Balm.
413. Balm (Melissa officinalis, L.; Didynamia Gymnos permia ; Labiate, Juss.) is a hardy perennial, with square stems, which rise two feet high or more ; leaves large, growing by pairs at each joint ; a native of Switzerland and the south of France, and very early cultivated in our gardens. It is readily propagated by parting the roots, preserving two or three buds to each piece, or by slips, either in autumn or spring. The roots or slips being placed about a foot and a half asunder, and watered, soon estab lish themselves ; and the balm plantation does not require to be renewed oftener than every third or fourth year. In order to have young leaves and tops all the summer, it is propel to cut down some of the stalks every month, when new shoots immediately spring. As the remaining stalks approach the flowering state, they are cut over at full length fe! drying. They should be cut as soon as the dew is off in the morning; for in the afternoon, at least in bright sunshine, the odour of the plant is found to be much dimi nished. The stalks and leaves are carefully (hied in the shade, and afterwards kept in small bundles, pressed down, and covered with paper. The primum ens melisser, by which Paracelsus was to renovate man, is now quite forgotten, and the plant is used only for making a simple balm tea, which affords a grateful diluent drink in fevers, and for forming- a light and agreeable beverage under Re name of Balm Wine.
Marjoram.
Muijoram,(Origanum, L. ; Didynamia Gymnospermia ; Labiate, Juss.) Of this, three species are cultivated.
414 Pot Marjoram (O. Onitcs, L.) is a perennial plant, a native of Sicily. The stem is somewhat woody ; it rises more than a foot high, and is covered with spreading hairs; the leaves are small and acute, almost sessile, and tomen tose on both sides. Though it seldom ripens its seeds in this country, it is sufficiently hardy to withstand our win tcrs. It is easily propagated by cuttings or slips. is now little used by the cook. • 415. Sweet Marjoram (O. Maijorana, L.) is a native of Portugal. It resembles pot marjoram, but the leaves have distinct petioles, and the flowers are collected in small close beads ; from which last eh cumstance it is often call ed Knotted Marjoram. Being only a biennial, a little of the
seed should be sown every year. The seed seldom ripens in tnis country, and is therefore commonly imported hunt France. It flowers in July, and is then gathered and dried for winter vse.
416. Winter sweet marjoram (0. he•acleoticum, L.) is a perennial species, a native of Greece, amd which requires a sheltered border and a dry soil. The Icayes resemble those of common sem ma•jordm, but the flowers conic in spikes. The plant is propagated by parting the roots in . autumn.
Both the kinds of sweet marjoram are a good deal em ployed to give relish to soups, broths, stuffings, Sz.c. 'They are used fresh in summer ; and, l'or winter use, are drawn by the roots, and dried slowly in the shade, being afterwards kept hung up in a dry place.
Savory.
(Satureja, L. ; Didynamia Gymnosizermia ; La biate, Juss.) Two species are cultivated, the winter and the summer savory.
417. Winter savory (S. montana, L ) is a native of the south of France and of Italy, which has been very long cultivated in gardens. it is a small shrubby evergreen perennial plant, with two narrow stiff leaves, an inch long, opposite at each joint, and from the base of these a few small leaves in clusters. It is propagated by slips, or by cuttings of the young roots, and also by seeds. It is har dy, and continues good for several years, especially on poor soils. Some plants having established themselves on an old wall, have been observed to continue for many years.
418. Summer savory (S. hortensis, L ) is an annual plant, a native of the south or Europe, with slender erect branches about a foot high ; leaves opposite about an inch in length. This is prop:lg.:heti only by seed, which is sown in the spring time, thinly, in shallow drills, eight or nine inches apart. When it is to be stored for winter use, it should be drawn up by the root, as in this way it retains its flavour better.