Al 
courage, not only to those who eat but to those who wear it. It is 
perfect with chicken, turkey, and in omelets or scrambled eggs. It 
has always been associated with bouquets of herbs for soups and 
stews, and with jugged hare or rabbit stew. It is attractive to 
bees, and wild thyme honey is famous in some localities. Wild 
thyme (7. serpyllum), however, which makes springy mats of 
fragrance in a garden path or on a wild hillside, is not the thyme 
— 
for cookery, as its leaves are stiff and wiry and it has not the sweet- 
ness of 7. vulgaris. 
There are several varieties of thyme, all of which can be root- 
divided. 7. vulgaris grows easily from seed but, although a peren- 
nial, does not always survive the winter, especially 1f not in a well 
drained spot. It loses its leaves and the roots rot 1n a wet summer. 
It is more pungent dried than fresh, and should be cut as the buds 
are formed, before blooming. It should be dried hung up in 
bunches and the leaves stripped from the stems when thoroughly 
dry. 
47. Sweet VioLtet (Viola odorata). Violets make a pleasant 
tea, efficacious, it has been said, for “skin trouble.” In fact that 
advice coincides with the thought behind the old Irish admonition 
“Rub thy face with violets and goats’ milk and there’s not a prince 
in the world who will not follow thee.” Both leaves and flowers 
are used. Honey of violets, conserve, and, by the Persians, violet 
wine, are all made from the violet flowers. They are steeped in 
vinegar to produce violet vinegar, and in alcohol for a scented rub- 
bing lotion. 
Sweet violets are perennial, and hardy near New York, except 
— 
the dou 
dily, and are easily divided. They are supposed to bloom best if 
ole Russian ones and the Parma variety. They spread rap- 
grown under a hedge (shade and poor soil) ; but we have grown 
them in beds with roses, heavily manured, and getting full sun 
most of the day, and they have bloomed thickly and steadily from 
the first week of October, through November. 
48. WINTERGREEN (Gaultheria procumbens). The red berries 
of wintergreen are spicy to taste. One comes upon them in the 
woods, growing in such acid soil and light woods as suit trailing 
arbutus. The wintergreen makes a good ground cover, 2—3 inches 
high. The leaves make a pleasant tea, formerly considered eff- 
