AMERICAN GARDENER. ITS 



268. TARRAGON is a very hot, peppery 

 herb. It is used in soup and sallads. It is pe- 

 rennial, and may be propagated from seed, or 

 from offsets, or slips, put out in spring. Its 

 young and tender tops only are used. It is eaten 

 with beef- steaks in company with minced shalots. 

 A man may live very well without it ; but, an 

 Englishman once told me, that he and six others 

 once eat some beef-steaks with Shalots and Tar- 

 ragon, and that u they voted unanimously, that 

 " beef steaks never were so eaten !" It must be 

 dried, like mint, for winter use. 



269. THYME. There are two distinct sorts. 

 Both are perennial, and both may be propagated 

 either from seed, or from offsets. 



270. TOMATUM.This plant comes from 

 the countries bordering on the Mediterranean. 

 In England it requires to be raised in artificial 

 heat, and to be planted out against warm walls. 

 Here it would require neither. It climbs up very 

 high, and would require bushy sticks. It bears a 

 sort of apple about as big as a black walnut with 

 its green husk on. Its fruit is used to thicken 

 stews and soups, and great quantities are sold in 

 London. It is raised from seed only, being an 

 annual ; and the seed should be sown at a great 

 distance, seeing that the plants occupy a ood 

 deal of room. 



271. TURNIP.It is useless to attempt to 

 raise them by sowing in the spring; they are 

 never good till the fall. The sorts of Turnips 

 are numerous, but, for a. garden, it is quite suffi- 

 cient to notice three ; the early white, the flat 

 yellow, and the Swedish, or Rutabaga, which 

 last is a verr different plant indeed from the 



