HERBS. 101 



the branches must be cut and placed on cloths, until the 

 whole is collected, as it ripens unevenly and requires fre- 

 quent cuttings. When dry it will readily thrash out, and 

 can bo easily cleaned with Nos. 6 and 12 sieves, with the 

 aid of a gentle breeze. 



The only variety cultivated for market is known as the 

 "Broad-leaved." 



Sweet Marjoram. This should be sown in the latter 

 part of April, the same way precisely as directed for 

 Celery. The young plants must be kept clean by repeated 

 light hoeing and weeding, and when large enough to han- 

 dle nicely be transplanted twelve inches apart each way, 

 leaving some to grow in the seed-bed. This will not sur- 

 vive our winters, hence must be sown every year. It 

 must be cut when in bloom. The seed is produced within? 

 a " button " of small scales, very similar in appearance 

 to hops, and when ripe, which may be known by the 

 leaves and buttons commencing to dry, the stems may be 

 cut entire, and as the seed is extremely small, must be kept 

 on cloths of very fine texture. 



It can be quite easily thrashed and rubbed out when 

 dry, and cleaned with sieves Nos. 14, 20, and 40, and a 

 very gentle breeze. The variety known as " Knotted Mar- 

 joram " is the only one of any importance. 



SuiMer Savory, Sow the first of May, in the manner 

 of Sage, in very shallow drills ; thin, as this must not be 

 transplanted, but allowed to grow in the seed bed. 



The cutting for market and also saving the seed is the 

 same as directed for Sweet Marjoram, using sieves Nos. 10 

 and 24 in cleaning, the seeds being larger. 



Thyiae, This must be sown during the latter part of 

 April, in the same manner as directed for Celery seed, and 

 transplanted and otherwise treated as directed for Sweet 

 Marjoram. This, like Sage, will survive the winter, and 

 may be divided and reset in the spring, which is also the 



