from a foot and a half to two feet high,--the leaves
varying in form and color in the different species and varieties; the
flowers are produced in spikes, and are white, blue, red, purple, or
variegated; the seeds are round, of a blackish-brown color, and retain
their power of germination three years,--nearly seven thousand are
contained in an ounce.

_Soil and Propagation._--Sage thrives best in light, rich, loamy soil.
Though easily grown from slips, or cuttings, it is, in this country,
more generally propagated from seeds. These may be sown on a gentle
hot-bed in March, and the plants set in the open ground in June, in
rows eighteen inches apart, and a foot asunder in the rows; or the seeds
may be sown in April, where the plants are to remain, thinly, in drills
eighteen inches apart, and three-fourths of an inch deep. When the
plants are two inches high, thin them to a foot apart in the rows; and,
if needed, form fresh rows by resetting the plants taken up in thinning.

If grown from cuttings, those from the present year's growth succeed
best. These should be set in June. Cut them four or five inches in
length, remove the lower leaves, and set them two-thirds of their length
in the earth. Water freely, and shade or protect with hand-glasses. By
the last of July, or first of August, they will have taken root, and may
be removed to the place where they are to remain.

It may also be propagated by dividing the roots in spring or autumn, in
the manner of other hardy shrubs.

_Gathering and Use._--Sage should be gathered for drying before the
development of the flowering-shoots; and, when cultivated for its
leaves, these shoots should be cut out as they make their appearance.
When thus treated, the product is largely increased; the leaves being
put forth in much greater numbers, and of larger size.

It is sometimes treated as an annual; the seeds being sown in April, in
drills fourteen inches apart, and the plants cut to the ground when they
have made sufficient growth for use.

The leaves are employed, both in a green and dried state, for seasoning
stuffings, meats, stews, and soups. Sage is also used for flavoring
cheese; and, in the form of a decoction, is sometimes employed for
medical purposes.

_Species and Varieties._--

BROAD-LEAVED GREEN SAGE.

Balsamic Sage. _Mill._

Stems shrubby, less erect and more downy than those of the succeeding
species; the leaves are comparatively large, broad, heart-shape