138 MISSOURI BOTANICAL GARDEN BULLETIN 
My expense for the insurance is: 130 Marks 25 Pfenige. With 
many kind regards and my best wishes for the new year, I am 
as ever, “Yours very respectfully, 
“FR. v. Miller.” 
“B. P. The Shakespeare statue has been shipped on deck from 
Hamburg to Havre, and it may be that the figure has received 
green spots by the sea water. Such spots can easily be removed 
with pulverized red tartar or else with pulverized pumice stone in 
water. Please let me know if the front of the Humboldt pedestal 
is polished; if not I shall put the name on a bronze plate.” 
“Munich, April 30, ’83. 
“Dear Mr. Shaw, 
“Today I have posted a small sketch of the pedestal of Colum- 
bus; I have drawn Columbus upon it at the same time, but only 
very hastily. Jointly I send you a larger drawing of the pedestal 
to enable you to inquire about the expense. The relievo follows. 
I am working at the sketch of your grave monument at present 
and in order to give you an approximative illustration about the 
appearance of the ensemble, I shall have it photographed. The 
phe otograph of the pedestal is also from a sketch which I have made 
; “Expecting a speedy answer and hoping you to be in good health, 
aie WISH est XegArds, “Yours respectfully, 
“P, y, Miller.” 
“Munich, Erzgiesserei, May 19, 1883. 
“Dear Sir: eRe Ss 
“Your favour of 26th past and also the drawing came to hand. 
The bust of Beethoven is already commenced. I would, however, 
request you to let me know whether the pedestals are round and 
whether the base on which the bust will get placed is round or 
angular according to the enclosed drawing, as the foot of the bust 
is to be made to conform to it. Should the pedestal not yet be 
made I would take the liberty to send you a drawing with some 
variations on the estal which I think desirable, at least on the 
upper consoles. e photograph I am expecting. 
“With kindest regards I remain, dear Sir, 
“Yours very faithfully, 
“F. vy. Miller.” 
SAVORY HERBS 
Savory, or culinary, herbs are aromatic plants used to 
add flavor to various cooked products. Most of them are 
readily grown and should more frequently find a place in 
small gardens than they do at present. Not only does their © 
aroma add to the palatability and variety of the ordinary 
diet, but certain condimental properties aid in digestion. 
Plants, like rue, stimulate the appetite and thus form a part 
of beverages which are used as appetizers. Others, like pars- 
