138 VEGECULTURE 



cookery. The leaves of Rue possess a very strong, most dis- 

 agreeable odour, and a bitter, pungent flavour. Still, there 

 may be flavouring concoctions whereof Rue is an ingredient, 

 and wherein its disagreeable qualities are efficiently disguised. 

 However that may be, those who wish to grow this plant should 

 sow seed in spring, or plant divided tufts in good, well-drained 

 soil. No particular care is needed beyond cutting the stems 

 down every couple of years, to promote fresh growth ; and the 

 plant will continue to flourish for many years. Rue forms a 

 bush about two feet high. 



SAGE (Salvia officinal is). Every one knows Sage ; very few 

 gardens are without a plant or two of this splendid seasoning 

 herb ; therefore a few remarks upon its culture (which is of 

 the simplest description) will suffice. Sage is very hardy in 

 this country, despite the fact that it is native to Southern 

 Europe ; and its principal requirement is a well-drained, dry 

 position, and a certain amount of lime in the soil a chalky soil 

 suits it admirably. The plant may be used for edgings, if kept 

 clipped close. 



SAVORY (Salureia). There are two kinds of this valuable 

 seasoning herbSummer Savory (Satureia hortensis) ; Winter 

 Savory (Satureia montana}. The first, an annual plant, not 

 quite one foot high, is grown from seeds sown in April and 

 May, or in March on a hotbed, in good, warm, light soil. In 

 June the tips of the steins are gathered for use, after which 

 branches are produced, and a continuous supply of leaves and 

 shoots are forthcoming for several weeks. The winter kind is 

 a perennial, low-growing, spreading plant, of which seeds are 

 sown in spring or end of summer in drills. It makes a good 

 edging. A well-drained soil is necessary, as stagnant moisture 

 is fatal in hard weather. No attention is required beyond 

 cutting down the stems every spring to within four inches of 

 the ground. Of both varieties the leaves and young shoots 

 are used for flavouring purposes. 



TANSY (Tanacetum vulgare). The leaves of this herb are 

 useful as seasoning material. The plant grows about three feet 

 high, is a perennial, and requires no culture whatever any odd 

 corner may be allotted to it. Seeds and division are the means 

 of propagation, and the flower-heads should not be allowed to 

 .orm, thus prolonging and increasing the supply of leaves, 



