THE SAVORY. 165 



kinds of cookery, but the French. Thyme is by far the 

 best for stuffing purposes. The Thymes require good 

 soil and an open space, and to be replanted every 

 second or third season. Take up the plants in Sep- 

 tember or March, and part them if they are large, and 

 then dig them in, laying them in up to the young 

 growth. 



Thyme may be raised from seed sown on the surface 

 of fine earth, on a warm border, in March or April. 

 Make the surface of the bed fine with the rake, and 

 then sow the seed thinly over it, and gently touch it in 

 with the back of the rake, or draw the back of the 

 spade over the surface ; this will bury the seed quite 

 deep enough. As soon as the seedlings are 2 or 3 

 inches high, plant them out (G or 9 inches apart) in 

 good fine ground, and water them if the weather is 

 dry. 



The Marjoram. 



There are two kinds of this herb in domestic use — 

 one called "pot Marjoram," a perennial; the other 

 " sweet " or " knotted Marjoram," and this is really 

 an annual, and requires sowing every spring. The 

 former is a hardy perennial, and may be propagated 

 by seed and by division of the root ; but the " sweet 

 Marjoram " is most in use, and should be cut during 

 the summer, when it is in perfection, and dried out of 

 the sun. The seed may be sown on a warm border in 

 April as for Thyme ; it should be planted on good light 

 ground, and in an open spot. 



The Savory. 



There are also two kinds of Savory in use. There is 

 that which is called " Summer Savory/' and must be 

 sown annually as for the Marjoram ; and the other, 

 which is termed " Winter Savory," because it is green 

 all the winter. Each of these is much used for flavour- 

 ing soups, &c. Their propagation and after-treatment 

 are the same as for the Marjoram. 



