this is a barn, upon the floor of which a
large canvas sheet is spread, and where a free circulation of air can be
secured. (See page 28.)

_Uses._--The French use dill for flavoring preserves, cakes and pastry.
For these purposes it is of too strong and pronounced a character to be
relished by American palates. The seeds perhaps more often appear in
soups, sauces and stews, but even here they are relished more by our
European residents than by native Americans. Probably they are most used
in pickles, especially in preserving cucumbers according to German
recipes. Thousands of barrels of such pickles are sold annually, more
especially in the larger cities and to the poorer people; but as this
pickle is procurable at all delicatessen stores, it has gained great
popularity among even the well-to-do. An oil is distilled from the seeds
and used in perfuming soap. The young leaves are said to be used in
pickles, soups and sauces, and even in salads. For the last purpose they
are rather strong to suit most people, and for the others the seeds are
far more popular.

Dill vinegar is a popular household condiment. It is made by soaking the
seed in good vinegar for a few days before using. The quantity of
ingredients to use is immaterial. Only a certain amount of the flavor
can be dissolved by the vinegar, and as few samples of vinegar are
alike, the quantities both to mix and of the decoction to use must be
left to the housewife. This may be said, however, that after one lot of
seed has been treated the vinegar may be poured off and the seeds
steeped a second time to get a weaker infusion. The two infusions may
then be mixed and kept in a dark cupboard for use as needed.

=Fennel= (_Foeniculum officinale_, All.), a biennial or perennial herb,
generally considered a native of southern Europe, though common on all
Mediterranean shores. The old Latin name _Foeniculum_ is derived from
_foenum_ or hay. It has spread with civilization, especially where
Italians have colonized, and may be found growing wild in many parts of
the world, upon dry soils near the sea coast and upon river banks.

[Illustration: Sweet Fennel]

It seems to be partial to limestone soils, such as the chalky lands of
England and the shelly formation of Bermuda. In this latter community I
have seen it thriving upon cliffs where there seemed to be only a pinch
of soil, and where the rock was so dry and porous that it would crumble
to coarse dust when crushed