510 
inch deep and 1 foot apart. A first crop may be 
sown in March, the main one the end of April, 
and a small sowing the end of May to come in 
a little later. In dry 
weather the seed-beds 
should be copiously 
watered to induce ger- 
mination. When the 
young plants are 2 or 
3 inchet high, they 
may be thinned out 
to 8 inches apart in 
the row. The ground 
should be hoed occa- 
sionally and kept free 
of weeds. In October § 
and November roots & E EE 
may be drawn for use, : : 
and at the approach 
of frost some may be 
taken up and _ stored 
in sand for a supply 
during winter. The 
roots left in the ground 
will be fit for use 
throughout the spring 
till they run to seed, 
iu al 
when they become 
d cies Fig. 1276.—Salsafy (Tragopogon 
tough, woody, and porrifolius). 
useless. The flowers 
appear in May and June, and seeds are ripened 
in autumn. 
THE GARDENER’S. ASSISTANT. 
flowers are yellow. The leaves, pickled in vine- 
gar, are used in salads and as a seasoning. The 
plant is difficult to cultivate in gardens, and the 
produce is never so good as that obtained from 
Propa- 
the places where it naturally grows. 
gated by division, or by sowing seeds in April, 
or in autumn soon after they are ripe; the latter 
period is preferable, for if kept till spring the 
seed do not germinate so well. 
Samphire succeeds in a light sandy or gravelly 
soil, kept constantly moist, and sprinkled occa- 
sionally with a little sea-salt or barilla, or 
watered with a solution of these substances in 
order to supply the plant with soda, which is a 
necessary element of its food. It will grow still 
better if planted or sown among stones at the 
foot of walls, with a south or east aspect; this, 
and an occasional watering with a solution of 
sea-salt, will give conditions nearly the same as 
those under which the plant naturally grows. 
As it is rather delicate, and liable to be injured 
by frost, it should be protected with dry litter 
or leaves during the winter. Towards the 
_end of summer, leaves may be cut for pickling. 
The seeds resemble those of Fennel, but are 
Samphire (Crithmum maritimum) (fig. 1277). | 
—A hardy perennial, native of Europe, includ- 
Fig. 1277.—Samphire (Cvithmum maritimum). 
ing Britain, where it grows naturally on rocks 
near the sea. 
The stem is about a foot high; 
the leaves are lanceolate and fleshy, and the 
larger; they ripen in autumn, and do not 
usually germinate when over a year old. 
Savory (Satureja).—The aromatic tops of 
Savory are put into salads and soups; they 
are also boiled along with Peas and Beans. 
Two species are cultivated—Summer Savory 
‘and Winter Savory. 
SUMMER SAvory (Satureja hortensis) is a hardy 
annual, native of South Europe. It is raised 
from seeds, which should be sown on a warm 
border in April in shallow drills 1 foot apart, 
thinning out the young plants when 2 or 3 
inches high to 6 inches asunder in the rows: 
the thinnings may be planted at the above dis- 
tances, and watered at planting, and till they 
take fresh root. When just coming into flower, 
/a quantity should be pulled up, dried in the 
shade, and preserved in packets for winter use. 
WINTER SAvory (Satureja montana) is a hardy 
evergreen under-shrub, also native of South 
Europe. 
April, but is generally propagated by dividing 
the plant.in March or April, or by cuttings of the 
young shoots taken off in April and May, and 
planted on a shady border. When well-estab- 
lished they may be planted out 1 foot apart in 
rows 15 inches asunder. Some may also be 
planted as an edging. The plants should be 
trimmed every year in autumn, and the ground 
between the rows occasionally stirred, care being 
It may be raised from seeds sown in 
