388 
SWEET AND BITTER HERBS. 
Culture and Propagation. — It is propagated by seeds, which are 
ripened plentifully. These should be sown broadcast in light soil, 
in March or April. Nothing more is required than to keep them 
free from weeds. When in full flower, a store may be gathered for 
winter, and they should be spread out to dry in the same manner as 
Camomiles, page 347. Afterwards pack them in paper bags. If 
some of the plants be allowed to scatter their seed, they will conti¬ 
nue to propagate themselves, without further care than forking or 
digging the ground, and keeping the plants free from weeds. 
Mint, (Mentha.) This plant derived its name from the fabulous 
story of Mintha, the daughter of Cocytus, being changed into this 
plant. The species most in use for culinary purposes is the Spear 
Mint, (M. viridis.) The ancients appear to have used it in great 
quantities. Pliny says “ you will not see a husbandman’s board in 
the country, on which all the meats from one end to the other, are 
not seasoned with mint.” The Romans put it in milk, to prevent it 
from becoming sour, or from curding. Those who drank milk took 
mint with it, lest the milk should coagulate in their stomachs. Spear 
Mint is a warm stomachic, and is useful in loss of appetite and nau¬ 
sea. An infusion of the dried herb is better than the green, or the 
extract prepared with rectified spirits. The infusion possesses the 
whole virtues of the mint, whilst the essential oil and distilled water 
contain only the aromatic part; and the expressed juice, nothing but 
the bitterness and astringency, with the mucilage common to all ve¬ 
getables ; all the species of Mentha, indeed the whole Natural Ordei 
Labiatem or Mint Tribe possess a considerable portion of camphor. 
A conserve made of it is very grateful. 
Culture and Propagation. —It is usually planted in beds. In the 
spring, when the young shoots are about an inch and a half or two 
inches high, take hold of the top of each and draw them up; they 
will generally have a small portion of root attached to them, and if 
they have not they will readily grow. Choose a moist situation, 
where the land is not very strong, and the roots will soon spread over 
the whole bed. New beds should be replanted, and the old ones be 
destroyed every five or six years, or at least as often as the beds be¬ 
come exhausted, which may be known by the shoots being short and 
spindling. Forcing. —By this means mint may be obtained all win¬ 
ter and spring. Plant the roots in pots, and place them in a pit or 
hotbed frame where they can receive a good warmth. The roots 
may also be thickly planted in a hotbed and covered with about one 
inch and a half of light soil, which must be kept pretty moist. 
Ga thering for Winter .—Just before the herb comes into flower. 
