CHAP. I. CULINARY VEGETABLES. 159 



Salvia officinalis. 

 SAGE. 



The true Sage of European gardens is in the climate of India 

 a very delicate plant, and can be kept alive through the Hot 

 and Rain seasons only with great care. Dr. Yoigt states that 

 the Sage plant was introduced into the Calcutta Botanical 

 Gardens in 1809, and that during the five subsequent years it 

 never flowered. 



It is easily raised from seed in the Cold season. The sowing 

 had better not be made before November, or the young seedlings 

 will be nearly sure to damp ofi' and perish. The sowing more- 

 over is best made in the open ground in a well-manured soil, 

 protected from sun and rain by a matting supported on a bamboo 

 frame. When the plants have four or six leaves, they may be 

 thinned out to four inches apart and the matting removed. By 

 the end of February they must be transferred to some spot 

 sheltered from the full power of the sun, and protected 

 likewise from heavy rain, or they will be sure to die. 



There is, however, so much difficulty in keeping them through 

 the Hot and Rain seasons, that the best plan perhaps is to raise 

 a large number of plants in the Cold season, and when they are 

 in full vigour, just upon the approach of .the Hot season, to pull 

 them up and pluck off the leaves, and having carefully dried 

 them, store them away in well-corked bottles for future use. 



Origanum vulgare. 



MAKJORAM. 



Marjoram is a herb of very little value, I believe, for use in the 

 kitchen. It grows well in the open ground all the year through, 

 and requires little or no attention bestowed upon its cultivation. 

 It is best, however, to renew it annually in October, which may 

 be easily done either from seed or by dividing and putting out 

 in fresh ground the roots of the old plants. 



Thymus Serpyllum. 



Dr. Yoigt states that this herb continued in existence in the 

 Calcutta Botanical Gardens for a period of more than twenty 



