fant flatulence, and is clung to only by
unlettered nurses of a passing generation.

=Chervil= (_Scandix Cerefolium_, Linn.), a southern Europe annual, with
stems about 18 inches tall and bearing few divided leaves composed of
oval, much-cut leaflets. The small white flowers, borne in umbels, are
followed by long, pointed, black seeds with a conspicuous furrow from
end to end. These seeds, which retain their germinability about three
years, but are rather difficult to keep, may be sown where the plants
are to stay, at any season, about eight weeks before a crop is desired;
cultivation is like that of parsley. During summer and in warm climates,
cool, shady situations should be chosen, otherwise any situation and
soil are suitable. The leaves, which are highly aromatic, are used,
especially in France and England, for seasoning and for mixed salads.
Chervil is rarely used alone, but is the chief ingredient in what the
French call _fines herbes_, a mixture which finds its way into a host of
culinary concoctions. The best variety is the Curled, which, though it
has the same flavor as the plain, is a prettier garnish.

=Chives= (_Allium Schoenoprasum_, Linn.), a bulbous, onion-like
perennial belonging to the Liliaceae. Naturally the plants form thick
tufts of abundant, hollow, grasslike leaves from their little oval bulbs
and mat of fibrous roots. The short flower stems bear terminal clusters
of generally sterile flowers. Hence the plants are propagated by
planting the individual bulbs or by division of clumps in early spring.
Frequently chives are planted in flower borders as an edging, for which
purpose the compact growth and dainty flowers particularly recommend
them. They should not be allowed to grow in the same place more than
three years.

Strictly speaking, chives do not belong with the herbs, but their leaves
are so frequently used instead of onions for flavoring salads, stews and
other dishes, and reference has been so often made to them in these
pages, that a brief description has been included. For market the clumps
are cut in squares and the whole plant sold. Treated in this way the
greengrocers can keep them in good condition by watering until sold. For
use the leaves are cut with shears close to the ground. If allowed to
stand in the garden, cuttings may be made at intervals of two or three
weeks all through the season.

=Clary= (_Salvia sclarea_, Linn.), a perennial herb of the natural order
Labiatae. The