CULINARY HERBS 89 



appear in soups, sauces and stews, but even here 

 they are relished more by our European residents 

 than by native Americans. Probably they are most 

 used in pickles, especially in preserving cucumbers 

 according to German recipes. Thousands of bar- 

 rels of such pickles are sold annually, more especially in 

 the larger cities and to the poorer people; but as 

 this pickle is procurable at all delicatessen stores, it 

 has gained great popularity among even the well- 

 to-do. An oil is distilled from the seeds and used 

 in perfuming soap. The young leaves are said to 

 be used in pickles, soups and sauces, and even in 

 salads. For the last purpose they are rather strong 

 to suit most people, and for the others the seeds are 

 far more popular. 



Dill vinegar is a popular household condiment. 

 It is made by soaking the seed in good vinegar for 

 a few days before using. The quantity of ingredi- 

 ents to use is immaterial. Only a certain amount 

 of the flavor can be dissolved by the vinegar, and as 

 few samples of vinegar are alike, the quantities both 

 to mix and of the decoction to use must be left to 

 the housewife. This may be said, however, that 

 after one lot of seed has been treated the vinegar 

 may be poured off and the seeds steeped a second 

 time to get a weaker infusion. The two infusions 

 may then be mixed and kept in a dark cupboard 

 for use as needed. 



Fennel {Focnicidiim officinale, All.), a biennial or 

 perennial herb, generally considered a native of 

 southern Europe, though common on all Mediter- 

 ranean shores. The old Latin name Foonkulum is 



