RUE. SAGE. 



265 



in the month of March, six inches apart, and inserted two 

 thirds of their length in the ground, they will take root 

 freely, and, by the month of September, be fit for trans- 

 planting wherever destined to remain." — AFMahon. 



RUE. — Ruta graveolens. — This is an under-shrub, an 

 evergreen, w^hich prefers a light soil, and is easily propa- 

 gated by cuttings or seeds. Mr. Armstrong says, " its 

 beauty is much increased by lopping the branches close to 

 the earth every fourth year." 



Use. — Boerhaave recommends the leaves of rue as of 

 great service to persons of cold, phlegmatic habits ; as they 

 quicken the circulation, dissolve viscid or tenacious juices, 

 remove obstructions, and promote the fluid secretions. Mr. 

 Wilson, in his Economy of the Kitchen Garden^ says, ''The 

 most effectual remedy for expelling worms, that has ever 

 eome under my observation, w^as effected by an infusion of 

 the tops of rue, given in gin to the patient, in the morning, 

 fasting." 



SAGE. — Salvia officinalis. — Sage is a native of the south 

 of Europe. Its varieties are, 



The red; 



The broad-leaved, or balsamiC; 

 The green; 



The small-leaved greeii; or sage 

 of virtue. 



Estimate of sorts, — " The red is the principal sort in culi- 

 nary use, having the most agreeable and the fullest flavour; 

 the green is next in estimation with the cook ; but the 

 small-leaved is generally preferred to those to eat as a raw 

 herb, and for decoctions ; while the broad-leaved, balsamic 

 species is the most eflicacious in a medical way, and is also 

 a tea-herb. However, any of the sorts may be occasionally 

 used for these alternate purposes. 



Culture. — " They are all propagated alike, by seeds or 

 suckers, and by portions of old roots, and grow well in any 

 soil not positively wet. Till three or four years old, they 

 have a healthy and agreeable appearance, forming full and 

 regular tufts ; but, after this period, they lose the central 

 branches, and even become ragged and broken at the 

 edges. The treatment already suggested for rue might be 

 useful for sage. Under it, the roots would probably renew 

 their vigour, and throw out new and healthy shoots ; but 

 of this theory we have no experience." — Armstrong. 



Use. — " The leaves are used in stuffings and sauces, for 

 many kinds of luscious and strong meats, as well as to im- 

 prove the flavour of various articles of cookery. The de- 

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