44 



D, M, FERRY & GO'S DESCRIPTIVE CATALOGUE. 



the fall and the following season, and the roots will be fit to 

 dig in October. French Common.— "This is considered the best 

 by many, and is not at all the same as our wild dandelion, 

 being greatly improved by careful breeding and selection. 



DILL CAnethum Graveolens). French, Aneth. German, 

 Dill. — An annual cultivated for its seed, which has an aro- 

 matic odor, and a warm, pungent taste. It is good for 

 flatulence and colic in infants, and is sometimes added to 

 pickled cucumbers to heighten the flavor. Sow early in spring, 

 and keep clear of weeds. Dill Mammoth.~An improved 

 American variety, growing much larger and maturing later 

 than the above, and is really a great acquisition. 



MARJORAM, SWEET (Origanum marjorana). French. 

 Marjolaine. German, Marjoram. — A perennial plant, but not 

 hardy enough to endm-e the winter of 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. 



ROSEflARY CRosmarinus officinalis). French, Romarin. 

 German, Rosmarin. — A hardy perennial with fragrant odor, 

 and a warm, aromatic, bitter taste. May be easUy raised from 

 seed," but does not reach a size flt for use until the second 

 season. The dried leaves deteriorate rapidly with age. 



SWEET FENNEL. 



FENNEL, SWEET (Fceniculum officinale). French, Fe7i- 

 ouil. German, Fenchel.—A hardy perennial. The leaves are 

 largely used in soups, fish sauces, garnishes and salads. The 

 seed is sometimes used in confectionery. Sow and cultivate 

 like Anise. 



HOREHOUND {Marrubium, vulgare). French, Marrube. 

 German, Andorn.—A perennial herb, with a strong, aromatic 

 smell, and a bitter, pungent taste. It is a tonic, and enters 

 largely into the composition of cough syrups and lozenges. 

 Will thrive in any sofl, but is stronger if grown on Light, poor 

 land, 



HYSSOP (Hyssopus officinalis). French, Hyssope. Ger- 

 man. Isop.—A hardy perennial with an aromatic flavor, and 

 warm, pungent taste. It is a stimulant and expectorant and 

 is used in asthma and chronic catarrh. The flowering sum- 

 mits and leaves are the parts used. It likes a dry, sandy soil, 

 and the plants should be thinned to twelve inches apart. 



LAVENDER. 



LAVENDER (Lavendula vera). French, Lavende. Ger- 

 man, Lavendel.—A hardy perennial, growing about two feet 

 high. Its long spikes are used for the distillation of lavender 

 water , or are dried and used to perfume linen. It does best 

 in light, warm soil. The flowers should be picked before 

 fading and dried qmckly. 



ROSEMARY. 



RUE (Ruta graveolens). French, Rue. German, 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 iCarthamus tinctorius). French, Safran. 

 GeiTnan, Safranpflanze. — A hardy annual from Eg3T)t, that 

 has become naturalized in many parts of the countrj'. Culti- 

 vated for its flowers, which are used in dyeing, and to make 

 the cosmetic powder called rouge, also to adulterate the valu- 

 able European Saffron, which is the flower of the Crocus 

 sativus, and has strong medicinal properties. Sow early and 

 gather the leaves before fading, drying them in the shade. 



SAGE (Salvia officinalis). French, Sauge. German, 

 Salbei. — A hardy perennial possessing some medicinal proper- 

 ties, 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 (four to five lbs per acre in 

 drills) on very rich ground, cultivate often and thin the plants 

 to sixteen 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 sm-vive the winter, and may be 

 divided. If this is done they will give a second crop superior 

 in quality. 



SUMMER SAVORY (Satureia Jiortensis). French. Sar- 

 riette annuelle. German, Bohnenkraut. — A hardy annual, 

 the dried stems, leaves and flowers of which are extensively 

 used for flavoring, particularly in dressings and soups. Cul- 

 ture the same as that of Sweet Marjoram. 



TANSY (Tanucetum vidgare). French, Tanaisie. Ger- 

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

 but growing wild in many parts of the countiy. 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 (Thymus vidgaris). French, Tlujm, German. 

 Thymian. — This herb is perennial, and is both a medicinal 

 and culinary plant. The young leaves and tops are used for 

 soups, dressing and sauce; 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). French, Absin- 

 the. German, 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 vii-tues of this plant. 



