tea were received in
exchange."--_M'Int._

VARIEGATED-LEAVED GREEN SAGE.

A sub-variety of the Green-leaved, with variegated foliage. It is not
reproduced from seeds, and must be propagated by slips or by dividing
the roots.

VARIEGATED-LEAVED RED SAGE.

This is but an accidental variety of the Common Red-leaved Sage,
differing only in its variegated foliage. It can be propagated only by
cuttings or by a division of the roots.

* * * * *

SAVORY.

Saturjea.

The cultivated species are as follow:--

HEADED SAVORY.

Saturjea capitata.

A perennial plant, with a rigid, angular, branching stem a foot and a
half high. The leaves are firm, pointed, and, when bruised, emit a
strong, pleasant, mint-like odor; the flowers are white, and are
produced in terminal, globular heads; the seeds are quite small, of a
deep-brownish color, and retain their vitality three years.

It may be propagated from seeds or by dividing the roots; the latter
method, however, being generally practised. The young shoots are used in
all the forms of Summer Savory.

SHRUBBY SAVORY.

Saturjea viminea.

A shrub-like, perennial species, cultivated in the same manner as the
Winter Savory. The plant has the pleasant, mint-like odor of the species
first described, but is little used either in cookery or medicine.

SUMMER SAVORY.

Saturjea hortensis.

An annual species, from the south of Europe. Stem twelve or fifteen
inches high, erect, rather slender, and producing its branches in pairs;
the leaves are opposite, narrow, rigid, with a pleasant odor, and warm,
aromatic taste; the flowers are pale-pink, or flesh-colored, and are
produced at the base of the leaves, towards the upper part of the plant,
each stem supporting two flowers; the seeds are quite small,
deep-brown, and retain their vitality two or three years.

_Propagation and Cultivation._--Summer Savory is always raised from
seeds, sown annually in April or May. It thrives best in light, mellow
soil; and the seed should be sown in shallow drills fourteen or fifteen
inches apart. When the plants are two or three inches high, thin them to
five or six inches apart in the rows, and cultivate in the usual manner
during the summer.

When the plants have commenced flowering, they should be cut to the
ground, tied in small bunches, and dried in an airy, shady situation.

For early use, the seeds are sometimes sown in a hot-bed on a gentle