58 buist's tamily kitchen gardener. 



waterings if the season be dry. To have it in perfection 

 through Winter, it should be planted in frames in August 

 and allowed to grow there ; or removed from the ground into 

 the frames about the first of November, lifting a portion of soil 

 with their roots. Keep them rather dry during Winter, as 

 they are liable to damp off ; cover with shutters or sash ; 

 sprinkle a few dry leaves among the plants and tie them up as 

 demand requires. Give plenty of air in sunshine or mild 

 weather ; the} require protection only from heavy rains and 

 severe frosts. Observe^ the leaves must not be tied up when 

 they are in a frozen state. They may also be blanched by 

 covering them with a pot of any descrij)tion, which is often 

 used as a precautionary method in Winter._ 



FENNEL. 



Anethum Fceniculum. — UAnelh^ Fr. — Dillkraut^ Ger. 



Is a native of Europe, and may be seen growing wild 

 on the banks of rivers and near the sea coasts. It is an in- 

 dispensable ingredient in French cookery, and extensively used 

 by the English, but comparatively in little demand with us. 

 Its tender stalks are used in soups and fish sauces, also as 

 garnishes for dishes. It is conspicuous as a medicinal plant, 

 and admitted into the Materia Medica ; its virtues are stom- 

 achic and carminative. 



Culture. — Fennel is cultivated by sowing the seeds early 

 in Spring, in shallow drills half an inch deep and ten inches 

 wide, covering with fine earth. They should be sown where 

 they are intended to grow. Thin out the plants to four 

 inches apart ; a dozen of good roots will supply any family, and 

 when once established, there is little fear of losing it, being a 

 perennial and will last many years. Seedlings will also come 

 up plentifully around the old plants, though it is not advisable 



