Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/62

 waterings if the season be dry. To have it in perfection through Winter, it should be planted in frames in August, and allowed to grow there; or removed from the ground into the frames about the first of November, lifting a portion of soil with their roots. Keep them rather dry during Winter, as they are liable to damp off; cover with shutters or sash; sprinkle a few dry leaves among the plants and tie them up as demand requires. Give plenty of air in sunshine or mild weather; they require protection only from heavy rains and severe frosts. Observe, the leaves must not be tied up when they are in a frozen state. They may also be blanched by covering them with a pot of any description, which is often used as a precautionary method in Winter.

Is a native of Europe, and may be seen growing wild on the banks of rivers and near the sea coasts. It is an indispensable ingredient in French cookery, and extensively used by the English, but comparatively in little demand with us. Its tender stalks are used in soups and fish sauces, also as garnishes for dishes. It is conspicuous as a medicinal plant, and admitted into the Materia Medica; its virtues are stomachic and carminative.

.—Fennel is cultivated by sowing the seeds early in Spring, in shallow drills half an inch deep and ten inches wide, covering with fine earth. They should be sown where they are intended to grow. Thin out the plants to four inches apart; a dozen of good roots will supply any family, and when once established, there is little fear of losing it, being a perennial and will last many years. Seedlings will also come up plentifully around the old plants, though it is not advisable