94 



AROMATIC, POT, AND SWEET HERBS. 



up strong, they must be hoed and thinned to the distance of 

 twelve or fifteen inches from each other ; another hoeing 

 will be necessary in five or six weeks afterwards. This 

 will make them grow freely. 



The Turnip is a favourite vegetable with some, and in 

 England, a leg of mutton and caper sauce is considered by 

 epicures as but half a dish without mashed Turnips. To 

 have them in perfection, they should, after having been de- 

 prived of their rind, be equalized by cutting the largest trans- 

 versely in the centre, and then after being boiled tender, let 

 them be taken up, and pressed as dry as possible ; at the 

 same time, let a lump of butter and a due portion of Cayenne 

 pepper and salt be added, and be beaten up with the Tur- 

 nips until properly mixed. Use the natural gravy from the 

 meat unadulterated, and such condiment as may be most 

 esteemed. 



AROMATIC, POT, AND SWEET HERBS. 



GRAINES D'HERBES AROMATIQUES, ODORIFERANTES ET 

 A L'USAGE DE LA CUISINE. 



Angelica Garden, 



Anise, 



Basil Sweet, 



Borage, 



Burnet Garden, 



Caraway, 



Chervil, or Cicely the Sweet, 



Clary, 



Coriander, 



Dill, 



* Fennel, Common, 



* do. Sweet, 

 Mangold, Pot, 



* Marjoram, Sweet, 



* Mint, Fpear, 



* do. Pepper, 



* do. Pennyroyal, 



* Sage, Common, 



* Sage, Red, 

 Savory, Summer, 



* dp. Winter^ 



Angelica atropurpurea. 

 Pimpinella anisum. 

 Ocymum basilicum. 

 Borago qfficinalis. 

 Poturium sanguisorba. 

 Carum carui. 



Scandix odorata cerefoliwfrk. 

 Salvia sclara. 

 Coriandrum sativum. 

 Anethum graveolens, 

 do. f&niculum. 

 do. dulce. 

 Calendula officinalis. 

 Origanum marjoranOr. 

 Mentha virides. 



do. piperita. 



do. pulegium. 

 Salvia officinalis. 



do. clandestinoid.es* 

 Satureja hortensis. 

 do. 



