and sauces: the seeds are also employed for flavoring
pickles. All parts of the plant are used in medical preparations."

* * * * *

FENNEL.

Foeniculum.

Three species of Fennel are cultivated, differing not only in habit,
but, to some extent, in their properties. The stems vary in height from
two to four feet, and are smooth and branching; the flowers are yellow,
in terminal umbels; the seeds are oval, ribbed, or furrowed, generally
of a light, yellowish-brown color, and retain their vitality from three
to five years.

_Soil, Sowing, and Culture._--A light, dry soil is best adapted to the
growth of Fennel; though it will thrive well in any good garden loam. It
is generally raised from seeds, which may be sown in August, just after
they ripen, or in April and May. They are generally sown in drills
fifteen or eighteen inches apart, and about three-fourths of an inch
deep,--the young plants being afterwards thinned to twelve or fifteen
inches apart in the drills; or a few seeds may be scattered broadcast on
a small seed-bed, raked in, and the seedlings, when two or three inches
high, transplanted to rows, as before directed.

Fennel is sometimes propagated by a division of the roots and by
offsets. This may be performed either in spring, summer, or autumn. Set
the roots, or shoots, fifteen inches apart in each direction; and they
will soon become stocky plants, and afford an abundance of leaves for
use. When cultivated for its foliage, the flowering-shoots should be cut
off as they may make their appearance, to encourage the production of
fresh shoots, and to give size and succulency to the leaves.

The species and their peculiar uses are as follow:--

COMMON OR BITTER FENNEL.

Foeniculum vulgare.

A perennial species, with deep, strong, fleshy roots; stem three or four
feet high, with finely divided leaves. The flowers are put forth in
July, and the seeds ripen in August: the latter are about one-sixth of
an inch long, of a greenish-brown color, and, in common with the leaves,
of a decidedly bitter taste.

_Soil, Sowing, and Culture._--This species may be grown in almost any
soil or situation. Sow the seeds soon after ripening, or early in
spring. The plants require no other care than to be kept free from
weeds.

_Use._--The young leaves are used for flavoring soups and sauces, and
are sometimes mixed in salads. The seeds are carminative, and the roots
and leaves have rep