green_. The red is most used for culinary purposes, and
the broad-leaved is most medicinal. All the varieties may be used for
the same purposes. Any garden-soil, not decidedly wet, is suitable for
sage. Raise new plants once in three or four years. Plants may be
renovated, by certain culture and care, but it is better to grow new
ones. Cut the leaves two or three times in the season, and dry quickly,
and put away in paper bags; or, better, pulverize and cork up in glass
bottles. This is the best method of preserving all herbs for domestic
use.

SALSIFY, OR VEGETABLE OYSTER.

This is a hardy biennial vegetable, resembling a small parsnip, and as
easily grown. When properly cooked, its flavor resembles the oyster,
whence its name. Sow and cultivate as parsnips or carrots. It is
suitable for use from November to May. It is better for being allowed to
remain in the ground until wanted for use, though it may be well kept,
in moist sand in the cellar. Care is necessary in saving seed as it
shells and blows away like thistle seed, as soon as ripe. It must be
sown quite thick, on account of its proneness not to vegetate. It should
be more extensively cultivated.

SCRAPING LAND.

This is a process needed only on land that has not been under
cultivation long enough to become level. All new land has many knolls of
greater or less size. As soon as the roots are out sufficiently to allow
it, the knolls should be plowed and leveled with a common scraper. Most
farmers neglect it as injurious to the soil, and too expensive. But when
we consider that rough land never gets well plowed, and that the gradual
wearing away of the knolls will continue their unproductiveness for a
number of years, it will be seen that the cheapest way is to plow and
scrape the land level at once, and thoroughly manure the places from
which the soil has been scraped.

SEEDS.

The best of everything should be saved for seed. Peas, beans, corn,
tomatoes, &c., should not be gathered promiscuously, finally preserving
the last that matures, for seed. Leave some of the finest and earliest
stocks, and from them save seed, not from the first or the last that
matures, but from the earliest that grows large and fair. Save
tomato-seed from those that grow largest, but near the root. Gather all
seeds as soon as mature, as remaining exposed to the weather is
unfavorable to vegetation. Dry in a warm place in the shade, but not too
near a stove or fire. Keep in