ur. (It is very necessary to be particular in little
matters like this, for trifles constitute perfection, and herbs nicely
dried will be found very acceptable when frost and snow are on the
ground. It is hardly necessary, however, to state that the flavour and
fragrance of fresh herbs are incomparably finer.) They should be
perfectly freed from dirt and dust, and be divided into small bunches,
with their roots cut off. Dry them quickly in a very hot oven, or before
the fire, as by this means most of their flavour will be preserved, and
be careful not to burn them; tie them up in paper bags, and keep in a
dry place. This is a very general way of preserving dried herbs; but we
would recommend the plan described in a former recipe.

_Seasonable_.--From the month of July to the end of September is the
proper time for storing herbs for winter use.

HERB POWDER FOR FLAVOURING, when Fresh Herbs are not obtainable.

446. INGREDIENTS.--1 oz. of dried lemon-thyme, 1 oz. of dried winter
savory, 1 oz. of dried sweet marjoram and basil, 2 oz. of dried parsley,
1 oz. of dried lemon-peel.

_Mode_.--Prepare and dry the herbs by recipe No. 445; pick the leaves
from the stalks, pound them, and sift them through a hair-sieve; mix in
the above proportions, and keep in glass bottles, carefully excluding
the air. This, we think, a far better method of keeping herbs, as the
flavour and fragrance do not evaporate so much as when they are merely
put in paper bags. Preparing them in this way, you have them ready for
use at a moment's notice.

Mint, sage, parsley, &c., dried, pounded, and each put into separate
bottles, will be found very useful in winter.

[Illustration: CORK WITH WOODEN TOP.]

CORKS WITH WOODEN TOPS.--These are the best corks to use when it
is indispensable that the air should not be admitted to the
ingredients contained in bottles which are in constant use. The
top, which, as will be seen by the accompanying little cut, is
larger than the cork, is made of wood; and, besides effectually
covering the whole top of the bottle, can be easily removed and
again used, as no corkscrew is necessary to pull it out.

SAVORY.--This we find described by Columella, a voluminous Roman
writer on agriculture, as an odoriferous herb, which, "in the
brave days of old," entered into the seasoning of nearly every
dish. Verily, there are but few new things under the sun, and we
don't find tha