KITCHEN-GARDEN 
layers. The rooted slips may be planted at once 
where they are to remain. The cuttings, which 
ought to be 5 or 6 inches in length, should first 
be planted 3 or 4 inches deep in a rather shady 
situation, where they may remain till the begin- 
ning of September, by which time they will have 
taken root. They may then, or in the following 
spring, be finally planted 2 feet apart. 
Rue (Ruta graveolens) (fig. 1275).—An ever- 
green undershrub, native of South Europe. The 
leaves have a nauseous smell, and a hot, bitter 
taste. They are sometimes employed as a gar- 
nish, and are administered to poultry affected 
with the roup. Also used as a popular medicine. 
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Fig. 1275.—Rue (Ruta graveolens). 
This: plant grows well in any soil, but is not so 
hiable to be injured by frost in poor soil as in a 
richly manured border. It may be propagated 
in March or April by seeds, cuttings, and slips; 
the last is the method generally adopted. The 
seeds may be sown broadcast, and raked in; and 
when the young plants are 3 or 4 inches high 
they may be planted out where they are to 
remain. The cuttings, or slips, should be planted 
deeply in a shady border till they have taken 
root, after which they may be transplanted in 
rows 18 inches apart, and 8 inches asunder in 
the row. It is advantageous to cut down a 
portion of the plantation every third year, to 
cause the production of young shoots. 
Sage (Salvia officinalis) —A hardy evergreen 
under-shrub, native of South Europe. The 
VEGETABLES. 509 
leaves are much used in cookery, and were 
formerly in demand for a decoction known as 
Sage tea. 
Sage grows well in most soils and situations, 
but succeeds best in a light, warm, and rather dry 
soil. It may be raised from seeds sown on a gentle 
hot-bed in spring, and when the young plants are 
well-rooted they should be hardened off, taken 
up with balls, and planted 1 foot apart, in rows 
18 inches asunder. Sage is, however, seldom 
raised from seeds, being generally propagated by 
cuttings or slips of the young shoots taken off in 
April, May, or June. The lower leaves should 
be cut off, the cuttings inserted in a shady border, 
and a hand-glass placed over them, or they may 
be planted at once in any vacant frame. Water 
must be given at planting if the soil is not suffi- 
ciently moist, and occasionally till they strike. 
They are then hardened off, and planted out 
at the distances previously indicated. It is 
a good practice to pinch off the extremities of 
the shoots to prevent the plants from flowering, 
and to induce them to throw ont laterals and 
become compact bushes. The plants require an 
occasional trimming to make them grow close 
and bushy. The ground should be kept free of 
weeds, and stirred in spring and autumn. Sage 
will live for a long time in the same place; but 
as the plants become naked and straggling with 
age, a fresh plantation ought to be made. every 
three or four years. In gathering, the young 
side and top shoots should be taken, and a 
quantity should be cut just before coming into 
flower and dried for winter use. 
Salsafy (Tragopogon porrifolius) (fig. 1276).— 
A hardy biennial, native of Europe. It is cul- 
tivated for its long, tapering, fleshy root, which 
is yellowish outside and white inside, larger than 
that of Scorzonera, and not so lable to fork. 
The roots are scraped, cut into pieces, and 
steeped for a while in vinegar; they are then 
boiled in water like Parsnips, and served up 
with melted butter, white sauce, and in various 
other ways. They are also fried in butter after 
boiling, and served with Parsley. The stalks 
are sometimes cut when 4 or 5 inches long, and 
dressed as Asparagus, and in this way they are 
excellent. 
Salsafy requires a free rich soil which has not 
been newly manured, and an open situation. 
The ground where it is to be grown should be 
trenched 2 feet deep 1 in autumn, or at least dug 
two spades deep in order that long straight 
roots may be formed. 
The seeds should be sown thinly in drills 1 
