A miniature tussie-mussie makes a charming corsage or dainty, 
perfumed nosegay to delight a sick friend. Place tiny white blossoms 
of Nutmeg Geranium in the center of spicy leaves of Rosemary, grey 
Santolina, and Nutmeg Geranium. Surround them with round, velvety 
leaves of Apple Geranium and the smallest size lace-paper doily. Wrap 
the stems with silver paper and tie with white ribbon. Any tiny fra- 
~ grant blossoms may be used in place of the Nutmeg Geranium but the 
delicacy and appeal of this nosegay depends on its diminutive size. 
The fresh antiseptic odors of Horehound, Santolina, Rose Geran- 
ium and Tansy are much more welcome in sick room bouquets than 
cloying flower perfumes. The lovely green and grey foliage of the 
herbs will outlast the flowers and keep the water fresh. 
Save the stems from which you strip the dried herb leaves. Tie 
them in neat bunches with red ribbon to make fragrant faggots for 
kindling holiday logs. They save paper and the spicy incense from their 
burning, lingers in the room. 
If a fastidious friend likes perfume in her bath, give her a set of 
muslin or cheesecloth bags, filled with aromatic herbs and decorated 
with ribbon, to drop in the water as it is being drawn. Little sacks 
of pungent herbs such as Rosemary, Southernwood, Pennyroyal, San- 
tolina and Wormwood are welcome as pleasantly scented proof against 
moths, such a delightful contrast to the odoriferous moth flakes or balls. 
Herb-flavored jellies make a semi-sweet accompaniment for meats 
and poultry and lend a new note to toast and tea. Basil, Mint, Savory, 
Tarragon or Thyme make tasty jelly, especially good with meat. Rose 
Geranium is an old-fashioned favorite which usually is decorated by 
a leaf of the herb in the bottom of each glass. In making the jelly, a 
handful of fresh herbs is boiled up with apple juice and a few table- 
spoons of vinegar. The herbs are removed; the liquid brought to a 
boil and heated sugar is added, cup for cup with the juice. To dis- 
tinguish the flavors, use a few drops of vegetable coloring, green for 
Mint, yellow for Savory and red for Basil. Grape and Thyme or Sage 
jelly is made in the same way, substituting grape juice for apple juice. 
Bottled pectin may be used for quick results but the texture of the 
jelly is not as tender and quivering. 
Bee hives in or near the herb garden date back to the great days 
of Greece when the Thyme honey garnered from the slopes of Mt. 
Olympus was food for the gods. The dark, aromatic pot-pourri of 
honey that the bees gather from our herb garden is pronounced ‘“‘the 
best we’ve ever tasted” by friends who sample it. The rather incon- 
spicuous but constant blossoms of herbs vield nectar long after frost 
38 
