matters by using the
oven of a gas stove. Suffice it to tell that the whole quantity was
ruined, not a pinch was saved. In spite of the closest regulation the
heat grew too great and the flavor was literally cooked out of the
leaves. The delicate oil saturated everything in the house, and for a
week or more the whole place smelled as if chicken fricassee was being
made upon a wholesale plan.

Except as garnishes, herbs are probably more frequently used in a dry
state than in all other ways put together. Perhaps this is because the
method of preparing them seems simpler than that of infusion, because
large quantities may be kept in small spaces, and because they can be
used for every purpose that the fresh plants or the decoctions can be
employed. In general, however, they are called into requisition
principally in dressings, soups, stews and sauces in which their
particles are not considered objectionable. If clear sauces or soups are
desired, the dried herbs may still be used to impart the flavor, their
particles being removed by straining.

The method of preparing dill, anise, caraway and other herbs whose seed
is used, differs from that employed with the foliage herbs mainly in the
ripeness of the plants. These must be gathered as soon as they show
signs of maturity but before the seeds are ready to drop from them. In
all this work especial care must be paid to the details of cleaning. For
a pleasing appearance the seed heads must be gathered before they become
the least bit weather-beaten. This is as essential as to have the seed
ripe. Next, the seed must be perfectly clean, free from chaff, bits of
broken stems and other debris. Much depends upon the manner of handling
as well as upon harvesting. Care must be taken in threshing to avoid
bruising the seeds, particularly the oily ones, by pounding too hard or
by tramping upon them. Threshing should never be done in damp weather;
always when the air is very dry.

In clear weather after the dew has disappeared the approximately ripe
plants or seed heads must be harvested and spread thinly--never packed
firmly--upon stout cloth such as ticking, sailcloth, or factory cotton.
A warm, open shed where the air circulates freely is an admirable place,
since the natural temperature of the air is sufficient in the case of
seeds to bring about good results. Usually in less than a week the tops
will have become dry enough to be beaten out with a light flail or a
rod. In this