OF THE GROWING OF HERBS 149 



been considered a variety. Golden or Variegated Thyme 

 (also lemon-scented) makes a pretty and fragrant edging 

 to a flower-bed, but should be cut back when it has 

 done flowering, unless the seed is to be saved, as it 

 becomes straggling and untidy, and there is more 

 danger of its being killed by the frost than if the winter 

 finds it compact and bushy. Thyme is propagated by 

 seed, by taking up rooted side-shoots, or by cuttings 

 taken in the spring. It thrives best in a light, rich 

 earth, and should be occasionally watered till well 

 rooted. 



There are two varieties of Camomile, the single and 

 the double-flowered ; the first is the most valuable in 

 medicine, but the second is the most commonly met 

 with. Camomile grows freely in most soils, but seems 

 naturally to choose gravel and sand. The roots may be 

 divided or, as the gardener before quoted, remarks : 

 " Only let a plant of it go to seed ; it wiU take care of 

 itself." Costmary is seldom grown. Loudon says the 

 whole plant has " a peculiarly agreeable odour"; per- 

 sonally, the odour strikes me as exactly resembling 

 that of mint sauce. The plant is rather handsome, 

 with large greyish leaves and small deep-yellow flowers ; 

 it likes a dry soil and is increased by division of 

 the roots after the flowering time is over. 



Mint, Peppermint and Penny-royal, demand the same 

 treatment, and all like moisture. They are easily 

 increased by dividing the roots in the spring or autumn, 

 by taking off runners in the autumn, or by cuttings taken 

 in the spring. The cuttings should be planted about half 

 way into the earth. To have really good mint, it should 

 be transplanted about every third year. Green Mint is 

 sometimes required in the winter and early spring, and 

 this may be provided by putting a few outside runners 

 in a pot and placing it in bottom heat. " Plant for suc- 

 cession every three weeks, as forced roots soon decay." 



