18

16 Dorr's Iowa Seed Manual.

Aromatic, Medicinal And Pot Herbs.
All Five Cents Per Packet.

General Cultural Directions.-Most of the varieties thrive best on rich, sandy soil, which should be carefully prepared and well cultivated as the young plants are for the most part delicate and easily choked out by weeds. Sow as early as the ground can be made ready, in drills sixteen to eighteen inches apart; or they may be planted as a second crop-the seed sown in beds in April, and the plants set out in June. Most of them should be cut when in bloom, wilted in the sun, and then thoroughly dried in the shade.

Anise-An annual herb, cultivated principally for its seeds, although its leaves are sometimes used for garnishing and flavoring. The seeds have a fragrant, agreeable smell, a sweetish, pleasant taste, and have the property of increasing the secretion of milk. They are also used for dyspepsia and colic, and as a
corrective of griping and unpleasant medicines. Sow early in the Spring, and thin the plants to three inches in a row. Oz. 10c.
Balm-A perennial herb. The leaves have a fragrant odor, similar to lemons, and are used for making balm tea for use of fevers and a pleasant beverage called
Balm Wine. Plant early, and thin to ten inches apart. 1/2 oz. 25c.
Borage-A hardy annual used as a pot herb, and its beautiful blue flowers as a garnish. The leaves immersed in water give it an agreeable taste and flavor. It is also sown for pasturage, its abundant bloom furnishing a large amount of honey. Sow in April and thin to eight inches apart. Oz. 15c.
Caraway-Cultivated for its seeds, which are used in confectionery, cakes, &c., and the leaves are sometimes used in soups. Sow early, and thin to ten inches apart, or sow in August. The plant never seeds until the second year, but the August sown
plants will give a fair crop the next season. Oz. 10c; Caraway for flavoring, lb. 50c.
Catnip-A hardy perennial, well-known as a valuable mild nervine for infants. The plant should be dug up by the roots when in full flower, and dried in the shade. The seed may be sown in drills twenty inches apart, either in Fall or Spring. 1/2 oz. 25c.
Coriander-A hardy annual cultivated for its seeds, which have an agreeable taste, and are used to disguise and correct the griping qualities of medicines. They are also used extensively in confectionery. Sow early in the Spring, and gather on a dry day, bruising the stems and leaves as little as possible, as when injured they have a disagreeable odor which they impart to the seed. Oz. 10c; Coriander for flavoring, lb. 50c.
Dandelion-Those who only know the Dandelion as the persistent weed of our roadsides and lawns, know no more of its real value than one who has only seen
the poisonous wild Parsnip or Carrot knows of the value of these vegetables. The improved variety makes one of earliest and best greens in cultivation. For this purpose, sow early in the Spring, on very warm, rich soil, in drills eighteen inches apart; thin the young plants to five inches in the row, and cultivate well, and they will be fit for cutting the next Spring. It is also grown extensively for its roots; for this purpose, sow in September, and cultivate well during the Fall and following season, and the roots will be fit to dig in October. Oz. 30c.
Dill-An annual, cultivated for its seeds which have an aromatic odor, and a warm pungent taste. They are good for flatulence and colic in infants, and are sometimes added to pickled cucumbers to heighten the flavor. Sow early in Spring, and keep clear of weeds. Oz. 10c.
Horehound-A perennial herb with a strong, aromatic smell, and a bitter, pungent taste. It is a tonic, and is useful in asthma, and a favorite remedy in pulmonary complaints, entering largely into the composition of cough syrups and lozenges. Will thrive in any soil, but is stronger if grown on light, poor land. 1/2 oz. 25c.
Hyssop-A hardy perennial with an aromatic flavor, and warm, pungent taste. It is a stimulant and expectorant, and is used in asthma and chronic catarrh.
The flowering summits and leaves are the parts used. It likes a dry, sandy soil, and the plants should be thinned to eighteen inches apart. Oz. 25c.
Lavender-A hardy perennial, cultivated for its fragrance. Its long flower spikes are used for the distillation of lavender water, or are dried and used to perfume linen. The flowers should be picked before fading, and quickly dried. The plants are hardy and easily raised. Oz. 20c .
Rosemary-A hardy perennial with fragrant odor, and a warm, aromatic, bitter taste. May be easily raised from seed, but does not reach a size fit for use until
the second season. 1/2 oz. 25c.
Rue-A hardy perennial with a peculiar smell. The leaves are bitter, and so acrid as to blister the skin. It is a stimulent and anti-spasmcdic, but must be
used with great caution, as its use sometimes results in serious injury. It must not be suffered to run to seed , and does best on poor soil. Oz. 15c.
Saffron-A hardy annual from Egypt, but which has become naturalized in many parts of the country. Cultivated for its flowers, which are used in dyeing and to make the cosmetic powder called rouge, also, to adulterate the valuable European saffron, which is the flower of the Crocus sativus, and has strong medicinal properties. Sow early, and gather the flowers before fading, drying them in the shade. Oz. 15c.
Sage-A hardy perennial, possessing some medicinal properties, but cultivated principally for use as a condiment, it being used more extensively than any other herb for flavoring and dressing. Sow early in Spring, on very rich ground, cultivate often and thin the plants to sixteen inches apart. Cut the leaves and tender shoots just as the plant is coming into flower, and dry quickly in the shade. The plants will survive the winter, and may be divided, and will give a second crop of superior quality to the first. Oz. 25c; 1/4 lb. 75c; lb. $2.50.
Sweet Basil-A hardy annual from the East Indies. The seeds and stems are used in flavoring soups and sauces, and have the flavor of cloves. Oz. 25c.
Sweet Fennel-A hardy perennial. The leaves are largely used in Europe in soups, fish sauces, garnishes and salids, the seeds being sometimes used in confectionery. Sow and cultivate like Anise. Oz. 10c.
Sweet Marjoram-A perennial plant, but not hardy enough to endure the winter at the north. The young, tender tops are used green for flavoring, or they may be dried for winter use. Sow in drills as early as possible, and thin out the plants to ten inches. They will not bear transplanting. Oz. 25c.
Summer Savory-A hardy annual, the dried stems, leaves and flowers of which are extensively used for flavoring, particularly in dressings and soups. Culture the same as that of Sweet Marjoram. Oz. 20c.
Tansy-A hardy perennial plant from Europe, bu [but] growing wild in many parts of the country. The leaves, when green, have a peculiar aromatic odor which they lose in drying. Cultivated for its medicinal properties, which are those common to bitter herbs. 1/2 oz. 25c.
Thyme-This herb is a perennial, and is both a medicinal and culinary plant. The young leaves and tops are used for soups, dressing and sauce, and a tea is
made of the leaves, which is a great remedy in nervous headache. Sow as early as the ground will permit. 1/2 oz. 25c.
Wormwood-A perennial plant, of strong and fragrant odor, and aromatic, but intensely bitter taste. The leaves are used as a tonic and vermifuge, and
also for fresh bruises. Is raised from seed, and propagated by cuttings or dividing the root. A dry, poor soil is best adapted to bring out the peculiar virtues of this plant. Oz. 30c.
Large packets of the above, all mixed, 25c. The entire collection (22 varieties,) in separate packets, 75c.