tal and make
beautiful garnishes, or are medicinal and add to the home pharmacy.
Though not equally good as the fresh herbs, yet dried ones hold their
flavors and do excellent service. Just before flowering they should be
gathered on a sunshiny day and dried by artificial heat, as less flavor
escapes in quick drying. When dry, powder them and put up in tin cans,
or glass bottles, tightly sealed and properly labeled. Parsley, mint and
tarragon should be dried in June or July, thyme, marjoram and savory in
July and August, basil and sage in August and September.

=Anise.=--Anise leaves are used for garnishing, and the seeds for
seasoning, also are used medicinally.

=Balm.=--Balm leaves and stems are used medicinally and make a beverage
called Balm Wine. A variety of cat-mint called Moldavian balm is used in
Germany for flavoring food.

=Basil.=--Sweet basil an aromatic herb is classed among the sweet herbs.
It is used as seasoning in soups, sauces, salads and in fish dressings.
Basil vinegar takes the place in winter of the fresh herb.

=Basil Vinegar.=--In August or September gather the fresh basil leaves.
Clean them thoroughly, put them in a wide mouthed bottle and cover with
cider vinegar, or wine for fourteen days. If extra strength is wanted
draw off the vinegar after a week or ten days and pour over fresh
leaves; strain after fourteen days and bottle tightly.

=Borage.=--Its pretty blue flowers are used for garnishing salads. The
young leaves and tender tops are pickled in vinegar and are occasionally
boiled for the table. Its leaves are mucilaginous and are said to impart
a coolness to beverages in which they are steeped. Borage, wine, water,
lemon and sugar make an English drink called Cool Tankard.

=Caraway.=--Caraway seeds are used in cakes, breads, meats, pastry and
candies and are very nice on mutton or lamb when roasting. Caraway and
dill are a great addition to bean soup. The root though strong flavored
is sometimes used like parsnips and carrots.

=Catnip or Catmint.=--Its leaves are used medicinally and its young leaves
and shoots are used for seasoning.

=Chives.=--The young leaves of chives are used for seasoning, they are
like the onion but more delicate, and are used to flavor sauces, salads,
dressings and soups. They are chopped very fine when added to
salads--sometimes the salad bowl is only rubbed with them. Chopped very
fine and sprinkled over Dutch cheese they make a very acceptable side