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superseded by a superior variety, under the name of the Normandy cress, introduced by that respectable and worthy horticulturist, Mr. C. M'Intosh, lately gardener to the King of Belgium at Claremont, who has blended the higher parts of his profession with that of gardening.

In regard to the Normandy cress, the author can speak of its qualities, from having been favoured with a specimen of the seed a few years back, which he found to be more mild and pleasant, and less acrid, than the sort hitherto cultivated.

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Culture. The author followed, with success, Mr. M'Intosh's advice for the culture of this herb; which consisted in sowing it in a light rich soil in September and October, for a winter and spring supply; and in March, April, and May, for summer use. About half an ounce of seed sown thinly in a bed at each time will be found to produce a good supply.

When the seed is up, and the plants are sufficiently strong, they should be thinned out with a two or three-inch hoe, to give them room to spread, as it is only the outward leaves that are used after being carefully picked and washed. Though this variety is perfectly hardy, a temporary covering in severe weather will be found useful, as the leaves can then be gathered if wanted. As a breakfast herb it will be found most agreeable and whole

some.

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PHYSICAL HERBS.

THE following is a list of such plants as are generally denominated physical herbs, and which are found to be more or less wanted in most families. The author will therefore give a short description of them, and the purposes for which they are most commonly used.

They may, in most instances, be very easily cultivated; the soil for growing the greater part should be light and dry, but that of a poorer description is more suitable for some, as lavender, rosemary, rue, sage, wormwood, and a few others; and if planted in a rich moist soil, much of their aromatic quality flies off, and they are rendered less capable of withstanding any severe weather.

1. ANGELICA - ARCHANGELICA

Is a native of the northern parts of Europe, and was first cultivated here in 1568. It is biennial, and propagated from its seeds, which are to be sown as soon as gathered in August, in a moist situation; and when the plants are about six inches high, they must be transplanted to a similar soil, about three feet apart. The plants will last many years, provided they are not allowed to run to seed. The flowering stems should be cut down when a few inches high.

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The stalks of angelica were formerly blanched, and eaten as celery, but they are now only used as a sweetmeat, when candied, by the confectioners. The Laplanders extol the utility of this herb for coughs and other disorders of the chest, but in this country it is seldom employed for that purpose, as many other simples surpass it in aromatic and carminative powers.

2. ANISE-SEED. - ANISUM.

A native of Egypt, and some other eastern countries. It was first cultivated here in 1551, but our summers are seldom warm enough to bring it to perfection. The seeds are annually imported from Malta and Spain. The plant is annual, and propagated by sowing the seed in a light dry soil n spring.

Anise-seeds have a warm aromatic smell, and a pleasant warm taste, accompanied with a degree of sweetness; they have been esteemed useful in many complaints, but none more so than in flatulent colics and obstructions of the breast, in diarrhoeas, and for strengthening the tone of the stomach in general.

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So called from the Greek word signifying honey, because of the abundant and excellent honey of its flowers, for which bees greatly frequent it.

The garden balm is a native of the mountains of Geneva, Savoy, and Italy, and was first cultivated in this country about the year 1573. It is peren

nial, and may be readily propagated by parting the roots in spring or autumn, and planting them in beds of common garden mould.

The herb, in its recent state, has a weak, roughish, aromatic taste, and a pleasant smell, somewhat of the lemon kind. Balm was formerly esteemed of great use in all complaints supposed to proceed from a disordered state of the nervous system. As tea, however, it makes a grateful diluent drink in fevers, and in this way it is commonly used, either by itself or acidulated with lemons.

4. BLESSED THISTLE.

CARDUUS.

A native of the south of France, Spain, and the Levant. It is annual, and propagated from seed sown in autumn.

This plant obtained the name of benedictus, or blessed, from its supposed extraordinary medicinal virtues. It has an intensely bitter taste, and disagreeable smell. It was formerly employed to assist the operation of emetics; but the flowers of chamomile are now substituted for it with equal advantage. It was also thought, when taken internally, to be peculiarly efficacious in malignant fevers. In loss of appetite, where the stomach has been injured by irregularities, its good effects have been frequently experienced. It has now lost much of its reputation, and does not seem to be essentially different from other simple bitters.

5. BORAGE. -BORAGO.

This herb is said to have originated from Aleppo; but is now naturalised in many parts of Europe. It is a hardy annual, and easily cultivated, from sowing the seeds in April, which come up without any

care.

Borage was formerly cultivated in our gardens, on account of the supposed cordial virtues of its flowers; but they have long lost their reputation. In Italy its young and tender leaves are in common use, both as a pot-herb and a salad. In France its flowers, with those of nasturtium, are put into salads as an ornament. In England it is now nearly neglected; but the flowers and upper leaves are sometimes used as an ingredient in that summer beverage composed of wine, water, lemon-juice, and sugar, called a cool tankard, to which they seem to give an additional coolness.

6. CARAWAY.-CARUM.

A native of many countries in the northern parts of Europe; it is also found growing, apparently wild, in many parts of England. It is biennial, and propagated by sowing the seeds in spring.

The seeds of this plant are well known to have a pleasant spicy smell, and a warm aromatic taste; and on that account they are much used as a common ingredient in cakes, and are encrusted in sugar for comfits: they are also distilled with spirituous liquors, to improve their flavour. The tender leaves in the spring are sometimes boiled in soups.

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