348 
CULTURE AND PROPAGATION OF HERBS. 
flowers being perfectly dry. When gathered, lay them on a mat or 
sheet, and spread them out in the sun morning and evening. Never 
allow them to be exposed to wet or even to the mid-dav sun, for they 
are liable to lose their virtues by the effect of the latter, and their 
colour by the former. When well dried, put them in paper bags, 
and shut them up in a dry but close drawer, until required for use. 
Caraway, (Carum Carui.)—The name of this plant, according 
to Pliny, is derived from the country of which it is a native, viz. : 
Caria in Asia Minor. Dioscorides, physician to Anthony, who 
wrote on medicine and botany, about the beginning of the Christian 
era, calls it Carum because the seeds were first brought from Caria. 
Our botanical catalogues mention it as a native of Britain. It cer¬ 
tainly grows spontaneously and very freely in British soil, and as 
the Romans used much of it in their domestic cookery, it is possible 
they were the first who cultivated it in England. Whether they in¬ 
troduced it or found it growing wild in this country is uncertain. 
Culture .—If the seed be sown in the autumn, it flowers and bears 
seed the following summer, but when sown in March or April, it 
does not bear seed till the summer of the second year. It requires 
sandy loam ; it is generally sown broadcast, and, when the plants 
are two or three inches high, the} should be thinned out to six 
inches apart. No further trouble is then required than to keep them 
free from weeds. In gathering the seeds, pull up the plants altogether. 
Chervil, (Chaerophy'lhim sativum.)—The generic name of this 
plant is derived from Chairo, to rejoice, and phyllon, leaf; from the 
cheerfulness it is supposed to produce in the minds of those who eat 
the leaves. It is annual, and generally considered a native of Eng¬ 
land, although some think it was introduced from the Austrian Ne¬ 
therlands. It is cultivated in our gardens for the sake of the young 
leaves, which are used both in soups and as a small salad, with mus¬ 
tard and cress. Pliny tell us that the Syrians cultivated it, and that 
they supposed it capable of eradicating chronic diseases. Diosco¬ 
rides and Galen considered it good for the stomach, and for com¬ 
plaints of the liver. The roots of this herb were formerly eaten af¬ 
ter the manner of parsnips. 
Culture .—There is a curled variety, which'is considered most va¬ 
luable. Sow thinly broadcast in a warm border, about once a month, 
during the summer season. When the plants are two, three, or four 
inches high, the leaves may be gathered for use, bv cutting the 
plants down altogether, as they will put forth again. 
Clary, (Salvia Sclarea) is a biennial plant, a native of Italy, 
whence it was introduced into England, in 1562. Occasionally it is 
