ted from rain. It is merely dusted on the surface, the
soil being pressed down slightly with a board or a brick. Until the
seedlings appear, the bed should be shaded to check evaporation. When
the plants are 2 or 3 inches tall they may be transplanted to the places
where they are to remain, as they are not so easy to transplant as
lettuce and geraniums. The work should be done while the plants are very
small, and larger numbers should be set than will ultimately be allowed
to grow. I have had no difficulty in transplanting, but some people who
have had prefer to sow the seed where the plants are to stand.

If to be used for edging, the dwarf plants may be set 3 or 6 inches
apart; the larger kinds require a foot or 15 inches in which to develop.
In field cultivation the greater distance is the more desirable. From
the very start the plants must be kept free from weeds and the soil
loose and open. Handwork is essential until they become established. The
plants will last for years.

Annual marjoram is managed in the same kind of way as to seeding and
cultivation; but as the plant is tender, fresh sowings must be made
annually. To be sure, plants may be taken up in the fall and used for
making cuttings or layers towards spring for the following seasons beds.
As annual marjoram is somewhat smaller than the perennial kind (except
the dwarf perennial variety), the distances may be somewhat less, say 9
or 10 inches. Annual marjoram is a quick-growing plant--so quick, in
fact, that leaves may be secured within six or eight weeks of sowing.
The flowers appear in 10 to 12 weeks, and the seed ripens soon after.

When it is desired to cure the leaves for winter use, the stems should
be cut just as the flowers begin to appear, and dried in the usual
manner. (See page 25.) If seed is wanted, they should be cut soon after
the flowers fall or even before all have fallen--when the scales around
the seeds begin to look as if drying. The cut stems must be dried on
sheets of very fine weave, to prevent loss of seed. When the leaves are
thoroughly dry they must be thrashed and rubbed before being placed in
sieves, first of coarse, and then of finer mesh.

_Uses._--The leaves and the flower and tender stem tips of both species
have a pleasant odor, and are used for seasoning soups, stews, dressings
and sauces. They are specially favored in France and Italy, but are
popular also in England and America. In France marjoram is cultivated
comme