Book I. SAGE, CLARY. 669 



4134. Lemon thyme is the T. dtriodorus, P. S. ; a very low evergreen shrub, trailing 

 and seldom rising above four or six inches in height. It is readily distinguished from 

 the former, and from wild thyme, of which it has generally been considered as a variety, 

 by its strong smell of lemons, as the trivial name imports. 



4135. Use. The young leaves and tops are used in soups, stuffings, and sauces. For 

 these purposes, the broad-leaved common is generally preferred ; but the flavor of the 

 yellow is much liked in peculiar dishes. 



4136. Culture. " To raise the plant from seed is the general and most eligible method. It is occasion- 

 ally multiplied by parting the roots of stocky close plants, and by slips of the young shoots." 



4137. By seed. " Sow in March or April in a bed or border of light fine earth, either broad-cast scat- 

 tered thin, and raked in lightly, which is the general course, or in small shallow drills, six inches 

 asunder : the young plants may either remain, or be transplanted in the summer, when two or three 

 inches high. A portion may be drilled, for an edging to a border. Give occasional light waterings in 

 dry warm weather, both before and after the plants are up. As soon as they are from three to five 

 inches in growth, in June or July, taking the opportunity of rain, thin some out, and plant six inches 

 asunder, and water at planting. Others may be planted in a single row to form an edging to a border, 

 either set close to form at once a full edging, or as far as three inches apart. Seedlings thus treated will 

 come in for use the same year. Those who raise considerable supplies of thyme for the markets, usually 

 sow large portions thickly in beds, to remain till of useful growth ; then to be drawn off root and top to- 

 gether, at different seasons, as wanted ; it is then tied in small bunches for market. Some persons also 

 transplant considerable portions in spring and summer, to six, ten, or twelve inches' distance, to form a 

 stocky full growth, to be drawn oflfin large bushy plants." 



4138. By offsets. " Thyme is also propagated by slips of the branchy shoots in the spring, or early in 

 autumn ; but more effectually by sections of the stool, top and root together, or by removing rooted 

 branches. To make branches quickly root, loosen the mould about any established bushy plants, in spring 

 or summer, and lay some fresh earth a small depth upon the spreading shoots : they will all be well rooted 

 the same year for planting off. Plant in light rich earth : shade and water till rooted. In autumn, to 

 provide against the effects of frost on exotic evergreens, dry and house a store for winter; either cutting 

 the tops, or drawing entire plants." 



4139. To save seed. " It is produced abundantly, and ripens in summer and autumn. Gather the seed- 

 spikes, spread them upon a cloth to dry ; rub out clean, and put the seeds up for sowing the following year." 

 (Abercrombie.) 



SUBSECT. 2. Sage. Salvia officinalis. L. (Ger. Herb. 623. f. 1.) Dian. Monog.'L. and 

 Labiates, B. P. Sauge, Fr. ; Salbey, Ger. ; and Salvia, Ital. 



4140. The sage is an evergreen under-shrub, a native of the south of Europe, and 

 mentioned by Gerrard, in 1597, as an inhabitant of our gardens. It rises about two 

 feet high, with wrinkled, green, cinereous leaves, white, or tinged with white or dusky 

 purple. The flowers are terminal, in long spikes, of a blue color, and appear in June 

 and July. 



4141. Use. The leaves are used in stuffings and sauces for many kinds of lus- 

 cious and strong meats ; as well as to improve the flavor of various articles of cookery. 

 The decoction called sage-tea is usually made from one variety, the small-leaved green, 

 or sage of virtue ; but any of the others are equally fit for this purpose. 



4142. Varieties. These are 



The common, or red | The green 1 The small -leaded green, or sage of virtue | The broad-leaved, or balsamic. 



4143. Estimate of sorts. " The red is the principal sort in culinary use, having the most agreeable and 

 fullest flavor : the green is next in estimation with the cook : but the small-leaved is generally preferred 

 to those to eat as a raw herb, and for decoctions ; while the broad-leaved balsamic species is the most ef- 

 ficacious in a medical way, and is also a tea-herb. However, any of the sorts may be occasionally used 



4144. Culture. " All the varieties may be propagated by slips or cuttings of the young shoots, taken 

 from March to June ; but most successfully in May and June, by detaching the young shoots of the same 

 year. The outward shoots are to be'preferred ; slip or cut them off five or six inches long, stripping off 

 the under leaves, and preserving the top leaves entire : plant them in a shady border, six inches asunder, 

 inserting them quite down to the top leaves, and water them. They will soon take root freely, especially 

 the young shoots planted in May and June. In the advancing growth, if they spindle up in flower-stalks, 

 pinch or cut that part down, that the plants may shoot out full and stocky from the bottom in close bushy 

 growth for use the same year. In gathering sage for use, cut or slip off the young side and top shoots 

 neatly : and be careful not to stub too close, especially towards winter, and during that season. In July 

 and the rest of summer, it is usual to gather some of young top growth to dry for winter. Keep the plants 

 in regular bushy heads by cutting away disorderly growths, and the decayed flower-stalks in autumn. 



regular bushy heads by cutting away disorderly growths, and the decayed flower-stalks in au 

 ep them clear from weeds ; and sometimes loosen the earth between and about the plants, with j 



Keept 



a hoe. 



garden-trowel, or small spade,' in spring and autumn. Make a fresh plantation once in two, three, or four 

 years, or as may be necessary by the plants becoming naked, stubby, and dwindling. (Abercrombie.) 



SUBSECT. 3. Clary. Salvia Sclarea, L. (FL Gr<zc. i. t. 27.) Dian. Mo nog. L. and 

 Labiatce, B. P. Orvale, Fr. ; Scharlachkraut, Ger. ; and Schiarea, Ital. 



4145. The clary is a hardy biennial, a native of Italy, introduced in this countiy in 

 1562. The lower leaves are very large, the stem is about two feet high, clammy to 

 the feel ; the flowers are in loose, terminating spikes, composing whorls, and of a pale- 

 blue colour. 



4146. Use. The leaves are sometimes used in soups, though some dislike its scent. 

 Its flowers are used for a fermented wine, and the whole plant is, like sage, esteemed 

 medicinal. 



4147. Culture. Clary is raised from seed, and sometimes from cuttings and slips. A small bed will sup- 

 ply most families ; and, if raised from seed, a quarter of an ounce will suffice for a seed-bed to be trans- 

 planted from two feet by two. Sow in the last fortnight of March, or the course of April, in any bed or 

 border thinly, and rake in the seed. In summer, when the plants are advanced two or three inches, trans- 

 plant a portion of the strongest from twelve to eighteen inches apart, to allow competent room tor the 



