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Classic
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page 219
should have room in their garden for herbs, but they are generally to be
purchased at market, and should always be kept in the house, as sometimes in the
winter they are much needed when it is difficult to find them.
Herbs should be spread out on a cloth to dry; turn them every day; when dry, put
them in thick paper bags, and close up the top, so as to exclude the air. They
can be kept hanging up, or laid on the shelf of a closet, where they will not be
affected by damp.
Such herbs as sage, thyme and sweet marjoram, when thoroughly dry, should be
pounded, sifted, and corked in bottles. Parsley should be cut fine with a pair
of scissors, dried, and put in bottles; it is nearly as good this way as when
fresh; keep it in a dark closet.
Where you have a garden, do not throw away the soap-suds that are left from
washing, as they are very good to water herbs and flowers.
It is very important to have early vegetables. A garden that is spaded, or
ploughed in the winter, is ready to plant much earlier. There are many things
that will bear the spring frosts without injury, and if planted early will be
ready to grow when the fine weather comes. Tomatoes should be sowed in boxes or
a hot-bed to be ready to transplant.
The scrapings of a cellar are good to put in the garden to enrich it.
Ashes sprinkled on a yard, or grass plat, will keep down the coarse grass, and
produce white clover.
The grass should be cut out of a brick pavement with a knife, and boiling ley
poured on to kill the roots.
Seeds should be saved as they ripen, from the finest plants; they should be kept
in a box with a tight lid to keep them from mice.
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