18 The Tooles of Garry-nee-Dule 
THE HERB GROWER’S COMPLETE GUIDE, by Rosella F. Mathieu. As 
the title states this book is a complete guide to the delights of herb culture 
and enjoyment. <A brief history of herbs is followed by practical directions 
for seed sowing and harvesting, and discussions concerning the most popular 
herbs. Culinary herb recipes and ideas for using fragrant herbs, — is followed 
-by bibliography which includes lists of available books and pamphlets. A 
valuable and usable source of information for the herbal minded. $2.00 
HERBAL HANDBOOKS 
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 
SEASONING SECRETS, by Carson Gulley, (University of Wisconsin 
Senior Chef, Residence Halls) tells how and why seasoning makes good food 
better. A handbook of delightful recipes and suggestions, using herbs and 
spices, fully indexed and a handy space for notes. $1.00 
HERB MAGAZINE 
THE HERB GROWER—tThis illustrated 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 
“The rootstock of the Wild Ginger has a strong aromatic flavor... . 
In Canada the dried rootstocks are used as a spice, and at one time in this 
country they were commonly used as a substitute for ginger. For this purpose 
they were dried and pulverized. I have tried to candy the rootstocks of Wild 
Ginger, after the manner of that of Calamus, with partial success. The taste 
is much like that of the ginger of commerce. The rootstocks may be collected 
at any time during spring and summer.” 
—Oliver Perry Medsger in Edible Wild Plants. 
HERB TEAS—“Many different kinds of herb teas are taken to relieve 
nervous headache or hysteria, and act as a sedative or a “night cap” drink. 
These are teas made from the flower heads of Chamomile or from the leaves 
of Catnip, Peppermint, Aniseed (seed used), Lemon Balm, Celery or Lovage 
(which tastes like celery), Rosemary, Mugwort, Sage, Sweet Marjoram, Lemon 
Verbena. For the relief of indigestion we may turn to the teas of Beebalm, 
Boneset, Sage, Aniseed, Fennel Seed, Caraway Seed, Peppermint or Basil, 
the latter two for overcoming nausea.” 
—Rosetta E. Clarkson in Herbs, Their Culture and Uses. 
“It was Stina who with the magic of herbs and spices made our sausages 
the topic of the countryside. It was the same magic which introduced into an 
occasional crock of snow-white lard a Bay Leaf or two, or a sprig of Thyme; 
two or three Rose Geranium Leaves went into the crock which was reserved 
for the pastry for cookies and pies.” 
—Herman Smith in Stina, the Story of a Cook. 
HERB CHEESE 
One pound of cottage cheese. Blend with this, mixing thoroughly, %% 
cupful mixed chopped herbs, paprika, salt, juice of half a lemon, % teaspoon 
of mustard, a drop or two of Worchestershire sauce, mayonnaise or thick 
cream to a “spreading” consistency. The herbs used are those of individual 
preference, but Sage and Chives in this mixture are important. 
—Helen Noyes Webster in Herbs, How to Grow Them and How to Use Them. 
