as we would call them, produce vegetables for seasoning purposes, salads, herbs, grapes, apples, peaches, and pears. There are no trees in such little gardens, the fruit being trained on frames and the walls. The meats of France are not remarkably fine ; yet the poorest parts of a poor animal are prepared in a manner which renders them not only digestible, but very savory. Slow processes of cooking make the meat tender, and much of the flavor is obtained by the use of the sweet herbs and delicate vegetables. But to return to the proposed garden. About one hundred square feet of land will suffice, — twenty-five for vegetables, forty for herbs, and the rest for salads. It is calculated to raise only enough vegetables for sea- soning purposes. Here is a list of things which it will be well to plant : Salads, — lettuce, sorrel, burnet, borage, chives; vegetables, — carrots, turnips, celery (only for the leaves), onions ; herbs, — parsley, chervil, tarragon, sage, sweet-marjoram, summer savory, thyme. As the salads and vegetables should be planted twice during the season, only half of the land set apart for them should be sown at first. The first sowing should take place in May or June, the time depending upon the season and climate ; the second in August. Seeds and bulbs may be got from any good seedsman, and their transportation by mail is not costly. The care of a little garden is likely to be a source of health and pleasure to a woman, and a surprising variety of fine flavors may be obtained for soups, ragouts, and other dishes. It is strange that people generally are ignorant of the use and value of some of the best and most delicate herbs and salads. Sage, savory, thyme, and marjoram are common enough. Tarragon and chervil are employed in the making of sauces, soups, salads, and ragouts. Chervil is somewhat like parsley, but more delicate in texture and more agreeable in flavor. It is used only «s a flavor and in small quantities. Tarragon is a 102 MISS PARLOA'S KITCHEN COMPANION. plant, like thyme, but its leaves are about four times as large. It has a flavor unlike anything else, and gives to lettuce salads that peculiar and pleasing savor which one gets in France. In New York the French cooks use large amounts of it ; outside that city, however, it is but little known except by French people. If the roots be protected, the plant will last for years. Chives are a species of onion. Only the delicate green tops are used. They should be cut frequently, but not very close to the ground. Chives are delicious in all kinds of vegetable salads, particularly in potato salad ; and they are also nice in soups, stews, and fish or savory omelets. Cooking does not mar the beautiful green as it does some kinds of vegetables. For winter use gather chervil, tarragon, marjoram, savory, sage, thyme, and parsley, before they go to seed ; tie them in bunches, and hang in a shady place to dry ; and keep them, when dry, in boxes or paper bags.

AI-modernized reading of the original text

as we would call them, produce vegetables for seasoning purposes, salads, herbs, grapes, apples, peaches, and pears. There are no trees in such little gardens, the fruit being trained on frames and the walls. The meats of France are not remarkably fine ; yet the poorest parts of a poor animal are prepared in a manner which renders them not only digestible, but very savory. Slow processes of cooking make the meat tender, and much of the flavor is obtained by the use of the sweet herbs and delicate vegetables. But to return to the proposed garden. About one hundred square feet of land will suffice, — twenty-five for vegetables, forty for herbs, and the rest for salads. It is calculated to raise only enough vegetables for seasoning purposes. Here is a list of things which it will be well to plant : Salads, — lettuce, sorrel, burnet, borage, chives; vegetables, — carrots, turnips, celery (only for the leaves), onions ; herbs, — parsley, chervil, tarragon, sage, sweet-marjoram, summer savory, thyme. As the salads and vegetables should be planted twice during the season, only half of the land set apart for them should be sown at first. The first sowing should take place in May or June, the time depending upon the season and climate ; the second in August. Seeds and bulbs may be got from any good seedsman, and their transportation by mail is not costly. The care of a little garden is likely to be a source of health and pleasure to a woman, and a surprising variety of fine flavors may be obtained for soups, ragouts, and other dishes. It is strange that people generally are ignorant of the use and value of some of the best and most delicate herbs and salads. Sage, savory, thyme, and marjoram are common enough. Tarragon and chervil are employed in the making of sauces, soups, salads, and ragouts. Chervil is somewhat like parsley, but more delicate in texture and more agreeable in flavor. It is used only as a flavor and in small quantities. Tarragon is a plant, like thyme, but its leaves are about four times as large. It has a flavor unlike anything else, and gives to lettuce salads that peculiar and pleasing savor which one gets in France. In New York the French cooks use large amounts of it ; outside that city, however, it is but little known except by French people. If the roots be protected, the plant will last for years. Chives are a species of onion. Only the delicate green tops are used. They should be cut frequently, but not very close to the ground. Chives are delicious in all kinds of vegetable salads, particularly in potato salad ; and they are also nice in soups, stews, and fish or savory omelets. Cooking does not mar the beautiful green as it does some kinds of vegetables. For winter use gather chervil, tarragon, marjoram, savory, sage, thyme, and parsley, before they go to seed ; tie them in bunches, and hang in a shady place to dry ; and keep them, when dry, in boxes or paper bags.

Miss Parloa's kitchen companion