idi 



THE GARDEN AND ITS FRUITS. 



[Chap. V. 



essence of peppermint, is esteenacd as a remedy for flatulence. Until the dis- 

 tillers of peppermint took to cheating by mixing oil of turpentine with their 

 prodncl, -which spoiled the trade, the growing of peppermint was a good 

 business in some of the New England States ; but since it has been so much 

 injured by fraud, it is not worth while for farmers to engage in its iield 

 culture at the present price of the oil, though it should be grown in gardens 

 for family use. 



As a crop, this plant can be grown upon any moist, rich soil ; that which 

 will produce good corn will grow peppermint. The land should be plowed 

 deep, and it will be found advantageous to use the subsoil lifter, and the 

 crop must l>e cultivated while the plants are small to keep the weeds down, 

 and therefore should be planted in rows eighteen inches apart. Spring is 

 the best time to set out a new plantation by offshoots or subdivision of old 

 roots. The yield will be small the first year, and upon some land, after two 

 or three years, it gets so full of grass as to render it necessary to turn the 

 whole sod over and let the mint grow up again, which it will do, and the 

 process of turning under enriches the land. The mint is cut for distillation 

 when in blossom, and we think yields from fifteen to twenty pounds of oil 

 per acre. 



Wormwood is another imported plant, and is a very hardy perennial. 

 Its leaves, bruised and wet with vinegar, are esteemed a valuable applica- 

 tion to sprains and bruises, and its bitter properties used to be esteemed as 

 a tonic. 



Balm, Saffron, Hyssop^ Lavender, Fennel, Bene, and Moseviary are all use- 

 ful medicinal herbs to cultivate in gardens, and the following are grown 

 for various uses in cookery : Anise, Sweet Basil, Carraway, Coriander, Dill, 

 Fennel, Sweet Marjoram, Summer Savory, Thyme, and Sa^e. The last is 

 considered almost a necessity in some families, and is grown upon perennial 

 roots. It is better, we think, to plant seed every year, and not keep the roots 

 over two years. All of the above-named herbs are grown by gardeners near 

 cities to sell in market. 



Parsley is another agreeable, savory herb, much used as a garnish of 

 meats on the table and seasoning of soups. It is easily grown in good gar- 

 den mold. It is sometimes planted as a fringe for beds or walks in the 

 garden. It is grown in some places for the roots, which are like small 

 carrots, to feed to cattle. An ounce of seed is enough for a row two hun- 

 dred feet long. 



Peippers should always be gi'own in sufficient quantity for seasoning all 

 soups and stews, as such is far healthier than pepper that we import. 



The Long Cayenne is a very pungent sort, and grows up dwarf-stalks. 

 The Cherry pepper is also a good dwarf sort. For pods to pickle green, 

 grow the squash pepper, which has a tomato-shaped pod, rather mild, and 

 very productive. The Sweet Mountain grows in a similar form, but much 

 larger. The Sweet Spanish is the mildest of all for pickling or to eat green 

 as a salad. 



