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GARDEN GUIDE 



pickles; Summer Savory, another popular soup herb, and Tagetes 

 lucida, which has much the same flavor as Tarragon, emd is used as 

 a substitute for it. Of the perennials, which after once being es- 

 tabUshed will supply the garden without replemting each season, 

 there are Caraway, widely used in cookies, etc.; Catnip and Sweet 

 Fennel, used for flavoring sauces; Rosemary and Sage, which is very 

 easily grown, and used perhaps more thsm any other herb for season- 

 ing' Winter Savory which, like the Summer variety, is used for 

 flavoring, and Thyme, another favorite seasoning herb. Most of 

 these herbs can be grown without difficulty. Sow them in drills. 



Early^Stump-Tooted Carrots 



as you would vegetable seeds of similar size. Thin them out to a 

 few inches, if they come up too thickly, and give clean culture. 

 Those of which the seeds are used should be cut and dried, when the 

 seeds can be rubbed or pounded out and freed from the chaff by 

 winnowing or singeing. 



HORSE RADISH.— While only a small quantity of these may be 

 needed for home use, a few pleuits may be grown as easily as not. 

 Instead of seeds, sets or small pieces of roots are planted. They 

 are perfectly hardy, and can be taken up in Fall or early Spring, 

 just as WEUited. Twp dozen roots will give an ample supply for a 

 small family. Its chief cultural requirements are plenty of moisture 

 and a deep rich soil. 



KALE or BORECOLE. — This vegetable may be described as a loose 

 leaf Cabbage. It is cooked, as greens. It is improved by frost and 

 it is so hardy it may be had from outdoors in the garden when all 

 other greens have long since perished. It is given about the same 

 treatment as late Cabbage. Only extra hardy varieties ]may be 

 sown in September and wintered over, like Winter Spinach. 



