DESCRIPTIVE CATALOGUE. 



01 





Rue. Saffr 



two ief.t space. For drying, gather the flowers before 

 they begin to fade in the least. 



PENNYROYAL. 



T"r. Pouliot.—Q>^x. Floehkraut. 



A sma!:, branching, annual plant, common in gravelly 

 stubble helds. It po -sesses a warm, pungent, somewhat 

 aromatic taste, and is employed largely for medical pur- 

 poses. An infusion cf the leaves is stimulating, causing 

 perspiration, and is beneficial in colds and chills. 



The seeds should be sown in the fall, as they need the 

 action of the frost to aid in germination. Sow broad- 

 cast or in drills a foot apart, and when the plants are in 

 full flower, take up by the roots and dry in an airy, 

 shaded situation. 



ROSEMARY. 



Fr. RoinaTiJi. — Cier. Ros7narin. • 



A hardy, evergreen shrub, which has a fragrant grate- 

 ful odor, and a warm, aromatic, bitter taste. It was 

 "believed in olden times, that this plant gave strength to 

 the memory. Rosemar>- may be raised from seed, or by 

 planting slips or cuttings, in the spring or fall. Sow 

 the seed in drills sixteen inches apart, and transplant 

 the next fall or spring. 



RUE. 



Fr. Rue.— Ger. Raute. 

 A perennial, evergreen undershrub, and is ver^' well 

 Icnown from its peculiar, strong, unpleasant smell. Its 

 taste is bitter and pungent, and the leaves so acrid as to 

 "blister the skin. It is a ver\' powerful medicinal agent, 

 and must be used with caution. The plant is too pow- 

 erful to be generally used in family practice. Rue is 

 propagated by seeds, cuttings or slips. It must not have 

 a very rich soil, nor be suffered to run to seed. Sow the 

 seed and cultivate same as Hyssop. 



SAFFRON. 



Fr. Saffraji. — Ger. Saffran. 

 An annual, a native of most parts of the United States, 

 possessing manj- well known medicinal virtues. The 

 flower is the part used, which should be picked while in 

 full bloom, and dried for use. Sow the seed as early in 

 the spring as the ground v/ill admit, where they are to 

 remain, in drills eighteen inches apart, and six inches 

 apart in the row ; when three or four inches high, thin 

 Jo one foot apart. 



Fr. Sa-uge. — Ger. Salbey. 

 A perennial, and has been cultivated from the earliest 

 times, and is, perhaps, used more generally than any 

 other herb. It has a fragrant smell, and a warm, bit- 

 terish, aromatic taste. It is well known as possessing 

 manj' medicinal virtues, and is largely used in season- 

 ing, dressing, etc. The English Broad Leaf is the best 

 variety ; grows about two feet high, with broad, ashy- 

 green leaves, and terminal blue flowers in long spikes. 

 Sage is raised from seeds, slips, or cuttings, and likes a 

 dry, fertile soil. Sow early in the spring, in shallow 

 drills eighteen inches apart, and press the earth over 

 them, covering them not over half an inch deep. In the 

 fall or the following spring, transplant into rows eighteen 

 inches apart each way. 



SWEET BASIL. 



Fr. Basilic. — Ger. Basilikii7n. 

 An annual, a native of the East Indies, where it grows 

 naturally. The seeds and small tops are used largely in 

 flavoring soups and sauces, and have a strong flavor of 

 cloves. Sow and cultivate same as Saffron. 



SWEET FENNEL. 



Fr. Fenouil. — Ger. Fcnchel. 

 Fennel is a hardy, aromatic, perennial plant, and is a 

 good deal used in Europe, in soups, fish sauces, garnishes 

 and^alads. A little fennel seed gives an agreeable taste 

 in flavoring apple sauce and pies, but is most used me- 

 dicinally, and is excellent for flatulent colic in infants. 

 Sow and cultivate same as Anise. 



SWEET MARJORAM. 



Fr. Marjolaine. — Ger. Marjoram. 

 The sweet Marjoram is a hardj- perennial, well known 

 in gardens, much employed as a relishing herb in soups, 

 broths, dressings, etc. The young, tender tops and 

 leaves are used together in summer in a green state, but 

 in winter they are used dry. It is propagated solely by 

 seed, in open weather, and should be sow n in drills six 

 inches apart, and at the depth of one-fourth of an inch. 

 No other cultivation is necessary' than to hoe the plants 

 occasionally, and keep them free from weeds. 



SUMMER SAVORY. 



Fr. Sarriette A uniiclle. — Ger Bohnen Kraut. 



The summer savory is a hardy herb, much cultivated 



for culinary and medicinal uses, its warm, aromatic leaves 



