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ATCOTEAGESINDUST RY 
T BEGAN with a love for watching green things grow and a passion 
for good food. From the sowing of a few packets of herb seed we 
soon reaped a recreation we could share. 
Long summer evenings were spent planting, cultivating and study- 
ing the few available publications on herb culture and uses. As the 
season shortened, our hearts were steeled to cut the fragrant Basil, 
Savory and Sage. For weeks we had to push aside bunches and trays 
of herbs to find a spot to sit in our tiny cottage. Experiments in drying 
and cooking with herbs filled the house with a rich perfume. 
Early the next year unsolicited orders for refills for Christmas 
gift jars of Laurel Hill herbs suddenly made an herb farm of our 
expanding project. As soon as planting was done, the farmer turned 
carpenter to build a real drying house. Designed with ventilators for 
quick drying and total darkness to preserve the natural green color. 
Hundreds of young herb plants were potted to be sold to buy the 
jars to pack the dried herbs. 
Woas 

4h 
