46 
D. M. Ferry & Co’S Descriptive Catalogue. 
a size fit for use until the second season. The dried 
leaves deteriorate rapidly by keeping. 
Rue, ( Rut a graved? ns). Fr. Rue. —Ger. 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 in¬ 
jury. It must not be suffered to run to seed, and does 
best on poor soil. 
Saffron, (Cart/i am us tinctorius). Fr. Saffran. — 
Ger. Saffran. —A hardy annual from Egypt, but which 
has become naturalized in many parts of the country. 
Cultivated for its flowers, which are used in dyeing and 
to make the cosmetic powder called rouge, also, to adul¬ 
terate the valuable European saffron, which is the flower 
of the Crocus sativus , and has strong medicinal pro¬ 
perties. Sow early, and gather the leaves before fading, 
drying them in the shade. 
Sage, (Salvia officinalis). Fr. Sauge.—Ger. Salbei. 
—A hardy perennial, possessing some medicinal pro¬ 
perties, 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, 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 tasilicum). Fr. Basilic. _ 
Ger. Basiliktim .—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, (Anethum foeniculum). Fr. Fen - 
. $ >trl! ouil. —Ger. Fenchel. — A 
hardy perennial. T h c 
leaves are largely used in 
Europe in soups, fi s h 
sauces, garnishes and sal¬ 
ads, the seed being some¬ 
times used in confection¬ 
ery. Sow and cultivate 
like Anise. 
Sweet Marjoram, 
(Origanum marjoram). 
Fr. Marj'olaine. — Ger. 
Alatjoram. —A perennial 
plant, but not hardy 
enough to endure the win- 
Sweet Marjoram, t er 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. 
Summer Savory, (Satureja hortensis). Fr. Sar- 
riette annuelle. —Ger .Bohnrnkraut. —A hardy annual, 
the dried stems, leaves and flowers of which are exten¬ 
sively used for flavoring, particularly in dressings and 
soups. Culture the same as that of Sweet Marjoram. 
Tansy, ( fanacetum 7 /ulgare). Fr. Tanaisie. —Ger. 
Wurmkraut. —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 pro¬ 
perties, which are those common to bitter herbs. 
Tarragon, (Artemisia dracunculus). Yr.Estragon. 
—Used in salads to correct the coldness of the other 
herbs. Its leaves are excellent when pickled. Poor, 
dry soil is essential to produce it in perfection. 
To make Tarragon Vinegar, the Tarragon should be 
gathered before it blossoms; remove the larger stalks, 
using only the small and tender ones with the leaves; 
pull the leaves and stalks in pieces, bruising or rubbing 
them with your hands. If you have bottles in which 
chow-chow came put the Tarragon into them, and cover 
the leaves and stalks with vinegar. After it has stood 
for nine or ten weeks drain and strain, and put into 
small bottles ready for use in meat sauces, soups, etc. 
Thyme, (Thymus vulgaris), Fr. Thym. —Ger. 
Thymian. —This herb is a perennial, 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, (Artemisia absinthium ). Fr. Ar- 
moise. —Ger. 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, 
pbor soil is best adapted to bring out the peculiar vir¬ 
tues of this plant. 
FRUIT TREE SEEDS. 
Apple.—Apple seeds do not produce the same varie¬ 
ties, 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, in rows 
two feet apart, or they may be planted in early spring, 
but in that case the seed must first be mixed with damp 
sand and frozen, after which care must be taken that 
