290 



THYME. 



Propagation and culture, — This plant is propagated by 

 sowing the seeds either in March or April, upon a soil that 

 has been well ploughed, and it is observed that good wheat- 

 land is well adapted for the production of teasels. The 

 ground being ploughed and made fine, from one peck to 

 two of seed is generally sown upon an acre, and harrow- 

 ed in wdth a light harrow. When the plants are up, hoe 

 them in the same manner as practised for turnips, thinning 

 out the plants from time to time, till eventually they are left 

 about a foot apart. They should be kept clear from weeds, 

 and the second year after sowing, the plants will shoot up 

 stalks with heads, which are collected in August, as soon as 

 they begin to turn brown. They are then exposed daily to 

 the sun till they become perfectly dry, care being taken 

 to protect them from rain. They are to be collected as 

 they turn brown and ripen, and not all at once. 



Use. — This plant is cultivated in great quantities, in the 

 west of England, for raising the nap on woollen cloths, by 

 means of the crooked awns or chaffs upon the heads ; which 

 in the wild sort are said to be less hooked. For this pur- 

 pose they are fixed round the circumference of a cylinder, 

 which is made to turn round, and the cloth is held against 

 them. For a more detailed account of the culture of this 

 plant, see Encyc. of Agr, p. 852, N. E, Farmer^ voh vi. 

 pp. 307, 322. g 



THYME. — Thymus vulgaris. — There are, according to 

 Loudon, two species of thyme, cultivated for culinary pur- 

 poses, the common and the lemon thyme. 



Common or garden thyme is a native of Spain and Italy. 

 Of this there are two varieties, the broad and the narrow- 

 leaved, besides the variegated, grown for ornament. 



Lemon thyme — T, citriodonis — is a very low evergreen 

 shrub, trailing, and seldom rising above four or six inches in 

 height. It is distinguished by its strong smell of lemons. 



Culture. — The plant is best raised from seed. Sow as 

 early in the spring as the season will permit, in a bed or 

 border of light, fine earth, either broad-cast, scattered thin, ■ 

 and raked in lightly, or in small, shallow drills, six inches 

 asunder. Tlie after-culture is simple, and similar to that of 

 other sweet herbs, such as marjoram, sage, &c. " In soils 

 which are cold, stiff, or moist, it does not thrive ; its 

 branches become ragged, its leaves few, and its flowers, and 

 their peculiar aroma, feeble and faded." — Armstrong. 



Use. — " The young leaves and tops are used in soups^ 

 istuffings, and sauces. For these purposes, the broad-leaved 



