he side of
propagated plants. Still, seedlings are often raised, and as annuals the
plants are quite satisfactory. Sow under glass in February and March,
and in open ground during April and May. Prick off the seedlings into a
nursery bed before transferring to final positions, in which each plant
should be allowed a space of fifteen inches.

==Savory, Summer== (=Satureia hortensis=).--An aromatic seasoning and
flavouring herb, which must be raised annually from seed. Sow early in
April in drills one foot apart, and thin the plants to six or eight
inches in the rows. Cut the stems when in full flower, and tie in
bunches for winter use.

==Savory, Winter== (=Satureia montana=).--A hardy dwarf evergreen which
can be propagated by cuttings; but it is more economically grown from
seed sown at the same time, and treated in the same manner, as Summer
Savory.

==Sorrel== (=Rumex scutalus=).--The large-leaved or French Sorrel is not
only served as a separate dish, but is mingled with Spinach, and is also
used as an ingredient in soups, sauces, and salads. Leaves of the
finest quality are obtainable from plants a year old, and when the crop
has been gathered the ground may with advantage be utilised for some
other purpose. Light soil in fairly good heart suits the plant. The seed
should be sown in March or early April, in shallow drills six or eight
inches apart, and the seedlings must be thinned early, leaving three or
four inches between them in the rows. To keep the bed free from weeds is
the only attention necessary, unless an occasional watering becomes
imperative. In September the entire crop may be transferred to fresh
ground, allowing eighteen inches between the plants, or part may be
drawn and the remainder left at that distance. In the following spring
the flower-stems will begin to rise, and if these are allowed to develop
they reduce the size of the leaves and seriously impair their quality;
hence the heads should be pinched out as fast as they are presented.

==Tarragon== (=Artemisia Dracunculus=).--This aromatic herb is used for a
variety of purposes, but is most commonly employed for imparting its
powerful flavour to vinegar. The plant is a perennial, and must be
propagated by divisions in March or April, or by cuttings placed in
gentle heat in spring. Later in the year they will succeed under a
hand-glass in the open. Green leaves are preferable to those which have
been dried, and by a little management a succ