Rosemary is another perennial, and the plants can easily be got from any nursery, but if you want to raise some seed, proceed exactly as for thyme. After you have one well-grown plant, it is better to propagate by cutting than to raise from seed. They require rich soil, and a sunny position, and need some light protection during the winter. The whole plant is aromatic, but the flowers are the strongest. It is the essential oil which is distilled from them that is the principal ingredient of eau de cologne. A cupful each of lavender, thyme, rosemary and mint, steeped in two quarts of hot water for two hours, strained and added to a warm bath, banishes fatigue in a miraculous way, and in cases of long convalescence, a cupful of the mixture in the sponge bath is most gratifying and refreshing to the invalid. Summer savory is an annual. It must be sown in shallow drills nine inches apart, in early summer. Sweet marjoram is a perennial, and should receive the same culture as lavender. Both are used for flavouring, stuffings and soups. Bane, saffron and wormwood belong to the poultry department principally. The first are annuals, the last perennial. Borage is an annual which gives just the piquant fillip to salads and summer drinks which epicures delight in, and bees simply adore it. Plant in dry, sandy soil. Dill and tarragon must not be left out of the herb collection, for they improve the pickles, and are necessary for many sauces. They are both annuals of easy culture, and will grow in any garden. Sow in rows ten inches apart, and thin when plants get second leaves. To make tarragon vinegar, gather a pint of the young sprigs, wash, and pour two quarts of malt vinegar over them. Let it stand two or three weeks, strain, and if not quite strong enough, add fresh sprigs. Strain after two weeks, and bottle for use. Spearmint requires moist soil. We grow it in large quantities, as we have a good market for it at five cents a bunch during the spring and summer. It is positively no trouble after it is introduced into congenial soil, for it spreads rapidly, and needs no cultivation beyond the cutting what is necessary for market. Don’t make the mistake of transplanting the common wild mint, for usually the flavour is more like peppermint than spearmint, which is the variety demanded for sauces. We bought three plants originally, which cost fifteen cents each, and now it covers about fifty feet of one side of the back garden, where the ground is moist and shaded by some old quince trees. GROWING WATERCRESS