20G THE KITCHEN GARDEN. [March. 



is just when they begin to advance a little in growth. All the above 

 kinds may be planted in four feet wide beds, in any tolerably good 

 ground, having twelve to eighteen inch alleys between, and placed 

 in rows lengthwise in the beds, allowing proportionate distances 

 according to their respective growths; or the small growing kinds 

 may be planted in borders, or any other convenient places that are 

 open and well exposed. 



The best time to gather any of the preceding kinds for distilla- 

 tion, or to preserve in a dry state for medicinal purposes, &.c. is 

 when they are in the first stage of their flowering. 



You may towards the latter end of this month or any time in the 

 nest, sow seeds of either, or all of the above mentioned kinds, and 

 also of the following annual plants, for medicinal and culinary pur- 

 poses, viz: borage, sweet fennel, sweet marjoram, sweet basil, sum- 

 mer savory, fenugreek, pot marigold, anise, and likewise clary, 

 carraway, smallage, and fox-glove, &c, the four last are biennials 

 and do not flower till the second year, but their leaves may be used 

 at any time when arrived at a sufficient size. All these seeds should 

 be sown separately in beds of rich earth, and covered from the 

 eighth of an inch to half an inch deep in proportion to their size, 

 either in the broad-cast way or in drills, or the low growing kinds 

 may be sown in single drills along the edges of borders, particu- 

 larly thyme, hyssop, and winter savory, &c, and when the plants 

 are arrived at a sufficient size, they may be. thinned and trans- 

 planted into any beds or quarters that can be spared for that pur- 

 pose. 



Dill. 



This plant is extremely valuable as an ingredient in pickles, to 

 which it gives a most exquisite flavour: the seeds when ripe are 

 frequently used for that purpose, but it is the more general practice 

 when they are formed, and not yet perfect, to cut oft' the umbels or 

 heads, and then use them as above. 



This seed should be sown in any of the autumn months after 

 being ripe, and will come up the spring following, for when kept 

 out of ground till the latter period, one-third of it and perhaps less, 

 will not vegetate till that time twelve months, but if sown very 

 early in March, and thick, you may expect a tolerable crop that 

 season; sow it broad -cast on four feet wide beds, covering it, if 

 sown in autumn, half an inch, and if in spring, a quarter of an inch 

 deep: when the plants come up, thin them to six inches distant, 

 and the same season they will perfect their seeds, which, if any are 

 suffered to shed, will not fail to come up plentifully the next year. 



FinochiOt or rfzorian Fennel. 



The Finochio has very short stalks, which swell just above the 

 surface of the ground to three or four inches in breadth, and near 

 two thick, being fleshy and tender; this is the part which is eaten 

 when blanched with oil, vinegar and pepper as a cold salad. 



