VEGETABLES DESCRIPTION AND CULTURE. 431 



may be three or four feet apart, and the plants two feet 

 in the rows. It comes to maturity the autumu after plant- 

 ing, and may remain in the bed until wanted. It keeps 

 better than either the sweet or Irish potato. It is pre- 

 pared for the table by simply roasting, and is eaten with 

 salt. By many they are much liked, as they are quite 

 farinaceous. 



TARRAGON. — (Artemisia Dracunculus.) 



This is a. perennial plant, of the same genus as the 

 wormwood, but its fragrant smell and warm aromatic 

 taste have introduced it into the kitchen garden. 



Vulture. — This plant does not require a rich soil, and as 

 it is a native of a cold climate, it is best to give it a bleak 

 winter exposure. Poor, dry earth is necessary to perfect 

 its flavor. Tarragon is propagated by seed, slips, cut- 

 tings and parting of the root. The latter is the easiest 

 mode and most generally practiced. It may be planted 

 in early spring, the plants being ten inches apart. Give 

 a little water in dry weather until they are rooted. As 

 .they run up, if seed is not desired, cut down the seed 

 stalks and they will shoot up afresh. Keep them free 

 from weeds. It has been cultivated here with success. 

 It must be taken up, divided, and reset every year, or it 

 will die out. 



Use. — Tarragon is used in salads, to correct the cold- 

 ness of other herbs. Its leaves are excellent pickled, or 

 for flavoring vinegar to be used for fish sauces, or with 

 horse-radish for beefsteaks. 



THYME.— (Thymus.) 



Common Thyme (Thymus vulgaris) is a low, evergreen 

 undershrub, a native of Spain, Italy, and Greece, culti- 

 vated in English gardens since 1548, and probably earlier. 

 Its name (Thymus) comes from the Greek word for cour- 



