The botanic name of this aromatic herb is derived from a Greek word, signifying courage or strength, in allusion to its cordial qualities in reviving the spirits.

The common garden thyme is found growing wild on stony hills in Spain, Portugal, the south of France, and Greece. The latter country was celebrated for its thyme, as is proved by the excellent honey which it afforded; and it has long been known in England that the finest flavoured mutton is produced from those flocks which feed on the South Downs of Sussex, where there is an abundance of wild thyme. The highest flavoured venison is also considered by epicures to arise from the same

cause.

Thyme has an agreeable aromatic smell, and a warm pungent taste; its medicinal qualities are said to be tonic and stomachic. It was formerly extolled as a nervous simple, and was much used in an infusion, for reviving the spirits and relieving headaches.

The culinary use of thyme is principally for broths and ragouts; it is also a common ingredient in stuffings, to savour meats, and make them more relishing. The lemon-thyme is less pungent than the common garden thyme, but much more grateful; hence it is used as a seasoning for veal and other meats, where lemon-peel would be used, thus answering the purpose of two distinct spices.

The common garden thyme, and the citron-scented

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or lemon-thyme, are the only two varieties in cultivation for culinary purposes.

Culture. The first sort may be easily raised from seed, sown in the beginning of April, on light, rich, dry ground, which should be properly dug over, and the surface made moderately smooth with a spade. As the seed is small, it should not be sown too thick, or be covered too deep.

The plants generally appear in two or three weeks, and when they are grown stocky, with bushy full, heads, they may be transplanted to where they are to remain, in a bed or border, at six or eight inches distance; water being given till they are fresh rooted. Afterwards, occasional hoeing between the plants, and stirring the surface of the earth, will much improve their growth.

The cuttings and slips of the young branches grow readily, when planted in the spring season, in a shady place, and well watered; but the former method is preferable, and attended with less trouble.

Thyme that is intended for winter use should be cut when in blossom, and after being well dried in the shade, hung up in paper bags.

The lemon-thyme can be propagated either by slips or by parting the roots; almost every bit of which will grow, provided they are planted in a light dry soil. As this variety spreads very fast, it is improved by being taken up, parted, and replanted in beds about ten or twelve inches distance, every third or fourth year.

64. TRUFFLE. TUBERA TERRÆ.

The name of Truffle is derived from the Latin tuber, or tuberculum. The ancients called it Lycoperdon. Tubera terræ signifies the tubers of the earth.

The truffle is mentioned here merely as a memorandum, with the view of stimulating the horticulturist to its cultivation, which has hitherto been but partially attempted. That it may be cultivated with some success there is but little doubt; but this can only be done by taking the truffle from where it is found growing, and laying it in a somewhat similar situation. This was practised many years ago by the Earl of Thanet's gardener, of whose success the author was an eye witness.

This highly-flavoured vegetable substance was used in France much earlier than in England: the use of truffles does not appear to have been known to the English epicures in the time of Queen Elizabeth.

Truffles were formerly called swine's bread, as these animals are exceedingly fond of them. In Italy the usual method of finding truffles, called by the Italians tartufoli, is to tie a cord to the hind leg of a pig, and thus drive him, observing where he begins to root.

The present method of obtaining truffles in England is by small dogs of a peculiar breed, called truffle dogs, who hunt them by their scent.

Truffles are very nourishing, and are said to be strong stimulants. They are often eaten, peeled

raw, thinly sliced, and then soaked in wine, or only roasted in ashes. In Italy, France, and England, they are much esteemed as a great dainty, either sliced and fried in oil, salt, and pepper, or thoroughly stewed in their own broth. They are often used as an addition and seasoning to meat pies, sauces, and ragouts, and a particular dish is made of them nearly alone.

The flesh of truffles is solid, partly juicy, and partly dry, like the kernel of many fruits of trees. Before it is ripe the truffle has no other smell than that of the mouldiness of fertile earth, or decayed vegetables; but as it approaches to ripeness, it attains the truffle smell so agreeable to epicures, which, at first, is fragrant, and often like musk ; the nearer it approaches to ripeness, it becomes sharper; and when too ripe, and putrescence or insects have begun to make their attacks upon it, it is disagreeable, and nearly resembles the smell of a cow-house. There are also truffles in many places, which diffuse a strong smell of garlic; but even these are agreeable to some palates.

Truffles are extended over the whole surface of the earth, and are natives as well of the cold north as of temperate and hot climates. Linnæus found them in Lapland, and Kæmpfer in Japan, where they are also eaten as a delicacy. They are dug up in Africa, America, and in great abundance in many parts of Asia. They are found principally in the temperate countries of Europe, in England, Spain, and France, especially in the south of that country; in Italy, in Switzerland, and in the north and south of Germany. In the last country they

are abundant in the kingdom of Wirtemberg, and in the grand duchy of Baden, along the Rhine. Notwithstanding the numerous plans which have been formed, and the many experiments which have been made, to effect the propagation of truffles by art, none, to the knowledge of the author, has yet entirely succeeded; but much still remains to be investigated with respect to their nature, especially as to their origin and increase. As the editor of the Gardener's Magazine justly says, no instructions that we could give, either from the treatise of Bornholz or our own consideration of the subject, will be of so much use to the gardener as the inspection of the soils and situations where truffles are found growing.

Turnip, Brassica, Rapa. - The generic name, Brassica, was given to this plant, according to the Linnæan system, from the structure of its flowers, and Rapa, the original name, from the supposition that the turnip was a variety of that root.

The turnip has been long known in this country, but was only more recently introduced as a field crop, probably from Holland or the Low Countries. It is found growing wild in England and France, but its original native place has not been clearly ascertained.

It is rather singular that the turnip, though so many years in this country, should have been overlooked as a culinary vegetable. The first notice we had of it for that purpose was from the remarks of