ious culinary
purposes; it may also be employed in assemblage with other small plants,
to embellish the fronts of flower-borders, shrubbery clumps, small and
sloping banks, &c. placing the plants detached or singly, to form little
bushy tufts, and in which the variegated sorts, and the silver thyme and
lemon thyme particularly, form a very agreeable variety. The lemon thyme
is also in much estimation for its peculiar odoriferous smell. Some of
each of these sorts may also be potted, in order to be moved
occasionally to any particular places as may be required, and under
occasional shelter in severe winters, to preserve the plants more
effectually in a lively state; likewise some of the mastick thyme.
Spanish and Portugal thymes are also sometimes potted for the same
purpose, and to place under the protection of a garden frame or
greenhouse in winter, to continue them in a more fresh and lively
growth; and sometimes some of the smaller thymes are sown or planted for
edgings to particular beds or borders for variety, such as the lemon
thyme, silver-leaved and variegated sorts; also occasionally the common
thyme; and all kept low, close and regular, by clipping them at the
sides and tops annually in the summer season. All the several sorts and
varieties possess an aromatic quality, which principally resides in the
leaves, whence it is imparted and affords a line agreeable fragrance.
But the first three kinds are much the most noted and valued in kitchen
gardens, and more especially the common thyme, which is so very useful
as a culinary herb.

TIN COVERS. Properly to clean tin covers and pewter pots, get the finest
whiting, which is only sold in large cakes, the small being mixed with
sand. Powder and mix a little of it with a drop of sweet oil, rub the
pots and covers well with it, and wipe them clean. Then dust over some
dry whiting in a muslin bag, and rub the articles bright with dry
leather. The last is to prevent rust, which must be carefully guarded
against by wiping thoroughly dry, and setting them by the fire when they
come from table. If covers are once hung up without wiping, the steam
will be sure to rust the inside.

TINCTURE OF ALLSPICE. Bruise three ounces of allspice, and steep it in a
quart of brandy. Shake it up occasionally and after a fortnight pour off
the clear liquor. It makes a most grateful addition in all cases where
allspice is used, in gravies, or to flavour and preserve potted meats.