POT AND SWEET HERBS. 287 



the turnip can ever become of as mucli importance 

 here as in Britain, still there are few crops more 

 certain, or that more amply repay the grower. For 

 the best methods of cultivation we must refer to the 

 agricultural journals, merely remarking that the 

 middle of June will be early enough for sowing ; that 

 the soil should be rich and friable, and drained of all 

 surplus water; the rows about two and a half feet 

 apart, and the roots from eight to twelve inches dis- 

 tant in the rows ; that a pound of seed is sufficient 

 for an acre equally distributed, and may be' sowed 

 either by the hand or with the drill-barrow. 



POT AND SWEET HERBS. 



We add, as proposed, a short hst of such herbs as 

 are most useful for cooking or culinary purposes, or 

 are most prized for their aromatic or medicinal vir- 

 tues. 



Burnet. Poturium Sanquisorba. — This plant is by 

 some used like parsley, to garnish baked or roasted 

 meats ; and in very warm weather, a few sprigs of 

 it in a glass of sweetened water makes a pleasant 

 and grateful beverage. Sow the seed in the spring, 

 on clean, light, good soil, and it will soon be fit for 

 use. 



Balm. Melissa Officinalis. — This plant is cultivated 

 in the garden for its febrifuge properties, and also 

 because it is a plant of which bees are fond, and is 

 consequently much raised by the apiarian. It is 

 propagated by seed, but most usually by division 

 of the roots or slips. It is perennial, and only re- 

 quires to be kept clean from weeds. 



Chamomile. Anthemis Nobilis. — This plant is 

 grown for its aromatic and medicinal properties. 

 Its virtues seem to be concentrated in the f owers, 

 which should be preserved with care. It is a per- 

 ennial, and may be propagated by division of the 

 roots. The chamomile border must be kept free 



