140 buist's family kitchen gardener. 



CLARY. 



Salvia Scldrea. — Orvale, Fr. — Scharlachkraut, Grer. 



A NATIVE of Italy and Syria, and long known in the Eng- 

 lish garden, where it is a hardy biennial. It is easily raised 

 from seed, which should be sown in March, in any bed or 

 border of common earth. Clary was formerly much used in 

 cookery, but it is not now in much repute. A wine is some- 

 times made from the herb in flower, which has a flavor not 

 unlike Frontigniac. 



CORIANDER. 



Coridndrum Sativum. — Cariajidre, Fr. — Koriander, Ger. 



A NATIVE of the southern parts of Europe, and of China. It 

 is a hardy annual, and propagated from seed sown in Autumn, 

 in an open situation, on a bed of good, fresh earth. The dried 

 seeds of Coriander have a tolerably grateful smell, with a mod- 

 erately warm and slightly pungent taste. They are carmina- 

 tive (soothing or softening) and stomachic ; and are commonly 

 sold by the confectioners, encrusted with sugar. 



DILL. 



Anethum graveolens. — VAnith^ Fr. — DiZZ, Ger. 

 Grows wild among the corn in Spain and Portugal ; and 

 may be produced by sowing the seeds soon after they are ripe, 

 in any light soil. The seeds of Dill have a moderately warm, 

 pungent taste, and an aromatic smell, but not of the most 

 agreeable kind ; they were formerly much used in medicine, 

 but are now seldom employed. They are sometimes put into 

 pickles to heighten the flavor, partlcularl}" of Cucumbers. 



