Hardy perennial, used in the green state only. The leaves are sometimes cooked like spinach, and are occasionally used in soups and salads. The leaves, like rhubarb, contain much oxalic acid, beneficial to the system in spring. A pleasant drink is made by bruising the leaves and letting them stand in cold water, sweetening to taste; improved by burying the jug in cool earth for a day or more. Makes a cooling drink in fevers, and also acts as a diuretic and antiseptic in chronic urinary affections. A salve may be made by expressing the juice and evaporating it in the sun until of the proper con- sistency. Physicians esteem this highly in the treatment of cancer. Summer Savory A hardy annual, cultivated for its stems, leaves and flowers, which are extensively used for flavoring, particularly in soups and dressings. Cut for curing when in flower. Winter savory differs from summer savory only in being a hardy perennial. Is used the same. Thyme A perennial, cultivated for its leaves and tops, which are used extensively for flavoring soups, sauces and dressings. Cut for winter use when in flower. An infusion of the leaves is efficacious in allaying nervous headache. May be drank freely* 314 FARM AND HOME COOK BOOK Parsley A slowly germinating annual that requires a rich, mellow soil. Seed should be sown very early in spring or late the preceding fall. All the leaves should be cut off as often as they reach a hight of 3 inches, each new growth being brighter and better curled than its predecessor. These cuttings may be dried for winter use, but the plants if taken up in fall will continue to grow indoors over winter. The green leaves are the most indispensable of the garnishes, and the leaves, green or dried, are a favorite seasoning herb in universal use. The finely minced leaves are much used in sauces for boiled fish or fowl (2 tablesp to 1 pt of sauce), as a seasoning in cro- quettes, many entrees, and the larger number of "made" dishes of fish, flesh or fowl. The dried leaves powder easily, and for ease in chopping the fresh leaves they should be dipped in boiling water and dried on a cloth. Clipping with the scissors is the most convenient and quickest way of minc- ing them. Nursing mothers esteem a poultice made of the fresh leaves, covering the breasts and renewed as often as they fade, very helpful in dispersing the milk when wean- ing their babies. It also has laxative properties if eaten freely. Wormwood nardy perennial that does best on dry and very poor soil. May be propagated by seeds, division of the roots or cuttings. Cultivated for the leaves, which may be used fresh or dried. The infusion is a valuable tonic and vermifuge, but has an intensely bitter taste. It should be planted in poultry yards for its beneficial effect upon the poultry. They will pick and eat the fresh leaves when in need of a tonic. — [Mrs. A. B., Col. Bene An annual, cultivated commercially for the oil of the seed. An infusion of the leaves is beneficial in the treatment of dysentery, and for this purpose the leaves are cut when -the plant is in fiower. Cumin An annual, cultivated for its seed, which is used for the same purposes as caraway seed and also for flavoring cheese. Oarragon A perennial usually propagated from roots. The leaves are used for flavoring vinegar. "ALL'S WELL THAT ENDS WELL. Take Heed, Ye Cooks!

AI-modernized reading of the original text

Hardy perennial, used in the green state only. The leaves are sometimes cooked like spinach, and are occasionally used in soups and salads. The leaves, like rhubarb, contain much oxalic acid, beneficial to the system in spring. A pleasant drink is made by bruising the leaves and letting them stand in cold water, sweetening to taste; improved by burying the jug in cool earth for a day or more. Makes a cooling drink in fevers, and also acts as a diuretic and antiseptic in chronic urinary affections. A salve may be made by expressing the juice and evaporating it in the sun until of the proper consistency. Physicians esteem this highly in the treatment of cancer. Summer Savory A hardy annual, cultivated for its stems, leaves and flowers, which are extensively used for flavoring, particularly in soups and dressings. Cut for curing when in flower. Winter savory differs from summer savory only in being a hardy perennial. Is used the same. Thyme A perennial, cultivated for its leaves and tops, which are used extensively for flavoring soups, sauces and dressings. Cut for winter use when in flower. An infusion of the leaves is efficacious in allaying nervous headache. May be drank freely. Parsley A slowly germinating annual that requires a rich, mellow soil. Seed should be sown very early in spring or late the preceding fall. All the leaves should be cut off as often as they reach a hight of 3 inches, each new growth being brighter and better curled than its predecessor. These cuttings may be dried for winter use, but the plants if taken up in fall will continue to grow indoors over winter. The green leaves are the most indispensable of the garnishes, and the leaves, green or dried, are a favorite seasoning herb in universal use. The finely minced leaves are much used in sauces for boiled fish or fowl (2 tablesp to 1 pt of sauce), as a seasoning in croquettes, many entrees, and the larger number of "made" dishes of fish, flesh or fowl. The dried leaves powder easily, and for ease in chopping the fresh leaves they should be dipped in boiling water and dried on a cloth. Clipping with the scissors is the most convenient and quickest way of mincing them. Nursing mothers esteem a poultice made of the fresh leaves, covering the breasts and renewed as often as they fade, very helpful in dispersing the milk when weaning their babies. It also has laxative properties if eaten freely. Wormwood Hardy perennial that does best on dry and very poor soil. May be propagated by seeds, division of the roots or cuttings. Cultivated for the leaves, which may be used fresh or dried. The infusion is a valuable tonic and vermifuge, but has an intensely bitter taste. It should be planted in poultry yards for its beneficial effect upon the poultry. They will pick and eat the fresh leaves when in need of a tonic. — [Mrs. A. B., Col. Bene An annual, cultivated commercially for the oil of the seed. An infusion of the leaves is beneficial in the treatment of dysentery, and for this purpose the leaves are cut when -the plant is in fiower. Cumin An annual, cultivated for its seed, which is used for the same purposes as caraway seed and also for flavoring cheese. Oarragon A perennial usually propagated from roots. The leaves are used for flavoring vinegar. "ALL'S WELL THAT ENDS WELL. Take Heed, Ye Cooks!

Farm and home cook book and housekeeper's assistant