CULINARY HERBS 5 



little later experimentation will soon fix the herb 

 habit. 



The list of home confections may be ver}- pleas- 

 ingly extended by candying the aromatic roots of 

 lovage, and thus raising up a rival to the candied 

 ginger said to be imported from the Orient. If any- 

 one likes coriander and caraway — I confess that I 

 don't — he can sugar the seeds to make those little 

 "comfits," the candies of our childhood which our 

 mothers tried to make us think we hked to crunch 



Transplanting Board and Dibble 



either separately or. sprinkled on our birthday cakes. 

 Those were before the days when somebody's name 

 was "stamped on every piece" to aid digestion. Can 

 w^e ever forget the picnic when we had certain kinds 

 of sandwiches? Our mothers minced sweet fennel, 

 the tender leaves of sage, marjoram or several other 

 herbs, mixed them with cream cheese, and spread a 

 layer between two thin slices of bread. Perhaps it 



