CULINARY HERBS: THEIR CULTIVATION HARVESTING CURING AND USES
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out offending the purse. For instance, a few days ago a friend paid twenty cents for soup beef, and five cents for "soup greens." The addition of salt, pepper and other ingredients b
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elf, I let each one take his turn at sowing. While I watched them all went well. But, alas, for precept and example! To judge by the general result after the plants were up, the seeds
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ntidote for poisonous herbs and mushrooms; and for people who "are growen fat to abate their unwieldinesse and make them more gaunt and lanke." But let us peep into the 19th edition
Moschus quoted, 109
Moving pictures, 4
Omelette, herb, 9
Packages for selling, 14
Parsley, 109
in most demand, 19
Peppermint, 119
Pictures, moving, 4
Pillows full of herbs, 6
Propagation, 32
Rosemary, 120
Rue, 122
in Bible, 13
Sage, 125
in demand, 20
Salad, herb, 9
Samphire, 129
Sandwiches, herb and cheese, 5
lettuce and nasturtium, 10
Savory, demand for, 20
summer, 131
winter, 132
Seeds, propagation by, 32
Selection for variety, 15
Shakespeare quoted, 6, 63, 121
Sieves, sizes to use, 29
Soda water, 4
Soil preparation, 45
Solomon's herb dinner, 3
Soup, parsley, 8
Southernwood, 133
Storing, 25
Superstitions about herbs, 54
Tagetes lucida, 135
Tansy, 134
Tarragon, 134
Theudobach quoted, 123
Thyme, 137
demand for, 20
lemon, 141
Transplanting, 39
Varieties, production of, 15
Water, importance of, 41
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