THYME. 145 



variety of it with golden edged leaves, which is frequently grown 

 for ornamental purposes, but unless frequently renewed by cuttings 

 it has a tendency to lose the yellow coloration. The branches of 

 lemon-thyme, both plain and variegated, trail on the ground and 

 root at the joints, consequently its cultivation is of the easiest. 

 It is found to obtain the greatest perfection when grown on a 

 light, dry, sandy soil in an exposed situation, especially on a 

 slope. It is thought that plants of lemon- thyme raised from 

 seeds have not so agreeable a perfume as those raised from cuttings 

 or division of the plant. 



For propagation by seed, sow in March or April in a bed or 

 border of light fine earth, either broadcast, scattered thin and 

 raked in lightly, which is the general course, or in small shallow 

 drills, six inches asunder ; the young plants may either remain, or 

 be transplanted in the summer when 2 or 3 inches high. As soon 

 as the plants are 3 or 5 inches in growth, in June or July, taking 

 the opportunity of rain, thin them out, and plant six inches 

 asunder, and water at planting; or they may be planted 10 or 12 

 inches apart, as they soon spread to bushy plants. 



Thyme is also propagated by slips of the branching shoots in 

 the Spring or early in Autumn, but more especially by sections of 

 the bush or by removing rooted branches. Plant all these in light 

 rich earth and shade and water well till rooted. The harvest is 

 cropped in August, by cutting the plants rather closely down with 

 a very small sickle, holding the top of the plant with the left 

 hand. Seed is produced abundantly in this country and ripens in 

 Summer and Autumn. The seed spikes should be dried on a cloth, 

 rubbed out clean and preserved in a dry place for sowing the 

 following year. In using the herb for distillation it should not be 

 dried, but the crop gathered each day put into the still at once. 



In the South of France, and especially at Ximes, thyme is 

 largely cultivated for its essential oil. Two harvests are there 

 taken in the year, the first in May and June, when the plant is in 

 flower, and the other in Autumn. The crude oil of thyme is of a 

 reddish-brown colour ; rectification decolourises it, but renders it 

 less fragrant. Tliese two sorts of oil are known commercially as 

 " Eed " and " White oil of Thyme." In England oil of thyme is 

 frequently called " Oil of Origanum." Oil of the golden-edged 

 lemon-thyme, distilled by the writer, was of very pale yellow 



