IV.] THE AMERICAN GARDENER. 139 



me with a store of matting ties. The tree was cut 

 in June ; the outer bark taken off ; and then the 

 inner-hdirk came off in \ong flakes^ some broad and 

 some narrow, the whole length of the clear trunk, 

 which was about 15 feet. I just hung this up to 

 dry; and that was mattings to be cut into any length, 

 and ready to use for any tie, where much strength 

 was not required. The only precautions are: keep 

 the matting in the dry, and when you use it dip it 

 in water first for a few minutes, and take it out of 

 the water as you use it. If you have put more into 

 the water than you want for that time, take it out 

 and hang it up in the dry again ; and it will receive 

 no injury. 



221. FENNEL. — Fennel is a perennial plant; 

 propagated from seed, or from offsets; and sown, 

 or planted, either in spring or fall. The plants 

 should stand about a foot asunder. It is a tall plant 

 with hairy leaves. Its leaves are used in salads, are 

 chopped up fine to put in melted butter eaten with 

 fish ; they are boiled with fish to give the fish a fla- 

 vour, and, they are tied round mackerel, particu- 

 larly, when these are broiled. The French, who 

 excel in the cooking of fish, aUvays do this. The 

 leaves, thus broiled, become crisp ; and, they are 

 then of a very fine flavour. In winter, the seed, 

 bruised, gives fish the same flavour as the leaves do 

 in summer ; and, to my taste, butter, seasoned w^th 

 Fennel, is better than any of the fish sauces, bought 

 at the shops. — It is a very hardy plant. Two yards 

 square will contain enough for any family ; and, 

 once in the ground, it will stand there for an age, 

 or ten ages, as far as I know. 



222. GARLICK. — Almost all nations except the 

 English, the Americans, and the French, make great 

 and constant use of Garlick ; and, even the French 



