TANSY TARRAGON. TEASEL. 



289 



mon in the United States. It is easily propagated in any 

 common soil, either by sowing the seeds, or by slips or ofi- 

 -sets from the roots. 



From a paper on the subject of sunflower-oil, in the first 

 Tol. of Trans, Amer. Phil. Society^ it appears that one bush- 

 el of seed yields three quarts of oil ; and that this quantity 

 of seed is produced from one hundred plants, set about 

 three feet apart, in the same manner that Indian corn is 

 planted. The oil is thin, clear, and of an agreeable taste. 



The process for expressing the oil is the same as that of 

 making linseed-oil. 



TANSY. — Tanacetim vulgare. — Tansy is a perennial 

 plant, which grows without cultivation in Oreat Britain and 

 in some parts of the United States. 



Culture. — Tansy may be propagated in spring or autumn 

 by rooted slips, or by dividing the roots into several sets : 

 .plant them in any compartment of the kitchen or physic 

 garden, from twelve to eighteen inches asunder. The 

 plant continues for several years, producing abundant tufts 

 of leaves annually. As they run up in strong stalks in 

 summer, these should be cut down to encourage a pro- 

 duction of young leaves below on the stem. To have 

 young tansy in winter, plant some roots either in a hot- 

 bed, or in pots placed therein, or m a pinery, or forcing 

 house, at any time from November to March. — Abercrombie. 



Use. — The young leaves are shredded down, and em- 

 ployed to give colour and flavour to puddings ; they are 

 also used in omelets and other cakes, and were formerly in 

 much repute as a vermifuge." — Loudon.. 



TARRAGON. — Artemisia dracmculus. — Culture. — -This 

 is a perennial plant, which may be propagated from seed, 

 or from slips or offsets, in the same manner that tansy, 

 mint, &c. are cultivated. 



Use. — " Tarragon is frequently used in salads, especially 

 by the French, to correct the coldness of other herbs. 

 The leaves make an excellent pickle : they have a fragrant 

 smell and aromatic taste. The use of them in Persia has 

 (Cver been general, at meals, to create an appetite. The 

 ■famous vinegar of Maille, in France, owes its superior fla- 

 our to this plant, which is now common in Pennsylvania." 

 v^Dr. Mease. 



TEASEL. — Dipsacus. — The teasel or Micros thistle is 

 an herbaceous biennial, growing from four to six feet high, 

 prickly or rough in the stem and leaves, and terminating in 

 jough, burr-like ijeads of flowers. 

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