1] 
a bookmark in Colonial days in America gave it the name of Bible 
seat. 
It is a strong-growing perennial whose clumps increase in size 
rapidly, so it may be root-divided. It grows to 3 feet or more. 
18. Cumin (Cuminuim Cyminum) tastes slightly of caraway, 
for which it is sometimes used as adulterant. The seed is the 
source of oil, of which we have imported annually as much as 
74,000 Ibs. from France, Algiers and vicinity. It flavors kittmmel 
and is an ingredient of curry powder. 
Cumin is an annual, maturing from seed in about six weeks. 
19, Dirt (Anethuim graveolens) is used principally for pickles 
and to flavor fish sauces, for which both the leaves, flowers, and 
seeds may be used. It has been used medicinally and for flavor- 
ing since Pliny’s time. 
Sow in spring, as it is an annual, and it will mature enough for 
use in about eight weeks. It is best thinned where it 1s sown, as it 
does not transplant easily. 
20. Evper (Sambucus canadensis). The elder tree should be 
a part of every herb garden as all herbs, according to legend, are 
under the protection of the Elder Tree Mother. Not only for its 
legends, but for its use in the house, must an elder be grown. Its 
“blow” makes a more delicate wine, even, than its berries, which 
are famous for that purpose. And the umbels of creamy blossoms 
make a delicious fritter. Cut at the very height of bloom, soak 
in brandy with a stick of cinnamon for an hour. Dip each cluster 
(coarse stem removed) into rich egg batter and drop in deep hot 
fat, frying until a light brown. Drain on brown paper, serve 
sprinkled with powdered sugar and orange or lemon juice. 
A very good bleaching cream for gardening hands is made by 
gently boiling for an hour as many handfuls of elder blossoms as 
— 
two pounds of melted hog’s grease will cover. Strain through 
muslin into small containers. Cover with paraffin, as with jelly, 
to keep sweet. Elder flower and peppermint tea is a pleasant 
combination. Elders are woody shrubs and may be grown from 
root division. 
1. FENNEL (f‘oentculum vulgare) is similar to dill in growth, 
but is perennial and taller, growing to four feet. It is used as dill 
is used, with fish, and to flavor medicines and liqueurs. It acts as 
