BASIL. 21 



part, of East Indian origin, and are also found in 

 some parts of Africa. There are two varieties 

 in cultivation: 



1. Ocymum basilicum, the sweet or large- 

 leaved. 



2. Ocymum minimum, the small-leaved or bush 

 basil. 



The former is principally used for culinary pur- 

 poses ; the latter is much smaller, being a compact, 

 dwarfish, bushy plant, and used more for ornament ; 

 but the scent and quality are the same. 



Both varieties are annuals, and flower in June 

 and July ; they were introduced into this country 

 in the year 1573, but were very partially used till 

 the beginning of the last century. 



The French are now so partial to the flavour and 

 qualities of this plant, that its leaves enter into the 

 composition of almost all their soups and sauces. 

 The leaves or leafy tops are the parts gathered for 

 use, and, on account of their strong flavour or 

 cloves, are often used in highly-seasoned dishes. 

 A few leaves are sometimes introduced into salad, 

 and very frequently into soups. 



Culture. Both sorts are raised from seed, and 

 should be sown on a gentle hot-bed in March. 

 When the plants are two or three inches high, they 

 may be transplanted into a warm border of light 

 rich earth, in rows of six or eight inches' distance 

 apart each way, and must be watered occasionally 

 till they have taken root. 



Sometimes both varieties are sown in the open 

 ground: but with this treatment they come up 

 very .late and small. 



c 3 



