iSyi.] THE HERB BORDER. 167 



need make no apology for introducing the subject ; and I purpose 

 giving a chapter or two on the uses and cultivation of those herbs and 

 other plants that are generally classed along with them in a kitchen- 

 garden ; and the first thing we have got to consider is the situation 

 and arrangement of the border. An east or west aspect will do very 

 well ; and where a wall-border cannot be afforded, a strip off one of 

 the garden-breaks in a sheltered part will do ; for though hardiness is 

 a feature of some kinds of herbs, there are others that thrive best in 

 a warm situation. The extent of ground required will of course de- 

 pend upon the demand. It should be thrown off into beds or squares 

 wdth 18-inch alleys between ; and for greater convenience, the perennial 

 or evergreen kinds, such as Mint, Sage, Thyme, (fee, should be kept 

 by themselves at one end of the border; and the annual kinds, such as 

 Sweet Marjorum and Summer Savory, at the other end. As a general 

 rule, most kinds of herbs will thrive in ordinary soils and situations. 

 Any exception to this rule I will notice when I come to speak of the 

 different kinds, which I will treat of in their turn according to their 

 importance, and shall therefore begin with 



Mint. — Three species are generally grown, — Common Spearmint, 

 Peppermint, and Pennyroyal. The first named is the variety generally 

 grown in gardens for ordinary purposes. The leaves or tops are used 

 in soups and salads, and every one knows that the indispensable Mint 

 sauce is the accompaniment of roast-lamb. Mint is also a popular 

 stomachic and anti-spasmodic, for which reason it is generally boiled 

 along with green Peas and some other vegetables, according to taste 

 or necessity. It is a native of Britain, and therefore hardy, thriving 

 almost anywhere and in any soil, though it likes a damp situation, and 

 grows best in wet seasons. It is propagated by division of the roots, 

 and may be replanted every three or four years, in February or March. 

 The ground should be dug deeply and manured, and the long runner- 

 like roots laid in, in rows about 1 foot apart, and covered 2 or 3 inches 

 deep with soil. When the plants come into bloom, 8 or 10 inches of 

 the tops should be cut off and dried for winter use. The beds should 

 then be cleaned and top-dressed, and the plants will make a short 

 growth before winter, which will afford a supply of green Mint also if 

 needed. Mint is easily forced ; a few roots coiled round an 8-inch pot 

 covered with soil, and pushed on in any forcing-house or pit, will keep 

 up the supply. This sometimes requires to be done in spring. Pep- 

 permint and Pennyroyal require the same treatment. The first is 

 grown for distillation chiefly, sometimes extensively by cottagers in 

 England ; the latter is occasionally inquired for in gardens. 



Sage. — Common or Red Sage is the variety generally grown. It is 

 an aromatic herb, and is used for flavouring various articles of cookery. 



