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D. M. FERRY & CO>S DESCRIPTIVE CATALOGUE. 



Rosemary (Rosmarinus officinalis). Fr., Ro- 

 marin. Ger., Rosmarin. — A hardy perennial with fra- 

 grant odor, and a warm, aromatic, bitter taste. May be 

 easily raised from seed, but does not reach a size fit for 

 use until the second season. The dried leaves deterior- 

 ate rapidly by keeping. 



Hyssop. 



Rue (Ruta graveolens). Fr., Rue. Ger., Raute. — 

 A hardy perennial with a peculiar smell. The leaves 

 are bitter, and so acrid as to blister the skin. It is a 

 stimulant and anti-spasmodic, but must be used with 

 great caution, as its use sometimes results in serious 

 injury. It must not be suffered to run to seed, and does 

 best on poor soil. 



Saffron (Cartkamus tinctorius). Fr., Safran. Ger., 

 Saffran. — A hardy annual from Egypt, but which has 

 become naturalized in many parts of the country. Cul- 

 tivated for its flowers, which are used in dyeing, and to 

 make the cosmetic powder called rouge, also to adulter- 

 ate the valuable European Saffron, which is the flower 

 of the Crocus sativus, and has strong medicinal prop- 

 erties. Sow early, and gather the leaves before fading, 

 drying them in the shade. 



Sage (Salvia officinalis). Fr., Sauge. Ger., Salbei. 

 — A hardy perennial, possessing some medicinal prop- 

 erties, but cultivated principally for use as a condiment, 

 it being used more extensively than any other herb for 

 flavoring and dressing. Sow early in spring, on very 

 rich ground, cultivate often, and thin the plants to six- 

 teen inches apart. Cut the leaves and tender shoots 

 just as the plant is coming into flower, and dry quickly 



Sage. 



in the shade. The plants will survive the winter, and 

 may be divided. If this is done they will give a second 

 crop superior in quality to the first. 



Sweet Basil (Ocymum basilicum). Fr., Basilic. 

 Ger., Basilikum. — A hardy annual from the East 

 Indies. The seeds and stems are used in flavoring soups 

 and sauces, and have the flavor of cloves. 



Sweet Fennel (Anetkmn faniculum). ¥r.,Fenouil. 

 Ger., Fenchel.—A hardy perennial. The leaves are 

 largely used in Europe in soups, fish sauces, garnishes 

 and salads, the seed being sometimes used in confec- 

 tionery. Sow and cultivate like Anise. 



Sweet Marjoram (Origanum marjoram). Fr., 

 Marjolaine. Ger., Marjoram. — A perennial plant, 

 but not hardy enough to endure the winter in the 

 North. The young, tender tops are used green for 

 flavoring, or they may be dried for winter use. Sow in 

 drills, as early as possible, and thin out the plants to ten 

 inches. 



Summer Savory (Satureja hortensis). Fr., Sar- 

 riette ann uelle. Ger., Bohnenkraut.—A hardy annual, 

 the dried stems, leaves and flowers of which are exten- 

 sively used for flavoring, particularly in dressings and 

 soups. Culture the same as that of Sweet Marjoram. 



Tansy (Tanacetum vulgar e). Fr., Tanaisie. Ger., 

 Wurmkraut.—A. hardy, perennial plant from Europe, 

 but growing wild in many parts of the country. The 

 leaves, when green, have a peculiar aromatic odor, 

 which they lose in drying. Cultivated for its medicinal 

 properties, which are those common to bitter herbs. 



Thyme. 



Tarragon (Artemisia dracunculus). Fr., Estragon. 

 Ger., Esdragon. — Used in salads to correct the coldness 

 of the other herbs. Its leaves are excellent when pickled. 

 Poor, dry soil is essential to produce it to perfection. 



To make Tarragon vinegar, the Tarragon should be 

 gathered before it blossoms; remove the large stalks, 

 using only the small and tender ones with the leaves ; 

 pull the leaves and stalks to pieces, bruising or rubbing 

 them with your hands. If you have bottles in which 

 Chow-Chow came, put the Tarragon into them, and 

 cover the leaves and stalks with vinegar. After it has 

 stood for nine or ten weeks drain and strain, and put into 

 small bottles ready for use in meat sauces, soups, etc. 



Thyme (Thymus vulgaris). Fr., Thym. Ger., 

 Thymian. — This herb is perennial, and is both a me- 

 dicinal and culinary plant. The young leaves and tops 

 are used for soups, dressing and sauce, and a tea is 

 made of the leaves, which is a great remedy in nervous 

 headache. Sow as early as the ground will permit. 



Wormwood (Artemisia absinthium). Fr., Ab- 

 sinthe. Ger., Wermuth. A perennial plant of strong 

 and fragrant odor, and aromatic, but intensely bitter 



