22 



CULINARY HERBS 



odds and ends, as the chief actor in a meat pie flav- 

 ored with parsley. Alas, a left-over again! "Never 

 mind," mused the cook ; and no one who partook of 

 the succeeding stew discovered the lurking parsley 

 and its overpowered progenitor, the celery, under 

 the effectual disguise of summer savory. By an un- 

 foreseen circumstance the fragments remaining 

 from this last stew did not continue the cycle and 

 disappear in another pie. Had this been their fate, 

 however, their presence could have been completely 

 obscured by sage. This problem in perpetual pro- 



PACKED BV 



y^ NEW YORK 

 ft 



Dried Herbs in Paper and Tin 



gression or culinary homeopathy can be practiced in 

 any kitchen. But hush, tell it not in the dining- 



room! 



METHODS OF CURING 



Culinary herbs may be divided into three groups ; 

 those whose foliage furnishes the flavor, those whose 



