DESCRIPTIVE CATALOGUE. 
01 
Rue. 
L- Sauge. — Gcr. Snlbey. 
A perennial, and has been cultivated from the earliest 
times, and is, perhaps, used more generally than any 
other herb. It has a fragrant smell, and a warm, bit¬ 
terish, aromatic taste. It is well known as possessing 
many medicinal virtues, and is largely used in season¬ 
ing, dressing, etc. The English Broad Leaf is the best 
variety ; grows about twe feet high, with broad, ashy- 
green leaves, and terminal blue flowers in long spikes. 
Sage is raised from seeds, slips, or cuttings, and likes a 
dry, fertile soil. Sow early in the spring, in shallow 
drills eighteen inches apart, and press the earth over 
them, covering them not over half an inch deep. In the 
fall or the following spring, transplant into rows eighteen 
inches apart each way. 
two feet space. For drying, gather 
they begin to fade in the least. 
PENNYROYAL. 
Fr. Pouliot. —Ger. Floehkraut. 
A sma'l, branching, annual plant, common in gravelly 
stubble fields. It possesses a warm, pungent, somewhat 
aromatic taste, and is employed largely for medical pur¬ 
poses. An infusion of the leaves is stimulating, causing 
perspiration, and is beneficial in colds and chills. 
The seeds should be sown in the fall, as they need the 
action of the frost to aid in germination. Sow broad¬ 
cast or in drills a foot apart, and when the plants are in 
full flower, take up by the roots and dry in an airy, 
shaded situation. 
ROSEMARY. 
Fr. Romarin. —Ger. Rosviarin. 
A hardy, pvergreen shrub, which has a fragrant grate¬ 
ful odor, and a warm, aromatic, bitter taste. It was 
believed in olden times, that this plant gave strength to 
the memory. Rosemary may be raised from seed, or by 
planting slips or cuttings, in the spring or fall. Sow 
the seed in drills sixteen inches apart, and transplant 
the next fall or spring. 
RUE. 
Fr. Rue. —Ger. Raute. 
A perennial, evergreen undershrub, and is very well 
known from its peculiar, strong, unpleasant smell. Its 
taste is bitter and pungent, and the leaves so acrid as to 
blister the skin. It is a very powerful medicinal agent, 
and must be used with caution. The plant is too pow¬ 
erful to be generally used in family practice. Rue is 
propagate'.! by seeds, cuttings or slips. It must not have 
a very rich soil, nor be suffered to run to seed. Sow the 
s-eed and cultivate same as Hyssop. 
SAFFRON. 
Fr. Saffron. —-Ger. Saffran . 
An annual, a native of most parts of the United States, 
possessing many well known medicinal virtues. The 
flower is the part used, which should be picked while in 
full bloom, and dried for use. Sow the seed as early in 
the spring as the ground will admit, where they arc to 
remain, in drills eighteen inches apart, and six inches 
apart in the row ; when three or four inches high, thin 
to one foot apart. 
SWEET BASIL. 
Fr. Basilic. — Ger. Basilikunt. 
An annual, a native of the East Indies, where it grows 
naturally. 'I he seeds and small tops are used largely in 
flavoring soups and sauces, and have a strong flavor of 
cloves. Sow and cultivate same as Saffron. 
SWEET FENNEL. 
Fr. Fenouil. —Ger. Fenchel. 
Fennel is a hardy, aromatic, perennial plant, and is a 
good deal used in Europe, in soups, fish sauces, garnishes 
and salads. A little fennel seed gives an agreeable taste 
in flavoring apple sauce and pies, but is most used me¬ 
dicinally, and is excellent for flatulent colic in infants. 
Sow and cultivate same as Anise. 
SWEET MARJORAM. 
Fr. Marjolaine . — Ger. Marjoram. 
The sweet Marjoram is a hardy perennial, well known 
in gardens, much employed as a relishing herb in soups, 
broths, dressings, etc. The young, tender tops and 
leaves are used together in summer in a green state, but 
in winter they are used dry. It is propagated solely by 
seed, in open weather, and should be sown in drills six 
inches apart, and at the depth of one-fourth of an inch. 
No other cultivation is necessary than to hoe the plants 
occasionally, and keep them free from weeds. 
SUMMER SAVORY. 
Fr. Sarriette Annuclle .—Ger Bohnen Kraut. 
The summer savory is a hardy herb, much cultivated 
for culinary and medicinal uses, its warm, aromatic leaves 
