252 How to Make the Garden Pay. 



VARIETIES. 



Until recently only one variety was catalogued, sometimes 

 under the name of White French. Three years ago a much 

 larger sort was introduced as Mammoth Sandwich Island. 

 This is so much more productive, and generally so superior to 

 the old sort, that we have no further use for the latter. 



SAVORY (SUMMER). 



Satureia Hortensis. German, Bohnenkraut ; French, Sar- 

 riette (annuelle) ; Spanish, Ajedrea. The leaves of this bushy 

 annual are frequently used for seasoning. Sow 

 seed in spring in good, warm soil, and keep free 

 from weeds. Sometimes grown for market as a 

 second crop. 



SAVORY (WINTER). 



Satureia Montana. German, Winter Bohn- 

 enkraut ; French, Sarnetta (vivace) ; Spanish, 

 Hisopillo. A small perennial shrub, the leaves 

 of which are used in same manner as those of 

 the summer savory. Seed may be sown in 

 spring in any convenient, well-drained spot 



Savory. 



where the plants are to remain. They need very little attention. 



SCORZONERA. 



Scorzonera Hispanica. German, Schwarzw urzel ; French, 

 Scorsonere ; Spanish, Escorzonera. A perennial, cultivated either 

 as annual or biennial, exactly like Salsify, with this difference 

 that the roots, if left in the ground, will continue to grow in size 

 and to remain fit for use. Used like salsify, but grown in 

 America only to a very limited extent. 



SEA-KALE. 



Crambe Maritima. German, Metrkohl ; 

 French, Crambe; Spanish, Soldanella ; 

 Maritima. Sea-Kale is found in very few 

 American gardens. When well-grown, it 

 makes such an excellent dish that it is well 

 worth the trouble required to raise it. 

 Propagated both from seed and root cut- 

 tings. Make the soil very rich and mellow. 

 Then plant a few seeds, or a four-inch piece 

 of root, in hills, three feet apart each way, 

 and keep well cultivated and free from weeds. 



Sea-Kale. 

 If more than one 



plant grows from the seed, all but the strongest are pulled up as 



