ixed with fifteen
pounds of Coriander for an acre. The Coriander, being an annual, yields
its crop the first season. After being cut, it is left on the field to
dry, and the seeds afterwards beaten out on cloths; the facility with
which these are detached not admitting of the usual method of
harvesting.

An unquestionably preferable mode of cultivation would be to sow them
both in drills alternately, by which means the Caraway would be more
easily hoed and cleaned after the removal of the Coriander.

_Use._--It is generally cultivated for its seeds, which are used to a
considerable extent by druggists, confectioners, and distillers. In the
garden, it is sometimes sown for its leaves, which are used as Chervil
in soups and salads; but, when so required, a sowing should be made at
intervals of three or four weeks.

There are no varieties.

* * * * *

COSTMARY, OR ALECOST.

Balsamita vulgaris.

Costmary is a hardy, perennial plant, with a hard, creeping root, and an
erect, branching stem two or three feet high. The radical leaves, which
are produced on long footstalks, are oval, serrated, and of a grayish
color,--those of the stalk are sessile, smaller than the radical ones,
but similar in form; the flowers are deep-yellow, in erect, terminal,
spreading corymbs; the seeds are small, slightly curved, and of a
grayish-white color.

HOARY-LEAVED COSTMARY. _Loud._

A variety with deeply divided and hoary leaves, less fragrant than the
preceding.

_Propagation and Cultivation._--Costmary may be cultivated in almost any
description of soil or situation. It is sometimes grown from seeds, but
is generally propagated by dividing the roots, which increase rapidly,
and soon entirely occupy the ground. They are taken up for planting out
either in spring or autumn, and should be set two feet apart in each
direction. By occasionally thinning out the plants as they become too
thick, a bed may be continued many years.

_Use._--The plant has a soft, agreeable odor, and is sometimes used as a
pot-herb for flavoring soups. The leaves are used in salads, and also
for flavoring ale or beer: hence the name "Alecost."

* * * * *

CUMIN.

Cuminum cyminum.

Cumin is a native of Egypt. It is a tender, annual plant, from nine to
twelve inches high. The leaves are deep-green, and divided into long,
linear segments, not unlike those of Fennel; the flowers are white or