American Agriculturist, November 17,1923 
Color Your Butter 
347 
“Dandelion Butter Color” Gives 
that Golden June Shade and 
Costs Really Nothing 
Before churning add one-half teaspoonful 
to each gallon of cream and out of your 
churn comes butter of Golden June shade 
to bring you top prices. “ Dandelion Butter 
Color costs nothing because each ounce 
used adds ounce of weight to butter. Large 
bottles cost only 35 cents at drug or 
grocery stores. Purely vegetable, harmless, 
meets all State and National food laws. 
Used for 50 years by all large creameries. 
Doesn’t color buttermilk. Tasteless.' 
Wells & Richardson Co., Burlington, Vt. 
Making an Herb Garden 
Adelaide Utter Describes Its Possibilities 
$150 to $600 a month In 
Auto and Tractor Business __ 
Qualify in 80 days in the great Rahe shops 
for high paying positions. Through my ^ 
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Dlff Jobs UDen —I eet calls evcr Y day from 
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„ P. t . c ^ Repalr sh °P 5 and Factories for Rahe men 
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RaheAnlo & Tractor School _ 220 
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^WALTERS, YOUNG & CO. 
Dept. W1S3 CHICAGO 
$1500 Gets Money-Making Farm 
With 18 Cows, 3 Horses and 
100 poultry, 13 sheep, yearling calf, full [implements 
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oats, 30 bu. potatoes, vegetables, ensilage; 150 acres 
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G ROWING herbs for market, both 
for medicine and cookery, is a 
pleasant and profitable occupation that 
should appeal to garden-loving women 
near large cities. The herbs with their 
foliage of varied green, the vivid colors 
of such plants as the rose mallows, the 
blue chicory, the crimson bergamot, 
purple and mauve hyssop-bloom, and 
the exquisite lavender, are all as at¬ 
tractive as any garden flowers. 
Fascinating as are the possibilities of 
beauty in the herb garden, however, it 
is more to the point to tell of growing 
the herbs, for which there is a greater 
demand in the highly equipped kitchen 
and the pharmacist’s laboratory than 
the average gardener realizes. 
Parsley, without doubt the most pop¬ 
ular hardy herb for market, is easily 
grown from seed. While the fern¬ 
leaved variety is the daintiest, the moss- 
curled is the kind almost exclusively 
grown for commercial purposes. To 
grow parsley successfully from seed, 
ground open to sunshine should be 
chosen, the soil carefully enriched, well 
worked and made fine and smooth; and 
the seeds, which germinate slowly, are 
all the better for being soaked over 
night in warm water. Sprinkle them 
thinly over the surface. I do not cover 
them at all. Many small seeds are lost 
by too deep planting. 
How to Handle Parsley 
Parsley for commercial purposes is 
grown in rows. Plant in the fall or 
very early in the spring. Parsley is 
a biennial, forming rosettes the first 
year and the next throwing up flower 
stalks and producing an abundance of 
seed. To have a constant supply it 
should be planted each year. As it is 
a gross feeder, a slight dressing of ni¬ 
trate of soda aids the growth of fine, 
dark green, leaves. Be careful in ap¬ 
plying the nitrate not to get it on the 
leaves, for it will burn them. Thin 
early in May to two inches apart and 
when the plants begin to crowd, remove 
every other plant. These can be bound 
in small bunches and sold. The roots 
are left on these small plants, about 
six being used to make a bunch. The 
plants should be ready for the first 
cutting of leaves by mid-summer; when 
they are cut they are made up into 
bunches of fYom ten to fifteen stalks. 
While parsley is in demand for a 
garnish, it is also used in dressing for 
poultry, veal and fish, and for season¬ 
ing stews, soups and sauces. The best 
way to dry it is to dip quickly into 
boiling water, then hang in a cool, airy 
place, after which bottle for winter use. 
Have Mint Ready in the Spring 
Next to parsley come the mints. Al¬ 
though there are ten varieties, every 
one of which is valuable in the herb 
garden, the two for commercial growing 
are spear- or lamb-mint and pepper¬ 
mint. Spearmint is such an adaptable 
little plant that the cuttings may be 
planted in any spare corner where there 
is plenty of moisture and they soon 
thrive and multiply vigorously. There 
should be several beds to provide 
against rust, transplanting every third 
year, dividing the roots in spring or 
autumn, but taking care that there is 
a great harvesting of bunches during 
spring-lamb season. It is hardly worth 
while to grow peppermint for market 
unless a large plot of ground is avail¬ 
able, but it is invaluable for many home 
uses, and is a fine money crop when 
marketed in quantity. 
. Sage is always in demand for dress¬ 
ing and can be grown anywhere from 
seed. Holt’s Mammoth, however, which 
is the best variety, does not produce 
seeds and must be grown from divisions, 
layers, or cuttings. Seed is sown in 
drills at the rate of two seeds to the 
inch and should be lightly covered. 
