June 22, 1895. 
THE GARDENING WORLD. 
681 
the better. A superior strain of seed may cost a trifle 
more, but in this instance the extra cost is a good 
investment, for a good curled leaf will always 
be much admired, whilst a plain coarse one will pro¬ 
duce a feeliDg of repugnance in those familiar with a 
better article. We have generally grown a good 
market strain, and some of the Fern-leaved variety, 
which is very pretty and has the merit of with¬ 
standing the rigour of a severe winter better than the 
older variety. Sow at intervals from the end of 
February till April; then again in the end of June 
sow in drills not a quarter of an inch deep but i ft 
apart if in a bed. Thin out to 6 in. apart before the 
plants get crowded. Gathering may be commenced 
when 2 or 3 in. high ; and when they begin to run up 
for seed cut them down to the bottom. To ensure a 
Mint.— The garden cultivation of this is almost 
confined to Spearmint—Peppermint seldom finding 
a place in private gardens. Spearmint is often 
wanted early in the season for Mint sauce; to force 
it take up some good strong clumps and place in a 
gentle heat. Fresh plantations are made yearly 
when the young shoots are from four to six inches in 
leDgth ; planting them in lines with a dibber about 
six inches apart from plant to plant, and the rows 
twelve inches, is far the best way of managing this 
herb. The tips of the shoots strike readily as 
cuttings, and when the stock has got low this plan 
may be adopted. 
Sage.— Of this there are several varieties, but only 
two are much grown, the green and the red leaved; 
the latter is used in gargles for sore throats. The most 
more dozen good plants will be none too much for 
others. 
Savory, both winter and summer, may be raised 
from seed sown in April on rich soil and thinned out 
moderately. The winter Savory may be propagated 
by cuttings 5 in. in length, planted in a shady 
border, giving an occasional watering during dry 
weather. 
Fennel.— One or two plants of this are generally 
enough for most establishments, but in some 
instances it is asked for very early in the year, when 
it is naturally dormant, and to meet the require¬ 
ments of the chef it becomes necessary to pot up a 
plant or two, so a larger supply of plants must in these 
instances be provided. Propagate by offsets or 
seeds, and never allow it to run up into flower. By 
An Amateur’s Garden. 
supply during a prolonged frost, make a sowing in 
any rough pit or frame where a covering can be put 
on to keep the snow off from it, for the clearing off 
the snow to get at the Parsley does more harm than 
the frost, for much of it gets bruised and broken in 
the process. 
Thyme.— There are several kinds of this, but the 
common, upright growing one and the Lemon- 
scented are enough to meet all requirements; the 
first is generally used for stuffing and the Lemon 
for flavouring soups, &c. A few plants of each is 
sufficient to meet the wants of any ordinary house¬ 
hold. When the plants get to a large size lift one 
or two and pull them to pieces, replanting in a fresh 
spot. This will keep the stock in a healthy vigorous 
condition. 
general way of propagation is by plucking pieces of 
an old bush and planting them deepl} in the soil; 
or seed may be sown in April and the plants thinned 
out to six inches apart before they get too 
crowded. 
Tarragon is used chiefly in salads ; poor dry soil 
suits it best. It may be propagated by parting 
the roots, or by cuttings of the young shoots during 
the summer, treated much the same way asVerbenas ; 
and when rooted pot off into thumb pots, shelter in 
a cold pit during the winter, aDd plant out when 
growth commences in the spring. We have found 
this by far the best plan. Where not wanted for 
salad-making it is seldom grown, and the use of it 
for that purpose varies very much, a plant or two 
meeting the requirements of many, whilst two or 
this treatment the same plants will last for years. 
Sweet Basil, although not grown at all in many 
places, meets with a large demand in others where 
it is used in soups and salads. Sow in a gentle heat 
early in April, and plant out in a frame, or pot into 
3-in. pots and plant out at the end of May on a 
warm border. Water when required till they get 
established. The young tops are used. By not allow¬ 
ing them to flower a supply of young tops will be 
kept up till the autumn. 
Chervil is not very generally grown, yet in the 
making of a first-class salad it is an important 
ingredient. The principal sowing should be made in 
August, and for a supply during the summer months 
during February at intervals till July. A sunny 
place is generally advocated for its culture. At the 
