AROMATIC HERBS. 41 



Sweet or Summer Marjoram, a favorite of the kitchen, is 

 propagated always by the seed, while the perennials can be 

 raised by the roots, or from slips and offsets, which should 

 be well watered till they have taken root. The soil should 

 be well pulverized, and, after cuttings have been taken, care- 

 fully stirred, and a top-dressing of light, well-prepared com- 

 post thrown on the top of the bed. 



Summer Savory (Satureja hortensis), also in happy repu- 

 tation, is an annual. 



Sage (Salvia officinalis). There are several varieties of 

 this herb. The common Garden Sage requires a light soil, 

 but if too much enriched it soon exhausts itself. It is culti- 

 vated by seed, and also by rooted offsets, and sometimes by 

 cuttings from the healthier shoots, which have thrown them- 

 selves out at the sides of the plant. Put the shoots deep into 

 the ground, leaving only the top leaves above the surface. 



Thyme (yulgaris). This herb is propagated by seed and 

 rooted slips. The lemon-scented variety is a favorite. The 

 seed is never covered more than about half an inch below the 

 ground. It should be sown plentifully, and when they have 

 been up a few weeks, thinned out. It is called perennial, 

 but it hardly ever survives the rigor of a New England 

 winter. Too much water causes the roots to decay. The 

 soil should not be over rich, but very nicely pulverized. 

 The roots, when young, should be sheltered from the noon- 

 day sun ; afterwards they may be transplanted to a more 

 exposed situation. Thyme is a running herb, and conse- 

 quently cannot be hoed. When the stalks are cut, the weeds 

 should be carefully removed, and a little light soil and very 

 rotten manure thrown on the surface of the bed. 



Medicinal herbs are not in such full reign as formerly. 

 The author well recollects hearing the Rev. Dr. Bentley 

 say that he drank sage tea for every bodily ailment, even 

 for a wounded foot. 

 4* 



