212 CULTIVATED VEGETABLES. 



aromatic herbs, which would be much less 

 heating than forcing our roast joints with 

 hot spices and acrid vegetables. Gerard says, 

 " Sommer sauorie is not full so hot as winter 

 sauorie, and therefore more fit to be vsed 

 in medicine: it maketh thin, and doth mar- 

 uellously preuaile against winde : therefore 

 it is with good successe boiled and eaten with 

 beanes, peason, and other windie pulses." 



Summer savory affords, in distillation with 

 water, a subtle essential oil, of a penetrat- 

 ing smell, and of a hot acrid taste. It also 

 yields to rectified spirits the whole of its 

 taste and perfume. 



Both kinds are propagated by seeds. Those 

 of the annual plant should be sown early in 

 April, on a bed of light earth. The winter 

 savory should be sown in a poor acrid soil. 

 Six other species of savory are now culti- 

 vated in this country, by the curious herba- 

 list. The one brought from the Isle of 

 Candia, in 1640, requires the green-house ; 

 and that which arrived from Jamaica, in 

 1783, must remain a stove-plant. 



This plant, from ijts taste and smell, ap- 

 pears to be of a heating and drying quality, 

 with some slight measure of astringency. 

 We may, therefore, rationally suppose it to 



