KITCHEN-GARDEN VEGETABLES. 
a considerable amount of oxalic acid. This 
plant is seldom cultivated in gardens; but if 
required, a few plants may be transplanted in 
spring from the places where they naturally 
grow, into a moist shady border, the soil of 
which should be mixed with leaf-mould. By 
cutting over the plants in April or May, before 
they come into flower, a fresh growth of young 
leaves will be induced, and the trouble arising 
from seed being shed will be prevented. 
Wormwood (4rtemisia) (fig. 1295).—Three 
species are cultivated:—Common (A. Absin- 
thium), Roman (A. pontica), Sea Wormwood (A. 
maritima). 
These are all hardy perennials, natives of 
Europe, and are aromatic and intensely bitter. 
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An infusion of the leaves and tops is used as a 
vermifuge, tonic, and stomachic; and the leaves 
are found to be beneficial to poultry. The 
second sort, not being so nauseous as the others, 
is the one generally preferred. 
Wormwood grows well in any soil, but is most 
aromatic when planted in a poor and rather dry 
soil, with a warm aspect. The common sort 
may easily be raised from seed sown in spring, 
but both this and the other kinds are generally 
propagated by dividing the plants in spring, or 
by cuttings. They may be planted 1 foot apart 
in rows 15 inches asunder, and will stand for 
many years in the same place, no other culture 
being required than to hoe the ground occasion- 
ally. Some shoots may be cut when coming into 
flower, and dried for winter use. 
