Home » Gardening » Image from page 147 of “Biggle garden book; vegetables, small fruits and flowers for pleasure and profit” (1908)

Image from page 147 of “Biggle garden book; vegetables, small fruits and flowers for pleasure and profit” (1908)

Image from page 147 of

Identifier: bigglegardenbook00bigg_0
Title: Biggle garden book; vegetables, small fruits and flowers for pleasure and profit
Year: 1908 (1900s)
Authors: Biggle, Jacob
Subjects: Gardening Vegetable gardening
Publisher: Philadelphia, W. Atkinson Co.
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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Text Appearing Before Image:
t of ginseng growing. Herbs.—These are of three kinds—pot herbs forflavoring, sweet herbs and medicinal herbs. It is agreat pity that herbs are now seldom raised in thehome garden. The use ofthem in medicine is perhapsnot so great in these dayswhen a doctor can be readilycalled, but in the old times nohousewife was without agoodly show of them in theyard, and she dried themcarefully for winter use. Norare herbs used nowadays somuch for flavoring in cook-ing; and, when they are de-sired, the pressed leaves arebought at the druggists. The home-grown article isfar better than money can buy. A hom.e with even.a small strip of land can find place for some of theseplants which are so valuable. Herbs delight in a rich, mellow soil. Put themin a corner by themselves where they will not inter-fere with plowing, etc. When once started, little ifany cultivation is needed except to keep out weeds.Sow seeds early in spring in shallow drills aboutIwo feet apart; when up a few inches thin out to

Text Appearing After Image:
PUTTING AWAY HERBS FORWINTER USE MISCELLANEOUS a foot or more apart. Herbs should be cut on adry day just before they come into full blossom,tied in bunches and hung up in the attic or spreadthinly on a floor where they can dry quickly. Ofcourse cuttings for daily use, green, may be madeat any time, but too severe cutting weakens the plants.Seedsmen sell plants, ready to set, of some of thebetter-known herbs. Many of the perennial kindsmay be propagated by dividing the roots—which isa good thing to do every few years; and, when doingso, discard the old, run-out part of each clump. Among the better-known perennial herbs are thefollowing: Balm, catnip, fennel, horehound, hyssop,lavender (not hardy too far north), sweet marjoram,pennyroyal, peppermint, rosemary, rue, sage, spear-mint, tansy, tarragon, thyme, winter savory, worm-wood. Anise, coriander, summer savory and sweetbasil are annuals. Caraway and dill are biennials.A winter mulch of straw or leaves is a good thingfor the perenn

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Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

Posted by Internet Archive Book Images on 2014-07-30 09:54:39

Tagged: , bookid:bigglegardenbook00bigg_0 , bookyear:1908 , bookdecade:1900 , bookcentury:1900 , bookauthor:Biggle__Jacob , booksubject:Gardening , booksubject:Vegetable_gardening , bookpublisher:Philadelphia__W__Atkinson_Co_ , bookcontributor:The_Library_of_Congress , booksponsor:The_Library_of_Congress , bookleafnumber:147 , bookcollection:library_of_congress , bookcollection:americana , BHL Collection

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