156 THE VEGETABLE CULTIVATOR. 



as the more branches there are trained the more 

 fruit will be produced. If placed against a bank, 

 when the branches are regularly trained or laid 

 out, they should be pegged down; and in the 

 course of the summer a few of the most vigorous 

 may be stripped, and all useless leaves and strag- 

 gling shoots cut off. 



31. MARJORAM. ORIGANUM. 



Origanum, the botanic name of the Marjoram, 

 was given to it on account of its agreeable fra- 

 grance, and in allusion to its place of growth. 

 There are several varieties ; but only two are used 

 for culinary purposes. 



1. O. Onites, the Pot Marjoram, is a native of 

 Sicily and the southern part of Greece. It is a hardy 

 perennial, and was first introduced into Britain about 

 the year 1759. It is used as a seasoning for soups. 



O. Majorana, the Sweet Knotted Marjoram, is a 

 native of Cyprus and Candia. It is also found in 

 Italy, Spain, and Portugal : from the latter country 

 the English first obtained the seed, in the year 

 1573. From Italy we annually receive the seed, as 

 the climate of England is not of sufficient warmth 

 to ripen it. This variety is called knotted from the 

 flowers coming in globular knots round the joints 

 of the stem, and which contain the seed. The sweet 

 marjoram has a sweet pleasant smell, and a warm, 

 aromatic, bitterish taste. It is used, like the pot 

 marjoram, as a seasoning for soups ; and when 

 mixed with food it is said to correct flatulencies, 

 and to be useful in nervous complaints. 



