DESCRIPTIVE CATALOGUE. 
53 
Saffron. 
Sage. 
Summer Savory. 
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 basilic urn ). Fr. Basilic . — 
Ger. Basilikum. —A 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, (Foeniculutn vulgare ). Fr. Fen- 
ouil. —Ger. Fenchel. —A hardy perennial. The leaves 
are largely used in Europe in soups, fish sauces, gar¬ 
nishes and salads, the seed being sometimes used in con¬ 
fectionery. Sow and cultivate like anise. 
Sweet Marjoram, ( Origanum marjnana). Fr. 
Marjolainc. —Ger. Marjoram. — A perennial plant, 
but not hardy enough to endure the winter at 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. They 
will not bear transplanting. 
Summer Savory, ( Saturcja hortensis). Fr. Sar* 
nettc annuelle. —Ger. Bohnenkraut .—A hardy annual, 
the dried stems, leaves and flowers of which are extens¬ 
ively used for flavoring, particularly in dressings and 
soups. Culture the same as that of Sweet Marjoram. 
Tans y, (Patiacetum vulgare). Fr. Tanaisie. —Ger. 
IVurmkraut. —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 prop¬ 
erties, which are those common to bitter herbs. 
Thyme, ( Thymus vulgaris). Fr. Thytn. —Ger. 
Thymian. — This herb is a perenniaj, 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,(/l absinthium). Yx.Armoise. 
—Ger. Wermuth. —A perennial plant, of strong and fra¬ 
grant 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 virtues of this plant. 
Sweet Basil. 
Sweet Marjoram. 
Thyme. 
FRUIT TREE SEEDS. 
Apple.—Apple seeds do not reproduce the same va¬ 
rieties, 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, or at 
any time through the winter when the ground is suffi¬ 
ciently open, or they may be planted in early spring, but 
in that case the seed must first be mixed with damp 
sand and frozen, after whirl) care must be taken that 
they do not become dry before planting. The soil 
should be deep, rich and well prepared, and the seed 
sown quite thickly in rows two feet apart. As soon as 
the plants are up, they should be well cultivated, and 
every effort made to secure a vigorous growth the first 
season. If this is done, the plants will be large enough 
to set in nursery rows the next spring, but on poor 
ground, and under poor cultivation, they will require 
