254 HOME AND GARDEN 



of pleasure, namely, a border or little garden for 

 the sweet-herbs. Where house and garden are newly- 

 made I like to arrange places for these herbs, not in 

 the kitchen garden only, but that there should be 

 also close to the house, and somewhere near the door 

 that gives access to the kitchen, a little herb-garden 

 for the cook, so that any herb can be had at once. 

 Here should be two or three plants each of -the 

 Thymes, Basils, and Savouries, Tarragon and Chervil, 

 a bush of Sage, some clumps of Balm, Marjoram, and 

 Fennel, Soup-celery and Parsley for flavouring, Borage 

 and a little Mint, and within reach a Bay-tree. 



It is much better for the cook to go out and 

 compose the little bouquet for the special flavouring 

 of some delicate soup or sauce, picking the right 

 quantity and proportion straight from the fragrant 

 growing things. Moreover, having them all before 

 her, she has a better chance of getting a knowledge 

 of their natures and separate identities, and the little 

 plants and their ways and uses must necessarily acquire 

 in her eyes a more distinctly living interest. 



