in
1778.

_Description._--The roots are small and fibrous; the stems, about 18
inches tall, very numerous, erect or spreading, square; the leaves,
green (except as mentioned), broadly ovate with toothed margins,
opposite, rather succulent, highly scented; the flowers, few, whitish,
or purplish, in small, loose, axillary, one-sided clusters borne from
midsummer until late autumn; the seeds very small--more than 50,000 to
the ounce.

_Cultivation._--Balm is readily propagated by means of divisions,
layers, cuttings, and by its seeds, which germinate fairly well even
when four years old. Owing to its small size, the seed should be planted
in a seedpan or flat in a greenhouse or hotbed, where all conditions can
be controlled. The soil should be made very fine and friable, the thinly
scattered seeds merely pressed upon the surface with a block or a brick,
and water applied preferably through the bottom of the seedpan, which
may be set in a shallow dish of water until the surface of the soil
_begins_ to appear moist.

When an inch tall the seedlings should be pricked out 2 inches apart in
other, deeper flats and when about 4 inches tall set in the garden about
1 foot asunder in rows about 18 inches apart. When once established they
may be increased readily by the artificial means mentioned. (See page
34.) Ordinary clean cultivation throughout the season, the removal of
dead parts, and care to prevent the plants from spreading unduly, are
the only requisites of cultivation. Preferably the soil should be poor,
rather dry, little if at all enriched and in a sunny place. The foliage
of seedling plants or plants newly spring-set should be ready for use by
midsummer; that of established plants from early spring until late
autumn. For home use and market it should be cured as recommended on
page 25, the leaves being very thinly spread and plentifully supplied
with air because of their succulence. The temperature should be rather
low.

_Uses._--The foliage is widely used for flavoring soups, stews, sauces,
and dressings, and, when fresh, to a small extent with salads. Otto or
oil of balm, obtained by aqueous distillation from the "hay," is a pale
yellow, essential and volatile oil highly prized in perfumery for its
lemon-like odor, and is extensively employed for flavoring various
beverages.

=Basil= (_Ocymum basilicum_, Linn.), an annual herb of the order Labiatae.
The popular name, derived from the specific, signifies royal