DESCRIPTIVE CATALOGUE. 



6^ 





Saffron. 



it being used more extensively than any other herb for 

 flavoring and dressing. Sow early in spring, on very 

 rich ground, culti\-ate 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 

 in the shade The plants will survive the winter, and 

 may be divided, and will give a second crop of superior 

 quality to the first. 



Sweet Basil, (jOci7nu7n 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, {Foenicuium vulgare). Fr. Fe?t~ 

 ouil. — Ger. Fenckei. — A hardy perennial. The leaves 

 are largely used in Europe in soups, fish sauces, gar- 

 nishes and salads, the seed being sometimes used in con- 

 fectionery. Sow and cultivate like anise. 



Sweet Marjoram, {Origanum marjnana). Fr. 

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

 but not hardy enough to endure the winter at 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 incbes. They 

 will not bear transplanting. 





Summer Savory, 



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

 riette annuelle. — Ger. Bohntukraut. — A hardy annual, 

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

 ively used for flavoring, particularly in dressings and 

 soups. Culture the same as that of Sweet Marjoram. 



Tansy, {Tafiacetu 711 vuigate). Fr. Ta7zaisie. — Ger. 

 Wunnkraut. — 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 prop- 

 erties, which are those common to bitter herbs. 



Thyme, {Thyrnus vulgaris). Fr. Thytn. — Ger. 

 Thyjiiian. — This herb is a 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 head- 

 ache. Sow as early as the ground will permit. 



'V/oTm'wood,{Arte>nisia absinthiutn). Yr.Arvioise. 

 — Ger. Werimitk. — A perennial plant, of strong and fra- 

 grant odor, and aromatic, but intenselj' bitter taste. The 

 leaves are used as a tonic and vermifuge, and also for 

 fresh bruises. Is raised from seed, and propagated by 

 cuttings or dividing the roots. A dry, poor soil is best 

 adapted to bring out the peculiar virtues of this plant. 



Sweet Basil. 



FRUIT TREE SEEDS. 



Svveet Marjoram. 



Apple. — Apple seeds do not reproduce the same va- 

 rieties, but generally give a hardy, though inferior sort, 

 and ujxjn these seedlings are grafted or budded the finer 

 varieties. The seed may be planted in the fall, or at 

 any time through the winter when the ground is suffi- 

 ciently open, or they may be planted in early spring, but 

 in that case the seed must first be mixed with damp 



sand and frozen, after which care must be taken that 

 they do not become dry before planting. The soil 

 should be deep, rich and well prepared, and the seed 

 sown quite thickly in rows two feet apart. As soon as 

 the plants are up, they should be well cultivated, and 

 every effort made to secure a vigorous growth the first 

 season. If this is done, thi' plants will be large enough 

 to set in nursery rows the ne.xt spring, but on poor 

 ground, and under poor cultivation, they will require 



