46 



O. M. Ferry &. Co*s Descriptive Catalogue. 



Thyme, Summer 



a size fit for use until the second season. The dried 

 leaves deteriorate rapidly by keeping. 



Rue, (J?uta graveolens). Fr. Rue.—G&x. 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 in- 

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

 best on poor soil. 



Saffron, (Carthamus tinctorius). Fr. Saffran. — 

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

 has become naturalized in many parts of the country. 

 Cultivated for its flowers, which are used in dyeing and 

 to make the cosmetic powder called rouge., also, to adul- 

 terate the valuable European saffron, which is the flower 

 of the Crocus sativus, and has strong medicinal pro- 

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

 drying them in the shade. 



Sage, {Salvia officiiialis). Fr. Sauge.—Q^x. Salbei. 

 — A hardy perennial, possessing some medicinal pro- 

 perties, 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 

 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, {Ocimum basilicum). Fr. Basilic— 

 Ger. Basilikum.—K 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, {Anethum foeniculum). Fr. Fen- 

 ouil.— Ger. Fenchel. — A 

 hardy perennial. The 

 leaves are largely used in 

 Europe in soups, fi s h 

 sauces, garnishes and sal- 

 ads, the seed being some- 

 times used in confection- 

 i'ery. Sow and cultivate 

 'like Anise. 



Sweet Marjoram, 

 {Origanuin marjoravt) . 

 Fr. Ma7-jolaine. — Ger. 

 Ma7-joram. — A perennial 

 jplant, but not hardy 

 enough to endure the win- 

 Sweet Marjoram, ter at the north. The 



Savory. 



Sage. 



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, {Saturej'a hortensis). Fr. Sar- 

 riette annuelle. — 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, {Tanacetuvi vulgare). Fr. Tanaisie. — Ger. 

 IVurmkraui. — 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 pro- 

 perties, which are those common to bitter herbs. 



Tarragon, {Artemisia dracunculus^. Yx. Estragon. 

 ■ — 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 in perfectipn. 



To make Tarragon Vinegar, the Tarragon should be 

 gathered before it blossoms; remove the larger stalks, 

 using only the small and tender ones with the leaves ; 

 pull the leaves and stalks in 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, {Thyinus vulgaris)^ Fr. Thyin. — Ger. 

 Thyinian. — 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. 



Wormwood, {Artemisia absifttkium), Fr. Ar- 

 moise. — Ger. Wermuth. — A perennial plant of strong 

 and fragrant odor, and aromatic, but intensely 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 vir- 

 tues of this plant. 



FRUIT TREE SEEDS. 



Apple. — Apple seeds do not produce the same varie- 

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

 and upon these seedlings are grafted or budded the finer 

 varieties. The seed may be planted in the fall, in rows 

 two feet apart, 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 



