1 and for flavoring fish sauces it is especially esteemed4 ,probably the most popular way it is employed1 however1 is as a decoction in vinegar4 ,for this purpose1 the green parts are gathered preferably in the morning and after washing are placed in jars and covered with the best quality vinegar for a few days4 ,the vinegar is then drawn off as needed4 ,in ,france1 the famous vinegar of ,maille is made in this way4 ,the leaves may be dried in the usual way if desired4 ,for this purpose they are gathered in midsummer4 ,a second cutting may be made in late ,september or early ,october4 ,tarragon oil1 which is used for perfuming toilet articles1 is secured by distilling the green parts1 from #cjj to #ejj pounds of which yield one pound of oil4 ,illustration3 ,thyme for ,sausage ,thyme 7,thymus vulgaris1 ,linn471 a very diminutive perennial shrub1 of the natural order ,labiat1 native of dry1 stony places on ,mediterranean coasts1 but found occasionally naturalized as an escape from gardens in civilized countries1 both warm and cold4 ,from early days it has been popularly grown for culinary purposes4 ,the name is from the ,greek word thyo1 or sacrifice1 because of its use as incense to perfume the temples4 ,with the ,romans it was very popular both in cookery and as a bee forage4 ,like its relatives sage and marjoram1 it has practically disappeared from medicine1 though formerly it was very popular because of its reputed properties4 ,description4--,the procumbent1 branched1 slender1 woody stems1 which seldom reach #ab inches1 bear oblong1 triangular1 tapering leaves from #a_/d to #a_/b inch long1 green above and gray beneath4 ,in the axils of the upper leaves are little pink or lilac flowers1 which form whorls and loose1 leafy spikes4 ,the seeds1 of which there are #agj1jjj to the ounce1 and #bd ounces to the quart1 retain their germinating power for three years4 ,cultivation4--,thyme does best in a rather dry1 moderately fertile1 light soil well exposed to the sun4 ,cuttings1 layers and divisions may be made1 but the popular way to propagate is by seed4 ,because the seed is very small1 it should be sown very shallow or only pressed upon the surface and then sprinkled with finely sifted soil4 ,a small seedbed should be used in preference to sowing in the open ground first1 because better attention can be given such little beds2 second1 because the area where the plants are ultimately to be can be used for an early-maturing crop4 ,in the seedbed made out of doors in early spring1 the drills may be made #d to #f inches apart and the seeds sown at the rate of #e or #f to the inch4 ,a pound should produce enough plants for an acre4 ,in hand sowing direct in the field1 a fine dry sand is often thoroughly mixed with the seed to prevent too close planting4 ,the proportion chosen is sometimes as great as four times as much sand as seed4 ,whether sown direct in the field or transplanted the plants should finally not stand closer than #h inches--#aj is preferred4 ,when first set they may be half this distance4 ,in a small way one plant to the square foot is a good rate to follow4 ,the young plants may be set in the field during ,june1 or even as late as ,july1 preferably just before or just after a shower4 ,the alternate plants may be removed in late ,august or early ,september1 the alternate rows about three weeks later and the final crop in ,october4 ,thyme will winter well4 ,in home garden practice it may be treated like sage4 ,in the coldest climates it may be mulched with leaves or litter to prevent undue thawing and freezing and consequent heaving of the soil4 ,in the spring the plants should be dug1 divided and reset in a new situation4 ,when seed is desired1 the ripening tops must be cut frequently1 because the plants mature very unevenly4 ,but this method is often more wasteful than spreading cloths or sheets of paper beneath the plants and allowing the seed to drop in them as it ripens4 ,twice a day1 preferably about noon1 and in the late afternoon the plants should be gently jarred to make the ripe seeds fall into the sheets4 ,what falls should then be collected and spread in a warm1 airy room