138 THE FLORAL WORLD AND GARDEN GUIDE. 



division of roots, or by slips. Sometimes the seed will remain in the 

 ground a year before germinating. It is used in cool tankards, 

 soups, and salads, and in my opinion spoils them all by its bitterness, 

 but "every one to his taste." 



Chervil (Chcerophyllum sativum). — Also known as Sweet 

 Cicely. A hardy annual, requiring a dry, sandy, or chalky soil 

 fully exposed to the sun. Sow in March, April, May, and August, 

 the last sowing being left to stand the winter. It is used for soups, 

 salads, and for garnishing 



Chives (Allium schoenaprasum). — This is a valuable salad herb, as 

 it gives to a salad the piquancy and pungency of the onion, in a subdued 

 form, and is unaccompanied by those properties which render onions so 

 objectionable ; wherever salads are in request chives should be handy. 

 Plant a few small tufts and leave them alone one whole season, after 

 which cut the tops as required, but do not injure the roots. Any 

 soil will suit them, but a sunny position is essential. If used in place 

 of onions for soups, divide the patches in March, and plant them out 

 in patches of a dozen each, a foot apart every way, in good soil. 

 Take up the roots in November, dry them in a shed or kitchen, and 

 store away for use. As a rule onions are to be preferred for winter 

 soups, but for almost any summer dish requiring an onion flavour, 

 chives are invaluable. 



Clary (Salvia sclarea). — An annual plant, the seed of which may 

 be sown in April and May on a dry sunny, sandy bank. Half a 

 dozen plants will suflBce for any family. It is said to be used in soups, 

 sauces, and in flavouring wines for the sick, but I know nothing of 

 any of its uses. 



Dill (Anethum graveolens). — This is grown in quantities in some 

 gardens, for the preparation of " dill water " ; in others it is kept 

 merely for flavouring soups and sauces, and for pickling. A dry, 

 poor soil suits it, but it will grow in any rather light soil. The 

 seed must be sown where the plants are to remain, and it is best 

 sown as soon as ripe, for, if left till spring, it may fail to germinate. 

 When grown in quantity, the seed should be sown in rows, a foot 

 apart, and as they advance they must be thinned with the hoe to 

 nine inches apart in the rows. As the umbels are valued as much 

 as the leaves, the plant must be encouraged to flower. If the seeds 

 are allowed to scatter themselves, a quantity of self-sown plants will 

 appear the next spring, and these are sure to thrive, and furnish 

 umbels in July and August. 



Fennel (Anethum fceniculum) . — Sow in April and May ; better 

 still, as soon as the seed is ripe in the autumn. The early spring or 

 late autumn are the best times to plant. If a quantity are required, 

 sow on a bed of light soil in autumn, in drills six inches apart. The 

 next spring, as soon as they begin to grow, transplant them a foot 

 apart. It may be propagated by pieces of the root. If allowed to 

 ripen seed, it does not last more than three or four years ; there- 

 fore, where only a few plants are grown for occasional use, it is 

 advisable to cut out the flower-stalks as soon as they begin to rise 

 in spring. As in some families this is much used to flavour sauces 

 for fish, it is worth making a bed expressly for it. This should con- 



