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STATE POMOLOGICAL SOCIETY. 



is much used in Europe for flavoring claret and other wines. We give a list 

 of the herbs generally cultivated and prized, either by the cook or the nurse. 



Marjoram, Sweet, 



Rosemary, 



Rue, 



Saffron, 



Sage, 



Savory, Summer, 



Savory, Winter, 

 Tliyme,Broad-Leav'd 



English, 

 Thyme, Summer, 

 Thyme, Winter, 

 Wormwood. 



A very small space in the garden will give all the herbs needed in any fam- 

 ily. The culture is very simple, and the best way is to make a little seed-bed 

 in the early spring, and set the plants out as soon as large enough in a bed. 

 The trouble, therefore, is trifling, while the expense is comparatively nothing, 

 as a paper of either can be obtained for five cents, and will contain more seeds 

 than any one will be likely to need. In a mild climate some kinds will live 

 over the winter, but they are so easily grown from seed that saving old plants 

 is not of much consequence. 



