540 KITCHEN GARDEN. 



In June prepare a rich piece of ground, and transplant 

 them upon a flat bed, fifteen inches apart each way : 

 water them frequently and plentifully, and increase the 

 water as they increase in size : they require hoeing only 

 to keep them free from weeds, and the roots will be fit 

 for use in September or October. See an excellent paper 

 on this subject in the Hort. Trans. Vol. vi. p. 419- 



19. CHAMOMILE. 



Chamomile, Antliemis nobilis, is a perennial plant, a 

 native of Britain. The double-flowered variety is that 

 cultivated in the garden. It is in considerable repute 

 both in the popular and scientific Materia Medica. The 

 flowers, which are the parts used, have a strong and 

 fragrant smell, and a bitter aromatic taste ; both are 

 extracted by water and alcohol. Medicinally, the flowers 

 are considered tonic, carminative, and slightly anodyne ; 

 yet when a strong infusion of them is taken in a tepid 

 state, it proves powerfully emetic. 



The flowers of Chamomile should be pulled from time 

 to time, as they are produced ; for the plants continue 

 to blossom in succession for several months. When 

 gathered, they should be gradually dried, partly in the 

 sun and partly in the shade, by being spread upon a mat 

 or sheet ; removed out of the sun in the heat of the day, 

 and placed in it mornings and evenings. 



Chamomile is propagated by dividing the roots in 

 March or April, and planting them out in small patches* 

 in an open situation, at six or nine inches apart, accord- 

 ing to the size of the patches divided from the root. In 

 some gardens they are planted as edgings to borders : in 

 either way the plant is of the most easy culture. 



20. CHERVIL. 



Chervil, Chcerophyllum sativum, is an annual plant, 

 a native of England, and is cultivated in gardens 



