THE AMATEUR’S KITCHEN GARDEN. 207 
soil, the neater the growth and the longer it lasts. If sown in 
spring, on a sunny bank, it may be reckoned to last two years, 
and then will probably die, and leave behind it a great pro- 
geny of plants from seeds self sown. When it grows in sheer 
rubbish or between the bricks of an old wall it lasts many 
years, but in rich soil it becomes an annual. It lias much the 
same properties as borage, and was anciently esteemed as a 
cordial. 
Burnet, Poterium sanguisorba. — A pretty plant, requiring 
a very sunny, poor dry soil, doing well on sand, chalk, or 
bricklayers’ rubbish. Sow the seed in March, April, and May, 
or multiply by division of roots, or by slips. * Sometimes the 
seed will remain in the ground a year before germinating. 
It is used in cool tankards, soups, and salads. 
Chervil, Chcerophyllum sativum. — Also known as Sweet 
Cicely. A hardy annual, requiring a dry, sandy, or chalky 
soil fully exposed to the sun. Sow in March, April, May, and 
August, the last sowing being left to stand the winter. It is 
used for soups, salads, and for garnishing. 
Chives, Allium schcenoprasum. — This is a valuable salad 
herb, as it gives to a salad the piquancy and pungency of the 
onion, in a subdued form, and is unaccompanied by those pro- 
perties which render onions so objectionable ; wherever salads 
are in request chives should be handy. Plant a few small tufts 
and leave them alone one whole season, after which cut the 
tops as required, but do not injure the roots. Any soil will suit 
them, but a sunny position is essential. If used for soups, 
divide the patches in March, and plant them a foot apart 
every way, in good soil. Take up the roots in November, dry 
them in a shed or kitchen, and store away for use. As a rule 
onions are to be preferred for winter soups, but for almost 
any summer dish requiring an onion flavour, chives are in- 
valuable. 
Clary, Salvia sclarea. — An annual plant, the seed of which 
may be sown in April and May, on a dry sunny, sandy bank. 
Half a dozen plants will suffice for any family. It is used in 
soups, sauces, and in flavouring wines for the sick. 
Dill, Anethum graveolens. — This is grown in quantities in 
some gardens, for the preparation of “ dill water in others 
it is kept merely for flavouring soups and s mces, and for 
pickling. A dry, poor sand suits it, but it will grow in any 
rather light soil. The seed must be sown where the plants 