Those growing sage commercially us¬ 
ually _ start it in nursery beds, trans¬ 
planting it to follow early peas and 
cabbage. The small plants are spaced 
six to eight inches apart and when they 
begin to crowd are thinned, those taken 
out being marketed. In this way there 
is a succession of bunches from August 
until November. If not cut too closely 
at the end of the season the plants will 
live through the winter and can be di¬ 
vided and reset for another year’s crop. 
For drying, the leaves should be cut 
when the flowers appear. 
Thyme, all the varieties of it, is well 
worth growing commercially, and no 
plant adds more balmy fragrance to the 
herb garden. It does best on a dry, 
light soil with plenty of sunshine, and 
can be grown from seeds, cuttings, lay¬ 
ers and divisions. The seeds are small 
and should be sown lightly and just 
pressed into the ground with a board. 
It is best to plant seed in a small bed 
where it can be carefully looked after, 
and for market purposes thyme should 
be transplanted much like parsley. 
Herbs Hot So Well Known 
Savory is a fine herb for the rocky 
corners of the garden, and with 
marjoram, which should be planted in 
wide drifts for its charming masses of 
pink and white blossoms, will meet 
with a ready sale in many markets. 
One of the most charming herbs in 
my garden is the Sweet Basil, which 
flowers marvellously in a light, rather 
rich sfiil, in full sunshine. Its clove¬ 
like flavored leaves are much tzsed in 
French cookery, and add just the right 
spicy tang to sauces, ragouts, and to 
many charming summer drinks. 
Another herb which no one would be 
without, once it is known, is the blue- 
blossomed borage. The rough green 
leaves which our grandmothers crystal¬ 
lized give a grateful flavor to summer 
drinks, and the blue flowers are al¬ 
ways covered with tipsy bees. 
Tarragon, too, must not be omitted 
from the herb garden. It adds a de¬ 
lightful flavor to vinegar for salads. 
Among the herbs to which we give 
space in our gardens for the home 
medicine cupboard, and which can also 
be sold to pharmacists or chemists, is 
the pretty grey-green horehound, used 
m a syrup or confection for coughs and 
colds. Squills, that charming wild- 
flower of the Cornish coast, which our 
giandmothers used to coddle among - 
their plants for its pure blue blossoms, 
furnishes from its bulbs the familiar 
syrup, that is used in half a dozen cold 
medicines. The saffron crocus, which 
has furnished a vivid dye harmless 
enough to be used through generations 
for coloring cakes, butter and bever¬ 
ages, is both useful and salable for all 
these purposes, as well as for coloring 
lace curtains and linens. 
The Science of Gathering and Drying 
Many of the herbs which we grow 
for their color, such as the crimson 
bergamot and the white and crimson- 
flowered valerian, we can also range 
with the.commercial herbs; the berga¬ 
mot oil is wanted in many perfumes 
and the oil of valerian is valuable for 
nerve medicines. 
The gathering and drying of herbs 
and seeds is a part of the work that 
women gardeners enjoy and do with 
exquisite care. Lavender flowers, of 
course, must be gathered just before 
they open. The sweet basil, sage, 
marjoram, savory and thyme, should be 
gathered as soon as they mature, dried 
m the shade, put in the op‘en air, and 
when they are ready for the store- 
closet, are better packed in labelled 
bottles or jars. , 
Developing an herb garden is such a 
fascinating process that the American 
woman who tries it is sure to keep on 
enlarging her list of herbs, she finds 
out how slow we are in this country in 
using a full variety of herbs in cookery, 
medicines, perfumes ai\d beverages. 
Besides the substantial profit that may 
be earned from herbs, given patience 
and skill in growing them, the study 
of blending colors and perfumes in the 
herb garden are two of the manv de¬ 
lights it has to offer. ’ y 
that’s 
better 
note’* 
O F Course it is. One applica¬ 
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quickly relieves the most stub¬ 
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If you have a lame back, stiff 
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cold, muscular or inflammatory 
rheumatism, sciatica or lum¬ 
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Safe, healing, antiseptic—this 
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People who have used Gom¬ 
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out it. There’s no need to suf¬ 
fer if you have it handy. 
Sold by druggists everywhere 
for $1.50 per bottle, or sent by 
parcel post direct upon receipt 
of price. 
GOOD FOR ANIMALS, TOO 
Gombault’s Balsam is a safe, 
reliable and effective remedy for 
most horse troubles. Keeps 
your horses sound and working. 
The Lawrence-Williams Com¬ 
pany, Cleveland, Ohio. Sole 
Distributors for the United 
States and Canada. 
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A Shoe Boil, Capped 
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FOR 
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$2.50 a bottle delivered. Book 6 R free. 
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