274? THE VEGETABLE CULTIVATOR. 



Sage cheese is now not in much demand, though, 

 in the author's younger days, seventy or eighty 

 years ago, it was held in high estimation. 



There are three varieties of the sage generally 

 cultivated : the Narrow-leaved or Tea Sage, which 

 will be noticed in the list of physical herbs; and the 

 Green and Red Broad-leaved, which are the two 

 sorts to be preferred for culinary use, but more espe- 

 cially the latter. 



Culture. All the varieties of this plant are 

 easily propagated by taking off slips or cuttings, 

 and planting them in April in any light dry soil, 

 the less enriched with dung the better. Slips .both 

 of the former and the same year's growth may be 

 used ; but the plants raised from young slips are 

 generally the strongest and most bushy. 



All that is requisite in the after-culture is keeping 

 them clear from weeds in summer, cutting down the 

 decayed flower-stalks in autumn, and slightly dig- 

 ging between the rows. 



In preparing sage for drying, the reader is re- 

 ferred to what has been said under the head of 

 Mints ; only, in gathering it, care and attention 

 should be given not to cut the tops too close, so as 

 to render the plants naked and stubby, especially 

 when late in autumn and winter, as they would be 

 more liable to suffer from severe frost than when 

 the head is preserved somewhat full and regular. 

 Sage, from the thick texture of its leaves, will 

 retain its virtues, when in a dried state, for many 

 months. 



