582 KITCHEN GARDEN. 



three or four leaves, they should be thinned out to five 

 or six inches apart ; or they may at first be thinned out 

 to three inches, cutting out every alternate plant when 

 the first crop is gathered. 



70. TANSY. 



Tanacetum vulgare, or common Tansy, is a peren- 

 nial plant, a native of Britain. The young leaves are 

 shredded down, or reduced to a pulp, and employed to 

 give colour and flavour to puddings, omelets, and cakes. 

 It is propagated by dividing the roots, and planting 

 them out in any common soil in the open part of the 

 garden. 



71. TARRAGON. 



Artemisia Dracunculus, or Tarragon, is a perennial 

 plant, a native of the south of Europe. The leaves and 

 tops of the young shoots are used as an ingredient in 

 pickles ; and a simple infusion of those in vinegar makes 

 a pleasant fish sauce : it is eaten along with beef-steaks, 

 as horse-radish is with roast beef; and is employed, both 

 in Europe and Persia, to correct the coldness of salad 

 herbs, arid season soups and other compositions. The 

 plant is easily propagated by dividing its roots in March 

 or April, and planting them upon a warm dry soil, 

 covering them not more than two or three inches deep. 

 It may be propagated also very readily by cuttings of 

 the shoots, planted under a hand-glass in the month pf 

 August. 



A small plantation of Tarragon should be made every 

 spring, as it seldom stands more than two or three years, 

 and the latter part of the time the plants are not pro- 

 ductive. 



72. TETRAGONIA. 



Tetragonia expansa, or New Zealand Spinach, is a 

 tender annual, a native of New Zealand, and was intro- 

 duced into this country in 1772. 



