146 THE AMATEURS’ GUIDE 
ina dry place. It thrives well in a light, dry, and moderately 
fertile soil, and should have an open situation. 
MINT, SPEAR.*—(mEnTHA VIRIDIS.) 
This herb contains much essential oil, and which is used for 
various purposes. The essential oil, a conserve, a simple water, 
and a spirit, are the officinal preparations from this plant. The 
conserve is very grateful, and the distilled waters, both simple and 
spirituous, are generally thought pleasant. The leaves and tops 
are likewise used for various culinary purposes. For medicinal 
use, it should be cut in dry weather, just before the flowers ap- 
pear. Should be transplanted every third year, and requires a 
moist shady position. Propagated by dividing the roots. 
MINT, PEPPER.*—(ewrHa PIPERITA. ) 
This plant has a much stronger smell and a more penetrating 
taste than Spearmint. The officinal preparations are an essential 
oil, a simple water, and a spirit. To keep up its quality, the roots 
should be transplanted every third year, otherwise it degenerates 
into the flavor of Spearmint. When cut in wet weather, it turns 
black, and is worth but little. Propagated by dividing the roots. 
PENNYROYAL.*—(MenTHA PULEGIUM. ) 
A medicinal herb, but used for some few culinary purposes. 
The plant has an odor somewhat like Spearmint, but less fragrant. 
The taste is aromatic and pungent, with a slight flavor of cam- 
phor. Formerly in high repute, but now seldom used in regular 
practice. Propagated by dividing the roots. 
ROSEMARY.*—(ROSMARINUS OFFICINALIS. ) 
By distillation, this plant yields a light-pale essential oil of great 
fragrance, which is imparted to rectified spirit. It is the principal 
ingredient in Hungary water. Tea is made from the leaves for 
headache and nervous persons. It delights in a lean, dry soil, 