to dry thoroughly4 ,when this method is practiced the stems are cut finally2 that is1 when the bulk of the seed has been gathered4 ,they are dried1 threshed or rubbed and the trash removed1 by sifting4 ,during damp weather the seed will not separate readily from the plants4 ,of the common thyme there are two varieties3 narrow-leaved and broad-leaved4 ,the former1 which has small grayish-green leaves1 is more aromatic and pleasing than the latter1 which1 however1 is much more popular1 mainly because of its size1 and not because of its superiority to the narrow-leaved kind4 ,it is also known as winter or ,german thyme4 ,the plant is taller and larger and has bigger leaves1 flowers and seeds than the narrow-leaved variety and is decidedly more bitter4 ,uses4--,the green parts1 either fresh1 dried or in decoction1 are used very extensively for flavoring soups1 gravies1 stews1 sauces1 forcemeats1 sausages1 dressings1 etc4 ,for drying1 the tender stems are gathered after the dew is off and exposed to warm air in the shade4 ,when crisp they are rubbed1 the trash removed and the powder placed in stoppered bottles or tins4 ,all parts of the plant are fragrant because of the volatile oil1 which is commercially distilled mainly in ,france4 ,about one per cent of the green parts is oil1 which after distillation is at first a reddish-brown fluid4 ,it loses its color on redistillation and becomes slightly less fragrant4 ,both grades of oil are used commercially in perfumery4 ,in the oil are also crystals 7thymol71 which resemble camphor and because of their pleasant odor are used as a disinfectant where the strong-smelling carbolic acid would be objectionable4 ,besides common thyme two other related species are cultivated to some extent for culinary purposes4 ,lemon thyme 7,t4 citriodorus1 ,pers471 like its common relative1 is a little undershrub1 with procumbent stems and with a particularly pleasing fragrance4 ,wild thyme1 or mother-of-thyme 7,t4 serpyllum1 ,linn471 is a less grown perennial1 with violet or pink flowers4 ,it is occasionally seen in country home gardens1 and is also used somewhat for seasoning4 ,,index ,page ,angelica1 #ef candied1 #ei ,anise1 #ei in ,bible1 #ac ,bags of herbs1 #f ,balm1 #fc demand for1 #bj ,barrel of herbs1 #h ,basil1 #fe demand for1 #bj tree1 #fh ,bible1 herbs mentioned in1 #ab ,borage1 #ga ,bouquet of herbs1 #f ,bride's trousseau1 #g ,caraway1 #gc ,catnip1 #gg ,chervil1 #gi ,chives1 #hj ,clary1 #ha ,cleveland1 ,john1 quoted1 #aja ,coriander1 #hb ,cultivation1 #dg ,cumin1 #hd in ,bible1 #ac ,curing1 #bb ,cuttings1 propagation by1 #cd ,dibbles tabooed1 #db ,dill1 #hg demand for1 #ba for pickles1 #ba ,dinner of herbs1 #g ,division1 propagation by1 #cg ,double cropping1 #dh ,drying1 #be ,drying seeds1 #bh ,eggs1 stuffed1 #i ,evaporator1 #bf ,fennel1 #hi demand for1 #bj ,florence1 #ic ,fennel ,flower1 #id ,finocchio1 #ic ,garnishes1 #ai1 #cj ,herb history1 #ab ,history of herbs1 #ab ,hoarhound1 #ie ,hyssop1 #if ,ingelow1 ,jean quoted1 #aja ,lavender1 #ig and linen1 #g ,layers1 propagation by1 #cf ,lovage1 #ii ,lunch1 herb1 #h ,mac,donald1 ,george1 quoted1 #gb ,marigold1 #ajj ,marjoram1 #aja demand for1 #bj ,market gardening1 herb1 #ad ,medicine1 herbs in1 #ec ,mint1 #aje demand for1 #ba in ,bible1 #ac ,moschus quoted1 #aji ,moving pictures1 #d ,omelette1 herb1 #i ,packages for selling1 #ad ,parsley1 #aji in most demand1 #ai ,peppermint1 #aai ,pictures1 moving1 #d ,pillows full of herbs1 #f ,propagation1 #cb ,rosemary1 #abj ,rue1 #abb in ,bible1 #ac ,sage1 #abe in demand1 #bj ,salad1 herb1 #i ,samphire1 #abi ,sandwiches1 herb and cheese1 #e lettuce and nasturtium1 #aj ,savory1 demand for1 #bj summer1 #aca winter1 #acb ,seeds1 propagation by1 #cb ,selection for variety1 #ae ,shakespeare quoted1 #f1 #fc1 #aba ,sieves1 sizes to use1 #bi ,soda water1 #d ,soil preparation1 #de ,solomon's herb dinner1 #c ,soup1 parsley1 #h ,southernwood1 #acc ,storing1 #be ,superstitions about herbs1 #ed ,tagetes lucida1 #ace ,tansy1 #acd ,tarragon1 #acd ,theudobach quoted1 #abc ,thyme1 #acg demand for1 #bj lemon1 #ada ,transplanting1 #ci ,varieties1 production of1 #ae ,water1 importance of1 #da