OF HERBS, &C. SECT. XVI. 



hardy, and increase apace. If wanted in winter, it 

 may be dried as other herbs are, or forced as mint, 

 in order to have it green. When the stems begin to 

 run, cut them down, in order to produce young 

 shoots, for the tender tops only are to be used; and 

 that not too freely, as it is an herb of an heating 

 nature. 



THYME is a. pot-herb, of which there are commonly 

 cultivated a broad and a narrow leaved sort, but the 

 former mostly. There is a sort called lemon thyme, 

 that is admired for its flavour, and another called 

 silver thyme, which, with the striped, are considered 

 rather as merely ornamental. It is best to raise the 

 common sorts from seed, though root branches, on 

 account of their trailing nature, may be usually had 

 from old plants. Slips will grow, if set in a light 

 rich soil, in a shady situation, or kept moist by wa- 

 tering. Loosening the earth under, and drawing it 

 up about old plants one year, will produce plenty of 

 rooted branches the next. The plants should grovr 

 at six or eight inches distance. If propagated from 

 seed 9 let it be sown thin in March t and covered 

 lightly. Slips are best made in April. This herb 

 makes a neat edging, but it is a great impoverisher 

 of the ground. Keep it low. 



TOMATUM, or love apples, we have red, ivliite, and 

 yellow fruited ; and of the red and yellow, a cherry- 

 shaped sort. The first, or large red, is that com- 

 monly cultivated, and it serves for an ornament in 

 the garden, as well as of use for the table, in a 

 pickle made of the green fruit, and when red in 

 soups, &c. It is also sometimes pickled when red, 

 (i. e. ripe.) At the end of March, or beginning of 

 April, it must be sown in a moderate hot-bed ; and 

 being soon thinned, let the plants grow two or three 

 inches high, and be pricked in small pots, to turn 

 into the cold ground towards the end of May ; or if 



