122 CULINARY HERBS 



Cultivation. — Rosemary is easily propagated by 

 means of cuttings, root division and layers in early 

 spring, but is most frequently multiplied by seed. 

 It does best in rather poor, light soil, especially if 

 limy. The seed is either sown in drills i8 to 24 

 inches apart or in checks 2 feet asunder each way, 

 half a dozen seeds being dropped in each "hill." 

 Sometimes the seedbed method is employed, the 

 seed being sown either under glass or in the open 

 ground and the seedlings transplanted. Cultivation 

 consists in keeping the soil loose and open and free 

 from weeds. No special directions are necessary 

 as to curing. In frostless sections, and even where 

 protected by buildings, fences, etc., in moderate 

 •climates, the plants will continue to thrive for years. 



Uses. — The tender leaves and stems and the flowers 

 are used for flavoring stews, fish and meat sauces, 

 but are not widely popular, in America. Our for- 

 eign-born population, however, uses it somewhat. 

 In France large quantities, both cultivated and wild, 

 are used for distilling the oil of rosemary, a color- 

 less or yellowish liquid suggesting camphor, but even 

 more pleasant. This oil is extensively used in perfum- 

 ing soaps, but more especially in the manufacture of 

 ■eau de cologne, Hungary water and other perfumes. 



Rue (Ruta graveolens, Linn.), a hardy perennial 

 herb of roundish, bushy habit, native of southern 

 Europe. It is a member of the same botanical fam- 

 ily as the orange, Rutaceae. In olden times it was 

 highly reputed for seasoning and for medicine among 

 the Greeks and the Romans. In Pliny's time it was 

 ■considered to be effectual for 84 maladies ! Today 



