CULINARY HERBS 29 



them. Threshing should never be done in damp 

 weather; always when the air is very dry. 



In clear weather after the dew has disappeared 

 the approximately ripe plants or seed heads must be 

 harvested and spread thinly — never packed firmly — 

 upon stout cloth such as ticking, sailcloth, or fac- 

 tory cotton. A warm, open shed where the air cir- 

 culates freely is an admirable place, since the natural 

 temperature of the air is sufficient in the case of 

 seeds to bring about good results. Usually in less 

 than a week the tops will have become dry enough 

 to be beaten out with a light flail or a rod. In this 

 operation great care must be taken to avoid bruising 

 or otherwise injuring the seed. The beating should 

 therefore be done in a sheet spread upon a lawn 

 or at least upon short grass. The force of the blows 

 will thus be lessened and bruising avoided. 



For cleaning herb seeds sieves in all sizes from 

 No. 2 to No. 40 are needed. The sizes represent 

 various finenesses of mesh. All above No. 8 should 

 be of brass wire, because brass is considerably more 

 durable and less likely to rust than iron. The cloths 

 upon which the herbs are spread should be as large 

 as the floor upon which the threshing is to be done 

 except when the floor is without cracks, but it is 

 more convenient to use cloths always, because they 

 facilitate handling and. temporary storing. Light 

 cotton duck is perhaps best, but the weave must be 

 close. A convenient size is lo x lo feet. 



After the stalks have been removed the seed 

 should be allowed to remain for several days longer 

 in a very thin layer — the thinner the better — and 



