24 buist's family kitchen gardener. 



least four years old ; cover them three inches with the same 

 soil, and give the whole a copious watering. Admit air at the 

 back by tilting the sash daily, in sunshine. In two weeks, or 

 three at most, you may expect to be able to cut for the table. 

 A bed of this sort will produce daily, or at least every two 

 days, a dish for the table, and continue in bearing three or four 

 weeks. The process may be carried to the extent of the de- 

 mand. Where properly managed, it will fully compensate 

 either as a luxury or a marketable article. 



BASIL. 



O'cymum Basilicum. — Basilic^ Fr. — Basilikum, Ger. 



There are two sorts of Basil, the sweet or large leaved, 

 Ocymuni Basilicum ; and the small leaved or bush Basil, Ocy- 

 mum minimum. The qualities of both are the same, but the 

 former is principally used for culinary purposes. They are 

 both annuals ; the leaves or tops are the parts gathered for 

 use. The French are very partial to the flavor of this plant ; 

 its leaves enter into the composition of many of their soups 

 and sauces ; and, on account of their strong flavor of cloves, 

 are used in all highly-seasoned dishes, and even introduced 

 into salads. 



Culture. — The seeds should be sown on rich, light ground, 

 about the middle of April, or it may be grown in a gentle hot- 

 bed with early salad, and transplanted to the open ground 

 about the end of the month, in rows one foot apart and six 

 inches from plant to plant. It makes a very good edging for 

 some of the vegetable quarters. It is a tender plant and very 

 easily injured by the early frosts of autumn, previous to which 

 they should be pulled up by the roots, tied in small bunches, 

 and hung up in an airy room or loft to dry. They will retain 

 a great portion of their aromatic qualities for Winter use. 



