18 The Tooles of Garry-nee-Dule 
KITCHENS NEAR AND FAR, New Adventures With Stina by Herman 
Smith. This second book by Herman Smith needs very little introduction. 
Like the first, it is written in enchanting style, filled with bits of philosophy, 
descriptions of good living and good food, and charming personal remin- 
iscences. The second book takes the author away from his Michigan home, 
through his travels around the world, then home again. 277 pages. $2.05 
BOUNTY OF THE WAYSIDE, by Walter Beebe Wilder. A young boy 
becomes the daily companion of his grandfather, and their rambles over the 
countryside reveal enormous bounty in the woods, the fields, the brooks, and 
hidden crannies of a fertile earth. The older man’s dictums lead to many 
mirthful pages; and the book contains many good recipes for the utilization 
of our natural bounty. It also has a convenient index. 256 pages. $2.50 
EDIBLE WILD PLANTS, by O. P. Medsger. The first complete handbook 
of America’s wild menu. Almost every edible plant of this country growing out- 
side of cultivation is described in detail. 80 pen and ink drawings; 19 photo- 
graphs; a combined index of scientific and common names; and a sensational. 
geographical key heighten the clarity of the text. 323 pages. $3.58 
SMALL HERBAL HANDBOOKS 
We have often received requests for small, inexpensive books of infor- 
mation concerning herbs, and we are happy to offer two of these. 
IT IS EASY TO GROW HERBS—A delightful handbook about Herbs— 
by Bunny and Phil Foster. 32 pages of description, cultivation and uses of 
many of the most friendly herbs. Also includes suggestions for harvesting 
and recipes for the kitchen. Paper bound. New and enlarged edition. 50c 
30 HERBS WILL MAKE AN HERB GARDEN—by Helen Lyman. Anoth- 
er small but information-filled book. Suggestions including thirty of the 
better known herbs, with recipes. Also includes a packet of herb seeds. 32 
pages, paper bound. 35c 
HERB MAGAZINE 
THE HERB GROWER —This iilusirated herb journal is the project of the 
Fosters of Laurel Hill Herb Farm, whose delightfully written and informative 
hand-book—It is Easy to Grow Herbs—and other herb lore, gives us the 
assurance of a treat in store,—charmingly written and comprehensive infor- 
mation, by experienced herb growers. Fully illustrated, issued monthly. 
Year Subscription, $2.50 
HERB BUTTER 
% cup soft butter lg teaspoon pepper 
l% teaspoon salt 1% tablespoons minced herbs 
Combine all, working well with a fork until thoroughly mixed. 
Combinations of herbs: Basil, chives, and parsley; Dill and parsley; Fen- 
nel, chervil, and chives. 
—Irene Botsford Hoffmann in The Book of Herb Cookery. 
HERB MIXTURE 
For vegetable cocktails (for 1 pint of liquid): % teaspoonful each of 
sweet marjoram, basil, tarragon, thyme, summer savory; 1 tablespoonful 
chopped chives. 
—Rosetta E. Clarkson in Herbs, Their Culture and Uses. 
“FISH - SAUCE—“There are several kinds of sauce delicious for serving 
with fish having a tendency to be dry. One is a cream sauce with herbs 
added. Mix thoroughly a level tablespoon of flour and of butter, then 
smooth out with top milk or thin cream to the consistency you like. Add % 
teaspoonful of salt, a pinch of pepper and 1% teaspoonsful of mixed herbs— 
equal parts of basil, sweet marjoram and finely powdered fennel.” 
—Rosetta E. Clarkson in Magic Gardens. 
